CN109156680A - 一种红柚果汁及其制备方法 - Google Patents
一种红柚果汁及其制备方法 Download PDFInfo
- Publication number
- CN109156680A CN109156680A CN201810764697.8A CN201810764697A CN109156680A CN 109156680 A CN109156680 A CN 109156680A CN 201810764697 A CN201810764697 A CN 201810764697A CN 109156680 A CN109156680 A CN 109156680A
- Authority
- CN
- China
- Prior art keywords
- red
- shaddock
- juice
- preparation
- pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015201 grapefruit juice Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000276331 Citrus maxima Species 0.000 claims abstract description 63
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 60
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- 244000042664 Matricaria chamomilla Species 0.000 claims abstract description 24
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 21
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 20
- 235000019987 cider Nutrition 0.000 claims abstract description 17
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims abstract description 16
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 235000004429 Matricaria chamomilla var recutita Nutrition 0.000 claims description 8
- 239000010985 leather Substances 0.000 claims description 8
- 108010038851 tannase Proteins 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims 1
- 240000003186 Stachytarpheta cayennensis Species 0.000 claims 1
- 235000009233 Stachytarpheta cayennensis Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000020752 sage extract Nutrition 0.000 abstract description 3
- 229940112950 sage extract Drugs 0.000 abstract description 3
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000001263 FEMA 3042 Substances 0.000 abstract description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 abstract description 2
- 229940033123 tannic acid Drugs 0.000 abstract description 2
- 235000015523 tannic acid Nutrition 0.000 abstract description 2
- 229920002258 tannic acid Polymers 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 244000143590 Salvia chinensis Species 0.000 description 6
- 235000007154 Salvia chinensis Nutrition 0.000 description 6
- 235000005794 Salvia japonica Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000021466 carotenoid Nutrition 0.000 description 4
- 150000001747 carotenoids Chemical class 0.000 description 4
- 201000007270 liver cancer Diseases 0.000 description 4
- 208000014018 liver neoplasm Diseases 0.000 description 4
- 235000020989 red meat Nutrition 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 208000006454 hepatitis Diseases 0.000 description 2
- 231100000283 hepatitis Toxicity 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 description 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于食品加工领域,涉及一种红柚果汁及其制备方法本发明以新鲜红柚为原料,将红柚的果肉与果皮分开,将红柚果肉达成的果汁与火龙果原汁、苹果汁、鼠尾草提取物、洋甘菊混合,再使用鞣酸酶处理红柚果皮浆液,再加入果汁中,既可以消除掉红柚皮中的苦涩味,还可以保留红柚皮中强烈的红柚风味,使红柚果汁的风味更佳,营养更全面,是一种能充分利用红柚的营养价值,充分发挥红柚保健作用,含糖量低,口感好的红柚果汁。
Description
技术领域
本发明属于食品加工领域,涉及一种果泥的加工方法及其产品,尤其是一种红柚果汁及其制备方法。
背景技术
红肉蜜柚所含的天然色素对人体具有一定的保健作用,微量元素如黄酮类色素大部分具有维生素p的功能,类胡萝卜素中的β-胡萝卜素和番茄红素还能抗氧化,有助于清除人体内的自由基。
高血压患者常利用药物来排除体内多余的钠。柚中正好含有这些患者必须的天然矿物质——钾,却几乎不含钠,因此是患有心脑血管病及肾脏病患者最佳的食疗水果。
琯溪蜜柚所有的营养成分,红肉蜜柚都含有,且红肉蜜柚所含的天然色素对人体具有一定的保健作用,当中的微量元素如黄酮类色素具有维生素p的功能,红肉柚子之所以呈红色,是因为富含维生素A。日本国家果树科学研究所研究类胡萝卜素对人类健康影响的科研小组对日本静冈县三木镇1073名居民进行调查,这些人平时都食用大量的红肉柚子。结果发现,这些居民患肝脏疾病、动脉硬化和与糖尿病有关的疾病的风险很低。
他们在另一项研究中发现,饮用红色柚子汁后能明显减少肝炎患者发展成肝癌的风险。科研人员让一部分肝炎患者平常喝一些类胡萝卜素汁和红色柚子汁混合饮料。一年后,与具有相同病情但没有饮用类胡萝卜素汁和红色柚子汁的病人相比,他们中没有发现一人患肝癌,而前者发展成肝癌的概率是8.9%。
日本此两项研究成果显示,平时并不起眼的红肉柚子降低患肝癌、心脏病、中风和糖尿病风险的效果非常明显。研究结果一经公布,貌不惊人的红肉柚子摇身变成了最新的“抗癌水果”。
目前的红柚风味以酸甜为主,大部分红柚口感较酸,因此在鲜食水果市场上地位较低,虽然营养价值较高,养生作用优秀,但是仍不受消费者的欢迎,而将其制作成红柚果汁时,酸味较重,也不太受消费者欢迎,为了改善口感,通常加入大量的糖和调味剂,会造成红柚果汁的保健效果下降。
因此,寻找一种能充分利用红柚的营养价值,充分发挥红柚保健作用,含糖量低,口感好的红柚果汁,是当务之急。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供一种红柚果汁及其制备方法。
一种红柚果汁的制备方法,包括如下步骤:
(1)选取成熟的红柚,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入15-20%的火龙果原汁、6-10%的苹果汁、0.5-1%的鼠尾草提取物、3-7%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入10-30%的水,搅拌均匀,加入0.01-0.03%的鞣酸酶,搅拌均匀后静置1-5h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.3-0.6%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
优选的,所述火龙果原汁是火龙果肉原汁。火龙果果肉含糖量与甜度都较果皮为高,并且火龙果皮会略带涩感,影响口感,使用火龙果果肉原汁效果更佳。
优选的,所述的苹果汁是带皮苹果果肉压榨得到的果汁。苹果皮中的苹果酸含量较高,使用带皮苹果果肉压榨得到的果汁,苹果酸含量较纯果肉果汁更高,并且不会带来较多酸味,不会影响调味效果
优选的,所述洋甘菊是德国洋甘菊鲜品。德国洋甘菊的叶片有苹果甜味,泛着温暖的草木香,花朵带有苹果香气,呈鲜绿色,鲜品香甜气息更明显,效果更佳。
优选的,所述静置,是在30-50℃的环境下静置。此时鞣酸酶活性更佳,作用效果更好。
优选的,所述灭菌是超高温瞬时灭菌。进一步优选的,所述超高温瞬时灭菌是在135-150℃下加热2-8s。此时灭菌效果较好,并且不会导致果汁中的热敏性有益物质损失,并且不会导致口感及香气下降。
与现有技术相比,本发明创造的技术效果体现在:本发明以新鲜红柚为原料,将红柚的果肉与果皮分开,将红柚果肉打成的果汁与火龙果原汁、苹果汁、鼠尾草提取物、洋甘菊混合,充分发挥火龙果原汁味道香甜,富含易吸收的葡萄糖,并且毫无风味的特点,既增加了红柚果汁的营养和甜度,又不会影响红柚果汁的风味;充分发挥苹果汁酸甜可口,且富含苹果酸,能提升红柚果汁风味,并提升红柚果汁稳定性及保质期的效果;充分发挥鼠尾草提取物能够激发其他各物质的风味的效果,进一步提升果汁的风味;充分发挥洋甘菊的香甜气息及其富含的多种营养物质,进一步提升了红柚果汁的香气及营养价值,再使用鞣酸酶处理红柚果皮浆液,再加入果汁中,既可以消除掉红柚皮中的苦涩味,还可以保留红柚皮中强烈的红柚风味,使红柚果汁的风味更佳,营养更全面,是一种能充分利用红柚的营养价值,充分发挥红柚保健作用,含糖量低,口感好的红柚果汁。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种红柚果汁,通过如下方法制作:
(1)选取成熟的红柚50kg,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入17.5%的火龙果原汁、8%的苹果汁、0.75%的鼠尾草提取物、5%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入20%的水,搅拌均匀,加入0.02%的鞣酸酶,搅拌均匀后在40℃的环境下静置3h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.45%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
所述火龙果原汁是火龙果肉原汁。
所述的苹果汁是带皮苹果果肉压榨得到的果汁。
所述洋甘菊是德国洋甘菊鲜品。
所述灭菌是在142.5℃下加热5s。
实施例2
一种红柚果汁,通过如下方法制作:
(1)选取成熟的红柚50kg,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入15%的火龙果原汁、6%的苹果汁、0.5%的鼠尾草提取物、3%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入10%的水,搅拌均匀,加入0.01%的鞣酸酶,搅拌均匀后在30℃的环境下静置5h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.3%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
所述火龙果原汁是火龙果肉原汁。
所述的苹果汁是带皮苹果果肉压榨得到的果汁。
所述洋甘菊是德国洋甘菊鲜品。
所述灭菌是在135℃下加热8s。
实施例3
一种红柚果汁,通过如下方法制作:
(1)选取成熟的红柚50kg,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入20%的火龙果原汁、10%的苹果汁、1%的鼠尾草提取物、7%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入30%的水,搅拌均匀,加入0.03%的鞣酸酶,搅拌均匀后在50℃的环境下静置1h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.6%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
所述火龙果原汁是火龙果肉原汁。
所述的苹果汁是带皮苹果果肉压榨得到的果汁。
所述洋甘菊是德国洋甘菊鲜品。
所述灭菌是在150℃下加热2s。
实施例4
一种红柚果汁,通过如下方法制作:
(1)选取成熟的红柚50kg,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入17.5%的火龙果原汁、8%的苹果汁、0.75%的鼠尾草提取物、5%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入20%的水,搅拌均匀,加入0.02%的鞣酸酶,搅拌均匀后在20℃的环境下静置3h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.45%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
所述火龙果原汁是火龙果肉原汁。
所述的苹果汁是带皮苹果果肉压榨得到的果汁。
所述洋甘菊是德国洋甘菊鲜品。
所述灭菌是在142.5℃下加热5s。
实施例5
一种红柚果汁,通过如下方法制作:
(1)选取成熟的红柚50kg,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入17.5%的火龙果原汁、8%的苹果汁、0.75%的鼠尾草提取物、5%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入20%的水,搅拌均匀,加入0.02%的鞣酸酶,搅拌均匀后在40℃的环境下静置3h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.45%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
所述火龙果原汁是火龙果肉原汁。
所述的苹果汁是带皮苹果果肉压榨得到的果汁。
所述洋甘菊是德国洋甘菊鲜品。
所述灭菌是在65℃下,加热30min。
将实施例1-5与直接使用红柚果肉榨成的果汁进行对比:
对比可知,本发明的红柚果汁是一种风味更佳口感好的红柚果汁。
最后,应当指出,以上实施例仅是本发明较有代表性的例子。显然,本发明的技术方案并不限于上述实施例,还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (8)
1.一种红柚果汁的制备方法,其特征在于,包括如下步骤:
(1)选取成熟的红柚,清洗干净后将果皮、果肉、柚子籽分离;
(2)将红柚果肉打成汁,加入15-20%的火龙果原汁、6-10%的苹果汁、0.5-1%的鼠尾草提取物、3-7%的洋甘菊,搅打成浆后过滤取滤液,得到滤液A;
(3)将柚子果皮打成浆,加入10-30%的水,搅拌均匀,加入0.01-0.03%的鞣酸酶,搅拌均匀后静置1-5h过滤取滤液,得到滤液B;
(4)合并滤液A及滤液B,加入0.3-0.6%的盐;
(5)将滤液进行过滤、灭菌、分装即得。
2.根据权利要求1所述的红柚果汁的制备方法,其特征在于,所述火龙果原汁是火龙果肉原汁。
3.根据权利要求1所述的红柚果汁的制备方法,其特征在于,所述的苹果汁是带皮苹果果肉压榨得到的果汁。
4.根据权利要求1所述的红柚果汁的制备方法,其特征在于,所述洋甘菊是德国洋甘菊鲜品。
5.根据权利要求1所述的红柚果汁的制备方法,其特征在于,所述静置,是在30-50℃的环境下静置。
6.根据权利要求1所述的红柚果汁的制备方法,其特征在于,所述灭菌是超高温瞬时灭菌。
7.根据权利要求6所述的红柚果汁的制备方法,其特征在于,所述超高温瞬时灭菌是在135-150℃下加热2-8s。
8.通过权利要求1-7任一项所述的红柚果汁的制备方法制备得到的红柚果汁。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810764697.8A CN109156680A (zh) | 2018-07-12 | 2018-07-12 | 一种红柚果汁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810764697.8A CN109156680A (zh) | 2018-07-12 | 2018-07-12 | 一种红柚果汁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109156680A true CN109156680A (zh) | 2019-01-08 |
Family
ID=64897743
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810764697.8A Pending CN109156680A (zh) | 2018-07-12 | 2018-07-12 | 一种红柚果汁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109156680A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104248014A (zh) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | 火龙果汁的制备方法 |
CN105475764A (zh) * | 2015-12-04 | 2016-04-13 | 刘楚玲 | 一种柚子苹果复合果汁及其制备方法 |
CN106261293A (zh) * | 2016-08-22 | 2017-01-04 | 陈健 | 火龙果汁的制备方法 |
CN107668450A (zh) * | 2017-10-29 | 2018-02-09 | 贵州文松发酵食品有限公司 | 一种刺梨发酵饮料及其制备方法 |
CN107912663A (zh) * | 2017-11-30 | 2018-04-17 | 杨玉祥 | 一种猕猴桃火龙果汁的制备方法 |
-
2018
- 2018-07-12 CN CN201810764697.8A patent/CN109156680A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104248014A (zh) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | 火龙果汁的制备方法 |
CN105475764A (zh) * | 2015-12-04 | 2016-04-13 | 刘楚玲 | 一种柚子苹果复合果汁及其制备方法 |
CN106261293A (zh) * | 2016-08-22 | 2017-01-04 | 陈健 | 火龙果汁的制备方法 |
CN107668450A (zh) * | 2017-10-29 | 2018-02-09 | 贵州文松发酵食品有限公司 | 一种刺梨发酵饮料及其制备方法 |
CN107912663A (zh) * | 2017-11-30 | 2018-04-17 | 杨玉祥 | 一种猕猴桃火龙果汁的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103202417B (zh) | 一种可吸式琼脂果冻 | |
CN102696939A (zh) | 一种营养保健火龙果蜜及其制作方法 | |
KR100852416B1 (ko) | 박과 식초 조성물 | |
CN101124984A (zh) | 含高番茄红素的西红柿酱 | |
CN105167056A (zh) | 一种高浓度蓝莓果汁饮品 | |
CN106983058B (zh) | 一种野樱莓食疗饮品及其制备方法 | |
KR101231781B1 (ko) | 오리 주물럭용 소스와 오리 주물럭 | |
CN103371394A (zh) | 人参果饮料加工工艺 | |
CN101182451A (zh) | 一种橄榄酒及其制备方法 | |
CN101214030B (zh) | 原汁枇杷膏及其制作方法 | |
CN102366134A (zh) | 弥猴桃血耳汁饮料及其制备方法 | |
CN104222947A (zh) | 一种清汤火锅底料及其制备方法 | |
CN104305447A (zh) | 一种羊肚菌红豆饮料的制作方法 | |
CN109156680A (zh) | 一种红柚果汁及其制备方法 | |
CN103371392A (zh) | 一种红枣、胡萝卜复合保健饮料的制取工艺 | |
KR20180067037A (ko) | 자몽에이드 젤리 및 그 제조 방법 | |
CN110495542A (zh) | 一种仙人掌固体饮料及制备方法 | |
CN109043256A (zh) | 一种红柚发酵汁及其制备方法 | |
CN107183450A (zh) | 一种柿子叶保健饮料的制备方法 | |
Vishakha et al. | Formulation of refreshing drink using dragon fruit (Hylocereus undatus) as an immunity booster | |
KR20240081990A (ko) | 유기농 천혜향 및 생강이 함유된 액상차 | |
Tietze | Papaya the medicine tree | |
CN105875838A (zh) | 一种南瓜奶 | |
CN104988042A (zh) | 一种加钙椰汁玫瑰金柑米醋及其制备方法 | |
KR101619974B1 (ko) | 백화고를 이용한 발효음료의 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190108 |
|
RJ01 | Rejection of invention patent application after publication |