CN107495026A - 一种火龙果果汁的制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000020419 dragon fruit juice Nutrition 0.000 title claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 45
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 19
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 9
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 244000241235 Citrullus lanatus Species 0.000 claims abstract description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 5
- 238000005538 encapsulation Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- 229940069338 potassium sorbate Drugs 0.000 description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 4
- 235000010234 sodium benzoate Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
本发明提供一种火龙果果汁的制作方法,主要涉及食品加工领域,包括以下步骤:S1、选择新鲜、成熟、白色果肉的火龙果;S2、对火龙果行清洗;S3、对火龙果全果进行取汁,得原果浆;S4、将原果浆进行打浆、磨细;S5、使用80~120目的滤网过滤,得果汁滤液;S6、在果汁滤液中加入糖、西瓜汁、百香果果汁,将总酸度控制在PH2.1~3.0,BRIX控制在58~61°得果汁成品;S7、使用膜类包装对果汁进行封装;S8、将封装后的果汁放入超高压冷杀菌设备进行冷高压灭菌,灭菌压力不小于600MPa。本发明通过使用使用百香果进行调酸,能够使火龙果果汁长期保存;由于不使用防腐剂进行保鲜,能够避免消费者的抵触心理。
Description
技术领域
本发明属于食品加工领域,主要涉及一种火龙果果汁的制作方法。
背景技术
火龙果的保藏时间比较短,通常在成熟后比较短的一段时间后就会开始变质,在南方地区,水果成熟的旺季,经常会出现水果滞销烂在地里的问题,为了避免或者是减少损失,通常人们会将水果加工成农副产品,而制作果汁正是其中一种解决方案。
在传统制作果汁饮料的工艺中,需要添加山梨酸钾或者苯甲酸钠等防腐剂抑制微生物的生长,而人们对于山梨酸钾和苯甲酸钠这类防腐剂造成的健康问题存在疑虑,而使用巴氏灭菌法的工艺又会破坏果汁的鲜味。因此,使用新的果汁制作工艺来生产果汁,避免使用山梨酸钾、苯甲酸钠等防腐剂,保持果汁的鲜味,塑造绿色健康的形象对于企业具有积极的影响力。
发明内容
鉴于以上内容,有必要提供一种火龙果果汁的制作方法,它能避免使用山梨酸钾或者苯甲酸钠等对人体有潜在危害的防腐剂,还能够最大的保证果汁的鲜味,并且使果汁具有半年以上的保质期。
为达到上述目的,本发明所采用的技术方案是:一种火龙果果汁的制作方法,所述火龙果果汁的制作方法包括以下步骤:S1、选择新鲜、成熟、白色果肉的火龙果;S2、使用水果清洗机对火龙果行清洗;S3、使用搅拌机对火龙果全果进行取汁,得原果浆;S4、将原果浆进行打浆、磨细;S5、使用80~120目的滤网过滤,得果汁滤液;S6、在果汁滤液中加入糖、西瓜汁、百香果果汁,将总酸度控制在PH2.1~3.0,BRIX控制在58~61°得果汁成品;S7、使用膜类包装对果汁进行封装;S8、将封装后的果汁放入超高压冷杀菌设备进行冷高压灭菌,灭菌压力不小于600MPa。
进一步地,在S6步骤中,再加入相当于果汁总质量0.15%的NaCl;通过添加0.15%的NaCl,可以进一步的延长保质期,使火龙果果汁的保质期从8个月增加到一年。
本发明具有以下有益效果:
本发明通过使用使用百香果进行调酸,使用本发明生产的火龙果果汁的保质期至少在8个月,能够使火龙果果汁长期保存;同时,使用火龙果全果进行取汁,使果汁含有天然花青素,能够增强人体免疫力,并且,由于不使用防腐剂进行保鲜,能够避免消费者的抵触心理。
具体实施方式
实施例一:
使用以下步骤制作火龙果果汁:
S1、选择新鲜、成熟、白色果肉的火龙果;
S2、使用水果清洗机对火龙果行清洗;
S3、使用搅拌机对火龙果全果进行取汁,得原果浆;由于白肉火龙果的成本低于红肉火龙果,对火龙果全果进行取汁可以获得火龙果皮中的花青素,使果汁带有红色;
S4、将原果浆进行打浆、磨细;优选地,对果浆进行低温真空浓缩;
S5、使用80~120目的滤网过滤,得果汁滤液;优选地,所述滤网为100目;
S6、在果汁滤液中加入糖、西瓜汁、百香果果汁,将总酸度控制在PH2.1~3.0,BRIX控制在58~61°得果汁成品;优选地,总酸度控制在PH2.4;在本实施例当中,所述西瓜汁与所述百香果汁的比例为1:3;这样既能比较好的控制总酸度,又可以调节口感,在百香果与火龙果的口感之间达到平衡,还可以让果汁具有一定的红色素,增加顾客的食欲;
S7、使用膜类包装对果汁进行封装;优选地,所述膜类包装为复合膜;
S8、将封装后的果汁放入超高压冷杀菌设备进行冷高压灭菌,灭菌压力不小于600MPa。
本实施例生产的果汁成品的保质期为8个月。
实施例二:
与实施一的步骤基本相同,区别在于:
在S6步骤中,加入相当于果汁总质量0.15%的NaCl。
本实施例生产的果汁成品的保质期为12个月。
Claims (7)
1.一种火龙果果汁的制作方法,其特征在于:所述火龙果果汁的制作方法包括以下步骤:
S1、选择新鲜、成熟、白色果肉的火龙果;
S2、使用水果清洗机对火龙果行清洗;
S3、使用搅拌机对火龙果全果进行取汁,得原果浆;
S4、将原果浆进行打浆、磨细;
S5、使用80~120目的滤网过滤,得果汁滤液;
S6、在果汁滤液中加入糖、西瓜汁、百香果果汁,将总酸度控制在PH2.1~3.0,BRIX控制在58~61°得果汁成品;
S7、使用膜类包装对果汁进行封装;
S8、将封装后的果汁放入超高压冷杀菌设备进行冷高压灭菌,灭菌压力不小于600MPa。
2.如权利要求1所述的果汁的制作方法,其特征在于:所述滤网为100目。
3.如权利要求1所述的果汁的制作方法,其特征在于:所述西瓜汁与所述百香果汁的比例为1:3。
4.如权利要求1所述的果汁的制作方法,其特征在于:在S6步骤中,总酸度控制在PH2.4。
5.如权利要求1所述的果汁的制作方法,其特征在于:所述膜类包装为复合膜。
6.如权利要求1所述的果汁的制作方法,其特征在于:在S4步骤中,对果浆进行低温真空浓缩。
7.如权利要求4所述的果汁的制作方法,其特征在于:在S6步骤中,再加入相当于果汁总质量0.15%的NaCl。
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Cited By (2)
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CN108402351A (zh) * | 2018-01-11 | 2018-08-17 | 广西下火堂甜品管理有限公司 | 一种百香果和火龙果复合果汁及其制备方法 |
CN111213801A (zh) * | 2020-03-09 | 2020-06-02 | 海南北纬十八度食品加工有限公司 | 一种火龙果果浆及其制备方法 |
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Cited By (2)
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CN111213801A (zh) * | 2020-03-09 | 2020-06-02 | 海南北纬十八度食品加工有限公司 | 一种火龙果果浆及其制备方法 |
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