CN105454948A - 一种山楂果汁的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种山楂果汁的制备方法，是采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→澄清→果汁→勾兑→成品果汁。通过实施本发明，先将山楂果粉碎成肉泥，细小的肉泥可以有效的提取出其有效成分，对脱涩环节也产生很好的效果。通过果肉预煮脱涩，不但有效去除山楂果中苦涩味，并很好地保留了山楂果果实原有的营养和功能成分，而且，整个脱涩过程完全是采用物理方法，没有放任何的化学添加剂，保持了山楂果汁的原生态。同时，本发明先将山楂果粉碎成肉泥，再经过兑水熬制，最后萃取得果汁，能完全把山楂果实的有效成分提取出来，所制备得出的果汁不但继承了山楂果实原有的功能，保健效果特别好，而且适口性好，商品价值高。
Description
技术领域
本发明属于果汁的制备技术领域，具体涉及到一种山楂果汁的制备方法。
背景技术
山楂果，果实酸甜可口，能生津止渴，亦可入药，入药归脾、胃、肝经，有消食化积、活血散瘀的功效。可食用部分76％。每100g中含能量397kJ，水分73g、蛋白质0.5g、脂肪0.6g，膳食纤维3.1g，碳水化合物22g、胡萝卜素100μg、维生素A17μg；硫胺素0.02mg、核黄素0.02mg、尼克酸0.4mg；维生素C53mg，维生素E7.32mg；钾299mg、钠5.4mg、钙52mg、镁19mg、铁0.9mg，锰0.24mg、锌0.28mg、铜0.11mg、磷24mg、硒1.22μg。尚含解脂酶、鞣质等以及对大肠杆菌、绿脓杆菌、痢疾杆菌有抑制作用的成分。
山楂有重要的药用价值，自古以来，就成为健脾开胃、消食化滞、活血化痰的良药。山楂以果实作药用，性微温，味酸甘，入脾、胃、肝经，有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后儿枕痛、恶露不尽、小儿乳食停滞等，均有疗效。
山楂由于山楂富含多种有机酸，能保持山楂中的维生素C，即使在加热的情况下，也不致被破坏，所以，制成山楂糕等制品后，维生素C仍能保存。山楂还富含胡萝卜素、钙、齐墩果酸、鸟素酸、山楂素等三萜类烯酸和黄酮类等有益成分(黄酮类多聚黄烷、三聚黄烷、鞣质等多种化学成分)，能舒张血管、加强和调节心肌，增大心室和心运动振幅及冠状动脉血流量，降低血清胆固醇和降低血压；此外，山楂对心脏活动功能障碍、血管性神经官能症、颤动性心律失常等症也有辅助治疗作用；山植还含有槲皮苷，它有扩张血管、促进气管纤毛运动、排痰平喘之功能，故山楂是防治心血管病的理想保健食品和有较好疗效的食品，可用于用于高血压、高血脂、冠心病等的防治，均有较好效果。
山楂中含有的牡荆素等化合物具有抗癌作用，常用山楂有利于防癌。
山楂中果胶含量居所有水果之首，达6.4％，而据最新研究，果胶有防辐射物质的作用，它能从体内带走一半的放射性元素(锶、钴、钯等)。果胶还有吸附和抗菌性质，可从肠子上去除细菌、毒素并束缚住水分，因此，可治泻肚。
山楂中还含有丰富的钙和胡萝卜素，钙含量居水果之首，胡萝卜素的含量仅次于枣和猕猴桃，最适于小儿食用。山楂可单味或与其他食物、药物配伍以提高其食疗作用。
由于山楂的特殊口感，以及口味酸甜，有开胃的功效，所以人们将其做成冰糖葫芦，或者经多到加工，制成山楂片，或者制成山楂糕，各种山楂制成的产品都有开胃的功效加上酸甜的味道，所以很受人们喜爱。
但是，山楂属于季节性水果，一般7～9月份成熟采收，而且很不易保存。由于鲜大果山楂糖、酸度较高，营养丰富，常温下2～3天即变色、变味、腐烂，所以，山楂及时加工有利于缓解鲜果成熟期集中、保鲜期短而引起的保藏与消费的矛盾。目前，以山楂果为原料，制备成果脯、果膏、山楂糕等产品以及山楂酒、山楂茶等特色饮品。
从相关文献中，也有制备山楂果汁的内容记载。从记载的内容中得知，山楂果汁的做法大致是：山楂果→洗净→煮锅加水煮化冰糖→放入山楂和盐煮制→煮到山楂都烂→关火→过滤→成品果汁。
上述关于山楂果汁的制备方法简单易行，但实施的是整果熬制，很难将果实里面的有效成分提取出来。另外，由于山楂果中含大量单宁、黄酮类物质，即使是深加工之后也会产生不愉快的苦涩味，上述工艺中没有进行脱涩，做出来的果汁适口性很差，没有商品价值。
发明内容
本发明的目的就是克服上述山楂果汁的不足而提供全新的一种山楂果汁的制备方法。具体包括：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→澄清→果汁→勾兑→成品果汁。
本发明是通过以下技术方案来实现的：
一种山楂果汁的制备方法，技术方案中在于：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→澄清→果汁→勾兑→成品果汁。
具体包括如下步骤：
1、山楂果原料采集：采集八九成熟、果皮呈黄褐色、无病虫害、无霉烂的新鲜山楂大果为原料。
2、山楂果处理：将果实清洗干净后并沥干沾附在果皮表面的水分，接着将山楂果切分、去核，最后将果肉打成肉泥。
3、兑水：按1份果肉泥添加3分清水的比例，将果肉泥和清水混合起来得到果浆。
4、脱涩：将果浆放置于加热容器内并进行密封加热，加热至果浆的温度保持在50-60℃，并持续30分钟以上。
5、熬制：果浆脱涩结束后再继续加热，使果浆的温度升至在100℃，并持续熬制40分钟以上。
6、萃取：把熬制过后的果浆进行过滤得混合汁液，然后按照常规方法将混合汁液萃取得山楂果汁。
7、澄清：将山楂果汁再次过滤、澄清得清澈的山楂果汁。
8、勾兑：根据风味要求对果汁的酸、甜味进行勾兑调整。
9、成品果汁：将经过调味的果汁按量分装于包装瓶中得成品果汁。
本发明的有益效果如下：
1、本发明所提出山楂果汁的制备方法不但构思新颖，而且措施独特，生产工艺也简单，容易实施。
2、实施本发明所需的主要原料——山楂果，其原料资源极为丰富，而且价格低廉，容易组织。
3、通过实施本发明，先将山楂果粉碎成肉泥，细小的肉泥可以有效的提取出其有效成分，对脱涩环节也产生很好的效果。
4、由于山楂果中含大量单宁、黄酮类物质，即使是深加工之后也会产生不愉快的苦涩味。本发明通过果肉预煮，并控制温度在50-60℃进行脱涩，不但有效去除山楂果中苦涩味，并很好地保留了山楂果果实原有的营养和功能成分，而且，整个脱涩过程完全是采用物理方法，没有放任何的化学添加剂，保持了山楂果汁的原生态。
5、由于山楂果本身含水量较少，不能用全压榨方法提取果汁，传统的方法所获得的浆汁所含的山楂其有效成分少，同样其保健功效相对也比较弱。通过实施本发明，先将山楂果粉碎成肉泥，再经过兑水熬制，最后萃取得果汁，能完全把山楂果实的有效成分提取出来，所制备得出的果汁不但继承了山楂果实原有的功能，保健效果特别好，而且适口性好，商品价值高。
6、通过实施本发明，改变了目前市场上山楂果深加工产品稀少的现状，解决了山楂果的产后出路，并带动山楂果相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种山楂果汁的制备方法，技术方案中在于：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→澄清→果汁→勾兑→成品果汁。
具体实施方式如下：
1、山楂果原料采集：采集八九成熟、果皮呈黄褐色、无病虫害、无霉烂的新鲜山楂大果为原料。
2、山楂果处理：将果实清洗干净后并沥干沾附在果皮表面的水分，接着将山楂果切分、去核，最后将果肉打成肉泥。
3、兑水：按1份果肉泥添加3分清水的比例，将果肉泥和清水混合起来得到果浆。
4、脱涩：将果浆放置于加热容器内并进行密封加热，加热至果浆的温度保持在50-60℃，并持续30分钟以上。
5、熬制：果浆脱涩结束后再继续加热，使果浆的温度升至在100℃，并持续熬制40分钟以上。
6、萃取：把熬制过后的果浆进行过滤得混合汁液，然后按照常规方法将混合汁液萃取得山楂果汁。
7、澄清：将山楂果汁再次过滤、澄清得清澈的山楂果汁。
8、勾兑：根据风味要求对果汁的酸、甜味进行勾兑调整。
9、成品果汁：将经过调味的果汁按量分装于包装瓶中得成品果汁。
Claims (1)
1.一种山楂果汁的制备方法，其特征在于：采集新鲜的山楂大果为原料，接着破碎→兑水→脱涩→熬制→萃取→澄清→果汁→勾兑→成品果汁；
具体包括如下步骤：
(1)山楂果原料采集：采集八九成熟、果皮呈黄褐色、无病虫害、无霉烂的新鲜山楂大果为原料；
(2)山楂果处理：将果实清洗干净后并沥干沾附在果皮表面的水分，接着将山楂果切分、去核，最后将果肉打成肉泥；
(3)兑水：按1份果肉泥添加3分清水的比例，将果肉泥和清水混合起来得到果浆；
(4)脱涩：将果浆放置于加热容器内并进行密封加热，加热至果浆的温度保持在50-60℃，并持续30分钟以上；
(5)熬制：果浆脱涩结束后再继续加热，使果浆的温度升至在100℃，并持续熬制40分钟以上；
(6)萃取：把熬制过后的果浆进行过滤得混合汁液，然后按照常规方法将混合汁液萃取得山楂果汁；
(7)澄清：将山楂果汁再次过滤、澄清得清澈的山楂果汁；
(8)勾兑：根据风味要求对果汁的酸、甜味进行勾兑调整；
(9)成品果汁：将经过调味的果汁按量分装于包装瓶中得成品果汁。
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| CN110179022A (zh) * | 2019-07-01 | 2019-08-30 | 承德神栗食品股份有限公司 | 一种山楂鲜果汁的制备方法 |
| CN110521893A (zh) * | 2019-04-19 | 2019-12-03 | 李广学 | 一种山楂饮品及其制备方法 |
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| CN1067793A (zh) * | 1991-06-18 | 1993-01-13 | 江苏省植物研究所 | 山楂浓缩汁生产工艺 |
| CN101125012A (zh) * | 2007-09-05 | 2008-02-20 | 太原市汉波食品工业有限公司 | 新型浓缩山楂汁及其制作方法 |
| KR20140097961A (ko) * | 2013-01-30 | 2014-08-07 | 이항종 | 숙취해소 음료 |
| CN104351594A (zh) * | 2014-10-17 | 2015-02-18 | 广西靖西梁鹏食品有限公司 | 一种山楂果的脱涩方法 |
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| CN1067793A (zh) * | 1991-06-18 | 1993-01-13 | 江苏省植物研究所 | 山楂浓缩汁生产工艺 |
| CN101125012A (zh) * | 2007-09-05 | 2008-02-20 | 太原市汉波食品工业有限公司 | 新型浓缩山楂汁及其制作方法 |
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