CN103976429B - 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
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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 (1)
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，所述浸提为真空浸提，真空度为0.08MPa；第一次浸提加入4倍红枣重量的纯净水，真空浸提温度70-75℃，时间45-60min；第二次浸提再加入2倍红枣重量的纯净水，真空浸提温度70-75℃，时间30-45min，浸提后红枣汁中可溶性固形物达到8-10%；
（3）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份稳定剂进行调配；所述稳定剂由果胶、卡拉胶、羧甲基纤维素钠按2：1：1的质量比组成；
（2）精过滤、脱气：采用5μm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。
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