CN104068434A - 一种澄清型刺梨果汁及其制备方法 - Google Patents
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Abstract
本发明涉及一种澄清型刺梨果汁及其制备方法,制备步骤包括:原料选择、清洗、切块、榨汁、澄清、过滤、配料、过滤、脱气、杀菌。该澄清果汁呈浅黄色,具有刺梨特有的香气和滋味,澄清透明。该果汁中含有丰富的VC、黄酮类物质和SOD,具有健胃、消食、滋补、强壮的功效;可治疗食积饱胀,并具有排毒养颜的功效。
Description
技术领域
本发明属于保健品领域,具体涉及一种澄清型刺梨果汁及其制备方法。
背景技术
刺梨(Fructus Rosae Roxburghii)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。
刺梨果实味酸甜、微涩,有特殊的浓郁香味。由于刺梨纤维素含量高,外表长有毛刺,鲜食口感不佳。因此,刺梨多以加工为主。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。然而,刺梨中的SOD、VC及黄酮等活性成分在加工过程中很容易被氧化,这一问题成为了刺梨饮料加工中的技术难点。
发明内容
本发明是针对刺梨中抗氧化成分SOD、VC及黄酮等活性成分在加工过程中容易被氧化这一技术难题,提供了一种澄清型刺梨果汁及其制备方法。该方法可最大程度的保持刺梨中有效成分的活性。
一种澄清型刺梨果汁及其制备方法,其特征在于,具体步骤如下:
1)原料的选择:选择充分成熟,新鲜无霉变腐烂的刺梨果实;
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;
3)除单宁: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;
4)澄清:用硅澡土机将刺梨汁的上清液进行过滤,得到澄清的刺梨汁;
5)调配:刺梨汁中添加木糖醇、蜂蜜、柠檬酸进行调配;
6)脱气:在-0.01 ~ -0.1MPa 压力下对果汁进行脱气处理;
7)杀菌:果汁采用UHT杀菌方式进行杀菌,温度为121℃,时间为5S;
8)灌装:采用无菌冷灌装方式灌装,得到澄清型刺梨果汁成品。
所述步骤2)中柠檬酸添加量为果肉重量的0.7%。
所述步骤3)中选用壳聚糖除单宁,壳聚糖浓度为1-4%。
所述步骤5)中原料配比如下:刺梨汁10-60%,木糖醇1-10%,蜂蜜1-7%,柠檬酸0.1-2%。
本发明的产品具有以下优点:1)产品具有健胃、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;2)刺梨切块后添加柠檬酸可有效防止果肉褐变,壳聚糖在除单宁的同时,对SOD、VC及黄酮等物质活性具有保护作用,采用该方法得到的刺梨果汁较大程度的保存了刺梨中的营养成分活性。
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)原料的选择:选择充分成熟,新鲜无霉变腐烂的刺梨果实;
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;
3)除单宁:果汁中添加3%的壳聚糖,使果汁中壳聚糖浓度为1.0g/L,静置12h,使果汁中的单宁聚合而沉淀;
4)澄清:用硅澡土过滤机将刺梨汁的上清液进行过滤,得到澄清的刺梨汁;
5)调配:刺梨汁中添加木糖醇、蜂蜜、柠檬酸进行调配,原料配比如下:刺梨汁50%,木糖醇6%,蜂蜜3%,柠檬酸0.8%;
6)脱气:在-0.01 ~ -0.1MPa 压力下对果汁进行脱气处理;
7)杀菌:果汁采用UHT杀菌方式进行杀菌,温度为121℃,时间为5S;
8)灌装:采用无菌冷灌装方式灌装,得到澄清型刺梨果汁成品。
感官评价:果汁色泽呈淡黄色,澄清透明,酸甜适中,具有刺梨的特殊香气。
理化指标:经测定刺梨果汁中单宁含量为0.081g/100mL,单宁脱除率为69%。
Claims (4)
1.一种澄清型刺梨果汁及其制备方法,其特征在于,具体步骤如下:
原料的选择:选择充分成熟,新鲜无霉变腐烂的刺梨果实;
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;
除单宁: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;
4)澄清:用硅澡土机将刺梨汁的上清液进行过滤,得到澄清的刺梨汁;
5)调配:刺梨汁中添加木糖醇、蜂蜜、柠檬酸进行调配;
6)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;
7)杀菌:果汁采用UHT杀菌方式进行杀菌,温度为121℃,时间为5S;
8)灌装:采用无菌冷灌装方式灌装,得到澄清型刺梨果汁成品。
2.如权利要求书1所述的一种澄清型刺梨果汁及其制备方法,其特征在于,步骤2)中柠檬酸添加量为果肉重量的0.7%。
3.如权利要求书1所述的一种澄清型刺梨果汁及其制备方法,其特征在于,步骤3)中选用壳聚糖除单宁,其浓度为1-4%。
4.如权利要求书1所述的一种澄清型刺梨果汁及其制备方法,其特征在于,步骤5)中原料配比如下:刺梨汁10-60%,木糖醇1-10%,蜂蜜1-7%,柠檬酸0.1-2%,其余成分为纯净水。
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