CN102919920B - Method for preparing fruit juice capable of being heated to be drunk - Google Patents
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Abstract
The invention discloses a method for preparing fruit juice capable of being heated to be drunk. The method includes the following steps of (1) preparing an alkaline plant extract; (2) preparing fruit juice added with the alkaline plant extract; (3) heating and blending the fruit juice to obtain a fruit juice mixed liquor; (4) balancing the fruit juice mixed liquor for 5 to 15 minutes at the temperature of 73 DEG C to 75 DEG C; and (5) subjecting the balanced fruit juice to low temperature sterilization for 7 to 12 minutes at the temperature of 75 DEG C to 80 DEG C, rapidly cooling to 60 DEG C to 65 DEG C to perform filling and sealing, subjecting a bottle cover and a bottle body to sterilization at the temperature of 80 DEG C to 86 DEG C, and cooling to obtain the fruit juice capable of being heated to be drunk. According to the method for preparing the fruit juice capable of being heated to be drunk, the lower temperature sterilization is utilized, nutrient elements and microelements in the fruit juice are basically reserved, an alkaline medicinal material extracting solution for both food and drug is added in the fruit juice, so that nutrition ingredients in the fruit juice are increased, and the technical problem that the fruit juice is little sweet and sour and even goes bad caused by disproportionality of sugar acid is when the fruit juice is heated to be drunk in winter is solved.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of preparation method who heats the fruit juice of drinking, the method comprehensively adds fruit juice and micro element is processed, and prepared fruit juice heating can guarantee that mouthfeel is constant.
Background technology
The fruit nutrition feature richness of high nutritive element content, be conducive to vast sub-health population or Disease Health restoration, but do not note the nutrient collocation balance of fruit juice and guarantee that nutrient is adding the technique that does not run off man-hour not have again Bian to add and improve the functional of its fruit juice with the overall balance of plant extract nutrient because of manufacturing and processing enterprise.Winter, long-term drink fruit juices disliked very much cool stomach can't stand, heating is drunk because sour-sweet ratio imbalance spoiled being difficult to of mouthfeel eats, and makes vast inferior health and Disease when drinking, can not get villous themeda foster supplementary, is subject to again strictly limiting season.
Certain kind of berries class fruits nutrition composition is very abundant; being rich in necessary each amino acid of human body and trace element, particularly Cranberry, blackberry, blueberry hybrid process effect has and strengthens health rabbit epidemic disease power, helps diet digestion, anti-urinary system infection contamination, reduces gastric ulcer and canceration incidence, healing of wound, protection eye vision and inhibition tumor cell growth, falls three high softening cardiovascular and cerebrovascular, skin maintenances, remains skin young healthy, the anti-aging effects such as misery of avoiding senile dementia, having the alleviation patient with gout.The climing OPC 37.7mg(condensed tannins that is rich in of every 100g), SOD is the benzoic acid 4.7mg in 400 times of common fruits, anthocyanin 0.77mg, flavonols 4mg, phenolic acid, ellagic acid 12mg, resveratrol 224ng, lignanoid, ursolic acid, tocotrienols and unrighted acid, vitamin C 13.5mg, mineral matter (potassium, sodium, calcium, iron etc.) its potassium content 71mg, be described as " ruby " in American-European Austria.Blackberry, blueberry is rich in wherein V of vitamin (C, E, K, M, B1, B2, etc.)
CContent is higher than other fruit several times, active SOD(erythrocuprein), anthocyanidin, salicylic acid, ellagic acid, mineral matter (selenium, calcium, iron, zinc, iodine, sodium, potassium etc.).Se content is higher than all kinds of fruit, 18 seed amino acids, and 8 kinds of mankind's essential amino acids have, account for 36,03% of total amount, at American-European hat difficult to understand, " life is fruit " good reputation are arranged.In every 100 gram blackberry, blueberry fresh fruits, contain OPC 121mg, anthocyanidin 110mg, SOD 500U, Rou Hua Fermentation 2.0mg, selenium 27l μ g.Other certain kind of berries class fruit 100g as every as blueberry contains OPC 165mg, protein 400-700mg, SOD 5.39 international units.U.s. department of health in 2007 have compared the oxidation resistance of normal drinking water fruit, and Cranberry ranks first.The report Cranberry can prevent urinary tract infection, anti-helicobacter pylori, anti-oxidant, antitumor, angiocardiopathy preventing, hypotensive, protection oral cavity and tooth etc. in processing of farm products academic periodical in May, 2011 (nutrition of Cranberry and functional characteristic general introduction) document.On August 26th, 2011 39 diet channels, the large health-care efficacy of black Berry 7 that the top nutrition expert of Britain's multidigit sums up published in the Zui Xin Load literary composition of Britain's (Daily Mail) report, blackberry, blueberry strengthen immunity, aid digestion, healing of wound, anticancer, protect fine, strengthen bone, promotion health cell division.It is the medicine food that is conducive to diseases prevention, cures the disease that the contained nutrient of blackberry, blueberry is introduced by Chinese Academy of Agricultural Sciences's (nutritive value of blackberry, blueberry and industrial prospect), the traditional Chinese medical science is thought that blackberry, blueberry is warm in nature, acid is flat, nontoxic, is entered liver kidney two warps, have quench the thirst, eliminate the phlegm, function of detoxification, can be used for treating the diseases such as gout, erysipelas, seminal emission.External report: can be used as diaphoretic, be treatment flu, influenza, sphagitis the medicine of a warm nature well falls.Fruit also is rich in volatile antibiotic substance with antisepsis; have simultaneously delay senility, anti-oxidant, anti-aging, improve immunity, can promote liver synthesize blood coagulation, Cell protection and cell Inner section structural integrity, promote the metabolism of blood promotion brain; step-down; reducing blood lipid and antiarrhythmic effect, blackberry, blueberry are pollution-free food and healthy food industry production important source material.
At present, on market, sell the drink that heating energy is drunk, the milk tea beverage of hot pouring type of multiple brand and the cocoanut tree juice beverage that heating energy is drunk are arranged.They are all mainly not add acid additives or a little adds allotment, the diopter of milk tea beverage in 14 left and right, the pH value is 5.5 ~ 6, cocoanut tree juice beverage diopter in 10 left and right, the pH value coexists 5.5 ~ 6, the said goods shows according to related data, the pH value of above drink approaches neutral, so substantially do not exist heating to drink the sugar-acid ratio imbalance, so, can use by hot drink.About the hot drink of fruit juice with on market, not selling, also without bibliographical information.
After comprehensive every analysis, with regard to the health care function Cranberry, blackberry, blueberry, blueberry, comprise that strawberry, cherry etc. are the super nutritive fruit of the rank mat woven of fine bamboo strips one.For this reason, prepare and increase the functional of fruit juice, guarantee that winter, fruit juice can heat that to drink mouthfeel constant, prepare the functional blended fruit juice that the four seasons all eat, health is edible throughout the year to make vast sub-health population and Disease, to vast sub-health population and Disease, is a contribution greatly.
Summary of the invention
The purpose of this invention is to provide the processing of a kind of comprehensive interpolation fruit juice trace element, heat the method for guaranteeing that mouthfeel is constant of drinking.Obtained by the process of juice, fruit retains a great extent in the activity of the active ingredient, while integrated add or increase plant extract supplement nutrients to ensure the functionality of its juice, on the other preclude the use of alkaline plant embedding method, inhibition due to heating drinking sweet juice than lose Zhou, the occurrence of change of taste.
Purpose of the present invention can be achieved through the following technical solutions:
A kind of preparation method who heats the fruit juice of drinking comprises the following steps:
(1) prepare the alkaline soil plant extract: by weight, take 700 ~ 1000 parts of chrysanthemums, 600 ~ 900 parts of dried orange peels, 450 ~ 700 parts of cassia seeds, just 200 ~ 320 parts of 100 ~ 300 parts of agate Gus and Chinese cassia trees mix, the water that adds 7 ~ 12 times of amounts, slow fire extraction 1 ~ 3 hour is boiled in heating, filters to obtain the alkaline soil plant extract;
(2) preparation is added with the fruit juice of above-mentioned alkaline soil plant extract, and described alkaline soil plant extract accounts for 1% ~ 5% of fruit juice volume, is preferably 2% ~ 3%;
(3) fruit juice that prepared by step (2) heats allotment 25 ~ 35min and obtains the fruit juice mixed liquor under 60 ~ 70 ℃ of conditions, in the heating allocation process, add glucide to regulate sugariness; Described glucide is preferably at least a in crystal diabetin, malt syrup and HFCS; In the fruit juice mixed liquor, the quality percentage composition of glucide is 9% ~ 15%.More preferably: in described fruit juice mixed liquor, contain crystal diabetin 9%, malt syrup 1% and HFCS 3%.This moment, the mouthfeel of fruit juice was best.By when heating is allocated, in fruit juice, adding the comprehensive embedding fruit juice of alkaline soil plant extract that glucide is regulated sugariness and added in step (2), when the solution heating was drunk, the partially sweet meta-acid of saccharic acid generation out of proportion was to the spoiled technical problem of fruit juice.
(4) the fruit juice mixed liquor that prepared by step (3) balance 5 ~ 15min under 73 ~ 75 ℃ of conditions, in equilibrium process, add ellagic acid, anthocyanidin, SOD, OPC and natural antiseptic agent, the addition of described ellagic acid, anthocyanidin and OPC is for after heating allotment, the loss amount of ellagic acid, anthocyanidin and OPC in the fruit juice mixed liquor, the addition of SOD is that every 10Kg fruit juice mixed liquor adds 25000 ~ 45000 U, and the addition of described biological preservative is that every liter of fruit juice mixed liquor adds 0.05 ~ 2g; The ellagic acid that adds in technical solution of the present invention, anthocyanidin, SOD and OPC are the plant extracts of food stage.
The content of ellagic acid, anthocyanidin, OPC and SOD in can detecting fruit juice before the heating allotment in step (3), the content of ellagic acid, anthocyanidin, OPC and SOD detect the fruit juice mixed liquor after the heating allotment in, according to front and back, detect Data Comparison, judge the loss amount of main trace element in the fruit juice mixed liquor, according to this loss amount, in the fruit juice mixed liquor, add ellagic acid, anthocyanidin and OPC.SOD adds by the consumption that every 10Kg fruit juice mixed liquor adds 25000 ~ 45000 U.Make the fruit juice mixed liquor have the functional of nutrition dietary cure.
(5) after 7 ~ 12 minutes, fast cooling to 60 ~ 65 ℃ filling and sealing, to lowering the temperature to such an extent that can heat the fruit juice of drinking after bottle cap and 80 ~ 86 ℃ of sterilizations of bottle at 75 ~ 80 ℃ of cold sterilizations for the fruit juice after balance.The present invention is in step (3) heating allotment and step (4) heating balance temperature lower (being no more than 75 ℃) used, therefore in process, the nutritional labeling loss of fruit juice is less, but because temperature is not high, in step (5), the cold sterilization of fruit juice is arranged on to front road technique, the means of cold sterilization preferably adopt microwave disinfection, microwave disinfection Fang Zhiqian road technique, in the strong microwave magnetic field bactericidal action, also can accelerate the catalysis effect of mixing between fruit juice neutral and alkali plant extraction liquid, sugar and pectin and fruit juice.And prior art is generally, after filling and sealing, fruit juice is carried out to cold sterilization, this effect not.
Formula and the preparation method of alkaline soil plant extract are preferably: by weight, take 800 ~ 900 parts of chrysanthemums, 700 ~ 800 parts of dried orange peels, 540 ~ 620 parts of cassia seeds, just 220 ~ 300 parts of 160 ~ 240 parts of agate Gus and Chinese cassia trees mix, the water that adds 8 ~ 10 times of amounts, heating slow fire boils and extracted 1.5 ~ 2.5 hours; More preferably, by weight, take 850 parts of chrysanthemums, 760 parts of dried orange peels, 580 parts of cassia seeds, just 260 parts of ancient 200 parts and Chinese cassia trees of agate mix, and add the water of 9 times of amounts, heating slow fire boils and extracted 2 hours.Proper agate Gu used is preferably the fleshy root of proper agate Gu.
Fruit juice described in step (2) serve as reasons Fresh Juice, the inspissated juice after reduction or Fresh Juice that the fruit that is rich in ellagic acid, anthocyanidin, SOD and OPC makes with reduce after the blended fruit juice of inspissated juice.
When in the heating allocation process, adding glucide in step (3), can also add pectin or/and the lemon inspissated juice, in described fruit juice mixed liquor, the quality percentage composition of pectin is 0.2% ~ 0.5%; The lemon inspissated juice is for transferring to 3.2 ~ 3.5 by the pH value of fruit juice mixed liquor.Adding pectin is for the pulp in the blended fruit juice of the inspissated juice after stable suspersion Fresh Juice or Fresh Juice and reduction; Can pass through to add the lemon inspissated juice according to the maturity of fresh fruit and adjust the pH value to 3.2 of fruit juice mixed liquor ~ 3.5, fruit juice mixed liquor prepared by the fresh fruit that maturity is good can not add.
Biological preservative described in step (4) is nisin.
Described fruit is the fruit that is rich in ellagic acid, anthocyanidin, SOD and OPC, is preferably: at least a in grape, Cranberry, blackberry, blueberry and blueberry.
The diopter that heats the fruit juice of drinking that the inventive method is prepared is that 12 ~ 14, pH value is generally 3.2 ~ 3.5.
The consumer, when the long-term drinking acidic juice, can cause the uncomfortable sensation of hyperhydrochloria, and the interpolation of alkaline soil plant extract had both improved heating and drunk bad mouthfeel, had played again the acid-base integration effect, reduced the hydrochloric acid in gastric juice discomfort, the acid-base value in balance people's body.Owing to having added the alkaline soil plant extract, when the fruit juice heating is drunk (40 ~ 50 ℃ of heating-up temperatures), the micro-fragrance that tribute chrysanthemum, dried orange peel, Chinese cassia tree are arranged of mouthfeel, have the sense of the weak reduction of sour-sweet ratio in addition.
The alkaline food and medicament dual-purpose herbal extract that adds in fruit juice, both increased the nutrition in fruit juice, solved again fruit juice and heated the partially sweet meta-acid of saccharic acid generation out of proportion while drinking winter to the spoiled technical problem of fruit juice; Make the mouthfeel of fruit juice better, nutrition is abundanter.
Method of the present invention by when preparation to extra-nutrition element and trace element in fruit juice, add the alkaline soil plant extract, the nutritional labeling of one side in the reservation fruit of very big degree, guarantee the functional of its fruit juice, solve on the other hand fruit juice and heat while drinking sour-sweet than the technical problem of imbalance.
Beneficial effect of the present invention:
1, fruit juice low temperature deep processing, cold sterilization, kept nutrient and the trace element in fruit juice substantially, and loss late is in 20%.And to microelement-supplementing and nutrient in fruit juice, guarantee the nutritive effect of fruit juice in preparation process.
2, the alkaline food and medicament dual-purpose herbal extract that adds in fruit juice, both increased the nutrition in fruit juice, solved again fruit juice and heated the partially sweet meta-acid of saccharic acid generation out of proportion while drinking winter to the spoiled technical problem of fruit juice; Make the mouthfeel of fruit juice better, nutrition is abundanter.Make drinking of fruit juice not be subjected to season and the consumer group's restriction.
The specific embodiment
Embodiment 1
(1) prepare the alkaline soil plant extract: by weight, take 850 parts of Huangshan Gongjus, 760 parts of dried orange peels, 580 parts of cassia seeds, just 260 parts of ancient 200 parts and Chinese cassia trees of agate mix, the water that adds 9 times of amounts (is Huangshan Gongju, dried orange peel, cassia seed, proper agate Gu and the Chinese cassia tree mixture of every 1 kilogram, add the water of 9 kilograms), heating is boiled, slow fire extracted 2 hours, filtered to obtain the alkaline soil plant extract.
(2) blackberry, blueberry is really pressed to slurry with the juice extractor of 0.8 decimillimeter diameter mesh, make fresh blackberry juice, the Cranberry inspissated juice is reduced into to Normal juice with the pure water that is added with the alkaline soil plant extract, the Cranberry inspissated juice after fresh blackberry juice and reduction is mixed and made into to blended fruit juice by the volume ratio of 3:2; The volume of alkaline soil plant extract accounts for 3% of blended fruit juice volume, namely in every 100ml blended fruit juice, contains the alkaline soil plant extract of 3ml.
(3) prepared by detecting step (2) contain the content of ellagic acid, anthocyanidin, SOD and OPC in the blended fruit juice of the Cranberry inspissated juice after fresh blackberry juice and reduction after, heating allotment 30min obtains the fruit juice mixed liquor under 65 ℃ of conditions; In the heating allocation process, add crystal diabetin, malt syrup and HFCS to regulate sugariness, add the pulp in pectin stabilization suspension blended fruit juice, add the lemon inspissated juice to regulate pH value to 3.2 ~ 3.5, in prepared blended fruit juice, crystal diabetin quality percentage composition is 9%, malt syrup quality percentage composition is 1%, HFCS quality percentage composition is 3%, the quality percentage composition of pectin is 0.35%.Again detect the content of ellagic acid, anthocyanidin, SOD and OPC in the fruit juice mixed liquor, and calculate the loss amount that rear ellagic acid, anthocyanidin, SOD and OPC are allocated in heating, namely calculate the difference of the content of the ellagic acid, anthocyanidin, SOD and the OPC that record for twice.
(4) the fruit juice mixed liquor that prepared by step (3) balance 10min under 75 ℃ of conditions, in equilibrium process, add ellagic acid, anthocyanidin, SOD, OPC and nisin, after the addition of described ellagic acid, anthocyanidin and OPC is the heat allotment, the loss amount of ellagic acid, anthocyanidin and OPC in the fruit juice mixed liquor, SOD adds by the addition that every 10Kg fruit juice mixed liquor adds 8mg, every milligram of 5000U.Nisin adds by the addition that adds 0.1g in every liter of fruit juice mixed liquor.
(5) fruit juice after balance is inputted to 78 ~ 80 ℃ of cold sterilizations of microwave tube type fluid sterilization machine 10 minutes by pipeline, Bian uses 5 minutes fast cooling to 60 ~ 65 ℃ of pipeline water-cooled, sterile filling envelope bottle cap, by the water-bath spraying pasteurize to the outer 85 ℃ of sterilizations of bottle cap and bottle, being cooled to normal temperature obtains and can heat the fruit juice of drinking, labeling hot-air seasoning, vanning after the testing product quality.The product diopter is that 13, pH value is 3.2 ~ 3.5.
Embodiment 2
(1) prepare the alkaline soil plant extract: by weight, take 900 parts of Huangshan Gongjus, 700 parts of dried orange peels, 540 parts of cassia seeds, just 240 parts of ancient 200 parts and Chinese cassia trees of agate mix, and add the water of 9 times of amounts, heating is boiled, and slow fire extracted 2 hours; Filter to obtain the alkaline soil plant extract.
(2) with the juice extractor of the mesh of 0.8 decimillimeter diameter, add the alkaline soil plant extract to press slurry blueberries, make the bright blueberry juice that presses, the volume of alkaline soil plant extract accounts for bright 3% of the blueberry juice volume that presses.
(3) after the aquatic foods that prepare of detecting step (2) press the content of ellagic acid, anthocyanidin, SOD and OPC in blueberry juice, heating allotment 30min obtains the fruit juice mixed liquor under 65 ℃ of conditions; In the heating allocation process, add crystal diabetin, malt syrup and HFCS to regulate sugariness, add the pulp in pectin stabilization suspension blended fruit juice, in prepared blended fruit juice, crystal diabetin quality percentage composition is 9%, malt syrup quality percentage composition is 1%, HFCS quality percentage composition is 3%, the quality percentage composition of pectin is 0.35%.Again detect the content of ellagic acid, anthocyanidin, SOD and OPC in the fruit juice mixed liquor, and calculate the loss amount that rear ellagic acid, anthocyanidin, SOD and OPC are allocated in heating, namely calculate the difference of the content of the ellagic acid, anthocyanidin, SOD and the OPC that record for twice.
(4) the fruit juice mixed liquor that prepared by step (3) balance 10min under 75 ℃ of conditions, in equilibrium process, add ellagic acid, anthocyanidin, SOD, OPC and nisin, after the addition of described ellagic acid, anthocyanidin and OPC is the heat allotment, the loss amount of ellagic acid, anthocyanidin and OPC in the fruit juice mixed liquor, SOD adds by the addition that every 10Kg fruit juice mixed liquor adds 8mg, every milligram of 5000U.Nisin adds by the addition that adds 0.1g in every liter of fruit juice mixed liquor.
(5) fruit juice after balance is inputted to 78 ~ 80 ℃ of cold sterilizations of microwave tube type fluid sterilization machine 10 minutes by pipeline, Bian uses 5 minutes fast cooling to 60 ~ 65 ℃ of pipeline water-cooled, sterile filling envelope bottle cap, by the water-bath spraying pasteurize to the outer 85 ℃ of sterilizations of bottle cap and bottle, being cooled to normal temperature obtains and can heat the fruit juice of drinking, labeling hot-air seasoning, vanning after the testing product quality.The product diopter is that 13, pH value is 3.2 ~ 3.3.
Embodiment 3
(1) prepare the alkaline soil plant extract: by weight, take 850 parts of Huangshan Gongjus, 760 parts of dried orange peels, 580 parts of cassia seeds, just 260 parts of ancient 200 parts and Chinese cassia trees of agate mix, and add the water of 9 times of amounts, heating is boiled, slow fire extracted 2 hours, filtered to obtain the alkaline soil plant extract.
(2) the Cranberry inspissated juice is reduced into to Normal juice with the pure water that is added with the alkaline soil plant extract, the volume of alkaline soil plant extract accounts for 3% of blended fruit juice volume.
(3) in the Cranberry inspissated juice after the reduction for preparing of detecting step (2) after the content of ellagic acid, anthocyanidin, SOD and OPC, heating allotment 30min obtains the fruit juice mixed liquor under 65 ℃ of conditions; In the heating allocation process, add crystal diabetin, malt syrup and HFCS to regulate sugariness, add the lemon inspissated juice to regulate pH value to 3.2 ~ 3.5, in prepared blended fruit juice, crystal diabetin quality percentage composition is 9%, malt syrup quality percentage composition is 1%, HFCS quality percentage composition is 3%.Again detect the content of ellagic acid, anthocyanidin, SOD and OPC in the fruit juice mixed liquor, and calculate the loss amount that rear ellagic acid, anthocyanidin, SOD and OPC are allocated in heating, namely calculate the difference of the content of the ellagic acid, anthocyanidin, SOD and the OPC that record for twice.
(4) the fruit juice mixed liquor that prepared by step (3) balance 15min under 73 ℃ of conditions, in equilibrium process, add ellagic acid, anthocyanidin, SOD, OPC and nisin, after the addition of described ellagic acid, anthocyanidin and OPC is the heat allotment, the loss amount of ellagic acid, anthocyanidin and OPC in the fruit juice mixed liquor, SOD adds by the addition that every 10Kg fruit juice mixed liquor adds 8mg, every milligram of 5000U.Nisin adds by the addition that adds 0.1g in every liter of fruit juice mixed liquor.
(5) fruit juice after balance is inputted to 78 ~ 80 ℃ of cold sterilizations of microwave tube type fluid sterilization machine 10 minutes by pipeline, Bian uses 5 minutes fast cooling to 60 ~ 65 ℃ of pipeline water-cooled, sterile filling envelope bottle cap, by the water-bath spraying pasteurize to the outer 85 ℃ of sterilizations of bottle cap and bottle, being cooled to normal temperature obtains and can heat the fruit juice of drinking, labeling hot-air seasoning, vanning after the testing product quality.The product diopter is that 13, pH value is 3.2 ~ 3.5.
The testing result of the product that table 1 embodiment 1-3 is prepared
The fruit juice of drinking that heats prepared by embodiment 1-3 is heated to 40 ~ 50 ℃, selects 300 people to taste respectively, and the people more than 85% thinks that its mouthfeel is better.
Claims (11)
1. preparation method that can heat the fruit juice of drinking is characterized in that comprising the following steps:
(1) prepare the alkaline soil plant extract: by weight, take 700 ~ 1000 parts of chrysanthemums, 600 ~ 900 parts of dried orange peels, 450 ~ 700 parts of cassia seeds, just 200 ~ 320 parts of 100 ~ 300 parts of agate Gus and Chinese cassia trees mix, the water that adds 7 ~ 12 times of amounts, slow fire extraction 1 ~ 3 hour is boiled in heating, filters to obtain the alkaline soil plant extract;
(2) preparation is added with the fruit juice of above-mentioned alkaline soil plant extract, and described alkaline soil plant extract accounts for 1% ~ 5% of fruit juice volume;
(3) fruit juice that prepared by step (2) heats allotment 25 ~ 35min and obtains the fruit juice mixed liquor under 60 ~ 70 ℃ of conditions, in the heating allocation process, add glucide to regulate sugariness;
(4) the fruit juice mixed liquor that prepared by step (3) balance 5 ~ 15min under 73 ~ 75 ℃ of conditions, in equilibrium process, add ellagic acid, anthocyanidin, SOD, OPC and natural antiseptic agent, the addition of described ellagic acid, anthocyanidin and OPC is for after heating allotment, the loss amount of ellagic acid, anthocyanidin and OPC in the fruit juice mixed liquor, the addition of SOD is that every 10Kg fruit juice mixed liquor adds 25000 ~ 45000 U, and the addition of described biological preservative is that every liter of fruit juice mixed liquor adds 0.05 ~ 2g;
(5) after 7 ~ 12 minutes, fast cooling to 60 ~ 65 ℃ filling and sealing, to lowering the temperature to such an extent that can heat the fruit juice of drinking after bottle cap and 80 ~ 86 ℃ of sterilizations of bottle at 75 ~ 80 ℃ of cold sterilizations for the fruit juice after balance.
2. the preparation method who heats the fruit juice of drinking according to claim 1, is characterized in that described in step (2), the alkaline soil plant extract accounts for 2% ~ 3% of fruit juice volume.
3. the preparation method who heats the fruit juice of drinking according to claim 1, it is characterized in that in step (1) by weight, take 800 ~ 900 parts of chrysanthemums, 700 ~ 800 parts of dried orange peels, 540 ~ 620 parts of cassia seeds, just 220 ~ 300 parts of 160 ~ 240 parts of agate Gus and Chinese cassia trees mix, the water that adds 8 ~ 10 times of amounts, heating slow fire boils and extracted 1.5 ~ 2.5 hours.
4. the preparation method who heats the fruit juice of drinking according to claim 3, it is characterized in that in step (1) by weight, take 850 parts of chrysanthemums, 760 parts of dried orange peels, 580 parts of cassia seeds, just 260 parts of ancient 200 parts and Chinese cassia trees of agate mix, the water that adds 9 times of amounts, heating slow fire boils and extracted 2 hours.
5. the preparation method who heats the fruit juice of drinking according to claim 1, Fresh Juice, the inspissated juice after reduction or the Fresh Juice that it is characterized in that serving as reasons the fruit juice described in step (2) fruit that is rich in ellagic acid, anthocyanidin, SOD and OPC makes with reduce after the blended fruit juice of inspissated juice.
6. the preparation method who heats the fruit juice of drinking according to claim 1, is characterized in that described glucide is at least a in crystal diabetin, malt syrup and HFCS.
7. the according to claim 1 or 6 described preparation methods that heat the fruit juice of drinking, is characterized in that the quality percentage composition of the glucide described in step (3) fruit juice mixed liquor is 9% ~ 15%.
8. the preparation method who heats the fruit juice of drinking according to claim 7, is characterized in that containing crystal diabetin 9%, malt syrup 1% and HFCS 3% in the described fruit juice mixed liquor of step (3).
9. the preparation method who heats the fruit juice of drinking according to claim 1, it is characterized in that in step (3) can also adding pectin in the heating allocation process or/and the lemon inspissated juice, in described fruit juice mixed liquor, the quality percentage composition of pectin is 0.2% ~ 0.5%; The lemon inspissated juice is for transferring to 3.2 ~ 3.5 by the pH value of fruit juice mixed liquor.
10. the preparation method who heats the fruit juice of drinking according to claim 1, is characterized in that the biological preservative described in step (4) is nisin.
11. the preparation method who heats the fruit juice of drinking according to claim 5, is characterized in that described fruit is at least a in grape, Cranberry, blackberry, blueberry and blueberry.
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| JP2010248212A (en) * | 2003-01-31 | 2010-11-04 | Yakult Honsha Co Ltd | Glycation inhibitor and application thereof |
| CN102178301A (en) * | 2011-04-21 | 2011-09-14 | 深圳市唤然生物科技开发有限公司 | Blueberry health care beverage and preparation method thereof |
| CN102366137A (en) * | 2011-10-21 | 2012-03-07 | 汕头市华馨香料有限公司 | Fruit juice health care beverage |
| CN102613650A (en) * | 2012-04-01 | 2012-08-01 | 阿克苏天农食品饮料有限公司 | Alkaline beverage and preparation method thereof |
| CN102697123A (en) * | 2012-06-20 | 2012-10-03 | 时京喜 | Preparation method of grape-cassia seed drink |
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