CN115119911A - 一种含红西柚的复合果汁及加工方法 - Google Patents
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Abstract
本发明公开了一种含红西柚复合果汁及加工方法,属于果汁加工技术领域,由以下质量份的原料组成:红西柚浓缩汁140‑160份、苹果汁40‑50份、红西柚果肉45‑55份、甜味剂440‑480份、酸度调节剂34‑36份、防腐剂0.6‑0.7份、增稠剂2‑4份、西柚香精5‑7份、纯净水240‑260份。本发明的含红西柚的复合果汁酸甜适中,健康无污染,稳定性好,食用后能够增强免疫力,改善身体机能。
Description
技术领域
本发明涉及果汁加工技术领域,特别是涉及一种含红西柚的复合果汁及加工方法。
背景技术
红西柚,又名西柚、葡萄柚,葡萄柚中的维生素C含量极其丰富,可参与人体胶原蛋白合成,促进抗体的生成,以增强肌体的解毒功能。其中的天然叶酸还能预防贫血、减少孕妇生育畸胎的几率。葡萄柚中含有的维生素P,可以增强皮肤弹性、缩小毛孔,有利于皮肤保健和美容。葡萄柚中含有纤维素、果胶、钾、维生素C、叶酸、肌醇、生物类黄酮、柠檬烯等,且新鲜葡萄柚含热量低,是含糖分较少的水果,平均每个葡萄柚仅含82千卡的热量,是减重的良好水果之一。
复合柑橘水果的饮料相对较少,且风味和颜色往往不够理想,通常添加胭脂红、日落黄、诱惑红、苋菜红等合成色素进行调色,有些色素不能作为食品添加剂使用。因此,使用色素有很大风险,且在果汁的制备以及存储的过程中,由于方法不当会导致制备的果汁易变质,保质期较短,影响销售。因此,提供一种不添加合成色素的复合水果风味的饮料浓浆具有重要意义。
发明内容
本发明的目的是提供一种含红西柚的复合果汁及加工方法,以解决上述存在的问题。
为实现上述目的,本发明提供了如下方案:
本发明的方案之一是提供一种含红西柚的复合果汁,所述复合果汁由以下质量份的原料组成:红西柚浓缩汁140-160份、苹果汁40-50份、红西柚果肉45-55份、甜味剂440-480份、酸度调节剂34-36份、防腐剂0.6-0.7份、增稠剂2-4份、西柚香精5-7份、纯净水240-260份。
进一步的,红西柚浓缩汁150份、苹果汁45份、红西柚果肉50份、甜味剂460.9份、酸度调节剂35.2份、防腐剂0.65份、增稠剂3份、西柚香精6份、纯净水250份。
更进一步的,所述甜味剂为果葡糖浆、白砂糖、甜蜜素、安赛蜜、三氯蔗糖的混合物;
优选的,所述果葡糖浆为F55果葡糖浆。
进一步的,所述酸度调节剂为苹果酸、一水柠檬酸、柠檬酸钠的混合物。
进一步的,所述防腐剂为山梨酸钾和无水亚硫酸钠的混合物。
进一步的,所述增稠剂为羧甲基纤维素和果胶的混合物。
本发明的方案之二是提供一种含红西柚的复合果汁的加工方法,包括以下步骤:
(1)按照质量份称取各原料;
(2)将93%-94%质量份的甜味剂与80%质量份的纯净水混合,加热粉碎得混合物A;
(3)将剩余质量份的甜味剂与增稠剂混合粉碎,加热后保温,与混合物A混合均匀得混合物B;
(4)在混合物B中继续加入红西柚浓缩汁、苹果汁,熬煮10min后加入增稠剂得混合物C;
(5)用剩余质量份的水溶解酸度调节剂后加入到混合物C中,继续加入红西柚果肉,加热粉碎后保温;
(6)冷却后,再加入西柚香精,搅拌,回料即得。
进一步的,所述步骤(3)中加热至80-90℃;保温时间为5min。
进一步的,所述步骤(5)中加热至90-100℃;保温时间为3min。
进一步的,所述步骤(6)中冷却至60-70℃;搅拌时间为15min;回料为回料两次,每次10份。
与现有技术相比,本发明具有以下有益效果:
本发明是红西柚浓缩汁、苹果汁、红西柚果肉与其他一些添加剂复合而成,加工的复合果汁含有多种营养组分、纤维素等,酸甜可口,果肉柔嫩,多汁,爽口,略有香气,能够改善身体机能,食用后加快肠道蠕动,具有良好的清肠利便和健胃、补血润肺的功效。且本发明没有任何色素的添加使用,更加健康。甜味剂、酸度调节剂的混用使之酸甜适中,糖度为56±1,防腐增鲜剂的加入延长其保质期,增稠剂使之稳定性好。本发明的加工方法简单,质量稳定,减少了营养成分的流失,适合大规模生产。
具体实施方式
现详细说明本发明的多种示例性实施方式,该详细说明不应认为是对本发明的限制,而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式,并非用于限制本发明。另外,对于本发明中的数值范围,应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明,否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料,但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入,用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时,以本说明书的内容为准。
在不背离本发明的范围或精神的情况下,可对本发明说明书的具体实施方式做多种改进和变化,这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见的。本申请说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等,均为开放性的用语,即意指包含但不限于。
本发明中所述的“份”如无特别说明,均按质量份计。
实施例1
一种含红西柚的复合果汁由以下质量份的原料组成:红西柚浓缩汁140份、苹果汁40份、红西柚果肉45份、甜味剂440份、酸度调节剂34份、防腐剂0.6份、增稠剂2份、西柚香精5份、纯净水240份;
其中,甜味剂为F55果葡糖浆、白砂糖、甜蜜素、安赛蜜、三氯蔗糖的混合物;酸度调节剂为苹果酸、一水柠檬酸、柠檬酸钠的混合物;防腐剂为山梨酸钾和无水亚硫酸钠的混合物;增稠剂为羧甲基纤维素和果胶的混合物。
实施例2
一种含红西柚的复合果汁由以下质量份的原料组成:红西柚浓缩汁160份、苹果汁50份、红西柚果肉55份、甜味剂480份、酸度调节剂36份、防腐剂0.7份、增稠剂4份、西柚香精7份、纯净水260份;
其中,甜味剂为F55果葡糖浆、白砂糖、甜蜜素、安赛蜜、三氯蔗糖的混合物;酸度调节剂为苹果酸、一水柠檬酸、柠檬酸钠的混合物;防腐剂为山梨酸钾和无水亚硫酸钠的混合物;增稠剂为羧甲基纤维素和果胶的混合物。
实施例3
一种含红西柚的复合果汁由以下质量份的原料组成:红西柚浓缩汁150份、苹果汁45份、红西柚果肉50份、甜味剂460份、酸度调节剂35份、防腐剂0.65份、增稠剂3份、西柚香精6份、纯净水250份;
其中,甜味剂为F55果葡糖浆、白砂糖、甜蜜素、安赛蜜、三氯蔗糖的混合物;酸度调节剂为苹果酸、一水柠檬酸、柠檬酸钠的混合物;防腐剂为山梨酸钾和无水亚硫酸钠的混合物;增稠剂为羧甲基纤维素和果胶的混合物。
实施例4
一种含红西柚的复合果汁由以下质量份的原料组成:红西柚浓缩汁150份、苹果汁45份、红西柚果肉50份、F55果葡糖浆160份、白砂糖300份、甜蜜素0.64份、安赛蜜0.18份、三氯蔗糖0.08份、苹果酸16.2份、一水柠檬酸18份、柠檬酸钠1份、山梨酸钾0.5份、无水亚硫酸钠0.15份、羧甲基纤维素2份、果胶1份、西柚香精6份、纯净水250份。
实施例5
上述实施例1的含红西柚的复合果汁的加工方法,包括以下步骤:
(1)按照质量份称取各原料;
(2)将93%质量份的甜味剂与80%质量份的纯净水混合,加热粉碎得混合物A;
(3)将剩余质量份的甜味剂与增稠剂混合粉碎,加热至80℃后保温5min,与混合物A混合均匀得混合物B;
(4)在混合物B中继续加入红西柚浓缩汁、苹果汁,熬煮10min后加入增稠剂得混合物C;
(5)用剩余质量份的水溶解酸度调节剂后加入到混合物C中,继续加入红西柚果肉,加热至90℃粉碎后保温3min;
(6)冷却至60℃后,再加入西柚香精,搅拌15min,回料两次,每次10kg即得。
实施例6
上述实施例2的含红西柚的复合果汁的加工方法,包括以下步骤:
(1)按照质量份称取各原料;
(2)将94%质量份的甜味剂与80%质量份的纯净水混合,加热粉碎得混合物A;
(3)将剩余质量份的甜味剂与增稠剂混合粉碎,加热至90℃后保温5min,与混合物A混合均匀得混合物B;
(4)在混合物B中继续加入红西柚浓缩汁、苹果汁,熬煮10min后加入增稠剂得混合物C;
(5)用剩余质量份的水溶解酸度调节剂后加入到混合物C中,继续加入红西柚果肉,加热至100℃粉碎后保温3min;
(6)冷却至70℃后,再加入西柚香精,搅拌15min,回料两次,每次10kg即得。
实施例7
上述实施例4的含红西柚的复合果汁的加工方法,包括以下步骤:
(1)按照质量份称取各原料;
(2)将130kgF55果葡糖浆、300kg白砂糖、200kg纯净水加入调配罐中,打开加热、剪切开关;
(3)用30kgF55果葡糖浆将2kg羧甲基纤维素、1kg果胶剪切至无胶体颗粒后加入调配罐中,继续加热至85℃,保温5min;
(4)150kg红西柚浓缩汁、45kg苹果汁,熬煮10min后加入小料;
(5)用50kg水溶解酸度调节剂,缓慢加入锅中,将红西柚果肉50kg加入锅中,继续加热剪切至90℃保温3min;
(6)开启冷却水,冷却至65℃,加入西柚香精,搅拌15min,回料10kg,回料两次,灌装即得。
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (10)
1.一种含红西柚的复合果汁,其特征在于:所述复合果汁由以下质量份的原料组成:红西柚浓缩汁140-160份、苹果汁40-50份、红西柚果肉45-55份、甜味剂440-480份、酸度调节剂34-36份、防腐剂0.6-0.7份、增稠剂2-4份、西柚香精5-7份、纯净水240-260份。
2.根据权利要求1所述的一种含红西柚的复合果汁,其特征在于:所述复合果汁由以下质量份的原料组成:红西柚浓缩汁150份、苹果汁45份、红西柚果肉50份、甜味剂460.9份、酸度调节剂35.2份、防腐剂0.65份、增稠剂3份、西柚香精6份、纯净水250份。
3.根据权利要求2所述的一种含红西柚的复合果汁,其特征在于:所述甜味剂为果葡糖浆、白砂糖、甜蜜素、安赛蜜、三氯蔗糖的混合物;
优选的,所述果葡糖浆为F55果葡糖浆。
4.根据权利要求2所述的一种含红西柚的复合果汁,其特征在于:所述酸度调节剂为苹果酸、一水柠檬酸、柠檬酸钠的混合物。
5.根据权利要求2所述的一种含红西柚的复合果汁,其特征在于:所述防腐剂为山梨酸钾和无水亚硫酸钠的混合物。
6.根据权利要求2所述的一种含红西柚的复合果汁,其特征在于:所述增稠剂为羧甲基纤维素和果胶的混合物。
7.一种权利要求1-6任一项所述的一种含红西柚的复合果汁的加工方法,其特征在于:包括以下步骤:
(1)按照质量份称取各原料;
(2)将93%-94%质量份的甜味剂与80%质量份的纯净水混合,加热粉碎得混合物A;
(3)将剩余质量份的甜味剂与增稠剂混合粉碎,加热后保温,与混合物A混合均匀得混合物B;
(4)在混合物B中继续加入红西柚浓缩汁、苹果汁,熬煮10min后加入增稠剂得混合物C;
(5)用剩余质量份的水溶解酸度调节剂后加入到混合物C中,继续加入红西柚果肉,加热粉碎后保温;
(6)冷却后,再加入西柚香精,搅拌,回料即得。
8.根据权利要求7所述的一种含红西柚的复合果汁的加工方法,其特征在于:所述步骤(3)中加热至80-90℃;保温时间为5min。
9.根据权利要求7所述的一种含红西柚的复合果汁的加工方法,其特征在于:所述步骤(5)中加热至90-100℃;保温时间为3min。
10.根据权利要求7所述的一种含红西柚的复合果汁的加工方法,其特征在于:所述步骤(6)中冷却至60-70℃;搅拌时间为15min;回料为回料两次,每次10份。
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