CN103844291A - 沙田柚汁及其制备方法 - Google Patents

沙田柚汁及其制备方法 Download PDF

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Publication number
CN103844291A
CN103844291A CN201210510257.2A CN201210510257A CN103844291A CN 103844291 A CN103844291 A CN 103844291A CN 201210510257 A CN201210510257 A CN 201210510257A CN 103844291 A CN103844291 A CN 103844291A
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shatian pomelo
juice
preparation
citric acid
shatian
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邓耀林
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

本发明公开了一种沙田柚汁，其配方包括：4000kg沙田柚原汁，蔗糖60kg，柠檬酸0.5kg。以及公开了一种沙田柚汁的制备方法，依次包括下述步骤：沙田柚去皮-＞刨开、去囊衣、去核-＞果肉冲洗打浆-＞柠檬酸酶法液化-＞取汁-＞细磨-＞脱苦-＞调配蔗糖-＞脱气-＞均质-＞高温杀菌-＞灌装-＞成品。本发明色泽浅黄色，具有沙田柚特有的香味和滋味，天算适口，无异味，浑浊度均匀一致，有少量果肉沉淀，无杂质。

Description

沙田柚汁及其制备方法
技术领域
本发明涉及一种液体饮料，尤其是沙田柚汁及其制备方法。
背景技术
沙田柚属芸香料，是柚中的优良品种。沙田柚营养丰富，果肉淡黄色，汁少，果汁含糖量高达15.5％，含酸量0.25％，富含维生素C。
发明内容
本申请人根据市场需要，进行了研究改进，提供一种沙田柚汁及其制备方法。
本发明采用如下的技术方案：
一种沙田柚汁，其配方包括：4000kg沙田柚原汁，蔗糖60kg，柠檬酸0.5kg。
一种沙田柚汁的制备方法，依次包括下述步骤：
沙田柚去皮-＞刨开、去囊衣、去核-＞果肉冲洗打浆-＞柠檬酸酶法液化-＞取汁-＞细磨-＞脱苦-＞调配蔗糖-＞脱气-＞均质-＞高温杀菌-＞灌装-＞成品。
所述果柠檬酸酶法液化步骤将破碎后的柚浆加热至85～88℃，保温15～20秒，迅速冷却至45～50℃，用柠檬酸调剂ph4～4.2，加热适量的液化酶，混合均匀，液化1.5～2小时，再加热至85～88℃灭酶。
所述细磨步骤将取得的浆液用胶体磨研磨2次。
所述脱气步骤用真空脱气机充分除去果酱中的氧气，避免成品氧化，其真空度为0.15MPa。
本发明的技术效果在于：本发明色泽浅黄色，具有沙田柚特有的香味和滋味，天算适口，无异味，浑浊度均匀一致，有少量果肉沉淀，无杂质。
具体实施方式
实施例1
一种沙田柚汁，其配方包括：4000kg沙田柚原汁，蔗糖60kg，柠檬酸0.5kg。
一种沙田柚汁的制备方法，依次包括下述步骤：
沙田柚去皮-＞刨开、去囊衣、去核-＞果肉冲洗打浆-＞柠檬酸酶法液化-＞取汁-＞细磨-＞脱苦-＞调配蔗糖-＞脱气-＞均质-＞高温杀菌-＞灌装-＞成品。
所述果柠檬酸酶法液化步骤将破碎后的柚浆加热至85～88℃，保温15～20秒，迅速冷却至45～50℃，用柠檬酸调剂ph4～4.2，加热适量的液化酶，混合均匀，液化1.5～2小时，再加热至85～88℃灭酶。
所述细磨步骤将取得的浆液用胶体磨研磨2次。
所述脱气步骤用真空脱气机充分除去果酱中的氧气，避免成品氧化，其真空度为0.15MPa。

Claims (5)

1.一种沙田柚汁，其特征在于：所述沙田柚汁的配方包括：4000kg沙田柚原汁，蔗糖60kg，柠檬酸0.5kg。
2.一种沙田柚汁的制备方法，其特征在于所述方法依次包括下述步骤：沙田柚去皮-＞刨开、去囊衣、去核-＞果肉冲洗打浆-＞柠檬酸酶法液化-＞取汁-＞细磨-＞脱苦-＞调配蔗糖-＞脱气-＞均质-＞高温杀菌-＞灌装-＞成品。
3.按照权利要求2所述的一种沙田柚汁的制备方法，其特征在于：所述果柠檬酸酶法液化步骤将破碎后的柚浆加热至85～88℃，保温15～20秒，迅速冷却至45～50℃，用柠檬酸调剂ph4～4.2，加热适量的液化酶，混合均匀，液化1.5～2小时，再加热至85～88℃灭酶。
4.按照权利要求2所述的一种沙田柚汁的制备方法，其特征在于：所述细磨步骤将取得的浆液用胶体磨研磨2次。
5.按照权利要求2所述的一种沙田柚汁的制备方法，其特征在于：所述脱气步骤用真空脱气机充分除去果酱中的氧气，避免成品氧化，其真空度为0.15MPa。
CN201210510257.2A 2012-11-30 2012-11-30 沙田柚汁及其制备方法 Pending CN103844291A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104432312A (zh) * 2014-11-24 2015-03-25 佛山市金骏康健康科技有限公司 一种去苦沙田柚果汁及其加工方法
CN105661210A (zh) * 2016-03-25 2016-06-15 马鞍山中粮生物化学有限公司 一种混合味西柚汁

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104432312A (zh) * 2014-11-24 2015-03-25 佛山市金骏康健康科技有限公司 一种去苦沙田柚果汁及其加工方法
CN105661210A (zh) * 2016-03-25 2016-06-15 马鞍山中粮生物化学有限公司 一种混合味西柚汁

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Application publication date: 20140611