CN105410549A - 一种嘉宝果复合汁的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种嘉宝果复合汁的加工方法,属于食品加工领域。其特征在于采用原料选择、清洗、糖渍取汁、调配、装罐、密封、杀菌、冷却、成品的加工工艺流程。有益效果:本发明成品汁色澄清,口感酸甜适口,有明显的嘉宝果风味,本产品不仅营养丰富,富含蛋白质及其他营养物质,具有美味可口、绿色健康、营养丰富等优点,是一种健康美味、开胃消食的绿色食品。
Description
技术领域
本发明涉及饮料的加工领域,尤其是涉及一种嘉宝果复合汁的加工方法。
背景技术
嘉宝果,属于桃金娘科常绿灌木,因果实形状似葡萄,故又称树葡萄。成熟的嘉宝果其果肉透明、柔软多汁,风味特殊、气味芬芳,甜度平均可达13至18度,根据测定,嘉宝果每百克果实可食用部分含热量45.7Ka,水87.1g,蛋白质0.11g,脂肪0.01g,碳水化合物12.58g,纤维0.08g,灰分0.20g,钙6.3mg,磷9.2mg,铁0.49mg,硫胺素0.2mg,维生素B0.02mg,烟酸0.21mg,维生素C22.7mg,色氨酸1mg,赖氨酸7mg。目前,嘉宝果因其丰富的营养物质,以被加工成果酒、糕点等饮品或食品。
嘉宝果不耐贮藏,通常直接食用,经济效益低,加工成嘉宝果复合汁,可实现对其原料的综合利用,提高其经济和实用价值。
发明内容
本发明的目的是解决新鲜嘉宝果不耐贮藏,经济效益低,提供一种嘉宝果复合汁的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种嘉宝果复合汁的加工方法,其特征在于采用原料选择、清洗、糖渍取汁、调配、装罐、密封、杀菌、冷却、成品的加工工艺流程,具体操作步骤如下:
A、原料选择:选用新鲜、风味好的嘉宝果、醋栗和灯笼果作原料,剔去青果及果梗、枝叶及其他杂质;
B、清洗:把原料放入浓度为8%的盐水中浸泡5-8分钟,然后用流动的清水漂洗,洗净盐分和杂质;
C、糖渍取汁:红糖10千克、碳酸15g、金银花120g、清水5千克,放在夹层锅中加热溶化,倒入原料20千克,缓慢加热至55℃,保温20分钟,出锅后倒入缸中,加入适量的栀子黄、甜蜜素、蛋白粉、火龙果汁,浸渍8小时,然后过滤,果渣再加入45%的清水浸泡30分钟,再过滤,两次滤汁混合备用;
D、调配:先测定果汁糖度,将糖度调整到为50%;再测定果汁酸度,用乳酸将酸度调整到0.6%,再倒入夹层锅中,杀菌22分钟,然后分段冷却,即为成品。
有益效果:本发明成品汁色澄清,口感酸甜适口,有明显的嘉宝果风味,本产品不仅营养丰富,富含蛋白质及其他营养物质,具有美味可口、绿色健康、营养丰富等优点,是一种健康美味、开胃消食的绿色食品。
具体实施方式
实施例1:
一种嘉宝果复合汁的加工方法,其特征在于采用原料选择、清洗、糖渍取汁、调配、装罐、密封、杀菌、冷却、成品的加工工艺流程,具体操作步骤如下:
A、原料选择:选用新鲜、风味好的嘉宝果、刺梨和酸角作原料,剔去青果及果梗、枝叶及其他杂质;
B、清洗:把原料放入浓度为5%的盐水中浸泡15分钟,然后用流动的清水漂洗,洗净盐分和杂质;
C、糖渍取汁:麦芽糖20千克、苹果醋35ml、罗汉果汁100ml、清水12千克,放在夹层锅中加热溶化,倒入原料30千克,缓慢加热至70℃,保温12-15分钟,出锅后倒入缸中,加入适量的胭脂红、阿斯巴甜、麦芽酚、薄荷粉,浸渍20小时,然后过滤,果渣再加入30%的清水浸泡45分钟,再过滤,两次滤汁混合备用;
D、调配:先测定果汁糖度,将糖度调整到为35%;再测定果汁酸度,用柠檬酸将酸度调整到0.5%,再倒入夹层锅中,杀菌25分钟,然后分段冷却,即为成品。
实施例2:
一种嘉宝果复合汁的加工方法,其特征在于采用原料选择、清洗、糖渍取汁、调配、装罐、密封、杀菌、冷却、成品的加工工艺流程,具体操作步骤如下:
A、原料选择:选用新鲜、风味好的嘉宝果、栝楼和鸡蛋果作原料,剔去青果及果梗、枝叶及其他杂质;
B、清洗:把原料放入浓度为1%的盐水中浸泡30分钟,然后用流动的清水漂洗,洗净盐分和杂质;
C、糖渍取汁:果糖15千克、柠檬酸10g、桂花酱200g、清水7千克,放在夹层锅中加热溶化,倒入原料50千克,缓慢加热至80℃,保温3-5分钟,出锅后倒入缸中,加入适量的食用香精、香兰素、麦芽酚、土枸杞汁,浸渍12小时,然后过滤,果渣再加入50%的清水浸泡15分钟,再过滤,两次滤汁混合备用;
D、调配:先测定果汁糖度,将糖度调整到为25%;再测定果汁酸度,用苹果酸将酸度调整到0.3%,再倒入夹层锅中,杀菌10分钟,然后分段冷却,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)
1.一种嘉宝果复合汁的加工方法,其特征在于,采用原料选择、清洗、糖渍取汁、调配、装罐、密封、杀菌、冷却、成品的加工工艺流程,具体操作步骤如下:
A、原料选择:选用新鲜、风味好的嘉宝果、醋栗和灯笼果作原料,剔去青果及果梗、枝叶及其他杂质;
B、清洗:把原料放入浓度为8%的盐水中浸泡5-8分钟,然后用流动的清水漂洗,洗净盐分和杂质;
C、糖渍取汁:红糖10千克、碳酸15g、金银花120g、清水5千克,放在夹层锅中加热溶化,倒入原料20千克,缓慢加热至55℃,保温20分钟,出锅后倒入缸中,加入适量的栀子黄、甜蜜素、蛋白粉、火龙果汁,浸渍8小时,然后过滤,果渣再加入45%的清水浸泡30分钟,再过滤,两次滤汁混合备用;
D、调配:先测定果汁糖度,将糖度调整到为50%;再测定果汁酸度,用乳酸将酸度调整到0.6%,再倒入夹层锅中,杀菌22分钟,然后分段冷却,即为成品。
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Cited By (4)
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CN106071514A (zh) * | 2016-06-30 | 2016-11-09 | 余林岚 | 一种杨梅果汁的加工方法 |
CN106234866A (zh) * | 2016-07-31 | 2016-12-21 | 吴军 | 嘉宝果饮料及其制备方法 |
CN106418032A (zh) * | 2016-09-23 | 2017-02-22 | 安徽智联管理咨询有限公司 | 一种诺尼果保健饮料的加工方法 |
CN109430594A (zh) * | 2018-09-17 | 2019-03-08 | 杨丹妮 | 人心果蛋黄果复合果味饮料的制备方法 |
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