CN105249084B - A kind of preparation method of selenium-rich pumpkin fruit grain beverage - Google Patents
A kind of preparation method of selenium-rich pumpkin fruit grain beverage Download PDFInfo
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- CN105249084B CN105249084B CN201510674121.9A CN201510674121A CN105249084B CN 105249084 B CN105249084 B CN 105249084B CN 201510674121 A CN201510674121 A CN 201510674121A CN 105249084 B CN105249084 B CN 105249084B
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 126
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 126
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 125
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 125
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 125
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 239000011669 selenium Substances 0.000 title claims abstract description 17
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000003381 stabilizer Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 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
- 241000607479 Yersinia pestis Species 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
- 238000009835 boiling Methods 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 239000000216 gellan gum Substances 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 7
- 230000035807 sensation Effects 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 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 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims 1
- 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 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 241000219112 Cucumis Species 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 239000007787 solid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000010199 sorbic acid Nutrition 0.000 description 4
- 150000003398 sorbic acids Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 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
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 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 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001507939 Cormus domestica Species 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
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 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
- 238000007654 immersion Methods 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
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 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
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 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
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 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
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 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 kind of preparation method of selenium-rich pumpkin fruit grain beverage, it includes the processing steps such as the preparation of Pumpkin Juice, the preparation of pumpkin fruit grain and allotment, Pumpkin Juice therein is that 0.01~0.05% pectase, 0.1~0.3% cellulase and 0.01~0.05% carbohydrase are added into crushed pumpkin, is obtained after enzymolysis.Pumpkin fruit beverage color produced by the present invention is limpid, golden yellow color, has pumpkin characteristic perfume, coordination is pleasant, and pulp is evenly distributed, and has preferable chewiness, sour-sweet moderate, therefore is a kind of health drink to look good, smell good and taste good, has wide market panorama.
Description
Technical field
The invention belongs to food and drink manufacture field, and in particular to a kind of preparation method of selenium-rich pumpkin fruit grain beverage.
Background technology
Pumpkin nutrient is abundant, contains a variety of free amino acids, carrotene, vitamin B1, it is vitamin C, vitamin E, a variety of
The nutriments such as mineral element and squash polyoses isoreactivity composition.More valuable, pumpkin has preferable enrichment to selenium,
It is the preferable source of Organic Selenium, selenium is one of necessary trace element in vital movement, and selenium participates in the composition of a variety of enzymes of body
With metabolic process, there is the physiological functions such as cancer-resisting, anti-aging, enhancing immunity of organisms.
Current pumpkin beverage uses traditional technique of squeezing the juice more, it is impossible to smudge cells well, causes the selenium in beverage
Content and the content of soluble solid are relatively low, and the clarity of beverage, mouthfeel are poor, and fragrance does not enrich, quality stability
It is very poor, easily settle, corruption.
The content of the invention
It is an object of the invention to provide a kind of Se content is higher, sense organ and the preferable pumpkin fruit grain beverage of stability.
Above-mentioned purpose is achieved through the following technical solutions：
A kind of preparation method of selenium-rich pumpkin fruit grain beverage, comprises the following steps：
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, uses water
After cleaning up, peeling, remove seed flesh, then cut into slices；By the sodium pyrophosphate solution that pumpkin slice weight concentration is 0.05~0.2%
3~5min is soaked, 10~15min of boiling in steamer is placed in after being rinsed 2~3 times with water；Pumpkin slice after cooking is added 1~3 times
The water of weight is placed in mashing in beater and, to without granular sensation, crushed pumpkin is made；Add 0.01 by weight into crushed pumpkin~
0.05% pectase, 0.1~0.3% cellulase and 0.01~0.05% carbohydrase, regulation pH is 4~5, is then in temperature
1~3h is digested under the conditions of 40~60 DEG C, being heated to 90~100 DEG C after the completion of enzymolysis makes enzyme-deactivating；Enzymolysis liquid is centrifuged, mistake
Filter, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：It will remove the peel, the pumpkin of remove seed flesh is cut into square, the normal temperature that the length of side is 2~3 millimeters
Under, 2~10min is soaked by 0.1~0.3% calcium chloride solution of weight concentration, pumpkin fruit grain is picked up to obtain with screen cloth；
3) allocate：60~90 parts by weight water, 6~10 parts by weight xylitols are added into 10~40 parts by weight pumpkin juices,
0.01~0.05 parts by weight of lemon acid, 0.01~0.05 parts by weight potassium sorbate, 0.01~0.05 parts by weight pumpkin essence,
0.0001~0.0003 parts by weight Pigment of the pumpkin, 0.1~0.3 parts by weight stabilizer, 5~10 parts by weight pumpkin fruit grains, mixing
Bottling, sealing after uniformly, 105 DEG C of 10~30min of sterilization, it is finished product after cooling.
Preferably, the stabilizer is CMC-Na and carragheen and gellan gum, and its weight ratio is followed successively by 7:7:6.
The beneficial effects of the invention are as follows：
1) pumpkin fruit beverage color produced by the present invention is limpid, golden yellow color, has pumpkin characteristic perfume, coordinates happy
People, pulp are evenly distributed, and have preferable chewiness, sour-sweet moderate, therefore are a kind of health drinks to look good, smell good and taste good, have
Wide market panorama.
2) present invention will take Pumpkin Juice using mixed enzymolysis legal system, by decomposing the materials such as pectin, cellulose, starch, from
And the content of Organic Selenium and soluble solid in Pumpkin Juice is improved, and juice is become more limpid, integrated sensory also obtains
To being obviously improved.
3) pumpkin fruit beverage produced by the present invention has a preferable suspension, pumpkin fruit grain not free settling, product matter
Amount is stable, and shelf life was up to more than 1 year.
4) it is with short production cycle, cost is low.
Embodiment
The present invention is described in detail below in conjunction with specific embodiment.
Embodiment 1
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, uses water
After cleaning up, peeling, remove seed flesh, then (thickness is about 4mm) is cut into slices；By the burnt phosphorus that pumpkin slice weight concentration is 0.1%
Acid sodium aqueous solution immersion 4min (purpose is color protection, prevents pumpkin from brown stain occurs), boiling in steamer is placed in after being rinsed 3 times with water
12min；Add the water of 2 times of weight to be placed in mashing in beater the pumpkin slice after cooking and, to without granular sensation, crushed pumpkin is made；To
0.01% pectase, 0.3% cellulase and 0.02% carbohydrase are added in crushed pumpkin by weight, regulation pH is 4.5, Ran Hou
Temperature digests 2h under the conditions of being 50 DEG C, 95 DEG C is heated to after the completion of enzymolysis, insulation 10min makes enzyme-deactivating；Enzymolysis liquid is centrifuged,
Filtering, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：Will peeling, the pumpkin of remove seed flesh is 2~3 millimeters with the length of side is mechanically or manually cut into
It is square, under normal temperature, using weight concentration as 0.2% calcium chloride water soak 5min, pick up to obtain pumpkin fruit grain with screen cloth；
3) allocate：80Kg water, 8Kg xylitols, 0.02Kg citric acids, 0.04Kg sorbic acids are added into 20Kg Pumpkin Juices
Potassium, 0.025Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizers, 7Kg pumpkin fruit grains, bottled after being well mixed,
Sealing, 105 DEG C of sterilization 20min, it is finished product after cooling.Described stabilizer is CMC-Na and carragheen and gellan gum, and its is heavy
Amount ratio is followed successively by 7:7:6.
Embodiment 2
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, uses water
After cleaning up, peeling, remove seed flesh, then cut into slices；The sodium pyrophosphate solution that pumpkin slice weight concentration is 0.05% is soaked
5min, boiling 10min in steamer is placed in after being rinsed 2 times with water；The water of 3 times of weight is added to be placed in being beaten the pumpkin slice after cooking
Crushed pumpkin is made to without granular sensation in mashing in machine；Add 0.05% pectase, 0.1% cellulase by weight into crushed pumpkin
With 0.01% carbohydrase, regulation pH is 4, digests 3h under the conditions of being then 40 DEG C in temperature, 90 DEG C are heated to after the completion of enzymolysis
Make enzyme-deactivating；Enzymolysis liquid is centrifuged, filtered, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：Will peeling, the pumpkin of remove seed flesh is 2~3 millimeters with the length of side is mechanically or manually cut into
It is square, under normal temperature, using weight concentration as 0.1% calcium chloride water soak 10min, pick up to obtain pumpkin fruit with screen cloth
Grain；
3) allocate：60Kg water, 6Kg xylitols, 0.01Kg citric acids, 0.01Kg sorbic acids are added into 10Kg pumpkin juices
Potassium, 0.01Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizers, 5Kg pumpkin fruit grains, bottled after being well mixed,
Sealing, 105 DEG C of sterilization 10min, it is finished product after cooling.Described stabilizer is CMC-Na and carragheen and gellan gum, and its is heavy
Amount ratio is followed successively by 7:7:6.
Embodiment 3
A kind of selenium-rich pumpkin fruit grain beverage, is made up of following raw material：
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, uses water
After cleaning up, peeling, remove seed flesh, then cut into slices；The sodium pyrophosphate solution that pumpkin slice weight concentration is 0.2% is soaked
3min, boiling 15min in steamer is placed in after being rinsed 3 times with water；The water of 1 times of weight is added to be placed in being beaten the pumpkin slice after cooking
Crushed pumpkin is made to without granular sensation in mashing in machine；Add 0.01% pectase, 0.3% cellulase by weight into crushed pumpkin
With 0.05% carbohydrase, regulation pH is 5, digests 1h under the conditions of being then 60 DEG C in temperature, 100 DEG C are heated to after the completion of enzymolysis
Make enzyme-deactivating；Enzymolysis liquid is centrifuged, filtered, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：Will peeling, the pumpkin of remove seed flesh is 2~3 millimeters with the length of side is mechanically or manually cut into
It is square, under normal temperature, using weight concentration as 0.3% calcium chloride solution soak 2min, pick up to obtain pumpkin fruit grain with screen cloth；
3) allocate：90Kg water, 10Kg xylitols, 0.05Kg citric acids, 0.05Kg sorbs are added into 40Kg pumpkin juices
Sour potassium, 0.05Kg pumpkin essence, 0.0003Kg Pigment of the pumpkin, 0.3Kg stabilizers, 10Kg pumpkin fruit grains, filled after well mixed
Bottle, sealing, 105 DEG C of sterilization 30min, it is finished product after cooling.Described stabilizer is CMC-Na and carragheen and gellan gum, its
Weight ratio is followed successively by 7:7:6.
Embodiment 4
A kind of selenium-rich pumpkin fruit grain beverage, is made up of following raw material：
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, uses water
After cleaning up, peeling, remove seed flesh, then (thickness is about 4mm) is cut into slices；By the burnt phosphorus that pumpkin slice weight concentration is 0.15%
Acid sodium aqueous solution soaks 3min, and boiling 10min in steamer is placed in after being rinsed 3 times with water；Pumpkin slice after cooking is added into 2 times of weight
Water be placed in beater mashing to without granular sensation, crushed pumpkin is made；Added by weight into crushed pumpkin 0.03% pectase,
0.2% cellulase and 0.03% carbohydrase, regulation pH are 4.5, digest 2h under the conditions of being then 50 DEG C in temperature, enzymolysis is completed
After be heated to 95 DEG C, insulation 10min makes enzyme-deactivating；Enzymolysis liquid is centrifuged, filtered, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：Will peeling, the pumpkin of remove seed flesh is 2~3 millimeters with the length of side is mechanically or manually cut into
It is square, under normal temperature, using weight concentration as 0.2% calcium chloride water soak 5min, pick up to obtain pumpkin fruit grain with screen cloth；
3) allocate：70Kg water, 7Kg xylitols, 0.03Kg citric acids, 0.03Kg sorbic acids are added into 30Kg Pumpkin Juices
Potassium, 0.03Kg pumpkin essence, 0.0002Kg Pigment of the pumpkin, 0.2Kg stabilizers, 8Kg pumpkin fruit grains, bottled after being well mixed,
Sealing, 105 DEG C of sterilization 20min, it is finished product after cooling.Described stabilizer is CMC-Na and carragheen and gellan gum, and its is heavy
Amount ratio is followed successively by 7:7:6.
Test example：
Se content, soluble solid content in embodiment 1,2,3,4, comparative example 1 are determined, and selects 10 food work
Personnel carry out sensory evaluation to the color and luster of beverage, fragrance, flavour and mouthfeel, and sensory evaluation scores standard is shown in Table 1, and evaluation result is shown in Table 2.
The preparation method of comparative example 1 is as follows：
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, uses water
After cleaning up, peeling, remove seed flesh, then cut into slices；By the sodium pyrophosphate aqueous solution soaking that pumpkin slice weight concentration is 0.1%
4min, boiling 12min in steamer is placed in after being rinsed 3 times with water；The water of 2 times of weight is added to be placed in being beaten the pumpkin slice after cooking
Crushed pumpkin is made to without granular sensation in mashing in machine；Crushed pumpkin is centrifuged, filtered, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：Will peeling, the pumpkin of remove seed flesh is 2~3 millimeters with the length of side is mechanically or manually cut into
It is square, under normal temperature, using weight concentration as 0.2% calcium chloride water soak 5min, pick up to obtain pumpkin fruit grain with screen cloth；
3) allocate：80Kg water, 8Kg xylitols, 0.02Kg citric acids, 0.04Kg sorbic acids are added into 20Kg Pumpkin Juices
Potassium, 0.025Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizers, 7Kg pumpkin fruit grains, bottled after being well mixed,
Sealing, 105 DEG C of sterilization 20min, it is finished product after cooling.Described stabilizer is CMC-Na and carragheen and gellan gum, and its is heavy
Amount ratio is followed successively by 7:7:6.
The subjective appreciation table standard of table 1
The pumpkin fruit grain beverage quality of table 2 compares
Se content, the every sense organ of the pumpkin fruit grain beverage of the preparation of embodiment 1~4 are can be seen that from the experimental result of table 2
Deliberated index and soluble solid content are significantly better than that comparative example.
Claims (1)
1. a kind of preparation method of selenium-rich pumpkin fruit grain beverage, it is characterised in that comprise the following steps：
1) preparation of Pumpkin Juice：Melon skin reddish yellow is selected, meat is orange, and the ripe pumpkin of no disease pest harm is raw material, is cleaned with water
After clean, peeling, remove seed flesh, then cut into slices；By the sodium pyrophosphate aqueous solution soaking that pumpkin slice weight concentration is 0.1%
4min, boiling 12min in steamer is placed in after being rinsed 3 times with water；The water of 2 times of weight is added to be placed in being beaten the pumpkin slice after cooking
Crushed pumpkin is made to without granular sensation in mashing in machine；Add 0.01% pectase, 0.3% cellulase by weight into crushed pumpkin
With 0.02% carbohydrase, regulation pH is 4.5, digests 2h under the conditions of being then 50 DEG C in temperature, 95 are heated to after the completion of enzymolysis
DEG C, insulation 10min makes enzyme-deactivating；Enzymolysis liquid is centrifuged, filtered, obtains clarification Pumpkin Juice；
2) preparation of pumpkin fruit grain：Will peeling, the pumpkin of remove seed flesh is with being mechanically or manually cut into side of the length of side for 2~3 millimeters
Shape, under normal temperature, 5min is soaked by 0.2% calcium chloride water of weight concentration, pumpkin fruit grain is picked up to obtain with screen cloth；
3) allocate：Addition 80Kg water, 8Kg xylitols into 20Kg Pumpkin Juices, 0.02Kg citric acids, 0.04Kg potassium sorbates,
0.025Kg pumpkin essence, 0.0001Kg Pigment of the pumpkin, 0.1Kg stabilizers, 7Kg pumpkin fruit grains, bottled after being well mixed, be close
Envelope, 105 DEG C of sterilization 20min, are finished product after cooling, described stabilizer is CMC-Na and carragheen and gellan gum, its weight
Than being followed successively by 7:7:6.
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| 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 |
| CN108094774A (en) * | 2017-12-14 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of pumpkin beverage |
| CN108041218A (en) * | 2017-12-14 | 2018-05-18 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of pumpkin black tea composite beverage |
| CN107788163A (en) * | 2017-12-14 | 2018-03-13 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of pumpkin green tea composite beverage |
| CN108185237A (en) * | 2018-01-18 | 2018-06-22 | 合肥中科启奥生物科技有限公司 | A kind of selenium-enriched fruit and vegetable beverage and preparation method thereof |
| CN113662111A (en) * | 2021-08-24 | 2021-11-19 | 贵州大学 | Low-sugar pumpkin beverage and processing technology thereof |
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| RU2396034C1 (en) * | 2009-01-12 | 2010-08-10 | Тихоокеанский Государственный Экономический Университет (Тгэу) | Pumpkin nectar |
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