CN109393263A - 一种无糖型番茄汁饮料的制备方法 - Google Patents
一种无糖型番茄汁饮料的制备方法 Download PDFInfo
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- CN109393263A CN109393263A CN201811385359.XA CN201811385359A CN109393263A CN 109393263 A CN109393263 A CN 109393263A CN 201811385359 A CN201811385359 A CN 201811385359A CN 109393263 A CN109393263 A CN 109393263A
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- tomato juice
- tomato
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品饮料加工技术领域,具体涉及一种无糖型番茄汁饮料加工工艺及其制作方法。本发明采用双道打浆和卧螺离心工艺,在不添加稳定剂、增稠剂情况下,仍能保持番茄汁良好稳定性,且调配过程中添加了不被人体吸收利用的功能性糖来替代传统白砂糖、甜味剂,降低了番茄汁的含糖量,强化了功能性,提高了营养价值,满足了广大消费者的需求,尤其给肥胖、高血糖和糖尿病人群带来了福音,对提高番茄产品的附加值、市场竞争力和经济效益有重要意义,同时为番茄系列高端产品的开发奠定了基础。
Description
技术领域
本发明属于食品饮料加工技术领域,具体涉及一种无糖型番茄汁饮料加工工艺及其制作方法。
背景技术
番茄(tomato),又名西红柿,是茄科番茄属一年生或多年生草本植物,不仅色泽艳丽,形美喜人,而且味道酸甜适口,营养丰富,深受人们的喜爱,被誉为蔬菜中的“红宝石”,有“菜中佳味,果中美品”之称。番茄富含维生素A、维生素C、维生素D,铁、钙、镁等元素,可预防毛细血管出血症,有益于补血;番茄中的有效成分番茄红素,有增强机体抗氧化能力,美容养颜、提高免疫力,预防肿瘤、冠心病等重要功能。每100克番茄含水分95克,蛋白质1.2克,脂肪0.4克,碳水化合物2.2克,粗纤维0.6毫克,钙10毫克,磷26毫克,铁0.5毫克,胡萝卜素0.3毫克,维生素B10.4毫克,维生素B20.01毫克,烟酸0.5毫克,维生素C17毫克。新疆光照充足、日照较长,昼夜温差大,所产番茄质量好,是我国最主要的番茄生产和加工区域。
目前,新疆对于番茄的深加工形式还比较单一,主要是以生产番茄酱为主,而所生产的番茄酱大多是用于出口,随着欧美经济危机,番茄酱订单大量减少,导致番茄深加工受到影响。
因此,一种风味独特、口感好、营养丰富,且具有美容养颜、调节血糖和减肥等功能,且适用于糖尿病人饮用的无糖型番茄汁饮料被提出。
发明内容
本发明所要解决的技术问题是提供一种风味独特、口感好、营养丰富,且具有美容养颜、调节血糖和减肥等功能,且适用于糖尿病人饮用的无糖型番茄汁。
为实现上述目的,本发明提供以下的技术方案:
一种无糖型番茄汁饮料的制备方法,其特征在于,包含以下步骤:
①、原料准备及破碎:选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度3mm~9mm;
②、预热、灭酶:将破碎后的番茄原料进行预热灭酶,灭酶温度70℃~85℃,灭酶时间60s~90s;
③、打浆:采用筛网孔径0.5~0.7mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;
④、卧螺离心:将步骤③打浆后的原料输送至离心机内进行离心处理,离心转速:900~1500转/min,分离出较大颗粒成分,保证产品稳定性;
⑤、调配:在步骤④离心后的番茄汁中加入L-阿拉伯糖1%~2%,低聚木糖1%~2%,木糖醇0.5%~1%、甜菊糖苷(RA97)0.001%~0.002% 、罗汉果甜苷V 0.002%~0.004%、三氯蔗糖0.002%~0.004%,搅拌均匀,调配至可溶性固形物含量为9%~11%的无糖型番茄汁;
⑥、均质:调配好的番茄汁采用两道均质,一道均质压力18~20mpa,二道均质30~32mpa;
⑦、脱气:在真空度-0.04~-0.08Mpa条件下进行脱气;
⑧、灌装封口:对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;
⑨、杀菌、冷却:在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度90~95℃,杀菌时间10~30min,杀菌后冷却至40℃以下。
上述步骤①中剔除霉烂、有虫眼、病变以及颜色不正常的番茄。
还可以设有⑩步骤,喷码、包装:向灌装完成后的番茄汁包装袋上喷码并进行外包装。
L-阿拉伯糖是一种新型无热量的功能性糖,味道与蔗糖十分接近,但其甜度仅为蔗糖的50%左右,而且不会像蔗糖一样食用后会增加人体血糖浓度。Danisco公司与丹麦哥本哈根大学人类营养学院合作的临床试验表明,L-阿拉伯糖对蔗糖的新陈代谢具有明显的阻断作用,这使得L-阿拉伯糖在减肥、控制糖尿病等方面有良好的应用前景。有研究表明,无论对正常人还是糖尿病人,L-阿拉伯糖都能有效抑制蔗糖引起的高血糖症。
木糖醇在众多糖醇中甜度仅次于果糖,与蔗糖相当,但其热量值只有其60%左右,入口清凉,木糖醇不会被产生龋齿的细菌利用,并且对细菌还有一定的抑制作用,在口腔中不会被代谢产酸,可以使口腔环境变成中性,对防止龋齿有良好的功效。而且木糖醇性质稳定,很少被微生物代谢利用,因而被作为一种天然防腐剂用于延长食品的货架期。此外,木糖醇还可以降低血液中游离脂肪酸的含量,改变脂类的代谢,减少脂肪组织的生成,有预防肥胖的效果。
低聚木糖是一种附加值较高的功能性低聚糖,甜度约为蔗糖的50%,低热量,稳定性高、很难被消化酶水解,代谢过程也无需依赖胰岛素,可充分满足高血脂、肥胖和糖尿病人等特殊人群的需求。此外,低聚木糖还能改善肠道环境,调节肠道功能,促进双歧杆菌增殖;预防龋齿、清新口气;促进钙等矿物质吸收;抗疲劳、抗炎症和提高机体免疫力等,被广泛用于食品、医药、饲料行业。
罗汉果甜苷V是多种罗汉果苷中的一种,也是罗汉果苷中最重要的甜味成分,低热量、不吸湿,甜度约为蔗糖的300倍,具有免疫调节、化痰止咳、抗氧化、抗癌、降血糖、防龋齿等功效,是理想的纯天然甜味剂,已部分或全部代替蔗糖而被广泛用于各类食品中,尤其是作为肥胖病及糖尿病患者的代用糖。
甜菊糖是从甜叶菊的叶子中提取的一种高甜度、低热量的新型天然甜味剂,其甜度相当于蔗糖的200~300倍,而热量仅为蔗糖的1/300。大量药物实验证明,甜菊糖无毒副作用,经常食用可预防高血压、糖尿病、肥胖症、心脏病等病症,是一种可替代蔗糖的理想甜味剂。甜菊糖广泛应用于食品、饮料、酿酒、医药、日用化工等行业,较蔗糖可节省成本70%。
三氯蔗糖属于非营养型强力甜昧剂,热量值为O,无臭、无吸湿性,5%三氯蔗糖溶液的甜度大约是5%蔗糖溶液甜度的600倍,其甜感的呈现速度、最大甜度的感受强度、甜味的持续时间等方面都十分接近蔗糖。三氯蔗糖在人体内几乎不会被吸收,这对肥胖症患者、心血管疾病患者、糖尿病患者及老年人特别适用。
番茄饮料中的果肉颗粒,果胶,蛋白质、单宁等组分间的相互作用均可引起果汁饮料加工和贮藏过程中分层、析水,因此加工过程中常添加羧甲基纤维素钠、黄原胶、果胶或海藻酸钠等食用稳定剂。目前市场上大部分饮品在调配过程中还添加了多种甜味剂、色素、香精等添加剂,营养价值低,含糖量高,容易使人肥胖且不适宜肥胖、高血糖和糖尿病患者饮用。由功能性糖L-阿拉伯糖、低聚木糖、木糖醇、罗汉果甜苷V、三氯蔗糖及甜菊糖复配制作的无糖型番茄汁的相关文献及专利报道较少,综上所述,制备出一种无糖、低能量、口感清爽、稳定性好的无糖功能性番茄汁就显得十分必要。本发明人在总结现有技术的基础上,通过大量实验研究,完成了本发明。
本发明所公开的一种无糖型番茄汁饮料的加工方法,采用双道打浆和卧螺离心工艺,在不添加稳定剂、增稠剂情况下,仍能保持番茄汁良好稳定性,且调配过程中添加了不被人体吸收利用的功能性糖来替代传统白砂糖、甜味剂,降低了番茄汁的含糖量,强化了功能性,提高了营养价值,满足了广大消费者的需求,尤其给肥胖、高血糖和糖尿病人群带来了福音,对提高番茄产品的附加值、市场竞争力和经济效益有重要意义,同时为番茄系列高端产品的开发奠定了基础。
与现有技术相比,本发明的目的是提供一种风味独特、口感好、营养丰富,且具有美容养颜、调节血糖和减肥等功能的无糖型番茄汁饮料,一方面解决在不添加稳定剂情况下,保持番茄汁稳定性良好的问题,另一方面解决目前市场上大部分饮品含糖量高,容易使人肥胖且不适宜肥胖、高血糖和糖尿病患者饮用的问题,为番茄系列高端产品的开发奠定了基础。同时,本发明还提供了该无糖型番茄汁的制备方法。
有益效果
经上述方法制备的无糖型番茄汁,感官评价高,工艺完善,操作简便,可用于工业化生产。番茄不仅为人们提供各种营养成分,而且可预防和治疗多种疾病,如预防肿瘤、冠心病,抗癌、抗衰老、降血脂等;L-阿拉伯糖是一种无热量的功能性糖,具有降低血糖、血脂,改善肠道微生态、增殖肠道有益菌,润肠通便及排毒养颜功能,还可以显著降低内脏器官脂肪的积累,减缓体重增长;低聚木糖被认为是一种附加值高、市场前景看好的功能性糖,低热量,不会导致肥胖,有显著的双歧杆菌增殖能力,还具有抗龋齿、促进机体吸收钙等功能;三氯蔗糖属于非营养型强力甜味剂,具有无能量,甜度高,甜味纯正,高度安全等特点,在人体内几乎不会被吸收,对肥胖症患者、心血管疾病患者、糖尿病患者及老年人特别适用;罗汉果甜苷V是一种新型的低热量甜味剂,有明显的祛痰镇咳、抗菌消炎、抗氧化和降脂减肥等作用;木糖醇是一种五碳糖醇,具有抗龋齿、改善肝功能、预防肥胖等功能,还可作为一种天然防腐剂延长产品保质期;甜菊糖具有降血压、降血糖及降胆固醇等作用,用甜菊糖替代部分蔗糖加入到饮料中,不仅可以降低糖含量和食品热量,还能赋予饮料清爽的口感,此外,甜菊糖不被微生物发酵,也不会与氨基酸发生反应,可以延长产品的货架期。本发明采用双道打浆和卧螺离心工艺结合,以及功能性甜味剂的复配添加,进一步提升了无糖型番茄汁的稳定性及其风味和营养价值。
综上所述,上述番茄汁制作工艺及配方使得本发明公开的无糖型番茄汁风味口感提升、营养成分增加,适于大众消费。
具体实施方式
下面详细说明本发明的优选实施方式。
实施例1:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度9mm;将破碎后的番茄原料进行预热灭酶,灭酶温度70℃,灭酶时间80s;采用筛网孔径0.5mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1450转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1.3%,低聚木糖1.5%,木糖醇1%、甜菊糖苷(RA97)0.002%、罗汉果甜苷V0.002、三氯蔗糖0.004%,搅拌均匀,调配至可溶性固形物含量为10%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力18mpa,二道均质30.5mpa;在真空度-0.08Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度91℃,杀菌时间26min,杀菌后冷却至40℃以下。
实施例2:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度3mm~9mm;将破碎后的番茄原料进行预热灭酶,灭酶温度80℃,灭酶时间70s;采用筛网孔径0.7mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1050转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1.5%,低聚木糖1.2%,木糖醇0.8%、甜菊糖苷(RA97)0.001%、罗汉果甜苷V0.002%、三氯蔗糖0.003%,搅拌均匀,调配至可溶性固形物含量为11%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力19.5mpa,二道均质31mpa;在真空度-0.07Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度95℃,杀菌时间28min,杀菌后冷却至40℃以下。
实施例3:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度8mm;将破碎后的番茄原料进行预热灭酶,灭酶温度85℃,灭酶时间90s;采用筛网孔径0.6mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1000转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖2%,低聚木糖1%,木糖醇0.5%、甜菊糖苷(RA97)0.0015%、罗汉果甜苷V0.003%、三氯蔗糖0.002%,搅拌均匀,调配至可溶性固形物含量为9%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力18.5mpa,二道均质30mpa;在真空度-0.04Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度90℃,杀菌时间12min,杀菌后冷却至40℃以下。
实施例4:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度7mm;将破碎后的番茄原料进行预热灭酶,灭酶温度83℃,灭酶时间60s;采用筛网孔径0.7mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1500转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1%,低聚木糖2%,木糖醇1%、甜菊糖苷(RA97)0.001%、罗汉果甜苷V0.002%、三氯蔗糖0.004%,搅拌均匀,调配至可溶性固形物含量为10%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力19mpa,二道均质32mpa;在真空度-0.08Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度95℃,杀菌时间26min,杀菌后冷却至40℃以下。
实施例5:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度3mm;将破碎后的番茄原料进行预热灭酶,灭酶温度78℃,灭酶时间85s;采用筛网孔径0.5mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1200转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1.5%,低聚木糖1.2%,木糖醇0.8%、甜菊糖苷(RA97)0.002%、罗汉果甜苷V0.004%、三氯蔗糖0.002%,搅拌均匀,调配至可溶性固形物含量为11%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力18mpa,二道均质30.5mpa;在真空度-0.07Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度92℃,杀菌时间24min,杀菌后冷却至40℃以下。
实施例6:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度4mm;将破碎后的番茄原料进行预热灭酶,灭酶温度76℃,灭酶时间65s;采用筛网孔径0.6mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:900转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1.3%,低聚木糖1.5%,木糖醇0.4%、甜菊糖苷(RA97)0.001%、罗汉果甜苷V0.002%、三氯蔗糖0.003%,搅拌均匀,调配至可溶性固形物含量为9%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力20mpa,二道均质31.5mpa;在真空度-0.05Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度94℃,杀菌时间10min,杀菌后冷却至40℃以下。
实施例7:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度6mm;将破碎后的番茄原料进行预热灭酶,灭酶温度72℃,灭酶时间75s;采用筛网孔径0.7mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1500转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1.8%,低聚木糖1.8%,木糖醇0.6%、甜菊糖苷(RA97)0.002%、罗汉果甜苷V0.003%、三氯蔗糖0.003%,搅拌均匀,调配至可溶性固形物含量为10%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力18.5mpa,二道均质30mpa;在真空度-0.06Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度91℃,杀菌时间30min,杀菌后冷却至40℃以下。
实施例8:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度5mm;将破碎后的番茄原料进行预热灭酶,灭酶温度80℃,灭酶时间80s;采用筛网孔径0.5mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1300转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1.5%,低聚木糖1.3%,木糖醇0.7%、甜菊糖苷(RA97)0.001%、罗汉果甜苷V0.003%、三氯蔗糖0.002%,搅拌均匀,调配至可溶性固形物含量为11%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力19.5mpa,二道均质32mpa;在真空度-0.04Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度93℃,杀菌时间14min,杀菌后冷却至40℃以下。
实施例9:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度4mm;将破碎后的番茄原料进行预热灭酶,灭酶温度78℃,灭酶时间70s;采用筛网孔径0.6mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1400转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖1%,低聚木糖1.7%,木糖醇0.9%、甜菊糖苷(RA97)0.002%、罗汉果甜苷V0.004%、三氯蔗糖0.003%,搅拌均匀,调配至可溶性固形物含量为9%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力19mpa,二道均质31mpa;在真空度-0.06Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度92℃,杀菌时间22min,杀菌后冷却至40℃以下。
实施例10:本实施例公开了一种无糖型番茄汁饮料的制备方法,首先,选取新鲜优质番茄,将番茄洗净并破碎,将选好的番茄倒入料池,将原料经流送并进行清洗干净后,输送至破碎机进行破碎,破碎粒度6mm;将破碎后的番茄原料进行预热灭酶,灭酶温度73℃,灭酶时间78s;采用筛网孔径0.5mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;将打浆后的原料输送至离心机内进行离心处理,离心转速:1250转/min,分离出较大颗粒成分,保证产品稳定性;之后在离心后得到的番茄汁中加入L-阿拉伯糖2%,低聚木糖1.9%,木糖醇0.5%、甜菊糖苷(RA97)0.0015%、罗汉果甜苷V0.003%、三氯蔗糖0.00%,搅拌均匀,调配至可溶性固形物含量为10%的无糖型番茄汁;调配好的番茄汁采用两道均质,一道均质压力20mpa,二道均质31.5mpa;在真空度-0.05Mpa条件下进行脱气;对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度95℃,杀菌时间28min,杀菌后冷却至40℃以下。
以上所述的仅是本发明/发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干变化和改进,这些都属于本发明的保护范围。
Claims (2)
1.一种无糖型番茄汁饮料的制备方法,其特征在于,包含以下步骤:
①、原料准备及破碎:将番茄洗净并破碎,破碎粒度3mm~9mm;
②、预热、灭酶:将破碎后的番茄原料进行预热灭酶,灭酶温度70℃~85℃,灭酶时间60s~90s;
③、打浆:采用筛网孔径0.5~0.7mm的双道打浆机进行打浆,去除皮籽及粗纤维,并对果肉进行细化;
④、卧螺离心:将步骤③打浆后的原料输送至离心机内进行离心处理,离心转速:900~1500转/min;
⑤、调配:在步骤④离心后的番茄汁中加入L-阿拉伯糖1%~2%,低聚木糖1%~2%,木糖醇0.5%~1%、甜菊糖苷(RA97)0.001%~0.002% 、罗汉果甜苷V 0.002%~0.004%、三氯蔗糖0.002%~0.004%,搅拌均匀,调配至可溶性固形物含量为9%~11%的无糖型番茄汁;
⑥、均质:调配好的番茄汁采用两道均质,一道均质压力18~20mpa,二道均质30~32mpa;
⑦、脱气:在真空度-0.04~-0.08Mpa条件下进行脱气;
⑧、灌装封口:对预杀菌后的番茄汁进行灌装封口,罐中心温度≥85℃;
⑨、杀菌、冷却:在对完成灌装后的番茄汁进行杀菌冷却,杀菌温度90~95℃,杀菌时间10~30min,杀菌后冷却至40℃以下。
2.如权利要求1所述的无糖型番茄汁饮料的制备方法,其特征在于,对步骤⑨处理后还设有步骤⑩喷码、包装:向灌装完成后的番茄汁包装袋上喷码并进行外包装。
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