CN109303210A - 一种机械化加工的低糖型脆李复合饮料及制备方法 - Google Patents
一种机械化加工的低糖型脆李复合饮料及制备方法 Download PDFInfo
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
一种机械化加工的低糖型脆李复合饮料及制备方法,属于脆李深加工领域,尤其涉及一种机械化加工的脆李复合饮料,以及它的制备方法。它采用如下方法制得:取巴山脆李、雪莲果榨汁,然后取巴山脆李汁、雪莲果汁进行调配得脆李雪莲果复合饮料汁,向脆李雪莲果复合饮料汁中加入熟豆浆均质得脆李复合饮料。本发明具有的有益效果是首次采用了巴山脆李和雪莲果为原料,加工成低糖型复合饮料,该方法有效地解决了脆李不耐储藏、残次果利用率低等难题,增加果农收入、带动周边就业,延长产业链,为巴山脆李的持续发展提供支撑。
Description
技术领域
本发明属于脆李深加工领域,尤其涉及一种机械化加工的脆李复合饮料,以及它的制备方法。
背景技术
李是世界主要水果之一,也是我国的特色水果之一。李果实营养十分丰富,含有糖、酸、蛋白质、脂肪、单宁、钙、铁、磷、胡萝卜素、Vc、VB1、VB2等,具有很高的营养价值。味道酸甜可口,能促进肠胃蠕动,因而有改善食欲、促进消化的作用;并且果实中含有大量的抗氧化剂,有养颜美容、润滑肌肤的作用,堪称是抗衰老、防疾病的“超级水果”。
“巴山脆李”是达州特有的脆李品种,于2012年3月通过四川省农作物品种审定委员会审定。“巴山脆李”在生产上表现出高产、稳产、抗逆性强等特点,成熟后不变软、质脆味甜,无苦涩味,口感佳,风味独特,深受消费者青睐。但是巴山脆李成熟时期正值盛夏季节,此时气温较高、空气湿度较大,加之果皮较薄,在包装和运输过程当中易受碰压机械伤而造成损失,损伤后极易受病原微生物的侵染导致腐烂,造成严重的经济损失;此外,脆李在即将成熟时期,若遇阴雨天气,极易裂口,商品性严重下降。因此,将脆李进行深加工是非常必要的,但是目前脆李最主要的食用方式为鲜食,加工的产品不多,主要有果脯、果酒。所以把“巴山脆李”加工成饮料是不错的选择。
传统饮料中甜味剂种类很多,主要是蔗糖,由于食糖热量大、后味发酸,可引起糖尿病、肥胖、龋齿等。随着社会的发展,营养科学研究的进步,人们对自身健康的关注日益加强。消费者喝饮料的目的不再仅限于解渴,对身体健康的促进、生活质量的提高、身心压力的释放成为人们对饮料产品的新期望。
发明内容
本发明要解决的问题就是针对以上不足而提供一种机械化加工的天然、绿色、健康的低糖型脆李复合饮料,以及它的制备方法,旨在解决脆李产品单一、残次果利用率低的问题。其技术方案如下:
一种机械化加工的低糖型脆李复合饮料,其关键技术在于采用以下方法制得:
1)巴山脆李100~120份洗净去核得李子果肉;
2)雪莲果50~60份清洗和去皮;
3)将李子果肉和去皮的雪莲果分别榨汁得果浆;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁20~30份、雪莲果汁5~10份进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.2~0.5份的熟豆浆均质得脆李复合饮料。
上述机械化加工的低糖型脆李复合饮料的制备方法,其关键技术在于包括以下步骤:
1)巴山脆李100~120份洗净去核得李子果肉;
2)雪莲果50~60份清洗和去皮;
3)分别向李子果肉和去皮的雪莲果中加入0.05~0.1份异抗坏血酸钠,然后分别榨汁得果浆,以防果浆氧化,对果浆防腐、保鲜、助色;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁20~30份、雪莲果汁5~10份进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.2~0.5份的熟豆浆均质得脆李复合饮料。
所述甜味剂选用甜菊糖甙0.015~0.02份、木糖醇0.075~0.08份。
与现有技术相比,本发明具有如下有益效果:
1、本发明首次采用了巴山脆李和雪莲果为原料,加工成低糖型复合饮料,该方法有效地解决了脆李不耐储藏、残次果利用率低等难题,增加果农收入、带动周边就业,延长产业链,为巴山脆李的持续发展提供支撑。
2、雪莲果是一种天然生态有机作物,是世界无公害纯天然第3代新型高档水果,营养成分十分丰富,主要含有低聚果糖、酚酸、类黄酮、氨基酸、纤维素以及钙、铁、钾、镁、锌等元素,其中高含量的低聚果糖可以促进双歧杆菌增殖,增强机体免疫力;另外,它不参与代谢,热值低,还可以降血脂和胆固醇,适合糖尿病人和肥胖减肥者食用。
3、巴山脆李与雪莲果结合开发出新的产品,是一种天然、绿色、健康、环保的植物性饮料,极大地丰富了产品种类,充分满足广大消费者的需求。
4、本发明采用的糖类为甜菊糖甙,是一种高甜度、低热量、保健、天然的甜味剂,在人体内无残留、安全无毒,有利于调节血糖,促进脑力活动,对心脑血管病、肥胖病、糖尿病患者有辅助治疗功能,更有助于防治龋齿,符合现代人追求天然、健康、营养的饮食理念。此外,它还具有耐热、稳定、防腐等性能,所以运用到饮料中,不易变性、变质,对酸碱度要求不严,保存期长,不会结块、褐变,是天然的防腐剂。
5、榨汁时加入异抗坏血酸钠作为护色剂,从生产开始对果浆起到抗氧、防腐、保鲜、助色的作用,保证产品质量。
6、本发明加入豆浆一起进行均质、中和,可调节饮料的酸碱度,使复合饮料成为弱碱性,更适于人们饮用,有利身体健康。
7、本发明采用带式榨汁机榨汁,出汁多,营养损失较少,可连续化生产,生产效率高,社会效益和经济效益得到提升。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例一
一种机械化加工的低糖型脆李复合饮料,其关键技术在于采用以下方法制得:
1)巴山脆李100份洗净去核得李子果肉;
2)雪莲果60份清洗和去皮;
3)将李子果肉和去皮的雪莲果分别榨汁得果浆;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁20份、雪莲果汁10份与甜味剂、酸味剂、稳定剂等进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.2份的熟豆浆均质得脆李复合饮料。
上述机械化加工的低糖型脆李复合饮料的制备方法,其关键技术在于包括以下步骤:
1)挑选成熟的巴山脆李100份作为原料,洗净果实,然后将清洗后的李子经传送带传送到全自动李子去核机中进行去核得李子果肉;
2)挑选成熟的雪莲果60份作为原料,在雪莲果清洗去皮机中进行清洗和去皮;
3)分别向步骤1去核的李子果肉和步骤2去皮的雪莲果中加入0.05份异抗坏血酸钠,然后分别放入带式榨汁机中进行榨汁得果浆,尽量打碎果肉,使其中的汁液分离出来;
4)分别将果浆先用压滤机进行粗滤,滤除碎渣及粗纤维等,再用膜过滤机进行精滤,分别得到果汁清汁巴山脆李汁和雪莲果汁;
5)取巴山脆李汁20份、雪莲果汁10份与甜味剂、酸味剂、稳定剂等进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.2份的熟豆浆采用高压均质机均质得脆李复合饮料;
7)将脆李复合饮料进行灌装,采用高温瞬时杀菌,杀菌温度为100℃,时间为15s;
8)将杀菌后脆李复合饮料进行检验,合格的即为成品。
所述榨汁采用带式榨汁机,出汁率高,可连续化生产。
所述甜味剂选用天然甜味剂甜菊糖甙0.02份、木糖醇0.075份。
所述酸味剂选用柠檬酸0.2份、苹果酸0.1份、柠檬酸钠0.2份。
所述稳定剂选用羧甲基纤维钠0.05份、黄原胶0.03份。
所述均质温度为45℃,压力为14MPa,均质次数3次。
实施例二
一种机械化加工的低糖型脆李复合饮料,其关键技术在于采用以下方法制得:
1)巴山脆李120份洗净去核得李子果肉;
2)雪莲果50份清洗和去皮;
3)将李子果肉和去皮的雪莲果分别榨汁得果浆;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁30份、雪莲果汁5份进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.5份的熟豆浆均质得脆李复合饮料。
一种机械化加工的低糖型脆李复合饮料的制备方法,其关键技术在于包括以下步骤:
1)挑选成熟的巴山脆李120份作为原料,洗净果实,然后将清洗后的李子经传送带传送到全自动李子去核机中进行去核得李子果肉;
2)挑选成熟的雪莲果50份作为原料,在雪莲果清洗去皮机中进行清洗和去皮;
3)分别向步骤1去核的李子果肉和步骤2去皮的雪莲果中加入0.1份异抗坏血酸钠,然后分别放入带式榨汁机中进行榨汁得果浆,尽量打碎果肉,使其中的汁液分离出来;
4)分别将果浆先用压滤机进行粗滤,滤除碎渣及粗纤维等,再用膜过滤机进行精滤,分别得到果汁清汁巴山脆李汁和雪莲果汁;
5)取巴山脆李汁30份、雪莲果汁5份与甜味剂、酸味剂、稳定剂等进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.5份的熟豆浆采用高压均质机均质得脆李复合饮料;加入豆浆一起进行均质可调节饮料的酸碱度,使复合饮料成为弱碱性,更适于人们饮用;
7)将脆李复合饮料进行灌装,采用高温瞬时杀菌,杀菌温度为98℃,时间为20s;
8)将杀菌后脆李复合饮料进行检验,合格的即为成品。
所述榨汁采用带式榨汁机,出汁率高,可连续化生产。
所述甜味剂选用天然甜味剂甜菊糖甙0.015份、木糖醇0.08份。
所述酸味剂选用柠檬酸0.15份、苹果酸0.15份、柠檬酸钠0.15份。
所述稳定剂选用羧甲基纤维钠0.07份、黄原胶0.025份。
所述均质温度为40℃,压力为15MPa,均质次数2次。
实施例三
一种机械化加工的低糖型脆李复合饮料,其关键技术在于采用以下方法制得:
1)巴山脆李110份洗净去核得李子果肉;
2)雪莲果55份清洗和去皮;
3)将李子果肉和去皮的雪莲果分别榨汁得果浆;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁25份、雪莲果汁8份进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.4份的熟豆浆均质得脆李复合饮料。
上述机械化加工的低糖型脆李复合饮料的制备方法,其关键技术在于包括以下步骤:
1)挑选成熟的巴山脆李110份作为原料,洗净果实,然后将清洗后的李子经传送带传送到全自动李子去核机中进行去核得李子果肉;
2)挑选成熟的雪莲果55份作为原料,在雪莲果清洗去皮机中进行清洗和去皮;
3)分别向步骤1去核的李子果肉和步骤2去皮的雪莲果中加入0.08份异抗坏血酸钠,然后分别放入带式榨汁机中进行榨汁得果浆,尽量打碎果肉,使其中的汁液分离出来;
4)分别将果浆先用压滤机进行粗滤,滤除碎渣及粗纤维等,再用膜过滤机进行精滤,分别得到果汁清汁巴山脆李汁和雪莲果汁;
5)取巴山脆李汁25份、雪莲果汁8份与甜味剂、酸味剂、稳定剂等进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.4份的熟豆浆采用高压均质机均质得脆李复合饮料;加入豆浆一起进行均质可调节饮料的酸碱度,使复合饮料成为弱碱性,更适于人们饮用;
7)将脆李复合饮料进行灌装,采用高温瞬时杀菌,杀菌温度为99℃,时间为15s;
8)将杀菌后脆李复合饮料进行检验,合格的即为成品。
所述榨汁采用带式榨汁机,出汁率高,可连续化生产。
所述甜味剂选用天然甜味剂甜菊糖甙0.02份、木糖醇0.075份。
所述酸味剂选用柠檬酸0.15份、苹果酸0.15份、柠檬酸钠0.15份。
所述稳定剂选用羧甲基纤维钠0.06份。
所述均质温度为42℃,压力为15MPa,均质次数2次。
本发明方法制备的低糖型脆李复合饮料的质量标准:
感官指标:脆李饮料成品是均匀的明亮的淡黄色,具有李子特有的香气,酸甜可口,味道协调,汁液澄清,无分层现象。
理化指标:脆李饮料的可溶性固形物含量及总酸含量(以柠檬酸计)均符合GB/T31121—2014的规定;其他食品添加剂符合GB 2761-2014的规定。
微生物指标:符合GB 7101—2015规定的菌落总数≤100CFU/mL,大肠菌群≤3MPN/100mL,致病菌不得检出。
经四川树信检测技术服务有限公司检测:可溶性固形物3.07%,氨基态氮55.2mg/L。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种机械化加工的低糖型脆李复合饮料,其特征在于采用以下方法制得:
1)巴山脆李100~120份洗净去核得李子果肉;
2)雪莲果50~60份清洗和去皮;
3)将李子果肉和去皮的雪莲果分别榨汁得果浆;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁20~30份、雪莲果汁5~10份进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.2~0.5份的熟豆浆均质得脆李复合饮料。
2.一种机械化加工的低糖型脆李复合饮料的制备方法,其特征在于包括以下步骤:
1)巴山脆李100~120份洗净去核得李子果肉;
2)雪莲果50~60份清洗和去皮;
3)分别向李子果肉和去皮的雪莲果中加入0.05~0.1份异抗坏血酸钠,然后分别榨汁得果浆;
4)分别将果浆过滤得巴山脆李汁和雪莲果汁;
5)取巴山脆李汁20~30份、雪莲果汁5~10份进行调配得脆李雪莲果复合饮料汁;
6)向脆李雪莲果复合饮料汁中加入0.2~0.5份的熟豆浆均质得脆李复合饮料。
3.根据权利要求2所述的一种机械化加工的低糖型脆李复合饮料的制备方法,其特征在于榨汁采用带式榨汁机。
4.根据权利要求2所述的一种机械化加工的低糖型脆李复合饮料的制备方法,其特征在于甜味剂选用甜菊糖甙0.015~0.02份、木糖醇0.075~0.08份。
5.根据权利要求2所述的一种机械化加工的低糖型脆李复合饮料的制备方法,其特征在于酸味剂选用柠檬酸0.15~0.2份、苹果酸0.1~0.15份、柠檬酸钠0.15~0.2份。
6.根据权利要求2所述的一种机械化加工的低糖型脆李复合饮料的制备方法,其特征在于稳定剂选用羧甲基纤维钠0.05~0.07份、黄原胶0.025~0.03份。
7.根据权利要求1所述的一种机械化加工的低糖型脆李复合饮料的制备方法,其特征在于均质温度为40~45℃,压力为14~15MPa,均质次数2~3次。
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