CN109123256A - 一种混合型蓝莓果汁饮料生产工艺 - Google Patents
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Abstract
本发明涉及食品加工技术领域,尤其是一种混合型蓝莓果汁饮料生产工艺,包括以下步骤:S1、制备蓝莓浆液;S2、制备蓝莓干;S3、准备原料:按照重量份数计准备蓝莓浆液50‑80份、蓝莓干10‑20份、蜂蜜5‑8份、木糖醇4‑7份、柠檬酸0.1‑0.5份、葡萄汁10‑15份、黄桃3‑7份、菠萝3‑7份、苹果3‑7份、水10‑20份;S4、原料预处理;S5、原料混合。本发明添加了黄芪、薄荷、黄精、罗汉果、胖大海、枸杞提取物,对人体健康有益,另外加入了黄桃、菠萝、苹果果粒,增加口味,迎合大众需要,健康味美。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种混合型蓝莓果汁饮料生产工艺。
背景技术
蓝莓属杜鹃花科,越橘属植物。起源于北美,多年生灌木小浆果果树。因果实呈蓝色,故称为蓝莓。
蓝莓果实中含有丰富的营养成分,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,营养成分高,其中,由于蓝莓富含花青素,具有活化视网膜功效,可以强化视力,防止眼球疲劳而备受注目。
传统的蓝莓果汁成分简单,口味单一,不能满足大众需要,另外营养价值一般,不能满足人们对健康养生的需求。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种混合型蓝莓果汁饮料生产工艺。
为了实现上述目的,本发明采用了如下技术方案:
设计一种混合型蓝莓果汁饮料生产工艺,包括以下步骤:
S1、制备蓝莓浆液:选用含糖量120g/L-150g/L,充分成熟的蓝莓果实,洗净后进行破碎榨汁,过120目筛分器,滤液静置10h澄清,之后过200目筛分器,并置于密封发酵罐内,加入果胶酶、蔗糖酶、果胶裂解酶的复合酶进行酶解,酶解时间为12-24小时,酶解温度为43-45℃,果胶酶、蔗糖酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是40-80mg/kg;得蓝莓浆液备用;
S2、制备蓝莓干:按重量份数计将黄芪3-5份、薄荷3-5份、黄精2-4份、罗汉果2-4份、胖大海2-4份、枸杞3-5份,加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;取蓝莓果肉,与提取液按照1:2比例混合后拌匀,送入烘箱中烘至含水量降至15-18%时出料,得蓝莓干备用;
S3、准备原料:按照重量份数计准备蓝莓浆液50-80份、蓝莓干10-20份、蜂蜜5-8份、木糖醇4-7份、柠檬酸0.1-0.5份、葡萄汁10-15份、黄桃3-7份、菠萝3-7份、苹果3-7份、水10-20份;
S4、原料预处理:将蓝莓干、黄桃、菠萝、苹果切丁之后混合均匀得到混合果粒,备用;
S5、原料混合:将配方量的蓝莓浆液、蜂蜜、木糖醇、柠檬酸、葡萄汁、水混合后加入上一步得到的混合果粒,离心处理制得悬浊液即为混合型蓝莓果汁饮料。
优选的,S2中提取液的原料按照重量份数计最佳用量为:黄芪4份、薄荷4份、黄精3份、罗汉果3份、胖大海3份、枸杞4份。
优选的,S3中原料按照重量份数计最佳用量为蓝莓浆液70份、蓝莓干15份、蜂蜜7份、木糖醇6份、柠檬酸0.3份、葡萄汁14份、黄桃6份、菠萝6份、苹果6份、水15份。
优选的,S3中葡萄汁的制备方法如下:取新鲜成熟的葡萄清理干净后榨汁;将上步制取的葡萄汁在90℃-100℃的温度下进行加热消毒和浓缩,直至葡萄汁的糖度达到220g/L-270g/L为止,在加热的过程中需要随时将葡萄汁表面产生的沫子去除掉。
优选的,S5中离心处理采用1500-1800rpm,持续20min。
本发明提出的一种混合型蓝莓果汁饮料生产工艺,有益效果在于:本发明添加了黄芪、薄荷、黄精、罗汉果、胖大海、枸杞提取物,对人体健康有益,另外加入了黄桃、菠萝、苹果果粒,增加口味,迎合大众需要,健康味美。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例1
一种混合型蓝莓果汁饮料生产工艺,包括以下步骤:
S1、制备蓝莓浆液:选用含糖量120g/L,充分成熟的蓝莓果实,洗净后进行破碎榨汁,过120目筛分器,滤液静置10h澄清,之后过200目筛分器,并置于密封发酵罐内,加入果胶酶、蔗糖酶、果胶裂解酶的复合酶进行酶解,酶解时间为12小时,酶解温度为43℃,果胶酶、蔗糖酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是40mg/kg;得蓝莓浆液备用;
S2、制备蓝莓干:按重量份数计将黄芪3份、薄荷3份、黄精2份、罗汉果2份、胖大海2份、枸杞3份,加5倍的水文火煎煮40分钟,过滤除渣,得提取液;取蓝莓果肉,与提取液按照1:2比例混合后拌匀,送入烘箱中烘至含水量降至15%时出料,得蓝莓干备用;
S3、准备原料:按照重量份数计准备蓝莓浆液50份、蓝莓干10份、蜂蜜5份、木糖醇4份、柠檬酸0.1份、葡萄汁10份、黄桃3份、菠萝3份、苹果3份、水10份;
S4、原料预处理:将蓝莓干、黄桃、菠萝、苹果切丁之后混合均匀得到混合果粒,备用;
S5、原料混合:将配方量的蓝莓浆液、蜂蜜、木糖醇、柠檬酸、葡萄汁、水混合后加入上一步得到的混合果粒,离心处理制得悬浊液即为混合型蓝莓果汁饮料。
S3中葡萄汁的制备方法如下:取新鲜成熟的葡萄清理干净后榨汁;将上步制取的葡萄汁在90℃℃的温度下进行加热消毒和浓缩,直至葡萄汁的糖度达到220g/Lg/L为止,在加热的过程中需要随时将葡萄汁表面产生的沫子去除掉。
S5中离心处理采用1500rpm,持续20min。
实施例2
一种混合型蓝莓果汁饮料生产工艺,包括以下步骤:
S1、制备蓝莓浆液:选用含糖量130g/L,充分成熟的蓝莓果实,洗净后进行破碎榨汁,过120目筛分器,滤液静置10h澄清,之后过200目筛分器,并置于密封发酵罐内,加入果胶酶、蔗糖酶、果胶裂解酶的复合酶进行酶解,酶解时间为15小时,酶解温度为44℃,果胶酶、蔗糖酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是50mg/kg;得蓝莓浆液备用;
S2、制备蓝莓干:按重量份数计将黄芪4份、薄荷4份、黄精3份、罗汉果3份、胖大海3份、枸杞4份,加5倍的水文火煎煮42分钟,过滤除渣,得提取液;取蓝莓果肉,与提取液按照1:2比例混合后拌匀,送入烘箱中烘至含水量降至16%时出料,得蓝莓干备用;
S3、准备原料:按照重量份数计准备蓝莓浆液60份、蓝莓干15份、蜂蜜6份、木糖醇5份、柠檬酸0.2份、葡萄汁12份、黄桃4份、菠萝4份、苹果4份、水12份;
S4、原料预处理:将蓝莓干、黄桃、菠萝、苹果切丁之后混合均匀得到混合果粒,备用;
S5、原料混合:将配方量的蓝莓浆液、蜂蜜、木糖醇、柠檬酸、葡萄汁、水混合后加入上一步得到的混合果粒,离心处理制得悬浊液即为混合型蓝莓果汁饮料。
S3中葡萄汁的制备方法如下:取新鲜成熟的葡萄清理干净后榨汁;将上步制取的葡萄汁在92℃的温度下进行加热消毒和浓缩,直至葡萄汁的糖度达到230g/L为止,在加热的过程中需要随时将葡萄汁表面产生的沫子去除掉。
S5中离心处理采用1600rpm,持续20min。
实施例3
一种混合型蓝莓果汁饮料生产工艺,包括以下步骤:
S1、制备蓝莓浆液:选用含糖量140g/L,充分成熟的蓝莓果实,洗净后进行破碎榨汁,过120目筛分器,滤液静置10h澄清,之后过200目筛分器,并置于密封发酵罐内,加入果胶酶、蔗糖酶、果胶裂解酶的复合酶进行酶解,酶解时间为20小时,酶解温度为44℃,果胶酶、蔗糖酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是60mg/kg;得蓝莓浆液备用;
S2、制备蓝莓干:按重量份数计将黄芪4份、薄荷4份、黄精3份、罗汉果3份、胖大海3份、枸杞4份,加6倍的水文火煎煮45分钟,过滤除渣,得提取液;取蓝莓果肉,与提取液按照1:2比例混合后拌匀,送入烘箱中烘至含水量降至17%时出料,得蓝莓干备用;
S3、准备原料:按照重量份数计准备蓝莓浆液70份、蓝莓干15份、蜂蜜7份、木糖醇6份、柠檬酸0.3份、葡萄汁14份、黄桃6份、菠萝6份、苹果6份、水15份。;
S4、原料预处理:将蓝莓干、黄桃、菠萝、苹果切丁之后混合均匀得到混合果粒,备用;
S5、原料混合:将配方量的蓝莓浆液、蜂蜜、木糖醇、柠檬酸、葡萄汁、水混合后加入上一步得到的混合果粒,离心处理制得悬浊液即为混合型蓝莓果汁饮料。
S3中葡萄汁的制备方法如下:取新鲜成熟的葡萄清理干净后榨汁;将上步制取的葡萄汁在95℃的温度下进行加热消毒和浓缩,直至葡萄汁的糖度达到250g/L为止,在加热的过程中需要随时将葡萄汁表面产生的沫子去除掉。
S5中离心处理采用1700rpm,持续20min。
实施例4
一种混合型蓝莓果汁饮料生产工艺,包括以下步骤:
S1、制备蓝莓浆液:选用含糖量150g/L,充分成熟的蓝莓果实,洗净后进行破碎榨汁,过120目筛分器,滤液静置10h澄清,之后过200目筛分器,并置于密封发酵罐内,加入果胶酶、蔗糖酶、果胶裂解酶的复合酶进行酶解,酶解时间为24小时,酶解温度为45℃,果胶酶、蔗糖酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是80mg/kg;得蓝莓浆液备用;
S2、制备蓝莓干:按重量份数计将黄芪5份、薄荷5份、黄精4份、罗汉果4份、胖大海4份、枸杞5份,加6倍的水文火煎煮50分钟,过滤除渣,得提取液;取蓝莓果肉,与提取液按照1:2比例混合后拌匀,送入烘箱中烘至含水量降至18%时出料,得蓝莓干备用;
S3、准备原料:按照重量份数计准备蓝莓浆液80份、蓝莓干20份、蜂蜜8份、木糖醇7份、柠檬酸0.5份、葡萄汁15份、黄桃7份、菠萝7份、苹果7份、水20份;
S4、原料预处理:将蓝莓干、黄桃、菠萝、苹果切丁之后混合均匀得到混合果粒,备用;
S5、原料混合:将配方量的蓝莓浆液、蜂蜜、木糖醇、柠檬酸、葡萄汁、水混合后加入上一步得到的混合果粒,离心处理制得悬浊液即为混合型蓝莓果汁饮料。
S3中葡萄汁的制备方法如下:取新鲜成熟的葡萄清理干净后榨汁;将上步制取的葡萄汁在100℃的温度下进行加热消毒和浓缩,直至葡萄汁的糖度达到270g/L为止,在加热的过程中需要随时将葡萄汁表面产生的沫子去除掉。
S5中离心处理采用1800rpm,持续20min。
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 (5)
1.一种混合型蓝莓果汁饮料生产工艺,其特征在于,包括以下步骤:
S1、制备蓝莓浆液:选用含糖量120g/L-150g/L,充分成熟的蓝莓果实,洗净后进行破碎榨汁,过120目筛分器,滤液静置10h澄清,之后过200目筛分器,并置于密封发酵罐内,加入果胶酶、蔗糖酶、果胶裂解酶的复合酶进行酶解,酶解时间为12-24小时,酶解温度为43-45℃,果胶酶、蔗糖酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是40-80mg/kg;得蓝莓浆液备用;
S2、制备蓝莓干:按重量份数计将黄芪3-5份、薄荷3-5份、黄精2-4份、罗汉果2-4份、胖大海2-4份、枸杞3-5份,加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;取蓝莓果肉,与提取液按照1:2比例混合后拌匀,送入烘箱中烘至含水量降至15-18%时出料,得蓝莓干备用;
S3、准备原料:按照重量份数计准备蓝莓浆液50-80份、蓝莓干10-20份、蜂蜜5-8份、木糖醇4-7份、柠檬酸0.1-0.5份、葡萄汁10-15份、黄桃3-7份、菠萝3-7份、苹果3-7份、水10-20份;
S4、原料预处理:将蓝莓干、黄桃、菠萝、苹果切丁之后混合均匀得到混合果粒,备用;
S5、原料混合:将配方量的蓝莓浆液、蜂蜜、木糖醇、柠檬酸、葡萄汁、水混合后加入上一步得到的混合果粒,离心处理制得悬浊液即为混合型蓝莓果汁饮料。
2.根据权利要求1所述的一种混合型蓝莓果汁饮料生产工艺,其特征在于,S2中提取液的原料按照重量份数计最佳用量为:黄芪4份、薄荷4份、黄精3份、罗汉果3份、胖大海3份、枸杞4份。
3.根据权利要求1所述的一种混合型蓝莓果汁饮料生产工艺,其特征在于,S3中原料按照重量份数计最佳用量为蓝莓浆液70份、蓝莓干15份、蜂蜜7份、木糖醇6份、柠檬酸0.3份、葡萄汁14份、黄桃6份、菠萝6份、苹果6份、水15份。
4.根据权利要求1所述的一种混合型蓝莓果汁饮料生产工艺,其特征在于,S3中葡萄汁的制备方法如下:取新鲜成熟的葡萄清理干净后榨汁;将上步制取的葡萄汁在90℃-100℃的温度下进行加热消毒和浓缩,直至葡萄汁的糖度达到220g/L-270g/L为止,在加热的过程中需要随时将葡萄汁表面产生的沫子去除掉。
5.根据权利要求1所述的一种混合型蓝莓果汁饮料生产工艺,其特征在于:S5中离心处理采用1500-1800rpm,持续20min。
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