CN104366629A - 一种青梅汁的加工方法 - Google Patents
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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
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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
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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
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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
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Abstract
本发明公开了青梅汁的加工方法，包含以下步骤：青梅原浆的制备：①选用新鲜成熟、无腐烂变质的青梅作原料；清洗：第一步用5%的淡盐水浸泡10min，避免果实中残留农药，第二步用流动的清水冲洗，直至无盐分后捞出，沥干；蒸、打浆：将干燥后的青梅果放在藤草编的草框中，隔水蒸30min以上；去皮去核，打浆，95摄氏度，1分钟灭菌后，零下18度冷冻保存；调配生产：①使用前，冷冻的青梅原浆可以于5摄氏度条件下解冻；
Description
技术领域
本发明涉及食品领域，特别是涉及一种青梅汁的加工方法。
背景技术
青梅含有大量的蛋白质、脂肪（脂肪油）、碳水化合物和多种无机盐、有机酸。青梅果实中有机酸含量一般在3.0%-6.5%，远远高于一般水果。青梅所含的有机酸主要是柠檬酸、苹果酸、单宁酸、苦叶酸、琥珀酸、酒石酸等，具有生津解渴、刺激食欲、消除疲劳等功效，尤其是柠檬酸含量在各种水果中含量最多，柠檬酸是人体细胞物质代谢不可缺少的重要酸类，它能促进乳酸分解为二氧化碳和水排出体外，恢复疲劳，且有益于钙的吸收。青梅营养丰富，低糖高酸，其T值(糖酸比)仅为0.2，是梨的1/70，杏的1/8，比柠檬的T值还低。其次，它具有合理的钙磷比，其Ca/P≈1：1，是开发儿童和老年保健食品的最佳食物。
青梅含有丰富的有机酸和矿物质，尤其是含有的钙等能预防老人骨质疏松。梅制品能使唾液腺分泌更多的腮腺激素，腮腺激素是一种内分泌素，常被称为“返老还童素”，它可以使血管及全身组织年轻化作用，并能促进皮肤细胞新陈代谢，起到美肌、美发效果；还可促进激素分泌物活化，从而达到延缓衰老的作用。
从市场形势分析，近两年来，日本、韩国的消费者喜欢饮用纯青梅汁或以青梅汁兑其它饮品（如酒、果汁饮料等），且作为高尚饮品。
为此我们研发了一种能保留青梅果中营养成分的青梅汁的加工方法，且其生产的产品口感非常好。
发明内容
针对上述存在的技术问题，本发明的目的是：提出了一种能保留青梅果中营养成分的青梅汁的加工方法，且其生产的产品口感非常好。
本发明的技术解决方案是这样实现的：一种青梅汁的加工方法，包含以下步骤：
青梅原浆的制备：
①选用新鲜成熟、无腐烂变质的青梅作原料，去除果柄；
清洗：第一步用5%的淡盐水浸泡10min，避免果实中残留农药，第二步用流动的清水冲洗，直至无盐分后捞出，沥干；
蒸、打浆：将干燥后的青梅果放在藤草编的草框中，隔水蒸30min以上；去皮去核，打浆，95摄氏度，1分钟灭菌后；
调配生产：
按照果汁浓度要求，加入青梅原浆10-50%，白砂糖2%-8%，蜂蜜2%-5%，柠檬酸0.005%-0.15%，柠檬酸钠0.0007-0.05%，其余为天然泉水，进行调配；然后经过两道过滤，杀菌，灌装。
优选的，青梅原浆的制备所获得的青梅原浆可置于零下18度冷冻保存；使用前，冷冻的青梅原浆可以于5摄氏度条件下解冻。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明所述的青梅汁的加工方法中的青梅原浆的制备方法不仅仅操作简单，更是保留了青梅果中营养成分；且其生产出来的产品的口感非常好。
具体实施方式
本发明所述的青梅汁的加工方法，包含以下步骤：
青梅原浆的制备：
①选用新鲜成熟、无腐烂变质的青梅作原料，去除果柄；
清洗：第一步用5%的淡盐水浸泡10min，避免果实中残留农药，第二步用流动的清水冲洗，直至无盐分后捞出，沥干；
蒸、打浆：将干燥后的青梅果放在藤草编的草框中，隔水蒸30min以上；去皮去核，打浆，95摄氏度，1分钟灭菌后，零下18度冷冻保存；
调配生产：
①使用前，冷冻的青梅原浆可以于5摄氏度条件下解冻；
按照果汁浓度要求，加入青梅原浆10-50%，白砂糖2%-8%，蜂蜜2%-5%，柠檬酸0.005%-0.15%，柠檬酸钠0.0007-0.05%，其余为天然泉水，进行调配；然后经过两道过滤，杀菌，灌装。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明所述的青梅汁的加工方法中的青梅原浆的制备方法不仅仅操作简单，更是保留了青梅果中营养成分；且其生产出来的产品的口感非常好。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并加以实施，并不能以此限制本发明的保护范围，凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围内。
Claims (2)
1.一种青梅汁的加工方法，包含以下步骤：
青梅原浆的制备：
①选用新鲜成熟、无腐烂变质的青梅作原料，去除果柄；
清洗：第一步用5%的淡盐水浸泡10min，避免果实中残留农药，第二步用流动的清水冲洗，直至无盐分后捞出，沥干；
蒸、打浆：将干燥后的青梅果放在藤草编的草框中，隔水蒸30min以上；去皮去核，打浆，95摄氏度，1分钟灭菌后；
调配生产：
按照果汁浓度要求，加入青梅原浆10-50%，白砂糖2%-8%，蜂蜜2%-5%，柠檬酸0.005%-0.15%，柠檬酸钠0.0007-0.05%，其余为天然泉水，进行调配；然后经过两道过滤，杀菌，灌装。
2.根据权利要求1所述的薄荷味苹果汁的加工方法，其特征在于：青梅原浆的制备所获得的青梅原浆可置于零下18度冷冻保存；使用前，冷冻的青梅原浆可以于5摄氏度条件下解冻。
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| CN (1) | CN104366629A (zh) |
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| CN105265964A (zh) * | 2015-11-11 | 2016-01-27 | 福建省千乐食品有限公司 | 一种无化学添加剂的天然青梅果浆饮料及其制备方法 |
| CN106213075A (zh) * | 2016-07-21 | 2016-12-14 | 深圳市四季优美贸易有限公司 | 一种含青梅的增加骨密度的保健食品组合物及其制备方法 |
| TWI690268B (zh) * | 2018-12-14 | 2020-04-11 | 統一企業股份有限公司 | 含柑橘類果汁的常溫飲品及其製作方法 |
| CN113667563A (zh) * | 2021-07-23 | 2021-11-19 | 珠海市官酿梅子酒有限公司 | 一种梅子酒的制备工艺 |
| CN114747761A (zh) * | 2022-03-28 | 2022-07-15 | 厦门碱起来食品有限公司 | 青梅精对抗幽门螺旋杆菌的应用 |
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| CN105265964A (zh) * | 2015-11-11 | 2016-01-27 | 福建省千乐食品有限公司 | 一种无化学添加剂的天然青梅果浆饮料及其制备方法 |
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| CN113667563A (zh) * | 2021-07-23 | 2021-11-19 | 珠海市官酿梅子酒有限公司 | 一种梅子酒的制备工艺 |
| CN114747761A (zh) * | 2022-03-28 | 2022-07-15 | 厦门碱起来食品有限公司 | 青梅精对抗幽门螺旋杆菌的应用 |
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