CN104256773A - 一种香梨纤维饮料的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种香梨纤维饮料的制作方法,属于饮料加工领域。其特征在于:采用香梨皮选择与预处理→切块→调整配料→均质→脱色→脱气→杀菌→罐装→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,酸甜可口,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纤维饮料的制作方法。
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,用于加工成香梨纤维饮料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,提供一种香梨纤维饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种香梨纤维饮料的制作方法,其特征在于:采用香梨皮选择与预处理→切块→调整配料→均质→脱色→脱气→杀菌→罐装→成品的加工工艺流程,具体操作步骤为:
①香梨皮选择与预处理:香梨加工后的果皮,立即除去虫害、药斑、腐烂部分,然后用1%盐酸溶液清洗,再用清水进行冲,洗掉表面溶液,洗后浸泡于0.3%柠檬酸溶液中进行护色,防止果肉部分褐变;
②切块:把果皮捞出,立即切成1厘米的小方块,然后迅速放入柠檬酸溶液中浸泡,加工过程中不得使用铁制、锡制这些易引起果皮变色的金属容器;
③调整配料:按每100 千克果皮加饮用水85千克、葡萄糖15千克、柠檬酸1千克、维生素C 0.5千克的比例配制好,混合均匀,使葡萄糖彻底溶解;
④均质:采用高压均质机,在65兆帕压力下对混合物料进行均质3~4次;
⑤脱色:香梨皮中含有花青素,对饮料的色泽有一定的影响,除去花青素采用的方法是加入0.5%含有用黑曲霉制备的花青素酶的赋氧剂,每克酶活为40单位,边加边搅拌,保持PH值为5~6,加热至70℃保温处理30分钟,然后加0.2%的琼脂水解物,使溶液呈现均一、稳定的状态,最后冷却至室温;
⑥脱气:采用真空脱气机,在90千帕真空度下,脱气1分钟;
⑦杀菌:采用高温短时杀菌法,100℃保持20秒;
⑧罐装:采用无菌罐装,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,酸甜可口,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:
一种香梨纤维饮料的制作方法,具体操作步骤为:
①香梨皮选择与预处理:香梨加工后的果皮,立即除去虫害、药斑、腐烂部分,然后用1%盐酸溶液清洗,再用清水进行冲,洗掉表面溶液,洗后浸泡于0.5%柠檬酸和苹果酸溶液中进行护色,防止果肉部分褐变;
②切块:把果皮捞出,立即切成1厘米的小方块,然后迅速放入柠檬酸溶液中浸泡,加工过程中不得使用铁制、锡制这些易引起果皮变色的金属容器;
③调整配料:按每100 千克果皮加饮用水85千克、葡萄糖15千克、柠檬酸1千克、维生素C 0.5千克的比例配制好,混合均匀,使葡萄糖彻底溶解;
④均质:采用高压均质机,在65兆帕压力下对混合物料进行均质3~4次;
⑤脱色:香梨皮中含有花青素,对饮料的色泽有一定的影响,除去花青素采用的方法是加入0.5%含有用黑曲霉制备的花青素酶的赋氧剂,每克酶活为40单位,边加边搅拌,保持PH值为5~6,加热至70℃保温处理30分钟,然后加0.3%的明胶水解物,使溶液呈现均一、稳定的状态,最后冷却至室温;
⑥脱气:采用真空脱气机,在90千帕真空度下,脱气1分钟;
⑦杀菌:采用高温短时杀菌法,100℃保持20秒;
⑧罐装:采用无菌罐装,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:
一种香梨纤维饮料的制作方法,具体操作步骤为:
①香梨皮选择与预处理:香梨加工后的果皮,立即除去虫害、药斑、腐烂部分,然后用1%盐酸溶液清洗,再用清水进行冲,洗掉表面溶液,洗后浸泡于0.3%柠檬酸溶液中进行护色,防止果肉部分褐变;
②切块:把果皮捞出,立即切成1厘米的小方块,然后迅速放入柠檬酸溶液中浸泡,加工过程中不得使用铁制、锡制这些易引起果皮变色的金属容器;
③调整配料:按每100 千克果皮加饮用水85千克、葡萄糖15千克、柠檬酸1千克、维生素C 0.5千克的比例配制好,混合均匀,使葡萄糖彻底溶解;再加入少量的蜂蜜和冰糖,搅拌均匀;
④均质:采用高压均质机,在65兆帕压力下对混合物料进行均质3~4次;
⑤脱色:香梨皮中含有花青素,对饮料的色泽有一定的影响,除去花青素采用的方法是加入0.5%含有用黑曲霉制备的花青素酶的赋氧剂,每克酶活为40单位,边加边搅拌,保持PH值为5~6,加热至70℃保温处理30分钟,然后加0.2%的琼脂水解物,使溶液呈现均一、稳定的状态,最后冷却至室温;
⑥脱气:采用真空脱气机,在90千帕真空度下,脱气1分钟;
⑦杀菌:采用高温短时杀菌法,100℃保持20秒;
⑧罐装:采用无菌罐装,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)
1.一种香梨纤维饮料的制作方法,其特征在于:采用香梨皮选择与预处理→切块→调整配料→均质→脱色→脱气→杀菌→罐装→成品的加工工艺流程,具体操作步骤为:
①香梨皮选择与预处理:香梨加工后的果皮,立即除去虫害、药斑、腐烂部分,然后用1%盐酸溶液清洗,再用清水进行冲,洗掉表面溶液,洗后浸泡于0.3%柠檬酸溶液中进行护色,防止果肉部分褐变;
②切块:把果皮捞出,立即切成1厘米的小方块,然后迅速放入柠檬酸溶液中浸泡,加工过程中不得使用铁制、锡制这些易引起果皮变色的金属容器;
③调整配料:按每100 千克果皮加饮用水85千克、葡萄糖15千克、柠檬酸1千克、维生素C 0.5千克的比例配制好,混合均匀,使葡萄糖彻底溶解;
④均质:采用高压均质机,在65兆帕压力下对混合物料进行均质3~4次;
⑤脱色:香梨皮中含有花青素,对饮料的色泽有一定的影响,除去花青素采用的方法是加入0.5%含有用黑曲霉制备的花青素酶的赋氧剂,每克酶活为40单位,边加边搅拌,保持PH值为5~6,加热至70℃保温处理30分钟,然后加0.2%的琼脂水解物,使溶液呈现均一、稳定的状态,最后冷却至室温;
⑥脱气:采用真空脱气机,在90千帕真空度下,脱气1分钟;
⑦杀菌:采用高温短时杀菌法,100℃保持20秒;
⑧罐装:采用无菌罐装,即为成品。
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CN105394492A (zh) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | 一种芒果皮复合饮料的制作方法 |
CN105995264A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种冬瓜纤维饮料的制作方法 |
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CN105394492A (zh) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | 一种芒果皮复合饮料的制作方法 |
CN105995264A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种冬瓜纤维饮料的制作方法 |
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