CN108244415A - 一种覆盆子保健饮料加工方法 - Google Patents
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Abstract
本发明公开一种覆盆子保健饮料加工方法，属于饮料加工技术领域，具体制备过程包括选择覆盆子果实、制备覆盆子汁、过滤、调配、杀菌和灌装5个步骤，有效解决覆盆子鲜果比较苦涩，难入口，且不耐贮藏，不便携带的缺陷。其有益效果是：将覆盆子汁配于苹果酸、山梨酸甲、蜂蜜等，经过一定的加工工艺，制成营养丰富、便于携带、容易保存、口感好，又具保健的饮料，保持期可达24个月，而且工序简单，易于操作。
Description
技术领域
本发明涉及一种饮料制作加工，具体涉及到一种保健饮料的制备工艺，尤其是一种覆盆子保健饮料的制备工艺，属于饮料制备技术领域。
背景技术
覆盆子为蔷薇科植物华东覆盆子，别名叫：掌叶覆盆子、山泡、小托盘、牛奶姆等，以果实入药，根和叶亦供药用，覆盆子果实和叶片含枸橼酸、苹果酸、水杨酸等有机酸以及果胶、氨基酸、维生素、糖类、皂甙、鞣质、黄酮、香豆素等，此外其果实富含超氧化物歧化酶，可缓解超氧阴离子自由基对机体的损害，与机体的衰老、肿瘤、免疫性疾病和辐射防护等有关。覆盆子性温，味甘、酸，具益肾、固精、缩尿功能，用于阳痿早泄、遗精滑精、肾虚遗尿、小便频数等症。
覆盆子果实俗称树莓，营养丰富，又有药用功能，含有多种维生素、氨基酸及矿物质，其抗衰老物质维生素E 和过氧化物歧化酶（POD）含量为水果之最，经常食用覆盆子果实是预防流行性感冒的一剂良方，但鲜果比较苦涩，难入口，因此人们很少鲜吃覆盆子，而且鲜果贮藏期短，不便携带，一般都是经过加工以后再食用，近年来由于国际市场对覆盆子需求量的增加，大大刺激了覆盆子种植业的发展，随着覆盆子种植面积的加大，探索覆盆子深加工的途径已是当务之急，因此研究以新鲜覆盆子果为原料加工制成保健饮料，是一件很有意义的事。
发明内容
发明目的：本发明的目的是针对现有技术的问题，提供一种覆盆子保健饮料的制备工艺，将覆盆子汁配于苹果酸、山梨酸甲、蜂蜜等，经过一定的加工工艺，制成营养丰富、口感好、又具保健功能的饮料，而且工序简单，易于操作。
技术方案：为达到发明目的，本发明是采用以下技术方案：
1、选择覆盆子果实：选用已熟透且无腐烂、无机械损伤、色红、有光泽，大小整齐、无病虫害的鲜果作原料，并用清水冲洗表面的灰尘和杂质，再用组织捣碎机将覆盆子鲜果搅碎成果浆。
2、制备覆盆子汁：将果浆与3～4倍果重的软水（即果浆与软水的质量比例为1：3～4）一起在40℃～45℃恒温水浴中加热浸提4～5小时，其间要不断搅拌，使果肉内的可溶性物质充分溶出。
3、过滤：浸提所得的果汁置于-8℃～-5℃的冷冻室中冷冻结冰5～6小时，然后取出常温下自然解冻，再用抽滤装置进行精滤，除去沉淀物，得到澄清覆盆子汁。
4、调配：按覆盆子汁、苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯的质量比例为1000：3：1：500：200～300：2，即每千克覆盆子汁用3克苹果酸，1克山梨酸钾、500克白砂糖、200～300克蜂蜜和2克蔗糖酯，先将白砂糖加2～2.5倍水加热溶化，再将苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯分别加适量水化开后一起加入白砂糖液中，混合均匀后再经过滤，然后放入调配罐与覆盆子汁搅拌混合均匀。
5、杀菌和灌装：将调配好的饮料用板式杀菌器杀菌，杀菌条件为120～125℃，保温50～60分钟，随之趁热灌装入瓶，经封口和冷却后即为成品。
有益效果：本发明与现有技术相比，其有益效果是：
本发明将覆盆子汁配于苹果酸、山梨酸甲、蜂蜜等，经过一定的加工工艺，制成营养丰富、便于携带、容易保存、口感好，又具保健的饮料，保持期可达24个月，而且工序简单，易于操作。
具体实施方式
下面提供两个具体实施例对本发明技术方案进行详细说明：
实施例1：一种覆盆子保健饮料加工方法，具体操作步骤如下：
1、选择覆盆子果实：选用已熟透且无腐烂、无机械损伤、色红、有光泽，大小整齐、无病虫害的鲜果作原料，并用清水冲洗表面的灰尘和杂质，再用组织捣碎机将覆盆子鲜果搅碎成果浆。
2、制备覆盆子汁：将果浆与3倍果重的软水（即果浆与软水的质量比例为1：3）一起在40℃恒温水浴中加热浸提4小时，其间要不断搅拌，使果肉内的可溶性物质充分溶出。
3、过滤：浸提所得的果汁置于-8℃的冷冻室中冷冻结冰5小时，然后取出常温下自然解冻，再用抽滤装置进行精滤，除去沉淀物，得到澄清覆盆子汁。
4、调配：按覆盆子汁、苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯的质量比例为1000：3：1：500：200：2，即每千克覆盆子汁用3克苹果酸，1克山梨酸钾、500克白砂糖、200克蜂蜜和2克蔗糖酯，先将白砂糖加2倍水加热溶化，再将苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯分别加适量水化开后一起加入白砂糖液中，混合均匀后再经过滤，然后放入调配罐与覆盆子汁搅拌混合均匀。
5、杀菌和灌装：将调配好的饮料用板式杀菌器杀菌，杀菌条件为120℃，保温60分钟，随之趁热灌装入瓶，经封口和冷却后即为成品。
实施例2：一种覆盆子保健饮料加工方法，包括以下具体制作步骤：
1、选择覆盆子果实：选用已熟透且无腐烂、无机械损伤、色红、有光泽，大小整齐、无病虫害的鲜果作原料，并用清水冲洗表面的灰尘和杂质，再用组织捣碎机将覆盆子鲜果搅碎成果浆。
2、制备覆盆子汁：将果浆与4倍果重的软水（即果浆与软水的质量比例为1： 4）一起在45℃恒温水浴中加热浸提5小时，其间要不断搅拌，使果肉内的可溶性物质充分溶出。
3、过滤：浸提所得的果汁置于-5℃的冷冻室中冷冻结冰6小时，然后取出常温下自然解冻，再用抽滤装置进行精滤，除去沉淀物，得到澄清覆盆子汁。
4、调配：按覆盆子汁、苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯的质量比例为1000：3：1：500：300：2，即每千克覆盆子汁用3克苹果酸，1克山梨酸钾、500克白砂糖、300克蜂蜜和2克蔗糖酯，先将白砂糖加2.5倍水加热溶化，再将苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯分别加适量水化开后一起加入白砂糖液中，混合均匀后再经过滤，然后放入调配罐与覆盆子汁搅拌混合均匀。
5、杀菌和灌装：将调配好的饮料用板式杀菌器杀菌，杀菌条件为125℃，保温50分钟，随之趁热灌装入瓶，经封口和冷却后即为成品。
Claims (2)
1.一种覆盆子保健饮料加工方法，其特征在于包括以下步骤：
（1）选择覆盆子果实：选用已熟透且无腐烂、无机械损伤、色红、有光泽，大小整齐、无病虫害的鲜果作原料，并用清水冲洗表面的灰尘和杂质，再用组织捣碎机将覆盆子鲜果搅碎成果浆；
（2）制备覆盆子汁：将果浆与3～4倍果重的软水（即果浆与软水的质量比例为1：3～4）一起在40℃～45℃恒温水浴中加热浸提4～5小时，其间要不断搅拌，使果肉内的可溶性物质充分溶出；
（3）过滤：浸提所得的果汁置于-8℃～-5℃的冷冻室中冷冻结冰5～6小时，然后取出常温下自然解冻，再用抽滤装置进行精滤，除去沉淀物，得到澄清覆盆子汁；
（4）调配：按覆盆子汁、苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯的质量比例为1000：3：1：500：200～300：2，即每千克覆盆子汁用3克苹果酸，1克山梨酸钾、500克白砂糖、200～300克蜂蜜和2克蔗糖酯，先将白砂糖加2～2.5倍水加热溶化，再将苹果酸、山梨酸钾、白砂糖、蜂蜜、蔗糖酯分别加适量水化开后一起加入白砂糖液中，混合均匀后再经过滤，然后放入调配罐与覆盆子汁搅拌混合均匀。
2.根据权利要求1所述的工艺，其特征在于还包括步骤（5）杀菌和灌装：将调配好的饮料用板式杀菌器杀菌，杀菌条件为120～125℃，保温50～60分钟，随之趁热灌装入瓶，经封口和冷却后即为成品。
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