CN107373236A - 一种青脆李饮品及其加工工艺 - Google Patents
一种青脆李饮品及其加工工艺 Download PDFInfo
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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
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
Abstract
本发明公开了一种青脆李饮品及其加工工艺,所述加工工艺包括:(1)青脆李果肉及青脆李汁的制备;(2)原料混合:将所述青脆李果肉、青脆李汁与水、微胶囊柠檬酸、木糖醇、山梨酸钾、果胶酶、B‑胡萝卜素混合;(3)超声波高压均质;(4)真空脱气;(6)杀菌:超高压低温杀菌。该青脆李经过浸渍处理,去除过多的果酸,使得饮品的口感更佳,且在加工过程中采用低温冷冻粉碎、超声波高压均质等技术,使得饮品出汁率高并均匀;采用微胶囊酸味剂,有效防止青脆李中敏感成分的劣变。
Description
技术领域
本发明涉及饮品技术领域,特别涉及一种青脆李饮品及其加工工艺。
背景技术
青脆李,属于蔷薇科李属植物,青脆李长势极旺,树枝较直立,成枝力强。以中枝、短果枝和花束状果枝结果为主,结果成堆,在重亲地区8月上旬成熟,栽后第二年试花挂果,可挂1.5千克,亩产达165千克,3年生树平均株产7.8千克,亩产850千克,进入盛产期后亩产可达2600千克,目前市面上的平均价格12元/千克,亩产值可达3万元左右。
青脆李具有促进消化的作用,李子能促进胃酸和胃消化酶的分泌,有增加肠胃蠕动的作用,因而食李能促进消化,增加食欲,为胃酸缺乏、食后饱胀、大便秘结者的食疗良品。青脆李具有清肝利水的作用,新鲜李肉中含多种氨基酸,如谷酰胺、丝氨酸、氨基酸、脯氨酸等,生食之于治疗肝硬化腹水有帮助。青脆李还可以降压、导泻、镇咳,李子核仁中含苦杏仁甙和大量的脂肪油,药理证实,它有显著的利水降压作用,并可加快肠道蠕动,促进干燥的大便排出,同时也具有止咳祛痰的作用。《本草纲目》记载,李花和于面脂中,有很好的美容作用,可以“去粉滓黑黯”,“令人面泽”,对汗斑、脸生黑斑等有良效。
青脆李的营养价值高,每100克可食部分含蛋白质0.4克,脂肪0.66克,糖12.4克,纤维素5.2克,胡萝卜素0.06毫克,硫胺酸0.01毫克,核黄酸0.018毫克,尼克酸0.08毫克,抗坏血酸0.1毫克,钙16.2毫克,磷19毫克,铁0.4毫克。果肉中含天门冬素,还含谷氨酸、丝氨酸、甘氨酸、脯氨酸、苏氨酸,γ-氨基丁酸等。李子的药用性能很多,据有关实验表明李子还有促进血红蛋白再生的作用,贫血者适度食用李子对健康大有益处。李子对肝病有较好的保养作用,但应食之有度,才能对健康有百利而无一害。李子性寒,所以肠胃消化不良者应少吃,否则食用过量会引起轻微的腹泻。
目前对于青脆李主要为新鲜水果、制成果肉干或罐头,纯粹的李子饮品较少。而在制备饮品时,由于李子含有过多的果酸,会导致口感不佳。且目前常用的酸味剂直接加入食物中,易使得青脆李中的敏感成分劣变。
因此,基于上述的现有技术方案,本发明提供一种青脆李饮品及其加工工艺,采用浸渍发酵、低温粉碎等方法进行处理,得到一种口感好,保质期长且营养保存率高的青脆李饮品。
发明内容
针对现有技术存在的不足,本发明提供了一种青脆李饮品及其加工工艺,该青脆李经过浸渍处理,去除过多的果酸,使得饮品的口感更佳,且在加工过程中采用低温冷冻粉碎、超声波高压均质等技术,使得饮品出汁率高并均匀;采用微胶囊酸味剂,有效防止青脆李中敏感成分的劣变。
为了实现上述目的,本发明是通过如下的技术方案来实现:
本发明提供一种青脆李饮品,所述饮品由青脆李果肉、青脆李汁、水、微胶囊柠檬酸、木糖醇、山梨酸钾、果胶酶、B-胡萝卜素组成;所述青脆李果肉的制备方法为:(1)挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;(2)所述青脆李果肉加入水、乳酸菌浸渍发酵;(3)所述发酵青脆李果肉冷冻粉碎;(4)加热搅拌得到青脆李果肉粒及青脆李汁。
进一步,所述青脆李饮品,其特征在于,所述饮品由以下重量份数的原料组成:青脆李果肉 5~15份、青脆李汁 20~55份、水 30~80份、微胶囊柠檬酸 0.1~1份、木糖醇 5~15份、山梨酸钾 0.1~1份、果胶酶 0.1~1份、B-胡萝卜素0.1~1份。
进一步,所述青脆李饮品,其特征在于,所述青脆李果肉浸渍时,温度控制在35~40℃。
青脆李采用乳酸菌进行发酵,应用乳酸菌的MLF生物降酸技术,可将果酸分解,从而使酸涩感降低。经浸渍处理的青脆李汁制成饮品,使得饮品的口感更佳。
青脆李冷冻粉碎,冷冻粉碎不但能保持粉碎产品的色香味及活性物质的性质不变,而且在保证产品微细程度方面具有无法比拟的优势。最大程度地保存原有营养物质分子结构、成分及活性,提高人体对各种营养成分和微量元素的吸收。符合目前人们追求“绿色食品”的要求。制得的果粒比常温粒体流动性更好,粒度分布更理想。不会发生常温粉碎时因发热、氧化等造成的变质现象;粉碎时不会发生气味溢出、粉尘爆炸、噪音等。
饮品中加入果胶酶,果胶酶制剂水解果汁中的果胶物质,使果汁中其他交替失去果胶的保护作用而共同沉淀。
酸味剂的酸味刺激性,直接加入食品中,易使某些敏感成分劣变,另外,柠檬酸等具有较强的吸湿性,易使产品吸水结块霉变。因此,采用本发明采用微胶囊酸味剂,把酸味剂包埋起来,使其与外界环境隔离,可有效控制其释放,使其持久恒定的发挥作用。
一种青脆李饮品的加工工艺,所述加工工艺包括:(1)青脆李果肉及青脆李汁的制备:a、挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;b、所述青脆李果肉加入水、乳酸菌浸渍发酵;c、所述发酵青脆李果肉冷冻粉碎;d、加热搅拌得到青脆李果肉粒及青脆李汁;(2)原料混合:将所述青脆李果肉、青脆李汁与水、微胶囊柠檬酸、木糖醇、山梨酸钾、果胶酶、B-胡萝卜素混合;(3)超声波高压均质;(4)真空脱气:均质后的饮品经真空脱气机脱气,灌装封口;(6)杀菌:超高压低温杀菌。
进一步,所述青脆李饮品的加工工艺,其特征在于,所述原料重量份数为:青脆李果肉 5~15份、青脆李汁 20~55份、水 30~80份、微胶囊柠檬酸 0.1~1份、木糖醇 5~15份、山梨酸钾 0.1~1份、果胶酶 0.1~1份、B-胡萝卜素0.1~1份。
进一步,所述青脆李饮品的加工工艺,其特征在于,所述青脆李果肉浸渍时,温度控制在35~40℃。
进一步,所述青脆李饮品的加工工艺,其特征在于,所述超声波高压均质的工作压力为21MPa。
超声波高压均质使饮品中所含的悬浮颗粒进一步破碎,使微粒大小均一,促进果胶的渗出,使果胶和果汁亲和,均匀而稳定的分散于果汁中,保持果汁的均匀浑浊度,获得不易分离和沉淀的果蔬汁。而采用真空脱气防止或减轻果汁色素、维生素C、香气成分或其他物质的氧化。防止品质变劣,去除附着于悬浮颗粒上的气体,减少或避免微粒上浮,以保持良好外观。防止和减少装罐和杀菌时产生泡沫,减少铁罐内壁的腐蚀。
超高压低温杀菌用高级液压油施加压力,从而杀死饮品中几乎所有的细菌、霉菌和酵母菌,而且不会像高温杀菌那样造成营养成分破坏和风味变化。超高压灭菌的机理是通过破坏菌体蛋白中的非共价键,使蛋白质高级结构破坏,从而导致蛋白质凝固及酶失活。超高压还可造成菌体细胞膜破裂,使菌体内化学组分产生外流等多种细胞损伤,这些因素综合作用导致了微生物死亡。
本发明提供的青脆李饮品及其加工工艺,该青脆李经过乳酸菌发酵处理,去除过多的果酸,使得饮品的口感更佳,在加工过程中采用低温冷冻粉碎、超声波高压均质等技术,使得饮品出汁率高,所得的果肉粒也更均匀;且采用微胶囊酸味剂,有效防止青脆李中敏感成分的劣变。
本发明实施例提供的技术方案的有益效果:
1.本发明提供的一种清脆李饮品,采用微胶囊酸味剂,有效防止青脆李中敏感成分的劣变。
2.本发明提供的一种青脆李饮品,经过乳酸菌发酵处理,去除过多的果酸,使得得到的饮品口感更佳。
3.本发明的青脆李饮品加工工艺,采用低温冷冻粉碎、超声波高压均质等技术,使得饮品出汁率高,所得的果肉粒也更均匀。
具体实施方式
为使本发明的技术方案和要点更加清楚,下面对本发明实施方式作进一步地详细描述。
以下实施例仅用于更加清楚地说明本发明的技术方案,因此只作为示例,而不能以此来限制本发明的保护范围。
需要注意的是,除非另有说明,本申请使用的技术术语或者科学术语应当为本发明所属领域技术人员所理解的通常意义。
实施例1 一种青脆李饮品的加工工艺
青脆李饮品的加工工艺包括:(1)青脆李果肉及青脆李汁的制备:a、挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;b、所述青脆李果肉加入水、乳酸菌在35℃下浸渍发酵;c、所述发酵青脆李果肉冷冻粉碎;d、加热搅拌得到青脆李果肉粒及青脆李汁;(2)原料混合:将所述青脆李果肉 5份、青脆李汁 55份、水 30份、微胶囊柠檬酸 0.1份、木糖醇 15份、山梨酸钾 0.1份、果胶酶0.1份、B-胡萝卜素0.1份混合;(3)超声波高压均质,工作压力为21MPa;(4)真空脱气:均质后的饮品经真空脱气机脱气,灌装封口;(6)杀菌:超高压低温杀菌。
实施例2 一种青脆李饮品的加工工艺
青脆李的加工工艺包括:(1)青脆李果肉及青脆李汁的制备:a、挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;b、所述青脆李果肉加入水、乳酸菌在40℃下浸渍发酵;c、所述发酵青脆李果肉冷冻粉碎;d、加热搅拌得到青脆李果肉粒及青脆李汁;(2)原料混合:将所述青脆李果肉 15份、青脆李汁 20份、水 80份、微胶囊柠檬酸 1份、木糖醇 5份、山梨酸钾 1份、果胶酶 1份、B-胡萝卜素1份混合;(3)超声波高压均质,工作压力为21MPa;(4)真空脱气:均质后的饮品经真空脱气机脱气,灌装封口;(6)杀菌:超高压低温杀菌。
实施例 3 一种青脆李饮品的加工工艺
青脆李的加工工艺包括:(1)青脆李果肉及青脆李汁的制备:a、挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;b、所述青脆李果肉加入水、乳酸菌在37℃下浸渍发酵;c、所述发酵青脆李果肉冷冻粉碎;d、加热搅拌得到青脆李果肉粒及青脆李汁;(2)原料混合:将所述青脆李果肉 10份、青脆李汁 35份、水 50份、微胶囊柠檬酸 0.5份、木糖醇 10份、山梨酸钾 0.5份、果胶酶0.5份、B-胡萝卜素0.5份混合;(3)超声波高压均质,工作压力为21MPa;(4)真空脱气:均质后的饮品经真空脱气机脱气,灌装封口;(6)杀菌:超高压低温杀菌。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围,其均应涵盖在本发明的权利要求和说明书的范围当中。
Claims (7)
1.一种青脆李饮品,其特征在于,所述饮品由青脆李果肉、青脆李汁、水、微胶囊柠檬酸、木糖醇、山梨酸钾、果胶酶、B-胡萝卜素组成;所述青脆李果肉的制备方法为:(1)挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;(2)所述青脆李果肉加入水、乳酸菌浸渍发酵;(3)所述发酵青脆李果肉冷冻粉碎;(4)加热搅拌得到青脆李果肉粒及青脆李汁。
2.根据权利要求1所述的青脆李饮品,其特征在于,所述饮品由以下重量份数的原料组成:青脆李果肉 5~15份、青脆李汁 20~55份、水 30~80份、微胶囊柠檬酸 0.1~1份、木糖醇5~15份、山梨酸钾 0.1~1份、果胶酶 0.1~1份、B-胡萝卜素0.1~1份。
3.根据权利要求1所述的青脆李饮品,其特征在于,所述青脆李果肉浸渍时,温度控制在35~40℃。
4.一种青脆李饮品的加工工艺,其特征在于,所述加工工艺包括:(1)青脆李果肉及青脆李汁的制备:a、挑选新鲜的青脆李,剔除霉烂、虫蛀等不合格品;流动水清洗,除去附着在表面的泥沙等杂质;破碎去核得到青脆李果肉;b、所述青脆李果肉加入水、乳酸菌浸渍发酵;c、所述发酵青脆李果肉冷冻粉碎;d、加热搅拌得到青脆李果肉粒及青脆李汁;(2)原料混合:将所述青脆李果肉、青脆李汁与水、微胶囊柠檬酸、木糖醇、山梨酸钾、果胶酶、B-胡萝卜素混合;(3)超声波高压均质;(4)真空脱气:均质后的饮品经真空脱气机脱气,灌装封口;(6)杀菌:超高压低温杀菌。
5.根据权利要求4所述的青脆李饮品的加工工艺,其特征在于,所述原料重量份数为:青脆李果肉 5~15份、青脆李汁 20~55份、水 30~80份、微胶囊柠檬酸 0.1~1份、木糖醇 5~15份、山梨酸钾 0.1~1份、果胶酶 0.1~1份、B-胡萝卜素0.1~1份。
6.根据权利要求4所述的青脆李饮品的加工工艺,其特征在于,所述青脆李果肉浸渍时,温度控制在35~40℃。
7.根据权利要求4所述的青脆李饮品的加工工艺,其特征在于,所述超声波高压均质的工作压力为21MPa。
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