CN104366630A - 一种薄荷枇杷汁的加工方法 - Google Patents
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Classifications
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- 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
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种薄荷枇杷汁的加工方法，包含以下步骤：（1）枇杷原浆的制备：①选用新鲜成熟、无腐烂变质的白玉枇杷作原料，去除果柄；②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；③蒸、打浆：将干燥后的枇杷放在藤草编的草框中，隔水蒸20-30min；去皮去核，打浆，95摄氏度，45秒灭菌后，零下18度冷冻保存；（2）薄荷浓汁的制备；（3）枇杷汁的浸渍；（4）调配生产：按照果汁浓度要求，加入薄荷枇杷原浆10-50%，白砂糖2%-8%，蜂蜜1%-5%，柠檬酸0.05%-0.5%，柠檬酸钠0.007-0.15%，其余为天然泉水，进行调配；然后经过两道过滤，杀菌，灌装；本发明能生产口感好，同时具有薄荷、枇杷优点的保健养生型饮品且加工工艺简单。
Description
技术领域
本发明涉及食品领域，特别是涉及一种薄荷枇杷汁的加工方法。
背景技术
薄荷性凉、味辛，具有疏散风热，清利头目，利咽透疹，疏肝行气的功效。中医认为，以薄荷为药可治疏风、散热、辟秽、解毒、外感风热、头痛、咽喉肿痛、食滞气胀、口疮、牙痛、肝郁气滞等病。
英国科学家研究表明，薄荷叶对治疗癌症有特殊的功效；通过研究还发现，薄荷能起到某些抗菌素的作用，对单纯疱疹病毒，牛痘病毒，simlik森林病毒和流行性腮腺病毒均有抑制作用。还对人体中枢神经有保护作用。
枇杷满树皆宝。枇杷果食之甜美解渴，且富含蛋白质、脂肪、有机酸，能刺激消化腺分泌，有清肺、止咳、润喉、解渴、生津、健胃增进食欲、帮助消化的功能。
本发明的优选的苏州东山白玉枇杷，又是世人盛赞的优质白沙枇杷。果大，皮薄，早熟，肉白鲜嫩，甘甜多汁。
而目前市场上还没有将薄荷枇杷相结合的饮料。
发明内容
针对上述存在的技术问题，本发明的目的是：提出了一种能生产口感好，同时具有薄荷、枇杷优点的保健养生型饮品且加工工艺简单的薄荷枇杷汁的加工方法。
本发明的技术解决方案是这样实现的：一种薄荷枇杷汁的加工方法，包含以下步骤：
枇杷原浆的制备：
选用新鲜成熟、无腐烂变质的白玉枇杷作原料，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：将干燥后的枇杷放在藤草编的草框中，隔水蒸20min-30；去皮去核，打浆，95摄氏度，45秒灭菌后，零下18度冷冻保存；
薄荷浓汁的制备：
将洗净、沥干的薄荷叶和天然泉水按照1：3-4比例投料，加热煮沸，边加热边搅拌，使固形物浸出搅拌均匀后得到薄荷浓汁；
枇杷汁的浸渍：将上述的薄荷浓汁按照5-6：1的比例与枇杷原浆混合，进行浸渍，浸渍温度：50～60℃，浸渍时间：50～60min；得到薄荷枇杷原浆，冷藏备用；
调配生产：按照果汁浓度要求，加入薄荷枇杷原浆10-50%，白砂糖2%-8%，蜂蜜1%-5%，柠檬酸0.05%-0.5%，柠檬酸钠0.007-0.15%，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：
本发明所述的薄荷枇杷汁的加工方法中的枇杷原浆的制备方法不仅仅操作简单，口感非常好，更是保留了枇杷中营养成分；同时，本发明能生产口感好，同时具有薄荷、枇杷优点的保健养生型饮品且加工工艺简单。
具体实施方式
本发明所述的薄荷枇杷汁的加工方法，包含以下步骤：
枇杷原浆的制备：
选用新鲜成熟、无腐烂变质的白玉枇杷作原料，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：将干燥后的枇杷放在藤草编的草框中，隔水蒸20min-30；去皮去核，打浆，95摄氏度，45秒灭菌后，零下18度冷冻保存；
薄荷浓汁的制备：
将洗净、沥干的薄荷叶和天然泉水按照1：3-4比例投料，加热煮沸，边加热边搅拌，使固形物浸出搅拌均匀后得到薄荷浓汁；
枇杷汁的浸渍：将上述的薄荷浓汁按照5-6：1的比例与枇杷原浆混合，进行浸渍，浸渍温度：50～60℃，浸渍时间：50～60min；得到薄荷枇杷原浆，冷藏备用；
调配生产：按照果汁浓度要求，加入薄荷枇杷原浆10-50%，白砂糖2%-8%，蜂蜜1%-5%，柠檬酸0.05%-0.5%，柠檬酸钠0.007-0.15%，其余为天然泉水，进行调配；然后经过两道过滤，杀菌，灌装；家庭用，亦可按照自己需求加入蜂蜜与纯净水按照倍数稀释后直接饮用，口感好，营养价值高，十分适合夏春秋季节饮用。
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：
本发明所述的薄荷枇杷汁的加工方法中的枇杷原浆的制备方法不仅仅操作简单，口感非常好，更是保留了枇杷中营养成分；同时，本发明能生产口感好，同时具有薄荷、枇杷优点的保健养生型饮品且加工工艺简单。
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 (1)
1.一种薄荷枇杷汁的加工方法，包含以下步骤：
枇杷原浆的制备：
选用新鲜成熟、无腐烂变质的白玉枇杷作原料，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：将干燥后的枇杷放在藤草编的草框中，隔水蒸20min-30；去皮去核，打浆，95摄氏度，45秒灭菌后，零下18度冷冻保存；
薄荷浓汁的制备：
将洗净、沥干的薄荷叶和天然泉水按照1：3-4比例投料，加热煮沸，边加热边搅拌，使固形物浸出搅拌均匀后得到薄荷浓汁；
枇杷汁的浸渍：将上述的薄荷浓汁按照5-6：1的比例与枇杷原浆混合，进行浸渍，浸渍温度：50～60℃，浸渍时间：50～60min；得到薄荷枇杷原浆，冷藏备用；
调配生产：按照果汁浓度要求，加入薄荷枇杷原浆10-50%，白砂糖2%-8%，蜂蜜1%-5%，柠檬酸0.05%-0.5%，柠檬酸钠0.007-0.15%，其余为天然泉水，进行调配；然后经过两道过滤，杀菌，灌装。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107349282A (zh) * | 2017-08-16 | 2017-11-17 | 黄山市歙县绿色三潭枇杷生物科技有限公司 | 一种对肺气虚有效的枇杷膏 |
| CN107412374A (zh) * | 2017-08-16 | 2017-12-01 | 黄山市歙县绿色三潭枇杷生物科技有限公司 | 一种中药枇杷膏的生产方法 |
| CN109287897A (zh) * | 2018-10-18 | 2019-02-01 | 黄湜 | 一种枇杷石斛复合保健饮料及其制备方法 |
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2014
- 2014-11-24 CN CN201410673995.8A patent/CN104366630A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107349282A (zh) * | 2017-08-16 | 2017-11-17 | 黄山市歙县绿色三潭枇杷生物科技有限公司 | 一种对肺气虚有效的枇杷膏 |
| CN107412374A (zh) * | 2017-08-16 | 2017-12-01 | 黄山市歙县绿色三潭枇杷生物科技有限公司 | 一种中药枇杷膏的生产方法 |
| CN109287897A (zh) * | 2018-10-18 | 2019-02-01 | 黄湜 | 一种枇杷石斛复合保健饮料及其制备方法 |
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