CN107212200A - 一种无糖乳化人参果果汁的制备加工方法 - Google Patents
一种无糖乳化人参果果汁的制备加工方法 Download PDFInfo
- Publication number
- CN107212200A CN107212200A CN201610580793.8A CN201610580793A CN107212200A CN 107212200 A CN107212200 A CN 107212200A CN 201610580793 A CN201610580793 A CN 201610580793A CN 107212200 A CN107212200 A CN 107212200A
- Authority
- CN
- China
- Prior art keywords
- fruit
- panax ginseng
- fruit juice
- sugar
- free
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 240000004371 Panax ginseng Species 0.000 title claims abstract description 35
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 35
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 32
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims description 4
- 238000003672 processing method Methods 0.000 title description 3
- 239000004376 Sucralose Substances 0.000 claims abstract description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 7
- 235000019408 sucralose Nutrition 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 238000004945 emulsification Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract 2
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 2
- 239000000375 suspending agent Substances 0.000 claims 2
- 230000006978 adaptation Effects 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000007872 degassing Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract 1
- 230000037396 body weight Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 241000206575 Chondrus crispus Species 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 235000010413 sodium alginate Nutrition 0.000 description 4
- 239000000661 sodium alginate Substances 0.000 description 4
- 229940005550 sodium alginate Drugs 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 3
- 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 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 235000010350 erythorbic acid Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 101100008050 Caenorhabditis elegans cut-6 gene Proteins 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 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
- 241000208292 Solanaceae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 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
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
无糖人参果果汁是将成熟人参果经挑选洁洗后去皮去瓤心切块制备人参果果汁，经调配、脱气、均质、灭菌、控温装瓶而成成品。在本发明中以柠檬果做为酸味调解剂和品味增进物质加入人参果果汁加工过程中，对改善口味起到了显著效果，选用三氯蔗糖为甜味剂，安全实适、与加工工艺和原来配伍和经济实用性更加适应，无糖乳化人参果果汁能满足消费需求者50%左右人群所需，已不是糖尿病人群的单一需求，而是防止肥胖、高血糖、体重偏重、中老年、追求塑身者等众多人群对优质无糖果汁的消费需求。
Description
技术领域
为本发明涉及果汁及其加工的技术领域，具体而言是一种乳化人参果果汁的制备加工方法。
背景技术
人参果为茄科草本植物果实，成熟洁洗去皮、瓤心后的果实出汁率达95%左右，每100克成熟果中硒元素高达15微克，为中国蔬菜、水果中异常少见，人参果富含的氨基酸比例与人体必需氨基酸比基本相符，食之极易被人体吸收利用，人参果维生素B含量是番茄的8倍之多，高蛋白是成熟人参果的重要特征之一，同时也富含维生素C、B1、B2和胡萝卜素，中国科学院曾对硒元素与肝癌和有机硒与药物做了专项调查，证明人参果所含有机硒不会与药物产生拮抗作用；开发人参果果汁对新型产业结构，对优质果产地、对产业链形成、对人参果自身营养和功能价值提升，解决环节浪费、烂果和气候、温度等综合因素造成的成品果30%的废失（包括产地为销售而早摘果营养成份逆差60%的非正常现象）的可怕状况，不失为上策。
发明内容
本发明在人参果果汁加工过程中加入6%的去皮柠檬做为酸味剂，解决了果汁调配中加入合成酸的问题，同时对果汁榨取过程中的正常氧化也会起到一定的抑制效果，因果关系为，柠檬富含柠檬酸被称为柠檬酸仓库，同时柠檬所含丰富的维C及多种微量元素相应提升倍增了人参果果汁的品质。
具体实施为：将人参果经挑选、洁洗去皮去瓤心后切块与洁洗去皮切半的柠檬置于不锈钢槽盘内，配比为去皮去瓤心人参果104份、去皮切半柠檬6份、经打浆压榨粗滤制得已含酸味的人参果果汁100-102份，该果汁色泽乳黄、微甜、微酸、人参果味明显。
本发明人参果果汁的调配为：制备人参果果汁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）、三氯蔗糖0.03份、海藻酸钠0.16-0.3份、卡拉胶0.16-0.3份（亦可用CMC-Na替代卡拉胶）、黄原胶0.24-0.4份、D-异抗坏血酸钠0.016-0.02份、盐0.04-0.06份。
工艺流程。
将制备人参果果汁、三氯蔗糖、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、脱气温度50-55度。
均质并高温(110-120度)灭菌。
控温装瓶为成品人参果果汁。
本发明制得的成品人参果果汁，无化合物添加、色正、味正，糖度7-8度，人参果味明显突出。
实例1、2。
实例1。
挑选、洁洗人参果58千克、洁洗去皮柠檬3千克、矿泉水或处理合格水备用、设备、工用具、容器均为不锈钢制品，加工调配环境温度22-24度，场地空间净化消毒状况良好。
将洁洗去皮去瓤心人参果切块和切块柠檬混合后打浆压榨粗滤制得人参果果汁50-51千克。
实例2。
制备人参果果汁5千克、水5千克、三氯蔗糖1.5-1.6克、海藻酸钠8-14克、卡拉胶8-14克、黄原胶12-18克、D-异抗坏血酸钠0.8-1克、盐2-3克。
进一步的将人参果果汁、三氯蔗糖、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，至乳化均匀后终止搅拌。
将调配搅拌均溶的人参果果汁过滤后在75-80度状态下均质后高温（110-120度）灭菌。
控温90-95度装瓶为成品，成品人参果味突出、味正、色正、酸甜适口、乳化悬浮状态良好。
本发明可用的乳化剂、稳定剂品种之多，但于本发明主体属同性质类别。
本发明在甜味剂选用上、均考虑了其它带糖甜味剂的适应性、安全性及市场价格可行性、均采用了三氯蔗糖做为本发明甜味剂的加入。
Claims (3)
1.本发明为人参果果汁以乳化悬浮之方式加工生产，并采取无糖添加配制。
2.本发明使用三氯蔗糖为甜味剂是适应、加工及原料配伍之适应性，如添加其它代糖甜味剂应属无糖人参果果汁之范围内。
3.本发明亦可加入其它乳化悬浮剂，但加入其它乳化悬浮剂，应同本发明无糖乳化人参果果汁之范围。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610580793.8A CN107212200A (zh) | 2016-07-22 | 2016-07-22 | 一种无糖乳化人参果果汁的制备加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610580793.8A CN107212200A (zh) | 2016-07-22 | 2016-07-22 | 一种无糖乳化人参果果汁的制备加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107212200A true CN107212200A (zh) | 2017-09-29 |
Family
ID=59928165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610580793.8A Pending CN107212200A (zh) | 2016-07-22 | 2016-07-22 | 一种无糖乳化人参果果汁的制备加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212200A (zh) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488273A (zh) * | 2011-12-26 | 2012-06-13 | 李忠盘 | 果汁的加工方法 |
-
2016
- 2016-07-22 CN CN201610580793.8A patent/CN107212200A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488273A (zh) * | 2011-12-26 | 2012-06-13 | 李忠盘 | 果汁的加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404922A (zh) | 一种百香果饮料的制备方法 | |
| CN104120072B (zh) | 一种玫瑰花米酒饮料及其制备方法 | |
| CN106261480A (zh) | 一种红心火龙果浆的护色加工方法 | |
| CN104774700B (zh) | 一种金樱子精酿啤酒及其制备方法 | |
| CN107307359A (zh) | 一种苹果果酱及其制备方法 | |
| CN105231196A (zh) | 藜麦果肉饮料的制备方法 | |
| CN103497855A (zh) | 一种葡萄啤酒及其制备方法 | |
| CN102224877B (zh) | 核桃糕及其制备工艺 | |
| CN104055177A (zh) | 一种荸荠饮料的制作方法 | |
| CN104256795A (zh) | 一种葡萄饮料的加工工艺 | |
| CN105567531A (zh) | 一种原生态的川木瓜果醋加工技术 | |
| CN106281921A (zh) | 一种果味黄酒的制备方法 | |
| CN104031785A (zh) | 一种桂圆啤酒及其制备方法 | |
| CN107006817A (zh) | 一种橙皮猕猴桃复合果酱的制作方法 | |
| CN105265945A (zh) | 一种苦荞果汁饮料及其生产工艺 | |
| CN101558892B (zh) | 一种甘薯饮料的制备方法 | |
| CN105087344A (zh) | 一种柿子醋液态发酵生产方法 | |
| CN106551033B (zh) | 一种茎瘤芥风味茶饮料及其制备方法 | |
| KR100727600B1 (ko) | 당절임 양파추출액을 이용한 양파고추장 및 그 제조방법 | |
| CN107212200A (zh) | 一种无糖乳化人参果果汁的制备加工方法 | |
| CN101444287B (zh) | 酸黄瓜罐头生产方法 | |
| CN107858221A (zh) | 一种果味型啤酒味饮料及其制备方法 | |
| CN104663986B (zh) | 柿叶茶及柿叶茶饮料的制备方法 | |
| CN107212199A (zh) | 一种乳化人参果果汁的制备加工方法 | |
| CN106722069A (zh) | 一种水果风味米线及其制备方法 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170929 |