CN104664514A - 一种红树莓番茄复合饮料的制作方法 - Google Patents
一种红树莓番茄复合饮料的制作方法 Download PDFInfo
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
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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
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- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/60—Sweeteners
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
本发明涉及一种红树莓番茄复合饮料的制作方法,属于果汁类饮品领域。以红树莓果实和番茄为主要原料,红树莓榨汁得到红树莓果汁,番茄榨汁得到番茄汁,将红树莓果汁、番茄汁、精制白砂糖、柠檬酸、复合稳定剂、饮用水按照一定质量百分比调配,经过脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。所得的产品具有鲜艳的树莓红色,最大程度保留了红树莓和番茄的营养成分,入口细腻润滑,酸甜爽口,芳香诱人,老少皆宜。本制作方法操作简单,得到的产品具有很强的保健功能,市场前景广阔。
Description
技术领域
本发明涉及一种果汁饮料的制作方法,尤其是一种红树莓番茄复合饮料的制作方法。
背景技术
树莓为蔷薇科悬钩子属的多年生落叶性灌木型果树,果实又称覆盆子、托盘、马林,风味独特,在国际上被誉为“黄金水果”。据分析,树莓果实含丰富的有机酸,维生素A、维生素C、维生素B1、维生素B2、烟酸等多种维生素及人体必需的8种氨基酸;还有丰富的矿物质、黄酮、花青素及挥发油、酚类、萜类等有效成分;树莓果实也含大量的天然SOD(超氧化物歧化酶)、鞣花酸、树莓酮、水杨酸(天然阿司匹林)、维生素E等活性成分,具有美容、抗癌、抗衰老、降脂、降血压、预防心脑血管疾病等功效,是一种极具生物学功能和营养价值的天然水果,其抗氧化、抗衰老功能居于各种浆果之首。
我国红树莓资源丰富,近年来栽培面积不断扩大;但由于红树莓鲜果柔嫩多汁,保藏时间短,只能季节性消费,国内大量鲜果冷冻后出口,经济附加值低。国内市场红树莓产品种类少,品种单一。以红树莓果实加工制作成果汁产品后能保留鲜果的营养价值,满足不同季节的消费要求。
番茄俗称西红柿,又叫洋柿子,六月柿。在国外还有“金苹果”、“爱情果”的美称。它既是蔬菜,又可当作水果食用。番茄味酸甘、性平、无毒,果实富含蛋白质、碳水化合物、粗纤维、钙、磷、铁、胡萝卜素、烟酸和多种维生素,其维生素含量在果蔬中首屈一指,同时还含有较多的锰、铜、碘、锌等微量元素。其独特的番茄红素不仅赋予番茄鲜艳的色泽,还具有抗氧化、抑制突变、降低核酸损伤、减少心血管疾病、预防多种癌症、降低动脉粥样硬化等多种保健功能,因而受到营养界的广泛关注。番茄中含有的大量胡萝卜素可保护皮肤弹性、促进骨骼钙化,还可防治小儿佝偻病、夜盲症和眼干症。番茄中的烟酸(维生素PP)含量在果蔬中居首位。其化学成分为一种黄酮体素,它是抗癞皮病的维生素,能维护胃液的正常分泌,促进红细胞的生成,具有降低毛细血管的通透性,防止毛细血管破裂、血管硬化,预防高血压的作用。
目前番茄制品主要有番茄酱、番茄沙司、番茄汁、去皮整番茄、番茄丁、番茄粉等,其中以番茄酱为主导产品。目前我国番茄制品单一,番茄罐头和番茄汁饮品开发应用较少,因此加快番茄产业现代化进程,以市场为导向,以先进技术为支柱,研发适销对路的番茄制品和保健食品,特别是加强番茄汁饮品的开发,具有重要的意义。
市场未见以红树莓与番茄作为主要原料的饮品,将红树莓与番茄配合制成果汁饮品,不仅可以充分保留红树莓与番茄原料中的营养成分,而且具有美容养颜、延缓衰老、抗癌、降血脂、预防心脑血管疾病等多重功效,充分发挥红树莓与番茄的生理功能,得到营养丰富,色泽怡人,老少皆宜的保健型饮品。
发明内容
本发明提供一种红树莓番茄复合饮料的制作方法,填补市场红树莓及番茄饮品的空白,给消费者提供一种新型保健功能饮品。
本发明是通过以下技术方案来实现的:
一种红树莓番茄复合饮料的制作方法,包括:
(1)、红树莓选果,清洗,打浆,去籽,得到红树莓果汁;
(2)、番茄选果,清洗,去皮,打浆,得到番茄汁;
(3)、将红树莓果汁、番茄汁、精制白砂糖、柠檬酸、复合稳定剂、饮用水按照配比进行调配,得到红树莓番茄复合饮料初产品;
(4)、将红树莓番茄复合饮料初产品进行脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
各步骤具体操作如下:
(1)、红树莓选果,清洗,打浆,去籽,得到红树莓果汁:选取新鲜成熟的红树莓果实,去除生果、烂果,用清水冲洗,去除杂质及果梗等异物,沥干水分,以榨汁机打浆,打浆后,去除果籽,得到红树莓果汁。
所述的打浆步骤不需进行护色,得到的红树莓原汁色泽鲜艳,芳香怡人。
所述的去籽步骤为使用滤网,将打浆后的红树莓果浆中的果籽过滤除去,得到所述的红树莓果汁。
(2)、番茄选果,清洗,去皮,打浆,得到番茄汁:选取新鲜成熟的番茄,去除杂质及果梗等异物,用清水冲洗,沥干水分,热烫去皮,以榨汁机打浆,得到番茄汁。
所述的去皮步骤为,将清洗后的番茄放入85-100℃的热水中烫漂8-20s,再进行手工去皮。
去皮前可稍微冷却,本发明去皮方法操作简单效果极佳,同时能钝化番茄中的酶,减少番茄在后续加工步骤中的营养成分流失。
(3)、将所述红树莓果汁、所述番茄汁、精制白砂糖、柠檬酸、复合稳定剂、饮用水按照一定配比进行调配,得到红树莓番茄复合饮料初产品。
所述红树莓番茄复合饮料初产品的质量百分比组成为:
红树莓果汁8%-25%;
番茄汁5%-20%;
精制白砂糖3%-6%;
柠檬酸0.03%-0.12%;
复合稳定剂0.15%-0.25%;
余量为饮用水;
各组分之和为100%。
红树莓果汁在所述红树莓番茄复合饮料产品配比中占较大比例,主要体现产品红树莓果实的特色,在此配比范围条件下,所得到的红树莓番茄复合饮料产品具有树莓红色和红树莓的典型香气;所述番茄汁也占有较大比例,且与所述红树莓果汁有一定的比例关系,在此比例关系条件下,红树莓番茄复合饮料产品同时体现番茄的成分特点,具有番茄清香,红树莓与番茄两种主要成分相互衬托,相得益彰。再加上适当比例的精制白砂糖对糖度的调整,以及适当的复合稳定剂,得到的产品均一稳定,香气和谐浓郁,色泽诱人,酸甜适口,老少皆宜。
所述红树莓番茄复合饮料产品的配比,如果红树莓果汁超出所述比例范围,则红树莓成分的特点突出,番茄成分的特点被掩盖,产品中体现不出番茄的特色;如果小于比例范围,则红树莓的特色被番茄的特色掩盖,产品的风味、颜色、状态均会受到一定影响。与此相似,所述番茄汁超出比例范围,也会出现相同的负面效果。
所述复合稳定剂包括黄原胶和CMC,两者的质量比例为50-75:25-50。
作为优选,所述红树莓番茄复合饮料初产品的质量百分比组成为:
红树莓果汁10%-15%;
番茄汁5%-10%;
精制白砂糖4%-5%;
柠檬酸0.06%-0.09%;
复合稳定剂0.2%-0.22%;
余量为饮用水。
作为优选,所述复合稳定剂中黄原胶和CMC的质量比例为50-66:33-50。
在此优选条件下进行调配,得到所述红树莓番茄复合饮料初产品,具有红树莓和番茄典型的香气,色泽为树莓红色,酸甜爽口,均一稳定,入口爽滑细腻,芳香诱人。
(4)、将所述红树莓番茄复合饮料初产品进行脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
本发明效果与优点:
本发明以红树莓和番茄为两种主要原料,结合了二者含有花色苷、多酚、黄酮类生物活性物质等特点,使获得的产品具有红树莓与番茄的双重保健功能,同时具有美容养颜、防癌抗癌、抗衰老、保肝明目、补气养血、调理内分泌、调整血压血脂、增强免疫力等保健功能。
产品具有红树莓和番茄的典型香气,具有天然色素的鲜艳色泽,酸甜爽口,细腻润滑,营养丰富,功能强大,老少皆宜。
具体实施方式
实施例1
挑选成熟红树莓,去除枝叶、烂果后,获得15kg红树莓果实,用清水冲洗后,沥干水分,打浆后以滤网过滤,去除果籽,得到红树莓果汁10.2kg。选取新鲜成熟番茄,去除杂质,获得4.9kg番茄,用清水冲洗,沥干水分,85℃的热烫20s后去皮,打浆得到番茄汁4.6kg。将上述10.2kg的红树莓果汁、4.6kg的番茄汁混合,加入3.7kg精制白砂糖,0.06kg柠檬酸,0.18kg复合稳定剂,73.9kg饮用水,0.18kg复合稳定剂的组成为,黄原胶0.11kg,CMC0.07kg。调配均匀后,脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
实施例2
挑选成熟红树莓,去除枝叶、烂果后,获得15kg红树莓果实,用清水冲洗后,沥干水分,打浆后以滤网过滤,去除果籽,得到红树莓果汁10.8kg。选取新鲜成熟番茄,去除杂质,获得5kg番茄,用清水冲洗,沥干水分,90℃的热烫12s后去皮,打浆得到番茄汁4.5kg。将上述10.8kg的红树莓果汁、4.5kg的番茄汁混合,加入3.6kg精制白砂糖,0.048kg柠檬酸,0.18kg复合稳定剂,70.9kg饮用水,0.18kg复合稳定剂的组成为,黄原胶0.135kg,CMC0.045kg。调配均匀后,脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
实施例3
挑选成熟红树莓,去除枝叶、烂果后,获得15kg红树莓果实,用清水冲洗后,沥干水分,打浆后以滤网过滤,去除果籽,得到红树莓果汁10.5kg。选取新鲜成熟番茄,去除杂质,获得4.5kg番茄,用清水冲洗,沥干水分,95℃的热烫10s后去皮,打浆得到番茄汁4.2kg。将上述10.5kg的红树莓果汁、4.2kg的番茄汁混合,加入3.5kg精制白砂糖,0.05kg柠檬酸,0.14kg复合稳定剂,51.7kg饮用水,0.14kg复合稳定剂的组成为,黄原胶0.084kg,CMC0.056kg。调配均匀后,脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
实施例4
挑选成熟红树莓,去除枝叶、烂果后,获得15kg红树莓果实,用清水冲洗后,沥干水分,打浆后以滤网过滤,去除果籽,得到红树莓果汁10.3kg。选取新鲜成熟番茄,去除杂质,获得4.7kg番茄,用清水冲洗,沥干水分,98℃的热烫8s后去皮,打浆得到番茄汁4.3kg。将上述10.3kg的红树莓果汁、4.3kg的番茄汁混合,加入4.3kg精制白砂糖,0.05kg柠檬酸,0.17kg复合稳定剂,66.8kg饮用水,0.17kg复合稳定剂的组成为,黄原胶0.1kg,CMC0.068kg。调配均匀后,脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
本发明不仅限于所述实施例的范围,凡依据本发明的方法进行适当演变,所得到的制作方法,均属本发明的保护范围之内。
Claims (6)
1.一种红树莓番茄复合饮料的制作方法,其特征在于,工艺步骤包括:(1)、红树莓选果,清洗,打浆,去籽,得到红树莓果汁;(2)、番茄选果,清洗,去皮,打浆,得到番茄汁;(3)、将所述红树莓果汁、所述番茄汁、精制白砂糖、柠檬酸、复合稳定剂按照配比进行调配,得到红树莓番茄复合饮料初产品;(4)、将红树莓番茄复合饮料初产品进行脱气,灌装,杀菌,冷却,得到红树莓番茄复合饮料产品。
2.如权利要求1所述的红树莓番茄复合饮料的制作方法,其特征在于:所述的红树莓打浆步骤不需进行护色,得到所述的红树莓原汁色泽鲜艳,芳香怡人。
3.如权利要求1所述的红树莓番茄复合饮料的制作方法,其特征在于:所述的去籽步骤为使用滤网,将打浆后的红树莓果浆中的果籽过滤除去,得到所述的红树莓果汁。
4.如权利要求1所述的红树莓番茄复合饮料的制作方法,其特征在于:将清洗后的番茄放入85-100℃的热水中烫漂8-20s,稍微冷却后立即手工去皮。
5.如权利要求1所述的红树莓番茄复合饮料的制作方法,其特征在于:按质量百分比将红树莓果汁8%-25%,番茄汁5%-20%,精制白砂糖3%-6%,柠檬酸0.03%-0.12%,复合稳定剂0.15%-0.25%,余量为饮用水,进行充分混合调配,得到红树莓番茄复合饮料初产品。
6.如权利要求5所述的红树莓番茄复合饮料的制作方法,其特征在于:所述复合稳定剂包括黄原胶和CMC,两者的质量比例为50-75:25-50。
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