CN102669768B - Method for preparing oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears - Google Patents
Method for preparing oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears Download PDFInfo
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Abstract
The invention discloses a method for preparing an oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears. The method comprises the steps of 1) preparing a carboxy methylated cellulose (CMC) gel by using sodium carboxymethylcellulose and drinking water; 2) mixing uniformly tomato juice with the volume concentration of 75%, a peach concentrated solution, a pear concentrated solution and drinking water to obtain an ingredient A; 3) mixing uniformly stevioside, citric acid, oat beta-glucan powder with the purity of no less than 70% and drinking water to obtain an ingredient B; 4) mixing all ingredient A and all ingredient B, adding peach essence, the CMC gel and drinking water, and performing high pressure homogenization and degasification to obtain original material liquid of the drink; and 5) performing water bath of the original material liquid of the drink, cooling the liquid to 75 DEG C to 85 DEG C, performing hot filling and covering and sealing a container and inverting the container for 10 minutes to 20 minutes so as to achieve sterilization of the bottleneck of the container; and performing natural cooling of the liquid and enabling the temperature of the liquid to reach the room temperature to obtain the oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears.
Description
Technical field
The present invention relates to a kind of health drink of mixing Juice, particularly a kind of preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan.
Background technology
The fruits and vegetables resource of China is very abundant, and planting fruit trees area and output all rank first in the world, and accounts for 25.86% of Gross World Product such as Tomato in China output in 2007.And the output of pears and peach is front 5 of the world, and especially pears account for 52.9% of Gross World Product.Yet, the processing and the preservation technique that fall behind, so that fruit industry total quality and added value of product are seriously on the low side, so fruits and vegetables deep processing and industrialization also have very large room for promotion.
In recent years along with growth in the living standard, the becoming more meticulous and the deterioration of environment of food, diet has been difficult to the nutriment of balance needed by human body, and three high patients are more and more.And the change of the quickening of rhythm of life and life style all makes people's daily exercise constantly reduce, and gastro-intestinal problems and problem of obesity become increasingly conspicuous, and inferior health colony is more and more huger.Thus, market is needed badly a kind of both nutritious, has again the functional beverage of health-care effect.
Summary of the invention
The object of the present invention is to provide a kind of preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan, the method is take fruit and vegetable juice and fruits and vegetables concentrate as raw material, adopt the pasteurize technology from wound, fully kept the nutritional labeling of original fruits and vegetables; Meanwhile, drink health-care and dual characteristics low in calories have been given respectively in the adding of avenabeta glucosan and stevioside, especially are fit to inferior health colonies such as " three height ".
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan, adopt following steps:
1), gets 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating under stirring be until boiling, until sodium carboxymethylcellulose (CMC) thoroughly after the dissolving, stopped heating obtains transparent CMC gel (sodium carboxymethylcellulose gel) after being cooled to room temperature;
The remarks explanation: during above-mentioned boiling, control centre's maximum temperature is 97 ~ 99 ℃; Generally need 10 ~ 20 minutes whole heat time heating time;
2), get 4 ~ 6 parts of the tomato juices of volumetric concentration 75%, 0.4 ~ 0.8 part of peach concentrate, 0.4 ~ 0.8 part of pears concentrate, 24 parts of drinking water stir and evenly mix, the A that must prepare burden is for subsequent use;
3), get 0.15 ~ 0.25 part of stevioside, 0.02 ~ 0.03 part of citric acid, 0.3 ~ 0.4 part in the avenabeta glucosan powder of purity 〉=70%, 30 parts of drinking water, mixing, be stirred to fully dissolving (namely, make the avenabeta glucosan powder of stevioside, citric acid and purity 〉=70% be dissolved in drinking water fully), B must prepare burden;
The remarks explanation: purity is mass concentration.
4), with step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.005 ~ 0.015 part in peach essence, 34 ~ 36 parts of 4 ~ 6 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 10 ~ 20 minutes under 15 ~ 25MPa, then use degassed 15 ~ 30 minutes of degasser, degassed vacuum is 0.05 ~ 0.08MPa, gets the initial feed liquid of beverage;
5), the initial feed liquid of beverage is placed 90 ~ 100 ℃ of water-baths 10 ~ 20 minutes, after being cooled to 75 ~ 85 ℃, taking-up carries out hot filling, then container is sealed rear inversion (that is the bottleneck that, makes container down) thus realized in 10 ~ 20 minutes the bottleneck of container is carried out sterilization (utilizing the temperature of beverage itself that bottleneck is carried out sterilization); After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan;
Above part in steps all represents weight portion.
Improvement as the preparation method of tomato, peach and the pears mixing fruit-vegetable juice beverage that contains avenabeta glucosan of the present invention:
Step 2) be: get 5 parts of the tomato juices of volumetric concentration 75%, 0.5 part of peach concentrate, 0.5 part of pears concentrate, 24 parts of drinking water stir and evenly mix, and A must prepare burden;
Step 3) is: get 0.2 part of stevioside, and 0.025 part of citric acid, 30 parts of 0.35 part in the avenabeta glucosan powder of purity 〉=70% and drinking water, are stirred to fully dissolving at mixing, and B must prepare burden;
Step 4) is: with step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.01 part in peach essence, 35 parts of 5 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 15 minutes under 20MPa, then use degassed 20 minutes of degasser, degassed vacuum is 0.07MPa, gets the initial feed liquid of beverage;
Step 5) is: the initial feed liquid of beverage is placed 100 ℃ of water-baths 10 minutes, carry out hot filling after taking-up is cooled to 80 ℃, realized in 10 minutes the bottleneck of container is carried out sterilization thereby then container is sealed rear inversion; After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan.
Further improvement as the preparation method of tomato, peach and the pears mixing fruit-vegetable juice beverage that contains avenabeta glucosan of the present invention: the sugariness of stevioside is 12.5 times of sucrose.
In the present invention, the cocnentration factor of peach concentrate is 1:6, is about to the squeeze the juice juice of rear gained of peach and is concentrated into the peach concentrate of 1/6 volume gained; Can obtain by commercial mode, for example can be available from the climing general essence and flavoring agent of Hangzhou Ai Fei Co., Ltd.The cocnentration factor of pears concentrate is 1:6, is about to the squeeze the juice juice of rear gained of pears and is concentrated into the pears concentrate of 1/6 volume gained; Can obtain by commercial mode, for example can be available from the climing general essence and flavoring agent of Hangzhou Ai Fei Co., Ltd.The 75%(volumetric concentration) tomato juice can directly obtain by commercial mode, also can prepare in the following manner and gets: juice of tomato (be tomato squeeze the juice the juice of rear gained) is mixed according to the volume ratio of 3:1 with water and get.Peach essence is the optional peach flavor of using for example.
The raw material that the present invention relates to---tomato, peach and pears are common to be easy to get, and raw material supply is very sufficient; Replace white granulated sugar with stevioside, the threat of having avoided high-energy to get fat; Add function factor---avenabeta glucosan, make it have good health-care effect.Inferior health is problem that receives much concern of modern society, the market of functional beverage also goes from strength to strength thereupon, this beverage aims at whole inferior health colony just, daily fruit vegetable nutrient not only is provided, also have reducing blood lipid, hypoglycemic, strengthen the effect such as immunity, material benefit and health care are two receives, and all-ages, DEVELOPMENT PROSPECT is wide.
Compare with existing beverage on the market, the present invention has following advantage:
1) combines tomato, peach and three kinds of fruits and vegetables of pears, be rich in various vitamins and mineral matter;
2) having added function factor---avenabeta glucosan has solved high fat of blood, hyperglycaemia and constipation crowd's puzzlement;
3) replace white granulated sugar with zero acarbose stevioside, reached the purpose of " wanting sweet not fat ";
4) pure natural does not add any anticorrisive agent;
5) processing technology is simple, and is with low cost;
6) primary raw material is common is easy to get, and cost is low;
7), the present invention adds (namely first CMC being dissolved into separately gel) with CMC with the form of CMC gel, is conducive to the dissolving of CMC powder, saved time and cost; Secondly, the present invention also mixes stevioside, citric acid and three kinds of solids of avenabeta glucosan powder after the dissolving in advance again with Juice, has greatly reduced the precipitation of later stage generation when mixing, and has also shortened dissolution time and cost; Again, beverage of the present invention adopts the pasteurize technology from wound, has kept as far as possible original local flavor and the nutriment of beverage.
What the present invention finally obtained is a taste sweet and sour taste, contains again the health mixing fruit-vegetable juice beverage of cereal elite.The beverage shelf-life of the present invention is conventional lower 6 months.
In sum, the fruit and vegetables health type beverage that the present invention relates to, it not only combines the nutrition of tomato, peach and pears, be rich in mineral matter and multivitamin, but also added cereal elite---avenabeta glucosan, have reducing blood lipid, hypoglycemic, improve the effect such as constipation, allow the consumer enjoy delicious in, also reached effective health-care effect.In addition, with zero acarbose---stevioside replaces white granulated sugar, the heartfelt wishes that the consumer " wants sweet not fat " have been catered to, not only material benefit but also fashion.Therefore, the consumer group of this beverage is large, both has been fit to follow the fashion, low-energy younger generation, also is fit to suffer from person in middle and old age's generation of high fat of blood, hyperglycaemia and constipation, is that a taste is good, function is many, the juice drinks of extensive market.
The list of references that above relates to is specific as follows:
[1] Zhang Haiyan, Zhang Hui, Wang Li. the progress of avenabeta glucosan [J]. grain and food industry, 2009,16 (6): 8-11.
[2] Wang Haibo. the Mechanism Study of the chemical constitution of beta glucan, solution behavior and hypoglycemic activity [D] in the oat. Hua Zhong Agriculture University, Chinese outstanding doctorate paper full-text database. 2004.
[3] Chai Jikuan, Hu Kaijun, Zhao Guiqin, etc. avenabeta glucosan progress [J]. Practaculture Science, 2009,26 (11): 57-63.
[4] Wang Shangyu. the progress of beta glucan [J] in the oat. oil and foodstuffs science and technology, 2004,12 (6): 47-48.
[5] Gao Zhanju, the thin pretty young woman of clock, Zhan Yaocai. avenabeta glucosan Review Study [J]. food science and technology, 2010,35 (2): 144-146.
[6] Shen Ruiling, Wang Zhangcun, Yao Huiyuan. avenabeta glucosan is on the impact [J] of mouse intestinal flora. Food Science, 2005,26
(2):?208-212
[7] Haibo WANG, Liu Dachuan, Wang Haiying, etc. avenabeta glucosan is on the impact research [J] of blood sugar and the function carbohydrate metabolism of diabetes rat. Food Science, 2005 (8): 387-391.
[8] Zhou Sumei, Shen Ruiling. the nutrition of oat and processing and utilization thereof [M]. Beijing Chemical Industry Press, 2009:74-78.
[9] Shen Ruiling, Dong Jilin, Li Wenquan. avenabeta glucosan is on the impact [J] of hyperlipidemia rats cholesterol metabolic. Chinese food journal, 2009,9 (3): 14-19.
[10] Cai Jian, Wang Wei, Song Hua. the nutrition health-care functions of tomato and preservation technology [J]. food research and development, 2005,26 (3): 137-138.
[11] clock rosy clouds. the nutritional labeling of tomato and health-care effect [J]. Inner Mongolia technology and economy, 2011, (22): 105,107.
[12] really yellow, Zhou Changchun, Li Wei. the alimentary health-care function of Kiwi berry and development and use researchs [J]. food science and technology, 2007, (4): 51-55.
[13] Dai Congjie, Li Ping. the Analysis of Nutritive Composition [J] of acid, sweet yang tao. Chinese food and nutrition, 2010, (9): 69-72.
[14] Dong Zhongyi, Dong Xiaotong. the nutrition of pears and medicinal efficacy [J]. northern gardening, 1996, (4): 36.
[15] Zhu Jian. the nutrition of pears and medical value [J]. food science and technology, 1980, (10).
The specific embodiment:
" part " in following examples and the Comparative Examples all refers to weight portion; Used water is drinking water.
Embodiment 1: a kind of preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan, carry out following steps successively:
1), gets 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating and constantly stirring, until boiling, the center maximum temperature is 97 ~ 99 ℃, after CMC thoroughly dissolves (required time is about 15 minutes), stopped heating obtains transparent CMC gel after being cooled to room temperature, and is for subsequent use;
2), get the 75%(volumetric concentration) 4 parts of tomato juices, 0.8 part of peach concentrate, 0.8 part of pears concentrate, 24 parts of drinking water stir and mixing, the A that must prepare burden is for subsequent use;
3), get 0.15 part of stevioside (sugariness is 12.5 times of sucrose), 0.02 part of citric acid, 30 parts of 0.4 part in avenabeta glucosan powder (purity is 70%) and drinking water are stirred to fully dissolving, the B that must prepare burden is for subsequent use;
4), whole batching A and whole batching B are mixed after, add 0.005 part in peach essence, 36 parts of 4 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 10 minutes under 25MPa, then use degassed 30 minutes of degasser, degassed vacuum is 0.05MPa, gets the initial feed liquid of beverage;
5), the initial feed liquid of beverage is placed 90 ℃ of water-baths 20 minutes, after being cooled to 85 ℃, taking-up carries out hot filling, thereby then container is sealed rear inversion realized the bottleneck of container is carried out sterilization (bottleneck 15 minutes utilizes the temperature of beverage itself that bottleneck is carried out sterilization) down in 15 minutes; After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan.
Measured respectively moisture, pH value, solid content, pol, color and luster and the density of mixing Juice according to " mensuration of moisture in the GB50093-2010 food ", the pH of the GB10786-1989 tinned food " measure ", " mensuration of GB/T12295-90 fruit, vegetable product soluble solid content--refractometer method ", hand-held saccharometer determination method, colour difference meter method and density definition method respectively, the result is as follows:
The basic index of table 1 embodiment 1
Through range estimation, this beverage is homogeneous, opaque yellow liquid.
Embodiment 2: a kind of preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan, carry out following steps successively:
1), gets 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating and constantly stirring, until boiling, the center maximum temperature is 97 ~ 99 ℃, after CMC thoroughly dissolves (required time is about 15 minutes), stopped heating obtains transparent CMC gel after being cooled to room temperature, and is for subsequent use;
2), get the 75%(volumetric concentration) 5 parts of tomato juices, 0.5 part of peach concentrate, 0.5 part of pears concentrate, 24 parts of drinking water stir and mixing, the A that must prepare burden is for subsequent use;
3), get 0.2 part of stevioside (sugariness is 12.5 times of sucrose), 0.025 part of citric acid, 30 parts of 0.35 part in avenabeta glucosan powder (purity is 70%) and drinking water are stirred to fully dissolving, the B that must prepare burden is for subsequent use;
4), whole batching A and whole batching B mixed after, add 0.01 part in peach essence, 35 parts of 5 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 15 minutes under 20MPa, then use degassed 20 minutes of degasser, degassed vacuum is 0.07MPa, gets the initial feed liquid of beverage;
5), the initial feed liquid of beverage is placed 100 ℃ of water-baths 10 minutes, take out and carry out hot filling after being cooled to 80 ℃, realized in 10 minutes the bottleneck of container is carried out sterilization thereby then container is sealed rear inversion; After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan.
Measured respectively moisture, pH value, solid content, pol, color and luster and the density of mixing Juice according to " mensuration of moisture in the GB50093-2010 food ", the pH of the GB10786-1989 tinned food " measure ", " mensuration of GB/T12295-90 fruit, vegetable product soluble solid content--refractometer method ", hand-held saccharometer determination method, colour difference meter method and density definition method respectively, the result is as follows:
The basic index of table 2 embodiment 2
Through estimating: the beverage as finished product is homogeneous, opaque yellow liquid.
Embodiment 3: a kind of preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan, carry out following steps successively:
1), gets 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating and constantly stirring, until boiling, the center maximum temperature is 97 ~ 99 ℃, after CMC thoroughly dissolves (required time is about 15 minutes), stopped heating obtains transparent CMC gel after being cooled to room temperature, and is for subsequent use;
2), get the 75%(volumetric concentration) 6 parts of tomato juices, 0.4 part of peach concentrate, 0.4 part of pears concentrate, 24 parts of drinking water stir and mixing, the A that must prepare burden is for subsequent use;
3), get 0.25 part of stevioside (sugariness is 12.5 times of sucrose), 0.03 part of citric acid, 30 parts of 0.3 part in avenabeta glucosan powder (purity is 70%) and drinking water are stirred to fully dissolving, the B that must prepare burden is for subsequent use;
4), whole batching A and whole batching B are mixed after, add 0.015 part in peach essence, 34 parts of 6 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 20 minutes under 15MPa, then use degassed 15 minutes of degasser, degassed vacuum is 0.08MPa, gets the initial feed liquid of beverage;
5), the initial feed liquid of beverage is placed 95 ℃ of water-baths 15 minutes, take out and carry out hot filling after being cooled to 75 ℃, realized in 20 minutes the bottleneck of container is carried out sterilization thereby then container is sealed rear inversion; After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan.
Measured respectively moisture, pH value, solid content, pol, color and luster and the density of mixing Juice according to " mensuration of moisture in the GB50093-2010 food ", the pH of the GB10786-1989 tinned food " measure ", " mensuration of GB/T12295-90 fruit, vegetable product soluble solid content--refractometer method ", hand-held saccharometer determination method, colour difference meter method and density definition method respectively, the result is as follows:
The basic index of table 3 embodiment 3
Through estimating: the beverage as finished product is homogeneous, opaque yellow liquid.
Comparative Examples 1-1:
Make the following changes with respect to embodiment 1:
Cancellation step 1),
In step 2) 4 parts of original 75% tomato juices, 0.8 portion of peach concentrate is added 0.08 part sodium carboxymethylcellulose (CMC) and 3.92 parts drinking water in 0.8 part of the pears concentrate, 24 parts of drinking water again; Uniform stirring; Can see obvious little dough among the batching A of gained.
Cancellation step 4) use of 4 parts of CMC gels in;
All the other are with embodiment 1.
The result is through range estimation: in the beverage of final gained obvious little dough is arranged, after testing, this dough is CMC.
Comparative Examples 1-2:
Step 2 with Comparative Examples 1-1) gains are heated to more than 90 ℃, insulation uniform stirring 15 minutes, and the little dough of CMC is gradually dissolving.
All the other are with Comparative Examples 1-1.
The result be through the range estimation: in this beverage without the obvious sediment thing.
The defective that this Comparative Examples 1-2 exists is: increased tomato juice, peach concentrate and pears concentrate processed time in high temperature, thereby cause the loss (common practise that this all approves for the industry) of nutritional labeling, run counter to the natural and nutrition that this beverage is advocated.And not only consuming time but also consume energy, be unfavorable for energy-saving and emission-reduction.
Comparative Examples 1-3:
Make the following changes with respect to embodiment 1:
Cancellation step 1),
0.15 part of the original stevioside of step 3) (sugariness is 12.5 times of sucrose), add again 0.08 part sodium carboxymethylcellulose (CMC) and 3.92 parts drinking water in 0.02 part of the citric acid, 30 parts of 0.4 part in avenabeta glucosan powder (purity is 70%) and drinking water; Uniform stirring; Can see obvious little dough among the batching B of gained.
Cancellation step 4) use of 4 parts of CMC gels in;
All the other are with embodiment 1.
The result is through range estimation: in the beverage of final gained obvious little dough is arranged, after testing, this dough is CMC.
Comparative Examples 1-4:
The gains of the step 3) of Comparative Examples 1-3 are heated to more than 90 ℃, insulation uniform stirring 15 minutes, the little dough of CMC is gradually dissolving.
All the other are with Comparative Examples 1-3.
The result be through the range estimation: in this beverage without the obvious sediment thing.
The defective that this Comparative Examples 1-4 exists is: increased avenabeta glucosan processed time in high temperature, thereby increased the risk (the public general knowledge that this all approves for the industry) that the avenabeta glucosan effective active reduces, runed counter to the natural and nutrition that this beverage is advocated.And not only consuming time but also consume energy, be unfavorable for energy-saving and emission-reduction.
Comparative Examples 1-5:
Make the following changes with respect to embodiment 1:
Cancellation step 1),
Make 4 parts of correspondences of CMC gel in the step 4) into 0.08 part sodium carboxymethylcellulose (CMC) and 3.92 parts drinking water.
All the other are with embodiment 1.
The result is through range estimation: in the beverage of final gained obvious little dough is arranged, after testing, this dough is CMC.
Comparative Examples 1-6:
The gains of the step 4) of Comparative Examples 1-5 are heated to more than 90 ℃, insulation uniform stirring 15 minutes, the little dough of CMC is gradually dissolving.
All the other are with Comparative Examples 1-5.
The result be through the range estimation: in this beverage without the obvious sediment thing.
The defective that this Comparative Examples 1-6 exists is: not only increased tomato juice, peach concentrate and pears concentrate processed time in high temperature, thereby caused the loss (common practise that this all approves for the industry) of nutritional labeling; Also increased avenabeta glucosan processed time in high temperature, thereby increased the risk (common practise that this all approves for the industry) that the avenabeta glucosan effective active reduces, runed counter to the natural and nutrition that this beverage is advocated.And not only consuming time but also consume energy, be unfavorable for energy-saving and emission-reduction.
Comparative Examples 2-1:
Do following change with respect to embodiment 1:
Cancellation step 3);
With the batching B in the step 4) corresponding be modified to 0.15 part of stevioside (sugariness is 12.5 times of sucrose), 0.02 part of citric acid, 30 parts of 0.4 part in avenabeta glucosan powder (purity is 70%) and drinking water;
All the other are with embodiment 1.
The result is through range estimation: in the beverage of final gained obvious little dough is arranged.
Comparative Examples 2-2:
The gains of the step 4) of Comparative Examples 2-1 are heated to 80 ℃ of insulation uniform stirrings 15 minutes, and little dough is gradually dissolving.
All the other are with Comparative Examples 2-1.
The result be through the range estimation: in this beverage without the obvious sediment thing.
The defective that this Comparative Examples 2-2 exists is: not only increased tomato juice, peach concentrate and pears concentrate processed time in high temperature, thereby caused the loss (common practise that this all approves for the industry) of nutritional labeling; Also increased avenabeta glucosan processed time in high temperature, thereby increased the risk (common practise that this all approves for the industry) that the avenabeta glucosan effective active reduces, runed counter to the natural and nutrition that this beverage is advocated.And not only consuming time but also consume energy, be unfavorable for energy-saving and emission-reduction.
Comparative Examples 3-1:
Make the consumption of the CMC gel in the step 4) of embodiment 1 into 2 parts by 4 parts, all the other are with embodiment 1.
Final gained beverage is through estimating, and homogeneity and stability are all bad, easily produces precipitation, the situation that shade differs about occurring.
Comparative Examples 3-2:
Make the consumption of the CMC gel in the step 4) of embodiment 1 into 8 parts by 4 parts, all the other are with embodiment 1.
Though the stability of final gained beverage is good, flowability weakens greatly, drinks the sensation of colloid, does not meet people to the sense organ requirement of liquid beverage.
Comparative Examples 4:
Make 0.15 portion of the stevioside in embodiment 1 step 3) into sucrose 1.875 parts, all the other are with embodiment 1.Thereby guarantee that the sugariness of final gained beverage is with the beverage of embodiment 1 gained.
Then calculate by every 100g beverage, this beverage has increased the energy (1g sucrose can produce the heat of 17kJ) of 31.875kJ.
And in the embodiments of the invention 1 owing to use zero acarbose---therefore stevioside has low sugar, low-energy characteristics with respect to it as sweetener.
If consider industrial a large amount of productions, can use the higher stevioside of pol, the energy that then reduces will be more, and low-yield advantage is more obvious, and the cost of saving is also just more.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (3)
1. preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan is characterized in that adopting following steps:
1), get 2 parts of sodium carboxymethylcelluloses, 98 parts of drinking water, heating under stirring is until boiling, until sodium carboxymethylcellulose thoroughly after the dissolving, stopped heating obtains transparent CMC gel after being cooled to room temperature;
2), get 4 ~ 6 parts of the tomato juices of volumetric concentration 75%, 0.4 ~ 0.8 part of peach concentrate, 0.4 ~ 0.8 part of pears concentrate, 24 parts of drinking water stir and evenly mix, A must prepare burden;
3), get 0.15 ~ 0.25 part of stevioside, 0.02 ~ 0.03 part of citric acid, 0.3 ~ 0.4 part in the avenabeta glucosan powder of purity 〉=70%, 30 parts of drinking water, are stirred to fully dissolving at mixing, B must prepare burden;
4), with step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.005 ~ 0.015 part in peach essence, 34 ~ 36 parts of 4 ~ 6 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 10 ~ 20 minutes under 15 ~ 25MPa, then use degassed 15 ~ 30 minutes of degasser, degassed vacuum is 0.05 ~ 0.08MPa, gets the initial feed liquid of beverage;
5), the initial feed liquid of beverage is placed 90 ~ 100 ℃ of water-baths 10 ~ 20 minutes, take out and carry out hot filling after being cooled to 75 ~ 85 ℃, realized in 10 ~ 20 minutes the bottleneck of container is carried out sterilization thereby then container is sealed rear inversion; After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan;
Above part in steps all represents weight portion.
2. the preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan according to claim 1 is characterized in that:
Described step 2) be: get 5 parts of the tomato juices of volumetric concentration 75%, 0.5 part of peach concentrate, 0.5 part of pears concentrate, 24 parts of drinking water stir and evenly mix, and A must prepare burden;
Described step 3) is: get 0.2 part of stevioside, and 0.025 part of citric acid, 30 parts of 0.35 part in the avenabeta glucosan powder of purity 〉=70% and drinking water, are stirred to fully dissolving at mixing, and B must prepare burden;
Described step 4) is: with step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.01 part in peach essence, 35 parts of 5 parts of CMC gels and drinking water, stir and evenly mix rear with high pressure homogenizer homogeneous 15 minutes under 20MPa, then use degassed 20 minutes of degasser, degassed vacuum is 0.07MPa, gets the initial feed liquid of beverage;
Described step 5) is: the initial feed liquid of beverage is placed 100 ℃ of water-baths 10 minutes, carry out hot filling after taking-up is cooled to 80 ℃, realized in 10 minutes the bottleneck of container is carried out sterilization thereby then container is sealed rear inversion; After naturally cooling to room temperature, must contain tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan.
3. the preparation method who contains tomato, peach and the pears mixing fruit-vegetable juice beverage of avenabeta glucosan according to claim 1 and 2, it is characterized in that: the sugariness of stevioside is 12.5 times of sucrose.
Priority Applications (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US6168821B1 (en) * | 1998-04-01 | 2001-01-02 | The J. M. Smucker Company | Glucan containing nutritional product and method of making the same |
| CN101103830A (en) * | 2007-08-19 | 2008-01-16 | 新疆大学 | Pumpkin sweet-corn beverage and preparation method thereof |
| CN102164510A (en) * | 2008-08-29 | 2011-08-24 | 热带产品公司 | Naturally sweetened juice beverage products with beta-glucan |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6168821B1 (en) * | 1998-04-01 | 2001-01-02 | The J. M. Smucker Company | Glucan containing nutritional product and method of making the same |
| CN101103830A (en) * | 2007-08-19 | 2008-01-16 | 新疆大学 | Pumpkin sweet-corn beverage and preparation method thereof |
| CN102164510A (en) * | 2008-08-29 | 2011-08-24 | 热带产品公司 | Naturally sweetened juice beverage products with beta-glucan |
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