CN106261304A - 一种水蜜桃汁饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
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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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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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Abstract
本发明公开了一种水蜜桃汁饮料的制备方法,所述水蜜桃汁饮料的制备方法包括以下步骤:主料水蜜桃的预处理、辅料提子的预处理、原料组分的搅拌混合调匀、水蜜桃汁液的脱气操作、多次臭氧杀菌以及自动包装密封。该制备方法对于水蜜桃的前处理比较严苛,可以确保延长桃汁的保质期,桃汁中添加少量提子汁可以保持所得水蜜桃果汁的口感更为香甜,脱气操作能够降低果汁内氧气含量避免果汁成分氧化,保持桃汁原有色泽和风味,臭氧杀菌消毒后无残留,还能降解水蜜桃和提子的农药残留,有益人体健康,所制得的水蜜桃汁饮料口味纯正,加工工艺简单,适合标准化、工厂化生产。
Description
技术领域
本发明涉及一种果汁饮料的制备方法,尤其涉及以水蜜桃为主料的一种水蜜桃汁饮料的制备方法。
背景技术
随着现代社会的发展,人们的健康意识逐渐加强,对具有调理身体的各类水果需求日渐高涨。每逢炎热的夏季,也是桃子大量上市的季节,水蜜桃是夏日消暑解渴的一类常见水果,颇受人们喜欢。国内水蜜桃的种植产地主要有北京,江苏,山东,浙江等地。
水蜜桃的果肉中富含蛋白质、脂肪、糖、铁、钙、磷、维生素B和C及大量的水分,它的蛋白质的含量比苹果、葡萄高一倍,比梨子多七倍;铁的含量比苹果多三倍,比梨子多五倍,它还能增加人体血红蛋白数量,被誉为“果中皇后”。对于常见的干咳、慢性发热、盗汗等症,可起到养阴生津、补气润肺的保健作用。桃子因为含铁量较高,是缺铁性贫血病人的理想辅助食物。水蜜桃果皮薄、多汁水、因成熟时气温高,不耐贮藏,上市期短,鲜销不了就很容易烂掉,此外水蜜桃运输也不方便。由于水蜜桃的采摘周期短,保存周期短,保鲜处理和加工的难度更大于苹果、柑橘、芒果、胡萝卜等果蔬品。所以,在通常情况下水蜜桃被加工成桃干物或罐头类产品,极大限制了水蜜桃的利用。目前,针对新鲜水蜜桃加工成桃汁的技术研究较少。因水蜜桃果实自身的特点是糖度高,果胶含量高等,处理桃汁需严格的加工条件来达到杀菌的目的,而且桃汁的加工储藏期内色泽、原有口味以及浑浊稳定性的保持较难,这也是目前在鲜榨果汁市场上难以见到桃汁系列产品的主要原因之一。
发明内容
本发明要解决的技术问题是,克服以上现有技术的缺点,提供一种老少皆宜,健康营养且口感纯正的水蜜桃汁饮料的制备方法。
本发明是通过以下技术方案实现的:一种水蜜桃果汁饮料的制备方法,包括以下步骤:
(1)、主料预处理:精选成熟度高的水蜜桃,除去机械,病虫害等损伤的水蜜桃,浸泡在清水中,并加入食用碱除毛洗净后去桃核,果肉切成块状,然后置于沸水中漂烫5~10min,自然冷却后,在30~40℃环境中,将块状水蜜桃、果胶酶和蛋白酶加水榨汁得到水蜜桃汁,所得水蜜桃汁用40目的滤网过滤,滤汁再用60目的滤网过滤,最后用100~200目的滤网过滤得澄清的水蜜桃果汁,将所得果汁于0~6℃低温环境静置8~14h,待其分层后取上层水蜜桃汁澄清液,得到水蜜桃果汁原液;
(2)、辅料预处理:精选绿提子,洗净后在5~10℃冷藏4~8h,榨汁机榨得提子汁,分别使用70目、110目的滤布过滤得滤液,静置6~8h,取上层澄清液浓缩,得到绿提子汁浓缩液备用;
(3)、混合配比:选取以下重量百分比的原料,水蜜桃果汁原液50%~70%、绿提子汁浓缩液10%~15%、蜂蜜6%~12%、果葡萄糖浆4%~10%、冰糖3%~10%、木糖醇0.5%~1.5%、β-胡萝卜素0.4%~1%、柠檬酸0.2%~0.8%,上述组分总百分比之和为100%,先后将上述原料加入反应釜中搅拌混匀调和,得到水蜜桃果汁;
(4)、脱气操作:将步骤(3)得到的水蜜桃果汁,经过滤机过滤2~3次,得到水蜜桃果汁澄清液,利用真空发生器在一定的真空度条件下,将所述的水蜜桃果汁澄清液维持在35~45℃温度下进行脱除氧气,然后自然冷却至室温,得到水蜜桃果汁液备用;
(5)、臭氧杀菌:将步骤(4)得到的水蜜桃果汁液贮藏于5~10℃容器中,时间为2~4h,然后用臭氧发生器向容器中里通入臭氧三次,保持恒定的速率,每次15~25s,确保臭氧浓度为1mg/L,每次间隔3~5min,臭氧杀菌后,得到的水蜜桃果汁液冷藏;
(6)、包装密封:将步骤(5)得到的水蜜桃果汁液置于80~85℃下贮藏10~20min,自动灌装机灌装,进行玻璃瓶包装密封,冷却至常温得到水蜜桃汁饮料。
作为优选,所述的水蜜桃为精选奉化水蜜桃。
作为优选,所述的绿提子为饱满、成熟度高的无籽绿提子。
作为优选,所述的真空度为80~85KPa。
作为优选,所述的臭氧速率为0.1~0.25L/min。
采用上述制备方法产生的有益效果是:对于水蜜桃的前处理比较严苛,可以确保延长桃汁的保质期,桃汁中添加少量提子汁可以保持所得水蜜桃果汁的口感更为香甜,脱气操作能够降低果汁内氧气含量避免果汁成分氧化,保持桃汁原有色泽和风味,臭氧杀菌消毒后无残留,还能降解水蜜桃和提子的农药残留,有益人体健康,所制作的水蜜桃口味纯正,加工工艺简单,适合标准化、工厂化生产。
具体实施方式
以下对本发明较佳的实施例的详细说明,但不能理解为是对权利要求的限制,本发明不仅局限于以下实施例,凡在本发明独立要求的保护范围内所作的各种变化均在本发明的保护范围内。
实施例1:本发明提出一种水蜜桃果汁饮料的制备方法,其步骤如下,(1)、主料预处理:精选成熟度高的水蜜桃,除去机械,病虫害等损伤的水蜜桃,浸泡在清水中,并加入食用碱除毛洗净后去桃核,果肉切成块状,然后置于沸水中漂烫8min,自然冷却后,在35℃环境中,将块状水蜜桃、果胶酶和蛋白酶加水榨汁得到水蜜桃汁,所得水蜜桃汁用40目的滤网过滤,滤汁再用60目的滤网过滤,最后用200目的滤网过滤得澄清的水蜜桃果汁,将所得果汁于2℃低温环境静置12h,待其分层后取上层水蜜桃澄清液,即为水蜜桃果汁原液;
(2)、辅料预处理:精选绿提子,洗净后在5℃冷藏4h,榨汁机榨得提子汁,分别使用70目、110目的滤布过滤得滤液,静置8h,取上层澄清液浓缩,得到提子汁浓缩液备用;
(3)、混合配比:配方比例按水蜜果汁原液65%、绿提子汁浓缩液15%、蜂蜜8%、果葡萄糖浆6%、冰糖4%、木糖醇1.2%、β-胡萝卜素0.3%、柠檬酸0.5%,先后将上述原料加入反应釜中搅拌混匀调和,得到水蜜桃果汁;
(4)、脱气操作:将步骤(3)得到的水蜜桃果汁,经过滤机过滤3次,得到水蜜桃果汁澄清液,利用真空发生器在一定的真空度条件下,将所述的水蜜桃果汁澄清液维持在40℃温度下进行脱除氧气,然后自然冷却至室温,得到水蜜桃果汁液备用;
(5)、臭氧杀菌:将步骤(4)得到的水蜜桃果汁液贮藏于8℃容器中,时间为3.5h,然后用臭氧发生器向容器中里通入臭氧三次,保持恒定的速率,每次20s,每次间隔5min,确保臭氧浓度为1mg/L,臭氧杀菌后,得到的水蜜桃果汁液冷藏;
(6)、包装密封:将步骤(5)得到的水蜜桃果汁液置于85℃下贮藏15min,自动灌装机灌装,进行玻璃瓶包装密封,冷却至常温得到水蜜桃汁饮料。
作为优选,所述的水蜜桃为精选奉化水蜜桃。
作为优选,所述的绿提子为饱满、成熟度高的无籽绿提子。
作为优选,所述的真空度为82KPa。
作为优选,所述的臭氧速率为0.2L/min。
实施例2:本发明提出一种水蜜桃果汁饮料的制备方法,其步骤如下,(1)、主料预处理:精选成熟度高的水蜜桃,除去机械,病虫害等损伤的水蜜桃,浸泡在清水中,并加入食用碱除毛洗净后去桃核,果肉切成块状,然后置于沸水中漂烫6min,自然冷却后,在40℃环境中,将块状水蜜桃、果胶酶和蛋白酶加水榨汁得到水蜜桃汁,所得水蜜桃汁用40目的滤网过滤,滤汁再用60目的滤网过滤,最后用150目的滤网过滤得澄清的水蜜桃果汁,将所得果汁于2℃低温环境静置10h,待其分层后取上层水蜜桃澄清液,即为水蜜桃果汁原液;
(2)、辅料预处理:精选绿提子,洗净后在5℃冷藏5h,榨汁机榨得提子汁,分别使用70目、110目的滤布过滤得滤液,静置6h,取上层澄清液浓缩,得到提子汁浓缩液备用;
(3)、混合配比:配方比例按水蜜桃果汁原液70%、绿提子汁浓缩液10%、蜂蜜10%、果葡萄糖浆5.5%、冰糖3.5%、木糖醇0.5%、β-胡萝卜素0.2%、柠檬酸0.3%,先后将上述原料加入反应釜中搅拌混匀调和,得到水蜜桃果汁;
(4)、脱气操作:将步骤(3)得到的水蜜桃果汁,经过滤机过滤3次,得到水蜜桃果汁澄清液,利用真空发生器在一定的真空度条件下,将所述的水蜜桃果汁澄清液维持在45℃温度下进行脱除氧气,然后自然冷却至室温,得到水蜜桃果汁液备用;
(5)、臭氧杀菌:将步骤(4)得到的水蜜桃果汁液贮藏于5℃容器中,时间为2h,然后用臭氧发生器向容器中里通入臭氧三次,保持恒定的速率,每次25s,确保臭氧浓度为1mg/L,每次间隔3min,臭氧杀菌后,得到的水蜜桃果汁液冷藏;
(6)、包装密封:将步骤(5)得到的水蜜桃果汁液置于82℃下贮藏20min,自动灌装机灌装,进行玻璃瓶包装密封,冷却至常温得到水蜜桃汁饮料。
作为优选,所述的水蜜桃为精选奉化水蜜桃。
作为优选,所述的绿提子为饱满、成熟度高的无籽绿提子。
作为优选,所述的真空度为80KPa。
作为优选,所述的臭氧速率为0.13L/min。
Claims (5)
1.一种水蜜桃果汁饮料的制备方法,其特征在于,包括以下步骤:
(1)、主料预处理:精选成熟度高的水蜜桃,除去机械,病虫害等损伤的水蜜桃,浸泡在清水中,并加入食用碱除毛洗净后去桃核,果肉切成块状,然后置于沸水中漂烫5~10min,自然冷却后,在30~40℃环境中,将块状水蜜桃、果胶酶和蛋白酶加水榨汁得到水蜜桃汁,所得水蜜桃汁用40目的滤网过滤,滤汁再用60目的滤网过滤,最后用100~200目的滤网过滤得澄清的水蜜桃果汁,将所得果汁于0~6℃低温环境静置8~14h,待其分层后取上层水蜜桃汁澄清液,得到水蜜桃果汁原液;
(2)、辅料预处理:精选绿提子,洗净后在5~10℃冷藏4~8h,榨汁机榨得提子汁,分别使用70目、110目的滤布过滤得滤液,静置6~8h,取上层澄清液浓缩,得到绿提子汁浓缩液备用;
(3)、混合配比:选取以下重量百分比的原料,水蜜桃果汁原液50%~70%、绿提子汁浓缩液10%~15%、蜂蜜6%~12%、果葡萄糖浆4%~10%、冰糖3%~10%、木糖醇0.5%~1.5%、β-胡萝卜素0.4%~1%、柠檬酸0.2%~0.8%,上述组分总百分比之和为100%,先后将上述原料加入反应釜中搅拌混匀调和,得到水蜜桃果汁;
(4)、脱气操作:将步骤(3)得到的水蜜桃果汁,经过滤机过滤2~3次,得到水蜜桃果汁澄清液,利用真空发生器在一定的真空度条件下,将所述的水蜜桃果汁澄清液维持在35~45℃温度下进行脱除氧气,然后自然冷却至室温,得到水蜜桃果汁液备用;
(5)、臭氧杀菌:将步骤(4)得到的水蜜桃果汁液贮藏于5~10℃容器中,时间为2~4h,然后用臭氧发生器向容器中里通入臭氧三次,保持恒定的速率,每次15~25s,确保臭氧浓度为1mg/L,每次间隔3~5min,臭氧杀菌后,得到的水蜜桃果汁液冷藏;
(6)、包装密封:将步骤(5)得到的水蜜桃果汁液置于80~85℃下贮藏10~20min,自动灌装机灌装,进行玻璃瓶包装密封,冷却至常温得到水蜜桃汁饮料。
2.根据权利要求1所述的一种水蜜桃果汁饮料的制备方法,其特征在于,所述的水蜜桃为精选奉化水蜜桃。
3.根据权利要求1所述的一种水蜜桃果汁饮料的制备方法,其特征在于,所述的绿提子为饱满、成熟度高的无籽绿提子。
4.根据权利要求1所述的一种水蜜桃果汁饮料的制备方法,其特征在于,所述的真空度为80~85KPa。
5.根据权利要求1所述的一种水蜜桃果汁饮料的制备方法,其特征在于,所述的臭氧速率为0.1~0.25L/min。
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