CN107279623A - 刺梨复合果汁的制作方法 - Google Patents
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Abstract
本发明公开了一种刺梨复合果汁的制作方法,属于饮料加工领域。其特征在于:采用清洗和分选→破碎→榨汁→澄清→分离→冷却→均质→脱气→杀菌→灌装→成品的加工工艺流程。有益效果:本发明产品原汁原味,清亮透明,营养丰富,具有拐枣和刺梨清香甜美之风味;本产品富含维生素,具有消食健脾,收敛止泄、清热解暑、增强体质等功效,老少皆宜,食用方便。
Description
技术领域
本发明涉及一种果汁的加工方法,尤其是涉及一种刺梨复合果汁的制作方法。
背景技术
刺梨,又名刺酸梨子、茨梨、木梨子、送春归等,为蔷薇科多年生落叶灌木缫丝花的果实,刺梨的果实同时也是加工保健食品的上等原料,成熟的刺梨肉质肥厚、味酸甜、果实富含糖、维生素、胡萝卜素、有机酸和多种氨基酸、10余种对人体有益的微量元素,以及过氧化物歧化酶。尤其是维生素C含量极高,是当前水果中最高的,每100克鲜果中含量841.58毫克~3541.13毫克,是柑橘的50倍,猕猴桃的10倍,具有“维生素C之王”的美称。
刺梨通常鲜食,不耐贮藏,表皮上残留农药,不易清洗,且拐枣营养价值高,用于加工成刺梨复合果汁可实现对拐枣、刺梨原料的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决刺梨不耐贮藏且不易清洗的问题,提供一种刺梨复合果汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种刺梨复合果汁的制作方法,其特征在于:采用清洗和分选→破碎→榨汁→澄清→分离→冷却→均质→脱气→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
A、果实的清洗和分选:通过清洗将刺梨表面携带的微生物量降低到原来的6%,采用喷淋法进行清洗,然后进行分选:将刺梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;挑选出新鲜的拐枣进行洗涤,沥干待用;
B、破碎:将刺梨和拐枣倒入离心式破碎机中进行破碎,破碎时,果块大小在3~5mm,采用喷淋式添加方法向其喷洒1%的维生素C进行护色,并尽量避免果块与空气接触,以防止褐变;
C、榨汁:由于刺梨含果胶量较多,在榨汁前进行果胶酶处理,加入0.2~0.4%的果胶酶,酶解温度为40~42℃,处理时间为3~5小时,然后采用包裹式榨汁机进行榨汁;
D、分离:采用硅藻式过滤机进行分离,将拐枣和刺梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:采用高压式设备进行均质,将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,长期保持果汁的混浊度;
F、脱气:采用真空法进行果汁的脱气,在0.3~0.5兆帕和65℃的条件下进行脱气,将混浊果汁中空气的含量降低到1~2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,将板式热交换器的温度设置在115℃杀菌6~8秒;
H、灌装:采用热灌装,将刺梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置20~30分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
有益效果:本发明产品原汁原味,清亮透明,营养丰富,具有拐枣和刺梨清香甜美之风味;本产品富含维生素,具有消食健脾,收敛止泄、清热解暑、增强体质等功效,老少皆宜,食用方便。
具体实施方式
实施例1:
一种刺梨复合果汁的制作方法,具体操作步骤为:
A、果实的清洗和分选:通过清洗将刺梨表面携带的微生物量降低到原来的3%,采用流槽清洗法进行清洗,然后进行分选:将刺梨放在一条长输送带上,输送带的速度为0.6~0.8米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;挑选出新鲜的拐枣进行洗涤,沥干待用;
B、破碎:将刺梨和拐枣倒入离心式破碎机中进行破碎,破碎时,果块大小在2~4mm,采用喷淋式添加方法向其喷洒0.2~0.4%的苹果酸进行护色,并尽量避免果块与空气接触,以防止褐变;
C、榨汁:由于刺梨含果胶量较多,在榨汁前进行果胶酶处理,加入0.2~0.4%的果胶酶,酶解温度为40~42℃,处理时间为3~5小时,然后采用包裹式榨汁机进行榨汁;
D、分离:采用硅藻式过滤机进行分离,将拐枣和刺梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:采用高压式设备进行均质,将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,长期保持果汁的混浊度;
F、脱气:采用真空法进行果汁的脱气,在0.3~0.5兆帕和65℃的条件下进行脱气,将混浊果汁中空气的含量降低到1%~2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,将板式热交换器的温度设置在125℃杀菌2~4秒;
H、灌装:采用热灌装,将刺梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置20~30分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
实施例2:
一种刺梨复合果汁的制作方法,具体操作步骤为:
A、果实的清洗和分选:通过清洗将刺梨表面携带的微生物量降低到原来的6%,采用流槽清洗法进行清洗,然后进行分选:将刺梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;挑选出新鲜的拐枣进行洗涤,沥干待用;
B、破碎:破碎:将刺梨和拐枣倒入离心式破碎机中进行破碎,破碎时,果块大小在3~5mm,采用喷淋式添加方法向其喷洒0.4~0.6%的维生素C进行护色,并尽量避免果块与空气接触,以防止褐变;
C、榨汁:由于刺梨含果胶量较多,在榨汁前进行纤维素酶处理,加入0.12~0.15%的纤维素酶,酶解温度为40~42℃,处理时间为3~5小时,然后采用包裹式榨汁机进行榨汁;
D、分离:采用硅藻式过滤机进行分离,分离的目的是将刺梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:用胶体磨事先磨细,然后将果汁在25兆帕的压力下进行均质,使果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,长期保持果汁的混浊度;
F、脱气:采用真空法进行果汁的脱气,在2~3兆帕和75℃的条件下进行脱气,将混浊果汁中空气的含量降低到0.2~0.4%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,将板式热交换器的温度设置在105℃杀菌5~10秒;
H、灌装:采用热灌装,将刺梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置40~60分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种刺梨复合果汁的制作方法,其特征在于,采用清洗和分选→破碎→榨汁→澄清→分离→冷却→均质→脱气→杀菌→灌装→成品的加工工艺流程,具体操作步骤为:
A、果实的清洗和分选:通过清洗将刺梨表面携带的微生物量降低到原来的6%,采用喷淋法进行清洗,然后进行分选:将刺梨放在一条长输送带上,输送带的速度为0.2~0.5米/秒,工人站在带的两侧将不合格的果实剔出,分选的目的主要是将腐烂、有机械损伤的果实和杂物挑选出来;挑选出新鲜的拐枣进行洗涤,沥干待用;
B、破碎:将刺梨和拐枣倒入离心式破碎机中进行破碎,破碎时,果块大小在3~5mm,采用喷淋式添加方法向其喷洒1%的维生素C进行护色,并尽量避免果块与空气接触,以防止褐变;
C、榨汁:由于刺梨含果胶量较多,在榨汁前进行果胶酶处理,加入0.2~0.4%的果胶酶,酶解温度为40~42℃,处理时间为3~5小时,然后采用包裹式榨汁机进行榨汁;
D、分离:采用硅藻式过滤机进行分离,将拐枣和刺梨汁中的果肉微粒、澄清过程中出现的沉淀物及其它杂质除去;
E、均质:采用高压式设备进行均质,将果汁中含有的悬浮粒子进一步破碎,且大小均匀,促进果胶的渗出,长期保持果汁的混浊度;
F、脱气:采用真空法进行果汁的脱气,在0.3~0.5兆帕和65℃的条件下进行脱气,将混浊果汁中空气的含量降低到1~2%;
G、杀菌:采用瞬时高温杀菌法进行灭菌,将板式热交换器的温度设置在115℃杀菌6~8秒;
H、灌装:采用热灌装,将刺梨汁加热杀菌后立即灌装到清洗过的容器内,封口后将瓶子倒置20~30分钟对瓶盖进行杀菌后迅速冷却,冷却后即为成品。
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CN112471370A (zh) * | 2020-12-19 | 2021-03-12 | 柯刚 | 一种获得高品质果汁(刺梨、沙棘等)的加工方法 |
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CN112471370A (zh) * | 2020-12-19 | 2021-03-12 | 柯刚 | 一种获得高品质果汁(刺梨、沙棘等)的加工方法 |
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