CN105901438A - 一种海棠复合果汁及其制备方法 - Google Patents
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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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable 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
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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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Abstract
本发明涉及一种海棠复合果汁及其制备方法,属于果汁加工技术领域。本发明的制备方法包括制备海棠汁、制备杨梅汁、制备甘草汁及将各组分混合的步骤。其特殊在于,1、制备海棠汁的过程中添加纤维素酶,不仅能提高出汁率;而且与添加果胶酶相比,能显著提高海棠汁中的可溶性固形物含量;2、海棠浆液水浴加热至100℃,恒温5min;从而使得海棠成分中的多糖、黄酮在水煮过程中被充分提取。本发明所制备的海棠复合果汁,含有丰富的多糖、黄酮,甘草中含有甘草酸,采用杨梅和甘草复合配比,消除海棠本身带有的涩味,同时,杨梅具有的暗红色泽是的海棠果汁颜色更加明亮,甘草是一味药食同源的中药,有生津止渴的功效。
Description
技术领域
本发明涉及一种海棠复合果汁及其制备方法,属于果汁加工技术领域。
背景技术
海棠果( Malus prunifolia ) 别名楸子、圆叶海棠、海红等,属蔷薇科,落叶小乔木 。它的果实近圆形,部分稍偏斜,有棱沟状,果面呈红色光亮状,果肉黄色多汁,果肉细致,口味酸甜可口,品质佳。海棠果的果实发育期为4-5个月,其中萌动期为3月下旬至4月上旬,开花期为4月下旬至5月上旬,成熟期为9月下旬至10月上旬。海棠果在温度骤变,晚霜危害严重的条件下仍可正常开花、结果,这是因为海棠果花期的耐寒性相对其它果树的要强。最重要的是,对于大多数果树来说,它们的果实经受不住低温霜冻,但海棠果的果实却可以。海棠果果实的这一耐寒性特点,使其果子在树上可以长到11月份。海棠果中含有丰富的营养成分。海棠果中粗纤维含量高达7.48%。海棠果中还含有丰富的对人体有益的微量元素,包括钙、磷、锌、铁、镁、铜、钾、钠等。在海棠果的氨基酸组成中,脯氨酸、天门冬氨酸的含量最高,分别为 12.24g/kg 和11.16g/kg。脯氨酸具有健脑,增强细胞呼吸作用的功效,天门冬氨酸对人体有良好的抗疲劳作用。目前以海棠果为原料的加工产品较少,因此制约了海棠果的种植和生产。将海棠果制成果汁可提高其利用率,提高海棠果商品价值。
发明内容
本发明的目的在于提供一种由海棠、杨梅加工而成的深加工产品——海棠复合果汁。本发明还提供了这种海棠复合果汁的制备方法。
技术方案
一种海棠复合果汁的制备方法,包括以下步骤:
(1)制备海棠汁:海棠果按照1:4的料液比加水打浆;然后加入相对于海棠果质量3%的纤维素酶,于60℃水浴1小时,得海棠浆液;海棠浆液水浴加热至100℃,恒温5min;然后以4000r/min的转速离心20min,取上层清液,得海棠汁;
(2)制备杨梅汁:杨梅按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得杨梅浆液;杨梅浆液以4000r/min的转速离心20min,取上层清液,得杨梅汁;
(3)制备甘草汁:甘草按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得甘草浆液;甘草浆液以4000r/min的转速离心20min,取上层清液,得甘草汁;
(4)按照下述组成将海棠汁、杨梅汁、甘草汁2、糖、水0-19.35%、蜂蜜、维生素C和添加剂混合:海棠汁50%-79.35%,杨梅汁4%-10%,甘草汁2%-8%,糖6%-12%,水0-19.35%,蜂蜜0.4%,维生素C 0.2%,添加剂0.05%;所述“%”为质量“%”;
所述甘草是干品甘草。
一种采用上述方法制备的海棠复合果汁。
上述海棠复合果汁,优选的,所述添加剂为黄原胶。
上述海棠复合果汁,优选的,所述添加剂由黄原胶、麦芽糊精和酪蛋白酸钠按照7:2:1的质量比组成。
上述海棠复合果汁,优选的,其组成为:
海棠复合果汁的最佳配比为:海棠汁50%、甘草汁8%、酸梅汁10%、蔗糖12%、水19.35%蜂蜜0.4%、维生素C 0.2%、黄原胶0.05%;或者,
海棠汁60%、杨梅汁8%、甘草汁8%、糖8%、水15.35%、蜂蜜0.4%、维生素C 0.2%、黄原胶0.035%、麦芽糊精0.01%、酪蛋白酸钠0.005%。
本发明的颜色鲜艳明亮、口味酸甜适中,适于饮用。
本发明的制备方法的特殊在于,1、制备海棠汁的过程中添加纤维素酶,不仅能提高出汁率;而且与添加果胶酶相比,能显著提高海棠汁中的可溶性固形物含量;2、海棠浆液水浴加热至100℃,恒温5min;从而使得海棠成分中的多糖、黄酮在水煮过程中被充分提取。
本发明所制备的海棠复合果汁,分别将海棠、杨梅、甘草按固定比例配制,海棠汁含有丰富的多糖、黄酮,杨梅本身颜色鲜艳,甘草中含有甘草酸,采用杨梅和甘草复合配比,消除海棠本身带有的涩味,同时,杨梅具有的暗红色泽是的海棠果汁颜色更加明亮,甘草是一味药食同源的中药,有生津止渴的功效。这三种物质组合得出的果汁成品颜色鲜艳亮丽,有特殊的果香味,味道酸甜可口。另外,虽然酪蛋白酸钠单独使用时,无法起到稳定海棠复合果汁的作用,但是黄原胶、麦芽糊精和酪蛋白酸钠按照7:2:1的质量比复配能起到稳定增效作用,从而获得稳定的海棠复合果汁。
有益效果
操作工艺简单,易于控制;
产品的颜色鲜艳明亮、口味酸甜适中,适于饮用;
产品富含黄酮及多种功能性多糖,营养丰富;
产品还具备生津止渴的保健功效。
具体实施方式
下述实施例中,所述份为重量份;所用设备和材料:恒温水浴锅、离心机;材料有海棠果、杨梅、甘草、糖、水、蜂蜜、维生素C和黄原胶。
实施例1
(1)制汁:海棠果按照1:4的料液比(质量比,下同)加水打浆;然后加入相对于海棠果质量3%的纤维素酶,于60℃水浴1小时,得海棠浆液;
(2)将步骤(1)的海棠浆液水浴加热至100℃,恒温5min灭酶;然后以4000r/min的转速离心20min,取上层清液,得海棠汁;海棠汁可溶性固形物含量为12.41%;
(3)杨梅按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得杨梅浆液;杨梅浆液以4000r/min的转速离心20min,取上层清液,得杨梅汁;
(4)甘草按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得甘草浆液;甘草浆液以4000r/min的转速离心20min,取上层清液,得甘草汁;
(5)取海棠汁50%,杨梅汁10%,甘草汁8%,糖12%,水19.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(6)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
实施例2
(1)取实施例1制备的海棠汁60%,实施例1制备的杨梅汁8%,实施例1制备的甘草汁8%,糖8%,水15.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
实施例3
(1)取实施例1制备的海棠汁70%,实施例1制备的杨梅汁6%,实施例1制备的甘草汁8%,糖6%,水9.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
实施例4
(1)取实施例1制备的海棠汁79.35%,实施例1制备的杨梅汁10%,实施例1制备的甘草汁2%,糖8%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
实施例5
(1)取实施例1制备的海棠汁77.35%,实施例1制备的杨梅汁4%,实施例1制备的甘草汁8%,糖10%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
实施例6
(1)取实施例1制备的海棠汁60%,实施例1制备的杨梅汁8%,实施例1制备的甘草汁8%,糖8%,水15.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.035%,麦芽糊精0.01%,酪蛋白酸钠0.005%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
对比例1
(1)制汁:海棠果按照1:4的料液比(质量比,下同)加水打浆;然后加入相对于海棠果质量3%的果胶酶,于60℃水浴1小时,得海棠浆液;
(2)将步骤(1)的海棠浆液水浴加热至100℃,恒温5min灭酶;然后以4000r/min的转速离心20min,取上层清液,得海棠汁;海棠汁可溶性固形物含量为9.76%
(3)杨梅按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得杨梅浆液;杨梅浆液以4000r/min的转速离心20min,取上层清液,得杨梅汁;
(4)甘草按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得甘草浆液;甘草浆液以4000r/min的转速离心20min,取上层清液,得甘草汁;
(5)取海棠汁70%,杨梅汁6%,甘草汁8%,糖6%,水9.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(6)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
对比例2
(1)取施例1制备的海棠汁60%,施例1制备的甘草汁8%,糖12%,水19.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
对比例3
(1)取实施例1制备的海棠汁60%,实施例1制备的杨梅汁8%,糖12%,水19.35%,蜂蜜0.4%,维生素C 0.2%,黄原胶0.05%,配制海棠复合果汁。
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
对比例4
(1)取实施例1制备的海棠汁70%,实施例1制备的杨梅汁6%,实施例1制备的甘草汁8%,糖6%,水9.35%,蜂蜜0.4%,维生素C 0.2%,麦芽糊精0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
对比例5
(1)取实施例1制备的海棠汁70%,实施例1制备的杨梅汁6%,实施例1制备的甘草汁8%,糖6%,水9.35%,蜂蜜0.4%,维生素C 0.2%,酪蛋白酸钠0.05%,配制海棠复合果汁;
(2)海棠复合果汁装罐;灌装好的海棠复合果汁于121℃,高压灭菌15min。
产品质量检测
一、海棠复合果汁的感官评定
评价标准如表1所示,评价结果如表2所示;
表1
;
表2
二、海棠复合果汁的理化测定
测定结果如表3所示
表3
三、海棠复合果汁的稳定性测试
1、浊度:取20ml果汁,于4000r/min下离心15min,以蒸馏水为对照,在660nm测定上清液OD值;
2、不稳定悬浮物含量:用未经离心的经离心的浊度差(ΔOD)表示;
3、自然分层率:将果汁置于有密封盖的100ml试管内,4℃下储藏,30d后测量上清液高度,该高度与试管内的固液总高度之比即为自然分层率;
4、测试结果如表4所示;
表4
Claims (5)
1.一种海棠复合果汁的制备方法,其特征在于,包括以下步骤:
(1)制备海棠汁:海棠果按照1:4的料液比加水打浆;然后加入相对于海棠果质量3%的纤维素酶,于60℃水浴1小时,得海棠浆液;海棠浆液水浴加热至100℃,恒温5min;然后以4000r/min的转速离心20min,取上层清液,得海棠汁;
(2)制备杨梅汁:杨梅按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得杨梅浆液;杨梅浆液以4000r/min的转速离心20min,取上层清液,得杨梅汁;
(3)制备甘草汁:甘草按照1:4的料液比加水打浆,然后加热至60-100℃,静置0.5-1小时,得甘草浆液;甘草浆液以4000r/min的转速离心20min,取上层清液,得甘草汁;
(4)按照下述组成将海棠汁、杨梅汁、甘草汁2、糖、水0-19.35%、蜂蜜、维生素C和添加剂混合:海棠汁50%-79.35%,杨梅汁4%-10%,甘草汁2%-8%,糖6%-12%,水0-19.35%,蜂蜜0.4%,维生素C 0.2%,添加剂0.05%;所述“%”为质量“%”;
所述甘草是干品甘草。
2.一种采用权利要求1所述方法制备的海棠复合果汁。
3.根据权利要求2所述海棠复合果汁,其特征在于,所述添加剂为黄原胶。
4.根据权利要求2所述海棠复合果汁,其特征在于,所述添加剂由黄原胶、麦芽糊精和酪蛋白酸钠按照7:2:1的质量比组成。
5.根据权利要求2所述海棠复合果汁,其特征在于,其组成为:
海棠复合果汁的最佳配比为:海棠汁50%、甘草汁8%、酸梅汁10%、蔗糖12%、水19.35%蜂蜜0.4%、维生素C 0.2%、黄原胶0.05%;或者,
海棠汁60%、杨梅汁8%、甘草汁8%、糖8%、水15.35%、蜂蜜0.4%、维生素C 0.2%、黄原胶0.035%、麦芽糊精0.01%、酪蛋白酸钠0.005%。
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