CN104489821A - 一种荔枝火龙果饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种荔枝火龙果饮料的制备方法，包括下述步骤:原料处理、高压处理、超声波处理、酶解、过滤、原料调配、杀菌得成品。本发明采用干燥氮气作为原料挤压破碎保护气，火龙果、荔枝能避免与氧气接触，果实中一些易氧化的物质如多酚氧化酶等得到了保护，可以防止果汁的褐变，保持果汁本来的色泽。本发明将火龙果和荔枝混合在一起加工成饮料，火龙果的低热量可以充分中和荔枝的高热量，避免多食荔枝引起的上火，同时，荔枝的高甜度可以中和火龙果的低甜度，使得口感适宜。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种荔枝火龙果饮料的制备方法。
背景技术
火龙果(拉丁文名：Hylocereus undulatus Britt)，又称红龙果、龙珠果、仙蜜果、玉龙果。仙人掌科、量天尺属植物。果实，呈椭圆形，直径10-12厘米，外观为红色或黄色，有绿色圆角三角形的叶状体，白色、红色或黄色果肉，具有黑色种子的水果。火龙果营养丰富、功能独特，它含有一般植物少有的植物性白蛋白以及花青素，丰富的维生素和水溶性膳食纤维。火龙果属于凉性水果，在自然状态下，果实于夏秋成熟，味甜，多汁。火龙果的营养十分丰富，是一种低热量、高纤维的水果。每100g火龙果鲜果含有VC9.9-10.8mg，蛋白质0.15-0.30g，脂肪0.21-0.61g、纤维0.7-0.9mg、胡萝卜素0.005-0.012mg,Ca 6.3-8.8mg,P20.2-26.lmg,Fe O.55-0.65mg,VB l0.028-0.430mg，而含热量仅为56.65卡。由于火龙果具有上述成分，因此，火龙果具有一定的食疗和药用作用，能降血压、降血脂、润肺、解毒、养颜、明目，并对便秘和糖尿病有辅助治疗的作用，此外，火龙果还具有减肥养颜功效。
荔枝(学名：Litchi chinensis Sonn.)原产于中国南部，是亚热带果树，常绿乔木，高约10米。果皮有鳞斑状突起，鲜红，紫红。果肉产鲜时半透明凝脂状，味香美，但不耐储藏。荔枝与香蕉、菠萝、龙眼一同号称“南国四大果品”。荔枝味甘、酸、性温，入心、脾、肝经；可止呃逆，止腹泻，是顽固性呃逆及五更泻者的食疗佳品，同时有补脑健身，开胃益脾，有促进食欲之功效。荔枝性热，多食易上火，并可引起“荔枝病”。木材坚实，深红褐色，纹理雅致、耐腐，历来为上等名材。
现有技术对火龙果、荔枝的加工有很多应用，例如中国专利CN103451065A，公开了一种全酵复合型火龙果果酒的酿造方法，包括原料选择和制备、混合和调整汁液成分、酵母菌驯化培养、控温发酵、陈酿及制成成品等步骤。现有技术，一般只是单独针对火龙果或者荔枝进行研究，但是对于如何有效的利用火龙果、荔枝本身的特性进行搭配，以及如何从加工工艺进行创新，还有很多值得研究之处。
发明内容
为了克服现有技术的不足，本发明提供了一种荔枝火龙果饮料的制备方法，通过对火龙果、荔枝原料的前处理，将火龙果、荔枝中的有效成分充分溶出，同时克服荔枝多吃易上火的弊端。
本发明是通过如下技术方案实现的：
一种荔枝火龙果饮料的制备方法，包括下述步骤：
1)原料处理：选择充分成熟、无病虫害、无腐烂的新鲜火龙果2重量份、荔枝1重量份，清洗干净后去皮、去核，挤压破碎，得到果肉原浆，在挤压的过程中，以2L/min的速率通入干燥氮气充满整个挤压机；
2)高压处理：步骤1)得到的原浆中加入3-5倍重量份的纯净水，放入高压罐中，加压至3kgf/cm2，使其压力均匀，并保持5-10min，恢复常压；
3)超声波处理：将步骤2)得到溶液，超声波处理5-10min，作用温度40-50℃，功率为300W；
4)酶解：步骤3)得到的溶液，置于密封发酵罐内，加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解，酶解时间为20-30分钟，酶解温度为43-45℃，果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2，复合酶加入量是40-80mg/kg；
5)过滤：步骤4)得到的酶解液过滤，得到荔枝火龙果果浆；
6)原料调配：将荔枝火龙果果浆和纯净水按照1:2的重量比混合，用柠檬酸和白砂糖调整汁液的成分，使其pH为3-5，糖度为10-15；
7)步骤6)得到的溶液过滤后经UHT瞬时杀菌，无菌灌装。
与现有技术相比，本发明具有如下优点：
1、本发明采用干燥氮气作为原料挤压破碎保护气，火龙果、荔枝能避免与氧气接触，果实中一些易氧化的物质如多酚氧化酶等得到了保护，可以防止果汁的褐变，保持果汁本来的色泽。
2、本发明将火龙果和荔枝混合在一起加工成饮料，火龙果的低热量可以充分中和荔枝的高热量，避免多食荔枝引起的上火，同时，荔枝的高甜度可以中和火龙果的低甜度，使得口感适宜。
3、本发明采用高压处理火龙果、荔枝原料，果实中的脂肪、果胶等成分完全分解、溶出，使得果实的营养更易于吸收。
4、本发明在采用高压处理原料后，接着再采用超声波提取，超声波提取利用的是强烈的机械剪切作用，可以促进火龙果、荔枝中营养成分的溶出。
5、本发明采用复合酶处理，可以充分分解火龙果、荔枝中的糖分，使大分子物质断裂成小分子成分。
具体实施方式
下面以实施例对本发明作进一步说明，但本发明并不局限于这些实施例。
实施例1：
一种荔枝火龙果饮料的制备方法，包括下述步骤：
1)原料处理：选择充分成熟、无病虫害、无腐烂的新鲜火龙果200kg、荔枝100kg，清洗干净后去皮、去核，挤压破碎，得到果肉原浆，在挤压的过程中，以2L/min的速率通入干燥氮气充满整个挤压机；
2)高压处理：步骤1)得到的原浆中加入300kg纯净水，放入高压罐中，加压至3kgf/cm2，使其压力均匀，并保持10min，恢复常压；
3)超声波处理：将步骤2)得到溶液，超声波处理5-10min，作用温度40-50℃，功率为300W；
4)酶解：步骤3)得到的溶液，置于密封发酵罐内，加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解，酶解时间为20分钟，酶解温度为43-45℃，果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2，复合酶加入量是80mg/kg；
5)过滤：步骤4)得到的酶解液过滤，得到荔枝火龙果果浆；
6)原料调配：将荔枝火龙果果浆和纯净水按照1:2的重量比混合，用柠檬酸和白砂糖调整汁液的成分，使其pH为5，糖度为15；
7)步骤6)得到的溶液过滤后经UHT瞬时杀菌，无菌灌装。
实施例2：
一种荔枝火龙果饮料的制备方法，包括下述步骤：
1)原料处理：选择充分成熟、无病虫害、无腐烂的新鲜火龙果200kg、荔枝100kg，清洗干净后去皮、去核，挤压破碎，得到果肉原浆，在挤压的过程中，以2L/min的速率通入干燥氮气充满整个挤压机；
2)高压处理：步骤1)得到的原浆中加入500kg纯净水，放入高压罐中，加压至3kgf/cm2，使其压力均匀，并保持8min，恢复常压；
3)超声波处理：将步骤2)得到溶液，超声波处理5-10min，作用温度40-50℃，功率为300W；
4)酶解：步骤3)得到的溶液，置于密封发酵罐内，加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解，酶解时间为30分钟，酶解温度为43-45℃，果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2，复合酶加入量是60mg/kg；
5)过滤：步骤4)得到的酶解液过滤，得到荔枝火龙果果浆；
6)原料调配：将荔枝火龙果果浆和纯净水按照1:2的重量比混合，用柠檬酸和白砂糖调整汁液的成分，使其pH为3，糖度为12；
7)步骤6)得到的溶液过滤后经UHT瞬时杀菌，无菌灌装。
实施例3：
一种荔枝火龙果饮料的制备方法，包括下述步骤：
1)原料处理：选择充分成熟、无病虫害、无腐烂的新鲜火龙果200kg、荔枝100kg，清洗干净后去皮、去核，挤压破碎，得到果肉原浆，在挤压的过程中，以2L/min的速率通入干燥氮气充满整个挤压机；
2)高压处理：步骤1)得到的原浆中加入400kg纯净水，放入高压罐中，加压至3kgf/cm2，使其压力均匀，并保持5min，恢复常压；
3)超声波处理：将步骤2)得到溶液，超声波处理5-10min，作用温度40-50℃，功率为300W；
4)酶解：步骤3)得到的溶液，置于密封发酵罐内，加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解，酶解时间为20分钟，酶解温度为43-45℃，果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2，复合酶加入量是40mg/kg；
5)过滤：步骤4)得到的酶解液过滤，得到荔枝火龙果果浆；
6)原料调配：将荔枝火龙果果浆和纯净水按照1:2的重量比混合，用柠檬酸和白砂糖调整汁液的成分，使其pH为4，糖度为10；
7)步骤6)得到的溶液过滤后经UHT瞬时杀菌，无菌灌装。
Claims (1)
1.一种荔枝火龙果饮料的制备方法，其特征在于，包括下述步骤：
1)原料处理：选择充分成熟、无病虫害、无腐烂的新鲜火龙果2重量份、荔枝1重量份，清洗干净后去皮、去核，挤压破碎，得到果肉原浆，在挤压的过程中，以2L/min的速率通入干燥氮气充满整个挤压机；
2)高压处理：步骤1)得到的原浆中加入3-5倍重量份的纯净水，放入高压罐中，加压至3kgf/cm2，使其压力均匀，并保持5-10min，恢复常压；
3)超声波处理：将步骤2)得到溶液，超声波处理5-10min，作用温度40-50℃，功率为300W；
4)酶解：步骤3)得到的溶液，置于密封发酵罐内，加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解，酶解时间为20-30分钟，酶解温度为43-45℃，果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2，复合酶加入量是40-80mg/kg；
5)过滤：步骤4)得到的酶解液过滤，得到荔枝火龙果果浆；
6)原料调配：将荔枝火龙果果浆和纯净水按照1:2的重量比混合，用柠檬酸和白砂糖调整汁液的成分，使其pH为3-5，糖度为10-15；
7)步骤6)得到的溶液过滤后经UHT瞬时杀菌，无菌灌装。
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