CN104872763A - 一种瓜蒌汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种瓜蒌汁,由下列重量份的原料组成瓜蒌皮和瓜蒌瓤混合物50-70份、山楂15-20份、石榴15-20份、香蕉皮3-5份、火龙果5-10份、果胶酶1-3份、柠檬酸0.5-4份、酸奶400-500份、蜂蜜3-8份、羧甲基纤维素钠 0.7-2.2份、山梨酸钾0.5-0.8份,纯净水适量。本发明以瓜蒌皮和瓜蒌瓤为主要原料,添加了山楂、石榴、香蕉皮、火龙果,用蜂蜜取代蔗糖,不仅改善了瓜蒌汁的口感,好具有解重金属中毒、开胃、 清肺化痰、行气宽胸、加速新陈代谢、抗衰老、美白皮肤、减肥、润肠、预防大肠癌;本发明利用香蕉皮、火龙果的果皮、果肉和果籽,没有原料的浪费,降低了生产成本;另外,本发明提供的制备方法简单、生产成本低廉。
Description
技术领域
本发明涉及茶叶制备技术领域,具体是一种瓜蒌汁及其制备方法。
背景技术
瓜蒌,又称天撤、苦瓜、山金匏、药瓜皮,瓜蒌为药食兼用产品,其根块,全瓜蒌、蒌皮、蒌仔均可入药,其中根块、蒌仔又是营养食品和保健食品的理想用材,具有广阔的市场前景。药食瓜蒌入药部分为全果(含瓜蒌)、天花粉(根块)、蒌皮、蒌籽四部分。对心血管系统具有扩张冠脉、抗心肌缺血,改善微循环,抑制血小板聚集,耐缺氧,抗心律失常等作用,对消化系统有抗溃疡、泻下作用。《本草纲目》记载:瓜蒌药性、味甘、微苦、性寒、归肺、胃、大肠径,清热化痰,宽胸散结、润燥滑肠、痛疮肿毒。主治热病口渴,消渴多饮,肺热燥咳,疮疡肿毒。
现有安徽南方地区种植许多瓜蒌来生产炒瓜蒌籽,大量瓜蒌皮和瓤无法得到应用,无法将瓜蒌的价值发挥到最大化。
发明内容
本发明的目的在于提供一种瓜蒌汁及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种瓜蒌汁,由下列重量份的原料组成:瓜蒌皮和瓜蒌瓤混合物50-70 份、山楂15-20 份、石榴15-20份、香蕉皮 3-5 份、火龙果5-10份、果胶酶1-3份、柠檬酸0.5-4 份、酸奶 400-500 份、 蜂蜜 3-8份、羧甲基纤维素钠 0.7-2.2份、山梨酸钾 0.5-0.8份,纯净水适量。
优选地,所述的瓜蒌皮和瓜蒌瓤混合物,原料的重量百分比为:瓜蒌皮70-80%,瓜蒌瓤 20-30%。
优选地,所述的一种瓜蒌汁,由下列重量份的原料组成:瓜蒌皮和瓜蒌瓤混合物60份、山楂15份、石榴18份、香蕉皮4份、火龙果10份、果胶酶3份、柠檬酸3份、酸奶400份、蜂蜜6份、羧甲基纤维素钠 1.2份、山梨酸钾 0.6份,纯净水适量。
所述的一种瓜蒌汁的制备方法,包括如下步骤:
1) 选取成熟的新鲜火龙果,洗净,分离果肉和果皮;
2)香蕉皮和火龙果果皮切成小块置于搅拌器中,按照果皮∶纯净水∶果胶酶的质量比为 1∶1∶0. 1 加入纯净水和果胶酶,在20℃下以转速为120 转/分搅拌 10 分钟,然后在 45℃下以转速为80 转/分搅拌5分钟;取出火龙果果皮汁加热到85℃,静置15-20分钟,过60目筛,得到果皮汁,备用;
3)取瓜蒌清洗干净去籽后,将瓜蒌囊和瓜蒌皮破碎、打浆、渣汁分离,再经60-80目过滤、加热、反复匀速搅拌,除油,最后低温浓缩( 浓缩参数:真空压力 0.092MPa、蒸发温度≤60℃、出料温度≤50℃,浓缩液控制在18±0.5Brix 范围内),得瓜蒌浓缩液 -18℃低温储存;
4)将火龙果肉切成1-2cm3果肉丁,石榴去皮,掰碎得石榴粒,新鲜山楂、石榴粒、火龙果肉丁混合,然后放入榨汁机中破碎,再经胶体磨胶磨,过离心机 80-100目离心过滤除去残渣后,再依次搅拌加入果皮汁、瓜蒌浓缩液、柠檬酸、酸奶、蜂蜜、羧甲基纤维素钠 、山梨酸钾,搅拌10-30分钟后,得到瓜蒌浆汁;
5)瓜蒌浆汁经微孔膜(过滤精度0. 45um、0.2um) 过滤,再经板框压滤机(过滤精度0.1um) 精滤;
6)瞬时杀菌、无菌灌装、封口、得到成品,瞬时杀菌温度为 140℃,杀菌时间为 10 秒。
与现有技术相比,本发明的有益效果是:
本发明以瓜蒌皮和瓜蒌瓤为主要原料,为市场提供一种具有较好保健作用的饮料,同时本发明保留有瓜蒌的良好口感且具有清肺化痰、行气宽胸的功效;本发明制备过程中添加了山楂、石榴、香蕉皮、火龙果,用蜂蜜取代蔗糖,不仅改善了瓜蒌汁的口感,好具有解重金属中毒、开胃、 加速新陈代谢、抗衰老、美白皮肤、减肥、润肠、预防大肠癌;本发明利用香蕉皮、火龙果的果皮、果肉和果籽,没有原料的浪费,降低了生产成本;另外,本发明提供的制备方法简单、生产成本低廉。
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。
一种瓜蒌汁,由下列重量份的原料组成:瓜蒌皮和瓜蒌瓤混合物50-70 份、山楂15-20 份、石榴15-20份、香蕉皮 3-5 份、火龙果5-10份、果胶酶1-3份、柠檬酸0.5-4 份、酸奶 400-500 份、 蜂蜜 3-8份、羧甲基纤维素钠 0.7-2.2份、山梨酸钾 0.5-0.8份,纯净水适量。
优选地,一种瓜蒌汁,由下列重量份的原料组成:瓜蒌皮和瓜蒌瓤混合物60份、山楂15份、石榴18份、香蕉皮4份、火龙果10份、果胶酶3份、柠檬酸3份、酸奶400份、蜂蜜6份、羧甲基纤维素钠 1.2份、山梨酸钾 0.6份,纯净水适量。
所述的瓜蒌皮和瓜蒌瓤混合物,原料的重量百分比为:瓜蒌皮 75-90%,瓜蒌瓤 10-15%。
所述的一种瓜蒌汁的制备方法,包括如下步骤:
1) 选取成熟的新鲜火龙果,洗净,分离果肉和果皮;
2)香蕉皮和火龙果果皮切成小块置于搅拌器中,按照果皮∶纯净水∶果胶酶的质量比为 1∶1∶0.1 加入纯净水和果胶酶,在20℃下以转速为120 转/分搅拌 10 分钟,然后在 45℃下以转速为80 转/分搅拌5分钟;取出火龙果果皮汁加热到85℃,静置15-20分钟,过60目筛,得到果皮汁,备用;
3)取瓜蒌清洗干净去籽后,将瓜蒌囊和瓜蒌皮破碎、打浆、渣汁分离,再经60-80目过滤、加热、反复匀速搅拌,除油,最后低温浓缩( 浓缩参数:真空压力 0.092MPa、蒸发温度≤60℃、出料温度≤50℃,浓缩液控制在18±0.5Brix 范围内),得瓜蒌浓缩液 -18℃低温储存;
4)将火龙果肉切成1-2cm3果肉丁,石榴去皮,掰碎得石榴粒,新鲜山楂、石榴粒、火龙果肉丁混合,然后放入榨汁机中破碎,再经胶体磨胶磨,过离心机 80-100目离心过滤除去残渣后,再依次搅拌加入果皮汁、瓜蒌浓缩液、柠檬酸、酸奶、蜂蜜、羧甲基纤维素钠 、山梨酸钾,搅拌10-30分钟后,得到瓜蒌浆汁;
5)瓜蒌浆汁经微孔膜(过滤精度0. 45um、0.2um) 过滤,再经板框压滤机(过滤精度0.1um) 精滤;
6)瞬时杀菌、无菌灌装、封口、得到成品,瞬时杀菌温度为 140℃,杀菌时间为 10 秒。
Claims (4)
1. 一种瓜蒌汁,其特征在于,由下列重量份的原料组成:瓜蒌皮和瓜蒌瓤混合物50-70 份、山楂15-20 份、石榴15-20份、香蕉皮 3-5 份、火龙果5-10份、果胶酶1-3份、柠檬酸0.5-4 份、酸奶 400-500 份、 蜂蜜 3-8份、羧甲基纤维素钠 0.7-2.2份、山梨酸钾 0.5-0.8份,纯净水适量。
2.根据权利要求1所述的一种瓜蒌汁,其特征在于,所述的瓜蒌皮和瓜蒌瓤混合物,原料的重量百分比为:瓜蒌皮70-80%,瓜蒌瓤 20-30%。
3.根据权利要求1所述的一种瓜蒌汁,其特征在于,由下列重量份的原料组成:瓜蒌皮和瓜蒌瓤混合物60份、山楂15份、石榴18份、香蕉皮4份、火龙果10份、果胶酶3份、柠檬酸3份、酸奶400份、蜂蜜6份、羧甲基纤维素钠 1.2份、山梨酸钾 0.6份,纯净水适量。
4.根据权利要求1-3任一项所述的一种瓜蒌汁的制备方法,其特征在于,包括如下步骤:
1) 选取成熟的新鲜火龙果,洗净,分离果肉和果皮;
2)香蕉皮和火龙果果皮切成小块置于搅拌器中,按照果皮∶纯净水∶果胶酶的质量比为 1∶1∶0. 1 加入纯净水和果胶酶,在20℃下以转速为120 转/分搅拌 10 分钟,然后在 45℃下以转速为80 转/分搅拌5分钟;取出火龙果果皮汁加热到85℃,静置15-20分钟,过60目筛,得到果皮汁,备用;
3)取瓜蒌清洗干净去籽后,将瓜蒌囊和瓜蒌皮破碎、打浆、渣汁分离,再经60-80目过滤、加热、反复匀速搅拌,除油,最后低温浓缩( 浓缩参数:真空压力 0.092MPa、蒸发温度≤60℃、出料温度≤50℃,浓缩液控制在18±0.5Brix 范围内),得瓜蒌浓缩液 -18℃低温储存;
4)将火龙果肉切成1-2cm3果肉丁,石榴去皮,掰碎得石榴粒,新鲜山楂、石榴粒、火龙果肉丁混合,然后放入榨汁机中破碎,再经胶体磨胶磨,过离心机 80-100目离心过滤除去残渣后,再依次搅拌加入果皮汁、瓜蒌浓缩液、柠檬酸、酸奶、蜂蜜、羧甲基纤维素钠 、山梨酸钾,搅拌10-30分钟后,得到瓜蒌浆汁;
5)瓜蒌浆汁经微孔膜(过滤精度0. 45um、0.2um) 过滤,再经板框压滤机(过滤精度0.1um) 精滤;
6)瞬时杀菌、无菌灌装、封口、得到成品,瞬时杀菌温度为 140℃,杀菌时间为 10 秒。
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