CN111567705A - 长生果生态饮品制备工艺 - Google Patents
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Abstract
本发明公开了长生果生态饮品制备工艺，由纯净水80份、长生果10‑12份、桑葚果1‑2份、红枣1‑2份、白砂糖0.5‑1份、牛奶1‑1.2份、小苏打0.2‑0.4份、乳化稳定剂0.2‑0.3份和食用香精0.3‑0.4份，本发明长生果生态饮品制备工艺，通过在常规的清洗工艺中添加水洗后用苟性纳和洗净的混合液浸渍10分钟，因此可以快速的对长生果的表面进行进一步的清理，避免长生果表面残留的残留物对果汁的污染，增加制备生态饮品的合格率；在生态饮品中添加桑葚物质，葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份，桑葚能显著提高人体免疫力，具有延缓衰老，美容养颜的功效。
Description
技术领域
本发明涉及长生果的制备工艺，特别涉及长生果生态饮品制备工艺，属于长生果饮品技术领域。
背景技术
人参果，中药名为兰科植物角盘兰Herminiummonorchis(L.)R.Br.的带根全草。具有强心补肾，生津止渴，补脾健胃，调经活血的功效。主治神经衰弱，失眠头昏，烦躁口渴，不思饮食，月经不调等，饮食之后色泽碧绿，果叶色鲜绿，俗称”长生果”，果外形色泽绿润，果色碧绿金黄色，属纯天然生态植物长生果，入口微清香甜美味，而且长生果中钾、铬、钼、锌、锗、铁、硒等生命元素相当丰富，高于国产食品和饮料物，在长生果中的微返回量元素是人体生命的必需元素。有机硒、有机锗、有机钼有增强人体免疫的功能，和促进生理功能正常化、抗癌防癌、防衰老和预防老年痴呆症非常有效，对多种疾病疗效显著。长生果中的铬元素是糖尿病人治疗过程中必须补充的最重要元素，因糖尿病的主要病因是缺泛铬元素，治疗糖尿病的过程中，铬元素补充可修复调节血糖的胰岛系统，对根治糖尿病提供了生命元素。长生果中的钾元素是人体心脏的活力素，可为心脏病人提供了无毒副作用钾元素最好途径，食用长生果或用长生果所制的食品、饮品确实有利于人们的健康，其他产品是无法与之比较的。长生果几十种营养成份对人体有益，入口甘来美味全面，为大群众化带来美好健康人生，且其生长过程均采用低碳环保无公害的方式进行培育,以长生果为主的纯绿色长寿果饮料被中国食品协会所认可而并称为康养食品。
现有技术中，在制备长生果以及选料的时候，长生果的普通加工清洗过程中由于表面残留的残留物，会污染接下来的果汁制备，造成长生果制备合格率的降低。
发明内容
本发明的目的在于提供长生果生态饮品制备工艺，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：长生果生态饮品制备工艺，按照质量份数，由纯净水80份、长生果10-12份、桑葚果1-2份、红枣1-2 份、白砂糖0.5-1份、牛奶1-1.2份、小苏打0.2-0.4份、乳化稳定剂0.2-0.3 份和食用香精0.3-0.4份，其制备工艺如下：
步骤一：长生果原料的选择与处理，排出腐败果和病虫果，洗去原料上附着的土砂、微生物和农药残留物，水洗后用苟性纳和洗净的混合液浸渍10 分钟，漂洗吹干果皮上的水；
步骤二：破碎，通过破碎装置将洗净后的长生果以及桑葚果和红枣组织进行撕裂；
步骤三：榨汁，将破碎撕裂后的果汁进行榨汁；
步骤四：粗滤，榨出的果汁应立即通过筛滤分离出果浆，使果汁的含浆量下降至0.1-0.5％；
步骤五：将榨出的果汁、白砂糖、牛奶、小苏打、乳化稳定剂和食用香精加入到纯净水中，然后再搅拌罐中进行搅拌；
步骤六：将上述搅拌均匀的物料经过管道过滤器过滤，然后进入均质机均质；
步骤七：杀菌与芳香回收，炸得的果汁立即加热，进行杀菌和灭菌，并促进热凝固性物质的凝固；
步骤八：质检和包装。
作为本发明的一种优选技术方案，所述榨汁采用两级取汁法，果渣需要加水3∶1，并用果胶酶处理法，出汁率在80-85％。
作为本发明的一种优选技术方案，所述步骤七中的灭菌温度为132度，灭菌时间为5-10秒。
作为本发明的一种优选技术方案，所述步骤六的高压均质参数是70-75 ℃、200-220bar。
作为本发明的一种优选技术方案，所述步骤五中搅拌罐的搅拌转速 1000r-1500r。
与现有技术相比，本发明的有益效果是：本发明长生果生态饮品制备工艺，通过在常规的清洗工艺中添加水洗后用苟性纳和洗净的混合液浸渍10分钟，因此可以快速的对长生果的表面进行进一步的清理，避免长生果表面残留的残留物对果汁的污染，增加制备生态饮品的合格率；在生态饮品中添加桑葚物质，葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份，桑葚能显著提高人体免疫力，具有延缓衰老，美容养颜的功效。
具体实施方式
本发明的技术方案是：
实施例一，本发明提供了长生果生态饮品制备工艺，由纯净水80份、长生果10份、桑葚果1份、红枣1份、白砂糖0.5份、牛奶1份、小苏打0.2 份、乳化稳定剂0.2份和食用香精0.3份，其制备工艺如下：
步骤一：长生果原料的选择与处理，排出腐败果和病虫果，洗去原料上附着的土砂、微生物和农药残留物，水洗后用苟性纳和洗净的混合液浸渍10 分钟，漂洗吹干果皮上的水；
步骤二：破碎，通过破碎装置将洗净后的长生果以及桑葚果和红枣组织进行撕裂；
步骤三：榨汁，将破碎撕裂后的果汁进行榨汁；
步骤四：粗滤，榨出的果汁应立即通过筛滤分离出果浆，使果汁的含浆量下降至0.1-0.5％；
步骤五：将榨出的果汁、白砂糖、牛奶、小苏打、乳化稳定剂和食用香精加入到纯净水中，然后再搅拌罐中进行搅拌；
步骤六：将上述搅拌均匀的物料经过管道过滤器过滤，然后进入均质机均质；
步骤七：杀菌与芳香回收，炸得的果汁立即加热，进行杀菌和灭菌，并促进热凝固性物质的凝固；
步骤八：质检和包装。
进一步地，榨汁采用两级取汁法，果渣需要加水3∶1，并用果胶酶处理法，出汁率在80-85％。
更进一步地，步骤七中的灭菌温度为132度，灭菌时间为5-10秒。
其中，步骤六的高压均质参数是70-75℃、200-220bar。
优选的，步骤五中搅拌罐的搅拌转速1000r-1500r。
实施例二：
按照质量份数，由纯净水80份、长生果12份、桑葚果2份、红枣2份、白砂糖1份、牛奶1.2份、小苏打0.4份、乳化稳定剂0.3份和食用香精0.4 份，其制备工艺如下：
步骤一：长生果原料的选择与处理，排出腐败果和病虫果，洗去原料上附着的土砂、微生物和农药残留物，水洗后用苟性纳和洗净的混合液浸渍10 分钟，漂洗吹干果皮上的水；
步骤二：破碎，通过破碎装置将洗净后的长生果以及桑葚果和红枣组织进行撕裂；
步骤三：榨汁，将破碎撕裂后的果汁进行榨汁；
步骤四：粗滤，榨出的果汁应立即通过筛滤分离出果浆，使果汁的含浆量下降至0.1-0.5％；
步骤五：将榨出的果汁、白砂糖、牛奶、小苏打、乳化稳定剂和食用香精加入到纯净水中，然后再搅拌罐中进行搅拌；
步骤六：将上述搅拌均匀的物料经过管道过滤器过滤，然后进入均质机均质；
步骤七：杀菌与芳香回收，炸得的果汁立即加热，进行杀菌和灭菌，并促进热凝固性物质的凝固；
步骤八：质检和包装。
进一步地，榨汁采用两级取汁法，果渣需要加水3∶1，并用果胶酶处理法，出汁率在80-85％。
更进一步地，步骤七中的灭菌温度为132度，灭菌时间为5-10秒。
其中，步骤六的高压均质参数是70-75℃、200-220bar。
优选的，步骤五中搅拌罐的搅拌转速1000r-1500r。
综合所示，因此可以快速的对长生果的表面进行进一步的清理，避免长生果表面残留的残留物对果汁的污染，增加制备生态饮品的合格率，内含丰富的蛋白质、微量元素和膳食纤维，食用方便，易于吸收，是一款老少皆宜的营养健康饮品，且内部包含桑葚桑葚能显著提高人体免疫力，具有延缓衰老，美容养颜的功效。
在本发明中，除非另有明确的规定和限定，例如，可以是固定连接，也可以是可拆卸连接，或成一体；可以是机械连接，也可以是电连接；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系，除非另有明确的限定，对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
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 (5)
1.长生果生态饮品制备工艺，其特征在于，按照质量份数，由纯净水80份、长生果10-12份、桑葚果1-2份、红枣1-2份、白砂糖0.5-1份、牛奶1-1.2份、小苏打0.2-0.4份、乳化稳定剂0.2-0.3份和食用香精0.3-0.4份，其制备工艺如下：
步骤一：长生果原料的选择与处理，排出腐败果和病虫果，洗去原料上附着的土砂、微生物和农药残留物，水洗后用苟性纳和洗净的混合液浸渍10分钟，漂洗吹干果皮上的水；
步骤二：破碎，通过破碎装置将洗净后的长生果以及桑葚果和红枣组织进行撕裂；
步骤三：榨汁，将破碎撕裂后的果汁进行榨汁；
步骤四：粗滤，榨出的果汁应立即通过筛滤分离出果浆，使果汁的含浆量下降至0.1-0.5％；
步骤五：将榨出的果汁、白砂糖、牛奶、小苏打、乳化稳定剂和食用香精加入到纯净水中，然后再搅拌罐中进行搅拌；
步骤六：将上述搅拌均匀的物料经过管道过滤器过滤，然后进入均质机均质；
步骤七：杀菌与芳香回收，炸得的果汁立即加热，进行杀菌和灭菌，并促进热凝固性物质的凝固；
步骤八：质检和包装。
2.根据权利要求1所述的长生果生态饮品制备工艺，其特征在于：所述榨汁采用两级取汁法，果渣需要加水3∶1，并用果胶酶处理法，出汁率在80-85％。
3.根据权利要求1所述的长生果生态饮品制备工艺，其特征在于：所述步骤七中的灭菌温度为132度，灭菌时间为5-10秒。
4.根据权利要求1所述的长生果生态饮品制备工艺，其特征在于：所述步骤六的高压均质参数是70-75℃、200-220bar。
5.根据权利要求1所述的长生果生态饮品制备工艺，其特征在于：所述步骤五中搅拌罐的搅拌转速1000r-1500r。
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