CN107223827A - 一种番石榴稀释清汁的制备方法 - Google Patents
一种番石榴稀释清汁的制备方法 Download PDFInfo
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- 241000508269 Psidium Species 0.000 title claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000003068 static effect Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010790 dilution Methods 0.000 claims abstract description 4
- 239000012895 dilution Substances 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 11
- 238000001471 micro-filtration Methods 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000015203 fruit juice Nutrition 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000725 suspension Substances 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000000706 filtrate Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000287 crude extract Substances 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000005374 membrane filtration Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
本发明提供了一种番石榴稀释清汁的制备方法，它包括切块、加水打浆，袋式过滤器粗滤，得粗提液，粗提液经加果胶酶酶解，板框压滤机微滤膜过滤，经超高静压处理，得到番石榴稀释清汁。本清汁除去了微粒、悬浮物、胶体和杂菌，果汁清澈透明，最大程度保留了原果的营养和风味。
Description
技术领域
本发明涉及果汁及其制备方法，具体是一种番石榴稀释清汁的制备方法。
背景技术
随着人们生活水平的提高，对天然、安全、营养的饮料的需求量越来越大，要求也越来越高。于是各种水果清汁饮料应运而生。但传统的方法制备的清汁饮料，有的是有沉淀、不清澈，有的是工序太繁琐。
番石榴，南方有的地方叫鸡屎果，虽有一种特殊的味道，但营养成分丰富，特别是丰富的膳食纤维，具降血糖的作用。
发明内容
本发明的目的是为克服现有技术的不足，而提供一种番石榴稀释清汁的制备方法。
实现本发明目的的技术方案是：
一种番石榴稀释清汁的制备方法，包括如下步骤：
1、选择成熟新鲜的番石榴切成碎块；
2、加入纯净水打成浆；
3、用60-100目袋式过滤器过滤除渣，得粗滤液；
4、在粗滤液中加入果胶酶，酶解50-60分钟；
5、将酶解液用板框压滤机微滤，得到番石榴的稀释清汁；
6、将步骤5得到的番石榴稀释清汁，经超高静压处理灌装。
步骤2所述的加水量为果重的2-3倍；
步骤4所述的果胶酶的加入量为粗滤液重0.6-0.8‰；
步骤5所述的微滤膜，膜孔径0.5-0.8μm，进口工作压力为
1.5-2MPa；
步骤6所述的杀菌，采用超高静压处理的方法，压力100-500MPa，
时间30-60分钟。
本发明的优点是：
1、果汁经过粗滤和微滤，除去了微粒、悬浮物、杂菌、胶体等，果汁清澈透明；
2、采用超高静压处理杀菌，果汁营养成分无损失、风味不改变。
具体实施方式:
一种番石榴稀释清汁的制备方法，具体步骤是：
1、选择成熟新鲜的番石榴切成碎块；
2、加入果重2.5倍的纯净水后打浆；
3、用80目袋式过滤器过滤除渣，得粗滤液；
4、在粗滤液中加入滤液重0.7‰的果胶酶，酶解50分钟；
5、将酶解液用孔径0.5μm的板框压滤机微滤膜（MF）微滤，工作压力1.5MPa，除去微粒、悬浮物、杂菌胶体等，得到稀释清汁；
6、将番石榴清汁用压力300MPa的超高静压处理30分钟，灌装即成。
Claims (6)
1.一种番石榴稀释清汁的制备方法，其特征是：包括如下步骤：
（1）选择成熟新鲜的番石榴切成碎块；
（2）加入纯净水打浆；
（3）用60-100目袋式过滤器，过滤除渣，得粗滤液；
（4）在粗滤液中加入果胶酶，酶解50-60分钟；
（5）将酶解液用板框压滤机微滤,得到番石榴的稀释清汁；
（6）将步骤5得到的纯正的番石榴稀释清汁，经杀菌灌装。
2.根据权利要求1所述的制备方法，其特征是：步骤（2）所述的加水量为果重的2-3倍。
3.根据权利要求1所述的制备方法，其特征是：步骤（4）所述的果胶酶的加入量为粗滤液重0.6-0.8‰。
4.根据权利要求1所述的制备方法，其特征是：步骤（5）所述的微滤，膜孔径0.5-0.8μm，进口工作压力为1.5-2MPa。
5.根据权利要求1所述的制备方法，其特征是：步骤（6）述的超高静压处理，压力100-500MPa，时间30-60分钟。
6.用权利要求1-5之一所述的制备方法制备的番石榴稀释清汁。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230070A (zh) * | 2013-05-16 | 2013-08-07 | 王自贵 | 一种生产枸杞清汁的方法 |
| CN103584234A (zh) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | 一种芒果清汁的制备方法 |
| CN103876226A (zh) * | 2014-04-10 | 2014-06-25 | 四川大学 | 一种葡萄清汁饮料及其生产方法 |
| CN106562163A (zh) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | 一种青梅浓缩清汁的制备方法和青梅浓缩清汁 |
-
2017
- 2017-08-09 CN CN201710673276.XA patent/CN107223827A/zh not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230070A (zh) * | 2013-05-16 | 2013-08-07 | 王自贵 | 一种生产枸杞清汁的方法 |
| CN103584234A (zh) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | 一种芒果清汁的制备方法 |
| CN103876226A (zh) * | 2014-04-10 | 2014-06-25 | 四川大学 | 一种葡萄清汁饮料及其生产方法 |
| CN106562163A (zh) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | 一种青梅浓缩清汁的制备方法和青梅浓缩清汁 |
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