CN104187982A - 芦荟、山楂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
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Abstract
一种芦荟、山楂复合果蔬汁，是由芦荟汁、山楂汁和辅料制成的，其特征在于，芦荟汁、山楂汁的质量比例为10％∶40％；所述辅料及质量比分别是：白砂糖为总质量的9％；柠檬酸为总质量的0.25％。本发明的感官指标：红色，无褐变、色泽均匀一致；口感细腻，具有山楂的味道，口感协调，酸甜适口，饮后略有芦荟味留口，无不良异味，组织均匀一致，无分层、无沉淀现象，无杂质。理化指标：可溶性固形物≥13.5％；总酸度≥0.1％；总糖含量≥10％。
Description
技术领域
本发明涉及天然复合果蔬汁领域，具体涉及芦荟、山楂复合果蔬汁及制备方法。
背景技术
芦荟是集医药、食用、美容和观赏于一体的重要经济作物，芦荟所含的主要化学成分为芦荟素、芦荟大黄素、多糖、有机酸、氨基酸、酶类、多肽、维生素和矿物质。这些成分具有美容、治疗便秘、健胃、提高免疫力、消炎、止血、镇痛、促进伤口愈合、抗癌、治疗心血管疾病等功效。山楂富含蛋白质、碳水化合物、矿物质、氨基酸等多种人体必需的营养成分，特别是山楂中的柠檬酸、苹果酸等多种有机酸能增加胃蛋白酶的分泌，是人们消食化滞、增进食欲的佳品，山楂聚合黄酮可抗心肌缺血，能使血管扩张，还具有抗癌降压的功能。将芦荟和山楂调配成复合饮料，能生津止渴、开胃健脾、老少皆宜既方便人们饮用，又有保健功能。
发明内容
本发明的目的在于提供一种芦荟、山楂制成的复合果蔬汁，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：
本发明选取芦荟、山楂，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：所述芦荟、山楂复合果蔬汁，是由芦荟汁、山楂汁和辅料制成的，其特征在于，芦荟汁、山楂汁的质量比例为10％∶40％；
所述辅料及质量比分别是：白砂糖为总质量的9％；柠檬酸为总质量的0.25％。
芦荟汁的制备方法是：
1)选料、清洗：芦荟最好选择生长期18个月以上，叶肉肥厚，叶面最宽处8-10厘米为佳；将选好的芦荟鲜叶表面的泥沙杂质用水冲洗干净；
2)除刺、切段：将芦荟鲜叶两侧的刺削去，并切成小段；
3)榨汁、过滤：利用榨汁机将芦荟直接榨汁；最后将所榨得的芦荟汁用100目的过滤器滤除残渣，加热煮沸5分钟左右，静置备用。
山楂汁的制备方法是：
1)选果、清洗：选取成熟、饱满、新鲜的山楂，去除腐烂、病虫山楂及杂质；
2)压碎：将果实压碎但果核不能压碎，否则，由于单宁等苦味物质会较多的进入饮料中，从而带来杂味，不易去除，影响饮料的品质；
3)软化浸取：采用两次浸取法，第一次浸取20-30分钟，温度为90℃左右，加水量为山楂肉的3倍，然后滤汁，第二次浸取将过滤后的果渣加2倍的水，进去时间为10小时，温度为45℃左右，把两次浸提所得果汁混合；
4)粗滤、澄清：粗滤采用100目网筛，除去果肉、果皮及粗纤维，便于澄清，将此过滤液加热到85℃杀菌，在冷却到40℃，加入0.06％的果胶 酶，搅匀，静置4小时，然后再加热至85℃，灭酶3分钟，得到果汁澄清液。
所述复合果汁的方法为下述步骤：
1)混合、调配：按照比例称取芦荟汁、山楂汁和辅料，混合调配，搅拌均匀；
2)均质、脱气：在料液温度60℃左右进行均质处理，均质压力为10兆帕，均质处理后立即将料液打入真空脱气机，在真空度为0.091兆帕的条件下脱气5分钟；
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：
红色，无褐变、色泽均匀一致；口感细腻，具有山楂的味道，口感协调，酸甜适口，饮后略有芦荟味留口，无不良异味，组织均匀一致，无分层、无沉淀现象，无杂质。
理化指标：
可溶性固形物≥13.5％；总酸度≥0.1％；总糖含量≥10％。
具体实施方式
具体实施例：本发明选取芦荟、山楂，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：所述芦荟、山楂复合果蔬汁，是由芦荟汁、山楂汁和辅料制 成的，其特征在于，芦荟汁、山楂汁的质量比例为10％∶40％；
所述辅料及质量比分别是：白砂糖为总质量的9％；柠檬酸为总质量的0.25％。
芦荟汁的制备方法是：
1)选料、清洗：芦荟最好选择生长期18个月以上，叶肉肥厚，叶面最宽处8-10厘米为佳；将选好的芦荟鲜叶表面的泥沙杂质用水冲洗干净；
2)除刺、切段：将芦荟鲜叶两侧的刺削去，并切成小段；
3)榨汁、过滤：利用榨汁机将芦荟直接榨汁；最后将所榨得的芦荟汁用100目的过滤器滤除残渣，加热煮沸5分钟左右，静置备用。
山楂汁的制备方法是：
1)选果、清洗：选取成熟、饱满、新鲜的山楂，去除腐烂、病虫山楂及杂质；
2)压碎：将果实压碎但果核不能压碎，否则，由于单宁等苦味物质会较多的进入饮料中，从而带来杂味，不易去除，影响饮料的品质；
3)软化浸取：采用两次浸取法，第一次浸取20-30分钟，温度为90℃左右，加水量为山楂肉的3倍，然后滤汁，第二次浸取将过滤后的果渣加2倍的水，进去时间为10小时，温度为45℃左右，把两次浸提所得果汁混合；
4)粗滤、澄清：粗滤采用100目网筛，除去果肉、果皮及粗纤维，便于澄清，将此过滤液加热到85℃杀菌，在冷却到40℃，加入0.06％的果胶酶，搅匀，静置4小时，然后再加热至85℃，灭酶3分钟，得到果汁澄清液。
所述复合果汁的方法为下述步骤：
1)混合、调配：按照比例称取芦荟汁、山楂汁和辅料，混合调配，搅拌均匀；
2)均质、脱气：在料液温度60℃左右进行均质处理，均质压力为10兆帕，均质处理后立即将料液打入真空脱气机，在真空度为0.091兆帕的条件下脱气5分钟；
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：
红色，无褐变、色泽均匀一致；口感细腻，具有山楂的味道，口感协调，酸甜适口，饮后略有芦荟味留口，无不良异味，组织均匀一致，无分层、无沉淀现象，无杂质。
理化指标：
可溶性固形物≥13.5％；总酸度≥0.1％；总糖含量≥10％。
Claims (4)
1.一种芦荟、山楂复合果蔬汁，是由芦荟汁、山楂汁和辅料制成的，其特征在于，芦荟汁、山楂汁的质量比例为10％∶40％；所述辅料及质量比分别是：白砂糖为总质量的9％；柠檬酸为总质量的0.25％。
2.按照权利要求1所述的复合果汁，其特征在于：芦荟汁的制备方法是：
1)选料、清洗：芦荟最好选择生长期18个月以上，叶肉肥厚，叶面最宽处8-10厘米为佳；将选好的芦荟鲜叶表面的泥沙杂质用水冲洗干净；
2)除刺、切段：将芦荟鲜叶两侧的刺削去，并切成小段；
3)榨汁、过滤：利用榨汁机将芦荟直接榨汁；最后将所榨得的芦荟汁用100目的过滤器滤除残渣，加热煮沸5分钟左右，静置备用。
3.按照权利要求1所述的复合果汁，其特征在于：山楂汁的制备方法是：
1)选果、清洗：选取成熟、饱满、新鲜的山楂，去除腐烂、病虫山楂及杂质；
2)压碎：将果实压碎但果核不能压碎，否则，由于单宁等苦味物质会较多的进入饮料中，从而带来杂味，不易去除，影响饮料的品质；
3)软化浸取：采用两次浸取法，第一次浸取20-30分钟，温度为90℃左右，加水量为山楂肉的3倍，然后滤汁，第二次浸取将过滤后的果渣加2倍的水，进去时间为10小时，温度为45℃左右，把两次浸提所得果汁混合；
4)粗滤、澄清：粗滤采用100目网筛，除去果肉、果皮及粗纤维，便于澄清，将此过滤液加热到85℃杀菌，在冷却到40℃，加入0.06％的果胶酶，搅匀，静置4小时，然后再加热至85℃，灭酶3分钟，得到果汁澄清液。
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)混合、调配：按照比例称取芦荟汁、山楂汁和辅料，混合调配，搅拌均匀；
2)均质、脱气：在料液温度60℃左右进行均质处理，均质压力为10兆帕，均质处理后立即将料液打入真空脱气机，在真空度为0.091兆帕的条件下脱气5分钟；
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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| CN112641018A (zh) * | 2020-12-22 | 2021-04-13 | 山东金晔农法食品有限公司 | 一种山楂清汁及其生产工艺 |
| CN114521619A (zh) * | 2021-12-31 | 2022-05-24 | 嘉兴市芦荟源生物科技有限公司 | 一种芦荟原液饮料及其制备工艺 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641018A (zh) * | 2020-12-22 | 2021-04-13 | 山东金晔农法食品有限公司 | 一种山楂清汁及其生产工艺 |
| CN112641018B (zh) * | 2020-12-22 | 2022-09-30 | 山东金晔农法食品有限公司 | 一种山楂清汁及其生产工艺 |
| CN114521619A (zh) * | 2021-12-31 | 2022-05-24 | 嘉兴市芦荟源生物科技有限公司 | 一种芦荟原液饮料及其制备工艺 |
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