WO2016184392A1 - 枸杞沙棘果汁及其制备方法 - Google Patents

枸杞沙棘果汁及其制备方法 Download PDF

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Publication number
WO2016184392A1
WO2016184392A1 PCT/CN2016/082503 CN2016082503W WO2016184392A1 WO 2016184392 A1 WO2016184392 A1 WO 2016184392A1 CN 2016082503 W CN2016082503 W CN 2016082503W WO 2016184392 A1 WO2016184392 A1 WO 2016184392A1
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juice
parts
sea buckthorn
wolfberry
pectin
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PCT/CN2016/082503
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English (en)
French (fr)
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张凤萍
陈刚
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张凤萍
陈刚
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Publication of WO2016184392A1 publication Critical patent/WO2016184392A1/zh

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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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

Definitions

  • the invention relates to the field of fruit juice, in particular to a sea buckthorn juice and a preparation method thereof.
  • Seabuckthorn is a homologous plant of medicine and food. Seabuckthorn fruit is rich in nutrients and biologically active substances. Seabuckthorn fruit is used as a medicine to relieve cough and phlegm, to strengthen stomach and digest food, and to promote blood circulation and disperse phlegm. Modern medical research, sea buckthorn can lower cholesterol, relieve angina pectoris, and prevent coronary atherosclerotic heart disease.
  • the sea buckthorn juice has the characteristics of convenient eating of snack foods and the characteristics of functional foods, and has a large consumer market at home and abroad.
  • the domestic cockroaches are planted in large areas in Xinjiang, Qinghai, Gansu and Ningxia, and the output is increasing year by year.
  • the finished products are mainly dried fruits, and the deep processing takes the form of oyster sauce, glutinous jam, hazelnut cake, hazelnut cake, etc. The product is not listed.
  • the first object of the present invention is to provide a sea buckthorn juice, which has the flavors of mellow and sea buckthorn, and has the advantages of rich flavor, sweet and sour taste, rich nutrition, convenient eating and the like.
  • a second object of the present invention is to provide a method for preparing the sea buckthorn juice, which has the advantages of simple operation, long product shelf life (up to 12 months) and the like.
  • the present invention provides a sea buckthorn juice, the raw materials of which are in parts by weight, including:
  • seabuckthorn can also bring acidity to the juice; the main function of white sugar is to evenly distribute the pectin in the sugar solution; The role of the cockroach and seabuckthorn components can be evenly mixed into a slurry, the taste is better and smoother.
  • the raw materials thereof are in parts by weight, including:
  • a more suitable ratio makes the nutrition, beneficial ingredients, sweet and sour taste of the juice product more balanced, the cost is moderate, and the economic benefit is better.
  • the pH of the sea buckthorn juice provided by the present invention is 3.4-4.0.
  • the pH value of the juice is maintained in the above range, the taste is better, the preservation time is longer, and the nutritional value is higher.
  • common bacteria and pathogenic bacteria should not grow and multiply; the juice has both the fragrant and fragrant scent of fresh fruit, and the seabuckthorn mellow and thick taste, sweet and sour, and orange-red.
  • Another aspect of the present invention provides a method for preparing the above-described sea buckthorn juice, which comprises the following steps:
  • the mixture of the eucalyptus seed and the rind skin is sent to an emulsification homogenizer for crushing, and the second mash is obtained by filtration;
  • the seabuckthorn is beaten with a juice residue separation type crusher, and the seabuckthorn puree is obtained by filtration;
  • the mash is crushed, separated, filtered, and the first mash and the second mash are separately treated to maximize the retention of nutrients and physiologically active substances of the cockroach, and to make the nutritive and health-care ingredients in the stalk and the peel beneficial to the human body. absorb.
  • Preparing a solution of pectin sugar, first The slurry, the second pulp, and the seabuckthorn puree are on the one hand for better processing of raw materials, obtaining better quality raw materials, improving the taste and efficacy of the juice; on the other hand, it is convenient for industrialized mass production.
  • the seabuckthorn puree can be prepared now, or it can be stored frozen every 5 kg/barrel (PP or PE food grade material), and the mixture itself can be mixed before use to take the required amount; this can be produced on a large scale.
  • the nutrients of seabuckthorn are preserved as much as possible, so that the juice has a rich scent of seabuckthorn and a thick taste of acid.
  • the method further comprises:
  • the obtained mixture is homogenized, sterilized, filled, and cooled to obtain a finished product of the sea buckthorn juice.
  • Homogenization is to obtain a uniform quality product, avoiding delamination affecting the taste; sterilization is to ensure product quality and extend shelf life; rapid cooling after filling is to ensure product quality and stability.
  • the homogenizing process is specifically:
  • the resulting mixture was fed to a homogenizer and extruded under pressure at a pressure of 90-110 MPa.
  • the homogenization effect is good, the speed is fast, and the economic benefit is high.
  • the sterilization process is specifically:
  • the homogenized mixture is sterilized at 110-120 ° C for 5-10 minutes; the container used for filling is washed and sterilized by steam jet at 130-140 ° C.
  • Proper sterilization temperature and time can minimize the damage to the beneficial components in the juice due to the increase in temperature while ensuring rapid sterilization, so that the two reach a balance.
  • the cooling process is specifically:
  • the bottled juice after filling is passed through the cold water spray device until the finished product reaches the normal temperature.
  • the step a is specifically:
  • the pectin and the white granulated sugar were dissolved in batches in the water at a temperature of 80-85 ° C while stirring constantly.
  • the mixture of pectin and sugar can be dissolved sufficiently and rapidly.
  • the screen is a 60-100 mesh sieve.
  • the mesh size of the sieve for controlling the filtration can ensure that the taste of the juice is at a good level. If the sieve hole is too large, the residue in the juice will remain a lot, and the taste will be poor; if the sieve hole is too small, the raw materials will be wasted and the production cost will be greatly increased, but the taste is not greatly improved.
  • Seabuckthorn fruit juice has good taste and nutrient richness, and combines the advantages of earthworm and seabuckthorn;
  • the invention provides a sea buckthorn fruit juice and a preparation method thereof, which are prepared into an orange-red color, a unique aroma, a delicate taste, and a sweet and sour suitable sea buckthorn juice without adding a preservative, a pigment or a flavor.
  • the slag separation crusher is beaten, and then the seabuckthorn puree is obtained by filtering with a 60-mesh sieve; 2.5 kg of seabuckthorn puree is taken, mixed with the pectin sugar aqueous solution, the first mash and the second mash, and the obtained mixture is obtained.
  • the mixture is homogenized under a pressure of 90 MPa; the homogenized mixture is piped into a tubular high-temperature short-time sterilization equipment, and sterilized at 120 ° C for 5 minutes; the container used for filling is passed through After washing, it is sterilized by steam spray at 140 °C; the bottled juice after filling is passed through the cold water spray device until the temperature of the finished product reaches normal temperature, and the finished product of the sea buckthorn juice is obtained.
  • the pH of the test product was 3.7.
  • the liquid, the first slurry and the second slurry are mixed, and the obtained mixture is sent to a homogenizer, and the mixture is homogenized under a pressure of 110 MPa; the homogenized mixture is piped into a tube type high-temperature short-time sterilization.
  • the equipment is sterilized at 110 ° C for 10 minutes; the container used for filling is washed and steam-sterilized at 130 ° C; the bottled juice after filling is passed through a cold water spray device until the temperature of the finished product reaches normal temperature, and the sea buckthorn juice is obtained. Finished product.
  • the pH of the test product was 4.0.
  • pectin and 0.6kg white sugar were dissolved in batches to 2.5kg of purified water at a temperature of 81 °C, during which stirring was continued to obtain an aqueous solution of pectin; 50 kg of fresh fruit was crushed with a colloid mill and filtered with a 90 mesh screen.
  • the obtained mixture is sent to a homogenizer, and the mixture is homogenized under a pressure of 100 MPa; the homogenized mixture is piped into a tubular high-temperature short-time sterilization apparatus, and sterilized at 115 ° C for 8 minutes;
  • the container used for filling is cleaned and sterilized by steam jet at 135 ° C; the bottled juice after filling is passed through a cold water spray device until the temperature of the finished product reaches normal temperature, and the finished product of the sea buckthorn juice is obtained.
  • the pH of the test product was 4.0.
  • Comparative Example 1 differs from Example 5 in that the amount of seabuckthorn puree is 11 kg.
  • Comparative Example 2 differs from Example 5 in that the amount of seabuckthorn puree is 1 kg.
  • Comparative Example 3 differs from Example 5 in that the amount of fresh fruit is 110 kg.
  • Comparative Example 4 differs from Example 5 in that the amount of fresh fruit is 30 kg.
  • Comparative Example 5 differs from Example 5 in that the amount of fresh fruit is 20 kg and the amount of seabuckthorn puree is 12 kg.
  • Comparative Example 6 differs from Example 5 in that the amount of fresh fruit is 120 kg and the amount of sea buckthorn raw pulp is 1 kg.
  • Example 1 The products obtained in Example 1 - Example 8, Comparative Example 1 - Comparative Example 6 were sequentially distributed to the same 500 people for tasting, and the taste, taste, and smell of the product were evaluated and counted, and the number of praises was recorded.
  • Table 1 Shown as follows:
  • Comparative Example 7 differs from Example 5 in that the production method is different.
  • the details are as follows: 65kg of fresh fruit is crushed by a colloid mill; after the picked seabuckthorn is washed and drained, it is beaten with a juice residue separating crusher; and then separately filtered with a 90 mesh sieve to obtain a mixture of bismuth and seabuckthorn puree; Km sea buckthorn puree, mix it with mash mixture, 0.2kg pectin, 1.0kg white sugar, 3.0kg pure water; the mixture is sent to the tube type high temperature short-time sterilization equipment through the pipeline, and extinguished at 115 °C
  • the bacteria is used for 8 minutes; the container used for filling is cleaned and sterilized by steam jet at 135 °C; the bottled juice after filling is passed through the cold water spray device until the temperature of the finished product reaches normal temperature, and the finished product of the sea buckthorn juice is obtained.
  • Comparative Example 7 The products obtained in Comparative Example 7 were sequentially distributed to the same 500 people for tasting, and the taste of the product was evaluated, and the number of praises was 193. Therefore, the method provided by the present application can most effectively retain the characteristics of the cockroach and the seabuckthorn, and the appropriate process program can ensure the mouthfeel of the manufactured product to the utmost extent.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

一种枸杞沙棘果汁，其原料以重量份数计，包括：枸杞鲜果400-1000份，沙棘原浆16-80份，果胶1-4份，白砂糖5-20份，水20-48份。所述枸杞沙棘果汁的制备方法包括以下步骤：将果胶和白砂糖溶解至水中制得果胶糖水溶液；将枸杞鲜果用胶体磨破碎后过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，过滤得到第二枸杞浆；将沙棘打浆，过滤得到沙棘原浆；将果胶糖水溶液、第一枸杞浆、第二枸杞浆和沙棘原浆混合，得到枸杞沙棘果汁。所述枸杞沙棘果汁具有枸杞的醇香、香味浓郁、口感酸甜、营养丰富；操作简单，产品品质优良。

Description

枸杞沙棘果汁及其制备方法 技术领域
本发明涉及果汁领域，具体而言，涉及一种枸杞沙棘果汁及其制备方法。
背景技术
枸杞既是传统名贵中药材，又是一种营养滋补品。在卫生部公布的63种药食两用的名单中，名列榜首。作为传统中药，枸杞性平味甘，具有滋补肝肾、益精明目、润肺的功效。通过化学成分分析，枸杞的果实检测出含有丰富的天然胡萝卜素、枸杞黄酮、枸杞多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分，有补虚安神、明目祛风、滋肾润肺以及护肝抗肿瘤等作用。枸杞子含有丰富的胡萝卜素、多种维生素和钙、铁等健康眼睛的必需营养物质，故有明目之功，俗称“明眼子”。
枸杞含有丰富的营养物质和多种调节人体生理功能的生物活性成份，作为药食同源的品种之一，枸杞营养丰富，具有滋阴补肾、软化血管、护肝、明目的功效，常被人们作为保健食品，并存在很多种进食枸杞的方式。
沙棘为药食同源植物。沙棘果实含有丰富的营养物质和生物活性物质，沙棘果实入药具有止咳化痰、健胃消食、活血散瘀之功效。现代医学研究，沙棘可降低胆固醇，缓解心绞痛发作，还有防治冠状动脉粥样硬化性心脏病的作用。
枸杞沙棘果汁既具有休闲食品食用方便的特点，更有功能性食品的特征，在国内外有很大的消费市场。目前国内枸杞在新疆、青海、甘肃、宁夏大面积种植，产量逐年提高，成品以干果为主，深加工以枸杞汁、枸杞果酱、枸杞果片、枸杞果糕等形式出现，以纯枸杞加沙棘制作果汁产品未上市。
有鉴于此，特提出本发明。
发明内容
本发明的第一目的在于提供一种枸杞沙棘果汁，所述的枸杞沙棘果汁同时具有枸杞的醇香和沙棘的风味，并具有香味浓郁、口感酸甜、营养丰富、食用方便等优点。
本发明的第二目的在于提供一种所述的枸杞沙棘果汁的制备方法，该方法具有操作简单、产品保质期长(长达12个月)等优点。
本发明一方面提供了一种枸杞沙棘果汁，其原料以重量份数计，包括：
枸杞鲜果400-1000份，沙棘原浆16-80份，果胶1-4份，白砂糖5-20份，水20-48份。
适当的原料比例，能够使得果汁具有较好的酸甜口感；沙棘除了提供有益物质之外，还能够给果汁带来酸度；白砂糖主要的作用是将果胶均匀分布在糖溶液中；果胶的作用是让枸杞、沙棘的成份能均匀混合成为浆体，口感更佳爽滑。
优选地，其原料以重量份数计，包括：
枸杞鲜果500-800份，沙棘原浆20-40份，果胶1.2-2.4份，白砂糖6-12份，水25-40份。
更加合适的配比使得果汁产品的营养、有益成分、酸甜度等更加均衡，成本适中，经济效益更好。
更加优选地，本发明提供的枸杞沙棘果汁的pH为3.4-4.0。
通过控制各个原料的用量使得果汁pH值保持在上述范围，口感更佳，保存时间更长，营养价值更高。在此pH值下，普通细菌与致病菌不宜生长与繁殖；果汁既有枸杞鲜果清香与枸杞特有的醇香，同时又沙棘醇香与厚味，酸甜可口、色泽橙红。
本发明另一方面提供了一种制备上述枸杞沙棘果汁的制备方法，该方法包括以下步骤：
a.将所述果胶和所述白砂糖溶解至所述水中，制得果胶糖水溶液；
b.将所述枸杞鲜果用胶体磨破碎后过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；
c.将所述枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，过滤得到第二枸杞浆；
d.将沙棘用汁渣分离式破碎机进行打浆，过滤得到沙棘原浆；
e.将所述果胶糖水溶液、所述第一枸杞浆、所述第二枸杞浆和所述沙棘原浆混合，得到所述枸杞沙棘果汁。
将枸杞进行破碎、分离、过滤，而且将第一枸杞浆和第二枸杞浆分开处理，是为了最大限度保留枸杞的营养成份和生理活性物质，并使得枸杞籽和果皮中的营养保健成份利于人体吸收。分别制备果胶糖水溶液、第一 枸杞浆、第二枸杞浆、沙棘原浆，一方面是为了更好的处理原料，获得品质更佳的原材料，提高果汁口感和功效；另一方面是为了便于工业化大规模生产。例如，沙棘原浆可以现制现，也可以每5公斤/桶(PP或者PE食品级材质)冰冻储藏备用，用前将其本身混匀后取需要的添加量；这样可以在大规模生产的同时尽可能的保留沙棘的营养成份，使果汁呈现浓郁的沙棘醇香和酸的厚味。
优选地，在步骤e之后还包括：
将得到的混合物经过均质、灭菌、灌装、冷却后得到所述枸杞沙棘果汁的成品。
均质是为了获得品质均一的产品，避免分层影响口感；灭菌是为了保证产品质量，延长保质期；灌装之后再快速冷却是为了保证产品品质稳定。
进一步优选地，所述均质的过程具体为：
将得到的混合物送入均质机，90-110兆帕压力下挤压均质。
采用上述均质方法，均质效果好、速度快，经济效益高。
更加优选地，所述灭菌的过程具体为：
将均质后的混合物在110-120℃下灭菌5-10分钟；灌装使用的容器经过清洗后用130-140℃蒸汽喷射灭菌。
适当的灭菌温度和时间在保证快速灭菌的同时能够尽量减少因温度升高而对果汁内有益成分的破坏，使得两者达到一个平衡。
特别优选地，所述冷却的过程具体为：
灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温。
采用上述冷却方法，速度快、效果好，瓶体不易开裂，产品整体质量稳定。
优选地，所述步骤a具体为：
将所述果胶和所述白砂糖分批溶解至温度为80-85℃的所述水中，期间不断搅拌。
温度在此范围时果胶和糖的混合物能充分、快速溶解。
可选地，所述步骤b、c、d中进行所述过滤操作时，筛网为60-100目筛。
控制过滤用的筛网的筛孔的目数，能够保证果汁的口感处于较好的水平。筛孔过大，果汁中的残渣会残留很多，口感变差；筛孔过小，会极大的浪费原材料、增加生产成本，而口感却并未发生很大的改善。
与现有技术相比，本发明的有益效果为：
(1)枸杞沙棘果汁口感好、营养丰富，综合了枸杞和沙棘的优点；
(2)产品饮用方便、卫生，产品保质期长；
(3)制备方法简单，经济效益好。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述，但是本领域技术人员将会理解，下列实施例仅用于说明本发明，而不应视为限制本发明的范围。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
本发明提供了一种枸杞沙棘果汁及其制备方法，在无添加防腐剂、色素、香精情况下制成成品为橙红色、有枸杞特有的香味、口感细腻、酸甜适宜的枸杞沙棘果汁。
实施例1
将0.1kg果胶和2kg白砂糖分批溶解至2kg温度为80℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将40kg枸杞鲜果用胶体磨破碎后用60目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用60目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用60目筛网过滤得到沙棘原浆；取2.5kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，90兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在120℃下灭菌5分钟；灌装使用的容器经过清洗后用140℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为3.7。
实施例2
将0.4kg果胶和0.5kg白砂糖分批溶解至4.8kg温度为85℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将100kg枸杞鲜果用胶体磨破碎后用100目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用100目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用100目筛网过滤得到沙棘原浆；取4.0kg沙棘原浆，将其与果胶糖水溶 液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，110兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在110℃下灭菌10分钟；灌装使用的容器经过清洗后用130℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为4.0。
实施例3
将0.12kg果胶和1.2kg白砂糖分批溶解至4.0kg温度为83℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将80kg枸杞鲜果用胶体磨破碎后用90目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用90目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用90目筛网过滤得到沙棘原浆；取3.8kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，100兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为3.8。
实施例4
将0.24kg果胶和0.6kg白砂糖分批溶解至2.5kg温度为81℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将50kg枸杞鲜果用胶体磨破碎后用90目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用90目筛网过滤得到第二 枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用90目筛网过滤得到沙棘原浆；取4.0kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，100兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为3.45。
实施例5
将0.2kg果胶和1.0kg白砂糖分批溶解至3.0kg温度为80℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将65kg枸杞鲜果用胶体磨破碎后用90目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用90目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用90目筛网过滤得到沙棘原浆；取3.0kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，100兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为3.8。
实施例6
将0.1kg果胶和0.5kg白砂糖分批溶解至2.0kg温度为80℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将40kg枸杞鲜果用胶体磨破碎后用90 目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用90目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用90目筛网过滤得到沙棘原浆；取1.6kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，100兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为4.0。
实施例7
将0.12kg果胶和0.6kg白砂糖分批溶解至3.0kg温度为80℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将50kg枸杞鲜果用胶体磨破碎后用90目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用90目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用90目筛网过滤得到沙棘原浆；取2.0kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，100兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为3.9。
实施例8
将0.24kg果胶和1.2kg白砂糖分批溶解至4.8kg温度为80℃的纯净水中，期间不断搅拌，制得果胶糖水溶液；将100kg枸杞鲜果用胶体磨破碎后用90目筛网过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；将枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，然后用90目筛网过滤得到第二枸杞浆；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆，然后用90目筛网过滤得到沙棘原浆；取8.0kg沙棘原浆，将其与果胶糖水溶液、第一枸杞浆和第二枸杞浆混合，将得到的混合物送入均质机，100兆帕压力下挤压均质；将均质后的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。检测产品的pH为3.4。
比较例1
比较例1与实施例5的不同之处在于，沙棘原浆的量为11kg。
比较例2
比较例2与实施例5的不同之处在于，沙棘原浆的量为1kg。
比较例3
比较例3与实施例5的不同之处在于，枸杞鲜果的量为110kg。
比较例4
比较例4与实施例5的不同之处在于，枸杞鲜果的量为30kg。
比较例5
比较例5与实施例5的不同之处在于，枸杞鲜果的量为20kg，沙棘原浆的量为12kg。
比较例6
比较例6与实施例5的不同之处在于，枸杞鲜果的量为120kg，沙棘原浆的量为1kg。
将实施例1-实施例8，比较例1-比较例6获得的产品依次分配给同样的500人品尝，对产品的口感、味道、气味进行评价统计，分别记录好评人数，其结果如下表1所示：
表1  评价结果
标号 口感 味道 气味
实施例1 471 475 473
实施例2 478 481 474
实施例3 483 488 481
实施例4 484 485 487
实施例5 493 492 499
实施例6 482 481 487
实施例7 485 471 483
实施例8 486 479 486
比较例1 401 212 418
比较例2 425 286 423
比较例3 409 384 462
比较例4 395 376 433
比较例5 388 253 395
比较例6 371 195 356
由上表1可知，当枸杞鲜果、沙棘原浆的量超出本申请限定的范围时，果汁的口感变差、味道失去均衡、气味不再兼具枸杞和沙棘两者的优点。
比较例7
比较例7与实施例5的不同之处在于，制作方法不同。具体如下：将65kg枸杞鲜果用胶体磨破碎；将采摘的沙棘清洗沥水之后，用汁渣分离式破碎机进行打浆；然后分别用90目筛网过滤，分别得到枸杞混合物和沙棘原浆；取3.0kg沙棘原浆，将其与枸杞混合物、0.2kg果胶、1.0kg白砂糖、3.0kg纯净水充分混合；将得到的混合物通过管道送入管式高温短时灭菌设备，在115℃下灭菌8分钟；灌装使用的容器经过清洗后用135℃蒸汽喷射灭菌；灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温，得到枸杞沙棘果汁的成品。
将比较例7获得的产品依次分配给同样的500人品尝，对产品的口感进行评价，好评人数为193人。由此说明，本申请提供的方法，能够最有效的保留枸杞和沙棘的特色，适当的工艺程序能够最大限度的保证制作出的产品的口感。
尽管已用具体实施例来说明和描述了本发明，然而应意识到，在不背离本发明的精神和范围的情况下可以做出许多其他的更改和修改。因此，这意味着在所附权利要求中包括属于本发明范围内的所有这些变化和修改。

Claims (10)

  1. 一种枸杞沙棘果汁，其原料以重量份数计，包括：
    枸杞鲜果400-1000份，沙棘原浆16-80份，果胶1-4份，白砂糖5-20份，水20-48份。
  2. 根据权利要求1所述的枸杞沙棘果汁，其原料以重量份数计，包括：
    枸杞鲜果500-800份，沙棘原浆20-40份，果胶1.2-2.4份，白砂糖6-12份，水25-40份。
  3. 根据权利要求1或2所述的枸杞沙棘果汁，其特征在于，pH为3.4-4.0。
  4. 一种制备根据权利要求1-3中任一项所述的枸杞沙棘果汁的制备方法，其包括以下步骤：
    a.将所述果胶和所述白砂糖溶解至所述水中，制得果胶糖水溶液；
    b.将所述枸杞鲜果用胶体磨破碎后过滤得到第一枸杞浆和枸杞籽与枸杞果皮混合物；
    c.将所述枸杞籽与枸杞果皮混合物送入乳化均质机进行破碎，过滤得到第二枸杞浆；
    d.将沙棘用汁渣分离式破碎机进行打浆，过滤得到沙棘原浆；
    e.将所述果胶糖水溶液、所述第一枸杞浆、所述第二枸杞浆和所述沙棘原浆混合，得到所述枸杞沙棘果汁。
  5. 根据权利要求4所述的制备方法，其中，在步骤e之后还包括：
    将得到的混合物经过均质、灭菌、灌装、冷却后得到所述枸杞沙棘果汁的成品。
  6. 根据权利要求5所述的制备方法，其中，所述均质的过程具体为：
    将得到的混合物送入均质机，90-110兆帕压力下挤压均质。
  7. 根据权利要求6所述的制备方法，其中，所述灭菌的过程具体为：
    将均质后的混合物在110～120℃下灭菌5-10分钟；灌装使用的容器经过清洗后用130-140℃蒸汽喷射灭菌。
  8. 根据权利要求7所述的制备方法，其中，所述冷却的过程具体为：
    灌装后的瓶装果汁，经过冷水喷淋装置至成品温度达到常温。
  9. 根据权利要求4所述的制备方法，其中，所述步骤a具体为：
    将所述果胶和所述白砂糖分批溶解至温度为80-85℃的所述水中，期间不断搅拌。
  10. 根据权利要求4-9中任一项所述的制备方法，其中，所述步骤b、c、d中进行所述过滤操作时，筛网为60-100目筛。
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