CN104305402A - 一种橄榄香瓜复合果汁的制作方法 - Google Patents
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Classifications
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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
- A23L2/02—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- Food Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种橄榄香瓜复合果汁的制作方法,属于饮料加工领域。其特征在于:采用①橄榄汁制取:橄榄果→洗涤→热烫→破碎→榨汁→粗滤→脱苦处理→超滤→澄清橄榄汁;②复合汁饮料制作:橄榄汁、香瓜汁→混合调配→均质→调整糖酸→预热→超高温瞬时杀菌→灌装→真空封口→冷却→保温→成品的加工工艺流程。有益效果:本发明产品果汁,酸甜适口,清澈透明,具有深厚的橄榄和香瓜、蜂蜜的醇正香气,风味独特;本品不仅可以补充人体所需的营养成分,还有利于人体对食物进行消化和吸收,有健脾消食之功效,是夏季不可缺少的一种解暑降温的饮品。操作简单,易于实施。
Description
技术领域
本发明涉及一种果汁的加工方法,尤其是涉及一种橄榄香瓜复合果汁的制作方法。
背景技术
香瓜一年四季皆有产,素有“百益果王”之称。我们所说的香瓜有两大类,蔷薇科香瓜属植物香瓜与热带水果番香瓜科香瓜。香瓜从用途上也分为食用和药用香瓜。果实长圆形、卵形、洋梨形,成熟时果皮由绿变黄、橙黄色、红色。肉厚,肉质软滑,甜、有香味。
橄榄,又名青果,因果实尚呈青绿色时即可供鲜食而得名。橄榄果富含钙质和维生素C,于人有大益。果实狭长,果皮深绿色,间有灰斑点,肉质细致,脆甜,无涩味。
橄榄的作用:橄榄果肉含有丰富的营养物,鲜食有益人体健康,特别是含钙较多,对儿童骨骼发育有帮助。新鲜橄榄可解煤气中毒、酒精中毒和鱼蟹之毒,有清热解毒、化痰、消积的功效。冬春季节,常食点橄榄有润喉之功,可防止上呼吸道感染。对于肺热咳嗽、咯血颇有益,还有舒筋活络的功效。
香瓜,瓜科植物的果实肉质,具多室及多种子,和浆果很像,由于清香袭人故又名香瓜,果肉生食,止渴清燥。香瓜除了水分和蛋白质的含量低于西瓜外,其他营养成分均不少于西瓜,而芳香物质、矿物质、糖分和维生素C的含量则明显高于西瓜。多食香瓜,有利于人体心脏和肝脏以及肠道系统的活动,促进内分泌和造血机能。
香瓜营养丰富,可补充人体所需的能量及营养素,富含苹果酸、葡萄糖、氨基酸、甜菜茄、维生素C等多种营养成分,对感染性高烧、口渴等,都具有很好的疗效;香瓜中含有的转化酶可将不溶性蛋白质转变成可溶性蛋白质,能帮助肾脏病人吸收营养;香瓜中还含有大量的碳水化合物及柠檬酸,水分充沛,可利于消暑清热、生津解渴,是夏季不可缺少的一种降暑水果。
香瓜是季节性水果,通常鲜食,含水量高,,不耐贮藏,橄榄的生长周期短,无法四季供应,用于加工橄榄香瓜复合果汁可实现对香瓜、橄榄原料的综合利用,提高其经济价值。
发明内容
本发明的目的是解决鲜香瓜不易贮藏、橄榄生长周期短的问题,提供一种橄榄香瓜复合果汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种橄榄香瓜复合果汁的制作方法,其特征在于:采用①橄榄汁制取:橄榄果→洗涤→热烫→破碎→榨汁→粗滤→脱苦处理→超滤→澄清橄榄汁;②复合汁饮料制作:橄榄汁、香瓜汁→混合调配→均质→调整糖酸→预热→超高温瞬时杀菌→灌装→真空封口→冷却→保温→成品的加工工艺流程,具体操作步骤为:
①橄榄汁制取
a.制汁:选用成熟度一致的鲜橄榄果,剔除次果、烂果,用流动水充分洗净,去除所有杂质,然后用100℃沸水漂烫5~8分钟,以杀灭表面的大部分微生物及软化果皮,经破碎机破碎,由连续式螺旋榨汁机榨取果汁;
b.脱苦处理:在粗滤后的橄榄汁中,加入0.2%氢氧化钠和80~120毫克/千克亚硫酸钠,调整果汁的pH为8~10,在75~80℃下保持10~15分钟,并不断搅拌,然后冷却至室温,加0.8%乳酸,调整其pH为3~5,备用;
c.超滤:在10兆帕的压力下,将经脱苦涩处理的橄榄汁用中空纤维超滤机进行超滤;
②香瓜汁制取
a.原料选择:香瓜成熟度应在九成熟,无虫疤、无腐烂果;
b.去皮:采用碱液去皮,碱液波美度16oBé,温度100℃,时间为2~3分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽:用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩:采用45℃水浸泡的方法脱掉涩味,时间控制在4~6小时;
e.切块、软化:将果肉切成大小均匀的小块,放在100℃水中软化,时间为2~6分钟;
f.榨汁:将软化的香瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢槽中,同时排出果渣;
g.粗滤:用180目尼龙网筛过滤,得到粗滤汁;
h.超滤:同橄榄汁;
③复合饮料制作
a.混合调配、均质:按香瓜汁∶橄榄汁=2∶1的比例混合,加入12%的蔗糖和6%的蜂蜜,再经70兆帕压力均质处理,并添加0.06%的瓜尔豆胶;
b.糖酸调整:将混合均质后的复合果汁在冷热缸中不断搅拌,依质量和口感要求,进行糖、酸等成分调整,直到达到满意为止;
c.预热、超高温瞬时杀菌:将调配好的复合果汁预热到65~80℃,用泵将料液泵入超高温瞬时杀菌器内,杀菌温度为145~160℃,杀菌时间为2~4秒;
d.灌装:将复合果汁趁热装入洗净并经高压蒸汽消毒的铁罐内,迅速进行真空封口,密封后的罐中心温度达到100℃,然后及时冷却至25℃,即为成品。
有益效果:本发明产品果汁,酸甜适口,清澈透明,具有深厚的橄榄和香瓜、蜂蜜的醇正香气,风味独特;本品不仅可以补充人体所需的营养成分,还有利于人体对食物进行消化和吸收,有健脾消食之功效,是夏季不可缺少的一种解暑降温的饮品。操作简单,易于实施。
具体实施方式
实施例1:
一种橄榄香瓜复合果汁的制作方法,具体操作步骤为:
①橄榄汁制取
a.制汁:选用成熟度一致的鲜橄榄果,剔除次果、烂果,用流动水充分洗净,去除所有杂质,然后用100℃沸水漂烫4~6分钟,以杀灭表面的大部分微生物及软化果皮,经破碎机破碎,由连续式螺旋榨汁机榨取果汁;
b.脱苦处理:在粗滤后的橄榄汁中,加入0.4%氢氧化钠和100~180毫克/千克亚硫酸钠,调整果汁的pH为7~9,在65~70℃下保持15~25分钟,并不断搅拌,然后冷却至室温,加0.5%柠檬酸,调整其pH为4~5,备用;
c.超滤:在5兆帕的压力下,将经脱苦涩处理的橄榄汁用中空纤维超滤机进行超滤;
②香瓜汁制取
a.原料选择:香瓜成熟度应在八成以上,无虫疤、无腐烂果;
b.去皮:采用碱液去皮,碱液波美度10oBé,温度100℃,时间为1~1.5分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽:用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩:采用35℃水浸泡的方法脱掉涩味,时间控制在4小时以内;
e.切块、软化:将果肉切成大小均匀的小块,放在100℃水中软化,时间为4~5分钟;
f.榨汁:将软化的香瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢槽中,同时排出果渣;
g.粗滤:用220目尼龙网筛过滤,得到粗滤汁;
h.超滤:同橄榄汁;
③复合饮料制作
a.混合调配、均质:加入少许鲜牛奶,按香瓜汁∶橄榄汁∶鲜牛奶=3∶2∶1的比例混合,加入8%的白砂糖和2%的蜂蜜,再经50兆帕压力均质处理,并添加0.08%的瓜尔豆胶;
b.糖酸调整:将混合均质后的复合果汁在冷热缸中不断搅拌,依质量和口感要求,进行糖、酸等成分调整,直到达到满意为止;
c.预热、超高温瞬时杀菌:将调配好的复合果汁预热到70~90℃,用泵将料液泵入超高温瞬时杀菌器内,杀菌温度不低于140℃,杀菌时间为5~6秒;
d.灌装:将复合果汁趁热装入洗净并经高压蒸汽消毒的铁罐内,迅速进行真空封口,密封后的罐中心温度达到100℃,然后及时冷却至35℃以下,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:
一种橄榄香瓜复合果汁的制作方法,具体操作步骤为:
①橄榄汁制取
a.制汁:选用成熟度一致的鲜橄榄果,剔除次果、烂果,用流动水充分洗净,去除所有杂质,然后用100℃沸水漂烫4~6分钟,以杀灭表面的大部分微生物及软化果皮,经破碎机破碎,由连续式螺旋榨汁机榨取果汁;
b.脱苦处理:在粗滤后的橄榄汁中,加入0.4%氢氧化钠和100~180毫克/千克亚硫酸钠,调整果汁的pH为7~9,在65~70℃下保持15~25分钟,并不断搅拌,然后冷却至室温,加0.5%柠檬酸,调整其pH为4~5,备用;
c.超滤:在5兆帕的压力下,将经脱苦涩处理的橄榄汁用中空纤维超滤机进行超滤;
②香瓜汁制取
a.原料选择:香瓜成熟度应在八成以上,无虫疤、无腐烂果;
b.去皮:采用碱液去皮,碱液波美度10oBé,温度100℃,时间为1~1.5分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽:用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩:采用35℃水浸泡的方法脱掉涩味,时间控制在4小时以内;
e.切块、软化:将果肉切成大小均匀的小块,放在100℃水中软化,时间为4~5分钟;
f.榨汁:将软化的香瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢槽中,同时排出果渣;
g.粗滤:用220目尼龙网筛过滤,得到粗滤汁;
h.超滤:同橄榄汁;
③复合饮料制作
a.混合调配、均质:按香瓜汁∶橄榄汁=3∶2的比例混合,加入8%的白砂糖和2%的蜂蜜,加入芒果粒,再经50兆帕压力均质处理,并添加0.08%的瓜尔豆胶;
b.糖酸调整:将混合均质后的复合果汁在冷热缸中不断搅拌,依质量和口感要求,进行糖、酸等成分调整,直到达到满意为止;
c.预热、超高温瞬时杀菌:将调配好的复合果汁预热到70~90℃,用泵将料液泵入超高温瞬时杀菌器内,杀菌温度不低于140℃,杀菌时间为5~6秒;
d.灌装:将复合果汁趁热装入洗净并经高压蒸汽消毒的铁罐内,迅速进行真空封口,密封后的罐中心温度达到100℃,然后及时冷却至35℃以下,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)
1.一种橄榄香瓜复合果汁的制作方法,其特征在于:采用①橄榄汁制取:橄榄果→洗涤→热烫→破碎→榨汁→粗滤→脱苦处理→超滤→澄清橄榄汁;②复合汁饮料制作:橄榄汁、香瓜汁→混合调配→均质→调整糖酸→预热→超高温瞬时杀菌→灌装→真空封口→冷却→保温→成品的加工工艺流程,具体操作步骤为:
①橄榄汁制取
a.制汁:选用成熟度一致的鲜橄榄果,剔除次果、烂果,用流动水充分洗净,去除所有杂质,然后用100℃沸水漂烫5~8分钟,以杀灭表面的大部分微生物及软化果皮,经破碎机破碎,由连续式螺旋榨汁机榨取果汁;
b.脱苦处理:在粗滤后的橄榄汁中,加入0.2%氢氧化钠和80~120毫克/千克亚硫酸钠,调整果汁的pH为8~10,在75~80℃下保持10~15分钟,并不断搅拌,然后冷却至室温,加0.8%乳酸,调整其pH为3~5,备用;
c.超滤:在10兆帕的压力下,将经脱苦涩处理的橄榄汁用中空纤维超滤机进行超滤;
②香瓜汁制取
a.原料选择:香瓜成熟度应在九成熟,无虫疤、无腐烂果;
b.去皮:采用碱液去皮,碱液波美度16oBé,温度100℃,时间为2~3分钟,及时用清水冲洗,去掉果表面残留碱液;
c.切半、去籽:用不锈钢刀纵切对开,除去籽、果蒂、萼;
d.脱涩:采用45℃水浸泡的方法脱掉涩味,时间控制在4~6小时;
e.切块、软化:将果肉切成大小均匀的小块,放在100℃水中软化,时间为2~6分钟;
f.榨汁:将软化的香瓜肉碎块放入螺旋式榨汁机中进行榨汁,果汁收集在不锈钢槽中,同时排出果渣;
g.粗滤:用180目尼龙网筛过滤,得到粗滤汁;
h.超滤:同橄榄汁;
③复合饮料制作
a.混合调配、均质:按香瓜汁∶橄榄汁=2∶1的比例混合,加入12%的蔗糖和6%的蜂蜜,再经70兆帕压力均质处理,并添加0.06%的瓜尔豆胶;
b.糖酸调整:将混合均质后的复合果汁在冷热缸中不断搅拌,依质量和口感要求,进行糖、酸等成分调整,直到达到满意为止;
c.预热、超高温瞬时杀菌:将调配好的复合果汁预热到65~80℃,用泵将料液泵入超高温瞬时杀菌器内,杀菌温度为145~160℃,杀菌时间为2~4秒;
d.灌装:将复合果汁趁热装入洗净并经高压蒸汽消毒的铁罐内,迅速进行真空封口,密封后的罐中心温度达到100℃,然后及时冷却至25℃,即为成品。
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