CN111728107A - 火龙果复合果汁饮料及制备方法 - Google Patents
火龙果复合果汁饮料及制备方法 Download PDFInfo
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- CN111728107A CN111728107A CN202010588018.3A CN202010588018A CN111728107A CN 111728107 A CN111728107 A CN 111728107A CN 202010588018 A CN202010588018 A CN 202010588018A CN 111728107 A CN111728107 A CN 111728107A
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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
- 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
- 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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- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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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- 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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- A—HUMAN NECESSITIES
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Abstract
本发明公开了火龙果复合果汁饮料及制备方法,采用如下重量配比的配方:复合果汁10‑30份、白砂糖11.5‑15份、柠檬酸0.1‑0.5份、稳定剂0.1‑0.2份、籽皮滤液55‑78份,所述的复合果汁由火龙果汁与雪梨汁与山楂汁以2‑4:1:0.5的重量配比制成,所述的籽皮滤液由火龙果籽、火龙果皮、蒸馏水、柠檬酸、党参、枸杞混合过滤制得。本发明在制备时将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50‑60℃搅拌混合10min,过滤得籽皮滤液,有利于提高人体对火龙果中花生四烯酸、花青素等营养物质的吸收利用,同时使火龙果营养物质的保存得更久。
Description
【技术领域】
本发明涉及饮料加工技术领域,具体是一种火龙果复合果汁饮料及制备方法。
【背景技术】
火龙果被誉为“吉祥果”“仙人果”,不仅味道香甜,还具有很高的营养价值,其主要营养成分蛋白质、膳食纤维、维生素B2、维生素B3、维生素C、铁、磷、钙、镁、钾等。其中火龙果富含的水溶性纤维可以润肠通便,将体内多余脂肪和毒素排出,是不错的排毒清宿便水果,而富含的铁量比一般的水果要高,铁是制造血红蛋白及其它铁质物质不可缺少的元素,摄入适量的铁质还可以预防贫血。火龙果中芝麻状的火龙果籽更含有丰富的钙、磷、铁等矿物质及各种酶、白蛋白、花生四烯酸,其中火龙果中白蛋白是一般蔬果中较少有的植物性白蛋白,这种有活性的白蛋白会自动与人体内的重金属离子结合,通过排泄系统排出体外,从而起解毒作用;花生四烯酸能促进神经内分泌加快海马区神经元细胞生长,增强记忆力;火龙果皮中富含纤维质及高浓度天然色素花青素,花青素是一种效用明显的抗氧化剂,能有效防止血管硬化,从而可阻止心脏病发作和血凝块形成引起的脑中风,它还能对抗自由基,有效抗衰老;还能提高对脑细胞变性的预防,抑制痴呆症的发生。
目前火龙果常以新鲜销售为主,但是本身既不含有机酸,也不含酯类芳香因子,风味口感较差,而且由于火龙果籽粒径在1mm左右,人们在食用火龙果时往往直接把火龙果籽吞入食道中,而火龙果籽表面纤维素含量较高,人体消化道并没有能够消化纤维素的酶,因此火龙果籽往往随排泄系统完整排出,其营养物质未被人体吸收即排出体外;同样含有丰富营养成分的火龙果皮更是容易被人们丢弃,而无法吸收其中的营养,目前也有部分火龙果加工成果汁、果酒等产品,但是果汁、果酒等产品在制作时通常都需要将火龙果皮和火龙果籽从果肉中分离去除,从而造成了火龙果的营养成分损失,因此亟需研发一种口感好、营养成分充足的火龙果加工产品,丰富火龙果的销售渠道,提高火龙果产品利用率。
【发明内容】
本发明的目的在于提供一种火龙果复合果汁饮料及制备方法,解决现有技术中火龙果利用率低、营养成分损失且风味口感差的问题。
为解决上述问题,本发明提供技术方案如下:
火龙果复合果汁饮料,采用如下重量配比的配方:复合果汁10-30份、白砂糖11.5-15份、柠檬酸0.1-0.5份、稳定剂0.1-0.2份、籽皮滤液55-78份,所述的复合果汁由火龙果汁与雪梨汁与山楂汁以2-4:1:0.5的重量配比制成,所述的籽皮滤液由火龙果籽与火龙果皮与蒸馏水混合过滤制得。
如上所述的火龙果复合果汁饮料,所述的籽皮滤液采用如下重量配比的配方:火龙果籽10-20份,火龙果皮20-35份,蒸馏水50-80份,柠檬酸0.2-0.3份,党参1-3份,枸杞1-3份。
如上所述的火龙果复合果汁饮料,所述的稳定剂重量份数配比优选为0.1份,所述的火龙果汁与雪梨汁的重量配比优选为4:1:0.5。
如上所述的火龙果复合果汁饮料,所述的稳定剂包括羧甲基纤维素钠、魔芋胶和黄原胶。
火龙果复合果汁饮料的制备方法,包括如下步骤:
1)挑选成熟度好、新鲜无霉变的火龙果、雪梨和山楂并将火龙果、雪梨和山楂清洗干净、去皮和切块;
2)将步骤1所得的火龙果块、雪梨块和山楂块分别连续榨汁2min,过滤得火龙果汁、雪梨汁、山楂汁及火龙果籽;
3)将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50-60℃搅拌混合10min,过滤得籽皮滤液;
4)将火龙果汁、雪梨汁、山楂汁、白砂糖、柠檬酸、稳定剂和籽皮滤液按照配比混合,匀质2-3min;
5)灌装封口;
6)灭菌冷却。
如上所述的火龙果复合果汁饮料的制备方法,所述的步骤1中火龙果、雪梨和山楂清洗干净后整果放入微波炉中500-600W的功率下微波处理2-3min,取出后放入冰箱降温冷却20min后去皮和切块。
如上所述的火龙果复合果汁饮料的制备方法,所述的步骤2中榨汁前将切好的火龙果块、雪梨块和山楂块分别放入0.5%的抗坏血酸中浸泡10-15min。
如上所述的火龙果复合果汁饮料的制备方法,所述的步骤2中将浸泡好的火龙果块、雪梨块和山楂块分别放入热水中热烫2min。
如上所述的火龙果复合果汁饮料的制备方法,所述的步骤5中灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃。
如上所述的火龙果复合果汁饮料的制备方法,所述的步骤6中灭菌时将封口的瓶子在常压80℃-85℃的温度下灭菌30min。
与现有技术相比,本发明有以下优点:
1、本发明所提供的火龙果复合果汁饮料及制备方法,在制备时将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50-60℃搅拌混合10min,过滤得籽皮滤液,有利于将火龙果渣籽中含有的花生四烯酸、白蛋白等营养物质以及火龙果皮中花青素等营养物质释放出来,最终融入到火龙果复合果汁饮料产品中,不仅提高火龙果的利用率和丰富火龙果复合果汁饮料的营养成分,而且有利于提高人体对火龙果中花生四烯酸、花青素等营养物质的吸收利用,同时本发明火龙果复合果汁饮料中党参、枸杞富含抗氧化成分,有利于促使火龙果营养物质的保存得更久。
2、本发明所提供的火龙果复合果汁饮料及制备方法,在制备时切块前火龙果、雪梨和山楂清洗干净后整果放入微波炉中500-600W的功率下微波处理2-3min,有利于降低火龙果、雪梨和山楂里面的氧化酶活性,抑制氧化反应,保护果汁的色泽与新鲜度。而且在榨汁前将切好的火龙果、雪梨和山楂分别放入0.5%的抗坏血酸中浸泡并放入热水中热烫,在有利于保护果汁的色泽和营养成分,减少营养成分的流失。
3、本发明所提供的火龙果复合果汁饮料及制备方法,以火龙果为主味,带有雪梨与山楂的清香,火龙果、雪梨和糖形成香甜的口感,与山楂和柠檬酸的酸感有机结合,形成独特的酸甜清爽的口感,甜中夹酸,酸后甘甜,同时辅有稳定剂,质地均匀清透,风味独特,让人回味无穷。
【具体实施方式】
下面将对本发明实施例中的技术方案进行清楚、完整的描述,显然,所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明的保护范围。
实施例1:本实施例提供一种火龙果复合果汁饮料及制备方法。
火龙果复合果汁饮料,采用如下重量配比的配方:复合果汁10份、白砂糖15份、柠檬酸0.2份、稳定剂0.1份、籽皮滤液75份,所述的复合果汁由火龙果汁与雪梨汁与山楂汁以4:1:0.5的重量配比制成,所述的籽皮滤液由火龙果籽、火龙果皮、蒸馏水、柠檬酸、党参、枸杞混合过滤制得;所述的籽皮滤液采用如下重量配比的配方:火龙果籽10份,火龙果皮20份,蒸馏水80份,柠檬酸0.2份,党参1份,枸杞1份,所述的稳定剂包括羧甲基纤维素钠、魔芋胶和黄原胶。
火龙果复合果汁饮料的制备方法,包括如下步骤:
1)挑选成熟度好、新鲜无霉变的火龙果、雪梨和山楂并将火龙果、雪梨和山楂清洗干净,将火龙果、雪梨和山楂清整果放入微波炉中600W的功率下微波处理3min,取出后放入冰箱降温冷却20min后去皮和切块、去皮和切块;
2)将切好的火龙果块、雪梨块和山楂块分别放入0.5%的抗坏血酸中浸泡10min,将浸泡好的火龙果块、雪梨块和山楂块分别放入热水中热烫2min,然后分别连续榨汁2min,过滤得火龙果汁、雪梨汁、山楂汁及火龙果籽;
3)将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50-60℃搅拌混合10min,过滤得籽皮滤液;
4)将火龙果汁、雪梨汁、山楂汁、白砂糖、柠檬酸、稳定剂和籽皮滤液按照配比混合,匀质3min;
5)灌装封口:灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃;
6)灭菌冷却:将封口的瓶子在常压85℃的温度下灭菌30min,用冷水水浴冷却到室温。
实施例2:本实施例提供一种火龙果复合果汁饮料及制备方法。
火龙果复合果汁饮料,采用如下重量配比的配方:复合果汁30份、白砂糖15份、柠檬酸0.2份、稳定剂0.1份、籽皮滤液55份,所述的复合果汁由火龙果汁与雪梨汁与山楂汁以2:1:0.5的重量配比制成,所述的籽皮滤液由火龙果籽、火龙果皮、蒸馏水、柠檬酸、党参、枸杞混合过滤制得;所述的籽皮滤液采用如下重量配比的配方:火龙果籽20份,火龙果皮35份,蒸馏水50份,柠檬酸0.3份,党参3份,枸杞3份,所述的稳定剂包括羧甲基纤维素钠、魔芋胶和黄原胶。
火龙果复合果汁饮料的制备方法,包括如下步骤:
1)挑选成熟度好、新鲜无霉变的火龙果、雪梨和山楂并将火龙果、雪梨和山楂清洗干净,将火龙果、雪梨和山楂清整果放入微波炉中600W的功率下微波处理2min,取出后放入冰箱降温冷却20min后去皮和切块、去皮和切块;
2)将切好的火龙果块、雪梨块和山楂块分别放入0.5%的抗坏血酸中浸泡15min,将浸泡好的火龙果块、雪梨块和山楂块分别放入热水中热烫2min,然后分别连续榨汁2min,过滤得火龙果汁、雪梨汁、山楂汁及火龙果籽;
3)将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50-60℃搅拌混合10min,过滤得籽皮滤液;
4)将火龙果汁、雪梨汁、山楂汁、白砂糖、柠檬酸、稳定剂和籽皮滤液按照配比混合,匀质3min;
5)灌装封口:灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃;
6)灭菌冷却:将封口的瓶子在常压85℃的温度下灭菌30min,用冷水水浴冷却到室温。
选取实施例1和实施例2的火龙果复合果汁饮料进行感官检测,如表1所示:
表1火龙果复合果汁饮料感官检测对比表
从表1中可以看出利用本发明的火龙果复合果汁制备方法制作的火龙果汁较为稳定,放置48小时后仍清澈透明、无沉淀和絮状物;对比实施例1采用的火龙果汁:雪梨汁:山楂汁=4:1:0.5的配比和实施例2采用的火龙果汁:雪梨汁:山楂汁=2:1:0.5的配比,可见实施例1中以火龙果风味为主、带有淡淡雪梨与山楂风味,实施例2中以雪梨风风味为主、带有火龙果与山楂风味,从口感上来看,实施例1中火龙果汁:雪梨汁:山楂汁=4:1:0.5的酸甜可口,酸甜适宜,口感更佳。
选取实施例1和实施例2的火龙果复合果汁饮料,分别加入氢氧化钠进行观察实验现象,实验结果如表2所示:
表2火龙果复合果汁饮料滴加氢氧化钠实验结果
由于花青素是一种水溶性色素,可以随着细胞液的酸碱改变颜色,细胞液呈酸性则偏红,细胞液呈碱性则偏蓝。从表2的实验现象中可以看出实施例1和实施例2中随着氢氧化钠的滴加颜色逐渐变蓝,说明实施例1和实施例2的火龙果复合果汁饮料均含有花青素。
制作一组对照组,对照组中籽皮滤液替换成蒸馏水,其余步骤和重量配比均与实施例1相同。选取实施例1和实施例2及对照组的火龙果复合果汁饮料,加采用氯仿甲醇法提油,并采用气相色谱检测分析,结果如表3所示:
表3火龙果复合果汁饮料中花生四烯酸含量
由表3可以看出,实施例1和实施例2中均含有花生四烯酸,而对照组中花生四烯酸含量为0,可以看出本发明提供的火龙果复合果汁饮料及制备方法能将火龙果籽中营养成分花生四烯酸释放并利于被人体吸收。
本发明所提供的火龙果复合果汁饮料及制备方法,在制备时将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50-60℃搅拌混合10min,过滤得籽皮滤液,有利于将火龙果渣籽中含有的花生四烯酸等营养物质以及火龙果皮中花青素等营养物质释放出来,最终融入到火龙果复合果汁饮料产品中,不仅提高火龙果的利用率和丰富火龙果复合果汁饮料的营养成分,而且有利于提高人体对火龙果中花生四烯酸、花青素等营养物质的吸收利用,同时本发明火龙果复合果汁饮料中党参、枸杞富含抗氧化成分,有利于促使火龙果营养物质的保存得更久。
本发明所提供的火龙果复合果汁饮料及制备方法,在制备时切块前火龙果、雪梨和山楂清洗干净后整果放入微波炉中500-600W的功率下微波处理2-3min,有利于降低火龙果、雪梨和山楂里面的氧化酶活性,抑制氧化反应,保护果汁的色泽与新鲜度。而且在榨汁前将切好的火龙果、雪梨和山楂分别放入0.5%的抗坏血酸中浸泡并放入热水中热烫,在有利于保护果汁的色泽和营养成分,减少营养成分的流失。
本发明所提供的火龙果复合果汁饮料及制备方法,以火龙果为主味,带有雪梨与山楂的清香,火龙果、雪梨和糖形成香甜的口感,与山楂和柠檬酸的酸感有机结合,形成独特的酸甜清爽的口感,甜中夹酸,酸后甘甜,同时辅有稳定剂,质地均匀清透,风味独特,让人回味无穷。
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 (10)
1.火龙果复合果汁饮料,其特征在于:采用如下重量配比的配方:复合果汁10-30份、白砂糖11.5-15份、柠檬酸0.1-0.5份、稳定剂0.1-0.2份、籽皮滤液55-78份,所述的复合果汁由火龙果汁与雪梨汁与山楂汁以2-4:1:0.5的重量配比制成,所述的籽皮滤液由火龙果籽、火龙果皮、蒸馏水、柠檬酸、党参、枸杞混合过滤制得。
2.根据权利要求1所述的火龙果复合果汁饮料,其特征在于:所述的籽皮滤液采用如下重量配比的配方:火龙果籽10-20份,火龙果皮20-35份,蒸馏水50-80份,柠檬酸0.2-0.3份,党参1-3份,枸杞1-3份。
3.根据权利要求1所述的火龙果复合果汁饮料,其特征在于:所述的稳定剂重量份数配比优选为0.1份,所述的火龙果汁与雪梨汁的重量配比优选为4:1:0.5。
4.根据权利要求1所述的火龙果复合果汁饮料,其特征在于:所述的稳定剂包括羧甲基纤维素钠、魔芋胶和黄原胶。
5.制备权利要求1-4任一项所述的火龙果复合果汁饮料的制备方法,其特征在于:包括如下步骤:
1)挑选成熟度好、新鲜无霉变的火龙果、雪梨和山楂并将火龙果、雪梨和山楂清洗干净、去皮和切块;
2)将步骤1所得的火龙果块、雪梨块和山楂块分别连续榨汁2min,过滤得火龙果汁、雪梨汁、山楂汁及火龙果籽;
3)将火龙果皮、党参、枸杞分别研磨捣碎,将火龙果籽捣碎成粒径小于0.1mm的粉碎状,将粉碎状的火龙果籽和捣碎的火龙果皮、党参和枸杞混合,并按配比加入蒸馏水、柠檬酸,加热到50-60℃搅拌混合10min,过滤得籽皮滤液;
4)将火龙果汁、雪梨汁、山楂汁、白砂糖、柠檬酸、稳定剂和籽皮滤液按照配比混合,匀质2-3min;
5)灌装封口;
6)灭菌冷却。
6.根据权利要求5所述的火龙果复合果汁饮料的制备方法,其特征在于:所述的步骤1中火龙果、雪梨和山楂清洗干净后整果放入微波炉中500-600W的功率下微波处理2-3min,取出后放入冰箱降温冷却20min后去皮和切块。
7.根据权利要求5所述的火龙果复合果汁饮料的制备方法,其特征在于:所述的步骤2中榨汁前将切好的火龙果块、雪梨块和山楂块分别放入0.5%的抗坏血酸中浸泡10-15min。
8.根据权利要求7所述的火龙果复合果汁饮料的制备方法,其特征在于:所述的步骤2中将浸泡好的火龙果块、雪梨块和山楂块分别放入热水中热烫2min。
9.根据权利要求5所述的火龙果复合果汁饮料的制备方法,其特征在于:所述的步骤5中灌装后封口前将灌装好的瓶子置于水面超过瓶子2/3高度的水浴锅中进行脱气,水浴中心温度为70℃。
10.根据权利要求5所述的火龙果复合果汁饮料的制备方法,其特征在于:所述的步骤6中灭菌时将封口的瓶子在常压80℃-85℃的温度下灭菌30min。
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