CN109619338A - 一种鲜榨秋子梨碳酸饮料的制备方法 - Google Patents
一种鲜榨秋子梨碳酸饮料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种鲜榨秋子梨碳酸饮料的制备方法,包括以下步骤:选取测定硬度为2.5‑3.2kg/cm2的梨果;清洗;压榨,不用去皮和核全果直接压榨;果汁放入0.2~0.5%抗坏血酸搅拌均匀;除去果汁中大型颗粒;梨汁调配灌装重量份为:果汁70‑86份,氟化钠1‑5份、柠檬酸1‑5份、木糖醇1‑5份、碳酸氢钠1‑5份混合均匀;果汁澄清去除果汁的杂质;高压二氧化碳杀菌;加入饱和二氧化碳水溶液50‑100份;包装封口。本发明的优点在于:节省人工、营养丰富、营养成分和鲜果相差不大、风味口感更好。
Description
技术领域
本发明涉及食品饮料加工技术领域,特别涉及一种鲜榨秋子梨碳酸饮料的制备方法。
背景技术
秋子梨作为梨属植物的4个种群(白梨、砂梨、西洋梨、秋子梨)之一,在我国寒冷地区的果树生产中占有很重要的地位,它具有果实香气浓郁,抗寒力强等特点。果实含有多种氨基酸、微量元素、维生素、丰富的多酚类物质、脂肪酸、超氧化物歧化酶和芳香类物质,具有较高营养价值和较强的滋补作用,对人体的健康有重要意义。医学研究表明,黄酮类化合物具有抗心律、降血压、降血糖、降血脂等作用,具有抗菌、消炎和镇痛等作用,同时做为天然的抗氧化剂,可清除人体超氧离子自由基,增加机体免疫力的生理活性作用。
近年来,由于快速的生活节奏,越来越多的人用鲜榨果蔬汁代替新鲜水果蔬菜饮用,对果蔬汁的质量、新鲜度和营养价值要求也越来越严格。现如今,消费者健康意识的不断提高,纯天然、无添加的果汁越来越受到人们的广泛追捧,然而纯天然果汁最大的缺点就是只能现榨,无法长久保藏,所以贮藏前经过一定的预处理成为目前果蔬汁加工中延长果汁货架期和保持果汁品质稳定的必要食品加工工艺,但采取不同的方式,果蔬汁的贮藏品质会受到不同的影响。
秋子梨属于热敏性水果,传统巴氏杀菌虽可杀菌钝酶,但会使梨汁产生后熟味,造成产品质量下降。随着杀菌技术的发展出现许多新的非热杀菌技术如高压二氧化碳杀菌、超高压杀菌、辐射杀菌、脉冲杀菌、超声波杀菌等,其中高压二氧化碳杀菌具有所有非热力杀菌方式所具有的优点:如杀菌温度低、无残留、无污染、营养损失少、安全性高等。高压二氧化碳(High Pressure Carbon Dioxide,HPCD)杀菌就是指在低温下利用高于0.1MPa(1个大气压)、通常高于7MPa以上的CO2进行杀菌的技术。当处理条件为30MPa、40℃、60min时,灭菌效果最佳,梨汁中细菌菌落总数的残存率降低了2.66个对数(廖红梅)秋子梨纯果汁香气过于浓郁,而且夹带一定的乙醇成分,人喝后感觉口感浓重。添加二氧化碳后,香气清淡又有清凉舒爽的感觉。同时,果汁中加入二氧化碳,起到杀菌延长保存时间。保存的果汁感官品质良好,营养成分基本保持不变,污染菌得到有效控制,大肠杆菌在的抑制下,始终没有增殖,效果明显优于常温加防腐剂处理。
发明内容
本发明针对现有技术的缺陷,提供了一种鲜榨秋子梨碳酸饮料的制备方法,能有效的解决上述现有技术存在的问题。
为了实现以上发明目的,本发明采取的技术方案如下:
一种鲜榨秋子梨碳酸饮料的制备方法,包括以下步骤:
步骤1,预熟处理把采摘下来梨果,在室外放置5-7天,选取测定硬度为2.5-3.2kg/cm2的梨果;
步骤2,清洗,洗掉梨果表面的泥土和枝叶,去除表面残留的农药和杂菌;
步骤3,压榨,不用去皮和核全果直接压榨,采用螺旋挤压;
步骤4,护色,果汁放入0.2~0.5%抗坏血酸搅拌均匀;
步骤5,过滤,除去果汁中大型颗粒;
步骤6,调配,梨汁调配灌装重量份为:果汁70-86份,氟化钠1-5份、柠檬酸1-5份、木糖醇1-5份、碳酸氢钠1-5份混合均匀;
步骤7,超滤澄清采用膜过滤机使果汁澄清同时去除果汁的细菌;
步骤8,高压二氧化碳杀菌,处理条件为25-30MPa、35-40℃、50-60min灭菌卸压;
步骤9,通过二氧化碳机加入饱和二氧化碳水溶液50-100份;
步骤10,把调配好的碳酸梨果汁装入杀菌后的包装中封口。
作为优选,步骤5过滤选用200目的滤布。
作为优选,步骤6中梨汁调配灌装重量份为:果汁74份,氟化钠5份、柠檬酸5份、木糖醇1份、碳酸氢钠5份混合均匀。
作为优选,步骤6中梨汁调配灌装重量份为:果汁73份,氟化钠5份、柠檬酸2份、木糖醇5份、碳酸氢钠5份混合均匀。
作为优选,步骤6中梨汁调配灌装重量份为:果汁74份,氟化钠5份、柠檬酸1份、木糖醇5份、碳酸氢钠5份混合均匀。
作为优选,步骤8中高压二氧化碳杀菌处理条件为30MPa、38℃、55min灭菌。
作为优选,步骤8中高压二氧化碳杀菌处理条件为28MPa、42℃、60min灭菌。
作为优选,步骤8中高压二氧化碳杀菌处理条件为30MPa、40℃、55min灭菌。
与现有技术相比本发明的优点在于:
1、全果榨汁,在褐变度、出汁率、节省人工和果汁风味等因素优于传统的工艺,而且营养丰富。其中主要技术关键控制点在于果实的硬度、固形物含量、可滴定酸含量。
2、符合鲜榨果汁的定义,同时采用高压二氧化碳杀菌技术、超滤技术和加入碳酸水溶液方法杀菌效果明显,产品常温保质期在3个月。营养成分和鲜果相差不大。
3、加入碳酸水溶液在原有营养不损失前提下,使香气变淡同时清凉舒爽的感觉,口感更好。
4、加入氟化钠可以减少碳酸饮料对牙齿的腐蚀。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下举实施例,对本发明做进一步详细说明。
实施例1
步骤1,预熟处理把采摘下来南果梨,在室外放置5-7天。
步骤2,原料选择挑选转黄的硬度在3.2kg/cm2左右有一定香气的优质南果梨,剔除腐烂、霉变、病虫害的果实;
步骤3,清洗洗掉果实表面的泥土和枝叶,去除表面残留的农药和杂菌;
步骤4,压榨采用螺旋挤压方法,南果梨后熟后果皮变薄果核变小,可以全果榨汁;
步骤5,护色根据南果梨酸含量在容器里放入0.5%抗坏血酸,等压榨的果汁流入容器在搅拌均匀;
步骤6,粗滤除去果汁中大型颗粒,可以选用200目的滤布和其它过滤设备;
步骤7,调配梨汁调配灌装重量份:果汁74份,氟化钠5份、柠檬酸5份、木糖醇1份、碳酸氢钠5份混合均匀;
步骤8,超滤澄清采用膜过滤机使果汁澄清,同时去除果汁的细菌;
步骤9,高压二氧化碳杀菌处理条件为30MPa、38℃、55min灭菌;
步骤10,通过二氧化碳机加入饱和二氧化碳水溶液份;
步骤11,把调配好的碳酸南果梨果汁装入杀菌后的包装中封口。
实施例2
步骤1,预熟处理把采摘下来安梨,在室外放置5-7天,测定硬度在3.0kg/cm2左右可以使用;
步骤2,原料选择剔除腐烂、霉变、病虫害的果实;
步骤3,清洗洗掉果实表面的泥土和枝叶,去除表面残留的农药和杂菌;
步骤4,压榨安梨后熟后果皮变薄果核变小,可以全果榨汁;
步骤5,护色根据安梨酸含量在容器里放入0.3%抗坏血酸,等压榨的果汁流入容器在搅拌均匀;
步骤6,粗滤除去果汁中大型颗粒,可以选用200目的滤布和其它过滤设备;
步骤7,调配梨汁调配灌装重量份:果汁73份,氟化钠5份、柠檬酸2份、木糖醇5份、碳酸氢钠5份混合均匀;
步骤8,超滤澄清采用膜过滤机使果汁澄清,同时去除果汁的细菌;
步骤9,高压二氧化碳杀菌处理条件为28MPa、42℃、60min灭菌;
步骤10,通过二氧化碳机加入饱和二氧化碳水溶液10份;
步骤11,把调配好的碳酸安梨果汁装入杀菌后的包装中封口。
实施例3
步骤1,预熟处理把采摘下来花盖梨,在室外放置5-7天,测定硬度在2.8kg/cm2左右就可以使用;
步骤2,原料选择剔除腐烂、霉变、病虫害的果实;
步骤3,清洗洗掉果实表面的泥土和枝叶,去除表面残留的农药和杂菌;
步骤4,压榨花盖梨后熟后果皮变薄果核变小,可以全果榨汁;
步骤5,护色根据花盖梨酸含量在容器里放入0.3%抗坏血酸,等压榨的果汁流入容器在搅拌均匀;
步骤6,粗滤除去果汁中大型颗粒,可以选用200目的滤布和其它过滤设备;
步骤7,调配梨汁调配灌装重量份:果汁74份,氟化钠5份、柠檬酸1份、木糖醇5份、碳酸氢钠5份混合均匀;
步骤8,超滤澄清采用膜过滤机使果汁澄清,同时去除果汁的细菌;
步骤9,高压二氧化碳杀菌处理条件为30MPa、40℃、55min灭菌;
步骤10,通过二氧化碳机加入饱和二氧化碳水溶液10份;
步骤11,把调配好的碳酸花盖梨果汁装入杀菌后的包装中封口。
本领域的普通技术人员将会意识到,这里所述的实施例是为了帮助读者理解本发明的实施方法,应被理解为本发明的保护范围并不局限于这样的特别陈述和实施例。本领域的普通技术人员可以根据本发明公开的这些技术启示做出各种不脱离本发明实质的其它各种具体变形和组合,这些变形和组合仍然在本发明的保护范围内。
Claims (8)
1.一种鲜榨秋子梨碳酸饮料的制备方法,其特征在于,包括以下步骤:
步骤1,预熟处理把采摘下来梨果,在室外放置5-7天,选取测定硬度为2.5-3.2kg/cm2的梨果;
步骤2,清洗,洗掉梨果表面的泥土和枝叶,去除表面残留的农药和杂菌;
步骤3,压榨,不用去皮和核全果直接压榨,采用螺旋挤压;
步骤4,护色,果汁放入0.2~0.5%抗坏血酸搅拌均匀;
步骤5,过滤,除去果汁中大型颗粒;
步骤6,调配,梨汁调配灌装重量份为:果汁70-86份,氟化钠1-5份、柠檬酸1-5份、木糖醇1-5份、碳酸氢钠1-5份混合均匀;
步骤7,超滤澄清采用膜过滤机使果汁澄清同时去除果汁的细菌;
步骤8,高压二氧化碳杀菌,处理条件为25-30MPa、35-40℃、50-60min灭菌卸压;
步骤9,通过二氧化碳机加入饱和二氧化碳水溶液50-100份;
步骤10,把调配好的碳酸梨果汁装入杀菌后的包装中封口。
2.根据权利要求1所述的方法,其特征在于:步骤6中梨汁调配灌装重量份为:果汁74份,氟化钠5份、柠檬酸5份、木糖醇1份、碳酸氢钠5份混合均匀。
3.根据权利要求1所述的方法,其特征在于:步骤6中梨汁调配灌装重量份为:果汁73份,氟化钠5份、柠檬酸2份、木糖醇5份、碳酸氢钠5份混合均匀。
4.根据权利要求1所述的方法,其特征在于:步骤6中梨汁调配灌装重量份为:果汁74份,氟化钠5份、柠檬酸1份、木糖醇5份、碳酸氢钠5份混合均匀。
5.根据权利要求1所述的方法,其特征在于:步骤8中高压二氧化碳杀菌处理条件为30MPa、38℃、55min灭菌。
6.根据权利要求1所述的方法,其特征在于:步骤8中高压二氧化碳杀菌处理条件为28MPa、42℃、60min灭菌。
7.根据权利要求1所述的方法,其特征在于:步骤8中高压二氧化碳杀菌处理条件为30MPa、40℃、55min灭菌。
8.根据权利要求1至7所述的方法,其特征在于:步骤5过滤选用200目的滤布。
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CN112056475A (zh) * | 2020-09-24 | 2020-12-11 | 余昆 | 一种鲜枸杞汁的冷加工方法 |
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CN111728224A (zh) * | 2020-07-22 | 2020-10-02 | 中国农业科学院农产品加工研究所 | 提取石榴皮渣籽中可溶性膳食纤维的方法 |
CN111919981A (zh) * | 2020-08-17 | 2020-11-13 | 馨路生物科技(广州)有限公司 | 一种猴面包果实饮品及其制备方法 |
CN112056475A (zh) * | 2020-09-24 | 2020-12-11 | 余昆 | 一种鲜枸杞汁的冷加工方法 |
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