CN103564558B - A kind of stable cherry plum juice and preparation method thereof - Google Patents
A kind of stable cherry plum juice and preparation method thereof Download PDFInfo
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- CN103564558B CN103564558B CN201210280833.9A CN201210280833A CN103564558B CN 103564558 B CN103564558 B CN 103564558B CN 201210280833 A CN201210280833 A CN 201210280833A CN 103564558 B CN103564558 B CN 103564558B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 109
- 235000009836 Prunus pissardii Nutrition 0.000 title claims abstract description 47
- 244000277586 Prunus pissardii Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 24
- 239000000084 colloidal system Substances 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 31
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 28
- 239000000216 gellan gum Substances 0.000 claims abstract description 28
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 28
- 239000000679 carrageenan Substances 0.000 claims abstract description 27
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 27
- 229920001525 carrageenan Polymers 0.000 claims abstract description 27
- 229940113118 carrageenan Drugs 0.000 claims abstract description 27
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 27
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 27
- 229920002907 Guar gum Polymers 0.000 claims abstract description 26
- 239000000665 guar gum Substances 0.000 claims abstract description 26
- 235000010417 guar gum Nutrition 0.000 claims abstract description 26
- 229960002154 guar gum Drugs 0.000 claims abstract description 26
- 239000000230 xanthan gum Substances 0.000 claims abstract description 26
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 26
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 230000009471 action Effects 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 235000019693 cherries Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 239000000416 hydrocolloid Substances 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 235000021018 plums Nutrition 0.000 claims description 2
- 238000012423 maintenance Methods 0.000 claims 4
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000894006 Bacteria Species 0.000 claims 1
- 241000167854 Bourreria succulenta Species 0.000 claims 1
- 239000001814 pectin Substances 0.000 abstract description 19
- 229920001277 pectin Polymers 0.000 abstract description 19
- 235000010987 pectin Nutrition 0.000 abstract description 19
- 150000004676 glycans Chemical class 0.000 abstract description 8
- 229920002521 macromolecule Polymers 0.000 abstract description 8
- 229920001282 polysaccharide Polymers 0.000 abstract description 8
- 239000005017 polysaccharide Substances 0.000 abstract description 8
- 239000000725 suspension Substances 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 6
- 239000000499 gel Substances 0.000 abstract description 5
- 239000002245 particle Substances 0.000 abstract description 5
- 235000020795 whole food diet Nutrition 0.000 abstract description 4
- 230000007423 decrease Effects 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 description 15
- 230000008859 change Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000002798 spectrophotometry method Methods 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- 241001290151 Prunus avium subsp. avium Species 0.000 description 2
- 241001506873 Prunus cerasifera Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000160563 Dumetella carolinensis Species 0.000 description 1
- 235000015643 Prunus cerasifera var divaricata Nutrition 0.000 description 1
- 244000124556 Prunus cerasifera var. divaricata Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- UBXYXCRCOKCZIT-UHFFFAOYSA-N biphenyl-3-ol Chemical group OC1=CC=CC(C=2C=CC=CC=2)=C1 UBXYXCRCOKCZIT-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000000733 zeta-potential measurement Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
Landscapes
- 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
A kind of method maintaining cherry plum juice stability and stable cherry plum juice, the method is interpolation hydrophilic colloid in cherry plum juice, and described hydrophilic colloid is two or more in carrageenan, gellan gum, guar gum, xanthan gum.The method is by the different band charged character of charged particle such as polysaccharide and other macromolecular substances contained by tracking and measuring mirabalan self, it is optimized, determine the kind of wholefood colloid, ratio and addition, and then control the Zeta potential of mirabalan juice, utilize polysaccharide, the mutually exclusive attraction force formed between macromolecular substances and wholefood colloid, form stable Weak Gels state, make it have suitable viscosity and pectin content, decrease the addition of eucolloid, mirabalan juice is made to have good suspension stability during processing stores, the most colour-fast.
Description
Technical field
The invention belongs to fruit and vegerable deep process technology field, relate to a kind of fruit juice and processing method thereof, be specifically related to a kind of steady
Fixed cherry plum juice and preparation method thereof.
Background technology
Mirabalan, formal name used at school is Prunus cerasifera, calls cherry Lee, is commonly called as wild dark plum, is a kind of comprehensive nutrition, contains
There are world's fruit precious resources of abundant mineral, vitamin, full nutrient amino acids and high organic acid content.Guaranteed the quality by it
Phase and the restriction of cost of transportation, the outward transport of mirabalan eats limited amount raw, and therefore the place of production deep processing of high added value is to realize it
The optimal path efficiently utilized.Although the principal item of whole world concentrated fruit juice trade is still orange juice, Sucus Mali pumilae and Sucus Vitis viniferae at present.
But, consumer, especially consumer of developed country more pay attention to the health of fruit juice product, novelty, natural sex and interest.
The fruit juice of international market highly acidity is in short supply, and especially American-European countries's overbased acidic fruit juice demand is bigger.And mirabalan concentrated fruit juice, with
Its " primary " and the quality of " peracid " so that it is in the catbird seat of " that thing which is rare is dear " in the international market.So, Fructus Pruni pseudocerasi
The market of Lee's concentrated juice will be that other any fruit juice product is irreplaceable.
Over the past two years, fruit and vegetable juice market had obtained significant progress especially.But it is crucial owing to lacking fruit and vegetable juice processing
The systematization comprehensive study of technology, therefore there are bigger quality problems in product.Including, fruit and vegetable juice processing, storing and
Sales process can produce muddiness, precipitation and lamination, the problem affecting product appearance.And this problem constrains fruit and vegetable juice
Quick and the sustainable development of industry, needs urgently to be resolved hurrily.
Summary of the invention
For with present on problem, the present invention proposes a kind of method maintaining cherry plum juice stability.The present invention is led to
Cross the different band charged character of charged particle such as polysaccharide and other macromolecular substances contained by tracking and measuring mirabalan self, carry out
Optimizing, determine the kind of wholefood colloid, ratio and addition, and then the Zeta potential of control mirabalan juice, utilization is many
Sugar, the mutually exclusive-attraction force formed between macromolecular substances and wholefood colloid, form stable Weak Gels shape
State so that it is there is suitable viscosity and pectin content.According to the literature, in different fruit juice, use traditional method, hydrophilic gel
The addition of body is generally 0.1%～0.3%.The inventive method decreases the addition of eucolloid, makes mirabalan juice in processing
There is during storage good suspension stability, the most colour-fast.Meet the world, domestic market to natural, nutrition, health care
The demand of highly acidity fruit juice.
It is an object of the invention to provide a kind of stable cherry plum juice and preparation method thereof.The present invention is mainly by following the tracks of
Measure the different band charged character of charged particle such as polysaccharide and other macromolecular substances contained by mirabalan self, so that it is determined that go out
Kind, ratio and the addition of food stage Natural hydrophilic colloid, and then control the Zeta potential of mirabalan juice, utilizes polysaccharide, big
Mutually exclusive-the attraction force formed between molecular substance and food stage Natural hydrophilic colloid, forms stable Weak Gels shape
State so that prepared cherry plum juice has suitable viscosity and pectin content.Utilize the mirabalan that the method for the present invention obtains
Fruit juice natural health, nutritious, storage-stable.
A first aspect of the present invention provides a kind of stable cherry plum juice, and it comprises mirabalan natural juice, and accounts for mirabalan
The hydrophilic colloid of quality 0.005% ~ 0.1%, wherein said hydrophilic colloid is selected from carrageenan, gellan gum, guar gum, xanthan
In glue one or both or two or more；
Preferably, described hydrophilic colloid accounts for the 0.008% ~ 0.05% of mirabalan quality；Further preferably account for mirabalan matter
The 0.01% ~ 0.02% of amount；
Preferably, described hydrophilic colloid is the mixture of carrageenan and gellan gum, carrageenan and the preferred matter of gellan gum
Amount ratio is 2 ~ 4:0.2 ~ 1.8, more preferably 2.5 ~ 3.5:0.5 ~ 1.5, more preferably 3:1；
Preferably, described hydrophilic colloid is the mixture of guar gum and xanthan gum, and guar gum is preferred with xanthan gum
Mass ratio be 2 ~ 6:0.2 ~ 1.8, more preferably 3 ~ 5:0.5 ~ 1.5, more preferably 4:1.
A second aspect of the present invention provides the preparation method of a kind of above-mentioned cherry plum juice, and the method includes: (1) prepares cherry
The step of peaches and plums natural juice, and (2) add the step of hydrophilic colloid in mirabalan natural juice, and optionally homogenizing and sterilization step
Suddenly.
Preparation method described in cherry plum juice that first aspect present invention relates to or second aspect, wherein said Fructus Pruni pseudocerasi
Lee's natural juice is that mirabalan is broken by cold making beating, enzymolysis is made；
Preferably, the temperature conditions of cold making beating is 25 ~ 35 DEG C, and the temperature conditions of preferred cold making beating is 30 DEG C；
Preferably, enzyme used in enzymolysis step is pectase；
Preferably, addition is mirabalan quality 0.02 ‰ ~ the 0.1 ‰ of enzyme used in enzymolysis step, preferred
The addition of enzyme is 0.05 ‰ ~ the 0.08 ‰ of mirabalan quality；
Preferably, hydrolysis temperature is 45 ~ 60 DEG C；
Preferably, the action time of enzymolysis is 120 ~ 150 minutes.
Preparation method described in second aspect, the pressure condition of wherein said homogenizing is 250 ~ 350MPa；
Preferably, described sterilization used high-temperature instantaneous sterilization, 135 DEG C of instantaneous sterilizations of temperature 3 ~ 6 seconds；
Optionally, less than 60 DEG C it are quickly cooled to after sterilization.
A third aspect of the present invention provides hydrophilic colloid for maintaining the purposes of cherry plum juice stability, and described is hydrophilic
Colloid be in carrageenan, gellan gum, guar gum, xanthan gum one or both or two or more；
Preferably, described hydrophilic colloid is the mixture of carrageenan and gellan gum, carrageenan and the preferred matter of gellan gum
Amount ratio is 2 ~ 4:0.2 ~ 1.8, more preferably 2.5 ~ 3.5:0.5 ~ 1.5, more preferably 3:1；
Preferably, described hydrophilic colloid is the mixture of guar gum and xanthan gum, and guar gum is preferred with xanthan gum
Mass ratio be 2 ~ 6:0.2 ~ 1.8, more preferably 3 ~ 5:0.5 ~ 1.5, more preferably 4:1.
A fourth aspect of the present invention provides a kind of method maintaining cherry plum juice stability, and the method is to mirabalan fruit
In juice add hydrophilic colloid, described hydrophilic colloid be the one in carrageenan, gellan gum, guar gum, xanthan gum or
Two or more；
Preferably, described hydrophilic colloid is the mixture of carrageenan and gellan gum, carrageenan and the preferred matter of gellan gum
Amount ratio is 2 ~ 4:0.2 ~ 1.8, more preferably 2.5 ~ 3.5:0.5 ~ 1.5, more preferably 3:1；
Preferably, described hydrophilic colloid is the mixture of guar gum and xanthan gum, and guar gum is preferred with xanthan gum
Mass ratio be 2 ~ 6:0.2 ~ 1.8, more preferably 3 ~ 5:0.5 ~ 1.5, more preferably 4:1.
Preferably, the addition of described hydrophilic colloid is the 0.005% ~ 0.1% of mirabalan quality, preferably 0.008% ~
0.05%, more preferably 0.01% ~ 0.02%.
A fifth aspect of the present invention provides the stabilizer of a kind of cherry plum juice, and it is selected from carrageenan, gellan gum, Guar
Two or more hydrocolloid mixtures in locust beam gum, xanthan gum；
Preferably, described stabilizer is the mixture of carrageenan and gellan gum, carrageenan and the preferred quality of gellan gum
Ratio is 2 ~ 4:0.2 ~ 1.8, more preferably 2.5 ~ 3.5:0.5 ~ 1.5, more preferably 3:1；
Preferably, described stabilizer is the mixture of guar gum and xanthan gum, and guar gum is preferred with xanthan gum
Mass ratio is 2 ~ 6:0.2 ~ 1.8, more preferably 3 ~ 5:0.5 ~ 1.5, more preferably 4:1.
A sixth aspect of the present invention provides a kind of Foods or drinks, and it contains the mirabalan fruit described in first aspect present invention
Juice, and one or more optional Edible materials.
The cherry plum juice that a seventh aspect of the present invention offer first aspect present invention relates to is for producing Foods or drinks
Purposes.
Mirabalan of the present invention can be Wild fruit Prunus divaricata, it is also possible to being tame mirabalan, the place of production does not limits,
Can be to originate from the ground such as Xinjiang, the Central Asia, West Asia.
Mirabalan natural juice of the present invention refer to the juice being not added with hydrophilic colloid that processes by conventional method or
Oleo stock, such as mirabalan are passed through squeezing or juice or the oleo stock of broken extraction generation, are not clarified or use enzyme process or other routines
Method is clarified.In a preferred technical scheme of the present invention, mirabalan natural juice be by mirabalan by cold making beating broken, enzyme
Solution is made.
In the present invention, term " hydrophilic colloid " is equal to " food stage Natural hydrophilic colloid ".
One concrete technical scheme of the present invention is as follows:
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 2 ~ 3 times with juice extractor, carry out extracting juice, add pectase, adding the total consumption of enzyme is mirabalan quality
0.05 ‰ ~ 0.08 ‰, temperature 45 ~ 60 DEG C and 120 ~ 150 minutes action time.
(3) use polysaccharide contained by Malvern Li Dufenxi &Zeta potential measurement instrument tracking and measuring mirabalan juice self and
The different band charged character of charged particle such as his macromolecular substances, thus be optimized, determine food stage Natural hydrophilic glue
The kind of body, ratio and addition.Select and there is hyperhydrated water holding and form the food stage sky of surrender-pseudoplastic fluid bulk properties
So hydrophilic colloid: in carrageenan, gellan gum, guar gum, xanthan gum several (addition be mirabalan quality 0.01% ~
0.02%).Before adding food stage Natural hydrophilic colloid, the Zeta potential recording mirabalan juice is 2.37 ~ 2.71, and color valency is 0.195
~ 0.226, viscosity 2.15 ~ 2.38mpa s, turbidity is 580 ~ 610NTU；After adding food stage Natural hydrophilic colloid, record Fructus Pruni pseudocerasi
The Zeta potential of Lee's juice is 53.35 ~ 56.76, and color valency is 0.067 ~ 0.072, viscosity 1.62 ~ 1.96mpa s, turbidity is 410 ~
450NTU, pectin content is 0.65 ~ 0.85%.
(4) homogenizing 2 times, pressure is 250 ~ 350MPa.
(5) high-temperature instantaneous sterilization: use 135 DEG C of instantaneous sterilizations of high temperature 3 ~ 6 seconds.
(6) less than 60 DEG C it are quickly cooled to.
(7) last fill prepares mirabalan concentrated fruit juice.
Beneficial effects of the present invention:
The present invention is by the different band charged particle institute such as polysaccharide and other macromolecular substances contained by tracking and measuring mirabalan self
Charged character, screens substantial amounts of food stage Natural hydrophilic colloid, optimizes, thus screening is determined and is suitable for being added on
Kind, ratio and the addition of the food stage Natural hydrophilic colloid in cherry plum juice, and then control the Zeta electricity of mirabalan juice
Position, utilizes the mutually exclusive-attraction force formed between polysaccharide, macromolecular substances and food stage Natural hydrophilic colloid, is formed
Stable Weak Gels state so that it is there is suitable viscosity and pectin content.
In different fruit juice, using traditional method, the addition of general hydrophilic colloid is 0.1%～0.3%.System of the present invention
Standby cherry plum juice decrease food stage Natural hydrophilic colloid addition (addition be mirabalan quality 0.01% ~
0.02%) mirabalan juice, is made to have good suspension stability, the most colour-fast during processing stores.Meet the world,
Domestic market is to natural, nutrition, the demand of the highly acidity fruit juice of health care.
Cherry plum juice is within 6 months periods of storage, it is possible to keep certain suspension stability: Zeta potential is 53.15 ~
56.46, viscosity 1.60 ~ 1.93mpa s, turbidity is 402 ~ 445NTU.Meanwhile, it is capable to keep certain color stability: color valency
It is 0.063 ~ 0.070.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but those skilled in the art will
Understanding, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.In embodiment unreceipted specifically
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument unreceipted production firm person, be
Can by city available from conventional products.Mirabalan used in the following example is the Wild fruit crop in the area of Xinjiang Yili of China
Lee.
Blank example 1
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 2 times with juice extractor, carry out extracting juice, recording pectin content is 3.5%.Interpolation pectase (novozymes,
Pectinex Ultra Clear), adding the total consumption of enzyme is the 0.08 ‰ of mirabalan quality, temperature 45 C and action time 150
Minute.
(3) grain size analysis & potential measurement instrument (Britain, Malvern, Zetasizer nano ZS) is used to record mirabalan
The Zeta potential of juice is 2.37, and using spectrophotometry color valency is 0.195, uses flow graph (U.S., TA, AR-G2) to glue
Degree 2.15mpa s, using transmissometer (U.S., HACH, 2100P) turbidity is 580NTU, uses m-xenol method (Nelly
Blumenkrantz,Gustav Asboe-Hansen.New Method for Quantitative Dertermination
of Uronic Acid,Analytical Biochemistry,1973,54:484-489.Paul K.Kintner,Ill and
Jerome P.Van Buren.Carbohydrate Interference and Its Correction in Pectin
Analysis Using the m-Hydroxydiphenyl Method.Journal of Food Science,1982,47:
756-764.L.A.Pitifer,M.R.McLellan,J.P.Van Buren.Analysis of Pectin Content and
Degree of Polymerization in Orange Juice.Food Chemistry, 1994 (50): 29-32.) measure
Pectin content is 0.72%.
(4) homogenizing 2 times, pressure is 250MPa.
(5) high-temperature instantaneous sterilization: use more than 135 DEG C instantaneous sterilizations of high temperature 3 ~ 8 seconds.It is cooled to less than 35 DEG C.
(6) last fill prepares cherry plum juice.
Contrast experiment's example 1
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 2 times with juice extractor, carry out extracting juice, recording pectin content is 3.5%.Interpolation pectase (novozymes,
Pectinex Ultra Clear), adding the total consumption of enzyme is the 0.08 ‰ of mirabalan quality, temperature 45 C and action time 150
Minute.
(3) grain size analysis & potential measurement instrument (Britain, Malvern, Zetasizer nanoZS) is used to record mirabalan juice
Zeta potential be 2.37, use spectrophotometry color valency be 0.195, use flow graph (U.S., TA, AR-G2) measure
Viscosity 2.15mpa s, using transmissometer (U.S., HACH, 2100P) mensuration turbidity is 580NTU；Add gellan gum, addition
For mirabalan quality 0.01%.The Zeta potential recording mirabalan juice is 20.67, and color valency is 0.094, records mirabalan juice
Viscosity is 1.86mpa s, and using the turbidity recording mirabalan juice is 500NTU, uses m-xenol method to measure pectin content
It is 0.69%.
(4) homogenizing 2 times, pressure is 250MPa.
(5) high-temperature instantaneous sterilization: use more than 135 DEG C instantaneous sterilizations of high temperature 3 ~ 8 seconds.It is cooled to less than 35 DEG C.
(6) last fill prepares cherry plum juice.
Embodiment 1
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 2 times with juice extractor, carry out extracting juice, recording pectin content is 3.5%.Interpolation pectase (novozymes,
Pectinex Ultra Clear), adding the total consumption of enzyme is the 0.08 ‰ of mirabalan quality, temperature 45 C and action time 150
Minute.
(3) grain size analysis & potential measurement instrument (Britain, Malvern, Zetasizer nano ZS) is used to record mirabalan
The Zeta potential of juice is 2.37, and using spectrophotometry color valency is 0.195, uses flow graph (U.S., TA, AR-G2) to survey
Determining viscosity 2.15mpa s, using transmissometer (U.S., HACH, 2100P) mensuration turbidity is 580NTU；Add carrageenan-tie cold
Glue (carrageenan is 3:1 with the mass ratio of gellan gum, and addition is the 0.01% of mirabalan quality).Record the Zeta of mirabalan juice
Current potential is 53.35, and color valency is 0.067, and the viscosity recording mirabalan juice is 1.62mpa s, uses the turbidity recording mirabalan juice
For 410NTU, using m-xenol method to measure pectin content is 0.65%.
(4) homogenizing 2 times, pressure is 250MPa.
(5) high-temperature instantaneous sterilization: use more than 135 DEG C instantaneous sterilizations of high temperature 3 ~ 8 seconds.It is cooled to less than 35 DEG C.
(6) last fill prepares cherry plum juice.
, after storage 15 days, there is turbid phenomenon in the cherry plum juice of blank example 1 preparation.After 30 days, occur significantly dividing
Layer phenomenon, has flocculent deposit to occur in bottom.Juice color shoals.The more blank example of cherry plum juice of contrast experiment's example 1 preparation
1, to deposit in 6 months, there is no obvious lamination, stability improves, but has slight turbid phenomenon.
The cherry plum juice of embodiment 1 preparation is within 6 months periods of storage, it is possible to keep preferable suspension stability:
Zeta potential is 53.15, viscosity 1.60mpa s, and turbidity is 402NTU.Meanwhile, it is capable to keep certain color stability: color
Valency is 0.063.The more blank example of stability and comparative example improve a lot, and suspension is good, not layering, and cloud-stability is relatively
Good, and keep certain color stability.
Blank example 2
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 3 times with juice extractor, carry out extracting juice, recording pectin content is 4.0%.Add pectase, add enzyme and always use
Amount is the 0.05 ‰ of mirabalan quality, temperature 60 C and 120 minutes action time.
(3) Zeta potential recording mirabalan juice is 2.71, and color valency is 0.226, and viscosity is 2.38mpa s, and turbidity is
610NTU, recording pectin content is 0.85%.The measuring method of above-mentioned parameter and instrument are with embodiment 1.
(4) homogenizing 2 times, pressure is 350MPa.
(5) high-temperature instantaneous sterilization: use more than 135 DEG C instantaneous sterilizations of high temperature 3 ~ 8 seconds.It is cooled to less than 35 DEG C.
(6) last fill prepares cherry plum juice.
Contrast experiment's example 2
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 3 times with juice extractor, carry out extracting juice, recording pectin content is 4.0%.Add pectase, add enzyme and always use
Amount is the 0.05 ‰ of mirabalan quality, temperature 60 C and 120 minutes action time.
(3) Zeta potential recording mirabalan juice is 2.71, and color valency is 0.226, and viscosity is 2.38mpa s, and turbidity is
610NTU.Adding guar gum, addition is the 0.02% of mirabalan quality, and the Zeta potential now recording mirabalan juice is
34.40, color valency is 0.115, and the viscosity recording mirabalan juice is 2.00mpa s, and the turbidity recording mirabalan juice is 520NTU,
Recording pectin content is 1.12%.The measuring method of above-mentioned parameter and instrument are with embodiment 1.
(4) homogenizing 2 times, pressure is 350MPa.
(5) high-temperature instantaneous sterilization: use more than 135 DEG C instantaneous sterilizations of high temperature 3 ~ 8 seconds.It is cooled to less than 35 DEG C.
(6) last fill prepares cherry plum juice.
Embodiment 2
(1) under the conditions of 30 DEG C, mirabalan is crushed with cold beater, be separated off peel, pit, and preliminary liquid
Change.
(2) squeezing 3 times with juice extractor, carry out extracting juice, recording pectin content is 4.0%.Add pectase, add enzyme and always use
Amount is the 0.05 ‰ of mirabalan quality, temperature 60 C and 120 minutes action time.
(3) Zeta potential recording mirabalan juice is 2.71, and color valency is 0.226, and viscosity is 2.38mpa s, and turbidity is
610NTU.Add guar gum-xanthan gum (ratio 4:1, concentration is the 0.02% of mirabalan quality), now record mirabalan juice
Zeta potential be 56.76, color valency is 0.072, and the viscosity recording mirabalan juice is 1.96mpa s, records the turbid of mirabalan juice
Degree is 450NTU, and recording pectin content is 0.81%.The measuring method of above-mentioned parameter and instrument are with embodiment 1.
(4) homogenizing 2 times, pressure is 350MPa.
(5) high-temperature instantaneous sterilization: use more than 135 DEG C instantaneous sterilizations of high temperature 3 ~ 8 seconds.It is cooled to less than 35 DEG C.
(6) last fill prepares cherry plum juice.
The cherry plum juice of blank example 2 preparation after storage 20 days, turbid phenomenon occurs.After 40, fruit juice occurs substantially
Lamination, cotton-shaped suspended material occurs simultaneously.Juice color is thin out.
The more blank example of cherry plum juice 1 of contrast experiment's example 1 preparation, deposits in 6 months, does not has obvious lamination,
Bright color, stability improves, but occurs a little cotton-shaped suspended material in fruit juice.
The cherry plum juice of embodiment 2 preparation is within 6 months periods of storage, it is possible to keep preferable suspension stability:
Zeta potential is 56.46, viscosity 1.93mpa s, and turbidity is 445NTU.Meanwhile, it is capable to keep certain color stability: color
Valency is 0.070.The more blank example of stability and comparative example improve a lot, and suspension is good, not layering, and cloud-stability is relatively
Good, and keep certain color stability.
Claims (28)
1. a stable cherry plum juice, it comprises mirabalan natural juice, and accounts for the parent of mirabalan quality 0.01%～0.02%
Hydrocolloid, wherein said hydrophilic colloid is the mixture of carrageenan and gellan gum, the mass ratio of carrageenan and gellan gum be 2～
4:0.2～1.8, or, described hydrophilic colloid is the mixture of guar gum and xanthan gum, guar gum and the matter of xanthan gum
Amount ratio is 2～6:0.2～1.8.
2. the stable cherry plum juice described in claim 1, wherein, carrageenan is 2.5～3.5 with the mass ratio of gellan gum:
0.5～1.5.
3. the stable cherry plum juice described in claim 1, wherein, carrageenan is 3:1 with the mass ratio of gellan gum.
4. the stable cherry plum juice described in claim 1, wherein, guar gum is 3～5:0.5 with the mass ratio of xanthan gum
～1.5.
5. the stable cherry plum juice described in claim 1, wherein, guar gum is 4:1 with the mass ratio of xanthan gum.
6. the preparation method of the stable cherry plum juice described in any one of claim 1 to 5, the method includes: (1) prepares cherry
The step of peaches and plums natural juice, and (2) add the step of hydrophilic colloid in mirabalan natural juice, and optionally homogenizing and sterilization step
Suddenly.
7. the preparation method of claim 6, wherein said mirabalan natural juice be by mirabalan by cold making beating broken, enzymolysis system
Become.
8. the preparation method of claim 7, wherein, the temperature conditions of cold making beating is 25～35 DEG C.
9. the preparation method of claim 7, wherein, the temperature conditions of cold making beating is 30 DEG C.
10. the preparation method of claim 7, wherein, enzyme used in enzymolysis step is pectase.
The preparation method of 11. claim 7, wherein, the addition of enzyme used in enzymolysis step is mirabalan quality
0.02 ‰～0.1 ‰.
The preparation method of 12. claim 7, wherein, the addition of enzyme used in enzymolysis step is mirabalan quality
0.05 ‰～0.08 ‰.
The preparation method of 13. claim 7, wherein, hydrolysis temperature is 45～60 DEG C.
The preparation method of 14. claim 7, wherein, the action time of enzymolysis is 120～150 minutes.
The preparation method of 15. claim 6, the pressure condition of wherein said homogenizing is 250～350MPa.
The preparation method of 16. claim 6, wherein, described sterilization uses high-temperature instantaneous sterilization, kills temperature 135 DEG C is instantaneous
Bacterium 3～6 seconds, be quickly cooled to less than 60 DEG C after sterilization.
17. hydrophilic colloids are for maintaining the purposes of cherry plum juice stability, and described hydrophilic colloid is carrageenan and gellan gum
Mixture, the mass ratio of carrageenan and gellan gum is 2～4:0.2～1.8, or, described hydrophilic colloid is guar gum
With the mixture of xanthan gum, guar gum is 2～6:0.2～1.8 with the mass ratio of xanthan gum.
The purposes of 18. claim 17, wherein carrageenan is 2.5～3.5:0.5～1.5 with the mass ratio of gellan gum.
The purposes of 19. claim 17, wherein carrageenan is 3:1 with the mass ratio of gellan gum；
The purposes of 20. claim 17, wherein guar gum is 3～5:0.5～1.5 with the mass ratio of xanthan gum.
The purposes of 21. claim 17, wherein guar gum is 4:1 with the mass ratio of xanthan gum.
22. 1 kinds of methods maintaining cherry plum juice stability, the method is interpolation hydrophilic colloid in cherry plum juice, described
The mixture that hydrophilic colloid is carrageenan and gellan gum, the mass ratio of carrageenan and gellan gum is 2～4:0.2～1.8, or
Person, described hydrophilic colloid is the mixture of guar gum and xanthan gum, and guar gum is 2～6 with the mass ratio of xanthan gum:
0.2～1.8,
The addition of described hydrophilic colloid is the 0.01%～0.02% of mirabalan quality.
The method of the maintenance cherry plum juice stability of 23. claim 22, wherein carrageenan is 2.5 with the mass ratio of gellan gum
～3.5:0.5～1.5.
The method of the maintenance cherry plum juice stability of 24. claim 22, wherein carrageenan is 3 with the mass ratio of gellan gum:
1。
The method of the maintenance cherry plum juice stability of 25. claim 22, wherein guar gum is 3 with the mass ratio of xanthan gum
～5:0.5～1.5.
The method of the maintenance cherry plum juice stability of 26. claim 22, wherein guar gum with the mass ratio of xanthan gum is
4:1.
27. 1 kinds of Foods or drinkses, it contains the stable cherry plum juice described in any one of claim 1 to 5, and optional
One or more Edible materials.
Stable cherry plum juice described in 28. any one of claim 1 to 5 is for producing the purposes of Foods or drinks.
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