CN107212202A - 无糖乳化人参果复合果汁的生产加工方法 - Google Patents
无糖乳化人参果复合果汁的生产加工方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
无糖乳化人参果复合果汁是以人参果为主(含70%)、柠檬、菠萝蜜（含菠萝）、柚子（青柚、白柚）、猕猴桃为辅助（30%）的复合并以乳化悬浮加工工艺的复合乳化果汁饮品，本发明以果辅酸、以果增色，具体为以柠檬为酸味剂，以菠萝蜜（含菠萝）为黄色增色助剂，产品性能稳定、乳化悬浮良好、复配合理、成品淡黄、复合果香和人参果香明显，为当今乳化复合果汁之精品，人参果品质优良，是不可多得的富含蛋白质和硒元素之圣果，但30%在保存、运输和经营性超前采摘发货造成的品质低劣而被废弃，值得关注、开发复合乳化人参果果汁提升果品可食性品质、减少废弃、丰富市场，实为上策。
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。
柠檬富含维C和钾、钙、镁等多种微量元素和大量柠檬酸，柠檬中的圣草柜橼苷可减少糖尿病患者肝脏、肾脏及血液中过酸化脂肪的含量、对预防心血管疾病、高血压、心肌梗死均有一定的抑制性辅助作用，同时柠檬也是果品中美容佳品。
菠萝蜜及菠萝除香味宜人外、含有硫胺素、核黄素、尼克酸和多种微量元素，同时菠萝蜜及菠萝有抗氧化、抑菌、抗炎和抑制黑色素形成等食用功效，本发明添加菠萝蜜或菠萝以增进品质、营养复合、增香增味增色之目的。
柚子的营养价值优于一般水果，其维他命C含量优于柠檬和脐橙的3倍，柚子所含维生素、有机酸、钙、磷、镁、钠等元素是一般水果不可比的，本发明加入柚子为复合果汁饮料的复合添加物，即不影响该发明产品的色香味，又能起到营养复合、改善提升品味之双重效果。
猕猴桃称之为维C之王，富含维C和多种维生素及胡萝卜素，其中天然肌醇为其它果品中少见的稀有物质，本发明加入猕猴桃起到了增进该发明成品果汁的全面营养和功能作用。
发明内容
本发明以人参果为主，辅以柠檬、菠萝蜜或菠萝、柚子、猕猴桃，其配比为：人参果80%、柠檬、菠萝蜜或菠萝、柚子、猕猴桃各8.5%、混合打浆、压榨、过滤制得人参果复合果汁100-102份。
本发明人参果乳化复合果汁的调配为：制备人参果复合果汁100份、矿泉水100份（含全工序调配用水）、三氯蔗糖0.03份、D-异抗坏血酸钠0.016-0.02份、盐0.04-0.06份、海藻酸钠0.16-0.3份、卡拉胶0.16-0.3份（亦可用CMC-Na代替）、黄原胶0.3-0.4份。
工艺流程。
将制备人参果复合果汁、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。
控温装瓶为成品乳化人参果复合果汁。
本工艺制成的乳化人参果复合果汁色淡黄、酸甜适口、复合果香和人参果香明显、乳化、悬浮稳定且营养成份齐全、品质优良。
实例1、2。
实例1。
挑选洁洗成熟人参果46千克、洁洗柠檬5千克、洁洗去蒂菠萝蜜或菠萝8千克、洁洗柚子7千克、洁洗猕猴桃5千克、矿泉水或处理合格水备用，设备、容器、工用具均为不锈钢制品，生产场地和环境温度为22-24度，空间灭菌良好。
将上述果品分别去皮切块置于不锈钢槽盘中，经混合打浆、压榨、过滤制得人参果复合果汁50-51千克。
实例2。
制备人参果复合果汁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。
进一步的将人参果复合果汁、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。
将调配搅拌均溶的乳化人参果复合果汁过滤后在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，成品乳化人参果复合果汁色淡黄、酸甜适口、复合果香和人参果香味明显，乳化悬浮稳定。
本发明亦可添加其它水果、但在营养组合、色泽兼容性、果品产地属性等综合因素、结合本发明果品的加工储存可行性、故优先将柠檬、菠萝蜜或菠萝、柚子（青柚、白柚）、猕猴桃与人参果组合，亦可添加其它水果、但均属人参果复合果汁范畴。
本发明人参果与柠檬、菠萝蜜或菠萝、柚子（青柚、白柚）、猕猴桃、均有成熟期较统合之处，也可根据需求对个别果品采用冷藏汁浆加入方式。
本发明亦可加入其它甜味剂，但均属本发明主体属性。
本发明可用的乳化剂、稳定剂品种之多，但于本发明主体属同性质类别。
本发明亦可加入三氯蔗糖以外代糖甜味剂，但应属无糖乳化人参果果汁之范围内。
Claims (5)
1.将乳化人参果复合果汁无糖化（无添加）同为本发明显著特征。
2.在以人参果为主、柠檬、菠萝蜜（含菠萝）、柚子（白柚、青柚）、猕猴桃为辅的复合格局中，以柠檬为酸味剂，菠萝蜜（菠萝）为增色剂与人参果复合兼容也是本专利其中主要特征之一。
3.将本发明复合果汁乳化悬浮，最大限度保留复合果汁的内含成份，也是本发明乳化复合人参果果汁的特性特点之一。
4.本发明亦可添加其它代糖甜味剂，但应属本发明范围范畴。
5.本发明亦可使用本发明中未使用的乳化悬浮剂，但同属无糖乳化人参果复合果汁范围范畴。
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