CN104544407A - 一种增强免疫力的芦荟汁饮料及其制备方法 - Google Patents
一种增强免疫力的芦荟汁饮料及其制备方法 Download PDFInfo
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- 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
- A23L2/60—Sweeteners
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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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
Abstract
本发明公开了一种增强免疫力的芦荟汁饮料,每5000L饮料中包括原料机组分有:芦荟汁200—300份,胡萝卜汁30-50份、枇杷汁30-50份,百合干30—45份,果糖120—150份,蜂蜜35-40份,苹果酸5—10份,柠檬酸5—8份,柠檬酸钠1—5份,稳定剂5—15份,芦荟香精3—5份,葡萄香精2—4份,余量为RO水。发明增强免疫力的芦荟汁饮料,为芦荟的利用开辟了新领域,改变常规的将芦荟外用的使用方法,将芦荟转变为食用,同时将芦荟制成饮料,口味清香,颜色为翠绿色,微甜可口,具有美容、抗癌、降血压、提高免疫力等作用。
Description
技术领域
本发明属于饮料制备领域,更具体的说涉及一种增强免疫力的芦荟汁饮料,还涉及一种增强免疫力的芦荟汁饮料的制备方法。
背景技术
众所周知,百合润肺、安神、美容等作用,其具有甘凉清润,清肺润燥止咳,清心安神定惊作用。百合还有防癌抗癌作用,百合含多种生物碱,对白细胞减少症有预防作用,能升高血细胞,对化疗及放射性治疗后细胞减少症有治疗作用。百合在体内还能促进和增强单核细胞系统和吞噬功能,提高机体的体液免疫能力,因此百合对多种癌症均有较好的防冶效果。而芦荟具有杀菌作用,芦荟酊是抗菌性很强的物质,能杀灭真菌、霉菌、细菌、病毒等病菌,抑制和消灭病原体的发育繁殖,芦荟抗菌杀菌的病菌类有白喉菌、破伤风菌、肺炎菌、乳酸菌、痢疾菌、大肠菌、黑死病菌、霍乱菌以及引发中耳炎、膀胱炎、化脓症、麻疹、狂犬病、小儿麻痹、流行性脑炎等疾病的病菌;芦荟具有抗炎作用:芦荟的缓激肽酶与血管紧张来联合可抵抗炎症,尤其是芦荟的多糖类可增强人体对疾病的抵抗力,治愈皮肤炎、慢性肾炎、膀胱炎、支气管炎等慢性病症;芦荟具有湿润美容作用:芦荟多糖和维生素对人体的皮肤有良好的营养、滋润、增白作用,尤其是青春少女最烦恼的粉刺,芦荟对消除粉刺有很好的效果,芦荟大黄素等属蒽醌甙物质,这类物质能使头发柔软而有光泽、轻松舒爽,且具有去头屑的作用;芦荟具有强心活血作用,芦荟中的异柠檬酸钙等具有强心、促进血液循环、软化硬化动脉、降低胆固醇含量、扩张毛细血管的作用,使血液循环畅通,减少胆固醇值,减轻心脏负担,使血压保持正常,清除血液中的“毒素”; 芦荟具有免疫与抗肿瘤作用,芦荟中的粘稠物质多糖类,如乙酰化葡甘聚糖、甘露聚糖、乙酰化甘露聚糖等,具有提高免疫力和抑制、破坏异常细胞的生长的作用,从而达到抗癌目的;芦荟具有抗衰老作用,芦荟中的粘液就是蛋白质,是以多糖为核心成分,粘液类物质是防止细胞老化和治疗慢性过敏的重要成分,粘液素存在于人体的肌肉和胃肠粘膜等处,让组织富有弹性,如果液素不足,肌肉和粘膜就会丧失了弹性而僵硬老化,构成人体的细胞,如果粘液素不足,细胞就会逐渐衰弱,失去防御病菌、病毒的能力。
而现有技术中,对芦荟的开发利用多停滞在利用芦荟胶来进行美容等,多存在于护肤品和化妆品领域,而将芦荟内服或长期饮用在目前技术中还不多见,然而,经过对芦荟成分的研究,发现芦荟非常适合于长期食用。
发明内容
本发明要解决的技术问题是提供一种可以随需随取的,具有静气宁神、降压保健、抗病毒、提高免疫力作用的芦荟汁饮料,以及方便制造该种芦荟汁饮料的制备方法。
为解决上述技术问题,本发明提供一种增强免疫力的芦荟汁饮料,每5000L饮料中包括原料机组分有:芦荟汁200—300份,胡萝卜汁30-50份、枇杷汁30-50份,百合干30—45份,果糖120—150份,蜂蜜35-40份,苹果酸5—10份,柠檬酸5—8份,柠檬酸钠1—5份,稳定剂5—15份,芦荟香精3—5份,葡萄香精2—4份,余量为RO水。
优选的,每5000L饮料中包括原料组分之一有:芦荟汁250份,胡萝卜汁30份、枇杷汁50份,百合干40份,果糖150份,蜂蜜38份,苹果酸5份,柠檬酸6份,柠檬酸钠3份,稳定剂10份,芦荟香精4.5份,葡萄香精2份,余量为RO水。
优选的,每5000L饮料中包括原料组分之一有:芦荟汁230份,胡萝卜汁40份、枇杷汁40份,百合干45份,果糖130份,蜂蜜40份,苹果酸6份,柠檬酸8份,柠檬酸钠2份,稳定剂8份,芦荟香精5份,葡萄香精2份,余量为RO水。
优选的,每5000L饮料中包括原料组分之一有:芦荟汁280份,胡萝卜汁30份、枇杷汁50份,百合干35份,果糖140份,蜂蜜35.份,苹果酸6份,柠檬酸5份,柠檬酸钠2份,稳定剂10份,芦荟香精3份,葡萄香精2份,余量为RO水。
一种增强免疫力的芦荟汁饮料的制备方法,包括以下步骤:
(1)溶解果糖
向溶糖罐内加入85℃RO水适量,开启搅拌,并在搅拌的同时向溶糖罐内加入果糖,待果糖完全溶解后将其经过滤网过滤后打入调配罐并搅拌,搅拌5min后检测糖度Brix,确保糖度Brix足够,搅拌备用;
(2)溶解蜂蜜和稳定剂
向搅拌缸内加入65℃RO水适量,开启搅拌,同时向搅拌缸内加入蜂蜜和稳定剂,并保持960-1200转/分的转速搅拌10min,待完全溶解后打入调配罐与前面中的果糖溶液混合;
(3)百合干处理
将色泽、气味等有无异常的百合干置于不锈钢桶内,并置于100℃杀菌釜内干蒸10min,将干蒸后的百合干置于研磨机研磨,将研磨后的百合干置于高速搅拌缸内并加常温RO水适量,搅拌10min后经200目过滤网打入胶体磨内,经过胶体磨细磨后打入调配罐内与糖溶液混合;
(4)浓缩果汁的稀释
在高速乳化罐中放入纯净水,开启搅拌器,用输油泵将配料产品所需的浓缩果汁打入乳化罐,搅拌5分钟,加入部分防腐剂;将溶解后的稀释果汁通过乳化机(从原位置移至高速乳化罐边上)打入暂存罐(不通过离心机)中,用水顶尽乳化罐中剩余的果汁,最后使浓缩果汁与水的稀释比按1:1比例稀释,暂存罐的果汁直接进入串联的均质机以15-20Mpa均质,均质后泵入发酵罐中继续冷却15℃以下定容保温,待用;
(5)糖液、增稠剂的溶解
在1T高速乳化罐加入1000kg
80-85℃的纯净水,开启搅拌器,投入白糖,搅拌溶解5-10分钟。将糖液经离心后打入配料罐用约300kg纯净水将余留在离心机中的糖液冲入配料罐中,分两次分别在高速乳化罐中加入约900kg
45-65℃的纯净水,开启搅拌器,缓慢投入CMC、黄原胶。搅拌20-30分钟至完全溶解,打入配料罐中与糖液混合均匀;
(6)混合
夹层锅中加入1000kg纯净水,加热至80℃,从发酵罐中接出稀释后果汁,加入夹层锅稀释,保温15分种;
(7)甜味剂及部分小料的溶解
向夹层锅中加纯净水600KG降温,添加小料(甜蜜素、AK糖、EDTA、食盐、山梨酸钾、日落黄等),搅拌溶解;
(8)酸液的配制
往高速乳化罐加纯净水300KG,加入柠檬酸、柠檬酸钠溶解
(9)芦荟汁调配
向主剂缸内加入常温RO水适量,开启搅拌并向内加入芦荟汁,搅拌5min,确保芦荟汁溶解混合均匀,先向主缸添加胡萝卜汁和枇杷汁,再向主剂缸内加入苹果酸、柠檬酸钠并搅拌使其溶解,打开物料泵,经200目滤网过滤后将其打入调配罐内;再向主剂缸内加入常温RO水适量,搅拌2min,打开物料泵,经200目滤网过滤后将其打入调配罐内;将两次主剂芦荟汁均与调配罐内溶液混合;
(10)溶解香精
向调配罐内加入芦荟香精和葡萄香精,并搅拌15min以上;
(11)定容
待上述步骤完成后,向调配罐内加入RO水到适当体积,搅拌10min,检测调配罐内溶液理化指标,检测后并向调配罐内加入柠檬酸调配调配罐内溶液的理化指标,待调配后,向调配罐内加入适量水,使得调配罐内溶液整体体积为5000L;
(12)灭菌和灌装
将定容后的芦荟汁饮料经过均质,均质后经过118—123℃高温灭菌7—10s,均质压力为20MP,在经过真空无菌环境灌装,灌装中心温度为86—88℃,密封。
采用上述技术方案的有益效果是:
本发明增强免疫力的芦荟汁饮料,为芦荟的利用开辟了新领域,改变常规的将芦荟外用的使用方法,将芦荟转变为食用,同时将芦荟制成饮料,口味清香,颜色为翠绿色,微甜可口,具有美容、抗癌、降血压、提高免疫力等作用。
芦荟汁里面添加了胡萝卜汁、枇杷汁和蜂蜜,胡萝卜中含有的营养价值非常丰富。胡萝中含有非常多的胡萝卜素,胡萝卜素食维持人体健康所不可以缺少的营养物质,经常吃胡萝卜可以起到保护视力,滋润皮肤,提高免疫力的功效;枇杷中所含的有机酸,能刺激消化腺分泌,对增进食欲、帮助消化吸收、止渴解暑有相当的作用;枇杷中所含的有机酸,能刺激消化腺分泌,对增进食欲、帮助消化吸收、止渴解暑有相当的作用,枇杷中含有苦杏仁甙,能够润肺止咳、祛痰,治疗各种咳嗽,枇杷果实及叶有抑制流感病毒作用,常吃可以预防四时感冒,枇杷叶可晾干制成茶叶,有泄热下气、和胃降逆之功效,为止呕之良品,可治疗各种呕吐呃逆,枇杷核则用于治疗疝气,消除水肿,利关节;蜂蜜能改善血液的成份,促进心脑和血管功能,因此经常服用对于心血管病人很有好处;蜂蜜对肝脏有保护作用,能促使肝细胞再生,对脂肪肝的形成有一定的抑制作用,食用蜂蜜能迅速补充体力,消除疲劳,增强对疾病的抵抗力,蜂蜜还有杀菌的作用,经常食用蜂蜜,不仅对牙齿无妨碍,还能在口腔内起到杀菌消毒的作用,蜂蜜能治疗中度的皮肤伤害,特别是烫伤,将蜂蜜当做皮肤伤口敷料时,细菌无法生长,蜂蜜还可以润肠通便(只要是天然成熟的真正蜂蜜都有润肠通便的效果),,抗氧化,蜂蜜中含有数量惊人的抗氧化剂,他能清除体内的垃圾------氧自由基,达到抗癌,防衰老的作用。
本发明制备芦荟汁饮料的方法简单,适合大规模生产,生产成本低,能够满足大众的消费水平。
本发明的方法制备出的芦荟汁饮料,采用真空袋装或瓶装,便于携带,适合家居与外出饮用,为消费者长期饮用提供了便利。
具体实施方式
下面对本发明的技术方案进行说明,以便于本技术领域的技术人员理解。
实施例一:每5000L饮料中包括原料组分之一有:芦荟汁250份,胡萝卜汁30-50份、枇杷汁30-50份,百合干40份,果糖150份,蜂蜜38份,苹果酸5份,柠檬酸6份,柠檬酸钠3份,稳定剂10份,芦荟香精4.5份,葡萄香精2份,余量为RO水。
(1)溶解果糖
向溶糖罐内加入85℃RO水适量,开启搅拌,并在搅拌的同时向溶糖罐内加入果糖,待果糖完全溶解后将其经过滤网过滤后打入调配罐并搅拌,搅拌5min后检测糖度Brix,确保糖度Brix足够,搅拌备用;
(2)溶解蜂蜜和稳定剂
向搅拌缸内加入65℃RO水适量,开启搅拌,同时向搅拌缸内加入蜂蜜和稳定剂,并保持960-1200转/分的转速搅拌10min,待完全溶解后打入调配罐与前面中的果糖溶液混合;
(3)百合干处理
将色泽、气味等有无异常的百合干置于不锈钢桶内,并置于100℃杀菌釜内干蒸10min,将干蒸后的百合干置于研磨机研磨,将研磨后的百合干置于高速搅拌缸内并加常温RO水适量,搅拌10min后经200目过滤网打入胶体磨内,经过胶体磨细磨后打入调配罐内与糖溶液混合;
(4)浓缩果汁的稀释
在高速乳化罐中放入纯净水,开启搅拌器,用输油泵将配料产品所需的浓缩果汁打入乳化罐,搅拌5分钟,加入部分防腐剂;
将溶解后的稀释果汁通过乳化机(从原位置移至高速乳化罐边上)打入暂存罐(不通过离心机)中,用水顶尽乳化罐中剩余的果汁,最后使浓缩果汁与水的稀释比按1:1比例稀释;
暂存罐的果汁直接进入串联的均质机以15Mpa均质,均质后泵入发酵罐中继续冷却15℃以下定容保温,待用;
(5)糖液、增稠剂的溶解
在1T高速乳化罐加入1000kg
80℃的纯净水,开启搅拌器,投入白糖,搅拌溶解5分钟。将糖液经离心后打入配料罐用约300kg纯净水将余留在离心机中的糖液冲入配料罐中;
分两次分别在高速乳化罐中加入约900kg 45℃的纯净水,开启搅拌器,缓慢投入CMC、黄原胶。搅拌20分钟至完全溶解,打入配料罐中与糖液混合均匀;
(6)混合
夹层锅中加入1000kg纯净水,加热至80℃,从发酵罐中接出稀释后果汁,加入夹层锅稀释,保温15分种;
(7)甜味剂及部分小料的溶解
向夹层锅中加纯净水600KG降温,添加小料(甜蜜素、AK糖、EDTA、食盐、山梨酸钾、日落黄等),搅拌溶解;
(8)酸液的配制
往高速乳化罐加纯净水300KG,加入柠檬酸、柠檬酸钠溶解
(9)芦荟汁调配
向主剂缸内加入常温RO水适量,开启搅拌并向内加入芦荟汁,搅拌5min,确保芦荟汁溶解混合均匀,先向主缸添加胡萝卜汁和枇杷汁,再向主剂缸内加入苹果酸、柠檬酸钠并搅拌使其溶解,打开物料泵,经200目滤网过滤后将其打入调配罐内;再向主剂缸内加入常温RO水适量,搅拌2min,打开物料泵,经200目滤网过滤后将其打入调配罐内;将两次主剂芦荟汁均与调配罐内溶液混合;
(10)溶解香精
向调配罐内加入芦荟香精和葡萄香精,并搅拌15min以上;
(11)定容
待上述步骤完成后,向调配罐内加入RO水到适当体积,搅拌10min,检测调配罐内溶液理化指标,检测后并向调配罐内加入柠檬酸调配调配罐内溶液的理化指标,待调配后,向调配罐内加入适量水,使得调配罐内溶液整体体积为5000L;
(12)灭菌和灌装
将定容后的芦荟汁饮料经过均质,均质后经过118—123℃高温灭菌7—10s,均质压力为20MP,在经过真空无菌环境灌装,灌装中心温度为86—88℃,密封。
实施例二:每5000L饮料中包括原料组分之一有:芦荟汁230份,胡萝卜汁30-50份、枇杷汁30-50份,百合干45份,果糖130份,蜂蜜40份,苹果酸6份,柠檬酸8份,柠檬酸钠2份,稳定剂8份,芦荟香精5份,葡萄香精2份,余量为RO水。
其余按实施例一中步骤生产步骤方法制备芦荟汁饮料。
实施例三:每5000L饮料中包括原料组分之一有:芦荟汁280份,胡萝卜汁30-50份、枇杷汁30-50份,百合干35份,果糖140份,蜂蜜35.份,苹果酸6份,柠檬酸5份,柠檬酸钠2份,稳定剂10份,芦荟香精3份,葡萄香精2份,余量为RO水。
其余按实施例一中步骤生产步骤方法制备芦荟汁饮料。
本发明中RO水即为纯净水,纯净水的优点在于没有细菌、病毒,干净、卫生,是软水,口感好,而且是小分子团水,易于被人体吸收。RO水的要求是:电导率:≤20us/cm ; PH:5.5—7.0。
生产后,检测芦荟汁饮料的理化指标为:
上述对发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的这种非实质改进,或未经改进将发明的构思和技术方案直接应用于其他场合的,均在本发明的保护范围之内。
Claims (5)
1.一种增强免疫力的芦荟汁饮料,其特征在于,每5000L饮料中包括原料机组分有:芦荟汁200—300份,胡萝卜汁30-50份、枇杷汁30-50份,百合干30—45份,果糖120—150份,蜂蜜35-40份,苹果酸5—10份,柠檬酸5—8份,柠檬酸钠1—5份,稳定剂5—15份,芦荟香精3—5份,葡萄香精2—4份,余量为RO水。
2.根据权利要求1所述的一种增强免疫力的芦荟汁饮料,其特征在于:所述每5000L饮料中包括原料组分有:芦荟汁250份,胡萝卜汁30份、枇杷汁50份,百合干40份,果糖150份,蜂蜜38份,苹果酸5份,柠檬酸6份,柠檬酸钠3份,稳定剂10份,芦荟香精4.5份,葡萄香精2份,余量为RO水。
3.根据权利要求1所述的一种增强免疫力的芦荟汁饮料,其特征在于:所述每5000L饮料中包括原料组分有:芦荟汁230份,胡萝卜汁40份、枇杷汁40份,百合干45份,果糖130份,蜂蜜40份,苹果酸6份,柠檬酸8份,柠檬酸钠2份,稳定剂8份,芦荟香精5份,葡萄香精2份,余量为RO水。
4.根据权利要求1所述的一种增强免疫力的芦荟汁饮料,其特征在于:所述每5000L饮料中包括原料组分有:芦荟汁280份,胡萝卜汁350份、枇杷汁30份,百合干35份,果糖140份,蜂蜜35.份,苹果酸6份,柠檬酸5份,柠檬酸钠2份,稳定剂10份,芦荟香精3份,葡萄香精2份,余量为RO水。
5.一种制备权利要求1-4任意一项所述的芦荟汁饮料的方法,其特征在于包括以下步骤:
(1)溶解果糖
向溶糖罐内加入85℃RO水适量,开启搅拌,并在搅拌的同时向溶糖罐内加入果糖,待果糖完全溶解后将其经过滤网过滤后打入调配罐并搅拌,搅拌5min后检测糖度Brix,确保糖度Brix足够,搅拌备用;
(2)溶解蜂蜜和稳定剂
向搅拌缸内加入65℃RO水适量,开启搅拌,同时向搅拌缸内加入蜂蜜和稳定剂,并保持960-1200转/分的转速搅拌10min,待完全溶解后打入调配罐与前面中的果糖溶液混合;
(3)百合干处理
将色泽、气味等有无异常的百合干置于不锈钢桶内,并置于100℃杀菌釜内干蒸10min,将干蒸后的百合干置于研磨机研磨,将研磨后的百合干置于高速搅拌缸内并加常温RO水适量,搅拌10min后经200目过滤网打入胶体磨内,经过胶体磨细磨后打入调配罐内与糖溶液混合;
(4)浓缩果汁的稀释
在高速乳化罐中放入纯净水,开启搅拌器,用输油泵将配料产品所需的浓缩果汁打入乳化罐,搅拌5分钟,加入部分防腐剂;
将溶解后的稀释果汁通过乳化机(从原位置移至高速乳化罐边上)打入暂存罐(不通过离心机)中,用水顶尽乳化罐中剩余的果汁,最后使浓缩果汁与水的稀释比按1:1比例稀释,暂存罐的果汁直接进入串联的均质机以15-20Mpa均质,均质后泵入发酵罐中继续冷却15℃以下定容保温,待用;
(5)糖液、增稠剂的溶解
在1T高速乳化罐加入1000kg 80-85℃的纯净水,开启搅拌器,投入白糖,搅拌溶解5-10分钟,将糖液经离心后打入配料罐用约300kg纯净水将余留在离心机中的糖液冲入配料罐中,分两次分别在高速乳化罐中加入约900kg 45-65℃的纯净水,开启搅拌器,缓慢投入CMC、黄原胶,搅拌20-30分钟至完全溶解,打入配料罐中与糖液混合均匀;
(6)混合
夹层锅中加入1000kg纯净水,加热至80℃,从发酵罐中接出稀释后果汁,加入夹层锅稀释,保温15分种;
(7)甜味剂及部分小料的溶解
向夹层锅中加纯净水600KG降温,添加小料(甜蜜素、AK糖、EDTA、食盐、山梨酸钾、日落黄等),搅拌溶解;
(8)酸液的配制
往高速乳化罐加纯净水300KG,加入柠檬酸、柠檬酸钠溶解;
(9)芦荟汁调配
向主剂缸内加入常温RO水适量,开启搅拌并向内加入芦荟汁,搅拌5min,确保芦荟汁溶解混合均匀,先向主缸添加胡萝卜汁和枇杷汁,再向主剂缸内加入苹果酸、柠檬酸钠并搅拌使其溶解,打开物料泵,经200目滤网过滤后将其打入调配罐内;再向主剂缸内加入常温RO水适量,搅拌2min,打开物料泵,经200目滤网过滤后将其打入调配罐内;将两次主剂芦荟汁均与调配罐内溶液混合;
(10)溶解香精
向调配罐内加入芦荟香精和葡萄香精,并搅拌15min以上;
(11)定容
待上述步骤完成后,向调配罐内加入RO水到适当体积,搅拌10min,检测调配罐内溶液理化指标,检测后并向调配罐内加入柠檬酸调配调配罐内溶液的理化指标,待调配后,向调配罐内加入适量水,使得调配罐内溶液整体体积为5000L;
(12)灭菌和灌装
将定容后的芦荟汁饮料经过均质,均质后经过118—123℃高温灭菌7—10s,均质压力为20MP,在经过真空无菌环境灌装,灌装中心温度为86—88℃,密封。
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