CN105394496A - Soybean polypeptide apple beverage and preparation method thereof - Google Patents
Soybean polypeptide apple beverage and preparation method thereof Download PDFInfo
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- CN105394496A CN105394496A CN201510886821.4A CN201510886821A CN105394496A CN 105394496 A CN105394496 A CN 105394496A CN 201510886821 A CN201510886821 A CN 201510886821A CN 105394496 A CN105394496 A CN 105394496A
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- apple
- soya
- bean polypeptides
- beverage
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- 229920001184 polypeptide Polymers 0.000 title claims abstract description 41
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 41
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 41
- 244000068988 Glycine max Species 0.000 title claims abstract description 39
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 28
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 18
- 235000019987 cider Nutrition 0.000 claims description 18
- 239000004576 sand Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 241000220225 Malus Species 0.000 abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 201000010099 disease Diseases 0.000 abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 6
- 239000000835 fiber Substances 0.000 abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 2
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 239000011159 matrix material Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000021016 apples Nutrition 0.000 abstract 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 235000015197 apple juice Nutrition 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 230000004531 blood pressure lowering effect Effects 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
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- 230000001502 supplementing effect Effects 0.000 abstract 1
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- 102000004190 Enzymes Human genes 0.000 description 7
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- 238000000034 method Methods 0.000 description 4
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- 239000007787 solid Substances 0.000 description 3
- XXLFLUJXWKXUGS-UHFFFAOYSA-N 6-methoxyquinoline-4-carboxylic acid Chemical compound N1=CC=C(C(O)=O)C2=CC(OC)=CC=C21 XXLFLUJXWKXUGS-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A soybean polypeptide apple beverage uses normal apple juice produced by using apples as a matrix, is added with soybean polypeptide, white granulated sugar, citric acid, carboxymethyl cellulose (CMC) and other raw materials, has the very good oxidation resistance, fatigue resistance and blood pressure lowering effects and improves the immune function and absorption function of a human body. The soluble fiber in the beverage prevents cholesterol accumulation so as to reduce the probabilities of a heart disease and arteriosclerosis, insoluble fiber can be embedded into the intestines and then cleans the digestive tract with water to promote food digestion, and the two fibers are combined together and play great roles of supplementing nutrients and preventing diseases. The soybean polypeptide apple beverage has good taste and is wide in applicable population and good in stability. A preparation method of the soybean polypeptide apple beverage can retain nutrients in the soybean polypeptide and the apples to the greatest degree and avoid loss of nutrient substances.
Description
Technical field
The present invention relates to the technical field of food production, is a kind of soya-bean polypeptides apple beverage and preparation method thereof specifically.
Background technology
Soya-bean polypeptides is that raw material adopts biological enzyme hydrolysis technique or fermentable with soybean protein, the micromolecule polypeptide of refining, vacuum drying.Soya-bean polypeptides not only nutritious, be easily absorbed by the body, also has different physiological roles, promote the synthesis of protein, reduce blood pressure, blood fat and cholesterol, adjustment blood sugar, promote lipid-metabolism, improve small intestine structure and absorption function, regulate microecological balance, to relax bowel, antifatigue, enhancing immunity of organisms, promote the absorption of mineral matter, improve hepatic and renal function, nourishing the liver liver protection effect.But hydrolysis gained polypeptide has bitter taste more, and eating mouth feel is poor.
Malus rosaceous plant, nature and flavor: sweet, sour, flat, nontoxic.For nutritious fruit food.Medicinal can coordinating intestines and stomach antidiarrheal, defaecation.And can be used for treating hypertension, the effect having prevention and set up.Apple also has the effect reducing blood cholesterol.The mineral matters such as apple sugary (comprising sucrose, reduced sugar), protein, fat, various vitamin and phosphorus, calcium, iron, also have tartaric acid, quininic acid, citric acid, tannic acid, carrotene etc.Pericarp is containing 30 wax alkane.Have sleepingly to repose, bowl spares Jiao, the beneficial motive, promoting digestion and removing indigestion speciality.To indigestion.Gas stops up obstructed disease, squeezes the juice and takes, and pleasantly helps digestion.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of soya-bean polypeptides apple beverage and preparation method thereof.
The technical scheme that the present invention takes for the technical problem existed in solution known technology is:
Soya-bean polypeptides apple beverage of the present invention, comprises following raw material: apple, soya-bean polypeptides, white sand liquid glucose, citric acid and carboxymethyl cellulose; Wherein with the quality of apple for reference, all the other each raw materials correspond to the percentage of fruit quality and are: soya-bean polypeptides 4 ~ 6%; White sand liquid glucose 60 ~ 70%, the mass percentage concentration of white sand liquid glucose is 6%; Citric acid 0.1 ~ 0.2%; Carboxyl methyl cellulose 0.03 ~ 0.05%.
The preparation method of soya-bean polypeptides apple beverage of the present invention, comprises the following steps:
A, choosing fruit, cleaning: select fresh apple, impurities removing, cleaning fruit surface;
B, stoning: by apple stoning, stripping and slicing;
C, softening: in fruit block, add white sand liquid glucose in proportion, rapid temperature increases seethes with excitement, and keeps 10min;
D, making beating: be that 0.8mm and 0.4mm beater is respectively pulled an oar once by gained solidliquid mixture sieve aperture in step C;
E, allotment: add soya-bean polypeptides, citric acid and carboxyl methyl cellulose in proportion;
F, degassed homogeneous: homogeneous after deployed cider is stirred, homogenizer pressure 13-15Mpa, degassed at ambient temperature, degasser vacuum 90-95Kpa;
G, bottling: step F gained cider is heated to 85-90 DEG C rapidly, stirs, bottling, maintains the temperature at more than 80 DEG C during bottling;
H, envelope bottle: after bottling, seal bottle with capping machine;
I, sterilization, cooling: utilize boiling water water dip sterilization 10-15min, be cooled to normal temperature rapidly.
The advantage that the present invention has and good effect are:
In soya-bean polypeptides apple beverage of the present invention, the apple fumet gone out with apple production is matrix, add soya-bean polypeptides, white granulated sugar, the raw material such as citric acid and carboxyl methyl cellulose, have well anti-oxidant, antifatigue, hypotensive, improve immunologic function and the absorption function of human body, Soluble Fiber in beverage prevents accumulation of cholesterol, to reduce heart disease and arteriosclerotic probability. insoluble fibre can embed enteron aisle, clean alimentary canal together with water subsequently, promote food digestion, both combine and to supplement the nutrients for people, prevent disease plays very large effect.Product taste is good, and adaptation population is many, and product stability is good.Utilize the preparation method of soya-bean polypeptides apple beverage of the present invention, the nutrition in soya-bean polypeptides and apple can be preserved to greatest extent, avoid the loss of nutriment.
Detailed description of the invention
Soya-bean polypeptides apple beverage of the present invention, comprises following raw material: apple, soya-bean polypeptides, white sand liquid glucose, citric acid and carboxymethyl cellulose; Wherein with the quality of apple for reference, all the other each raw materials correspond to the percentage of fruit quality and are: soya-bean polypeptides 4 ~ 6%; White sand liquid glucose 60 ~ 70%, the mass percentage concentration of white sand liquid glucose is 6%; Citric acid 0.1 ~ 0.2%; Carboxyl methyl cellulose 0.03 ~ 0.05%.
The preparation method of soya-bean polypeptides apple beverage of the present invention, comprises the following steps:
A, choosing fruit, cleaning: select fresh apple, impurities removing, cleaning fruit surface;
B, stoning: by apple stoning, stripping and slicing;
C, softening: in fruit block, add white sand liquid glucose in proportion, rapid temperature increases seethes with excitement, and keeps 10min;
D, making beating: be that 0.8mm and 0.4mm beater is respectively pulled an oar once by gained solidliquid mixture sieve aperture in step C;
E, allotment: add soya-bean polypeptides, citric acid and carboxyl methyl cellulose in proportion;
F, degassed homogeneous: homogeneous after deployed cider is stirred, homogenizer pressure 13-15Mpa, degassed at ambient temperature, degasser vacuum 90-95Kpa;
G, bottling: step F gained cider is heated to 85-90 DEG C rapidly, stirs, bottling, maintains the temperature at more than 80 DEG C during bottling;
H, envelope bottle: after bottling, seal bottle with capping machine;
I, sterilization, cooling: utilize boiling water water dip sterilization 10-15min, be cooled to normal temperature rapidly.
Below by way of specific embodiment, the technical scheme in the present invention is described in detail:
Embodiment 1:
The preparation method of soya-bean polypeptides apple beverage of the present invention, comprises the following steps:
A, choosing fruit, cleaning: select medium well above, without the fresh fruit of disease and pest and mechanical damage, impurities removing, with the dirt of clear water flushing fruit surface;
B, stoning: choose the apple stoning that 2kg will clean, be cut into about 2cm thick, the fruit block that 4cm is long;
C, softening: the white sand liquid glucose adding 1.2kg in fruit block, rapid temperature increases seethes with excitement, and keeps 10min, the activity of inhibitory enzyme, and make fruit block softness be convenient to making beating and prevent enzyme from becoming, wherein the mass concentration of white sand liquid glucose is 6%, by solid state white granulated sugar and water formulated;
D, making beating: being that 0.8mm and 0.4mm beater is each by chankings together with juice sieve aperture beats once;
E, allotment: the additive adding respective amount in above-mentioned cider, is respectively: soya-bean polypeptides 80 grams, citric acid 2 grams, CMC0.6 gram, wherein soya-bean polypeptides is commercially available;
F, degassed homogeneous: homogeneous after deployed cider is stirred, homogenizer pressure 13Mpa, then degassed under room temperature condition, degasser vacuum 90Kpa;
G, bottling: cider is heated to rapidly 85 DEG C, load in vial while hot, note stirring, keep cider temperature at 80 DEG C in process during bottling;
H, envelope bottle: after bottling, rapid capping machine seals bottle.
I, sterilization, cooling: boiling water sterilization 10min, cools rapidly.Vial appearance is dried, and labels.
Embodiment 2:
The preparation method of soya-bean polypeptides apple beverage of the present invention, comprises the following steps:
A, choosing fruit, cleaning: select medium well above, without the fresh fruit of disease and pest and mechanical damage, impurities removing, with the dirt of clear water flushing fruit surface;
B, stoning: choose the apple stoning that 2kg will clean, be cut into about 2cm thick, the fruit block that 4cm is long;
C, softening: the white sand liquid glucose adding 1.4kg in fruit block, rapid temperature increases seethes with excitement, and keeps 10min, the activity of inhibitory enzyme, and make fruit block softness be convenient to making beating and prevent enzyme from becoming, wherein the mass concentration of white sand liquid glucose is 6%, by solid state white granulated sugar and water formulated;
D, making beating: being that 0.8mm and 0.4mm beater is each by chankings together with juice sieve aperture beats once;
E, allotment: the additive adding respective amount in above-mentioned cider, is respectively: soya-bean polypeptides 100 grams, citric acid 3 grams, CMC0.8 gram, wherein soya-bean polypeptides is commercially available;
F, degassed homogeneous: homogeneous after deployed cider is stirred, homogenizer pressure 14Mpa, then degassed under room temperature condition, degasser vacuum 92Kpa;
G, bottling: cider is heated to rapidly 90 DEG C, load in vial while hot, note stirring, keep cider temperature at 85 DEG C in process during bottling;
H, envelope bottle: after bottling, rapid capping machine seals bottle.
I, sterilization, cooling: boiling water sterilization 13min, cools rapidly.Vial appearance is dried, and labels.
Embodiment 3:
The preparation method of soya-bean polypeptides apple beverage of the present invention, comprises the following steps:
A, choosing fruit, cleaning: select medium well above, without the fresh fruit of disease and pest and mechanical damage, impurities removing, with the dirt of clear water flushing fruit surface;
B, stoning: choose the apple stoning that 2kg will clean, be cut into about 2cm thick, the fruit block that 4cm is long;
C, softening: the white sand liquid glucose adding 1.3kg in fruit block, rapid temperature increases seethes with excitement, and keeps 10min, the activity of inhibitory enzyme, and make fruit block softness be convenient to making beating and prevent enzyme from becoming, wherein the mass concentration of white sand liquid glucose is 6%, by solid state white granulated sugar and water formulated;
D, making beating: being that 0.8mm and 0.4mm beater is each by chankings together with juice sieve aperture beats once;
E, allotment: the additive adding respective amount in above-mentioned cider, is respectively: soya-bean polypeptides 120 grams, citric acid 4 grams, CMC1 gram of %, wherein soya-bean polypeptides is commercially available;
F, degassed homogeneous: homogeneous after deployed cider is stirred, homogenizer pressure 14Mpa, then degassed under room temperature condition, degasser vacuum 95Kpa;
G, bottling: cider is heated to rapidly 87 DEG C, load in vial while hot, note stirring, keep cider temperature at 90 DEG C in process during bottling;
H, envelope bottle: after bottling, rapid capping machine seals bottle.
I, sterilization, cooling: boiling water sterilization 15min, cools rapidly.Vial appearance is dried, and labels
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, although the present invention with preferred embodiment openly as above, but, and be not used to limit the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, certainly the technology contents of announcement can be utilized to make a little change or modification, become the Equivalent embodiments of equivalent variations, in every case be the content not departing from technical solution of the present invention, according to any simple modification that technical spirit of the present invention is done above embodiment, equivalent variations and modification, all belong in the scope of technical solution of the present invention.
Claims (2)
1. a soya-bean polypeptides apple beverage, is characterized in that, comprises following raw material: apple, soya-bean polypeptides, white sand liquid glucose, citric acid and carboxymethyl cellulose; Wherein with the quality of apple for reference, all the other each raw materials correspond to the percentage of fruit quality and are: soya-bean polypeptides 4 ~ 6%; White sand liquid glucose 60 ~ 70%, the mass percentage concentration of white sand liquid glucose is 6%; Citric acid 0.1 ~ 0.2%; Carboxyl methyl cellulose 0.03 ~ 0.05%.
2. a preparation method for soya-bean polypeptides apple beverage described in claim 1, comprises the following steps:
A, choosing fruit, cleaning: select fresh apple, impurities removing, cleaning fruit surface;
B, stoning: by apple stoning, stripping and slicing;
C, softening: in fruit block, add white sand liquid glucose in proportion, rapid temperature increases seethes with excitement, and keeps 10min;
D, making beating: be that 0.8mm and 0.4mm beater is respectively pulled an oar once by gained solidliquid mixture sieve aperture in step C;
E, allotment: add soya-bean polypeptides, citric acid and carboxyl methyl cellulose in proportion;
F, degassed homogeneous: homogeneous after deployed cider is stirred, homogenizer pressure 13-15Mpa, degassed at ambient temperature, degasser vacuum 90-95Kpa;
G, bottling: step F gained cider is heated to 85-90 DEG C rapidly, stirs, bottling, maintains the temperature at more than 80 DEG C during bottling;
H, envelope bottle: after bottling, seal bottle with capping machine;
I, sterilization, cooling: utilize boiling water water dip sterilization 10-15min, be cooled to normal temperature rapidly.
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| CN108041357A (en) * | 2017-11-17 | 2018-05-18 | 四川大学 | A kind of natural plant kind multifunctional and nutritional beverage and preparation method thereof |
| CN116114811A (en) * | 2023-01-16 | 2023-05-16 | 北京再益生物科技有限公司 | Polypeptide type natural electrolyte beverage capable of being rapidly absorbed and preparation method thereof |
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