CN104223277A - 一种香梨果汁的制作方法 - Google Patents
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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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- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种香梨果汁的制作方法,属于饮料加工领域。其特征在于:采用清洗和分选→破碎→榨汁→澄清→分离→冷却→均质→脱气→杀菌→灌装→成品的加工工艺流程。有益效果:本发明产品原汁原味,清亮透明,营养丰富,具有香梨清甜的风味;本品易被人体吸收,有助于消化,还可以祛痰止咳,对咽喉有养护作用,常食能防止动脉粥样硬化,抑制致癌物质亚硝胺的形成,达到防癌抗癌的效果。
Description
技术领域
本发明涉及一种果汁的加工方法,尤其是涉及一种香梨果汁的制作方法。
背景技术
香梨,维吾尔语叫“奶西姆提”,其特点是香味浓郁、皮薄、肉细、汁多甜酥、清爽可口,是新疆各品种梨之上品。香梨以库尔勒香梨产量大,质量好,库尔勒香梨,是新疆在海内外最负盛名的果品之一,在海外市场上被誉为“中华蜜梨”、“梨中珍品”。
香梨的作用:1. 香梨中含有丰富的B族维生素,能保护心脏,减轻疲劳,增强心肌活力,降低血压;2. 香梨所含的配糖体及鞣酸等成分,能祛痰止咳,对咽喉有养护作用;3. 香梨有较多糖类物质和多种维生素,易被人体吸收,增进食欲,对肝脏具有保护作用;4. 香梨性凉并能清热镇静,常食能使血压恢复正常,改善头晕目眩的症状;5. 食香梨能防止动脉粥样硬化,抑制致癌物质亚硝胺的形成,从而防癌抗癌;6. 香梨中的果胶含量很高,有助于消化。
香梨通常鲜食,不耐贮藏,且表皮上残留农药,不易清洗,用于加工成香梨果汁可实现对香梨原料的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决香梨不耐贮藏且不易清洗的问题,提供一种香梨果汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种香梨果汁的制作方法,其特征在于:采用清洗和分选→破碎→榨汁→澄清→分离→冷却→均质→脱气→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
A、果实的清洗和分选:通过清洗将香梨表面携带的微生物量降低到原来的6%,采用流槽清洗法进行清洗,然后进行分选:将香梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;
B、破碎:破碎时,果块大小在3~4毫米,并尽量避免果块与空气接触,以防止褐变;在果实破碎时一定要加柠檬酸进行护色,采用喷淋式添加方法,一边破碎一边向已破碎好的果块中喷洒柠檬酸,破碎采用的设备为离心式破碎机;
C、榨汁:采用包裹式榨汁机进行榨汁,由于香梨含果胶量较多,在榨汁前进行果胶酶处理,以利于果胶的分解,提高出汁率;果胶酶的用量根据香梨的果胶含量来确定,一般为0.5%,酶解温度为35℃,处理时间为2.5小时;
D、分离:采用硅藻式过滤机进行分离,将香梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:采用高压式设备进行均质,将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,均匀而稳定地分散在果汁中,长期保持果汁的混浊度;
F、脱气:脱气也称脱氧,减轻果汁中色素、维生素C、香气成分和其它物质的氧化,提高品质;采用真空法进行果汁的脱气,在0.15~0.18兆帕和55℃的条件下进行脱气,将混浊果汁中空气含量降低到0.8%~1.2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,在温度为150℃的条件下杀菌3秒,杀菌的设备为板式热交换器;
H、灌装:采用热灌装,将香梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置40分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
有益效果:本发明产品原汁原味,清亮透明,营养丰富,具有香梨清甜的风味;本品易被人体吸收,有助于消化,还可以祛痰止咳,对咽喉有养护作用,常食能防止动脉粥样硬化,抑制致癌物质亚硝胺的形成,达到防癌抗癌的效果。
具体实施方式
实施例1:
一种香梨果汁的制作方法,具体操作步骤为:
A、果实的清洗和分选:通过清洗将香梨表面携带的微生物量降低到原来的6%,采用喷淋法进行清洗,然后进行分选:将香梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;
B、破碎:破碎的目的是为了便于榨汁,提高出汁率;破碎时,果块大小在3~4毫米,并尽量避免果块与空气接触,以防止褐变;在果实破碎时一定要加维生素C进行护色,采用喷淋式添加方法,一边破碎一边向已破碎好的果块中喷洒柠檬酸,破碎采用的设备为离心式破碎机;
C、榨汁:采用卧式圆筒榨汁机进行榨汁,由于香梨含果胶量较多,在榨汁前进行果胶酶处理,以利于果胶的分解,提高出汁率;果胶酶的用量根据香梨的果胶含量来确定,一般为0.5%,酶解温度为35℃,处理时间为2.5小时;
D、分离:采用板框式过滤机进行分离,分离的目的是将香梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:采用高压式设备进行均质,均质的目的是将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,使果胶和果肉亲和,均匀而稳定地分散在果汁中,长期保持果汁的混浊度;向均质后的果汁中加入少许蜂蜜和冰糖液,搅拌均匀即可;
F、脱气:脱气也称脱氧,减轻果汁中色素、维生素C、香气成分和其它物质的氧化,提高品质;采用真空法进行果汁的脱气,在0.15~0.18兆帕和55℃的条件下进行脱气,将混浊果汁中空气含量降低到0.8%~1.2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,在温度为150℃的条件下杀菌3秒,杀菌的设备为板式热交换器;
H、灌装:采用热灌装,将香梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置40分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种香梨果汁的制作方法,具体操作步骤为:
A、果实的清洗和分选:通过清洗将香梨表面携带的微生物量降低到原来的6%,采用流槽清洗法进行清洗,然后进行分选:将香梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;
B、破碎:破碎的目的是为了便于榨汁,提高出汁率;破碎时,果块大小在3~4毫米,并尽量避免果块与空气接触,以防止褐变;在果实破碎时一定要加柠檬酸进行护色,采用喷淋式添加方法,一边破碎一边向已破碎好的果块中喷洒柠檬酸,破碎采用的设备为离心式破碎机;
C、榨汁:采用包裹式榨汁机进行榨汁,由于香梨含果胶量较多,在榨汁前进行果胶酶处理,以利于果胶的分解,提高出汁率;果胶酶的用量根据香梨的果胶含量来确定,一般为0.5%,酶解温度为35℃,处理时间为2.5小时;
D、分离:采用硅藻式过滤机进行分离,分离的目的是将香梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:用胶体磨事先磨细,然后将果汁在25兆帕的压力下进行均质,均质的目的是将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,使果胶和果肉亲和,均匀而稳定地分散在果汁中,长期保持果汁的混浊度;
F、脱气:脱气也称脱氧,减轻果汁中色素、维生素C、香气成分和其它物质的氧化,提高品质;采用真空法进行果汁的脱气,在0.15~0.18兆帕和55℃的条件下进行脱气,将混浊果汁中空气含量降低到0.8%~1.2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,在温度为150℃的条件下杀菌3秒,杀菌的设备为板式热交换器;
H、灌装:采用热灌装,将香梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置40分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种香梨果汁的制作方法,其特征在于:采用清洗和分选→破碎→榨汁→澄清→分离→冷却→均质→脱气→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
A、果实的清洗和分选:通过清洗将香梨表面携带的微生物量降低到原来的6%,采用流槽清洗法进行清洗,然后进行分选:将香梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;
B、破碎:破碎的目的是为了便于榨汁,提高出汁率;破碎时,果块大小在3~4毫米,并尽量避免果块与空气接触,以防止褐变;在果实破碎时一定要加柠檬酸进行护色,采用喷淋式添加方法,一边破碎一边向已破碎好的果块中喷洒柠檬酸,破碎采用的设备为离心式破碎机;
C、榨汁:采用包裹式榨汁机进行榨汁,由于香梨含果胶量较多,在榨汁前进行果胶酶处理,以利于果胶的分解,提高出汁率;果胶酶的用量根据香梨的果胶含量来确定,一般为0.5%,酶解温度为35℃,处理时间为2.5小时;
D、分离:采用硅藻式过滤机进行分离,分离的目的是将香梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:采用高压式设备进行均质,均质的目的是将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,使果胶和果肉亲和,均匀而稳定地分散在果汁中,长期保持果汁的混浊度;
F、脱气:脱气也称脱氧,减轻果汁中色素、维生素C、香气成分和其它物质的氧化,提高品质;采用真空法进行果汁的脱气,在0.15~0.18兆帕和55℃的条件下进行脱气,将混浊果汁中空气含量降低到0.8%~1.2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,在温度为150℃的条件下杀菌3秒,杀菌的设备为板式热交换器;
H、灌装:采用热灌装,将香梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置40分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
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