CN103892398A - 一种樱桃番茄果醋饮料制作方法 - Google Patents
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Abstract
本发明公开了一种樱桃番茄果醋饮料制作方法，所述的樱桃番茄果醋饮料由以下重量份数的组合混合而成：樱桃番茄果醋原浆35-45、果糖10-20、麦芽糊精4-8、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100；所述的樱桃番茄果醋原浆通过以下步骤制成：原料榨汁、超高温灭菌、酒精发酵、醋酸发酵、过滤、灭菌。本发明提供一种营养丰富、风味优良的果醋饮料，充分保留樱桃番茄的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，采用果糖作为甜味剂，使饮料芳香甜美、口感润滑，同时不会提高血糖的含量，使饮料适合糖尿病患者饮用，具有生津止渴、健胃消食、清热解毒等功效。
Description
技术领域
本发明涉及一种果醋饮料的制作方法，尤其是涉及一种樱桃番茄果醋饮料制作方法。
背景技术
樱桃番茄，又称圣女果、小西红柿等，茄科蕃茄属一年生草本植物，性甘、酸、微寒，归肝、胃、肺经；樱桃番茄既是蔬菜又是水果，不仅色泽艳丽、形态优美，而且味道适口、营养丰富，除了含有番茄的所有营养成分之外，其维生素含量是普通番茄的1.7倍，被联合国粮农组织列为优先推广的“四大水果”之一。樱桃番茄含有谷胱甘肽和番茄红素等特殊物质，这些物质可促进人体的生长发育，特别可促进小儿的生长发育，并且可增加人体抵抗力，延缓人的衰老，另外，番茄红素提高人体的防晒功能。樱桃番茄内的维生素PP的含量居果蔬之首， 维生素PP的作用是保护皮肤，维护胃液的正常分泌，促进红细胞的生成，对肝病也有辅助治疗作用，美容、防晒效果也很好，樱桃番茄除鲜食外，主要加工成果脯、蜜饯等，但加工过程营养成分损失较大。当前，以樱桃番茄为原料的饮料在市场已有销售，但以樱桃番茄加工的果醋饮料未见市场有售。
发明内容
本发明针对樱桃番茄不易保存、加工过程营养成分流失较大的缺陷，提供一种樱桃番茄果醋饮料的制作方法，提高了樱桃番茄的经济价值，同时果醋饮料芳香甜美、口感润滑等特点，具有生津止渴、健胃消食、增进食欲等功效。
一种樱桃番茄果醋饮料制作方法，按如下步骤进行：
A、原料榨汁：挑选无腐烂、病虫害的成熟樱桃番茄，经清洗后，榨汁处理，直接榨汁，减少了营养物质的流失，使饮料果肉丰富；
B、超高温灭菌：将樱桃番茄汁经超高温灭菌机灭菌，进料温度110-120℃，出料温度45-55℃；
C、酒精发酵：向灭菌后的料液中加入重量0.2-0.4%的干酵母，活化8-12分钟，搅拌均匀，发酵3-5天；
D、醋酸发酵：向酒精发酵好的料液加入重量0.3-0.5%的醋酸菌，温度控制30-35℃，保温30-40min，搅拌均匀，发酵15-20天，每天搅拌2-3次，通过搅拌，能够增加料液的含氧量，促进了醋酸菌的发酵；
E、过滤：将醋酸发酵好的料液经过滤设备精滤，经高温灭菌后制得樱桃番茄果醋原浆；
F、调配：樱桃番茄果醋原浆35-45、果糖10-20、麦芽糊精4-8、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100的配方进行调配，以果糖作为甜味剂，不会提高血糖的含量，使饮料适合糖尿病患者饮用；
G、均质：将混合液均质处理，温度为60-70℃，均质压力为18-20Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
H、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-20s，瞬间杀菌减小对营养物质的破坏；
I、罐装：将杀菌后的樱桃番茄饮料冷却至30-40℃，真空无菌环境下罐装；
J、检验、贮藏：检验罐装是否合格，常温下贮藏。
有益效果：本发明提供一种营养丰富、风味优良的果醋饮料，充分保留樱桃番茄的营养物质，通过均质使饮料的色泽稳定，避免了分层沉淀，采用果糖作为甜味剂，使饮料芳香甜美、口感润滑，同时不会提高血糖的含量，使饮料适合糖尿病患者饮用，具有生津止渴、健胃消食、凉血平肝、清热解毒。增进食欲等功效。
具体实施方式
实施例1：
一种樱桃番茄果醋饮料制作方法，按如下步骤进行：
A、原料榨汁：挑选无腐烂、病虫害的成熟樱桃番茄，经清洗后，榨汁处理，直接榨汁，减少了营养物质的流失，使饮料果肉丰富；
B、超高温灭菌：将樱桃番茄汁经超高温灭菌机灭菌，进料温度110℃，出料温度45℃；
C、酒精发酵：向灭菌后的10kg料液中加入0.02kg的干酵母，活化8分钟，搅拌均匀，发酵5天；
D、醋酸发酵：向酒精发酵好的料液加入0.03kg的醋酸菌，温度控制30℃，保温40min，搅拌均匀，发酵20天，每天搅拌2次，通过搅拌，能够增加料液的含氧量，促进了醋酸菌的发酵；
E、过滤：将醋酸发酵好的料液经过滤设备精滤，经高温灭菌后制得樱桃番茄果醋原浆；
F、调配：取樱桃番茄果醋原浆3.5kg、果糖2kg、麦芽糊精0.4kg、黄原胶0.02kg、阿巴斯甜0.006kg、山梨酸钾0.003kg、饮用水加至10kg，搅拌均匀，以果糖作为甜味剂，不会提高血糖的含量，使饮料适合糖尿病患者饮用；
G、均质：将混合液均质处理，温度为60℃，均质压力为20Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
H、杀菌：采用瞬间杀菌法，温度90℃，时间20s，瞬间杀菌减小对营养物质的破坏；
I、罐装：将杀菌后的樱桃番茄饮料冷却至30℃，真空无菌环境下罐装；
J、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例2：
一种樱桃番茄果醋饮料制作方法，按如下步骤进行：
A、原料榨汁：挑选无腐烂、病虫害的成熟樱桃番茄，取8kg清洗后的樱桃番茄与2kg胡萝卜丁混合，榨汁处理，直接榨汁，减少了营养物质的流失，使饮料果肉丰富；
B、超高温灭菌：将樱桃番茄汁经超高温灭菌机灭菌，进料温度115℃，出料温度50℃；
C、酒精发酵：向灭菌后的10kg料液中加入0.03kg的干酵母，活化10分钟，搅拌均匀，发酵4天；
D、醋酸发酵：向酒精发酵好的料液加入0.04kg的醋酸菌，温度控制32℃，保温35min，搅拌均匀，发酵18天，每天搅拌2次，通过搅拌，能够增加料液的含氧量，促进了醋酸菌的发酵
E、过滤：将醋酸发酵好的料液经过滤设备精滤，经高温灭菌后制得樱桃番茄果醋原浆；
F、调配：取樱桃番茄果醋原浆4kg、果糖1.5kg、余甘子汁1kg、麦芽糊精0.6kg、黄原胶0.03kg、阿巴斯甜0.007kg、山梨酸钾0.004kg、饮用水加至10kg，搅拌均匀，以果糖作为甜味剂，不会提高血糖的含量，使饮料适合糖尿病患者饮用；
G、均质：将混合液均质处理，温度为65℃，均质压力为19Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
H、杀菌：采用瞬间杀菌法，温度92℃，时间15s，瞬间杀菌减小对营养物质的破坏；
I、罐装：将杀菌后的樱桃番茄饮料冷却至35℃，真空无菌环境下罐装；
J、检验、贮藏：检验罐装是否合格，常温下贮藏。
实施例3：
一种樱桃番茄果醋饮料制作方法，按如下步骤进行：
A、原料榨汁：挑选无腐烂、病虫害的成熟樱桃番茄，取9kg清洗后的樱桃番茄与1kg栝楼混合，榨汁处理，直接榨汁，减少了营养物质的流失，使饮料果肉丰富；
B、超高温灭菌：将樱桃番茄汁经超高温灭菌机灭菌，进料温度120℃，出料温度55℃；
C、酒精发酵：向灭菌后的10kg料液中加入0.04kg的干酵母，活化12分钟，搅拌均匀，发酵3天；
D、醋酸发酵：向酒精发酵好的料液加入0.05kg的醋酸菌，温度控制35℃，保温30min，搅拌均匀，发酵15天，每天搅拌3次，通过搅拌，能够增加料液的含氧量，促进了醋酸菌的发酵；
E、过滤：将醋酸发酵好的料液经过滤设备精滤，经高温灭菌后制得樱桃番茄果醋原浆；
F、调配：取樱桃番茄果醋原浆4.5kg、果糖1kg、桑椹汁1kg、麦芽糊精0.8kg、黄原胶0.04kg、阿巴斯甜0.008kg、山梨酸钾0.005kg、饮用水加至10kg，搅拌均匀，以果糖作为甜味剂，不会提高血糖的含量，使饮料适合糖尿病患者饮用；
G、均质：将混合液均质处理，温度为70℃，均质压力为18Mpa，通过均质，可以改善饮料的口感和稳定性，避免了饮料的分层沉淀；
H、杀菌：采用瞬间杀菌法，温度95℃，时间10s，瞬间杀菌减小对营养物质的破坏；
I、罐装：将杀菌后的樱桃番茄饮料冷却至40℃，真空无菌环境下罐装；
J、检验、贮藏：检验罐装是否合格，常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种樱桃番茄果醋饮料制作方法，其采用以下步骤：
A、原料榨汁：挑选无腐烂、病虫害的成熟樱桃番茄，经清洗后，榨汁处理；
B、超高温灭菌：将樱桃番茄汁经超高温灭菌机灭菌，进料温度110-120℃，出料温度45-55℃；
C、酒精发酵：向灭菌后的料液中加入重量0.2-0.4%的干酵母，活化8-12分钟，搅拌均匀，发酵3-5天；
D、醋酸发酵：向酒精发酵好的料液加入重量0.3-0.5%的醋酸菌，温度控制30-35℃，保温30-40min，搅拌均匀，发酵15-20天，每天搅拌2-3次；
E、过滤：将醋酸发酵好的料液经过滤设备精滤，经高温灭菌后制得樱桃番茄果醋原浆；
F、调配：樱桃番茄果醋原浆35-45、果糖10-20、麦芽糊精4-8、黄原胶0.2-0.4、阿巴斯甜0.06-0.08、山梨酸钾0.03-0.05、饮用水加至100的配方进行调配；
G、均质：将混合液均质处理，温度为60-70℃，均质压力为18-20Mpa；
H、杀菌：采用瞬间杀菌法，温度90-95℃，时间10-20s；
I、罐装：将杀菌后的樱桃番茄饮料冷却至30-40℃，真空无菌环境下罐装；
J、检验、贮藏：检验罐装是否合格，常温下贮藏。
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