CN107212198A - 雪莲果果汁的制备加工工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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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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- Non-Alcoholic Beverages (AREA)
Abstract
本发明为在雪莲果果汁加工过程中采用柠檬果作为抗氧化、防竭变的抑制剂,在雪莲果果汁加工过程中与切片雪莲果共同打浆、压榨、粗滤制得色味稳定的雪莲果原汁,经调配、脱气、均质、灭菌、灌装,分别制得含糖、非含糖的成品雪莲果果汁。本发明解决了雪莲果果汁加工中易氧化竭变和用化合物抗氧化竭变的难题。为雪莲果深加工开辟了良好途径。本发明产品风味纯正、酸甜适口、雪莲果味突出,具有良好的应用前景。
Description
技术领域
为本发明涉及果汁及其加工的技术领域,具体而言是优质雪莲果果汁的制备加工工艺。
背景技术
雪莲果为热带高原特产植物的根茎,与薯相似,汁液达90%以上,雪莲果果寡糖为世界植物之首。雪莲果含有二十多种人体后天需营养素和矿物质维生素,能显著促进肠胃蠕动,其神妙乃在于它是肠道内双歧杆菌的增殖因子,所以被公认为肠道疾病的克星,对肠道内沉积物,污染物的清除和肠道环境的改善是任何植物无法替代的。雪莲果清除自由基、抑制减少结石症的发生;总之雪莲果造福人类是公认事实。我国云南盛产雪莲果,但由于保管、运输和落后加工方法等制约,致使3-4成雪莲果成为收后系列环节中的废失,因此,生产、加工无化合物添加并抑制雪莲果加工过程中的氧化,竭变已成为产地、产业和广大消费者的关注和期盼。
发明内容
本发明为用柠檬果取代化合物抑制雪莲果加工的氧化竭变,以达到纯天然零添加,生产优质雪莲果果汁的加工效果。
本发明技术方案为在雪莲果破碎加工过程中同时加入少量的柠檬果(青黄均可),达到了加工后的雪莲果果汁无氧化竭,色泽纯正的标准;由于柠檬的添加,促进了雪莲果果汁的风味和品质,最大限度保留了雪莲果果汁的全部成份。因果关系为,柠檬果含有丰富的维C和抗氧化物质。
具体实施为:将雪莲果洁洗去皮入处理达标的水中,切块后转存于有流动处理合格的水的不锈钢容器内,以每100份切块果16份去皮柠檬的配比进行破碎打浆压榨后,获得无氧化、无竭变的100份—102份雪莲果汁。
本发明雪莲果果汁的调配为:雪莲果汁100份、矿泉水100份(亦可用经软化过滤处理灭菌达标的自来水代替矿泉水),白砂糖15份、海藻酸钠0.2-0.4份、卡拉胶0.2-0.4份(亦可用CMC-Na替代卡拉胶)、黄原胶0.3-0.4份、D-异抗坏血酸钠0.016-0.02份、盐0.04-0.06份。
工艺流程。
将雪莲果果汁、白砂糖、水分别入不锈钢配料罐中加热75-80度并搅拌。
将已泡溶的海藻酸钠、卡拉胶、黄原胶分别在搅拌状态下加入配料罐,加热80-85度并充分搅拌至完全溶解。
在搅拌状态下加入D-异抗坏血酸钠、盐并搅匀。
同时进行过滤和脱气处理。
均质并高温灭菌。
控温装瓶为成品雪莲果汁。
本发明制得的成品雪莲果汁,无化合物添加、色正、味正,糖度6.5-8度,雪莲果味明显突出。
本品亦可用三氯蔗糖代替白砂糖,为特殊人群生产无糖雪莲果汁。
实例1、2、3。
实例1。
雪莲果57千克、柠檬10千克、矿泉水、处理合格水备用,所用设备、盛具容器、工用具均为不锈钢制品。
将雪莲果冲淋洁洗后去皮入水中;依次切块转存至有水且微量流动的不锈钢槽盆中。
柠檬洁洗后去皮入不锈钢容器中备用。
按比例计量将雪莲果块和去皮切半柠檬经粉浆压榨、去渣、粗滤后为无氧化无竭变的雪莲果果汁,50千克至51千克。
实例2。
雪莲果汁5千克、水5千克、白砂糖750克、海藻酸钠10-14克、卡拉胶10-14克、黄原胶15-18克、异VC钠0.8-1克、盐2-3克。
进一步的将雪莲果汁、白砂糖、水混合加热搅拌,加热温度75-85℃。
将泡溶海藻酸钠、卡拉胶、黄原胶在75-85度搅拌状态下慢入果汁调配液中并充分搅拌。
将调配搅拌均溶的雪莲果汁过滤后在75-80度状态下均质后高温(110-120度)灭菌。
控温90度装瓶为成品,成品雪莲果味突出、味正、色正、酸甜适口,糖度为6.5-8度。
实例3。
雪莲果汁5千克、矿泉水5千克、三氯蔗糖1.6克、海藻酸钠10-14克、卡拉胶10-14克、黄原胶15-18克、异VC钠0.8-1克、盐0.8-1克。
进一步的将雪莲果汁、水、三氯蔗糖混合,加热75-85度搅拌。
将泡溶海藻酸钠、卡拉胶、黄原胶在加热搅拌状态下加入调配果汁中并充分搅拌全溶后加入异VC钠、盐并充分搅拌。
调配果汁经过滤后在75-80度均质后高温(110-120度)灭菌。
控温90度装瓶为成品,成品甜感于实例1略有差异,但雪莲果味突出、酸甜适口,也是特定群体的必需工艺产品。
本发明亦可加入果糖、麦芽糖等甜味剂,但均属本发明主体属性。
本发明可用的乳化剂、稳定剂品种繁多,但于本发明主体属同性质类别。
本发明实施过程中,经反复试品观测,亦可用柚子、木瓜等果品做为雪莲果汁抗氧化防竭变、增色、增味的抑制剂,均属本发明植物果品抗氧防竭之范围内。
Claims (4)
1.本发明为雪莲果果汁加工过程中同时添加柠檬为抗氧化防竭变的抑制剂(青黄均可),改变了用化合物非植物做抑制剂的非理想状态。
2.本发明对柚子、木瓜等做为抗氧化抑制剂均做了测试,效果近试柠檬,为优质雪莲果果汁的加工、生产开辟了优异途径。
3.本发明添加白砂糖、三氯蔗糖为甜味剂,同时对添加果糖、麦芽糖、木糖醇等做了大量测比,取其优项,添加白糖和三氯蔗糖为主项,其它均应属同类似于本发明之中。
4.本发明所用稳定剂、乳化剂、海藻酸钠、卡拉胶、黄原胶、亦可用其它乳化稳定代之,但不冲突本发明主导性质,同属本发明范围之内。
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CN103169119A (zh) * | 2013-04-17 | 2013-06-26 | 毛和平 | 一种纯天然植物饮料及其制备方法 |
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Non-Patent Citations (3)
Title |
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杨红霞主编: "《饮料加工技术》", 28 February 2015, 重庆:重庆大学出版社 * |
王绍娇 黄慧福: "雪莲果防褐变技术的研究", 《饮料工业》 * |
齐艳玲,王凤梅主编: "《食品添加剂》", 31 July 2014, 北京:海洋出版社 * |
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