CN105249063A - 一种莲雾西瓜复合果汁及其制备方法 - Google Patents
一种莲雾西瓜复合果汁及其制备方法 Download PDFInfo
- Publication number
- CN105249063A CN105249063A CN201510671178.3A CN201510671178A CN105249063A CN 105249063 A CN105249063 A CN 105249063A CN 201510671178 A CN201510671178 A CN 201510671178A CN 105249063 A CN105249063 A CN 105249063A
- Authority
- CN
- China
- Prior art keywords
- wax
- parts
- apple
- fruit juice
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000234181 Syzygium samarangense Species 0.000 title claims abstract description 65
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 150000001875 compounds Chemical class 0.000 title abstract description 5
- 235000012096 Syzygium samarangense Nutrition 0.000 title abstract 3
- 244000241235 Citrullus lanatus Species 0.000 title 1
- 239000003381 stabilizer Substances 0.000 claims abstract description 43
- 241000219109 Citrullus Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 16
- 239000003765 sweetening agent Substances 0.000 claims abstract description 16
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 229940088598 enzyme Drugs 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 62
- 239000007788 liquid Substances 0.000 claims description 36
- 239000002131 composite material Substances 0.000 claims description 32
- 239000002253 acid Substances 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 108010089934 carbohydrase Proteins 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000000661 sodium alginate Substances 0.000 claims description 7
- 235000010413 sodium alginate Nutrition 0.000 claims description 7
- 229940005550 sodium alginate Drugs 0.000 claims description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000007872 degassing Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000170916 Paeonia officinalis Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 208000004880 Polyuria Diseases 0.000 abstract description 7
- 230000035619 diuresis Effects 0.000 abstract description 7
- 230000003796 beauty Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 239000003053 toxin Substances 0.000 abstract description 4
- 231100000765 toxin Toxicity 0.000 abstract description 4
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 239000000834 fixative Substances 0.000 abstract 2
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000002087 whitening effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 5
- 241000736199 Paeonia Species 0.000 description 4
- 230000001147 anti-toxic effect Effects 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000000932 sedative agent Substances 0.000 description 4
- 230000001624 sedative effect Effects 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010022998 Irritability Diseases 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 201000008383 nephritis Diseases 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N adenyl group Chemical group N1=CN=C2N=CNC2=C1N GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020550 functional fruit juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036433 growing body Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 231100000784 hepatotoxin Toxicity 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
Abstract
本发明提供一种莲雾西瓜复合果汁及其制备方法,属于果汁的加工技术领域。该复合果汁由以下原料制成:莲雾40-60份,去籽西瓜瓤30-50份,护色剂8-10份,稳定剂2-5份,甜味剂15-50份,酸味剂2-8份,糖化酶0.3-0.5份,纤维素酶0.10-0.15份,蛋白酶0.15-0.25份,果胶酶0.15-0.25份,水280-450份。本发明制得的果汁具有宁心安神、利尿排毒、美白养颜等保健功效。本发明的制备方法能较好地保存各组分的营养和清香味,加入适合的护色剂达到保持粉色的效果,且能使饮料组织均匀细腻、无沉淀,味道清甜可口。
Description
【技术领域】
本发明涉及果汁的加工技术领域,特别涉及一种莲雾西瓜复合果汁及其制备方法。
【背景技术】
莲雾是一种可治多种疾病的佳果,中医药学认为莲雾性平味甜,具有润肺、止咳、除痰、凉血、收敛的功能。在中医食疗理论上,将莲雾煮冰糖食用能止咳除痰,而将莲雾抹上微量食盐食用可治消化不良。莲雾含有维生素C,有助肝脏解毒消除体内有害物质,增进身体健康;还能清除体内毒素和多余的水分,促进血液和水分新陈代谢,有利尿、消水肿作用。莲雾还含有镁和钙,二者共同作用可用来放松肌肉和神经,避免紧张不安、焦躁易怒,帮助入睡。莲雾含有的碳水化合物可以补充大脑消耗的葡萄糖,缓解脑部因葡萄糖供应不足而导致机体出现的疲惫、易怒、头晕、失眠、夜间出汗、注意力涣散、健忘、极度口渴等现象,起到镇静安神的作用。
西瓜是一种常见的瓜果,其中含有大量的水分,是一种可以滋身补体的食物和饮料,适宜于中暑发热,汗多口渴之人食用。西瓜中含有的糖、盐、酸等物质,有治疗肾炎和降血压的作用,因为西瓜中有适量的糖能利尿;有适量的钾盐能消除肾脏的炎症,其中的酶能把不溶性蛋白质转化为可溶性蛋白质,以增加肾炎病人的营养。西瓜汁含瓜氨酸、丙氨酸、谷氨酸、精氨酸、苹果酸、磷酸等多种具有皮肤生理活性的氨基酸,尚含腺嘌呤等重要代谢成分,糖类、维生素、矿物质等营养物质,最容易被皮肤吸收,滋润面部皮肤、防晒、增白。然而,由于西瓜是生冷之品,且性寒,吃多了易伤脾胃,不适合脾胃虚寒、消化不良、大便滑泄者食用。
复合型果汁是将几种具有功能性的果汁原料加工混合制得的饮料,可以综合利用各种水果的优点,使其优势互补,酿造出色泽上佳、清甜可口、风味典型的果汁。复合果汁突破了单一水果色香味单一的限制,克服了营养成分不足的缺陷,让果汁口感更佳,保健功能更强。目前,关于复合果汁的研究报道逐渐增多,但将莲雾、西瓜加工制得复合饮料还未见有报道。
【发明内容】
本发明的发明目的在于:针对上述存在的问题,提供一种莲雾西瓜复合果汁,能弥补西瓜性寒不适合脾胃虚寒者食用的不足,制得的果汁具有宁心安神、利尿排毒、美白养颜等保健功效。本发明还提供该功能性莲雾复合果汁的制备方法,该方法所制备的果汁能较好地保存各组分的营养和清香味,加入了护色剂达到保持原色的效果,且组织均匀细腻、无沉淀,味道清甜可口,是一种口感、营养、香味等俱佳的果汁饮料。
为了实现上述目的,本发明采用的技术方案如下:
一种莲雾西瓜复合果汁,是由以下重量份的原料制成:莲雾40-60份,去籽西瓜瓤30-50份,护色剂8-10份,稳定剂2-5份,甜味剂15-50份,酸味剂2-8份,糖化酶0.3-0.5份,纤维素酶0.10-0.15份,蛋白酶0.15-0.25份,果胶酶0.15-0.25份,水280-450份。
进一步地,所述护色剂由氯化钠、茶多酚和柠檬酸钠组成,且氯化钠、茶多酚和柠檬酸钠三者的重量比为8:3-4:1。
进一步地,所述稳定剂由卡拉胶、羟甲基纤维素钠、海藻酸钠组成,且卡拉胶、羟甲基纤维素钠、海藻酸钠的重量比为4:2:1。
进一步地,所述酸味剂为乳酸,所述甜味剂为白砂糖或蜂蜜。
上述莲雾西瓜复合果汁的制备方法,包括以下步骤:
(1)护色液配制:将护色剂8-10份加水200-250份制得重量份为208-260份的护色液;
(2)酶解果汁的制备:
①取新鲜无霉烂的粉色或深红色莲雾进行清洗,用85℃热水浸泡后去除头尾,然后切成厚度小于0.5cm片状的莲雾果片;称取莲雾果片40-60份,切片后立即浸没到208-260份护色液中;将西瓜去皮除籽后取西瓜瓤30-50份,切成碎粒后也投入到护色液中;
②将莲雾、西瓜瓤与护色液一起加入到打浆机里制浆得混合浆汁;
③一次酶解:向混合浆汁中加入糖化酶0.3-0.5份,加热至60-65℃保温进行一次酶解,酶解时间为2.0-3.0小时;酶解结束的混合液进行过滤和离心,收集上清液,并对上清液进行灭菌处理;
④二次酶解:将灭菌后的上清液置于50-55℃的恒温水浴锅中,然后添加纤维素酶0.10-0.15份、蛋白酶0.15-0.25份,果胶酶0.15-0.25份,进行酶解,酶解时间为3-5h,得混合浊汁;
⑤灭酶:将二次酶解后得到的混合浊汁在80℃-85℃温度下作用5min-10min进行灭酶处理,然后经过滤后收集滤液得到酶解果汁;
(3)将甜味剂白砂糖或蜂蜜15-50份溶于50-100份水中得糖液,将稳定剂2-5份加入到10-20份水中搅拌均匀得稳定剂液,将酸味剂2-8份溶于20-80份水中得酸液;
(4)将酶解果汁与糖液、稳定剂液、酸液混合均匀,用胶体磨精磨后,在35-45Mpa的压力下进行均质;将均质后的混合果汁真空脱气,脱气压力控制在10MPa-15MPa,脱气10min-15min,最后在110℃-120℃下高温瞬时灭菌即得莲雾西瓜复合果汁成品。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1、本发明的复合果汁,以莲雾、西瓜复配制成,配方中莲雾有利尿、消水肿作用,能去除肝脏毒素,还能放松肌肉和神经,具有宁心安神的作用,西瓜有治疗肾炎和降血压的作用,其含有多种氨基酸,具有滋润面部皮肤、防晒、增白的作用;两者混合后,共同起到宁心安神、利尿排毒、美白养颜的功效。由于西瓜性寒,容易造成肠胃不适和腹泻等症状,与莲雾复配后,能大大减少对脾胃的损伤,不会出现上述问题,能使复合饮料适合各种体质的人群饮用。
2、本发明采用分步酶解的工艺制作酶解果汁,研究了酶解过程中温度、酶的种类和用量、温度、时间等参数对果汁营养成份和感官的综合影响,所确定的工艺能将其所含的糖类、纤维素、粗蛋白转化成可溶性的营养成分,解决莲雾、西瓜等榨汁容易产生沉淀或营养流失的问题,同时所制备的果汁能较好地保存各有效成分的营养和清香味,加入了护色剂达到保持原色的效果,且制备所得的果汁组织均匀细腻、无沉淀,味道清甜可口,是一种口感、营养、香味等俱佳的果汁饮料。
3、本发明采用氯化钠、茶多酚和柠檬酸钠对果汁进行护色处理,使果汁制作和储藏过程中不会发生氧化褐变,所制得的果汁呈现透明的粉红色,使果汁成品具有较佳的外观品质。
【具体实施方式】
本发明提供了一种莲雾西瓜复合果汁及其制备方法,制得的果汁具有宁心安神、利尿排毒、美白养颜等保健功效,能较好地保存各组分的营养和清香味,且组织均匀细腻、无沉淀,味道清甜可口,是一种口感、营养、香味等俱佳的果汁饮料。以下通过具体实施例对本发明做进一步详述。
一、本发明制备方法实施例
实施例1
(一)莲雾西瓜复合果汁的配方
莲雾40份,去籽西瓜瓤30份,护色剂8份,稳定剂2份,甜味剂15份,酸味剂2份,糖化酶0.3份,纤维素酶0.10份,蛋白酶0.15份,果胶酶0.15份,水280份。
其中,护色剂中氯化钠、茶多酚和柠檬酸钠三者的重量比为8:3:1;稳定剂中卡拉胶、羟甲基纤维素钠、海藻酸钠的重量比为4:2:1;酸味剂为乳酸;甜味剂为白砂糖。
(二)莲雾西瓜复合果汁的制备方法
(1)护色液配制:将护色剂8份加水200份制得重量份为208份的护色液;
(2)酶解果汁的制备:
①取新鲜无霉烂的粉色或深红色莲雾进行清洗,用85℃热水浸泡后去除头尾,然后切成厚度小于0.5cm片状的莲雾果片;称取莲雾果片40份,切片后立即浸没到208份护色液中;将西瓜去皮除籽后取西瓜瓤30份,切成碎粒后也投入到护色液中;
②将莲雾、西瓜瓤与护色液一起加入到打浆机里制浆得混合浆汁;
③一次酶解:向混合浆汁中加入糖化酶0.3份,加热至60℃保温进行一次酶解,酶解时间为2.0小时;酶解结束的混合液进行过滤和离心,收集上清液,并对上清液进行灭菌处理;
④二次酶解:将灭菌后的上清液置于50℃的恒温水浴锅中,然后添加纤维素酶0.10份、蛋白酶0.15份,果胶酶0.15份,进行酶解,酶解时间为3h,得混合浊汁;
⑤灭酶:将二次酶解后得到的混合浊汁在80℃温度下作用5min进行灭酶处理,然后经过滤后收集滤液得到酶解果汁;
(3)将甜味剂白砂糖或蜂蜜15份溶于50份水中得糖液,将稳定剂2份加入到10份水中搅拌均匀得稳定剂液,将酸味剂2份溶于20份水中得酸液;
(4)将酶解果汁与糖液、稳定剂液、酸液混合均匀,用胶体磨精磨后,在35Mpa的压力下进行均质;将均质后的混合果汁真空脱气,脱气压力控制在10MPa,脱气10min,最后在110℃下高温瞬时灭菌即得莲雾西瓜复合果汁成品。
实施例2
(一)莲雾西瓜复合果汁的配方
莲雾60份,去籽西瓜瓤50份,护色剂10份,稳定剂5份,甜味剂50份,酸味剂8份,糖化酶0.5份,纤维素酶0.15份,蛋白酶0.25份,果胶酶0.25份,450份。
其中,护色剂中氯化钠、茶多酚和柠檬酸钠三者的重量比为8:4:1;稳定剂中卡拉胶、羟甲基纤维素钠、海藻酸钠的重量比为4:2:1;酸味剂为乳酸;甜味剂为白砂糖。
(二)莲雾西瓜复合果汁的制备方法
(1)护色液配制:将护色剂10份加水250份制得重量份为260份的护色液;
(2)酶解果汁的制备:
①取新鲜无霉烂的粉色或深红色莲雾进行清洗,用85℃热水浸泡后去除头尾,然后切成厚度小于0.5cm片状的莲雾果片;称取莲雾果片60份,切片后立即浸没到260份护色液中;将西瓜去皮除籽后取西瓜瓤50份,切成碎粒后也投入到护色液中;
②将莲雾、西瓜瓤与护色液一起加入到打浆机里制浆得混合浆汁;
③一次酶解:向混合浆汁中加入糖化酶0.5份,加热至65℃保温进行一次酶解,酶解时间为3.0小时;酶解结束的混合液进行过滤和离心,收集上清液,并对上清液进行灭菌处理;
④二次酶解:将灭菌后的上清液置于55℃的恒温水浴锅中,然后添加纤维素酶0.15份、蛋白酶0.25份,果胶酶0.25份,进行酶解,酶解时间为5h,得混合浊汁;
⑤灭酶:将二次酶解后得到的混合浊汁在85℃温度下作用10min进行灭酶处理,然后经过滤后收集滤液得到酶解果汁;
(3)将甜味剂白砂糖或蜂蜜50份溶于100份水中得糖液,将稳定剂5份加入到20份水中搅拌均匀得稳定剂液,将酸味剂8份溶于80份水中得酸液;
(4)将酶解果汁与糖液、稳定剂液、酸液混合均匀,用胶体磨精磨后,在45Mpa的压力下进行均质;将均质后的混合果汁真空脱气,脱气压力控制在15MPa,脱气15min,最后在120℃下高温瞬时灭菌即得莲雾西瓜复合果汁成品。
实施例3
(一)莲雾西瓜复合果汁的配方
莲雾50份,去籽西瓜瓤40份,护色剂9份,稳定剂3份,甜味剂20份,酸味剂6份,糖化酶0.4份,纤维素酶0.12份,蛋白酶0.20份,果胶酶0.20份,水375份。
其中,护色剂中氯化钠、茶多酚和柠檬酸钠三者的重量比为8:4:1;稳定剂中卡拉胶、羟甲基纤维素钠、海藻酸钠的重量比为4:2:1;酸味剂为乳酸;甜味剂为蜂蜜。
(二)莲雾西瓜复合果汁的制备方法
(1)护色液配制:将护色剂9份加水220份制得重量份为229份的护色液;
(2)酶解果汁的制备:
①取新鲜无霉烂的粉色或深红色莲雾进行清洗,用85℃热水浸泡后去除头尾,然后切成厚度小于0.5cm片状的莲雾果片;称取莲雾果片50份,切片后立即浸没到229份护色液中;将西瓜去皮除籽后取西瓜瓤40份,切成碎粒后也投入到护色液中;
②将莲雾、西瓜瓤与护色液一起加入到打浆机里制浆得混合浆汁;
③一次酶解:向混合浆汁中加入糖化酶0.4份,加热至60-65℃保温进行一次酶解,酶解时间为2.0-3.0小时;酶解结束的混合液进行过滤和离心,收集上清液,并对上清液进行灭菌处理;
④二次酶解:将灭菌后的上清液置于50-55℃的恒温水浴锅中,然后添加纤维素酶0.12份、蛋白酶0.20份,果胶酶0.20份,进行酶解,酶解时间为4h,得混合浊汁;
⑤灭酶:将二次酶解后得到的混合浊汁在80℃温度下作用10min进行灭酶处理,然后经过滤后收集滤液得到酶解果汁;
(3)将甜味剂蜂蜜200份溶于80份水中得糖液,将稳定剂3份加入到15份水中搅拌均匀得稳定剂液,将酸味剂6份溶于60份水中得酸液;
(4)将酶解果汁与糖液、稳定剂液、酸液混合均匀,用胶体磨精磨后,在40Mpa的压力下进行均质;将均质后的混合果汁真空脱气,脱气压力控制在12MPa,脱气12min,最后在110℃下高温瞬时灭菌即得莲雾西瓜复合果汁成品。
二、本发明制备的成品质量(放置7天后进行感官检验和主要化学指标的测定和分析)
1、色泽外观:粉红色液体、色泽均匀、无沉淀;
2、气味:具有明显的清香味;
3、味道:具有清香滋味,清甜适中,口感清爽,无异味;
4、可溶性固形物含量测定:用手持折光计测定原料及成品的可溶性固形物含量,作为近似糖度,可溶性固形物含量(%)≥24.8~25.1;
5、总酸测定:采用酸碱中和滴定法,总酸度0.3%~0.6%;
6、其它理化指标:砷≤0.1mg/kg,铅≤0.3mg/kg,铜≤2.0mg/kg;
7、微生物指标:细菌总数≤10个/mL,大肠杆菌≤3个/mL,致病菌未检出。
8、产品保质期:12个月;
本发明所制得的果汁饮料的各项指标均符合国家饮料标准。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种莲雾西瓜复合果汁,其特征在于所述复合果汁是由以下重量份的原料制成:莲雾40-60份,去籽西瓜瓤30-50份,护色剂8-10份,稳定剂2-5份,甜味剂15-50份,酸味剂2-8份,糖化酶0.3-0.5份,纤维素酶0.10-0.15份,蛋白酶0.15-0.25份,果胶酶0.15-0.25份,水280-450份。
2.根据权利要求1所述的一种莲雾西瓜复合果汁,其特征在于:所述护色剂由氯化钠、茶多酚和柠檬酸钠组成,且氯化钠、茶多酚和柠檬酸钠三者的重量比为8:3-4:1。
3.根据权利要求2所述的一种莲雾西瓜复合果汁,其特征在于:所述稳定剂由卡拉胶、羟甲基纤维素钠、海藻酸钠组成,且卡拉胶、羟甲基纤维素钠、海藻酸钠的重量比为4:2:1。
4.根据权利要求3所述的一种莲雾西瓜复合果汁,其特征在于:所述酸味剂为乳酸,所述甜味剂为白砂糖或蜂蜜。
5.根据权利要求1-4中任一项所述的一种莲雾西瓜复合果汁的制备方法,其特征在于包括以下步骤:
(1)护色液配制:将护色剂8-10份加水200-250份制得重量份为208-260份的护色液;
(2)酶解果汁的制备:
①取新鲜无霉烂的粉色或深红色莲雾进行清洗,用85℃热水浸泡后去除头尾,然后切成片状的莲雾果片;称取莲雾果片40-60份,切片后立即浸没到208-260份护色液中;将西瓜去皮除籽后取西瓜瓤30-50份,切成碎粒后也投入到护色液中;
②将莲雾、西瓜瓤与护色液一起加入到打浆机里制浆得混合浆汁;
③一次酶解:向混合浆汁中加入糖化酶0.3-0.5份,加热至60-65℃保温进行一次酶解,酶解时间为2.0-3.0小时;酶解结束的混合液进行过滤和离心,收集上清液,并对上清液进行灭菌处理;
④二次酶解:将灭菌后的上清液置于50-55℃的恒温水浴锅中,然后添加纤维素酶0.10-0.15份、蛋白酶0.15-0.25份,果胶酶0.15-0.25份,进行酶解,酶解时间为3-5h,得混合浊汁;
⑤灭酶:将二次酶解后得到的混合浊汁在80℃-85℃温度下作用5min-10min进行灭酶处理,然后经过滤后收集滤液得到酶解果汁;
(3)将甜味剂白砂糖或蜂蜜15-50份溶于50-100份水中得糖液,将稳定剂2-5份加入到10-20份水中搅拌均匀得稳定剂液,将酸味剂2-8份溶于20-80份水中得酸液;
(4)将酶解果汁与糖液、稳定剂液、酸液混合均匀,用胶体磨精磨后,在35-45Mpa的压力下进行均质;将均质后的混合果汁真空脱气,脱气压力控制在10MPa-15MPa,脱气10min-15min,最后在110℃-120℃下高温瞬时灭菌即得莲雾西瓜复合果汁成品。
6.根据权利要求5所述的一种莲雾西瓜复合果汁,其特征在于:在将莲雾切片时要求其切片厚度小于0.5cm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510671178.3A CN105249063A (zh) | 2015-10-16 | 2015-10-16 | 一种莲雾西瓜复合果汁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510671178.3A CN105249063A (zh) | 2015-10-16 | 2015-10-16 | 一种莲雾西瓜复合果汁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105249063A true CN105249063A (zh) | 2016-01-20 |
Family
ID=55089262
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510671178.3A Pending CN105249063A (zh) | 2015-10-16 | 2015-10-16 | 一种莲雾西瓜复合果汁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105249063A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106306867A (zh) * | 2015-06-19 | 2017-01-11 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种复合果汁,其制备方法及含有其的乳制品 |
CN106962716A (zh) * | 2017-05-20 | 2017-07-21 | 江苏食品药品职业技术学院 | 一种灵芝发芽糙米果蔬饮料及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102228207A (zh) * | 2011-06-23 | 2011-11-02 | 韩金光 | 莲雾的加工方法及莲雾提取物 |
CN103349324A (zh) * | 2013-07-12 | 2013-10-16 | 潘剑峰 | 一种莲雾果汁饮料及其生产方法 |
CN103371401A (zh) * | 2012-04-14 | 2013-10-30 | 于杰 | 莲雾清汁饮料的加工工艺 |
WO2014131344A1 (zh) * | 2013-02-26 | 2014-09-04 | 兰州金福乐生物工程有限公司 | 一种饮料 |
CN104783026A (zh) * | 2015-05-03 | 2015-07-22 | 张俊辉 | 黄皮果果酱粉的加工方法 |
-
2015
- 2015-10-16 CN CN201510671178.3A patent/CN105249063A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102228207A (zh) * | 2011-06-23 | 2011-11-02 | 韩金光 | 莲雾的加工方法及莲雾提取物 |
CN103371401A (zh) * | 2012-04-14 | 2013-10-30 | 于杰 | 莲雾清汁饮料的加工工艺 |
WO2014131344A1 (zh) * | 2013-02-26 | 2014-09-04 | 兰州金福乐生物工程有限公司 | 一种饮料 |
CN103349324A (zh) * | 2013-07-12 | 2013-10-16 | 潘剑峰 | 一种莲雾果汁饮料及其生产方法 |
CN104783026A (zh) * | 2015-05-03 | 2015-07-22 | 张俊辉 | 黄皮果果酱粉的加工方法 |
Non-Patent Citations (2)
Title |
---|
都基成: "《养生果蔬汁》", 31 May 2014 * |
黎晓霞: "莲雾清汁饮料的加工工艺研究", 《安徽农业科学》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106306867A (zh) * | 2015-06-19 | 2017-01-11 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种复合果汁,其制备方法及含有其的乳制品 |
CN106962716A (zh) * | 2017-05-20 | 2017-07-21 | 江苏食品药品职业技术学院 | 一种灵芝发芽糙米果蔬饮料及其制备方法 |
CN106962716B (zh) * | 2017-05-20 | 2020-11-03 | 江苏食品药品职业技术学院 | 一种灵芝发芽糙米果蔬饮料及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103229835B (zh) | 一种枸杞红枣养生奶及其制备方法 | |
CN105146637B (zh) | 一种功能性紫玉淮山复合果汁及其制备方法 | |
CN103732084B (zh) | 螺旋藻土豆乳酸发酵汁 | |
CN105199905B (zh) | 一种莲雾果酒的制备方法 | |
CN103976023A (zh) | 一种黄秋葵酸乳饮料及其制备方法 | |
CN102986923A (zh) | 一种含枸杞的豆腐及其制备方法 | |
CN111406864A (zh) | 一种百香果胶原蛋白肽固体饮料及其制备方法 | |
CN104397576A (zh) | 一种超微黑木耳粉营养强化粥及其制备方法 | |
CN104543642A (zh) | 一种香蕉保健果酱及其制作方法 | |
CN103320304B (zh) | 一种山茱萸醋的生产方法 | |
CN105249063A (zh) | 一种莲雾西瓜复合果汁及其制备方法 | |
CN105520064B (zh) | 一种无添加剂全籽粒绿豆营养主食及其生产方法 | |
CN101507485A (zh) | 一种甘薯茎叶泡菜的制备方法及其产品 | |
CN104419607A (zh) | 一种睡莲花老酒 | |
CN102669567B (zh) | 一种复合杂粮及其制作方法 | |
CN103549085A (zh) | 一种蜂蜜麦芽柚子茶及其制备方法 | |
CN102860378A (zh) | 一种降压保健柿子醋茶饮料及其制备方法 | |
CN103976441B (zh) | 一种糖炒板栗蛋白饮品 | |
KR101323694B1 (ko) | 거문도 해풍 쑥 액상차 및 그 제조방법 | |
CN105670845A (zh) | 一种苹果瓜啤酒 | |
CN110710623A (zh) | 一种天然甜叶菊功能保健型饮料 | |
CN108753539A (zh) | 一种金花茶植物保健果酒配方及制作工艺 | |
CN108913501A (zh) | 一种黄秋葵保健酒及其制备方法 | |
CN103380819A (zh) | 一种高营养乳酸菌保健饮料 | |
KR20120134308A (ko) | 천연 발효의 고칼슘이 함유된 기능성 김치의 제조방법 및 상기 방법으로 제조된 김치 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160120 |