CN103976429A - 一种红枣海红果复合饮料生产工艺 - Google Patents
一种红枣海红果复合饮料生产工艺 Download PDFInfo
- Publication number
- CN103976429A CN103976429A CN201410209442.7A CN201410209442A CN103976429A CN 103976429 A CN103976429 A CN 103976429A CN 201410209442 A CN201410209442 A CN 201410209442A CN 103976429 A CN103976429 A CN 103976429A
- Authority
- CN
- China
- Prior art keywords
- vacuum
- juice
- red date
- lixiviate
- extra large
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 244000134242 Malus prunifolia Species 0.000 title abstract 8
- 235000005087 Malus prunifolia Nutrition 0.000 title abstract 8
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 235000020418 red date juice Nutrition 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000003381 stabilizer Substances 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 238000013467 fragmentation Methods 0.000 claims description 12
- 238000006062 fragmentation reaction Methods 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 6
- 239000002932 luster Substances 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 238000005336 cracking Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000002949 phytic acid Nutrition 0.000 claims description 4
- 239000000467 phytic acid Substances 0.000 claims description 4
- 229940068041 phytic acid Drugs 0.000 claims description 4
- 208000022853 pityriasis simplex Diseases 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 230000000391 smoking effect Effects 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 241001247821 Ziziphus Species 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L2/04—Extraction of 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
- A23L2/02—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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种红枣海红果复合饮料生产工艺，本发明复合饮料以红枣和海红果为主要原料，工艺步骤包括红枣原料清洗、烘制、浸提、过滤得红枣汁；海红果原料清洗、破碎、真空预煮、榨汁得海红果汁；将红枣汁和海红果汁调配、精过滤、脱气、杀菌、热灌装、封口、冷却制成成品。采用本发明的工艺生产出来的红枣海红果复合饮料口感独特，酸甜可口、芳香诱人、老少皆宜，具有很好的保健功效。
Description
技术领域
本发明涉及一种复合饮料生产工艺，具体涉及一种红枣海红果复合饮料生产工艺。
背景技术
红枣属于鼠李科，枣属，原产于我国，主要分布在河北、河南、山西、山东、陕西等省。红枣营养丰富，富含B 族维生素、维生素C、钙、磷、铁等，具有很高的食用价值；另外，红枣还具有安神健脾、补肾、降血压、止咳等多种保健食疗功能。目前，红枣的消费形式主要有干枣、枣片、蜜枣等，以饮料形式出现的较少。增加红枣产品的花色品种，推进红枣的深加工，对提高红枣的附加值具有深远的意义。
海红果营养丰富，医食同源，用途广泛。据测定，每100g 鲜海红果中，含葡萄糖13.17 g，蛋白质0.34 g，脂肪0.21 g，膳食纤维1.8 g，钙66.586 mg，锌0.514 mg，果酸0.67 g，VC 2.79 g等。海红果富含矿质元素，其中钙、磷含量居水果之首，素有“钙王”之称，其营养价值高于苹果属其他水果。海红果是一种营养丰富的稀有地方水果，可以直接食用，或制成各种果制品，如果酱、果脯，还可从中提取红色素、果胶等具有较高经济价值成分，极具开发价值。
复合果汁是一款集营养、保健、食疗等功能为一体的新型饮品，具有较强的市场竞争力，倍受消费者青睐。本发明利用红枣、海红果中的营养成分，开发复合果汁饮品，此饮品符合现代人们追求“养生、保健、健康”的理念，顺应了目前发展趋势。
发明内容
本发明主要解决的技术问题是提供一种口感好，营养价值高，具有很好保健作用的红枣海红果复合饮料的生产工艺。
为解决上述技术问题，本发明采用的一个技术方案是，提供一种红枣海红果复合饮料生产工艺，工艺步骤包括：
一、红枣处理
（1）红枣原料预处理
精选红枣原料，流动水冲洗、沥干，用真空烘箱进行真空烘制，所述真空烘制温度为90-95℃，时间10-15min，真空度0.06Mpa；
（2）红枣浸提
红枣真空烘制后加水浸提两次，第一次浸提加入4倍红枣重量的纯净水，浸提温度88-95℃，时间45-60min；第二次浸提再加入2倍红枣重量的纯净水，浸提温度88-95℃，时间30-45min，浸提后红枣汁中可溶性固形物达到8-10%；
（3）红枣汁过滤
将浸提得到的红枣汁通过80目双联过滤器过滤，除去肉眼可见果肉成分，红枣汁备用；
二、海红果处理
（1）海红果清洗
精选色泽鲜红、无虫斑、无腐烂、无机械破损的成熟海红果原料，高压水喷淋清洗、沥干；
（2）破碎
采用破碎机将海红果破碎，破碎粒度为5-8mm，在破碎过程中加入护色剂护色；所述护色剂包含茶多酚0.2%、抗坏血酸0.25%、EDTA 0.1%、植酸0.1%；
（3）真空预煮
将破碎后的海红果放入真空预煮罐中加入8倍海红果重量的纯净水进行真空预煮；所述真空预煮温度70-75℃，预煮时间30-45min，真空度0.06Mpa；
（4）榨汁
将经过真空预煮的海红果采用液压榨机榨汁，压榨后的海红果汁采用80目双联过滤器过滤除去肉眼可见果肉成分，海红果汁备用；
三、复合饮料生产
（1）调配
将上述红枣汁、海红果汁按6：4重量比混合制成混合果汁；在30份混合果汁中加入65份纯净水，2.5份异麦芽酮糖、1.5份木糖醇、0.9份柠檬酸、0.1份稳定剂进调配；
（2）精过滤、脱气
采用5um板框过滤器精过滤；真空脱气，真空度0.07Mpa，温度42℃；
（3）杀菌
采用超高温瞬时杀菌，杀菌温度125-131℃，时间8-10s；
（4）热灌装、封口
趁热灌装于玻璃瓶中，温度控制在86-90℃，封口，维持10-15min；
（5）冷却
迅速喷淋冷却至36℃以下，制成成品。
所述浸提可采用两次真空浸提，真空度为0.08Mpa；第一次真空浸提加入4倍红枣重量的纯净水，浸提温度70-75℃，时间45-60min；第二次真空浸提再加入2倍红枣重量的纯净水，浸提温度70-75℃，时间30-45min，浸提后红枣汁中可溶性固形物达到8-10%。
所述稳定剂由果胶、卡拉胶、羧甲基纤维素钠按2：1：1的重量比组成。
本发明的有益效果是：
①本发明红枣采用真空烘制，可以使枣皮微裂、枣肉收缩，保留枣香味，同时能防止营养成分在高温条件下的损失，此工艺及参数国内同类产品中未见报道；
②本发明海红果采用复合护色剂护色，可以有效抑制海红果的褐变，使制得的海红果汁色泽鲜亮；本发明采用真空预煮，可以防止海红果氧化褐变，同时提取海红果中的营养成分，获得特殊果香味、营养损失少、果汁品质高的果汁；
③本发明红枣海红果复合饮料调配时加入功能糖异麦芽酮糖，使产品更加健康，符合现代人健康饮食的理念；
[④本发明的红枣海红果复合饮料采用微量复合食品稳定剂进行稳定，稳定剂复配使用，能发挥每种稳定剂的稳定特性，可以使产品长时间不出现沉淀、浑浊，保质期长。采用本发明的工艺生产出来红枣海红果复合饮料酸甜可口、芳香诱人、老少皆宜。
附图说明
图1是本发明红枣海红果复合饮料的生产工艺流程图。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种红枣海红果复合饮料生产工艺，工艺步骤包括：
一、红枣处理
（1）红枣原料预处理
精选红枣原料，流动水冲洗、沥干，用真空烘箱进行真空烘制，所述真空烘制温度为90℃，时间15min，真空度0.06Mpa；
（2）红枣浸提
红枣真空烘制后加水浸提两次，第一次浸提加入4倍红枣重量的纯净水，浸提温度95℃，时间45min；第二次浸提再加入2倍红枣重量的纯净水，浸提温度95℃，时间30min，浸提后红枣汁中可溶性固形物达到8-10%；
（3）红枣汁过滤
将浸提得到的红枣汁通过80目双联过滤器过滤，除去肉眼可见果肉成分，红枣汁备用；
二、海红果处理
（1）海红果清洗
精选色泽鲜红、无虫斑、无腐烂、无机械破损的成熟海红果原料，高压水喷淋清洗、沥干；
（2）破碎
采用破碎机将海红果破碎，破碎粒度为7mm，在破碎过程中加入护色剂护色；所述护色剂包含茶多酚0.2%、抗坏血酸0.25%、EDTA 0.1%、植酸0.1%；
（3）真空预煮
将破碎后的海红果放入真空预煮罐中加入8倍海红果重量的纯净水进行真空预煮；所述真空预煮温度75℃，预煮时间45min，真空度0.06Mpa；
（4）榨汁
将经过真空预煮的海红果采用液压榨机榨汁，压榨后的海红果汁采用80目双联过滤器过滤除去肉眼可见果肉成分，海红果汁备用；
三、复合饮料生产
（1）调配
将上述红枣汁、海红果汁按6：4重量比混合制成混合果汁；在30份混合果汁中加入65份纯净水，2.5份异麦芽酮糖、1.5份木糖醇、0.9份柠檬酸、0.1份稳定剂进调配；所述稳定剂由果胶、卡拉胶、羧甲基纤维素钠按2：1：1的重量比组成；
（2）精过滤、脱气
采用5um板框过滤器精过滤；真空脱气，真空度0.07Mpa，温度42℃；
（3）杀菌
采用超高温瞬时杀菌，杀菌温度131℃，时间8s；
（4）热灌装、封口
趁热灌装于玻璃瓶中，温度控制在90℃，封口，维持10min；
（5）冷却
迅速喷淋冷却至36℃以下，制成成品。
实施例2
一种红枣海红果复合饮料生产工艺，工艺步骤包括：
一、红枣处理
（1）红枣原料预处理
精选红枣原料，流动水冲洗、沥干，用真空烘箱进行真空烘制，所述真空烘制温度为95℃，时间10min，真空度0.06Mpa；
（2）红枣浸提
红枣真空烘制后加水真空浸提两次，第一次真空浸提加入4倍红枣重量的纯净水，浸提温度75℃，时间45min；第二次真空浸提再加入2倍红枣重量的纯净水，浸提温度75℃，时间30min，浸提后红枣汁中可溶性固形物达到8-10%；
（3）红枣汁过滤
将浸提得到的红枣汁通过80目双联过滤器过滤，除去肉眼可见果肉成分，红枣汁备用；
二、海红果处理
（1）海红果清洗
精选色泽鲜红、无虫斑、无腐烂、无机械破损的成熟海红果原料，高压水喷淋清洗、沥干；
（2）破碎
采用破碎机将海红果破碎，破碎粒度为6mm，在破碎过程中加入护色剂护色；所述护色剂包含茶多酚0.2%、抗坏血酸0.25%、EDTA 0.1%、植酸0.1%；
（3）真空预煮
将破碎后的海红果放入真空预煮罐中加入8倍海红果重量的纯净水进行真空预煮；所述真空预煮温度70℃，预煮时间45min，真空度0.06Mpa；
（4）榨汁
将经过真空预煮的海红果采用液压榨机榨汁，压榨后的海红果汁采用80目双联过滤器过滤除去肉眼可见果肉成分，海红果汁备用；
三、复合饮料生产
（1）调配
将上述红枣汁、海红果汁按6：4重量比混合制成混合果汁；在30份混合果汁中加入65份纯净水，2.5份异麦芽酮糖、1.5份木糖醇、0.9份柠檬酸、0.1份稳定剂进调配；所述稳定剂由果胶、卡拉胶、羧甲基纤维素钠按2：1：1的重量比组成；
（2）精过滤、脱气
采用5um板框过滤器精过滤；真空脱气，真空度0.07Mpa，温度42℃；
（3）杀菌
采用超高温瞬时杀菌，杀菌温度125℃，时间10s；
（4）热灌装、封口
趁热灌装于玻璃瓶中，温度控制在86℃，封口，维持15min；
（5）冷却
迅速喷淋冷却至36℃以下，制成成品。
Claims (3)
1.一种红枣海红果复合饮料生产工艺，其特征在于工艺步骤包括：
一、红枣处理
（1）红枣原料预处理
精选红枣原料，流动水冲洗、沥干，用真空烘箱进行真空烘制，所述真空烘制温度为90-95℃，时间10-15min，真空度0.06Mpa；
（2）红枣浸提
红枣真空烘制后加水浸提两次，第一次浸提加入4倍红枣重量的纯净水，浸提温度88-95℃，时间45-60min；第二次浸提再加入2倍红枣重量的纯净水，浸提温度88-95℃，时间30-45min，浸提后红枣汁中可溶性固形物达到8-10%；
（3）红枣汁过滤
将浸提得到的红枣汁通过80目双联过滤器过滤，除去肉眼可见果肉成分，红枣汁备用；
二、海红果处理
（1）海红果清洗
精选色泽鲜红、无虫斑、无腐烂、无机械破损的成熟海红果原料，高压水喷淋清洗、沥干；
（2）破碎
采用破碎机将海红果破碎，破碎粒度为5-8mm，在破碎过程中加入护色剂护色；所述护色剂包含茶多酚0.2%、抗坏血酸0.25%、EDTA 0.1%、植酸0.1%；
（3）真空预煮
将破碎后的海红果放入真空预煮罐中加入2倍海红果重量的纯净水进行真空预煮；所述真空预煮温度70-75℃，预煮时间30-45min，真空度0.06Mpa；
（4）榨汁
将经过真空预煮的海红果采用液压榨机榨汁，压榨后的海红果汁采用80目双联过滤器过滤除去肉眼可见果肉成分，海红果汁备用；
三、复合饮料生产
（1）调配
将上述红枣汁、海红果汁按6：4重量比混合制成混合果汁；在30份混合果汁中加入65份纯净水，2.5份异麦芽酮糖、1.5份木糖醇、0.9份柠檬酸、0.1份稳定剂进调配；
（2）精过滤、脱气
采用5um板框过滤器精过滤；真空脱气，真空度0.07Mpa，温度42℃；
（3）杀菌
采用超高温瞬时杀菌，杀菌温度125-131℃，时间8-10s；
（4）热灌装、封口
趁热灌装于玻璃瓶中，温度控制在86-90℃，封口，维持10-15min；
（5）冷却
迅速喷淋冷却至36℃以下，制成成品。
2.根据权利要求1所述红枣复合饮料生产工艺，其特征在于所述浸提替换为真空浸提，真空度为0.08Mpa；第一次真空浸提加入4倍红枣重量的纯净水，浸提温度70-75℃，时间45-60min；第二次真空浸提再加入2倍红枣重量的纯净水，浸提温度70-75℃，时间30-45min，浸提后红枣汁中可溶性固形物达到8-10%。
3.根据权利要求1所述红枣复合饮料生产工艺，其特征在于所述稳定剂由果胶、卡拉胶、羧甲基纤维素钠按2：1：1的质量比组成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209442.7A CN103976429B (zh) | 2014-05-19 | 2014-05-19 | 一种红枣海红果复合饮料生产工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209442.7A CN103976429B (zh) | 2014-05-19 | 2014-05-19 | 一种红枣海红果复合饮料生产工艺 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976429A true CN103976429A (zh) | 2014-08-13 |
| CN103976429B CN103976429B (zh) | 2015-06-10 |
Family
ID=51268800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410209442.7A Expired - Fee Related CN103976429B (zh) | 2014-05-19 | 2014-05-19 | 一种红枣海红果复合饮料生产工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976429B (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105167063A (zh) * | 2015-07-29 | 2015-12-23 | 郝振荣 | 海红果汁 |
| CN106261303A (zh) * | 2016-08-29 | 2017-01-04 | 王少琼 | 一种红枣枸杞复合饮料及其生产工艺 |
| CN114287539A (zh) * | 2021-11-29 | 2022-04-08 | 合肥学院 | 一种芋头浊汁饮料的加工方法 |
| CN115005345A (zh) * | 2022-05-19 | 2022-09-06 | 内蒙古博煜农林科技开发有限公司 | 一种海红果气泡饮料及其制备方法 |
| CN115956616A (zh) * | 2022-06-23 | 2023-04-14 | 甘肃青谷农业科技有限责任公司 | 一种党参复合茶及其制备方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982570A (zh) * | 2015-06-15 | 2015-10-21 | 许昌学院 | 红茶红枣甘草复合饮料及其制备 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999509A (zh) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | 水果蜜饯的制备方法 |
| CN102871178A (zh) * | 2012-10-30 | 2013-01-16 | 中国食品工业（集团）公司 | 一种海红果复合汁及其生产方法 |
| CN103349326A (zh) * | 2013-07-20 | 2013-10-16 | 王光荣 | 一种可乐口味海红果饮料 |
| CN103393180A (zh) * | 2013-07-20 | 2013-11-20 | 秦锦春 | 一种海红蜜 |
-
2014
- 2014-05-19 CN CN201410209442.7A patent/CN103976429B/zh not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999509A (zh) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | 水果蜜饯的制备方法 |
| CN102871178A (zh) * | 2012-10-30 | 2013-01-16 | 中国食品工业（集团）公司 | 一种海红果复合汁及其生产方法 |
| CN103349326A (zh) * | 2013-07-20 | 2013-10-16 | 王光荣 | 一种可乐口味海红果饮料 |
| CN103393180A (zh) * | 2013-07-20 | 2013-11-20 | 秦锦春 | 一种海红蜜 |
Non-Patent Citations (1)
| Title |
|---|
| 高润清: "天然复合海红饮料的研制", 《农业科学研究》, vol. 28, no. 1, 25 March 2007 (2007-03-25), pages 93 - 96 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105167063A (zh) * | 2015-07-29 | 2015-12-23 | 郝振荣 | 海红果汁 |
| CN106261303A (zh) * | 2016-08-29 | 2017-01-04 | 王少琼 | 一种红枣枸杞复合饮料及其生产工艺 |
| CN114287539A (zh) * | 2021-11-29 | 2022-04-08 | 合肥学院 | 一种芋头浊汁饮料的加工方法 |
| CN115005345A (zh) * | 2022-05-19 | 2022-09-06 | 内蒙古博煜农林科技开发有限公司 | 一种海红果气泡饮料及其制备方法 |
| CN115956616A (zh) * | 2022-06-23 | 2023-04-14 | 甘肃青谷农业科技有限责任公司 | 一种党参复合茶及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103976429B (zh) | 2015-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976429B (zh) | 一种红枣海红果复合饮料生产工艺 | |
| CN105410546B (zh) | 富含花青素的复合植物饮料及其制备方法 | |
| CN104223186A (zh) | 一种酒香乌枣银鱼干及其制备方法 | |
| KR20180045444A (ko) | 물을 첨가하지 않은 양배추즙의 제조 방법 | |
| CN102835504B (zh) | 一种余甘子绿茶饮料 | |
| CN103976257A (zh) | 一种山楂保健面条及其制备方法 | |
| CN103380927A (zh) | 一种光皮木瓜汁饮料及其制备方法 | |
| CN102132804B (zh) | 一种魔芋食品及其生产方法 | |
| CN104256843A (zh) | 一种决明子固体饮料及其制备方法 | |
| CN103892213B (zh) | 一种蓝莓糕点 | |
| CN109601932A (zh) | 水溶性茯苓多糖保健果冻及其制备方法 | |
| CN104970415A (zh) | 一种薏仁饮品及其制备方法 | |
| CN104256720A (zh) | 一种糯米银鱼丸及其制备方法 | |
| CN103652064A (zh) | 一种普洱茶泡腾片及其制备方法 | |
| CN103976357B (zh) | 一种红枣海红果复合营养浓浆生产工艺 | |
| CN105767315A (zh) | 一种保健普洱茶 | |
| CN104366521A (zh) | 花香牛肉干及其加工方法 | |
| CN104059829A (zh) | 一种巧克力米酒 | |
| CN103750160A (zh) | 一种草菇酸梅糕 | |
| CN106721848A (zh) | 一种降血压脱脂小麦胚芽袋泡固体饮料及其制备方法 | |
| CN104921112A (zh) | 一种瘦身果冻及其制备方法 | |
| CN104872323A (zh) | 一种蜂蜜茉莉花茶及其制备方法 | |
| CN104366516A (zh) | 香脆驴肉片及其加工方法 | |
| CN104604984A (zh) | 一种健胃消食乌梅酥性饼干及其制备方法 | |
| CN103960399A (zh) | 一种樱桃绿茶饮料及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: CHINA'S FOOD INDUSTRY INVESTMENT GUARANTEE CO., LT Free format text: FORMER OWNER: FOOD INDUSTRY PROMOTION CENTER Effective date: 20150810 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150810 Address after: 100062, Beijing, Chongwen, Dongcheng District, 9 main street, Jen building, 8 floor Patentee after: China food industry investment Company limited by guarantee Address before: 100062, Beijing, Chongwen, Dongcheng District, 9 main street, Jen building, 8 floor Patentee before: China Food Industry Promotion Center |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20191219 Address after: 253300 talent apartment, Wucheng Development Zone, Dezhou City, Shandong Province Patentee after: Shandong Zhongke Biological Innovation Industrial Park Management Co.,Ltd. Address before: 100062, Beijing, Chongwen, Dongcheng District, 9 main street, Jen building, 8 floor Patentee before: China food industry investment Company limited by guarantee |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150610 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |