CN104939227A - Preparation method for beautifying and healthcare bitter gourd clear juice drink - Google Patents

Preparation method for beautifying and healthcare bitter gourd clear juice drink Download PDF

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Publication number
CN104939227A
CN104939227A CN201510273099.7A CN201510273099A CN104939227A CN 104939227 A CN104939227 A CN 104939227A CN 201510273099 A CN201510273099 A CN 201510273099A CN 104939227 A CN104939227 A CN 104939227A
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CN
China
Prior art keywords
balsam pear
juice
preparation
bitter gourd
bitter
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Pending
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CN201510273099.7A
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Chinese (zh)
Inventor
李迎秋
赵国萍
孙桂金
何金兴
赵祥忠
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Qilu University of Technology
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Qilu University of Technology
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Priority to CN201510273099.7A priority Critical patent/CN104939227A/en
Publication of CN104939227A publication Critical patent/CN104939227A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method for a beautifying and healthcare bitter gourd clear juice drink, and belongs to the field of bitter gourd juice drinks. According to the preparation method disclosed by the invention, the color of light green of the bitter gourd clear juice can be effectively reserved for a long time by chelating magnesium ions in chlorophyll through an efficient metal ion chelating agent EDTA; the bitter substances of bitter gourd saponins and the like are embedded into molecules by beta-cyclodextrin by virtue of the molecular structure characteristics thereof, so that the bitter gourd saponins cannot be broken, and the problem that the bitter taste of a bitter gourd juice is difficult to accept can be greatly solved; meanwhile, a novel natural nutritional preservative epsilon-polylysine is used for playing preservative and fresh-keeping roles, and capable of being decomposed into lysine and then digestively absorbed and utilized to play the role of reinforced supplement for essential amino acids, without accumulation in a human body or any harm.

Description

A kind of preparation method of beauty and health care balsam pear clear-juice beverage
Technical field
The present invention relates to balsam-pear juice drink field, particularly a kind of preparation method of beauty and health care balsam pear clear-juice beverage.
Background technology
Balsam pear is annual cucurbitaceous plant, because it is rich in crude fibre, protein, several amino acids, mineral matter, vitamin and medicinal ingredient Momordica charantial, therefore not only can go with rice or bread as vegetables, but also has unique health-care efficacy.Particularly in recent years find that its ascorbic content is very high, be 6 times of tomato, can fair skin be moistened, can also calm and moisturizing skin.Meanwhile, Momordica charantial can inhibition tumor cell, has hypoglycemic and recovering aid effect, be day by day widely loved by the people to diabetes patient.But balsam pear is not have the whole year fresh melon to go on the market, therefore when the prosperous receipts of balsam pear in summer are gone on the market, it being processed into health drink in a large number, both for drinking the whole year, instant drinking can being convenient to again.
In tradition balsam pear clear-juice beverage manufacturing process often in order to remove balsam pear bitter taste and adopt blanching, with the method such as other composition local flavor counteractings, this not only makes chlorophyll and bitter principle be destroyed, also destroy the immunizing health active principle in balsam pear to a certain extent, greatly reduce functional characteristic and the consumption value of Bitter Melon Juice.Bitter principle affects the functional key factor of the clear juice of balsam pear.Meanwhile, in balsam pear, the chlorophyll of high-load is easily destroyed by photodissociation, and the method for the clear juice Determination of Chlorophyll of unexposed protection balsam pear in prior art.
In addition, in order to fresh-keeping, the anticorrisive agent added in current balsam pear clear-juice beverage mostly is potassium sorbate and sodium salt thereof or benzoic acid and sodium benzoate, but these anticorrisive agents mostly are Prof. Du Yucang, can not meet the additive usage trend of the current natural nutrition of China.
Summary of the invention
In order to make up above deficiency, the invention provides a kind of preparation method of beauty and health care balsam pear clear-juice beverage.
Technical scheme of the present invention is:
A preparation method for beauty and health care balsam pear clear-juice beverage, concrete steps are:
1) select materials; Fresh light green balsam pear is cleaned and is removed flesh;
2) look is protected in making beating; Be cut into small pieces, the saline solution being placed in 0.8-1.2% soaks 20-40min; Soak complete taking-up balsam pear, in balsam pear, add the EDTA aqueous solution, juice of pulling an oar out;
3) go out enzyme; Step 2) the gained balsam pear slurry water that is placed in 90-92 DEG C is incubated 1-3min, deactivation polyphenol oxidase;
4) enzymolysis; In the balsam pear slurry after the enzyme that goes out, add pectase and the cellulase of activation, at 50-58 DEG C, enzymolysis is to clarification;
5) secondary making beating after enzymolysis; Filter to obtain Bitter Gourd Juice;
6) allocate; Bitter Gourd Juice 12-20%, HFCS 3-9%, citric acid 0.05-0.13%, cycloheptaamylose 0.010-0.025%, epsilon-polylysine 0.010-0.025%, other, with drinking water complementary, are mixed well;
7) sterilizing, encapsulation.
Step 2) in, it is oxidized in order to prevent that balsam pear fritter is soaked in saline solution.In order to chlorophyll after preventing clasmatosis is destroyed and affects color and the nutriment of balsam pear, add the EDTA aqueous solution before making beating, EDTA can magnesium ion etc. in chelating chlorophyll, prevents chlorophyll oxidized.
As preferably, step 2) balsam pear is cut into the square fritter of 0.3-0.8cm, and saline solution balsam pear fritter being placed in 1 % soaks 30min.Be cut into small pieces and be convenient to abundant making beating, and the specific area that is cut into small pieces is comparatively large, fully can contact saline solution, farthest prevent oxidized.
As preferably, step 2) in, the concentration of EDTA is 0.0010-0.0020 %.The EDTA adding this concentration can obtain the vivid light green Bitter Melon Juice of color.
As preferably, step 2) in, the volume ratio of balsam pear and the EDTA aqueous solution is 1:1.
Preferably, in step 3), the water that Bitter Melon Juice and balsam pear slag are placed in 90 DEG C is incubated 1min, deactivation polyphenol oxidase.After squeezing the juice, clasmatosis, polyphenol oxidase exposes, and for stoping its oxidation, to go out ferment treatment to Bitter Melon Juice and balsam pear slag.If but heating-up temperature is too high or the heat time is long, all can damage Bitter Melon Juice.
As preferably, in step 4), during enzymolysis, the foam in balsam pear slurry retains, froth breaking voluntarily in enzymolysis process.This kind of processing mode makes the immune active principles such as Momordica charantial stay in balsam pear slurry.
Further, in step 4), the mass fraction of pectase is 0.2-0.4%, and the mass fraction of cellulase is 0.1-0.3%; First under 50 DEG C of conditions, activate 20-40min, then enzymolysis 3-4h at 55 DEG C.This condition can keep the maximum activity of two kinds of enzymes.
Preferably, step 6), during allotment, each component is: Bitter Gourd Juice 16%, HFCS 5%, citric acid 0.09%, cycloheptaamylose 0.025%, epsilon-polylysine 0.015%.
Improve the mouthfeel of Bitter Melon Juice with the β-cyclodextrine of different content, utilize orthogonal method to allocate.Add HFCS 3-8%, citric acid 0.05-0.13%, epsilon-polylysine 0.010-0.025%.Result is as table 1, table 2:
The each factor level of table 1
The Orthogonal experiment results of table 2 β-cyclodextrine embedding bitter taste
Can find out that best of breed is A by table 1, table 2 3b 4c 2d 3e 2, scoring is 86 points.I.e. Bitter Melon Juice 16%, β-cyclodextrine 0.025%, HFCS 5%, citric acid 0.09%, epsilon-polylysine 0.015%.
By using the magnesium ion in efficient metal ion chelating agent EDTA chelating chlorophyll, the light green of the clear juice of balsam pear effectively can be retained for a long time.The local flavor of product is improved and nutritive value is also a kind of highly effective mode by the bitter substance in cycloheptaamylose embedding balsam pear.Cycloheptaamylose utilizes its molecular structure property to be embedded in molecule by bitter substances such as Momordica charantial, can not destroy Momordica charantial, and can well solve the difficult received problem of Bitter Melon Juice bitter taste.Adopt new type natural auxotype anticorrisive agent epsilon-polylysine to play the effect of anti-corrosive fresh-keeping simultaneously, lysine can be broken down into and then digest and absorb, play essential amino acid strengthening supplementary result, at people's cylinder accumulation or any harm can not be caused.
Look is protected, the magnesium ion in chelating chlorophyll with EDTA; With the bitter substance in cycloheptaamylose embedding balsam pear; The effect of anti-corrosive fresh-keeping is played with new type natural anticorrisive agent epsilon-polylysine, develop the balsam pear clear-juice beverage product with bright, high immunizing health characteristic, nutritious, local flavor delicate fragrance, drink conveniently, security is high, meets our people's habits and customs, add the added value of Bitter Melon Juice goods, the deep processing for balsam pear provides a new outlet.Epsilon-polylysine can reach the effect similar with chemical synthesis preservative benzoic acid etc. as anticorrisive agent, and in vial, normal temperature storage can reach the shelf life of more than 6 months.
In addition, the present invention adopts secondary making beating mode, and crushing juice rate is increased to 90% by once pull an oar 70%.
Beneficial effect of the present invention is:
(1) the present invention adopts EDTA to add when pulling an oar and protects look, the clear juice light green of obtained balsam pear, and outward appearance is better, and sweet tart flavour is soft, has balsam pear fragrant, and taste flavor is all good.
(2) secondary making beating again after pectase of the present invention and cellulase degradation, improves crushing juice rate, increases raw material availability.
(3) the present invention adopts the bitter principle in cycloheptaamylose embedding Bitter Melon Juice, effectively solving on the basis of Bitter Melon Juice taste acceptance problem, remains the immune active principle in balsam pear greatly, thus well plays the functional characteristic of Bitter Melon Juice.
(4) the present invention adopts epsilon-polylysine as anticorrisive agent, safety non-toxic, favorable anti-corrosion effect, and edible after can digestedly in human body absorb for lysine, there is essential amino acid and strengthen supplementary function.
Detailed description of the invention
Embodiment 1
After fresh light green balsam pear buying, select and remove disease, worm, decayed fruit, clean after removing flesh and weigh.Be cut into the little fourth of 0.5 centimeter square, be placed in 1%(mass percent, lower with) soak the anti-oxidation of 30min, in balsam pear in saline solution: water is that the ratio of 1:1 is pulled an oar out juice, adds the EDTA solution color protection of 0.0015% simultaneously.
After having broken slurry, Bitter Melon Juice is placed in together with balsam pear slag 90 DEG C of hot water and is incubated 1min deactivation polyphenol oxidase.Take out; 0.3% pectase and 0.2% cellulase that have activated is added, 55 DEG C of enzymolysis clarification 3.5h in the frothy balsam pear slurry of band.Secondary making beating after enzymolysis, and Aspirate supernatant, i.e. Bitter Gourd Juice after 3000r/min centrifugal filtration 10min.By Bitter Gourd Juice 10%, HFCS 4%, citric acid 0.1%, cycloheptaamylose 0.010%, epsilon-polylysine 0.015%, other supply 100% with drinking water, mix well.
Filling, vacuum seal.95 DEG C of sterilizing 30-40s, cooling, clean body, labeling obtains finished product.
Embodiment 2
After fresh light green balsam pear buying, select and remove disease, worm, decayed fruit, clean after removing flesh and weigh.Be cut into the little fourth of 0.3 centimeter square, be placed in 0.8% saline solution and soak the anti-oxidation of 40min, in balsam pear: water is that the ratio of 1:1.2 is pulled an oar out juice, adds the EDTA solution color protection of 0.0020% simultaneously.
After having broken slurry, Bitter Melon Juice is placed in together with balsam pear slag 92 DEG C of hot water and is incubated 1min deactivation polyphenol oxidase.Take out; 0.3% pectase and 0.2% cellulase that have activated is added, 55 DEG C of enzymolysis clarification 4h in the frothy balsam pear slurry of band.Secondary making beating after enzymolysis, and Aspirate supernatant, i.e. Bitter Gourd Juice after 3000r/min centrifugal filtration 10min.By Bitter Gourd Juice 15%, HFCS 6%, citric acid 0.1%, cycloheptaamylose 0.013%, epsilon-polylysine 0.015%, other supply 100% with drinking water, mix well.
Filling, vacuum seal.95 DEG C of sterilizing 30-40s, cooling, clean body, labeling obtains finished product.
Embodiment 3
After fresh light green balsam pear buying, select and remove disease, worm, decayed fruit, clean after removing flesh and weigh.Be cut into the little fourth of 0.8 centimeter square, be placed in 1.2% saline solution and soak the anti-oxidation of 20min, in balsam pear: water is that the ratio of 1:0.8 is pulled an oar out juice, adds the EDTA solution color protection of 0.0012% simultaneously.
After having broken slurry, Bitter Melon Juice is placed in together with balsam pear slag 90 DEG C of hot water and is incubated 2min deactivation polyphenol oxidase.Take out; 0.3% pectase and 0.2% cellulase that have activated is added, 55 DEG C of enzymolysis clarification 3h in the frothy balsam pear slurry of band.Secondary making beating after enzymolysis, and Aspirate supernatant, i.e. Bitter Gourd Juice after 3000r/min centrifugal filtration 10min.By Bitter Gourd Juice 17%, HFCS 6%, citric acid 0.1%, cycloheptaamylose 0.015%, epsilon-polylysine 0.015%, other supply 100% with drinking water, mix well.
Filling, vacuum seal.95 DEG C of sterilizing 30-40s, cooling, clean body, labeling obtains finished product.
Embodiment 4
After fresh light green balsam pear buying, select and remove disease, worm, decayed fruit, clean after removing flesh and weigh.Be cut into the little fourth of 0.5 centimeter square, be placed in 1% saline solution and soak the anti-oxidation of 30min, in balsam pear: water is that the ratio of 1:1 is pulled an oar out juice, adds the EDTA solution color protection of 0.0015% simultaneously.
After having broken slurry, Bitter Melon Juice is placed in together with balsam pear slag 90 DEG C of hot water and is incubated 1min deactivation polyphenol oxidase.Take out; 0.4% pectase and 0.1% cellulase that have activated is added, 55 DEG C of enzymolysis clarification 3.5h in the frothy balsam pear slurry of band.Secondary making beating after enzymolysis, and Aspirate supernatant, i.e. Bitter Gourd Juice after 3000r/min centrifugal filtration 10min.By Bitter Gourd Juice 20%, HFCS 10%, citric acid 0.1%, cycloheptaamylose 0.020%, epsilon-polylysine 0.015%, other supply 100% with drinking water, mix well.
Filling, vacuum seal.95 DEG C of sterilizing 30-40s, cooling, clean body, labeling obtains finished product.

Claims (8)

1. a preparation method for beauty and health care balsam pear clear-juice beverage, is characterized in that, concrete steps are:
1) select materials; Fresh light green balsam pear is cleaned and is removed flesh;
2) look is protected in making beating; Be cut into small pieces, the saline solution being placed in 0.8-1.2% soaks 20-40min; Soak complete taking-up balsam pear, in balsam pear, add the EDTA aqueous solution, juice of pulling an oar out;
3) go out enzyme; Step 2) the gained balsam pear slurry water that is placed in 90-92 DEG C is incubated 1-3min, deactivation polyphenol oxidase;
4) enzymolysis; In the balsam pear slurry after the enzyme that goes out, add pectase and the cellulase of activation, at 50-58 DEG C, enzymolysis is to clarification;
5) secondary making beating after enzymolysis; Filter to obtain Bitter Gourd Juice;
6) allocate; Bitter Gourd Juice 12-20%, HFCS 3-9%, citric acid 0.05-0.13%, cycloheptaamylose 0.010-0.025%, epsilon-polylysine 0.010-0.025%, other, with drinking water complementary, are mixed well;
7) sterilizing, encapsulation.
2. the preparation method of beauty and health care balsam pear clear-juice beverage as claimed in claim 1, is characterized in that: step 2) balsam pear is cut into the square fritter of 0.3-0.8cm, and saline solution balsam pear fritter being placed in 1 % soaks 30min.
3. the preparation method of beauty and health care balsam pear clear-juice beverage as claimed in claim 1, is characterized in that: step 2) in, the concentration of EDTA is 0.0010-0.0020 %.
4. the preparation method of beauty and health care balsam pear clear-juice beverage as claimed in claim 1, is characterized in that: step 2) in, the volume ratio of balsam pear and the EDTA aqueous solution is 1:1.
5. the preparation method of beauty and health care balsam pear clear-juice beverage as claimed in claim 1, is characterized in that: in step 3), and the water that Bitter Melon Juice and balsam pear slag are placed in 90 DEG C is incubated 1min, deactivation polyphenol oxidase.
6. the preparation method of the beauty and health care balsam pear clear-juice beverage as described in any one of claim 1-5, is characterized in that: in step 4), and during enzymolysis, the foam in balsam pear slurry retains, froth breaking voluntarily in enzymolysis process.
7. the preparation method of beauty and health care balsam pear clear-juice beverage as claimed in claim 6, it is characterized in that: in step 4), the mass fraction of pectase is 0.2-0.4%, and the mass fraction of cellulase is 0.1-0.3%; First under 50 DEG C of conditions, activate 20-40min, then enzymolysis 3-4h at 55 DEG C.
8. the preparation method of beauty and health care balsam pear clear-juice beverage as claimed in claim 1, it is characterized in that: step 6), during allotment, each component is: Bitter Gourd Juice 16%, HFCS 5%, citric acid 0.09%, cycloheptaamylose 0.025%, epsilon-polylysine 0.015%.
CN201510273099.7A 2015-05-26 2015-05-26 Preparation method for beautifying and healthcare bitter gourd clear juice drink Pending CN104939227A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106804705A (en) * 2015-11-30 2017-06-09 内蒙古伊利实业集团股份有限公司 The method for producing foam when inflating filling in the production of lactic acid bacteria inhibiting fizz

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003334041A (en) * 2002-05-16 2003-11-25 Okinawa Pref Gov Method for producing bitter gourd juice powder
CN103610205A (en) * 2013-11-28 2014-03-05 刘菊 Method for preparing bitter gourd instant beverage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003334041A (en) * 2002-05-16 2003-11-25 Okinawa Pref Gov Method for producing bitter gourd juice powder
CN103610205A (en) * 2013-11-28 2014-03-05 刘菊 Method for preparing bitter gourd instant beverage

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Title
唐小俊，等: "苦瓜的微波灭酶技术", 《农业机械学报》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106804705A (en) * 2015-11-30 2017-06-09 内蒙古伊利实业集团股份有限公司 The method for producing foam when inflating filling in the production of lactic acid bacteria inhibiting fizz

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Application publication date: 20150930