CN104068431A - 一种刺梨冬瓜复合果汁及其制备方法 - Google Patents
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Abstract
本发明涉及一种刺梨冬瓜复合果汁及其制备方法，制备步骤包括：两种果汁制备、调配、脱气、杀菌、灌装。该果汁呈浅黄色，澄清透明，具有刺梨和冬瓜特有的香气和滋味。该果汁中含有丰富的VC、黄酮类物质和SOD等活性成分，具有健胃、消食、滋补、消暑止渴、清热化疾、利尿消肿，还有美容养颜和减肥功效。是一种适宜夏季饮用的保健饮品。
Description
技术领域
本发明涉及一种果汁制备方法，特别是涉及一种刺梨冬瓜复合果汁的制备方法。
背景技术
刺梨为蔷薇科植物缫丝花的果实，又名茨梨、木梨子，果皮上密生小肉刺。贵州、广西等地的山区盛产刺梨，年产高达数十万吨，目前刺梨以野生为主，有少量引种栽培，刺梨果含有氨基酸、维生素、蛋白质及钙、钾、锌、镁、硒等矿物质以及过氧化物歧化酶SOD。VC含量极高，每100 克鲜果中含VC 841-3541毫克，相当于柑橘的50倍，山楂果的28倍，猕猴桃的10 倍，具有“维生素C 之王”的美称。刺梨果具有健胃、消食、滋补、强壮的功效，可用于治疗食积饱胀，消瘦，补充VC，并具有排毒养颜的效果。
冬瓜是一种药食两用瓜类蔬菜，含有丰富的蛋白质、碳水化合物、维生素以及矿质元素等营养成分。冬瓜味淡爽口，其生榨汁独具清香，具有消暑止渴、清热化疾、利尿消肿，还有美容养颜和减肥功效。
刺梨纤维素含量高，外表长有毛刺，鲜食口感不佳，多以加工为主。以刺梨汁为原料所生产出的饮品已成为人们公认的保健佳饮。目前市场上尚无刺梨冬瓜复合饮料。
发明内容
本发明针对以上技术问题，旨在提供一种具有保健作用的刺梨冬瓜混合饮料，以丰富刺梨果汁制品种类。
一种刺梨冬瓜复合果汁及其制备方法，其特征在于具体步骤如下：
1）冬瓜汁制备：冬瓜去皮和瓤，切块，加入柠檬酸护色，榨汁，得到的冬瓜汁，加2‰活力120,000U/g的果胶酶水解冬瓜汁中果胶类成分，得到澄清冬瓜汁；
2）刺梨汁制备：刺梨清洗后沥干水分，切块，加入柠檬酸护色，榨汁，取滤渣加果肉质量1.5倍的纯净水，常温浸提1-2h，再次榨汁，合并两次得到的刺梨汁，果汁中添加明胶、壳聚糖、酪蛋白中的一种或多种物质，静置10-30h，使果汁中的单宁聚合而沉淀；采用硅澡土过滤机过滤，得到澄清的刺梨汁；
3）调配：复合果汁中含冬瓜汁、刺梨汁、木糖醇、蜂蜜、柠檬酸，将以上成分添加适量纯净水后混合均匀；
4）脱气：采用真空脱气法对果汁进行脱气处理，压力为-0.01~-0.1MPa；
5）杀菌：果汁采用UHT杀菌方式进行杀菌，温度为121℃，时间为5S；
6）灌装：采用无菌冷灌装方式灌装，得到刺梨冬瓜复合果汁成品。
所述步骤2）中柠檬酸添加量为果肉重量的0.7%。
所述步骤2）中选用壳聚糖除单宁，其浓度为1-4%。
所述步骤3）中复合果汁各组分含量为：刺梨汁10-50%、冬瓜汁5-60%、木糖醇1-10%、蜂蜜1-8%、柠檬酸0.5-2%，纯净水1-50%。
本发明优点：该果汁具有健胃、消食、滋补、消暑止渴、清热化疾、利尿消肿，还有美容养颜和减肥功效；刺梨与冬瓜两者营养素、风味互补，是一种适宜夏季饮用的保健饮品。
下面将结合具体实施方式进一步说明本发明，但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式：
实施例1：
1）冬瓜汁制备：冬瓜去皮和瓤，切块，加入柠檬酸护色，榨汁，得到的冬瓜汁，加2‰活力120,000U/g的果胶酶水解冬瓜汁中果胶类成分，得到澄清冬瓜汁；
2）刺梨汁制备：刺梨清洗后沥干水分，切块，加入0.7%柠檬酸护色，榨汁，取滤渣加果肉质量1.5倍的纯净水，常温浸提1-2h，再次榨汁，合并两次得到的刺梨汁，果汁中添加2%壳聚糖，静置10-30h，使果汁中的单宁聚合而沉淀；采用硅澡土过滤机过滤，得到澄清的刺梨汁；
3）调配：刺梨汁20%、冬瓜汁35%、木糖醇6%、蜂蜜2%、柠檬酸0.8%、纯净水36.2%；
4）脱气：采用真空脱气法对果汁进行脱气处理，压力为-0.01~-0.1MPa；
5）杀菌：果汁采用UHT杀菌方式进行杀菌，温度为121℃，时间为5S；
6）灌装：采用无菌冷灌装方式灌装，得到刺梨冬瓜复合果汁成品。
实施例2：
1）冬瓜汁制备：冬瓜去皮和瓤，切块，加入柠檬酸护色，榨汁，得到的冬瓜汁，加2‰活力120,000U/g的果胶酶水解冬瓜汁中果胶类成分，得到澄清冬瓜汁；
2）刺梨汁制备：刺梨清洗后沥干水分，切块，加入0.7%柠檬酸护色，榨汁，取滤渣加果肉质量1.5倍的纯净水，常温浸提1-2h，再次榨汁，合并两次得到的刺梨汁，果汁中添加2%壳聚糖，静置10-30h，使果汁中的单宁聚合而沉淀；采用硅澡土过滤机过滤，得到澄清的刺梨汁；
3）调配：刺梨汁15%、冬瓜汁45%、木糖醇7%、蜂蜜2%、柠檬酸0.6%、纯净水30.4%；
4）脱气：采用真空脱气法对果汁进行脱气处理，压力为-0.01~-0.1MPa；
5）杀菌：果汁采用UHT杀菌方式进行杀菌，温度为121℃，时间为5S；
6）灌装：采用无菌冷灌装方式灌装，得到刺梨冬瓜复合果汁成品。
Claims (4)
1.一种刺梨冬瓜复合果汁及其制备方法，其特征在于具体步骤如下：
冬瓜汁制备：冬瓜去皮和瓤，切块，加入柠檬酸护色，榨汁，得到的冬瓜汁，加2‰活力120,000U/g的果胶酶水解冬瓜汁中果胶类成分，得到澄清冬瓜汁；
刺梨汁制备：刺梨清洗后沥干水分，切块，加入柠檬酸护色，榨汁，取滤渣加果肉质量1.5倍的纯净水，常温浸提1-2h，再次榨汁，合并两次得到的刺梨汁，果汁中添加明胶、壳聚糖、酪蛋白中的一种或多种物质，静置10-30h，使果汁中的单宁聚合而沉淀；采用硅澡土过滤机过滤，得到澄清的刺梨汁；
3）调配：复合果汁中含冬瓜汁、刺梨汁、木糖醇、蜂蜜、柠檬酸，将以上成分添加适量纯净水后混合均匀；
4）脱气：采用真空脱气法对果汁进行脱气处理，压力为-0.01MPa~-0.1MPa；
5）杀菌：果汁采用UHT杀菌方式进行杀菌，温度为121℃，时间为5S；
6）灌装：采用无菌冷灌装方式灌装，得到刺梨冬瓜复合果汁成品。
2.如权利要求1所述的一种刺梨冬瓜复合果汁及其制备方法，其特征在于，步骤2）中柠檬酸添加量为果肉重量的0.7%。
3.如权利要求1所述的一种刺梨冬瓜复合果汁及其制备方法，其特征在于，步骤2）中选用壳聚糖除单宁，其浓度为1-4%。
4.如权利要求1所述的一种刺梨冬瓜复合果汁及其制备方法，其特征在于，所述的步骤3）中复合果汁各组分含量为：刺梨汁10-50%、冬瓜汁5-60%、木糖醇1-10%、蜂蜜1-8%、柠檬酸0.5-2%，纯净水1-50%。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
| CN104974921A (zh) * | 2015-06-12 | 2015-10-14 | 广西大学 | 一种油桃果醋及其制备方法 |
| CN109198321A (zh) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | 一种多果蔬混合饮料 |
| CN110100997A (zh) * | 2019-04-10 | 2019-08-09 | 广东省农业科学院蚕业与农产品加工研究所 | 一种冬瓜刺梨复合果糕的制备方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824762A (zh) * | 2015-05-26 | 2015-08-12 | 张立军 | 冬瓜多维植物水的制作方法 |
| CN104974921A (zh) * | 2015-06-12 | 2015-10-14 | 广西大学 | 一种油桃果醋及其制备方法 |
| CN109198321A (zh) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | 一种多果蔬混合饮料 |
| CN110100997A (zh) * | 2019-04-10 | 2019-08-09 | 广东省农业科学院蚕业与农产品加工研究所 | 一种冬瓜刺梨复合果糕的制备方法 |
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