CN108041359A - 一种适宜糖尿病患者食用的低糖性果汁加工方法 - Google Patents
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Abstract
本发明公开了一种适宜糖尿病患者食用的低糖性果汁加工方法,包括以下步骤,原料选择;清洗破碎:将沥干后的果实,经破碎后,立即进行灭酶处理;榨汁过滤;配料:原料及各种辅料按照质量份数的配比如下,原果汁35%,木糖醇8%,稳定剂0.04%,柠檬酸0.12%,苯甲酸钠0.015%,水55.825%;S5、均质:将调配好的料液混合均匀后,送入高压均质机均质1次;脱氧罐装:均质完成后,将料液打入真空脱气机脱气,然后用灌装机灌装密封;杀菌冷却:密封好的罐送入杀菌釜中进行杀菌处理,其杀菌公式为5′—15′—5′/95℃,而后冷却至40℃左右即可。本方法加工生产的果汁色泽明亮、风味浓郁,酸甜爽口,淡香绵长,是老少皆宜的大众食品,其含糖量低,尤其使用于糖尿病人饮用。
Description
技术领域
本发明属于果汁加工方法技术领域,尤其是涉及一种适宜糖尿病患者食用的低糖性果汁加工方法。
背景技术
人參果属于茄科。人参果果实成熟时果皮呈金黄色,有的带有紫色条纹,有淡雅的清香,果肉清爽多汁,风味独特。它具有高蛋白、低糖、低脂外,还富含维生素C,以及多种人体所必需的微量元素,尤其是硒、钙的含量大大地高于其他的果实和蔬菜。因此人参果有抗癌、抗衰老、降血压、降血糖、消炎、补钙、美容等功能,具有很大的开发价值。木糖醇(C5H12O5),又名戊五醇,是一种五碳糖醇。木糖醇作为一种功能性甜味剂,能参与人体代谢,进入血液后,不需胰岛素就能透入细胞而且代谢速度快,不会引起血糖升高,是最适合于糖尿病患者食用的营养型食糖替代品。
人参果原名为香瓜茄,又名长寿果、凤果、艳果。原产南美洲,属茄科类多年生双子叶草本植物。人参果是一种高营养水果,果肉清香多汁,腹内无核,风味独特,具有高蛋白、低脂肪、低糖等特点,富含维生素c 和多种微量元素,其中锌元素含量最高,富含蛋白质、维生素与矿物元素,具有保健功效。
人参果是我国近年来新开发的一种理想的保健品。其果肉清香多汁,风味独特,具有高蛋白、低脂肪的特点,富含维生素C和硒、钼等十几种微量元素。硒是维持机体正常生命活力的微量元素,被誉为“抗癌之王”,但此果皮薄汁多,不宜储存,通过对人参果的多元化开发,提高了人参果的价值效能,解决了人参果不宜长期储存问题,且食用方便、运输快捷。
发明内容
本发明所要解决的技术问题是:提供一种适宜糖尿病患者食用的低糖性果汁加工方法。
为了解决上述技术问题,本发明是通过以下技术方案实现的:一种适宜糖尿病患者食用的低糖性果汁加工方法,包括以下步骤,
S1、原料选择:选择成熟人参果果实为原料,并用流动清水将果实充分清洗干净,然后沥干水分;
S2、清洗破碎:将沥干后的果实,经破碎后,立即进行灭酶处理;
S3、榨汁过滤:将步骤S3处理后的果块投入榨汁机中进行榨汁,以榨出的浆液经过粗滤后,进行离心处理,即成为原果子;
S4、配料:原料及各种辅料按照质量份数的配比如下,原果汁35%,木糖醇8%,稳定剂0.04%,柠檬酸0.12%,苯甲酸钠0.015%,水55.825%;
S5、均质:将调配好的料液混合均匀后,送入高压均质机均质1次;
S6、脱氧罐装:均质完成后,将料液打入真空脱气机脱气,然后用灌装机灌装密封;
S7、杀菌冷却:密封好的罐送入杀菌釜中进行杀菌处理,其杀菌公式为5′—15′—5′/95℃,而后冷却至40℃左右即可。
作为优选,步骤S2中果实在破碎后迅速升温至100℃进行灭酶处理,灭酶处理时间为5分钟。
作为优选,步骤S3中,离心处理时的转速为3000转/分,离心处理时间为5分钟。
作为优选,步骤S6中料液打入真空脱气机进行脱气时间的时间为5分钟。
与现有技术相比,本发明的有益之处是:人参果含有丰富的维生素及矿物质等。其营养成分中最引人注目的一是天门冬氨基酸,含量占总氨基酸含量的48.73%;二是硒含量极为丰富,达3.34ug/100克,因此开发人参果的加工,有良好的经济价值和社会效益。本方法加工生产的果汁色泽明亮、风味浓郁,酸甜爽口,淡香绵长,是老少皆宜的大众食品,其含糖量低,尤其使用于糖尿病人饮用。
具体实施方式:
下面结合具体实施方式对本发明进行详细描述:
实施例一
一种适宜糖尿病患者食用的低糖性果汁加工方法,其特征在于:包括以下步骤,
原料选择,选择成熟人参果果实为原料,将病虫果、腐烂果拣除。果实的成熟度对果汁质量影响较大,在同样条件下,用八成熟以上的果实为原料,加工成的果汁色泽明亮,风味浓郁。因此,最好选用成熟的果实,并用流动清水充分清洗干净,沥干水分。
破碎、灭酶将清洗好的果实,经适当破碎后,立即进行灭酶处理。由于人参果果实易发生酶促褐变现象,因此,果实破碎后要迅速升温至100℃,并保持5分钟。这样即可达到灭酶的目的,防止褐变的发生。
榨汁、过滤、离心将上述处理的果块投入榨汁机中进行榨汁。以榨出的浆液经过粗滤后,进行离心处理,即成为原汁。离心时,要求转速为3000转/分,时间为5分钟。
配料,原料及各种辅料的配比如下,原果汁35%,木糖醇8%,稳定剂0.04%,柠檬酸0.12%,苯甲酸钠0.015%,水55.825%。配料时过滤后方可使用。
均质,将调配好的料液混合均匀后,送入高压均质机均质1次。
脱气和灌装,均质完成后,将料液打入真空脱气机脱气约5分钟,然后用灌装机灌装密封。
杀菌、冷却密封好的罐送入杀菌釜中进行杀菌处理,其杀菌公式为5′—15′—5′/95℃,而后冷却至40℃左右即可。
需要强调的是:对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (4)
1.一种适宜糖尿病患者食用的低糖性果汁加工方法,其特征在于:包括以下步骤,
S1、原料选择:选择成熟人参果果实为原料,并用流动清水将果实充分清洗干净,然后沥干水分;
S2、清洗破碎:将沥干后的果实,经破碎后,立即进行灭酶处理;
S3、榨汁过滤:将步骤S3处理后的果块投入榨汁机中进行榨汁,以榨出的浆液经过粗滤后,进行离心处理,即成为原果子;
S4、配料:原料及各种辅料按照质量份数的配比如下,原果汁35%,木糖醇8%,稳定剂0.04%,柠檬酸0.12%,苯甲酸钠0.015%,水55.825%;
S5、均质:将调配好的料液混合均匀后,送入高压均质机均质1次;
S6、脱氧罐装:均质完成后,将料液打入真空脱气机脱气,然后用灌装机灌装密封;
S7、杀菌冷却:密封好的罐送入杀菌釜中进行杀菌处理,其杀菌公式为5′—15′—5′/95℃,而后冷却至40℃左右即可。
2.根据权利要求1所述的适宜糖尿病患者食用的低糖性果汁加工方法,其特征在于:步骤S2中果实在破碎后迅速升温至100℃进行灭酶处理,灭酶处理时间为5分钟。
3.根据权利要求1所述的适宜糖尿病患者食用的低糖性果汁加工方法,其特征在于:步骤S3中,离心处理时的转速为3000转/分,离心处理时间为5分钟。
4.根据权利要求1所述的适宜糖尿病患者食用的低糖性果汁加工方法,其特征在于:步骤S6中料液打入真空脱气机进行脱气时间的时间为5分钟。
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