CN103815492A - 一种高维生素c鲜枣汁的加工方法 - Google Patents
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Abstract
一种高维生素C鲜枣汁的加工方法,主要制备步骤如下:将白熟期鲜枣清洗干净,去核后于温水中软化,然后在酸性条件下进行榨汁以保护维生素C,获得初始榨汁,然后将初始榨汁置于适宜温度下浸提,过滤得到清澈均匀的鲜枣汁,将过滤好的鲜枣汁加入适量的白砂糖和白醋进行调味,搅拌均匀后静置,放入塑料瓶中封装,将封装好的鲜枣汁进行巴氏灭菌,即得到维生素C含量较高的鲜枣汁成品,维生素C保存率可达95%以上。本发明中,温水软化以及酸性条件是保存维生素C的关键步骤,也是异于其他专利的特别之处。
Description
技术领域
本发明涉及一种高维生素C鲜枣汁的加工方法。
背景技术
枣是原产于我国的第一大干果和重要的药食同源果品,栽培面积已达3000万亩,年产量达600多万吨。枣果中环核苷酸、维生素、多糖、三萜酸等多种重要功能成分的含量居百果前茅,特别是维生素C的含量,每百克鲜枣高达300-800mg,是以维生素C高著称的猕猴桃的2-3倍、柑橘的12-20倍,是维生素C含量一般的苹果的78-120倍,素有“维生素丸”之美称。
已有的很多研究表明,白熟期鲜枣(果皮颜色由绿转白,是果皮转红色前的过渡期,该期果实已基本成形和达到固有大小)中的维生素C含量要明显高于半红期和全红期鲜枣,更显著高于干制的干枣。另一方面,目前我国的许多主栽枣树品种(如赞皇大枣、婆枣、木枣、骏枣、梨枣)等在成熟期的裂果和缩果病等果实病害严重,常年损失30%-50%,有的年份甚至导致绝产绝收,而这些病害多在白熟期以后发生。传统上大多利用白熟期鲜枣加工蜜枣,不仅维生素C损失严重,而且由于蜜枣属于高糖食品,不符合人们当今的保健需求,市场不断萎缩,效益明显下降。利用白熟期鲜枣的高维生素C特点,加工富含维生素C的饮料等,既可发挥白熟期鲜枣的营养优势,又可避免果实病害造成的巨大损失,潜力巨大,前景广阔。
维生素C是人体必需的营养成分,能提高人体免疫力、清除自由基、预防心血管疾病的发生,特别是其膳食防癌作用被日益受到重视。但维生素C是一种极不稳定的物质,极易受到外界条件的破坏,温度、氧气、光线、pH等因素均可以导致其发生降解。由于对枣果维生素C保全技术缺乏科学研究,传统的加工工艺对枣果中的维生素C破坏严重,致使市场上的枣加工品维生素C含量并不高。所以,开发可最大程度保存维生素C并且产品适口性好的加工工艺显得尤为迫切和意义重大。
目前,市场上已有多种枣饮料产品,大部分都是以成熟红枣及其制干后的干枣为原料,原料成本高,而且鲜红枣中的维生素C含量远较白熟期鲜枣为低,干枣中的维生素C含量更是下降数十倍。目前已知的利用尚未变红的鲜枣加工饮料的专利有2项,分别为《青枣饮料的制作方法》(申请号201010541108.3)和《一种青枣饮料的制作方法》(申请号201210527500.1)。从已有相关文献及专利资料分析,现有的枣饮料加工工艺存在一些明显缺陷,均未考虑维生素C的高效保存。如:有的加工过程中利用高温杀菌,维生素C降解严重;有的在调配过程中加入防腐剂,不能满足现代人追求天然无污染食品的生活方式。
本专利以富含维生素C的白熟期枣果为原料,对常规制汁过程中易引起维生素C降解的一些关键步骤进行优化,建立起一种高效保存维生素C的鲜枣汁加工工艺。采用此工艺有利于最大限度地保存白熟期鲜枣中丰富的维生素C,满足人们日益增长的营养需求,将枣这一中国独特的药食同源果品发扬光大,同时有利于枣农避免因果实病害造成的严重经济损失。
发明内容
本发明提供了一种高维生素C鲜枣汁的加工方法。
本发明所采用的技术方案是:将白熟期鲜枣清洗干净,去核后于温水中软化,然后在酸性条件下进行榨汁以保护维生素C,获得初始榨汁,然后将初始榨汁置于适宜温度下浸提,过滤得到清澈均匀的鲜枣汁,将过滤好的鲜枣汁加入适量的白砂糖和白醋进行调味,搅拌均匀后静置,放入塑料瓶中封装,将封装好的鲜枣汁进行巴氏灭菌,即得到维生素C含量较高的鲜枣汁成品,维生素C保存率可达95%以上。本发明中,温水软化以及酸性条件是保存维生素C的关键步骤,也是异于其他专利的特别之处。
本发明的具体内容,即高维生素C鲜枣汁的具体加工方法如下:
(1)预处理:将白熟期鲜枣用流动清水洗净,并去核,随后置于40-60℃温水中软化5-15分钟;
(2)打浆:将软化好的白熟期鲜枣在料液比(白熟期鲜枣:纯净水)为1:10的条件下,加入0.05%-0.2%的柠檬酸榨汁,获得初始榨汁;
(3)浸提:将获得的初始榨汁置于60℃条件下浸提10-30分钟,充分过滤,以得到清澈均匀的鲜枣汁;
(4)调配与封装:将过滤好的鲜枣汁放入容器中,每1000毫升鲜枣汁中加入20-30克白砂糖和30-40毫升食用白醋,搅拌均匀后静置5-15分钟,得成品鲜枣汁,放入容器中进行封装;
(5)灭菌:将封装好的成品鲜枣汁放在水浴锅中,升温至65℃后连续煮20-40分钟。
本发明的有益效果是:
(1)操作流程简单易行,成本低廉,效果显著。有助于解决白熟期鲜枣加工出路单一(蜜枣为主)、现有枣汁饮料加工中成本高、维生素C保存率低的问题。
(2)所得鲜枣汁产品清澈均匀、颜色明亮、具有鲜枣的清香原味,维生素C保存率高达95%。
(3)加工过程中不加防腐剂等添加剂,产品安全性高,有利于够满足现代人们的消费需求。
具体实施方式
取白熟期鲜枣,挑选无虫蛀、健康、大小均匀者,用流动水清洗干净,手工去核后,于60℃温水中浸泡5分钟进行软化;然后称取25克软化后的鲜枣放在榨汁机中,加入250毫升纯净水并加入0.05%的柠檬酸进行打浆;将获得的初始榨汁置于60℃条件下浸提10分钟,充分过滤,得到清澈均匀的鲜枣汁;将过滤好的鲜枣汁放入1000毫升食用烧杯中,分别加入7.5克白砂糖和7.5毫升的食用白醋,搅拌均匀后静置10分钟,然后灌装到干净的250毫升饮料瓶中,于65℃水浴锅中灭菌30分钟,取出,封盖,凉冷,贴标签,即得高维生素C鲜枣汁。经检测,新得到的鲜枣汁中维生素C含量保存率达95%,在4℃保存2个月维生素C含量保存率仍高达60%。
Claims (1)
1.一种高维生素C青枣汁的加工方法,其特征在于包括以下步骤:
(1)预处理:将白熟期鲜枣用流动清水洗净,并去核,随后置于40-60℃温水中软化5-15分钟;
(2)打浆:将软化好的白熟期鲜枣在料液比(白熟期鲜枣:纯净水)为1:10的条件下,加入0.05%-0.2%的柠檬酸榨汁,获得初始榨汁;
(3)浸提:将获得的初始榨汁置于60℃条件下浸提10-30分钟,充分过滤,以得到清澈均匀的鲜枣汁;
(4)调配与封装:将过滤好的鲜枣汁放入容器中,每1000毫升鲜枣汁中加入20-30克白砂糖和30-40毫升食用白醋,搅拌均匀后静置5-15分钟,得成品鲜枣汁,放入容器中进行封装;
(5)灭菌:将封装好的成品鲜枣汁放在水浴锅中,升温至65℃后连续煮20-40分钟。
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CN104292196B (zh) * | 2014-10-15 | 2016-01-20 | 广西大学 | 一种从甜茶中提取维生素c的方法 |
CN108112829A (zh) * | 2016-11-29 | 2018-06-05 | 西北农林科技大学 | 一种燕窝鲜枣汁及其加工方法 |
CN107156555A (zh) * | 2017-05-31 | 2017-09-15 | 漳州科技职业学院 | 一种青枣饮料及其制作方法 |
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