CN107279628A - 一种宣木瓜梨汁复合饮料及其制作工艺 - Google Patents
一种宣木瓜梨汁复合饮料及其制作工艺 Download PDFInfo
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- A23L2/46—Preservation of non-alcoholic beverages by heating
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- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
本发明提供了一种宣木瓜梨汁复合饮料及其制作工艺，按原料的重量百分比组成：宣木瓜果汁40～60%、酥梨浓缩汁30～45﹪、糖1～5%、海藻酸钠1～5%、黄原胶5～10%，经清洗、切分、去籽、切片、干燥、破碎、浸提、过滤、调配、杀菌、灌装获得产品。本发明制备适合宣城地区原料特点的宣木瓜果汁饮料新产品，加工产品取宣木瓜的特征酸味和香气，保留其药用保健价值，结合砀山酥梨果汁的特点，开发复合型宣木瓜酥梨果汁饮料，可为带动砀山酥梨和宣木瓜产业的发展及饮料加工业开辟新途径。
Description
技术领域
本发明涉及复合饮料加工技术领域，尤指一种宣木瓜梨汁复合饮料及其制作工艺。
背景技术
如今饮料市场产品越来越丰富，特别是果汁型饮料。果汁饮料因系绿色天然原料，品种、品味多样化，而且适用面比较广。就果汁饮料而言，最大的特点就是含有丰富的维生素、矿物质、微量元素等，具有极高的营养价值、保健功能。从这一点来说，宣木瓜营养丰富，含有丰富的维生素C、有机酸、齐墩果酸、黄酮类物质、蛋白质、氨基酸、钙、铁等营养物质，由于宣木瓜果实呈酸涩味，含糖量较少，鲜果坚硬但具有特殊香气，不宜作为鲜食水果销售，长期以来主要作为中药材利用。
目前，市场上尚无宣木瓜果汁饮品出现，大众消费者对饮料的需求（功能型向营养型转变、新鲜刺激型转向健康美容型、果味型向果蔬型转变）日趋转变，开发宣木瓜梨汁复合饮料迫在眉睫。综合对市场的调查分析，可以看到开发宣木瓜果汁饮料有着广阔的发展前景，根据果汁饮料的发展趋势，纯天然、果汁含量高的果汁已经成为饮料市场的必然发展方向。
发明内容
本发明要解决的技术问题是以宣木瓜、砀山酥梨为原料加工的一种新型健康果汁饮料。
为解决上述技术问题本发明采用如下技术方案：一种宣木瓜梨汁复合饮料，其原料的重量百分比组分为：宣木瓜果汁40～60%、酥梨浓缩汁30～45﹪、糖1～5%、海藻酸钠1～5%、黄原胶5～10%。
所述的宣木瓜梨汁复合饮料，其原料组分的重量配比优选为：宣木瓜50%、酥梨浓缩果汁30﹪、糖5%、海藻酸钠5%、黄原胶10%。
所述的宣木瓜梨汁复合饮料的制作工艺，包括以下步骤：
（1）宣木瓜鲜果清洗、切分、去籽、切片、干燥，得到宣木瓜干片产品；
（2）、将宣木瓜干片破碎，采用浸提罐加水低温浸提，加水料液比1:2，浸提温度50～70℃、浸提时间4～8小时；
（3）浸提液经无机管式陶瓷复合膜过滤，得到宣木瓜澄清果汁；
（4）分别按配方称取宣木瓜果汁与酥梨浓缩汁，将宣木瓜果汁缓慢搅拌加入梨汁中，然后糖、海藻酸钠、黄原胶逐一加入到混合果汁中复合调配，糖添加量1～5%、海藻酸钠添加量1～5%、黄原胶添加量5～10%；
（5）将复合汁采用125～135℃超高温瞬时杀菌4～6秒；
（6）冷却至室温进入无菌罐，在无菌环境下灌装、封口，采用PET饮料瓶，每瓶500ml。
本发明适合宣城地区原料特点的宣木瓜果汁饮料新产品，加工产品取宣木瓜的特征酸味和香气，保留其药用保健价值，结合砀山酥梨果汁的特点，开发复合型宣木瓜酥梨果汁饮料，可为带动砀山酥梨和宣木瓜产业的发展及我省饮料加工业开辟新途径。
具体实施方式
实施例1
一种宣木瓜梨汁复合饮料，宣木瓜鲜果经清洗、切分、去籽、切片、干燥，得到宣木瓜干片产品；将宣木瓜干片破碎，采用浸提罐加水低温浸提，加水料液比1:2，浸提温度50℃、浸提时间4小时；浸提液经无机管式陶瓷复合膜过滤，得到宣木瓜澄清果汁；分别按宣木瓜汁52%、酥梨浓缩果汁41﹪称取，将宣木瓜果汁缓慢搅拌加入梨汁中，然后将溶解好的糖、海藻酸钠、黄原胶逐一加入到混合果汁中复合调配，糖添加量1%、海藻酸钠添加量1%、黄原胶添加量5%；将复合汁采用125℃超高温瞬时杀菌4秒；冷却至室温进入无菌罐，在无菌环境下灌装、封口，采用PET饮料瓶，每瓶500ml。
实施例2
一种宣木瓜梨汁复合饮料，宣木瓜鲜果经清洗、切分、去籽、切片、干燥，得到宣木瓜干片产品；将宣木瓜干片破碎，采用浸提罐加水低温浸提，加水料液比1:2，浸提温度60℃、浸提时间6小时；浸提液经无机管式陶瓷复合膜过滤，得到宣木瓜澄清果汁；分别按宣木瓜果汁50%、酥梨浓缩汁38﹪称取，将宣木瓜果汁缓慢搅拌加入梨汁中，然后将溶解好的糖、海藻酸钠、黄原胶逐一加入到混合果汁中复合调配，糖添加量3%、海藻酸钠添加量2%、黄原胶添加量7%；将复合汁采用130℃超高温瞬时杀菌5秒；冷却至室温进入无菌罐，在无菌环境下灌装、封口，采用PET饮料瓶，每瓶500ml。
实施例3
一种宣木瓜梨汁复合饮料，宣木瓜鲜果经清洗、切分、去籽、切片、干燥，得到宣木瓜干片产品；将宣木瓜干片破碎，采用浸提罐加水低温浸提，加水料液比1:2，浸提温度70℃、浸提时间8小时；浸提液经无机管式陶瓷复合膜过滤，得到宣木瓜澄清果汁；分别按宣木瓜果汁48%、酥梨浓缩汁32﹪称取，将宣木瓜果汁缓慢搅拌加入梨汁中，然后将溶解好的糖、海藻酸钠、黄原胶逐一加入到混合果汁中复合调配，糖添加量5%、海藻酸钠添加量5%、黄原胶添加量10%；将复合汁采用135℃超高温瞬时杀菌6秒；冷却至室温进入无菌罐，在无菌环境下灌装、封口，采用PET饮料瓶，每瓶500ml。
Claims (3)
1.一种宣木瓜梨汁复合饮料，其特征在于：其原料的重量百分比组分为：宣木瓜果汁40～60%、酥梨浓缩汁30～45﹪、糖1～5%、海藻酸钠1～5%、黄原胶5～10%。
2.根据权利要求1所述的宣木瓜梨汁复合饮料，其特征在于：其原料组分的重量配比优选为：宣木瓜汁50%、酥梨浓缩汁30﹪、糖5%、海藻酸钠5%、黄原胶10%。
3.根据权利要求1所述的宣木瓜梨汁复合饮料的制作工艺，其特征在于：包括以下步骤：
（1）宣木瓜鲜果清洗、切分、去籽、切片、干燥，得到宣木瓜干片产品；
（2）将宣木瓜干片破碎，采用浸提罐加水低温浸提，加水料液比1:2，浸提温度50～70℃、浸提时间4～8小时；
（3）浸提液经无机管式陶瓷复合膜过滤，得到宣木瓜澄清果汁；
（4）分别按配方称取宣木瓜果汁与酥梨浓缩汁，将宣木瓜果汁缓慢搅拌加入梨汁中，然后糖、海藻酸钠、黄原胶逐一加入到混合果汁中复合调配，糖添加量1～5%、海藻酸钠添加量1～5%、黄原胶添加量5～10%；
（5）将复合汁采用125～135℃超高温瞬时杀菌4～6秒；
（6）冷却至室温进入无菌罐，在无菌环境下灌装、封口，采用PET饮料瓶，每瓶500ml。
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| WO2020014610A1 (en) * | 2018-07-12 | 2020-01-16 | International Flavors & Fragrances Inc. | Verbascoside and related compounds for sweetness enhancement |
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