CN105961934A - 芒果南瓜汁 - Google Patents
芒果南瓜汁 Download PDFInfo
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Abstract
本发明提供了芒果南瓜汁，按重量百分比包括如下组分：南瓜浆16‑18％，芒果浆7‑9％，白砂糖3‑5％，蛋白糖0.02‑0.04％，柠檬酸0.015‑0.025％，稳定剂0.015‑0.025％，余量为纯净水。本发明配方合理，色泽黄亮，均匀一致，无其他杂色。具有芒果和南瓜浓郁香味，清香宜人。具有芒果汁和南瓜汁之滋味，柔和爽口，口味协调，风味独特。同时，营养全面易吸收，饮用方便，食用受众广，也为南瓜、芒果的深加工和产品增值开辟了新途径。
Description
技术领域
本发明涉及一种饮品技术领域，具体涉及芒果南瓜汁。
背景技术
芒果，素有“热带果王”之称，因其果肉细腻，风味独特，深受人们喜爱。芒果果实形态有椭圆形、肾脏形及倒卵形等，成熟果的果皮有绿色、黄色，而至紫红色，果肉为橙黄色，果汁及纤维因品种而异。芒果果实椭圆滑润，果皮呈柠檬黄色，味道甘醇，形色美艳。
芒果的作用：1、芒果具有清肠胃的功效，对于晕车、晕船有一定的止吐作用。2、抗癌：据现代食疗观点而言，芒果含有大量的维生素A，因此具有防癌、抗癌的作用。3、美化肌肤：由于芒果中含有大量的维生素，因此经常食用芒果，可以起到滋润肌肤的作用。4、防治高血压、动脉硬化：芒果含有营养素及维生素C、矿物质等，除了具有防癌的功效外，同时也具有防止动脉硬化及高血压的食疗作用。5、防治便秘：芒果中含有大量的纤维，可以促进排便，对于防治便秘具有一定的好处。6、杀菌：芒果叶的提取物能抑制化脓球菌、大肠杆菌、绿脓杆菌，同时还具有抑制流感病毒的作用。
南瓜，别名番瓜、北瓜，笋瓜、金瓜，呈扁球形、壶形、圆柱形等，表面有纵沟和隆起，光滑或有瘤状突起。表皮呈橙黄至橙红色不等。果柄有棱槽，瓜蒂扩大成喇叭状，其种子为卵形或椭圆形。南瓜是一种营养价值极高的蔬菜，其钙、铁、胡萝卜素含量非常高，具有解毒、保肝肾功能，保护胃粘膜、帮助消化，消除致癌物质等功效。
科学研究表明：南瓜中内含有维生素和果胶，能粘结和消除体内细菌毒素和其他有害物质，如重金属中的铅、汞和放射性元素，可以起到解毒作用；南瓜含有丰富的钴，能活跃人体的新陈代谢，促进造血功能，并参与人体内维生素B12的合成，对防治糖尿病、降低血糖有特殊的疗效；此外，南瓜还富含锌，有益皮肤和指甲健康，其中抗氧化剂β胡萝卜素具有护眼、护心和抗癌功效。
市面上芒果汁很多，芒果与其他材料进行搭配制作的果汁也很多，但是不同的配方制得的果汁是口感、色泽、营养功能都是不一样的。
发明内容
本发明的目的在于公开芒果南瓜汁，解决上述现有技术问题中的一个或者多个。
为实现上述目的，本发明提供了芒果南瓜汁，按重量百分比包括如下组分：南瓜浆16-18％，芒果浆7-9％，白砂糖3-5％，蛋白糖0.02-0.04％，柠檬酸0.015-0.025％，稳定剂0.015-0.025％，余量为纯净水。
在一些实施方式中，稳定剂为黄原胶。
有益效果：本发明提供的芒果南瓜汁，配方合理，色泽黄亮，均匀一致，无其他杂色。具有芒果和南瓜浓郁香味，清香宜人。具有芒果汁和南瓜汁之滋味，柔和爽口，口味协调，风味独特。同时，营养全面易吸收，饮用方便，食用受众广，也为南瓜、芒果的深加工和产品增值开辟了新途径。本发明是以南瓜、芒果为主要原料，充分保留了原料内的营养物质，使饮料具有营养丰富、美容养颜、解毒清肠、防癌抗癌等保健功能，对防治糖尿病、降低血糖有特殊的疗效。
具体实施方式
下面结合各实施方式对本发明进行详细说明，但应当说明的是，这些实施方式并非对本发明的限制，本领域普通技术人员根据这些实施方式所作的功能、方法、或者结构上的等效变换或替代，均属于本发明的保护范围之内。
实施例1
备料：按重量百分比包括如下组分：南瓜浆16％，芒果浆7％，白砂糖3％，蛋白糖0.02％，柠檬酸0.015％，黄原胶0.015％，余量为纯净水。
具体的制备方法：
S10、南瓜浆制备：选用肉质呈桔黄色的成熟南瓜，洗净，去皮、蒂、瓜瓤和籽，切成1-1.5cm见方的小块，于90℃热烫10min，以料水比1:1进行打浆后，在20Mpa压力下均质，再加热煮沸15min，经冷却后即得南瓜浆，备用。
S20、芒果浆制备：选用8-9成熟的象牙芒或青皮芒，洗净，热烫去皮、去核，然后打浆离心分离去除粗纤维，过滤并护色即得芒果浆备用。
S30、调配：将南瓜浆与芒果浆打入配料锅，再加入白砂糖、蛋白糖、柠檬酸和黄原胶，加纯净水搅拌混匀。
(4)均质：均质能将果肉颗粒破碎成极微的粒子，使产品呈均匀粘稠状，并赋予产品特有的口感。采用20Mpa的压力两次均质。
(5)脱气：脱气处理的目的除去料液中的氧气，减少产品中Vc的损失，防止产品色泽和香气的恶化。脱气真空度为0.095Mpa。
(6)灌装：灌装时浆液温度控制在90℃，并用真空封灌机封盖。
(7)杀菌：93℃，20min。
实施例2
备料：按重量百分比包括如下组分：南瓜浆17％，芒果浆8％，白砂糖4％，蛋白糖0.03％，柠檬酸0.02％，黄原胶0.02％，余量为纯净水。
具体的制备方法：
S10、南瓜浆制备：选用肉质呈桔黄色的成熟南瓜，洗净，去皮、蒂、瓜瓤和籽，切成1-1.5cm见方的小块，于90℃热烫10min，以料水比1:1进行打浆后，在20Mpa压力下均质，再加热煮沸15min，经冷却后即得南瓜浆，备用。
S20、芒果浆制备：选用8-9成熟的象牙芒或青皮芒，洗净，热烫去皮、去核，然后打浆离心分离去除粗纤维，过滤并护色即得芒果浆备用。
S30、调配：将南瓜浆与芒果浆打入配料锅，再加入白砂糖、蛋白糖、柠檬酸和黄原胶，加纯净水搅拌混匀。
(4)均质：均质能将果肉颗粒破碎成极微的粒子，使产品呈均匀粘稠状，并赋予产品特有的口感。采用20Mpa的压力两次均质。
(5)脱气：脱气处理的目的除去料液中的氧气，减少产品中Vc的损失，防止产品色泽和香气的恶化。脱气真空度为0.095Mpa。
(6)灌装：灌装时浆液温度控制在90℃，并用真空封灌机封盖。
(7)杀菌：93℃，20min。
实施例3
备料：按重量百分比包括如下组分：南瓜浆18％，芒果浆9％，白砂糖5％，蛋白糖0.04％，柠檬酸0.025％，黄原胶0.025％，余量为纯净水。
具体的制备方法：
S10、南瓜浆制备：选用肉质呈桔黄色的成熟南瓜，洗净，去皮、蒂、瓜瓤和籽，切成1-1.5cm见方的小块，于90℃热烫10min，以料水比1:1进行打浆后，在20Mpa压力下均质，再加热煮沸15min，经冷却后即得南瓜浆，备用。
S20、芒果浆制备：选用8-9成熟的象牙芒或青皮芒，洗净，热烫去皮、去核，然后打浆离心分离去除粗纤维，过滤并护色即得芒果浆备用。
S30、调配：将南瓜浆与芒果浆打入配料锅，再加入白砂糖、蛋白糖、柠檬酸和黄原胶，加纯净水搅拌混匀。
(4)均质：均质能将果肉颗粒破碎成极微的粒子，使产品呈均匀粘稠状，并赋予产品特有的口感。采用20Mpa的压力两次均质。
(5)脱气：脱气处理的目的除去料液中的氧气，减少产品中Vc的损失，防止产品色泽和香气的恶化。脱气真空度为0.095Mpa。
(6)灌装：灌装时浆液温度控制在90℃，并用真空封灌机封盖。
(7)杀菌：93℃，20min。
上文所列出的一系列的详细说明仅仅是针对本发明的可行性实施方式的具体说明，它们并非用以限制本发明的保护范围，凡未脱离本发明技艺精神所作的等效实施方式或变更均应包含在本发明的保护范围之内。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (2)
1.芒果南瓜汁，其特征在于，按重量百分比包括如下组分：南瓜浆16-18％，芒果浆7-9％，白砂糖3-5％，蛋白糖0.02-0.04％，柠檬酸0.015-0.025％，稳定剂0.015-0.025％，余量为纯净水。
2.根据权利要求1所述的芒果南瓜汁，其特征在于：所述稳定剂为黄原胶。
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