CN106858205A - 一种雪梨和火龙果复合果汁饮料及其制备方法 - Google Patents
一种雪梨和火龙果复合果汁饮料及其制备方法 Download PDFInfo
- Publication number
- CN106858205A CN106858205A CN201611259813.8A CN201611259813A CN106858205A CN 106858205 A CN106858205 A CN 106858205A CN 201611259813 A CN201611259813 A CN 201611259813A CN 106858205 A CN106858205 A CN 106858205A
- Authority
- CN
- China
- Prior art keywords
- pyrus nivalis
- dragon fruit
- fruit
- juice beverage
- magma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 82
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 66
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 66
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 48
- 150000001875 compounds Chemical class 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 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 57
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 210000000805 cytoplasm Anatomy 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 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 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- 229920001817 Agar Polymers 0.000 claims abstract description 11
- 239000008272 agar Substances 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 230000001186 cumulative effect Effects 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 5
- 230000006641 stabilisation Effects 0.000 claims description 5
- 238000011105 stabilization Methods 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000002131 composite material Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000004570 mortar (masonry) Substances 0.000 abstract 2
- 235000015165 citric acid Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 102000009027 Albumins Human genes 0.000 description 4
- 108010088751 Albumins Proteins 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000012029 Fehling's reagent Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- VZOPRCCTKLAGPN-ZFJVMAEJSA-L potassium;sodium;(2r,3r)-2,3-dihydroxybutanedioate;tetrahydrate Chemical compound O.O.O.O.[Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VZOPRCCTKLAGPN-ZFJVMAEJSA-L 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229940074446 sodium potassium tartrate tetrahydrate Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- QOGVBXAVOUAJIZ-UHFFFAOYSA-J [Cu+2].O.O.O.O.C(=O)([O-])C(O)C(O)C(=O)[O-].[K+].[Na+].C(=O)([O-])C(O)C(O)C(=O)[O-] Chemical compound [Cu+2].O.O.O.O.C(=O)([O-])C(O)C(O)C(=O)[O-].[K+].[Na+].C(=O)([O-])C(O)C(O)C(=O)[O-] QOGVBXAVOUAJIZ-UHFFFAOYSA-J 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- BERDEBHAJNAUOM-UHFFFAOYSA-N copper(I) oxide Inorganic materials [Cu]O[Cu] BERDEBHAJNAUOM-UHFFFAOYSA-N 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- AEJIMXVJZFYIHN-UHFFFAOYSA-N copper;dihydrate Chemical compound O.O.[Cu] AEJIMXVJZFYIHN-UHFFFAOYSA-N 0.000 description 1
- KRFJLUBVMFXRPN-UHFFFAOYSA-N cuprous oxide Chemical compound [O-2].[Cu+].[Cu+] KRFJLUBVMFXRPN-UHFFFAOYSA-N 0.000 description 1
- 229940112669 cuprous oxide Drugs 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910052594 sapphire Inorganic materials 0.000 description 1
- 239000010980 sapphire Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种雪梨和火龙果复合果汁饮料及其制备方法,该复合果汁饮料包括复合浆料、稳定剂和调味剂,所述复合浆料为雪梨原浆和火龙果原浆的混合物,所述稳定剂为羧甲基纤维素钠、黄原胶和琼脂,所述雪梨原浆和火龙果原浆的体积比为(1~3):1,所述稳定剂的加入量为雪梨原浆和火龙果原浆总体积的0.2~0.6g/100mL,所述羧甲基纤维素钠、黄原胶和琼脂的质量比为(1~3):(1~3):(2~6),所述调味剂为蔗糖和柠檬酸,经加工制成对人体有保键作用的复合型果汁饮料。本发明的雪梨与火龙果复合果汁饮料产生特有的协调风味,同时富含雪梨与火龙果的营养成分,体态均一、色泽稳定,是一种新型的复合果汁饮料。
Description
技术领域
本发明属于饮料加工技术领域,更具体地,涉及一种雪梨和火龙果复合果汁饮料及其制备方法。
背景技术
火龙果营养丰富、功能独特,它含有一般植物少有的植物性白蛋白及花青素,丰富的维生素和水溶性膳食纤维。近年来我国工业迅猛发展,但科技发展相对落后以至于对工业废水,废弃物处理回收的效果不理想,重金属污染严重,对周边地区的居民尤其是儿童造成健康威胁。而火龙果中富含一般蔬果中较少有的植物性白蛋白,这种活性白蛋白在人体内遇到重金属离子,会快速将其包裹住,避免肠道吸收,通过排泄系统排出体外,从而起解毒的作用,而且,此种白蛋白对胃壁还有保护作用。火龙果的黑色种子颗粒含有多种不饱和脂肪酸和抗氧化物质,火龙果含有丰富的维生素C,有很好的美颜美白皮肤的效果,而果肉内所含的水溶性纤维含量也是非常的丰富,此类纤维吸水膨10~15倍,产生凝胶状物质令食物在胃中停留时间较长,使节食减肥者延长饱足感而不致饥饿难耐,有良好的减肥功效。近年来火龙果因其诸多营养保健功能而受到大众的青睐,特别是在这高血压、高血糖、高血脂这“三高”易发年代,火龙果的相关产品销售量更是可观。
雪梨是我国主要的温带水果之一,其肉脆多汁,酸甜可口,水分充足,被喻为“秋燥克星”,含苹果酸、柠檬酸、维生素B1、B2、C以及胡萝卜素等营养物质。传统医学上认为雪梨味甘性寒,具有生津润燥、清热化痰作用,不仅可为体弱者和老人补充营养和水分,而且对肝炎病人有保肝、助消化、促食欲的作用。雪梨还是我国苹果和柑橘之后的第三大果树树种,但由于雪梨较易发生腐烂,到现在都还没有好的保鲜措施。制成雪梨果汁是一种很好的雪梨加工途径。
饮料行业是我国改革开放以来发展的新兴产业,近年来我国饮料行业保持快速发展,品种多样化、功能保健化是其发展的主要方向。2010年1-11月,我国饮料制造业销售收入总额达到(规模以上工业企业销售收入之和)8246.594亿元,同比增长24.46%。饮料制造业利润总额达到753.391亿元,同比增长21.67%。目前我国的人均饮料消费量尚低于世界平均水平,国民生活水平的不断提高,饮料市场潜力巨大。并且随着人们对营养、健康、保健意识的不断增强,人们对功能饮料的需求呈不断增长的趋势。如果以雪梨和火龙果为原料进行饮料加工,可以刺激市场对这两种水果的需求。火雪梨龙果饮料的工艺研究,不仅可以丰富人们的休闲饮食,顺应市场需求,而且对提高其附加值,调整农业产业结构,增加农民收入有着重要意义。
发明内容
本发明的目在于提供一种雪梨和火龙果复合果汁饮料。
本发明的另一目在于提供上述雪梨和火龙果复合果汁饮料的制备方法。
本发明上述目的通过以下技术方案予以实现:
一种雪梨和火龙果复合果汁饮料,包含雪梨原浆、火龙果原浆和稳定剂,所述稳定剂为羧甲基纤维素钠、黄原胶和琼脂,所述雪梨原浆和火龙果原浆的体积比为(1~3):1,所述稳定剂的加入量为雪梨原浆和火龙果原浆总体积的0.2~0.6g/100mL,所述羧甲基纤维素钠、黄原胶和琼脂的质量比为(1~3):(1~3):(2~6)。
优选地,还含有调味剂蔗糖和柠檬酸。
优选地,所述蔗糖加入量为雪梨原浆和火龙果原浆总体积的2~6g/100mL,所述柠檬酸加入量为雪梨原浆和火龙果原浆总体积的0.1~0.3g/100mL。
一种上述雪梨和火龙果复合果汁饮料的制备方法,包括如下具体步骤:
S1.原料:挑选成熟适中,风味良好,果肉呈乳白色,新鲜无霉变、无虫的火龙果和新鲜无腐烂和无虫害的雪梨;
S2.去皮:将火龙果和雪梨去皮后用水清洗,然后将雪梨切丁再放入VC溶液中浸泡;将火龙果切丁后加入柠檬酸溶液中浸泡;
S3.打浆:用0.05cm的打浆机将雪梨和火龙果分别打浆;
S4.过滤:用纱布过滤雪梨果浆、火龙果果浆中含有果肉、种粒、粗纤维悬浮物,加压榨挤出果渣中的汁液;
S5.调配:将雪梨原浆、火龙果原浆、柠檬酸、稳定剂、蔗糖和水混合进行调配;
S6.均质:调配好的果汁通过均质处理使汁液中的果肉颗粒更加微小而均匀;
S7.巴氏消毒:经均质后的饮料进行巴氏消毒,在85~90℃下维持20~30min,得到雪梨和火龙果复合果汁饮料。
优选地,步骤S2中所述VC溶液的浓度为0.05~0.2g/100mL。
优选地,步骤S2中所述柠檬酸溶液的浓度为0.1~0.3g/100mL
优选地,步骤S2中所述VC溶液中浸泡的时间为6~9min。
优选地,步骤S2中所述柠檬酸溶液中浸泡的时间为3~5min。
与现有技术相比,本发明具有以下有益效果:
1.本发明调配好的果汁属于含果肉微粒的混浊型果汁,通过均质处理使汁液中的果肉颗粒更加微小而均匀,不仅增加了果汁的美观和风味,而且还可以提高果汁稳定性。
2.本发明的雪梨和火龙果复合果汁饮料具有雪梨和火龙果混合特有的协调风味、适宜的口感和稳定的色泽,无沉淀分层现象,不含防腐剂和合成色素,为纯天然保健果蔬汁。
3.本发明得到的雪梨和火龙果复合果汁饮料不仅长时间内保持了雪梨和火龙果原有的色泽,同时也保持了原料中的营养成分,具有降火的功效,有益于饮用者的身体健康。
具体施方式
下面结合具体实施例进一步说明本发明的内容,但不应理解为对本发明的限制。若未特别指明,实施例中所用的技术手段为本领域技术人员所熟知的常规手段。除非特别说明,本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备。
实施例1稳定剂的选择
在雪梨和火龙果复合果汁饮料中加入琼脂、黄原胶、羧甲基纤维素钠(CMC-Na)作为稳定剂,经均质处理后在85℃下维持20min灭菌后储存,再观察其稳定效果。
按照确定的工艺流程来操作,其中原辅材料的用量为:雪梨原浆:火龙果原浆体积比为2:1、蔗糖6g/100ml、柠檬酸0.1g/100ml。各稳定剂的浓度单位均为g/100ml。对单一稳定剂试验结果进行感官评定,评价结果记录在表1中。
表1单一稳定剂的感官评价
从表1中的感官评定结果我们可以看出,单一稳定剂的效果不是很好,所以要想达到很好的稳定效果,需进行复合稳定剂的试验。确定选择CMC-Na、黄原胶和琼脂进行复合试验,通过正交试验来确定出最佳稳定效果的稳定及组合。复合稳定剂选择的正交试验结果见表2
表2复合稳定剂选择的正交试验结果
由表2中的分析结果可知,影响雪梨和火龙果复合果汁饮料稳定性的因素依次为黄原胶浓度>CMC-Na浓度>琼脂浓度。可知最优组合是A3B2C3,即是CMC-Na浓度为0.15g/100ml、黄原胶浓度0.10g/100ml、琼脂浓度0.30g/100ml。其中试验组3、5、8和9均可为可取配方。再通过口感等因素,确定试验组8为最佳稳定剂的配方,即CMC-Na浓度为0.15g/100ml、黄原胶浓度0.10g/100ml、琼脂浓度0.10g/100ml。
实施例2最佳风味配方的确定
根据NY/T391-2000中3.1和NY/T391-2000中对绿色食品中果汁饮料的感官要求对雪梨和火龙果复合果汁饮料进行感官评定,其评定标准和结果见表3。通过随机抽选10名同学组成评价小组,根据个人的喜好程度和愉悦感,按品评程序并依照表3要求分别对雪梨和火龙果复合果汁饮料的色泽、气味、口感、这三个指标进行评分,每一个指标取其平均值,某一试验号的各指标平均值之和即为该试验号的最终得分。
表3雪梨火龙果复合果汁饮料的感官评定标准和结果
以柠檬酸为酸味剂,蔗糖为甜味剂按照正交因素水平所设计的试验进行正交试验。按照表3的评分标准对雪梨和火龙果复合果汁饮料进行感官评定。雪梨和火龙果复合果汁饮料风味调配正交实验所得的结果如下表4。
表4雪梨和火龙果复合果汁饮料风味调配L9(33)正交试验结果
由表4中的结果我们可知,影响雪梨和火龙果复合果汁饮料色香味等感官条件的主次因素依次为A>B>C,即雪梨原浆:火龙果原浆>蔗糖>柠檬酸。从表4中得出最佳组合配方为A2B3C1:雪梨原浆和火龙果原浆的体积比为2:1、蔗糖6g/100ml、柠檬酸0.1g/100ml。
实施例3雪梨和火龙果复合果汁饮料的配制
1.原料采收:火龙果采用成熟适中,风味良好,果肉呈乳白色,新鲜无霉变、无虫的优良品种;雪梨采用新鲜无腐烂和无虫害的优良品种。
2.去皮、清洗:将火龙果和雪梨先去皮后用水清洗,然后将雪梨切丁再放入浓度为0.05~0.2g/100mLVC溶液中浸泡6~9min,防止其发生褐变;将火龙果切丁后将其加入浓度为0.1~0.3g/100mL的柠檬酸溶液中浸泡3~5min。
3.打浆:用0.05cm规格的打浆机将雪梨和火龙果分别打浆。
4.过滤:用纱布过滤雪梨果浆、火龙果果浆中含有果肉、种粒、粗纤维等悬浮物,并加压榨挤出果渣中的汁液,分离除去分散于果浆中的粗大颗粒个悬浮粒。
5.调配:在调料容器中,将雪梨原浆、火龙果原浆,柠檬酸,蔗糖和水混合进行调配。
6.均质:调配好的果汁通过均质处理使汁液中的果肉颗粒更加微小而均匀。
7.巴氏消毒:经均质好的饮料进行巴氏消毒,在85~90℃下保持20~30min,得到雪梨和火龙果复合果汁饮料。
实施例4物理指标的测定
1.总酸度的测定(mol/L):用酚酞作指示剂来滴定样品,当滴定到终点时,根据消耗的标准碱液体积,计算出样品总酸的含量。
2.总糖度的测定(mg/ml):利用斐林试剂法测定。斐林试剂的甲、乙液混合后,甲液的硫酸铜与乙液的氢氧化钠作用生成天蓝色的氢氧化铜沉淀,该沉淀在碱性溶液中与乙液的酒石酸钾钠反应生成复杂的化合物(酒石酸钾钠铜)。酒石酸钾钠铜是一种氧化剂,糖类的水解物都含有具还原性的醛基或酮基,在碱性条件下煮沸能使斐林试剂中的二价铜离子还原成一价的氧化亚铜。根据斐林试剂完全还原所需的糖量,计算出样品的总糖含量。
3.可溶性固形物的测定:测定可溶性固形物最常用的方法是用手持糖度。首先把样品滴定在手持糖度计样品滴定处两三滴,然后关闭上面的护镜,让样品在样品台上面均匀分散开来。在开始读数之前让样品大约要待30s左右,这样一遍让样品的温度和周围温度达到平衡。通过观测结果把刻度调控到0刻度线,并记录。每次使用完毕需要把样品台擦拭干净。
测得雪梨和火龙果复合果汁饮料的物理指标:
原果汁≥10%;
总糖(以转化糖计):7.0%~9.0%;
总酸(以柠檬酸计)为:0.26%~0.30%;
可溶性固形物≥6白利度(°Brix);
重金属含量符合GB规定的要求。
测得雪梨和火龙果复合果汁饮料的微生物指标:
细菌总数﹤500CFU/mL;
大肠杆菌﹤30NPM/100mL;
无致病菌检出。
按以上实施例方法制得的雪梨和火龙果复合果汁饮料,是纯天然混浊液体。原浆含量25~28%,可溶性固形物≥6白利度(°Brix)。本发明的雪梨和火龙果复合果汁饮料具有雪梨和火龙果混合特有的协调风味、适宜的口感和稳定的色泽,无沉淀分层现象,不含防腐剂和合成色素,为纯天然保健果蔬汁。本发明得到的雪梨和火龙果复合果汁饮料不仅长时间内保持了雪梨和火龙果原有的色泽,同时也保持了原料中的营养成分,使生产出的雪梨和火龙果有益于饮用者的身体健康。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合和简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (8)
1.一种雪梨和火龙果复合果汁饮料,其特征在于,包含雪梨原浆、火龙果原浆和稳定剂,所述稳定剂为羧甲基纤维素钠、黄原胶和琼脂,所述雪梨原浆和火龙果原浆的体积比为(1~3):1,所述稳定剂的加入量为雪梨原浆和火龙果原浆总体积的0.2~0.6g/100mL,所述羧甲基纤维素钠、黄原胶和琼脂的质量比为(1~3):(1~3):(2~6)。
2.根据权利要求1所述雪梨和火龙果复合果汁饮料,其特征在于,还含有调味剂蔗糖和柠檬酸。
3.根据权利要求2所述雪梨和火龙果复合果汁饮料,其特征在于,所述蔗糖加入量为雪梨原浆和火龙果原浆总体积的2~6g/100mL,所述柠檬酸加入量为雪梨原浆和火龙果原浆总体积的0.1~0.3g/100mL。
4.一种根据权利要求1-3任一项所述雪梨和火龙果复合果汁饮料的制备方法,其特征在于,包括如下具体步骤:
S1.原料:挑选成熟适中,风味良好,果肉呈乳白色,新鲜无霉变、无虫的火龙果和新鲜无腐烂和无虫害的雪梨;
S2.去皮:将火龙果和雪梨去皮后用水清洗,然后将雪梨切丁再放入VC溶液中浸泡;将火龙果切丁后加入柠檬酸溶液中浸泡;
S3.打浆:用0.05cm的打浆机将雪梨和火龙果分别打浆;
S4.过滤:用纱布过滤雪梨果浆、火龙果果浆中含有果肉、种粒、粗纤维悬浮物,加压榨挤出果渣中的汁液;
S5.调配:将雪梨原浆、火龙果原浆、柠檬酸、稳定剂、蔗糖和水混合进行调配;
S6.均质:调配好的果汁通过均质处理使汁液中的果肉颗粒更加微小而均匀;
S7.巴氏消毒:经均质后的饮料进行巴氏消毒,在85~90℃下维持20~30min,得到雪梨和火龙果复合果汁饮料。
5.根据权利要求4所述雪梨和火龙果复合果汁饮料的制备方法,其特征在于,步骤S2中所述VC溶液的浓度为0.05~0.2g/100mL。
6.根据权利要求4所述雪梨和火龙果复合果汁饮料的制备方法,其特征在于,步骤S2中所述柠檬酸溶液的浓度为0.1~0.3g/100mL。
7.根据权利要求4所述雪梨和火龙果复合果汁饮料的制备方法,其特征在于,步骤S2中所述VC溶液中浸泡的时间为6~9min。
8.根据权利要求4所述雪梨和火龙果复合果汁饮料的制备方法,其特征在于,步骤S2中所述柠檬酸溶液中浸泡的时间为3~5min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611259813.8A CN106858205A (zh) | 2016-12-30 | 2016-12-30 | 一种雪梨和火龙果复合果汁饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611259813.8A CN106858205A (zh) | 2016-12-30 | 2016-12-30 | 一种雪梨和火龙果复合果汁饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106858205A true CN106858205A (zh) | 2017-06-20 |
Family
ID=59164326
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611259813.8A Pending CN106858205A (zh) | 2016-12-30 | 2016-12-30 | 一种雪梨和火龙果复合果汁饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106858205A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019170298A (ja) * | 2018-03-29 | 2019-10-10 | アサヒ飲料株式会社 | 飲料及び飲料の製造方法並びに飲料中の精油の分散安定性の向上方法 |
CN111213800A (zh) * | 2020-03-05 | 2020-06-02 | 海南北纬十八度食品加工有限公司 | 一种火龙果复合果汁及其制备方法 |
CN111728107A (zh) * | 2020-06-24 | 2020-10-02 | 中山火炬职业技术学院 | 火龙果复合果汁饮料及制备方法 |
CN113729096A (zh) * | 2021-08-03 | 2021-12-03 | 百色学院 | 一种洛神花雪梨复合果茶的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102805155A (zh) * | 2012-08-06 | 2012-12-05 | 天津市恒安食品有限公司 | 火龙果乳饮及其制备方法 |
CN103355723A (zh) * | 2013-07-12 | 2013-10-23 | 浙江大学 | 一种雪梨果肉果汁饮料及其制备方法 |
CN103637293A (zh) * | 2013-11-18 | 2014-03-19 | 秦富成 | 火龙果果粒饮料 |
CN106173683A (zh) * | 2016-07-28 | 2016-12-07 | 海南北纬十八度果业有限公司 | 一种火龙果西瓜复合饮料及其制备方法 |
-
2016
- 2016-12-30 CN CN201611259813.8A patent/CN106858205A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102805155A (zh) * | 2012-08-06 | 2012-12-05 | 天津市恒安食品有限公司 | 火龙果乳饮及其制备方法 |
CN103355723A (zh) * | 2013-07-12 | 2013-10-23 | 浙江大学 | 一种雪梨果肉果汁饮料及其制备方法 |
CN103637293A (zh) * | 2013-11-18 | 2014-03-19 | 秦富成 | 火龙果果粒饮料 |
CN106173683A (zh) * | 2016-07-28 | 2016-12-07 | 海南北纬十八度果业有限公司 | 一种火龙果西瓜复合饮料及其制备方法 |
Non-Patent Citations (3)
Title |
---|
祝美云等: "甘薯_梨复合饮料加工工艺研究_", 《广东农业科学》 * |
童军茂等: "香梨浊汁饮料加工技术的研究", 《粮油加工与食品机械》 * |
金艳梅等: "火龙果水蜜桃果粒悬浮饮料稳定剂的选择", 《湖北农业科学》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019170298A (ja) * | 2018-03-29 | 2019-10-10 | アサヒ飲料株式会社 | 飲料及び飲料の製造方法並びに飲料中の精油の分散安定性の向上方法 |
JP7129193B2 (ja) | 2018-03-29 | 2022-09-01 | アサヒ飲料株式会社 | 飲料及び飲料の製造方法並びに飲料中の精油の分散安定性の向上方法 |
CN111213800A (zh) * | 2020-03-05 | 2020-06-02 | 海南北纬十八度食品加工有限公司 | 一种火龙果复合果汁及其制备方法 |
CN111728107A (zh) * | 2020-06-24 | 2020-10-02 | 中山火炬职业技术学院 | 火龙果复合果汁饮料及制备方法 |
CN113729096A (zh) * | 2021-08-03 | 2021-12-03 | 百色学院 | 一种洛神花雪梨复合果茶的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106173683B (zh) | 一种火龙果西瓜复合饮料及其制备方法 | |
Kayode et al. | Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour | |
US2224252A (en) | Food product and the process of making it | |
CN106858205A (zh) | 一种雪梨和火龙果复合果汁饮料及其制备方法 | |
Othman | Physicochemical characteristics and levels of inorganic elements in off-vine ripened pineapple (Ananas comosus L.) fruits of Dar es Salaam, Tanzania | |
Adubofuor et al. | Physicochemical properties of pumpkin fruit pulp and sensory evaluation of pumpkin-pineapple juice blends | |
Isrigova et al. | Development of a technology for the production of a functional food based on plant raw materials | |
Bayramov et al. | APPLICATION OF PERSIMMON SYRUP TO INCREASE THE BIOLOGICAL VALUE AND ORGANOLEPTIC INDICATORS OF BREAD. | |
CN110419654A (zh) | 一种复合果汁饮料及其生产工艺 | |
Sasikumar | Preparation of therapeutic RTS beverage from aloe vera gel and aonla fruit juice and evaluation of storage stability | |
CN107811236A (zh) | 一种低糖果蔬糕及其制备方法 | |
Adedokun et al. | Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits | |
CN105935123A (zh) | 一种莲藕保健八宝粥及其制备方法 | |
Nabiyev et al. | ASSESSMENT OF QUALITY INDICATORS IN THE TECHNOLOGY OF BLENDED JUICES FROM THE FRUITS AND BERRIES OF PUMPKIN, QUINCE, ROSE HIPS, AND PERSIMMON. | |
Ukwo et al. | Production of non-alcoholic beverage from roselle calyce (Hibiscus sabdariffa L.): Effects of date fruit extract incorporation on quality parameters and consumer acceptability | |
Kunle et al. | Sensory, shelf-life and nutritional evaluation of kunu (Nigeria non-alcoholic beverage) produced from different grains | |
Asouzu et al. | Rheology and acceptance of pap (Zea mays) enriched with Jatropha carcus Leaves to improve iron status in children | |
Basika et al. | Optimization of the process for production of enriched ketchup | |
Alozie Elsie et al. | Nutritional analysis and sensory properties of pudding produced from two plantain varieties, French plantain (Platano hembra) and French horn Plantian (Banana blanche) in Michael Okpara University of Agriculture, Umudike | |
Hassen et al. | Effect of Blending Ratio of Pineapple on Sensory and Physicochemical Property of Mango Juice | |
KR100623280B1 (ko) | 함초즙을 주재료로 하는 다이어트용 발효음료의 제조방법 | |
Nzeagwu et al. | Nutrient composition and sensory properties of juice made from pitanga cherry (Eugenia uniflora L.) fruits | |
Devi et al. | Quality evaluation of biscuits supplemented with Rhododendron flower powder | |
CN106554883A (zh) | 红薯叶清酒及其酿造方法 | |
Maryani et al. | Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |