CN109170405A - 一种复合浓缩橙汁及其生产工艺 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 21
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- 235000012907 honey Nutrition 0.000 claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
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- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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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
- 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
-
- 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
- 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
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种复合浓缩橙汁，包括浓缩橙汁15%、橙果肉3%、甜蜜素0.5%、葡萄糖1%、山梨酸钾0.3%、增稠剂1%、柠檬黄0.01%、柠檬酸2%、果胶酶0.3%～0.5%、胡萝卜汁2%、浓缩苹果汁0.7%、浓缩番茄汁0.7%、蜂蜜2%～8%、柠檬汁1%～3%、白砂糖7%～9%、其余为纯净水，各配方比总和为100%；本发明的优点是：色泽均匀，具有橙天然果汁的清香，且香气协调柔和，味感协调，酸甜适口，无其他异味，混浊均匀。
Description
技术领域
本发明属于饮料配方领域，具体涉及一种复合浓缩橙汁及其生产工艺。
背景技术
许多国家的科学家经过长时间研究发现，果汁能增强免疫力、减少生病、延缓衰老。实践证明，长期服用果汁，消化系统、膀胱和呼吸道患癌症的危险降低一半，同时还能有效防止动脉粥样硬化和冠状肌能不全的发展；各种果汁不仅让我们大饱口福，还为身体提供健康不可缺少的天然化合物：果糖、酶、矿物质、有机酸、胡萝卜素、蛋白质和维生素。
发明内容
本发明的目的在于克服上述局限，从而提供一种色泽均匀，具有橙天然果汁的清香，且香气协调柔和，味感协调，酸甜适口，无其他异味，混浊均匀的复合浓缩橙汁及其生产工艺。
本发明的目的通过以下技术方案来实现：一种复合浓缩橙汁，包括浓缩橙汁15%、橙果肉3%、甜蜜素0.5%、葡萄糖1%、山梨酸钾0.3%、增稠剂1%、柠檬黄0.01%、柠檬酸2%、果胶酶0.3%～0.5%、胡萝卜汁2%、浓缩苹果汁0.7%、浓缩番茄汁0.7%、蜂蜜2%～8%、柠檬汁1%～3%、白砂糖7%～9%、其余为纯净水，各配方比总和为100%。
优选的是，还包括0.05%维生素C、0.01%维生素B12和0.03%人参提取液。
优选的是，果胶酶0.45%～0.5%、蜂蜜6%～7%、柠檬汁2.5%～3%、白砂糖8.5%～9%。
优选的是，果胶酶0.48%、蜂蜜6.5%、柠檬汁2.8%、白砂糖8.8%。
一种复合浓缩橙汁及其生产工艺，步骤如下：
A、将浓缩橙汁内加水，再加入胡萝卜汁、浓缩苹果汁、浓缩番茄汁、柠檬汁搅拌均匀，再加入橙果肉一并倒入料理机打碎；
B、在混合汁液中加入果胶酶在40～48℃酶解2小时后，再加入甜蜜素、葡萄糖、山梨酸钾、柠檬黄、柠檬酸，再经加压加热装置蒸煮50分钟，压力为20MPa，温度为60℃～70℃，经过30目筛网过滤得到复合浊汁；
C、采用100目筛网对复合浊汁进行滴滤，分离后得到复合清液和含果肉的果浆，并加入蜂蜜和白砂糖；
D、将上述含果肉的果浆加入增稠剂和纯净水，经过轻微酶解后采用热处理杀菌；
E、将上述得到复合清液加入纯净水调浓度，并将含果肉的果浆制成浊汁。
综上所述，本发明具有以下优点：色泽均匀，具有橙天然果汁的清香，且香气协调柔和，味感协调，酸甜适口，无其他异味，混浊均匀，富含维生素。
具体实施方式
为了加深对本发明的理解，下面将结合实施例对本发明作进一步详述，该实施例仅用于解释本发明，并不构成对本发明保护范围的限定。
本发明提供了一种复合浓缩橙汁，包括浓缩橙汁15%、橙果肉3%、甜蜜素0.5%、葡萄糖1%、山梨酸钾0.3%、增稠剂1%、柠檬黄0.01%、柠檬酸2%、果胶酶0.3%～0.5%、胡萝卜汁2%、浓缩苹果汁0.7%、浓缩番茄汁0.7%、蜂蜜2%～8%、柠檬汁1%～3%、白砂糖7%～9%、其余为纯净水，各配方比总和为100%。还包括0.05%维生素C、0.01%维生素B12和0.03%人参提取液。
实施例1：果胶酶0.45%～0.5%、蜂蜜6%～7%、柠檬汁2.5%～3%、白砂糖8.5%～9%。
实施例2：果胶酶0.48%、蜂蜜6.5%、柠檬汁2.8%、白砂糖8.8%。
一种复合浓缩橙汁及其生产工艺，步骤如下：将浓缩橙汁内加水，再加入胡萝卜汁、浓缩苹果汁、浓缩番茄汁、柠檬汁搅拌均匀，再加入橙果肉一并倒入料理机打碎；在混合汁液中加入果胶酶在40～48℃酶解2小时后，再加入甜蜜素、葡萄糖、山梨酸钾、柠檬黄、柠檬酸，再经加压加热装置蒸煮50分钟，压力为20MPa，温度为60℃～70℃，经过30目筛网过滤得到复合浊汁；采用100目筛网对复合浊汁进行滴滤，分离后得到复合清液和含果肉的果浆，并加入蜂蜜和白砂糖；将上述含果肉的果浆加入增稠剂和纯净水，经过轻微酶解后采用热处理杀菌；将上述得到复合清液加入纯净水调浓度，并将含果肉的果浆制成浊汁。
Claims (5)
1.一种复合浓缩橙汁，其特征在于：包括浓缩橙汁15%、橙果肉3%、甜蜜素0.5%、葡萄糖1%、山梨酸钾0.3%、增稠剂1%、柠檬黄0.01%、柠檬酸2%、果胶酶0.3%～0.5%、胡萝卜汁2%、浓缩苹果汁0.7%、浓缩番茄汁0.7%、蜂蜜2%～8%、柠檬汁1%～3%、白砂糖7%～9%、其余为纯净水，各配方比总和为100%。
2.根据权利要求1所述的一种复合浓缩橙汁，其特征在于：还包括0.05%维生素C、0.01%维生素B12和0.03%人参提取液。
3.根据权利要求1所述的一种复合浓缩橙汁，其特征在于：果胶酶0.45%～0.5%、蜂蜜6%～7%、柠檬汁2.5%～3%、白砂糖8.5%～9%。
4.根据权利要求1所述的一种复合浓缩橙汁，其特征在于：果胶酶0.48%、蜂蜜6.5%、柠檬汁2.8%、白砂糖8.8%。
5.一种复合浓缩橙汁及其生产工艺，其特征在于：步骤如下：
A、将浓缩橙汁内加水，再加入胡萝卜汁、浓缩苹果汁、浓缩番茄汁、柠檬汁搅拌均匀，再加入橙果肉一并倒入料理机打碎；
B、在混合汁液中加入果胶酶在40～48℃酶解2小时后，再加入甜蜜素、葡萄糖、山梨酸钾、柠檬黄、柠檬酸，再经加压加热装置蒸煮50分钟，压力为20MPa，温度为60℃～70℃，经过30目筛网过滤得到复合浊汁；
C、采用100目筛网对复合浊汁进行滴滤，分离后得到复合清液和含果肉的果浆，并加入蜂蜜和白砂糖；
D、将上述含果肉的果浆加入增稠剂和纯净水，经过轻微酶解后采用热处理杀菌；
E、将上述得到复合清液加入纯净水调浓度，并将含果肉的果浆制成浊汁。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613381A (zh) * | 2004-12-08 | 2005-05-11 | 河北科技师范学院 | 鲜榨苹果汁生产工艺 |
| CN103445247A (zh) * | 2013-08-29 | 2013-12-18 | 遵义市郎笑笑食品有限责任公司 | 果粒橙饮料的配方及其加工工艺 |
| CN105011252A (zh) * | 2014-04-18 | 2015-11-04 | 陈明颖 | 一种蓝莓香橙复合果汁及其制备方法 |
-
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- 2018-10-31 CN CN201811288398.8A patent/CN109170405A/zh not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613381A (zh) * | 2004-12-08 | 2005-05-11 | 河北科技师范学院 | 鲜榨苹果汁生产工艺 |
| CN103445247A (zh) * | 2013-08-29 | 2013-12-18 | 遵义市郎笑笑食品有限责任公司 | 果粒橙饮料的配方及其加工工艺 |
| CN105011252A (zh) * | 2014-04-18 | 2015-11-04 | 陈明颖 | 一种蓝莓香橙复合果汁及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 丁士勇，刘友明: "胡萝卜橙汁复合饮料的研制", 《食品研究与开发》 * |
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