CN107912663A - 一种猕猴桃火龙果汁的制备方法 - Google Patents
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Abstract
本发明提供了一种猕猴桃火龙果汁的制备方法，包括以下步骤：清洗，将猕猴桃压榨过滤得猕猴桃原汁，将火龙果果肉切成小块，加2‑2.5倍纯净水置于搅拌器中搅拌得火龙果原汁；将猕猴桃原汁、火龙果原汁、蜂蜜、山梨酸钾、壳聚糖按比例混合搅拌，过滤，酶解反应，再进行粗滤和超滤，高温灭菌，得到成品猕猴桃火龙果汁。本发明将猕猴桃与火龙果进行搭配制作果汁，很好地改善了单一果汁的口感和风味，喝起来酸甜可口、别具一格。制得的果汁贮存稳定性好，品质好，营养丰富。该生产方法过程简单、高效，节约能源，村镇小型企业都可生产。
Description
技术领域
本发明涉及水果加工领域，具体的涉及一种猕猴桃火龙果汁的制备方法。
背景技术
猕猴桃（Actinidia chinensis Planch），也称狐狸桃、藤梨、羊桃、木子、毛木果、奇异果、麻藤果等，果形一般为椭圆状，外观呈绿褐色，表皮覆盖浓密绒毛，不可食用，其内是呈亮绿色的果肉和一排黑色的种子。因猕猴喜食，故名猕猴桃; 亦有说法是因为果皮覆毛，貌似猕猴而得名，是一种品质鲜嫩，营养丰富，风味鲜美的水果。猕猴桃的质地柔软，口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物，以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外，还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。
火龙果，又名红龙果、龙珠果等，为仙人掌科三角柱属果树，生长于热带、亚热带地区，目前我国南方已经有一定规模的种植。火龙果有很高的经济价值，它集水果、花卉、蔬菜、保健、医药为一体，被誉为果中之王、仙人果、吉祥果。其果肉营养丰富，功效独特，具有较高的 食疗价值，有降血压、降血脂、解毒、滋肺、养颜、明目之功效，对便秘和糖尿病也有疗效。火龙果可溶性固形物含量为12-19％，最高可达到22％，果肉中富含VB1、VB2、VB3、VC和铁、镁、 钙、锌、锰、钴等有益金属元素以及丰富的膳食纤维。种仁中含有多种人体必需的氨基酸和不饱和脂肪酸。
火龙果是近几年新兴的热带水果，主要以鲜销为主。目前，市场上销售火龙果汁的比较少，且关于火龙果汁的研究也比较少。
发明内容
本发明的目的是提供一种猕猴桃火龙果汁的制备方法，该方法制得的猕猴桃火龙果汁口感好，品质好，营养成分丰富。
为实现上述目的，本发明采取以下技术方案：
一种猕猴桃火龙果汁的制备方法，其特征在于，包括以下步骤：
(1)将新鲜猕猴桃清洗干净，新鲜火龙果清洗去皮；
(2)将猕猴桃压榨过滤后得到猕猴桃原汁，将火龙果果肉切成小块，火龙果加2-2.5倍纯净水置于搅拌器中搅拌得到火龙果原汁；
(3) 将猕猴桃原汁、火龙果原汁、蜂蜜、山梨酸钾、壳聚糖按体积比1:3:0.5：0.02:0.02比例投入混合釜中混合搅拌均匀，过滤；
(4) 过滤后的混合液加入果胶酶、淀粉酶进行酶解反应，酶解反应结束后依次进行粗滤和超滤；
(5)将步骤（4）得到的果汁在95-99℃下进行高温瞬时灭菌，灭菌时间为5-10秒，
冷却，无菌灌装，即得到成品猕猴桃火龙果汁。
步骤(3)中，所述山梨酸钾为0.2～0.3g/l。
步骤(4)中，所述酶解反应的温度为40～50℃，时间1小时。
步骤(4)中，所述超滤是采用超滤膜在20-40℃、压力为15- 30kg、流速为8-10吨/小时的条件下过滤。
本发明具有以下优点：
本发明将猕猴桃与火龙果进行搭配制作果汁，很好地改善了单一果汁的口感和风味，喝起来酸甜可口、别具一格。不添加任何色素、香精、防腐剂类合成物质，品质好。
本发明在加工过程中加入了壳聚糖，有效降低了火龙果汁中果胶、可溶性蛋白的含量，而没有改变果汁中的总糖、蛋白质、可溶性固形物等主要营养成分，制得的果汁贮存稳定性好，营养丰富；果汁富含钙、磷、铁等矿物质，白蛋白，花青素，维生素C及水溶性膳食纤维，具有解重金属中毒、保护胃壁、抗衰老、美白皮 肤、减肥、润肠、预防大肠癌等功效。
该生产方法过程简单、高效，节约能源，降低损耗，村镇小型企业都可生产。
具体实施方式
下面结合实施例对本发明作进一步详细的描述，但本发明的实施方式并不局限于实施例表示的范围。
实施例1
一种猕猴桃火龙果汁的制备方法，其特征在于，包括以下步骤：
(1)将新鲜猕猴桃清洗干净，新鲜火龙果清洗去皮；
(2)将猕猴桃压榨过滤后得到猕猴桃原汁，将火龙果果肉切成小块，火龙果加2倍纯净水置于搅拌器中搅拌得到火龙果原汁；
(3) 将猕猴桃原汁、火龙果原汁、蜂蜜、山梨酸钾、壳聚糖按体积比1:3:0.5：0.02:0.02比例投入混合釜中混合搅拌均匀，过滤；
(4) 过滤后的混合液加入果胶酶、淀粉酶进行酶解反应，酶解反应结束后依次进行粗滤和超滤；
(5)将步骤（4）得到的果汁在95℃下进行高温瞬时灭菌，灭菌时间为10秒，
冷却，无菌灌装，即得到成品猕猴桃火龙果汁。
步骤(3)中，所述山梨酸钾为0.2～0.3g/l。
步骤(4)中，所述酶解反应的温度为40～50℃，时间1小时。
步骤(4)中，所述超滤是采用超滤膜在20℃、压力为10kg、流速为8吨/小时的条件下过滤。
实施例2
一种猕猴桃火龙果汁的制备方法，其特征在于，包括以下步骤：
(3)将新鲜猕猴桃清洗干净，新鲜火龙果清洗去皮；
(4)将猕猴桃压榨过滤后得到猕猴桃原汁，将火龙果果肉切成小块，火龙果加2.5倍纯净水置于搅拌器中搅拌得到火龙果原汁；
(3) 将猕猴桃原汁、火龙果原汁、蜂蜜、山梨酸钾、壳聚糖按体积比1:3:0.5：0.02:0.02比例投入混合釜中混合搅拌均匀，过滤；
(4) 过滤后的混合液加入果胶酶、淀粉酶进行酶解反应，酶解反应结束后依次进行粗滤和超滤；
(5)将步骤（4）得到的果汁在99℃下进行高温瞬时灭菌，灭菌时间为5秒，
冷却，无菌灌装，即得到成品猕猴桃火龙果汁。
步骤(3)中，所述山梨酸钾为0.2～0.3g/l。
步骤(4)中，所述酶解反应的温度为40～50℃，时间1小时。
步骤(4)中，所述超滤是采用超滤膜在20-40℃、压力为30kg、流速为10吨/小时的条件下过滤。
Claims (4)
1.一种猕猴桃火龙果汁的制备方法，其特征在于，包括以下步骤：
将新鲜猕猴桃清洗干净，新鲜火龙果清洗去皮；
将猕猴桃压榨过滤后得到猕猴桃原汁，将火龙果果肉切成小块，火龙果加2-2.5倍纯净水置于搅拌器中搅拌得到火龙果原汁；
(3) 将猕猴桃原汁、火龙果原汁、蜂蜜、山梨酸钾、壳聚糖按体积比1:3:0.5：0.02:0.02比例投入混合釜中混合搅拌均匀，过滤；
(4) 过滤后的混合液加入果胶酶、淀粉酶进行酶解反应，酶解反应结束后依次进行粗滤和超滤；
(5)将步骤（4）得到的果汁在95-99℃下进行高温瞬时灭菌，灭菌时间为5-10秒，
冷却，无菌灌装，即得到成品猕猴桃火龙果汁。
2.如权利要求1所述的猕猴桃火龙果汁的制备方法，其特征在于：步骤(3)中，所述山梨酸钾为0.2～0.3g/l。
3.如权利要求1所述的猕猴桃火龙果汁的制备方法，其特征在于：步骤(4)中，所述酶解反应的温度为40～50℃，时间1小时。
4.如权利要求1所述的猕猴桃火龙果汁的制备方法，其特征在于：步骤(4)中，所述超滤是采用超滤膜在20-40℃、压力为15- 30kg、流速为8-10吨/小时的条件下过滤。
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