CN106721718A - 一种无食品添加剂雪梨汁饮料的煨炖方法 - Google Patents
一种无食品添加剂雪梨汁饮料的煨炖方法 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明公开了一种无食品添加剂雪梨汁饮料的煨炖方法,属于果汁饮品生产的技术领域,所提供的方法中的雪梨、苹果、枇杷、龙眼、荸荠经炖煮后,使其中的糖分、矿物质等营养成份溶解进入水中,挥发的香气成份通过冷凝技术回添入雪梨汁饮料中,从而在不添加任何食品添加剂的情况下得到具有天然风味和更高的食用价值和药用价值的健康安全的雪梨汁饮料产品。
Description
技术领域
本发明属于果汁饮品生产的技术领域,具体涉及一种无食品添加剂雪梨汁饮料的煨炖方法。
背景技术
随着我国食品工业的快速发展,几乎每种食品生产加工中都离不开食品添加剂,而由食品添加剂带来的食品安全问题也日益凸显,即使是天然食品添加剂也有其不安全的隐患。众多的食品安全问题也使消费者更倾向于购买食品添加剂种类少甚至无食品添加剂的食品。饮料中大多添加调味剂、着色剂、香精、防腐剂等食品添加剂,有调节口感、改善颜色、增加香味、防止腐败等作用。其中雪梨汁饮料中某些食品添加剂的功能是可以依靠加入天然原料、改善工艺过程和加工环境等来实现的。而采用先进的杀菌技术和无菌罐装技术可以保证雪梨汁饮料在无防腐剂的情况下有足够长的保质期。
发明内容
本发明的目的是提供一种无食品添加剂雪梨汁饮料的煨炖方法。上述方法中的雪梨经炖煮后,使其中的糖分、矿物质等营养成份溶解进入水中,挥发的香气成份通过冷凝技术回添入雪梨汁饮料中,再配合其他多种果蔬,从而在不添加任何食品添加剂的情况下得到具有天然风味和更高的食用价值和药用价值的健康安全的雪梨汁饮料产品。
为了实现本发明所述目的,发明人提供了以下技术方案。
一种无食品添加剂雪梨汁饮料的煨炖方法,包括以下操作步骤:
一)备料:雪梨、苹果、枇杷、龙眼、荸荠等果蔬经检验确保其新鲜优质;雪梨和苹果用纯净水清洗后,去核、去蒂、破碎,枇杷、龙眼清洗后去皮、去核切小块,荸荠清洗后去除皮、切小块;
二)配料:每生产1 吨雪梨汁饮料,称取上述原料中的雪梨200 公斤、苹果70 公斤、枇杷7 公斤、龙眼4 公斤、荸荠1公斤,冰糖51 公斤,其余为足量纯净水;
三)煨炖:配料罐注入1吨纯净水,煮沸后,加入步骤二)中的雪梨、苹果、荸荠,煮制4.5小时后,再将步骤二)中的龙眼和枇杷加入罐中,继续煮制30分钟,上述配料罐上安装冷凝装置,将煨炖过程中挥发的香气物质冷凝,使其回流至罐中;
四)过滤:初步过滤除去大块果肉后,加入步骤二)中的冰糖,搅拌至冰糖全部溶解,用200目的滤网滤去残留果渣,加纯净水定容至1吨;
五)杀菌包装:采用UHT杀菌工艺,灭菌温度为125~135 ℃,灭菌时间为30 s,罐装包装得到成品。
进一步的,在步骤三)煨炖过程中加入雪梨、苹果、荸荠后的半小时内在水面的上方设置吸附杂质用的吸附纸膜,所述吸附纸膜为无毒、耐高温、具有吸附功能的纸张。
本发明提供的无食品添加剂雪梨汁饮料的煨炖方法,具有如下优势:
1、所选原料优质新鲜,营养丰富,有很高的食用价值和药用价值。雪梨是河北赵县的名产之一,至今已有2000多年的栽培历史,其味甘性寒,具生津润燥、清热化痰、止咳润燥、醒酒解毒、养血生肌之功效,具有较高的食用和医用价值。苹果含有丰富的矿物质和维生素等营养物质,具有补脑养血、宁神安眠、改善呼吸系统和肺功能等作用,是公认的营养程度最高的健康水果之一。枇杷果味道甜美、营养丰富,含有各种果糖、葡萄糖、钾、磷、铁、钙以及维生素A、B、C等,其中胡萝卜素含量在各水果中为第三位,有润肺、止咳、止渴的功效。龙眼含丰富的葡萄糖、蔗糖和蛋白质等,含铁量也比较高,可在提高热能、补充营养的同时促进血红蛋白再生,从而达到补血的效果,有研究发现,龙眼肉除了对全身有补益作用外,对脑细胞特别有效,能增强记忆,消除疲劳。荸荠:营养丰富口感独特,不仅可以促进人体代谢,还具有一定的抑菌功效。荸荠中的磷含量是所有茎类蔬菜中含量最高的,而磷元素可以促进人体发育,同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢,调节酸碱平衡。得到的梨汁饮料产品具有止咳润燥、保护咽喉及呼吸道、促进食欲、解酒护肝、宁神安眠的功效。
2 、采用煨炖技术,原料破碎后经过较长时间的煨炖,使其中的糖分、矿物质等营养成份充分溶解进入水中。雪梨在煨炖过程中会产生易挥发性的香气成份,通过在设备上增加冷凝装置,将冷凝后的香气回添至饮料中,确保其拥有最天然的风味。这一过程也赋予了雪梨汁饮料金黄的色泽。
3、本发明生产过程中不添加任何食品添加剂。
4、由于果蔬中的杂质以及少量果皮中的蜡质等成份,会在上方形成黑色丝状或膜状杂质,如不及时去除,在之后长时间煨炖过程中,这些杂质会分散在水中,普通过滤方法很难除去,饮料保存过程中,会在底部再次形成黑褐色丝状物质,影响产品质量。然而在煨制过程中会产生大量蒸汽,上述杂质不易采用人工捞出的方法,本发明利用在吸附纸膜的吸附作用,解决了上述问题,生产的产品中无杂质污染。
具体实施方式
下面结合具体实施例对本发明所述内容做进一步详细的说明。
实施例1
以制1吨雪梨汁饮料为例,其制备原料包括如下组分:
雪梨200 公斤、苹果70 公斤、枇杷7公斤、龙眼4公斤、荸荠1公斤、冰糖51公斤,其余为足量纯净水。
具体步骤如下:
一)备料:雪梨、苹果、枇杷、龙眼、荸荠等果蔬经检验确保其新鲜优质;雪梨和苹果用纯净水清洗后,去核、去蒂、破碎,枇杷、龙眼清洗后去皮、去核切小块,荸荠清洗后去除皮、切小块。雪梨是河北赵县的名产之一,至今已有2000多年的栽培历史,其味甘性寒,具生津润燥、清热化痰、止咳润燥、醒酒解毒、养血生肌之功效,具有较高的食用和医用价值。本发明所选用的雪梨来自河北赵县壹州梨园,采用科学的种植方法,延迟采摘时间,确保了挂果时长,糖分含量高。使用有机肥料及生物性农药,保障原料梨的品质与安全。果蔬细胞破碎处理后,果蔬原料细胞破碎,使其中的营养物质流出,可充分释放到产品中,提高产品营养价值。
二)配料:每生产1 吨雪梨汁饮料,称取上述原料中的雪梨200 公斤、苹果70 公斤、枇杷7 公斤、龙眼4 公斤、荸荠1公斤,冰糖51 公斤,另外称取适量纯净水备用;
三)煨炖:配料罐注入1吨纯净水,煮沸后,加入步骤二)中的雪梨、苹果、荸荠,煮制4.5小时后,再将步骤二)中的龙眼和枇杷加入罐中,继续煮制30分钟,上述配料罐上安装冷凝装置,将煨炖过程中挥发的香气物质冷凝,用冷凝方法将气态状的挥发性香气成份重新变为液态,使其回流至罐中;使果蔬中原本的香气回归至饮料中,确保其拥有最天然的风味。新鲜的果蔬中含有丰富的酶,这些酶是果蔬生长必不可少的物质。但是对于生产而言,一些氧化酶会使产品发生严重的褐变,影响产品的品质。本发明煨炖采用85℃以上的高温处理,杀灭果蔬中的酶类,防止产品褐变,而使产品保持浅金黄色。在加入雪梨、苹果、荸荠后煨制过程的前半小时中,由于果蔬中的杂质以及少量果皮中的蜡质等成份,会在上方形成黑色丝状或膜状杂质,如不及时去除,在之后长时间煨炖过程中,这些杂质会分散在水中,普通过滤方法很难除去,饮料保存过程中,会在底部再次形成黑褐色丝状物质,影响产品质量。然而在煨制过程中会产生大量蒸汽,上述杂质不易采用人工捞出的方法,本发明煨炖过程中加入雪梨、苹果、荸荠后的半小时内在水面的上方设置吸附杂质用的吸附纸膜,所述吸附纸膜为无毒、耐高温、具有吸附功能的纸张;利用在吸附纸膜的吸附作用,解决了上述问题,生产的产品中无杂质污染,产品透彻清亮。
四)过滤:初步过滤除去大块果肉后,加入步骤二)中的冰糖,搅拌至冰糖全部溶解,
用200目的滤网滤去残留果渣,加水定容至1吨;过滤设备由两台不锈钢过滤器并联而成,密封性好,滤袋测漏几率小,能准确地保证过滤精度。
五)杀菌包装:采用UHT杀菌工艺,灭菌温度为125~135 ℃,灭菌时间为30 s,全密
闭流程无菌冷罐装包装得到成品。
以上所述仅为本发明的较佳实例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进,均应包含在本发明的保护范围内。
Claims (2)
1.一种无食品添加剂雪梨汁饮料的煨炖方法,其特征在于,包括以下操作步骤:
一)备料:雪梨、苹果、枇杷、龙眼、荸荠等果蔬经检验确保其新鲜优质;雪梨和苹果用纯净水清洗后,去核、去蒂、破碎,枇杷、龙眼清洗后去皮、去核切小块,荸荠清洗后去除皮、切小块;
二)配料:每生产1 吨雪梨汁饮料,称取上述原料中的雪梨200 公斤、苹果70 公斤、枇杷7 公斤、龙眼4 公斤、荸荠1公斤,冰糖51 公斤,其余为足量纯净水;
三)煨炖:配料罐注入1吨纯净水,煮沸后,加入步骤二)中的雪梨、苹果、荸荠,煮制4.5小时后,再将步骤二)中的龙眼和枇杷加入罐中,继续煮制30分钟,上述配料罐上安装冷凝装置,将煨炖过程中挥发的香气物质冷凝,使其回流至罐中;
四)过滤:初步过滤除去大块果肉后,加入步骤二)中的冰糖,搅拌至冰糖全部溶解,用200目的滤网滤去残留果渣,加纯净水定容至1吨;
五)杀菌包装:采用UHT杀菌工艺,灭菌温度为125~135 ℃,灭菌时间为30 s,罐装包装得到成品。
2.如权利要求1所述的无食品添加剂雪梨汁饮料的煨炖方法,其特征在于,在步骤三)煨炖过程中加入雪梨、苹果、荸荠后的半小时内在水面的上方设置吸附杂质用的吸附纸膜,所述吸附纸膜为无毒、耐高温、具有吸附功能的纸张。
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