CN102860546A - Fruit and vegetable beverage composition containing fig and preparation method thereof - Google Patents

Fruit and vegetable beverage composition containing fig and preparation method thereof Download PDF

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Publication number
CN102860546A
CN102860546A CN2012102352701A CN201210235270A CN102860546A CN 102860546 A CN102860546 A CN 102860546A CN 2012102352701 A CN2012102352701 A CN 2012102352701A CN 201210235270 A CN201210235270 A CN 201210235270A CN 102860546 A CN102860546 A CN 102860546A
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solution
pigment
fruits
concentrate
beverage made
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CN102860546B (en
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金正勋
金美廷
金洞熙
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AGRICULTURAL Corp LINGYAN GREEN FIG Co Ltd
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AGRICULTURAL Corp LINGYAN GREEN FIG Co Ltd
Woongjin Foods Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/154—Water
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to a fruit and vegetable beverage composition, and a method for preparing the fruit and vegetable beverage composition. The fruit and vegetable beverage composition comprises, based on the total weight of the mixture: 1-5 wt% of fig concentrate, 5-15 wt% of fructose, 0.5-5 wt% of oligosaccharide, 0.01-0.2 wt% of citric acid, 0.01-0.1 wt% of vitamin C, 0.005-0.05 wt% of SY-RED pigment, 0.005-0.05 wt% of chroma-mixed RS-L pigment, 0.005-0.15 wt% of fig spice, and 74.45-93.465 wt% of purified water.

Description

The beverage made of fruits or vegetables composition and method of making the same that comprises fig
Cross reference to related application
The application requires the rights and interests of the korean patent application KR10-2011-0067729 that submitted on July 8th, 2011, quotes by integral body at this to merge among the application.
Technical field
The method that the present invention relates to comprise the beverage made of fruits or vegetables composition of fig and prepare described beverage made of fruits or vegetables composition.
Background technology
Fig tree belongs to Moraceae for originating in western part of Asia and Mediterranean subtropical zone Deciduous And Broadleaf Trees.At least 600 kinds of fig tree distribute all over the world.At present, the main output center of fig tree is for the contiguous U.S. and Mediterranean, corresponding to the area in rainy and well-drained zone.
Four kinds of fig trees are arranged, for example sharp (Carpri), this Mill that (Smyruna) of Kapp, mountain shellfish tall and erect (Sanpedro) and common (Common), richness originates in Europe, the place of the U.S..Mainly in Korea S's cultivation, especially Lingyan Crag prefecture, golden Luo Nandao bear at least 90% of national total output to above-mentioned common and mountain shellfish Zhuo.
The fig of alkalescence fruit once was used as invigorant or the medicine for the treatment of cancer, hepatopathy etc. in ancient Egypt, Rome and Israel.In the medical science, fig is used as treating the medicine of the diseases such as indigestion, constipation, diarrhoea, hemoptysis, neuralgia, skin disease, anemia, gynaecology's disorder in the Orient, and their leaf can be used to treat swelling that is caused by hemorrhoid etc.In Dong-eui-bo-gam and Korea S folk prescription among the people, known road fig is effective in treatment diarrhoea, hemoptysis, stomachache, skin disease, gynaecology's disorder, anemia etc.
Fig contains about 10% sugar (glucose and fructose), and is therefore very sweet, also contains organic acid such as malic acid, citric acid and multiple inorganic material as its principal component.
Because have low in calories and a large amount of vitamin, so fig beautifies effectively for women's low fat and skin.The vitamin C that contains in a large number in the fig can make the decolouring of skin pigment melanin, and suppresses to activate chromatophorous hormone, thereby demonstrates whitening effect, and vitamin B2 has also strengthened the resistivity to UV light.Ficin, namely proteolytic enzyme helps digest also Constipation, colitis, hemorrhoid, furuncle etc., and can be used as the enzyme of softening meat when cooking.And fig is a kind of fruit of hardly fatty and cholesterol, it is reported owing to have a large amount of celluloses than other fruit, therefore can be by the level that reduces blood cholesterol levels be effective at treatment heart disease and obesity.Fig is from ancient times just edible as healthy food in the west.Particularly, because that it contains sugared content is high, fig can be eaten raw, or edible with drying regime or finished form such as jam, alcoholic beverage, fruit juice etc., perhaps can be used as various cooking materials.
At present, commercially available fig product is fine aspect functional, but be out of favour from sense organ angle such as aroma and flavor etc., for example, the open 10-2006-0072852 of Korean Patent discloses a kind of method that another kind of fruit concentrate removes fresh immature green plants smell in the fig of adding, but the method has not only reduced the fresh immature green plants smell of fig, has also reduced the characteristic smell of fig.Therefore, need exploitation to keep characteristic smell and the more welcome Ficus carica beverage of functional while of fig.
Patent documentation 1: the open 10-2006-0072852 of Korean Patent
Summary of the invention
Thereby, the object of the present invention is to provide the beverage made of fruits or vegetables composition that comprises fig and the method for making described beverage made of fruits or vegetables composition, wherein can strengthen the distinctive fragrance of fig and taste, thereby guarantee beverage Preference and excellent organoleptic attribute.
For realizing above-mentioned order ground, the invention provides a kind of beverage made of fruits or vegetables composition, gross weight based on described composition comprises: the colourity of the vitamin C of the oligosaccharides of the fig concentrate of 1～5wt%, the fructose of 5～15wt%, 0.5～5wt%, the citric acid of 0.01～0.2wt%, 0.01～0.1wt%, the SY-RED pigment of 0.005～0.05wt%, 0.005～0.05wt% is mixed RS-L pigment (color mix RS-L pigment), the fig flavor of 0.005～0.15wt% and purifying waste water of 74.45～93.465wt%.
In addition, the invention provides a kind of method for preparing the beverage made of fruits or vegetables composition that comprises fig, comprising: 1) preparation fig concentrate; 2) the described fig concentrate of 1～5wt% is added in the ascorbic mixture of the citric acid of oligosaccharides, 0.01～0.2wt% of the fructose that comprises 5～15wt%, 0.5～5wt% and 0.01～0.1wt%, then mix to obtain mixed composition; With 3) add the SY-RED pigment of 0.005～0.05wt% in the described mixed composition, the colourity of 0.005～0.05wt% is mixed RS-L pigment, the fig flavor of 0.005～0.15wt% and purifying waste water of 74.45～93.465wt%, then mixes 20～60 minutes under 15 ℃ or lower temperature.
The invention provides the beverage made of fruits or vegetables composition that comprises fig and the method for preparing described beverage made of fruits or vegetables composition.According to the present invention, described beverage made of fruits or vegetables composition comprises fig concentrate, fructose, oligosaccharides, citric acid, vitamin C, SY-RED pigment, colourity mixing RS-L pigment and fig flavor, therefore solved the shortcoming of the peculiar bitter taste of fig, and show preferably organoleptic attribute, for example taste, colourity (color) and fragrance.
And beverage made of fruits or vegetables composition of the present invention comprises oligosaccharides rather than honey, has therefore augmented sugared content, and has kept the original taste of fig.
And beverage made of fruits or vegetables composition of the present invention can be endowed excellent merchantability and market viability in the taste that comprises fig and nutrition, has therefore increased the consumption of fig, and has realized booming income for fig grower and local development.
The specific embodiment
The preferred embodiment of the present invention will be described in more detail below.
The present invention relates to a kind of beverage made of fruits or vegetables composition, gross weight based on described composition, comprise that the colourity of the vitamin C of the oligosaccharides of the fig concentrate of 1～5wt%, the fructose of 5～15wt%, 0.5～5wt%, the citric acid of 0.01～0.2wt%, 0.01～0.1wt%, the SY-RED pigment of 0.005～0.05wt%, 0.005～0.05wt% is mixed RS-L pigment, the fig flavor of 0.005～0.15wt% and purifying waste water of 74.45～93.465wt%.
In the beverage made of fruits or vegetables composition, above-mentioned fig concentrate can prepare with the leaf of fig tree, branch, fruit etc., especially advantageously the branch of fig and fruit.The fig leaf is owing to the taste of distinctive bitter taste and extreme difference is difficult to use in the beverage.Yet fig fruit has high sugared content and unique taste and fragrance, and comprises alkaloid, saponin, natural gum, rosin and possess the ficin of highly active proteolytic enzyme, advantageously so that fig fruit can be used as beverage.And the branch of fig comprises compositions such as psoralen, Buddha's hand lactones, guaiazulene, can further be included in the beverage made of fruits or vegetables composition.
In the beverage made of fruits or vegetables composition, fig preferably uses with the concentrate form with high sugared content, to keep its distinctive fragrance, taste and sweet taste.
Described fig concentrate can prepare by following steps: a) squeezing fig; B) based on the fig of 100 weight portions, add purifying waste water of 20～40 weight portions, then 80～90 ℃ of heating 8～12 minutes and be cooled to 50～55 ℃, obtain thus the fig solution that cools off; C) based on the fig solution of 100 weight portions, add pectase and the polysaccharase (beta amylase) of 0.1～0.2 weight portion in the fig solution of cooling, then solution was placed 2～6 hours; D) at 90～95 ℃ with above-mentioned enzymatic inactivation 8～12 minutes; And e) under reduced pressure mentioned solution is cooled off, filters and concentrate, 90～95 ℃ of sterilizations 10～20 minutes, be cooled to 60～70 ℃ subsequently, and encapsulation.
In the preparation of fig concentrate, step a) in the squeezing fig can use methods known in the art to carry out, such as disintegrating machine, mixer, fruit juice mixer etc.Because fig may overstrike in expressing process, can use the method for this brown stain of any prevention, but the invention is not restricted to this.
In the preparation of fig concentrate, step a) in the squeezing fig by step b) and step c) extract.At step b) in, the fig of squeezing is heated, and this is backward wherein to add pectase and polysaccharase (beta amylase) so that fig decomposes fully.
Particularly, step b) purify waste water by in the fig of squeezing, adding, then in 80～90 ℃ it is heated to obtain fig solution and carry out.Based on the fig of 100 weight portions, add 20～40 weight portions, then purifying waste water of preferred 30 weight portions heated 8～12 minutes, preferred 10 minutes.If the amount of purifying waste water surpasses 40 weight portions, in concentration step subsequently, need long-time.On the contrary, if the amount of purifying waste water is less than 20 weight portions, fig may be damaged in the process of extraction.
And if heat being lower than under 80 ℃ the temperature with the fig of the combination of purifying waste water, active ingredient can not extract from fig fully.On the contrary, if heating-up temperature is higher than 90 ℃, mentioned component may lose efficacy.
Subsequently, fig solution is cooled to 50～55 ℃.This temperature can keep following step c) in the activity of pectase and polysaccharase (beta amylase).
Carry out step c) remove when the typical case of the beverage that uses fruit prepares because the pectin that exists in the fruit, polysaccharide, carbohydrate and the deposit that in supply process, produces, the deposit that produces in supply process can cause the consumer to avoid selecting beverage, has reduced the satisfaction of product undesirablely.Therefore, above-mentioned colloid etc. preferably must use pectase and polysaccharase (beta amylase) to decompose.
Based on the fig solution of 100 weight portions, the amount of pectase and polysaccharase (beta amylase) is preferably 0.1～0.2 weight portion.And fig solution can be processed preferred 4 hours 2～6 hours with pectase and polysaccharase (beta amylase).If the amount of these enzymes is less than 0.1 weight portion, the colloid in the fig solution, polysaccharide etc. can not fully decompose, and can stay.On the contrary, if the amount of these enzymes surpasses 0.2 weight portion, can have a negative impact to the distinctive smell of fig, reduce Preference undesirablely.Therefore, these enzymes preferably add with above-mentioned amount.
For making steps d) in enzyme deactivation, temperature preferably rises to 90～95 ℃.And heated 8～12 minutes, and preferably heated 10 minutes, so that the enzyme complete deactivation, but the invention is not restricted to this.
At step e) in, with steps d) in the fig solution of inactivation under reduced pressure cool off, filter and concentrate, thereby obtain the fig concentrate, then with its sterilization, cooling, encapsulation.Here, under reduced pressure cool off, filter and encapsulate and can adopt methods known in the art to carry out, and without limits.
Fig solution obtained above preferably about 10～20 minutes of 90～95 ℃ of sterilizations, then is cooled to 60～70 ℃.
Above-mentioned fig concentrate preferably has the sugared content of 40～60 Brix degrees, more preferably 50 Brix degrees.If the sugared content of fig concentrate is lower than 40 Brix degrees, the distinctive fragrance of fig, taste and sweet taste can become not obvious.On the contrary, if its sugared content surpasses 60 Brix degrees, can reduce as the Preference of beverage, thereby can in water, dilute again the fig concentrate, reduce in addition taste and Preference.Suitable taste and the peculiar fragrance of fig possesses at the fig concentrate in the situation of the sugared content that satisfies above-mentioned scope, owing to can improve it as the Preference of typical beverages.
In the beverage made of fruits or vegetables composition, described oligosaccharides can be FOS, galactooligosaccharicomposition, maltose oligosaccharides or their mixture.Especially advantageously FOS.This FOS is for reacting the trisaccharide that obtains to pentasaccharides by sugar and fructose-transferring enzyme, and be difficult to digestion and rotten, this is so that it is difficult to digestion and absorption in stomach and small intestine, but optionally be applicable to the Bifidobacterium of large intestine, and can suppress the Webster bacillus, therefore show the facilitation to gut flora, and Constipation.This carbohydrate is sweet, therefore can partly be used for replacing sugar.The content of above-mentioned oligosaccharides in the beverage made of fruits or vegetables composition is 0.5～5wt%.If the amount of this oligosaccharides less than 0.5wt%, can not produce sufficient effect because its amount is considerably less.On the contrary, if the amount of this oligosaccharides more than 5wt%, this can cause abdominal distension and diarrhoea.
And this beverage made of fruits or vegetables composition does not contain honey, although can improve sugared content in the situation that adds honey to the beverage made of fruits or vegetables composition, owing to the specific fragrance of honey, can reduce the fragrance uniformity of product.Yet beverage made of fruits or vegetables composition of the present invention contains the oligosaccharides that replaces honey, has therefore kept fragrance and the taste of fig uniqueness, and has replenished suitable sugared content.
In the beverage made of fruits or vegetables composition, citric acid is a kind of sour chemical organic acid, as the fruit aroma fill-in.And citric acid can react with harmful product that raw-food material abnormal fermentation produces, and it is discharged human body, therefore shows function of detoxification.The amount of citric acid in the beverage made of fruits or vegetables composition is 0.01～0.2wt%, if its content is less than 0.01wt%, its additional effect is not remarkable.On the contrary, if its content surpasses 0.2wt%, make tart flavour become serious owing to it is excessive.
In addition, also as the stabilizing agent of stablizing the active ingredient that extracts in the fig, based on the gross weight of beverage made of fruits or vegetables composition, citric acid and ascorbic consumption are respectively 0.01～0.2wt% and 0.01～0.1wt% for citric acid and vitamin C.If the amount of citric acid and ascorbic stabilizing agent that comprises is less than 0.02wt%, expectability does not obtain sufficient stabilization.On the contrary, if its content, can produce tart flavour for example, nauseating side effect and liquid deposition thing more than 0.3wt%, thus deteriorated stablizing effect.
For adding colourity for the beverage made of fruits or vegetables composition, can add natural colouring matter.For example preferably use SY-RED pigment (SY-RED Color K3567 obtains from SAMYOUNG CHEMICAL IND Co., Ltd) and colourity to mix RS-L pigment (Color Mix RS-L obtains from MSC).Although fig inside has red color, when the whole mixing of fig, be difficult to show this red color.Therefore when adding natural red colouring matter, can increase the color impression of beverage made of fruits or vegetables composition, effectively improve the Preference to said composition.
Above-mentioned SY-RED pigment comprises red cabbage pigment, gardenia cyanine, alkermes pigment and propane diols, and colourity is mixed the RS-L pigment and comprised carthamin yellow, red cabbage pigment, altheine and grain neutral spirit (grain spirit).Described SY-RED pigment and colourity are mixed the RS-L pigment and are preferably 0.005～0.05wt% at the consumption of beverage made of fruits or vegetables composition.If the content of every kind of pigment is less than 0.005wt%, be difficult to increase color impression.On the contrary, the content that surpasses 0.05wt% is unnecessary excessive.
And, when needing, the natural colouring matter of adding can further comprise and is selected from the following pigment one or more: the red cabbage pigment, the Cuttlefish Ink pigment, carthamin yellow, Monascouruarin, cacao color, the gardenia uranidin, the gardenia cyanine, the gardenia haematochrome, the berry pigment, the alkermes pigment, lac pigment, caramel colorant, bixin (anato pigment), chlorophyll pigment, turmeric rosin, the red beet pigment, grape skin color, beta carotene, the carrot element, the elder berry pigment, the pomegranate pigment, rasp berry pigment and wilsonii pigment.
In the beverage made of fruits or vegetables composition, based on the gross weight of composition, the fig flavor that preferably adds 0.005～0.15wt% strengthens the distinctive fragrance of fig and taste.If the amount of fig flavor is less than 0.005wt%, thereby this fragrance does not significantly have effect.On the contrary, if the amount of fig flavor surpasses 0.15wt%, to the Preference of fig because strong fragrance and can reducing.
And this beverage made of fruits or vegetables composition can further comprise the natural fruit spices that is suitable for fig taste and fragrance.
In addition, the invention provides a kind of method for preparing above-mentioned beverage made of fruits or vegetables composition, comprising: 1) preparation fig concentrate; 2) the fig concentrate of 1～5wt% is added in the ascorbic mixture of the citric acid of oligosaccharides, 0.01～0.2wt% of the fructose that comprises 5～15wt%, 0.5～5wt% and 0.01～0.1wt%, then mix to obtain mixed composition; With 3) in mixed composition, add the SY-RED pigment of 0.005～0.05wt%, the colourity mixing RS-L pigment of 0.005～0.05wt%, 0.005 the fig flavor of～0.15wt% and 74.45～93.465wt% purify waste water, then under 15 ℃ or lower temperature, mix 20～60 minutes, therefore obtained mixed solution.
And method of the present invention is in step 3) mix after, can further comprise: 4) above-mentioned mixed solution is filtered, thereby the solution after obtaining filtering; 5) solution disinfection after 80～110 ℃ of lower will filtrations is 10～40 seconds; And 6) solution after will sterilizing is cooled to 70～100 ℃, fills in container subsequently and encapsulates.
All the elements about the beverage made of fruits or vegetables composition described above all are applicable to method of the present invention.
In the method for the invention, the step 1 of preparation fig concentrate) identical with step in the above-mentioned beverage made of fruits or vegetables composition.
In step 3) in, under 15 ℃ or lower temperature, preferably under 5～15 ℃ temperature, stirred 20～60 minutes.If whipping temp is higher than 15 ℃, the fragrance component of beverage made of fruits or vegetables composition can lose.Therefore, whipping temp preferably is set to above-mentioned scope.
Step 3) afterwards, can further comprise the step 4 of filtering the beverage made of fruits or vegetables composition).Such filtration can be used the diameter with 70～80 μ m, and the mesh filters that is preferably 74 μ m diameters is carried out, to remove impurity.
The composition that filters in the step 4 was sterilized 20～30 seconds under 98 ℃, be cooled to 88～90 ℃, in container, fill, then encapsulation.Herein, described container can be plastic containers, bottle etc.
Following in order to illustrate but should not be construed as restriction embodiments of the invention and test example can be to the invention provides better understanding.
Embodiment 1: contain preparation and the evaporation thereof of the beverage made of fruits or vegetables of fig
Mix as described above the fig concentrate with 50 Brix degrees (juice content is 8.5%) of 1.7wt%, the liquid fructose of 14.5wt%, the FOS of 1.0wt%, the citric acid of 0.15wt%, the vitamin C of 0.075wt%, the SY-RED pigment of 0.03wt%, colourity mixing RS-L pigment, the fig flavor of 0.11wt% and the purifying waste water of 82.405wt% of 0.03wt%, thereby prepared the beverage made of fruits or vegetables composition of embodiment 1.
The evaporation of sugar content and acidity
Use Brix Scale refractometer (RX-5000 α, ATAGO), measure as above that the sugared content of products therefrom is about 12.4～12.8 pols, it is suitable that this pol is thought.Use pH and the acidity of this product of pH meter (Thermo Orion model 550A) measurement to be respectively pH 3.05～3.25 and 0.25～0.27%, therefore show suitable tart flavour.
Storage characteristics is estimated
The mixture that has suitable sugared content and acidity among the embodiment 1 was sterilized 30 seconds under 98 ℃, be placed in the bottle, be cooled to 15 ℃ or lower temperature, then encapsulation.Place respectively the incubator of 15 ℃, 25 ℃ and 35 ℃ to store 31 days the beverage made of fruits or vegetables composition after the encapsulation, said composition is carried out microorganism and physical and chemical testing.Thus, microorganism and the physicochemical property that can determine to be stored in the composition of 15 ℃, 25 ℃ and 35 ℃ do not have notable difference.Therefore, beverage made of fruits or vegetables composition of the present invention is suitable for industrialization (table 1).
Figure BDA00001859942400101
Sensory evaluation
Select 17 to have the sense organ group of distinguishing the difference ability and carry out the sensory testing, use 5 methods that fragrance, taste, colourity and total Preference have been carried out estimating (1. non-constant; 2. poor; 3. medium; 4. good; 5. very good).
As the Analyses Methods for Sensory Evaluation Results of the composition of embodiment 1, obtained fragrance 4.1, taste 4.3, colourity 4.2 and total Preference 4.2, so the organoleptic attribute of said composition is excellent.
Comparative Examples 1: comprise beverage made of fruits or vegetables and the evaporation thereof of fig
Prepare the beverage made of fruits or vegetables composition that comprises fig in similarly to Example 1 mode, difference is to use the honey (multiple source) of 1.0wt% to replace the FOS of the 1.0wt% in the composition of embodiment 1 to increase sugariness, and shows dense taste.For the beverage made of fruits or vegetables composition with embodiment 1 compares, be that 12.4～12.8 Brix degrees, acidity are the composition in this example of preparation under 0.25～0.27% the condition at sugared content.
Sensory evaluation
Beverage made of fruits or vegetables composition with the sensory evaluation method evaluation Comparative Examples 1 identical with embodiment 1.
The organoleptic attribute of the composition of Comparative Examples 1 is evaluated as fragrance 3.1, taste 3.2, colourity 2.9, always Preference is 2.9.
Product in the Comparative Examples 1 has sweet taste and the deep taste of increase, but owing to the distinctive fragrance of honey, reduced the fragrance uniformity of product, thereby this group thing is not suitable for Ficus carica beverage.
Particularly, FOS used according to the invention and the beverage made of fruits or vegetables composition of embodiment 1 that do not use honey (multiple source) are at the composition that is better than Comparative Examples 1 aspect Preference, taste, fragrance, the colourity.

Claims (8)

1. beverage made of fruits or vegetables composition, gross weight based on described composition comprises: the colourity of the vitamin C of the oligosaccharides of the fig concentrate of 1～5wt%, the fructose of 5～15wt%, 0.5～5wt%, the citric acid of 0.01～0.2wt%, 0.01～0.1wt%, the SY-RED pigment of 0.005～0.05wt%, 0.005～0.05wt% is mixed RS-L pigment, the fig flavor of 0.005～0.15wt% and purifying waste water of 74.45～93.465wt%.
2. beverage made of fruits or vegetables composition according to claim 1, wherein said fig concentrate prepares by following steps:
A) squeezing fig;
B) based on the described fig of 100 weight portions, add purifying waste water of 20～40 weight portions, then 80～90 ℃ of heating 8～12 minutes and be cooled to 50～55 ℃, thus the fig solution that obtains cooling off;
C) based on the described fig solution of 100 weight portions, add pectase and the polysaccharase (beta amylase) of 0.1～0.2 weight portion in the fig solution of described cooling, then solution was placed 2～6 hours;
D) made described pectase and described polysaccharase passivation 8～12 minutes at 90～95 ℃; And
E) under reduced pressure cool off, filter and concentrate, 90～95 ℃ of sterilizations 10～20 minutes, be cooled to 60～70 ℃, and encapsulation.
3. beverage made of fruits or vegetables composition according to claim 1, wherein said oligosaccharides is FOS, galactooligosaccharicomposition, maltose oligosaccharides or their mixture.
4. beverage made of fruits or vegetables composition according to claim 1, wherein said SY-RED pigment comprises red cabbage pigment, gardenia cyanine, alkermes pigment and propane diols.
5. beverage made of fruits or vegetables composition according to claim 1, wherein said colourity is mixed the RS-L pigment and is comprised carthamin yellow, red cabbage pigment, altheine and grain neutral spirit.
6. method for preparing the beverage made of fruits or vegetables composition comprises:
1) preparation fig concentrate;
2) the described fig concentrate of 1～5wt% is added in the ascorbic mixture of the citric acid of oligosaccharides, 0.01～0.2wt% of the fructose that comprises 5～15wt%, 0.5～5wt% and 0.01～0.1wt%, and mix, thereby obtain mixed composition; With
3) in described mixed composition, add the SY-RED pigment of 0.005～0.05wt%, colourity mixing RS-L pigment, the fig flavor of 0.005～0.15wt% and the purifying waste water of 74.45～93.465wt% of 0.005～0.05wt%, and under 15 ℃ or lower temperature, mix 20～60 minutes, thereby the solution that obtains mixing.
7. method according to claim 6, wherein said fig concentrate prepares by following steps:
A) squeezing fig;
B) based on the described fig of 100 weight portions, add purifying waste water of 20～40 weight portions, then 80～90 ℃ of heating 8～12 minutes and be cooled to 50～55 ℃, thus the fig solution that obtains cooling off;
C) based on the described fig solution of 100 weight portions, add pectase and the polysaccharase (beta amylase) of 0.1～0.2 weight portion in the fig solution of described cooling, then solution was placed 2～6 hours;
D) made described pectase and described polysaccharase passivation 8～12 minutes at 90～95 ℃; And
E) under reduced pressure cool off, filter and concentrate, 90～95 ℃ of sterilizations 10～20 minutes, be cooled to 60～70 ℃, and encapsulation.
8. method according to claim 6 further comprises: in step 3) mixing after,
4) with the solution filter of described mixing, thus the solution after obtaining filtering;
5) 80～110 ℃ with the solution disinfection after the described filtration 10～40 seconds, thereby the solution after being sterilized; And
6) solution after the described sterilization is cooled to 70～100 ℃, and in container, fills and encapsulate.
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