CN109480145A - 一种刺梨猕猴桃汁及其制备方法 - Google Patents
一种刺梨猕猴桃汁及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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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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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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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- Polymers & Plastics (AREA)
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Abstract
本发明涉及果汁制备技术领域,具体是一种刺梨猕猴桃汁及其制备方法,按重量份计算,包含以下成分:刺梨40‑54份、猕猴桃30‑42份、山竹10‑16份、白砂糖15‑25份、果胶酶0.03‑0.09份、黄原胶0.04‑0.06份、羧甲基纤维素钠0.06‑0.1份,经过分别处理刺梨、猕猴桃和山竹,将刺梨肉、猕猴桃果块和腌制的山竹肉投入搅拌机中,加入适量的水和白砂糖,进行混合搅拌,最后放入均质机中进行均质处理,灭菌装置灭菌后,制得刺梨猕猴桃汁;本发明,通过蒸煮刺梨和切块猕猴桃的方式,便于充分打碎果肉,腌制山竹,能够充分保留山竹内的养分,同时利用山竹皮,减少资源浪费,制得的果汁富含维生素A、维生素C和花青素,增强人体免疫力,还具有清除人体自由基,延缓衰老的作用。
Description
技术领域
本发明涉及果汁制备技术领域,具体是一种刺梨猕猴桃汁及其制备方法。
背景技术
刺梨产自贵州西部特有野生资源地,属蔷薇科植物缫丝花的果实,果表布满肉刺、青中透黄,果实形圆饱满、梨香浓郁,口感柔滑、酸甜适中,因果实外表布满肉刺,“刺梨”一名也就随之得称,其果实在各类梨果品种中属药用价值最高,刺梨每百克果肉中含维生素就高达2000毫克,因此,“维C之王”美誉又被收入囊中。
猕猴桃质地柔软,口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。
山竹果肉含丰富的膳食纤维、糖类、维生素及镁、钙、磷、钾等矿物元素。对机体有很好的补养作用,对体弱、病后、营养不良都有很好的调养作用。每百克可食部分含蛋白质0.66克、脂肪0.2克、糖类17克,产热67千卡。维生素含量全面,除了B族维生素外,还包含维生素A、维生素E和维生素C。
目前,混合果汁饮料因其既能提供多种营养,又能弥补某些水果口感上的不足的优点,而大受欢迎,所以,提供一种新型的混合果汁饮料具有较好的市场前景。
中国专利(公布号:CN106418050A)公开了一种刺梨汁,由下列重量份的原料和添加剂制成:刺梨200-300份、枸杞18-30份、黄精20-40份、玉竹18-25份、添加剂1.1-2.4份,所述添加剂,包括下述重量份的组分:D-甘露糖醇0.4-1份、琥珀酸钠0.2-0.4份、麦芽酚0.5-1份,制备方法为:取刺梨粉碎,压榨,过滤得刺梨汁;取枸杞、黄精、玉竹,加药材10倍重量的水,浸泡0.5h,煎煮1小时,过滤,药渣再加入药材8倍重量的水,煎煮1小时,药液滤出,合并两次煎煮液,减压浓缩至60℃相对密度为1.05,加乙醇使含醇量的体积百分比达75%,搅拌,静置,过滤,滤液减压浓缩至65℃时相对密度为1.25,并回收乙醇,得浓缩液,再与刺梨汁、添加剂混合,升温至85℃,装瓶、密封、杀菌、冷却,即得;但是该刺梨汁中营养成分较为单一,且由于加入较多中药成分,使口感较差,影响饮用。
发明内容
本发明的目的在于提供一种刺梨猕猴桃汁及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨40-54份、猕猴桃30-42份、山竹10-16份、白砂糖15-25份、果胶酶0.03-0.09份、黄原胶0.04-0.06份、羧甲基纤维素钠0.06-0.1份。
作为本发明的一种优选技术方案,所述的一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨43.5-50.5份、猕猴桃33-39份、山竹11.5-14.5份、白砂糖17.5-22.5份、果胶酶0.045-0.075份、黄原胶0.045-0.055份、羧甲基纤维素钠0.07-0.09份。
作为本发明的一种优选技术方案,所述的一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨47份、猕猴桃36份、山竹13份、白砂糖20份、果胶酶0.06份、黄原胶0.05份、羧甲基纤维素钠0.08份。
一种刺梨猕猴桃汁的制备方法,由以下步骤组成:
1)刺梨的预处理:选用新鲜、无腐烂变质的刺梨,洗净、去核后,放入蒸锅中蒸制,得到刺梨肉,备用;
2)猕猴桃的预处理:选用新鲜、八九成熟、果实刚开始发软、无腐烂变质的猕猴桃,清洗、去皮、去芯后,将果肉切块,备用;
3)山竹的预处理:选用新鲜、无腐烂变质的山竹,洗净后,将山竹肉与山竹皮分离;31)将山竹肉去籽后,加入少量糖,腌制30-50min,备用;
32)将山竹皮加入水中,进行粉碎后,加入果胶酶静置1-2小时,过滤后得到山竹皮滤汁,备用;
4)将刺梨肉、猕猴桃果块和腌制的山竹肉投入搅拌机中,加入适量的水和白砂糖,进行混合搅拌,制得复合果汁A;
5)取步骤4)中的复合果汁和步骤32)中的山竹皮汁与黄原胶、羧甲基纤维素钠和水混合,搅拌8-10分钟,制得复合果汁B;
6)将复合果汁B放入均质机中进行均质处理,灭菌装置灭菌后,制得刺梨猕猴桃汁。
作为本发明的一种优选技术方案,步骤1)中,所述蒸制时间为5-10min。
作为本发明的一种优选技术方案,步骤2)中,果块的边长小于1cm。
作为本发明的一种优选技术方案,步骤32)中,粉碎方式为超声波粉碎。
作为本发明的一种优选技术方案,步骤4)中,所述搅拌速度为100-120r/min,搅拌时间为10-20min。
作为本发明的一种优选技术方案,步骤6)中,灭菌方式为高温瞬时灭菌。
与现有技术相比,本发明的有益效果是:
本发明,通过蒸煮刺梨和切块猕猴桃的方式,便于充分打碎果肉,腌制山竹,能够充分保留山竹内的养分,同时利用山竹皮,减少资源浪费,制得的果汁富含维生素A、维生素C和花青素,增强人体免疫力,还具有清除人体自由基,延缓衰老的作用。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1
本发明实例中,一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨40份、猕猴桃30份、山竹10份、白砂糖15份、果胶酶0.03份、黄原胶0.04份、羧甲基纤维素钠0.06份。
所述的一种刺梨猕猴桃汁的制备方法,由以下步骤组成:
1)刺梨的预处理:选用新鲜、无腐烂变质的刺梨,洗净、去核后,放入蒸锅中蒸制,蒸制时间为5min,得到刺梨肉,备用;
2)猕猴桃的预处理:选用新鲜、八九成熟、果实刚开始发软、无腐烂变质的猕猴桃,清洗、去皮、去芯后,将果肉切块,果块的边长小于1cm,备用;
3)山竹的预处理:选用新鲜、无腐烂变质的山竹,洗净后,将山竹肉与山竹皮分离;31)将山竹肉去籽后,加入少量糖,腌制30min,备用;
32)将山竹皮加入水中,进行超声波粉碎后,加入果胶酶静置1小时,过滤后得到山竹皮滤汁,备用;
4)将刺梨肉、猕猴桃果块和腌制的山竹肉投入搅拌机中,加入适量的水和白砂糖,进行混合搅拌,拌速度为100r/min,搅拌时间为10min,制得复合果汁A;
5)取步骤4)中的复合果汁和步骤32)中的山竹皮汁与黄原胶、羧甲基纤维素钠和水混合,搅拌8分钟,制得复合果汁B;
6)将复合果汁B放入均质机中进行均质处理,灭菌装置高温瞬时灭菌后,制得刺梨猕猴桃汁。
实施例2
本发明实例中,一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨54份、猕猴桃42份、山竹16份、白砂糖25份、果胶酶0.09份、黄原胶0.06份、羧甲基纤维素钠0.1份。
所述的一种刺梨猕猴桃汁的制备方法,由以下步骤组成:
1)刺梨的预处理:选用新鲜、无腐烂变质的刺梨,洗净、去核后,放入蒸锅中蒸制,蒸制时间为10min,得到刺梨肉,备用;
2)猕猴桃的预处理:选用新鲜、八九成熟、果实刚开始发软、无腐烂变质的猕猴桃,清洗、去皮、去芯后,将果肉切块,果块的边长小于1cm,备用;
3)山竹的预处理:选用新鲜、无腐烂变质的山竹,洗净后,将山竹肉与山竹皮分离;31)将山竹肉去籽后,加入少量糖,腌制50min,备用;
32)将山竹皮加入水中,进行超声波粉碎后,加入果胶酶静置2小时,过滤后得到山竹皮滤汁,备用;
4)将刺梨肉、猕猴桃果块和腌制的山竹肉投入搅拌机中,加入适量的水和白砂糖,进行混合搅拌,拌速度为120r/min,搅拌时间为20min,制得复合果汁A;
5)取步骤4)中的复合果汁和步骤32)中的山竹皮汁与黄原胶、羧甲基纤维素钠和水混合,搅拌10分钟,制得复合果汁B;
6)将复合果汁B放入均质机中进行均质处理,灭菌装置高温瞬时灭菌后,制得刺梨猕猴桃汁。
实施例3
本发明实例中,一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨43.5份、猕猴桃33份、山竹11.5份、白砂糖17.5份、果胶酶0.045份、黄原胶0.045份、羧甲基纤维素钠0.07份。
所述的一种刺梨猕猴桃汁的制备方法,由以下步骤组成:
1)刺梨的预处理:选用新鲜、无腐烂变质的刺梨,洗净、去核后,放入蒸锅中蒸制,蒸制时间为7.5min,得到刺梨肉,备用;
2)猕猴桃的预处理:选用新鲜、八九成熟、果实刚开始发软、无腐烂变质的猕猴桃,清洗、去皮、去芯后,将果肉切块,果块的边长小于1cm,备用;
3)山竹的预处理:选用新鲜、无腐烂变质的山竹,洗净后,将山竹肉与山竹皮分离;31)将山竹肉去籽后,加入少量糖,腌制40min,备用;
32)将山竹皮加入水中,进行超声波粉碎后,加入果胶酶静置1.5小时,过滤后得到山竹皮滤汁,备用;
4)将刺梨肉、猕猴桃果块和腌制的山竹肉投入搅拌机中,加入适量的水和白砂糖,进行混合搅拌,拌速度为110r/min,搅拌时间为15min,制得复合果汁A;
5)取步骤4)中的复合果汁和步骤32)中的山竹皮汁与黄原胶、羧甲基纤维素钠和水混合,搅拌9分钟,制得复合果汁B;
6)将复合果汁B放入均质机中进行均质处理,灭菌装置高温瞬时灭菌后,制得刺梨猕猴桃汁。
实施例4
本发明实例中,一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨50.5份、猕猴桃39份、山竹14.5份、白砂糖22.5份、果胶酶0.075份、黄原胶0.055份、羧甲基纤维素钠0.09份。
制备过程与实施例3一致。
实施例5
本发明实例中,一种刺梨猕猴桃汁,按重量份计算,包含以下成分:刺梨47份、猕猴桃36份、山竹13份、白砂糖20份、果胶酶0.06份、黄原胶0.05份、羧甲基纤维素钠0.08份。
制备过程与实施例3一致。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (9)
1.一种刺梨猕猴桃汁,其特征在于,按重量份计算,包含以下成分:刺梨40-54份、猕猴桃30-42份、山竹10-16份、白砂糖15-25份、果胶酶0.03-0.09份、黄原胶0.04-0.06份、羧甲基纤维素钠0.06-0.1份。
2.根据权利要求1所述的一种刺梨猕猴桃汁,其特征在于,按重量份计算,包含以下成分:刺梨43.5-50.5份、猕猴桃33-39份、山竹11.5-14.5份、白砂糖17.5-22.5份、果胶酶0.045-0.075份、黄原胶0.045-0.055份、羧甲基纤维素钠0.07-0.09份。
3.根据权利要求2所述的一种刺梨猕猴桃汁,其特征在于,按重量份计算,包含以下成分:刺梨47份、猕猴桃36份、山竹13份、白砂糖20份、果胶酶0.06份、黄原胶0.05份、羧甲基纤维素钠0.08份。
4.一种如权利要求1~3任一所述的刺梨猕猴桃汁的制备方法,其特征在于,由以下步骤组成:
1)刺梨的预处理:选用新鲜、无腐烂变质的刺梨,洗净、去核后,放入蒸锅中蒸制,得到刺梨肉,备用;
2)猕猴桃的预处理:选用新鲜、八九成熟、果实刚开始发软、无腐烂变质的猕猴桃,清洗、去皮、去芯后,将果肉切块,备用;
3)山竹的预处理:选用新鲜、无腐烂变质的山竹,洗净后,将山竹肉与山竹皮分离;31)将山竹肉去籽后,加入少量糖,腌制30-50min,备用;
32)将山竹皮加入水中,进行粉碎后,加入果胶酶静置1-2小时,过滤后得到山竹皮滤汁,备用;
4)将刺梨肉、猕猴桃果块和腌制的山竹肉投入搅拌机中,加入适量的水和白砂糖,进行混合搅拌,制得复合果汁A;
5)取步骤4)中的复合果汁和步骤32)中的山竹皮汁与黄原胶、羧甲基纤维素钠和水混合,搅拌8-10分钟,制得复合果汁B;
6)将复合果汁B放入均质机中进行均质处理,灭菌装置灭菌后,制得刺梨猕猴桃汁。
5.根据权利要求4所述的一种刺梨猕猴桃汁的制备方法,其特征在于,步骤1)中,所述蒸制时间为5-10min。
6.根据权利要求4所述的一种刺梨猕猴桃汁的制备方法,其特征在于,步骤2)中,果块的边长小于1cm。
7.根据权利要求4所述的一种刺梨猕猴桃汁的制备方法,其特征在于,步骤32)中,粉碎方式为超声波粉碎。
8.根据权利要求4所述的一种刺梨猕猴桃汁的制备方法,其特征在于,步骤4)中,所述搅拌速度为100-120r/min,搅拌时间为10-20min。
9.根据权利要求4所述的一种刺梨猕猴桃汁的制备方法,其特征在于,步骤6)中,灭菌方式为高温瞬时灭菌。
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