CN108813237A - 一种葡萄菠萝蓝莓复合果汁饮料及其制备方法 - Google Patents
一种葡萄菠萝蓝莓复合果汁饮料及其制备方法 Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种葡萄菠萝蓝莓复合果汁饮料及其制备方法,该复合果汁饮料由如下质量百分比的原料组成:葡萄原汁25‑35%、蓝莓原汁5‑10%、菠萝原汁10‑20%、蔗糖6%‑15%、羧甲基纤维素钠0.15%‑0.25%、黄原胶0.02%‑0.05%、结冷胶0.006‑0.015%、余量为纯净水。本发明生产工艺简单,工业化程度高,产品附加值高,制得的葡萄菠萝蓝莓复合汁颜色艳丽,口感细腻、营养均衡,富含花色苷、白藜芦醇、酚酸等酚类物质,具有保护心血管、促进人体健康的功能;通过超声结合酶解处理可以促进葡萄皮籽中多酚类物质的溶出,同时对葡萄汁有一定的澄清效果,提高葡萄汁的稳定性。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种葡萄菠萝蓝莓复合果汁饮料及其制备方法。
技术背景
葡萄属于葡萄科(Vitaceae.Juss)葡萄属(Vitis L.),在园艺学中为浆果类果树,多年落叶藤本植物。葡萄营养丰富,含有糖类、有机酸、矿物质、维生素、氨基酸、蛋白质、粗纤维、卵磷脂等。此外葡萄中还含有多酚类物质,葡萄中含有的低聚花青素,具有抗氧化,清除自由基和改善人体微循环的功效。红葡萄皮是白藜芦醇最丰富的来源,在果汁加工中白藜芦醇从葡萄皮中渗出进入到果汁中。研究表明,白藜芦醇是一种潜在的抗癌物质,既可以防止细胞、亚细胞损伤,也可以终止和减缓肿瘤的生长。
菠萝(Ananas conosus(L)Merr)属单子叶植物凤梨科(Bromeliaceae)风梨属(Ananas)的一种重要的多年生草本果树。因其果实汁多、酸甜可口、营养丰富、风味独特而备受青睐。又富含朊酶,能帮助人体消化蛋白质,吃后有帮助消化,消油腻的功能。菠萝还可以药用,具有清热解暑、消食止泻等功效。
蓝莓(Vaccinium uliginosum L),别名越桔,为杜鹃花科(Ericaceae)越桔属(Vaccinium Sp.)植物。因为具有鲜艳的颜色、细腻的果肉、极小的种子和酸甜可口的独特风味和较高的营养价值,被称为“浆果之王”,蓝莓果实中含有多种生理活性成分,如花色苷。花色苷可使视红素再合成,在抗肿瘤和抗泌尿系统感染等方面有独特的功效。
专利CN101606738,其公开了一种葡萄汁加工前的处理方法,将初步破碎的含葡萄皮籽的葡萄浆液进行微波辐射处理,促进葡萄皮籽里的多酚类成分迅速融入葡萄汁中,再按常规方法进行榨汁等后续加工,即可生产出一种富含多酚类成分的葡萄汁产品。微波辐射处理是利用其热效应促进多酚类物质融入到葡萄汁中,因此在这一过程中,料液温度易升高使多酚类物质降解。要将料液控制在较低的温度下,需要配备严格有效的控温设备,对设备要求较高。而超声波促进葡萄皮、籽中多酚类物质的溶出主要是由于其空穴效应和机械振动作用,对料液的温度影响较小。专利CN103875858A,其公开了一种咖啡葡萄汁的制备方法,将葡萄与咖啡焖煮后过滤,在滤液中添加银耳、海带等食材,同时还添加鸡内金、青皮、荷花、薰衣草、木槿花等中药材的提取物,具有一定的养生保健、提神的功效。然而,葡萄汁中的多酚类物质是一类对热较敏感的物质,葡萄经过高温煮制会损失大量的多酚物质,营养价值大大降低。目前市场上的葡萄汁多为浓缩汁还原分装的,且多为单一型葡萄汁,复合型的葡萄汁饮品较少。葡萄汁在贮存、销售过程中很容易出现浑浊和沉淀,严重影响葡萄汁的感官品质,也是一直以来制约红葡萄汁加工的主要问题。本发明在葡萄原汁的制备过程中采用超声波联合酶解处理,不仅能促进多酚类物质融入葡萄汁,而且对葡萄汁有一定的澄清效果,有利于改善葡萄汁制品的稳定性。单独由葡萄制成的果汁,口味单一,而且无法增强葡萄的营养价值,人们需要多方面的营养及尝试多种口味的果汁。本发明将葡萄汁、菠萝汁和蓝莓汁复合、调配得到风味更加丰富、营养更加全面的复合果汁饮料。
发明内容
针对现有技术中存在的问题,本发明的目的在于提供一种葡萄菠萝蓝莓复合果汁饮料,该饮料色泽稳定、艳丽,口感丰富,营养全面,富含酚酸、白藜芦醇、花色苷等多酚类物质,具有保健功能。本发明的另一个目的是提供一种葡萄菠萝蓝莓复合果汁饮料的制备方法。
为了实现上述目的,本发明采用以下技术方案:
一种葡萄菠萝蓝莓复合果汁饮料,由如下质量百分比的原料组成:葡萄原汁25-35%、蓝莓原汁5-10%、菠萝原汁10-20%、蔗糖6-15%、羧甲基纤维素钠0.15-0.25%、黄原胶0.02-0.05%、结冷胶0.006-0.015%、余量为纯净水。
优选为,一种葡萄菠萝蓝莓复合果汁饮料,由如下质量百分比的原料组成:葡萄原汁28-33%、蓝莓原汁6-9%、菠萝原汁13-17%、蔗糖6-10%、羧甲基纤维素钠0.15-0.20%、黄原胶0.025-0.035%、结冷胶0.008-0.012%、余量为纯净水。
所述葡萄菠萝蓝莓复合果汁饮料中白藜芦醇含量为5~20μg/100g、花色苷含量为2~5mg/100g、总酚含量为10-20mg/100g。
一种上述葡萄菠萝蓝莓复合果汁饮料的制备方法,主要包括以下步骤:
(1)葡萄原汁的制备:
挑选性状优良、大小均匀、颗粒完整、果实饱满的新鲜红葡萄为原料,去除果梗,洗净晾干,用打浆机将葡萄果粒破碎,破碎的同时加入质量分数为0.1-0.5%的抗氧化剂,制成含葡萄皮、籽的葡萄浆液;将所得的葡萄浆液装入容器内,添加果胶酶,加热,进行酶解,在酶解的同时采用超声波辅助处理葡萄浆液,最后用300目纱布过滤去除沉淀,得到葡萄原汁,备用;
(2)蓝莓原汁的制备:
选择性状优良的蓝莓洗净,放置于打浆机中,添加与蓝莓等质量的水,再添加质量分数为0.15-0.25%的茶多酚或质量分数为0.2-0.3%异形抗坏血酸钠,用打浆机将蓝莓果粒破碎后,经湿法超细微匀浆得到蓝莓原浆,再用300目纱布过滤去除沉淀,得到蓝莓原汁,备用;
(3)菠萝原汁的制备:
向可溶性固形物含量为40-60%的菠萝浓缩汁中添加一定比例的纯净水,制得可溶性固形物含量为14%的菠萝复原汁,再用300目纱布过滤去除沉淀,得到菠萝原汁,备用;
(3)葡萄菠萝蓝莓复合果汁饮料的制备:
将上述制备所得的葡萄原汁、菠萝原汁、蓝莓原汁和纯净水分别按照在成品中所占的质量百分比:葡萄原汁25-35%、菠萝原汁10-20%、蓝莓原汁5-10%、纯净水24-54%进行混合,调节pH,加入蔗糖调节糖酸比,然后再加入羧甲基纤维素钠、黄原胶和结冷胶得混合液,将上述混合液进行均质,真空脱气,加热后灌装,密封,杀菌,冷却即得成品。
所述步骤(1)的抗氧化剂为异形抗坏血酸钠。
所述步骤(1)中打浆机破碎时间为1-2min。
所述步骤(1)中,果胶酶的加入量为0.2-0.4g/L,加热温度为30-50℃,酶解时间为30-60min;所述超声强度为200-400W/L,超声时间10-30min。
所述步骤(2)中打浆机破碎时间为1-2min;所述匀浆时间为5-6min。
所述步骤(4)中pH值为4.0-4.5;所述糖酸比为20-40;所述均质压力为30-40MPa。
所述步骤(4)中的杀菌温度为85℃,杀菌时间为10-15min。
与现有技术相比,本发明具有以下优点:
(1)本发明的葡萄菠萝蓝莓复合果汁饮料选用葡萄、菠萝和蓝莓复合调配,富含酚类物质、膳食纤维、蛋白质,营养更加全面,可以预防高血压、血脂等疾病。蓝莓的高酸度和独特风味能够稳定葡萄果汁的色泽,使其更加爽口,且能有效降低杀菌时间和杀菌温度。葡萄、菠萝和蓝莓三者在风味上有较好的相容性,也使得果汁饮料的口感更加丰富。
(2)本发明制备方法简单方便,原料利用率高,设备简单,投资少,工艺科学,便于工业化生产。在葡萄原汁的制备过程中采用超声波联合果胶酶处理可有效增加葡萄汁的营养价值和多酚类等功效成分的含量,同时有利于提高葡萄复合果汁的稳定性。
具体实施方式
以下结合实施例对本发明做进一步说明
实施例1
(1)葡萄原汁的制备:
挑选性状优良、大小均匀、颗粒完整、果实饱满的新鲜红葡萄,去除果梗,洗净晾干,用打浆机将葡萄果粒破碎2min,加入0.1%抗氧化剂异形抗坏血酸钠,制备得到含葡萄皮、籽的葡萄浆液;将葡萄浆液装入容器内,进行超声联合果胶酶处理,添加果胶酶0.2g/L,加热温度为50℃,酶解时间为40min,在酶解的同时采用强度为200W/L超声波处理,超声时间为30min,酶解结束后用300目纱布过滤得到葡萄原汁,备用。
(2)蓝莓原汁的制备:
选择性状优良的蓝莓洗净,放置于打浆机中,添加与蓝莓等质量的纯净水,再添加质量分数为0.15%的茶多酚或者质量分数为0.2%的异形抗坏血酸钠,用打浆机将蓝莓果粒破碎后再经湿法超细微匀浆5min得到蓝莓原浆,再用300目纱布过滤得到蓝莓原汁,备用。
(3)菠萝原汁的制备:
向可溶性固形物含量为40%的菠萝浓缩汁中添加一定比例的纯净水,制得可溶性固形物含量为14%的菠萝复原汁,再用300目纱布过滤得到菠萝原汁,备用。
(4)葡萄菠萝蓝莓复合果汁饮料的制备:
将上述制备所得的葡萄原汁、菠萝原汁、蓝莓原汁和纯净水分别按照在成品中所占的质量百分比:葡萄原汁25%、菠萝原汁15%、蓝莓原汁10%、纯净水44%进行混合,调节pH至4.0,加入蔗糖调节糖酸比至20,然后再加入羧甲基纤维素钠,黄原胶,结冷胶得混合液,将上述混合液在压力30MPa下进行均质,真空脱气,加热至85℃灌装、密封,85℃杀菌10min,达到商业无菌要求,冷却即得成品葡萄菠萝蓝莓复合果汁。
所述成品葡萄菠萝蓝莓复合果汁中其原料的质量百分比组成为:葡萄原汁25%、蓝莓原汁10%、菠萝原汁15%、蔗糖6%、羧甲基纤维素钠0.15%、黄原胶0.02%、结冷胶0.015%、余量为纯净水。
所得葡萄菠萝蓝莓复合果汁中白藜芦醇含量为13.98μg/100g、花色苷含量为2.93mg/100g、总酚含量为14.27mg/100g。
实施例2
(1)葡萄原汁的制备:
挑选性状优良、大小均匀、颗粒完整、果实饱满的新鲜红葡萄,去除果梗,洗净晾干,用打浆机将葡萄果粒破碎1min,加入0.25%抗氧化剂异形抗坏血酸钠,制备得到含葡萄皮、籽的葡萄浆液;将葡萄浆液装入容器内,进行超声联合果胶酶处理,添加果胶酶0.3g/L,加热温度为40℃,酶解时间为50min,在酶解的同时采用强度为300W/L的超声波处理,超声时间为20min,酶解结束后再用300目纱布过滤得到葡萄原汁,备用。
(2)蓝莓原汁的制备:
选择性状优良的蓝莓洗净,放置于打浆机中,添加与蓝莓等质量的水,再添加质量分数为0.25%的茶多酚或者质量分数为0.3%的异形抗坏血酸钠,用打浆机初步将蓝莓果粒破碎后再经湿法超细微匀浆6min得到蓝莓原浆,再用300目纱布过滤得到蓝莓原汁,备用。
(3)菠萝原汁的制备:
向可溶性固形物含量为50%的菠萝浓缩汁中添加一定比例的纯净,制得可溶性固形物含量为14%的菠萝复原汁,再用300目纱布过滤得到菠萝原汁,备用。
(4)葡萄菠萝蓝莓复合果汁饮料的制备:
将上述制备所得的葡萄原汁、菠萝原汁、蓝莓原汁和纯净水分别按照在成品中所占的质量百分比:葡萄原汁35%、菠萝原汁10%、蓝莓原汁5%、纯净水38%进行混合,调节pH至4.5,加入蔗糖调节糖酸比为40,然后再加入羧甲基纤维素钠,黄原胶,结冷胶得混合液,将上述混合液在压力40MPa下进行均质,真空脱气,加热至85℃灌装、密封,85℃杀菌15min,达到商业无菌要求,冷却即得成品葡萄菠萝蓝莓复合果汁。
所述成品葡萄菠萝蓝莓复合果汁中其原料的质量百分比组成为:葡萄原汁35%、蓝莓原汁5%、菠萝复原汁10%、蔗糖12%、羧甲基纤维素钠0.20%、黄原胶0.03%、结冷胶0.01%、余量为纯净水。
所得葡萄菠萝蓝莓复合果汁中白藜芦醇含量为16.72μg/100g、花色苷含量为2.59mg/100g、总酚含量为17.33mg/100g。
实施例3
(1)葡萄原汁的制备:
挑选性状优良、大小均匀、颗粒完整、果实饱满的新鲜红葡萄,去除果梗,洗净晾干,用打浆机将葡萄果粒破碎1min,加入0.5%抗氧化剂异形抗坏血酸钠,制备得到含葡萄皮、籽的葡萄浆液;将葡萄浆液装入容器内,进行超声联合果胶酶处理,添加果胶酶0.4g/L,加热温度为30℃,酶解时间为30min,在酶解的同时采用为强度400W/L的超声波处理,超声时间为10min,酶解结束后再用300目纱布过滤得到葡萄原汁,备用。
(2)蓝莓原汁的制备:
选择性状优良的蓝莓洗净,放置于打浆机中,添加与蓝莓等质量的水,再添加质量分数为0.2%的茶多酚或者质量分数为0.25%的异形抗坏血酸钠,用打浆机初步将蓝莓果粒破碎后再经湿法超细微匀浆5.5min得到蓝莓原浆,再用300目纱布过滤得到蓝莓原汁,备用。
(3)菠萝原浆的制备:
向可溶性固形物含量为60%的菠萝浓缩汁中添加一定比例的纯净,制得可溶性固形物含量为14%的菠萝复原汁,再用300目纱布过滤得到菠萝原汁,备用。
(4)葡萄菠萝蓝莓复合果汁饮料的制备:
将上述制备所得的葡萄原汁、菠萝原汁、蓝莓原汁和纯净水分别按照在成品中所占的质量百分比:葡萄原汁30%、菠萝原汁20%、蓝莓原汁8%、纯净水33%进行混合,调节pH至4.0,加入蔗糖调节糖酸比为30,然后再加入羧甲基纤维素钠,黄原胶,结冷胶得混合液,将上述混合液在压力35MPa下进行均质,真空脱气,加热至85℃灌装、密封,85℃杀菌10min,达到商业无菌要求,冷却即得成品葡萄菠萝蓝莓复合果汁。
所述成品葡萄菠萝蓝莓复合果汁中其原料的质量百分比组成为:葡萄原汁30%,蓝莓原汁8%、菠萝复原汁20%、蔗糖9%、羧甲基纤维素钠0.25%、黄原胶0.04%、结冷胶0.08%、余量为纯净水。
所得葡萄菠萝蓝莓复合果汁中白藜芦醇含量为15.01μg/100g、花色苷含量为3.82mg/100g、总酚含量为15.41mg/100g。
以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。同样,任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (10)
1.一种葡萄菠萝蓝莓复合果汁饮料,其特征在于,由如下质量百分比的原料组成:葡萄原汁25-35%、蓝莓原汁5-10%、菠萝原汁10-20%、蔗糖6-15%、羧甲基纤维素钠0.15-0.25%、黄原胶0.02-0.05%、结冷胶0.006-0.015%、余量为纯净水。
2.根据权利要求1所述的葡萄菠萝蓝莓复合果汁饮料,其特征在于,由如下质量百分比的原料组成:葡萄原汁28-33%、蓝莓原汁6-9%、菠萝原汁13-17%、蔗糖6-10%、羧甲基纤维素钠0.15-0.20%、黄原胶0.025-0.035%、结冷胶0.008-0.012%、余量为纯净水。
3.根据权利要求1所述的葡萄菠萝蓝莓复合果汁饮料,其特征在于,所述葡萄菠萝蓝莓复合果汁饮料中白藜芦醇含量为5~20μg/100g、花色苷含量为2~5mg/100g、总酚含量为10-20mg/100g。
4.一种权利要求1所述葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,主要包括以下步骤:
(1)葡萄原汁的制备:挑选性状优良、大小均匀、颗粒完整、果实饱满的新鲜红葡萄为原料,去除果梗,洗净晾干,用打浆机将葡萄果粒破碎,破碎的同时加入质量分数为0.1-0.5%的抗氧化剂,制成含葡萄皮、籽的葡萄浆液;将所得的葡萄浆液装入容器内,添加果胶酶,加热,进行酶解,在酶解的同时采用超声波辅助处理葡萄浆液,最后用300目纱布过滤去除沉淀,得到葡萄原汁,备用;
(2)蓝莓原汁的制备:选择性状优良的蓝莓洗净,放置于打浆机中,添加与蓝莓等质量的纯净水,再添加质量分数为0.15-0.25%的茶多酚或质量分数为0.2-0.3%异形抗坏血酸钠,用打浆机将蓝莓果粒破碎后,经湿法超细微匀浆得到蓝莓原浆,再用300目纱布过滤去除沉淀,得到蓝莓原汁,备用;
(3)菠萝原汁的制备:向可溶性固形物含量为40-60%的菠萝浓缩汁中添加一定比例的纯净水,制得可溶性固形物含量为14%的菠萝复原汁,再用300目纱布过滤去除沉淀,得到菠萝原汁,备用;
(4)葡萄菠萝蓝莓复合果汁饮料的制备:将上述制备所得的葡萄原汁、菠萝原汁、蓝莓原汁和纯净水分别按照在成品中所占质量百分比:葡萄原汁25-35%、菠萝原汁10-20%、蓝莓原汁5-10%、纯净水24-54%进行混合,调节pH,加入蔗糖调节糖酸比,然后再加入羧甲基纤维素钠、黄原胶和结冷胶得混合液,将上述混合液进行均质,真空脱气,加热后灌装,密封,杀菌,冷却即得成品。
5.根据权利要求4所述的葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,所述步骤(1)的抗氧化剂为异形抗坏血酸钠。
6.根据权利要求4所述的葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,所述步骤(1)中打浆机破碎时间为1-2min。
7.根据权利要求4所述的葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,所述步骤(1)中,果胶酶的加入量为0.2-0.4g/L,加热温度为30-50℃,酶解时间为30-60min;所述超声强度为200-400W/L,超声时间10-30min。
8.根据权利要4所述的葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,所述步骤(2)中打浆机破碎时间为1-2min;所述匀浆时间为5-6min。
9.根据权利要求4所述的葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,所述步骤(4)中pH值为4.0-4.5;所述糖酸比为20-40;所述均质压力为30-40MPa。
10.根据权利要求4所述的葡萄菠萝蓝莓复合果汁饮料的制备方法,其特征在于,所述步骤(4)中的杀菌温度为85℃,杀菌时间为10-15min。
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