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CN104223249A - 马齿苋、黄花梨复合果蔬汁及制备方法 - Google Patents

马齿苋、黄花梨复合果蔬汁及制备方法 Download PDF

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CN104223249A
CN104223249A CN201410441137.0A CN201410441137A CN104223249A CN 104223249 A CN104223249 A CN 104223249A CN 201410441137 A CN201410441137 A CN 201410441137A CN 104223249 A CN104223249 A CN 104223249A
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吴金霞
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases

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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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

一种马齿苋、黄花梨复合果蔬汁,是由马齿苋汁、黄花梨汁和辅料制成的,其特征在于,马齿苋汁、黄花梨汁的质量比例为10%∶14%;所述辅料及质量比分别是:白砂糖为总质量的6%;柠檬酸为总质量的0.12%;黄原胶为总质量的0.2%;山梨酸钾为总质量的0.01%,异抗坏血酸钠为总质量的0.015%。本发明的感官指标:淡黄绿色;口感酸甜,爽口清凉,有马齿苋、黄花梨特有的风味;均匀、透明的液体,久置后允许有少量沉淀。理化指标:可溶性固形物≥5%;总酸度0.1%-0.2%。

Description

马齿苋、黄花梨复合果蔬汁及制备方法
技术领域
本发明涉及天然复合果蔬汁领域,具体涉及马齿苋、黄花梨复合果蔬汁及制备方法。 
背景技术
马齿苋又名马苋菜、长寿菜,是可药可食的一种野菜,其中含有多种营养成分,具有丰富的营养价值和特殊的医疗保健作用。马齿苋性寒、味酸、无毒,具有清热、解毒、益气、润肠、消肿、止痢、防止多种疾病等功效。马齿苋中的不饱和脂肪酸可以减少肝脏对低密度脂蛋白的合成,降低血清总胆固醇含量,防止动脉粥样硬化,延缓血栓形成。马齿苋中含有0.25%的去甲肾上腺素,能调节人体糖代谢,具有降低血糖浓度的作用,经常食用对糖尿病患者有降低血糖之作用。黄花梨,果味甘美,汁多爽口,含有丰富营养,具有生津润燥,清热化痰,解疮毒和酒毒等保健功效。以马齿苋、黄花梨为原料生产的复合果蔬汁是一种新型的天然保健饮料。 
发明内容
本发明的目的在于提供一种马齿苋、黄花梨制成的复合果蔬汁,及该果蔬汁的制备方法,以克服现有技术中存在的不足。 
本发明采用了这样的技术方案: 
本发明选取马齿苋、黄花梨,分别制成果蔬汁,添加辅料,其制备方 法为:1)混合、调配;2)均质、脱气3)灌装、杀菌、冷却。 
具体为:所述马齿苋、黄花梨复合果蔬汁,是由马齿苋汁、黄花梨汁和辅料制成的,其特征在于,马齿苋汁、黄花梨汁的质量比例为10%∶14%; 
所述辅料及质量比分别是:白砂糖为总质量的6%;柠檬酸为总质量的0.12%;黄原胶为总质量的0.2%;山梨酸钾为总质量的0.01%,异抗坏血酸钠为总质量的0.015%。 
马齿苋汁的制备方法是: 
1)原料清洗:选取无老熟、无枯萎茎叶、鲜嫩的马齿苋,剪去根部,剔除病叶等杂物,用流动水冲洗去泥沙等杂质; 
2)热烫:将洗净的马齿苋于4倍质量的90-95℃的热水中烫2分钟,热烫是为了钝化以多酚氧化酶为主的各种氧化酶,防止酶促褐变,保持原有的绿色,并可杀灭大部分微生物,也是马齿苋组织软化,便于压榨; 
3)压榨:采用螺旋榨汁机,压榨汁液中加入0.05%的抗坏血酸和0.05%的柠檬酸护色,二者协同作用,护色效果较好; 
4)过滤:榨出的汁液用120目滤布过滤,除去固渣,即得马齿苋汁。 
黄花梨汁的制备方法是: 
1)清洗:除去烂果、病果,并用适当提高水温或添加0.1%柠檬酸钠或磷酸盐的方法,以提高洗涤效果; 
2)去皮:黄花梨去皮以淋碱为好,一般用4%-8%的氢氧化钠溶液,100℃,在3秒内处理,迅速搓洗去净残皮; 
3)破碎:采用锤片式破碎机。 
4)压榨、过滤:破碎后的黄花梨碎片,放入螺旋榨汁机中压榨,便得 粗滤黄花梨原汁,再将粗黄花梨原汁经硅藻土过滤机过滤,除去果汁中粗纤维、胶质、碎渣等,即得黄花梨清汁。 
所述复合果汁的方法为下述步骤: 
1)混合、调配:按照比例称取马齿苋汁、黄花梨汁和辅料,混合调配,搅拌均匀; 
2)均质、脱气:在料液温度60℃左右进行均质处理,均质压力为10兆帕,均质处理后立即将料液打入真空脱气机,在真空度为0.091兆帕的条件下脱气5分钟; 
3)灌装、杀菌、冷却:将均质脱气后汁液预热到70-80℃,趁热灌装,将封罐后的半成品送入灭菌机进行杀菌,杀菌温度100℃,时间15分钟,分级降温,冷却。 
本发明的感官指标: 
淡黄绿色;口感酸甜,爽口清凉,有马齿苋、黄花梨特有的风味;均匀、透明的液体,久置后允许有少量沉淀。 
理化指标: 
可溶性固形物≥5%;总酸度0.1%-0.2%。 
具体实施方式
具体实施例:本发明选取马齿苋、黄花梨,分别制成果蔬汁,添加辅料,其制备方法为:1)混合、调配;2)均质、脱气3)灌装、杀菌、冷却。 
具体为:所述马齿苋、黄花梨复合果蔬汁,是由马齿苋汁、黄花梨汁和辅料制成的,其特征在于,马齿苋汁、黄花梨汁的质量比例为10%∶14%; 
所述辅料及质量比分别是:白砂糖为总质量的6%;柠檬酸为总质量的0.12%;黄原胶为总质量的0.2%;山梨酸钾为总质量的0.01%,异抗坏血酸钠为总质量的0.015%。 
马齿苋汁的制备方法是: 
1)原料清洗:选取无老熟、无枯萎茎叶、鲜嫩的马齿苋,剪去根部,剔除病叶等杂物,用流动水冲洗去泥沙等杂质; 
2)热烫:将洗净的马齿苋于4倍质量的90-95℃的热水中烫2分钟,热烫是为了钝化以多酚氧化酶为主的各种氧化酶,防止酶促褐变,保持原有的绿色,并可杀灭大部分微生物,也是马齿苋组织软化,便于压榨; 
3)压榨:采用螺旋榨汁机,压榨汁液中加入0.05%的抗坏血酸和0.05%的柠檬酸护色,二者协同作用,护色效果较好; 
4)过滤:榨出的汁液用120目滤布过滤,除去固渣,即得马齿苋汁。 
黄花梨汁的制备方法是: 
1)清洗:除去烂果、病果,并用适当提高水温或添加0.1%柠檬酸钠或磷酸盐的方法,以提高洗涤效果; 
2)去皮:黄花梨去皮以淋碱为好,一般用4%-8%的氢氧化钠溶液,100℃,在3秒内处理,迅速搓洗去净残皮; 
3)破碎:采用锤片式破碎机。 
4)压榨、过滤:破碎后的黄花梨碎片,放入螺旋榨汁机中压榨,便得粗滤黄花梨原汁,再将粗黄花梨原汁经硅藻土过滤机过滤,除去果汁中粗纤维、胶质、碎渣等,即得黄花梨清汁。 
所述复合果汁的方法为下述步骤: 
1)混合、调配:按照比例称取马齿苋汁、黄花梨汁和辅料,混合调配,搅拌均匀; 
2)均质、脱气:在料液温度60℃左右进行均质处理,均质压力为10兆帕,均质处理后立即将料液打入真空脱气机,在真空度为0.091兆帕的条件下脱气5分钟; 
3)灌装、杀菌、冷却:将均质脱气后汁液预热到70-80℃,趁热灌装,将封罐后的半成品送入灭菌机进行杀菌,杀菌温度100℃,时间15分钟,分级降温,冷却。 
本发明的感官指标: 
淡黄绿色;口感酸甜,爽口清凉,有马齿苋、黄花梨特有的风味;均匀、透明的液体,久置后允许有少量沉淀。 
理化指标: 
可溶性固形物≥5%;总酸度0.1%-0.2%。 

Claims (4)

1.一种马齿苋、黄花梨复合果蔬汁,是由马齿苋汁、黄花梨汁和辅料制成的,其特征在于,马齿苋汁、黄花梨汁的质量比例为10%∶14%;所述辅料及质量比分别是:白砂糖为总质量的6%;柠檬酸为总质量的0.12%;黄原胶为总质量的0.2%;山梨酸钾为总质量的0.01%,异抗坏血酸钠为总质量的0.015%。
2.按照权利要求1所述的复合果汁,其特征在于:马齿苋汁的制备方法是:
1)原料清洗:选取无老熟、无枯萎茎叶、鲜嫩的马齿苋,剪去根部,剔除病叶等杂物,用流动水冲洗去泥沙等杂质;
2)热烫:将洗净的马齿苋于4倍质量的90-95℃的热水中烫2分钟,热烫是为了钝化以多酚氧化酶为主的各种氧化酶,防止酶促褐变,保持原有的绿色,并可杀灭大部分微生物,也是马齿苋组织软化,便于压榨;
3)压榨:采用螺旋榨汁机,压榨汁液中加入0.05%的抗坏血酸和0.05%的柠檬酸护色,二者协同作用,护色效果较好;
4)过滤:榨出的汁液用120目滤布过滤,除去固渣,即得马齿苋汁。
3.按照权利要求1所述的复合果汁,其特征在于:黄花梨汁的制备方法是:
1)清洗:除去烂果、病果,并用适当提高水温或添加0.1%柠檬酸钠或磷酸盐的方法,以提高洗涤效果;
2)去皮:黄花梨去皮以淋碱为好,一般用4%-8%的氢氧化钠溶液,100℃,在3秒内处理,迅速搓洗去净残皮;
3)破碎:采用锤片式破碎机;
4)压榨、过滤:破碎后的黄花梨碎片,放入螺旋榨汁机中压榨,便得粗滤黄花梨原汁,再将粗黄花梨原汁经硅藻土过滤机过滤,除去果汁中粗纤维、胶质、碎渣等,即得黄花梨清汁。
4.按照权利要求1所述的复合果汁,其特征在于:所述复合果汁的方法为下述步骤:
1)混合、调配:按照比例称取马齿苋汁、黄花梨汁和辅料,混合调配,搅拌均匀;
2)均质、脱气:在料液温度60℃左右进行均质处理,均质压力为10兆帕,均质处理后立即将料液打入真空脱气机,在真空度为0.091兆帕的条件下脱气5分钟;
3)灌装、杀菌、冷却:将均质脱气后汁液预热到70-80℃,趁热灌装,将封罐后的半成品送入灭菌机进行杀菌,杀菌温度100℃,时间15分钟,分级降温,冷却。
CN201410441137.0A 2014-08-22 2014-08-22 马齿苋、黄花梨复合果蔬汁及制备方法 Pending CN104223249A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995257A (zh) * 2016-05-13 2016-10-12 郝飞虎 马齿苋汁的制备方法
CN107625016A (zh) * 2017-09-20 2018-01-26 江苏维乐益生食品科技有限公司 一种复合蔬菜汁的制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995257A (zh) * 2016-05-13 2016-10-12 郝飞虎 马齿苋汁的制备方法
CN107625016A (zh) * 2017-09-20 2018-01-26 江苏维乐益生食品科技有限公司 一种复合蔬菜汁的制备方法

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