CN103815493A - Hawthorn wine residue dietary fiber beverage - Google Patents
Hawthorn wine residue dietary fiber beverage Download PDFInfo
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- CN103815493A CN103815493A CN201410111480.9A CN201410111480A CN103815493A CN 103815493 A CN103815493 A CN 103815493A CN 201410111480 A CN201410111480 A CN 201410111480A CN 103815493 A CN103815493 A CN 103815493A
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- hawthorn
- schlempe
- beverage
- fruit wine
- pure water
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 239000000845 maltitol Substances 0.000 claims abstract description 21
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 21
- 229940035436 maltitol Drugs 0.000 claims abstract description 21
- 235000010449 maltitol Nutrition 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 20
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 20
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 229960000292 pectin Drugs 0.000 claims abstract description 11
- 235000007106 Crataegus suborbiculata Nutrition 0.000 claims abstract 3
- 241000073432 Crataegus suborbiculata Species 0.000 claims abstract 3
- 235000013202 a hawthorn Nutrition 0.000 claims abstract 3
- 235000005911 diet Nutrition 0.000 claims description 14
- 230000037213 diet Effects 0.000 claims description 14
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
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- 238000001914 filtration Methods 0.000 claims description 4
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- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
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- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
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- 239000008280 blood Substances 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
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- 238000003912 environmental pollution Methods 0.000 description 2
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- 229930003944 flavone Natural products 0.000 description 2
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- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 241000657480 Crataegus pinnatifida Species 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 239000000706 filtrate Substances 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a hawthorn wine residue dietary fiber beverage which is prepared by the following steps: mixing hawthorn wine residues with purified water, softening, pulping and homogenizing to obtain hawthorn wine residue juice; blending maltitol, pectin and potassium sorbate with 100% by mass of the hawthorn wine residue juice. According to the beverage, a new way of processing a hawthorn beverage food is opened up, the utilization rate of hawthorn wine processing byproducts is increased, and the waste of hawthorn resources is avoided. Functional sugar alcohol is taken as a sweetener, so that natural color and flavor of the beverage are kept and the beverage is endowed with harmonious mouth feel. The beverage is moderate in sourness and sweetness, good in stability, low in fermentable sugar content and long in shelf life, and is a good beverage product suitable for people with hyperlipidemia, hypertension and hyperglycemia. According to the invention, the successful utilization of the hawthorn wine residues also provides a reference for development and utilization of other fruit wine processing byproducts.
Description
(1) technical field under
The present invention relates to a kind of Hawthorn Fruit Wine dregs diet fibre beverage, belong to soft drink processing technique field.
(2) background technology
Hawthorn, has another name called large-fruited Chinese hawthorn, and haw is rich in carbohydrate, vitamin, organic acid, mineral matter and flavone compound, can medicine fruit dual-purpose.Now there are some researches show that in hawthorn, the composition such as terpene and flavonoids has hemangiectasis, hypotensive, strengthen cardiac muscle, regulate cardiac arrhythmia, reduce the effects such as blood fat and cholesterol level.The generation of free radical can also be blocked and reduce to flavonoids in hawthorn, vitamin C, carrotene etc., strengthens body immunity, has the effects such as anti-aging, anticancer.
Hawthorn Fruit Wine is take fresh hawthorn as raw material, through soaking or zymotechnique is made, has that the smell of fruits is very sweet, a quiet and tastefully laid out exquisiteness, the feature such as glittering and translucent, favored by consumer.The production technology of haw fermented wine and soaking wine is generally by direct fermentation or immersion after whole hawthorn fruit pressure break, and not by whole hawthorn fruit break process, so both can guarantee Hawthorn Fruit Wine quality, can avoid again the problem such as wine liquid filtration difficulty in following process.Along with the development of national agricultural industry policy and the increase of people's consumption demand, China's Hawthorn Fruit Wine output increase year after year.Meanwhile, Hawthorn Fruit Wine processing byproduct, the especially quantity of hawthorn schlempe also rapidly increase, and 1 ton of Hawthorn Fruit Wine of every production can be produced 0.8～1.0 ton of hawthorn schlempe.Less about the research report of hawthorn schlempe both at home and abroad at present, utilize degree lower, when waste resource, easily cause environmental pollution.
Main containing dietary fiber, pectin, protein, organic acid, flavones and residual sugar etc. in hawthorn schlempe.After fermentable sugar is utilized by yeast metabolism in hawthorn, make sugared content in hawthorn schlempe far below hawthorn fresh fruit, and higher acid content retain local flavor and the mouthfeel of hawthorn schlempe uniqueness.In addition, hawthorn schlempe is natural dietary fiber sources, and development of new Hawthorn Fruit Wine dregs food, not only can turn waste into wealth, and avoids environmental pollution, and can widen it and utilize approach, improves its added value, drives the good and fast development of hawthorn processing industry chain.
(3) summary of the invention
The present invention relates to a kind of Hawthorn Fruit Wine dregs diet fibre beverage, take hawthorn schlempe and pure water as raw material, take maltitol as sweetener, take pectin as stabilizing agent, take potassium sorbate as anticorrisive agent, hawthorn schlempe through rinsing, go to obstruct stoning and go calyx, softening making beating, colloid mill circulation, clarification allotment, step, a kind of functional form diet fiber drink obtaining such as homogeneous is degassed, sterilization is filling.
A kind of Hawthorn Fruit Wine dregs diet fibre beverage, is first hawthorn schlempe and pure water to be mixed, and after softening making beating and homogenate, obtains Hawthorn Fruit Wine scum juice; Take Hawthorn Fruit Wine scum juice quality as 100%, add maltitol, pectin and potassium sorbate allotment, addition is respectively:
Maltitol 4%～8%(m/m)
Pectin 0.05%～0.10%(m/m)
Potassium sorbate 0.01%～0.04%(m/m)
The ratio of described hawthorn schlempe and pure water is respectively:
1 part of hawthorn schlempe (wet basis, water content 85%)
3～5 parts of pure water
A kind of preparation method of Hawthorn Fruit Wine dregs diet fibre beverage comprises the following steps:
1) hawthorn schlempe rinsing, removes remaining yeast in hawthorn schlempe;
2) get 1 part of hawthorn schlempe, first add 2 parts of pure water, autoclaving 20min is softening, is broken into hawthorn schlempe slurry;
3) in hawthorn schlempe slurry, add again 1～3 part of pure water, homogenate 5min, after homogenate press filtration, centrifugal removal precipitation obtains Hawthorn Fruit Wine juice;
4) in Hawthorn Fruit Wine short, bristly hair or beard juice, add maltitol, pectin and potassium sorbate, homogeneous 10min; Degassed 30～60s; 95 ℃ of water dip sterilization 8～10min, obtain Hawthorn Fruit Wine dregs diet fibre beverage.
Described maltitol, pectin and potassium sorbate addition are take Hawthorn Fruit Wine scum juice quality as 100%, and addition is respectively:
Maltitol 4%～8%(m/m)
Pectin 0.05%～0.10%(m/m)
Potassium sorbate 0.01%～0.04%(m/m)
The invention has the beneficial effects as follows:
Utilizing first Hawthorn Fruit Wine accessory substance-hawthorn schlempe is raw material, and composite maltitol, as sweetener, is prepared functional form diet fiber drink.Hawthorn fermentable sugar of containing after fermentation is made in hawthorn schlempe residual sugar content extremely low by yeast utilization; Higher acid content makes hawthorn schlempe keep peculiar flavour and the mouthfeel of fresh fruit; In hawthorn schlempe, contain a large amount of dietary fiber and pectin etc., for the exploitation of functional form dietary fiber food provides natural raw material simultaneously.
The new way of hawthorn beverage food processing has been opened up in this invention, has avoided the waste of Hawthorn Resources.Add as sweetener using functional Sugar Alcohol, both kept the natural color and luster of product and local flavor, give again the mouthfeel of product harmony.This product acid is comfortable suitable, good stability, and fermentable carbohydrate content is low, and shelf life is long, is " three height " (high fat of blood, hypertension, hyperglycaemia) crowd's excellent drink.The present invention to the successful utilization of hawthorn schlempe also for the development and utilization of other fruit wine processing byproducts provides reference.
(4) specific embodiment
The hawthorn schlempe nutrient component determining result that the present embodiment uses is as shown in table 1.Maltitol used in the present invention, pectin and potassium sorbate are food-grade, commercially available prod.
Table 1 hawthorn schlempe nutrient component determining result
Embodiment 1
Material composition and ratio thereof are respectively (weight portion):
1 part of hawthorn schlempe (wet basis, water content 85%)
3 parts of pure water
Hawthorn schlempe and pure water are mixed, after softening making beating, colloid mill circulation and clarifying treatment, obtain Hawthorn Fruit Wine scum juice; Take Hawthorn Fruit Wine scum juice quality as 100%, add maltitol, pectin and potassium sorbate allotment, addition is respectively:
Maltitol 4%(m/m)
Pectin 0.05%(m/m)
Potassium sorbate 0.02%(m/m)
Prepare according to following steps:
1) hawthorn schlempe rinsing
Get after Hawthorn Fruit Wine is filtered and remain the whole fruit of hawthorn, the rinsing of recirculated water normal temperature, removes remaining yeast in schlempe.
2) go to obstruct stoning and remove calyx
Schlempe after rinsing is gone to stalk, stoning, removes calyx, naturally dry to hawthorn schlempe water content 85%.
3) softening making beating
Get step 2) 1 part of hawthorn schlempe after treatment (weight portion), first add 2 parts of pure water (weight portion), 121 ℃ of autoclaving 20min are softening, are transferred to broken pulping in beater.
4) colloid mill circulation
In the hawthorn schlempe slurry obtaining to step 3), again add 1 part of pure water (weight portion), colloid mill circulation 5min.
5) clarification allotment
The homogenate that step 4) is obtained is used Kanakin press filtration, the centrifugal 15min of filtrate 5000rpm.Add maltitol, pectin and potassium sorbate by formula requirement, dissolve completely.
6) homogeneous is degassed
Use high-shear homogenizer homogeneous 10min.Use the degassed 30～60s of degasser.
7) sterilization is filling
95 ℃ of water dip sterilization 8～10min, cooling rear sterile filling.
Table 2 the present embodiment is prepared Hawthorn Fruit Wine dregs diet fibre beverage nutrient component determining result
Embodiment 2
Material composition and ratio thereof are respectively (weight portion):
1 part of hawthorn schlempe (wet basis, water content 85%)
4 parts of pure water
Hawthorn schlempe and pure water are mixed, after softening making beating, colloid mill circulation and clarifying treatment, obtain Hawthorn Fruit Wine scum juice; Take Hawthorn Fruit Wine scum juice quality as 100%, add maltitol, pectin and potassium sorbate allotment, addition is respectively:
Maltitol 6%(m/m)
Pectin 0.10%(m/m)
Potassium sorbate 0.02%(m/m)
Preparation process as described in Example 1.In step 4), before colloid mill circulation, in hawthorn schlempe slurry, again add 2 parts of pure water.
Table 3 the present embodiment is prepared Hawthorn Fruit Wine dregs diet fibre beverage nutrient component determining result
Embodiment 3
Material composition and ratio thereof are respectively:
1 part of hawthorn schlempe (wet basis, water content 85%)
5 parts of pure water
Hawthorn schlempe and pure water are mixed, after softening making beating, colloid mill circulation and clarifying treatment, obtain Hawthorn Fruit Wine scum juice; Take Hawthorn Fruit Wine scum juice quality as 100%, add maltitol, pectin and potassium sorbate allotment, addition is respectively:
Maltitol 8%(m/m)
Pectin 0.10%(m/m)
Potassium sorbate 0.02%(m/m)
Preparation process as described in Example 1.In step 4), before colloid mill circulation, in hawthorn schlempe slurry, again add 2 parts of pure water.
Table 4 the present embodiment is prepared Hawthorn Fruit Wine dregs diet fibre beverage nutrient component determining result
Claims (2)
1. a Hawthorn Fruit Wine dregs diet fibre beverage, is characterized in that hawthorn schlempe and pure water to mix, and after softening making beating, homogenate, obtains Hawthorn Fruit Wine scum juice; Take Hawthorn Fruit Wine scum juice quality as 100%, add maltitol, pectin and potassium sorbate allotment, addition is respectively:
Maltitol 4%～8%(m/m)
Pectin 0.05%～0.10%(m/m)
Potassium sorbate 0.01%～0.04%(m/m)
The ratio of described hawthorn schlempe and pure water is respectively:
1 part of hawthorn schlempe (wet basis, water content 85%)
3～5 parts of pure water.
2. a preparation method for Hawthorn Fruit Wine dregs diet fibre beverage, is characterized in that comprising the following steps:
1) hawthorn schlempe rinsing, removes remaining yeast in hawthorn schlempe;
2) get 1 part of hawthorn schlempe, first add 2 parts of pure water, autoclaving 20min is softening, is broken into hawthorn schlempe slurry;
3) in hawthorn schlempe slurry, add again 1～3 part of pure water, homogenate 5min, after homogenate press filtration, centrifugal removal precipitation obtains Hawthorn Fruit Wine juice;
4) in Hawthorn Fruit Wine short, bristly hair or beard juice, add maltitol, pectin and potassium sorbate, homogeneous 10min; Degassed 30～60s; 95 ℃ of water dip sterilization 8～10min, obtain Hawthorn Fruit Wine dregs diet fibre beverage;
The ratio of described hawthorn schlempe and pure water is respectively:
1 part of hawthorn schlempe (wet basis, water content 85%)
3～5 parts of pure water
Described maltitol, pectin and potassium sorbate addition, take Hawthorn Fruit Wine scum juice quality as 100%, are respectively:
Maltitol 4%～8%(m/m)
Pectin 0.05%～0.10%(m/m)
Potassium sorbate 0.01%～0.04%(m/m).
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| CN201410111480.9A CN103815493B (en) | 2014-03-24 | 2014-03-24 | A kind of Hawthorn Fruit Wine dregs diet fibre beverage |
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| CN103815493A true CN103815493A (en) | 2014-05-28 |
| CN103815493B CN103815493B (en) | 2015-10-21 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279643A (en) * | 2017-07-26 | 2017-10-24 | 福建省农业科学院亚热带农业研究所 | One kind tree grape sugar-free beverage and preparation method thereof |
| CN108850742A (en) * | 2018-07-13 | 2018-11-23 | 莫祎 | A kind of hawthorn coconut water drink and preparation method thereof |
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| CN107279643A (en) * | 2017-07-26 | 2017-10-24 | 福建省农业科学院亚热带农业研究所 | One kind tree grape sugar-free beverage and preparation method thereof |
| CN108850742A (en) * | 2018-07-13 | 2018-11-23 | 莫祎 | A kind of hawthorn coconut water drink and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103815493B (en) | 2015-10-21 |
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