CN105360835A - Composite vegetable juice beverage and preparation method thereof - Google Patents
Composite vegetable juice beverage and preparation method thereof Download PDFInfo
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- CN105360835A CN105360835A CN201510844915.5A CN201510844915A CN105360835A CN 105360835 A CN105360835 A CN 105360835A CN 201510844915 A CN201510844915 A CN 201510844915A CN 105360835 A CN105360835 A CN 105360835A
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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
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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
- A23L2/70—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
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Abstract
The invention relates to a composite vegetable juice beverage. The composite vegetable juice beverage is prepared from the following raw materials of 180-250g/L of pumpkin juice, 80-150g/L of carrot juice, 80-110g/L of tomato juice, 0.5-10g/L of a clarifying agent, 70-100g/L of cane sugar and 0.5-2.5g/L of citric acid, wherein the clarifying agent is the combination of a chemical clarifying agent and an enzyme preparation. According to the composite vegetable juice beverage prepared by the preparation method disclosed by the invention, the mouth feel and the nutrition of pumpkins, the mouth feel and the nutrition of carrots and the mouth feel and the nutrition of tomatoes are mutually permeated, so that the composite vegetable juice beverage is good in sensory properties, rich in nutrition and favorable for absorption; besides, the composite vegetable juice beverage prepared by the preparation method disclosed by the invention conforms to the national food hygiene standard of China, provides a good base for the development of the pumpkins, the carrots and the tomatoes, and has enormous economic benefits and social benefits.
Description
Technical field
The present invention relates to field of beverage, be specifically related to a kind of composite beverage, particularly a kind of compound vegetable juice beverage and preparation method thereof.
Background technology
Compound vegetable juice beverage contains abundant vitamin, mineral matter and dietary fiber, has very high nutritive value.Modern nutrient research shows, is that the various beverages that raw material is made can promote human consumption, improve function of intestinal canal, improve body's immunity, delay senility, has become the new lover in soft drink market with vegetables.
In composite clarification juice beverage production process, the particles such as pectin, soluble starch, protein, polyphenols and suspension often cause product become turbid or precipitate, affect gloss, quality and shelf-life, often by fining agent, these materials need be removed or degraded, to keep its uniform figure, conventional fining agent has gelatin, tannin, diatomite, pectase, tannase, protease etc.In order to reach desirable effect, often according to the difference of material category, processing method, multiple fining agent need be selected, carrying out rational proportion.
Pumpkin, carrot, tomato are all vegetables that have certain physiological function, that extensively plant.Pumpkin has reducing blood lipid, the function such as hypoglycemic, antitumor; Carrot can prevent and treat the diseases such as osteomalacia, Keratoderma and infection in respiratory system; Calcium in tomato, iron content are high, can relieve summer heat and quench one's thirst, and supplement the nutritional labeling of needed by human, and have effect of softening blood vessel.
At present, with the rich choice of products that pumpkin, carrot, tomato are made for raw material, CN101926485A discloses a kind of preparation method of nutrition fruit and vegetable beverage, carrot, rape, die Stangenselerie, tomato, apple, strawberry, crisp pears, orange, hawthorn, pumpkin, caraway, first pasty state is ground into after cleaning stalk, skin, core, add running water, granulated sugar, the cleaner liquid that stirred is placed in container cooling after 100 DEG C of heating, and is finished product.As the strawberry carrot composite clarification juice beverage etc. that Wang Zhenbin etc. develops, be all pumpkin, carrot, tomato extensive use lay a good foundation.Vegetable juice clarity prepared by said method is not enough, and light transmittance is bad, still needs a clarity good, the finished product that light transmittance is high as beverage.
Summary of the invention
The invention provides a kind of compound vegetable juice beverage and preparation method thereof, described compound vegetable juice beverage is nutritious, clear, clean taste, sweet and sour taste, and clarification printing opacity, light transmittance reaches more than 90%.
For reaching this object, the present invention by the following technical solutions:
On the one hand, the invention provides a kind of compound vegetable juice beverage, described compound vegetable juice beverage comprises following raw material and prepares:
Wherein, described fining agent is by the combination of chemical clarification agent and enzyme preparation.
In the present invention, described pumpkin has reducing blood lipid, hypoglycemic, the function such as antitumor, described carrot can prevent and treat osteomalacia, the disease such as Keratoderma and infection in respiratory system, calcium in described tomato, iron content is high, can relieve summer heat and quench one's thirst, supplement the nutritional labeling of needed by human, and there is effect of softening blood vessel, by pumpkin, carrot and tomato mixing, coordinate fining agent, the compound vegetable juice clean taste of preparation, sweet and sour taste, and the pumpkin in compound vegetable juice, carrot and tomato interpenetrate, more be conducive to pumpkin, the absorption of carrot and tomato nutrition.
In the present invention, by chemical clarification agent and enzyme preparation with the use of, not only do not affect mouthfeel and the nutritional labeling of compound vegetable juice, and make compound vegetable juice clear, light transmittance can reach more than 90%.
Described Pumpkin Juice can be 180g/L, 181g/L, 182g/L, 185g/L, 190g/L, 195g/L, 200g/L, 205g/L, 210g/L, 215g/L, 220g/L, 225g/L, 230g/L, 235g/L, 234g/L, 245g/L or 250g/L.
Described carrot juice can be 80g/L, 81g/L, 82g/L, 85g/L, 86g/L, 88g/L, 90g/L, 95g/L, 100g/L, 105g/L, 110g/L, 115g/L, 120g/L, 125g/L, 130g/L, 135g/L, 140g/L, 145g/L or 150g/L.
Described Tomato juice can be 80g/L, 81g/L, 82g/L, 85g/L, 86g/L, 88g/L, 90g/L, 95g/L, 100g/L, 105g/L or 110g/L.
Described fining agent can be 0.5g/L, 0.6g/L, 0.8g/L, 1g/L, 1.5g/L, 2g/L, 2.5g/L, 3g/L, 3.5g/L, 4g/L, 4.5g/L, 5g/L, 5.5g/L, 6g/L, 6.5g/L, 7g/L, 7.5g/L, 8g/L, 8.5g/L, 9g/L, 9.5g/L or 10g/L.
Described sucrose can be 70g/L, 71g/L, 75g/L, 80g/L, 85g/L, 86g/L, 88g/L, 90g/L, 95g/L or 100g/L.
Described citric acid can be 0.5g/L, 0.6g/L, 0.8g/L, 1g/L, 1.2g/L, 1.5g/L, 1.8g/L, 2g/L, 2.2g/L, 2.3g/L or 2.5g/L.
Preferably, described chemical clarification agent is carboxymethyl cellulose, sodium alginate, konjac glucomannan, the combination of any one or at least two kinds in gelatin or pectin, can be such as the combination sodium alginate of carboxymethyl cellulose and sodium alginate and the combination of konjac glucomannan, the combination of konjac glucomannan and gelatin, carboxymethyl cellulose, the combination of sodium alginate and konjac glucomannan, sodium alginate, the combination of konjac glucomannan and gelatin, carboxymethyl cellulose, the combination of sodium alginate and pectin, carboxymethyl cellulose, sodium alginate, the combination of konjac glucomannan and gelatin, carboxymethyl cellulose, sodium alginate, the combination of konjac glucomannan and pectin, be preferably carboxymethyl cellulose, the combination of sodium alginate and konjac glucomannan.
In the present invention, described carboxymethyl cellulose, as the fining agent of compound vegetable juice beverage, both can, by being adsorbed on the macromolecular particle such as protein, the flavones surface in compound vegetable juice beverage, make its quality increase, the macromolecular substances such as sedimentation general flavone and protein, thus reach the effect of clarification; Also by increasing the viscosity of compound vegetable juice beverage, the rate of settling of protein body can be slowed down, thus makes the texture of beverage homogeneous; Described sodium alginate has good mobility, free from extraneous odour, and use it as after the fining agent of compound vegetable juice beverage, the smooth mouth feel of beverage, exquisiteness, and the viscosity adding product, play good thickening power; Described konjac glucomannan is faintly acid polysaccharide macro-molecular, because its structure comprising protein and rhamnose and there is good emulsion stability, can with most of starch, protein equimolecular compatibility, good clarifying effect is played by flocculation, sedimentation, meanwhile, konjac glucomannan is polyanion in aqueous, by forming adsorbed film with the protein interaction of band positive electrostatic charge, thus rely on Coulomb repulsion or the sterically hindered systems stabilisation that is used for, reach the effect of clarification.
Preferably, the addition of described carboxymethyl cellulose is 0.1-1.2g/L, can be such as 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1g/L, 1.1g/L or 1.2g/L, be preferably 0.4-0.6g/L, more preferably 0.6g/L; The addition of described sodium alginate is 0.1-1.2g/L, can be such as 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1g/L, 1.1g/L or 1.2g/L, be preferably 0.6-0.8g/L, more preferably 0.8g/L; The addition of described konjac glucomannan is 0.1-1.2g/L, can be such as 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1g/L, 1.1g/L or 1.2g/L, be preferably 0.4-0.6g/L, more preferably 0.6g/L.
Preferably, described enzyme preparation is the combination of any one or at least two kinds in pectase, amylase or protease, such as, can be pectase and diastatic combination, the combination of pectase and protease, the combination of pectase, amylase and protease, is preferably the combination of pectase and protease.
In the present invention, described pectase can be degraded in compound vegetable juice beverage and muddy pectin substance can be caused to become small-molecule substance, makes compound vegetable juice beverage limpid bright, improves the quality of products; Macro-molecular protein in compound vegetable juice beverage can be decomposed into micromolecule polypeptide and amino acid by described protease, the amount of protein precipitation can be reduced, improve the non-biostability of compound vegetable juice beverage, the local flavor of compound vegetable juice beverage can be improved again, improve its nutritive value, and protease also can be hydrolyzed colors, tannin in compound vegetable juice beverage, makes product color homogeneous, and be conducive to the clarification, stable of compound vegetable juice beverage.
Preferably, the addition of described pectase is 0.1-2g/L, can be such as 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1g/L, 1.1g/L, 1.2g/L, 1.3g/L, 1.4g/L, 1.5g/L, 1.6g/L, 1.8g/L, 1.9g/L or 2g/L, be preferably 0.8-1.2g/L, more preferably 1.2g/L; The addition of described protease is 0.1-2g/L, can be such as 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1g/L, 1.1g/L, 1.2g/L, 1.3g/L, 1.4g/L, 1.5g/L, 1.6g/L, 1.8g/L, 1.9g/L or 2g/L, be preferably 0.4-0.8g/L, more preferably 0.8g/L.
As optimal technical scheme, described compound vegetable juice beverage comprises following raw material and prepares:
Preferably, described compound vegetable juice beverage comprises following raw material and prepares:
On the other hand, the invention provides a kind of preparation method of compound vegetable juice beverage as described in relation to the first aspect, comprise the following steps:
(1) by pumpkin, tomato and carrot juice processed respectively, then press formula ratio by Pumpkin Juice, Tomato juice, carrot juice, sucrose and citric acid mixing, obtain compound vegetable juice;
(2) compound vegetable juice obtained to step (1) by formula ratio adds fining agent, leaves standstill, and obtains the compound vegetable juice beverage clarified;
(3) compound vegetable juice beverage of clarification step (2) obtained is canned, sterilizing, cooling, obtain compound vegetable juice beverage finished product.
Preferably, the juice processed of described pumpkin comprises the following steps: get maturation, without rotting, without the pumpkin of insect pest, clean, peeling, stripping and slicing, be 1:(0.5-3 by pumpkin and water solid-liquid ratio), can be such as 1:0.5,1:0.6,1:0.8,1:0.9,1:1,1:1.1,1:1.2,1:1.5,1:1.8,1:2,1:2.2,1:2.3,1:2.5,1:2.6,1:2.8 or 1:3, be preferably 1:1 making beating, use 80-100 order, can be such as 80 orders, 85 orders, 90 orders, 95 orders or 100 orders, preferably 100 order nylon filter bag filter twice, obtain Pumpkin Juice.
Preferably, the juice processed of described tomato comprises the following steps: get maturation, without rotting, without the tomato of insect pest, clean, 85-100 DEG C, can be such as 85 DEG C, 86 DEG C, 88 DEG C, 89 DEG C, 90 DEG C, 93 DEG C, 95 DEG C, 96 DEG C, 98 DEG C or 100 DEG C, be preferably 90-98 DEG C, more preferably 95 DEG C of blanching 1-5min, can be such as 1min, 2min, 3min, 4min or 5min, be preferably 1-3min, cold water is removed the peel, stripping and slicing, be 1:(0.5-3 by tomato and water solid-liquid ratio), can be such as 1:0.5, 1:0.6, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2, 1:1.5, 1:1.8, 1:2, 1:2.2, 1:2.3, 1:2.5, 1:2.6, 1:2.8 or 1:3, be preferably 1:1 making beating, use 80-100 order, can be such as 80 orders, 85 orders, 90 orders, 95 orders or 100 orders, preferably 100 order nylon filter bag are filtered twice, obtain Tomato juice.
Preferably, the juice processed of described carrot comprises the following steps: get maturation, without rotting, without the carrot of insect pest, clean, adopt the NaOH solution of 3%, 85-92 DEG C, such as, can be 85 DEG C, 86 DEG C, 87 DEG C, 88 DEG C, 89 DEG C, 90 DEG C, 91 DEG C or 92 DEG C, process 1-5min can be such as 1min, 2min, 3min, 4min or 5min, flowing water cleaning to not skating, peeling, stripping and slicing, 90-95 DEG C, such as, can be 90 DEG C, 91 DEG C, 92 DEG C, 93 DEG C, 94 DEG C or 95 DEG C, 0.5% citric acid solution blanching 8-15min, can be such as 8min, 9min, 10min, 11min, 12min, 13min, 14min or 15min, is preferably 8-10min, pulls out, cool rapidly, and cleaning, is 1:(0.5-3 by carrot and water solid-liquid ratio), can be such as 1:0.5, 1:0.6, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2, 1:1.5, 1:1.8, 1:2, 1:2.2, 1:2.3, 1:2.5, 1:2.6, 1:2.8 or 1:3, be preferably 1:1 making beating, using 80-100 order, such as, can be 80 orders, 85 orders, 90 orders, 95 orders or 100 orders, preferably 100 order nylon filter bag filter twice, obtain carrot juice.
Preferably, the fining agent that adds described in step (2) comprises the following steps:
A () adds enzyme preparation to compound vegetable juice, leave standstill;
(b) again to leave standstill after compound vegetable juice add chemical clarification agent, room temperature leave standstill.
Preferably, the static conditions described in step (a) is pH3.5-4.5, is preferably pH4, temperature 35-45 DEG C, is preferably 45 DEG C of standing 0.5-2h, is preferably 1h.
Preferably, the time of repose described in step (b) is 6-10 days, is preferably 6-8 days, more preferably 7 days.
Preferably, the sterilising temp described in step (3) is 80-95 DEG C, such as, can be 80 DEG C, 81 DEG C, 82 DEG C, 85 DEG C, 86 DEG C, 88 DEG C, 90 DEG C, 92 DEG C or 95 DEG C, is preferably 85-90 DEG C, more preferably 90 DEG C.
Preferably, the sterilization time described in step (3) is 5-12min, such as, can be 5min, 6min, 7min, 8min, 9min, 10min, 11min or 12min, is preferably 8-12min, more preferably 10min.
As optimal technical scheme, the preparation method of described compound vegetable juice beverage, comprises the following steps:
(1) by pumpkin, tomato and carrot juice processed respectively, then press sucrose that Pumpkin Juice, Tomato juice, carrot juice and thawing filter by formula ratio and citric acid mixes, obtain compound vegetable juice;
A () described pumpkin juice comprises the following steps: get maturation, without rotting, without the pumpkin of insect pest, cleaning, peeling, stripping and slicing is 1:(0.5-3 by pumpkin and water solid-liquid ratio) making beating, with 80-100 order nylon filter bag filtration twice, obtain Pumpkin Juice;
B () described tomato juice comprises the following steps: get maturation, without rotting, without the tomato of insect pest, clean, 85-100 DEG C of blanching 1-5min, cold water is removed the peel, stripping and slicing, be 1:(0.5-3 by tomato and water solid-liquid ratio) making beating, filter twice by 80-100 order nylon filter bag, obtain Tomato juice;
C () described carrot juice comprises the following steps: get maturation, without rotting, without the carrot of insect pest, cleaning, the NaOH solution of employing 3%, 85-92 DEG C of process 1-5min, flowing water cleaning to not skating, peeling, stripping and slicing, the 0.5% citric acid solution blanching 8-15min of 90-95 DEG C, pulls out, cools rapidly, clean, be 1:(0.5-3 by carrot and water solid-liquid ratio) making beating, filter twice by 80-100 order nylon filter bag, obtain carrot juice;
(2) compound vegetable juice obtained to step (1) by formula ratio adds enzyme preparation, pH3.5-4.5, temperature 35-45 DEG C of standing 0.5-2h;
(3) compound vegetable juice obtained to step (2) by formula ratio adds chemical clarification agent, and room temperature leaves standstill 6-10 days, obtains the compound vegetable juice beverage clarified;
(4) compound vegetable juice beverage of clarification step (3) obtained is canned, 80-95 DEG C sterilizing 5-12min, cooling, obtain compound vegetable juice beverage finished product.
Preferably, the preparation method of described compound vegetable juice beverage, comprises the following steps:
(1) by pumpkin, tomato and carrot juice processed respectively, then press sucrose that Pumpkin Juice, Tomato juice, carrot juice and thawing filter by formula ratio and citric acid mixes, obtain compound vegetable juice;
A () described pumpkin juice comprises the following steps: get maturation, without rotting, without the pumpkin of insect pest, cleaning, peeling, stripping and slicing, be 1:1 making beating, with 100 order nylon filter bag filtrations twice, obtain Pumpkin Juice by pumpkin and water solid-liquid ratio;
B () described tomato juice comprises the following steps: get maturation, without rotting, without the tomato of insect pest, clean, 95 DEG C of blanching 1-3min, cold water is removed the peel, stripping and slicing, is 1:1 making beating by tomato and water solid-liquid ratio, filter twice by 100 order nylon filter bag, obtain Tomato juice;
C () described carrot juice comprises the following steps: get maturation, without rotting, without the carrot of insect pest, cleaning, the NaOH solution of employing 3%, 85-92 DEG C of process 1-5min, flowing water cleaning to not skating, peeling, stripping and slicing, the 0.5% citric acid solution blanching 8-10min of 90-95 DEG C, pulls out, cools rapidly, clean, by carrot and water solid-liquid ratio be 1:1 making beating, with 100 order nylon filter bag filtrations twice, obtain carrot juice;
(2) compound vegetable juice obtained to step (1) by formula ratio adds enzyme preparation, pH4, and temperature 45 C leaves standstill 1h;
(3) compound vegetable juice obtained to step (2) by formula ratio adds chemical clarification agent, and room temperature leaves standstill 7 days, obtains the compound vegetable juice beverage clarified;
(4) compound vegetable juice beverage of clarification step (3) obtained is canned, 90 DEG C of sterilizing 10min, cooling, obtain compound vegetable juice beverage finished product.
Compared with prior art, the present invention has following beneficial effect:
(1) compound vegetable juice beverage prepared of the present invention is as a kind of novel composite beverage, compensate for the feature that product on market is single, and the mouthfeel of pumpkin, carrot and tomato and nutrition interpenetrate, and make sensory properties excellent, nutritious, be more conducive to absorbing;
(2) the present invention is by selecting suitable fining agent, and by chemical clarification agent and enzyme preparation with the use of, suitable chemical clarification agent and combination of enzyme preparations is selected to be used for preparing compound vegetable juice beverage, make the juice beverage clear prepared, color and luster is homogeneous, and light transmittance can reach more than 90%;
(3) compound vegetable juice beverage that prepared by the present invention meets national food hygienic standard, and the exploitation for pumpkin, carrot, tomato provides good basis, has great economic benefit and social benefit.
Accompanying drawing explanation
Fig. 1 is that pectase of the present invention, amylase and the protease clarity on compound vegetable juice beverage affects result figure;
Fig. 2 is CMC of the present invention, sodium alginate, gelatin, pectin and the agent of konjac glucomannan chemical clarification affect result figure to compound vegetable juice beverage.
Detailed description of the invention
For further setting forth the technological means and effect thereof that the present invention takes, further illustrate technical scheme of the present invention below in conjunction with accompanying drawing by detailed description of the invention, but the present invention is not confined in scope of embodiments.
The material of the embodiment of the present invention and reagent:
Pumpkin (large millstone pumpkin), carrot (wooden club carrot), tomato (early No. two, powder): purchased from the market of farm produce;
CMC, sodium alginate, gelatin, konjac glucomannan, citric acid, pectase (50,000 U/g), amylase (50,000 U/g), protease (50,000 U/g): Beijing Zheng Tiancheng Stabilitech Ltd..
The instrument and equipment of the embodiment of the present invention:
UV-2450 ultraviolet specrophotometer: Japanese Shimadzu;
5417R centrifuge: German Eppendorf;
PH tester: U.S. JENCO;
Adjustable pipette: U.S. SIM;
HR2826 juice extractor: Philip.
Embodiment 1: the selection of compound vegetable juice pulp furnish
Described compound vegetable juice beverage mainly comprises following raw material and prepares: Pumpkin Juice, carrot juice, Tomato juice, fining agent, sucrose and citric acid, and wherein Pumpkin Juice, carrot juice, Tomato juice, sucrose and citric acid addition are factor, are L
16(4
5) orthogonal test, proportioning is as shown in table 1, determines best programs by sensory evaluation.
Table 1
| g/L | Pumpkin Juice | Carrot juice | Tomato juice | Sucrose | Citric acid |
| 1 | 180 | 80 | 80 | 70 | 0.5 |
| 2 | 200 | 100 | 90 | 80 | 1.0 |
| 3 | 220 | 120 | 100 | 90 | 1.5 |
| 4 | 240 | 140 | 110 | 100 | 2.0 |
The preparation method of described compound vegetable juice beverage, comprises the following steps:
A () described pumpkin juice comprises the following steps: get maturation, without rotting, without the pumpkin of insect pest, cleaning, peeling, stripping and slicing, by feed liquid 1:1 making beating, with 100 order nylon filter bag filtrations twice, obtain Pumpkin Juice;
B () described tomato juice comprises the following steps: get maturation, without rotting, without the tomato of insect pest, cleaning, 95 DEG C of blanching 2min, cold water is removed the peel, stripping and slicing, by feed liquid 1:1 making beating, with 100 order nylon filter bag filtrations twice, obtain Tomato juice;
C () described carrot juice comprises the following steps: get maturation, without rotting, without the carrot of insect pest, cleaning, the NaOH solution of employing 3%, 90 DEG C of process 3min, flowing water cleaning to not skating, peeling, stripping and slicing, the 0.5% citric acid solution blanching 9min of 92 DEG C, pulls out, cools rapidly, clean, by feed liquid 1:1 making beating, filter twice by 100 order nylon filter bag, obtain carrot juice;
Pumpkin Juice, Tomato juice and carrot juice pressed table 1 formula ratio and melt the sucrose that filters and citric acid mixes, obtaining compound vegetable juice.
Select 10 evaluation of the composition of personnel through training groups, according to standards of grading, composite clarification juice beverage is marked, the results are shown in Table 2.
Table 2
The addition of the Pumpkin Juice of 1-4 respectively in corresponding table 1 in table 2, carrot juice, Tomato juice, sucrose and citric acid.
As shown in Table 2, Pumpkin Juice content is the main factor affecting composite clarification vegetable juice, carrot juice content takes second place, citric acid content again, and the impact of Tomato juice's content, cane sugar content is minimum, this is because raw material tomato tart flavour own, pumpkin sweet taste are more outstanding, so the interpolation of acid, sweetener such as number that is no or addition is not extremely important.
Composite clarification vegetable juice optimum formula is combined as Pumpkin Juice 240g/L, carrot juice 140g/L, Tomato juice 100g/L, sucrose 80g/L, citric acid 2.0g/L.Carry out composite clarification vegetable juice combine experiment by this formula, obtained beverage subjective appreciation must be divided into 8.80 ± 0.02 points, and product colour is vivid, uniform color, clean taste, sweet and sour taste.
Embodiment 2: the selection of compound vegetable juice enzyme preparation
The preparation method of compound vegetable juice is with embodiment 1, pectase, amylase, protease is added by 0 ~ 2.0g/L respectively in deployed compound vegetable juice beverage, room temperature leaves standstill 7 days, take distilled water as reference liquid, measure supernatant at 660nm light transmittance, more each preparation is to the clarifying effect of this compound vegetable juice beverage, and select suitable enzyme and appropriate effect concentration, result as shown in Figure 1.
As shown in Figure 1; add pectase, amylase, protease; the light transmittance of composite clarification vegetable juice all increases; and when adding pectase, protease; light transmittance amplitude of variation is the most obvious; this is due to miscible particle and suspension mainly pectin, protein matter in clarification juice beverage; this type of particle and suspension can suitably be hydrolyzed by the interpolation of pectase, protease; destroy its colloidal stability; make insoluble macromolecular substances and pulp particles lose colloid protective effect and copolymerization precipitation occurs, thus clarity is improved.The pectase of variable concentrations, the light transmittance of protease on this composite clarification juice beverage affect result and are: along with the increase of mass concentration, and the printing opacity of beverage takes the lead in rising fast, rear slow decline.This is because, first pectase, protease are hydrolyzed pectin substance, enzyme material in compound vegetable juice, its light transmittance is increased, along with the carrying out of hydrolysis, the lower-molecular substance generated can change the pH of composite clarification juice beverage, thus affect the hydrolysis ability of pectase, protease, and zymoprotein itself also can cause composite clarification juice beverage to produce turbid phenomenon.Therefore, selection pectase, protease are suitable enzyme, and the suitable quality concentration of pectase is 1.2g/L; The suitable quality concentration of protease is 0.8g/L.
Again with pectase enzyme amount, protease enzyme amount, pH, temperature for factor, adopt L
9(3
4) orthogonal test, specifically as shown in table 3, measure supernatant at 660nm light transmittance, determine the appropriate effect scheme of enzyme preparation, result is as shown in table 4.
Table 3
| g/L | Pectase | Protease | pH | Temperature (DEG C) |
| 1 | 0.8 | 0.4 | 3.5 | 35 |
| 2 | 1.0 | 0.6 | 4.0 | 40 |
| 3 | 1.2 | 0.8 | 4.5 | 45 |
Table 4
The addition of carboxymethyl cellulose, sodium alginate and konjac glucomannan in table 4 in the corresponding table 3 of 1-3 difference.
As shown in Table 4, in trial stretch, the clarifying effect impact order of four factors on this composite clarification juice beverage is: the activity of the activity > protease of the suitableeest action pH > pectase of optimum temperature >, optimum combination is pectase
1protease
2pH
2temperature
3, namely add pectase 0.8g/L, proteinase-10 .6g/L, action pH 4.0, operative temperature 45 DEG C.Carry out the clarification experiments of composite clarification juice beverage by this mode of action, the light transmittance recording this composite clarification juice beverage is 65.0%.
Embodiment 3: the selection of compound vegetable juice chemical clarification agent
The preparation method of compound vegetable juice is with embodiment 1, add again the preferred formula ratio of embodiment 2 enzyme preparation leave standstill after, carboxymethyl cellulose, sodium alginate, konjac glucomannan, gelatin, pectin is added again to by 0 ~ 1.2g/L, room temperature leaves standstill 7d, take distilled water as reference liquid, measure supernatant at 660nm light transmittance, more each chemical clarification agent is to the clarifying effect of this compound vegetable juice beverage, and result as shown in Figure 2.
As can be seen from Figure 2, adding of CMC, sodium alginate, gelatin, pectin, konjac glucomannan all has a significant effect to the light transmittance of composite clarification vegetable juice, and the light transmittance impact on composite clarification vegetable juice of CMC, sodium alginate, konjac glucomannan is the most obvious, the CMC of variable concentrations, sodium alginate, the light transmittance of konjac glucomannan on this composite clarification juice beverage affect result and are: along with the increase of CMC, sodium alginate, konjac glucomannan mass concentration, the printing opacity of composite clarification juice beverage takes the lead in rising fast, rear slow decline.This is because appropriate stabilizing agent can make to cause the composite clarification juice beverage colloidal particles such as protein, tannin that is muddy, precipitation be flocculated precipitation or become uniform and stable; But consumption is too much, due to the gelatification that stabilizing agent itself has, form suspension, cause clarity to reduce, light transmittance declines on the contrary.Therefore, selection CMC, sodium alginate and konjac glucomannan are the fining agent of this composite clarification juice beverage, and the suitable concentration of CMC is 0.6g/L; The suitable concentration of sodium alginate is 0.8g/L; The suitable concentration of konjac glucomannan is 0.6g/L.
Again with the addition of carboxymethyl cellulose, sodium alginate, konjac glucomannan for factor, adopt L
9(3
3) orthogonal test, concrete formula ratio is as shown in table 5, and measure supernatant at 660nm light transmittance, determine the formula of chemical fining agent, result is as shown in table 6.
Table 5
| g/L | Carboxymethyl cellulose | Sodium alginate | Konjac glucomannan |
| 1 | 0.4 | 0.6 | 0.4 |
| 2 | 0.5 | 0.7 | 0.5 |
| 3 | 0.6 | 0.8 | 0.6 |
Table 6
The addition of carboxymethyl cellulose, sodium alginate and konjac glucomannan in table 6 in the corresponding table 5 of 1-3 difference.
As shown in Table 6, in trial stretch, the affect size order of each stabilizing agent on composite clarification juice beverage is: sodium alginate >CMC> konjac glucomannan, and optimum combination is carboxymethyl cellulose
2sodium alginate
1konjac glucomannan
3, namely when stabilizing agent compound use, the optimum concentration of CMC is 0.5g/L, the optimum concentration of sodium alginate is 0.6g/L, the optimum concentration of konjac glucomannan is 0.6g/L, carries out confirmatory experiment in this ratio, and the light transmittance of this composite clarification juice beverage is 95.0%.
Embodiment 4: compound vegetable juice beverage
Described compound vegetable juice beverage comprises following raw material and prepares:
Preparation method, comprises the following steps:
(1) by pumpkin, tomato and carrot juice processed respectively, then press sucrose that Pumpkin Juice, Tomato juice, carrot juice and thawing filter by formula ratio and citric acid mixes, obtain compound vegetable juice;
A () described pumpkin juice comprises the following steps: get maturation, without rotting, without the pumpkin of insect pest, cleaning, peeling, stripping and slicing, by feed liquid 1:1 making beating, with 100 order nylon filter bag filtrations twice, obtain Pumpkin Juice;
B () described tomato juice comprises the following steps: get maturation, without rotting, without the tomato of insect pest, cleaning, 95 DEG C of blanching 2min, cold water is removed the peel, stripping and slicing, by feed liquid 1:1 making beating, with 100 order nylon filter bag filtrations twice, obtain Tomato juice;
C () described carrot juice comprises the following steps: get maturation, without rotting, without the carrot of insect pest, cleaning, the NaOH solution of employing 3%, 90 DEG C of process 3min, flowing water cleaning to not skating, peeling, stripping and slicing, the 0.5% citric acid solution blanching 8min of 95 DEG C, pulls out, cools rapidly, clean, by feed liquid 1:1 making beating, filter twice by 100 order nylon filter bag, obtain carrot juice;
(2) compound vegetable juice obtained to step (1) by formula ratio adds enzyme preparation, pH4, and temperature 45 C leaves standstill 1h;
(3) compound vegetable juice obtained to step (2) by formula ratio adds chemical clarification agent, and room temperature leaves standstill 7 days, obtains the compound vegetable juice beverage clarified;
(4) compound vegetable juice beverage of clarification step (3) obtained is canned, 90 DEG C of sterilizing 10min, cooling, obtain compound vegetable juice beverage finished product.
The compound vegetable juice beverage light transmittance 95% of preparation, clear, clean taste, sweet and sour taste.
In sum, the compound vegetable juice beverage prepared meets national food hygienic standard, nutritious, and the exploitation for pumpkin, carrot, tomato provides good basis, has great economic benefit and social benefit.
Applicant states, the present invention illustrates method detailed of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned method detailed, does not namely mean that the present invention must rely on above-mentioned method detailed and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to equivalence replacement and the interpolation of auxiliary element, the concrete way choice etc. of each raw material of product of the present invention, all drops within protection scope of the present invention and open scope.
Claims (10)
1. a compound vegetable juice beverage, is characterized in that, described compound vegetable juice beverage comprises following raw material and prepares:
Wherein, described fining agent is by the combination of chemical clarification agent and enzyme preparation.
2. compound vegetable juice beverage according to claim 1, it is characterized in that, described chemical clarification agent is the combination of any one or at least two kinds in carboxymethyl cellulose, sodium alginate, konjac glucomannan, gelatin or pectin, is preferably the combination of carboxymethyl cellulose, sodium alginate and konjac glucomannan.
3. compound vegetable juice beverage according to claim 2, is characterized in that, the addition of described carboxymethyl cellulose is 0.1-1.2g/L, is preferably 0.4-0.6g/L, more preferably 0.6g/L; The addition of described sodium alginate is 0.1-1.2g/L, is preferably 0.6-0.8g/L, more preferably 0.8g/L; The addition of described konjac glucomannan is 0.1-1.2g/L, is preferably 0.4-0.6g/L, more preferably 0.6g/L.
4. the compound vegetable juice beverage according to any one of claim 1-3, is characterized in that, described enzyme preparation is the combination of any one or at least two kinds in pectase, amylase or protease, is preferably the combination of pectase and protease.
5. compound vegetable juice beverage according to claim 4, is characterized in that, the addition of described pectase is 0.1-2g/L, is preferably 0.8-1.2g/L, more preferably 1.2g/L; The addition of described protease is 0.1-2g/L, is preferably 0.4-0.8g/L, more preferably 0.8g/L.
6. the compound vegetable juice beverage according to any one of claim 1-5, is characterized in that, described compound vegetable juice beverage prepares primarily of following raw material:
Preferably, described compound vegetable juice beverage prepares primarily of following raw material:
7. a preparation method for the compound vegetable juice beverage according to any one of claim 1-6, is characterized in that, described preparation method comprises the following steps:
(1) by pumpkin, tomato and carrot juice processed respectively, then press formula ratio by Pumpkin Juice, Tomato juice, carrot juice, sucrose and citric acid mixing, obtain compound vegetable juice;
(2) compound vegetable juice obtained to step (1) by formula ratio adds fining agent, leaves standstill, and obtains the compound vegetable juice beverage clarified;
(3) compound vegetable juice beverage of clarification step (2) obtained is canned, sterilizing, cooling, obtain compound vegetable juice beverage finished product.
8. preparation method according to claim 7, it is characterized in that, the juice processed of described pumpkin comprises the following steps: get maturation, without rotting, without the pumpkin of insect pest, cleaning, remove the peel, stripping and slicing, be 1:(0.5-3 by pumpkin and water solid-liquid ratio), be preferably 1:1 making beating, use 80-100 order, preferably 100 order nylon filter bag filter twice, obtain Pumpkin Juice;
Preferably, the juice processed of described tomato comprises the following steps: get maturation, without rotting, without the tomato of insect pest, clean, 85-100 DEG C, is preferably 90-98 DEG C, more preferably 95 DEG C of blanching 1-5min, be preferably 1-3min, cold water is removed the peel, and stripping and slicing is 1:(0.5-3 by tomato and water solid-liquid ratio), be preferably 1:1 making beating, use 80-100 order, preferably 100 order nylon filter bag filter twice, obtain Tomato juice;
Preferably, the juice processed of described carrot comprises the following steps: get maturation, without rotting, without the carrot of insect pest, clean, adopt the NaOH solution of 3%, 85-92 DEG C of process 1-5min, flowing water cleaning is to not skating, peeling, stripping and slicing, the 0.5% citric acid solution blanching 8-15min of 90-95 DEG C, is preferably 8-10min, pull out, rapid cooling, cleans, by being 1:(0.5-3 by carrot and water solid-liquid ratio), be preferably 1:1 making beating, use 80-100 order, preferably 100 order nylon filter bag filter twice, obtain carrot juice.
9. the preparation method according to claim 7 or 8, is characterized in that, the fining agent that adds described in step (2) comprises the following steps:
A () adds enzyme preparation to compound vegetable juice, leave standstill;
(b) again to leave standstill after compound vegetable juice add chemical clarification agent, room temperature leave standstill;
Preferably, the static conditions described in step (a) is pH3.5-4.5, is preferably pH4, temperature 35-45 DEG C, is preferably 45 DEG C, leaves standstill 0.5-2h, is preferably 1h;
Preferably, the time of repose described in step (b) is 6-10 days, is preferably 6-8 days, more preferably 7 days.
10. the preparation method according to any one of claim 7-9, is characterized in that, the sterilising temp described in step (3) is 80-95 DEG C, is preferably 85-90 DEG C, more preferably 90 DEG C;
Preferably, the sterilization time described in step (3) is 5-12min, is preferably 8-12min, more preferably 10min.
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| CN106721706A (en) * | 2016-12-06 | 2017-05-31 | 贾玉山 | A kind of pumpkin radish juice beverage and preparation method thereof |
| CN107307241A (en) * | 2017-07-24 | 2017-11-03 | 百色学院 | A kind of health care compound fruit vegetable drink and preparation method thereof |
| CN109507152A (en) * | 2018-10-09 | 2019-03-22 | 上海康识食品科技有限公司 | A kind of white granulated sugar raw material flocculate appraisal procedure |
| CN109588607A (en) * | 2018-11-23 | 2019-04-09 | 浙江大学 | A kind of red bayberry juice High-speed clarification method |
| CN110846332A (en) * | 2019-11-29 | 2020-02-28 | 怀化学院 | Pectinase artificial sequence and expression method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106306889A (en) * | 2016-08-18 | 2017-01-11 | 姜锡洪 | Blood glucose lowering vegetable and fruit juice and making method thereof |
| CN106721706A (en) * | 2016-12-06 | 2017-05-31 | 贾玉山 | A kind of pumpkin radish juice beverage and preparation method thereof |
| CN107307241A (en) * | 2017-07-24 | 2017-11-03 | 百色学院 | A kind of health care compound fruit vegetable drink and preparation method thereof |
| CN109507152A (en) * | 2018-10-09 | 2019-03-22 | 上海康识食品科技有限公司 | A kind of white granulated sugar raw material flocculate appraisal procedure |
| CN109588607A (en) * | 2018-11-23 | 2019-04-09 | 浙江大学 | A kind of red bayberry juice High-speed clarification method |
| CN110846332A (en) * | 2019-11-29 | 2020-02-28 | 怀化学院 | Pectinase artificial sequence and expression method and application thereof |
| CN110846332B (en) * | 2019-11-29 | 2022-05-17 | 怀化学院 | Pectinase artificial sequence, and expression method and application thereof |
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