CN102860546B - 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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CN102860546B
CN102860546B CN201210235270.1A CN201210235270A CN102860546B CN 102860546 B CN102860546 B CN 102860546B CN 201210235270 A CN201210235270 A CN 201210235270A CN 102860546 B CN102860546 B CN 102860546B
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pigment
solution
concentrate
fruits
composition
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CN102860546A (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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    • 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
To the cross reference of related application
The application requires the rights and interests of the korean patent application KR10-2011-0067729 submitting on July 8th, 2011, is quoted and is merged in the application by entirety at this.
Technical field
The present invention relates to the beverage made of fruits or vegetables composition that comprises fig and the method for preparing described beverage made of fruits or vegetables composition.
Background technology
Fig tree, for originating in western part of Asia and Mediterranean subtropical zone Deciduous And Broadleaf Trees, belongs to Moraceae.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 region.
There are four kinds of fig trees, for example Kapp profit (Carpri), this Mill that (Smyruna), mountain shellfish Zhuo (Sanpedro) and common (Common), richness originates in Europe, the place of the U.S..Above-mentioned common and mountain shellfish Zhuo is mainly in Korea S's cultivation, and especially Lingyan Crag prefecture, golden Luo Nandao bear at least 90% of national total output.
The fig of alkalescence fruit was once used as invigorant or the medicine for the treatment of cancer, hepatopathy etc. in ancient Egypt, Rome and Israel.In 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 the swelling that caused by hemorrhoid for the treatment of 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), therefore very sweet, also contains organic acid if malic acid, citric acid and multiple inorganic material are as its principal component.
Because there is low in calories and a large amount of vitamin, so fig beautifies effectively for women's low fat and skin.The vitamin C containing in a large number in 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, proteolytic enzyme helps digest and Constipation, colitis, hemorrhoid, furuncle etc., and the enzyme of softening meat while can be used as cooking.And fig is a kind of fruit of fatty and cholesterol hardly, it is reported, owing to thering is a large amount of celluloses than other fruit, can in treatment heart disease and obesity, be therefore effective by reducing the level of blood cholesterol levels.Fig is from ancient times just edible as healthy food in west.Particularly, because its sugary content is high, fig can be eaten raw, or as edible in jam, alcoholic beverage, fruit juice etc. with drying regime or finished form, or can be used as various cooking materials.
At present, commercially available fig product is fine aspect functional, but be out of favour from such as aroma and flavor of sense organ angle etc., for example, the open 10-2006-0072852 of Korean Patent discloses a kind of method of adding another kind of fruit concentrate and remove fresh immature green plants smell in fig, but the method has not only reduced the fresh immature green plants smell of fig, also reduce 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 manufacturing 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, based on the gross weight of described composition, comprising: 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 of preparing the beverage made of fruits or vegetables composition that comprises fig, comprising: 1) prepare fig concentrate; 2) the described fig concentrate of 1～5wt% is added in oligosaccharides, the citric acid of 0.01～0.2wt% and the ascorbic mixture of 0.01～0.1wt% of the fructose, the 0.5～5wt% that comprise 5～15wt%, then mix to obtain mixed composition; With 3) to adding the SY-RED pigment of 0.005～0.05wt% in 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 under 15 DEG C or lower temperature, is uniformly mixed 20～60 minutes.
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 good organoleptic attribute, for example taste, colourity (color) and fragrance.
And beverage made of fruits or vegetables composition of the present invention comprises oligosaccharides instead of honey, has therefore augmented sugared content, and retain the original taste of fig.
And beverage made of fruits or vegetables composition of the present invention, in comprising the taste and nutrition of fig, can be endowed excellent merchantability and market viability, has therefore increased the consumption of fig, and realize booming income for fig grower and local development.
Detailed description of the invention
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, based on the gross weight of described composition, comprise, 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 beverage made of fruits or vegetables composition, above-mentioned fig concentrate can be prepared with the leaf of fig tree, branch, fruit etc., the especially advantageously branch of fig and fruit.Fig leaf is because the taste of distinctive bitter taste and extreme difference is difficult to use in beverage.But fig fruit has high sugared content and unique taste and fragrance, and comprise alkaloid, saponin, natural gum, rosin and possess the ficin of highly active proteolytic enzyme, advantageously make fig fruit can be used as beverage.And the branch of fig comprises the compositions such as such as psoralen, Buddha's hand lactones, guaiazulene, can further be included in beverage made of fruits or vegetables composition.
In 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 be prepared by following steps: a) squeezing fig; B) fig based on 100 weight portions, adds purifying waste water of 20～40 weight portions, then heats 8～12 minutes and is cooled to 50～55 DEG C at 80～90 DEG C, obtains thus cooling fig solution; C) the fig solution based on 100 weight portions, to the pectase and the polysaccharase (beta amylase) that add 0.1～0.2 weight portion in cooling fig solution, then places solution 2～6 hours; D) at 90～95 DEG C by above-mentioned enzymatic inactivation 8～12 minutes; And e) under reduced pressure to above-mentioned solution carry out cooling, filter and concentrated, 90～95 DEG C of sterilizations 10～20 minutes, be cooled to 60～70 DEG C subsequently, and encapsulation.
In the preparation of fig concentrate, step a) in 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, the step a) fig of middle squeezing b) c) extracts with step by step.Step b) in, the fig of squeezing is heated, after this adds wherein pectase and polysaccharase (beta amylase) so that fig decomposes completely.
Particularly, step b), by adding and purify waste water in the fig to squeezing, then heats to obtain fig solution in 80～90 DEG C to it and carries out.Based on the fig of 100 weight portions, add 20～40 weight portions, preferably purifying waste water of 30 weight portions, then heats 8～12 minutes, preferably 10 minutes.If the amount of purifying waste water exceedes 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 heated at the temperature lower than 80 DEG C with the fig of the combination of purifying waste water, active ingredient can not extract fully from fig.On the contrary, if heating-up temperature higher than 90 DEG C, mentioned component may lose efficacy.
Subsequently, fig solution is cooled to 50～55 DEG C.This temperature can keep following step c) in the activity of pectase and polysaccharase (beta amylase).
The deposit that carries out pectin that step exists in c) removing time prepared by the typical case of beverage who uses fruit due to fruit, polysaccharide, carbohydrate and produce in supply process, the deposit producing in supply process can cause consumer to avoid selecting beverage, has reduced the satisfaction of product undesirablely.Therefore, above-mentioned colloid etc. preferably must be used pectase and polysaccharase (beta amylase) to decompose.
Fig solution based on 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 2～6 hours with pectase and polysaccharase (beta amylase), preferably 4 hours.If the amount of these enzymes is less than 0.1 weight portion, colloid, the polysaccharide etc. in fig solution can not fully decompose, and can stay.On the contrary, if the amount of these enzymes exceedes 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 DEG C.And heat 8～12 minutes, preferably heat 10 minutes, so that enzyme complete deactivation, but the invention is not restricted to this.
Step e) in, by steps d) in the fig solution of inactivation under reduced pressure carry out cooling, filter and concentrated, thereby obtain fig concentrate, then sterilize, cooling, encapsulate.Here, under reduced pressure carry out cooling, filter and encapsulation can adopt methods known in the art to carry out and not restriction.
Fig solution obtained above preferably, 90～95 DEG C of sterilizations approximately 10～20 minutes, is then cooled to 60～70 DEG C.
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 exceedes 60 Brix degrees, can reduce as the Preference of beverage, thereby can in water, dilute again fig concentrate, reduce in addition taste and Preference.Possess the sugared content that meets above-mentioned scope at fig concentrate, due to suitable taste and the peculiar fragrance of fig, can improve its Preference as typical beverages.
In beverage made of fruits or vegetables composition, described oligosaccharides can be FOS, galactooligosaccharicomposition, maltose oligosaccharides or their mixture.Especially advantageously FOS.This FOS is to react the trisaccharide obtaining with fructose-transferring enzyme to pentasaccharides by sugar, and be difficult to digestion and rot, this makes it in stomach and small intestine, be difficult to digestion and absorb, but be optionally applicable to the Bifidobacterium of large intestine, and can suppress Webster bacillus, therefore show the facilitation to gut flora, and Constipation.This carbohydrate is sweet, therefore can be partly for replacing sugar.The content of above-mentioned oligosaccharides in beverage made of fruits or vegetables composition is 0.5～5wt%.If the amount of this oligosaccharides is less than 0.5wt%, because it is measured considerably less and can not produce sufficient effect.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, containing honey, although can improve sugared content in the situation that beverage made of fruits or vegetables composition adds honey, due to the specific fragrance of honey, can not reduce the fragrance uniformity of product.But beverage made of fruits or vegetables composition of the present invention contains the oligosaccharides that replaces honey, therefore keep fragrance and the taste of fig uniqueness, and supplemented suitable sugared content.
In beverage made of fruits or vegetables composition, citric acid is a kind of sour chemical organic acid, as fruit aroma fill-in.And citric acid can react with harmful product that raw-food material abnormal fermentation produces, and is discharged human body, therefore shows function of detoxification.The amount of citric acid in 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 exceedes 0.2wt%, make tart flavour become serious because it is excessive.
In addition, citric acid and vitamin C are also as the stabilizing agent of stablizing the active ingredient extracting in fig, and 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%.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 more than 0.3wt%, can produce tart flavour for example, nauseating side effect and liquid deposition thing, thus deteriorated stablizing effect.
For adding colourity to 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, in the time that fig entirety is mixed, be difficult to show this red color.Therefore in the time 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 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 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 exceedes 0.05wt% is unnecessary excessive.
And, while needs, the natural colouring matter adding can further comprise and is selected from one or more in following pigment: red cabbage pigment, Cuttlefish Ink pigment, carthamin yellow, Monascouruarin, cacao color, gardenia uranidin, gardenia cyanine, gardenia haematochrome, berry pigment, alkermes pigment, lac pigment, caramel colorant, bixin (anato pigment), chlorophyll pigment, turmeric rosin, red beet pigment, grape skin color, beta carotene, carrot element, elder berry pigment, pomegranate pigment, rasp berry pigment and wilsonii pigment.
In beverage made of fruits or vegetables composition, based on the gross weight of composition, preferably add the fig flavor of 0.005～0.15wt% to strengthen 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 exceedes 0.15wt%, can reduce due to strong fragrance the Preference of fig.
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 of preparing above-mentioned beverage made of fruits or vegetables composition, comprising: 1) prepare fig concentrate; 2) the fig concentrate of 1～5wt% is added in oligosaccharides, the citric acid of 0.01～0.2wt% and the ascorbic mixture of 0.01～0.1wt% of the fructose, the 0.5～5wt% that comprise 5～15wt%, 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%, the fig flavor of 0.005～0.15wt% and 74.45～93.465wt% purify waste water, then under 15 DEG C or lower temperature, be uniformly mixed 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) at 80～110 DEG C by the solution disinfection 10～40 seconds after filtering; And 6) solution after sterilization is cooled to 70～100 DEG C, in container, fills subsequently and encapsulate.
All the elements about beverage made of fruits or vegetables composition described above are all applicable to method of the present invention.
In the method for the invention, prepare the step 1 of fig concentrate) identical with the step in above-mentioned beverage made of fruits or vegetables composition.
In step 3) in, at 15 DEG C or lower temperature, preferably at the temperature of 5～15 DEG C, stir 20～60 minutes.If whipping temp is higher than 15 DEG C, the fragrance component of beverage made of fruits or vegetables composition can lose.Therefore, whipping temp is preferably set to above-mentioned scope.
Step 3) afterwards, can further comprise the step 4 of filtering 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 filtering in step 4 is sterilized 20～30 seconds at 98 DEG C, be cooled to 88～90 DEG C, 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: the preparation of the beverage made of fruits or vegetables that contains fig and evaporation thereof
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), measuring the as above sugared content of products therefrom is about 12.4～12.8 pols, and 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 evaluated
The mixture in embodiment 1 with suitable sugared content and acidity is sterilized 30 seconds at 98 DEG C, be placed in bottle, be cooled to 15 DEG C or lower temperature, then encapsulation.The incubator that beverage made of fruits or vegetables composition after encapsulation is placed in respectively to 15 DEG C, 25 DEG C and 35 DEG C stores 31 days, and said composition is carried out to microorganism and physical and chemical testing.Thus, microorganism and the physicochemical property that can determine the composition that is stored in 15 DEG C, 25 DEG C and 35 DEG C 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 and distinguish that the sense organ group of difference ability carries out sensory testing, use 5 methods to carry out evaluating (1. non-constant to fragrance, taste, colourity and total Preference; 2. poor; 3. medium; 4. good; 5. very good).
As the Analyses Methods for Sensory Evaluation Results of the composition of embodiment 1, fragrance 4.1, taste 4.3, colourity 4.2 and total Preference 4.2, therefore the organoleptic attribute excellence of said composition are obtained.
Comparative example 1: the beverage made of fruits or vegetables that comprises fig and evaporation thereof
Prepare the beverage made of fruits or vegetables composition that comprises fig in mode similarly to Example 1, 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.In order to compare with the beverage made of fruits or vegetables composition of embodiment 1, be to prepare the composition in this example under 12.4～12.8 Brix degrees, the acidity condition that is 0.25～0.27% at sugared content.
Sensory evaluation
With the beverage made of fruits or vegetables composition of the sensory evaluation method evaluation comparative example 1 identical with embodiment 1.
The organoleptic attribute of the composition of comparative example 1 is evaluated as fragrance 3.1, taste 3.2, colourity 2.9, always Preference is 2.9.
Product in comparative example 1 has sweet taste and the deep taste of increase, but due 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 do not use the beverage made of fruits or vegetables composition of embodiment 1 of honey (multiple source) at the composition that is better than comparative example 1 aspect Preference, taste, fragrance, colourity.

Claims (7)

1. a beverage made of fruits or vegetables composition, based on the gross weight of described composition, comprise: 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%
Wherein said fig concentrate has the sugared content of 40～60 Brix degrees,
Wherein said oligosaccharides is FOS,
Wherein said SY-RED pigment comprises red cabbage pigment, gardenia cyanine, alkermes pigment and propane diols,
Wherein said colourity is mixed RS-L pigment and is comprised carthamin yellow, red cabbage pigment, altheine and grain neutral spirit.
2. beverage made of fruits or vegetables composition according to claim 1, wherein said fig concentrate is prepared by following steps:
A) squeezing fig;
B) the described fig based on 100 weight portions, adds purifying waste water of 20～40 weight portions, then heats 8～12 minutes and is cooled to 50～55 DEG C at 80～90 DEG C, thereby obtaining cooling fig solution;
C) the described fig solution based on 100 weight portions, to the pectase and the polysaccharase that add 0.1～0.2 weight portion in described cooling fig solution, then places solution 2～6 hours;
D) make described pectase and described polysaccharase passivation 8～12 minutes at 90～95 DEG C; And
E) under reduced pressure carry out cooling, filtration and concentrated, 90～95 DEG C of sterilizations 10～20 minutes, be cooled to 60～70 DEG C, and encapsulation.
3. beverage made of fruits or vegetables composition according to claim 2, wherein said polysaccharase is beta amylase.
4. a method of preparing beverage made of fruits or vegetables composition, comprising:
1) prepare fig concentrate;
2) the described fig concentrate of 1～5wt% is added in oligosaccharides, the citric acid of 0.01～0.2wt% and the ascorbic mixture of 0.01～0.1wt% of the fructose, the 0.5～5wt% that comprise 5～15wt%, 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 be uniformly mixed 20～60 minutes under 15 DEG C or lower temperature, thereby obtain the solution mixing
Wherein said fig concentrate has the sugared content of 40～60 Brix degrees,
Wherein said oligosaccharides is FOS,
Wherein said SY-RED pigment comprises red cabbage pigment, gardenia cyanine, alkermes pigment and propane diols,
Wherein said colourity is mixed RS-L pigment and is comprised carthamin yellow, red cabbage pigment, altheine and grain neutral spirit.
5. method according to claim 4, wherein said fig concentrate is prepared by following steps:
A) squeezing fig;
B) the described fig based on 100 weight portions, adds purifying waste water of 20～40 weight portions, then heats 8～12 minutes and is cooled to 50～55 DEG C at 80～90 DEG C, thereby obtaining cooling fig solution;
C) the described fig solution based on 100 weight portions, to the pectase and the polysaccharase that add 0.1～0.2 weight portion in described cooling fig solution, then places solution 2～6 hours;
D) make described pectase and described polysaccharase passivation 8～12 minutes at 90～95 DEG C; And
E) under reduced pressure carry out cooling, filtration and concentrated, 90～95 DEG C of sterilizations 10～20 minutes, be cooled to 60～70 DEG C, and encapsulation.
6. method according to claim 5, wherein said polysaccharase is beta amylase.
7. method according to claim 4, further comprises: after the mixing of step 3),
4) by the solution filter of described mixing, thereby obtain the solution after filtration;
5) at 80～110 DEG C by the solution disinfection after described filtration 10～40 seconds, thereby the solution after being sterilized; And
6) solution after described sterilization is cooled to 70～100 DEG C, and in container, fills and encapsulate.
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