CN105454929A - Method for making cartlett pear flesh beverage and cartlett pear flesh beverage - Google Patents
Method for making cartlett pear flesh beverage and cartlett pear flesh beverage Download PDFInfo
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- CN105454929A CN105454929A CN201410463201.5A CN201410463201A CN105454929A CN 105454929 A CN105454929 A CN 105454929A CN 201410463201 A CN201410463201 A CN 201410463201A CN 105454929 A CN105454929 A CN 105454929A
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Abstract
The invention relates to a method for making a cartlett pear flesh beverage. Based on 100g of the cartlett pear flesh beverage, the making method comprises the following steps of performing raw material treatment and color fixation treatment: putting treated cartlett pears in a salt solution of which the concentration is 2-3% for soaking for 2-3min, fishing out the cartlett pears, putting the cartlett pears in a mixed color fixation solution for scalding for 5-6min, and fishing out the cartlett pears when the cartlett pear flesh is semitransparent; performing pulping: cooling the semitransparent cartlett pears, and putting the cooled semitransparent cartlett pears in a pulping machine for pulping until obvious large grains do not exist; performing blending: taking 10-14g of sugar liquor, adding 30g of water, heating the sugar liquor and the water, adding 10g of the cartlett pear granules, 0.1-0.15g of citric acid, 0.05g of essence, a stabilizing agent and water for uniformly mixing so as to obtain mixed cartlett pear liquid; and filling: performing vacuum canning in a definite amount and sealing manner, and performing low-temperature pasteurization for 5-10min. The invention aims to provide the method for making the cartlett pear flesh beverage and the cartlett pear flesh beverage, so as to solve the problem that in a making process of a conventional cartlett pear flesh beverage, the browning of pear flesh is difficult to restrain, and the provided cartlett pear flesh beverage is good in mouth feel, beautiful in color, and good in stability.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of method and the bar pear flesh beverage that manufacture bar pear flesh beverage.
Background technology
Along with the continuous enhancing with health care consciousness that improves constantly of people's living standard, the growth rate of the non-Carbonated drinks of various juice is considerably more than soda, and being developed so far fruit drink has become one of drink of indispensability in people's life.Fruit juice production industry is listed in " industry restructuring guidance list " by country for years and is encouraged intermediate item, and China recanalization beverage products structure, and fruit drink will become the trend of following beverage industry development.
Fruit juice has the local flavor of natural fruits, not only can quench one's thirst, and also includes the multiple vitamin useful to health, mineral matter, trace element and bioactivator etc., has high nutritive value and health care.Fruit drink enjoys popular favor because it is genuine.
Fruit juice can be divided into clear juice and suspended pulp by form.Muddy type fruit juice is processed through crushing and beating by edible fruit part, pulp particle is present in fruit juice with suspended state, retain local flavor and the nutritional labeling of natural fruits, from nutrition, local flavor and color and luster, be all better than clear juice product, become popular kind and the emphasis direction of fruit juice production.On international market, suspended pulp drink variety gets more and more, and the demand of developed country to fruit juice is increasing, and average annual growth about 10%, in China, fruit juice consumption figure is less than 1L per capita, and market potential is huge.
There is the report of some suspended pulps producing different fruit and band Sarcocarp fruit juice beverage at present.The Chinese patent literature being CN103355723A as notification number discloses a kind of snow pear pulp juice beverage and preparation method thereof, in 1L, described snow pear pulp and juice comprises: snow pear Normal juice 40 ~ 90g, sweetener 60 ~ 130g, acid 1.0 ~ 2.5g, stabilizing agent 0.15 ~ 0.6g; Described stabilizing agent is made up of the propylene glycol alginate of the xanthans of 0.05 ~ 0.2g, the sodium alginate of 0.05 ~ 0.2g and 0.05 ~ 0.2g, thus makes the snow pear pulp juice beverage stable homogeneous of acquisition, and rate of deposition is low; And its preparation method production technology is simple, product quality is easy to control.
But, owing to being easy to cause pear juice or the brown stain of pears meat because of polyphenol oxidase and aldehydes matter in pear process, and cause pear can and pear fruit juice production difficulty.And people normally add the number of chemical materials such as Sodium Benzoate, sodium alginate, cysteine, sulphite, citric acid, chloride to suppress pears meat generation brown stain in pear process at present, although it can suppress pear brown stain to a certain extent, but, it not only have impact on the mouthfeel of pear tin can pear fruit juice to a great extent, and after long storage time, pear can and pear fruit juice are still easy to produce the stable of pears meat brown stain, and above-mentioned stabilizing agent is difficult to the problem solving the pears meat brown stain that pear pulp causes because of non-enzyme material.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of method and the bar pear flesh beverage that manufacture bar pear flesh beverage, to solve in existing bar pear flesh beverage-making processes the problem being difficult to suppress the brown stain of pears meat, and provide a kind of good stability, mouthfeel good and the bar pear flesh beverage that color and luster is beautiful.
For achieving the above object, a kind of method manufacturing bar pear flesh beverage of the present invention, calculate with Paris fruit squash of 100g, it comprises the following steps,
1) Feedstock treating, chooses ripe anosis spot bar pears, is cleaned peeling, cut out core, remove base of a fruit handle;
2) color retention, bar pears being after treatment fed into concentration is soak 2-3min in 2%-3% saline solution, pulls blanching 5-6mim in mixing colour protecting liquid that bar pears put it into 100 ° of C out, pulls out to the bar pear flesh shape that is translucent;
3) pull an oar, after the cooling of the bar pears of the shape that is translucent, be cut into the interior making beating of block placement beater extremely without obvious large grained;
4) liquid glucose getting 10g-14g adds the water of 30g after heating and filtering, adds the citric acid of the above-mentioned bar pears particle of 10g and 0.1-0.15g, the essence of 0.05g, stabilizing agent carry out Homogeneous phase mixing; Then, according to the quality adding stabilizing agent, add water after above-mentioned mixed liquor modulation 100g, carry out secondary and mix;
5) filling, the mixing bar pears liquid after above-mentioned allotment is carried out quantitative vacuum-packing sealing;
6) sterilization, by above-mentioned filling after product carry out cold pasteurization 10-5min.
On the basis of such scheme preferably, described mixing colour protecting liquid calculates with 100L, the citric acid containing 0.15% and 0.04%.
On the basis of such scheme preferably, the granular size after described bar pears making beating is 100-500mm.
On the basis of such scheme preferably, described stabilizing agent contains the bright fat of 0.45g, the agar of 0.1g and the sodium alginate of 0.082g.
On the basis of such scheme preferably, described stabilizing agent contains the agar of CMC-Na and 0.15g of 0.01g-0.15g.
On the basis of such scheme preferably, described essence is lemon extract.
On the basis of such scheme preferably, described essence is flavoring banana essence.
Present invention also offers a kind of bar pear flesh beverage, it is characterized in that, the described bar pear flesh beverage of every 100g contains in being, bar pears particle: 10 grams; 0.49 gram, gelatin; 0.1 gram, agar; Sodium alginate 0.082 gram; Citric acid 0.1-0.15 gram; White sugar 10--14 gram; 0.05 gram, essence; Remaining is pure water.
Present invention also offers a kind of bar pear flesh beverage, it is characterized in that, containing bar pears particle in the described bar pear flesh beverage of every 100g: 10 grams; 0.15 gram, agar; CMC-Na0.01-0.15 gram; Citric acid 0.1-0.15 gram; White sugar 10--14 gram; 0.05 gram, essence; Remaining is pure water.
Compared with prior art, its beneficial effect is in the present invention:
(1) the present invention builds compound stabilizer, the bar pear flesh fruit drink stable homogeneous of acquisition to utilize bright fat, sodium alginate and agar, and rate of deposition is low;
(2) citric acid and 0.04% containing 0.15% is adopted in bar pear flesh beverage of the present invention
mixing colour protecting liquid, make that bar pear flesh beverage vessel is good for color and luster, the good characteristic being not easy to produce brown stain of taste flavor;
(3) the present invention is directed to bar pear flesh fruit drink optimized fabrication parameter, the preparation method's production technology obtained is simple, product quality is easy to control, facilitate the deep processing of bar pears and the exploitation of bar pears goods, improve value-added content of product, for the medium and small beverage manufacturers in place, large input need not be increased on the original basis and just can create considerable economic benefit.
Detailed description of the invention
By describe in detail the present invention technology contents, structural feature, reached object and effect, hereby exemplify embodiment below and be described in detail.
The invention provides a kind of bar pear flesh beverage, this beverage is turbid beverage, is not only rich in bar pear flesh, remains local flavor and the nutritional labeling of bar pears natural fruits, and bar pear flesh color stability, is not easy to produce brown stain and lamination.
Implement one
The invention provides a kind of method manufacturing bar pear flesh beverage, calculate with Paris fruit squash of 100g, it comprises the following steps,
1) Feedstock treating, choose maturity suitable, without scab, without rot and the bar pears of sweet and sour taste, being cleaned peeling, to cuing open two halves, being cut out core, except stalk handle;
2) color retention; bar pears being after treatment fed into concentration is soak 2-3min in 2%-3% saline solution; bar pear flesh after soaking can ensure its nondiscolouring in 2 days; pull bar pears out and put it into blanching 5-6mim in mixing colour protecting liquid that temperature is 100 ° of C; pull out to the bar pear flesh shape that is translucent, thus prevent enzymatic from making bar pear flesh generation brown stain;
3) pull an oar, after being cooled by the bar pears of the shape that is translucent, be cut into the interior making beating of block placement beater to without obvious large grained, to increase the entrance mouthfeel of bar pear flesh beverage;
4) allocate, the sugar getting 10g-14g adds the water of 30g after heating and filtering, add the citric acid of the above-mentioned bar pears particle of 10g and 0.1-0.15g, the essence of 0.05g, stabilizing agent and water and carry out Homogeneous phase mixing, then, according to the quality adding stabilizing agent, add water after above-mentioned mixed liquor modulation 100g, carry out secondary and mix; Namely, when the first mixed liquid quality is less than 100g, add appropriate water rate and liquid is adjusted to 100g; The effect wherein adding citric acid is to reduce the pH value clinging to pear flesh beverage, is reduced in 3.9-4.2, to reduce the brown stain of the bar pear flesh that non-enzymatic factor causes by the PH of bar pear flesh beverage; And the effect adding liquid glucose and essence is the mouthfeel that can change bar pear flesh beverage on the one hand, the viscosity of sugar can be utilized on the other hand, increase its mixed characteristic, prevent bar pear flesh beverage lamination; The effect of stabilizing agent is then the phenomenon in order to prevent bar pear flesh and liquid layered further, to obtain stable, that rate of deposition is low bar pear flesh fruit drink;
5) filling, the mixing bar pears liquid after above-mentioned allotment is carried out quantitative vacuum-packing sealing;
6) sterilization, by above-mentioned filling after product carry out cold pasteurization 10-5min.
Preferably, mixing colour protecting liquid of the present invention calculates with 100L, the citric acid containing 0.15% and 0.04%
, just as external condition under, adopt
make color stabilizer with Citr and carry out L16 under 70-100 ° of C
orthogonal test, its factor level and intuitive analysis table are as table 1, table 2;
Table 1 protects colour test factor level table
Table 2 intuitive analysis result table
Note:
,
,
,
represent Citr(citric acid respectively),
, test index under varying level of soaking temperature and soak time and;
,
,
,
show Citr(citric acid respectively),
, soaking temperature and the test index mean value of soak time under varying level, R represents extreme difference.
From table 2, to the influence factor of protecting look state have the greatest impact be temperature, be secondly citric acid content, be then the content of sodium sulfite, be finally soak time.In table 2, can draw, when citric acid content be 0.15%,
content be 0.04% and soaking temperature be 100 DEG C, soak time is when being 5min, its effect of color protection is best, namely prevent enzyme from becoming effect best, and mouthfeel and structural state good, and when testing that soaking temperature is 110 DEG C, soak time is 5min further, mixing colour protecting liquid contain 0.15% citric acid, with 0.04%
time, although it can guarantee its effect of color protection, its mouthfeel is poor with the structural state of bar pears.
By RANS
, wherein, ρ is fluid density,
for granularity, v is fluid velocity, and g is gravitational constant.The size controlling bar pear flesh particle in experiment preferably controls at 100-500um, comes alter density and fluid velocity by stabilizing agent, to reach the viscosity regulating bar pear flesh beverage, keeps product to stablize.Certainly, be not that product viscosity is the bigger the better, because viscosity is excessive, not only affect product appearance, and stagnant mouth, because single stable agent exists shortcoming more or less.Therefore, in order to determine the composition adopting stabilizing agent, calculating with Paris fruit squash of 100g, testing.Adopt L9
orthogonal test, its factor level table and direct result analytical table are as table 3 table 4
When total amount is 250ML, when gelatin, agar and sodium alginate are in different volumes, condition test is as shown in table 3 factor level table:
Table 4 compound stabilizer intuitive analysis result table
Can be drawn by above-mentioned table 3 and table 4, gelatin > sodium alginate > agar to the stability influence size order of bar pear flesh beverage, and when stabilizing agent contains the sodium alginate of the bright fat of 0.45g, the agar of 0.1g and 0.082g, the scoring of its product sensory is the highest, namely the stablizing effect of product is best, and mouthfeel is best.The composition of bar pear flesh beverage produced thus is: containing bar pears particle in the described bar pear flesh beverage of every 100g: 10 grams; 0.49 gram, gelatin; 0.1 gram, agar; Sodium alginate 0.082 gram; Citric acid 0.1-0.15 gram; White sugar 10--14 gram; 0.05 gram, essence; Remaining is pure water.
Further, calculate with Paris fruit squash of 100g, when stabilizing agent contains the agar of CMC-Na and 0.15g of 0.01g-0.15g, it is as follows to carry out test effect, its horizontal factor as table 5, cross matching table and summary analysis summary
Table 5 factor level table
Know from experimental result, optimum amount is A3B3, and when namely adding the stabilizing agent of the CMC-Na of agar containing 0.15g and 0.15g in Paris fruit squash of 100g, its stablizing effect is best, and has good compatibility due to CMC-Na and agar.Influence factor primary and secondary CMC-Na < agar can be drawn by above-mentioned test data.The composition of bar pear flesh beverage produced thus is: containing bar pears particle in the described bar pear flesh beverage of every 100g: 10 grams; 0.15 gram, agar; CMC-Na0.01-0.15 gram; Citric acid 0.1-0.15 gram; White sugar 10--14 gram; 0.05 gram, essence; Remaining is pure water.
In sum, be only the preferred embodiment of the present invention, do not limit protection scope of the present invention with this, all equivalence changes done according to the scope of the claims of the present invention and description with modify, be all within scope that patent of the present invention contains.
Claims (9)
1. manufacture a method for bar pear flesh beverage, calculate with Paris fruit squash of 100g, it comprises the following steps,
Feedstock treating, chooses ripe anosis spot bar pears, is cleaned peeling, cut out core, remove base of a fruit handle;
Color retention, bar pears being after treatment fed into concentration is soak 2-3min in 2%-3% saline solution, pulls blanching 5-6mim in mixing colour protecting liquid that bar pears put it into 100 ° of C out, pulls out to the bar pear flesh shape that is translucent;
Making beating, after the cooling of the bar pears of the shape that is translucent, is cut into the interior making beating of block placement beater extremely without obvious large grained;
Allotment, the liquid glucose getting 10g-14g adds the water of 30g after heating and filtering, adds the citric acid of the above-mentioned bar pears particle of 10g and 0.1-0.15g, the essence of 0.05g, stabilizing agent carry out Homogeneous phase mixing; Then, according to the quality adding stabilizing agent, add water after above-mentioned mixed liquor modulation 100g, carry out secondary and mix;
Filling, the mixing bar pears liquid after above-mentioned allotment is carried out quantitative vacuum-packing sealing;
Sterilization, by above-mentioned filling after product carry out cold pasteurization 10-5min.
2. the as claimed in claim 1 method manufacturing bar pear flesh beverage, is characterized in that: described mixing colour protecting liquid calculates with 100L, the citric acid containing 0.15% and 0.04%
.
3. the method manufacturing bar pear flesh beverage as claimed in claim 1, is characterized in that: the granular size after described bar pears making beating is 100-500mm.
4. the as claimed in claim 2 method manufacturing bar pear flesh beverage, is characterized in that: described stabilizing agent contains the bright fat of 0.45g, the agar of 0.1g and the sodium alginate of 0.082g.
5. the method manufacturing bar pear flesh beverage as claimed in claim 2, is characterized in that: described stabilizing agent contains the agar of CMC-Na and 0.15g of 0.01g-0.15g.
6. the method manufacturing bar pear flesh beverage as claimed in claim 1, is characterized in that: described essence is lemon extract.
7. the method manufacturing bar pear flesh beverage as claimed in claim 1, is characterized in that: described essence is flavoring banana essence.
8. cling to a pear flesh beverage, it is characterized in that, the described bar pear flesh beverage of every 100g be in containing bar pears particle: 10 grams; 0.49 gram, gelatin; 0.1 gram, agar; Sodium alginate 0.082 gram; Citric acid 0.1-0.15 gram; White sugar 10--14 gram; 0.05 gram, essence; Remaining is pure water.
9. cling to a pear flesh beverage, it is characterized in that, containing bar pears particle in the described bar pear flesh beverage of every 100g: 10 grams; 0.15 gram, agar; CMC-Na0.01-0.15 gram; Citric acid 0.1-0.15 gram; White sugar 10--14 gram; 0.05 gram, essence; Remaining is pure water.
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| CN101623118A (en) * | 2009-04-24 | 2010-01-13 | 延边大学 | Apple and pear granule juice drink and production method thereof |
| CN102871176A (en) * | 2012-10-17 | 2013-01-16 | 杭州市农业科学研究院 | Processing method of extracted fresh honey pear juice |
| CN103355723A (en) * | 2013-07-12 | 2013-10-23 | 浙江大学 | Snow pear pulp juice beverage and preparation method thereof |
-
2014
- 2014-09-12 CN CN201410463201.5A patent/CN105454929A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623118A (en) * | 2009-04-24 | 2010-01-13 | 延边大学 | Apple and pear granule juice drink and production method thereof |
| CN102871176A (en) * | 2012-10-17 | 2013-01-16 | 杭州市农业科学研究院 | Processing method of extracted fresh honey pear juice |
| CN103355723A (en) * | 2013-07-12 | 2013-10-23 | 浙江大学 | Snow pear pulp juice beverage and preparation method thereof |
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| 史根生: "《如何进行果品加工》", 31 October 2010, 中国财政经济出版社 * |
| 张绍玲: "《梨产业加工实用技术》", 31 December 2013, 中国农业科学技术出版社 * |
| 彭坚: "《果蔬贮藏加工原理与技术 下 果蔬加工原理与技术》", 31 October 2002, 中国工业科学技术出版社 * |
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