CN104397803B - The preparation method of a kind of sea-tangle Kiwifruit compound beverage - Google Patents
The preparation method of a kind of sea-tangle Kiwifruit compound beverage Download PDFInfo
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- CN104397803B CN104397803B CN201410741290.5A CN201410741290A CN104397803B CN 104397803 B CN104397803 B CN 104397803B CN 201410741290 A CN201410741290 A CN 201410741290A CN 104397803 B CN104397803 B CN 104397803B
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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
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The present invention discloses the preparation method of a kind of sea-tangle Kiwifruit compound beverage, and it is taking sea-tangle, Kiwifruit as main raw material, adds stablizer and carry out allotment and obtain sea-tangle Kiwifruit compound beverage after sea-tangle and Kiwifruit are made juice. Preparation method's processing step of the present invention is simple, workable, while providing a kind of more convenient edible way for sea-tangle and Kiwifruit, also for the suitability for industrialized production of sea-tangle Kiwifruit compound beverage provides feasible technique and formula; The product obtained by the preparation method of the present invention has stability and good fluidity, is long placed in without precipitation and layering, the features such as mouthfeel equal is fine and smooth, flavor coordination, flavour sweet and sour taste, nutritious.
Description
Technical field
The present invention relates to technical field of beverage processing, especially relate to the preparation method of a kind of sea-tangle Kiwifruit compound beverage.
Background technology
Kelp nourishing enriches, wherein containing protein, carbohydrate, robust fibre, calcium, phosphorus, magnesium, iron, iodine and carotene, riboflavin, VitB1, nicotinic acid, fat, potassium, cobalt, 60 multiple nutritional components such as VA, VE, human body is had important health-care effect.
Kiwifruit has another name called carambola, Mao Li, and pulp is grass green, sweet and sour taste, clearly pleasant. Every 100g fresh fruit is containing VC100��420mg, higher than oranges and tangerines 5��10 times, higher than apple and pears 20��30 times, have the laudatory title of " king of VC ", in addition, also containing sugar, calcium, magnesium, iron, phosphorus, organic acid and multiple amino acids, is called as " fruit gold mine ". The gsh that Kiwifruit contains is conducive to the sudden change suppressing to bring out cancer gene, the serum augmentor contained have set the mind at rest, the effect of calm mood, the natural inositol contained can prevent melancholy, the food fibre contained can prevention and therapy constipation, the natural sugar alcohols material inositol contained can regulate carbohydrate metabolism to prevent diabetes effectively, the folic acid contained can prevent the neurocele deformity of fetal development, and the antioxidant contained can strengthen immune function of human body.
Current sea-tangle substantially also stops in the roughing stage, mainly with drying be main, added value of product is low, and drying sea-tangle need before consumption first bubble send out, inconvenient eating; And Kiwifruit water content is many, needing peeling time edible, juice easily trickles, edible also comparatively inconvenience. Therefore, for sea-tangle and a kind of more convenient edible way of Kiwifruit exploitation will have broad prospects.
Summary of the invention
It is an object of the invention to provide a kind of processing step simple, workable, it is applicable to the preparation method of the sea-tangle Kiwifruit compound beverage of suitability for industrialized production, for sea-tangle and the edible of Kiwifruit provide a kind of new way, the sea-tangle Kiwifruit compound beverage obtained by the preparation method of the present invention has stability and good fluidity, is long placed in without precipitation and layering, mouthfeel equal one is fine and smooth, flavor coordination, flavour sweet and sour taste, the feature such as nutritious.
In order to realize above-mentioned purpose, the present invention by the following technical solutions:
A preparation method for sea-tangle Kiwifruit compound beverage, comprises the following steps:
(1) kelp juice is prepared: fresh sea-tangle or dry sea-tangle bubble are sent out afterwash, and stripping and slicing, adds water, and making beating, obtains kelp paste, after adding removal agent of raw meat smell and colour protecting agent, boil 20��30min under normal pressure in kelp paste, filters, obtains kelp juice.
(2) Fructus actinidiae chinensis juice is prepared: after being removed the peel by Kiwifruit, section, is placed in the mixing solutions of white sugar and xitix by kiwifruit piece, pulls out, add water after carrying out homogenate under vacuum condition after flooding 2��3h, filters, obtains Fructus actinidiae chinensis juice. The present invention adopts the mixing solutions of white sugar and xitix that Kiwifruit carries out vacuum sugar infiltration and protects the oxidizing brown stain of look to suppress Kiwifruit in homogenization process, and effect of color protection and security are good, avoids Fructus actinidiae chinensis juice to produce to allow the color of human consumer's unhappiness change.
(3) allocate: kelp juice is mixed to obtain mixing juice in 1:3��5 by volume with Fructus actinidiae chinensis juice, and stir evenly after adding stablizer in mixing juice.
(4) bottling sterilization: after stirring the mixing juice glass bottle filling after evenly, namely sterilization 25��30min obtains sea-tangle Kiwifruit compound beverage at 80��85 DEG C.
As preferably, in step (1), the add-on of water is 10��12 times of sea-tangle quality.
As preferably, in step (1), the add-on of removal agent of raw meat smell is the 2��4% of kelp paste quality, and removal agent of raw meat smell is made up of the component of following mass percent: 30��40% Jasmine teas, and surplus is licorice powder. Removal agent of raw meat smell in the present invention selects Jasmine tea and licorice powder, and wherein Jasmine tea is possible not only to the fishy smell removing kelp paste, moreover it is possible to makes kelp juice with a kind of delicate fragrance, can improve the local flavor of product; And kelp paste is weakly alkaline, add licorice powder to neutralize, Potenlini wherein is made to generate Radix Glycyrrhizae two sodium, Radix Glycyrrhizae disodium salt taste is sweet, and there is natural aromatising flavour, and the peculiar smell such as kelp paste is puckery, raw meat can be changed, human body is had certain medical treatment and health-care effect by Radix Glycyrrhizae simultaneously, in addition, Jasmine tea and licorice powder can not affect local flavor and the color and luster of the finished product.
As preferably, in step (1), colour protecting agent add-on is the 0.5��0.6% of kelp paste quality, and colour protecting agent is made up of the component of following mass percent: 3��5% cupric chlorides, 20��30% SODIUM ISOVITAMIN C, and surplus is calcium chloride. The Cu in cupric chloride in colour protecting agent2+Boiling part can replace the Mg in sea-tangle chlorophyll2+, make the green maintenance of sea-tangle stable; SODIUM ISOVITAMIN C has excellent antioxygenation; When calcium chloride can suppress to boil, the Chlorophyll A (green) in kelp paste changes to Chlorophyll B (brown), thus ensure the color and luster of sea-tangle, calcium ion can generate alginate calcium and pectate gellike with the Lalgine in kelp paste and pectin substance effect simultaneously, is conducive to kelp paste in subsequent step to carry out centrifugal. The colour protecting agent component of the present invention is simple, and safety non-toxic, can effectively avoid kelp paste that brown stain occurs when boiling by the coordinated of each component.
As preferably, in step (2), the mixing solutions add-on of white sugar and xitix is 5��10 times of kiwifruit piece quality, and in the mixing solutions of white sugar and xitix, the mass concentration of white sugar is 30��40%, and the mass concentration of xitix is 0.01��0.02%.
As preferably, in step (2), the add-on of water is 3��5 times of kiwifruit piece quality.
As preferably, in step (3), the add-on of described stablizer is the 0.3��0.5% of mixing juice quality, and described stablizer is made up of the component of following mass percent: 20��30% xanthan gum, 20��30% guar gums, and surplus is erythritol. Stablizer in the present invention is to improve stabilising effect and the mouthfeel of product, and the wherein coordinated of xanthan gum and guar gum, can ensure the stable of product, generates without precipitation and jelly, makes the quality of beverage equal, and mouthfeel is consistent; After adding xanthan gum and guar gum, the viscosity of product is bigger, mobility is poor, mouthfeel is comparatively glued thick, therefore erythritol is added to improve mobility and the viscosity of product, making product have level and smooth, mellow and full mouthfeel, erythritol can also effectively reduce the degradation rate of the nutritive substance such as vitamins C and flavour substances in product in addition, delays the loss of nutritive substance and flavour substances.
As preferably, in step (3), mixing juice stirs evenly after adding stablizer under vacuum.
Therefore, the useful effect of the present invention is:
(1) preparation method of a kind of sea-tangle Kiwifruit compound beverage is developed, taking sea-tangle, Kiwifruit as main raw material, add stablizer after sea-tangle and Kiwifruit are made juice to carry out allotment and obtain sea-tangle Kiwifruit compound beverage, processing step is simple, workable, while providing a kind of more convenient edible way for sea-tangle and Kiwifruit, also for the suitability for industrialized production of sea-tangle Kiwifruit compound beverage provides feasible technique and formula;
(2) product obtained by the preparation method of the present invention has stability and good fluidity, is long placed in without precipitation and layering, the features such as mouthfeel is unanimously fine and smooth, flavor coordination, flavour sweet and sour taste, nutritious.
Embodiment
Below by embodiment, the present invention will be further described.
In the present invention, if not refering in particular to, all per-cent is weight unit, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area ordinary method.
Embodiment 1
(1) kelp juice is prepared: cleaned by fresh sea-tangle, stripping and slicing, is incorporated as the water of sea-tangle quality 10 times, making beating, obtain kelp paste, kelp paste is incorporated as kelp paste quality 2% removal agent of raw meat smell and for kelp paste quality 0.56% colour protecting agent after, under normal pressure, boil 20min, filter, obtain kelp juice, wherein, removal agent of raw meat smell is made up of the component of following mass percent: 30% Jasmine tea, 70% licorice powder; Colour protecting agent is made up of the component of following mass percent: 3% cupric chloride, 20% SODIUM ISOVITAMIN C, 77% calcium chloride.
(2) Fructus actinidiae chinensis juice is prepared: after being removed the peel by Kiwifruit, section, it is the white sugar of kiwifruit piece quality 5 times and the mixing solutions of xitix that kiwifruit piece is placed in quality, pull out after flooding 2h under vacuum condition, after the water being incorporated as kiwifruit piece quality 3 times carries out homogenate, filter, obtain Fructus actinidiae chinensis juice, wherein in the mixing solutions of white sugar and xitix, the mass concentration of white sugar is 3%, and the mass concentration of xitix is 0.01%.
(3) allocate: by kelp juice and Fructus actinidiae chinensis juice by volume 1:3 mix to obtain mixing juice, and stir evenly after being incorporated as the stablizer of mixing juice quality 0.3% in mixing juice, stablizer is made up of the component of following mass percent: 20% xanthan gum, 20% guar gum, 60% erythritol.
(4) bottling sterilization: after stirring the mixing juice glass bottle filling after evenly, namely sterilization 30min obtains sea-tangle Kiwifruit compound beverage at 80 DEG C.
Embodiment 2
(1) kelp juice is prepared: dry sea-tangle bubble is sent out afterwash, stripping and slicing, is incorporated as the water of 11 times of sea-tangle quality, making beating, obtain kelp paste, kelp paste is incorporated as kelp paste quality 3% removal agent of raw meat smell and for kelp paste quality 0.55% colour protecting agent after, under normal pressure, boil 25min, filter, obtain kelp juice, wherein, removal agent of raw meat smell is made up of the component of following mass percent: 35% Jasmine tea, 65% licorice powder; Colour protecting agent is made up of the component of following mass percent: 4% cupric chloride, 26% SODIUM ISOVITAMIN C, 70% calcium chloride.
(2) Fructus actinidiae chinensis juice is prepared: after being removed the peel by Kiwifruit, section, it is the white sugar of kiwifruit piece quality 6 times and the mixing solutions of xitix that kiwifruit piece is placed in quality, pull out after flooding 2.5h under vacuum condition, after the water being incorporated as kiwifruit piece quality 4 times carries out homogenate, filter, obtain Fructus actinidiae chinensis juice, wherein in the mixing solutions of white sugar and xitix, the mass concentration of white sugar is 32%, and the mass concentration of xitix is 0.015%.
(3) allocate: by kelp juice and Fructus actinidiae chinensis juice by volume 1:4 mix to obtain mixing juice, and stir evenly after being incorporated as the stablizer of mixing juice quality 0.4% in mixing juice, stablizer is made up of the component of following mass percent: 25% xanthan gum, 25% guar gum, 50% erythritol.
(4) bottling sterilization: after stirring the mixing juice glass bottle filling after evenly, namely sterilization 27min obtains sea-tangle Kiwifruit compound beverage at 83 DEG C.
Embodiment 3
(1) kelp juice is prepared: cleaned by fresh sea-tangle, stripping and slicing, is incorporated as the water of 10��12 times of sea-tangle quality, making beating, obtain kelp paste, kelp paste is incorporated as kelp paste quality 4% removal agent of raw meat smell and for kelp paste quality 0.6% colour protecting agent after, under normal pressure, boil 30min, filter, obtain kelp juice, wherein, removal agent of raw meat smell is made up of the component of following mass percent: the Jasmine tea of 40%, 60% licorice powder; Colour protecting agent is made up of the component of following mass percent: 5% cupric chloride, 30% SODIUM ISOVITAMIN C, 65% calcium chloride.
(2) Fructus actinidiae chinensis juice is prepared: after being removed the peel by Kiwifruit, section, it is the white sugar of kiwifruit piece quality 10 times and the mixing solutions of xitix that kiwifruit piece is placed in quality, pull out after flooding 3h under vacuum condition, after the water being incorporated as kiwifruit piece quality 5 times carries out homogenate, filter, obtain Fructus actinidiae chinensis juice, wherein in the mixing solutions of white sugar and xitix, the mass concentration of white sugar is 40%, and the mass concentration of xitix is 0.02%.
(3) allocate: by kelp juice and Fructus actinidiae chinensis juice by volume 1:5 mix to obtain mixing juice, and stir evenly after being incorporated as the stablizer of mixing juice quality 0.5% in mixing juice, stablizer is made up of the component of following mass percent: 30% xanthan gum, 30% guar gum, 40% erythritol.
(4) bottling sterilization: after stirring the mixing juice glass bottle filling after evenly, namely sterilization 25min obtains sea-tangle Kiwifruit compound beverage at 85 DEG C.
The Oranoleptic indicator of the sea-tangle Kiwifruit compound beverage obtained by the preparation method of the present invention is:
State: translucent liquid, inclusion-free, without precipitation, good fluidity, not wall built-up after shake;
Smell: the aromatic odour with Kiwifruit, without sea-tangle fishy smell and other peculiar smell;
Color and luster: light green is to green, and color is limpid;
Mouthfeel: mouthfeel is soft smooth, equal one is fine and smooth;
Local flavor: the sweet acid of taste is moderate, pleasant to the palate, fragrance is soft, coordination.
The product obtained by the preparation method of the present invention has stability and good fluidity, it is long placed in without precipitation and layering, mouthfeel is unanimously fine and smooth, flavor coordination, flavour sweet and sour taste, the feature such as nutritious, for sea-tangle and Kiwifruit provide a kind of more convenient edible way, has wide commercial promise.
Above-described embodiment is the one preferably scheme of the present invention, not the present invention is done any restriction in form, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (1)
1. the preparation method of a sea-tangle Kiwifruit compound beverage, it is characterised in that, comprise the following steps:
(1) kelp juice is prepared: fresh sea-tangle or dry sea-tangle bubble are sent out afterwash, and stripping and slicing, adds water, making beating, obtain kelp paste, after kelp paste adds removal agent of raw meat smell and colour protecting agent, under normal pressure, boil 20 ~ 30min, filter, obtaining kelp juice, the add-on of water is 10 ~ 12 times of sea-tangle quality, and the add-on of removal agent of raw meat smell is the 2 ~ 4% of kelp paste quality, removal agent of raw meat smell is made up of the component of following mass percent: 30 ~ 40% Jasmine teas, and surplus is licorice powder;Colour protecting agent add-on is the 0.5 ~ 0.6% of kelp paste quality, and colour protecting agent is made up of the component of following mass percent: 3 ~ 5% cupric chlorides, 20 ~ 30% SODIUM ISOVITAMIN C, and surplus is calcium chloride;
(2) Fructus actinidiae chinensis juice is prepared: after being removed the peel by Kiwifruit, section, kiwifruit piece is placed in the mixing solutions of white sugar and xitix, pull out after flooding 2 ~ 3h under vacuum condition, add water after carrying out homogenate, filter, obtain Fructus actinidiae chinensis juice, the mixing solutions add-on of white sugar and xitix is 5 ~ 10 times of kiwifruit piece quality, in the mixing solutions of white sugar and xitix, the mass concentration of white sugar is 30 ~ 40%, the mass concentration of xitix is 0.01 ~ 0.02%, and the add-on of water is 3 ~ 5 times of kiwifruit piece quality;
(3) allocate: kelp juice is mixed to obtain mixing juice in 1:3 ~ 5 by volume with Fructus actinidiae chinensis juice, and stir under vacuum evenly after adding stablizer in mixing juice, the add-on of described stablizer is the 0.3 ~ 0.5% of mixing juice quality, described stablizer is made up of the component of following mass percent: 20 ~ 30% xanthan gum, 20 ~ 30% guar gums, surplus is erythritol;
(4) bottling sterilization: after stirring the mixing juice glass bottle filling after evenly, namely sterilization 25 ~ 30min obtains sea-tangle Kiwifruit compound beverage at 80 ~ 85 DEG C.
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| CN105309979A (en) * | 2015-11-16 | 2016-02-10 | 浙江百兴食品有限公司 | Edible fungi functional beverage and preparation method thereof |
| CN105942311A (en) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored shredded laminaria japonica |
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| CN104055166A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Method for improving processing quality of seaweed |
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| JP2008263867A (en) * | 2007-04-20 | 2008-11-06 | Maruei Bussan:Kk | Method for manufacturing broth of whole kelp and seasoning material or fruit juice containing broth of whole kelp |
| CN101288493A (en) * | 2008-05-28 | 2008-10-22 | 林伟锋 | Kiwifruit whole fruit protoplasm and production method thereof |
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| CN104055166A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Method for improving processing quality of seaweed |
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| 猕猴桃-胡萝卜果蔬饮料制备工艺研究;王小云，等;《食品研究与开发》;20140630;第35卷(第11期);第53-57页 * |
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