CN104223229A - 甜椒、枸杞复合蔬菜汁及制备方法 - Google Patents
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Abstract
一种甜椒、枸杞复合蔬菜汁及制备方法，是由甜椒汁、枸杞汁和辅料制成的，其特征在于，甜椒汁、枸杞汁的质量比例分别为10％∶4％。所述辅料及质量比分别是：果胶为总质量的0.1％。本发明的感官指标：橙红色，色泽均匀一致；汁液均匀稳定、无分层、无肉眼可见杂质，允许有少量沉淀；具有成熟红甜椒和枸杞特有的风味，无异味，酸甜适口。理化指标：可溶性固形物≥10％；总酸≤0.5克/升；重金属含量符合国家规定的饮料标准。
Description
技术领域
本发明涉及天然复合蔬菜汁领域，具体涉及甜椒、枸杞复合蔬菜汁及制备方法。
背景技术
复合蔬菜汁有重要的营养价值，对维护人体健康有着重要的意义。甜椒为茄科辣椒属植物，枸杞与甜椒同为茄科植物，是我国传统名贵中药材，素有“红宝”美称，在《神农本草经》中引为上品，既是食品又是药品，具有很高的药用价值。红甜椒含有辣椒红素，枸杞含有玉米黄素等类胡萝卜素物质。这些物质是维生素A的前驱物质，能有效消除人体内的自由基，具有养颜、抗衰老、抗癌、抗心脑血管疾病、抗白内障等作用，还可转化为维生素A补充营养。此外，红甜椒还含有丰富的维生素C。枸杞中的枸杞多糖能提高人的免疫功能。甜椒、枸杞复合蔬菜汁采用果蔬本身特有的色素和酸味，色泽自然、口感醇厚，是一种符合现代人健康饮食观念的新型保健复合蔬菜汁饮料。
发明内容
本发明的目的在于提供一种以甜椒和枸杞制成的复合蔬菜汁，及该蔬菜汁的制备方法，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：
本发明选取甜椒、枸杞，分别制成汁液，添加辅料，其制备方法为：1)、选料、清洗、打浆；2)、果胶酶处理；3)超声波处理；4)过滤；5)复合调配；6)均质；7)杀菌、冷却。
具体为：所述甜椒、枸杞复合蔬菜汁，是由甜椒汁、枸杞汁和辅料制成的，其特征在于，甜椒汁、枸杞汁的质量比例分别为10％∶4％。
所述辅料及质量比分别是：果胶为总质量的0.1％。
甜椒、枸杞复合蔬菜汁的制备方法是：
1)原料选择、清洗与打浆：选择无病斑、无机械伤及无腐烂变质的红甜椒，洗去表面的大部分泥沙、残留农药和杂质，除去红甜椒的内囊、种子，适当切分后，加6倍水用打浆机进行打浆。选用粒大、色红、无虫蛀、无异味，未经碱液、熏硫等任何化学药剂处理的枸杞，用流动水充分洗涤，去除泥沙、杂质，再加8倍水用打浆机打浆；
2)果胶酶处理：分别将红甜椒浆液和枸杞浆液打入配料罐内，加热到40℃，然后加入浆液质量0.02％的果胶酶，恒温保持2-3小时，并不断搅拌，果胶酶处理结束后迅速加热至100℃灭酶10分钟；
3)超声波处理：为了有利于红甜椒中的辣椒红素以及枸杞中的玉米黄素等类胡萝卜素物质的充分溶出，当浆液温度降低到60-70℃时，使用超声波发生器对浆液进行震荡处理；工艺条件为：频率25千赫兹，时间40分钟；
4)过滤：浆液经过板框过滤机过滤(300目)，分别获得色泽鲜艳，呈橙红色的红甜椒原汁和枸杞原汁；
5)复合调配：按照红甜椒汁10％、枸杞汁4％及果胶0.1％的添加量，分别将配料加入料罐中，并搅拌均匀；
6)均质：将混合均匀的配料65℃预热，然后用高压均质机均质一次，使组织均一，避免产生分层沉淀。均质机工作压力为25兆帕；
7)杀菌、冷却：定量灌装、真空封盖后的饮料汁置于杀菌锅中，90-95℃杀菌20分钟，冷水冷却。
本发明的感官指标：
橙红色，色泽均匀一致；汁液均匀稳定、无分层、无肉眼可见杂质，允许有少量沉淀；具有成熟红甜椒和枸杞特有的风味，无异味，酸甜适口。
理化指标：
可溶性固形物≥10％；总酸≤0.5克/升；重金属含量符合国家规定的饮料标准。
具体实施方式
具体实施例：本发明选取甜椒、枸杞，分别制成汁液，添加辅料，其制备方法为：1)、选料、清洗、打浆；2)、果胶酶处理；3)超声波处理；4)过滤；5)复合调配；6)均质；7)杀菌、冷却。
具体为：所述甜椒、枸杞复合蔬菜汁，是由甜椒汁、枸杞汁和辅料制成的，其特征在于，甜椒汁、枸杞汁的质量比例分别为10％∶4％。
所述辅料及质量比分别是：果胶为总质量的0.1％。
甜椒、枸杞复合蔬菜汁的制备方法是：
1)原料选择、清洗与打浆：选择无病斑、无机械伤及无腐烂变质的红甜椒，洗去表面的大部分泥沙、残留农药和杂质，除去红甜椒的内囊、种子，适当切分后，加6倍水用打浆机进行打浆。选用粒大、色红、无虫蛀、无异味，未经碱液、熏硫等任何化学药剂处理的枸杞，用流动水充分洗涤，去除泥沙、杂质，再加8倍水用打浆机打浆；
2)果胶酶处理：分别将红甜椒浆液和枸杞浆液打入配料罐内，加热到40℃，然后加入浆液质量0.02％的果胶酶，恒温保持2-3小时，并不断搅拌，果胶酶处理结束后迅速加热至100℃灭酶10分钟；
3)超声波处理：为了有利于红甜椒中的辣椒红素以及枸杞中的玉米黄素等类胡萝卜素物质的充分溶出，当浆液温度降低到60-70℃时，使用超声波发生器对浆液进行震荡处理；工艺条件为：频率25千赫兹，时间40分钟；
4)过滤：浆液经过板框过滤机过滤(300目)，分别获得色泽鲜艳，呈橙红色的红甜椒原汁和枸杞原汁；
5)复合调配：按照红甜椒汁10％、枸杞汁4％及果胶0.1％的添加量，分别将配料加入料罐中，并搅拌均匀；
6)均质：将混合均匀的配料65℃预热，然后用高压均质机均质一次，使组织均一，避免产生分层沉淀。均质机工作压力为25兆帕；
7)杀菌、冷却：定量灌装、真空封盖后的饮料汁置于杀菌锅中，90-95℃杀菌20分钟，冷水冷却。
本发明的感官指标：
橙红色，色泽均匀一致；汁液均匀稳定、无分层、无肉眼可见杂质，允许有少量沉淀；具有成熟红甜椒和枸杞特有的风味，无异味，酸甜适口。
理化指标：
可溶性固形物≥10％；总酸≤0.5克/升；重金属含量符合国家规定的饮料标准。
Claims (2)
1.一种甜椒、枸杞复合蔬菜汁，是由甜椒汁、枸杞汁和辅料制成的，其特征在于，甜椒汁、枸杞汁的质量比例分别为10％∶4％；所述辅料及质量比分别是：果胶为总质量的0.1％。
2.按照权利要求1所述的复合蔬菜汁，其特征在于，甜椒、枸杞复合蔬菜汁的制备方法是：
1)原料选择、清洗与打浆：选择无病斑、无机械伤及无腐烂变质的红甜椒，洗去表面的大部分泥沙、残留农药和杂质，除去红甜椒的内囊、种子，适当切分后，加6倍水用打浆机进行打浆。选用粒大、色红、无虫蛀、无异味，未经碱液、熏硫等任何化学药剂处理的枸杞，用流动水充分洗涤，去除泥沙、杂质，再加8倍水用打浆机打浆；
2)果胶酶处理：分别将红甜椒浆液和枸杞浆液打入配料罐内，加热到40℃，然后加入浆液质量0.02％的果胶酶，恒温保持2-3小时，并不断搅拌，果胶酶处理结束后迅速加热至100℃灭酶10分钟；
3)超声波处理：为了有利于红甜椒中的辣椒红素以及枸杞中的玉米黄素等类胡萝卜素物质的充分溶出，当浆液温度降低到60-70℃时，使用超声波发生器对浆液进行震荡处理；工艺条件为：频率25千赫兹，时间40分钟；
4)过滤：浆液经过板框过滤机过滤(300目)，分别获得色泽鲜艳，呈橙红色的红甜椒原汁和枸杞原汁；
5)复合调配：按照红甜椒汁10％、枸杞汁4％及果胶0.1％的添加量，分别将配料加入料罐中，并搅拌均匀；
6)均质：将混合均匀的配料65℃预热，然后用高压均质机均质一次，使组织均一，避免产生分层沉淀。均质机工作压力为25兆帕；
7)杀菌、冷却：定量灌装、真空封盖后的饮料汁置于杀菌锅中，90-95℃杀菌20分钟，冷水冷却。
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| CN111990569A (zh) * | 2020-08-27 | 2020-11-27 | 内蒙古曼德拉生物科技有限公司 | 一种肉苁蓉枸杞复合饮料及其制备方法 |
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| CN110521891A (zh) * | 2019-09-16 | 2019-12-03 | 四川大学 | 一种爽口甜椒饮料及其制备方法 |
| CN111990569A (zh) * | 2020-08-27 | 2020-11-27 | 内蒙古曼德拉生物科技有限公司 | 一种肉苁蓉枸杞复合饮料及其制备方法 |
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