CN105146611A - 一种迷迭香余甘果复合果汁的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
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- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种迷迭香余甘果复合果汁的制作方法,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:本发明产品澄清透明,酸甜可口,口感清爽,具有余甘果特有的风味,汁甜如蜜,是极好的清凉解渴之品,产品富含营养、风味独特,还具有增强记忆力、提神醒脑、抗炎保肝,抗氧化衰老,滋补养颜、养肝防癌等多种保健功能,绿色健康,老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种迷迭香余甘果复合果汁的制作方法。
背景技术
余甘果属大戟科叶下珠属植物,其果鲜食酸甜酥脆而微涩,回味甘甜,故名余甘,又名喉甘子,庵罗果,牛甘果等。余甘果果实味酸微涩,清热凉血,消食健脾,生津止渴。主治血热血瘀,消化不良,腹胀,咳嗽,喉痛,口干及维生素C缺乏症。在藏药中,余甘果主治培根病、赤巴病、血病、高血压病等。近年研究结果表明,余甘果具有抗炎,抗氧化,抗衰老,保肝等作用。
迷迭香,是一种原产于地中海地区,野生或种植于白垩土壤中。茎、叶和花都可提取芳香油。迷迭香叶带有茶香,味辛辣、微苦,常被使用在烹饪上,也可用来泡花草茶喝。常绿灌木,古代认为迷迭香能增强记忆,目前公认的最具备有抗氧化作用的植物迷迭香中的抗氧化成分主要为鼠尾草酸、鼠尾草酚、迷迭香酚、熊果酸、迷迭香酸等成分。迷迭香也常常被摆放在室内来净化空气,可以消除胃气胀、增强记忆力、提神醒脑、减轻头痛症状,对伤风、腹胀、肥胖等亦很有功效;还有较强的收敛作用,调理油腻不洁的肌肤,促进血液循环,刺激毛发再生,改善脱发现象。迷迭香拥有能令人头脑清醒的香味,可以增强脑部的功能,可改善头痛,对需要大量记忆的学生不妨多饮用迷迭香茶。还具能够改善语言、视觉、听力方面的障碍,增强注意力,治疗风湿痛,强化肝脏功能,降低血糖,有助于动脉硬化的治疗,助麻痹的四肢恢复活力。
余甘果通常鲜食,不耐贮藏,且生长周期短,用于加工成迷迭香余甘果复合果汁可实现对余甘果原料的综合利用,提高其经济价值。
发明内容
本发明的目的是解决余甘果不易贮藏的问题,提供一种迷迭香余甘果复合果汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种迷迭香余甘果复合果汁的制作方法,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:挑选新鲜完整、无虫害、无机械损伤的余甘果、罗汉果;
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:去皮后的果块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0.25毫米刮板过滤机粗滤,除去粗纤维和其他杂质,再用筛网为120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65千帕的条件下脱气,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3-5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0.1克/千克的苯甲酸钠、200g的迷迭香粉、3g甜蜜素加入果汁中,送入真空浓缩罐内浓缩,真空度控制在45千帕,温度为60℃,加热蒸汽压力为0.12兆帕,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。
有益效果:本发明产品澄清透明,酸甜可口,口感清爽,具有余甘果特有的风味,汁甜如蜜,是极好的清凉解渴之品,产品富含营养、风味独特,还具有增强记忆力、提神醒脑、抗炎保肝,抗氧化衰老,滋补养颜、养肝防癌等多种保健功能,绿色健康,老少皆宜。
具体实施方式
实施例1:
一种迷迭香余甘果复合果汁的制作方法,具体操作步骤为:
A、原料选择:选用新鲜成熟的余甘果、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、80g迷迭香粉、20ml椰子肉及少许薄荷草、丁香粉加入果汁中,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:
一种迷迭香余甘果复合果汁的制作方法,具体操作步骤为:
A、原料选择:选用新鲜成熟的余甘果、覆盆子,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:去皮后的余甘果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、100g迷迭香粉,45ml草莓汁及少许黄芥子、薏苡仁粉加入果汁中,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)
1.一种迷迭香余甘果复合果汁的制作方法,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:挑选新鲜完整、无虫害、无机械损伤的余甘果、罗汉果;
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:去皮后的果块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0.25毫米刮板过滤机粗滤,除去粗纤维和其他杂质,再用筛网为120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65千帕的条件下脱气,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3-5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0.1克/千克的苯甲酸钠、200g的迷迭香粉、3g甜蜜素加入果汁中,送入真空浓缩罐内浓缩,真空度控制在45千帕,温度为60℃,加热蒸汽压力为0.12兆帕,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。
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