CN108175009A - 一种野生南酸枣果保健饮料、制作方法及其装置 - Google Patents
一种野生南酸枣果保健饮料、制作方法及其装置 Download PDFInfo
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Abstract
一种野生南酸枣果保健饮料、制作方法及其装置,制作步骤如下:一、清洗干净;二、蒸熟;三、去皮、去核机,得果肉;四、进入冻库内保鲜;五、在搅拌桶内按重量比例添加配料,搅拌,蒸汽升温到110‑120°C,得果液;六、将果液检测达标;七、灌瓶;八、产品出厂检验,存放,待销售。本发明制得的饮料淡黄色,固液比为1:8‑9,味酸甜,有浓郁枣香,饮料中含对人体有益的多酚0.5‑0.8g/kg,还含有食物纤维、苹果酸、柠檬酸枣及钙、磷铁和维生素C。本发明的优点是,没有发酵过程,无杂菌,无添加其他的果蔬或营养成分,最大限度保持了酸枣原有营养及风味,天然、绿色、健康、无公害。
Description
技术领域
本发明涉及饮料,即一种野生南酸枣果保健饮料、制作方法及其装置。
背景技术
南酸枣果肉具有较高的保健价值。南酸枣果又名四眼果、五眼果、化郎果、鼻涕果,为漆树科植物酸枣树。分布在我国湖南、湖北、浙江、福建、广东、广西、云南、贵州等地,果肉可生食、酿酒,有的企业加工成酸枣糕、酸枣糖,还有的加工成休闲零食。南酸枣果肉酸甜可口,具有许多营养成分和保健价值,历来就是滋补大脑,提高学习记忆功能,生血养血的良品。南酸枣可辅助治疗心腹寒热,邪结气聚、四肢酸痛、湿痹、烦心不得眠,济上下痛、通转九泄,虚汗烦渴。长期食用可安五脏,轻身延年,补中益肝气,坚筋骨,助阳气能令人美健。
目前尚未发现有单纯的南酸枣果肉制成的保健饮料。
发明内容
本发明的目的是发明一种野生南酸枣果保健饮料、制作方法及其装置。
这种野生南酸枣果保健饮料制作方法,其特征在于,步骤如下:
一、野生南酸枣果收购后,用旋转式清洗机清洗干净;
二、放入不锈钢蒸汽柜蒸熟并高温消毒,然后取出冷却;
三、冷却后的酸枣果放入自动去皮、去核机,得果肉;
四、分离后的酸枣肉用不锈钢桶存放,进入冻库内保鲜;
五、在搅拌桶内按重量比例由下述配料组成:分离后的酸枣肉10-15、纯净水70-90、砂糖8-10,食品保鲜剂为乳酸链球菌素0.03-1g/kg,用锅炉的高温蒸汽加热不锈钢桶内的配料,桶内装一台搅拌机,蒸汽升温到110-120°C,开动搅拌机,将桶内物料充分搅匀、无沉淀,得果液,时间30-50分钟;
六、将果液流入不锈钢冷却桶内冷却,冷却后取样化验室检测,检测达标;
七、将果液泵入灌瓶机中灌瓶,封瓶口,贴标签、印出厂日期;
八、产品出厂检验,装箱,输送到成品车间存放,待销售。
本发明制得的饮料淡黄色,固液比为1:8-9,味酸甜,有浓郁枣香,饮料中含对人体有益的多酚0.5-0.8g/kg,还含有食物纤维、苹果酸、柠檬酸枣及钙、磷铁和维生素C。
本发明的优点是,没有发酵过程,无杂菌,无添加其他的果蔬或营养成分,最大限度保持了酸枣原有营养及风味,天然、绿色、健康、无公害。采用的制作技术能最大限度的提高果肉出率,增加原料利用率,降低成本;有利于减少酸枣营养成分的损失,保存饮料中维生素的含量,使本产品保质期达18个月以上,保证了产品的安全性。本品枣香浓郁,风味纯正,营养丰富,如多酚、蛋白质、脂肪、葡萄糖、果糖、果胶、维生素、钙、磷、铁、苹果酸、柠檬酸等。尤其是维生素C、还原糖、有机酸的含量极其丰富。其营养成分含量之丰富和分布广泛是在一般的饮料中不多见的。
附图说明
图1是自动去皮、去核机的主视图
图2是自动去皮、去核机的侧视图
图3是自动去皮、去核机上滚筒或下滚筒的剖视图
图4为刮板辊的剖面图
图1图2和图3中,1、上滚筒,2、下滚筒,3、电动机,4、机架,5、转轴,6、支杆,7、刮板辊,8、筛网筒,9、外壳,10、进果料口,11、出核口,12、出皮口,13、管道,14、出果肉口,15、出碎皮口。
具体实施方式
下面结合附图对本发明详细说明如下:
这种野生南酸枣果保健饮料制作方法,其特征在于,步骤如下:
一、野生南酸枣果收购后,用旋转式清洗机清洗干净;
二、放入不锈钢蒸汽柜蒸熟并高温消毒,然后取出冷却;
三、冷却后的酸枣果放入自动去皮、去核机,得果肉;
四、分离后的酸枣肉用不锈钢桶存放,进入冻库内保鲜;
五、在搅拌桶内按重量比例由下述配料组成:分离后的酸枣肉12、纯净水80、砂糖9,食品保鲜剂为乳酸链球菌素0.1g/kg,用锅炉的高温蒸汽加热不锈钢桶内的配料,桶内装一台搅拌机,蒸汽升温到115°C,开动搅拌机,将桶内物料充分搅匀、无沉淀,得果液,时间40分钟;
六、将果液流入不锈钢冷却桶内冷却,冷却后取样化验室检测,检测达标;
七、将果液泵入灌瓶机中灌瓶,封瓶口,贴标签、印出厂日期;
八、产品出厂检验,装箱,输送到成品车间存放,待销售。
本发明制得的饮料淡黄色,固液比为1:8.5,味酸甜,有浓郁枣香,饮料中含对人体有益的多酚0.7g/kg,还含有食物纤维、苹果酸、柠檬酸枣及钙、磷铁和维生素C。
这种野生南酸枣果肉制成的保健饮料制作装置,包括旋转式清洗机、不锈钢蒸汽柜、自动去皮、去核机、入库保鲜桶、搅拌机、化验仪器、灌装机、封口机和输送机。
一、旋转式清洗机,是在中心轴线有倾斜度的滚筒式清洗机滚筒周围,安装有高压喷水孔,滚筒内装有毛刷,把酸枣从一端流入清洗机内,开动清洗机旋转,酸枣从另一端流出,即可清洗干净。
二、不锈钢蒸汽柜,包括柜体,柜体内有多层隔板,隔板上放置有多个不锈钢盘,盘内装满酸枣果后放入隔板上,把密封门关紧后,用蒸汽在柜内温度100—110°C之间,一个小时即可蒸熟,然后取出冷却。
三、自动去皮、去核机,冷却后的酸枣果,倒入自动去皮、去核机内,皮和核去除干净得果肉。
四、酸枣肉流进入库保鲜桶内,待进一步加工。
五、在纯酸枣肉加工成饮料车间,安装有一台供气锅炉和立式不锈钢桶,桶内装一台搅拌机,按配料要求将原料倒进桶内,包括纯净水、酸枣肉、砂糖、食品保鲜剂;加温、搅拌,把原料充分搅拌制成果液。
六、然后取样检验:通过检测,达到了饮料指标要求,最后加工好的果液流入不锈钢桶内冷却,冷却后待灌瓶。
七、在自动灌瓶封口车间,加工冷却好的饮料,用不锈钢泵泵到全自动灌瓶机,灌瓶封口后,进行贴标签、印出厂日期,再做一次出厂检验,检验符合要求的即可装箱。
八、通过入库输送机把装箱完毕后产品运到储存库储存。
在图1图2和图3中,自动去皮、去核机,包括机架4,其特征在于,机架4上部安装有上滚筒1,机架4下部安装有下滚筒2,电动机3安装在下滚筒2的一侧,电动机3通过皮带和皮带轮分别和上滚筒1的转轴、下滚筒2的转轴相连,上滚筒1和下滚筒2的结构相同,转轴5上通过支杆6安装有刮板辊7,刮板辊7外部是筛网筒8,筛网筒8外部是外壳9,转轴5、刮板辊7、筛网筒8和外壳9的中心线相同,中心线有3-5度的倾斜,左端较高,右端较低,上滚筒1上部左端安装有进果料口10,果料落入刮板辊7和筛网筒8之间,上滚筒1下部右端安装有出核口11和出皮口12,出核口11和筛网筒8内相通,出皮口12和筛网筒8外相通,出皮口12通过管道13和下滚筒2的刮板辊7和筛网筒8之间的左端相通,下滚筒2下部右端安装有出果肉口14和出碎皮口15,出碎皮口15和筛网筒8内相通,出果肉口14和筛网筒8外相通。
蒸熟的南酸枣果的果肉和果核基本分离,果肉和果皮粘的较紧,南酸枣果的前端有小孔,第一次挤压时,果核很容易从小孔中挤出,第二次挤压时,果肉和果皮分离。
启动电机后,上下两个刮板辊转动,上滚筒主要是去核,下滚筒主要是去皮,上滚筒筛网筒的筛孔较大,为果核直径的1.2-1.5倍,下滚筒筛网筒的筛孔较小,为果核直径的0.2-0.5倍。
在上滚筒中,刮板辊分为长度相等的三段,上段和下段为圆柱形,上段的直径较小,刮板和筛网的距离为果径的4-8倍,下段的直径较大,刮板和筛网的距离为果径的2-4倍,中间用圆台过渡。这样挤压的效率更高。
Claims (5)
1.一种野生南酸枣果保健饮料制作方法,其特征在于,步骤如下:
一、野生南酸枣果收购后,用旋转式清洗机清洗干净;
二、放入不锈钢蒸汽柜蒸熟并高温消毒,然后取出冷却;
三、冷却后的酸枣果放入自动去皮、去核机,得果肉;
四、分离后的酸枣肉用不锈钢桶存放,进入冻库内保鲜;
五、在搅拌桶内按重量比例由下述配料组成:分离后的酸枣肉10-15、纯净水70-90、砂糖8-10,食品保鲜剂为乳酸链球菌素0.03-1g/kg,用锅炉的高温蒸汽加热不锈钢桶内的配料,桶内装一台搅拌机,蒸汽升温到110-120°C,开动搅拌机,将桶内物料充分搅匀、无沉淀,得果液,时间30-50分钟;
六、将果液流入不锈钢冷却桶内冷却,冷却后取样化验室检测,检测达标;
七、将果液泵入灌瓶机中灌瓶,封瓶口,贴标签、印出厂日期;
八、产品出厂检验,装箱,输送到成品车间存放,待销售。
2.一种野生南酸枣果保健饮料,其特征在于,淡黄色,固液比为1:8-9,味酸甜,有浓郁枣香,饮料中含对人体有益的多酚0.5-0.8g/kg,还含有食物纤维、苹果酸、柠檬酸枣及钙、磷铁和维生素C。
3.一种野生南酸枣果保健饮料制作装置,包括旋转式清洗机、不锈钢蒸汽柜、自动去皮、去核机、入库保鲜桶、搅拌机、化验仪器、灌装机、封口机和输送机,其特征在于,自动去皮、去核机包括机架,机架上部安装有上滚筒,机架下部安装有下滚筒,电动机安装在下滚筒的一侧,电动机通过皮带和皮带轮分别和上滚筒的转轴、下滚筒的转轴相连,上滚筒和下滚筒的结构相同,转轴上通过支杆安装有刮板辊,刮板辊外部是筛网筒,筛网筒外部是外壳,转轴、刮板辊、筛网筒和外壳的中心线相同,中心线有3-5度的倾斜,左端较高,右端较低,上滚筒上部左端安装有进果料口,果料落入刮板辊和筛网筒之间,上滚筒下部右端安装有出核口和出皮口,出核口和筛网筒内相通,出皮口和筛网筒外相通,出皮口通过管道和下滚筒的刮板辊和筛网筒之间的左端相通,下滚筒下部右端安装有出果肉口和出碎皮口,出碎皮口和筛网筒内相通,出果肉口和筛网筒8外相通。
4.根据权利要求3所述的一种野生南酸枣果保健饮料制作装置,其特征在于,上下两个刮板辊转动,上滚筒主要是去核,下滚筒主要是去皮,上滚筒筛网筒的筛孔较大,为果核直径的1.2-1.5倍,下滚筒筛网筒的筛孔较小,为果核直径的0.2-0.5倍。
5.根据权利要求3所述的一种野生南酸枣果保健饮料制作装置,其特征在于,在上滚筒中,刮板辊分为长度相等的三段,上段和下段为圆柱形,上段的直径较小,刮板和筛网的距离为果径的4-8倍,下段的直径较大,刮板和筛网的距离为果径的2-4倍,中间用圆台过渡。
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