CN104187964A - 甘蓝复合果蔬汁及制备方法 - Google Patents
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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
- A23L2/04—Extraction of juices
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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
- A23L2/52—Adding ingredients
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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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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Abstract
一种甘蓝复合果蔬汁及制备方法,是由甘蓝汁、苹果汁和辅料制成的,其特征在于,甘蓝汁、苹果汁的质量比例为30%∶15%;所述辅料及质量比分别是:白砂糖为总质量的7%;柠檬酸为总质量的0.2%;异抗坏血酸钠为总质量的0.15%;果胶为总质量的0.1%;蜂蜜为总质量的1%;黄原胶为总质量的0.1%。本发明的感官指标:淡黄绿色,色泽均匀,透明度较好,无杂质;口感良好,无异味。理化指标:可溶性固形物≥10%,总糖含量11.9%,总酸含量0.28%。
Description
技术领域
本发明涉及天然复合果蔬汁领域,具体涉及甘蓝复合果蔬汁及制备方法。
背景技术
甘蓝又名包菜、卷心菜,为十字花科植物。现代医学和营养学研究表明,甘蓝中含有蛋白质、脂肪、矿物质、维生素等营养成分,其中维生素C和维生素P含量尤为突出,在蔬菜中名列前茅。甘蓝味甘,性平,有治黄毒、去伏气的功能,对坏血病有一定疗效。甘蓝中还含有能分解亚硝胺的酶,能消除亚硝胺的致突变作用。此外,甘蓝还含有多酚类的吲哚类物质,具有一定的抗癌作用。苹果是消费者喜欢的水果。将甘蓝和苹果加工成复合果蔬饮料,不仅适应饮料行业的发展趋势,而且产品美味可口,健康营养,深受消费者欢迎。
发明内容
本发明的目的在于提供一种甘蓝、苹果制成的复合果蔬汁,及该果蔬汁的制备方法,以克服现有技术中存在的不足。
本发明采用了这样的技术方案:
本发明选取甘蓝、苹果,分别制成果蔬汁,添加辅料,其制备方法为:1)混合调配;2)均质;3)脱气;4)杀菌、冷却。
具体为:所述甘蓝复合果蔬汁,是由甘蓝汁、苹果汁和辅料制成的,其特征在于,甘蓝汁、苹果汁的质量比例为30%∶15%.
所述辅料及质量比分别是:白砂糖为总质量的7%;柠檬酸为总质量的0.2%;异抗坏血酸钠为总质量的0.15%;果胶为总质量的0.1%;蜂蜜为总质量的1%;黄原胶为总质量的0.1%。
甘蓝汁的制备方法是:
1)挑选:选择八九成熟的甘蓝,除去外层老叶;
2)清洗:用清水洗去甘蓝表面的泥沙和残留农药;
3)切片:用不锈钢刀片洗净沥干的甘蓝切成3厘米见方的小块;
4)热烫:在热水烫漂时,以采用短时高温少接触空气为好,生产中热烫温度选择95℃时间60秒,灭酶效果好,营养损失小;
5)破碎:用破碎机将热烫后的甘蓝粉碎成浆状;
6)酶解、灭酶:酶解生产中,选用纤维素酶和果胶酶进行酶解,纤维素酶额质量分数为0.04%-0.06%,物料与酶质量配比为30∶1,酶解pH值为5.5,酶解温度为60℃,酶解时间为40分钟;酶解后汁液加热至90℃保持3分钟灭酶;
7)榨汁、过滤:利用榨汁机榨取汁液,先用滤孔大小约为0.5毫米的过滤机进行粗滤,然后再经120目的筛网精滤,滤出全部悬浮物和其它易产生沉淀的胶粒,即得到甘蓝原汁。
苹果汁的制备方法是:
1)挑选:选择成熟适中,新鲜完好、汁多、纤维少、无病虫害、无腐烂的果实;
2)清洗:挑选后的果实放在流水槽中冲洗,如果表皮有残留农药,则用0.5%-1%的稀盐酸或0.1%-0.2%的洗涤剂浸洗,然后用清水强力喷淋冲洗;
3)破碎:用苹果磨碎机和锤碎机将苹果粉碎,要求破碎适度,颗粒大小一致,破碎后用碎浆机进行处理,使颗粒微细,提高榨汁率;
4)压榨和粗滤:常用压榨法和离心分离法榨汁,用孔径为0.5毫米的筛网进行粗滤;
5)澄清和精滤:苹果汁中胶体较多,直接过滤困难,要进行澄清处理,其方法是加热至82-85℃,再迅速冷却,促使胶体凝聚,达到果汁澄清的目的,然后加入助滤剂后用过滤器进行过滤,常用硅藻土做滤层,能够出去苹果汁中的土腥味。
所述复合果汁的方法为下述步骤:
1)按照比例称取甘蓝汁、苹果汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气;均质后的复合果汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。冷却后采用复合软包装进行无菌灌装。
本发明的感官指标:
淡黄绿色,色泽均匀,透明度较好,无杂质;口感良好,无异味。
理化指标:
可溶性固形物≥10%,总糖含量11.9%,总酸含量0.28%。
具体实施方式
具体实施例:本发明选取甘蓝、苹果,分别制成果蔬汁,添加辅料,其制备方法为:1)、混合调配;2)、均质;3)脱气;4)杀菌、冷却。
具体为:所述甘蓝复合果蔬汁,是由甘蓝汁、苹果汁和辅料制成的,其特征在于,甘蓝汁、苹果汁的质量比例为30%∶15%.
所述辅料及质量比分别是:白砂糖为总质量的7%;柠檬酸为总质量的0.2%;异抗坏血酸钠为总质量的0.15%;果胶为总质量的0.1%;蜂蜜为总质量的1%;黄原胶为总质量的0.1%。
甘蓝汁的制备方法是:
1)挑选:选择八九成熟的甘蓝,除去外层老叶;
2)清洗:用清水洗去甘蓝表面的泥沙和残留农药;
3)切片:用不锈钢刀片洗净沥干的甘蓝切成3厘米见方的小块;
4)热烫:在热水烫漂时,以采用短时高温少接触空气为好,生产中热烫温度选择95℃时间60秒,灭酶效果好,营养损失小;
5)破碎:用破碎机将热烫后的甘蓝粉碎成浆状;
6)酶解、灭酶:酶解生产中,选用纤维素酶和果胶酶进行酶解,纤维素酶额质量分数为0.04%-0.06%,物料与酶质量配比为30∶1,酶解pH值为5.5,酶解温度为60℃,酶解时间为40分钟;酶解后汁液加热至90℃保持3分钟灭酶;
7)榨汁、过滤:利用榨汁机榨取汁液,先用滤孔大小约为0.5毫米的过滤机进行粗滤,然后再经120目的筛网精滤,滤出全部悬浮物和其它易产生沉淀的胶粒,即得到甘蓝原汁。
苹果汁的制备方法是:
1)挑选:选择成熟适中,新鲜完好、汁多、纤维少、无病虫害、无腐烂的果实;
2)清洗:挑选后的果实放在流水槽中冲洗,如果表皮有残留农药,则用0.5%-1%的稀盐酸或0.1%-0.2%的洗涤剂浸洗,然后用清水强力喷淋冲洗;
3)破碎:用苹果磨碎机和锤碎机将苹果粉碎,要求破碎适度,颗粒大小一致,破碎后用碎浆机进行处理,使颗粒微细,提高榨汁率;
4)压榨和粗滤:常用压榨法和离心分离法榨汁,用孔径为0.5毫米的筛网进行粗滤;
5)澄清和精滤:苹果汁中胶体较多,直接过滤困难,要进行澄清处理,其方法是加热至82-85℃,再迅速冷却,促使胶体凝聚,达到果汁澄清的目的,然后加入助滤剂后用过滤器进行过滤,常用硅藻土做滤层,能够出去苹果汁中的土腥味。
所述复合果汁的方法为下述步骤:
1)按照比例称取甘蓝汁、苹果汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气;均质后的复合果汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可。冷却后采用复合软包装进行无菌灌装。
本发明的感官指标:
淡黄绿色,色泽均匀,透明度较好,无杂质;口感良好,无异味。
理化指标:
可溶性固形物≥10%,总糖含量11.9%,总酸含量0.28%。
Claims (4)
1.一种甘蓝复合果蔬汁,是由甘蓝汁、苹果汁和辅料制成的,其特征在于,甘蓝汁、苹果汁的质量比例为30%∶15%;所述辅料及质量比分别是:白砂糖为总质量的7%;柠檬酸为总质量的0.2%;异抗坏血酸钠为总质量的0.15%;果胶为总质量的0.1%;蜂蜜为总质量的1%;黄原胶为总质量的0.1%。
2.按照权利要求1所述的复合果汁,其特征在于:甘蓝汁的制备方法是:
1)挑选:选择八九成熟的甘蓝,除去外层老叶;
2)清洗:用清水洗去甘蓝表面的泥沙和残留农药;
3)切片:用不锈钢刀片洗净沥干的甘蓝切成3厘米见方的小块;
4)热烫:在热水烫漂时,以采用短时高温少接触空气为好,生产中热烫温度选择95℃时间60秒,灭酶效果好,营养损失小;
5)破碎:用破碎机将热烫后的甘蓝粉碎成浆状;
6)酶解、灭酶:酶解生产中,选用纤维素酶和果胶酶进行酶解,纤维素酶额质量分数为0.04%-0.06%,物料与酶质量配比为30∶1,酶解pH值为5.5,酶解温度为60℃,酶解时间为40分钟;酶解后汁液加热至90℃保持3分钟灭酶;
7)榨汁、过滤:利用榨汁机榨取汁液,先用滤孔大小约为0.5毫米的过滤机进行粗滤,然后再经120目的筛网精滤,滤出全部悬浮物和其它易产生沉淀的胶粒,即得到甘蓝原汁。
3.按照权利要求1所述的复合果汁,其特征在于:苹果汁的制备方法是:
1)挑选:选择成熟适中,新鲜完好、汁多、纤维少、无病虫害、无腐烂的果实;
2)清洗:挑选后的果实放在流水槽中冲洗,如果表皮有残留农药,则用0.5%-1%的稀盐酸或0.1%-0.2%的洗涤剂浸洗,然后用清水强力喷淋冲洗;
3)破碎:用苹果磨碎机和锤碎机将苹果粉碎,要求破碎适度,颗粒大小一致,破碎后用碎浆机进行处理,使颗粒微细,提高榨汁率;
4)压榨和粗滤:常用压榨法和离心分离法榨汁,用孔径为0.5毫米的筛网进行粗滤;
5)澄清和精滤:苹果汁中胶体较多,直接过滤困难,要进行澄清处理,其方法是加热至82-85℃,再迅速冷却,促使胶体凝聚,达到果汁澄清的目的,然后加入助滤剂后用过滤器进行过滤,常用硅藻土做滤层,能够出去苹果汁中的土腥味。
4.按照权利要求1所述的复合果汁,其特征在于:所述复合果汁的方法为下述步骤:
1)按照比例称取甘蓝汁、苹果汁和辅料,混合调配,搅拌均匀;
2)把步骤1)所获混合料,以工作压力为21兆帕,利用高压均质机进入均质;
3)脱气;均质后的复合果汁经真空脱气机脱气,灌装封口;
4)杀菌、冷却;把灌装封口的果汁放入60-80℃的热水中预热,沸煮12-14分钟后冷却至常温即可,冷却后采用复合软包装进行无菌灌装。
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