CN111838468B - 复合莓类水果饮料及其制作方法 - Google Patents
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
本发明公开了一种复合莓类水果饮料及其制作方法,制作步骤如下:1)将莓类鲜果清洗、打浆、杀菁、过滤和冷却后得到莓果果浆;将复合酶投到莓果果浆中进行酶解,过滤得到澄清莓果果汁;2)将澄清莓果果汁与柠檬汁和椰子水按配比混匀,得到果汁混合液;再将海盐溶液投到果汁混合液中盐渍,得到盐渍混合液;3)将盐渍混合液、糖原料、酸度调节剂和RO水按配比混匀,得到调配液A;4)将香精与海藻糖按比例混匀、糖渍、熟化,再将香精与海藻糖混合物投到调配液A中,混匀定容得到调配液B;5)对调配液B进行过滤、杀菌后,无菌灌装得到具有莓果头香足、汁润丰厚、酸甜适宜、无后酸余涩、产品风味稳定等特点的复合莓类水果饮料,市场价值高。
Description
技术领域
本发明涉及饮料制品技术领域,具体提供一种复合莓类水果饮料及其制作方法。
背景技术
目前,市售莓类水果饮品大多为果醋、果浆类产品,不仅口感较为酸涩、香气较为薄弱,且在储存期内的风味衰变也较为明显,整体感官品质欠佳,不能很好的满足消费者需求。
有鉴于此,特提出本发明。
发明内容
为了克服上述缺陷,本发明提供了一种复合莓类水果饮料及其制作方法,该制作方法新颖、合理,既可使饮料具有莓果头香足、清甜,汁润丰厚、酸甜适宜,无后酸、余涩等特点,又确保了产品于储存期内的风味稳定性,市场价值非常高。
本发明为了解决其技术问题所采用的技术方案是:一种复合莓类水果饮料的制作方法,包括以下制作步骤:
步骤1)、根据生产需求选择合适品种的莓类鲜果,将其依次经过清洗、打浆、杀菁、过滤和冷却处理后,得到莓果果浆;随后将适量复合酶投入到所得莓果果浆中,并于45~65℃的温度条件下酶解20~40min后,再进行过滤处理,得到澄清莓果果汁;
步骤2)、先将所得澄清莓果果汁与柠檬汁和椰子水按照特定配比混匀,得到果汁混合液;再将适量的海盐溶液投入到所得果汁混合液中进行盐渍,盐渍后再进行杀菌处理,得到盐渍混合液,冷藏保存、备用;
步骤3)、将所得盐渍混合液、糖原料、酸度调节剂和RO水按照特定配比混匀,并经过滤处理后,得到调配液A;
步骤4)、先将香精与海藻糖按比例混匀、糖渍一定时间后,再将香精与海藻糖的混合物放置于45~65℃的温度条件下熟化处理10~15min,紧接着再将熟化后的香精与海藻糖混合物投入到所得调配液A中,混匀、并定容后,得到调配液B;
步骤5)、对所得调配液B进行过滤、杀菌、冷却处理后,无菌灌装得到该复合莓类水果饮料。
作为本发明的进一步改进,上述步骤1)中,所述莓类鲜果选自蓝莓、蔓越莓、树莓、黑加仑和黑莓中的至少两种;
该至少两种莓类鲜果各分别经过清洗、打浆、杀菁、过滤和冷却处理后,得到果浆单料;再将该至少两种果浆单料混匀后,即得到所述莓果果浆。
作为本发明的进一步改进,在上述步骤1)中,杀菁处理工艺为:杀菁温度65~75℃,杀菁时间10~20s;过滤处理采用过滤目数为5~10目的滤网过滤工艺。
作为本发明的进一步改进,上述步骤1)中,所述复合酶由果胶酶、果浆酶和纤维素酶按照重量比(3~5):(1~2):1配制组成,且以所述莓果果浆的总重量为基准,所述复合酶相对所述莓果果浆总重量的添加比例为0.1~0.5%;
另外,酶解后进行的过滤处理采用超滤膜过滤工艺,且所用超滤膜的滤径为0.3μm。
作为本发明的进一步改进,以所述复合莓类水果饮料的总重量为基准,且按重量百分含量计,所述复合莓类水果饮料具有如下原料配方:澄清莓果果汁0.1%~4%、柠檬汁0.05%~0.2%、椰子水0.05%~0.2%、海盐溶液0.05%~0.1%、糖原料3%~10%、酸度调节剂0.03%~0.1%、香精0.05%~0.2%、海藻糖0.08%~0.2%、以及余量的RO水。
作为本发明的进一步改进,所述海盐溶液中所含的氯化钠与氯化钾的质量比为(5~8):1;
所述糖原料由3%~9%的砂糖和0.5%~1%的冰糖组成;
所述酸度调节剂采用柠檬酸。
作为本发明的进一步改进,在上述步骤2)中,所述杀菌处理采用杀菌温度为85~90℃、杀菌时间为20~40s的巴氏杀菌工艺;
在上述步骤3)中,所述过滤处理采用200目滤网过滤和0.3μm滤袋过滤相组合的精细过滤工艺。
作为本发明的进一步改进,在上述步骤5)中,所述过滤处理采用200目滤网过滤和0.5μm滤袋过滤相组合的精细过滤工艺;
所述杀菌处理工艺为:杀菌温度105~110℃,杀菌时间20~40s。
本发明还提供了一种复合莓类水果饮料,采用本发明所述的复合莓类水果饮料的制作方法制备而成。
本发明的有益效果是:①本发明通过优化制作方法和原料配方,一方面可使莓类水果饮料具有莓果头香足、清甜,汁润丰厚、酸甜适宜,无后酸、余涩,等特点,整体提升了产品风味;另一方面还可有效地避免一般莓类水果饮品味道产生异化(类似硫化味衰变)的可能,有效确保了产品于储存期内的风味稳定性,延长了饮料产品的货架期。②本发明所提供的饮料制作方法还可大大提升莓果果汁的出汁率及澄清度,从而既可有效节省加工原料,提高经济效益,又可保证产品的口感和风味。
具体实施方式
下面结合具体的实施例对本发明做进一步详细说明,但本发明不限于这些实施例。
本发明公开了一种复合莓类水果饮料及其制作方法,该制作方法新颖、合理,既可使饮料具有莓果头香足、清甜,汁润丰厚、酸甜适宜,无后酸、余涩等特点,整体提升了产品风味;又有效确保了产品于储存期内的风味稳定性,延长了饮料产品的货架期。究其实现原因,主要在于本发明对复合莓类水果饮料的制作方法和原料配方进行优化创新,具体说明如下:
一、制备复合莓类水果饮料
首先,制作澄清莓果果汁:
实施例1~3均根据表1中所述的原料重量份,并按照下述制作步骤来制备澄清莓果果汁:
根据生产需求选择至少两个合适品种的莓类鲜果,分别将每一品种的莓类鲜果依次经过清洗、打浆、杀菁、过滤和冷却处理后,得到果浆单料,然后再将该至少两种果浆单料混匀,即得到莓果果浆;说明:上述杀菁处理工艺为:杀菁温度65~75℃,杀菁时间10~20s;过滤处理采用过滤目数为5目的滤网过滤工艺;随后再将由果胶酶、果浆酶和纤维素酶按照重量比(3~5):(1~2):1配制组成的复合酶投入到所得莓果果浆中(以所述莓果果浆的总重量为基准,所述复合酶相对所述莓果果浆总重量的添加比例为0.1~0.5%),并于50~60℃的温度条件下酶解25~35min后,再进行超滤膜过滤处理(超滤膜的滤径为0.3μm),即得到澄清莓果果汁。
表1:单位:重量份
然后,制作该复合莓类水果饮料:
实施例4~8均根据表2中所述的原料重量百分含量,并按照下述制作步骤a)~d)来制备该复合莓类水果饮料:
步骤a)、先将所得澄清莓果果汁与柠檬汁和椰子水按照特定配比混匀,得到果汁混合液;再将适量的海盐溶液投入到所得果汁混合液中进行盐渍,盐渍后再进行杀菌温度为85~90℃、杀菌时间为20~40s的巴氏杀菌处理,得到盐渍混合液,冷藏保存、备用;
步骤b)、将所得盐渍混合液、糖原料、酸度调节剂和常温RO水按照特定配比混匀,并经过滤处理后,得到调配液A;其中,上述过滤处理采用200目滤网过滤和0.3μm滤袋过滤相组合的精细过滤工艺;
步骤c)、先将香精与海藻糖按比例混匀、糖渍一定时间后(如1min),再将香精与海藻糖的混合物放置于45~65℃的温度条件下熟化处理10~15min,紧接着再将熟化后的香精与海藻糖混合物投入到所得调配液A中,混匀、并定容后,得到调配液B;
步骤d)、对所得调配液B进行过滤(采用200目滤网过滤和0.5μm滤袋过滤相组合的精细过滤工艺)、杀菌(杀菌温度105~110℃,杀菌时间20~40s)、冷却处理后,无菌灌装得到该复合莓类水果饮料。
表2:单位:重量百分含量(%)
注:上述海盐溶液中所含的氯化钠与氯化钾的质量比为(5~8):1。
二、产品感官品评及理化检测
1)产品感官品评
分别对本发明实施例4~8所制得的复合莓类水果饮料进行感官品评,感官品评的评价项目主要包括香味、口感和风味,具体的感官品评标准见下表3所示,感官品评结果见下表4所示:
表3复合莓类水果饮料的感官品评标准(五分制)
表4上述五种莓类水果饮料的感官品评结果
结合表3和表4可知:本发明实施例4~8所得的莓类水果饮料具有莓果头香足、清甜,汁润丰厚、酸甜适宜,无后酸、余涩等特点,产品整体风味好,市场价值非常高。
2)产品理化检测
分别对本发明实施例4~8所制得的复合莓类水果饮料进行理化检测,检测结果见下表5所示:
表5上述五种莓类水果饮料的酚酮类检测结果
样品 | 酚酮类含量(ppm) |
实施例4 | 2.11 |
实施例5 | 2.08 |
实施例6 | 2.12 |
实施例7 | 2.30 |
实施例8 | 2.24 |
由表5可知:本发明实施例4~8所得莓类水果饮料中所含的酚类、酮类物质足,充分体现出本发明所得莓类水果饮料的果香浓郁、清甜不腻。而且,从表5中还可看出,本发明所得莓类水果饮料中的酚酮类物质含量基本相近,浮动不大,这也可反映出本发明所得莓类水果饮料的加工稳定性程度高,有利于产品于货架期内的储存。
本发明所制得的复合莓类水果饮料之所以具有上述优点,主要得益于本发明对复合莓类水果饮料的原料配方和制作工艺进行改进创新,具体表现在:1)对基料——澄清莓果果汁的制备方法进行优化,一方面,原材料选自蓝莓、蔓越莓、树莓、黑加仑和黑莓中的至少两种,借此可使莓果果汁呈现出一丰富、多样化的风味和口感;另一方面,采用了“打浆、杀菁、过滤、酶解、再过滤”相结合的制作工艺,可使得莓果果汁的香气纯度、澄清度得以大大提升,即:使莓果果汁展现出莓果头香足、清甜,外观澄清度高的特色,进而为最终饮料产品的香气、整体口感及风味提供了基础性的保障;此外,上述制作工艺还可大大提升莓果果汁的出汁率,有效节省了加工原料,提高经济效益。2)对辅料的选配进行优控,本申请中的辅料优选为柠檬汁、椰子水、海盐溶液、糖原料、香精和海藻糖等物料组合,且上述各原料与基料(澄清莓果果汁)协同作用后,可很好的修饰澄清莓果果汁的酸感和涩味,进而使最终饮料产品具有汁润丰厚、酸甜适宜,无后酸、余涩等特点,整体风味佳。3)上述辅料的使用,特别是海盐溶液和海藻糖的添加使用,还可有效避免一般莓类水果饮品味道产生异化(类似硫化味衰变)的可能,从而有效确保了饮料产品于储存期内的风味稳定性,延长了饮料产品的货架期。
综上所述,本发明通过优化原料配方和制作方法,使制得的复合莓类水果饮料具有莓果头香足、清甜,汁润丰厚、酸甜适宜,无后酸、余涩等特点,并又确保了产品于储存期内的风味稳定性,延长了饮料产品的货架期,市场价值非常高。
上述所举的实施例仅用以说明本发明的组成及功效,并非因此来拘限本发明的专利范围,故举凡所有等效结构的改变及不脱离本发明的类似修改,均隶属于本发明的专利范畴。
Claims (8)
1.一种复合莓类水果饮料的制作方法,其特征在于:包括以下制作步骤:
步骤1)、根据生产需求选择合适品种的莓类鲜果,将其依次经过清洗、打浆、杀菁、过滤和冷却处理后,得到莓果果浆;随后将适量复合酶投入到所得莓果果浆中,并于45~65℃的温度条件下酶解20~40min后,再进行过滤处理,得到澄清莓果果汁;
步骤2)、先将所得澄清莓果果汁与柠檬汁和椰子水按照特定配比混匀,得到果汁混合液;再将适量的海盐溶液投入到所得果汁混合液中进行盐渍,盐渍后再进行杀菌处理,得到盐渍混合液,冷藏保存、备用;
步骤3)、将所得盐渍混合液、糖原料、酸度调节剂和RO水按照特定配比混匀,并经过滤处理后,得到调配液A;
步骤4)、先将香精与海藻糖按比例混匀、糖渍一定时间后,再将香精与海藻糖的混合物放置于45~65℃的温度条件下熟化处理10~15min,紧接着再将熟化后的香精与海藻糖混合物投入到所得调配液A中,混匀、并定容后,得到调配液B;
步骤5)、对所得调配液B进行过滤、杀菌、冷却处理后,无菌灌装得到该复合莓类水果饮料;
上述步骤1)中,所述莓类鲜果选自蓝莓、蔓越莓、树莓、黑加仑和黑莓中的至少两种;所述复合酶由果胶酶、果浆酶和纤维素酶按照重量比(3~5):(1~2):1配制组成;
以所述复合莓类水果饮料的总重量为基准,且按重量百分含量计,所述复合莓类水果饮料具有如下原料配方:澄清莓果果汁0.1%~4%、柠檬汁0.05%~0.2%、椰子水0.05%~0.2%、海盐溶液0.05%~0.1%、糖原料3%~10%、酸度调节剂0.03%~0.1%、香精0.05%~0.2%、海藻糖0.08%~0.2%、以及余量的RO水。
2.根据权利要求1所述的复合莓类水果饮料的制作方法,其特征在于:所述至少两种莓类鲜果各分别经过清洗、打浆、杀菁、过滤和冷却处理后,得到果浆单料;再将该至少两种果浆单料混匀后,即得到所述莓果果浆。
3.根据权利要求2所述的复合莓类水果饮料的制作方法,其特征在于:在上述步骤1)中,杀菁处理工艺为:杀菁温度65~75℃,杀菁时间10~20s;过滤处理采用过滤目数为5~10目的滤网过滤工艺。
4.根据权利要求2所述的复合莓类水果饮料的制作方法,其特征在于:在上述步骤1)中,杀菁处理工艺为:杀菁温度65~75℃,杀菁时间10~20s;过滤处理采用过滤目数为5~10目的滤网过滤工艺;
酶解后进行的过滤处理采用超滤膜过滤工艺,且所用超滤膜的滤径为0.3µm。
5.根据权利要求1所述的复合莓类水果饮料的制作方法,其特征在于:所述海盐溶液中所含的氯化钠与氯化钾的质量比为(5~8):1;
所述糖原料由3%~9%的砂糖和0.5%~1%的冰糖组成;
所述酸度调节剂采用柠檬酸。
6.根据权利要求1所述的复合莓类水果饮料的制作方法,其特征在于:在上述步骤2)中,所述杀菌处理采用杀菌温度为85~90℃、杀菌时间为20~40s的巴氏杀菌工艺;
在上述步骤3)中,所述过滤处理采用200目滤网过滤和0.3µm滤袋过滤相组合的精细过滤工艺。
7.根据权利要求1所述的复合莓类水果饮料的制作方法,其特征在于:在上述步骤5)中,所述过滤处理采用200目滤网过滤和0.5µm滤袋过滤相组合的精细过滤工艺;
所述杀菌处理工艺为:杀菌温度105~110℃,杀菌时间20~40s。
8.一种复合莓类水果饮料,采用权利要求1-7中任意一项所述的复合莓类水果饮料的制作方法制备而成。
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