CN105219610A - A kind of juice of raspberry cocktail and preparation method thereof - Google Patents
A kind of juice of raspberry cocktail and preparation method thereof Download PDFInfo
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- CN105219610A CN105219610A CN201510710938.7A CN201510710938A CN105219610A CN 105219610 A CN105219610 A CN 105219610A CN 201510710938 A CN201510710938 A CN 201510710938A CN 105219610 A CN105219610 A CN 105219610A
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Abstract
The invention provides a kind of juice of raspberry cocktail beverage and preparation method thereof, raw material comprises: raspberry fruit wine is wine base, is equipped with raspberry fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate.Natural in color is harmonious, and sweet mouthfeel is moderate, has salubrious mouthfeel and fragrant and sweet fruital.Having the sharp lung that eliminates the phlegm, support the function of lung invigorating the spleen, is best drink sutable for men, women, and children.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of juice of raspberry beverage and preparation method thereof.
Background technology
Raspberry comprises the red certain kind of berries, blackberry, blueberry, the yellow certain kind of berries, it is the economic fruit tree plant of berry fruit of Rosaceae rubus, raspberry is described as in the world " gold fruit ", except be rich in fructose, VITAMIN, amino acid, vegetable fibre, local flavor aromatic except, also have four large health-care functions: one, the absorbable plant superoxide dismutase of human body (SOD), its content occupies first of all kinds of fruit, and often eating can scavenging activated oxygen, improve immunizing power, beauty treatment, anti-ageing; Two, natural carcinogenesis material " tanning acid " content exceedes blueberry and occupies first of all kinds of comestible, has special efficacy to colon, uterine neck, mammary gland and cancer of pancreas; Three, natural Asprin " Whitfield's ointment " is rich in, can Antipyretic, anticoagulant, also can reduce the incidence of cardiovascular and cerebrovascular embolism; Four, be rich in anthocyanidin, anthocyanidin belongs to flavonoid substance, as water-soluble food dye, in food, medicine, cosmetic etc., has very large application potential.
Raspberry contains abundant superoxide dismutase (SOD) and vitamin-E.These two kinds of compositions exist simultaneously and act synergistically, and just can give full play to effect that is anti-ageing and raising immunizing power.In known all fruits, in raspberry, the content of superoxide dismutase (SOD) and vitamin-E is the highest, and the nutritive ingredient containing multiple needed by human, hyperkalemia hyponatremia, ascorbic content is 5 times of apple, is described as " life is fruit ".
Cocktail (cocktail) is a kind of mixing drink, is to be formed by two or more wine or beverage, fruit juice, steam-water mixing, has certain nutritive value and appreciation valency.Along with the raising day by day of standard of living, what human consumer pursued is not merely mouthfeel, and more focuses on healthy and nutrition, but utilizes raspberry to prepare juice of raspberry cocktail for raw material also to rarely have report.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of juice of raspberry cocktail beverage and preparation method thereof is provided.
Juice of raspberry cocktail, is characterized in that, its raw material comprises: raspberry fruit wine is wine base, is equipped with fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate, apple flavour.Preferred raspberry fruit juice concentrate 25 ~ 50%, white sugar water 15 ~ 25%, citric acid 0.01 ~ 1%, Trisodium Citrate 0.01 ~ 1%, sodium sorbate 0.01 ~ 0.5%, Sodium Benzoate 0.01 ~ 0.5%, apple flavour 0.01 ~ 0.05%, surplus are raspberry fruit wine.
Juice of raspberry process for preparing cocktail,
A prepares juice of raspberry
(1) raw materials pretreatment: select fresh, fruit shape is complete, free of losses, without rotting, without the fruit of raspberry of disease and pest, cleaning up;
(2) fragmentation: the fruit of raspberry after cleaning is carried out fragmentation, adds vitamins C immediately after fragmentation and citric acid carries out protecting look, and vitamins C addition is 0.05% ~ 0.5% of fruit gross weight, and citric acid addition is 0.03 ~ 0.6% of fruit total amount;
(3) pull an oar: the fruit of raspberry after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water and fruit weight ratio control between 1: 4 ~ 1: 10, pure water temperature controls, at 30 DEG C ~ 50 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, pulp pH is regulated to be 3 ~ 5, heating pulp, it is 40 ~ 50 DEG C that pulp temperature controls, add in pulp the polygalacturonase of 0.05 ~ 0.1%, 0.005 ~ 0.01% cellulase, 0.005 ~ 0.01% hemicellulase, reaction 3h ~ 5h;
(5) go out enzyme, and above-mentioned reaction solution is carried out going out enzyme at 100 DEG C of process 1 ~ 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin ~ silica gel ~ wilkinite compound clarifier and clarify, wherein gelatin addition is 0.6% ~ 4%, and silica gel addition is 1% ~ 4.5%, and wilkinite addition is 0.1% ~ 0.4%;
(7) pulp of clarification is carried out vacuum concentration, be concentrated into solid content 65 ~ 75%, obtain juice of raspberry concentrated solution;
B, preparation raspberry fruit wine
(1) Primary Fermentation: get juice of raspberry concentrated solution, adds white sugar and citric acid, and about regulating total pol to 15% of fruit juice concentrate, PH is 3 ~ 5; Add yeast, leavening temperature is 25 ~ 30 DEG C, fermentation 5 ~ 6d, and preferred inoculum size is 5%;
(2) secondary fermentation: adopt and transfer in the fermentor tank of another cleaning by upper strata wine liquid, fill, reduces the contact of wine and air as far as possible, control oxidation, airtight secondary fermentation, more than normal temperature fermentation 40d;
(3) ageing, by the wine liquid after fermentation, ageing 3 ~ 6 months under the condition of 10 DEG C.
(4) allocate, with appropriate turning from side to side, the wine degree of high wine liquid and citric acid adjustment wine, pol and acidity.
(5) clarify, add compound clarifier and clarify, described compound clarifier is gelatin ~ silica gel ~ wilkinite compound clarifier, wherein gelatin addition is 0.6% ~ 4%, silica gel addition is 1% ~ 4.5%, and wilkinite addition is 0.1% ~ 0.4%, gets supernatant liquor and obtains fruit wine;
3, cocktail is prepared
With raspberry fruit wine for wine base, be equipped with fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate, apple flavour prepare cocktail.
Compared with prior art, juice of raspberry cocktail of the present invention has the following advantages:
(1) juice of raspberry has carried out color retention in the preparation, and The colours match well to make fruit juice, in yolk yellow, glossy.
(2) juice of raspberry have passed through enzymolysis processing, and improve transparent juice clarification that the efficiency of squeezing the juice makes to prepare, color and luster is bright, sweet mouthfeel humidity, have the fragrance of raspberry fruit, taste is soft;
(3) by being optimized raw material composition, make the cocktail prepared sour-sweet moderate, unique flavor.
Embodiment
Below in conjunction with embodiment, book is described in further details to the present invention, but the present invention is not limited to following examples.
Embodiment one juice of raspberry cocktail beverage is formed by following preparation of raw material:
Raspberry fruit wine is wine base, is equipped with fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate, apple flavour.
Prepare the preparation method of juice of raspberry:
(1) raw materials pretreatment: select fresh, fruit shape is complete, free of losses, without rotting, without the fruit of raspberry of disease and pest, cleaning up;
(2) fragmentation: the fruit of raspberry after cleaning is carried out fragmentation, adds vitamins C after after broken immediately and citric acid carries out protecting look, and vitamins C addition is 0.1% of fruit gross weight, and citric acid addition is 0.1% of fruit total amount;
(3) pull an oar: the fruit of raspberry after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water controls about 1: 5 with fruit weight ratio, pure water temperature controls, at 40 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, regulate pulp pH to be 4.5, heating pulp, it is 40 DEG C that pulp temperature controls, add in pulp the polygalacturonase of 0.05%, 0.01% cellulase, 0.01% hemicellulase, reaction 3h;
(5) go out enzyme, and above-mentioned reaction solution is carried out going out enzyme at 100 DEG C of process 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin ~ silica gel ~ wilkinite compound clarifier and clarify, wherein gelatin addition is 1%, and silica gel addition is 1%, and wilkinite addition is 0.1%;
(7) pulp of clarification is carried out vacuum concentration, be concentrated into solid content 65%, obtain juice of raspberry concentrated solution.
B, preparation raspberry fruit wine
(1) Primary Fermentation: get juice of raspberry concentrated solution, add white sugar sugar and citric acid, about regulating total pol to 15% of fruit juice concentrate, PH is 3; Add yeast, leavening temperature is 25 DEG C, fermentation 5d, and preferred inoculum size is 5%;
(2) secondary fermentation: adopt and transfer in the fermentor tank of another cleaning by upper strata wine liquid, fill, reduces the contact of wine and air as far as possible, control oxidation, airtight secondary fermentation, more than normal temperature fermentation 40d;
(3) ageing, by the wine liquid after fermentation, ageing 3 months under the condition of 10 DEG C.
(4) allocate, with appropriate turning from side to side, the wine degree of high wine liquid and citric acid adjustment wine, pol and acidity.
(5) clarify, add compound clarifier and clarify, described compound clarifier is gelatin ~ silica gel ~ wilkinite compound clarifier, wherein gelatin addition is 0.6%%, silica gel addition is 1%%, and wilkinite addition is 0.1%, gets supernatant liquor and obtains fruit wine;
C, preparation cocktail
With raspberry fruit wine for wine base, be equipped with fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate, apple flavour prepare cocktail.Wherein raspberry fruit juice concentrate 25%, white sugar water 15%, citric acid 0.01%, Trisodium Citrate 0.01%, sodium sorbate 0.01%, Sodium Benzoate 0.01%, apple flavour 0.01%, surplus is raspberry fruit wine.
Embodiment two
Juice of raspberry cocktail beverage is formed by following preparation of raw material:
Raspberry fruit wine is wine base, is equipped with raspberry fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate.
Prepare the preparation method of juice of raspberry:
(1) raw materials pretreatment: select fresh, fruit shape is complete, free of losses, without rotting, without the fruit of raspberry of disease and pest, cleaning up;
(2) fragmentation: the fruit of raspberry after cleaning is carried out fragmentation, adds vitamins C after after broken immediately and citric acid carries out protecting look, and vitamins C addition is 0.05% of fruit gross weight, and citric acid addition is 0.05% of fruit total amount;
(3) pull an oar: the fruit of raspberry after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water controls about 1: 10 with fruit weight ratio, pure water temperature controls, at 50 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, regulates pulp pH to be 5, heating pulp, and it is 40 DEG C that pulp temperature controls, add in pulp the polygalacturonase of 0.08%, 0.02% cellulase, 0.02% hemicellulase, reaction 4h;
(5) go out enzyme, and above-mentioned reaction solution is carried out going out enzyme at 100 DEG C of process 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin ~ silica gel ~ wilkinite compound clarifier and clarify, wherein gelatin addition is 2%, and silica gel addition is 2%, and wilkinite addition is 0.2%;
(7) pulp of clarification is carried out vacuum concentration, be concentrated into solid content 65%, obtain juice of raspberry concentrated solution.
B, preparation raspberry fruit wine
(1) Primary Fermentation: get juice of raspberry concentrated solution, add white sugar sugar and citric acid, about regulating total pol to 15% of fruit juice concentrate, PH is 5; Add yeast, leavening temperature is 30 DEG C, fermentation 6d, and preferred inoculum size is 5%;
(2) secondary fermentation: adopt and transfer in the fermentor tank of another cleaning by upper strata wine liquid, fill, reduces the contact of wine and air as far as possible, control oxidation, airtight secondary fermentation, more than normal temperature fermentation 40d;
(3) ageing, by the wine liquid after fermentation, ageing 3 ~ 6 months under the condition of 10 DEG C.
(4) allocate, with appropriate turning from side to side, the wine degree of high wine liquid and citric acid adjustment wine, pol and acidity.
(5) clarify, add compound clarifier and clarify, described compound clarifier is gelatin ~ silica gel ~ wilkinite compound clarifier, and wherein gelatin addition is 4%, and silica gel addition is 4.5%, and wilkinite addition is 0.4%, gets supernatant liquor and obtains fruit wine;
C, preparation cocktail
With raspberry fruit wine for wine base, be equipped with fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate, apple flavour prepare cocktail.Wherein raspberry fruit juice concentrate 10%, white sugar water 25%, citric acid 1%, Trisodium Citrate 1%, sodium sorbate 0.01%, Sodium Benzoate 0.01%, apple flavour 0.005%, surplus is raspberry fruit wine.
The physical and chemical index of the product that the embodiment of the present invention obtains and sanitary index all detect according to national standard detection method, its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards, and clear appearance is transparent, glossy, taste mellow is strongly fragrant, taste is soft pure, without precipitation or impurity.
Table 1 embodiment 1-2 product physical and chemical index
| Project | Index |
| Alcohol by volume mark (%) | ﹥5 |
| Total acid (g/L) | ﹥60 |
| Total reducing sugar (g/L) | 4.0～4.5 |
| Methyl alcohol (g/dL) | <0.03 |
Comparative example 1
Wherein in juice preparation step, except step (4) is thought, other are all with embodiment 1
(4) enzymolysis: do not add cellulase and hemicellulase.
Result: the juice of raspberry prepared, it is highly seasoned that mouthfeel is sour and astringent, and after enzymolysis, filtration time is longer.
Comparative example 2
Raw material, proportioning except juice preparation step (6), all with embodiment 1
(6) clarify: in compound clarifier, do not add wilkinite.
Result: fruit juice is comparatively muddy, is placed with precipitation.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a juice of raspberry cocktail, is characterized in that, its raw material comprises: raspberry fruit wine is wine base, is equipped with raspberry fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate; Preferably, raspberry fruit juice concentrate 5 ~ 40%, white sugar water 15 ~ 25%, citric acid 0.01 ~ 1%, Trisodium Citrate 0.01 ~ 1%, sodium sorbate 0.01 ~ 0.5%, Sodium Benzoate 0.01 ~ 0.5%, apple flavour 0.01 ~ 0.05%, surplus are raspberry fruit wine.
2. a juice of raspberry process for preparing cocktail described in claim 1,
A, preparation raspberry fruit juice concentrate:
(1) raw materials pretreatment: select fresh, fruit shape is complete, free of losses, without rotting, without the fruit of raspberry of disease and pest, cleaning up;
(2) fragmentation: the fruit of raspberry after cleaning is carried out fragmentation, adds vitamins C after after broken immediately and citric acid carries out protecting look, and vitamins C addition is 0.05% ~ 0.5% of fruit gross weight, and citric acid addition is 0.03 ~ 0.6% of fruit total amount;
(3) pull an oar: the fruit of raspberry after above-mentioned fragmentation is carried out making beating process, add a certain amount of water during making beating, amount of water and water temperature are advisable to facilitate making beating, and amount of water and fruit weight ratio control between 1: 4 ~ 1: 10, pure water temperature controls, at 30 DEG C ~ 50 DEG C, to obtain pulp;
(4) enzymolysis: add a certain amount of citric acid by above-mentioned pulp, pulp pH is regulated to be 3 ~ 5, heating pulp, it is 40 ~ 50 DEG C that pulp temperature controls, the polygalacturonase of 0.05 ~ 0.1%, the cellulase of 0.005 ~ 0.01% and 0.005 ~ 0.01% hemicellulase is added, reaction 3h ~ 5h in pulp;
(5) go out enzyme, and above-mentioned reaction solution is carried out going out enzyme at 100 DEG C of process 1 ~ 2min;
(6) clarify: after being filtered by the pulp handled well, add gelatin ~ silica gel ~ wilkinite compound clarifier and clarify, wherein gelatin addition is 0.6% ~ 4%, and silica gel addition is 1% ~ 4.5%, and wilkinite addition is 0.1% ~ 0.4%;
(7) pulp of clarification is carried out vacuum concentration, be concentrated into solid content 65 ~ 75%, obtain raspberry fruit juice concentrate;
B, preparation raspberry fruit wine:
(1) Primary Fermentation: get juice of raspberry concentrated solution, adds white sugar and citric acid, and about regulating total pol to 15% of fruit juice concentrate, PH is 3 ~ 5; Add yeast, leavening temperature is 25 ~ 30 DEG C, fermentation 5 ~ 6d, and preferred inoculum size is 5%;
(2) secondary fermentation: adopt and transfer in the fermentor tank of another cleaning by upper strata wine liquid, fill, reduces the contact of wine and air as far as possible, control oxidation, airtight secondary fermentation, more than normal temperature fermentation 40d;
(3) ageing, by the wine liquid after fermentation, ageing 3 ~ 6 months under the condition of 10 DEG C;
(4) allocate, with appropriate turning from side to side, the wine degree of high wine liquid and citric acid adjustment wine, pol and acidity;
(5) clarify, add compound clarifier and clarify, described compound clarifier is gelatin ~ silica gel ~ wilkinite compound clarifier, wherein gelatin addition is 0.6% ~ 4%, silica gel addition is 1% ~ 4.5%, and wilkinite addition is 0.1% ~ 0.4%, gets supernatant liquor and obtains fruit wine;
C, preparation cocktail:
With raspberry fruit wine for wine base, be equipped with fruit juice concentrate, white sugar water, citric acid, Trisodium Citrate, sodium sorbate, Sodium Benzoate, apple flavour prepare cocktail.
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| CN105886278A (en) * | 2015-01-26 | 2016-08-24 | 济南金植医药技术有限公司 | Health care cocktail composition and preparation method thereof |
| CN107151608A (en) * | 2017-07-19 | 2017-09-12 | 河北农业大学 | A kind of brewing method of raspberry Port |
| CN112868797A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Neutral milk beverage containing fruit pulp and preparation method thereof |
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| CN112868797A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Neutral milk beverage containing fruit pulp and preparation method thereof |
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