CN109105695A - 一种苹果复合果汁及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种苹果复合果汁及其制备方法,涉及果汁技术领域,其原料按重量份包括:苹果40‑50份、山楂20‑30份、余甘子20‑30份、枸杞4‑10份、茉莉花2‑6份、甜叶菊4‑10份、甘草5‑12份、淡竹叶5‑12份、澄清剂1‑2份、甜味剂7‑13份、水100‑140份。本发明制得的苹果复合果汁色泽透明、清香怡人、风味独特,营养成分含量高,耐贮存,品质好,相比较于采用茶渣和单宁的简单混合组成的澄清剂进行澄清后的果汁相比,其透光率提高了16.2%,且放置6个月无沉淀产生,透光率仅下降5.1%,而采用茶渣和单宁的简单混合组成的澄清剂进行澄清后的果汁在常温下放置6个月后底部则有少许沉淀出现。
Description
技术领域
本发明涉及果汁技术领域,尤其涉及一种苹果复合果汁及其制备方法。
背景技术
苹果是我国最主要的果品,其味道酸甜适口、营养丰富,是老幼皆宜的水果之一。苹果含有丰富的碳水化合物、维生素和微量元素,有糖类、有机酸、果胶、蛋白质、钙、磷、钾、铁、维生素A、维生素B、维生素C和膳食纤维,另含有苹果酸,酒石酸,胡萝卜素,营养成分可溶性大,易被人体吸收,是公认的营养程度最高的健康水果之一。苹果除生食外,还可深加工成果汁、果酒、果醋、果酱等。其中,商品化的苹果汁主要分为清汁和浑浊汁两种,其中清汁由于具有良好的外观,所以更容易被广大的消费者接受。然而,果汁在货架期易出现色泽变深、混浊、沉淀等返浑现象,从而影响清汁的外观、品质及商业价值,影响其货架期,因此,获得一种澄清度高、稳定性好的果汁对于提高产品的价值是非常重要的,且目前市场的苹果清汁的口感单一。
发明内容
基于背景技术存在的技术问题,本发明提出了一种苹果复合果汁及其制备方法,制得的苹果复合果汁色泽透明、清香怡人、风味独特,营养成分含量高,耐贮存,品质好。
本发明提出的一种苹果复合果汁,其原料按重量份包括:苹果40-50份、山楂20-30份、余甘子20-30份、枸杞4-10份、茉莉花2-6份、甜叶菊4-10份、甘草5-12份、淡竹叶5-12份、澄清剂1-2份、甜味剂7-13份、水100-140份。
优选地,所述澄清剂为改性茶渣,其制备如下:将茶渣用乙醇溶液浸泡,过滤,洗涤,烘干,粉碎,得茶渣粉;将N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH,升温反应,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声,加入2-氯乙酸,升温反应,再加入单宁,搅拌反应,过滤,洗涤,干燥,即得。
优选地,所述澄清剂的制备如下:将茶渣用85-95%的乙醇溶液在30-40℃下浸泡5-10h,过滤,洗涤,烘干,粉碎至40-60目,得茶渣粉;将N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH至6.5,升温至45-50℃,搅拌反应4-7h,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声20-30min,超声功率为400-600W,加入2-氯乙酸,升温至40-45℃,搅拌反应1-2h,再加入单宁,升温至45-50℃,搅拌反应1-2h,过滤,洗涤,干燥,即得。
优选地,茶渣、N-乙酰-L-半胱氨酸、2-氯乙酸、单宁的重量比为6-9:0.8-1.5:1.2-1.9:1.7-2.5。
优选地,所述甜味剂由蔗糖、果葡糖浆、低聚异麦芽糖、低聚木糖、大豆低聚糖中的至少二种以上组成。
优选地,所述甜味剂由蔗糖、果葡糖浆、低聚木糖按照3-5:4-6:1-2的重量比复配组成。
本发明还提出了上述苹果复合果汁的制备方法,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取1-2h,过滤,得提取液;
(2)将苹果、山楂、余甘子分别进行预热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.08-0.13%果胶酶和0.04-0.07%的淀粉酶在45-50℃酶解2-4h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌40-60min,密封,于2-10℃中静置8-12h,离心,取上清液,灌装、灭菌,即得。
优选地,步骤(2)中,将苹果在40-50℃下加热软化,山楂在50-60℃下加热软化,余甘子在50-60℃下加热软化。
优选地,步骤(4)中,采用管式离心机进行离心,离心转速为8000-10000r/min。
有益效果:本发明公开了一种苹果复合果汁的制备方法,是将甜叶菊、甘草和淡竹叶进行煎煮提取,该提取液有清心利尿的功效,且其成分中含有多种天然甜味化合物,将其用来稀释苹果、山楂和余甘子进行打浆,能够调节果浆的甜度,减少后续添加的甜味剂的用量;将苹果、山楂和余甘子分别进行预热软化,并加入枸杞、茉莉花进行打浆,然后酶解,提高果浆的出汁率,提高复合果汁的香味;采用改性茶渣作为澄清剂对酶解液进行澄清处理,其中,改性茶渣的制备中,是以茶叶深加工中的废弃料茶渣为原料,茶叶经浸提后其表面的可溶性物质大都已溶解,茶渣表面布满气孔且基本成打开状态,比表面积大,有很好的吸附作用,将其用高浓度乙醇进行浸润清洗后,茶渣表面上的羟基与N-乙酰-L-半胱氨酸上的羧基进行缩合反应,从而将巯基和酰胺基引入到茶渣表面,然后巯基与2-氯乙酸上的卤取代基氯发生反应,将羧基引入到茶渣表面,再加入单宁,羧基则与单宁中的酚羟基发生反应,从而将单宁固接到茶渣表面,茶渣及表面固接的单宁,以及表面结构上含有孤对电子对的N、S相互配合,协同增效,可以网罗果汁中的杂质、吸附悬浮物和胶体,促进悬浮物沉降,络合重金属离子等成分,澄清效果好,且澄清速率快,果汁在长期贮存过程中不易出现返浑现象,提高苹果复合果汁的品质和价值;本发明制得的苹果复合果汁色泽透明、清香怡人、风味独特,营养成分含量高,耐贮存,品质好,相比较于采用茶渣和单宁的简单混合组成的澄清剂进行澄清后的果汁相比,其透光率提高了16.2%,且放置6个月无沉淀产生,透光率仅下降5.1%,而采用茶渣和单宁的简单混合组成的澄清剂进行澄清后的果汁在常温下放置6个月后底部则有少许沉淀出现。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种苹果复合果汁,其原料按重量份包括:苹果40份、山楂30份、余甘子20份、枸杞10份、茉莉花2份、甜叶菊4份、甘草12份、淡竹叶5份、澄清剂1份、甜味剂7份、水100份;
其中,甜味剂由蔗糖和果葡糖浆按照3:2的重量比复配组成。
本发明还提出了上述苹果复合果汁的制备方法,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取1h,过滤,得提取液;
(2)将苹果在40℃下加热软化,山楂在50℃下加热软化,余甘子在50℃下加热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.08%果胶酶和0.04%的淀粉酶在45℃酶解2h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌40min,密封,于2℃中静置8h,采用管式离心机进行离心,离心转速为8000r/min,取上清液,灌装、灭菌,即得。
实施例2
本发明提出的一种苹果复合果汁,其原料按重量份包括:苹果50份、山楂20份、余甘子30份、枸杞4份、茉莉花6份、甜叶菊10份、甘草5份、淡竹叶12份、澄清剂2份、甜味剂13份、水140份。
其中,澄清剂的制备如下:将6份茶渣用85%的乙醇溶液在30℃下浸泡5h,过滤,洗涤,烘干,粉碎至40目,得茶渣粉;将0.8份N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH至6.5,升温至45℃,搅拌反应4h,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声20min,超声功率为400W,加入1.2份2-氯乙酸,升温至40℃,搅拌反应1h,再加入1.7份单宁,升温至45℃,搅拌反应1h,过滤,洗涤,干燥,即得;
其中,甜味剂由蔗糖组成。
本发明还提出了上述苹果复合果汁的制备方法,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取2h,过滤,得提取液;
(2)将苹果在50℃下加热软化,山楂在60℃下加热软化,余甘子在60℃下加热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.13%果胶酶和0.07%的淀粉酶在50℃酶解4h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌60min,密封,于10℃中静置12h,采用管式离心机进行离心,离心转速为10000r/min,取上清液,灌装、灭菌,即得。
实施例3
本发明提出的一种苹果复合果汁,其原料按重量份包括:苹果42份、山楂28份、余甘子22份、枸杞5份、茉莉花5份、甜叶菊6份、甘草10份、淡竹叶8份、澄清剂1.2份、甜味剂9份、水110份。
其中,澄清剂的制备如下:将9份茶渣用95%的乙醇溶液在40℃下浸泡10h,过滤,洗涤,烘干,粉碎至60目,得茶渣粉;将1.5份N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH至6.5,升温至50℃,搅拌反应7h,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声30min,超声功率为600W,加入1.9份2-氯乙酸,升温至45℃,搅拌反应2h,再加入2.5份单宁,升温至50℃,搅拌反应2h,过滤,洗涤,干燥,即得;
其中,甜味剂由蔗糖、果葡糖浆、低聚木糖按照5:4:1的重量比复配组成。
本发明还提出了上述苹果复合果汁的制备方法,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取1h,过滤,得提取液;
(2)将苹果在42℃下加热软化,山楂在53℃下加热软化,余甘子在55℃下加热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.10%果胶酶和0.05%的淀粉酶在46℃酶解2.5h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌45min,密封,于4℃中静置9h,采用管式离心机进行离心,离心转速为8500r/min,取上清液,灌装、灭菌,即得。
实施例4
本发明提出的一种苹果复合果汁,其原料按重量份包括:苹果45份、山楂25份、余甘子25份、枸杞7份、茉莉花4份、甜叶菊8份、甘草10份、淡竹叶8份、澄清剂1.5份、甜味剂10份、水120份。
其中,澄清剂的制备如下:将7.2份茶渣用90%的乙醇溶液在35℃下浸泡7h,过滤,洗涤,烘干,粉碎至40目,得茶渣粉;将1.1份N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH至6.5,升温至47℃,搅拌反应5h,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声25min,超声功率为450W,加入1.5份2-氯乙酸,升温至42℃,搅拌反应1.5h,再加入2份单宁,升温至48℃,搅拌反应1.5h,过滤,洗涤,干燥,即得;
其中,甜味剂由蔗糖、果葡糖浆、低聚木糖按照3:6:2的重量比复配组成。
本发明还提出了上述苹果复合果汁的制备方法,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取2h,过滤,得提取液;
(2)将苹果在45℃下加热软化,山楂在55℃下加热软化,余甘子在55℃下加热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.11%果胶酶和0.055%的淀粉酶在47℃酶解3h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌50min,密封,于6℃中静置10h,采用管式离心机进行离心,离心转速为9000r/min,取上清液,灌装、灭菌,即得。
实施例5
本发明提出的一种苹果复合果汁,其原料按重量份包括:苹果48份、山楂22份、余甘子28份、枸杞8份、茉莉花3份、甜叶菊9份、甘草9份、淡竹叶11份、澄清剂1.7份、甜味剂11份、水130份。
其中,澄清剂的制备如下:将8.4份茶渣用92%的乙醇溶液在38℃下浸泡8h,过滤,洗涤,烘干,粉碎至50目,得茶渣粉;将1.3份N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH至6.5,升温至48℃,搅拌反应6h,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声20min,超声功率为500W,加入1.7份2-氯乙酸,升温至43℃,搅拌反应1.5h,再加入2.2份单宁,升温至46℃,搅拌反应1h,过滤,洗涤,干燥,即得;
其中,甜味剂由蔗糖、果葡糖浆、低聚木糖按照4.4:5.2:1.4的重量比复配组成。
本发明还提出了上述苹果复合果汁的制备方法,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取1.5h,过滤,得提取液;
(2)将苹果在48℃下加热软化,山楂在58℃下加热软化,余甘子在53℃下加热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.12%果胶酶和0.06%的淀粉酶在48℃酶解3.5h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌55min,密封,于8℃中静置11h,采用管式离心机进行离心,离心转速为9500r/min,取上清液,灌装、灭菌,即得。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种苹果复合果汁,其特征在于,其原料按重量份包括:苹果40-50份、山楂20-30份、余甘子20-30份、枸杞4-10份、茉莉花2-6份、甜叶菊4-10份、甘草5-12份、淡竹叶5-12份、澄清剂1-2份、甜味剂7-13份、水100-140份。
2.根据权利要求1所述的苹果复合果汁,其特征在于,所述澄清剂为改性茶渣,其制备如下:将茶渣用乙醇溶液浸泡,过滤,洗涤,烘干,粉碎,得茶渣粉;将N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH,升温反应,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声,加入2-氯乙酸,升温反应,再加入单宁,搅拌反应,过滤,洗涤,干燥,即得。
3.根据权利要求2所述的苹果复合果汁,其特征在于,所述澄清剂的制备如下:将茶渣用85-95%的乙醇溶液在30-40℃下浸泡5-10h,过滤,洗涤,烘干,粉碎至40-60目,得茶渣粉;将N-乙酰-L-半胱氨酸加入四氢呋喃中,再加入茶渣粉,调节pH至6.5,升温至45-50℃,搅拌反应4-7h,过滤,洗涤,干燥,得物料a;将物料a加入水中,超声20-30min,超声功率为400-600W,加入2-氯乙酸,升温至40-45℃,搅拌反应1-2h,再加入单宁,升温至45-50℃,搅拌反应1-2h,过滤,洗涤,干燥,即得。
4.根据权利要求3所述的苹果复合果汁,其特征在于,茶渣、N-乙酰-L-半胱氨酸、2-氯乙酸、单宁的重量比为6-9:0.8-1.5:1.2-1.9:1.7-2.5。
5.根据权利要求1所述的苹果复合果汁,其特征在于,所述甜味剂由蔗糖、果葡糖浆、低聚异麦芽糖、低聚木糖、大豆低聚糖中的至少二种以上组成。
6.根据权利要求5所述的苹果复合果汁,其特征在于,所述甜味剂由蔗糖、果葡糖浆、低聚木糖按照3-5:4-6:1-2的重量比复配组成。
7.一种基于权利要求1-6任一所述的苹果复合果汁的制备方法,其特征在于,包括以下步骤:
(1)将甜叶菊、甘草、淡竹叶混合,加水煎煮提取1-2h,过滤,得提取液;
(2)将苹果、山楂、余甘子分别进行预热软化,然后加入枸杞、茉莉花,混合,加入提取液,打浆,得复合果浆;
(3)向复合果浆中加入0.08-0.13%果胶酶和0.04-0.07%的淀粉酶在45-50℃酶解2-4h,灭酶,离心,得酶解液;
(4)向酶解液中加入甜味剂,搅拌,然后加入澄清剂,搅拌40-60min,密封,于2-10℃中静置8-12h,离心,取上清液,灌装、灭菌,即得。
8.根据权利要求7所述的苹果复合果汁的制备方法,其特征在于,步骤(2)中,将苹果在40-50℃下加热软化,山楂在50-60℃下加热软化,余甘子在50-60℃下加热软化。
9.根据权利要求7所述的苹果复合果汁的制备方法,其特征在于,步骤(4)中,采用管式离心机进行离心,离心转速为8000-10000r/min。
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