CN110463886A - 一种苹果番石榴饮料及其制备方法 - Google Patents
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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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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种苹果番石榴饮料，其特征在于：原料组成和重量份数：苹果150～250份，番石榴150～250份、冰糖15～50份、水1500～2500份。本发明还提供其制备方法。本发明产品果香浓郁、口感酸甜、美味营养，具有止血，降血糖，抗氧化，美白肌肤的功效，能满足消费者多元化的追求，且成本低，易推广。
Description
技术领域
本发明涉及一种苹果番石榴饮料及其制备方法，属于饮料加工技术领域。
背景技术
番石榴味道甘甜多汁，果肉柔滑，果心较少无籽，常吃可以补充人体所缺乏的营养成分，可以强身健体提高身体素质。番石榴本身富含丰富的营养成分，其中蛋白质和维他命C的含量尤其的高，另外还含有维生素A、B以及微量元素钙、磷、铁、钾等。番石榴还富含有膳食纤维、胡萝卜素、脂肪等营养成分。番石榴还广泛应用于食品加工业，主要目的就是为了增加食品维生素C的含量，使食品的营养得以强化和提高。而苹果中则含有葡萄糖、果糖、蛋白质、脂肪、维生素C、维生素A、维生素E、磷、钙、锌及苹果酸、柠檬酸、酒石酸和钾、钠等。
发明内容
现有此类的番石榴饮料，大都添加了色素、香精、防腐剂、甜味剂等许多食品添加剂加工而成，营养价值低，工艺参差不齐，成本高，而且所得到的产品质量合格率低，不利于人体的健康，也不利于企业的长期发展。
本发明的目的在于，针对上述存在的问题，本发明提供了一种苹果番石榴饮料，提供一种果香浓郁、口感酸甜、美味营养的营养果汁饮料。
本发明解决其技术问题所采取的技术方案是：一种苹果番石榴饮料，其特征在于：原料组成和重量份数：苹果150～250份，番石榴150～250份、冰糖15～50份、水1500～2500份。
更进一步的，原料组成和重量份数：苹果200份，番石榴200份、冰糖32份、水2000份。
一种苹果番石榴饮料的制备方法，其特征在于：步骤如下：
(1)挑选新鲜、无病害的苹果和番石榴，用清水清洗，然后去皮去籽，果肉切成小块作为备用原料；
(2)将上述步骤(1)所得的苹果与番石榴果肉按1:1的比例混合，用打浆机对其进行打浆破碎，在打浆过程中添加一定量的温水打成果浆，水温控制在80℃～100℃范围以内，然后经过180目筛网后，将滤液静置沉淀，得到浓缩液；
(3)在步骤(2)所得浓缩液中添加0.08％的果胶酶进行酶解，反应3～5小时后，用过滤机过滤得到澄清的混合液备用；
(4)将步骤(3)所得的混合液加入一定量的水进行调配定容，并加入冰糖；
(5)将调配好的饮料在压力要求30兆帕以上进行均质8-10min后脱气；
(6)将步骤(5)得到的液体进行高温杀菌后装入包装罐，灌装后随即密封冷藏。
同现有技术相比，本发明的饮料不仅符合行业标准，而且达到了非常好的效果，制得的产品充分发挥苹果和百香果应有的酸甜口味，而且果香浓郁、美味营养，具有止血，降血糖，抗氧化，美白肌肤的功效，能满足消费者多元化的追求，且成本低，易推广。
具体实施方式
下面对本发明的具体实施方式进一步的详细描述。
实施例1：
一种苹果番石榴饮料，其特征在于：原料组成和重量份数：苹果150份，番石榴150份、冰糖15份、水1500份。
(1)挑选新鲜、无病害的苹果和番石榴，用清水清洗，然后去皮去籽，果肉切成小块作为备用原料；
(2)将上述步骤(1)所得的苹果与番石榴果肉按1:1的比例混合，用打浆机对其进行打浆破碎，在打浆过程中添加一定量的温水打成果浆，水温控制在100℃范围以内，然后经过180目筛网后，将滤液静置沉淀，得到浓缩液；
(3)在步骤(2)所得浓缩液中添加0.08％的果胶酶进行酶解，反应3小时后，用过滤机过滤得到澄清的混合液备用；
(4)将步骤(3)所得的混合液加入一定量的水进行调配定容，并加入冰糖；
(5)将调配好的饮料在压力要求30兆帕进行均质8min后脱气；
(6)将步骤(5)得到的液体进行高温杀菌后装入包装罐，灌装后随即密封冷藏。
实施例2：
一种苹果番石榴饮料，其特征在于：原料组成和重量份数：苹果200份，番石榴200份、冰糖30份、水2000份。
(1)挑选新鲜、无病害的苹果和番石榴，用清水清洗，然后去皮去籽，果肉切成小块作为备用原料；
(2)将上述步骤(1)所得的苹果与番石榴果肉按1:1的比例混合，用打浆机对其进行打浆破碎，在打浆过程中添加一定量的温水打成果浆，水温控制在100℃范围以内，然后经过180目筛网后，将滤液静置沉淀，得到浓缩液；
(3)在步骤(2)所得浓缩液中添加0.08％的果胶酶进行酶解，反应4小时后，用过滤机过滤得到澄清的混合液备用；
(4)将步骤(3)所得的混合液加入一定量的水进行调配定容，并加入冰糖；
(5)将调配好的饮料在压力要求35兆帕进行均质10min后脱气；
(6)将步骤(5)得到的液体进行高温杀菌后装入包装罐，灌装后随即密封冷藏。
Claims (3)
1.一种苹果番石榴饮料，其特征在于：原料组成和重量份数：苹果150～250份，番石榴150～250份、冰糖15～50份、水1500～2500份。
2.根据权利要求1所述的一种苹果番石榴饮料，其特征在于：原料组成和重量份数：苹果200份，番石榴200份、冰糖32份、水2000份。
3.根据权利要求1所述一种苹果番石榴饮料的制备方法，其特征在于：步骤如下：
(1)挑选新鲜、无病害的苹果和番石榴，用清水清洗，然后去皮去籽，果肉切成小块作为备用原料；
(2)将上述步骤(1)所得的苹果与番石榴果肉按1:1的比例混合，用打浆机对其进行打浆破碎，在打浆过程中添加一定量的温水打成果浆，水温控制在80℃～100℃范围以内，然后经过180目筛网后，将滤液静置沉淀，得到浓缩液；
(3)在步骤(2)所得浓缩液中添加0.08％的果胶酶进行酶解，反应3～5小时后，用过滤机过滤得到澄清的混合液备用；
(4)将步骤(3)所得的混合液加入一定量的水进行调配定容，并加入冰糖；
(5)将调配好的饮料在压力要求30兆帕以上进行均质8-10min后脱气；
(6)将步骤(5)得到的液体进行高温杀菌后装入包装罐，灌装后随即密封冷藏。
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| CN111728115A (zh) * | 2020-07-06 | 2020-10-02 | 山东鲁海食品有限公司 | 苹果芭乐水果包及其制备方法 |
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