CN102273689A - Raspberry pulp acetic acid beverage and preparation method thereof - Google Patents
Raspberry pulp acetic acid beverage and preparation method thereof Download PDFInfo
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- CN102273689A CN102273689A CN2011101868821A CN201110186882A CN102273689A CN 102273689 A CN102273689 A CN 102273689A CN 2011101868821 A CN2011101868821 A CN 2011101868821A CN 201110186882 A CN201110186882 A CN 201110186882A CN 102273689 A CN102273689 A CN 102273689A
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- 235000009122 Rubus idaeus Nutrition 0.000 title claims abstract description 68
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000235659 Rubus idaeus Species 0.000 title description 68
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 239000003651 drinking water Substances 0.000 claims abstract description 20
- 235000020188 drinking water Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a raspberry pulp acetic acid beverage and a preparation method thereof. The method comprises the following steps of: mixing a feed solution I with drinking water; and adjusting the mixture with an edible acetic acid solution till the mass percentage content of acetic acid is 0.1-0.3 percent. The feed solution I comprises the following components in percentage by mass: 45-85 percent of raspberry pulp, 0.3-1.5 percent of acidifying agent, 10-50 percent of sweetening agent, 0.005-0.55 percent of flavoring agent and 0.1-5 percent of stabilizing agent. The beverage has the advantages of high pulp content, natural color, high nutrition, remarkable increase in dietary fiber, richness in vitamins, acetic acid, organic acids and minerals, contribution to human body absorption, prominent raspberry pulp fragrance, pure flavor, smooth and delectable flavor, perfect combination of color, aroma, taste and appearance and deterioration resistance during long-time storage in normal temperature state, and is a high-tech product which is rich in dietary fiber and nutrition in beverages.
Description
Technical field
The present invention relates to a kind of raspberry pulp and juice acetic acid beverage and preparation method thereof.
Background technology
Raspberry is the economic fruit tree plant of berries of rose family rubus, and general custom is separated aggregate fruit when ripe with holder kind calls raspberry, aggregate fruit when ripe and the unseparated kind of holder call blackberry, blueberry.Red raspberry fruits is the berry of tender succulence, glittering and translucent, fruity is sour-sweet tasty and refreshing, sweet perfumes are diffused all around, peculiar in numerous fruits, higher economic value and nutritive value are arranged, soluble solid about 9% in the red raspberry fruit, total reducing sugar 5～12%, organic acid 1.2～3.8%, vitamin E2 .17mg/100g, be 4～5 times of strawberry, be 5～7 times of apple, ascorbic content is 5 times of apple, be 6 times of grape, contain the absorbable plant SOD of human body (superoxide dismutase) in the raspberry, its content occupies first of all kinds of fruit, often eat and to remove oxygen radical, improve immunity, also contain fructose in the raspberry, amino acid, string, multiple nutrients materials such as local flavor is aromatic.In people's food nutrition, occupy critical role, the contained various compositions of raspberry berry easily are absorbed by the body, not only effectively promote absorption and digestion, improvement metabolism and beautification function to other nutriments, and excellent prevention and therapeutic action are all arranged for vitamin-deficiency, rheumatism and digestion, cardio-cerebrovascular disease etc., can be rated as the world " king in the fruit " and " gold fruit ".
Contain in a large number tanning acid in the red raspberry fruit, and after tanning acid is absorbed by the body, have pre-anti-cancer, suppress growth of cancer cells and stop the appearance of the interior cancer cell of the easy ill body of heredity.Studies confirm that according to Univ Minnesota-Twin Cities USA and He Ling Si Cancer center of South Carolina medical university raspberry has inhibitory action to the cancer cell of colon cancer, cervical carcinoma, breast cancer and cancer of pancreas.U.S. scientist also confirms, drink the raspberry juice of one glass of 150 gram every day, but the growth of unusual colon cell in the reducing human, and prevention human papilloma cell develops into cervical carcinoma, make carcinogen passivation in the human body, human leukaemia cell's concentration is descended also to have certain effect.In addition, contain 0.5～2.5 milligram salicylic acid in per 100 gram raspberry pulps, can be used as diaphoretic, be treatment flu, influenza, sphagitis the medicine of a warm nature well falls.
The cultivation of raspberry originates from Europe, forms industry 16th century, existing hundreds of years history, and the cultivation of blackberry, blueberry originates from the North America, and than raspberry late 200～300 years, raspberry cultivation situation in countries in the world was that the Asia lags behind Europe, North America at present.Late 1990s, world's raspberry output has reached more than 35,640 ten thousand tons, and what come top ten is respectively: 9,500 ten thousand tons of Russia; 5,601 ten thousand tons in Yugoslavia; 4,484 ten thousand tons in Poland; 3,724 ten thousand tons in the U.S.; 2,990 ten thousand tons in Germany; 2,000 ten thousand tons in Hungary; 1,865 ten thousand tons in Ukraine; 1,494 ten thousand tons in Canada; 9,500,000 tons in Britain; 6,830,000 tons in France.1800 dollars of raspberry per ton and blackberry, blueberry processed outputs are amounted to by about 7,500 ten thousand dollars in the annual processing value of the mid-90 in 20th century in the U.S..In the international market, the red raspberry fruits price is than other fruit height, and the fresh fruit price is processed the fruit price at 0.8～4 dollar/kilogram, 7000～8000 dollars/ton of inspissated juices at 2.5～8 dollars/kilogram.
The plantation of China raspberry started from the beginning of last century, bring northeast into by Russian missionary, the one band cultivation in the Suifenhe, but development speed is extremely slow, by 1998, stone river one band in Heilungkiang concentrates cultivation to have 50 hectares, mainly based on the red certain kind of berries, about 1000 tons of gross annual output amounts, China's development is very fast since the reform and opening-up, 100 hectares in the Liaozhong in Liaoning Province in 2000, newly-built raspberry orchard, Zhangwu, the Jiangsu cultivated area reaches 500 hectares, and Shandong Province and Australia cooperate to have built up thousand mu of science and technology demonstration bases.Lvshunkou District moral poly-plantation villa garden of containing in Daliang City's has been invested more than 300 ten thousand yuan, has cultivated more than 300 mu of raspberry, and the expansion cultivated area reached 3000 mu in 2003, and by 2005, the raspberry annual production can reach more than 3000 tons.The sarcotesta of raspberry approaches succulence, bumps brokenly pericarp during harvesting easily and takes place to go rotten, and raspberry fresh fruit normal temperature is preserved and generally do not reached 24 hours, the utmost point is storage tolerance, storage not, therefore, and in the area of establishing in large scale raspberry, must have processing factory, guarantee that the same day, the fresh fruit of harvesting can be processed processing.Advanced deep process technology also will be arranged simultaneously.If the deep processing of red raspberry fruit does not form the secondary industry scale, just be difficult to form agriculture industrialization, the enthusiasm of peasant planting raspberry also will be had a strong impact on, and should cause raspberry plantation area leader's concern and attention.
So far do not see with the raspberry to be the report that feedstock production contains raspberry pulp and juice acetic acid beverage.
Summary of the invention
The object of the present invention is to provide a kind of is the beverage and preparation method thereof of primary raw material with the raspberry.
The preparation method of raspberry pulp and juice acetic acid beverage of the present invention comprises material liquid I is mixed with drinking water, and to use the edible acetum to regulate mixture to acetic acid quality percentage composition be 0.1～0.3% step, and wherein said material liquid I comprises following component by mass percentage:
Wherein:
Described raspberry pulp is that raspberry mixes according to mass ratio 1: 2～5 with drinking water after mixture broken, that making beating is made;
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
Of the present invention is in the optimal technical scheme, and described edible acetum is the fruits vinegar or the grain vinegar through fermented soy of acetic acid quality percentage composition 5～6%.
The adding proportion of material liquid I and drinking water can be carried out with reference to the former fruit content requirement of final products, considers from mouthfeel and nutrient content angle, and selecting in the optimized technical scheme of the present invention to make the mass percent of material liquid I and drinking water is 1～2: 1.
Further in the preferred version, method of the present invention also comprises the gained mixture through the colloid mill defibrination, the step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.More preferably, described mixture behind the colloid mill defibrination raspberry pulp granularity less than 0.1mm.Preferred 20～the 50MP of homogenization pressure.The method of TRANSIENT HIGH TEMPERATURE sterilization is preferably adopted in sterilization, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.Preferred 80～90 ℃ of can temperature.
Most preferably scheme of the present invention comprises the steps:
1. letter sorting screening raw material raspberry is sorted out mould decayed fruit;
2. raspberry is mixed according to mass ratio 1: 2～5 with drinking water after raspberry pulp broken, that making beating is made; Prepare material liquid I according to following component and quality proportioning then:
Wherein:
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
3. with material liquid I and drinking water according to mass ratio 1～2: 1 mixes, and to use acetic acid quality percentage composition be acetic acid quality percentage composition to 0.1～0.3% that 5～6% fruits vinegar or grain vinegar through fermented soy are regulated mixture;
The step of the 4. said mixture TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloid mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes raspberry pulp and juice acetic acid beverage, wherein behind the defibrination raspberry pulp granularity less than 0.1mm.
The raspberry pulp and juice acetic acid beverage that another object of the present invention is to provide the method by above-mentioned arbitrary technical scheme to make.
Product flesh-content height of the present invention, yet color and luster is from being rich in nutrition, dietary fiber content in the beverage is significantly increased, be rich in vitamin, acetic acid, organic acid, mineral matter, help absorption of human body, the raspberry fruital is outstanding, pure taste, pleasant agreeable to the taste, the color tool is good, long-term storage is never degenerated under the normal temperature state, is to be rich in dietary fiber, nutritious new high-tech product in the beverage.
The specific embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Get 1000 kilograms of raspberries; The raw material raspberry is sorted; Add 2000 kilograms of drinking water with the red raspberry fruit fragmentation, 2980 kilograms of raspberry pulps are made in making beating; With 16 kilograms of citric acids; 560 kilograms of sucrose; 0.28 kilogram of ethyl maltol; 3.0 kilograms of pectin; Pump in the blend tank after 3.0 kilograms in agar dissolves, add drinking water 2100kg and fully mix, using acetic acid content is 100 kilograms of 6% rice vinegars, and the acetic acid quality percentage composition of regulating the gained mixture is 0.1%; Through the colloid mill defibrination, raspberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 20MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 20 ℃; Packing is raspberry pulp and juice acetic acid beverage finished product.
Embodiment 2
Get 10000 kilograms of raspberries; The raw material raspberry is sorted; Add 50000 kilograms of drinking water with the red raspberry fruit fragmentation, 59950 kilograms of raspberry pulps are made in making beating; With 810 kilograms of malic acid; 16200 kilograms of HFCSs; 400 kilograms of maltols; 400 kilograms of xanthans; Pump in the blend tank after 400 kilograms of carragheens dissolve, add drinking water 40000kg and fully mix, using acetic acid content is 7800 kilograms of acetic acid quality percentage compositions to 0.3% of regulating the gained mixture of raspberry fruit vinegar of 5%; Through the colloid mill defibrination, raspberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 50MP; The degassing; 121 ℃ of instantaneous sterilizations; 90 ℃ of hot fillings; Capping; Be cooled to 30 ℃; Packing is raspberry pulp and juice acetic acid beverage finished product.
Embodiment 3
Get 100 kilograms of raspberries; The raw material raspberry is sorted; Add 300 kilograms of drinking water with the red raspberry fruit fragmentation, 395 kilograms of raspberry pulps are made in making beating; With 2.4 kilograms in tartaric acid; 72 kilograms of sucrose; 0.24 kilogram of ethyl maltol; 4.8 kilograms in gelatin; Pump in the blend tank after 4.8 kilograms of sodium cellulose glycolates dissolve, add drinking water 450kg and fully mix, using acetic acid content is 33 kilograms of acetic acid quality percentage compositions to 0.2% of regulating the gained mixture of raspberry fruit vinegar of 6%; Through the colloid mill defibrination, raspberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 35MP; The degassing; 121 ℃ of instantaneous sterilizations; 85 ℃ of hot fillings; Capping; Be cooled to 25 ℃; Packing is raspberry pulp and juice acetic acid beverage finished product.
Embodiment 4
Get 1000 kilograms of raspberries; The raw material raspberry is sorted; Add 4000 kilograms of drinking water with the red raspberry fruit fragmentation, 4950 kilograms of raspberry pulps are made in making beating; With 100 kilograms of citric acids; 2340 kilograms of HFCSs; 7.8 kilograms of maltols; 100 kilograms of pectin; Pump in the blend tank after 100 kilograms of Arabic gums dissolve, add drinking water 5000kg and fully mix, using acetic acid content is 390 kilograms of acetic acid quality percentage compositions to 0.15% of regulating the gained mixture of rice vinegar of 5%; Through the colloid mill defibrination, raspberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 45MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 15 ℃; Packing is raspberry pulp and juice acetic acid beverage finished product.
Claims (10)
1. the preparation method of a raspberry pulp and juice acetic acid beverage, comprise material liquid I is mixed with drinking water, and to use the edible acetum to regulate mixture to acetic acid quality percentage composition be 0.1～0.3% step, and wherein said material liquid I comprises following component by mass percentage:
Wherein:
Described raspberry pulp is that raspberry mixes according to mass ratio 1: 2～5 with drinking water after mixture broken, that making beating is made;
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
2. the described method of claim 1 is characterized in that described edible acetum is the fruits vinegar or the grain vinegar through fermented soy of acetic acid quality percentage composition 5～6%.
3. the described method of claim 2, the mass percent that it is characterized in that described material liquid I and drinking water is 1～2: 1.
4. the described method of claim 1 is characterized in that described method also comprises to the gained mixture through the colloid mill defibrination step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.
5. the described method of claim 4, it is characterized in that described mixture behind the colloid mill defibrination raspberry pulp granularity less than 0.1mm.
6. the described method of claim 4 is characterized in that described homogenization pressure is 20～50MP.
7. the described method of claim 4 is characterized in that described sterilization adopts the method for TRANSIENT HIGH TEMPERATURE sterilization, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.
8. the described method of claim 4 is characterized in that described can temperature is 80～90 ℃.
9. the described method of claim 1 comprises the steps:
1. letter sorting screening raw material raspberry is sorted out mould decayed fruit, sick wormed fruit;
2. raspberry is mixed according to mass ratio 1: 2～5 with drinking water after raspberry pulp broken, that making beating is made; Prepare material liquid I according to following component and quality proportioning then:
Wherein:
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate;
3. with material liquid I and drinking water according to mass ratio 1～2: 1 mixes, and to use acetic acid quality percentage composition be acetic acid quality percentage composition to 0.1～0.3% that 5～6% fruits vinegar or grain vinegar through fermented soy are regulated mixture;
The step of the 4. said mixture TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloid mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes raspberry pulp and juice acetic acid beverage, wherein behind the defibrination raspberry pulp granularity less than 0.1mm.
10. the raspberry pulp and juice acetic acid beverage that makes of the method for claim 1.
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