CN107125512A - 一种猕猴桃无糖果汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及了一种猕猴桃无糖果汁及其制备方法，属于食品饮料技术领域，所述猕猴桃无糖果汁由以下重量份的原料制成：猕猴桃汁10~30份，罗汉果0.05~3份，甜叶菊0.05~2份，水加至100份。该产品无任何添加剂，风味独特，含有丰富的膳食纤维、维生素；具有抗糖尿病的潜力，可以降低糖尿病患者的血糖；且可以长期贮存，便于工业化生产和运输。
Description
技术领域
本发明属于食品饮料技术领域，具体是涉及猕猴桃无糖果汁及其生产方法。
背景技术
猕猴桃，其内是呈亮绿色的果肉和一排黑色或者红色的种子。因猕猴喜食，故名猕猴桃；除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物，以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外，还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪，对保持人体健康具有重要的作用。
罗汉果，别名拉汗果、假苦瓜、光果木鳖、金不换、罗汉表、裸龟巴，被人们誉为“神仙果”。现代医学证明，罗汉果对支气管炎、高血压等疾病有显著疗效，还是起到防治冠心病、血管硬化、肥胖症的作用。营养价值高，有清热解暑、化痰止咳、凉血舒骨、清肺润肠和生津止渴等功效；可治急慢性气管炎、咽喉炎、支气管哮喘、百日咳、胃热、便秘、急性扁桃体炎等症，糖尿病患者亦宜服用。
甜叶菊，是一种低热量、高甜度的天然甜味剂；具有调节血压、软化血管、降低血脂、降血糖、尿糖、抑菌止血、镇痛、减肥养颜、养阴生津、帮助消化，促进胰腺、脾胃功能和清热解毒的功能。
CN201110308222.6公开了猕猴桃果汁及工艺，其采用的二级均质与 UHT 灭菌技术，最大限度细化分散膳食纤维并减少猕猴桃源矿物质、维生素、多酚、氨基酸等营养物的损失；CN201510877850.4公开了一种猕猴桃果汁的制备方法，其提供果汁的制备方法，解决在猕猴桃清汁生产和贮藏过程中易引起混浊和二次沉淀的问题。虽然对比文件提供了很好的果汁制备工艺，但是制成的饮料并不适于糖尿病这特殊人群饮用的。而本发明是用纯天然的原料来制成猕猴桃果汁，无任何的添加剂，并且也适合糖尿病这特殊人群饮用，且有治疗糖尿病的药用价值；它刺激孤立组细胞分泌胰岛素，可以降低糖尿病患者的血糖。
发明内容
本发明的目的在于提供一种糖尿病这类特殊人群也能饮用的无糖果汁，主要的原料是猕猴桃果汁，将对高血压有显著疗效的罗汉果以及能降低血脂、降血糖、尿糖的天然甜味剂甜叶菊与猕猴桃汁混合搭配，制成口感酸甜的无糖果汁，适用于普遍人群，也适用于糖尿病患者；同时，制备的工艺简单易行，适用于工业化生产。
为了解决上述问题，本发明所采用的技术方案是：
一种猕猴桃无糖果汁，由以下重量份组成：
猕猴桃汁10~30份，罗汉果0.05~3份，甜叶菊0.05~2份，水加至100份；
猕猴桃汁10~15份，罗汉果1.5~3份，甜叶菊1~2份，水加至100份；
猕猴桃汁20~30份，罗汉果0.05~1.5份，甜叶菊0.05~1份，水加至100份；
猕猴桃汁10~20份，罗汉果1.5~3份，甜叶菊1~2份，水加至100份；
猕猴桃汁15~25份，罗汉果0.05~1.5份，甜叶菊0.05~1份，水加至100份；
猕猴桃汁10份，罗汉果3份，甜叶菊2份，水85份；
猕猴桃汁25份，罗汉果1份，甜叶菊1份，水63份。
本发明的另一目的在于提供一种猕猴桃无糖果汁的制备方法，包括以下步骤：
1）将猕猴桃洗净，在温度为20~30℃条件下通风干燥12~36h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸10~20min，用200目的滤布过滤，得上清液，放入冷库2~10min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为30~40℃，真空度为0.085~0.095MPa进行真空脱气；再经过高压均质，均质压力为25~30MPa，均质时间为3~5min，均质1~3次，得均质料液；
5）将上述的均质料液在120~128℃条件下灭菌7~12s；待料液冷却至80~85℃，迅速灌装成品。
本发明相对于现有技术的有益效果是：
本发明所得的无糖果汁不含任何的添加剂，口感酸甜；降低血糖有显著的功效；不仅对糖尿病这类特殊人群具有降低血压血糖功效，而且对普通人群也有调节血糖，预防糖尿病的功效。
具体实施方式
下面通过实施例对本发明做进一步详细说明，这些实施例仅用来说明本发明，并不限制本发明的范围。
实施例1
一种猕猴桃无糖果汁，由以下重量份组成：
猕猴桃汁10份，罗汉果3份，甜叶菊2份，水85份。
其制备方法，包括以下步骤：
1）将猕猴桃洗净，在温度为20℃条件下通风干燥30h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸10min，用200目的滤布过滤，得上清液，放入冷库5min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为30℃，真空度为0.085MPa进行真空脱气；再经过高压均质，均质压力为25MPa，均质时间为3min，均质2次，得均质料液；
5）将上述的均质料液在120℃条件下灭菌10s；待料液冷却至80℃，迅速灌装成品。
实施例2
一种猕猴桃无糖果汁，由以下重量份组成：
猕猴桃汁25份，罗汉果1份，甜叶菊1份，水63份。
其制备方法，包括以下步骤：
1）将猕猴桃洗净，在温度为25℃条件下通风干燥24h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸12min，用200目的滤布过滤，得上清液，放入冷库7min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为35℃，真空度为0.090MPa进行真空脱气；再经过高压均质，均质压力为27MPa，均质时间为3min，均质3次，得均质料液；
5）将上述的均质料液在124℃条件下灭菌10s；待料液冷却至82℃，迅速灌装成品。
实施例3
一种猕猴桃无糖果汁，由以下重量份组成：
猕猴桃汁20份，罗汉果1.5份，甜叶菊0.5份，水78份。
其制备方法，包括以下步骤：
1）将猕猴桃洗净，在温度为28℃条件下通风干燥24h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸15min，用200目的滤布过滤，得上清液，放入冷库6min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为35℃，真空度为0.095MPa进行真空脱气；再经过高压均质，均质压力为28MPa，均质时间为3min，均质3次，得均质料液；
5）将上述的均质料液在128℃条件下灭菌7s；待料液冷却至83℃，迅速灌装成品。
实施例4
一种猕猴桃无糖果汁，由以下重量份组成：
猕猴桃汁15份，罗汉果2.5份，甜叶菊1.5份，水81份。
其制备方法，包括以下步骤：
1）将猕猴桃洗净，在温度为30℃条件下通风干燥28h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸20min，用200目的滤布过滤，得上清液，放入冷库8min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为37℃，真空度为0.092MPa进行真空脱气；再经过高压均质，均质压力为28MPa，均质时间为4min，均质3次，得均质料液；
5）将上述的均质料液在125℃条件下灭菌10s；待料液冷却至82℃，迅速灌装成品。
实施例5
一种猕猴桃无糖果汁，由以下重量份组成：
猕猴桃汁30份，罗汉果0.5份，甜叶菊0.5份，水69份。
其制备方法，包括以下步骤：
1）将猕猴桃洗净，在温度为28℃条件下通风干燥28h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸18min，用200目的滤布过滤，得上清液，放入冷库8min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为38℃，真空度为0.089MPa进行真空脱气；再经过高压均质，均质压力为28MPa，均质时间为5min，均质2次，得均质料液；
5）将上述的均质料液在125℃条件下灭菌9s；待料液冷却至82℃，迅速灌装成品。
Claims (8)
1.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁10~30份，罗汉果0.05~3份，甜叶菊0.05~2份，水加至100份。
2.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁10~15份，罗汉果1.5~3份，甜叶菊1~2份，水加至100份。
3.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁20~30份，罗汉果0.05~1.5份，甜叶菊0.05~1份，水加至100份。
4.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁10~20份，罗汉果1.5~3份，甜叶菊1~2份，水加至100份。
5.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁15~25份，罗汉果0.05~1.5份，甜叶菊0.05~1份，水加至100份。
6.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁10份，罗汉果3份，甜叶菊2份，水85份。
7.一种猕猴桃无糖果汁，其特征在于：由以下重量份的原料制成：
猕猴桃汁25份，罗汉果1份，甜叶菊1份，水63份。
8.如权利要求1-7任一项所述的一种猕猴桃无糖果汁的制备方法，其特征在于：包括以下步骤：
1）将猕猴桃洗净，在温度为20~30℃条件下通风干燥12~36h，去除表皮，破碎，榨汁，用150目的滤布过滤，得猕猴桃汁；
2）将一定比例的罗汉果、甜叶菊、水一同加热煮沸10~20min，用200目的滤布过滤，得上清液，放入冷库2~10min，备用；
3）将猕猴桃汁加入到上清液中，搅拌均匀，得定容液；
4）上述定容液在温度为30~40℃，真空度为0.085~0.095MPa进行真空脱气；再经过高压均质，均质压力为25~30MPa，均质时间为3~5min，均质1~3次，得均质料液；
5）将上述的均质料液在120~128℃条件下灭菌7~12s；待料液冷却至80~85℃，迅速灌装成品。
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| CN103040050A (zh) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | 猕猴桃果汁及工艺 |
| CN105661195A (zh) * | 2015-12-16 | 2016-06-15 | 多彩苗宝（贵州）医药科技有限公司 | 蓝莓饮料及其制备方法 |
| CN106071446A (zh) * | 2016-06-16 | 2016-11-09 | 陕西师范大学 | 一种低热量澳洲青苹与海沃德猕猴桃复合果肉功能饮料及其制备方法 |
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| CN103040050A (zh) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | 猕猴桃果汁及工艺 |
| CN105661195A (zh) * | 2015-12-16 | 2016-06-15 | 多彩苗宝（贵州）医药科技有限公司 | 蓝莓饮料及其制备方法 |
| CN106071446A (zh) * | 2016-06-16 | 2016-11-09 | 陕西师范大学 | 一种低热量澳洲青苹与海沃德猕猴桃复合果肉功能饮料及其制备方法 |
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