CN101107982B - Red pear beverage with suspended fruit block and method of manufacturing the same - Google Patents
Red pear beverage with suspended fruit block and method of manufacturing the same Download PDFInfo
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- CN101107982B CN101107982B CN2007100661396A CN200710066139A CN101107982B CN 101107982 B CN101107982 B CN 101107982B CN 2007100661396 A CN2007100661396 A CN 2007100661396A CN 200710066139 A CN200710066139 A CN 200710066139A CN 101107982 B CN101107982 B CN 101107982B
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Abstract
The invention provides a kind of red pear beverage with suspended pear blocks, which is characterized in that: the beverage has the following quality components for each 1000g: 200 to 400g fruit juice, 300 to 500g pear blocks, 0.6 to 1.1g Tamarind gum, 0.35 to 0.8g guar gum, 0.3 to 0.8g Xanthan, 0.72 to 2.3g loquat extract and water. The invention makes the red pear flesh suspend in the red pear juice as shaped lump, which can reflect the taste of fresh red pear. Drinkers of the red pear beverage will feel the tender and crispy taste of fresh pear lump, thus reflecting the soft, tender, fine,crisply and juicy taste of the pear beverage. Therefore, the invention can be an optimal method for prolonging the qualify assurance period of red pear while preserving its unique flavor and taste andovercoming the defect of short quality assurance period of red pear.
Description
Technical field
The present invention relates to a kind of pear beverage, especially a kind of pear beverage of suspended fruit block belongs to food processing technology field.
Background technology
The township of the red pears of China is in peacefulness.Peaceful red pears are a kind of new varieties of releasing in recent years, and it has gorgeous and plentiful appearance, and its pears meat delicacy, crisp shortcake, succulence and characteristics such as sweet are individual heavily suitable, are treasure in the pears, are subjected to domestic and international consumer's welcome deeply.For this reason, the red pears cultivated area of our province Anning City, annual all with up to ten thousand mu quantity in amplification.Along with the increase of expanding species area, its disadvantageous aspect also is exposed gradually: red pears can not be collided with, can not be extruded, and fresh fruit is short storage period under the normal temperature, is unfavorable for finding a good sale in.In order to allow domestic and international personage can both taste this U.S. fruit, hinder farming for fear of big volume production fruit because of overstocking decayed fruit, must carry out deep processing to red pears, develop the deep processed product that can long term storage also can reflect red pears sense of taste.This measure not only is related to ten million orchard worker's livelihood major issue, and the expansion that also is related to red these the outstanding new varieties of pears in Anning City simultaneously is numerous.In addition, the main points of the fruit drink processing method of existing band pulp are that homogeneous is handled, and promptly fully pulp are broken into fine particle, and thin more fruit juice and particle just more can layerings.Fruit such as apple, peach, Lee, mango are there's no one who doesn't or isn't like this.Especially pears meat beverage is more emphasized the homogeneous processing.And unique shape suspending beverage (orange meat) " orange granule juice " of seeing is to make with ready-made meat grain.
Summary of the invention
For overcoming can not being collided with, can not being extruded of red pears, fresh fruit is short storage period under the normal temperature, is difficult to find a good sale in and waits deficiency, the invention provides a kind of the drink not only but also chew, and can keep the fruit granular suspended red pear beverage of fresh fruit flavour and mouthfeel.
Another object of the present invention is to provide a kind of preparation method of red pear beverage of suspended fruit block.
The present invention finishes by following technical proposal: a kind of red pear beverage of suspended fruit block is characterized in that per 1000 restrain the component that contains following mass parts in the beverages:
Pear juice 200～400 grams
Pears piece 300～500 grams;
Tamarind gum 0.6～1.1 gram
Guar gum 0.35～0.8 gram
Xanthans 0.3～0.8 gram
Loquat extract 0.72～2.3 gram
Surplus is a water.
Technological difficulties of the present invention are: make the fresh fruit fruit piece of rule make the matter structure that can reflect fresh fruit, fruit juice can reflect the fresh fruit flavour, thereby effectively prolong the fresh fruit shelf-life, its difficult point is to allow the fruit piece stably be suspended in the fruit juice, promptly must rely on gel and is finished by the colloid fruit juice that it and fruit juice form.So key technology is producing of colloid fruit juice and their formed prescriptions.
Tamarind gum of the present invention is a plant seed extract composition, the commercial goods.Guar gum, plant seed extract composition, commercial goods.Xanthans, the commercial goods.The loquat extract is self-control.Wherein independent tamarind gum can not make the pears piece suspend under non-high concentration condition separately; Although guar gum is very sticking, must when concentration is big, suspension effect be arranged, loquat pectin belongs to natural fruit pectin, uses large usage quantity separately.Xanthans self has certain suspending power, but only also limited by its outstanding power.But through after the collocation, suspending power is more much bigger than any independent a kind of strength between them, at this moment as long as just can reach required suspending power with a spot of glue.All glue has produced synergy mutually after collocation, suspending power will be than independent a kind of will the increase.Can reduce the consumption of additive, this reduces cost to product, keeps the flavour of former fruit that very big meaning is arranged.Tamarind gum increases the rheological characteristic of beverage in addition and does not offset buoyancy function in prescription in addition, loquat glue is because use crude extract to enter beverage, it and pears are moistening the lung and relieve the cough, synergy are being arranged aspect the heat-clearing, this health care that has increased product is worth, certainly its polysaccharide belongs to pectin, and the natural component of product is more sufficient.
Another object of the present invention realizes by following technical proposal: a kind of preparation method of red pear beverage of suspended fruit block is characterized in that through following process steps:
A, the component that contains following mass parts in the beverages by per 1000 grams are got the raw materials ready:
Pear juice 200～400 grams
Pears piece 300～500 grams
Tamarind gum 0.6～1.1 gram
Guar gum 0.35～0.8 gram
Xanthans 0.3～0.8 gram
Loquat extract 0.72～2.3 gram
Surplus is a water;
B, earlier each glue was soaked in water respectively 1～2 hour, in each glue of swelling, adds pear juice afterwards, simultaneously with the loquat extract water-soluble after, add pear juice again, promptly get colloid fruit juice;
C, each colloid fruit juice of B step gained is mixed, and under 80 ℃ of temperature, stirred 10-15 minute, colloid fruit juice mixed liquor;
D, will remove the peel, the red pears stripping and slicing of stoning, put into concentration and be 0.5% citric acid solution, and it is immersed in the citric acid solution, under 80-85 ℃ of temperature, kept 10～20 minutes, it is stand-by to take out the pears piece;
E, D step gained pears piece is put into the colloid fruit juice mixed liquor of C step, under 75-90 ℃ of temperature, stirs 5-10 after second, kept 15 minutes, the red pear beverage of suspended fruit block.
Described pears piece is the blockage of 0.4-0.7 * 0.4-0.7 * 0.4-0.7cm, and it is edible to be suitable for old man, child, perhaps be the fruit piece of 0.8-1.6 * 0.8-1.6 * 0.8-1.6cm or 0.2-0.4 * 0.5-1 * 1-2.5cm, is suitable for the general population and eats.
Described loquat extract is produced through following method:
A, choosing fruit, wash fruit, cut open fruit, get nuclear;
B, press fresh fruit: the mass ratio of water=1: 0.5 adds water in pericarp and the pulp and to make pulp;
C, the amount of pressing 0.3～0.6ml/kg add cellulase in the pulp, stir 1-2 hour under 45-55 ℃ of temperature, leave standstill;
After d, the centrifugation, get the clear mucus in upper strata, through concentrating, after the drying, being the loquat extract.
Described cellulase is the commercially available cellulase that is used to process food.
The centrifugation of described d step and concentrate, drying is prior art.
Institute of the present invention water is existing drinking pure water.
The present invention has following advantage and effect: adopt such scheme, making red pears meat be tangible bulk is suspended in the red pear juice, the flavour and the mouthfeel that can reflect new scarlet pears, drink liquid juice, has smooth, strong sweet taste, can experience simultaneously the delicacy of chewing fresh pears piece, crisp and enrich the mouthfeel of moisture content, making peculiar flavour of new scarlet pears and matter structure be that the many and juice of soft, tender, crisp, tough, thin, crisp, the juice of pulp is sweet etc. can both embody, this prolongs the red pears shelf-life beyond doubt, keeps the optimum method of its exclusive local flavor and mouthfeel simultaneously.It has remedied short defective of this unique fruit shelf-life of red pears, has very big effect to promoting red pears expanding species in Anning City and industrialized development.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
The loquat extract is produced through following method:
A, choosing fruit, wash fruit, cut open fruit, get nuclear;
B, press fresh fruit: the mass ratio of water=1: 0.5 adds water in pericarp and the pulp and to make pulp;
C, the amount of pressing 0.3～0.6ml/kg add cellulase in the pulp, stir 1-2 hour under 45-55 ℃ of temperature, leave standstill;
D, carry out centrifugation with the method for prior art after, get the clear mucus in upper strata, through the concentrating of prior art, dry, promptly get the loquat extract, stand-by.
Get the raw materials ready by the component that contains following mass parts in per 1000 gram beverages:
Pear juice 200 grams
Pears piece 500 grams
Tamarind gum 1.1 grams
Guar gum 0.45 gram
Xanthans 0.3 gram
Loquat extract 2.3 grams
Water 295.85 grams.
Prepare through following process:
1, earlier tamarind gum, guar gum, xanthans were soaked in water respectively 1 hour, simultaneously with the loquat extract water-soluble after, in each glue of swelling and loquat liquid, add pear juice, colloid fruit juice;
2, each colloid fruit juice of 1 step gained is mixed, and under 80 ℃ of temperature, stirred 10 minutes, get colloid fruit juice mixed liquor;
3, will remove the peel, the red pears of stoning are cut into the blockage of 0.5 * 0.5 * 0.5cm, put into concentration and are 0.5% citric acid solution, and it is immersed in the citric acid solution, keep 10 minutes under 80 ℃ of temperature, it is stand-by to take out the pears piece;
4,3 step gained pears pieces are put into the colloid fruit juice mixed liquor of 2 steps, after stirring 5 seconds under 75 ℃ of temperature, placed 15 minutes, get the red pear beverage of suspended fruit block.
Embodiment 2
Get the raw materials ready by the component that contains following mass parts in per 1000 gram beverages:
Pear juice 400 grams
Pears piece 300 grams
Tamarind gum 0.6 gram
Guar gum 0.35 gram
Xanthans 0.8 gram
Loquat extract 0.72 gram
Water 297.53 grams;
The following process of process:
1, earlier tamarind gum, guar gum, xanthans were soaked in water respectively 2 hours, simultaneously with embodiment 1 gained loquat extract water-soluble after, in each glue of swelling and loquat liquid, add pear juice, colloid fruit juice;
2, each colloid fruit juice of 1 step gained is mixed, and under 80 ℃ of temperature, stirred 15 minutes, get colloid fruit juice mixed liquor;
3, will remove the peel, the red pears of stoning are cut into the fruit piece of 0.4 * 1 * 2.5cm, put into concentration and are 0.5% citric acid solution, and it is immersed in the citric acid solution, keep 20 minutes under 85 ℃ of temperature, it is stand-by to take out the pears piece;
4,3 step gained pears pieces are put into the colloid fruit juice mixed liquor of 2 steps, after stirring 10 seconds under 90 ℃ of temperature, placed 15 minutes, get the red pear beverage of suspended fruit block.
Embodiment 3
Get the raw materials ready by the component that contains following mass parts in per 1000 gram beverages:
Pear juice 350 grams
Pears piece 350 grams
Tamarind gum 0.85 gram
Guar gum 0.65 gram
Xanthans 0.55 gram
Loquat extract 1.51 grams
Water 296.44 grams;
The following process of process:
1, earlier tamarind gum, guar gum, xanthans were soaked in water respectively 2 hours, simultaneously with embodiment 1 gained loquat extract water-soluble after, in each glue of swelling and loquat liquid, add pear juice, colloid fruit juice;
2, each colloid fruit juice of 1 step gained is mixed, and under 80 ℃ of temperature, stirred 15 minutes, get colloid fruit juice mixed liquor;
3, will remove the peel, the red pears of stoning are cut into the fruit piece of 0.4 * 1 * 2.5cm, put into concentration and are 0.5% citric acid solution, and it is immersed in the citric acid solution, keep 20 minutes under 85 ℃ of temperature, it is stand-by to take out the pears piece;
4,3 step gained pears pieces are put into the colloid fruit juice mixed liquor of 2 steps, after stirring 10 seconds under 90 ℃ of temperature, placed 15 minutes, get the red pear beverage of suspended fruit block.
Claims (3)
1. the red pear beverage of a suspended fruit block is characterized in that containing in per 1000 gram beverages the component of following mass parts:
Pear juice 200～400 grams
Pears piece 300～500 grams;
Tamarind gum 0.6～1.1 gram
Guar gum 0.35～0.8 gram
Xanthans 0.3～0.8 gram
Loquat extract 0.72～2.3 gram
Surplus is a water;
Described loquat extract is produced through following method:
A, choosing fruit, wash fruit, cut open fruit, get nuclear;
B, press fresh fruit: the mass ratio of water=1: 0.5 adds water in pericarp and the pulp and to make pulp;
C, the amount of pressing 0.3～0.6ml/kg add cellulase in the pulp, stir 1-2 hour under 45-55 ℃ of temperature, leave standstill;
After d, the centrifugation, get the clear mucus in upper strata, through concentrating, after the drying, being the loquat extract.
2. the preparation method of the red pear beverage of a suspended fruit block is characterized in that through following process steps:
A, the component that contains following mass parts in the beverages by per 1000 grams are got the raw materials ready:
Pear juice 200～400 grams
Pears piece 300～500 grams
Tamarind gum 0.6～1.1 gram
Guar gum 0.35～0.8 gram
Xanthans 0.3～0.8 gram
Loquat extract 0.72～2.3 gram
Surplus is a water;
Described loquat extract is produced through following method:
A, choosing fruit, wash fruit, cut open fruit, get nuclear;
B, press fresh fruit: the mass ratio of water=1: 0.5 adds water in pericarp and the pulp and to make pulp;
C, the amount of pressing 0.3～0.6ml/kg add cellulase in the pulp, stir 1-2 hour under 45-55 ℃ of temperature, leave standstill;
After d, the centrifugation, get the clear mucus in upper strata, through concentrating, after the drying, being the loquat extract;
B, earlier each glue was soaked in water respectively 1～2 hour, in each glue of swelling, adds pear juice afterwards, simultaneously with the loquat extract water-soluble after, add pear juice again, promptly get colloid fruit juice;
C, each colloid fruit juice of B step gained is mixed, and under 80 ℃ of temperature, stirred 10-15 minute, colloid fruit juice mixed liquor;
D, will remove the peel, the red pears stripping and slicing of stoning, put into concentration and be 0.5% citric acid solution, and it is immersed in the citric acid solution, under 80-85 ℃ of temperature, kept 10～20 minutes, it is stand-by to take out the pears piece;
E, D step gained pears piece is put into the colloid fruit juice mixed liquor of C step, under 75-90 ℃ of temperature, stirs 5-10 after second, kept 15 minutes, the red pear beverage of suspended fruit block.
3. method according to claim 2, the pears piece that it is characterized in that described D step is the blockage of 0.4-0.7 * 0.4-0.7 * 0.4-0.7cm, perhaps being 0.8-1.6 * 0.8-1.6 * 0.8-1.6cm, perhaps is the fruit piece of 0.2-0.4 * 0.5-1 * 1-2.5cm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100661396A CN101107982B (en) | 2007-08-27 | 2007-08-27 | Red pear beverage with suspended fruit block and method of manufacturing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100661396A CN101107982B (en) | 2007-08-27 | 2007-08-27 | Red pear beverage with suspended fruit block and method of manufacturing the same |
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| Publication Number | Publication Date |
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| CN101107982A CN101107982A (en) | 2008-01-23 |
| CN101107982B true CN101107982B (en) | 2010-06-16 |
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| CN107692212A (en) * | 2017-11-10 | 2018-02-16 | 昆明满天红生物科技有限公司 | A kind of red pears composite enzyme of pseudo-ginseng and preparation method thereof |
| CN109007484A (en) * | 2018-07-03 | 2018-12-18 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of loquat inspissated juice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100907A (en) * | 1994-06-13 | 1995-04-05 | 北京市营养源研究所 | Technology for production of apple and pear juice drink |
| CN1101521A (en) * | 1993-11-01 | 1995-04-19 | 赵长春 | Working method for pear fruit meat type drink |
-
2007
- 2007-08-27 CN CN2007100661396A patent/CN101107982B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101521A (en) * | 1993-11-01 | 1995-04-19 | 赵长春 | Working method for pear fruit meat type drink |
| CN1100907A (en) * | 1994-06-13 | 1995-04-05 | 北京市营养源研究所 | Technology for production of apple and pear juice drink |
Non-Patent Citations (4)
| Title |
|---|
| 曹卫春，夏文水.黄原胶对酸性乳饮料稳定性影响的研究.食品科技 2006年第6期.2006,(2006年第6期),87-88. |
| 曹卫春,夏文水.黄原胶对酸性乳饮料稳定性影响的研究.食品科技 2006年第6期.2006,(2006年第6期),87-88. * |
| 童军茂，左海清等.香梨浊汁饮料加工技术的研究.粮油加工与食品机械 2002年第3期.2002,(2002年第3期),49-50. |
| 童军茂,左海清等.香梨浊汁饮料加工技术的研究.粮油加工与食品机械 2002年第3期.2002,(2002年第3期),49-50. * |
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