CN103798903A - Functional celery juice beverage and preparing method thereof - Google Patents

Functional celery juice beverage and preparing method thereof Download PDF

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Publication number
CN103798903A
CN103798903A CN201410063993.7A CN201410063993A CN103798903A CN 103798903 A CN103798903 A CN 103798903A CN 201410063993 A CN201410063993 A CN 201410063993A CN 103798903 A CN103798903 A CN 103798903A
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celery
juice
juice beverage
functional
beverage
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CN103798903B (en
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李文香
寇兴凯
樊铭聪
焦磊清
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Qingdao Agricultural University
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Qingdao Agricultural University
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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
    • 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
    • A23L2/60—Sweeteners
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • A23L2/68—Acidifying substances
    • 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
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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

Abstract

The invention discloses a functional celery juice beverage and a preparing method thereof. The formula of the beverage comprises the following components according to each 100ml of celery filtrate: 2g of xylitol, 0.15g of L-malic acid, 0.08g of aspartame, 0.02g of taurine, 0.06g of CMC (Carboxy Methylated Cellulose) and 0.1g of xanthan gum. When the beverage is prepared, through optimization by using a process for deastringency by using an alkali liquid and compositely maintaining the greenness and a process of enzymolysis, on the basis that the bitter and astringent taste of the celery is removed and the light green color of the celery juice is maintained, the celery juice yield is increased through optimization of the enzymolysis process, at the same time by adding xylose, L-malic acid and taurine of an appropriate ratio, the prepared celery juice beverage is not only good in taste, but also has the effects of antifatigue, blood press reduction and blood fat reduction, and as the nutrition and the health-care function of the celery are integrated together, the beverage is applicable to drinking by ordinary people and diabetic patients, and is a novel nutrient and health-care type functional vegetable juice beverage.

Description

A kind of functional celery juice beverage and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of functional celery juice beverage and preparation method thereof.
Background technology
Celery is rich in the multiple nutritional components such as carbohydrate, protein, carrotene, B family vitamin, calcium, phosphorus, iron, and contain apiin, majudin and volatilization wet goods effective component, have hypotensive, reducing blood lipid, cooling blood and hemostasis, gut purge is convenient, prevent and treat atherosclerotic and the effects such as protecting stomach of sobering up.Celery is as a kind of nutritive health-care vegetable excellent, dietotherapeutic of holding concurrently of sampling, and all there is plantation widely various places, in many local formed local specialty industries, solid celery of the golden members of a family of celery as hollow in the Ma Jiagou of Qingdao Pingdu, Qingdao Jimo etc.But because celery production exists obvious region and seasonality; the storage process technology of celery relatively lags behind again in the development of producing; therefore; usually can cause at some professional growing areas the seasonal relative surplus of celery; there is celery mark-down sale, even cause that celery rots to lose, cause waste and the environmental pollution of celery resource; directly affect vegetable grower's income, dampen vegetable grower's enthusiasm for production.
Current, celery is few as its deep processing kind of food, and celery is produced and is mostly marketing fresh.In the marketing fresh process of celery, be generally the petiole supply market tender with the children of nearly cabbage heart portion, it is disallowable that cabbage heart outer rim accounts for the older petiole of celery gross weight 25%, and this has not only caused the significant wastage of raw material, deals with improperly and also can cause environmental pollution.There are some researches show, in leaf of Herba Apii graveolentis, carotene carotene content is that 88 times of stem, Vitamin C content are that 13 times of stem, vitamin B1 content are that 17 times of stem, protein content are that 11 times of stem, the content of calcium exceed 2 times, stem.Along with improving constantly of living standards of the people, Juice has become a main trend of 21 century food service industry development, and people are not only increasing to the demand of fresh food, also increase year after year of the consumption figure of Juice.Therefore; if the characteristic celery that can produce for some production base carries out deep processing development; a large amount of celery outer rim petiole band leaves of the celery of production busy season surplus and the removal of celery marketing fresh are squeezed the juice together; after rational allocation, make mouthfeel, good colour; nutritious and there is the celery juice beverage of certain dietotherapy health-care effect; not only can increase the kind of celery deep processed product; can also promote the sustainable development of celery industry; improve the resource utilization of celery; protection of the environment, realizes social benefit, economic benefit bumper harvests.
Summary of the invention
Produce and exist in seasonal relative surplus and marketing fresh process for the Qingdao Guan Xiong Trade Co., Ltd. gold solid celery of members of a family production base celery, a large amount of outer rim petioles are rejected and can not be utilized, cause celery to rot to lose, not only wasted the present situation of resource but also contaminated environment, the present invention proposes a kind of functional celery juice beverage and preparation method thereof, by to the technique of protecting green lands, the optimization of its deastringent process and enzymolysis process, keeping Celery Juice light green color and luster, remove the pained taste of celery, when improving celery crushing juice rate by zymolysis technique, by adding xylitol and L MALIC ACID and the taurine of proper proportion, make the celery juice beverage making there is antifatigue and don't contain sucrose, the nutrition and health care of union celery are in one, suitable ordinary people and patients with diabetes mellitus, for a kind of novel nutrition, the functional juice beverage of health.
The object of the invention is to develop a kind of antifatigue, hypertension, hyperlipemic patients are had to auxiliary curative effect, be applicable to the functional celery juice beverage of ordinary people and patients with diabetes mellitus simultaneously.
Its technical scheme is as follows:
A kind of functional celery juice beverage, its formula is crossed filtered juice China and foreign countries by every 100ml celery and is added: xylitol 2g, L MALIC ACID 0.15g, Aspartame 0.08g, taurine 0.02g, CMC0.06g, xanthans 0.1g.
A preparation method for functional celery juice beverage, comprises the following steps:
(1) pretreatment of celery raw material: reject the old and feeble cauline leaf of yellow and the harm of sick worm and rotten cauline leaf in celery, rinse well with circulating water, the segment that is cut into 2～3cm is for subsequent use;
(2) the blanching processing of celery: the Na that utilizes 1 ﹪ 2cO 3solution to the celery cauline leaf segmenting at 80 ℃, blanching process 3min;
(3) celery color preservation technology: adopt 600mg/LZn (Ac) 2, 70mg/LCuSO 4, 0.2%CaCl 2mixed solution protect look;
(4) determining of celery and pure water proportioning: the proportioning of celery and pure water is 2:1;
(5) optimization of celery enzymolysis process condition: using-system bruisher, by after celery fragmentation, adds pectase, cellulase, under pectase 5g ∕ kg, cellulase 4g ∕ kg, 45 ℃ of conditions of hydrolysis temperature, enzymolysis 1.5h;
(6) squeeze the juice: the juice extractor of the celery after enzymolysis is squeezed the juice, use multilayer filtered through gauze;
(7) allotment: cross filtered juice by every 100ml celery and add xylitol 2g, Aspartame 0.08g, L MALIC ACID 0.15g, taurine 0.02g;
(8) filter: deployed celery juice beverage normal temperature is placed after 2h, carried out filtration treatment, the good celery juice beverage of acquisition sensory properties with the filter membrane in 120 order apertures;
(9) add stabilizing agent;
(10) homogeneous, degassed: carry out homogeneous processing under 15～20MPa pressure with high pressure homogenizer, the time is 2min; At 90 ℃ of temperature, carry out degassed processing 1min by hot degasification technique afterwards;
(11) sterilization, filling: process 30s under 120 ℃ of conditions, and filling while hot, obtain finished product after cooling.
Further preferably, the stabilizing agent described in step (9) is one or more in CMC, xanthans, sodium alginate.
Further preferably, described xanthans is 0.08g.
Further preferably, described CMC is 0.08g.
Further preferably, described sodium alginate is 0.05g.
Further preferably, described stabilizing agent is CMC and xanthans, and wherein CMC is 0.06g, xanthans 0.1g.
Beneficial effect of the present invention:
The outer rim celery petiole band leaf of rejecting in the celery of production busy season surplus and marketing fresh process is squeezed the juice and is used, and its sufficient raw, is easy to collect, and with low cost, its celery juice beverage making is nutritious, and effect is remarkable;
Increase the kind of celery deep processed product, improved the resource utilization of celery, avoided the celery pollution on the environment that rots, promoted the sustainable development of celery industry, realized social benefit, economic benefit bumper harvests;
In the present invention, utilize xylitol and L MALIC ACID to substitute white granulated sugar and citric acid, not only guaranteed the excellent flavor of product, but also be applicable to diabetic and obese people is drunk, and hypertension, high fat of blood are had to certain auxiliary curative effect;
In the present invention, the interpolation of taurine has strengthened the anti-fatigue effect of celery juice beverage, and effect of collaborative hypotensive, the reducing blood lipid that has improved celery juice beverage.
The specific embodiment
Below in conjunction with the specific embodiment, technical scheme of the present invention is described in more detail.
A kind of functional celery juice beverage, its formula is crossed filtered juice China and foreign countries by every 100ml celery and is added: xylitol 2g, L MALIC ACID 0.15g, Aspartame 0.08g, taurine 0.02g, CMC0.06g, xanthans 0.1g.
A preparation method for functional celery juice beverage, comprises the following steps:
(1) pretreatment of celery raw material: reject old and feeble yellow cauline leaf and the harm of sick worm and rotten cauline leaf in celery, rinse well with circulating water, the segment that is cut into 2～3cm is for subsequent use;
(2) the blanching processing of celery: the Na that utilizes 1 ﹪ 2cO 3solution to the celery cauline leaf segmenting at a certain temperature, blanching process certain hour;
(3) determining of celery color preservation technology: the osmosis of utilizing cell membrane, make Zn, Cu ion penetrate into the organization internal of celery raw material, forming section has zinc, the copper complex of the phyllins of good stability, the process conditions that adopt orthogonal test to optimize celery and protect look;
(4) determining of celery and pure water proportioning: according to the different proportionings of celery and pure water, celery is crossed the impact of filtered juice mouthfeel, color and luster, local flavor, determined the best proportioning of celery and pure water by experiment of single factor;
(5) optimization of celery enzymolysis process condition: utilize cellulase, at a certain temperature, enzymolysis certain hour, take crushing juice rate as investigating index, tests by single factor and response surface the optimum process condition of determining enzymolysis to pectase;
(6) squeeze the juice: the juice extractor of the celery after enzymolysis is squeezed the juice, then use multilayer filtered through gauze;
(7) allotment: adopt respectively single factor and orthogonal, by the relatively impact of different amounts flavor enhancement on celery juice beverage taste flavor, determine the suitable addition of flavor enhancement;
(8) filter: deployed celery juice beverage normal temperature is placed after 2h, carried out filtration treatment, the good celery juice beverage of acquisition sensory properties with the filter membrane in 120 order apertures;
(9) add stabilizing agent: adopt respectively single factor and orthogonal, by the relatively impact of different stabilizers on celery juice beverage stablizing effect, determine kind and the consumption thereof of stabilizing agent;
(10) homogeneous, degassed: utilize high pressure homogenizer, under 15-20kPa condition, celery juice beverage is carried out to homogeneous, then carry out degassed processing under 90 ℃ of conditions;
(11) sterilization, filling: adopt high-temperature instantaneous sterilization mode, and filling while hot, obtain finished product after cooling.
Further refinement to technique scheme:
Described step (2) celery blanching processing, is will be through pretreated celery by experiment of single factor, puts into respectively 1 ﹪ Na of 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃ 5 kinds of different heat iron temperatures 2cO 3in solution, carry out blanching process 2min, take crushing juice rate, Chlorophyll preservation and take away the puckery taste effect as investigate index, the optimum temperature of determining celery blanching is 80 ℃; At 80 ℃ of temperature, relatively 1min, 2min, 3min, 4min, the impact of the different blanching treatment time of 5min5 kind on crushing juice rate, Chlorophyll preservation and the effect of taking away the puckery taste, determine that the best blanching treatment time of celery is 3min;
In step (3), celery color preservation technology is definite, is the Zn (Ac) that by experiment of single factor, celery after treatment blanching is immersed in respectively to 4 kinds of variable concentrations 2(300mg/L, 400mg/L, 500mg/L, 600mg/L), CuSO 4(40mg/L, 50mg/L, 60mg/L, 70mg/L), CaCl 24h in (0.1%, 0.2%, 0.3%, 0.4%) solution, then rinses well with circulating water, squeezes the juice, and filters, and observes filtrate color.Determine respectively color stabilizer Zn (Ac) 2, CuSO 4, CaCl 2optimum quantum of utilization be 600mg/L, 60mg/L, 0.3%.Then adopt L 9(3 3) Orthogonal Experiment and Design scheme, research Zn (Ac) 2concentration, CuSO 4concentration, CaCl 2the impact of 3 factors of concentration on Celery Juice green preservation effect, has finally determined 600mg/LZn (Ac) 2, 70mg/LCuSO 4, 0.2%CaCl 2mixed solution that Celery Juice is protected to chromatic effect is best;
Determining of step (4) celery and pure water proportioning, after referring to the celery after color retention to mix with the ratio of 1:1,1:2,2:1 with pure water respectively, squeeze the juice, while determining that according to subjective appreciation the best proportioning of celery and pure water is 2:1, gained celery is crossed filtered juice good mouthfeel, has the distinctive fragrant of celery;
The optimization of the enzymolysis process in step (5) is that after celery is mixed with the ratio of 2:1 with pure water, using-system bruisher, by after celery fragmentation, adds pectase, cellulase, at a certain temperature enzymolysis certain hour.Determined enzymolysis optimum condition by single factor and response surface experiment,, under pectase 5g ∕ kg, cellulase 4g ∕ kg, 45 ℃ of hydrolysis temperatures, enzymolysis time 1.5h, the crushing juice rate of celery can improve more than 10%;
Allocating technology in step (7), by subjective appreciation method, the addition that adopts orthogonal test to cross xylitol in filtered juice, malic acid, Aspartame to celery is optimized experiment, and determine that by experiment of single factor the addition of taurine, the formula of finally having determined functional celery juice beverage are that every 100ml celery is crossed filtered juice and added xylitol 2g, Aspartame 0.08g, L MALIC ACID 0.15g, taurine 0.02g;
In step (9), add stabilizing agent, first determined that by experiment of single factor to the good stabilizing agent of Celery Juice stability and optimum quantum of utilization be CMC0.08g, xanthans 0.08g, sodium alginate 0.05g; On this basis, adopt L9 (3 3) Orthogonal Experiment and Design scheme, inquired into the impact of the compound consumption of CMC, xanthans and sodium alginate on celery juice beverage stability, determine that the addition of CMC0.06g, xanthans 0.1g is best to celery juice beverage stability.
Homogeneous in step (10) is degassed, is under 15～20MPa pressure, to carry out homogeneous processing with high pressure homogenizer, and the time is 2min; At 90 ℃ of temperature, carry out degassed processing 1min by hot degasification technique afterwards.
Sterilization in step (11), filling: adopt high-temperature instantaneous sterilization mode, process 30s under 120 ℃ of conditions, and filling while hot, obtain finished product after cooling.
The above; it is only the preferably specific embodiment of the present invention; protection scope of the present invention is not limited to this; any be familiar with those skilled in the art the present invention disclose technical scope in, the simple change of the technical scheme that can obtain apparently or equivalence replace all fall within the scope of protection of the present invention.

Claims (7)

1. a functional celery juice beverage, is characterized in that, every 100ml celery is crossed filtered juice China and foreign countries and added: xylitol 2g, L MALIC ACID 0.15g, Aspartame 0.08g, taurine 0.02g, CMC0.06g, xanthans 0.1g.
2. the preparation method of functional celery juice beverage according to claim 1, is characterized in that, comprises the following steps:
(1) pretreatment of celery raw material: reject the old and feeble cauline leaf of yellow and the harm of sick worm and rotten cauline leaf in celery, rinse well with circulating water, the segment that is cut into 2～3cm is for subsequent use;
(2) the blanching processing of celery: the Na that utilizes 1 ﹪ 2cO 3solution to the celery cauline leaf segmenting at 80 ℃, blanching process 3min;
(3) celery color preservation technology: adopt 600mg/LZn (Ac) 2, 70mg/LCuSO 4, 0.2%CaCl 2mixed solution protect look;
(4) determining of celery and pure water proportioning: the proportioning of celery and pure water is 2:1;
(5) optimization of celery enzymolysis process condition: using-system bruisher, by after celery fragmentation, adds pectase, cellulase, under pectase 5g ∕ kg, cellulase 4g ∕ kg, 45 ℃ of conditions of hydrolysis temperature, enzymolysis 1.5h;
(6) squeeze the juice: after the juice extractor of the celery after enzymolysis is squeezed the juice, use multilayer filtered through gauze;
(7) allotment: cross filtered juice by every 100ml celery and add xylitol 2g, Aspartame 0.08g, L MALIC ACID 0.15g, taurine 0.02g;
(8) filter: deployed celery juice beverage normal temperature is placed after 2h, carried out filtration treatment, the good celery juice beverage of acquisition sensory properties with the filter membrane in 120 order apertures;
(9) add stabilizing agent;
(10) homogeneous, degassed: carry out homogeneous processing under 15～20MPa pressure with high pressure homogenizer, the time is 2min; At 90 ℃ of temperature, carry out degassed processing 1min by hot degasification technique afterwards;
(11) sterilization, filling: process 30s under 120 ℃ of conditions, and filling while hot, obtain finished product after cooling.
3. the preparation method of functional celery juice beverage according to claim 2, is characterized in that, the stabilizing agent described in step (9) is one or more in CMC, xanthans, sodium alginate.
4. the preparation method of functional celery juice beverage according to claim 3, is characterized in that, described xanthans is 0.08g.
5. the preparation method of functional celery juice beverage according to claim 3, is characterized in that, described CMC is 0.08g.
6. the preparation method of functional celery juice beverage according to claim 3, is characterized in that, described sodium alginate is 0.05g.
7. the preparation method of functional celery juice beverage according to claim 3, is characterized in that, described stabilizing agent is CMC and xanthans, and wherein CMC is 0.06g, xanthans 0.1g.
CN201410063993.7A 2014-02-25 2014-02-25 A kind of functional celery juice beverage and making method thereof Expired - Fee Related CN103798903B (en)

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