CN104605435A - 枳椇子果醋饮料的制作方法 - Google Patents
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Abstract
本发明公开了一种枳椇子果醋饮料的制作方法,所述的枳椇子果醋饮料由以下重量份数的组合混合而成:枳椇子果醋原浆30-35重量份、木糖醇10-12重量份、食用酸3-5重量份、香精0.3-0.4重量份、果胶0.2-0.4重量份、山梨酸钾0.08-0.1重量份、加水至100;所述的枳椇子果醋原浆通过以下步骤制成:原料榨汁、超高温灭菌、酒精发酵、醋酸发酵、过滤、灭菌。本发明提供一种营养丰富、酸甜可口的果醋饮料,充分保留枳椇子内的活性成分,通过均质提高了饮料的口感与品质,使枳椇子果醋饮料具有益气明目、健脾养肾、壮筋骨、助阳气、补虚劳等保健作用。
Description
技术领域
本发明涉及一种果醋饮料的制作方法,尤其是涉及一种枳椇子果醋饮料的制作方法。
背景技术
枳椇子,又名万字果、万寿果等,性平、味甘、酸,为鼠李科枳椇树的果实。《本草拾遗》记载:“止渴除烦,润五赃,利大小便,去隔上热,功用如蜜。”枳椇子每百克含水分59.1克,糖28.55克,脂肪0.07克,蛋白质0.03克,维生素C16.3毫克。具有清热,止烦渴,补中益气、润五脏、舒筋络的功效。治醉酒、烦热、口渴、呕吐、二便不利。在现有的楮实子加工过程中,楮实子营养物质流失较多,导致原料利用率较低,造成了资源的浪费。
发明内容
本发明针对上述枳椇子开发利用不全面、产品种类少的缺陷,所要解决的技术问题是以枳椇子作原料,经过超高温灭菌、酒精发酵、醋酸发酵、过滤、调配、均质等步骤加工成的枳椇子果醋饮料,提供一种营养丰富、味道可口、具有保健作用的枳椇子果醋饮料的制作方法。
一种枳椇子果醋饮料的制作方法,其特征在于,采用以下步骤:
A、原料榨汁:挑选新鲜的枳椇子,流水清洗干净后,用打浆机打磨成浆,制得枳椇子浆液,直接打浆减少了枳椇子营养物质的流失;
B、超高温灭菌:将枳椇子浆液经超高温灭菌机灭菌,进料温度110-120℃,出料温度40-50℃;
C、酒精发酵:向灭菌后的料液中加入重量0.2-0.4%的干酵母,活化10-12min,搅拌均匀,发酵4-6天;
D、醋酸发酵:将酒精发酵后的浆液酒精度调整为7-8°,向调整好酒精度的料液中加入重量0.4-0.6%的醋酸菌,温度控制30-35℃,发酵8-10天,发酵过程中每日搅拌3-4次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经过滤设备过滤,经高温灭菌后制得枳椇子果醋原浆;
F、调配:按枳椇子果醋原浆30-35、木糖醇10-12、食用酸3-5、香精0.3-0.4、果胶0.2-0.4、山梨酸钾0.08-0.1、加水至100的比例调配,混合均匀,制得混合液;
G、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力4-6 Mpa,两次均质,既使果醋饮料组织均一,避免了分层沉淀,又提高了枳椇子果醋饮料的品质和口感;
H、杀菌:采用瞬间杀菌法,温度120-125℃,时间5-10s;
I、罐装:将杀菌后的枳椇子果醋饮料冷却至30-35℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
有益效果:本发明提供一种营养丰富、酸甜可口的果醋饮料,充分保留枳椇子内的活性成分,通过均质提高了饮料的口感与品质,使枳椇子果醋饮料具有益气明目、健脾养肾、壮筋骨、助阳气、补虚劳等保健作用。
具体实施方式
实施例1:
一种枳椇子果醋饮料的制作方法,采用以下步骤:
A、原料榨汁:挑选新鲜的枳椇子,流水清洗干净后,用打浆机打磨成浆,制得枳椇子浆液,直接打浆减少了枳椇子营养物质的流失;
B、超高温灭菌:将枳椇子浆液经超高温灭菌机灭菌,进料温度110℃,出料温度40℃;
C、酒精发酵:向10kg灭菌后的枳椇子浆液中加入0.02kg的干酵母,活化10min,搅拌均匀,发酵6天;
D、醋酸发酵:取10kg酒精发酵后的浆液,并将浆液的酒精度调整为7°,加入0.04kg的醋酸菌,温度控制30℃,发酵10天,发酵过程中每日搅拌3次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经过滤设备过滤,经高温灭菌后制得枳椇子果醋原浆;
F、调配:取枳椇子果醋原浆3kg、木糖醇1kg、食用酸0.3kg、香精0.03kg、果胶0.02kg、山梨酸钾0.008kg、加水至10kg,混合均匀,制得混合液,木糖醇作为甜味剂,不会提高饮用者血糖含量,适宜糖尿病患者饮用;
G、均质:将混合液均质处理,温度为60℃,采用二级均质,一级均质压力为18Mpa,二级均质压力6 Mpa,两次均质,既使果醋饮料组织均一,避免了分层沉淀,又提高了枳椇子果醋饮料的品质和口感;
H、杀菌:采用瞬间杀菌法,温度120℃,时间10s;
I、罐装:将杀菌后的枳椇子果醋饮料冷却至30℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例2:
一种枳椇子果醋饮料的制作方法,采用以下步骤:
A、原料榨汁:挑选15kg新鲜的枳椇子、5kg山葡萄、5kg的山莓,流水清洗干净后,用打浆机打磨成浆,制得混合浆液,直接打浆减少了枳椇子、山葡萄、山莓营养物质的流失;
B、超高温灭菌:将混合浆液经超高温灭菌机灭菌,进料温度115℃,出料温度45℃;
C、酒精发酵:向10kg灭菌后的混合浆液中加入0.03kg的干酵母,活化11min,搅拌均匀,发酵5天;
D、醋酸发酵:取10kg酒精发酵后的浆液,并将浆液的酒精度调整为7.5°,加入0.05kg的醋酸菌,温度控制33℃,发酵9天,发酵过程中每日搅拌3次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经板框过滤机过滤,经高温灭菌后制得枳椇子果醋原浆;
F、调配:取枳椇子果醋原浆3.2kg、木糖醇1.1kg、食用酸0.4kg、枸杞汁0.4kg、木瓜汁0.2kg、海棠果汁0.2kg、香精0.035kg、果胶0.03kg、山梨酸钾0.009kg、加水至10kg,混合均匀,制得混合液,木糖醇作为甜味剂,不会提高饮用者血糖含量,适宜糖尿病患者饮用;
G、均质:将混合液均质处理,温度为65℃,采用二级均质,一级均质压力为19Mpa,二级均质压力5 Mpa,两次均质,既使果醋饮料组织均一,避免了分层沉淀,又提高了枳椇子果醋饮料的品质和口感;
H、杀菌:采用瞬间杀菌法,温度122℃,时间8s;
I、罐装:将杀菌后的枳椇子果醋饮料冷却至33℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
实施例3:
一种枳椇子果醋饮料的制作方法,采用以下步骤:
A、原料榨汁:挑选20kg新鲜的枳椇子、2kg桑椹、2kg无花果、2kg的乌枣,流水清洗干净后,用打浆机打磨成浆,制得混合浆液,直接打浆减少了枳椇子、桑椹、无花果、乌枣营养物质的流失;
B、超高温灭菌:将混合浆液经超高温灭菌机灭菌,进料温度120℃,出料温度50℃;
C、酒精发酵:向10kg灭菌后的混合浆液中加入0.04kg的干酵母,活化12min,搅拌均匀,发酵4天;
D、醋酸发酵:取10kg酒精发酵后的浆液,并将浆液的酒精度调整为8°,加入0.06kg的醋酸菌,温度控制35℃,发酵8天,发酵过程中每日搅拌4次,通过搅拌,能够增加料液的含氧量,促进了醋酸菌的发酵;
E、过滤:将醋酸发酵好的料液经硅藻土过滤,经高温灭菌后制得枳椇子果醋原浆;
F、调配:取枳椇子果醋原浆3.5kg、高纯果糖糖浆1.2kg、0.6kg柠檬汁、食用酸0.5kg、0.4kg的西柚汁、0.3kg的山楂汁、香精0.04kg、果胶0.04kg、山梨酸钾0.01kg、加水至10kg,混合均匀,制得混合液,果糖作为甜味剂,不会提高饮用者血糖含量,适宜糖尿病患者饮用;
G、均质:将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为20Mpa,二级均质压力4 Mpa,两次均质,既使果醋饮料组织均一,避免了分层沉淀,又提高了枳椇子果醋饮料的品质和口感;
H、杀菌:采用瞬间杀菌法,温度125℃,时间5;
I、罐装:将杀菌后的枳椇子果醋饮料冷却至35℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种枳椇子果醋饮料的制作方法,其特征在于,采用以下步骤:
A、原料榨汁:挑选新鲜的枳椇子,流水清洗干净后,用打浆机打磨成浆,制得枳椇子浆液;
B、超高温灭菌:将枳椇子浆液经超高温灭菌机灭菌,进料温度110-120℃,出料温度40-50℃;
C、酒精发酵:向灭菌后的料液中加入重量0.2-0.4%的干酵母,活化10-12min,搅拌均匀,发酵4-6天;
D、醋酸发酵:将酒精发酵后的浆液酒精度调整为7-8°,向调整好酒精度的料液中加入重量0.4-0.6%的醋酸菌,温度控制30-35℃,发酵8-10天,发酵过程中每日搅拌3-4次;
E、过滤:将醋酸发酵好的料液经过滤设备过滤,经高温灭菌后制得枳椇子果醋原浆;
F、调配:按枳椇子果醋原浆30-35、木糖醇10-12、食用酸3-5、香精0.3-0.4、果胶0.2-0.4、山梨酸钾0.08-0.1、加水至100的比例调配,混合均匀,制得混合液;
G、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力4-6 Mpa;
H、杀菌:采用瞬间杀菌法,温度120-125℃,时间5-10s;
I、罐装:将杀菌后的枳椇子果醋饮料冷却至30-35℃,真空无菌环境下罐装;
J、检验、贮藏:检验罐装是否合格,常温下贮藏。
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