CN109363019A - 一种黑杞红枣汁的制备方法 - Google Patents
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Abstract
本发明公开了一种黑杞红枣汁的制备方法,涉及食品加工技术领域,解决现有红枣深加工产品种类少、附加值低的问题,本发明包括分别清洗红枣与黑枸杞,然后将红枣加水蒸煮,待水沸腾30min后,加入黑枸杞继续蒸煮得到浸提液并打入1号调配罐,加入红枣浓缩汁、白砂糖、柠檬酸、山梨酸钾,通过均质机和高速剪切机充分溶解,加入软化无菌水经过滤得到半成品B并打入2号缓冲罐,通过UHT杀菌机进行杀菌,冷却及灌装;本发明具有丰富红枣深加工产品,增加单一红枣汁的营养价值的优点。
Description
技术领域
本发明涉及食品加工技术领域,更具体的是涉及一种黑杞红枣汁的制备方法。
背景技术
红枣(Zizyphus Jujuba)又名大枣,是鼠李科枣属植物枣树的果实。红枣具有极高的营养价值及药用价值,是集营养和医疗保健于一体的优质滋补果品,素有“营养保健丸”和“木本粮食”之称。红枣中富含蛋白质、有机酸、脂肪、糖类、人体必需的18种氨基酸以及钙、铁、锌、硒、磷等微量元素,同时还含有丰富的维生素A、B1、B2、C、P等。红枣富含环磷酸腺苷(cAMP)、黄酮、维生素C、多糖等功能成分。红枣虽有如上的优点,但多数以简单包装的粗加工产品为主,对深加工产品的研究很少,红枣产品附加值不高。随着人民生活水平的不断提高,对枣汁的需求量越来越大,枣汁加工已成为枣业持续发展的新途径。红枣汁是红枣深加工的主要方向之一,红枣汁不但保持了红枣原有的营养成分和风味,易于被人体吸收利用,而且食用方便,供应时间长,深受广发消费者喜爱。用红枣加工枣汁,不仅能满足人们的营养需求,而且还能减少鲜枣腐烂而带来的经济损失。但现有红枣汁往往风味单一,营养有所欠缺。因此,现代果蔬汁加工产业已经逐步从单一果汁向复合果蔬原料方向发展,在口感、色泽、营养各角度取长补短,研制出口味丰富、营养全面的混合果汁饮料。
黑枸杞被誉为“口服的化妆品”,具有极高的药用价值,可以降低血脂和胆固醇,兴奋大脑神经,增强免疫功能,预防治疗心血管疾病和动脉硬化。并有抗肿瘤、抗病毒、抗凝血及抗氧化延缓衰老等功效。黑果枸杞提取物可促进细胞免疫功能,增强淋巴细胞繁殖及肿瘤坏死因子生成,对白细胞介素Ⅱ有双向调节作用。黑枸杞含有原花青素,欧美一些国家经常用原花青素来抵御女性的衰老,当然花青素能为人体带来多种益处。从根本上讲,花青素是一种强有力的抗氧化剂,它能够保护人体免受一种叫做自由基的有害物质的损伤。花青素的自由基清除能力是维生素E的50倍,也是维生素C的20倍,花青素可被人体100%的吸收,服用20分钟后,血液中就能检测到,并在体内维持长达27小时。与其它抗氧化剂不同,花青素有跨越血脑屏障的能力,可以直接保护大脑中枢神经系统,花青素还能够增强血管弹性,改善循环系统和增进皮肤的光滑度,抑制炎症和过敏,改善关节的柔韧性。
目前尚未有红枣与黑枸杞的复合果汁饮料的技术报道,本发明提供一种黑杞红枣汁,不仅营养丰富、口味独特,而且具有健脾益胃、补气养血、延缓衰老、保护视力、抗疲劳以及保护心血管等功效。
发明内容
本发明的目的在于:为了丰富红枣深加工产品,提高现有红枣深加工产品附加值,同时提升其红枣汁营养价值,本发明提供一种以红枣为主配料的黑杞红枣汁的制备方法。
本发明为了实现上述目的具体采用以下技术方案:
一种黑杞红枣汁的制备方法,包括如下步骤:
(1)分别将红枣与黑枸杞放入流动水中清洗并充分沥干;
(2)称取步骤(1)得到的红枣倒入蒸煮锅中,加入红枣体积的1.5-2倍的软化无菌水,待水沸腾30min后,加入黑枸杞进行蒸煮,使黑枸杞充分浸提并经过滤桶粗滤得到浸提液,将浸提液打入1号调配罐;
(3)在1号调配罐中加入红枣浓缩汁、白砂糖、柠檬酸、山梨酸钾,然后打开均质机和高速剪切机使其充分溶解,然后加入软化无菌水进行定量得到半成品A;
(4)将半成品A通过板式过滤机进行过滤得到半成品B+,将过滤后的半成品B打入2号缓冲罐;
(5)将过滤后的半成品B通过UHT杀菌机进行杀菌,杀菌结束后将半成品B进行预冷却后再进行无菌灌装,灌装后通过喷淋冷却机进行再次冷却,再次冷却后灌装黑杞红枣汁温度范围为35-65℃。
步骤(2)与步骤(3)中各成分的相对含量为:红枣80~120份量;白砂糖80~110份量;红枣浓缩汁5~20份量;黑枸杞5~10份量;柠檬酸1.0~1.8份量;山梨酸钾0.01~0.3份量;余量为软化无菌水。
步骤(5)中的UHT杀菌机的工作温度大于135℃,持续时间10-20秒。
步骤(4)中的板式过滤机的滤纸孔径大于380目。
步骤(5)中喷淋冷却机的水温低于50℃。
步骤(5)中将半成品B预冷后、灌装前的温度范围为60-80℃。
本发明的有益效果如下:
(1)本发明将红枣制成红枣汁,不但保持了红枣原有的营养成分和风味,易于被人体吸收利用,而且减少了鲜枣腐烂带来的经济损失;本发明采用含有十七种氨基酸的黑枸杞与红枣复配,丰富了红枣汁的营养价值;本发明中的黑枸杞富含原花青素,具有延缓衰老、保护视力、抗疲劳以及保护心血充分的作用;本发明丰富了红枣深加工产品,提高了现有红枣深加工产品附加值。
(2)本发明杀菌工序采用高温瞬时杀菌技术,最大限度的保留了产品中的营养,同时可实现连续化杀菌,避免杀菌过程中存在冷点致使产品变质的风险。
(3)本发明灌装工序采用无菌冷罐装,灌装温度35-65℃,可节省能源。
具体实施方式
为了本技术领域的人员更好的理解本发明,下面结合以下实施例对本发明作进一步详细描述。以下对本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例提供一种黑杞红枣汁的制备方法,其特征在于,包括如下步骤:
(1)分别将红枣与黑枸杞放入流动水中清洗并充分沥干;
(2)称取800kg步骤(1)得到的红枣倒入蒸煮锅中,加入红枣体积的1.5-2倍的软化无菌水,待水沸腾30min后,加入50kg黑枸杞进行蒸煮,使黑枸杞充分浸提并经过滤桶粗滤得到浸提液,将浸提液打入1号调配罐;
(3)在1号调配罐中加入50kg红枣浓缩汁、800kg白砂糖、10kg柠檬酸、0.1kg山梨酸钾,然后打开均质机和高速剪切机使其充分溶解,然后加入300kg软化无菌水进行定量得到半成品A;
(4)将半成品A通过板式过滤机进行过滤得到半成品B,板式过滤机的滤纸孔径为380目,将过滤后的半成品B打入2号缓冲罐;
(5)将过滤后的半成品B通过UHT杀菌机在135℃下,持续时间10秒杀菌,杀菌结束后将半成品B进行预冷却至60℃后再进行无菌灌装,灌装后通过喷淋冷却机进行再次冷却,喷淋冷却机的水温为50℃,再次冷却后灌装黑杞红枣汁温度为65℃。
根据GB/T 31121标准对制得的黑杞红枣汁进行检测,其感官指标及主要理化指标见表1。
表1
项目 | 状态 |
色泽 | 有光泽的黑褐色 |
滋味和气味 | 甜度可口,有红枣和黑枸杞的清香味 |
组织形态 | 汁液清澈,形态稳定 |
果汁含量 | 30% |
总糖 | 10.2% |
总酸 | 0.25% |
PH | 3.2 |
实施例2
本实施例提供一种黑杞红枣汁的制备方法,其特征在于,包括如下步骤:
(1)分别将红枣与黑枸杞放入流动水中清洗并充分沥干;
(2)称取900kg步骤(1)得到的红枣倒入蒸煮锅中,加入红枣体积的1.5-2倍的软化无菌水,待水沸腾30min后,加入60kg黑枸杞进行蒸煮,使黑枸杞充分浸提并经过滤桶粗滤得到浸提液,将浸提液打入1号调配罐;
(3)在1号调配罐中加入100kg红枣浓缩汁、900kg白砂糖、12kg柠檬酸、0.5kg山梨酸钾,然后打开均质机和高速剪切机使其充分溶解,然后加入400kg软化无菌水进行定量得到半成品A;
(4)将半成品A通过板式过滤机进行过滤得到半成品B,板式过滤机的滤纸孔径为390目,将过滤后的半成品B打入2号缓冲罐;
(5)将过滤后的半成品B通过UHT杀菌机在140℃下,持续时间12秒杀菌,杀菌结束后将半成品B进行预冷却至70℃后再进行无菌灌装,灌装后通过喷淋冷却机进行再次冷却,喷淋冷却机的水温为45℃,再次冷却后灌装黑杞红枣汁温度为50℃。
根据GB/T 31121标准对制得的黑杞红枣汁进行检测,其感官指标及主要理化指标见表2。
表2
项目 | 状态 |
色泽 | 有光泽的黑褐色 |
滋味和气味 | 甜度可口,有红枣和黑枸杞的清香味 |
组织形态 | 汁液清澈,形态稳定 |
果汁含量 | 32.4% |
总糖 | 10.2% |
总酸 | 0.26% |
PH | 3.3 |
实施例3
本实施例提供一种黑杞红枣汁的制备方法,其特征在于,包括如下步骤:
(1)分别将红枣与黑枸杞放入流动水中清洗并充分沥干;
(2)称取1000kg步骤(1)得到的红枣倒入蒸煮锅中,加入红枣体积的1.5-2倍的软化无菌水,待水沸腾30min后,加入75kg黑枸杞进行蒸煮,使黑枸杞充分浸提并经过滤桶粗滤得到浸提液,将浸提液打入1号调配罐;
(3)在1号调配罐中加入130kg红枣浓缩汁、1000kg白砂糖、14kg柠檬酸、1kg山梨酸钾,然后打开均质机和高速剪切机使其充分溶解,然后加入500kg软化无菌水进行定量得到半成品A;
(4)将半成品A通过板式过滤机进行过滤得到半成品B,板式过滤机的滤纸孔径为380目,将过滤后的半成品B打入2号缓冲罐;
(5)将过滤后的半成品B通过UHT杀菌机在150℃下,持续时间10秒杀菌,杀菌结束后将半成品B进行预冷却至80℃后再进行无菌灌装,灌装后通过喷淋冷却机进行再次冷却,喷淋冷却机的水温为40℃,再次冷却后灌装黑杞红枣汁温度为35℃。
根据GB/T 31121标准对制得的黑杞红枣汁进行检测,其感官指标及主要理化指标见表3。
表3
项目 | 状态 |
色泽 | 有光泽的黑褐色 |
滋味和气味 | 甜度可口,有红枣和黑枸杞的清香味 |
组织形态 | 汁液清澈,形态稳定 |
果汁含量 | 35% |
总糖 | 12% |
总酸 | 0.28% |
PH | 3.6 |
以上所述,仅为本发明的较佳实施例,并不用以限制本发明,本发明的专利保护范围以权利要求书为准,凡是运用本发明的说明书内容所作的等同结构变化,同理均应包含在本发明的保护范围内。
Claims (5)
1.一种黑杞红枣汁的制备方法,其特征在于,包括如下步骤:
(1)分别将红枣与黑枸杞放入流动水中清洗并充分沥干;
(2)称取步骤(1)得到的红枣倒入蒸煮锅中,加入红枣体积的1.5-2倍的软化无菌水,待水沸腾30min后,加入黑枸杞进行蒸煮,使黑枸杞充分浸提并经过滤桶粗滤得到浸提液,将浸提液打入1号调配罐;
(3)在1号调配罐中加入红枣浓缩汁、白砂糖、柠檬酸、山梨酸钾,然后打开均质机和高速剪切机使其充分溶解,然后加入软化无菌水进行定量得到半成品A;
(4)将半成品A通过板式过滤机进行过滤得到半成品B,将过滤后的半成品B打入2号缓冲罐;
(5)将过滤后的半成品B通过UHT杀菌机进行杀菌,杀菌结束后将半成品B进行预冷却后再进行无菌灌装,灌装后通过喷淋冷却机进行再次冷却,再次冷却后灌装黑杞红枣汁温度范围为35-65℃。
步骤(2)与步骤(3)中各成分的相对含量为:红枣80~120份量;白砂糖80~110份量;红枣浓缩汁5~20份量;黑枸杞5~10份量;柠檬酸1.0~1.8份量;山梨酸钾0.01~0.3份量;余量为软化无菌水。
2.据权利要求1所述的黑杞红枣汁的制备方法,其特征在于:所述步骤(5)中的UHT杀菌机的工作温度大于135℃,持续时间10-20秒。
3.根据权利要求1所述的黑杞红枣汁的制备方法,其特征在于:所述步骤(4)中的板式过滤机的滤纸孔径大于380目。
4.根据权利要求1所述的黑杞红枣汁的制备方法,其特征在于:所述步骤(5)中喷淋冷却机的水温低于50℃。
5.根据权利要求1所述的黑杞红枣汁的制备方法,其特征在于:所述步骤(5)中将半成品B预冷后、灌装前的温度范围为60-80℃。
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