CN104664507A - 一种纯天然石榴饮的制备 - Google Patents
一种纯天然石榴饮的制备 Download PDFInfo
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- CN104664507A CN104664507A CN201510124504.9A CN201510124504A CN104664507A CN 104664507 A CN104664507 A CN 104664507A CN 201510124504 A CN201510124504 A CN 201510124504A CN 104664507 A CN104664507 A CN 104664507A
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- 239000002699 waste material Substances 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明涉及一种纯天然石榴饮的制备,其特别是一种保健胃肠功能饮料的制备,由一种纯天然石榴果粒饮料的制备和一种纯天然石榴果汁饮料的制备组成。本发明在强调了石榴果粒及其薄皮隔膜果衣的石榴汁液利用的同时,主要强调、侧重了石榴汁及其石榴籽多酚、石榴籽食用纤维、石榴籽多糖、果胶的全利用,此在有效地提供了人体所必需的石榴天然营养成分和微量元素的同时,有助于改善人体的胃肠清洁功能和增强人体的抵抗力和免疫力。本发明的一种纯天然石榴饮绿色纯天然,富含多种营养成分,酸甜可口,味觉爽口、安全,是一种具有良好市场前景的饮料产品。
Description
技术领域:
本发明涉及一种纯天然石榴饮的制备,特别是一种保健胃肠功能饮料的制备,其由一种纯天然石榴果粒饮料的制备和一种纯天然石榴果汁饮料的制备组成。该技术属于食品加工技术领域。
背景技术:
石榴为石榴科植物石榴的果实。石榴学名为Punica grana tum,别名安石榴、海榴,石榴科石榴属。落叶灌木或小乔木。针状枝,叶呈倒卵形或椭圆形,无毛。花期5-6月,多为朱红色,亦有黄色和白色。浆果近球形,果熟期9~10月。外种皮肉质半透明,多汁;内种皮革质。
石榴原产于西域,汉代传入我国,主要有玛瑙石榴,粉皮石榴,青皮石榴,玉石子等不同品种。成熟的石榴皮色鲜红或粉红,常会裂开,露出晶莹如宝石般的子粒,酸甜多汁,虽吃着麻烦,但回味无穷。因其色彩鲜艳,子多饱满,常被用作喜庆水果,象征多子多福,子孙满堂。我国大部地区产。以个大、色红黄、味甜酸者为佳。怀远县的石榴品种白花玉石籽因核软,甜度高,花朵洁白,果实淡绿,籽粒明如翠玉而著名。
石榴果实的营养特别丰富,富含有多种人体所需的营养成分,果实中含有维生素C及B族维生素,有机酸、糖类、蛋白质、脂肪,以及钙、磷、钾等矿物质。据分析,石榴果实中含碳水化合物17%,水份79%,糖13~17%,其中维生素C的含量比苹果高1~2倍,而脂肪、蛋白质的含量较少,果实以鲜吃为主。
因此,石榴汁是一种比红酒,番茄汁,维生素E等更有效的抗氧化果汁,在抵抗心血管疾病方面效果非常寻常。以色列研究证实,如果每天饮用2~3盎司(1盎司=28.3495克)石榴汁,连续饮用2周,可将氧化过程减缓40%,并可减少已沉积的氧化胆固醇。即使停止饮用,这种奇特的效果仍将持续1个月。
“榴者,天下之奇树,九洲之名果”,“华实并丽,滋味亦殊。商秋受气,收华敛实,千房同蒂,千子如一。缤纷磊落,垂光耀质,滋味浸液,馨香流溢。”这是晋代渊岳《安石榴赋》中的一段文字。它以生花妙笔,把石榴花果的生姿生态,色味香形写得千媚百态,美不胜收。
石榴汁含有多种氨基酸和微量元素,有助消化、抗胃溃疡、软化血管、降血脂和血糖,降低胆固醇等多种功能。可防止冠心病心病、高血压,可达到健胃提神、增强食欲、益寿延年之功效,对饮酒过量者,解酒有奇效。
石榴可谓全身是宝,石榴的果实、果皮、根及花均可作药。药用果实多用味酸者,有涩肠止血之功。果皮含鞣质、生物碱及熊果酸等,有明显的收敛和抑菌作用,为强力的治痢疾药。根皮含石榴皮碱,为驱虫要药,用于治疗肾结石、糖尿病、乳糜尿也有效。花可止血及赤白带下,还用以泡水洗眼,有明目效能。另外石榴子油还有雌性激素样作用。
石榴性温、味甘酸涩,入肺、肾、大肠经;具有生津止渴,收敛固涩,止泻止血的功效;主治津亏口燥咽干,烦渴,久泻,久痢,便血,崩漏等病症。
美国《国家地理》杂志报道,科学家近日发现,石榴有奇特的滋补功效,是抗击心脏病这一人类头号杀手的“勇敢战士”。
研究发现,石榴汁中含有多种抗氧化剂。这些抗氧化剂里的化学成分多酚和其他天然化合物都有助于减少心血管壁脂肪堆积的形成,阻碍动脉粥样硬化,从而从根本上防御心脏病。
石榴汁的多酚含量比绿茶高得多,是抗衰老和防治癌瘤的超级明星,对大多数依赖雌激素的乳腺癌细胞有毒性,但对正常细胞基本没有影响。石榴多酚物质主要含在石榴籽中。因此,石榴籽可以增进毛细管活力和增强毛细管壁和改善人体皮肤光滑和弹性。主要表现在:石榴籽中的多酚物质可以通过帮助动脉内皮层抵御会导致心血管疾病的突变物质附着,从而有助于增强血管壁强度和改善循环,改善循环对于中风患者,糖尿病,关节炎,烟民,口服避孕药物妇女和患有腿部肿胀,水肿(腿部组织积聚非正常量的流体)患者特别重要;胶原质是皮肤中发现的主要蛋白质,与皮肤肌理有密切关系。石榴籽中的多酚物质可以帮助皮肤抵抗自由基和胶原质降解酶伤害,从而防止了人体因皮肤弹性流失而出现的过早皮肤皱纹形成。在许多欧洲国家中,妇女将石榴籽多酚作为补充剂服用以防止皱纹形成和帮助保持皮肤光滑具弹性。
作为水果,石榴的果实酸甜可口,深受很多人的喜爱。多吃石榴能为人体补充维生素C等多种营养物质,同时还可以起到美容肌肤、抗菌明目、广谱抗菌、预防心血管疾病、收敛,涩、止血,明目、驱虫杀虫的作用。
现代研究表明:石榴叶能软化血管、降血脂和血糖,降低胆固醇,类似银杏叶;同时具有耐缺氧,迅速解除疲劳的效果。采集鲜嫩的石榴叶制作成石榴茶,茶香四溢、纯厚可口、解渴生津、消炎安神。石榴叶含β谷甾醇、槲皮素、番石榴甙、番石榴酸等,并含挥发油丁香油酚等。能收敛、止泻、消炎,对泄泻、久痢、肠炎、肠胃溃疡、湿疹、瘙痒有明显效果。
鉴于此,石榴饮料的开发已如火如荼,丰富多彩。
有关石榴饮料的中国专利主要有:中国专利“一种石榴保健品及其制备方法(CN03150056.0)”、“一种石榴饮料及其制备方法(CN03150057.9)”、“石榴饮料的制备方法(CN200310106989.6)”、“低糖天然石榴保健饮料的制作方法(CN96115860.3)”、“石榴饮料及其制备方法(CN201210146675.8)”、“一种以废弃石榴皮制备保健饮料的方法(CN201310358469.8)”、“一种石榴保健饮料及其制备方法(CN200710113747.8)”、“一种石榴原汁的制备方法(CN200810072862.X)”、“一种石榴饮料的制备方法(CN88101235)”、“一种石榴果醋及其醋饮的生产方法(CN201210092776.1)”、“天然玫瑰石榴汁饮料的制备方法(CN90100336.0)”、“石榴全汁发酵酒及其制法(CN200910094534.4)”、“石榴发酵饮料及制法(CN200910094730.1)”等。
中国专利CN201310358469.8“一种以废弃石榴皮制备保健饮料的方法”公开了一种以废弃石榴皮制备保健饮料的方法,属于食品技术领域。将石榴皮提取物、石榴原汁和木糖醇进行混合配制得到保健饮料。所得保健饮料每升含有石榴皮提取物10~20g、石榴原汁400~600mL、木糖醇30~60g。其中总黄酮含量为1.361~2.149mg/mL,鞣花酸含量0.116~0.212mg/mL。解决了在石榴加工过程中石榴皮被废弃、资源浪费和环境污染的问题,还解决了石榴汁保健功能不突出的问题,使所得含石榴皮提取物的保健饮料具有多种保健功能,口感好,能够强身健体。
中国专利CN201210146675.8“石榴饮料及其制备方法”提供了一种口感更好的石榴饮料,其特征在于:采用茶多酚、肉桂酸钾中的至少一种为调味剂。
中国专利CN200710113747.8“一种石榴保健饮料及其制备方法”公开了一种石榴保健饮料及其制备方法,解决了目前制作石榴保健品中,对石榴这一整体物质浪费极大和功能单一的技术问题。它包括石榴籽、石榴叶、紫灵芝、甘草、枸杞、米醋、蜂蜜等组分,把石榴籽和紫灵芝进行低温破壁处理,和其它原料混合浸泡发酵加水制得。本发明具有多种保健功能,口感好,能够强身健体。
中国专利CN200810072862.X“一种石榴原汁的制备方法”为:先将鲜石榴经消毒液浸泡,超声波清水浸泡清洗,清水冲洗;在切瓣剥出石榴籽粒,打浆压榨出石榴汁;采用真空脱气与抗氧化剂相结合的方法脱气;加果胶酶水解石榴汁中的果胶;硅藻土过滤除去悬浮物质;超滤除去胶体颗粒、微生物及酶;成分调整;采用冷杀菌方法杀菌,无菌灌装、封盖即可。本发明在石榴汁的整个生产过程中,处理的最高温度不超过50℃,能最大程度地保持石榴鲜榨汁的色泽、风味、营养价值及功效成分,同时能使产品有较长的保质期和实现工业化生产。
中国专利CN88101235“一种石榴饮料的制备方法”其特征在于:这种天然饮料的原料是石榴(Punica granatum L.)的果实;其制备方法是用分捡→清洗→去皮→挤压→过滤的步骤提取石榴原汁;其配方是以石榴原汁为主,配以糖、柠檬酸或其它辅助成分如天然香精、无机盐等。
中国专利CN200910094730.1“石榴发酵饮料及制法”其特征在于它是由石榴汁发酵液经脱去乙醇的浓缩液或者脱去乙醇不经浓缩直接获得的产物,酒精度小于1%(V/V)。
中国专利CN200910094534.4“石榴全汁发酵酒及其制法”其特征在于它主要含有石榴全汁发酵而得的乙醇及其他自然营养成分,所述石榴汁为酸石榴和甜石榴果品按任意重量比例混合一起榨出的汁液,或者酸石榴和甜石榴果品分别榨出的原汁、浓缩汁按任意重量比例混合后得到的汁液。
本发明的目的是提供一种纯天然石榴饮的制备,其由一种纯天然石榴果粒饮料的制备和一种纯天然石榴果汁饮料的制备组成。本发的一种纯天然石榴饮的制备,其特别是一种保健胃肠功能饮料的制备,在强调了石榴粒及其薄皮隔膜的石榴汁液利用的同时,主要强调、侧重了石榴汁及其石榴籽多酚、石榴籽食用纤维、石榴籽多糖、果胶的全利用,此在有效地提供了人体所必需的石榴天然营养成分和微量元素的同时,有助于改善人体的胃肠清洁功能和增强人体的抵抗力和免疫力。
本发明的一种纯天然石榴饮绿色纯天然、富含多种营养成分、酸甜可口,味觉爽口、安全,有助于改善人体的胃肠清洁功能和增强人体的抵抗力和免疫力,是一种具有良好市场前景的饮料产品。
发明内容:
1、一种纯天然石榴饮的制备,其由一种纯天然石榴果粒饮料的制备和一种纯天然石榴果汁饮料的制备组成。
2、根据权利要求1所述的一种纯天然石榴饮的制备,其特征在于一种纯天然石榴果粒饮料的制备,其包括以下步骤:
(1)原料的选择:取新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;
(2)石榴果粒的制取:称取一定量的新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;用清水清洗沥干后,再用人工或机械剥去石榴外皮,保留石榴果粒及其内衣薄层隔膜;备用;
(3)石榴果粒饮料的制备:取剥去石榴外皮后的石榴果粒及其内衣薄层隔膜,连同加入2~5倍新鲜石榴果粒量的纯净水或矿泉水一并加入到不锈钢磨浆粉碎机中进行石榴果粒及其内衣薄层隔膜的磨浆粉碎,被磨浆粉碎后的石榴果粒磨浆料液经100目筛底过滤,自动排出制备好的纯天然石榴果粒饮料浆液;
(4)石榴果粒饮料浆液的匀质:将制备好的纯天然石榴果粒饮料浆液用柠檬酸和碳酸氢钠调节pH值在3.5~5.8之间,并用白砂糖或木糖醇或蜂蜜或甜味素将石榴粒饮料的匀质液调至适口,然后搅拌均匀即得一种纯天然石榴果粒饮料;
(5)石榴果粒饮料的灌装、灭菌与包装:将制备好的纯天然石榴果粒饮料先后进行罐装、灭菌与包装操作;罐装采用灌装生产线自动罐装、灭菌与产品包装;灭菌温度100~105℃,灭菌时间20~30秒。
3、根据权利要求1所述的一种纯天然石榴饮的制备,其特征在于一种纯天然石榴果汁饮料的制备,其包括以下步骤:
(1)原料的选择:取新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;
(2)石榴果粒的制取:称取一定量的新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;用清水清洗沥干后,再用人工或机械剥去石榴外皮,保留石榴果粒及其内衣薄层隔膜;备用;
(3)石榴果汁饮料的制备:取剥去石榴外皮后的石榴果粒及其内衣薄层隔膜,连同加入2~5倍新鲜石榴粒量的纯净水或矿泉水一并加入到不锈钢磨浆粉碎机中进行石榴果粒及其内衣薄层隔膜的磨浆粉碎,被磨浆粉碎后的石榴果粒磨浆料液经200目筛底过滤,自动排出制备好的纯天然石榴果汁饮料浆液;
(4)石榴果汁饮料浆液的匀质:将制备好的纯天然石榴果汁饮料料液用柠檬酸和碳酸氢钠调节pH值在3.5~5.8之间,并用白糖或木糖醇或蜂蜜或甜味素将石榴粒饮料的匀质液调至适口,然后搅拌均匀即得一种纯天然石榴果汁饮料;
(5)石榴果汁饮料的灌装、灭菌与包装:将制备好的纯天然石榴果汁饮料先后进行罐装、灭菌与包装操作;罐装采用灌装生产线自动罐装、灭菌与产品包装;灭菌温度100~105℃,灭菌时间20~30秒。
附图说明:
图1本发明的一种纯天然石榴饮的工艺原理图。
具体实施方式:
本发明的技术核心是发明了一种纯天然石榴饮的制备,其特别是一种保健胃肠功能饮料的制备,在强调了石榴粒及其薄皮隔膜的石榴汁液利用的同时,主要强调、侧重了石榴汁及其石榴籽多酚、石榴籽食用纤维、石榴籽多糖、果胶的全利用,此在有效地提供了人体所必需的石榴天然营养成分和微量元素的同时,有助于改善人体的胃肠清洁功能和增强人体的抵抗力和免疫力。
本发明的实施例阐述如下:
本发明一种纯天然石榴饮的制备的第一实施例是一种纯天然石榴果粒饮料的制备,其包括以下步骤:
(1)原料的选择:取新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;
(2)石榴果粒的制取:称取一定量的新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;用清水清洗沥干后,再用人工或机械剥去石榴外皮,保留石榴果粒及其内衣薄层隔膜;备用;
(3)石榴果粒饮料的制备:取剥去石榴外皮后的石榴果粒及其内衣薄层隔膜,连同加入2~5倍新鲜石榴果粒量的纯净水或矿泉水一并加入到不锈钢磨浆粉碎机中进行石榴果粒及其内衣薄层隔膜的磨浆粉碎,被磨浆粉碎后的石榴果粒磨浆料液经100目筛底过滤,自动排出制备好的纯天然石榴果粒饮料浆液;
(4)石榴果粒饮料浆液的匀质:将制备好的纯天然石榴果粒饮料浆液用柠檬酸和碳酸氢钠调节pH值在3.5~5.8之间,并用白砂糖或木糖醇或蜂蜜或甜味素将石榴粒饮料的匀质液调至适口,然后搅拌均匀即得一种纯天然石榴果粒饮料;
(5)石榴果粒饮料的灌装、灭菌与包装:将制备好的纯天然石榴果粒饮料先后进行罐装、灭菌与包装操作;罐装采用灌装生产线自动罐装、灭菌与产品包装;灭菌温度100~105℃,灭菌时间20~30秒。
(6)一种纯天然石榴果粒饮料的制备,其稀释、勾兑、磨浆用水为纯净水或矿泉水。
本发明一种纯天然石榴饮的制备的第二实施例是一种纯天然石榴果汁饮料的制备,其包括以下步骤:
(1)原料的选择:取新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;
(2)石榴果粒的制取:称取一定量的新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;用清水清洗沥干后,再用人工或机械剥去石榴外皮,保留石榴果粒及其内衣薄层隔膜;备用;
(3)石榴果汁饮料的制备:取剥去石榴外皮后的石榴果粒及其内衣薄层隔膜,连同加入2~5倍新鲜石榴果粒量的纯净水或矿泉水一并加入到不锈钢磨浆粉碎机中进行石榴果粒及其内衣薄层隔膜的磨浆粉碎,被磨浆粉碎后的石榴果粒磨浆料液经200目筛底过滤,自动排出制备好的纯天然石榴果汁饮料浆液;
(4)石榴果汁饮料浆液的匀质:将制备好的纯天然石榴果汁饮料料液用柠檬酸和碳酸氢钠调节pH值在3.5~5.8之间,并用白糖或木糖醇或蜂蜜或甜味素将石榴粒饮料的匀质液调至适口,然后搅拌均匀即得一种纯天然石榴果汁饮料;
(5)石榴果汁饮料的灌装、灭菌与包装:将制备好的纯天然石榴果汁饮料先后进行罐装、灭菌与包装操作;罐装采用灌装生产线自动罐装、灭菌与产品包装;灭菌温度100~105℃,灭菌时间20~30秒;
(6)一种纯天然石榴果汁饮料的制备,其稀释、勾兑、磨浆用水为纯净水或矿泉水。
以上所述仅是本发明的优选实施例,就本技术领域的科学技术人员而言,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (4)
1.一种纯天然石榴饮的制备,其由一种纯天然石榴果粒饮料的制备和一种纯天然石榴果汁饮料的制备组成。
2.根据权利要求1所述的一种纯天然石榴饮的制备,其特征在于一种纯天然石榴果粒饮料的制备,其包括以下步骤:
(1)原料的选择:取新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;
(2)石榴果粒的制取:称取一定量的新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;用清水清洗沥干后,再用人工或机械剥去石榴外皮,保留石榴果粒及其内衣薄层隔膜;备用;
(3)石榴果粒饮料的制备:取剥去石榴外皮后的石榴果粒及其内衣薄层隔膜,连同加入2~5倍新鲜石榴果粒量的纯净水或矿泉水一并加入到不锈钢磨浆粉碎机中进行石榴果粒及其内衣薄层隔膜的磨浆粉碎,被磨浆粉碎后的石榴果粒磨浆料液经100目筛底过滤,自动排出制备好的纯天然石榴果粒饮料浆液;
(4)石榴果粒饮料浆液的匀质:将制备好的纯天然石榴果粒饮料浆液用柠檬酸和碳酸氢钠调节pH值在3.5~5.8之间,并用白砂糖或木糖醇或蜂蜜或甜味素将石榴粒饮料的匀质液调至适口,然后搅拌均匀即得一种纯天然石榴果粒饮料;
(5)石榴果粒饮料的灌装、灭菌与包装:将制备好的纯天然石榴果粒饮料先后进行罐装、灭菌与包装操作;罐装采用灌装生产线自动罐装、灭菌与产品包装;灭菌温度100~105℃,灭菌时间20~30秒。
3.根据权利要求1所述的一种纯天然石榴饮的制备,其特征在于一种纯天然石榴果汁饮料的制备,其包括以下步骤:
(1)原料的选择:取新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;
(2)石榴果粒的制取:称取一定量的新鲜、成熟的新鲜石榴,包括酸石榴、甜石榴;用清水清洗沥干后,再用人工或机械剥去石榴外皮,保留石榴果粒及其内衣薄层隔膜;备用;
(3)石榴果汁饮料的制备:取剥去石榴外皮后的石榴果粒及其内衣薄层隔膜,连同加入2~5倍新鲜石榴粒量的纯净水或矿泉水一并加入到不锈钢磨浆粉碎机中进行石榴果粒及其内衣薄层隔膜的磨浆粉碎,被磨浆粉碎后的石榴果粒磨浆料液经200目筛底过滤,自动排出制备好的纯天然石榴果汁饮料浆液;
(4)石榴果汁饮料浆液的匀质:将制备好的纯天然石榴果汁饮料料液用柠檬酸和碳酸氢钠调节pH值在3.5~5.8之间,并用白糖或木糖醇或蜂蜜或甜味素将石榴粒饮料的匀质液调至适口,然后搅拌均匀即得一种纯天然石榴果汁饮料;
(5)石榴果汁饮料的灌装、灭菌与包装:将制备好的纯天然石榴果汁饮料先后进行罐装、灭菌与包装操作;罐装采用灌装生产线自动罐装、灭菌与产品包装;灭菌温度100~105℃,灭菌时间20~30秒。
4.根据权利要求1所述的一种纯天然石榴饮的制备,其特征在于稀释、勾兑、磨浆用水为纯净水或矿泉水。
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