CN107183433A - 一种火龙果果汁及其加工方法 - Google Patents
一种火龙果果汁及其加工方法 Download PDFInfo
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- CN107183433A CN107183433A CN201710430651.8A CN201710430651A CN107183433A CN 107183433 A CN107183433 A CN 107183433A CN 201710430651 A CN201710430651 A CN 201710430651A CN 107183433 A CN107183433 A CN 107183433A
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- dragon fruit
- parts
- juice
- fruit juice
- fruit
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Classifications
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- 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
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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
本发明公开了一种火龙果果汁及其加工方法,属于食品加工技术领域。所述火龙果果汁包括如下重量份的原料:火龙果果肉1000‑1200份、火龙果果皮50‑85份、猕猴桃400‑500份、西葫芦300‑400份、护色剂45‑75份、调味剂35‑65份、防腐剂30‑45份和柠檬酸15‑25份。所述加工方法包括:1)原料处理;2)去涩处理;3)混合制汁;4)调味;5)均质、脱气。本发明在降低火龙果果肉添加量的同时可提高果汁中花青素含量,还提高了火龙果果汁中的营养成分,且使本发明不仅适用于一般群体,还适用于糖尿病患者。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种火龙果果汁及其加工方法。
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以及花青素,丰富的维生素和水溶性膳食纤维。火龙果中非常珍贵的营养物质—花青素,花青素是一种效用明显的抗氧化剂,能有效防止血管硬化,从而可阻止心脏病发作和血凝块形成引起的脑中风,还具有抗自由基、抗衰老的作用,而且还可提高对脑细胞变性的预防,抑制痴呆症状的发生。目前火龙果加工副产物果皮使用率较低,其中果皮涩味是阻碍其加工利用的原因之一。且火龙果风味较差,既不含有机酸,也不含酯类芳香因子。
发明内容
针对上述问题,本发明的目的是提供一种火龙果果汁及其加工方法,本发明在降低火龙果果肉添加量的同时可提高果汁中花青素含量,还提高了火龙果果汁中的营养成分,且使本发明不仅适用于一般群体,还适用于糖尿病患者。
为了实现上述目的,本发明采用的技术方案为:
一种火龙果果汁,包括如下重量份的原料:火龙果果肉1000-1200份、火龙果果皮50-85份、猕猴桃400-500份、西葫芦300-400份、护色剂45-75份、调味剂35-65份、防腐剂30-45份和柠檬酸15-25份。
优选地,所述火龙果果汁包括如下重量份的原料:火龙果果肉1100份、火龙果果皮60份、猕猴桃450份、西葫芦350份、护色剂55份、调味剂45份、防腐剂40份和柠檬酸20份。
优选地,所述护色剂为抗坏血酸、氯化钠或柠檬酸中的一种或两种以上。
优选地,所述调味剂为甜菊糖、甘草和酒石酸按1-3:0.3-0.8:0.1-0.2的重量比混合而成。
优选地,所述防腐剂为山梨酸钾或山梨酸钾与紫苏叶提取物按1:0.05-0.1的重量比混合而成的混合物。
本发明还提供了一种所述的火龙果果汁的加工方法,包括如下步骤:
(1)原料处理:挑选优质火龙果,去杂、去果蒂后清洗,把火龙果外表上的枝叶绞去,将果皮与果肉分开并切块,再将去皮后的猕猴桃和西葫芦洗净、切块,得到火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块;
(2)去涩处理:将步骤(1)中切好的火龙果皮块置于盐水和柠檬酸的混合溶液中浸泡30-35min,用清水冲洗,反复2-3次;
(3)混合制汁:将火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块混合,得混合料,再以料液重量比1:15-30将混合料和水放入榨汁机内进行榨汁,过滤,滤除果籽及部分粗纤维,加入上述护色剂,搅拌均匀,得到果汁;
(4)调味:在步骤(3)得到的果汁中加入上述调味剂和防腐剂,搅拌,再加入上述柠檬酸,混合均匀搅拌;
(5)均质、脱气:利用高压均质机对调味后的果汁均质15-20min,在真空度为80-90MPa条件下脱气10-15min,即得所述火龙果果汁。
优选地,所述火龙果果皮为削掉表皮后留下的果皮中的内层部分,所述火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块的长度和宽度均为2~3cm。
优选地,所述混合溶液中的盐水的质量浓度为1.5%,柠檬酸的质量浓度为0.5%,混合溶液的温度为45-60℃。
优选地,所述的火龙果为红心火龙果和/或白心火龙果。
以下对本发明中所用到的部分原料进行介绍:
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、磷、铁、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。猕猴桃具有抗糖尿病的潜力。它含有铬,有治疗糖尿病的药用价值。它刺激孤立组细胞分泌胰岛素,因此,可以降低糖尿病患者的血糖。猕猴桃的的营养价值远超过其他水果,它的钙含量是葡萄柚的2.6倍、苹果的17倍、香蕉的4倍,维生素C的含量是柳橙的2倍。
西葫芦含有较多维生素C等其他营养物质,尤其是钙的含量极高。不同品种每100g可食部分(鲜重)营养物质含量如下:蛋白质0.6-0.9g,脂肪0.1-0.2g,纤维素0.8-0.9g,糖类2.5-3.3g,胡萝卜素20-40微克,维生素C 2.5-9毫克,钙22-29毫克。西葫芦具有除烦止渴、润肺止咳、清热利尿、消肿散结的功效。对烦渴、水肿腹胀、疮毒以及肾炎、肝硬化腹水等症具有辅助治疗的作用;能增强免疫力,发挥抗病毒和肿瘤的作用;能促进人体内胰岛素的分泌,可有效地防治糖尿病,预防肝肾病变,有助于增强肝肾细胞的再生能力。
甜菊糖是从菊科草本植物甜叶菊中精提的新型天然甜味剂,是最接近蔗糖口味的天然低热值甜味剂。它具有高甜度、低热能的特点,其甜度是蔗糖的300倍,热值仅为蔗糖的1/300。经大量药物实验证明,甜菊糖无毒副作用,无致癌物,食用安全,经常食用可预防高血压、糖尿病、肥胖症、心脏病、龋齿等病症,是一种可替代蔗糖非常理想的甜味剂。甜菊糖色泽纯白,口感适宜、无异味,是发展前景广阔的新糖源。甜菊糖基本上不产生热量,可以有效预防糖尿病、肥胖症、龋齿等现代病的发生。利用甜菊糖代替部分蔗糖加工食品、饮料等,不仅可以降低成本,同时也符合食品、饮料逐渐向低糖化发展的要求。
甘草为豆科、甘草属多年生草本,根与根状茎粗壮,是一种补益中草药。甘草的外皮松紧不一,表面红棕色或灰棕色。根茎呈圆柱形,表面有芽痕,断面中部有髓。气微,味甜而特殊。功能主治清热解毒、祛痰止咳、脘腹等。
酒石酸作为食品中添加的抗氧化剂﹐可以使食物具有酸味。溶于水和乙醇,微溶于乙醚,不溶于甲苯。酒石酸不仅是饮料添加剂,也是药物工业原料。酒石酸在空气中稳定、无毒,用作抗氧化增效剂、缓凝剂,鞣制剂、螯合剂等。
紫苏叶提取物有广谱抗菌作用,主要有效成份为紫苏醛、柠檬醛及少量α-蒎烯,还含精氨酸、枯酸及色素,对金黄色葡萄球菌,乙型链球菌,白喉杆菌,炭俎杆菌,绿脓杆菌,枯草杆菌等有明显抑制作用,紫苏叶油对接种和自然污染的霉菌酵母也有明显抑制作用。
综上所述,由于采用了上述技术方案,本发明的有益效果为:
(1)本发明火龙果果汁以火龙果果肉及其果皮为主料,火龙果果皮含有丰富的花青素和果胶,将火龙果果皮添加到果肉中混合制汁,降低火龙果果肉添加量的同时提高果汁中花青素含量,同时果皮中丰富的果胶使得果汁中不需要添加任何增稠剂,降低了成本,节省了工序。
(2)本发明通过在以火龙果果肉及其果皮为主料的基础上,添加猕猴桃和西葫芦作为辅助营养成分,猕猴桃和西葫芦均可促进人体内胰岛素的分泌,可有效防治糖尿病;且猕猴桃和西葫芦中均含有较高的维生素C、钙等营养物质,而维生素C可改善铁、钙等的利用,改善脂肪和类脂特别是胆固醇的代谢,预防心血管病,同时还大大补充了人体所需的钙质营养成分,因此猕猴桃和西葫芦的添加,提高了本发明的营养成分,使本发明不仅适用于一般群体,还适用于糖尿病患者。此外,本发明中还通过添加了护色剂、调味剂和防腐剂,不仅防止了果汁的褐变和延长保质期,还利用包括了甜菊糖、甘草和酒石酸的调味剂,提高了果汁的甜度和酸度,使果汁酸甜兼具,提高了果汁的风味,改善了口感;且甜菊糖、甘草均为良好的天然低热量甜味剂,甘草为可清热解毒的补益中草药,这两者与猕猴桃和西葫芦复配使用,更进一步适于糖尿病患者的饮用。
(3)本发明的加工方法中,制汁之间首先对果皮于于盐水和柠檬酸的混合溶液中进行了去涩处理,一定温度下的盐水和柠檬酸的混合溶液可使果皮的细胞壁受到破坏,使果皮的涩味充分溢出,以提高果汁的口感。同时制汁后还在果汁中添加包括了甜菊糖、甘草和酒石酸的调味剂,使果汁酸甜兼具,进一步提高了果汁的风味,改善了口感。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例1
一种火龙果果汁,包括如下重量份的原料:火龙果果肉1000份、火龙果果皮50份、猕猴桃400份、西葫芦300份、护色剂45份、调味剂35份、防腐剂30份和柠檬酸15份。
其中,护色剂为抗坏血酸,调味剂为甜菊糖、甘草和酒石酸按1:0.3:0.1的重量比混合而成。防腐剂为山梨酸钾。
本实施例一种所述的火龙果果汁的加工方法,包括如下步骤:
(1)原料处理:挑选优质红心火龙果,去杂、去果蒂后清洗,把火龙果外表上的枝叶绞去,将果皮与果肉分开并切块,再将去皮后的猕猴桃和西葫芦洗净、切块,得到火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块;其中,所用的火龙果果皮为削掉表皮后留下的果皮中的内层部分,切块后,火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块的长度和宽度均为2cm。
(2)去涩处理:将步骤(1)中切好的火龙果皮块置于包含有质量浓度为1.5%的盐水和质量浓度为0.5%的柠檬酸的混合溶液(45℃)中浸泡30min,用清水冲洗,反复2次;
(3)混合制汁:将火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块混合,得混合料,再以料液重量比1:15将混合料和水放入榨汁机内进行榨汁,过滤,滤除果籽及部分粗纤维,加入上述护色剂,搅拌均匀,得到果汁;
(4)调味:在步骤(3)得到的果汁中加入上述调味剂和防腐剂,搅拌,再加入上述柠檬酸,混合均匀搅拌;
(5)均质、脱气:利用高压均质机对调味后的果汁均质15min,在真空度为80MPa条件下脱气10min,即得所述火龙果果汁。
实施例2
一种火龙果果汁,包括如下重量份的原料:火龙果果肉1200份、火龙果果皮85份、猕猴桃500份、西葫芦400份、护色剂75份、调味剂65份、防腐剂45份和柠檬酸25份。
其中,护色剂为抗坏血酸与柠檬酸按1:1的重量比混合而成的混合护色剂。调味剂为甜菊糖、甘草和酒石酸按3:0.8:0.2的重量比混合而成。防腐剂为山梨酸钾与紫苏叶提取物按1:0.05的重量比混合而成的混合物。本实施例所使用的紫苏叶提取物的提取方法为:将紫苏叶置于90℃的低浓度盐水(8%的质量浓度)中煮制15min后,捣碎,再经乙醇回流提取获得。
本实施例一种所述的火龙果果汁的加工方法,包括如下步骤:
(1)原料处理:挑选优质白心火龙果,去杂、去果蒂后清洗,把火龙果外表上的枝叶绞去,将果皮与果肉分开并切块,再将去皮后的猕猴桃和西葫芦洗净、切块,得到火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块;其中,所用的火龙果果皮为削掉表皮后留下的果皮中的内层部分,切块后,火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块的长度和宽度均为3cm。
(2)去涩处理:将步骤(1)中切好的火龙果皮块置于包含有质量浓度为1.5%的盐水和质量浓度为0.5%的柠檬酸的混合溶液(60℃)中浸泡35min,用清水冲洗,反复3次;
(3)混合制汁:将火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块混合,得混合料,再以料液重量比1:30将混合料和水放入榨汁机内进行榨汁,过滤,滤除果籽及部分粗纤维,加入上述护色剂,搅拌均匀,得到果汁;
(4)调味:在步骤(3)得到的果汁中加入上述调味剂和防腐剂,搅拌,再加入上述柠檬酸,混合均匀搅拌;
(5)均质、脱气:利用高压均质机对调味后的果汁均质20min,在真空度为90MPa条件下脱气15min,即得所述火龙果果汁。
实施例3
一种火龙果果汁,包括如下重量份的原料:火龙果果肉1100份、火龙果果皮60份、猕猴桃450份、西葫芦350份、护色剂55份、调味剂45份、防腐剂40份和柠檬酸20份。
其中,护色剂为抗坏血酸和氯化钠按2:1的重量比混合而成的混合护色剂。调味剂为甜菊糖、甘草和酒石酸按2:0.5:0.15的重量比混合而成。防腐剂为山梨酸钾与紫苏叶提取物按1:0.1的重量比混合而成的混合物。本实施例中紫苏叶提取物的提取方法与实施例2相同。
本实施例一种所述的火龙果果汁的加工方法,包括如下步骤:
(1)原料处理:挑选优质红心火龙果,去杂、去果蒂后清洗,把火龙果外表上的枝叶绞去,将果皮与果肉分开并切块,再将去皮后的猕猴桃和西葫芦洗净、切块,得到火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块;其中,所用的火龙果果皮为削掉表皮后留下的果皮中的内层部分,切块后,火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块的长度和宽度均为2.5cm。
(2)去涩处理:将步骤(1)中切好的火龙果皮块置于包含有质量浓度为1.5%的盐水和质量浓度为0.5%的柠檬酸的混合溶液(50℃)中浸泡30min,用清水冲洗,反复2次;
(3)混合制汁:将火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块混合,得混合料,再以料液重量比1:20将混合料和水放入榨汁机内进行榨汁,过滤,滤除果籽及部分粗纤维,加入上述护色剂,搅拌均匀,得到果汁;
(4)调味:在步骤(3)得到的果汁中加入上述调味剂和防腐剂,搅拌,再加入上述柠檬酸,混合均匀搅拌;
(5)均质、脱气:利用高压均质机对调味后的果汁均质18min,在真空度为85MPa条件下脱气12min,即得所述火龙果果汁。
实施例4
一种火龙果果汁,包括如下重量份的原料:火龙果果肉1150份、火龙果果皮65份、猕猴桃400份、西葫芦360份、护色剂60份、调味剂45份、防腐剂35份和柠檬酸18份。
其中,护色剂为抗坏血酸、柠檬酸与氯化钠按1:1:0.5的重量比混合而成。调味剂为甜菊糖、甘草和酒石酸按1:0.5:0.15的重量比混合而成。防腐剂为山梨酸钾。
本实施例一种所述的火龙果果汁的加工方法,包括如下步骤:
(1)原料处理:挑选优质红心火龙果和白心火龙果,去杂、去果蒂后清洗,把火龙果外表上的枝叶绞去,将果皮与果肉分开并切块,再将去皮后的猕猴桃和西葫芦洗净、切块,得到火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块;其中,所用的火龙果果皮为削掉表皮后留下的果皮中的内层部分,切块后,火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块的长度和宽度均为3cm。
(2)去涩处理:将步骤(1)中切好的火龙果皮块置于包含有质量浓度为1.5%的盐水和质量浓度为0.5%的柠檬酸的混合溶液(60℃)中浸泡30min,用清水冲洗,反复3次;
(3)混合制汁:将火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块混合,得混合料,再以料液重量比1:25将混合料和水放入榨汁机内进行榨汁,过滤,滤除果籽及部分粗纤维,加入上述护色剂,搅拌均匀,得到果汁;
(4)调味:在步骤(3)得到的果汁中加入上述调味剂和防腐剂,搅拌,再加入上述柠檬酸,混合均匀搅拌;
(5)均质、脱气:利用高压均质机对调味后的果汁均质15min,在真空度为90MPa条件下脱气10min,即得所述火龙果果汁。
对比例1
本对比例的火龙果果汁中,除不含有猕猴桃和西葫芦,及调味剂选用一般的糖类即白砂糖外,其他成分均匀实施例1相同,相应地,本对比例火龙果果汁的加工方法中,除混合制汁步骤中不添加猕猴桃块和西葫芦块,及未进行去涩处理外,其他步骤均与实施例1相同。
对比例2
本对比例的火龙果果汁中,除不含有猕猴桃和西葫芦,及调味剂选用一般的糖类即白砂糖外,其他成分均匀实施例1相同,相应地,本对比例火龙果果汁的加工方法中,除混合制汁步骤中不添加猕猴桃块和西葫芦块,及去涩处理时仅采用开水漂烫外,其他步骤均与实施例1相同。
为了验证本发明各实施例的果汁的效果,发明人对上述各实施例和各对比例中获得的火龙果果汁的的口感及气味等进行了比较,得到数据如下:
口感 | 气味 | |
实施例1 | 酸甜度适中、无苦涩味 | 香气较浓、无异味 |
实施例2 | 酸甜度适中、无苦涩味 | 香气较浓、无异味 |
实施例3 | 酸甜度适中、无苦涩味 | 香气较浓、无异味 |
实施例4 | 酸甜度适中、无苦涩味 | 香气较浓、无异味 |
对比例1 | 甜度过甜、无苦涩味 | 香气一般、无异味 |
对比例2 | 甜度过甜、稍有涩味 | 香气一般、稍有异味 |
通过上述对比发现,本发明各实施例的火龙果果汁的口感均为酸甜度适中、无苦涩味,且香气较浓、无异味,表明本发明的火龙果果汁口感良好,且散发果香。而对比例中由于未添加猕猴桃和西葫芦,或调味剂使用的是一般的糖类即白砂糖,或仅简单地进行去涩处理或未进行去涩处理,使最终得到的火龙果果汁的甜度过甜、有涩味且香气一般。
为了进一步验证本发明的效果,发明人还将该果汁提供于糖尿病人饮用,并对糖尿病患者的血糖量进行了测试,其结果如下:
饮用本发明实施例火龙果果汁的糖尿病患者50例,平均年龄45-65岁,饮用一个月后测试血糖水平,有较明显下降者76例,饮用前平均空腹血糖8.3mmol/L,餐后血糖10.4mmol/L,饮用后平均空腹血糖6.1mmol/L,餐后血糖7.6mmol/L,分别下降了26.5%和26.9%。
典型病例
1、黄某某,女,58岁,常常头晕、乏力。于2013年8月份检查出患有糖尿病,空腹血糖为7.12mmol/L(正常4.22~6.11mmol/L)。当时服用消渴丸,后来参加本发明的效果测试,饥饿时或餐前服用本发明的火龙果果汁,每次20克,每天3次,每隔一周用血糖仪测试空腹血糖和餐后血糖(正常小于7.8mmol/L)均在控制范围,没有出现头晕、乏力及其他不适现象。一个月后,头晕、乏力状况明显好转,到正规医院检查,空腹血糖值为6.02mmol/L,餐后血糖为6.87mmol/L。
2、李某某,男,60岁,常常头晕、乏力。于2014年3月检查出患有糖尿病,空腹血糖为8.2mmol/L,餐后血糖为9.4mmol/L。当时服用消渴丸,后来参加本发明的效果测试,饥饿时或餐前服用本发明的火龙果果汁,每次20克,每天3次,每隔一周用血糖仪测试空腹血糖和餐后血糖均在控制范围,没有出现头晕、乏力及其他不适现象。一个月后,头晕、乏力状况明显好转,到正规医院检查,空腹血糖值为6.1mmol/L,餐后血糖为7.5mmol/L。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (9)
1.一种火龙果果汁,其特征在于,包括如下重量份的原料:火龙果果肉1000-1200份、火龙果果皮50-85份、猕猴桃400-500份、西葫芦300-400份、护色剂45-75份、调味剂35-65份、防腐剂30-45份和柠檬酸15-25份。
2.如权利要求1所述的火龙果果汁,其特征在于,包括如下重量份的原料:火龙果果肉1100份、火龙果果皮60份、猕猴桃450份、西葫芦350份、护色剂55份、调味剂45份、防腐剂40份和柠檬酸20份。
3.如权利要求1所述的火龙果果汁,其特征在于,所述护色剂为抗坏血酸、氯化钠或柠檬酸中的一种或两种以上。
4.如权利要求1所述的火龙果果汁,其特征在于,所述调味剂为甜菊糖、甘草和酒石酸按1-3:0.3-0.8:0.1-0.2的重量比混合而成。
5.如权利要求1所述的火龙果果汁,其特征在于,所述防腐剂为山梨酸钾或山梨酸钾与紫苏叶提取物按1:0.05-0.1的重量比混合而成的混合物。
6.一种如权利要求1-5任一项所述的火龙果果汁的加工方法,其特征在于,包括如下步骤:
(1)原料处理:挑选优质火龙果,去杂、去果蒂后清洗,把火龙果外表上的枝叶绞去,将果皮与果肉分开并切块,再将去皮后的猕猴桃和西葫芦洗净、切块,得到火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块;
(2)去涩处理:将步骤(1)中切好的火龙果皮块置于盐水和柠檬酸的混合溶液中浸泡30-35min,用清水冲洗,反复2-3次;
(3)混合制汁:将火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块混合,得混合料,再以料液重量比1:15-30将混合料和水放入榨汁机内进行榨汁,过滤,滤除果籽及部分粗纤维,加入上述护色剂,搅拌均匀,得到果汁;
(4)调味:在步骤(3)得到的果汁中加入上述调味剂和防腐剂,搅拌,再加入上述柠檬酸,混合均匀搅拌;
(5)均质、脱气:利用高压均质机对调味后的果汁均质15-20min,在真空度为80-90MPa条件下脱气10-15min,即得所述火龙果果汁。
7.如权利要求6所述的火龙果果汁的加工方法,其特征在于,所述火龙果果皮为削掉表皮后留下的果皮中的内层部分,所述火龙果皮块、火龙果肉块、猕猴桃块和西葫芦块的长度和宽度均为2~3cm。
8.如权利要求6所述的火龙果果汁的加工方法,其特征在于,步骤(2)中,所述混合溶液中的盐水的质量浓度为1.5%,柠檬酸的质量浓度为0.5%,混合溶液的温度为45-60℃。
9.如权利要求6所述的火龙果果汁的加工方法,其特征在于,所述的火龙果为红心火龙果和/或白心火龙果。
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