CN103960724A - 一种山楂汁饮料及其制备方法 - Google Patents
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Classifications
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及饮料加工技术领域,具体涉及一种山楂汁饮料及其制备方法,山楂汁饮料由下列重量份数的原料组成:白糖30~40份、山楂原浆110~120份、苹果浓缩汁5~12份、柠檬酸1~3份、苹果酸0.1~0.5份、柠檬酸钠0.4~1.2份、羧甲基纤维素钠0.5~1.4份、果蔬稳定剂1~3份、山楂香精0.2~0.5份和三氯蔗糖0.01~0.5份,余量为水配成1000份;山楂汁饮料制备方法包括(1)制备山楂果汁;(2)制备苹果汁;(3)制备增稠剂;(4)加热调配;(5)脱气均质;(6)过滤杀菌;(7)灌装;(8)封口;(9)灭菌;(10)降温处理;(11)检验;本发明的制备的山楂汁营养丰富,含丰富的有机酸和维生素C,酸甜可口,具有健脾胃、助消化、降血压等功效。
Description
技术领域
本发明涉及饮料加工技术领域,具体来说是一种利用山楂为主要原料制备山楂汁的方法。
背景技术
山楂中含有的营养物质是非常多的,山楂中含有多种维生素、山楂酸、柠檬酸、苹果酸、糖类、钙、铁、磷、等多种营养物质,山楂中含有的解脂酶还能促进脂肪类的食物消化,山楂还能促进胃液分泌和增加胃内酶素等功能;山楂具有消积花滞、收敛止痢、活血化淤等功效。山楂中含有的山萜类及黄酮类具有显著的扩张血管及降血压的作用,经常吃山楂还具有曾坚强心肌、抗心律不齐、调节血压及胆固醇的功能;山楂还能有效的降低血清胆固醇及甘油三酯,能够有效的防治动脉粥样硬化,此外山楂还具有强心和预防新交通的额作用。高血压和高血脂及冠心病的患者,每日可取山楂15~30克,水煎代茶饮用,有非常好的辅助治疗作用。
最新研究发现山楂中含有一种牡荆素的化合物,这种物质就有抗癌的作用。亚硝胺和黄曲霉素都可能诱发消化道癌症的发生,在山楂中提取的汁液不仅能阻断亚硝胺的合成,还可以抑制黄曲霉素的致癌作用。如果人体出现消化不良的问题,食用山楂和大米一起煮来吃,这样还可以助消化,又可以起到辅助抗癌的作用。
目前山楂的使用方法包括鲜食或加工成山楂薄片,产品比较单一,无法满足市场需求。
发明内容
本发明的目的是针对上述存在的问题,提供一种以山楂为主要原料制备山楂汁的方法。
为实现上述目的,本发明采用的技术方案是:一种山楂汁饮料,由下列重量份数的原料组成:白糖30~40份、山楂原浆110~120份、苹果浓缩汁5~12份、柠檬酸1~3份、苹果酸0.1~0.5份、柠檬酸钠0.4~1.2份、羧甲基纤维素钠0.5~1.4份、果蔬稳定剂1~3份、山楂香精0.2~0.5份和三氯蔗糖0.01~0.5份,余量为水配成1000份。
进一步的,由下列重量份数的原料组成:白糖35份、山楂原浆115份、苹果浓缩汁9份、柠檬酸2份、苹果酸0.14份、柠檬酸钠0.8份、羧甲基纤维素钠0.8份、果蔬稳定剂1.8份、山楂香精0.23份和三氯蔗糖0.08份,余量为水配成1000份。
本发明的另一目的是提供一种山楂汁饮料的制备方法,包括如下步骤:
(1)制备山楂果汁:选取清洁、无污染、无腐烂、无霉变、无虫蛀的山楂果,淘汰干净,除去泥沙,以山楂比水重量为1∶18的比例加水煮沸,持续20min,抽提、过滤,得到山楂原浆;
(2)制备苹果汁:选取新鲜、无污染、无病虫害的苹果,用清水洗净,在消毒液内浸泡5~10min,再用清水冲洗,去皮、核,捣碎、过滤,得到苹果汁;
(3)制备增稠剂:将果蔬稳定剂比水重量为1:10~12的比例置于热水中,待胀溶后煮沸,全部溶解,得到增稠剂;
(4)加热调配:按配方重量百分比,将各组分物质称量出,混合均匀;
(5)脱气均质:将调配好的果汁进行脱气、均质,温度为55~65℃、压力为20~25MPa;
(6)过滤杀菌:将脱气、均质后的果汁再次过滤,并用125℃、15sUHT杀菌;
(7)灌装:将过滤及杀菌后的果汁由管道送至灌装机中,分装入清洁、干燥的玻璃瓶中,灌装温度不低于70℃;
(8)封口:用轧盖机将有内垫的清洁瓶盖轧盖抽真空封口;
(9)灭菌:沸水浴灭菌30min;
(10)降温处理:降温至小于等于30℃;
(11)检验:按质量标准抽样检验,合格,即为本工艺制得的山楂果汁饮料。
进一步的,所述步骤(5)中脱气均质时温度为55~65℃、压力为20~25MPa。
本发明的有益技术效果是:本发明的制备的山楂汁口感纯正,具有扩张血管、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静作用;还有强心作用,对老年性心脏病也有益处,能开胃消食,特别对消肉食积滞作用更好,有活血化淤的功效,有助于解除局部淤血状态,对跌打损伤有辅助疗效;所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,能增强机体的免疫力,有防衰老、抗癌的作用;还有平喘化痰、抑制细菌、治疗腹痛腹泻的成分,营养丰富,含有机酸和维生素C,酸甜可口,具有健脾胃、助消化、降血压等功效。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施实例1
一种山楂汁饮料,由下列重量份数的原料组成:白糖35份、山楂原浆115份、苹果浓缩汁9份、柠檬酸2份、苹果酸0.14份、柠檬酸钠0.8份、羧甲基纤维素钠0.8份、果蔬稳定剂1.8份、山楂香精0.23份和三氯蔗糖0.08份,余量为水配成1000份。
制备方法包括如下步骤:
将白砂糖89℃水溶解保温杀菌10分钟后经硅藻土过滤;
95度热水溶羧甲基纤维素钠,维持10分钟(胶与白砂糖干拌)后经80目过滤打入调配罐;
(1)制备山楂果汁:选取清洁、无污染、无腐烂、无霉变、无虫蛀的山楂果,淘汰干净,除去泥沙,以山楂比水重量为1∶18的比例加水煮沸,持续20min,抽提、过滤,得到山楂原浆;
(2)制备苹果汁:选取新鲜、无污染、无病虫害的苹果,用清水洗净,在消毒液内浸泡5~10min,再用清水冲洗,去皮、核,捣碎、过滤,得到苹果汁;
(3)制备增稠剂:将果蔬稳定剂比水重量为1:10~12的比例置于热水中,待胀溶后煮沸,全部溶解,得到增稠剂;
山楂原浆和浓缩汁经胶体磨入调配罐;
三氯蔗糖溶解均匀后200目过滤打入调配罐;
(4)加热调配:按配方重量百分比,将各组分物质称量出,混合均匀,调配罐水补至五分之四,然后苹果酸、柠檬酸与柠檬酸钠酸钠溶解后投放至调配罐,加入香精后定容至生产量,待检测合格后进行定容,测理化、测感官,然后经80目过滤打入贮存罐;
(5)脱气均质:将调配好的果汁进行脱气、均质,温度为55~65℃、压力为20~25MPa;
(6)过滤杀菌:将脱气、均质后的果汁再次过滤,并用125℃15s超高温瞬时杀菌;
(7)灌装:将过滤及杀菌后的果汁由管道送至灌装机中,分装入清洁、干燥的玻璃瓶中,灌装温度不低于70℃;
(8)封口:用轧盖机将有内垫的清洁瓶盖轧盖抽真空封口,所述封口时的温度为90℃;
(9)灭菌:沸水浴灭菌30min;
(10)降温处理:降温至小于等于30℃;
(11)检验:按质量标准抽样检验,合格,即为本工艺制得的山楂果汁饮料。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种山楂汁饮料,其特征在于,由下列重量份数的原料组成:白糖30~40份、山楂原浆110~120份、苹果浓缩汁5~12份、柠檬酸1~3份、苹果酸0.1~0.5份、柠檬酸钠0.4~1.2份、羧甲基纤维素钠0.5~1.4份、果蔬稳定剂1~3份、山楂香精0.2~0.5份和三氯蔗糖0.01~0.5份,余量为水配成1000份。
2.根据权利要求1所述山楂汁饮料,其特征在于,由下列重量份数的原料组成:白糖35份、山楂原浆115份、苹果浓缩汁9份、柠檬酸2份、苹果酸0.14份、柠檬酸钠0.8份、羧甲基纤维素钠0.8份、果蔬稳定剂1.8份、山楂香精0.23份和三氯蔗糖0.08份,余量为水配成1000份。
3.根据权利要求1所述的一种山楂汁饮料的制备方法,其特征在于,包括如下步骤:
(1)、制备山楂果汁:选取清洁、无污染、无腐烂、无霉变、无虫蛀的山楂果,淘汰干净,除去泥沙,以山楂比水重量为1∶18的比例加水煮沸,持续20min,抽提、过滤,得到山楂原浆;
(2)、制备苹果汁:选取新鲜、无污染、无病虫害的苹果,用清水洗净,在消毒液内浸泡5~10min,再用清水冲洗,去皮、核,捣碎、过滤,得到苹果汁;
(3)、制备增稠剂:将果蔬稳定剂比水重量为1:10~12的比例置于热水中,待胀溶后煮沸,全部溶解,得到增稠剂;
(4)、加热调配:按配方重量百分比,将各组分物质称量出,混合均匀;
(5)、脱气均质:将调配好的果汁进行脱气、均质;
(6)、过滤杀菌:将脱气、均质后的果汁再次过滤,并用125℃、15sUHT杀菌;
(7)、灌装:将过滤及杀菌后的果汁由管道送至灌装机中,分装入清洁、干燥的玻璃瓶中,灌装温度不低于70℃;
(8)、封口:用轧盖机将有内垫的清洁瓶盖轧盖抽真空封口;
(9)、灭菌:沸水浴灭菌30min;
(10)、降温处理:降温至小于等于30℃;
(11)、检验:按质量标准抽样检验,合格,即得本工艺制得的山楂果汁饮料。
4.根据权利要求3所述的山楂汁饮料的制备方法,其特征在于,所述步骤(5)中脱气均质时温度为55~65℃、压力为20~25MPa。
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