CN104382141A - 一种薄荷味苹果汁的加工方法 - Google Patents
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Abstract
本发明公开了一种薄荷味苹果汁的加工方法，包含以下步骤：A)、薄荷汁浸提;B)、苹果汁的制备；C)、调配；D)、均质；E)、灌装、杀菌、包装：薄荷味苹果汁复合饮料脱气后杀菌、灌装，再进入杀菌机杀菌，最后，包装成成品。通过上述方式，本发明在苹果汁中添加适量的薄荷汁，既改善了苹果汁的风味，又具有清凉提神之作用，在口味上更加吸引消费者。
Description
技术领域
本发明涉及食品领域，特别是涉及一种薄荷味苹果汁的加工方法。
背景技术
薄荷具有疏风，散热，辟秽，解毒。治外感风热，头痛，目赤，咽喉肿痛，食滞气胀，口疮，牙痛，疮疥，瘾疹 等作用，是中药中的一味良药。薄荷作为提神效果更为显著。
苹果有水果之王的称号，它不仅含有丰富的糖、维生素和矿物质等大脑必需的营养素，而且更重要的是富含锌元素，而且有较多的钾，能与人体过剩的钠盐结合，使之排出体外。苹果中含的多酚及黄酮类天然化学抗氧化物质和大量的粗纤维。苹果种植面积普遍，货源比较丰富，物美价廉，富有营养，这是个关键点，很有发展前景。
现有市场的饮品还没有将薄荷与苹果结合起来的饮品，这是市场上的一个空白。
发明内容
针对上述存在的技术问题，本发明的目的是：提出了一种在苹果、汁中添加适量的薄荷汁，既改善了水果饮料的风味，又具有保健效果的薄荷味苹果汁的加工方法。
本发明的技术解决方案是这样实现的：一种薄荷味苹果汁的加工方法，包含以下步骤：
A)、薄荷汁浸提：
浸提水质：桶装天然泉水；
浸提温度：85℃；
浸提时间：20min；
浸提方法：用少量加热至85℃的天然泉水浸没薄荷叶，3min后弃去茶汁，再添适量天然泉水浸提，过滤后再加一定量的水浸提，将2次过滤液合并待用；
B)、苹果汁的制备：
将洗净、沥干，已去核的、破碎好的苹果和水按照1:5比例放入榨汁机中榨取苹果汁后，过滤出第一道汁液后，再加一定量的水后搅拌过滤出第二道汁液，然后2次汁液混合后放入夹层锅中85℃加热灭菌，边加热边搅拌，以便充分灭菌，然后自然冷却到65℃，待用；
C)、调配：
将79.75%苹果汁、薄荷汁20%、维生素C0.10%、复合稳定剂0.15%的物料混合均匀，调整可溶性固形物含量至12%，PH调至4.20；
D)、均质：
调配后的物料进入均质机进行均质，然后进行脱气；
E)、灌装、杀菌、包装：薄荷味苹果汁复合饮料脱气后杀菌、灌装，再进入杀菌机杀菌，最后，包装成成品。
优选的，所述步骤D）中均质时1道压力为20Mpa，2道压力为25Mpa，然后进行脱气，脱气压力一般为0.05Mpa。
优选的，所述步骤E）中薄荷味苹果汁复合饮料脱气后立即以135℃杀菌30S，温度在95℃左右灌装，再进入杀菌机以100℃杀菌、30min，最后，包装成成品。
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：
本发明所述的薄荷味苹果汁的加工方法，由于在苹果汁中添加适量的薄荷汁，既改善了苹果汁的风味，又具有清爽提神作用，此外，在口味上更加吸引消费者，薄荷味苹果汁复合饮料结合了两者的优点，具有巨大的市场潜力。
具体实施方式
本发明所述的薄荷味苹果汁的加工方法，包含以下步骤：
A)、薄荷汁浸提：
浸提水质：桶装天然泉水；
浸提温度：85℃；
浸提时间：20min；
浸提方法：用少量加热至85℃的天然泉水浸没薄荷叶，3min后弃去初道薄荷汁，再添适量天然泉水浸提，过滤后再加一定量的水浸提，将2次过滤液合并待用；采取去初到汁液是为了减轻薄荷之的辣味；实验结果表明，采用去初合后2次浸提法，获得了更清新的薄荷味道且更好的提取薄荷叶里的有效成分；
B)、苹果汁的制备：
将洗净、沥干，已去核的、破碎好的苹果和水按照1:5比例放入榨汁机中榨取苹果汁后，过滤出第一道汁液后，然后将滤渣和水按照1:1比例投料，充分搅拌后用纱布过滤出第二道汁液，将2次汁液混合后放入夹层锅中85℃加热灭菌，边加热边搅拌，以便充分灭菌，然后自然冷却到65℃，待用；
C)、调配：
将79.75%苹果汁、薄荷汁20%、维生素C0.10%、复合稳定剂0.15%的物料混合均匀，调整可溶性固形物含量至12%，PH：4.20；
D)、均质：
调配后的物料进入均质机进行均质；
均质1道压力为20Mpa，2道压力为25Mpa，然后进行脱气，脱气压力一般为0.05Mpa；
E)、灌装、杀菌、包装：薄荷味苹果汁复合饮料脱气后立即以135℃杀菌30S，温度在95℃左右灌装，再进入杀菌机以100℃杀菌30min，最后，包装成成品。
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：
本发明所述的薄荷味苹果汁的加工方法，由于在苹果汁中添加适量的薄荷汁，既改善了苹果汁的风味，又具有清爽提神作用，此外，在口味上更加吸引消费者，薄荷味苹果汁复合饮料结合了两者的优点，具有巨大的市场潜力。
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 (3)
1.一种薄荷味苹果汁的加工方法，包含以下步骤：
A)、薄荷汁浸提：
浸提水质：桶装天然泉水；
浸提温度：85℃；
浸提时间：20min；
浸提方法：用少量加热至85℃的天然泉水浸没薄荷叶，3min后弃去茶汁，再添适量天然泉水浸提，过滤后再加一定量的水浸提，将2次过滤液合并待用；
B)、苹果汁的制备：
将洗净、沥干，已去核的、破碎好的苹果和水按照1:5比例放入榨汁机中榨取苹果汁后，过滤出第一道汁液后，再加一定量的水后搅拌过滤出第二道汁液，然后2次汁液混合后放入夹层锅中85℃加热灭菌，边加热边搅拌，以便充分灭菌，然后自然冷却到65℃，待用；
C)、调配：
将79.75%苹果汁、薄荷汁20%、维生素C0.10%、复合稳定剂0.15%的物料混合均匀，调整可溶性固形物含量至12%，PH调至4.20；
D)、均质：
调配后的物料进入均质机进行均质，然后进行脱气；
E)、灌装、杀菌、包装：薄荷味苹果汁复合饮料脱气后杀菌、灌装，再进入杀菌机杀菌，最后，包装成成品。
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：所述步骤D）中均质时1道压力为20Mpa，2道压力为25Mpa，然后进行脱气，脱气压力一般为0.05Mpa。
3.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：所述步骤E）中薄荷味苹果汁复合饮料脱气后立即以135℃杀菌30S，温度在95℃左右灌装，再进入杀菌机以100℃杀菌、30min，最后，包装成成品。
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| CN106889403A (zh) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | 一种薄荷和红茶保健复合饮料及其制备方法 |
| CN113317417A (zh) * | 2021-06-25 | 2021-08-31 | 百色学院 | 一种百香果薄荷复合饮料的制作方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889403A (zh) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | 一种薄荷和红茶保健复合饮料及其制备方法 |
| CN113317417A (zh) * | 2021-06-25 | 2021-08-31 | 百色学院 | 一种百香果薄荷复合饮料的制作方法 |
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