CN105077454A - 一种浓缩菠萝汁的制作方法 - Google Patents
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种浓缩菠萝汁的制作方法,属于食品加工领域。其特征在于:采用原料选择、清洗、切端、去皮、榨汁、过滤、脱气、杀菌、冷却、浓缩、装瓶、成品的加工工艺流程。有益效果:本发明产品呈黄色,酸甜可口,口感清爽,具有菠萝特有的风味,汁甜如蜜,是极好的清凉解渴之品,本产品富含多种维生素,可以促进肠胃消化,具有清热解暑、生津止渴、瘦身美容的功效。易于贮藏,方便携带,一年四季皆可食用。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种浓缩菠萝汁的制作方法。
背景技术
菠萝果形美观,果肉金黄,汁多味甜、营养极为丰富。菠萝中含有丰富的柠檬酸和蛋白酶,能软化肉类,帮助消化和促进营养吸收。菠萝营养丰富,其成分包括糖类、蛋白质、脂肪、维生素A、B1、B2、蛋白质分解酵素及钙、磷、铁、有机酸类、尼克酸等,尤其以维生素C含量最高。
据专家研究表示,菠萝中所含的蛋白质分解酵素可以分解蛋白质及助消化,对于长期食用过多肉类及油腻食物的现代人来说,是一种很合适的水果。另外,菠萝的诱人香味则是来自其成分中的酸丁酯,具有刺激唾液分泌及促进食欲的功效。菠萝味甘、微酸,性微寒,有清热解暑、生津止渴、利小便的功效,可用于伤暑、身热烦渴、腹中痞闷、消化不良、小便不利、头昏眼花等症。而且在果汁中,还含有一种跟胃液相类似的酵素,可以分解蛋白,帮助消化。美味的菠萝,这种水果不仅可以减肥,而且对身体健康有着不同的功效。
菠萝通常鲜食,不耐贮藏,且生长周期短,用于加工成浓缩菠萝汁可实现对菠萝原料的综合利用,提高其经济价值。
发明内容
本发明的目的是解决菠萝不易贮藏的问题,提供一种浓缩菠萝汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种浓缩菠萝汁的制作方法,其特征在于:采用原料选择、清洗、切端、去皮、榨汁、过滤、脱气、杀菌、冷却、浓缩、装瓶、成品的加工工艺流程,具体操作步骤为:
A、原料选择:选用新鲜成熟的菠萝,剔除腐烂果、病虫果;
B、清洗、切端、去皮:洗净果皮表面的污物,切端,除去果皮;
C、榨汁:去皮后的菠萝送入螺旋压汁机压汁,第一次压汁后的果渣,再加点水重压一次,以提高出汁率;
D、过滤:先用孔径0.3毫米刮板过滤机粗滤,除去粗纤维和其他杂质,再用筛网为180目的卧式离心过滤机精滤,除去全部悬浮物和容易产生沉淀的胶粒;
E、脱气:在真空度46-52千帕的条件下脱气,然后在出口处用螺杆泵吸出已脱气的果汁;
F、杀菌:采用瞬时杀菌法,温度为108-112℃,保持6-8秒;
G、冷却:杀菌后的果汁在换热器内进行冷却,杀菌果汁与原果汁之间进行热交换,使杀菌果汁冷却到40℃,同时使原果汁得到预热;
H、浓缩:将0.2克/千克的山梨酸钾、120ml的蜂蜜、80ml青梅汁加入果汁中,送入真空浓缩罐内浓缩,真空度控制在75千帕,温度为35-40℃,加热蒸汽压力为0.04-0.06兆帕,当浓缩至总糖量达到65%时,即可出锅;
I、装瓶:装瓶前对其进行清洁、消毒,当果汁冷却到瓶子能承受的温度时,就在无菌室内装瓶、密封,擦去瓶外水分,贴标,即为成品。
有益效果:本发明产品呈黄色,酸甜可口,口感清爽,具有菠萝特有的风味,汁甜如蜜,是极好的清凉解渴之品,本产品富含多种维生素,可以促进肠胃消化,具有清热解暑、生津止渴、瘦身美容的功效。易于贮藏,方便携带,一年四季皆可食用。
具体实施方式
实施例1:
一种浓缩菠萝汁的制作方法,具体操作步骤为:
A、原料选择:选用新鲜成熟的菠萝、芒果,剔除腐烂果、病虫果;
B、清洗、切端、去皮:洗净果皮表面的污物,切端,除去果皮;
C、榨汁:去皮后的果肉送入螺旋压汁机压汁,第一次压汁后的果渣,再加点水重压一次,以提高出汁率;
D、过滤:先用孔径0.8毫米刮板过滤机粗滤,除去粗纤维和其他杂质,再用筛网为100目的卧式离心过滤机精滤,加入适量的蜂蜜静置一段时间,除去全部悬浮物和容易产生沉淀的胶粒;
E、脱气:在真空度78千帕的条件下脱气,然后在出口处用螺杆泵吸出已脱气的果汁;
F、杀菌:采用瞬时杀菌法,温度为121℃,保持3-4秒;
G、冷却:杀菌后的果汁在换热器内进行冷却,杀菌果汁与原果汁之间进行热交换,使杀菌果汁冷却到30℃,同时使原果汁得到预热;
H、浓缩:将0.5克/千克的苯甲酸钠、200g的果糖、20ml椰子肉加入果汁中,送入真空浓缩罐内浓缩,真空度控制在46-53千帕,温度为55℃,加热蒸汽压力为0.15兆帕,当浓缩至总糖量达到55%时,即可出锅;
I、装瓶:装瓶前对其进行清洁、消毒,当果汁冷却到瓶子能承受的温度时,就在无菌室内装瓶、密封,擦去瓶外水分,贴标,即为成品。
实施例2:
一种浓缩菠萝汁的制作方法,具体操作步骤为:
A、原料选择:选用新鲜成熟的菠萝,剔除腐烂果、病虫果;
B、清洗、切端、去皮:洗净果皮表面的污物,切端,除去果皮;
C、榨汁:去皮后的菠萝送入螺旋压汁机压汁,第一次压汁后的果渣,再加点水重压一次,以提高出汁率;
D、过滤:先用孔径0.2毫米刮板过滤机粗滤,除去粗纤维和其他杂质,再用筛网为200目的卧式离心过滤机精滤,除去全部悬浮物和容易产生沉淀的胶粒;
E、脱气:在真空度35千帕的条件下脱气,然后在出口处用螺杆泵吸出已脱气的果汁;
F、杀菌:采用瞬时杀菌法,温度为128℃,保持2-3秒;
G、冷却:杀菌后的果汁在换热器内进行冷却,杀菌果汁与原果汁之间进行热交换,使杀菌果汁冷却到45℃,同时使原果汁得到预热;
H、浓缩:将0.4克/千克的山梨酸钾、120ml的甜菊糖苷、45ml草莓汁加入果汁中,送入真空浓缩罐内浓缩,真空度控制在65千帕,温度为58℃,加热蒸汽压力为0.18兆帕,当浓缩至总糖量达到45%时,即可出锅;
I、装瓶:装瓶前对其进行清洁、消毒,当果汁冷却到瓶子能承受的温度时,就在无菌室内装瓶、密封,擦去瓶外水分,贴标,即为成品。
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)
1.一种浓缩菠萝汁的制作方法,其特征在于:采用原料选择、清洗、切端、去皮、榨汁、过滤、脱气、杀菌、冷却、浓缩、装瓶、成品的加工工艺流程,具体操作步骤为:
A、原料选择:选用新鲜成熟的菠萝,剔除腐烂果、病虫果;
B、清洗、切端、去皮:洗净果皮表面的污物,切端,除去果皮;
C、榨汁:去皮后的菠萝送入螺旋压汁机压汁,第一次压汁后的果渣,再加点水重压一次,以提高出汁率;
D、过滤:先用孔径0.3毫米刮板过滤机粗滤,除去粗纤维和其他杂质,再用筛网为180目的卧式离心过滤机精滤,除去全部悬浮物和容易产生沉淀的胶粒;
E、脱气:在真空度46-52千帕的条件下脱气,然后在出口处用螺杆泵吸出已脱气的果汁;
F、杀菌:采用瞬时杀菌法,温度为108-112℃,保持6-8秒;
G、冷却:杀菌后的果汁在换热器内进行冷却,杀菌果汁与原果汁之间进行热交换,使杀菌果汁冷却到40℃,同时使原果汁得到预热;
H、浓缩:将0.2克/千克的山梨酸钾、120ml的蜂蜜、80ml青梅汁加入果汁中,送入真空浓缩罐内浓缩,真空度控制在75千帕,温度为35-40℃,加热蒸汽压力为0.04-0.06兆帕,当浓缩至总糖量达到65%时,即可出锅;
I、装瓶:装瓶前对其进行清洁、消毒,当果汁冷却到瓶子能承受的温度时,就在无菌室内装瓶、密封,擦去瓶外水分,贴标,即为成品。
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