CN110419654A - 一种复合果汁饮料及其生产工艺 - Google Patents
一种复合果汁饮料及其生产工艺 Download PDFInfo
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- CN110419654A CN110419654A CN201910849907.8A CN201910849907A CN110419654A CN 110419654 A CN110419654 A CN 110419654A CN 201910849907 A CN201910849907 A CN 201910849907A CN 110419654 A CN110419654 A CN 110419654A
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- juice beverage
- compound juice
- acid
- compound
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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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
Abstract
发明公开了一种复合果汁饮料及其生产工艺,属于果汁饮料生产加工技术领域,所述复合果汁饮料包含以下重量份的原料:50~105份芒果原浆,5~15份浓缩苹果汁,0.5~3份椰浆粉,80~130份甜味剂,1~5份酸味剂,水补足至1000份。本发明采用芒果原浆、浓缩苹果汁和椰浆粉为主要原料,将芒果、苹果、椰子的营养价值和功效有机结合起来,营养物质丰富,使复合果汁饮料同时具有三种天然水果香味,酸甜可口,香味扑鼻,口感极佳;本发明的复合果汁饮料的生产工艺简单,具有良好的稳定性,便于产业化生产。
Description
技术领域
本发明属于果汁饮料生产加工技术领域,更具体地说,它涉及一种复合果汁饮料及其生产工艺。
背景技术
果汁饮料是指在果汁中加入水、糖液、酸味剂而调制成的清汁或混汁制品。复合果汁是新兴的果汁类别,因其富含多种水果和蔬菜而营养丰富,受到越来越多消费者的青睐。
芒果、椰子均属于热带、亚热带水果,我国产地主要在南方。芒果果肉的营养价值高,含有丰富的维生素、糖类、蛋白质及钙、磷、铁等成分,并且还可以防止高血压、去咳止痰、预防动脉硬化等功效。椰子的椰汁及椰肉含大量的蛋白质、果糖、葡萄糖、维生素、钾、钙、镁等,具有滋补、清暑解渴的功效。苹果是一种天然的抗氧化食物,可降低因氧化引起的代谢疾病的风险,在一定程度上起到预防冠也病、免疫系统损失、哮喘及糖尿病等疾病的作用。这三种水果因其具有丰富的营养物质,均受到消费者的青睐,因此很多生产厂家将其制作成果汁以满足消费者的需要。但市场上一般都是用单一水果制成的果汁,口感比较单一。
发明内容
针对现有技术存在的不足,本发明的第一个目的在于提供一种复合果汁饮料,其将芒果原浆、浓缩苹果汁和椰浆粉有机结合,营养物质丰富,使复合果汁饮料同时具有三种天然水果香味。
为实现上述第一个目的,本发明提供了如下技术方案:一种复合果汁饮料,其特征在于,所述复合果汁饮料包含以下重量份的原料:50~105份芒果原浆,5~15份浓缩苹果汁,0.5~3份椰浆粉,80~130份甜味剂,1~5份酸味剂,水补足至1000份。
通过采用上述技术方案,芒果为著名热带水果之一,营养价值高。芒果果实椭圆滑润,肉质细腻,气味香甜,含有丰富的糖、维生素、蛋白质、胡萝卜素,且可溶性固形物含量为14%~24.8%,而且人体必需的微量元素(硒、钙、磷、钾、铁等)含量也很高,可制果汁、果酱、罐头、芒果奶粉、蜜饯等。食用芒果具有清肠胃的功效;芒果含有大量的营养素及维生素、矿物质,具有防癌、防治高血压的作用。
苹果是一种天然的抗氧化食物,可降低因氧化引起的代谢疾病的风险。苹果汁是一种廉价的改善身体健康的饮品,苹果汁会加速肠道蠕动,若肠道原本就有不正常蠕动的情形时,苹果汁会在肠道内产生气体。若肠子受到食物刺激时,可以饮用一般苹果汁或浓缩苹果汁和水的混合汁液以达到减轻刺激的目的。
椰浆粉是一种不含香精、糖精、防腐剂,不含胆固醇的天然植物蛋白原料,乳白色流动性好的粉体,具有浓郁的天然椰香味,口感清醇柔和、含有适量脂肪、大量植物蛋白以及17种人体所需的氨基酸、5种维生素和锌、钙、铁等微量元素,是迄今为止世界上氨基酸含量最高的天然食料。椰子营养价值非常高:氨基酸是组成机体蛋白质的必需材料,是一种能够直接提供人体组织利用的物质,它有促进人体新陈代谢,避免黑色素沉淀,美白肌肤,提高人体免疫力及促进消化和吸收能力等作用;其所含的维生素E能保持女性青春活力,丰富的锌可促进少女发育,镁可改善老年人的循环系统,核黄卵素磷脂更是增强性功能的高级燃料。常食用椰浆粉及其做成的食品不仅不会增加体重,还可降低人体血脂水平,预防高血脂症,从而起到对心血管的保健作用。
进一步地,所述复合果汁饮料包含以下重量份的原料:60~95份芒果原浆,6~12份浓缩苹果汁,1~2.5份椰浆粉,90~120份甜味剂,1.5~4份酸味剂,水补足至1000份。
又进一步地,所述复合果汁饮料包含以下重量份的原料:70~80份芒果原浆,7~10份浓缩苹果汁,1~2份椰浆粉,100~115份甜味剂,2~3份酸味剂,水补足至1000份。
进一步地,所述甜味剂采用果葡糖浆、白砂糖中的一种或两种。
通过采用上述技术方案,果葡糖浆是无色黏稠状液体,常温下流动性好,主要由葡糖糖和果糖组成。果葡糖浆是由植物淀粉水解和异构化制成的淀粉糖晶,是一种重要的甜味剂。果葡糖浆的甜度接近于同浓度的蔗糖,风味有点类似天然果汁,由于果糖的存在,具有清香、爽口的感觉。果葡糖浆的最大优点在于含有相当数量(42%~90%)的果糖,因而在甜味特性上与其他甜味剂共同使用,具有优越的协同增效作用,可改善食品与饮料的口感,减少苦味和怪味。果葡糖浆与蔗糖结合使用,可使其甜度增加20%~30%,而且甜味丰满、风味更好。果葡糖浆与甜蜜素、糖精等也有增效作用。果葡糖浆是一种完全可以替代蔗糖的产品,并与蔗糖一样可广泛应用在食品及饮料行业,其风味与口感要优于蔗糖。
白砂糖是日常生活中最广泛使用的食糖,含蔗糖95%以上的结晶体,结晶颗粒较大,经过精炼及漂白而制成,是一种常用的调味品,也是最常用的甜味剂。
进一步地,所述酸味剂选用一水柠檬酸、苹果酸或二水柠檬酸钠中的一种或多种。
通过采用上述技术方案,一水柠檬酸主要作为酸味剂、调味剂及防腐剂、保鲜剂应用于食品、饮料行业。一水柠檬酸与二水柠檬酸钠可以配制pH为6.0的柠檬酸盐缓冲液。
苹果酸为白色结晶体或结晶状粉末,有特殊愉快的酸味,主要用于食品和医药行业。苹果酸与柠檬酸相比具有酸度大(酸味比柠檬酸强20%),但味道柔和(具有较高的缓冲指数),具有特殊香味,不损害口腔与牙齿,代谢上有利于氨基酸吸收,不积累脂肪,是新一代的食品酸味剂,被生物界和营养界誉为“最理想的食品酸味剂”。
二水柠檬酸钠是一种弱酸强碱盐,作酸度调节剂和乳化增强剂,与柠檬酸配伍可组成较强的pH缓冲剂,有缓和酸味的作用,广泛用于食品添加剂、乳化增强剂以及医药工业。
进一步地,所述复合果汁饮料还包括1~4份的稳定增稠剂、0.01~0.15份甜蜜素、0.1~0.8份山梨酸钾、0.01~0.05份乙基麦芽酚、0.2~1份D-异抗坏血酸钠、0.05~0.2份着色剂、0.2~1份香精。
通过采用上述技术方案,甜蜜素,其化学名称为环己基氨基磺酸钠,是食品生产中常用的添加剂,其甜度是蔗糖的30~40倍。
山梨酸钾(学名2,4-己二烯酸钾),是无色至白色鳞片状结晶或结晶性粉末,山梨酸钾是国际公认的低毒、高效的酸型防腐剂,用作食品防腐剂,果蔬保鲜和洗涤化妆品及饲料防腐剂等。
乙基麦芽酚作为一种香味改良剂、增香剂,是人们所公认的一种安全、可靠、用量少、效果显著的食品添加剂,是烟草、食品、饮料、香精、果酒、日用化妆品等良好的香味增效剂,对食品的香味改善和增强具有显著效果,对甜食起着增甜作用,且能延长食品储存期。
D-异抗坏血酸钠又名赤藻糖酸钠,是一种新型生物型食品抗氧、防腐保鲜助色剂,能防止腌制品中致癌物质—亚硝胺的形成,保持食品的色泽、自然风味、延长保质期,且无毒副作用,根除食品饮料的变色、异味和混浊等不良现象,广泛用于肉类、鱼类、蔬菜、水果、酒类、饮料及罐头食品的防腐保鲜助色。
食品用香型香精可用作食品添加剂,主要用于食品、饮料的调制,加入微量香精,不仅可以增加香味,还可以使复合果汁饮料的味道更加真实。
进一步地,所述着色剂为柠檬黄或日落黄中的一种或两种。
通过采用上述技术方案,柠檬黄又称酒石黄、酸性淡黄、肼黄,化学名称为1-(4-磺酸苯基)-4-(4-磺酸苯基偶氮)-5-吡唑啉酮-3-羧酸三钠盐,为水溶性合成色素,呈鲜艳的嫩黄色,多用于食品、饮料、药品、化妆品等的着色。
日落黄,又名食用黄色3号、夕阳黄、橘黄,为水溶性偶氮类着色剂,中性和酸性水溶液呈橙黄色,遇碱变为红褐色,是一种常用的人工食用色素,性质稳定、价格较低,广泛用于食品和药物的着色。
进一步地,所述稳定增稠剂为羧甲基纤维素钠或黄原胶中的一种或两种。
通过采用上述技术方案,羧甲基纤维素钠是为纤维素羧甲基醚的钠盐,属阴离子型纤维素醚,为白色或乳白色纤维状粉末或颗粒,易于分散在水中成透明胶状溶液,在食品应用中不仅是良好的乳化稳定剂、增稠剂,而且具有优异的冻结、熔化稳定性,并能提高产品的风味,延长贮藏时间。
黄原胶为浅黄色至白色可流动粉末,遇水分散、乳化变成稳定的亲水性粘稠胶体,是目前国际上集增稠、悬浮、乳化、稳定于一体,性能最优越的生物胶。
本发明的第二个目的在于提供一种复合果汁饮料的生产工艺,该生产工艺包括以下步骤:
步骤一、称料:分别称量50~105份芒果原浆,5~15份浓缩苹果汁,0.5~3份椰浆粉,60~85份果葡糖浆、20~45份白砂糖、0.8~3份羧甲基纤维素钠、0.2~1份黄原胶、0.01~0.15份甜蜜素、0.1~0.8份山梨酸钾、0.01~0.05份乙基麦芽酚、0.2~1份D-异抗坏血酸钠,备用并记录数据;
步骤二、化糖:在化糖缸中加入60%重量份85~90℃的热水,在搅拌状态下加入步骤一中称量好的羧甲基纤维素钠、黄原胶、白砂糖以及甜蜜素,搅拌溶解10min,再依次加入步骤一中称量好的其他原料,保温溶解5min,得到料液A;
步骤三、化酸:将料液A降温至40~50℃,转移至调配罐,然后将0.8~3.6份一水柠檬酸、0.1~0.6份苹果酸和0.1~0.8份二水柠檬酸钠溶解后缓慢加入调配罐中,得到料液B;
步骤四、定容:向调配罐加入60~65℃的热水至1000份定容,并取样测试pH,控制pH于4.0~4.1之间;
步骤五、加料搅拌:向调配罐中加入0.04~0.15份柠檬黄、0.01~0.05份日落黄以及0.2~1份香精,搅拌均匀,得到料液C,取样观察色泽、品尝风味;
步骤六、均质:将料液C转移至高压均质机,在压力为18~20MPa乳化匀浆10min;步骤七、灭菌:采用高温瞬时杀菌机杀菌,杀菌后的料液储存至成品罐,成品罐的出料温度为90℃,得到复合果汁饮料,并取样检测固形物含量;
步骤八、无菌灌装:将成品罐至灌装机采用CIP五步法清洗,并用90℃以上热水冲洗消毒30min,将瓶体用40~60ppm氯水冲洗消毒,将瓶盖清洗干净并干燥后用臭氧消毒30min,然后使复合果汁饮料在灌装机内降温至60℃进行灌装;
步骤九、封口:瓶口残留液用无菌水冲洗干净,封盖后无漏液、歪盖现象;
步骤十、喷淋降温:装瓶后的成品经喷淋降温至30℃以下。
进一步地,所述步骤七中杀菌温度为110~115℃,杀菌时间6~10s。
综上所述,本发明具有以下有益效果:
1、本发明采用芒果原浆、浓缩苹果汁和椰浆粉为主要原料,将芒果、苹果、椰子的营养价值和功效有机结合起来,营养物质丰富,使复合果汁饮料同时具有三种天然水果香味,香味扑鼻,酸甜可口,口感极佳;
2、本发明的复合果汁饮料的生产工艺简单,具有良好的稳定性,便于产业化生产。
附图说明
图1是复合果汁饮料的生产工艺流程图。
具体实施方式
以下结合附图和实施例对本发明作进一步详细描述。
实施例1
一种复合果汁饮料,各原料及其相应的重量份数如表1所示。
表1:实施例1~7中各原料及其重量份数
制备实施例1的一种复合果汁饮料的生产工艺,包括以下步骤:
步骤一、称料:分别称量75kg芒果原浆,8kg浓缩苹果汁,1.5kg椰浆粉,75kg果葡糖浆、35kg白砂糖、1.6kg羧甲基纤维素钠、0.6kg黄原胶、50g甜蜜素、400g山梨酸钾、20g乙基麦芽酚、600g D-异抗坏血酸钠,备用并记录数据;
步骤二、化糖:在化糖缸中加入60%重量份85~90℃(一般采用88℃,上下浮动2℃均可)的纯净水,在搅拌状态下加入步骤一中称量好的羧甲基纤维素钠、黄原胶、白砂糖以及甜蜜素,搅拌溶解10min,再依次加入步骤一中称量好的其他原料,保温溶解5min,得到料液A;
步骤三、化酸:将料液A降温至40~50℃(一般降温至45℃即可),转移至调配罐,然后将2.05kg一水柠檬酸、300g苹果酸和400g二水柠檬酸钠溶解后缓慢加入调配罐中,得到料液B;
步骤四、定容:向调配罐加入60~65℃(一般采用60℃)的纯净水至1000kg定容,并取样测试pH,控制pH于4.0~4.1之间;
步骤五、加料搅拌:向调配罐中加入60g柠檬黄、15g日落黄以及650g香精,搅拌均匀,得到料液C,取样观察色泽、品尝风味;
步骤六、均质:将料液C转移至高压均质机,在压力为18~20MPa(由于压力可能不稳定,在18~20MPa之间浮动)乳化匀浆10min;
步骤七、灭菌:采用高温瞬时杀菌机杀菌,杀菌后的料液储存至成品罐,成品罐的出料温度为90℃,得到复合果汁饮料,并取样检测固形物含量;
步骤八、无菌灌装:将成品罐至灌装机采用CIP五步法清洗,并用90℃以上热水冲洗消毒30min,将瓶体用40~60ppm氯水冲洗消毒,将瓶盖清洗干净并干燥后用臭氧消毒30min,然后使复合果汁饮料在灌装机内降温至60℃进行灌装;
步骤九、封口:瓶口残留液用无菌水冲洗干净,封盖后无漏液、歪盖现象;
步骤十、喷淋降温:装瓶后的成品经喷淋降温至30℃以下。
实施例2~7中一种复合果汁饮料的生产工艺与实施例1相同,各原料添加重量份数如表1所示。
对比例1:新鲜芒果汁
将新鲜芒果洗干净、削皮、切块,将切好的芒果放入榨汁机,并加入纯净水、少许白糖进行榨汁,得到芒果汁。
对比例2:新鲜苹果汁
将新鲜苹果洗干净、削皮、切块,将切好的苹果放入榨汁机,并加入纯净水、少许白糖进行榨汁,之后过滤,得到苹果汁。
品质检测
分别取50mL本发明中各实施例的复合果汁饮料与对比例的新鲜芒果汁和苹果汁进行对比,品尝其口感,测其总酸和可溶性固形物,对比结果如表2所示。
表2:实施例与对比例的品质检测数据
从表2可以看出,本发明的复合果汁饮料经过调配后,酸度降低,酸甜开口,口感柔和,同时具有天然鲜美的多种水果香味,而鲜榨芒果汁和苹果汁,口感单一且较酸,不宜直接饮用。
实施例1~7制得的复合果汁饮料中的营养成分如表3所示。
表3复合果汁饮料的营养成分表
检验项目 | 检验结果(每100mL) | NRV/天 | NRV% |
能量 | 182~200kJ | 8400kJ | 2.17~2.38 |
蛋白质 | 0g | 60g | 0 |
脂肪 | 0g | <60g | 0 |
碳水化合物 | 10.5~12g | 300g | 3.5~4 |
钠 | 16~25mg | 2000mg | 0.8~1.25 |
维生素C | 16.5~20.6mg | 100mg | 16.5~20.6 |
从表3可以看出,本发明将芒果原浆、浓缩苹果汁、椰浆粉进行复配,营养丰富,富含维生素,且不含脂肪、蛋白质,钠含量低、能量低,长期饮用不会造成高血压、肥胖等疾病,适宜长期饮用。
上述具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种复合果汁饮料,其特征在于,所述复合果汁饮料包含以下重量份的原料:50~105份芒果原浆,5~15份浓缩苹果汁,0.5~3份椰浆粉,80~130份甜味剂,1~5份酸味剂,水补足至1000份。
2.根据权利要求1所述的复合果汁饮料,其特征在于,所述复合果汁饮料包含以下重量份的原料: 60~95份芒果原浆,6~12份浓缩苹果汁,1~2.5份椰浆粉,90~120份甜味剂,1.5~4份酸味剂,水补足至1000份。
3.根据权利要求1所述的复合果汁饮料,其特征在于,所述复合果汁饮料包含以下重量份的原料: 70~80份芒果原浆,7~10份浓缩苹果汁,1~2份椰浆粉,100~115份甜味剂,2~3份酸味剂,水补足至1000份。
4.根据权利要求1所述的复合果汁饮料,其特征在于,所述甜味剂采用果葡糖浆、白砂糖中的一种或两种。
5.根据权利要求1所述的复合果汁饮料,其特征在于,所述酸味剂选用一水柠檬酸、苹果酸或二水柠檬酸钠中的一种或多种。
6.根据权利要求1所述的复合果汁饮料,其特征在于,所述复合果汁饮料还包括1~4份的稳定增稠剂、0.01~0.15份甜蜜素、0.1~0.8份山梨酸钾、0.01~0.05份乙基麦芽酚、0.2~1份D-异抗坏血酸钠、0.05~0.2份着色剂、0.2~1份香精。
7.根据权利要求6所述的复合果汁饮料,其特征在于,所述着色剂为柠檬黄或日落黄中的一种或两种。
8.根据权利要求6所述的复合果汁饮料,其特征在于,所述稳定增稠剂为羧甲基纤维素钠或黄原胶中的一种或两种。
9.权利要求1~8任意一项所述的一种复合果汁饮料的生产工艺,其特征在于,该生产工艺包括以下步骤:
步骤一、称料:分别称量50~105份芒果原浆,5~15份浓缩苹果汁,0.5~3份椰浆粉,60~85份果葡糖浆、20~45份白砂糖、0.8~3份羧甲基纤维素钠、0.2~1份黄原胶、0.01~0.15份甜蜜素、0.1~0.8份山梨酸钾、0.01~0.05份乙基麦芽酚、0.2~1份D-异抗坏血酸钠,备用并记录数据;
步骤二、化糖:在化糖缸中加入60%重量份85~90℃的热水,在搅拌状态下加入步骤一中称量好的羧甲基纤维素钠、黄原胶、白砂糖以及甜蜜素,搅拌溶解10 min,再依次加入步骤一中称量好的其他原料,保温溶解5 min,得到料液A;
步骤三、化酸:将料液A降温至40~50℃,转移至调配罐,然后将0.8~3.6份一水柠檬酸、0.1~0.6份苹果酸和0.1~0.8份二水柠檬酸钠溶解后缓慢加入调配罐中,得到料液B;
步骤四、定容:向调配罐加入60~65℃的热水至1000份定容,并取样测试pH,控制pH于4.0~4.1之间;
步骤五、加料搅拌:向调配罐中加入0.04~0.15份柠檬黄、0.01~0.05份日落黄以及0.2~1份香精,搅拌均匀,得到料液C,取样观察色泽、品尝风味;
步骤六、均质:将料液C转移至高压均质机,在压力为18~20 MPa乳化匀浆10 min;
步骤七、灭菌:采用高温瞬时杀菌机杀菌,杀菌后的料液储存至成品罐,成品罐的出料温度为90℃,得到复合果汁饮料,并取样检测固形物含量;
步骤八、无菌灌装:将成品罐至灌装机采用CIP五步法清洗,并用90℃以上热水冲洗消毒30 min,将瓶体用40~60 ppm氯水冲洗消毒,将瓶盖清洗干净并干燥后用臭氧消毒30min,然后使复合果汁饮料在灌装机内降温至60℃进行灌装;
步骤九、封口:瓶口残留液用无菌水冲洗干净,封盖后无漏液、歪盖现象;
步骤十、喷淋降温:装瓶后的成品经喷淋降温至30℃以下。
10.根据权利要求9所述的一种复合果汁饮料的生产工艺,其特征在于,所述步骤七中杀菌温度为110~115℃,杀菌时间6~10 s。
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