CN105249084A - Preparation method of selenium-rich pumpkin pulp grain beverage - Google Patents
Preparation method of selenium-rich pumpkin pulp grain beverage Download PDFInfo
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- CN105249084A CN105249084A CN201510674121.9A CN201510674121A CN105249084A CN 105249084 A CN105249084 A CN 105249084A CN 201510674121 A CN201510674121 A CN 201510674121A CN 105249084 A CN105249084 A CN 105249084A
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- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 126
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 239000011669 selenium Substances 0.000 title claims abstract description 18
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 14
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 14
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- 235000013399 edible fruits Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000003381 stabilizer Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 7
- 229920002148 Gellan gum Polymers 0.000 claims description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
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- 239000004744 fabric Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000216 gellan gum Substances 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000035807 sensation Effects 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 108010089934 carbohydrase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
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- 241000219122 Cucurbita Species 0.000 abstract 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
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- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
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- 238000002156 mixing Methods 0.000 abstract 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 239000000203 mixture Substances 0.000 description 8
- 241000219112 Cucumis Species 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 5
- 239000000811 xylitol Substances 0.000 description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 5
- 229960002675 xylitol Drugs 0.000 description 5
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
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- 239000007864 aqueous solution Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
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- 230000001953 sensory effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 230000001934 delay Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a selenium-rich pumpkin pulp grain beverage. The preparation method comprises process steps including preparation of pumpkin juice, preparation of pumpkin pulp grains, blending and the like, wherein the pumpkin juice is prepared as follows: 0.01%-0.05% of pectinase, 0.1%-0.3% of cellulose and 0.01%-0.05% of glucoamylase are added to crushed pumpkins, and enzymolysis is performed. The prepared pumpkin pulp grain beverage has clear and golden color, has characteristic flavor of pumpkins, is harmonious and pleasant, has uniformly distributed pulp, better chewiness and proper sour and sweet taste, is a health beverage with the color, aroma and taste and has broad market prospect.
Description
Technical field
The invention belongs to food and drink manufacture field, be specifically related to a kind of preparation method of rich selenium pumpkin fruit grain beverage.
Background technology
Pumpkin nutrient is abundant, containing multiple free amino acid, carrotene, Cobastab
1, vitamin C, vitamin E, nutriment and the squash polyoses isoreactivity composition such as several kinds of mineral elements.More valuable is, pumpkin has better enrichment to selenium, is the better source of Organic Selenium, and selenium is one of necessary trace element in vital movement, selenium participates in composition and the metabolic process of the multiple enzyme of body, has cancer-resisting, delays senility, strengthens the physiological functions such as immunity of organisms.
Technique that what the many employings of current pumpkin beverage were traditional squeeze the juice, can not smudge cells well, causes the content of the Se content in beverage and soluble solid on the low side, and the clarity of beverage, mouthfeel are poor, fragrance does not enrich, and quality stability is very poor, very easily sedimentation, corruption.
Summary of the invention
The object of this invention is to provide that a kind of Se content is higher, sense organ and stability pumpkin fruit grain beverage all preferably.
Above-mentioned purpose is achieved through the following technical solutions:
A preparation method for rich selenium pumpkin fruit grain beverage, comprises the following steps:
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cut into slices; Be the sodium pyrophosphate solution immersion 3 ~ 5min of 0.05 ~ 0.2% by pumpkin slice weight concentration, be placed on boiling 10 ~ 15min in steamer for 2 ~ 3 times with water rinse; Pumpkin slice after cooking is added the water of 1 ~ 3 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; 0.01 ~ 0.05% pectase, 0.1 ~ 0.3% cellulase and 0.01 ~ 0.05% carbohydrase is added by weight in crushed pumpkin, pH is regulated to be 4 ~ 5, then enzymolysis 1 ~ 3h under temperature is 40 ~ 60 DEG C of conditions, is heated to 90 ~ 100 DEG C again and makes enzyme-deactivating after enzymolysis completes; Enzymolysis liquid is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, going the pumpkin of seed flesh to be cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 2 ~ 10min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride solution that weight concentration is 0.1 ~ 0.3%;
3) allocate: in the clear juice of 10 ~ 40 weight portion pumpkin, add 60 ~ 90 weight parts waters, 6 ~ 10 weight portion xylitols, 0.01 ~ 0.05 parts by weight of lemon acid, 0.01 ~ 0.05 weight portion potassium sorbate, 0.01 ~ 0.05 weight portion pumpkin essence, 0.0001 ~ 0.0003 weight portion Pigment of the pumpkin, 0.1 ~ 0.3 weight portion stabilizing agent, 5 ~ 10 weight portion pumpkin fruit grains, mix rear bottling, sealing, 105 DEG C of sterilization 10 ~ 30min, are finished product after cooling.
Preferably, described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
The invention has the beneficial effects as follows:
1) the pumpkin fruit beverage color that obtains of the present invention is limpid, and golden yellow color, has pumpkin characteristic perfume, coordinate pleasant, pulp is evenly distributed, and has good chewiness, sour-sweet moderate, be therefore a kind of health drink looked good, smell good and taste good, there is wide market panorama.
2) employing mixed enzymolysis legal system is got Pumpkin Juice by the present invention, by materials such as decompose pectin, cellulose, starch, thus improve the content of Organic Selenium and soluble solid in Pumpkin Juice, and make juice become more limpid, integrated sensory is also significantly improved.
3) the pumpkin fruit beverage that the present invention obtains has good suspension, pumpkin fruit grain not free settling, and constant product quality, shelf life can reach more than 1 year.
4) with short production cycle, cost is low.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cuts into slices (thickness is about 4mm); Be the sodium pyrophosphate aqueous solution soaking 4min (object protects look, prevents pumpkin generation brown stain) of 0.1% by pumpkin slice weight concentration, be placed on boiling 12min in steamer for 3 times with water rinse; Pumpkin slice after cooking is added the water of 2 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; In crushed pumpkin, add 0.01% pectase, 0.3% cellulase and 0.02% carbohydrase by weight, regulate pH to be 4.5, then enzymolysis 2h under temperature is 50 DEG C of conditions, is heated to 95 DEG C after enzymolysis completes again, and insulation 10min makes enzyme-deactivating; Enzymolysis liquid is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, removing the pumpkin of seed flesh machinery or being manually cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 5min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride water that weight concentration is 0.2%;
3) allocate: in 20Kg Pumpkin Juice, add 80Kg water, 8Kg xylitol, 0.02Kg citric acid, 0.04Kg potassium sorbate, 0.025Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizing agent, 7Kg pumpkin fruit grain, mix rear bottling, sealing, 105 DEG C of sterilization 20min, are finished product after cooling.Described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
Embodiment 2
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cut into slices; Be the sodium pyrophosphate solution immersion 5min of 0.05% by pumpkin slice weight concentration, be placed on boiling 10min in steamer for 2 times with water rinse; Pumpkin slice after cooking is added the water of 3 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; In crushed pumpkin, add 0.05% pectase, 0.1% cellulase and 0.01% carbohydrase by weight, regulate pH to be 4, then enzymolysis 3h under temperature is 40 DEG C of conditions, is heated to 90 DEG C again and makes enzyme-deactivating after enzymolysis completes; Enzymolysis liquid is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, removing the pumpkin of seed flesh machinery or being manually cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 10min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride water that weight concentration is 0.1%;
3) allocate: in the clear juice of 10Kg pumpkin, add 60Kg water, 6Kg xylitol, 0.01Kg citric acid, 0.01Kg potassium sorbate, 0.01Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizing agent, 5Kg pumpkin fruit grain, mix rear bottling, sealing, 105 DEG C of sterilization 10min, are finished product after cooling.Described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
Embodiment 3
A kind of rich selenium pumpkin fruit grain beverage, be made up of following raw material:
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cut into slices; Be the sodium pyrophosphate solution immersion 3min of 0.2% by pumpkin slice weight concentration, be placed on boiling 15min in steamer for 3 times with water rinse; Pumpkin slice after cooking is added the water of 1 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; In crushed pumpkin, add 0.01% pectase, 0.3% cellulase and 0.05% carbohydrase by weight, regulate pH to be 5, then enzymolysis 1h under temperature is 60 DEG C of conditions, is heated to 100 DEG C again and makes enzyme-deactivating after enzymolysis completes; Enzymolysis liquid is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, removing the pumpkin of seed flesh machinery or being manually cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 2min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride solution that weight concentration is 0.3%;
3) allocate: in the clear juice of 40Kg pumpkin, add 90Kg water, 10Kg xylitol, 0.05Kg citric acid, 0.05Kg potassium sorbate, 0.05Kg pumpkin essence, 0.0003Kg Pigment of the pumpkin, 0.3Kg stabilizing agent, 10Kg pumpkin fruit grain, mix rear bottling, sealing, 105 DEG C of sterilization 30min, are finished product after cooling.Described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
Embodiment 4
A kind of rich selenium pumpkin fruit grain beverage, be made up of following raw material:
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cuts into slices (thickness is about 4mm); Be the sodium pyrophosphate aqueous solution soaking 3min of 0.15% by pumpkin slice weight concentration, be placed on boiling 10min in steamer for 3 times with water rinse; Pumpkin slice after cooking is added the water of 2 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; In crushed pumpkin, add 0.03% pectase, 0.2% cellulase and 0.03% carbohydrase by weight, regulate pH to be 4.5, then enzymolysis 2h under temperature is 50 DEG C of conditions, is heated to 95 DEG C after enzymolysis completes again, and insulation 10min makes enzyme-deactivating; Enzymolysis liquid is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, removing the pumpkin of seed flesh machinery or being manually cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 5min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride water that weight concentration is 0.2%;
3) allocate: in 30Kg Pumpkin Juice, add 70Kg water, 7Kg xylitol, 0.03Kg citric acid, 0.03Kg potassium sorbate, 0.03Kg pumpkin essence, 0.0002Kg Pigment of the pumpkin, 0.2Kg stabilizing agent, 8Kg pumpkin fruit grain, mix rear bottling, sealing, 105 DEG C of sterilization 20min, are finished product after cooling.Described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
Test example:
Measure embodiment 1,2,3,4, Se content, soluble solid content in comparative example 1, and select 10 food staff to carry out sensory evaluation to the color and luster of beverage, fragrance, flavour and mouthfeel, sensory evaluation scores standard is in table 1, and evaluation result is in table 2.
The preparation method of comparative example 1 is as follows:
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cut into slices; Be the sodium pyrophosphate aqueous solution soaking 4min of 0.1% by pumpkin slice weight concentration, be placed on boiling 12min in steamer for 3 times with water rinse; Pumpkin slice after cooking is added the water of 2 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; Crushed pumpkin is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, removing the pumpkin of seed flesh machinery or being manually cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 5min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride water that weight concentration is 0.2%;
3) allocate: in 20Kg Pumpkin Juice, add 80Kg water, 8Kg xylitol, 0.02Kg citric acid, 0.04Kg potassium sorbate, 0.025Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizing agent, 7Kg pumpkin fruit grain, mix rear bottling, sealing, 105 DEG C of sterilization 20min, are finished product after cooling.Described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
Table 1 subjective appreciation table standard
Table 2 pumpkin fruit grain beverage quality compares
As can be seen from table 2 experimental result, the Se content of pumpkin fruit grain beverage prepared by embodiment 1 ~ 4, every subjective appreciation index and soluble solid content are all obviously better than comparative example.
Claims (2)
1. a preparation method for rich selenium pumpkin fruit grain beverage, is characterized in that comprising the following steps:
1) preparation of Pumpkin Juice: select melon skin reddish yellow, meat is orange, the ripe pumpkin of anosis worm harm is raw material, and after cleaning up with water, peeling, removes seed flesh, then cut into slices; Be the sodium pyrophosphate solution immersion 3 ~ 5min of 0.05 ~ 0.2% by pumpkin slice weight concentration, be placed on boiling 10 ~ 15min in steamer for 2 ~ 3 times with water rinse; Pumpkin slice after cooking is added the water of 1 ~ 3 times of weight and is placed in beater making beating to without granular sensation, makes crushed pumpkin; 0.01 ~ 0.05% pectase, 0.1 ~ 0.3% cellulase and 0.01 ~ 0.05% carbohydrase is added by weight in crushed pumpkin, pH is regulated to be 4 ~ 5, then enzymolysis 1 ~ 3h under temperature is 40 ~ 60 DEG C of conditions, is heated to 90 ~ 100 DEG C again and makes enzyme-deactivating after enzymolysis completes; Enzymolysis liquid is centrifugal, filtration, obtains clarification Pumpkin Juice;
2) preparation of pumpkin fruit grain: will remove the peel, going the pumpkin of seed flesh to be cut into the length of side is 2 ~ 3 millimeters square, under normal temperature, soaks 2 ~ 10min, pick up to obtain pumpkin fruit grain with screen cloth with the calcium chloride solution that weight concentration is 0.1 ~ 0.3%;
3) allocate: in the clear juice of 10 ~ 40 weight portion pumpkin, add 60 ~ 90 weight parts waters, 6 ~ 10 weight portion xylitols, 0.01 ~ 0.05 parts by weight of lemon acid, 0.01 ~ 0.05 weight portion potassium sorbate, 0.01 ~ 0.05 weight portion pumpkin essence, 0.0001 ~ 0.0003 weight portion Pigment of the pumpkin, 0.1 ~ 0.3 weight portion stabilizing agent, 5 ~ 10 weight portion pumpkin fruit grains, mix rear bottling, sealing, 105 DEG C of sterilization 10 ~ 30min, are finished product after cooling.
2. the preparation method of rich selenium pumpkin fruit grain beverage as claimed in claim 1, is characterized in that: described stabilizing agent is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
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