CN104939224A - Apple juice beverage with fruit particle feeling and preparation method of apple juice beverage - Google Patents
Apple juice beverage with fruit particle feeling and preparation method of apple juice beverage Download PDFInfo
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Abstract
The invention discloses apple juice beverage with a fruit particle feeling and a preparation method of the apple juice beverage. The method comprises the following preparation steps: firstly, preparing an apple juice from a red fuji apple, a pink lady apple and a granny smith apple as raw materials, squeezing, immediately adding with an antioxidant to obtain a base fluid, and carrying out high-temperature sterilization on the base fluid; secondly, adding a gel solution to the base fluid to obtain a blend liquid of the apple juice beverage, and carrying out homogenization treatment on the blend liquid; adding apple particles to the blend liquid, wherein the apple particles are prepared from apples of which the hardness is not smaller than 5.0kgf/cm<2> through dicing equipment, simultaneously adding a proper amount of RO water to make a constant volume, and thus obtaining the apple juice beverage with the fruit particle feeling; and finally, carrying out UHT (ultra heat treated) sterilization on the apple juice beverage with the fruit particle feeling, cooling, filling and warehousing. The apple juice beverage prepared by the preparation method has the advantages of strong apple fragrance, moderate sour and sweet taste, stable color and luster and long quality guarantee period.
Description
Technical field
The present invention relates to apple juice and preparation method thereof technical field, a kind of apple juice with fruit feel and preparation method thereof is specifically provided.
Background technology
Apple for human body health-care effect be familiar with by increasing people, apple not only containing multivitamin, lipid, mineral matter, carbohydrates etc. form the necessary nutrition of brain, also containing the fine fibre being conducive to upgrowth and development of children, can strengthen the zinc of children's memory.In addition, apple can also regulate functions of intestines and stomach, reduces cholesterol, hypotensive, anti-cancer, and fat-reducing strengthens the advantages such as memory.
As everyone knows, fresh apple juice is very easily oxidized and brown stain, prevent in the research of brown stain in numerous exploration, all suppress apple juice to brown by the method for go out enzyme and adjustment oxidation-reduction potential, although go out, enzyme is thorough effective method, but can cause product nutritive loss and local flavor thin out, therefore in cider production process, multiplex VC and derivative, citric acid, cysteine etc. create reduction situation or anoxia condition Restrain browning.Therefore be that raw material makes apple juice with apple, variable color, spoiled be the key factor affecting apple juice quality, namely the current existing long shelf-life drinks apple juice, the overwhelming majority is all use the apple juice that apple clear juice is base-material, and be that the apple juice of base-material is placed one month through normal temperature with apple juice, the easy overstrike of outward appearance, local flavor is significantly deteriorated.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of apple juice with fruit feel and preparation method thereof, this preparation method is simple, handling safety, and has strong local flavor, stable color and luster, long shelf-life through the apple juice that this preparation method obtains.
The present invention in order to the technical scheme solving its technical problem and adopt is: a kind of preparation method with the apple juice of fruit feel, comprises following making step:
Step 1): choose the apple that at least two kinds of kinds are different, after using clear water rinsed clean respectively, carry out fragmentation, squeeze the juice, filtration treatment, obtain at least two kinds of ciders accordingly; Take these at least two kinds of ciders in proportion and mix, obtaining cider mixed liquor, and also antioxidant being put in described cider mixed liquor when this at least two kinds of cider mixing simultaneously, stirring, filter, obtain the base fluid of this apple juice; The base fluid of this apple juice is carried out high temperature sterilization, cooling, for subsequent use; Another with the raw material gross weight of this apple juice for benchmark, described cider mixed liquor is 20% ~ 65%, and described antioxidant is 0.01% ~ 0.1%;
Step 2): choose hardness for be not less than 5.0 kilograms/centimetre
2apple, and this apple is cut into apple grain; Take apple grain and flavoring essence in proportion, apple grain and flavoring essence are mixed, and more than sealing and standing 3min, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described apple grain is 1% ~ 8%, and described flavoring essence is 0.01% ~ 0.5%;
Step 3): take stabilizing agent and white granulated sugar in proportion, and put in the appropriate RO water of 50 ~ 60 DEG C successively, stirring and dissolving is even, obtained sol solution; Described sol solution is filtered, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described stabilizing agent is 0.01% ~ 0.1%, and described white granulated sugar is 3% ~ 6%;
Step 4): by above-mentioned steps 1) obtained base fluid, step 3) obtained sol solution and a certain amount of acidity regulator mix, stir, obtain the seasoning liquid of this apple juice, homogeneous process is carried out to the seasoning liquid of this apple juice, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described acidity regulator is 0.02% ~ 0.1%;
Step 5): by above-mentioned steps 2) the obtained apple grain being mixed with flavoring essence puts into step 4) in obtained this apple juice seasoning liquid, add appropriate RO water constant volume more simultaneously, stir, obtain the apple juice that this has fruit feel;
Step 6): by above-mentioned steps 5) this obtained apple juice with fruit feel carries out UHT sterilization processing, is cooled to room temperature, filling warehouse-in after sterilization.
As a further improvement on the present invention, described step 1) in, with the raw material gross weight of this apple juice for benchmark, described cider mixed liquor by 10% ~ 30% cider A, the cider C of the cider B and 0.5% ~ 5% of 10% ~ 30% mixes composition, wherein, described cider A by red fuji apple through clear water rinsing, broken, squeeze the juice, obtained after filtering, described cider B by Pink Lady apple through clear water rinsing, broken, squeeze the juice, obtained after filtering, described cider C by Granny Smith fruit through clear water rinsing, broken, squeeze the juice, obtained after filtering,
Described antioxidant by the vitamin C of 0.01% ~ 0.04%, the D-araboascorbic acid sodium of 0.01% ~ 0.04% and 0.002% ~ 0.01% watermiscible vitamin E compositely to mix.
As a further improvement on the present invention, described step 1) in pasteurize process is carried out to the base fluid of this apple juice, pasteurizing temperature is 80 ~ 100 DEG C, and sterilizing time is 30s.
As a further improvement on the present invention, described step 3) in, with the raw material gross weight of this apple juice for benchmark, described stabilizing agent compositely to be mixed by the apple pectin of 0.01% ~ 0.05% and the sodium carboxymethylcellulose of 0.01% ~ 0.05%.
As a further improvement on the present invention, described step 4) in homogeneous treatment conditions be: low pressure 50Bar, high pressure 80 ~ 180Ba, homogenizing temperature is 15 ~ 35 DEG C;
Described step 6) in UHT sterilization processing condition be: sterilization temperature is 100 ~ 120 DEG C, and sterilizing time is 10 ~ 45s.
Present invention also offers a kind of apple juice with fruit feel, adopt the apple juice preparation method with fruit feel of the present invention to be prepared from.
The invention has the beneficial effects as follows: 1) the present invention is by screening with assorted, adopt taste fragrant and the red fuji apple of high sugar content, give off a strong fragrance, the Pink Lady apple of local flavor sour-sweet, and the high this best of breed of Granny Smith fruit of acidity prepares cider, thus the apple juice produced is made to have strong apple fragrance and sweet mouthfeel is moderate.2) the present invention also adds apple grain in raw material, and this apple grain be by hardness be not less than 5.0 kilograms/centimetre
2apple made by dicing device, this apple grain add the mouthfeel that both can promote apple juice product, again for product adds the added value such as interest, preference.3) invention also uses by the composite antioxidant that forms of vitamin C, D-araboascorbic acid sodium and watermiscible vitamin E and by apple pectin and the composite stabilizing agent formed of sodium carboxymethylcellulose, the use of this antioxidant and stabilizing agent, can make apple juice of the present invention in preparation process, define reasonable, an efficient colour-protecting stabilizing system, be beneficial to the stay in grade of apple juice, there is the longer shelf-life.4) prepare by fused, the sol solution of base fluid preparation in the present invention, apple grain and essence is all first after independent making, then mixes and make this apple juice, effectively can avoid some sex change like this and reflect, the stabilising system of better maintenance product.In a word, the present invention is by the optimum organization carried out composition of raw materials and preparation method and improvement, and obtained apple juice has strong local flavor, stable color and luster, long shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiments.
The invention discloses a kind of apple juice with fruit feel and preparation method thereof, through the obtained apple juice of this preparation method not only mellow in taste, give off a strong fragrance.And variable color, spoiled problem can not be there is within the longer shelf-life, stay in grade; Study carefully it and realize reason, be mainly that the present invention is optimized to combine and be equipped with to this apple juice composition of raw materials and innovation is optimized to its preparation method, be described as follows:
One, adopt preparation method of the present invention to prepare the apple juice that this has fruit feel
The percentage by weight of embodiment 1 ~ 6 all shared by the raw material described in table 1, according to following steps 1) ~ step 6) make the apple juice that this has fruit feel:
Step 1): choose the apple that at least two kinds of kinds are different, after using clear water rinsed clean respectively, carry out fragmentation, squeeze the juice, filtration treatment, obtain at least two kinds of ciders accordingly; Take these at least two kinds of ciders in proportion and mix, obtain cider mixed liquor, and also antioxidant is put in described cider mixed liquor (because apple juice to brown speed is fast when this at least two kinds of cider mixing simultaneously, therefore must in time antioxidant be put in cider mixed liquor), stir, 40 orders filter, and obtain the base fluid of this apple juice; The base fluid of this apple juice is carried out pasteurize process, and pasteurizing temperature is 80 ~ 100 DEG C, sterilizing time 30s; Cool after pasteurize, for subsequent use; Another with the raw material gross weight of this apple juice for benchmark, described cider mixed liquor is 20% ~ 65%, and described antioxidant is 0.01% ~ 0.1%;
Step 2): choose hardness for be not less than 5.0 kilograms/centimetre
2apple, and this apple is cut into apple grain by dicing device; Take apple grain and flavoring essence in proportion, apple grain and flavoring essence are mixed, and more than sealing and standing 3min, be beneficial to fragrance and fully absorbed fused by apple grain, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described apple grain is 1% ~ 8%, and described flavoring essence is 0.01% ~ 0.5%;
Step 3): take stabilizing agent and white granulated sugar in proportion, and put in the appropriate RO water of 50 ~ 60 DEG C successively, stirring and dissolving is even, obtained sol solution; Described sol solution is carried out 200 order filtrations, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described stabilizing agent is 0.01% ~ 0.1%, and described white granulated sugar is 3% ~ 6%;
Step 4): by above-mentioned steps 1) obtained base fluid, step 3) obtained sol solution and a certain amount of acidity regulator mix, stir, obtain the seasoning liquid of this apple juice, homogeneous process is carried out to the seasoning liquid of this apple juice, homogeneous treatment conditions are: low pressure 50Bar, high pressure 80 ~ 180Ba, homogenizing temperature is 15 ~ 35 DEG C, for subsequent use after homogeneous; Wherein with the raw material gross weight of this apple juice for benchmark, described acidity regulator is 0.02% ~ 0.1%;
Step 5): by above-mentioned steps 2) the obtained apple grain being mixed with flavoring essence puts into step 4) in obtained this apple juice seasoning liquid, add appropriate RO water constant volume more simultaneously, in order to supply surplus, stir, obtain the apple juice that this has fruit feel;
Step 6): by above-mentioned steps 5) this obtained apple juice with fruit feel carries out UHT sterilization processing, sterilization temperature is 100 ~ 120 DEG C, and sterilizing time is 10 ~ 45s; Room temperature (25 ~ 30 DEG C) is cooled to, filling warehouse-in after sterilization.
In addition, in the present invention, preferably, this apple juice with fruit feel is made according to the raw material of following weight percentage: the cider A of 10% ~ 30%, the cider B of 10% ~ 30%, the cider C of 0.5% ~ 5%, the vitamin C of 0.01% ~ 0.04%, the D-araboascorbic acid sodium of 0.01% ~ 0.04%, the watermiscible vitamin E of 0.002% ~ 0.01%, the apple grain of 1% ~ 8%, the flavoring essence of 0.01% ~ 0.5%, the apple pectin of 0.01% ~ 0.05%, the sodium carboxymethylcellulose of 0.01% ~ 0.05%, the white granulated sugar of 3% ~ 6%, the acidity regulator of 0.02% ~ 0.1%, and the RO water of surplus, wherein, described cider A by red fuji apple through clear water rinsing, fragmentation, squeeze the juice, filter after obtained, described cider B by Pink Lady apple through clear water rinsing, fragmentation, squeeze the juice, filter after obtained, described cider C by Granny Smith fruit through clear water rinsing, fragmentation, squeeze the juice, filter after obtained, described antioxidant is mixed by composite, described stabilizing agent is mixed by composite.
Table 1: unit: weight percentage (%)
Two, traditional apple juice is prepared
Apple juice common in the market mainly contains two kinds: the first is the fresh apple juice beverage of directly existing modulation; The second concentrates with apple the chilled products that clear juice makes for raw material.Be described as follows:
Comparative example 1:
Select red fuji apple or blue or green snake fruit, after clear water rinsed clean, carry out fragmentation, process of squeezing the juice, obtain fresh apple juice, be the first apple juice.In addition, according to taste demand, syrup etc. can also be added in order to seasoning in fresh apple juice.
Comparative example 2:
Select apple to concentrate clear juice as base-material, after apple being concentrated the reduction of clear juice rehydration, preserve under being placed in refrigerated condition, make the second apple juice.
Three, product sensory evaluation
Carry out sensory evaluation to apple juice obtained by the apple juice with fruit feel obtained by the embodiment of the present invention 1 ~ 6, the fresh apple juice obtained by comparative example 1, comparative example 2 respectively, evaluation result is as follows: table 2 is the sensory evaluation standard (comprising product special flavour and color and luster) of apple juice; Obtained by the apple juice with fruit feel of table 3 obtained by the present invention, fresh apple juice obtained by comparative example 1, comparative example 2, apple juice is in the evaluation comparing result of flavor taste aspect; Obtained by the apple juice with fruit feel of table 4 obtained by the present invention, fresh apple juice obtained by comparative example 1, comparative example 2, apple juice is in the evaluation comparing result of color and luster aspect.
The sensory evaluation standard of table 2 apple juice
Obtained by the apple juice with fruit feel obtained by table 3 the present invention, the fresh apple juice obtained by comparative example 1, comparative example 2, apple juice is in the evaluation comparing result of local flavor aspect
Obtained by the apple juice with fruit feel obtained by table 4 the present invention, the fresh apple juice obtained by comparative example 1, comparative example 2, apple juice is in the evaluation comparing result of color and luster aspect
Associative list 3 and 4 is known: the fresh apple juice obtained by comparative example 1 has stronger apple fragrance when just squeezing out, but due to fresh limitation of squeezing operation, the edible additives such as color stabilizer are not added in fresh apple juice, therefore, fresh apple juice can generation browning phenomenon quickly, thus affect mouthfeel and the local flavor of fresh apple juice, cause the mouthfeel of fresh apple juice and local flavor acceptance very low.What comparative example 2 adopted is that apple concentrates clear juice, and apple concentrates clear juice in the preparation, and apple local flavor and fiber mouthfeel all can be removed, and therefore, the apple characteristic flavor on basis being concentrated the cider made after clear juice rehydration is reduced by apple is weak; In addition, although the apple juice obtained by comparative example 2 is refrigerated item, its shelf-life is still very short, generally within 21 days.
And compared to the apple juice obtained by comparative example 1 and 2, the apple juice obtained by the present invention not only has strong apple local flavor, can compare favourably with fresh apple juice, also be better than even the local flavor of fresh apple juice; And not easy to change, color stability.Significantly, what be different from comparative example 1 ~ 2 cannot long term storage, apple juice obtained by the present invention has the longer shelf-life, and after the long shelf-life, the preference degree of apple juice obtained by the present invention in local flavor, color and luster still has higher scoring, product quality is highly stable, wherein best with the embodiment of the present invention 3, but embodiment 2,4,5 meets Production requirement equally.
Why apple juice obtained by the present invention has strong local flavor, stable color and luster, the long shelf-life, have benefited from its optimum organization that composition of raw materials and preparation method are carried out and improvement, be mainly manifested in: 1) in order to promote the local flavor of apple juice better, the present invention is by screening with assorted, employing taste is fragrant, and the red fuji apple of high sugar content, give off a strong fragrance, the Pink Lady apple of local flavor sour-sweet, and acidity high Granny Smith fruit this best of breed prepare cider, thus make the apple juice produced have strong apple fragrance, and sweet mouthfeel is moderate.2) the present invention also has the feature that is obviously different from traditional apple juice, and that is exactly add apple grain in the feed, this apple grain be by hardness be not less than 5.0 kilograms/centimetre
2apple made by dicing device, apple grain add the mouthfeel that not only can promote apple juice product, also can add the added value such as interest, preference for product.In addition, the joining day of this apple grain, after the seasoning liquid of this apple juice carries out homogeneous process, can avoid homogeneous process to the damage of apple grain like this.3) in order to keep apple juice color and luster and flavor stability, invention also uses by the composite antioxidant that forms of vitamin C, D-araboascorbic acid sodium and watermiscible vitamin E and by apple pectin and the composite stabilizing agent formed of sodium carboxymethylcellulose, the use of this antioxidant and stabilizing agent, can make apple juice of the present invention in preparation process, define reasonable, an efficient colour-protecting stabilizing system, be beneficial to the stay in grade of apple juice, there is the longer shelf-life.4) prepare by fused, the sol solution of base fluid preparation in the present invention, apple grain and essence is all first after independent making, then mixes and make this apple juice, effectively can avoid some sex change like this and reflect, the stabilising system of better maintenance product.
In sum, the present invention is by the optimum organization carried out composition of raw materials and preparation method and improvement, and obtained apple juice apple is with rich flavor, mouthfeel is good, long shelf-life, has wide market efficiency.
Claims (6)
1. there is a preparation method for the apple juice of fruit feel, it is characterized in that: comprise following making step:
Step 1): choose the apple that at least two kinds of kinds are different, after using clear water rinsed clean respectively, carry out fragmentation, squeeze the juice, filtration treatment, obtain at least two kinds of ciders accordingly; Take these at least two kinds of ciders in proportion and mix, obtaining cider mixed liquor, and also antioxidant being put in described cider mixed liquor when this at least two kinds of cider mixing simultaneously, stirring, filter, obtain the base fluid of this apple juice; The base fluid of this apple juice is carried out high temperature sterilization, cooling, for subsequent use; Another with the raw material gross weight of this apple juice for benchmark, described cider mixed liquor is 20% ~ 65%, and described antioxidant is 0.01% ~ 0.1%;
Step 2): choose hardness for be not less than 5.0 kilograms/centimetre
2apple, and this apple is cut into apple grain; Take apple grain and flavoring essence in proportion, apple grain and flavoring essence are mixed, and more than sealing and standing 3min, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described apple grain is 1% ~ 8%, and described flavoring essence is 0.01% ~ 0.5%;
Step 3): take stabilizing agent and white granulated sugar in proportion, and put in the appropriate RO water of 50 ~ 60 DEG C successively, stirring and dissolving is even, obtained sol solution; Described sol solution is filtered, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described stabilizing agent is 0.01% ~ 0.1%, and described white granulated sugar is 3% ~ 6%;
Step 4): by above-mentioned steps 1) obtained base fluid, step 3) obtained sol solution and a certain amount of acidity regulator mix, stir, obtain the seasoning liquid of this apple juice, homogeneous process is carried out to the seasoning liquid of this apple juice, for subsequent use; Wherein with the raw material gross weight of this apple juice for benchmark, described acidity regulator is 0.02% ~ 0.1%;
Step 5): by above-mentioned steps 2) the obtained apple grain being mixed with flavoring essence puts into step 4) in obtained this apple juice seasoning liquid, add appropriate RO water constant volume more simultaneously, stir, obtain the apple juice that this has fruit feel;
Step 6): by above-mentioned steps 5) this obtained apple juice with fruit feel carries out UHT sterilization processing, is cooled to room temperature, filling warehouse-in after sterilization.
2. the apple juice preparation method with fruit feel according to claim 1, it is characterized in that: described step 1) in, with the raw material gross weight of this apple juice for benchmark, described cider mixed liquor by 10% ~ 30% cider A, the cider C of the cider B and 0.5% ~ 5% of 10% ~ 30% mixes composition, wherein, described cider A by red fuji apple through clear water rinsing, broken, squeeze the juice, obtained after filtering, described cider B by Pink Lady apple through clear water rinsing, broken, squeeze the juice, obtained after filtering, described cider C by Granny Smith fruit through clear water rinsing, broken, squeeze the juice, obtained after filtering,
Described antioxidant by the vitamin C of 0.01% ~ 0.04%, the D-araboascorbic acid sodium of 0.01% ~ 0.04% and 0.002% ~ 0.01% watermiscible vitamin E compositely to mix.
3. the apple juice preparation method with fruit feel according to claim 1, is characterized in that: described step 1) in pasteurize process is carried out to the base fluid of this apple juice, pasteurizing temperature is 80 ~ 100 DEG C, and sterilizing time is 30s.
4. the apple juice preparation method with fruit feel according to claim 1, it is characterized in that: described step 3) in, with the raw material gross weight of this apple juice for benchmark, described stabilizing agent compositely to be mixed by the apple pectin of 0.01% ~ 0.05% and the sodium carboxymethylcellulose of 0.01% ~ 0.05%.
5. the apple juice preparation method with fruit feel according to claim 1, is characterized in that: described step 4) in homogeneous treatment conditions be: low pressure 50Bar, high pressure 80 ~ 180Ba, homogenizing temperature is 15 ~ 35 DEG C;
Described step 6) in UHT sterilization processing condition be: sterilization temperature is 100 ~ 120 DEG C, and sterilizing time is 10 ~ 45s.
6. there is an apple juice for fruit feel, adopt the apple juice preparation method with fruit feel in claim 1-5 described in any one to be prepared from.
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| CN105776113A (en) * | 2016-04-12 | 2016-07-20 | 天水长城果汁集团有限公司 | Apple juice packing method |
| CN106819709A (en) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of nutrition and health care pumpkin grain corn beverage |
| CN108669388A (en) * | 2018-04-18 | 2018-10-19 | 凉山州晟森生物科技有限公司 | A kind of processing technology of beverage of Phyllanthus emblica |
| CN113678970A (en) * | 2021-08-31 | 2021-11-23 | 河北富岗健康饮品有限责任公司 | Apple juice applying VC and processing technology thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105776113A (en) * | 2016-04-12 | 2016-07-20 | 天水长城果汁集团有限公司 | Apple juice packing method |
| CN106819709A (en) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | A kind of nutrition and health care pumpkin grain corn beverage |
| CN108669388A (en) * | 2018-04-18 | 2018-10-19 | 凉山州晟森生物科技有限公司 | A kind of processing technology of beverage of Phyllanthus emblica |
| CN113678970A (en) * | 2021-08-31 | 2021-11-23 | 河北富岗健康饮品有限责任公司 | Apple juice applying VC and processing technology thereof |
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Application publication date: 20150930 |