CN103859525A - 梨橘混合果肉饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种梨橘混合果肉饮料及其制备方法,由以下重量份比的原料制成:鲜梨汁60~70份,橘皮浆5~10份,胡萝卜浆20~30份。该制备方法包括各原料制备、调配、脱气、均质、罐装、杀菌等工序,本发明所使用的原料来源广、价格低廉,且制备方法简单,有利于推广。
Description
技术领域
本发明涉及果品加工领域,具体为一种梨和橘混合型果肉饮料的加工方法。
背景技术
梨味甘微酸、性凉,入肺、胃经;具有生津,润燥,清热,化痰,解酒的作用;用于热病伤阴或阴虚所致的干咳、口渴、便秘等症,也可用于内热所致的烦渴、咳喘、痰黄等症。另外,煮熟的梨有助于肾脏排泄尿酸和预防痛风、风湿病和关节炎。
柑橘在加工生产橘汁或生鲜食用时, 约产生 40%~50%的皮渣, 然而这些皮渣中均含有许多有用的成分。每年在中国将有 120 万吨左右的柑桔果皮产生, 这些柑桔果皮除极微量地用于中成药配方之外, 几乎 99%的柑橘皮都被作为废料丢弃了, 既造成资源的浪费, 也造成环境的污染。近年来, 国外对柑橘果皮的化学成分与生物活性研究非常活跃, 如日本科学家松原羲治的研究组自 20 世纪 80年代以来, 从柑橘果皮中分离出了 85 种化合物, 其中有 38种新化合物, 大多数为配糖体化合物, 如黄酮甙、柠檬苦素甙、苯丙素甙、萜甙、烃基甙等, 还发现了几种结构新颖的环肽类化合物以及含氮化合物生物碱。新华社东京 2004 年 5 月 24日电: 日本 GLICO 公司的研究小组近日发现, 柑橘果皮里含有的橙皮甙成分有软化血管的作用。同时用柑桔果皮中的提取物橙皮甙制成易溶于水的食品添加剂, 女性服用后可改善手脚冰凉症的症状。国内也对柑桔果皮水粗提物的生物活性进行了研究, 表明柑桔果皮热水粗提物具降血压活性, 对超氧自由基和羟自由基有消除作用, 抑制实验免乳腺癌细胞作用, 防止雄性小鼠生殖细胞损伤的作用。
胡萝卜素转变成维生素A,在预防上皮细胞癌变的过程中具有重要作用,胡萝卜中的木质素也能提高。作为一种抗氧化剂,具有抑制氧化及保护机体正常细胞免受氧化损害的防癌作用。胡萝卜素既有造血功能补充人体所需的血液,从而改善贫血或冷血症,同时含有丰富的钾。胡萝卜含有植物纤维吸水性强在肠道中体积容易膨胀是肠道中的“充盈物质”。胡萝卜中的维生素A是骨骼正常发育的必需物质,有利于细胞的生殖与增长。
鸭梨栽培历史悠久,适应性强,丰产性好,果实大而美观,皮薄肉细,甜嫩多汁并富含大量维生素及矿物质,深受广大消费者的青睐。鸭梨果实较耐贮藏,采用传统冷藏方法可以贮藏到次年春节,但这与满足周年供应的市场需求还有较大距离,主要原因是由于鸭梨在贮藏过程中易受逆境伤害,即由于温度和气体等条件不适宜而造成的果实褐变,尤其是近果心部位组织的褐变。发生褐变的果实首先表现为果心局部变褐,然后逐步发展,导致整个果心、果肉都变褐而最终失去经济价值。加之近年来随着树龄老化,果农单纯追求产量、过量使用生产调节剂以及管理不当、采收过早、采后处理粗放、质量意识淡薄等原因的影响,造成了鸭梨果实综合贮藏品质下降的问题更加突出,严重影响了鸭梨在水果市场上的地位和竞争力。
发明内容
本发明的目的就是利用梨和橘皮添加其它食材制作如胡萝卜的果肉饮料,既有丰富的营养又具有一定的保健作用,为实现上述目的,本发明所采取的技术方案为:该饮料由以下重量份比的原料制成:鲜梨汁60~70份,橘皮浆5~10份,胡萝卜浆20~30份。各原料的最佳重量份比为:鲜梨汁70份,橘皮浆7份,胡萝卜浆23份。
该饮料的制备方法该包括以下工序:
(1)鲜梨汁的制备
(2)橘皮浆的制备
先将干橘皮用清水浸泡6小时,捞出沥干后用食用酒精浸泡6~10小时,然后捞出后用清水冲洗干净,蒸煮软化后用热水浸冲2次,再用冷水冲洗,经过处理后的橘皮加入占其重量3~5倍的净水打浆,过滤去皮渣后既得橘皮浆;
(3)胡萝卜浆的制备
用清水洗净胡萝卜表皮污物,污染严重时,需用0.1%的盐酸溶液浸泡,再用清水冲洗,或使用1%氢氧化钠和0.1%~0.2%的洗涤剂混合液浸泡10分钟,再用清水洗净,蒸煮软化后胡萝卜加入和其重量相同的净水打浆,既得胡萝卜浆;
(4)调配:将由工序(1)制备的鲜梨汁、由工序(2)制备的橘皮提取液和由工序(3)制备的胡萝卜浆混合均匀;
(5)过滤、磨细:调配好的果汁经离心机过滤,然后用胶体磨磨细;
(6)脱气、均质:磨细后的果汁进行减压脱气,然后用高压均质机均质,均质机压力为10~12 Mpa;
(7)装瓶杀菌:均质后的果汁加热至93~96℃,保持30秒,趁热装入杀菌的热瓶中,趁热封口倒置,然后于100℃沸水中杀菌10~15分钟,冷却至38℃既可。
所述工序(7)的装瓶杀菌可由装罐杀菌代替,具体为均质后的果汁加热至93~96℃,保持30秒,然后降到80~85℃下进行罐装,封口后于100℃沸水中杀菌15~20分钟,冷却到38℃既可。
该饮料原料中所采用的梨可以是白梨、沙梨,也可以是西洋梨,但以果汁含量高,酸甜比值高的梨品种为上品,橘皮则无特别要求,不要有沙粒、霉变、尘土、虫蛀均可,以当年新鲜干橘皮为上品,胡萝卜以新鲜无腐烂的为佳。该饮料呈白色或浅黄色,具有梨果肉饮料应有的风味,并兼有橘子的芳香,无异味。汁液混浊均匀,浓淡适中,长期静置后允许有少许沉淀及轻度分离。原果浆含量不低于30%,可溶性固形物含量不低于12%(按折光计),总酸含不低于0.35%(以苹果酸计)。符合卫生指标,细菌总数≤10个/毫升;大肠菌群≤3个/毫升;致病菌不得检出。
本发明的有益效果为:该饮料由富含天然的维生素、类黄酮、果胶、纤维素等营养成分以及矿物质元素的水果和蔬菜制成,口感好,营养丰富,具有清热解毒,保肝润肺、生津化痰等功效,长期饮用可以起到很好的养生作用。本发明所使用的原料来源广、价格低廉,且制备方法简单,有利于推广。
具体实施方式
下面结合具体实施例对本发明进行详细描述。
实施例1:该饮料的制备方法包括以下工序:
(1)鲜梨汁的制备
(2)橘皮浆的制备
先将干橘皮用清水浸泡6小时,捞出沥干后用食用酒精浸泡6~10小时除去苦涩味,然后捞出后用清水冲洗干净,蒸煮软化后用热水浸冲2次,再用冷水冲洗,经过处理后的橘皮加入占其重量3~5倍的净水打浆,过滤去皮渣后既得橘皮提取液;
(3)胡萝卜浆的制备
用清水洗净胡萝卜表皮污物,污染严重时,需用0.1%的盐酸溶液浸泡,再用清水冲洗,或使用1%氢氧化钠和0.1%~0.2%的洗涤剂混合液浸泡10分钟,再用清水洗净,蒸煮软化后胡萝卜加入和其重量相同的净水打浆,既得胡萝卜浆;
(4)调配:将由工序(1)制备的鲜梨汁、由工序(2)制备的橘皮提取液和由工序(3)制备的胡萝卜浆按70∶10∶20的重量比例,混合均匀;
(5)过滤、磨细:调配好的果汁经离心机过滤,然后用胶体磨磨细;
(6)脱气、均质:磨细后的果汁进行减压脱气,然后用高压均质机均质,均质机压力为10~12 Mpa,使饮料中的果肉颗粒进一步细微化,以保持果汁的均匀混浊状态,增进其稳定性;
(7)装瓶杀菌:均质后的果汁加热至93~96℃,保持30秒,趁热装入杀菌的热瓶中,趁热封口倒置,然后于100℃沸水中杀菌10~15分钟,冷却至38℃既可。
实施例2:该饮料的制备方法包括以下工序:
(1)鲜梨汁的制备
去心、切块:去掉鲜梨的果心,并将果实切成4~6块,浸入1%~2%盐水中护色,进行预煮前用清水漂洗1~2次;
(2)橘皮浆的制备
先将干橘皮用清水浸泡6小时,捞出沥干后用食用酒精浸泡6~10小时,然后捞出后用清水冲洗干净,蒸煮软化后用热水浸冲2次,再用冷水冲洗,经过处理后的橘皮加入占其重量3~5倍的净水打浆,过滤去皮渣后既得橘皮浆;
(3)胡萝卜浆的制备
用清水洗净胡萝卜表皮污物,污染严重时,需用0.1%的盐酸溶液浸泡,再用清水冲洗,或使用1%氢氧化钠和0.1%~0.2%的洗涤剂混合液浸泡10分钟,再用清水洗净,蒸煮软化后胡萝卜加入和其重量相同的净水打浆,既得胡萝卜浆;
(4)调配:将由工序(1)制备的鲜梨汁、由工序(2)制备的橘皮提取液和由工序(3)制备的胡萝卜浆,按照按70∶7∶23的重量比例混合均匀;
(5)过滤、磨细:调配好的果汁经离心机过滤,然后用胶体磨磨细;
(6)脱气、均质:磨细后的果汁进行减压脱气,然后用高压均质机均质,均质机压力为10~12 Mpa;
(7)装罐杀菌:均质后的果汁加热至93~96℃,保持30秒,然后降到80~85℃下进行罐装,封口后于100℃沸水中杀菌15~20分钟,冷却到38℃既可。
Claims (4)
1.一种梨橘混合果肉饮料,其特征在于该饮料由以下重量份比的原料制成:鲜梨汁60~70份,橘皮提取液5~10份,胡萝卜浆20~30份。
2.根据权利要求1所述的梨橘混合果肉饮料,其特征在于各原料的最佳重量份比为:鲜梨汁70份,橘皮浆7份,胡萝卜浆23份。
3.一种如权利要求1或2所述梨橘混合果肉饮料的制备方法,其特征在于包括以下工序:
(1)鲜梨汁的制备
(2)橘皮浆的制备
先将干橘皮用清水浸泡6小时,捞出沥干后用食用酒精浸泡6~10小时,然后捞出后用清水冲洗干净,蒸煮软化后用热水浸冲2次,再用冷水冲洗,经过处理后的橘皮加入占其重量3~5倍的净水打浆,过滤去皮渣后既得橘皮浆;
(3)胡萝卜浆的制备
用清水洗净胡萝卜表皮污物,污染严重时,需用0.1%的盐酸溶液浸泡,再用清水冲洗,或使用1%氢氧化钠和0.1%~0.2%的洗涤剂混合液浸泡10分钟,再用清水洗净,蒸煮软化后胡萝卜加入和其重量相同的净水打浆,既得胡萝卜浆;
(4)调配:将由工序(1)制备的鲜梨汁、由工序(2)制备的橘皮提取液和由工序(3)制备的胡萝卜汁混合均匀;
(5)过滤、磨细:调配好的果汁经离心机过滤,然后用胶体磨磨细;
(6)脱气、均质:磨细后的果汁进行减压脱气,然后用高压均质机均质,均质机压力为10~12 Mpa;
(7)装瓶杀菌:均质后的果汁加热至93~96℃,保持30秒,趁热装入杀菌的热瓶中,趁热封口倒置,然后于100℃沸水中杀菌10~15分钟,冷却至38℃既可。
4.根据权利要求3所述的梨桔混合果肉饮料制备方法,其特征在于:所述工序(7)的装瓶杀菌可由装罐杀菌代替,具体为均质后的果汁加热至93~96℃,保持30秒,然后降到80~85℃下进行罐装,封口后于100℃沸水中杀菌15~20分钟,冷却到38℃既可。
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