CN112772799B - 一种老盐柠檬海葡萄饮料的制备方法 - Google Patents
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Abstract
本发明提供一种老盐柠檬海葡萄饮料及其制备方法,海葡萄饮料包括以下重量份原料:海葡萄120~200份、柠檬50~80份、海马齿10~20份、老盐10~30份、青稞提取物8~12份、野马追提取物3~11份、几丁质酶5~12份;合理的原料选择,科学配比,特定的工艺就是,果汁形态清澈透明,无沉淀,均匀,无悬浮物,浓郁的海洋香气,无腥味,口感柔和,酸甜适中,绿色光泽、透亮,结合特定的工艺操作,在正常视力下无可见杂质,且均匀度高,无分层和析水的现象,无结晶产生,对海葡萄具有有效的保水性,且稳定性好,不析水、不分层。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种老盐柠檬海葡萄饮料及其制备方法。
背景技术
海葡萄(学名:Coccoloba uvifera(L.)L.)是蓼科海葡萄属木本植物,雌雄异株,落叶灌木或小乔木,茎多分枝,株高可达6-9米。茎多分枝,枝多呈弯曲状;海葡萄柔软多汁,不耐贮、供应期短,将其制成饮料对海葡萄的资源的利用及开发有着极大的意义,但是目前将海葡萄制成饮料失水率较高,自溶效果较明显,营养成分损失较高,不易保鲜。
发明内容
鉴于此,本发明提出一种老盐柠檬海葡萄饮料及其制备方法,解决上述问题。
本发明的技术方案是这样实现的:一种老盐柠檬海葡萄饮料:包括以下重量份原料:海葡萄120~200份、柠檬50~80份、海马齿10~20份、老盐10~30份、青稞提取物8~12份、野马追提取物3~11份、几丁质酶5~12份。
进一步的,一种老盐柠檬海葡萄饮料,包括以下重量份原料:海葡萄160份、柠檬70份、海马齿15份、老盐20份、青稞提取物10份、野马追提取物8份、几丁质酶7份。
进一步的,所述青稞提取物是将青稞研磨,加入8~12倍的重量的蒸馏水,于高压灭菌锅中1~1.6Bar的压力下抽提30~50min,10000~15000rpm离心5~10min,收集上清液,向上清液中加入8~10倍体积的预先冷冻到0~4℃的无水乙醇,静置10~20min,白色沉淀物即为青稞提取物。
进一步的,所述野马追提取物是将野马追清洗,烘干,粉碎,过40~80目筛,得到野马追粗粉,再将按质量体积比kg/L为1~4:10~20将野马追粗粉置于55~65%v/v浓度的乙醇水溶液中,回流提取1~3次,每次40~80min,提取液合并,过滤,减压浓缩至提取液中香草酸含量在0.9%-1.1%kg/L,得野马追提取物。
进一步的,一种老盐柠檬海葡萄饮料的制备方法,包括以下步骤:
S1、挑选、清洗、整理成熟的海葡萄和海马齿,并将其放入榨汁机中榨成海葡萄原浆,加入几丁质酶沉淀静置1~3h,过滤,备用;
S2、将上述的海葡萄原浆、青稞提取物、野马追提取物混合,通入气体进行混气,在25-35MPa的压力下均质10~18min,得到海葡萄饮料;
S3、在海葡萄饮料中加入柠檬片、老盐调配,得到老盐柠檬海葡萄饮料。
进一步的,所述通入的气体由CO2、O2和N2三种气体组成,气体体积配比比例为10~30:20~40:40~60。
进一步的,所述通入的气体与海葡萄饮料的体积比为0.3~0.7:10~30。
与现有技术相比,本发明的有益效果是:
本发明的制备的老盐柠檬海葡萄饮料经合理的原料选择,科学配比,特定的工艺就是,果汁形态清澈透明,无沉淀,均匀,无悬浮物,浓郁的海洋香气,无腥味,口感柔和,酸甜适中,绿色光泽、透亮;其中,先将海葡萄和海马齿榨汁加入几丁质酶进行发酵,使海葡萄中的营养成分渗出,配方中添加青稞提取物、野马追提取物,能抑制果汁表面微生物活性,降低果汁中酶的活力,能够减少微生物活动对果汁的影响,降低果汁的生理活动强度,无毒无害,从而起到绿色保鲜的效果。并且结合特定的工艺操作,在正常视力下无可见杂质,且均匀度高,无分层和析水的现象,无结晶产生,对海葡萄具有有效的保水性,且稳定性好,不析水、不分层。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
一种老盐柠檬海葡萄饮料,包括以下重量份原料:海葡萄120份、柠檬50份、海马齿10份、老盐10份、青稞提取物8份、野马追提取物3份、几丁质酶5份;
所述青稞提取物是将青稞研磨,加入8倍的重量的蒸馏水,于高压灭菌锅中1磅的压力下抽提30min,10000rpm离心5min,收集上清液,向上清液中加入8倍体积的预先冷冻到0℃的无水乙醇,静置10min,白色沉淀物即为青稞提取物;
所述野马追提取物是将野马追清洗,烘干,粉碎,过40目筛,得到野马追粗粉,再将按质量体积比kg/L为1:10将野马追粗粉置于55%v/v浓度的乙醇水溶液中,回流提取1次,每次40min,提取液合并,过滤,减压浓缩至提取液中香草酸含量在0.9%kg/L,得野马追提取物。
实施例2
一种老盐柠檬海葡萄饮料,包括以下重量份原料:海葡萄200份、柠檬80份、海马齿20份、老盐30份、青稞提取物12份、野马追提取物11份、几丁质酶12份;
所述青稞提取物是将青稞研磨,加入12倍的重量的蒸馏水,于高压灭菌锅中1.6磅的压力下抽提50min,15000rpm离心10min,收集上清液,向上清液中加入10倍体积的预先冷冻到4℃的无水乙醇,静置20min,白色沉淀物即为青稞提取物;
所述野马追提取物是将野马追清洗,烘干,粉碎,过80目筛,得到野马追粗粉,再将按质量体积比kg/L为4:20将野马追粗粉置于65%v/v浓度的乙醇水溶液中,回流提取3次,每次80min,提取液合并,过滤,减压浓缩至提取液中香草酸含量在1.1%kg/L,得野马追提取物。
实施例3
一种老盐柠檬海葡萄饮料,包括以下重量份原料:海葡萄160份、柠檬70份、海马齿15份、老盐20份、青稞提取物10份、野马追提取物8份、几丁质酶7份;
所述青稞提取物是将青稞研磨,加入10倍的重量的蒸馏水,于高压灭菌锅中1.4磅的压力下抽提40min,13000rpm离心8min,收集上清液,向上清液中加入9倍体积的预先冷冻到2℃的无水乙醇,静置15min,白色沉淀物即为青稞提取物;
所述野马追提取物是将野马追清洗,烘干,粉碎,过40~80目筛,得到野马追粗粉,再将按质量体积比kg/L为3:15将野马追粗粉置于60%v/v浓度的乙醇水溶液中,回流提取2次,每次60min,提取液合并,过滤,减压浓缩至提取液中香草酸含量在1.0%kg/L,得野马追提取物;
上述实施例1~3采用以下制备方法进行:
S1、挑选、清洗、整理成熟的海葡萄和海马齿,并将其放入榨汁机中榨成海葡萄原浆,加入几丁质酶沉淀静置1~3h,过滤,备用;
S2、将上述的海葡萄原浆、青稞提取物、野马追提取物混合,通入气体进行混气,所述通入的气体由CO2、O2和N2三种气体组成,气体体积配比比例为20:30:50,在30MPa的压力下均质14min,得到海葡萄饮料,所述通入的气体与海葡萄饮料的体积比为0.5:20;
S3、在海葡萄饮料中加入柠檬片、老盐调配,得到老盐柠檬海葡萄饮料。
实施例4
本实施例与实施例3的区别在于,一种老盐柠檬海葡萄饮料的制备方法,包括以下步骤:
S1、挑选、清洗、整理成熟的海葡萄和海马齿,并将其放入榨汁机中榨成海葡萄原浆,加入几丁质酶沉淀静置1h,过滤,备用;
S2、将上述的海葡萄原浆、青稞提取物、野马追提取物混合,通入气体进行混气,所述通入的气体由CO2、O2和N2三种气体组成,气体体积配比比例为10:20:40,在25MPa的压力下均质10min,得到海葡萄饮料,所述通入的气体与海葡萄饮料的体积比为0.3:10;
S3、在海葡萄饮料中加入柠檬片、老盐调配,得到老盐柠檬海葡萄饮料。
实施例5
本实施例与实施例3的区别在于,一种老盐柠檬海葡萄饮料的制备方法,包括以下步骤:
S1、挑选、清洗、整理成熟的海葡萄和海马齿,并将其放入榨汁机中榨成海葡萄原浆,加入几丁质酶沉淀静置3h,过滤,备用;
S2、将上述的海葡萄原浆、青稞提取物、野马追提取物混合,通入气体进行混气,所述通入的气体由CO2、O2和N2三种气体组成,气体体积配比比例为30:40:60,在35MPa的压力下均质18min,得到海葡萄饮料,所述通入的气体与海葡萄饮料的体积比为0.7:30;
S3、在海葡萄饮料中加入柠檬片、老盐调配,得到老盐柠檬海葡萄饮料。
对比例1
本对比例与实施例3的区别在于,一种老盐柠檬海葡萄饮料,包括以下重量份原料:海葡萄100份、柠檬40份、海马齿25份、老盐50份、青稞提取物15份、野马追提取物12份、几丁质酶15份。
对比例2
本对比例与实施例3的区别在于,一种老盐柠檬海葡萄饮料,青稞提取物替换为等量的麦子提取物。
对比例3
本对比例与实施例3的区别在于,一种老盐柠檬海葡萄饮料,不含有青稞提取物。
对比例4
本对比例与实施例3的区别在于,一种老盐柠檬海葡萄饮料,不含有野马追提取物。
一、结果测试
采用实施例1~5和对比例1~4所制得的老盐柠檬海葡萄饮料作为9个样品,每个样品取约20ml,分别对杂质、分层、析水、均匀度、结晶几项进行测试,测试结果如下:
由上述表格结果可知,本发明实施例1~5所制得老盐柠檬海葡萄饮料在正常视力下无可见杂质,且均匀度高,无分层和析水的现象,无结晶产生;实施例1~5和对比例1~4比较,本发明饮料的原料科学配比,添加的提取物对海葡萄具有有效的保水性,且稳定性好,不析水、不分层。
二、保鲜效果
将上述实施例1~5和对比例1~4的老盐柠檬海葡萄饮料测定维生素C、糖含量、SOD活力的含量,测定结果如下;
由上述结果可知,本发明所制得的饮料营养成分含量较高,保鲜效果更佳,配方中添加青稞提取物、野马追提取物,能抑制果汁表面微生物活性,降低果汁中酶的活力,能够减少微生物活动对果汁的影响,降低果汁的生理活动强度,无毒无害,从而起到绿色保鲜的效果。
三、感官评价
随机挑选100人,分为10组,每组由10人组成感官评定小组,在其他指标测定前对形态、香气、口味、色泽4项指标先进行感官评定,评定标准如表所示。
将实施例1~5和对比例1~4老盐柠檬海葡萄饮料的品质测试结果如下表:
组别 | 形态 | 香气 | 口味 | 色泽 | 总分 |
实施例1 | 30 | 30 | 19 | 19 | 98 |
实施例2 | 29 | 27 | 18 | 19 | 92 |
实施例3 | 29 | 28 | 19 | 19 | 95 |
实施例4 | 28 | 26 | 19 | 17 | 90 |
实施例5 | 28 | 25 | 18 | 18 | 89 |
对比例1 | 19 | 23 | 16 | 16 | 74 |
对比例2 | 24 | 19 | 15 | 15 | 73 |
对比例3 | 22 | 25 | 15 | 16 | 78 |
对比例4 | 25 | 23 | 14 | 17 | 79 |
由上表可知,本发明的老盐柠檬海葡萄饮料经合理的原料选择,科学配比,特定的工艺就是,果汁形态清澈透明,无沉淀,均匀,无悬浮物,浓郁的海洋香气,无腥味,口感柔和,酸甜适中,绿色光泽、透亮。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种老盐柠檬海葡萄饮料,其特征在于:包括以下重量份原料:海葡萄120~200份、柠檬50~80份、海马齿10~20份、老盐10~30份、青稞提取物8~12份、野马追提取物3~11份、几丁质酶5~12份;
所述青稞提取物是将青稞研磨,加入8~12倍的重量的蒸馏水,于高压灭菌锅中1~1.6Bar的压力下抽提30~50min,10000~15000rpm离心5~10min,收集上清液,向上清液中加入8~10倍体积的预先冷冻到0~4℃的无水乙醇,静置10~20min,白色沉淀物即为青稞提取物;
所述野马追提取物是将野马追清洗,烘干,粉碎,过40~80目筛,得到野马追粗粉,再将按质量体积比kg/L为1~4:10~20将野马追粗粉置于55~65%v/v浓度的乙醇水溶液中,回流提取1~3次,每次40~80min,提取液合并,过滤,减压浓缩至提取液中香草酸含量在0.9%-1.1%kg/L,得野马追提取物;
所述老盐柠檬海葡萄饮料的制备方法,包括以下步骤:
S1、挑选、清洗、整理成熟的海葡萄和海马齿,并将其放入榨汁机中榨成海葡萄原浆,加入几丁质酶沉淀静置1~3h,过滤,备用;
S2、将上述的海葡萄原浆、青稞提取物、野马追提取物混合,通入气体进行混气,在25-35MPa的压力下均质10~18min,得到海葡萄饮料;
S3、在海葡萄饮料中加入柠檬片、老盐调配,得到老盐柠檬海葡萄饮料。
2.如权利要求1所述的一种老盐柠檬海葡萄饮料,其特征在于:包括以下重量份原料:海葡萄160份、柠檬70份、海马齿15份、老盐20份、青稞提取物10份、野马追提取物8份、几丁质酶7份。
3.如权利要求1所述的一种老盐柠檬海葡萄饮料,其特征在于:所述通入的气体由CO2、O2和N2三种气体组成,气体体积配比比例为10~30:20~40:40~60。
4.如权利要求1所述的一种老盐柠檬海葡萄饮料,其特征在于:所述通入的气体与海葡萄饮料的体积比为0.3~0.7:10~30。
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