CN105724997B - A kind of production method of strawberry compound fruit and vegetable juice - Google Patents

A kind of production method of strawberry compound fruit and vegetable juice Download PDF

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Publication number
CN105724997B
CN105724997B CN201610231645.5A CN201610231645A CN105724997B CN 105724997 B CN105724997 B CN 105724997B CN 201610231645 A CN201610231645 A CN 201610231645A CN 105724997 B CN105724997 B CN 105724997B
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strawberry
slurry
gumbo
vegetable juice
tender
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CN105724997A (en
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周剑忠
刘小莉
王英
夏秀东
李莹
张丽霞
黄自苏
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Jiangsu Academy of Agricultural Sciences
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Jiangsu Academy of Agricultural Sciences
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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
    • 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
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • A23L2/68—Acidifying substances

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a kind of production method of strawberry compound fruit and vegetable juice, strawberry fresh fruit freezes through freeze tunnel simple grain, and after the strawberry grain freezed handles 1~5min by conveyer belt by high power pulse microwave equipment, ultra-fine grinding obtains strawberry slurry；After quick freezing repository freezes, handles 1~5min by high power pulse microwave equipment by conveyer belt, ultra-fine grinding respectively obtains tender gumbo slurry and water shield slurry for tender gumbo and water shield；Strawberry slurry, tender gumbo slurry and water shield slurry are mixed, pure water, concentrated pear juice, oligoisomaltose, ferulic acid, gellan gum and locust bean gum is added, is uniformly mixed, obtains strawberry compound fruit and vegetable juice；Filling, the sealed cans by strawberry compound fruit and vegetable juice, sterilizing to get.The present invention utilizes modern high technology, improves nutritional ingredient and the absorptivity of active factors in strawberry compound fruit and vegetable juice, improves the class of strawberry compound fruit and vegetable juice, increase the core competitiveness of strawberry compound fruit and vegetable juice, there is vast market prospect.

Description

A kind of production method of strawberry compound fruit and vegetable juice
Technical field
The present invention relates to a kind of production methods with the strawberry compound fruit and vegetable juice that strawberry slurry is main dispensing, belong to agricultural product essence Deep process technology field.
Background technology
Strawberry fruit color and luster is scarlet, and fragrance is unique, and pulp sweet and sour palatability is full of nutrition.Strawberry has clearing away summerheat, promotes the production of body fluid only Yearningly, clearing lung-heat profit phlegm, the healthcare functions such as spleen are moistened in stomach invigorating, therefore have the laudatory title of " fruit queen ".Strawberry harvest time is short, and storage is difficult, Intolerant to transport, the annual huge waste that therefore can cause raw material needs to carry out deep processing to strawberry raw material, strawberry fresh fruit is processed It is additional can also to improve product for the problems such as development juice can not only solve strawberry not storage tolerance, and the market supply period is short Value, while the development of strawberry cultivating industry can be driven.
Gumbo belongs to low fat, low rich in protein, unsaturated fatty acid, vitamin, polysaccharide, flavone compound etc. Heat, the nutritive health-care vegetable without cholesterol.The abundant emplastic of special meaning, main component are viscous glycoprotein.
Water shield is the wild water vegetables of preciousness, contains acidic polysaccharose, protein, amino acid, vitamin and trace element Deng there is clearing heat and detoxicating, diuresis, detumescence, anti-cancer and anticancer and other effects, have the effects that nutrition, medical and health care.
At present have no strawberry, gumbo, water shield compound fruit and vegetable juice report.
Invention content
Technical problem to be solved by the invention is to provide a kind of with strawberry compound fruit and vegetable juice that strawberry slurry is main dispensing Production method improves strawberry added value with abundant strawberry deep processed product.
In order to solve the above technical problems, the thinking of the present invention is, using the gumbo containing abundant mucopolysaccharide, mucoprotein, water shield Puree is compounded with strawberry slurry, is combined through ultra-fine grinding, high power pulse microwave processing, and a kind of color and luster and suspending stabilized, battalion are produced The comprehensive strawberry compound fruit and vegetable product of collocation is supported, strawberry deep processed product is enriched.
Specific technical solution is as follows：
A kind of production method of strawberry compound fruit and vegetable juice, it includes the following steps：
(1) strawberry fresh fruit plucks the base of a fruit, is cleaned with tap water, draining, through freeze tunnel, at -35 DEG C~-45 DEG C (preferably -45 DEG C) simple grain freezes, after the strawberry grain freezed handles 1~5min by conveyer belt by high power pulse microwave equipment, superfine powder It is broken, obtain strawberry slurry；
(2) tender gumbo and water shield clean respectively, draining, in -30 DEG C~-35 DEG C (preferably -30 DEG C) quick freezing repositories freezings, by defeated After sending band logical to cross 1~5min of high power pulse microwave equipment processing, ultra-fine grinding respectively obtains tender gumbo slurry and water shield slurry Material；
(3) the strawberry slurry that step (1) obtains and tender gumbo slurry and water shield slurry that step (2) obtains are mixed, is added Enter pure water, concentrated pear juice, oligoisomaltose, ferulic acid, gellan gum and locust bean gum, is uniformly mixed, it is compound to obtain strawberry Juice；
(4) the strawberry compound fruit and vegetable juice obtained step (3) is filling, sealed cans, sterilizing to get.
In step (1) and (2), when high power pulse microwave equipment is handled, instantaneous output is 360~400kw, output Pulse width is 3~5 μ s, duty ratio 1:700-900.
In step (1) and (2), 9500~12000rpm of rotating speed of ultra-fine grinding is recycled 3-5 times.
In step (3), the mass ratio of strawberry slurry, tender gumbo slurry and water shield slurry is 70-80：15-20：5-10.
In step (3), the addition quality of pure water is the 20-30% of strawberry, tender gumbo and water shield mixed slurry quality, dense The addition quality of contracting pear juice is the 4-6% of strawberry, tender gumbo and water shield mixed slurry quality, the addition quality of oligoisomaltose It is the 0.2~0.5% of strawberry, tender gumbo and water shield mixed slurry quality, the addition quality of ferulic acid is strawberry, tender gumbo and water shield The addition quality of the 0.01~0.03% of dish mixed slurry quality, gellan gum is strawberry, tender gumbo and water shield mixed slurry quality 0.04~0.08%, the addition quality of locust bean gum is the 0.1~0.3% of strawberry, tender gumbo and water shield mixed slurry quality.
In step (3), the concentrated pear juice, pol is 69-71 ° of Brix.
In step (4), the sterilizing is high power pulse microwave equipment sterilization processing 10-15min.Wherein, described When the processing of high power pulse microwave equipment, instantaneous output is 420~460kw, and output pulse width is 3~5 μ s, duty ratio 1:900-1200。
Advantageous effect：The present invention is used to be compounded containing abundant mucopolysaccharide, the gumbo of mucoprotein, water shield slurry and strawberry slurry, warp Ultra-fine grinding, high power pulse microwave processing combine, produce a kind of color and luster and it is suspending stabilized, the comprehensive strawberry of nutrition arrangement is compound Fruit and vegetable food enriches strawberry deep processed product.
Specifically, main advantages of the present invention and good effect are as follows：
1. being compounded using containing abundant mucopolysaccharide, the gumbo of mucoprotein, water shield slurry and strawberry slurry, gumbo, water shield are made full use of Abundant mucopolysaccharide, glycoprotein in dish to strawberry paste colors pool and suspending stabilized have preferable synergy.
2. using stabilizer of the mucopolysaccharide as strawberry compound fruit and vegetable juice in gellan gum, locust bean gum and gumbo, water shield, have Effect improves the suspension stability of strawberry compound fruit and vegetable juice.
3. using ultra-fine grinding, high power pulse microwave processing, the sophistication of product is increased, strawberry composite fruit is improved Nutritional ingredient and the content of active factors, improve the class of strawberry compound fruit and vegetable juice in vegetable juice.
It is total phenol, total yellow 4. material average grain diameter is up to 12~68 μm in the method for the present invention products obtained therefrom strawberry compound fruit and vegetable juice Ketone, procyanidin content take juice that 6.12,1.93,2.17 times (experimental result is shown in Table 1) is respectively increased than slagging-off, store 12 months, Appearance uniform, no layering.
Table 1
Specific implementation mode
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real It applies content described in example and is merely to illustrate the present invention, without sheet described in detail in claims should will not be limited Invention.
Embodiment 1：
A kind of production method with the strawberry compound fruit and vegetable juice that strawberry slurry is main dispensing, it includes the following steps：
(1) strawberry fresh fruit plucks the base of a fruit, is cleaned with tap water, draining freezes in -45 DEG C of simple grains through freeze tunnel, takes 700kg The strawberry grain freezed, by high power pulse microwave equipment, handles 3min by conveyer belt；Running parameter when processing is instantaneous Output power is 370kw, and output pulse width is 3 μ s, duty ratio 1:750, ultra-fine grinding, the rotating speed of ultra-fine grinding 10000rpm recycles 5 times, obtains strawberry slurry；
(2) tender gumbo and water shield clean respectively, draining, -30 DEG C of quick freezing repositories freezings, take 200kg freeze tender gumbo and 100kg freezing water shields are super to pass through high power pulse microwave equipment by conveyer belt, handles 3min；Running parameter when processing is instantaneous Output power is 370kw, and output pulse width is 3 μ s, duty ratio 1:750, ultra-fine grinding, the rotating speed of ultra-fine grinding 11000rpm recycles 4 times, respectively obtains tender gumbo slurry and water shield slurry；
(3) the strawberry slurry that step (1) obtains and tender gumbo slurry and water shield slurry that step (2) obtains are mixed, is added Enter 200kg pure water, 40kg concentrated pear juices (69-71 ° of Brix of pol), 3kg oligoisomaltoses, 0.1kg ferulic acids, 0.5kg Gellan gum, 2.5kg locust bean gums are uniformly mixed, obtain strawberry compound fruit and vegetable juice；
(4) the strawberry compound fruit and vegetable juice of step (3) is filling, sealed cans are handled using instantaneous high power pulse microwave 12min, it is 460kw that running parameter, which is instantaneous output, when processing, and output pulse width is 4 μ s, duty ratio 1:1100.
The main physical and chemical index of strawberry compound fruit and vegetable juice obtained is shown in Table 2.
Table 2
Project As a result
Total solid 8.6%
Total reducing sugar 6.2%
Titratable acidity (with citrometer) 0.47%
Embodiment 2：
A kind of production method with the strawberry compound fruit and vegetable juice that strawberry slurry is main dispensing, it includes the following steps：
(1) strawberry fresh fruit plucks the base of a fruit, is cleaned with tap water, draining freezes in -45 DEG C of simple grains through freeze tunnel, takes 800kg The strawberry grain freezed, by high power pulse microwave equipment, handles 4min by conveyer belt；Running parameter when processing is instantaneous Output power is 400kw, and output pulse width is 4 μ s, duty ratio 1:900, ultra-fine grinding, the rotating speed of ultra-fine grinding 11000rpm recycles 4 times, obtains strawberry slurry；
(2) tender gumbo and water shield clean respectively, draining, -35 DEG C of quick freezing repositories freezings, take 150kg freeze tender gumbo and 50kg freezes water shield by conveyer belt by high power pulse microwave equipment, handles 4min；Running parameter when processing is instantaneous defeated It is 400kw to go out power, and output pulse width is 4 μ s, duty ratio 1:900, ultra-fine grinding, the rotating speed 12000rpm of ultra-fine grinding, Cycle 3 times, respectively obtains tender gumbo slurry and water shield slurry；
(3) the strawberry slurry that step (1) obtains and tender gumbo slurry and water shield slurry that step (2) obtains are mixed, is added Enter 300kg pure water, 50kg concentrated pear juices (69-71 ° of Brix of pol), 4kg oligoisomaltoses, 0.2kg ferulic acids, 0.7kg Gellan gum, 3kg locust bean gums are uniformly mixed, obtain strawberry compound fruit and vegetable juice；
(4) the strawberry compound fruit and vegetable juice of step (3) is filling, sealed cans are handled using instantaneous high power pulse microwave 15min, it is 450kw that running parameter, which is instantaneous output, when processing, and output pulse width is 4 μ s, duty ratio 1:1000.
Table 3
Project As a result
Total solid 10.5%
Total reducing sugar 7.2%
Titratable acidity (with citrometer) 0.51%
The main physical and chemical index of strawberry compound fruit and vegetable juice obtained is shown in Table 3.

Claims (7)

1. a kind of production method of strawberry compound fruit and vegetable juice, which is characterized in that it includes the following steps：
(1) strawberry fresh fruit plucks the base of a fruit, is cleaned with tap water, draining freezes in -35 DEG C~-45 DEG C simple grains, freezes through freeze tunnel After good strawberry grain handles 1~5min by conveyer belt by high power pulse microwave equipment, ultra-fine grinding obtains strawberry slurry；
(2) tender gumbo and water shield clean respectively, draining, pass through high power in -30 DEG C~-35 DEG C quick freezing repositories freezings, by conveyer belt After pulse microwave equipment handles 1~5min, ultra-fine grinding respectively obtains tender gumbo slurry and water shield slurry；
(3) the strawberry slurry that step (1) obtains and tender gumbo slurry and water shield slurry that step (2) obtains are mixed, is added pure Water purification, concentrated pear juice, oligoisomaltose, ferulic acid, gellan gum and locust bean gum are uniformly mixed, obtain strawberry compound fruit and vegetable Juice；
(4) the strawberry compound fruit and vegetable juice obtained step (3) is filling, sealed cans, sterilizing to get；
In step (3), the addition quality of pure water is the 20-30% of strawberry, tender gumbo and water shield mixed slurry quality, concentrates pears The addition quality of juice is the 4-6% of strawberry, tender gumbo and water shield mixed slurry quality, and the addition quality of oligoisomaltose is grass The addition quality of the 0.2~0.5% of the certain kind of berries, tender gumbo and water shield mixed slurry quality, ferulic acid is that strawberry, tender gumbo and water shield are mixed The 0.01~0.03% of stock quality is closed, the addition quality of gellan gum is strawberry, tender gumbo and water shield mixed slurry quality 0.04~0.08%, the addition quality of locust bean gum is the 0.1~0.3% of strawberry, tender gumbo and water shield mixed slurry quality.
2. the production method of strawberry compound fruit and vegetable juice according to claim 1, which is characterized in that in step (1) and (2), When the processing of high power pulse microwave equipment, instantaneous output is 360~400kw, and output pulse width is 3~5 μ s, duty ratio 1∶700-900。
3. the production method of strawberry compound fruit and vegetable juice according to claim 1, which is characterized in that in step (1) and (2), 9500~12000rpm of rotating speed of ultra-fine grinding is recycled 3-5 times.
4. the production method of strawberry compound fruit and vegetable juice according to claim 1, which is characterized in that in step (3), strawberry slurry The mass ratio of material, tender gumbo slurry and water shield slurry is 70-80: 15-20: 5-10.
5. the production method of strawberry compound fruit and vegetable juice according to claim 1, which is characterized in that described in step (3) Concentrated pear juice, pol are 69-71 ° of Brix.
6. the production method of strawberry compound fruit and vegetable juice according to claim 1, which is characterized in that described in step (4) Sterilizing is high power pulse microwave equipment sterilization processing 10-15min.
7. the production method of strawberry compound fruit and vegetable juice according to claim 6, which is characterized in that the high power pulse When microwave equipment processing, instantaneous output is 420~460kw, and output pulse width is 3~5 μ s, duty ratio 1: 900- 1200。
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Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107927491A (en) * 2017-10-09 2018-04-20 安徽伟航饮品有限公司 A kind of processing method of blueberry gumbo compound lactobacillus beverage
CN109007498A (en) * 2018-07-28 2018-12-18 普定县真源农业开发有限公司 A kind of preparation method of mulberry juice
JP7518845B2 (en) * 2019-02-26 2024-07-18 フイルメニツヒ ソシエテ アノニム Microwave-assisted extraction of essential oils from plant biomass
CN111406824A (en) * 2020-04-28 2020-07-14 开原川顺食品加工有限公司 Preparation method of fresh strawberry smoothie

Citations (4)

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Publication number Priority date Publication date Assignee Title
JP2002345428A (en) * 2001-05-29 2002-12-03 Matsushita Refrig Co Ltd Salad subjected to freezing and thawing treatment and method for producing the salad
CN103340362A (en) * 2013-06-14 2013-10-09 宁夏天瑞产业集团现代农业有限公司 Composite fruit and vegetable crisp chip and manufacturing method thereof
CN105028640A (en) * 2015-07-28 2015-11-11 邵素英 Fruit puree food and preparation method thereof
CN105211858A (en) * 2015-10-12 2016-01-06 兴化市绿禾食品有限公司 One has the full powder of bioactive Barley Greeg and production technology thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002345428A (en) * 2001-05-29 2002-12-03 Matsushita Refrig Co Ltd Salad subjected to freezing and thawing treatment and method for producing the salad
CN103340362A (en) * 2013-06-14 2013-10-09 宁夏天瑞产业集团现代农业有限公司 Composite fruit and vegetable crisp chip and manufacturing method thereof
CN105028640A (en) * 2015-07-28 2015-11-11 邵素英 Fruit puree food and preparation method thereof
CN105211858A (en) * 2015-10-12 2016-01-06 兴化市绿禾食品有限公司 One has the full powder of bioactive Barley Greeg and production technology thereof

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