CN105961945A - 一种柠檬开胃复合蓝莓果汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种柠檬开胃复合蓝莓果汁,由以下重量份的原料制成:蓝莓果200-250、香芋8-10、绿豆3-5、柠檬汁10-12、五味子2-4、伸筋草1-2、高良姜3-5、菟丝子2-3、果胶酶适量、氯化钙适量、白砂糖8-10、麦芽糊精0.8-1、柠檬酸1.2-1.5、水适量。本发明添加的柠檬汁具有生津健脾、解暑开胃的功效,添加的高良姜等多种中草药具有温胃散寒、消食止痛的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种柠檬开胃复合蓝莓果汁及其制备方法。
背景技术
蓝莓(blueberry),又称蓝浆果,属杜鹃花科,越橘属,多年生落叶或常绿灌木,分为高丛蓝莓、半高丛蓝莓、低丛蓝莓、兔眼蓝莓等。蓝莓果实呈深蓝色,被白霜,近圆形。蓝莓果中含有花色素苷、黄酮等多种多酚类生理活性成分,具有促进视网膜视红素的再合成、增强眼视力、延缓神经衰老、改善循环系统机能、除去活性氧等功能,蓝莓还含有各种维生素、矿物质元素等营养物质,蓝莓具有较高的营养价值和药用价值。
蓝莓果实的盛产期在高温季节,时间较为集中;蓝莓果实耐贮性差,采后在常温条件下放置4~6d即开始腐烂,加上果实在当季时大量涌入市场而造成严重的积压,因此果实采后易受病菌侵染或发生软化而腐烂变质,这严重制约了蓝莓产业的发展。目前关于蓝莓贮藏技术的研究主要围绕冷藏保鲜技术,针对蓝莓速冻加工的预处理研究及蓝莓速冻果在冻藏期的品质变化报道较少。蓝莓作为一种小浆果,鲜果货架期短,具有不耐储运、不易保存等特点,这决定其以加工销售为主。目前,蓝莓果汁加工关键技术还没有完全攻克,影响了蓝莓果汁在市场上的推广。蓝莓果实柔软,果胶类等黏性物质含量丰富,在破碎过程中果胶物质溶入果汁中,这会增加果汁的黏度和果汁与果实组织的黏着力,从而降低了果饼的渗透性和毛细孔透液量,导致压榨性能差,原料利用率低,生产成本高,加工废弃物多,出汁率低。通常,果汁提取方法主要有3种,即:冷提取法、热提取法、酶法。与冷法和热法相比,酶法对果汁出汁率有明显的提高。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种柠檬开胃复合蓝莓果汁及其制备方法。
本发明是通过以下技术方案实现的:
一种柠檬开胃复合蓝莓果汁,由以下重量份的原料制成:
蓝莓果200-250、香芋8-10、绿豆3-5、柠檬汁10-12、五味子2-4、伸筋草1-2、高良姜3-5、菟丝子2-3、果胶酶适量、氯化钙适量、白砂糖8-10、麦芽糊精0.8-1、柠檬酸1.2-1.5、水适量。
所述的一种柠檬开胃复合蓝莓果汁的制备方法,包括以下步骤:
(1)选取无病虫害、无机械伤、大小均匀、成熟度相对一致的蓝莓果,并在0-1℃冷库中预冷24h;将预冷的蓝莓果采用质量分数为1.5%的氯化钙溶液常温浸泡10min,处理后晾干,-25℃速冻后于-18℃条件下冻藏;
(2)将冻藏的蓝莓取出,先用清水洗去泥沙后,在冰箱4℃环境中解冻;用破碎机将蓝莓果打浆;将蓝莓果浆按酶解条件进行酶解处理,酶解处理过程中用保鲜膜密封反应容器,防止水分挥发,酶解条件为:在果胶酶添加量0.07%、温度48℃条件下,浸提180min,pH值保持蓝莓果浆原值;酶解后,迅速用冷水降温到室温,最后用40目的滤布进行手工压榨过滤,直到无汁液流出,得蓝莓果汁;
(3)将五味子、伸筋草、高良姜、菟丝子混合,加6-8倍水,文火熬煮20-30分钟,过滤,得中药液;
(4)将绿豆置于柠檬汁中浸泡3-4h,再加入香芋混合打浆,过滤,得香芋绿豆汁;
(5)将步骤(2)、(3)、(4)处理后的物料与剩余各原料混合均匀,在90-95℃的温度下,灭菌15-20分钟,冷却、分装即可。
本发明的优点是:本发明首先对蓝莓果进行预处理,将预冷后的蓝莓果采用质量分数为1.5%的氯化钙溶液常温浸泡后,再冻藏,蓝莓果实中的果胶酸与钙离子可生成不溶于水的果胶酸钙,在细胞间形成共价键桥而维持组织的质地、加强细胞壁结构,抑制软化,氯化钙处理能明显提高果肉组织钙离子浓度,延缓了果实TSS和可滴定酸含量的下降,保持了蓝莓果实的采后品质;使用时,再将冻藏保存的蓝莓果取出,由于冻果中的冰晶对细胞壁有破坏作用,易使汁液流出,因此,氯化钙处理时钙离子与果胶酸残基相结合,增加了果实细胞壁的稳定性,减少水分的流失的同时,也缓解了冰晶对细胞壁的破坏作用;再对解冻后的蓝莓果进行打浆、酶解,酶解条件为:在果胶酶添加量0.07%、温度48℃条件下,浸提180min,利用果胶酶促进果胶类物质水解,减少果浆黏度,进而提高果汁出汁率;本发明添加的柠檬汁具有生津健脾、解暑开胃的功效,添加的高良姜等多种中草药具有温胃散寒、消食止痛的功效。
具体实施方式
一种柠檬开胃复合蓝莓果汁,由以下重量份的原料制成:
蓝莓果200、香芋8、绿豆3、柠檬汁10、五味子2、伸筋草1、高良姜3、菟丝子2、果胶酶适量、氯化钙适量、白砂糖8、麦芽糊精0.8、柠檬酸1.2、水适量。
所述的一种柠檬开胃复合蓝莓果汁的制备方法,包括以下步骤:
(1)选取无病虫害、无机械伤、大小均匀、成熟度相对一致的蓝莓果,并在0℃冷库中预冷24h;将预冷的蓝莓果采用质量分数为1.5%的氯化钙溶液常温浸泡10min,处理后晾干,-25℃速冻后于-18℃条件下冻藏;
(2)将冻藏的蓝莓取出,先用清水洗去泥沙后,在冰箱4℃环境中解冻;用破碎机将蓝莓果打浆;将蓝莓果浆按酶解条件进行酶解处理,酶解处理过程中用保鲜膜密封反应容器,防止水分挥发,酶解条件为:在果胶酶添加量0.07%、温度48℃条件下,浸提180min,pH值保持蓝莓果浆原值;酶解后,迅速用冷水降温到室温,最后用40目的滤布进行手工压榨过滤,直到无汁液流出,得蓝莓果汁;
(3)将五味子、伸筋草、高良姜、菟丝子混合,加6倍水,文火熬煮20分钟,过滤,得中药液;
(4)将绿豆置于柠檬汁中浸泡3h,再加入香芋混合打浆,过滤,得香芋绿豆汁;
(5)将步骤(2)、(3)、(4)处理后的物料与剩余各原料混合均匀,在90℃的温度下,灭菌15分钟,冷却、分装即可。
Claims (2)
1.一种柠檬开胃复合蓝莓果汁,其特征在于由以下重量份的原料制成:
蓝莓果200-250、香芋8-10、绿豆3-5、柠檬汁10-12、五味子2-4、伸筋草1-2、高良姜3-5、菟丝子2-3、果胶酶适量、氯化钙适量、白砂糖8-10、麦芽糊精0.8-1、柠檬酸1.2-1.5、水适量。
2.根据权利要求1所述的一种柠檬开胃复合蓝莓果汁的制备方法,其特征在于包括以下步骤:
(1)选取无病虫害、无机械伤、大小均匀、成熟度相对一致的蓝莓果,并在0-1℃冷库中预冷24h;将预冷的蓝莓果采用质量分数为1.5%的氯化钙溶液常温浸泡10min,处理后晾干,-25℃速冻后于-18℃条件下冻藏;
(2)将冻藏的蓝莓取出,先用清水洗去泥沙后,在冰箱4℃环境中解冻;用破碎机将蓝莓果打浆;将蓝莓果浆按酶解条件进行酶解处理,酶解处理过程中用保鲜膜密封反应容器,防止水分挥发,酶解条件为:在果胶酶添加量0.07%、温度48℃条件下,浸提180min,pH值保持蓝莓果浆原值;酶解后,迅速用冷水降温到室温,最后用40目的滤布进行手工压榨过滤,直到无汁液流出,得蓝莓果汁;
(3)将五味子、伸筋草、高良姜、菟丝子混合,加6-8倍水,文火熬煮20-30分钟,过滤,得中药液;
(4)将绿豆置于柠檬汁中浸泡3-4h,再加入香芋混合打浆,过滤,得香芋绿豆汁;
(5)将步骤(2)、(3)、(4)处理后的物料与剩余各原料混合均匀,在90-95℃的温度下,灭菌15-20分钟,冷却、分装即可。
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