CN110419655A - 一种山楂汁饮料及其生产工艺 - Google Patents
一种山楂汁饮料及其生产工艺 Download PDFInfo
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- CN110419655A CN110419655A CN201910849908.2A CN201910849908A CN110419655A CN 110419655 A CN110419655 A CN 110419655A CN 201910849908 A CN201910849908 A CN 201910849908A CN 110419655 A CN110419655 A CN 110419655A
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- hawthorn
- juice beverages
- hawthorn juice
- acid
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
本发明公开了一种山楂汁饮料及其生产工艺,属于果汁饮料技术领域,其技术要点:山楂汁饮料包含以下重量份的原料:120~180份山楂原浆,5~30份浓缩苹果汁,25~55份白砂糖,40~70份果葡糖浆,1~4份酸味剂,1~3份黄原胶,0.1~1份山梨酸钾,水补足至1000份。本发明采用山楂原浆和浓缩苹果汁为主要原料,将山楂和苹果的营养价值和功效有机结合起来,营养物质丰富,酸甜开口,口感柔和,且产品中不添加色素,仍能达到鲜艳的色泽,饮用起来更加健康;本发明的山楂汁饮料的生产工艺简单,且山楂汁饮料具有良好的稳定性,能够产业化生产。
Description
技术领域
本发明属于果汁饮料技术领域,更具体地说,它涉及一种山楂汁饮料及其生产工艺。
背景技术
山楂是一种我国独有的药食两用水果,具有很高的营养、保健价值。山楂不仅含有丰富的有机酸,还含有维生素、矿物质以及氨基酸,且含有多种能够降血压和治疗心血管疾病的黄酮类物质。山楂不仅具有止渴生津、助消化、增进食欲的保健功效,并且具有散瘀消积、软化血管、降血脂、预防心血管疾病的药用功效。但由于鲜食山楂味道酸涩,且不宜直接榨汁饮用,含有的多种微量元素和黄酮类化合物也不易长期保存,为了提高山楂汁的营养价值改善其口味,因此常被加工成果汁、果酒、果醋等产品供食用。
但目前果汁饮料中大多会添加色素,用以提高产品的色泽。色素大多以煤焦油为原料制成,其化学结构属于偶氮化合物,可在体内代谢生成β-萘胺和α-氨基-1-萘酚,这两种物质具有潜在的致癌性,长期饮用会对人体健康造成威胁。
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山楂汁饮料,其原料配方中不添加色素,仍具有鲜艳的色泽,同时具有营养丰富、酸甜可口、口感柔和的优点。
为实现上述第一个目的,本发明提供了如下技术方案:一种山楂汁饮料,所述山楂汁饮料包含以下重量份的原料:120~180份山楂原浆,5~30份浓缩苹果汁,25~55份白砂糖,40~70份果葡糖浆,1~4份酸味剂,1~3份黄原胶,0.1~1份山梨酸钾,水补足至1000份。
通过采用上述技术方案,山楂又名山里果、山里红,果可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用。
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。山楂与苹果复配使用,将两者的营养成分有机结合起来,同时使山楂汁饮料具有天然水果香味,酸甜开口。
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。
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量相当数量(42%~90%)的果糖,因而在甜味特性上与其他酸味剂共同使用,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。
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。
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,无臭或稍有臭味。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。
进一步地,所述山楂汁饮料包含以下重量份的原料:130~170份山楂原浆,10~25份浓缩苹果汁,30~50份白砂糖,45~65份果葡糖浆,1.5~3.3份酸味剂,1.2~2.5份黄原胶,0.2~0.8份山梨酸钾,水补足至1000份。
又进一步地,所述山楂汁饮料包含以下重量份的原料:140~160份山楂原浆,12~20份浓缩苹果汁,35~45份白砂糖,50~60份果葡糖浆,1.75~2.5份酸味剂,1.5~2份黄原胶,0.3~0.6份山梨酸钾,水补足至1000份。
更进一步地,所述山楂汁饮料包含以下重量份的原料:150份山楂原浆,15份浓缩苹果汁,40份白砂糖,55份果葡糖浆,2.2份酸味剂,1.8份黄原胶,0.4份山梨酸钾,水补足至1000份。
进一步地,所述酸味剂选用柠檬酸、柠檬酸钠中的一种或两种。
通过采用上述技术方案,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。
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。
进一步地,所述山楂汁饮料还包括0.02~0.15份三氯蔗糖、0.05~0.5份维生素C、0.01~0.06份乙二胺四乙酸二钠。
三氯蔗糖为白色粉末状产品,物化性质比较接近蔗糖,是唯一以蔗糖为原料的新型功能性酸味剂,具有无能量、甜度高、甜味纯正、高度安全等特点,不会引起肥胖,也不会引起血糖波动,可供糖尿病人食用。三氯蔗糖耐高温、耐酸碱,适于食品加工中的高温灭菌、喷雾干燥、焙烤、挤压等工艺;温度和pH值对它几乎无影响,pH适应性广,适用于酸性至中性食品,对涩、苦等不愉快味道有掩盖效果;易溶于水,溶解时不容易产生起泡现象,适用于碳酸饮料的高速灌装生产线。
维生素C是一种人体无法自身合成的水溶性维生素,主要来源于新鲜的蔬菜和水果,适当补充维生素C是可以起到预防缺铁性贫血的作用。在人体内,维生素C是高效抗氧化剂,用来减轻抗坏血酸过氧化物酶的氧化应力,能够促进铁、碳水化合物的利用,脂肪、蛋白质的合成,维持免疫功能,保持血管的完整,促进非血红素铁吸收等,同时维生素C还具备有抗氧化,抗自由基,抑制酪氨酸酶的形成,从而达到美白、淡斑的功效。
乙二胺四乙酸二钠又叫做EDTA-2Na,为白色结晶颗粒或粉末,是化学中一种良好的配合剂,在染料、食品、药品等工业上有重要用途。按我国食品添加剂使用卫生标准规定,乙二胺四乙酸二钠可用于水产罐头、糖水栗子罐头等,最大使用量为0.25mg/kg,可保持罐头食品的色、香、味,还用于酱菜、罐头的稳定和凝固剂。
进一步地,所述山楂汁饮料还包括0.01~0.1份乙基麦芽酚,0.5~2.5份香精。
乙基麦芽酚作为一种香味改良剂、增香剂,应用越来越广泛,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。
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,还可以使山楂汁饮料的味道更加真实。
本发明的第二个目的在于提供一种山楂汁饮料的生产工艺,该生产工艺包括以下步骤:
步骤一、配料:分别称取120~180份山楂原浆,5~30份浓缩苹果汁,25~55份白砂糖,40~70份果葡糖浆,1~4份酸味剂,1~3份黄原胶,0.1~1份山梨酸钾,0.02~0.15份三氯蔗糖、0.05~0.5份维生素C、0.01~0.06份乙二胺四乙酸二钠,0.01~0.1份乙基麦芽酚,0.5~2.5份香精,备用;
步骤二、化糖:向剪切罐中加入60%体积80~85℃的热水,搅拌状态下加入黄原胶剪切溶解10~15min,再依次加入白砂糖、果葡糖浆、三氯蔗糖、乙二胺四乙酸二钠、山梨酸钾,保温溶解5min,经80~100目滤布过滤到调配罐;
步骤三、溶果浆、果汁:向调配罐中补水至总体积的60%左右,将山楂原浆、浓缩苹果汁用两倍以上的水剪切溶解后,加入维生素C,溶解后将料液经80目滤布过滤到调配罐;
步骤四、化酸:将酸味剂溶解后缓慢加入调配罐;
步骤五、定容加香味剂:补水至规定体积定容,加入乙基麦芽酚和香精,搅拌5min;
步骤六、化验:取样品尝,化验至指标合格;
步骤七、过滤:经80~120目双联过滤器将料液过滤一遍;
步骤八、均质:将料液转移至高压均质机,在压力18~20MPa乳化匀浆10min;
步骤九、杀菌:采用高温瞬时杀菌机杀菌,杀菌温度110℃~112℃,时间6~10s;
步骤十、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;将饮料瓶经100ppm氯水冲洗消毒,再经3~5ppm氯水冲洗;将饮料瓶盖洗净并干燥,用臭氧消毒30min;灌装温度为67~69℃;
步骤十一、封口:饮料瓶口残留液用无菌水冲洗干净,封盖后无漏液、歪盖现象;
步骤十二、喷淋降温:装瓶后的成品经喷淋降温至30℃以下。
综上所述,本发明具有以下有益效果:
第一、由于本发明采用山楂原浆和浓缩苹果汁为主要原料,将山楂和苹果的营养价值和功效有机结合起来,营养物质丰富,酸甜开口,口感柔和,且产品中不添加色素,仍能达到鲜艳的色泽,饮用起来更加健康;
第二、本发明的山楂汁饮料的生产工艺简单,且山楂汁饮料具有良好的稳定性,能够产业化生产。
附图说明
图1是山楂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
一种山楂汁饮料,各原料及其相应的质量份数如表1所示。
表1:实施例1~7中各原料及其质量份数
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、配料:分别称取150kg山楂原浆,15kg浓缩苹果汁,40kg白砂糖,55kg果葡糖浆,0.3kg柠檬酸钠,1.9kg柠檬酸,1.8kg黄原胶,0.4kg山梨酸钾,0.085kg三氯蔗糖、0.2kg维生素C、0.03kg乙二胺四乙酸二钠,0.05kg乙基麦芽酚,1.25kg香精,备用;
步骤二、化糖:向剪切罐中加入60%体积80~85℃(一般控制在85℃)的热水,搅拌状态下加入黄原胶剪切溶解10~15min,再依次加入白砂糖、果葡糖浆、三氯蔗糖、乙二胺四乙酸二钠、山梨酸钾,保温溶解5min,经80~100目滤布过滤到调配罐;
步骤三、溶果浆、果汁:向调配罐中补水至总体积的60%左右,将山楂原浆、浓缩苹果汁用两倍以上的水剪切溶解后,加入维生素C,溶解后将料液经80目滤布过滤到调配罐;
步骤四、化酸:将酸味剂溶解后缓慢加入调配罐;
步骤五、定容加香味剂:补水至规定体积定容,加入乙基麦芽酚和香精,搅拌5min;
步骤六、化验:取样品尝,化验至指标合格;
步骤七、过滤:经80~120目双联过滤器将料液过滤一遍;
步骤八、均质:将料液转移至高压均质机,在压力18~20MPa(由于压力可能不稳定,在18~20MPa之间晃动)乳化匀浆10min;
步骤九、杀菌:采用高温瞬时杀菌机杀菌,杀菌温度110℃~112℃,时间6~10s;
步骤十、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;将饮料瓶经100ppm氯水冲洗消毒,再经3~5ppm氯水冲洗;将饮料瓶盖洗净并干燥,用臭氧消毒30min;灌装温度为67~69℃;
步骤十一、封口:饮料瓶口残留液用无菌水冲洗干净,封盖后无漏液、歪盖现象;
步骤十二、喷淋降温:装瓶后的成品经喷淋降温至30℃以下。
实施例2~7的一种山楂汁饮料,其生产工艺与实施例1相同,与实施例1的不同之处在于:其原料质量份数与实施例1不同,如表1所示。
对比例:新鲜山楂汁
选用新鲜、无腐烂变质的山楂,用水冲洗干净并沥干,挖去山楂核,剪去梗,将处理好的山楂放入锅中,加少量水煮三分钟,关火稍凉,将山楂和水一同倒入搅拌机,搅拌至细腻,倒回锅中,加入冰糖,煮至融化,用筛网滤出果汁,得到新鲜山楂汁。
品质检验
分别取50mL本发明中各实施例的山楂汁饮料与对比例的新鲜山楂汁进行对比,体验色泽、外观等感官指标,测试总酸和可溶性固形物等理化指标,对比结果如下:
表2:感官指标
从表2可以看出,本发明中各实施例的山楂汁饮料果香浓郁,色泽佳,稳定性好,并且酸甜开口,口感柔和,与对比例制备的新鲜山楂汁相比,更加适合饮用。
表3:理化指标
样品 | 可溶性固形物/% | 总酸g/kg |
实施例1 | 10.5 | 3.7 |
实施例2 | 10.2 | 2.8 |
实施例3 | 10.3 | 3.1 |
实施例4 | 10.4 | 3.5 |
实施例5 | 10.8 | 3.9 |
实施例6 | 11.3 | 4.3 |
实施例7 | 11.8 | 5.2 |
对比例 | 9.5 | 11.6 |
从表3可以看出,本发明中各实施例的山楂汁饮料经过浓缩苹果汁调配其糖酸含量后,酸度降低,酸甜开口,具有天然水果香味,而对比例中的新鲜山楂汁总酸含量高,不宜直接饮用。
实施例1~7制得的山楂汁饮料的营养成分如表4所示。
表4:山楂汁饮料的营养成分表
检验项目 | 检验结果(每100mL) | NRV/天 | NRV% |
能量 | 162~200kJ | 8400kJ | 1.93~2.38 |
蛋白质 | 0g | 60g | 0 |
脂肪 | 0g | <60g | 0 |
碳水化合物 | 9.5~11.6g | 300g | 3.17~3.87 |
钠 | 18~26mg | 2000mg | 0.9~1.3 |
维生素C | 20.8~26.3mg | 100mg | 20.8~26.3 |
从表4可以看出,本发明的山楂汁饮料营养丰富,钠含量及能量均较低,不含脂肪、蛋白质,长期饮用不会造成高血压、肥胖等疾病,并且富含维生素,有抗氧化、提高人体免疫力、健胃消食等功效,适宜饮用。
本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 (8)
1.一种山楂汁饮料,其特征在于,所述山楂汁饮料包含以下重量份的原料:120~180份山楂原浆,5~30份浓缩苹果汁,25~55份白砂糖,40~70份果葡糖浆,1~4份酸味剂,1~3份黄原胶,0.1~1份山梨酸钾,水补足至1000份。
2.根据权利要求1所述的山楂汁饮料,其特征在于,所述山楂汁饮料包含以下重量份的原料:130~170份山楂原浆,10~25份浓缩苹果汁,30~50份白砂糖,45~65份果葡糖浆,1.5~3.3份酸味剂,1.2~2.5份黄原胶,0.2~0.8份山梨酸钾,水补足至1000份。
3.根据权利要求1所述的山楂汁饮料,其特征在于,所述山楂汁饮料包含以下重量份的原料:140~160份山楂原浆,12~20份浓缩苹果汁,35~45份白砂糖,50~60份果葡糖浆,1.75~2.5份酸味剂,1.5~2份黄原胶,0.3~0.6份山梨酸钾,水补足至1000份。
4.根据权利要求1所述的山楂汁饮料,其特征在于,所述山楂汁饮料包含以下重量份的原料:150份山楂原浆,15份浓缩苹果汁,40份白砂糖,55份果葡糖浆,2.2份酸味剂,1.8份黄原胶,0.4份山梨酸钾,水补足至1000份。
5.根据权利要求1所述的山楂汁饮料,其特征在于,所述酸味剂选用柠檬酸、柠檬酸钠中的一种或两种。
6.根据权利要求1所述的山楂汁饮料,其特征在于,所述山楂汁饮料还包括0.02~0.15份三氯蔗糖、0.05~0.5份维生素C、0.01~0.06份乙二胺四乙酸二钠。
7.根据权利要求1所述山楂汁饮料,其特征在于,所述山楂汁饮料还包括0.01~0.1份乙基麦芽酚,0.5~2.5份香精。
8.权利要求1~7任意一项所述的一种山楂汁饮料的生产工艺,其特征在于,该生产工艺包括以下步骤:
步骤一、配料:分别称取120~180份山楂原浆,5~30份浓缩苹果汁,25~55份白砂糖,40~70份果葡糖浆,1~4份酸味剂,1~3份黄原胶,0.1~1份山梨酸钾,0.02~0.15份三氯蔗糖、0.05~0.5份维生素C、0.01~0.06份乙二胺四乙酸二钠,0.01~0.1份乙基麦芽酚,0.5~2.5份香精,备用;
步骤二、化糖:向剪切罐中加入60%体积80~85℃的热水,搅拌状态下加入黄原胶剪切溶解10~15 min,再依次加入白砂糖、果葡糖浆、三氯蔗糖、乙二胺四乙酸二钠、山梨酸钾,保温溶解5 min,经80~100目滤布过滤到调配罐;
步骤三、溶果浆、果汁:向调配罐中补水至总体积的60%左右,将山楂原浆、浓缩苹果汁用两倍以上的水剪切溶解后,加入维生素C,溶解后将料液经80目滤布过滤到调配罐;
步骤四、化酸:将酸味剂溶解后缓慢加入调配罐;
步骤五、定容加香味剂:补水至规定体积定容,加入乙基麦芽酚和香精,搅拌5 min;
步骤六、化验:取样品尝,化验至指标合格;
步骤七、过滤:经80~120目双联过滤器将料液过滤一遍;
步骤八、均质:将料液转移至高压均质机,在压力18~20 MPa乳化匀浆10 min;
步骤九、杀菌:采用高温瞬时杀菌机杀菌,杀菌温度110℃~112℃,时间6~10 s;
步骤十、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;将饮料瓶经100 ppm氯水冲洗消毒,再经3~5 ppm氯水冲洗;将饮料瓶盖洗净并干燥,用臭氧消毒30 min;灌装温度为67~69℃;
步骤十一、封口:饮料瓶口残留液用无菌水冲洗干净,封盖后无漏液、歪盖现象;
步骤十二、喷淋降温:装瓶后的成品经喷淋降温至30℃以下。
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CN112167485A (zh) * | 2020-10-14 | 2021-01-05 | 天津市恒真源食品科技有限责任公司 | 一种健胃山楂果汁饮料 |
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