CN104187976A - 巴楚蘑菇复合果蔬汁及制备方法 - Google Patents
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 48
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 37
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 17
- 235000019674 grape juice Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 15
- 241001092040 Crataegus Species 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 9
- 241000219095 Vitis Species 0.000 claims description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 3
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 229910052785 arsenic Inorganic materials 0.000 abstract description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 230000009965 odorless effect Effects 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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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
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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
- 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
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- 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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Abstract
一种巴楚蘑菇复合果蔬汁,是由巴楚蘑菇汁、山楂汁、葡萄汁和辅料制成的,其特征在于,巴楚蘑菇汁、山楂汁、葡萄汁的质量比例为15%∶25%∶30%;所述辅料及质量比分别是:白砂糖为总质量的10%;柠檬酸为总质量的0.3%。本发明的感官指标:红褐色、亮丽液体,均匀一致、无明显悬浮物和沉淀;山楂风味浓郁,兼有巴楚蘑菇、葡萄香味,清爽、酸甜适口,无异杂味。理化指标:pH5.8,糖15.0%,砷<0.5毫克/千克。
Description
技术领域
本发明涉及天然复合果蔬汁领域,具体涉及巴楚蘑菇复合果蔬汁及制备方法。
背景技术
巴楚蘑菇是一种营养价值和药用价值兼具的野生菌,含有丰富的菌多糖。大量研究表明多糖具有提高机体免疫力、防止机体失调、解除体内毒素、保护正常细胞等特殊功能,具有抗衰老、降血糖、抗血凝等作用。
发明内容
本发明的目的在于提供一种巴楚蘑菇、山楂、葡萄制成的复合果蔬汁,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:
本发明选取巴楚蘑菇、山楂、葡萄,分别制成果蔬汁,添加辅料,其制备方法为:1)混合调配;2)均质脱气;3)灌装、杀菌、冷却。
具体为:所述巴楚蘑菇复合果蔬汁,是由巴楚蘑菇汁、山楂汁、葡萄汁和辅料制成的,其特征在于,巴楚蘑菇汁、山楂汁、葡萄汁的质量比例为15%∶25%∶30%;
所述辅料及质量比分别是:白砂糖为总质量的10%;柠檬酸为总质量的0.3%。
巴楚蘑菇汁的制备方法是:
选择当年产野生巴楚蘑菇,要求柄短、肉厚、完整,精选清洗后浸泡2-3小时,然后在沸水中预煮5分钟,用组织捣碎机将其捣碎,加入质量为蘑菇10倍的水,再分别加入0.5%的纤维素酶、1%的果胶酶,于45℃-50℃、pH5.0-5.5下作用5-6小时,煮沸用纱布过滤,得滤液,滤渣再加入8倍水于100℃恒温浸提30分钟,用纱布过滤得滤液,再加入与第一次相同的水再次浸提,得到滤液,最后将全部滤液合并,澄清,备用。
山楂、葡萄汁的制备方法是:
选择优质山楂、葡萄,洗净捣碎,分别加入5倍水果质量的水,煮沸5分钟,加入0.03%的果胶酶处理1小时,再煮沸,压榨,过滤,然后再加入适量的水,反复浸提过滤,最后将滤液合并,分别得到山楂汁和葡萄汁。
所述复合果汁的方法为下述步骤:
1)按照比例称取巴楚蘑菇汁、山楂汁、葡萄汁和辅料,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;均质后的复合果汁经真空脱气机脱气;
3)灌装、杀菌、冷却:将均质脱气后汁液预热到70-80℃,趁热灌装,将封罐后的半成品送入灭菌机进行杀菌,杀菌温度100℃,时间15分钟,分级降温,冷却。
本发明的感官指标:
红褐色、亮丽液体,均匀一致、无明显悬浮物和沉淀;山楂风味浓郁,兼有巴楚蘑菇、葡萄香味,清爽、酸甜适口,无异杂味。
理化指标:
pH5.8,糖15.0%,砷<0.5毫克/千克。
具体实施方式
具体实施例:本发明选取巴楚蘑菇、山楂、葡萄,分别制成果蔬汁,添加辅料,其制备方法为:1)混合调配;2)均质脱气;3)灌装、杀菌、冷却。
具体为:所述巴楚蘑菇复合果蔬汁,是由巴楚蘑菇汁、山楂汁、葡萄汁和辅料制成的,其特征在于,巴楚蘑菇汁、山楂汁、葡萄汁的质量比例为15%∶25%∶30%;
所述辅料及质量比分别是:白砂糖为总质量的10%;柠檬酸为总质量的0.3%。
巴楚蘑菇汁的制备方法是:
选择当年产野生巴楚蘑菇,要求柄短、肉厚、完整,精选清洗后浸泡2-3小时,然后在沸水中预煮5分钟,用组织捣碎机将其捣碎,加入质量为蘑菇10倍的水,再分别加入0.5%的纤维素酶、1%的果胶酶,于45℃-50℃、pH5.0-5.5下作用5-6小时,煮沸用纱布过滤,得滤液,滤渣再加入8倍水于100℃恒温浸提30分钟,用纱布过滤得滤液,再加入与第一次相同的水再次浸提,得到滤液,最后将全部滤液合并,澄清,备用。
山楂、葡萄汁的制备方法是:
选择优质山楂、葡萄,洗净捣碎,分别加入5倍水果质量的水,煮沸5分钟,加入0.03%的果胶酶处理1小时,再煮沸,压榨,过滤,然后再加入适量的水,反复浸提过滤,最后将滤液合并,分别得到山楂汁和葡萄汁。
所述复合果汁的方法为下述步骤:
1)按照比例称取巴楚蘑菇汁、山楂汁、葡萄汁和辅料,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;均质后的复合果汁经真空脱气机脱气;
3)灌装、杀菌、冷却:将均质脱气后汁液预热到70-80℃,趁热灌装,将封罐后的半成品送入灭菌机进行杀菌,杀菌温度100℃,时间15分钟,分级降温,冷却。
本发明的感官指标:
红褐色、亮丽液体,均匀一致、无明显悬浮物和沉淀;山楂风味浓郁,兼有巴楚蘑菇、葡萄香味,清爽、酸甜适口,无异杂味。
理化指标:
pH5.8,糖15.0%,砷<0.5毫克/千克。
Claims (4)
1.一种巴楚蘑菇复合果蔬汁,是由巴楚蘑菇汁、山楂汁、葡萄汁和辅料制成的,其特征在于,巴楚蘑菇汁、山楂汁、葡萄汁的质量比例为15%∶25%∶30%;所述辅料及质量比分别是:白砂糖为总质量的10%;柠檬酸为总质量的0.3%。
2.按照权利要求1所述的复合果汁,其特征在于:巴楚蘑菇汁的制备方法是:
选择当年产野生巴楚蘑菇,要求柄短、肉厚、完整,精选清洗后浸泡2-3小时,然后在沸水中预煮5分钟,用组织捣碎机将其捣碎,加入质量为蘑菇10倍的水,再分别加入0.5%的纤维素酶、1%的果胶酶,于45℃-50℃、pH5.0-5.5下作用5-6小时,煮沸用纱布过滤,得滤液,滤渣再加入8倍水于100℃恒温浸提30分钟,用纱布过滤得滤液,再加入与第一次相同的水再次浸提,得到滤液,最后将全部滤液合并,澄清,备用。
3.按照权利要求1所述的复合果汁,其特征在于:山楂、葡萄汁的制备方法是:
选择优质山楂、葡萄,洗净捣碎,分别加入5倍水果质量的水,煮沸5分钟,加入0.03%的果胶酶处理1小时,再煮沸,压榨,过滤,然后再加入适量的水,反复浸提过滤,最后将滤液合并,分别得到山楂汁和葡萄汁。
4.按照权利要求1所述的复合果汁,其特征在于:所述复合果蔬汁的方法为下述步骤:
1)按照比例称取巴楚蘑菇汁、山楂汁、葡萄汁和辅料,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;均质后的复合果汁经真空脱气机脱气;
3)灌装、杀菌、冷却:将均质脱气后汁液预热到70-80℃,趁热灌装,将封罐后的半成品送入灭菌机进行杀菌,杀菌温度100℃,时间15分钟,分级降温,冷却。
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CN105105103A (zh) * | 2015-09-17 | 2015-12-02 | 新疆大学 | 一种裂盖马鞍菌子实体粗多糖及其深加工产品的生产方法 |
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