CN106360185A - 浓缩天然猕猴桃汁 - Google Patents
浓缩天然猕猴桃汁 Download PDFInfo
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 39
- 244000298697 Actinidia deliciosa Species 0.000 title abstract description 10
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- -1 sucrose ester Chemical class 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 230000003625 amylolytic effect Effects 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 239000008399 tap water Substances 0.000 claims description 4
- 235000020679 tap water Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 238000000265 homogenisation Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 2
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 241000282553 Macaca Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
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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
- 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
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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
本发明提供一种浓缩天然猕猴桃汁，由主要原料猕猴桃汁，配以白糖、蔗糖酯、柠檬酸及水组成；其重量百分比为：猕猴桃汁是60至80％，白糖是10至15％，柠檬酸是0.1％至0.15％，蔗糖酯为3‰以下，其余为水；其制作方法包括：洗果、漂洗、去皮、挖果肉、分解淀粉、榨汁、过滤调配灭菌、均质、浓缩、灭菌、冷却、灌装封罐等工序；保留猕猴桃原有的自然香型、色泽以及丰富的营养成分，老少咸宜，适口性好，特别适合于长期饮用；且可以长期贮存，且便于工业化生产和运输。
Description
技术领域
本发明涉及饮料，尤其涉及一种浓缩天然猕猴桃汁。
背景技术
随着人们生活水平的提高，保健意识逐步增强，现有市售饮料的配方及制作工艺，主要是对各种原料混合后在水中进行热提取，并用蔗糖加以调配而成，虽具有一定的保健作用，然而在实践中发现，饮料由于工艺不合理，具有保健作用的活性物质流失多，尤其是维生素、氨基酸等人体必需的营养成分仅只能有效提取40％左右；其次，现有保健养生饮料中很少具有提高人体免疫力的成分，使得保健营养、增强体质方面的功能明显不足；再者，单纯依靠中医调整免疫力的结果液不一定理想，而且不方便，且经济负担重。因此，有待开发具有保健养生作用的健康饮料，满足人们现代生活的需要。
发明内容
本发明的主要目的在于克服现有产品存在的上述缺点，而提供一种浓缩天然猕猴桃汁，由主要原料猕猴桃汁，配以白糖、蔗糖酯、柠檬酸及水组成；其制作方法包括：洗果、漂洗、去皮、分解淀粉、榨汁、过滤调配灭菌、均质、浓缩、灭菌、冷却、灌装封罐等工序；保留猕猴桃原有的自然香型、色泽以及丰富的营养成分，老少咸宜，适口性好，特别适合于长期饮用；且可以长期贮存，且便于工业化生产和运输。
本发明的目的是由以下技术方案实现的。
本发明浓缩天然猕猴桃汁，其特征在于：由主要原料猕猴桃汁，配以白糖、蔗糖酯、柠檬酸及水组成；其重量百分比为：猕猴桃汁是60至80％，白糖是10至15％，柠檬酸是0.1％至0.15％，蔗糖酯为3‰以下，其余为水。
上述的浓缩天然猕猴桃汁，其特征在于：所述水为纯净水或者矿泉水。
本发明浓缩天然猕猴桃汁的生产方法，其特征在于：包括(1)选择成熟优良的猕猴桃，用自来水漂洗干净沥干水待用；(2)把洗净的果实去掉皮，挖出果肉，贮在无菌槽中待用；(3)在无菌果肉槽中加入淀粉分解酶分解出淀粉，然后用滗析器把果肉中的淀粉分离出来；(4)把分离出的果肉用压滤机进行压汁，再用离心机过滤，然后把过滤后的汁放入调配罐中待用；(5)在调配时添加规定比例(10至15％)的白糖(以果汁的量汁)，3‰的蔗糖酯(以果汁的量汁)，搅拌(2分钟)均匀后，采用瞬间灭菌机灭菌；(温度小于或等于105℃，时间5秒钟；)(6)灭菌后的果汁采用高压均质机进行组织细化、均质；(温度小于或等于80℃，均质压力25兆帕；)(7)细化后的果汁放入超低温(-50℃)瞬间蒸发浓缩器中(触热时间3秒钟)浓缩；(8)进行杀菌、冷却；(9)将浓缩果汁采用真空灌装机封罐。
本发明浓缩天然猕猴桃汁的有益效果，由主要原料猕猴桃汁，配以白糖、蔗糖酯、柠檬酸及水组成；其制作方法包括：洗果、漂洗、去皮、挖果肉、分解淀粉、榨汁、过滤调配灭菌、均质、浓缩、灭菌、冷却、灌装封罐等工序；保留猕猴桃原有的自然香型、色泽以及丰富的营养成分，老少咸宜，适口性好，特别适合于长期饮用；且可以长期贮存，且便于工业化生产和运输。
具体实施方式
实施例1
猕猴桃汁是60％，白糖是10％，柠檬酸是0.1％，蔗糖酯为2‰，其余为水。
(1)选择成熟优良的猕猴桃，用自来水漂洗干净沥干水待用；(2)把洗净的果实去掉皮，去掉皮，挖出果肉，贮在无菌槽中待用；(3)在无菌果肉槽中加入淀粉分解酶分解出淀粉，然后用滗析器把果肉中的淀粉分离出来；(4)把分离出的果肉用压滤机进行压汁，再用离心机过滤，然后把过滤后的果汁放入调配罐中待用；(5)称取70克过滤得到的猕猴桃果汁，添加10克白糖和0.2克蔗糖酯进行调配，搅拌2分钟均匀后，采用瞬间灭菌机灭菌，控制温度小于105℃，时间5秒钟；(6)灭菌后的果汁采用高压均质机进行组织细化、均质，温度小于80℃，均质压力25兆帕左右；(7)细化后的果汁放入-50℃瞬间蒸发浓缩器中，触热时间3秒钟，进行浓缩；(8)进行杀菌、冷却；(9)将浓缩果汁采用真空灌装机封罐。
实施例2
猕猴桃汁是80％，白糖是15％，柠檬酸是0.15％，蔗糖酯为3‰，其余为水。
(1)选择成熟优良的猕猴桃，用自来水漂洗干净沥干水待用；(2)把洗净的果实去掉皮，去掉皮，挖出果肉，贮在无菌槽中待用；(3)在无菌果肉槽中加入淀粉分解酶分解出淀粉，然后用滗析器把果肉中的淀粉分离出来；(4)把分离出的果肉用压滤机进行压汁，再用离心机过滤，然后把过滤后的果汁放入调配罐中待用；(5)称取70克过滤得到的猕猴桃果汁，添加10克白糖和0.2克蔗糖酯进行调配，搅拌2分钟均匀后，采用瞬间灭菌机灭菌，控制温度小于105℃，时间5秒钟；(6)灭菌后的果汁采用高压均质机进行组织细化、均质，温度小于80℃，均质压力25兆帕左右；(7)细化后的果汁放入-50℃瞬间蒸发浓缩器中，触热时间3秒钟，进行浓缩；(8)进行杀菌、冷却；(9)将浓缩果汁采用真空灌装机封罐。
本发明浓缩天然猕猴桃汁的优点是：由主要原料猕猴桃汁，配以白糖、蔗糖酯、柠檬酸及水组成；其制作方法包括：洗果、漂洗、去皮、挖果肉、分解淀粉、榨汁、过滤调配灭菌、均质、浓缩、灭菌、冷却、灌装封罐等工序；保留猕猴桃原有的自然香型、色泽以及丰富的营养成分，老少咸宜，适口性好，特别适合于长期饮用；且可以长期贮存，且便于工业化生产和运输。
以上所述，仅是本发明的较佳实施例而已，并非对本发明作任何形式上的限制，凡是依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰，均仍属于本发明技术方案的范围内。
Claims (3)
1.一种浓缩天然猕猴桃汁，其特征在于：由主要原料猕猴桃汁，配以白糖、蔗糖酯、柠檬酸及水组成；其重量百分比为：猕猴桃汁是60至80％，白糖是10至15％，柠檬酸是0.1％至0.15％，蔗糖酯为3‰以下，其余为水。
2.根据权利要求1所述的浓缩天然猕猴桃汁，其特征在于：所述水为纯净水或者矿泉水。
3.如权利要求1所述的浓缩天然猕猴桃汁的生产方法，其特征在于：包括(1)选择成熟优良的猕猴桃，用自来水漂洗干净沥干水待用；(2)把洗净的果实去掉皮，挖出果肉，贮在无菌槽中待用；(3)在无菌果肉槽中加入淀粉分解酶分解出淀粉，然后用滗析器把果肉中的淀粉分离出来；(4)把分离出的果肉用压滤机进行压汁，再用离心机过滤，然后把过滤后的汁放入调配罐中待用；(5)在调配时添加规定比例的白糖及蔗糖酯，搅拌均匀后，采用瞬间灭菌机灭菌；(6)灭菌后的果汁采用高压均质机进行组织细化、均质；(7)细化后的果汁放入-50℃瞬间蒸发浓缩器中浓缩；(8)进行杀菌、冷却；(9)将浓缩果汁采用真空灌装机封罐。
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| CN109418647A (zh) * | 2017-08-29 | 2019-03-05 | 沈阳千叶农业科技有限公司 | 一种软枣猕猴桃nfc果汁的加工技术 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467755A (zh) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | 浓缩天然西柚汁 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101467755A (zh) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | 浓缩天然西柚汁 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418647A (zh) * | 2017-08-29 | 2019-03-05 | 沈阳千叶农业科技有限公司 | 一种软枣猕猴桃nfc果汁的加工技术 |
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