CN109258992A - 桑葚果汁加工工艺 - Google Patents
桑葚果汁加工工艺 Download PDFInfo
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Abstract
本发明公开了一种桑葚果汁加工工艺,所述的加工工艺包括以下步骤:步骤a、挑选桑葚果;步骤b、将桑叶得到桑叶提取液;步骤c、将步骤a中的桑葚果进行榨汁,得到桑葚果原汁;步骤d、澄清精滤桑葚果原汁;步骤e、将白砂糖、果葡糖浆用水溶解稀释,过滤;步骤f、将桑葚果原汁和桑叶提取液均匀混合;步骤g、将步骤e和步骤f所得到的产物混合泵入调配罐中定容,调整PH值为4.8±0.1,颜色为紫色;步骤h、无菌灌装。本发明可减少桑椹果的腐烂损失,做到单季生产,多季鲜加工生产。该工艺集合了桑叶、桑果的营养成分,具有安神、调节血压、抑制血糖的升高、保持人体器官机能和调节代谢的作用。口感酸甜、适合各类人群饮用。
Description
技术领域
本发明涉及饮料食品加工技术领域,具体涉及一种桑葚果汁加工工艺。
背景技术
桑葚有改善皮肤(包括头皮)血液供应,营养肌肤,使皮肤白嫩及乌发等作用,并能延缓衰老。桑葚是中老年人健体美颜、抗衰老的佳果与良药。常食桑椹可以明目,缓解眼睛疲劳干涩的症状。
桑葚具有免疫促进作用。桑葚对脾脏有增重作用,对溶血性反应有增强作用,可防止人体动脉硬化、骨骼关节硬化,促进新陈代谢。它可以促进血红细胞的生长,防止白细胞减少,并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效。
桑椹具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热。我国医学认为,桑葚性味甘寒,具有补肝益肾、生津润肠、乌发明目等功效。
主要体现在以下几个方面:
1、可增强免疫器官的重量。
2、能增强非特异免疫功能。
3、对体液免疫有增加作用。
4、对T细胞介导的免疫功能有显著的促进作用。
5、对细胞突变具有预防作用。
6、具有抗乙型肝炎病毒的作用和抗AIDS的作用。
桑椹中的脂肪酸具有分解脂肪、降低血脂防止血管硬化等作用。桑椹含有乌发素能使头发变的黑而亮泽。桑椹有改善皮肤包括头皮血液供应营养肌肤使皮肤白嫩及乌发等作用并能延缓衰老。桑椹具有免疫促进作用可以防癌抗癌。桑椹主入肝肾善滋阴养血、生津润燥适于肝肾阴血不足及津亏消渴肠燥等症。常食桑椹可以明目缓解眼睛疲劳干涩的症状。一般人群均可食用,尤其适合肝肾阴血不足者少年发白者病后体虚、体弱、习惯性便秘者,体虚便溏者不宜食用儿童不宜大量食用。但是由于桑葚质地较软不耐储存,放置两小时以上就会出汁,大大的影响其口味和使用功效,所以限制了桑葚在我国食用领域的进一步推广。
发明内容
本发明克服了现有技术的不足,提供一种桑葚果汁加工工艺。
为解决上述的技术问题,本发明采用以下技术方案:
一种桑葚果汁加工工艺,所述的加工工艺包括以下步骤:
步骤a、挑选八、九成熟,粒大、色鲜、无伤烂的桑葚果,同时去除果枝、败叶和其他杂质;
步骤b、将桑叶清洗、粉碎后按照原料与水1∶80-100 的比例混合,然后加入到已经加热的软水中并加入β-环状糊精进行第一次浸提,浸提温度是80-85℃,浸提时间是30-60 分钟,浸提后用滤网粗滤,滤液备用,滤渣进行第二次浸提;第二次浸提中滤渣和水的混合比例是1∶10,浸提温度是80-85℃,浸提时间是20-30分钟,浸提后用滤网粗滤,然后合并两次滤液;最后通过高速离心、过滤对滤液进行精滤,即可得到桑叶提取液;
步骤c、将步骤a中的桑葚果进行榨汁,得到桑葚果原汁;
步骤d、澄清精滤将桑葚果原汁静置3-5h,除去沉淀物,然后把上层液泵入膜管超滤器进行过滤;
步骤e、将白砂糖、果葡糖浆用水溶解稀释,过滤;
步骤f、将桑葚果原汁和桑叶提取液均匀混合,将饮料稳定剂放入40-60℃温水中强力搅拌、溶解后胶磨备用;
步骤g、将步骤e和步骤f所得到的产物混合泵入调配罐中定容,调整PH 值为4.8±0.1,颜色为紫色;
步骤h、无菌灌装。
更进一步的技术方案是所述的步骤c中所述榨汁直接采用筛孔直径为0.4-0.5mm的打浆机进行冷打浆,不打碎种子,打浆同时,连续添加适量的浓度为0.1% Vc 和0.1%柠檬酸混合溶液,采用带式榨汁机对果浆进行榨汁。
与现有技术相比,本发明的有益效果是:本发明可减少桑椹果的腐烂损失,做到单季生产,多季鲜加工生产。该工艺集合了桑叶、桑果的营养成分,具有安神、调节血压、抑制血糖的升高、保持人体器官机能和调节代谢的作用。口感酸甜、适合各类人群饮用。
具体实施方式
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
本说明书(包括任何附加权利要求、摘要)中公开的任一特征,除非特别叙述,均可被其他等效或具有类似目的的替代特征加以替换。即,除非特别叙述,每个特征只是一系列等效或类似特征中的一个例子而已。
下面结合实施例对本发明的具体实施方式进行详细描述。
根据本发明的一个实施例,本实施例公开一种桑葚果汁加工工艺,具体的,本实施例桑葚果汁加工工艺包括以下步骤:
步骤a、清洗挑选选择近八、九成熟,粒大、色鲜、无伤烂的果实,采后放室内1 天使其完全成熟,不能及时加工处理的,尽快入气调库贮藏,以保证产品质量,剔除未成熟果、伤烂果、虫咬果及霉变果等不合格的果实,同时去除果枝、败叶和其他杂质。
步骤b、将桑叶清洗、粉碎后按照原料与水1∶80-100 的比例混合,然后加入到已经加热的软水中并加入β-环状糊精进行第一次浸提,浸提温度是80-85℃,浸提时间是30-60分钟,浸提后用滤网粗滤,滤液备用,滤渣进行第二次浸提;第二次浸提中滤渣和水的混合比例是1∶10,浸提温度是80-85℃,浸提时间是20-30分钟,浸提后用滤网粗滤,然后合并两次滤液;最后通过高速离心、过滤对滤液进行精滤,即可得到桑叶提取液。
步骤c、将步骤a中的桑葚果进行榨汁,得到桑葚果原汁;具体的,直接采用筛孔直径为0.4-0.5mm的打浆机进行冷打浆,不打碎种子,打浆同时,连续添加适量的浓度为0.1%Vc 和0.1%柠檬酸混合溶液,采用带式榨汁机对果浆进行榨汁。
步骤d、澄清精滤将桑葚果原汁静置3-5h,除去沉淀物,然后把上层液泵入膜管超滤器进行过滤。
步骤e、将白砂糖、果葡糖浆用水溶解稀释,过滤。
步骤f、将桑葚果原汁和桑叶提取液均匀混合,将饮料稳定剂放入40-60℃温水中强力搅拌、溶解后胶磨备用。
步骤g、将步骤e和步骤f所得到的产物混合泵入调配罐中定容,调整PH 值为4.8±0.1,颜色为紫色。
步骤h、无菌灌装。
在本说明书中所谈到的“一个实施例”、“另一个实施例”、 “实施例”等,指的是结合该实施例描述的具体特征、结构或者特点包括在本申请概括性描述的至少一个实施例中。在说明书中多个地方出现同种表述不是一定指的是同一个实施例。进一步来说,结合任一个实施例描述一个具体特征、结构或者特点时,所要主张的是结合其他实施例来实现这种特征、结构或者特点也落在本发明的范围内。
尽管这里参照发明的多个解释性实施例对本发明进行了描述,但是,应该理解,本领域技术人员可以设计出很多其他的修改和实施方式,这些修改和实施方式将落在本申请公开的原则范围和精神之内。更具体地说,在本申请公开权利要求的范围内,可以对主题组合布局的组成部件和/或布局进行多种变型和改进。除了对组成部件和/或布局进行的变型和改进外,对于本领域技术人员来说,其他的用途也将是明显的。
Claims (2)
1.一种桑葚果汁加工工艺,其特征在于:所述的加工工艺包括以下步骤:
步骤a、挑选八、九成熟,粒大、色鲜、无伤烂的桑葚果,同时去除果枝、败叶和其他杂质;
步骤b、将桑叶清洗、粉碎后按照原料与水1∶80-100 的比例混合,然后加入到已经加热的软水中并加入β-环状糊精进行第一次浸提,浸提温度是80-85℃,浸提时间是30-60 分钟,浸提后用滤网粗滤,滤液备用,滤渣进行第二次浸提;第二次浸提中滤渣和水的混合比例是1∶10,浸提温度是80-85℃,浸提时间是20-30分钟,浸提后用滤网粗滤,然后合并两次滤液;最后通过高速离心、过滤对滤液进行精滤,即可得到桑叶提取液;
步骤c、将步骤a中的桑葚果进行榨汁,得到桑葚果原汁;
步骤d、澄清精滤将桑葚果原汁静置3-5h,除去沉淀物,然后把上层液泵入膜管超滤器进行过滤;
步骤e、将白砂糖、果葡糖浆用水溶解稀释,过滤;
步骤f、将桑葚果原汁和桑叶提取液均匀混合,将饮料稳定剂放入40-60℃温水中强力搅拌、溶解后胶磨备用;
步骤g、将步骤e和步骤f所得到的产物混合泵入调配罐中定容,调整PH 值为4.8±0.1,颜色为紫色;
步骤h、无菌灌装。
2.根据权利要求1所述的桑葚果汁加工工艺,其特征在于所述的步骤c中所述榨汁直接采用筛孔直径为0.4-0.5mm的打浆机进行冷打浆,不打碎种子,打浆同时,连续添加适量的浓度为0.1% Vc 和0.1%柠檬酸混合溶液,采用带式榨汁机对果浆进行榨汁。
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