CN104489802A - 一种番茄芦荟复合果汁的加工方法 - Google Patents
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Abstract
本发明涉及一种番茄芦荟复合果汁的加工方法，属于饮料加工技术领域。其特征在于：主要以番茄、芦荟为原料，采用的加工步骤为，原料预处理、打浆、过滤、调配、均质、杀菌、罐装、检验、贮藏。本发明是以番茄、芦荟为主要原料，酸甜可口，充分保留了原料内的营养物质，使饮料具有营养丰富、美容养颜、提高人体免疫力和防癌抗癌等保健功能，同时饮料口感好，加工方法简便，易于实施，为番茄、芦荟的深加工和产品增值开辟了新途径，提高了产品的附加值。
Description
技术领域
本发明涉及一种饮料加工技术领域，尤其是涉及一种番茄芦荟复合果汁的加工方法。
背景技术
番茄，别名西红柿、洋柿子，古名六月柿、喜报三元。在秘鲁和墨西哥，最初称之为“狼桃”。果实营养丰富，具特殊风味。可以生食、煮食、加工制成番茄酱、汁或整果罐藏。番茄是全世界栽培最为普遍的果菜之一。番茄的食用部位为多汁的浆果。它的品种极多，按果的形状可分为圆形的、扁圆形的、长圆形的、尖圆形的；按果皮的颜色分，有大红的、粉红的、橙红的和黄色的。番茄味甘、酸，性凉，微寒，番茄含有丰富的胡萝卜素、维生素C和B维生素，尤其是维生素P的含量蔬菜之冠。番茄含有对心血管具有保护作用的维生素和矿物质元素，能减少心脏病的发作。番茄中的维C，有生津止渴，健胃消食，凉血平肝，清热解毒，降低血压之功效，对高血压、肾脏病人有良好的辅助治疗作用。多吃番茄具有抗衰老作用，使皮肤保持白皙。番茄中含有的尼克酸能维持胃液的正常分泌，促进红血球的形成，有利于保持血管壁的弹性和保护皮肤。所以食用番茄对防治动脉硬化、高血压和冠心病也有帮助。番茄多汁，可以利尿，肾炎病人也宜食用。番茄红素具有独特的抗氧化能力，能清除自由基，保护细胞，使脱氧核酸及基因免遭破坏，能阻止癌变进程。番茄除了对前列腺癌有预防作用外，还能有效减少胰腺癌、直肠癌、喉癌、口腔癌、肺癌、乳腺癌等癌症的发病危险。
芦荟，有短茎，叶常绿，边沿疏生有刺，肥厚多汁，汁液稍粘稠，果肉晶莹有弹性。芦荟中含有芦荟酊，是抗菌性很强的物质，能杀灭多种真菌、霉菌、细菌、病毒等病菌，抑制和消灭病原体的发育繁殖。芦荟中含有的缓激肽酶与血管紧张来联合可抵抗炎症，尤其是芦荟的多糖类可增强人体对疾病的抵抗力，治愈皮肤炎、慢性肾炎、膀胱炎、支气管炎等慢性病症。而且芦荟中含有的多糖和维生素对人体的皮肤有补充营养、滋润、增白的作用，尤其是青春少女最烦恼的粉刺，芦荟对消除粉刺有很好的效果；且含有的大黄素等属蒽醌甙物质，能使头发柔软而有光泽、轻松舒爽，且具有去头屑的作用。近年以来，芦荟因排毒养颜，护肤美容深受市场欢迎，是不可或缺、居家旅行的必备品。
将番茄与芦荟制成的番茄芦荟汁饮料，营养全面易吸收，饮用方便，有清热解暑、美容养颜之功效，同时也为番茄、芦荟的深加工和产品增值开辟了新途径。
发明内容
本发明的目的在于，充分开发番茄、芦荟的营养资源，提供一种营养丰富、美容养颜、提高免疫力和防癌抗癌的多种保健功能的番茄芦荟汁饮料。
本发明解决其技术问题所采取的技术方案是：一种番茄芦荟复合果汁的加工方法，按如下步骤进行：
A、原料预处理：挑选新鲜成熟的番茄、芦荟，分别用清水清洗，将番茄热烫去皮后切成块状，将芦荟去皮取其果肉；
B、打浆：将处理后的番茄、芦荟分别进行打浆，加工成浆液；
C、过滤：分别将浆液进行过滤，制成番茄汁、芦荟汁；
D、调配：将50%番茄汁、35%芦荟汁、10%蔗糖、3%蜂蜜、0.2%柠檬酸和1.8%话梅香精，以及适量的水进行混合，搅拌均匀，制成混合液；
E、均质：将混合液在温度为73-78℃，压力为18-23Mpa的条件下进行均质处理；
F、杀菌：采用高温瞬时灭菌法，温度为128℃，时间4-5s；
G、罐装：在真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，在常温下贮藏。
有益效果：本发明是以番茄、芦荟为主要原料，酸甜可口，充分保留了原料内的营养物质，使饮料具有营养丰富、美容养颜、提高人体免疫力和防癌抗癌等保健功能，同时饮料口感好，加工方法简便，易于实施，为番茄、芦荟的深加工和产品增值开辟了新途径，提高了产品的附加值。
具体实施方式
实施例1：
A、原料预处理：挑选新鲜成熟的番茄、芦荟，分别用清水清洗，将番茄热烫去皮后切成块状，将芦荟去皮取其果肉；
B、打浆：将处理后的番茄、芦荟分别进行打浆，加工成浆液；
C、过滤：分别将浆液进行过滤，制成番茄汁、芦荟汁；
D、调配：将45%番茄汁、40%芦荟汁、8%葡萄糖、5%蜂蜜、0.6%柠檬酸和1.4%咖啡香精，以及适量的水进行混合，搅拌均匀，制成混合液；
E、均质：将混合液在温度为65℃，压力为55Mpa的条件下进行均质处理；
F、杀菌：采用高温瞬时灭菌法，温度为112℃，时间6s；
G、罐装：在真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，在常温下贮藏。
实施例2：
A、原料预处理：挑选新鲜成熟的番茄、芦荟，分别用清水清洗，将番茄热烫去皮后切成块状，将芦荟去皮取其果肉；
B、打浆：将处理后的番茄、芦荟分别进行打浆，加工成浆液；
C、过滤：分别将浆液进行过滤，制成番茄汁、芦荟汁；
D、调配：将62%番茄汁、22%芦荟汁、11%蛋白糖、2%冰糖、0.5%柠檬酸和2.5%话梅香精，以及适量的水进行混合，搅拌均匀，制成混合液；
E、均质：将混合液在温度为56℃，压力为47Mpa的条件下进行均质处理；
F、杀菌：采用高温瞬时灭菌法，温度为135℃，时间1-3s；
G、罐装：在真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，在常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种番茄芦荟复合果汁的加工方法，其特征在于：采用以下步骤：
A、原料预处理：挑选新鲜成熟的番茄、芦荟，分别用清水清洗，将番茄热烫去皮后切成块状，将芦荟去皮取其果肉；
B、打浆：将处理后的番茄、芦荟分别进行打浆，加工成浆液；
C、过滤：分别将浆液进行过滤，制成番茄汁、芦荟汁；
D、调配：将50%番茄汁、35%芦荟汁、10%蔗糖、3%蜂蜜、0.2%柠檬酸和1.8%话梅香精，以及适量的水进行混合，搅拌均匀，制成混合液；
E、均质：将混合液在温度为73-78℃，压力为18-23Mpa的条件下进行均质处理；
F、杀菌：采用高温瞬时灭菌法，温度为128℃，时间4-5s；
G、罐装：在真空无菌环境下罐装；
H、检验、贮藏：检验罐装是否合格，在常温下贮藏。
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