CN105105242B - 一种黄心猕猴桃复合果肉果汁及其制备方法 - Google Patents
一种黄心猕猴桃复合果肉果汁及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种黄心猕猴桃复合果肉果汁及其制备方法,该果汁的原料组成及其按质量百分比的含量为:黄心猕猴桃原浆20%‑30%,浓缩苹果汁15%‑20%,浓缩菠萝汁8%‑10%,梨浓缩浆4%‑6%,金桔原汁2%‑4%,浓缩柠檬汁0.1%‑0.3%,余量为水。黄心猕猴桃原浆与多种果汁复合,营养更丰富,风味更饱满;纯果汁复合,无添加,产品更健康。通过不同果汁配伍组合的研究,筛选出最佳组合的一黄心猕猴桃为主要原料的复合果肉果汁配方。
Description
技术领域
本发明属于饮料技术领域,具体涉及一种黄心猕猴桃复合果肉果汁及其制备方法。
背景技术
猕猴桃因其营养丰富(含人体所需的17种氨基酸及钙、铁、磷、钾等矿物质),风味独特,维生素C含量远高于其它水果而被誉为“水果之王”、“维C之冠”。猕猴桃对促进人体消化、防治心脏病及阻断诱发癌症的亚硝酸胺的形成有明显功效,因而猕猴桃及其加工制品颇受人们喜爱。
猕猴桃在我国产地广泛,来源丰富,是极具开发潜力的天然物产资源之一,在食品加工中有良好的应用前景。猕猴桃除能鲜食外,还可加工成猕猴桃果干、果酱、果脯、果汁、脆片、果茶、果糕等多种美味食品。
黄心猕猴桃是新品种,属中华猕猴桃中的黄肉猕猴桃变种,黄心猕猴桃一般是长圆柱形的,果皮表面比较光滑,茸毛也比较少,果肉是金黄色的,黄心猕猴桃总糖高达17%,高出世界流行品种海沃德近六个百分点,而总酸只有0.46%,可溶性固形物18.5%,富含钙、铁、钾等多种矿物质及十七种氨基酸,维生素C高达165mg/100g。
目前市场上的猕猴桃果汁大多是以绿心猕猴桃加工而成,果汁浓度一般不高,且添加较多的稳定剂、色素等稳定状态和色泽,黄心猕猴桃产品则很少,关于黄心猕猴桃的复合果汁则更少见,且复配的品种很单一。
发明内容
本发明的目的是针对现有的猕猴桃果汁所存在的问题,提供一种黄心猕猴桃复合果肉果汁及其制备方法。
本发明采用的技术方案是:
一种黄心猕猴桃复合果肉果汁,该果汁的原料组成及其按质量百分比的含量为:
优选的,一种黄心猕猴桃复合果肉果汁,该果汁的原料组成及其按质量百分比的含量为:
通过大量实验与分析,该配方的试验结果的营养价值较高,口感试验所得分数较为突出,能够为大多数人所接受。
进一步优选的,一种黄心猕猴桃复合果肉果汁,该果汁的原料组成及其按质量百分比的含量为:
通过大量实验与分析,该配方的试验结果的营养价值最高,口感实验所得分数最为突出,能够为绝大多数人所接受。
所述浓缩苹果汁的固形物含量为68%~72%,所述浓缩菠萝汁的固形物含量63%~67%,所述梨浓缩浆的固形物含量38%~42%,所述金桔原汁的固形物含量是8%~10%,所述浓缩柠檬汁的固形物含量是58%~62%。
本发明获得的复合果肉果汁中,碳水化合物含量为10.2~11.2g/100mL,Vc含量为16.2~18.4mg/100mL,膳食纤维含量为1.2~1.6g/100mL。
本发明所述的黄心猕猴桃原浆的制备方法,包括以下步骤:
(1)以黄心猕猴桃为原料进行破碎;
(2)破碎后的浆液加入0.25~0.35‰(v/v)的果胶酶(酶活力16000U/mL~25000U/mL)酶解,酶解温度10℃-30℃,时间0.5h-1.5h;
(3)酶解后的果浆用50~70目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经50~70目滤网过滤,并超高温瞬时杀菌(110~120℃,2~5s)后即为黄心猕猴桃原浆成品。
一种黄心猕猴桃复合果肉果汁的制备方法,包括以下步骤:
(1)黄心猕猴桃原浆的制备,包括以下步骤:
①以黄心猕猴桃为原料破碎;
②破碎后的浆液加入0.25~0.35‰(v/v)的果胶酶酶解,酶活力16000U/mL~25000U/mL,酶解温度10℃-30℃,时间0.5h-1.5h;
③酶解后的果浆用50~70目振动筛筛去果皮和果籽;
④分离出的黄心猕猴桃果浆经50~70目滤网过滤,并超高温瞬时杀菌,110~120℃,2~5s,即为黄心猕猴桃原浆成品。
(2)将设定配比的黄心猕猴桃原浆、浓缩苹果汁、浓缩菠萝汁、梨浓缩浆、金桔原汁、浓缩柠檬汁,补足水至100%,搅拌均匀后杀菌灌装即得成品。
优选的,采用黄心猕猴桃冻果为原料,解冻0℃以上,破碎。采用冻过猕猴桃成本低廉,但却不影响果汁的品质。
与其他普通猕猴桃(绿心猕猴桃)相比,针对黄心猕猴桃的特殊结构,应用果胶酶处理破碎果实,分解猕猴桃中的果胶,瓦解其细胞及细胞层,避免大量沉淀。优选的,果胶酶的体积用量为浆液体积的0.3%,所述酶解温度20℃,时间1.0h时,黄心猕猴桃原浆经过大量实验与分析,此条件可以使得黄心猕猴桃原浆的澄清效果最好。
黄心猕猴桃果实肉肥汁多,果皮表面较光滑,茸毛较少,黄心猕猴桃总糖高达17%,高出世界流行品种海沃特近六个百分点,而总酸只有0.46%,可溶性固形物18.5%,富含钙、铁、钾等多种矿物质及十七种氨基酸,维生素C高达165mg/100g。与一般常见的绿心猕猴桃相比,不管是营养成分还是组成结构差异都很大,如海沃德绿心猕猴桃,外观呈绿褐色,表皮覆盖浓密绒毛,果实皮薄,容易剥离。一般平均单果重79克,最大单果重137克,果肉绿色,一般含有的维生素C的含量达100毫克,含可溶性固形物20%,最高达26%,总酸含量一般为1.41%左右。
维生素C是人体的必需营养素。在生物体内,维生素C是一种抗氧化剂,保护身体免于自由基的威胁,维生素C同时也是一种辅酶,具有缓解白癜风、降低癌症发病等作用。黄心猕猴桃金桔原汁的添加为本发明提供了丰富的Vc,其中金桔原汁的原料金桔中中含有丰富的Vc,其含量为35~50mg/100g,另外,金桔中含有丰富的金桔苷等,降低癌症发病。
膳食纤维分为可溶性膳食纤维和不可溶性膳食纤维,可溶性纤维在胃肠道内和淀粉等碳水化合物交织在一起,并延缓后者的吸收,故可以起到降低餐后血糖的作用;不可溶性纤维对人体的作用首先在于促进胃肠道蠕动,加快食物通过胃肠道,减少吸收,另外不可溶性纤维在大肠中吸收水分软化大便,可以起到防治便秘的作用。浓缩苹果汁,营养十分丰富,为本发明的复合果汁提供水溶性食物纤维,一般每100g鲜苹果肉中含糖类15g,蛋白质0.2g,脂肪0.1g,粗纤维0.1g,钾110mg,钙0.11mg,磷11mg,铁0.3mg,胡萝卜素0.08mg,维生素B1为0.01mg,维生素B2为0.01mg,尼克酸0.1mg,还含有锌及山梨醇、香橙素、维生素C等营养物质。其原料苹果中含有“果胶”—粗纤维,是一种水溶性食物纤维,能够减少肠内的不良细菌数量,帮助有益细菌繁殖。另外,苹果中含有“苹果酚”,极易在水中溶解,易被人体所吸收;“苹果酚”具有七种功效:一是抗氧化作用,可保持食物新鲜;二是消除异味,可去鱼腥、口臭;三是预防蛀牙;四是能抑制黑色素、酵素的产生;五是能抑制活性氧发生,可预防因活性氧引起的各种生活习惯病;六是能抑制血压上升,预防高血压;七是能抑制过敏反应,有一定的抗敏作用。苹果中多糖、钾离子、果胶、酒石酸等物质。现代人在平常饮食中摄入蛋白质过多,这些蛋白质分解成氨基酸,从而造成大多数人的体液都呈“酸性”。酸性体液就会不断在体内堆积,容易使人感到疲劳乏力。苹果中所含的多糖、钾离子、果胶、酒石酸等,可以中和酸性体液中的酸根,降低体液中的酸性,从而缓解疲劳。
梨浓缩浆为本发明复合果汁提供不可溶性膳食纤维,因为木质及纤维等石细胞汇集而成,可刺激肠管,消除便秘。其原料梨中膳食纤维的含量是3%。另外,每100克梨的可食部分中,能量167.5千焦,约含蛋白质0.1克,脂肪0.1克,糖类9克,钙5毫克,磷6毫克,铁0.2毫克,维生素A原(胡萝卜素)0.01毫克,维生素B10.02毫克,维生素B20.01毫克,维生素C4毫克,烟酸0.2毫克。
维生素B族元素在机体内具有十分重要的生理功能,在日常生活中,由于各种各样的不良饮食习惯,使一些人容易造成维生素B族缺乏,导致一些疾病的产生。维生素B族属水溶性维生素,多余的维生素B族不会贮藏于体内,而会完全排出体外,B族维生素必须每天补充。浓缩菠萝汁为本发明提供丰富的B族维生素,浓缩菠萝汁含有较全面的、丰富的B族维生素,每100克原料果肉中,一般B1含量0.08微克,B2含量0.02微克,B3(烟酸)含量0.2微克,B5(泛酸)含量0.28微克,B7(生物素)含量51微克,B9(叶酸)含量11微克,B12含量24微克。另外,其原料果肉中含糖12%一15%(蔗糖占1/3,其余主要为葡萄糖和果糖)、蛋白质.061%、粗纤维1.75%、有机酸0.63%。每100克菠萝果肉中维生素C含量24毫克,胡萝卜素含量.008毫克,尼克酸含量.002毫克,钙18毫克,磷20毫克,铁.05毫克,另含多种有机酸及菠萝酶。
浓缩柠檬汁的加入主要是调节终产品的酸度,经试验检测浓缩柠檬汁添加在0.1%-0.3%的范围内终产品的酸度比较稳定,口感适宜。另外,每100克柠檬含有蛋白质1.1克,糖类4.9克,膳食纤维1.3克,维生素B。0.05毫克,维生素Bz,O.02毫克,维生素c22毫克,维生素E1.14毫克,钙101毫克,铁0.8毫克,锌0.65毫克,磷22毫克。柠檬汁中的酸含量高达6%-7%柠檬种子中含维生素E和脂肪油。
本发明的果汁的添加形式不仅仅是浓缩果汁,比如浓缩苹果汁、浓缩菠萝汁或浓缩柠檬汁,其加入苹果原汁、菠萝原汁、柠檬原汁也在本发明的保护范围之内。
本发明的果汁的添加形式不仅仅是原汁形式,比如金桔原汁可替换成为浓缩金桔汁。
本发明中的各水果汁配伍搭配科学、合理,黄心猕猴桃原浆、浓缩苹果汁、浓缩菠萝汁、梨浓缩浆、金桔原汁相互搭配,利用五种口味、营养、色泽等方面的互补,再采用浓缩柠檬汁调节酸度,搭配出非常好的风味,有自然芬芳气味,口味浓郁,被绝大多数人所接受。
由于各种水果所富含的营养成分不同,黄心猕猴桃和金桔富含Vc,而菠萝富含B族维生素,梨浆和苹果富含膳食纤维等,几种果汁复合更弥补了各自的不足,使复合果汁营养更全面丰富、均衡。经测试,本发明获得的复合果肉果汁碳水化合物能达到10.5~11.2g/100mL,Vc16.25~18.4mg/100mL,膳食纤维1.2~1.6g/100mL,营养素参考值NRV%分别为4%、18%和6%。
黄心猕猴桃原浆与多种果汁复合形成了以黄心猕猴桃为主的高浓度复合果肉果汁,克服了单一食用营养不均衡和功能单一的问题,复合后营养更丰富更加均衡,风味更饱满;纯果汁复合,无添加,产品更健康。通过不同果汁配伍组合的研究,筛选出最佳组合的一黄心猕猴桃为主要原料的复合果肉果汁配方,并且各种果汁相互结合不使用添加剂,还能保持很好的稳定效果;本发明使产品的最终配方和工艺在最大限度满足人体对多种营养成分的要求的同时,实现产品的营养配方及风味最佳化。
另外,本发明的复合果肉果汁,不仅营养丰富,还具有良好的保健功能,黄心猕猴桃其中含维生素C含量非常高,能防止亚硝酸胺(致癌物质)的产生,还可降低血中胆固醇及甘油三脂水平,对高血压、心血管病具有显著的防治作用;金桔生食有理气、补中、解郁、消食、散寒、化痰、醒酒等作用;梨能润肺健胃等;菠萝对身体具有很好的清洁作用,是一种有效的治疗疾病的水果;苹果也是一种非常好的身体清洁剂和滋补品。
具体实施方式
下面结合实施例对本发明进一步说明。
实施例1
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.25‰(v/v)的果胶酶(酶活力16000U/mL)酶解,酶解温度10℃,时间1.5h;
(3)酶解后的果浆用60目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经60目滤网过滤,并超高温瞬时杀菌(110℃/5s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆25%、浓缩苹果汁18%、浓缩菠萝汁8%、梨浓缩浆6%、金桔原汁4%、浓缩柠檬汁0.1%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
实施例2
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.3‰(v/v)的果胶酶(酶活力20000U/mL)酶解,酶解温度15℃,时间1.2h;
(3)酶解后的果浆用60目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经60目滤网过滤,并超高温瞬时杀菌(115℃/3s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆26%、浓缩苹果汁20%、浓缩菠萝汁9%、梨浓缩浆4%、金桔原汁4%、浓缩柠檬汁0.3%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
实施例3
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.35‰(v/v)的果胶酶(酶活力23000U/mL)酶解,酶解温度20℃,时间1.0h;
(3)酶解后的果浆用60目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经60目滤网过滤,并超高温瞬时杀菌(115℃/3s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆23%、浓缩苹果汁18%、浓缩菠萝汁10%、梨浓缩浆5%、金桔原汁3%、浓缩柠檬汁0.15%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
实施例4
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.3‰(v/v)的果胶酶(酶活力25000U/mL)酶解,酶解温度20℃,时间1.0h;
(3)酶解后的果浆用60目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经60目滤网过滤,并超高温瞬时杀菌(115℃/3s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆22%、浓缩苹果汁18%、浓缩菠萝汁8%、梨浓缩浆5%、金桔原汁3%、浓缩柠檬汁0.15%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
经测试,本实施例获得的复合果肉果汁碳水化合物能达到11.2g/100mL,Vc18.4mg/100mL,膳食纤维1.6g/100mL,营养素参考值NRV%分别为4%、18%和6%,综合效果最好。
实施例5
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.3‰(v/v)的果胶酶(酶活力18000U/mL)酶解,酶解温度30℃,时间0.5h;
(3)酶解后的果浆用60目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经60目滤网过滤,并超高温瞬时杀菌(115℃/3s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆20%、浓缩苹果汁20%、浓缩菠萝汁10%、梨浓缩浆4%、金桔原汁2%、浓缩柠檬汁0.1%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
实施例6
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.34‰(v/v)的果胶酶(酶活力23000U/mL)酶解,酶解温度25℃,时间0.8h;
(3)酶解后的果浆用50目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经70目滤网过滤,并超高温瞬时杀菌(115℃/3s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆30%、浓缩苹果汁15%、浓缩菠萝汁8%、梨浓缩浆6%、金桔原汁4%、浓缩柠檬汁0.2%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
实施例7
(1)以黄心猕猴桃冻果为原料,解冻至0℃以上破碎;
(2)破碎后的浆液加入0.35‰(v/v)的果胶酶(酶活力16000U/mL)酶解,酶解温度30℃,时间0.5h;
(3)酶解后的果浆用60目振动筛筛去果皮和果籽;
(4)分离出的黄心猕猴桃果浆经70目滤网过滤,并超高温瞬时杀菌(120℃/2s)后即为黄心猕猴桃原浆成品;
(5)黄心猕猴桃原浆28%、浓缩苹果汁15%、浓缩菠萝汁9%、梨浓缩浆6%、金桔原汁4%、浓缩柠檬汁0.3%,补足水至100%,搅拌均匀后杀菌灌装即得成品。
实施例8 口感试验
口感试验采用实施例1至7的7种配比分别调配成相应的果汁,试验人群为随机抽取,试验总数50人,每人在分别品尝7种样本后进行打分,取平均值。通过表格可看到,实施例1~4试验结果的果汁配比比例所得分数较为突出,尤其是实施例4的试验结果最为突出,能够为绝大多数人所接受。
实施例1~7的口感试验结果
实施例9
以实施例4和实施例5中的原料配比制得黄心猕猴桃复合果肉果汁成品,然后将果汁于室温、保温(30℃)和冷藏(5℃)下静置1个月,观察它们的分层时间和色泽变化,并比较风味变化情况。
实施例4和实施例5不同条件下的沉淀时间和色泽、风味变化比较
通过效果实施例可以看出,在不添加相关稳定剂、色素等添加剂时,本发明的黄心猕猴桃复合果肉果汁产品稳定性较好,具有商业应用的价值。
Claims (5)
1.一种黄心猕猴桃复合果肉果汁,其特征是:该果汁的原料组成及其按质量百分比的含量为:
黄心猕猴桃原浆 22%-26%
浓缩苹果汁 18%-20%
浓缩菠萝汁 8%-10%
梨浓缩浆 4%-6%
金桔原汁 3%-4%
浓缩柠檬汁 0.1%-0.3%
水 补足至100%;
该复合果肉果汁是通过以下方法制备得到的:
(1)黄心猕猴桃原浆的制备,包括以下步骤:
①以黄心猕猴桃为原料进行破碎;
②破碎后的浆液加入0.25~0.35‰体积分数的果胶酶酶解,所述酶活力16000U/mL~25000U/mL,酶解温度10℃-30℃,时间0.5h-1.5h;
③酶解后的果浆用50~70目振动筛筛去果皮和果籽;
④分离出的黄心猕猴桃果浆经50~70目滤网过滤,并超高温瞬时杀菌,条件为110~120℃,2~5s,即为黄心猕猴桃原浆成品;
(2)将设定配比的黄心猕猴桃原浆、浓缩苹果汁、浓缩菠萝汁、梨浓缩浆、金桔原汁、浓缩柠檬汁,补足水至100%,搅拌均匀后杀菌灌装即得成品。
2.如权利要求1所述的果汁,其特征是:该果汁的原料组成及其按质量百分比的含量为:
黄心猕猴桃原浆 22%
浓缩苹果汁 18%
浓缩菠萝汁 8%
梨浓缩浆 5%
金桔原汁 3%
浓缩柠檬汁 0.15%
水 补足至100%。
3.如权利要求1所述的果汁,其特征是:所述步骤①中,采用黄心猕猴桃冻果为原料,解冻0℃以上,破碎。
4.如权利要求1所述的果汁,其特征是:所述步骤②中,果胶酶的用量为浆液的0.3‰。
5.如权利要求1所述的果汁,其特征是:所述步骤②中,酶解温度20℃,时间1.0h。
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