CN100551275C - Novel nutritional jujube juice beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a novel nutritious jujube juice beverage and a preparation method thereof. After the jujubes are sorted, roasted and cleaned at high temperature, extracted with hot water, filtered, and the filtrate is added with purified water, xylitol, citric acid, malic acid, trimer Sodium phosphate, pectin, and aspartame are blended, homogenized, ultra-high temperature instantaneous sterilization, aseptic hot filling, cooling, inspection, and packaging to obtain the finished product. Raw material weight ratio: jujube 3%~5%, xylitol 1%~2%, citric acid 0.1%~0.15%, malic acid 0.02%~0.04%, sodium tripolyphosphate 0.03%~0.04%, pectin 0.06% %～0.08%, aspartame 0.02%～0.04%, and the rest is purified water. The beverage of the present invention does not contain sucrose and preservatives, has rich nutrition, pure taste, unique flavor, has the characteristics of pure natural, healthy and complete nutrition, low sugar and the like, and is especially suitable for people with diabetes to drink.

Description

Novel nutritional jujube juice beverage and preparation method thereof

technical field

The invention relates to a novel nutritional jujube juice beverage, which belongs to the technical field of beverage production.

Background technique

Jujube is rich in nutrients and has high nutritional and health value. In recent years, with the improvement of people's living standards, people's eating habits are gradually changing from food and clothing to nutrition, and people are more and more interested in natural green food. With the application of advanced technology, jujube beverage has been continuously developed and innovated. The novel nutritious jujube juice drink of the present invention is made of jujube as raw material, reasonably mixed with xylitol having special nutritional and health care effects, and processed through advanced technology. The novel nutritious jujube juice beverage of the present invention does not contain sucrose and preservatives, is rich in nutrition, has a pure taste, unique flavor, has the characteristics of pure natural, healthy and complete nutrition, and low sugar, and is especially suitable for people with diabetes to drink. The invention adopts ultra-high temperature instantaneous sterilization and aseptic hot filling technology, so the loss of nutritional components is small, the natural fragrance of jujube is maintained, and the taste is pure.

Contents of the invention

The purpose of the present invention is to provide a novel nutritional jujube juice beverage and a preparation method thereof.

Technical scheme of the present invention is summarized as follows:

process flow

Red dates→sorting→baking→cleaning→leaching→filtering→blending→homogenizing→sterilizing→filling, sealing→cooling→inspecting→packaging→finished product

The nutritious jujube juice beverage of the present invention is made from red jujube, purified water, xylitol, citric acid, malic acid, sodium tripolyphosphate, pectin, aspartame, and wherein each raw material ratio (by weight )as follows:

Jujube 3%～5%

Xylitol 1%～2%

Citric acid 0.1%～0.15%

Malic acid 0.02%～0.04%

Sodium tripolyphosphate 0.03%～0.04%

Pectin 0.06%～0.08%

Aspartame 0.02%～0.04%

The rest is purified water

The preparation method of nutritional jujube juice beverage of the present invention is as follows:

①Raw material pretreatment: select high-quality raw material jujubes, remove moldy and deteriorated bad dates and other sundries; bake in a boiling dryer at 180-260°C for 1-5 minutes, until the jujube skins are slightly cracked, the jujube meat is shrunken, and the color is dark Red, producing a strong jujube aroma, while avoiding scorching;

②Extraction: Add the roasted jujube to pure water and heat reflux to extract twice, the temperature is 90-95°C, add 8-10 times of water for the first time, extract for 1-2 hours, add 2-3 times of water for the second time, and extract 0.5～1h;

③ Filtration: Combine the two extracts, filter with a 200-220 mesh filter cloth, and obtain the jujube juice filtrate for later use, and the filter residue can be further developed into products such as dietary fiber;

④ Deployment: Weigh xylitol, citric acid, malic acid, and aspartame according to the formula, dissolve them in an appropriate amount of warm water, add them to jujube juice and stir evenly, weigh sodium tripolyphosphate and pectin according to the formula, and dissolve them in warm water respectively Finally, add it to the above solution, make up pure water, and stir evenly;

⑤ Homogenization: pressure is 30~40Mpa, temperature is 50~60℃, homogenize twice;

⑥Sterilization: use ultra-high temperature instantaneous sterilization, 121-135°C, 5-10s;

⑦Filling and sealing: Aseptic hot filling, the feed liquid is above 75°C, sealing, and pouring the bottle;

⑧ cooling;

⑨ inspection;

⑩Packaging.

Jujube is rich in nutrients, and has the effects of invigorating the middle and replenishing qi, strengthening the will and strengthening the will. "Shen Nong's Materia Medica" records that jujube is sweet in taste, flat in nature, non-toxic, moderate in medicinal properties, and can be used for a long time to lighten the body and prolong life. Modern research shows that jujube is rich in protein, sugar, organic acid, fat, various amino acids, vitamins, trace elements, cyclic adenylic acid and alkaloids, saponins, flavonoids and other nutrients. Xylitol has pure sweetness, low sweetness, low heat energy, good stability and water solubility, and is widely used in the beverage industry. Xylitol can promote the proliferation of bifidobacteria in the human intestine, improve the structure of the intestinal flora, inhibit the formation of spoilage products in the intestine, improve laxatives, prevent constipation, and improve liver function, prevent dental caries, and lose weight. The most nutritious sugar substitute for diabetics.

The novel nutritious jujube juice beverage of the present invention uses red dates as raw materials, reasonably adds low-calorie multifunctional sweetener xylitol and other auxiliary materials, and is processed through advanced technology. The novel nutritious jujube juice drink of the invention is nutritious and delicious, and is a novel natural nourishing drink. The novel nutritious jujube juice beverage of the present invention does not contain sucrose and preservatives, is rich in nutrition, has a pure taste, unique flavor, has the characteristics of pure natural, healthy and complete nutrition, and low sugar, and is especially suitable for people with diabetes to drink. The invention adopts ultra-high temperature instantaneous sterilization and aseptic hot filling technology, so the loss of nutritional components is small, the natural fragrance of jujube is maintained, and the taste is pure. After testing, the novel nutritious jujube juice beverage of the present invention contains rich protein, fat, carbohydrates, trace elements potassium, sodium, calcium, magnesium, copper, iron, manganese, zinc and vitamins B1 and B2.

The positive effect of the invention is that the jujube raw material is roasted at high temperature and for a short time in a boiling dryer, the jujube skin is slightly smeared, the jujube meat is tightened, and the color is dark red, producing a strong jujube fragrance; when the jujube is squeezed and collided with each other, cracks are generated, In this way, it is beneficial to the stripping of nutrient components during extraction and improves the utilization rate of raw materials; roasting makes the jujube meat shrink and makes the juice after extraction easy to filter. Ultra-high temperature instant sterilization and aseptic hot filling technology reduce the loss of jujube nutrients, maintain the original nutrition, color and flavor of jujube to the greatest extent, and preserve the vitamin content in the drink to the greatest extent without adding any antiseptic The agent can make the shelf life reach 12 months, which ensures the safety of the product.

Detailed ways

The following examples can enable those skilled in the art to understand the present invention more fully, but do not limit the present invention in any way.

Example 1

Raw material ratio (by weight): red dates 4%, xylitol 2%, citric acid 0.1%, malic acid 0.03%, sodium tripolyphosphate 0.04%, pectin 0.06%, aspartame 0.04%, the rest is pure water.

Select high-quality jujubes as raw materials, remove moldy and deteriorated bad jujubes and other sundries; bake in a boiling dryer at 200°C for 3 to 5 minutes, until the jujube skins are slightly cracked, the jujube meat is tightened, the color is dark red, and a strong jujube aroma is produced. ;Clean it with pure water, add pure water to reflux at 90-95°C for extraction twice, add 10 times of water for the first time, extract for 1 hour, add 2 times of water for the second time, extract for 0.5 hour; combine the two extracts, Filter with a 200-mesh filter cloth to obtain the jujube juice filtrate for later use; weigh xylitol, citric acid, malic acid, and aspartame according to the formula, dissolve them in an appropriate amount of warm water, add them to the jujube juice and stir evenly, and weigh the trimeric acid according to the formula Sodium phosphate and pectin are dissolved in warm water and added to the above solution, supplemented with pure water, and stirred evenly; homogenized twice at 60°C and 40Mpa; sterilized at 130°C for 10s; aseptic hot filling, the feed liquid is above 75°C, Sealing, pouring the bottle; ⑧cooling; ⑨inspection; ⑩packing.

Example 2

Raw material ratio (by weight): red dates 3.5%, xylitol 1.8%, citric acid 0.12%, malic acid 0.03%, sodium tripolyphosphate 0.03%, pectin 0.08%, aspartame 0.03%, the rest is pure water.

Select high-quality jujubes as raw materials to remove moldy and deteriorated bad jujubes and other sundries; bake them in a boiling dryer at 220°C for 3 to 5 minutes until the jujube skins are slightly cracked, the jujube meat is tightened, and the color is dark red, producing a strong jujube aroma ;Clean with pure water, add pure water to reflux at 90-95°C for extraction twice, add 8 times of water for the first time, extract for 1.5h, add 2 times of water for the second time, extract for 0.5h; combine the two extracts , filtered with a 200-mesh filter cloth to obtain the jujube juice filtrate for subsequent use; weigh xylitol, citric acid, malic acid, and aspartame according to the formula, dissolve them in an appropriate amount of warm water, add them to the jujube juice and stir evenly, and weigh three Sodium polyphosphate and pectin are dissolved in warm water and added to the above solution, supplemented with pure water, and stirred evenly; homogenized twice at 55°C and 40Mpa; sterilized at 130°C for 10s; aseptic hot filling, the feed liquid is above 75°C , seal, pour the bottle; ⑧cooling; ⑨inspection; ⑩packing.

Claims (4)

1. A novel nutritional jujube juice drink is characterized in that it contains the following components (by weight): 3% to 5% of red dates, 1% to 2% of xylitol, 0.1% to 0.15% of citric acid, and 0.02% of malic acid %～0.04%, sodium tripolyphosphate 0.03%～0.04%, pectin 0.06%～0.08%, aspartame 0.02%～0.04%, and the rest is purified water. 2. A method for making a novel nutritious jujube juice drink, characterized in that the weight ratio of raw materials is 3% to 5% of jujube, 1% to 2% of xylitol, 0.1% to 0.15% of citric acid, and 0.02% to 0.02% of malic acid 0.04%, sodium tripolyphosphate 0.03% ~ 0.04%, pectin 0.06% ~ 0.08%, aspartame 0.02% ~ 0.04%, the rest is pure water; the production method mainly consists of the following steps: ①Raw jujube pretreatment: Raw red dates are baked in a boiling dryer at 180-260°C for 1-5 minutes; ②Extraction: adding pure water to heat reflux for extraction; ③Filtration; ④Blending; ⑤Homogeneous; , 5-10s; ⑦Filling and sealing: when the feed liquid is above 75°C, aseptic hot filling; ⑧cooling; ⑨inspection; ⑩packing. 3. A method for making a novel nutritious jujube juice drink according to claim 2, characterized in that the extraction method in step ② is hot reflux extraction at a temperature of 90-95°C, and the first time is 8-10 times higher. Water, extract for 1~2h, add 2~3 times of water for the second time, extract for 0.5~1h; 4. The preparation method of a novel nutritious jujube juice drink according to claim 2, characterized in that the homogenization pressure in step ⑤ is 30-40Mpa, and the temperature is 50-60°C.