CN105767826A - 一种山楂果汁 - Google Patents
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- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 61
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 61
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 61
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 61
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 61
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 61
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 61
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 61
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 61
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 61
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 8
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 60
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000013049 sediment Substances 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 47
- 239000000284 extract Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 230000007159 enucleation Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 235000021028 berry Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims 1
- 239000002244 precipitate Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract 12
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000010009 beating Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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- Nutrition Science (AREA)
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Abstract
本发明公开了一种山楂果汁,该果汁的制备步骤包括:(1)挑选新鲜山楂,清洗后并去皮去核,获得山楂果肉和山楂果皮,然后将山楂果肉与水按1:2的比例混合后,加热至85‑95℃预煮1min后进行打浆,得到一级山楂浆液;(2)将初级山楂浆液放置于加热容器内并进行密封加热,60‑70℃下持续加热30min,得到二级山楂浆液;(3)向所述二级山楂浆液中加入果胶酶,50‑60℃下静置2‑3h,得到三级山楂浆液;(4)对所述三级山楂浆液进行离心处理,去除上层浮油层和下层沉淀物,得到四级山楂浆液。本发明提的山楂果汁具备良好的口感,完全保留了山楂的营养成分。
Description
技术领域
本发明涉及果汁技术领域,特别是指一种山楂果汁。
背景技术
现有技术的山楂果汁口感不佳,而且营养成分流失大。
发明内容
本发明所要解决的技术问题是提供一种山楂果汁,以解决现有技术的山楂果汁口感不佳,而且营养成分流失大的技术问题。
为解决上述技术问题,本发明的实施例提供一种山楂果汁,该果汁的制备步骤包括:
(1)挑选新鲜山楂,清洗后并去皮去核,获得山楂果肉和山楂果皮,然后将山楂果肉与水按1:2的比例混合后,加热至85-95℃预煮1min后进行打浆,得到一级山楂浆液;
(2)将初级山楂浆液放置于加热容器内并进行密封加热,60-70℃下持续加热30min,得到二级山楂浆液;
(3)向所述二级山楂浆液中加入果胶酶,50-60℃下静置2-3h,得到三级山楂浆液;
(4)对所述三级山楂浆液进行离心处理,去除上层浮油层和下层沉淀物,得到四级山楂浆液;
(5)对所述四级山楂浆液行稀释处理,然后加入木糖醇,使其糖度达到8-10%,得到五级山楂浆液;
(6)向所述五级山楂浆液中加入酵母菌进行发酵处理,得到六级山楂浆液;
(7)将山楂果皮加水和果胶酶,浸提30~45min;将浸提后的山楂果皮进行榨汁,得到山楂果皮汁;
(8)向所述六级山楂浆液中加入稳定剂以及所述山楂果皮汁,均质后得到山楂果汁。
其中,将步骤(4)中的下层沉淀物加入15倍体积的纯净水加热至100℃进行提取,提取液定容至2倍下层沉淀物体积,步骤(8)中向所述六级山楂浆液中加入稳定剂、所述山楂果皮汁以及所述提取液。
本发明的上述技术方案的有益效果如下:
上述方案中,本发明提的山楂果汁具备良好的口感,酸甜适中,完全保留了山楂的营养成分,对果皮进行榨汁,对果渣进行提取,提高了果皮和果渣的利用价值,制备工艺简单,适于工业上的应用。
具体实施方式
为使本发明要解决的技术问题、技术方案和优点更加清楚,下面将结合具体实施例进行详细描述。
实施例一
本实施例提供一种山楂果汁,该果汁的制备步骤包括:
(1)挑选新鲜山楂100份,清洗后并去皮去核,获得山楂果肉和山楂果皮,然后将山楂果肉与水按1:2的比例混合后,加热至85℃预煮1min后进行打浆,得到一级山楂浆液;
(2)将一级山楂浆液放置于加热容器内并进行密封加热,60℃下持续加热30min,得到二级山楂浆液,该步骤用于脱涩;
(3)向所述二级山楂浆液中加入果胶酶0.3份,50℃下静置2小时,得到三级山楂浆液;
(4)对所述三级山楂浆液进行离心处理300r/min,离心处理时间20min,去除上层浮油层和下层沉淀物,得到四级山楂浆液;将下层沉淀物加入15倍体积的纯净水加热至100℃进行提取,提取液定容至2倍下层沉淀物体积;
(5)对所述四级山楂浆液行稀释处理,然后加入木糖醇,使其糖度达到8%,得到五级山楂浆液;
(6)向所述五级山楂浆液中加入酵母菌1份进行发酵处理,得到六级山楂浆液;
(7)将山楂果皮加水和果胶酶按重量份数比1:1:1进行配比,浸提30min;将浸提后的山楂果皮进行榨汁,得到山楂果皮汁;
(8)向所述六级山楂浆液中加入稳定剂0.1份、所述山楂果皮汁以及所述提取液,均质后得到山楂果汁。
实施例二
本实施例提供一种山楂果汁,该果汁的制备步骤包括:
(1)挑选新鲜山楂100份,清洗后并去皮去核,获得山楂果肉和山楂果皮,然后将山楂果肉与水按1:2的比例混合后,加热至95℃预煮1min后进行打浆,得到一级山楂浆液;
(2)将一级山楂浆液放置于加热容器内并进行密封加热,70℃下持续加热30min,得到二级山楂浆液,该步骤用于脱涩;
(3)向所述二级山楂浆液中加入果胶酶0.3份,60℃下静置3小时,得到三级山楂浆液;
(4)对所述三级山楂浆液进行离心处理300r/min,离心处理时间20min,去除上层浮油层和下层沉淀物,得到四级山楂浆液;将下层沉淀物加入15倍体积的纯净水加热至100℃进行提取,提取液定容至2倍下层沉淀物体积;
(5)对所述四级山楂浆液行稀释处理,然后加入木糖醇,使其糖度达到10%,得到五级山楂浆液;
(6)向所述五级山楂浆液中加入酵母菌1份进行发酵处理,得到六级山楂浆液;
(7)将山楂果皮加水和果胶酶按重量份数比1:1:1进行配比,浸提45min;将浸提后的山楂果皮进行榨汁,得到山楂果皮汁;
(8)向所述六级山楂浆液中加入稳定剂0.1份、所述山楂果皮汁以及所述提取液,均质后得到山楂果汁。
以上所述是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明所述原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (2)
1.一种山楂果汁,其特征在于,该果汁的制备步骤包括:
(1)挑选新鲜山楂,清洗后并去皮去核,获得山楂果肉和山楂果皮,然后将山楂果肉与水按1:2的比例混合后,加热至85-95℃预煮1min后进行打浆,得到一级山楂浆液;
(2)将初级山楂浆液放置于加热容器内并进行密封加热,60-70℃下持续加热30min,得到二级山楂浆液;
(3)向所述二级山楂浆液中加入果胶酶,50-60℃下静置2-3h,得到三级山楂浆液;
(4)对所述三级山楂浆液进行离心处理,去除上层浮油层和下层沉淀物,得到四级山楂浆液;
(5)对所述四级山楂浆液行稀释处理,然后加入木糖醇,使其糖度达到8-10%,得到五级山楂浆液;
(6)向所述五级山楂浆液中加入酵母菌进行发酵处理,得到六级山楂浆液;
(7)将山楂果皮加水和果胶酶,浸提30~45min;将浸提后的山楂果皮进行榨汁,得到山楂果皮汁;
(8)向所述六级山楂浆液中加入稳定剂以及所述山楂果皮汁,均质后得到山楂果汁。
2.根据权利要求1所述的山楂饮料,其特征在于,将步骤(4)中的下层沉淀物加入15倍体积的纯净水加热至100℃进行提取,提取液定容至2倍下层沉淀物体积,步骤(8)中向所述六级山楂浆液中加入稳定剂、所述山楂果皮汁以及所述提取液。
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WO2023249503A1 (en) | 2022-06-24 | 2023-12-28 | Constantin Pascu | Process and product, as a result of preserving fruits, vegetables and petals of edible flowers |
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WO2023249503A1 (en) | 2022-06-24 | 2023-12-28 | Constantin Pascu | Process and product, as a result of preserving fruits, vegetables and petals of edible flowers |
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