CN114391622A - 一种复合诺丽果果汁及其生产方法 - Google Patents
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提出了一种复合诺丽果果汁及其生产方法,由以下原料制得:诺丽果100份,菠萝蜜果10‑20份,人心果5‑10份,沉香茶叶1‑3份,诺丽果花0.5‑3份,白砂糖20‑40份,糯米3‑5份,坚果碎10‑20份,葡萄干1‑2份,蓝莓干1‑2份,添加剂1‑5份和蒸馏水150‑300份所述坚果碎为:板栗4‑8份,杏仁2‑4份,夏威夷果2‑4份,腰果1‑2份,香榧1‑2份。本发明所述复合诺丽果果汁可以提高免疫力,具有改善肠胃功能、促进消化、改善便秘作用,味道好,易于接受。
Description
技术领域
本发明涉及食品领域,特别涉及一种复合诺丽果果汁及其生产方法。
背景技术
诺丽果树原产于东南亚,经由人类的引种种植,广泛的分布在法属波利尼 西亚大溪地岛、太平洋岛屿。植株为常绿小乔木,小枝四棱形,全株光滑,可 以生长至九米以上,可以全年开花与结果。叶片大,单叶,椭圆形,两端尖锐, 暗绿色,叶面光亮。
诺丽果被称为“超级水果”,是和它富含227种营养成分密切相关的。其 中包括13种维生素(a、b、c、e等),16种矿物质(钾、钠、锌、钙、铁、镁、磷、 铜、硒等),8种微量元素,还包括9种人体所必需氨基酸在内的20多种氨基酸, 10多种具有抗氧化作用的物质,还含有东莨菪碱等多种生物碱、多醣体、多种 酵素等极具医学价值的成分,是非常强效的天然综合维生素。
波罗蜜果实的包肉富含糖类和维生素C等,味甜蜜浓香,也可调制饮料, 或者制成果干、罐头和酿酒筹。种仁占全果重15-30%,淀粉含量高。
人心果营养丰富,含有蛋白质、脂肪、糖分、多种氨基酸,维生素B1、维 生素B2、维生素E,以及磷、钙、铁等多种微量元素和矿物质。硒和钙的含量 更是高居水果、蔬菜之首。
专利CN110200179A公开了一种抗氧化、提高免疫力的诺丽果汁及其制备 方法,该抗氧化、提高免疫力的诺丽果汁由以下质量百分含量的原料制备而成: 诺丽原汁94-96份,纯姜汁1-3份,果葡糖浆2-4份。本发明还公开一种抗氧化、 提高免疫力的诺丽果汁的制备方法,包括以下步骤:将合格的诺丽果洗净晾干 后进行发酵;将发酵后得到的诺丽原汁和姜汁按比例倒入混合釜中,加入果葡 糖浆搅拌均匀,再进行真空低压脱气,通过巴氏消毒后,得到抗氧化、提高免 疫力的诺丽果汁。该专利没有解决诺丽果具有的刺激性气味,难以接受的问题。
专利CN102334710A公开了一种诺丽果汁饮料及其制备方法。属于果汁饮 料的制备方法,以诺丽果发酵汁、浓缩梨汁、植物提取物、有机酸、维生素、 蜂蜜等为原辅料,经调配、均质、杀菌、灌装等工艺过程制得的诺丽果汁饮料。 该果汁饮料原料的溶液体积比如下:诺丽果发酵汁5%-30%,浓缩梨汁10%-30%, 植物提取物溶液、有机酸溶液、维生素溶液、蜂蜜等均为0%-5%;其制备方法 如下:过滤诺丽果发酵汁,将其他原料配制成适当浓度的溶液,按照配方中体 积比添加各原料,充分混匀后按传统果汁生产工艺进行均质、过滤、杀菌及灌 装等,得到色泽金黄,酸甜可口的诺丽果汁饮料。该专利诺丽果利用率较低,含糖量较高,长期引用可能会导致肥胖等问题。
发明内容
鉴以此,本发明的目的在于提出一种可以提高免疫力,具有改善肠胃功能、 促进消化、改善便秘作用,味道好,易于接受的复合诺丽果果汁及其生产方法。
一种复合诺丽果果汁,由以下重量份的原料制得:诺丽果100份,菠萝蜜 果10-20份,人心果5-10份,沉香茶叶1-3份,诺丽果花0.5-3份,白砂糖20-40 份,糯米3-5份,坚果碎10-20份,葡萄干1-2份,蓝莓干1-2份,添加剂1-5 份和蒸馏水150-300份。
作为优选的实施方式,所述添加剂由以下重量份的组分组成:甜味剂 0.5-4.49份,食用盐0.5-2份,稳定剂0.01-0.05份。
作为优选的实施方式,所述坚果碎为杏仁、榛子、板栗、松仁、葵花籽、 腰果、核桃、鹰嘴豆、夏威夷果、碧根果、香榧中一种或多种的混合物。
特别的,所述坚果碎由以下重量份的组分组成:板栗4-8份,杏仁2-4份, 夏威夷果2-4份,腰果1-2份,香榧1-2份。
作为优选的实施方式,由以下原料制得:诺丽果100份,菠萝蜜果20份, 人心果6份,沉香茶叶2.5份,诺丽果花1份,白砂糖30份,糯米4份,坚果 碎17份,葡萄干2份,蓝莓干1份,添加剂3.52份和蒸馏水220份;
所述坚果碎为:板栗6份,杏仁4份,夏威夷果3份,腰果2份,香榧2 份;
所述添加剂为:稳定剂0.02份,食盐1.5份,甜味剂2份。
作为优选的实施方式,沉香茶叶为沉香树嫩叶经过发酵后获得的沉香茶叶。
一种复合诺丽果果汁的生产方法,包括以下步骤:
步骤1,水果处理:将成熟的诺丽果鲜果,诺丽果鲜花用臭氧杀菌,用清水 洗涤,将菠萝蜜果,人心果用清水洗涤,分别沥干水分,混合,进行破碎处理;
步骤2:在步骤1所得混合物中加入白砂糖,混合均匀,用泵抽入发酵桶内, 并在发酵桶中植入菌种,发酵;
步骤3:将沉香茶叶加入步骤2所述发酵桶中,进行后发酵;
步骤4:将糯米煮熟,加入坚果碎混合,粉碎,加入少部分蒸馏水研磨,过 滤;将剩余部分蒸馏水加入,用均质机均质;
步骤5:将步骤3所得发酵混合物过滤,然后用分子筛吸附处理;
步骤6:将步骤4、步骤5所得混合物混合,加入添加剂,调节口味,再次 用均质机均质;
步骤7:在步骤6所得混合物中加入经破碎处理的葡萄干、蓝莓干,杀菌, 灌装,得到一种复合诺丽果果汁。
作为优选的实施方式,所述步骤1中,臭氧的浓度为5-10PPM。
作为优选的实施方式,所述步骤2中,所述菌种为嗜热链球菌和植物乳杆 菌,接种量为50-100u/T;发酵温度为44-46℃,发酵时间为10-12天;所述步骤 3中,所述菌种为副干酪乳杆菌和嗜酸乳杆菌,接种量为50-100u/T;发酵温度 为25-30℃,发酵时间为3-5天。
作为优选的实施方式,所述步骤4中,研磨时,水的加入量为固形物总重 量的1-1.5倍,过滤筛网为200目,均质机均质压力为30-50MPa。
作为优选的实施方式,所述步骤6中均质机均质压力为80-100MPa。
与现有技术相比,本发明的有益效果为:
1)本申请所述复合诺丽果果汁配方合理,味道好,易于接受;
2)本申请所述复合诺丽果果汁可以提高免疫力,预防癌症、心血管疾病;
3)本申请所述复合诺丽果果汁具有改善肠胃功能、促进消化、改善便秘的 作用;
4)本申请所述复合诺丽果果汁可以辅助控制体重;
5)本申请所述复合诺丽果果汁制备方法简单,诺丽果利用率较高。
具体实施方式
为对本发明中的技术方案进行清楚、完整地描述,显然,发明人结合实施 例进行说明,但以下实施例所描述的仅仅是本发明一部分实施例,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,都属于本发明保护的范围。
配方实验:
按照表1-2所述配比比例,以下生产方法,制备复合诺丽果果汁饮料:
生产方法:
步骤1,水果处理:将成熟的诺丽果鲜果,诺丽果鲜花用10PPM臭氧杀菌, 用清水洗涤,将菠萝蜜果,人心果用清水洗涤,分别沥干水分,混合,进行破 碎处理;
步骤2:在步骤1所得混合物中加入白砂糖,混合均匀,用泵抽入发酵桶内, 并在发酵桶中植入菌种,发酵;所述菌种为嗜热链球菌和植物乳杆菌,比例为 2:1,接种量为75u/T;发酵温度为45℃,发酵时间为10天;
步骤3:将沉香茶叶加入步骤2所述发酵桶中,进行后发酵;所述步骤3中, 所述菌种为副干酪乳杆菌和嗜酸乳杆菌,比例为1:1,接种量为100u/T;发酵温 度为25℃,发酵时间为4天;
步骤4:将糯米煮熟,加入坚果碎,混合粉碎,加入蒸馏水研磨,水的加入 量为固形物总重量的1.2倍,过滤,筛网为200目;将剩余部分蒸馏水加入,用 均质机均质,均质机均质压力为40MPa;
步骤5:将步骤3所得发酵混合物过滤,然后用分子筛吸附处理;
步骤6:将步骤4、步骤5所得混合物混合,加入添加剂,调节口味,再次 用均质机均质,均质机均质压力为100MPa;
步骤7:在步骤6所得混合物中加入经破碎处理的葡萄干、蓝莓干,杀菌, 灌装,得到一种复合诺丽果果汁。
表1:
单位 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 对比例1 | |
诺丽果 | 份 | 100 | 100 | 100 | 100 | 100 |
菠萝蜜果 | 份 | 10 | 20 | 15 | 12 | 5 |
人心果 | 份 | 10 | 6 | 5 | 8 | 2 |
沉香茶叶 | 份 | 1 | 2.5 | 3 | 2 | 0.5 |
诺丽果花 | 份 | 0.5 | 1 | 3 | 0.5 | 5 |
白砂糖 | 份 | 40 | 30 | 20 | 30 | 30 |
糯米 | 份 | 5 | 4 | 5 | 3 | 4 |
坚果碎 | 份 | 20 | 17 | 10 | 15 | 17 |
葡萄干 | 份 | 2 | 2 | 2 | 1 | 2 |
蓝莓干 | 份 | 2 | 1 | 2 | 1 | 1 |
稳定剂 | 份 | 0.01 | 0.02 | 0.03 | 0.04 | 0.05 |
食盐 | 份 | 1 | 1.5 | 0.5 | 2 | 1.5 |
甜味剂 | 份 | 3 | 2 | 2 | 2 | 1 |
蒸馏水 | 份 | 260 | 220 | 180 | 200 | 180 |
表2:
单位 | 对比例2 | 对比例3 | 对比例4 | 对比例5 | 对比例6 | |
诺丽果 | 份 | 100 | 100 | 100 | 100 | 100 |
菠萝蜜果 | 份 | 30 | 20 | 0 | 20 | 0 |
人心果 | 份 | 15 | 6 | 0 | 6 | 0 |
沉香茶叶 | 份 | 1 | 2.5 | 2.5 | 0 | 0 |
诺丽果花 | 份 | 0.2 | 1 | 1 | 0 | 0 |
白砂糖 | 份 | 30 | 30 | 30 | 30 | 30 |
糯米 | 份 | 3 | 0 | 4 | 3 | 0 |
坚果碎 | 份 | 17 | 0 | 17 | 17 | 0 |
葡萄干 | 份 | 2 | 0 | 2 | 1 | 0 |
蓝莓干 | 份 | 0 | 0 | 2 | 1 | 0 |
稳定剂 | 份 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
食盐 | 份 | 1.5 | 2 | 2 | 0 | 1 |
甜味剂 | 份 | 3 | 4 | 2 | 2 | 2 |
蒸馏水 | 份 | 280 | 200 | 200 | 220 | 150 |
坚果碎:
实施例1:杏仁5份,腰果5份,夏威夷果5份,香榧5份;
实施例2:板栗6份,杏仁4份,夏威夷果3份,腰果2份,香榧2份;
实施例3:榛子2份,葵花籽2份,杏仁2份,腰果2份,香榧2份;
实施例4:板栗8份,松仁7份;
对比例1,2,4,5:同实施例2。
制备方法试验:
对比例7:
省略步骤4,将糯米、坚果碎、葡萄干和蓝莓干与诺丽果、菠萝蜜果、人心 果、沉香茶叶、诺丽果花共同发酵,其余过程与实施例2相同。
对比例8:省略步骤3,将步骤2中的菌种改为嗜热链球菌(50u/T)、植物 乳杆菌(25u/T)、副干酪乳杆菌(50u/T)和嗜酸乳杆菌(50u/T),发酵温度 为45℃,发酵时间为14天;其余过程与实施例2相同。
对比例9:省略步骤5,其余过程与实施例2相同。
结果测试:
口感评分
8-10分:色泽纯正均一,无明显沉淀;香味浓郁、协调;甜味适中、无涩 味、口感味道好;
5-7分:色泽均匀,有轻微沉淀;无刺激性气味,甜味适中,口感较好;
1-4分:有明显沉淀,有刺激性气味或诺丽果臭味,口感一般。
随机选择65人饮用果汁,分成13组,每组饮用3种饮料,饮用前30min 禁食,打分数据结果,及诺丽果果汁总黄酮含量表3所示。
表3:
动物实验:
选择48只SD大鼠,180-220g,适应性喂养1周,随机分成4组,12只每 组,雌雄各半。1组为空白组;2组为模型组,每天给药,盐酸洛哌丁胺0.05mg/kg; 3组为实验组,给药盐酸洛哌丁胺0.05mg/kg,同时每天喂养5g/kg实施例2所 得诺丽果汁;4组为实验组,给药盐酸洛哌丁胺0.05mg/kg,同时每天喂养5g/kg 对比例6所得诺丽果汁。喂养1周,观察小鼠排便情况,记录4组小鼠平均每 天排便重量,记为M1-M4,具体结果如表4所示:
排便量=M1/M空白*100%
表4:
1d | 2d | 3d | 4d | 5d | 6d | 7d | ||
1 | % | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
2 | % | 85.2 | 78.6 | 69.3 | 65.9 | 60.7 | 56.1 | 57.4 |
3 | % | 86.1 | 82.7 | 87.4 | 92.7 | 98.5 | 102.9 | 99.2 |
4 | % | 85.9 | 79.1 | 82.5 | 84.3 | 86.8 | 89.2 | 91.9 |
可以看出,本申请所述复合诺丽果果汁可以改善便秘调节肠胃功能,味道 好,易于接受。
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 (10)
1.一种复合诺丽果果汁,其特征在于,由以下重量份的原料制得:诺丽果100份,菠萝蜜果10-20份,人心果5-10份,沉香茶叶1-3份,诺丽果花0.5-3份,白砂糖20-40份,糯米3-5份,坚果碎10-20份,葡萄干1-2份,蓝莓干1-2份,添加剂1-5份和蒸馏水150-300份。
2.根据权利要求1所述的复合诺丽果果汁,其特征在于,所述添加剂由以下重量份的组分组成:食用盐0.5-2份,稳定剂0.01-0.05份和甜味剂0.49-4.49份。
3.根据权利要求1所述的复合诺丽果果汁,其特征在于,所述坚果碎为杏仁、榛子、板栗、松仁、葵花籽、腰果、核桃、鹰嘴豆、夏威夷果、碧根果、香榧中一种或多种的混合物。
4.根据权利要求1或3所述的复合诺丽果果汁,其特征在于,所述坚果碎由以下重量份的组分组成:板栗4-8份,杏仁2-4份,夏威夷果2-4份,腰果1-2份,香榧1-2份。
5.根据权利要求1-4所述的复合诺丽果果汁,其特征在于,由以下原料制得:诺丽果100份,菠萝蜜果20份,人心果6份,沉香茶叶2.5份,诺丽果花1份,白砂糖30份,糯米4份,坚果碎17份,葡萄干2份,蓝莓干1份,添加剂3.52份和蒸馏水220份;
所述坚果碎为:板栗6份,杏仁4份,夏威夷果3份,腰果2份,香榧2份;
所述添加剂为:稳定剂0.02份,食盐1.5份,甜味剂2份。
6.根据权利要求1所述复合诺丽果果汁,其特征在于,采用以下生产方法获得:
步骤1,水果处理:将成熟的诺丽果鲜果,诺丽果鲜花用臭氧杀菌,用清水洗涤,将菠萝蜜果,人心果用清水洗涤,分别沥干水分,混合,进行破碎处理;
步骤2:在步骤1所得混合物中加入白砂糖,混合均匀,用泵抽入发酵桶内,并在发酵桶中植入菌种,发酵;
步骤3:将沉香茶叶加入步骤2所述发酵桶中,进行后发酵;
步骤4:将糯米煮熟,加入坚果碎,混合粉碎,加入少部分蒸馏水研磨,过滤;将剩余部分蒸馏水加入,用均质机均质;
步骤5:将步骤3所得发酵混合物过滤,然后用分子筛吸附处理;
步骤6:将步骤4、步骤5所得混合物混合,加入添加剂,调节口味,再次用均质机均质;
步骤7:在步骤6所得混合物中加入经破碎处理的葡萄干、蓝莓干,杀菌,灌装,得到一种复合诺丽果果汁。
7.根据权利要求6所述复合诺丽果果汁的生产方法,其特征在于,所述步骤1中,臭氧的浓度为5-10PPM。
8.根据权利要求6所述复合诺丽果果汁的生产方法,其特征在于,所述步骤2中,所述菌种为嗜热链球菌和植物乳杆菌,接种量为50-100u/T;发酵温度为44-46℃,发酵时间为10-12天;所述步骤3中,所述菌种为副干酪乳杆菌和嗜酸乳杆菌,接种量为50-100u/T;发酵温度为25-30℃,发酵时间为3-5天。
9.根据权利要求6所述复合诺丽果果汁的生产方法,其特征在于,所述步骤4中,研磨时,水的加入量为固形物总重量的1-1.5倍,过滤筛网为200目,均质机均质压力为30-50MPa。
10.根据权利要求6所述复合诺丽果果汁的生产方法,其特征在于,所述步骤6中均质机均质压力为80-100MPa。
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