CN104382178A - Tibetan prunus persica (L.) batsch solid beverage and preparation method thereof - Google Patents
Tibetan prunus persica (L.) batsch solid beverage and preparation method thereof Download PDFInfo
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- CN104382178A CN104382178A CN201410627755.4A CN201410627755A CN104382178A CN 104382178 A CN104382178 A CN 104382178A CN 201410627755 A CN201410627755 A CN 201410627755A CN 104382178 A CN104382178 A CN 104382178A
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- wild peach
- solid beverage
- tibet
- batsch
- peach
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 239000007787 solid Substances 0.000 title claims abstract description 33
- 244000144730 Amygdalus persica Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011446 Amygdalus persica Nutrition 0.000 title abstract 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000004376 Sucralose Substances 0.000 claims abstract description 9
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 9
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 9
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000019408 sucralose Nutrition 0.000 claims abstract description 9
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 241001631271 Prunus fasciculata Species 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 11
- 239000011812 mixed powder Substances 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 abstract description 7
- 239000011648 beta-carotene Substances 0.000 abstract description 7
- 235000013734 beta-carotene Nutrition 0.000 abstract description 7
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract description 7
- 229960002747 betacarotene Drugs 0.000 abstract description 7
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- JYIMWRSJCRRYNK-UHFFFAOYSA-N dialuminum;disodium;oxygen(2-);silicon(4+);hydrate Chemical compound O.[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Al+3].[Al+3].[Si+4] JYIMWRSJCRRYNK-UHFFFAOYSA-N 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- YNPNZTXNASCQKK-UHFFFAOYSA-N Phenanthrene Natural products C1=CC=C2C3=CC=CC=C3C=CC2=C1 YNPNZTXNASCQKK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical compound C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
- A23L2/58—Colouring agents
-
- 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
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a Tibetan prunus persica (L.) batsch solid beverage and belongs to the field of foods. The Tibetan prunus persica (L.) batsch solid beverage provided by the invention is prepared from the following components in parts by weight through a process comprising the steps of pretreating raw materials, blanching, pulping and filtering, concentrating in vacuum, preparing the materials and sieving, and drying: 200-250 parts of pretreated Tibetan prunus persica (L.) batsch, 50-80 parts of granulated sugar powder, 4-7 parts of maltodextrin, 0.1-0.3 part of an anti-congealing agent, 0.05-0.1 part of peach essence, 0.03-0.05 part of beta-carotene, 0.01-0.03 part of acesulfame potassium and 0.01-0.03 part of sucralose. The invention further relates to a preparation method of the Tibetan prunus persica (L.) batsch solid beverage. According to the beverage prepared by the invention, original nutritional components and flavors of prunus persica (L.) batsch can be kept. The method provided by the invention sets a precedent for a Tibetan prunus persica (L.) batsch deeply processed product; the method is simple to operate and has an excellent effect; and the prepared product is sweet and delicious and has the good storage stability.
Description
Technical field
The present invention relates to a kind of beverage, particularly a kind of Tibet wild peach solid beverage.The invention still further relates to the preparation method of this Tibet wild peach solid beverage, belong to field of food.
Background technology
Xizang Wild wild peach aboundresources, annual production, at about 5,000,000 kilograms, is mainly distributed in two sides, river valley, and side, village etc. are flush low-lying.Between the annual 9-10 month, wild peach fruit is in succession ripe, about about the 30g of its weight, and taste is fragrant and sweet good to eat.But being searched for food by local resident except minority wild peach or be used as except feed, major part is back to nature again, and resource is underutilized.
Solid beverage to refer to sugar, fruit juice and other batchings as raw material, is processed into the goods drunk after dissolved of Powdered, graininess or bulk, and compared to liquid beverage, solid beverage has and is easy to store and the advantage of convenient transport.Therefore Tibet wild peach is developed as the utilization rate that solid beverage can improve wild peach resource, but is only limitted to the food such as fruit juice, jam, fruit tea for the processing of Tibet wild peach at present, there is not yet the report about Tibet wild peach solid beverage.
Summary of the invention
The object of the present invention is to provide a kind of solid beverage be configured to for raw material with Tibet wild peach, this beverage can keep the original nutritional labeling of wild peach and local flavor, and people all can be enjoyed throughout the year.Another object of the present invention is to provide the preparation method of Tibet wild peach solid beverage.
Tibet of the present invention wild peach solid beverage is obtained through pretreatment of raw material, blanching, making beating filtration, Vacuum Concentration, batching screening, stoving process according to weight by following component: pretreated Tibet wild peach 200-250 part, granulated sugar powder 50-80 part, maltodextrin 4-7 part, anti-agglomerating agent 0.1-0.3 part, honey peach essence 0.05-0.1 part, beta carotene 0.03-0.05 part, acesulfame potassium 0.01-0.03 part, Sucralose 0.01-0.03 part.
Present invention also offers a kind of preparation method of Tibet wild peach solid beverage of above-mentioned formula, comprise the steps:
(1) pretreatment of raw material: reject Tibet wild peach that is mildew and rot, disease and pest, cleaning, stoning; Obtain Tibet wild peach 200-250 part;
(2) blanching: the water pretreated wild peach being put into 95-100 DEG C, adds the anti-of aqueous solution quality 0.03% and ruins hematic acid, blanching 3-5min, put into cold water and cool rapidly after blanching terminates;
(3) making beating is filtered: cooled wild peach is put into beater, adds water, break into slurries, refrigerated centrifuge, filter supernatant according to mass ratio 1:1, collects filtrate;
(4) Vacuum Concentration: by above-mentioned filtrate input vacuum concentrator, be 0.01-0.045Mpa in vacuum, temperature is under the condition of 45-55 DEG C, and filtrate being concentrated into solid content is 70-80%;
(5) batching screening: collect the wild peach cream liquid after concentrating, add granulated sugar powder, maltodextrin, anti-agglomerating agent, honey peach essence, beta carotene, acesulfame potassium, Sucralose by proportioning, allotment mixing, crosses 20 eye mesh screens, obtains mixed powder; Batching proportioning is: granulated sugar powder 50-80 part, maltodextrin 4-7 part, anti-agglomerating agent 0.1-0.3 part, honey peach essence 0.05-0.1 part, beta carotene 0.03-0.05 part, acesulfame potassium 0.01-0.03 part, Sucralose 0.01-0.03 part;
(6) dry: mixed powder is dried under 55-70 DEG C of condition, and moisture is dried to less than 5%, obtains solid beverage.
In above-mentioned steps (3), refrigerated centrifuge condition is 4 DEG C, 4000 revs/min, 30 minutes.
In above-mentioned steps (3), adopt filter membrane or strainer filtering, pore size filter is 30-50 micron.
Eating method: directly used by Tibet of the present invention wild peach solid beverage the water of 80 DEG C ± 20 DEG C to reconstitute in namely drinkable, nutritious beverage and also contain wild peach particle, give off a strong fragrance, mellow in taste.
Wild peach many growths in Tibet are in the good mountain area, Tibet of environmental quality, except natural pollution-free except, it is also rich in multivitamin, mineral matter and tartaric acid, its iron-holder occupies the hat of fruit, therefore to hypoferric anemia, there is good prevention and therapy function, simultaneously also containing the various trace elements such as calcium, phosphorus.The Mineral element content of Tibet wild peach enriches, and its inorganic salts total amount reaches 2.7%, and be 5.5 ~ 9 times of interior ground peach, wherein potassium, calcium, iron, zinc equal size all enrich than interior ground peach, and particularly the content of zinc is 2 ~ 3 times of interior ground peach.In addition, the Vc content of Tibet wild peach is up to 554 × 10
-6, be more than 10 times of cultivation peach.Its kernel oil content about 4.3%, has cough-relieving effect.
Owing to have employed technique scheme, the invention has the beneficial effects as follows:
1. with the solid beverage that Tibet wild peach is made for primary raw material, improve Tibet wild peach resource utilization, meanwhile, also for people provide a kind of green, have the beverage of health care and trophic function.
2. the scientific formulation of the present invention's screening is reasonable, by adding essence, sweetener, anti-agglomerating agent, colouring agent and thickener, further increases edibility and the storage life of Tibet wild peach solid beverage.
3. the present invention obtains wild peach solid beverage by steps such as Vacuum Concentration, batching, screening, oven dry, and started the beginning of Tibet wild peach deep processed product, the method is simple to operate, excellent effect, and the product prepared is fragrant and sweet good to eat, and storage stability is good.
Detailed description of the invention
Embodiment 1
Tibet wild peach solid beverage in the present embodiment completes processing as follows:
Select the Tibet wild peach of 7-8 maturation, reject wherein go rotten, the fruit of disease and pest, with clean water, stoning, take pretreated Tibet wild peach 250g.By wild peach: water is put in the water of 95-100 DEG C according to the mass ratio of 1:3-1:4, add the anti-of aqueous solution quality 0.03% and ruin hematic acid, blanching 3-5min, put into cold water after blanching terminates and cool rapidly.Beater put into by wild peach after cooling, adds water, break into slurries according to mass ratio 1:1, refrigerated centrifuge 30 minutes under 4 DEG C, 4000 revs/min conditions, then adopts 50 microns of stainless steel filtering nets to filter, collects filtrate.Filtrate is inputted vacuum concentrator, is 0.045Mpa in vacuum, and temperature is under the condition of 45 DEG C, and filtrate being concentrated into solid content is 80%.
Collect the wild peach cream liquid after concentrating, add granulated sugar powder 50g, maltodextrin 4g, sodium silicoaluminate 0.3g, honey peach essence 0.05g, beta carotene 0.03g, acesulfame potassium 0.01g, Sucralose 0.03g, and cross 20 object screen clothes, obtain mixed powder; Collect mixed powder, be placed in air dry oven, temperature controls, at 70 DEG C, moisture to be dried to less than 5%, packaging.
Utilize AAS, be that complexing agent detects the iron content in wild peach raw material and wild peach solid beverage with Phen, consequently: in wild peach raw material, iron content is: 8-10ug/mL, in wild peach solid beverage, iron content is: 34-62ug/mL.
Embodiment 2
Do not repeating with embodiment 1 something in common, difference is:
Take pretreated Tibet wild peach 200g, after making beating, refrigerated centrifuge, adopt 30 microns of stainless steel filtering nets to filter.Be 0.02Mpa in vacuum, temperature is under the condition of 50 DEG C, and filtrate being concentrated into solid content is 70%.Collect the wild peach cream liquid after concentrating, add granulated sugar powder 65g, maltodextrin 7g, sodium silicoaluminate 0.1g, tricalcium phosphate 0.1g, food-grade silica 0.1g, honey peach essence 0.1g, natural Beta-carotene 0.05g, acesulfame potassium 0.03g, Sucralose 0.03g, and cross 20 object screen clothes, obtain mixed powder.Collect mixed powder, be placed in air dry oven, temperature controls, at 55 DEG C, moisture to be dried to less than 5%, packaging.
Embodiment 3
Do not repeating with embodiment 1 something in common, difference is:
Take pretreated Tibet wild peach 220g, after making beating, refrigerated centrifuge, adopt 30 microns of stainless steel filtering nets to filter.Be 0.01Mpa in vacuum, temperature is under the condition of 55 DEG C, and filtrate being concentrated into solid content is 75%.Collect the wild peach cream liquid after concentrating, add granulated sugar powder 80g, maltodextrin 7g, sodium silicoaluminate 0.1g, honey peach essence 0.1g, beta carotene 0.04g, acesulfame potassium 0.02g, Sucralose 0.02g, and cross 20 object screen clothes, obtain mixed powder.Collect mixed powder, be placed in air dry oven, temperature controls, at 60 DEG C, moisture to be dried to less than 5%, packaging.
Claims (4)
1. a Tibet wild peach solid beverage, it is characterized in that, obtained through pretreatment of raw material, blanching, making beating filtration, Vacuum Concentration, batching screening, stoving process according to weight by following component: pretreated Tibet wild peach 200-250 part, granulated sugar powder 50-80 part, maltodextrin 4-7 part, anti-agglomerating agent 0.1-0.3 part, honey peach essence 0.05-0.1 part, carrotene 0.03-0.05 part, acesulfame potassium 0.01-0.03 part, Sucralose 0.01-0.03 part.
2. the preparation method of Tibet as claimed in claim 1 wild peach solid beverage, is characterized in that, comprise the steps:
(1) pretreatment of raw material: reject Tibet wild peach that is mildew and rot, disease and pest, cleaning, stoning;
(2) blanching: the water pretreated wild peach being put into 95-100 DEG C, adds the anti-of aqueous solution quality 0.03% and ruins hematic acid, blanching 3-5min, put into cold water and cool rapidly after blanching terminates;
(3) making beating is filtered: cooled wild peach is put into beater, adds water, break into slurries, refrigerated centrifuge, filter supernatant according to mass ratio 1:1, collects filtrate;
(4) Vacuum Concentration: by above-mentioned filtrate input vacuum concentrator, be 0.01-0.045Mpa in vacuum, temperature is under the condition of 45-55 DEG C, and filtrate being concentrated into solid content is 70-80%;
(5) batching screening: collect the wild peach cream liquid after concentrating, add granulated sugar powder, maltodextrin, anti-agglomerating agent, honey peach essence, carrotene, acesulfame potassium, Sucralose by proportioning, allotment mixing, crosses 20 eye mesh screens, obtains mixed powder;
(6) dry: mixed powder is dried under 55-70 DEG C of condition, and moisture is dried to less than 5%, obtains solid beverage.
3. the preparation method of Tibet as claimed in claim 2 wild peach solid beverage, it is characterized in that, refrigerated centrifuge condition is 4 DEG C, 4000 revs/min, 30 minutes.
4. the preparation method of Tibet as claimed in claim 2 wild peach solid beverage, it is characterized in that, pore size filter is 30-50 micron.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410627755.4A CN104382178A (en) | 2014-11-10 | 2014-11-10 | Tibetan prunus persica (L.) batsch solid beverage and preparation method thereof |
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| CN109288013A (en) * | 2018-10-18 | 2019-02-01 | 中国农业科学院农产品加工研究所 | The preparation method of Tibet smooth pit peach Ultramicro-powder |
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