CN101228959A - Method of preparing slap-up bramble beverage - Google Patents
Method of preparing slap-up bramble beverage Download PDFInfo
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- CN101228959A CN101228959A CNA2007100552670A CN200710055267A CN101228959A CN 101228959 A CN101228959 A CN 101228959A CN A2007100552670 A CNA2007100552670 A CN A2007100552670A CN 200710055267 A CN200710055267 A CN 200710055267A CN 101228959 A CN101228959 A CN 101228959A
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Abstract
The invention pertains to a beverage manufacturing technique. The invention solves the problems that: (1) how to avoid destroying nutrient contents in the fruits of bramble such as SOD, ellagic acid, anthocyanin, flavone in the process; (2) how to add the needed vitamin and mineral composition. The key points of the technical proposal of the invention are: (1) nitrogen protection technology and sodium erythorbate recovery protection technology are adopted to prevent the nutrient contents such as SOD, ellagic acid, anthocyanin, and flavone from being destroyed by nitrogen. (2) nutrient strengthening technology is adopted to strengthen the bramble beverage according to the international GB14880, leading VC, VB1, VB2, VB6, VB12, folacin, niacin, zinc, selenium to reach the required level of human body health. The beverage developed by the invention has the functions of preventing cancer, retarding senility, enhancing immunity, etc.
Description
Technical field
The quality drinks manufacture method.
Background technology
After entering 21 century, Chinese quality of life significantly improves.People assign good health and a long life as preferred object in the living conditions.In order to reach good health and a long life, except an amount of motion and healthy psychology, also need seek the requirement that a kind of food meets good health and a long life, this food has definite preventing cancer function, anti-aging function, anti-function of diseases.Fruit of raspberry has this three kinds of functions simultaneously, and these three kinds of functions all are classic of the highest excellence in all fruit.
Fruit of raspberry sees it is noble, the most suitable raw material as quality drinks from the good health and a long life angle.
(1) price of SOD (superoxide dismutase) is 40,000 a yuan/gram in the raspberry, is more than 200 times of the price of gold.SOD has tens kinds of functions such as anti-aging anti-cancer diseases prevention.The SOD content of raspberry is 32000IU/100g, in all fruit its SOD content height.
(2) flavones in the raspberry has anti-ageing, reducing blood lipid, anti-animal is atherosis, antitumor.Strengthen effects such as immunity.Flavones content in the raspberry is 4.4-5.9mg/100g, is the highest in all fruit.
(3) anthocyanidin in the raspberry has anti-senescence function.Content is 30-60mg/100g.
(4) acid of the tanning in the raspberry is best anti-cancer nutrient.The speed of growth of the sour cancer cell that can slow down of the tanning of low content, but the tanning of high-load acid kill cancer cell.Tanning acid has the special treatment effect to colon cancer, cervical carcinoma, breast cancer.Its tanning acid content is 1.5-2mg/100g.
In sum, it is anti-aging and improve function such as immunity that the SOD of raspberry, flavones, cyanine rope and tanning acid have anti-cancer, and juice of raspberry is a best raw material of making high-grade health drink.
Raspberry juice is as the raw material of the quality drinks part that still has some deficits: the demand of vitamin and content of mineral substances and people every day still has certain gap.To drink 200g raspberry beverage every day is example, and its vitamin and minerals content and the relation that needs are described, lists in table 1.
Vitamin and content of mineral substances and human body every day and requirement contrast table in the common raspberry juice of the table 1 200g beverage
By table 1 as can be seen:
(1) common raspberry juice beverage vitamin and mineral content are lower, compare with human body requirement every day to differ greatly.As quality drinks, must mend the human body requirement to required vitamin and mineral matter according to standard GB 14880.
(2) calcium content seldom, replenishing the calcium solves by milk drink.
(3) iron content seldom, zinc supplementation solves by the edible iron-containing soy that contains.
The problem that this invention need solve:
(1) how to produce high-quality juice of raspberry, be rich in SOD, tanning acid, anthocyanidin, flavones etc.
(2) how various vitamins and mineral matter are added to and remove to make the high-grade juice of raspberry beverage of strengthening in the juice of raspberry beverage.
A same mistake all made in the article of present raspberry beverage patent system technology for making and the raspberry beverage of delivering, all be that the raspberry drink manufacturing is become the common fruit beverage, the nutriment of most worthies such as SOD, tanning acid, anthocyanidin, brass is consumed or turns a deaf ear to, only notice to add how much granulated sugar and citric acid.Also no matter other nutrient what, V for example
C,
Folic acid, nicotinic acid, calcium, iron, zinc, that whether the selenium equal size meets health is required.
Innovation of the present invention mainly contains 2 points:
(1) select to use SOD, tanning acid, anthocyanidin, fruit of raspberry that flavones content is the highest, as the raw material of manufacturing raspberry quality drinks.Adopt a series of technical measures, guarantee that SOD, tanning acid, anthocyanidin, flavones etc. do not suffer a loss in the drink manufacturing process.
(2) adopt the beverage reinforcement technique,, strengthen the raspberry beverage, make the V in the raspberry beverage according to standard GB 14880
C,
Folic acid, nicotinic acid, zinc, selenium etc. reach the level of health desired content.
The present invention has adopted advanced technology as follows:
(1) adopts nitrogen protection technology and sodium isoascorbate reduction protection technology, protection SOD, tanning acid, anthocyanidin, flavones not oxidated destruction in each operation of making beverage.
(2) adopt HACCP quality and safety control system, ensure that its quality and sanitary standard meet national requirements and enterprise's high quality standards requirement, the ability support price is that the high-grade nutritions such as SOD of 200 times of the prices of gold are not destroyed.
(3) this patent sophistication: adopt ultrafiltration, ultra high temperature short time sterilization, new technologies such as sterile filling.
Summary of the invention:
1, the high-quality fruit juice manufacturing process of raspberry
The scientific paper and the patented technology document of the juice of raspberry manufacturing of having delivered at present mostly are to study the comparatively technical problem of shallow-layer, the relation of process conditions and crushing juice rate for example, the relation of process conditions and fruit juice light transmittance, process conditions and ascorbic relation etc.Still there are not high-grade nutrient juice SOD, tanning ketone, the flavones of process conditions and raspberry fruit juice, the relation of anthocyanidin content.Tanning acid, flavones, anthocyanidin performance comparatively speaking are comparatively stable.SOD is comparatively unstable, and SOD is more precious exactly, and the price of SOD is more than 200 times of the price of gold.If by common juice processing technology condition, SOD may all disappear, " gold content " of such fruit juice will reduce greatly.It is exactly that the SOD in the fruit of raspberry is all preserved that the present invention makes high-quality juice of raspberry, just " SOD gold mine " in the fruit of raspberry is all developed.
Juice of raspberry drink manufacturing technology is as follows:
(1) enzyme treatment process
Red raspberry fruits → cleaning → fragmentation → heating cooling → enzyme is handled → is squeezed the juice → filter → allocate → can → sterilization → cooling → storage rapidly.
(2) homogeneous is handled raspberry juice researchonthe technology
Raw material selection → cleaning → making beating → kill enzyme → allotment → levigate → homogeneous → deoxidation → pre-sterilizing → canned → capping → sterilization once more → cooling to put in storage.
(3) juice of raspberry beverage of the present invention is formulated technology
Raw material selection → cleaning → reduction is pulled an oar and is squeezed the juice → kill enzyme → enzyme processing → filtration → reinforcement allotment → levigate → homogeneous → nitrogen replacement → deoxidation → nitrogen replacement → deoxidation → pre-sterilizing → canned → capping → sterilization once more → cooling warehouse-in.
2, the new process conditions of the present invention
Three new operations are arranged in technology of the present invention: the reduction making beating, strengthen allotment, nitrogen displacement.
(1) reduction making beating: so-called " reduction making beating " is exactly that an amount of reducing agent is added in the making beating material, stops SOD oxidized at pulping process under the condition that reducing agent fully exists; (2) prevent oxidation in the SOD technical process afterwards; (3) prevent SOD oxidation in storage.
Sodium isoascorbate concentration range: 0.01-5% (concentration expressed in percentage by weight that refers to sodium isoascorbate in the arabo-ascorbic acid sodium water solution)
Sodium isoascorbate amount of aqueous solution used: 0.1-10% (referring to arabo-ascorbic acid sodium water solution air exercise slurry raw material weight percentage concentration)
(2) strengthen allotment: so-called " strengthening allotment " is exactly that the part of nutrition fortifier as fortified beverage added in the fortified beverage.Every kg fruit juice adds the listed hardening agent of table 2.
The every kg juice of raspberry of table 2 hardening agent addition scope (prescription)
(3) nitrogen oxygen displacement: so-called " displacement of nitrogen oxygen " is exactly to use nitrogen replacement oxygen.Nitrogen is fed in the drink soln.At room temperature logical nitrogen, meter pressure 0.1-0.01Mpa, 10min-30min.
(4) nitrogen protection: so-called nitrogen protection is exactly to replace the lip-deep air of raspberry juice (beverage) with nitrogen.Its method has two kinds: a kind of method is a logical nitrogen on the liquid level of the raspberry juice (beverage) in process, and air is driven away; Another kind method be with equipment with on the nitrogen cover cover, logical nitrogen, this method is applicable to that equipment is few, need not manually nearby operate.
The specific embodiment
The technology specific embodiment of the present invention is pressed following process implementing:
Sterilization → cooling → the warehouse-in of raw material selection → cleaning → reduction making beating → kill enzyme → enzyme processing → reinforcement preparation → levigate → homogeneous → nitrogen replacement → deoxidation → nitrogen replacement → deoxidation → pre-sterilizing → canned → capping → once more.
1, raw material is selected
(1) selection of inherent quality
So-called inherent quality is meant SOD content, tanning acid content, anthocyanidin content, the flavones content of raspberry.Inherent quality should satisfy following standard:
SOD content 〉=30000IU/100g
Tanning acid content 〉=1.5mg/100g
Anthocyanidin content 〉=50mg/100g
Flavones content 〉=5mg/100g
Other nutrition in the fruit of raspberry is also selected the higher person as far as possible.Taste should be fragrant and sweet agreeable to the taste.
(2) selection of external quality
Fruit of raspberry should select grain big, bright-coloured, ninety percent ripe: no mud, do not have hinder rot, no insect bite, no scar; Pluck carpopodium, remove sepal.
2, clean
Give a baby a bath on the third day after its birth time with the clear water that meets hygienic requirements, flush away dirt and agricultural chemicals, as do not reach requirement, then increase the wet concentration number of times.
3, reduction making beating
Adopting sieve aperture is the beater in 0.4-0.5mm aperture, adds the arabo-ascorbic acid sodium water solution in the material of beater, and every kg material adds 0.02kg 1% different ascorbic acid sodium water solution.Nitrogen protection.
4, kill enzyme
The purpose of killing enzyme is the oxidizing ferment of killing in the fruit of raspberry.The easy oxidations of multiple material such as SOD, tanning acid, vitamin C in the raspberry.Kill enzyme and can increase substantially product stability, protect the content of look effect and raising product high-grade nutrient material.Kill 95 ℃ of enzyme temperature, the time is 3-5S, nitrogen protection.
5, enzyme is handled
It is in order to eliminate the influence of pectic substance to crushing juice rate that enzyme is handled, and pectin content is 0.35%-1.14%.Adopt pectase, enzyme concentration is 0.35%, processing time 4h, and reaction temperature is 40 ℃.Nitrogen protection.
6, filter
Filtration is that the solidity thing is separated with juice, can adopt filter.Nitrogen protection.
7, allotment
With raspberry juice is 50 parts, calculates other composition addition.Allocate by table 3 regulation.
Table 3 raspberry Beverage Service prescription
Annotate: (1) selenium can not directly add, and what reality added is sodium selenite, adds 0.328 * 10
-4Part.
(2) zinc can not directly add, and what reality added is zinc sulfate, adds 3.52 * 10
-4Part.
(3) according to different raspberry juice saccharinity determining results, sugar content is transferred to 10%.
The allotment operation: at first water disperses agar CMC-Na, dissolve, and then adds other composition.To slowly stir at dispersion, course of dissolution, carry out at ambient temperature.After treating that whole composition dissolvings are finished, mix with raspberry juice again.
8, levigate
In levigate process, must under nitrogen protection, carry out.Levigately in colloid mill, carry out, grind twice.Material may be ground awfully hotly in the levigate process, suitably lower the temperature.To cool off in the middle of grinding twice.
9, homogeneous
Homogeneous carries out in homogenizer, and operating pressure can transfer to 25Mpa.Under nitrogen protection, carry out.Because the raw material difference if can't satisfy high-quality requirement behind the homogeneous, then adopts hyperfiltration technique, carries out ultra-filtration and separation.
10, nitrogen replacement
The nitrogen replacement condition: the nitrogen outlet gauge pressure can transfer to 20kpa, and nitrogen sprays from the working solution bottom by porous nozzle.Time is 10min.
11, deoxidation
The deoxidation condition of work: vacuum pressure 90KPa, temperature is 40 ℃, the time is 10min.A small amount of logical nitrogen makes oxygen take off more thoroughly.
Each exchange of nitrogen replacement and deoxidation repeats twice.
12, pre-sterilizing
Beverage after the deoxidation is pumped into chip instantaneous sterilization device, the high temperature heating.Be heated to 93 ℃, keep 20S.Nitrogen protection.
13, bottling
Pre-sterilizing beverage is later packed in the bottle (vial or metal can) by bottling machine.Under nitrogen protection, bottle.Under aseptic condition, carry out.Be contained in have good effect in acid corrosion in the vial, want anticorrosion in the dress metal can.
14, capping
Utilize automatic closing machine or the capping of vacuum automatic closing machine.If with the vacuum capping then vacuum is 35KPa.Capping will have nitrogen protection.Adopt aseptic sealing tech.
15, sterilization once more
Adopt superhigh temperature (UHT) sterilization.Handle 2-8S for 150 ℃.
16, cooling
Employing segmentation cooling drops to 60 ℃ from 80 ℃, drops to 40 ℃ again.
17, warehouse-in
To cool off the back product and in time put in storage, temperature remains on 25 ℃, and lucifuge keeps.Keep a week, check to have or not swell and corruption, check whether the nutrient content in the product reaches company standard.
18, the HACCP management is used
(1) hazard analysis
The unsafe factor that influences the raspberry beverage quality is as follows:
Biological aspect: sneak into silt particle in raw material and the product, stone, leaf, sprig, metal sundries etc.
Biological aspect: harmful bacteria, fungi and insect.
Chemistry aspect: the washing agent in remains of pesticide, chemical fertilizer, the production process, disinfectant etc.
(2) implement
Determine CCP (CCP)
Set up raspberry beverage HACCP monitoring and satisfactory after correcting execution list.
HACCP system audit checking.
Claims (5)
1. the manufacture method of the high-grade fortified beverage of a raspberry.It is characterized in that: select SOD (superoxide dismutase) in the fruit of raspberry, tanning acid, anthocyanidin, the higher raw material of flavones content as the manufacturing beverage; Utilize nitrogen protection technology and different ascorbic acid sodium reduction resist technology, nutriments such as protection SOD, tanning acid, anthocyanidin, flavones are not destroyed in process; Utilize the beverage reinforcement technique to guarantee that this beverage contains necessary vitamin of health and mineral matter.
2. the nitrogen protection technology in the manufacture method of the high-grade fortified beverage of raspberry according to claim 1 is characterized in that: increase the nitrogen replacement operation in manufacturing process, permutizer condition: gauge pressure is 0.1-0.01Mpa, and the time is 10-30min.In reduction making beating, kill enzyme processing, filtration, levigate, even matter, give the protection of nitrogen oxygen is arranged in the operations such as sterilization, bottling, capping.The protection of nitrogen oxygen has two kinds of implementation methods: a kind of method is the logical nitrogen of liquid surface in the equipment container, and another method is that equipment is placed on logical nitrogen protection in the logical nitrogen cover.
3. the reduction protection technology in the high-grade fortified beverage manufacture method of raspberry according to claim 1 is characterized in that: in the reduction pulping process; add the arabo-ascorbic acid sodium water solution; the concentration of aqueous solution scope is 0.01-5%, and amount of aqueous solution used is 0.1-10% to the making beating material.
4. it is characterized in that according to the beverage reinforcement technique in the high-grade fortified beverage manufacture method of right 1 described raspberry: according to standard GB 14880, hardening agent addition prescription is listed in table 1 in the raspberry beverage.
The every kg raspberry meter of table 1 hardening agent addition scope (prescription)
5. it is characterized in that according to the Beverage Service technology in the sharp 4 described beverage reinforcement techniques of tree: the prescription that adopts table 2.
Table 2 raspberry Beverage Service prescription
Annotate:
(1) selenium can not directly add, and what reality added is sodium selenite, adds 0.328 * 10
-4Part.
(2) zinc can not directly add, and what reality added is zinc sulfate, adds 3.52 * 10
-4Part.
(3) according to different raspberry juice saccharinity determining results, sugar content is transferred to 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100552670A CN101228959A (en) | 2007-01-25 | 2007-01-25 | Method of preparing slap-up bramble beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100552670A CN101228959A (en) | 2007-01-25 | 2007-01-25 | Method of preparing slap-up bramble beverage |
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| Publication Number | Publication Date |
|---|---|
| CN101228959A true CN101228959A (en) | 2008-07-30 |
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| CNA2007100552670A Pending CN101228959A (en) | 2007-01-25 | 2007-01-25 | Method of preparing slap-up bramble beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948836A (en) * | 2011-08-16 | 2013-03-06 | 长丰县凤麟农业科技发展有限公司 | Preparation method of raspberry juice functional beverage |
| CN104814504A (en) * | 2015-04-14 | 2015-08-05 | 陆波 | Beverage freshness preservation method by filling nitrogen gas |
| CN105361182A (en) * | 2015-10-14 | 2016-03-02 | 盐城工学院 | Composite stabilizer formulation containing suaeda salsa anthocyanin and application of composite stabilizer formulation |
| CN105475772A (en) * | 2014-09-25 | 2016-04-13 | 赵军 | Method for increasing antioxidant value of wolfberry fruit juice |
| CN106691920A (en) * | 2016-12-08 | 2017-05-24 | 郭保国 | Raspberry root mask rich in SOD |
| CN107173412A (en) * | 2017-07-11 | 2017-09-19 | 李郑松 | A kind of preparation method of Green Tea Extract biscuit |
-
2007
- 2007-01-25 CN CNA2007100552670A patent/CN101228959A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948836A (en) * | 2011-08-16 | 2013-03-06 | 长丰县凤麟农业科技发展有限公司 | Preparation method of raspberry juice functional beverage |
| CN105475772A (en) * | 2014-09-25 | 2016-04-13 | 赵军 | Method for increasing antioxidant value of wolfberry fruit juice |
| CN104814504A (en) * | 2015-04-14 | 2015-08-05 | 陆波 | Beverage freshness preservation method by filling nitrogen gas |
| CN105361182A (en) * | 2015-10-14 | 2016-03-02 | 盐城工学院 | Composite stabilizer formulation containing suaeda salsa anthocyanin and application of composite stabilizer formulation |
| CN106691920A (en) * | 2016-12-08 | 2017-05-24 | 郭保国 | Raspberry root mask rich in SOD |
| CN107173412A (en) * | 2017-07-11 | 2017-09-19 | 李郑松 | A kind of preparation method of Green Tea Extract biscuit |
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Open date: 20080730 |