CN104273594A - 香水梨饮料的生产 - Google Patents
香水梨饮料的生产 Download PDFInfo
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- CN104273594A CN104273594A CN201310275104.9A CN201310275104A CN104273594A CN 104273594 A CN104273594 A CN 104273594A CN 201310275104 A CN201310275104 A CN 201310275104A CN 104273594 A CN104273594 A CN 104273594A
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000015206 pear juice Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000000265 homogenisation Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000220324 Pyrus Species 0.000 claims description 12
- 238000000746 purification Methods 0.000 claims 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 description 9
- 239000000463 material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 238000007792 addition Methods 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 238000010009 beating Methods 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
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000005308 flint glass Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000001590 oxidative effect Effects 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 239000000155 melt Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010926 purge Methods 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 235000020397 pear nectar Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000015055 Talinum crassifolium Nutrition 0.000 description 1
- 244000010375 Talinum crassifolium Species 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
香水梨饮料的生产。香水梨含18种氨基酸，24种微量元素，每千克中维生素含量200毫克以上，有“绿色食品”之美称。香水梨的特点是色变而味愈佳，宜久存不易腐烂，不怕严寒冷冻。到春天冰雪融化之时，冻硬的香水梨开始融化，其颜色转为棕黑色，果瓤全化成了果汁，只留下一些果皮和残核，存放时必须放进缸或盆罐里。这时的香水梨最好吃不过，喝一口果汁，甘凉透心，可润肺止咳、清胃泻火，亦能醒酒，是馈赠亲友的珍品。本发明生产工艺流程为：梨→选料→清洗去皮→去核打浆→护色→酶解→过滤→梨汁→经溶解的稳定剂及其他原料→均质→灌装→封口→杀菌→冷却→成品。
Description
技术领域
本发明涉及一种含有梨汁饮料的生产，尤其涉及香水梨汁饮料的生产。
背景技术
香水梨含18种氨基酸，24种微量元素，每千克中维生素含量200毫克以上，有“绿色食品”之美称。香水梨的特点是色变而味愈佳，宜久存不易腐烂，不怕严寒冷冻。到春天冰雪融化之时，冻硬的香水梨开始融化，其颜色转为棕黑色，果瓤全化成了果汁，只留下一些果皮和残核，存放时必须放进缸或盆罐里。这时的香水梨最好吃不过，喝一口果汁，甘凉透心，可润肺止咳、清胃泻火，亦能醒酒，是馈赠亲友的珍品。
发明内容
本发明生产工艺流程为：梨→选料→清洗去皮→去核打浆→护色→酶解→过滤→梨汁→经溶解的稳定剂及其他原料→均质→灌装→封口→杀菌→冷却→成品。
梨汁饮料的生产要点：
选料：选择无病虫害及腐烂的香水梨，成熟度在九成以上；去心，去籽，将梨心部的石细胞去除干净；
护色：在打浆后的梨汁中加入梨汁重量0.1%Vc可抑制梨汁的氧化褐变；
酶解：加入梨汁重量0. 05%果胶酶，在45℃-50℃条件下处理1. 5h；
其他辅料溶解：将蔗糖、冰糖、蜂蜜加3倍重量净水，加热溶解成糖液，阿斯巴甜、柠檬酸、苹果酸也加适量净水化成溶液，再与糖液搅拌均匀，并经双联过滤器过滤，即成糖浆。CMC-Na、果胶、黄原胶需分别加适量净水加热溶解；
调配：将糖浆、梨汁、CMC-Na、果胶、黄原胶一起入调配罐，进行搅拌混合，混匀后入硅藻土过滤机过滤，再加净水定量至规定容量；
均质：将调配液入板式换热器加热至50℃左右，再入高压均质机中均质，均质压力为20-50 MPa，防止产品出现分层、沉淀现象；
灌装、封口：将均质液用板式换热器加热至80℃左右，趁热灌装入无色玻璃瓶，及时封口；
杀菌、冷却：将封口后的饮料置于87-90℃热水中进行水浴杀菌25min,随后分段冷却至40℃左右，即为成品。
具体实施方式一：
选料：选择无病虫害及腐烂的香水梨，成熟度在九成以上；去心，去籽，将梨心部的石细胞去除干净；
护色：在打浆后的梨汁中加入梨汁重量0.1%Vc可抑制梨汁的氧化褐变；
酶解：加入梨汁重量0. 05%果胶酶，在45℃-50℃条件下处理1. 5h；
其他辅料溶解：将蔗糖、冰糖、蜂蜜加3倍重量净水，加热溶解成糖液，阿斯巴甜、柠檬酸、苹果酸三种添加剂加入量为0.5%以下，并用适量净水化成溶液，再与糖液搅拌均匀，并经双联过滤器过滤，即成糖浆；CMC-Na、果胶、黄原胶三种增稠剂加入量为0.5%以下，需分别加适量净水加热溶解；
调配：将糖浆、梨汁、CMC-Na、果胶、黄原胶一起入调配罐，进行搅拌混合，混匀后入硅藻土过滤机过滤，再加净水定量至规定容量；
均质：将调配液入板式换热器加热至30-70℃，再入高压均质机中均质，均质压力为20-50 MPa，防止产品出现分层、沉淀现象；
灌装、封口：将均质液用板式换热器加热至70-95℃，趁热灌装入各种规格无色玻璃瓶，及时封口；
杀菌、冷却：将封口后的饮料置于87-90℃热水中进行水浴杀菌25min,随后分段冷却至30-50℃，即为成品。
Claims (1)
1.选料：选择无病虫害及腐烂的香水梨，成熟度在九成以上；去心，去籽，将梨心部的石细胞去除干净；
护色：在打浆后的梨汁中加入梨汁重量0.1%Vc可抑制梨汁的氧化褐变；
酶解：加入梨汁重量0. 05%果胶酶，在45℃-50℃条件下处理1. 5h；
其他辅料溶解：将蔗糖、冰糖、蜂蜜加3倍重量净水，加热溶解成糖液，阿斯巴甜、柠檬酸、苹果酸三种添加剂加入量为0.5%以下，并用适量净水化成溶液，再与糖液搅拌均匀，并经双联过滤器过滤，即成糖浆；CMC-Na、果胶、黄原胶三种增稠剂加入量为0.5%以下，需分别加适量净水加热溶解；
调配：将糖浆、梨汁、CMC-Na、果胶、黄原胶一起入调配罐，进行搅拌混合，混匀后入硅藻土过滤机过滤，再加净水定量至规定容量；
均质：将调配液入板式换热器加热至30-70℃，再入高压均质机中均质，均质压力为20-50 MPa，防止产品出现分层、沉淀现象；
灌装、封口：将均质液用板式换热器加热至70-95℃，趁热灌装入各种规格无色玻璃瓶，及时封口；
杀菌、冷却：将封口后的饮料置于87-90℃热水中进行水浴杀菌25min,随后分段冷却至30-50℃，即为成品。
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| CN201310275104.9A CN104273594A (zh) | 2013-07-03 | 2013-07-03 | 香水梨饮料的生产 |
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| CN201310275104.9A CN104273594A (zh) | 2013-07-03 | 2013-07-03 | 香水梨饮料的生产 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011279A (zh) * | 2015-07-06 | 2015-11-04 | 河南科技大学 | 一种砂梨果汁饮料及其制备方法 |
| CN106962709A (zh) * | 2017-03-30 | 2017-07-21 | 甘肃农业大学 | 一种含汽软儿梨果汁饮料的加工方法 |
| CN110604239A (zh) * | 2019-10-31 | 2019-12-24 | 宁夏回春生物科技有限公司 | 一种不含防腐剂的香水梨梨汁饮料及其制作方法 |
-
2013
- 2013-07-03 CN CN201310275104.9A patent/CN104273594A/zh not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011279A (zh) * | 2015-07-06 | 2015-11-04 | 河南科技大学 | 一种砂梨果汁饮料及其制备方法 |
| CN106962709A (zh) * | 2017-03-30 | 2017-07-21 | 甘肃农业大学 | 一种含汽软儿梨果汁饮料的加工方法 |
| CN110604239A (zh) * | 2019-10-31 | 2019-12-24 | 宁夏回春生物科技有限公司 | 一种不含防腐剂的香水梨梨汁饮料及其制作方法 |
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Application publication date: 20150114 |