CN102697115B - Preparation method for tomato, grape and blueberry fruit and vegetable juice beverage containing oat beta-glucan - Google Patents
Preparation method for tomato, grape and blueberry fruit and vegetable juice beverage containing oat beta-glucan Download PDFInfo
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Abstract
The invention discloses a preparation method for a tomato, grape and blueberry mixed fruit and vegetable juice beverage containing oat beta-glucan. The preparation method comprises the following steps of: (1) preparing sodium carboxymethyl cellulose and drinking water into CMC (Carboxy Methylated Cellulose) gel; (2) uniformly mixing tomato juice, grape concentrate, blueberry concentrate and drinking water to prepare an ingredient A; (3) uniformly mixing stevia sugar, citric acid, oat beta-glucan powder and drinking water to prepare an ingredient B; (4) after mixing the ingredient A and the ingredient B, adding grape essence, the CMC and the drinking water, uniformly stirring and then homogenizing by using a homogenizer, and then degassing with a degassing machine to obtain beverage initial liquor; and (5) treating the beverage initial liquor in a water bath, thermally canning, capping, sealing and inverting the container to realize sterilization of a bottle neck of the container; and naturally cooling to room temperature to obtain the tomato, grape and blueberry mixed fruit and vegetable juice beverage containing the oat beta-glucan.
Description
Technical field
The present invention relates to a kind of health drink of mixing Juice, particularly a kind of preparation method of mixing fruit-vegetable juice beverage of tomato, grape and blueberry containing avenabeta glucosan.
Background technology
According to FAO (Food and Agriculture Organization of the United Nation) (FAO) statistics, China's Vegetable sown area and output account for respectively 43% and 49% of the world, all rank first in the world.And since nineteen ninety-three, Chinese fruit output and area surely occupy first place in the world always.Therefore the fruits and vegetables resource of China is very abundant, and fruit and vegetable processing industry development potentiality is huge.And fruit and vegetable processing industry is as new industry, in the developing status of China's agricultural and rural economy, become clear day by day, become the topmost source of finance of vast rural area and peasant and new growth engines, the mainstay industry of Ye Shi China agricultural.But because starting is late, industrialized development lags behind, there is the strange phenomenon of " high yield is not had a good harvest, and good harvest is not rised in value " in China's fruits and vegetables industry, and this has become the bottleneck of China's fruits and vegetables industry fast development.Therefore, the deep processing of fruits and vegetables and industrialization are very urgent.
Along with the fast development of China's economic, the improvement day by day of living standards of the people, increasing people has suffered from the rich man's diseases such as obesity, high fat of blood, hypertension and hyperglycaemia.Life style also allows increasing people lack motion easily, lacks necessary exercise.And along with the becoming more meticulous of food, diet has been difficult to the nutriment of balance needed by human body.Thus, a kind of functional beverage that has health-care effect, is rich in nutriment is needed in market badly.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan, the method is take fruit and vegetable juice and concentrate as raw material, in addition adopt pasteurize, fully retained the nutritional labeling of original fruits and vegetables.To be beverage functional and low in caloriesly made contribution for the avenabeta glucosan simultaneously adding and stevioside, finally obtains a acid sour-sweet sweet, has again the mixing fruit-vegetable juice beverage of health-care effect.
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan, comprise the following steps:
1), get 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating under stirring is until boiling, after sodium carboxymethylcellulose (CMC) thoroughly dissolves, stop heating, obtain transparent CMC gel (sodium carboxymethylcellulose gel) after being cooled to room temperature;
Remarks explanation: during above-mentioned boiling, control centre's maximum temperature is 97 ~ 99 ℃; The whole heat time generally needs 10 ~ 20 minutes;
2), get 4 ~ 6 parts of the tomato juices of volumetric concentration 75%, 0.4 ~ 0.8 part of grape concentrate, 0.4 ~ 0.8 part of blueberry concentrate, 24 parts of drinking water, stir and evenly mix, the A that must prepare burden is standby;
3), get 0.15 ~ 0.25 part of stevioside, 0.02 ~ 0.03 part of citric acid, 0.3 ~ 0.4 part, the avenabeta glucosan powder of quality purity >=70%, 30 parts of drinking water, mix, be stirred to completely and dissolve (, make the avenabeta glucosan powder of stevioside, citric acid and quality purity >=70% be dissolved in drinking water completely), the B that must prepare burden, standby;
Remarks explanation: quality purity is mass concentration.
4), by step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.005 ~ 0.015 part of grape 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, obtains the initial feed liquid of beverage;
5), initial beverage feed liquid is placed in to 90 ~ 100 ℃ of water-baths 10 ~ 20 minutes, takes out after being cooled to 75 ~ 85 ℃ and carry out hot filling, thereby then container is sealed to rear inversion, within 10 ~ 20 minutes, realize the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan;
Above part in steps all represents weight portion.
As the preparation method's of tomato, grape and the blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan of the present invention improvement:
Step 2) be: get 5 parts of the tomato juices of volumetric concentration 75%, 0.5 part of grape concentrate, 0.5 part of blueberry 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, 0.35 part, the avenabeta glucosan powder of quality purity >=70%, 30 parts of drinking water, mix, are stirred to completely and dissolve, and B must prepare burden;
Step 4) is: by step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.01 part of grape 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, obtains the initial feed liquid of beverage;
Step 5) is: initial feed liquid is placed in to 100 ℃ of water-baths 10 minutes, after taking-up is cooled to 80 ℃, carries out hot filling, thereby then container is sealed to rear inversion realization in 10 minutes, the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan.
As the preparation method's of tomato, grape and the blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan of the present invention further improvement:
The sugariness of stevioside is 12.5 times of sucrose.
In the present invention, the cocnentration factor of grape concentrate is 1:6, is about to the juice of gained after grape extraction juice and is concentrated into the grape concentrate of 1/6 volume gained; In like manner, the cocnentration factor of blueberry concentrate is 1:6, and after being about to blueberry and squeezing the juice, the juice of gained is concentrated into the blueberry concentrate of 1/6 volume gained; Above-mentioned 2 all can obtain by commercial mode, for example can be purchased from Hangzhou Ai Fei Man Pu essence and flavoring agent Co., Ltd.75%(volumetric concentration) tomato juice can directly by commercial mode, obtain, also can prepare in the following manner and obtain: juice of tomato (being the juice of gained after tomato is squeezed the juice) and water are obtained by mixing according to the volume ratio of 3:1.
This product is take the abundant Juice of output and concentrate as raw material, raw material supply abundance; Replace white granulated sugar with stevioside, more added function factor---avenabeta glucosan, make beverage of the present invention there is good health-care effect, integrate nutrition and effect, have low-yield, health be worth unique, raw material supply is abundant and all-ages four large innovation advantage, therefore the prospect of marketing is wide.
Compared with existing beverage on market, the present invention has following advantage:
1), combine tomato, grape and three kinds of fruits and vegetables of blueberry, be rich in mineral matter, multivitamin and polyphenoils (as flavonoids, anthocyanidin) isoreactivity material, features good taste, nutrition foot, has again antioxidation activity;
2), added function factor---avenabeta glucosan, be applicable to the crowd of high fat of blood, hyperglycaemia and constipation; Can regulate digestive system, immune system and the blood circulation system of human body, allow consumer when enjoyment is delicious, also reach effective health-care effect;
3), use zero acarbose---stevioside replaces white granulated sugar, and heat energy drops to the end, and has accomplished " wanting sweet not fat ", not only material benefit but also fashion;
4), do not add any anticorrisive agent, safe;
5), processing technology is simple, with low cost;
6), the present invention adds (first CMC being dissolved into separately to gel) by CMC with the form of CMC gel, is conducive to the dissolving of CMC powder, saved time and cost; Secondly, the present invention mixes with Juice after also stevioside, citric acid and three kinds of solids of avenabeta glucosan powder being dissolved in advance again, has greatly reduced the precipitation of later stage generation while mixing, and has also shortened dissolution time and cost; Again, beverage of the present invention adopts the pasteurize technology from wound, has retained as far as possible original local flavor and the nutriment of beverage.
Therefore, the consumer group of beverage of the present invention is large, has both been applicable to following the fashion, low-energy younger generation, is also applicable to suffering 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 drink of extensive market.
The beverage shelf-life of the present invention is lower 6 months of normal temperature.
List of references related in the present invention is as follows:
[1] Zhang Haiyan, Zhang Hui, Wang Li. the progress [J] of avenabeta glucosan. 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 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 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. the impact [J] of avenabeta glucosan on mouse intestinal flora. Food Science, 2005,26
(2):?208-212
[7] Haibo WANG, Liu great Chuan, Wang Haiying, etc. the blood sugar of avenabeta glucosan on diabetes rat and the impact research [J] of function carbohydrate metabolism. Food Science, 2005 (8): 387-391.
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The specific embodiment:
" part " in following examples and comparative example all refers to weight portion; Water used is drinking water.
Embodiment 1: a kind of preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan, carries out following steps successively:
1), get 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating constantly stirring, until boiling, center maximum temperature is 97 ~ 99 ℃, after CMC thoroughly dissolves (required time is about 15 minutes), stop heating, obtain transparent CMC gel after being cooled to room temperature, standby;
2), get 4 parts of the tomato juices of volumetric concentration 75%, 0.8 part of grape concentrate, 0.8 part of blueberry concentrate, 24 parts of drinking water, stir and evenly mix, the A that must prepare burden is standby;
3), get 0.15 part of stevioside (12.5 times that sugariness is sucrose), 0.02 part of citric acid, 0.4 part, avenabeta glucosan powder (purity is 70%), 30 parts of drinking water, mix, are stirred to completely and dissolve, the B that must prepare burden is standby;
4), after whole batching A and whole batching B are mixed, add 0.005 part of grape essence, 36 parts of 4 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, obtains the initial feed liquid of beverage;
5), initial beverage feed liquid is placed in to 90 ℃ of water-baths 20 minutes, takes out after being cooled to 85 ℃ and carry out hot filling, thereby then container is sealed to rear inversion, within 15 minutes, realize the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan.
Respectively according to the mensuration > > of moisture in < < GB50093-2010 food, the pH of < < GB10786-1989 tinned food measures > >, < < GB/T12295-90 fruit, the mensuration of vegetable product soluble solid content--refractometer method > >, hand-held saccharometer determination method, colour difference meter method and density definition method have been measured the moisture that mixes Juice, pH value, solid content, pol, color and luster and density, result is as follows:
The basic index of table 1 embodiment 1
This finished beverage is homogeneous, opaque kermesinus liquid.
Embodiment 2: a kind of preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan, carries out following steps successively:
1), get 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating constantly stirring, until boiling, center maximum temperature is 97 ~ 99 ℃, after CMC thoroughly dissolves (required time is about 15 minutes), stop heating, obtain transparent CMC gel after being cooled to room temperature, standby;
2), get 75%(volumetric concentration) 5 parts of tomato juices, 0.5 part of grape concentrate, 0.5 part of blueberry concentrate, 24 parts of drinking water, stir and evenly mix, the A that must prepare burden is standby;
3), get 0.2 part of stevioside (12.5 times that sugariness is sucrose), 0.025 part of citric acid, 0.35 part, avenabeta glucosan powder (purity is 70%), 30 parts of drinking water, mix, are stirred to completely and dissolve, the B that must prepare burden is standby;
4), after whole batching A and whole batching B are mixed, add 0.01 part of grape 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, obtains the initial feed liquid of beverage;
5), initial beverage feed liquid is placed in to 100 ℃ of water-baths 10 minutes, takes out after being cooled to 80 ℃ and carry out hot filling, thereby then container is sealed to rear inversion, within 10 minutes, realize the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan.
Respectively according to the mensuration > > of moisture in < < GB50093-2010 food, the pH of < < GB10786-1989 tinned food measures > >, < < GB/T12295-90 fruit, the mensuration of vegetable product soluble solid content--refractometer method > >, hand-held saccharometer determination method, colour difference meter method and density definition method have been measured the moisture that mixes Juice, pH value, solid content, pol, color and luster and density, result is as follows:
The basic index of table 2 embodiment 2
This finished beverage is homogeneous, opaque kermesinus liquid.
Embodiment 3: a kind of preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan, carries out following steps successively:
1), get 2 parts of sodium carboxymethylcelluloses (CMC), 98 parts of drinking water, heating constantly stirring, until boiling, center maximum temperature is 97 ~ 99 ℃, after CMC thoroughly dissolves (required time is about 15 minutes), stop heating, obtain transparent CMC gel after being cooled to room temperature, standby;
2), get 75%(volumetric concentration) 6 parts of tomato juices, 0.4 part of grape concentrate, 0.4 part of blueberry concentrate, 24 parts of drinking water, stir and evenly mix, the A that must prepare burden is standby;
3), get 0.25 part of stevioside (12.5 times that sugariness is sucrose), 0.03 part of citric acid, 0.3 part, avenabeta glucosan powder (purity is 70%), 30 parts of drinking water, mix, are stirred to completely and dissolve, the B that must prepare burden is standby;
4), after whole batching A and whole batching B are mixed, add 0.015 part of grape essence, 34 parts of 6 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, obtains the initial feed liquid of beverage;
5), initial beverage feed liquid is placed in to 95 ℃ of water-baths 15 minutes, takes out after being cooled to 75 ℃ and carry out hot filling, thereby then container is sealed to rear inversion, within 20 minutes, realize the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan.
Respectively according to the mensuration > > of moisture in < < GB50093-2010 food, the pH of < < GB10786-1989 tinned food measures > >, < < GB/T12295-90 fruit, the mensuration of vegetable product soluble solid content--refractometer method > >, hand-held saccharometer determination method, colour difference meter method and density definition method have been measured the moisture that mixes Juice, pH value, solid content, pol, color and luster and density, result is as follows:
The basic index of table 3 embodiment 3
This finished beverage is homogeneous, opaque kermesinus liquid.
Comparative example 1-1:
With respect to embodiment 1, make the following changes:
Cancellation step 1),
In step 2) 4 parts of original 75% tomato juices, 0.8 part of grape concentrate, 0.8 part of blueberry concentrate, adds the sodium carboxymethylcellulose (CMC) of 0.08 part and the drinking water of 3.92 parts in 24 parts of drinking water again; Uniform stirring; In the batching A of gained, can see obvious little dough;
Cancellation step 4) in the use of 4 parts of CMC gels;
All the other are with embodiment 1.
Result is through range estimation: in the beverage of final gained, have obvious little dough, after testing, this dough is CMC.
Comparative example 1-2:
By the step 2 of comparative example 1-1) gains be heated to more than 90 ℃, insulation uniform stirring 15 minutes, the little dough of CMC is just dissolved gradually.
All the other are with comparative example 1-1.
Result be through range estimation: in this beverage without obvious sediment thing.
The defect that this comparative example 1-2 exists is: increased tomato juice, grape concentrate and blueberry 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 example 1-3:
With respect to embodiment 1, make the following changes:
Cancellation step 1),
0.15 part of the original stevioside of step 3) (12.5 times that sugariness is sucrose), 0.02 part of citric acid, 0.4 part, avenabeta glucosan powder (purity is 70%), adds the sodium carboxymethylcellulose (CMC) of 0.08 part and the drinking water of 3.92 parts in 30 parts of drinking water again; Uniform stirring; In the batching B of gained, can see obvious little dough;
Cancellation step 4) in the use of 4 parts of CMC gels;
All the other are with embodiment 1.
Result is through range estimation: in the beverage of final gained, have obvious little dough, after testing, this dough is CMC.
Comparative example 1-4:
By the step 2 of comparative example 1-3) gains be heated to more than 90 ℃, insulation uniform stirring 15 minutes, the little dough of CMC is just dissolved gradually.
All the other are with comparative example 1-3.
Result be through range estimation: in this beverage without obvious sediment thing.
The defect that this comparative example 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 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 example 1-5:
With respect to embodiment 1, make the following changes:
Cancellation step 1),
By corresponding 4 parts of CMC gels in the step 4) sodium carboxymethylcellulose (CMC) of 0.08 part and the drinking water of 3.92 parts of making into.
All the other are with embodiment 1.
Result is through range estimation: in the beverage of final gained, have obvious little dough, after testing, this dough is CMC.
Comparative example 1-6:
The gains of the step 4) of comparative example 1-5 are heated to more than 90 ℃, insulation uniform stirring 15 minutes, the little dough of CMC is just dissolved gradually.
All the other are with comparative example 1-5.
Result be through range estimation: in this beverage without obvious sediment thing.
The defect that this comparative example 1-6 exists is: not only increased tomato juice, grape concentrate and blueberry 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 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 example 2-1:
With respect to embodiment 1, do following change:
Cancellation step 3);
By corresponding the batching B in step 4) 0.15 part of stevioside (12.5 times that sugariness is sucrose), 0.02 part of citric acid, 30 parts of 0.4 part, avenabeta glucosan powder (purity is 70%) and the drinking water of being modified to; There is little dough in result;
All the other are with embodiment 1.
Result is through range estimation: in the beverage of final gained, have obvious little dough.
Comparative example 2-2:
The gains of the step 4) of comparative example 2-1 are heated to 80 ℃ of insulation uniform stirrings 15 minutes, and little dough is just dissolved gradually.
All the other are with comparative example 2-1.
Result be through range estimation: in this beverage without obvious sediment thing.
The defect that this comparative example 2-2 exists is: not only increased tomato juice, grape concentrate and blueberry 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 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 example 3-1:
By 4 parts, make the consumption of the CMC gel in the step 4) of embodiment 1 into 3 parts, all the other are with embodiment 1.
Final gained beverage is through range estimation, and homogeneity and stability are all bad, easily produces precipitation, occurs the situation that upper and lower shade differs.
Comparative example 3-2:
By 4 parts, make the consumption of the CMC gel in the step 4) of embodiment 1 into 8 parts, all the other are with embodiment 1.
Though the stability of final gained beverage is good, mobility weakens greatly, drinks the sensation of colloid, does not meet the sense organ requirement of people to liquid beverage.
Comparative example 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.
By every 100g beverage, calculate, this beverage has increased the energy (1g sucrose can produce the heat of 17kJ) of 31.875kJ.
And owing to using zero acarbose in embodiments of the invention 1---stevioside, as sweetener, therefore has low sugar, low-energy feature with respect to it.
If consider industrial a large amount of productions, can use the stevioside that pol is higher, the energy reducing will be more, and low-yield advantage is more obvious, and the cost of saving is also just more.
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (3)
1. the preparation method who contains tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan, is characterized in that comprising the following steps:
1), get 2 parts of sodium carboxymethylcelluloses, 98 parts of drinking water, heating under stirring is until boiling, after sodium carboxymethylcellulose thoroughly dissolves, stops 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 grape concentrate, 0.4 ~ 0.8 part of blueberry 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, the avenabeta glucosan powder of quality purity >=70%, 30 parts of drinking water, mix, are stirred to completely and to dissolve, B must prepare burden;
4), by step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.005 ~ 0.015 part of grape 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, obtains the initial feed liquid of beverage;
5), initial beverage feed liquid is placed in to 90 ~ 100 ℃ of water-baths 10 ~ 20 minutes, takes out after being cooled to 75 ~ 85 ℃ and carry out hot filling, thereby then container is sealed to rear inversion, within 10 ~ 20 minutes, realize the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan;
Above part in steps all represents weight portion.
2. the preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing 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 grape concentrate, 0.5 part of blueberry 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, 0.35 part, the avenabeta glucosan powder of quality purity >=70%, 30 parts of drinking water, mix, are stirred to completely and dissolve, and B must prepare burden;
Described step 4) is: by step 2) after whole batching B of whole batching A of gained and step 3) gained mixes, add 0.01 part of grape 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, obtains the initial feed liquid of beverage;
Described step 5) is: initial feed liquid is placed in to 100 ℃ of water-baths 10 minutes, after taking-up is cooled to 80 ℃, carries out hot filling, thereby then container is sealed to rear inversion realization in 10 minutes, the bottleneck of container is carried out to sterilization; Naturally cool to after room temperature, must be containing tomato, grape and the blueberry mixing fruit-vegetable juice beverage of avenabeta glucosan.
3. the preparation method of tomato, grape and blueberry mixing fruit-vegetable juice beverage containing avenabeta glucosan according to claim 1 and 2, is characterized in that:
The sugariness of described stevioside is 12.5 times of sucrose.
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| CN104195007A (en) * | 2014-07-30 | 2014-12-10 | 安徽省家乡食品有限公司 | Grape and blueberry clear juice beverage and preparation method thereof |
| CN105595133A (en) * | 2015-12-30 | 2016-05-25 | 赵洪军 | Preparation method of fresh ginger and blueberry health drink |
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| CN101011087A (en) * | 2007-02-14 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Gas-filled milk-containing beverage and its production method |
| US7923044B2 (en) * | 2008-07-15 | 2011-04-12 | Paradise Herbs & Essentials, Inc. | Composition for high-ORAC value dietary supplement |
| CN102164510A (en) * | 2008-08-29 | 2011-08-24 | 热带产品公司 | Naturally sweetened juice beverage products with beta-glucan |
| CN102273711A (en) * | 2011-08-24 | 2011-12-14 | 济南汉定生物工程有限公司 | Zero-calorie fruity vitamin drink |
| CN102450706A (en) * | 2010-10-26 | 2012-05-16 | 济南汉定生物工程有限公司 | Low calorie fruit juice beverage |
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| CN101011087A (en) * | 2007-02-14 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Gas-filled milk-containing beverage and its production method |
| US7923044B2 (en) * | 2008-07-15 | 2011-04-12 | Paradise Herbs & Essentials, Inc. | Composition for high-ORAC value dietary supplement |
| CN102164510A (en) * | 2008-08-29 | 2011-08-24 | 热带产品公司 | Naturally sweetened juice beverage products with beta-glucan |
| CN102450706A (en) * | 2010-10-26 | 2012-05-16 | 济南汉定生物工程有限公司 | Low calorie fruit juice beverage |
| CN102273711A (en) * | 2011-08-24 | 2011-12-14 | 济南汉定生物工程有限公司 | Zero-calorie fruity vitamin drink |
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