CN105747042A - Compound beverage with lycium barbarum, red dates and Hongyang kiwifruit and preparation method thereof - Google Patents
Compound beverage with lycium barbarum, red dates and Hongyang kiwifruit and preparation method thereof Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 34
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title abstract description 10
- 244000298697 Actinidia deliciosa Species 0.000 title abstract description 7
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 108
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 95
- 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 63
- 235000020418 red date juice Nutrition 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 16
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- 239000000796 flavoring agent Substances 0.000 abstract description 7
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- 238000007872 degassing Methods 0.000 abstract 1
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- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
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- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
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- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- A23L2/52—Adding ingredients
-
- 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
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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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses compound beverage with lycium barbarum, red dates and Hongyang kiwifruit and a preparation method thereof. The preparation method comprises the following steps of: preparing lycium barbarum juice, preparing red date juice, preparing Hongyang kiwifruit juice, preparing mixed juice of the three kinds of fruits, mixing and blending raw materials and auxiliary materials, homogenizing and degassing, filling and sterilizing. The invention discloses the compound beverage with the lycium barbarum, the red dates and the Hongyang kiwifruit and an edible method thereof, and the optimum proportion of three types of raw juice of the lycium barbarum, the red dates and the Hongyang kiwifruit is 3:2:2. The optimum formula of the raw materials and the auxiliary materials for processing the compound beverage with three types of fruits is optimized, and the result shows that when the addition amount of the mixed juice of three kinds of fruits is 40%, the addition amount of white granulated sugar is 6%, the addition amount of citric acid is 0.02% and the addition amount of a compound stabilizing agent is 0.14%, the compound beverage is optimum in taste and color and uniform and turbid in texture; the product has the characteristic flavors of the lycium barbarum, the red dates and the Hongyang kiwifruit; in the product, the total acidity is 0.0812g/L; the content of Vc is 0.5127mg/mL.
Description
Technical field
The invention belongs to fruit drink technical field, particularly relate to a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage and preparation method thereof.
Background technology
Fructus Lycii is a kind of Solanaceae machaka, it is distributed widely in arid and semi-arid lands of NORTHWEST CHINA portion, the medicinal ingredients such as nutritional labeling and active polysaccharide, alkaloid and flavone compound such as its fruit rich in proteins, aminoacid, vitamin and mineral, it is used as rare tonic food and the Chinese traditional herbs history of existing more than 2300 year in China, is described as " the angle fruit " prevented and cured diseases.Modern medicine study shows, lycium barbarum polysaccharide has adjustment body immunity, blood sugar lowering, antitumor, resisting fatigue, the anti-ageing effect of waiting for a long time.
Red-jujube flavor is sweet good to eat, rich in saccharide, protein, fat, calcium and various vitamins and other nutritious components.Especially more with VC content, occupy first, " orthodox " fresh fruit.Always people it be considered as nourishing top grade, have significantly high use value and health care food therapy function.
Fructus actinidiae chinensis is described as the hat of Vc " king of fruit, ".Red kiwi fruit, has another name called red heart sweet, is the rare kind selected in the wild Fructus actinidiae chinensis resource of Cangxi County, peculiar for China, after introduced a fine variety and cultivated to the ground such as Chongqing, Henan.Its fruit ovary cerise, sarcocarp is yellow green, and cross section is the alternate pattern of red, yellow, and green, extremely attractive in appearance, has the value stimulated appetite；Nutritious, best in quality, the content of the nutritional labeling such as total sugar, total acid, Vc, aminoacid, dietary fiber, mineral element is higher than other Kiwifruit Cultivars；And red kiwi fruit is possibly together with bioactive ingredients such as polyphenols, glutathion, inositols, is conducive to removing and prevention canceration, the obesity etc. of interior free yl.
Fructus Lycii, Fructus Jujubae, red kiwi fruit dry and fresh fruit aboundresources, nutritive value is higher, rich in vitamin, has certain health care, is the desirable feedstock of processing natural health composite beverage.Three is fabricated to composite beverage certain edibility, is worthy to be popularized.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage and preparation method thereof, it is intended to solve beverage nutritive value in the market, rich in vitamin, health care not bery desirably problem.
The preparation method that the present invention is achieved in that a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage, this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage preparation method comprise the following steps:
The preparation of wolfberry juice: select without dried fruit of lycium barbarum mildew and rot, free from insect pests, clear water is cleaned, a certain amount of Chinese wolfberry fruit is taken by solid-liquid ratio 1:(10-15 after draining) soak 30-40min, 80 DEG C keep 5-10min enzyme denaturing, mixture is pulled an oar, serosity filtered through gauze, collects filtrate and namely obtains wolfberry juice；
The preparation of jujube juice: select surface kermesinus, glossy, without going rotten, without the extra dry red wine Fructus Jujubae of small holes caused by worms, clear water is cleaned, and drains, be baked to Fructus Corni knit tightly, Fructus Jujubae aromatic strongly fragrant till, removing pit, sarcocarp presses material-water ratio 1:5 lixiviate 1-2h in 95 DEG C of water-baths, adds appropriate pectase enzymolysis 3h at 50 DEG C after cooling, filter, collect filtrate and obtain jujube juice；
The preparation of red kiwi fruit juice: select the red kiwi fruit that bright-colored, fruit is complete, infects without pest and disease damage, have no mechanical damage, adopts potassium permanganate cleaning showers, the removal remaining pesticide on surface, dirt and part microorganism.After former fruit is cleaned, the Vc solution of 0.5 times of volume 0.05% of container is added in the container contain red kiwi fruit fruit, pour juice extractor in the lump into and carry out squeezing extracting juice, to make organization softening in the course of processing, add pectase and be easy to decomposition and other material dissolutions of pectin, and it is beneficial to the effect of enzyme, it is simultaneously introduced sulphite and carries out color fixative.
The preparation of the mixed juice of Fructus Phyllanthi: take a certain amount of wolfberry juice, jujube juice and red kiwi fruit juice respectively, be modulated by standard, optimizes and obtains the mixed juice of Fructus Phyllanthi；
Supplementary material mixing preparation: white sugar solution, citric acid solution and stable composition agent solution successively add in the mixed juice of Fructus Phyllanthi, stir.
Homogenizing is with degassed: be placed in high pressure homogenizer in 25-28MPa by supplementary material mixture, under 70 DEG C of conditions, homogenizing processes, each composition is made to be uniformly dispersed, to increase the stability of product, again supplementary material mixture is poured in vacuum degassing machine in vacuum 0.08-0.1MPa, Fruit storage under 70 DEG C of conditions, to eliminate the air impact on product quality；
Fill and sterilization: Fructus Phyllanthi composite beverage is passed through three-in-one three-dimensional filling machine subpackage to 250-500mL coloured glass bottle, sterilization in open kettle 8-10min in 100 DEG C of boiling water baths, it is rapidly cooled to room temperature after taking-up.
Further, mixture making beating in the preparation of described wolfberry juice, beater sieve diameter 1mm, serosity is by 4 layers of filtered through gauze, the preparation of red kiwi fruit juice adopts mixing making beating, serosity, by 4 layers of filtered through gauze, adds pectase and makes pectin and other material dissolutions in the preparation of described red kiwi fruit juice, other materials include vitamin.
Further, the jujube juice obtained in the preparation of described jujube juice preserves at light tight container, stand-by.
Further, the preparation of the mixed juice of described Fructus Phyllanthi takes a certain amount of wolfberry juice, jujube juice and red kiwi fruit juice respectively, it is modulated by standard, described standard is: for darker yellow orange in color, soft exquisiteness on taste, fruity is strong, free from extraneous odour, being deep or light equilibrium on structural state, viscosity is suitable for.
Further, in described supplementary material mixing preparation, the white sugar solution of application, citric acid solution and stable composition agent solution need to dissolve in advance, standby；Described complex stabilizer includes carrageenan, xanthan gum, sodium alginate, is carrageenan in mass ratio: xanthan gum: sodium alginate=2:3:1.
Further, the preparation of described wolfberry juice, the preparation of jujube juice, red kiwi fruit juice the concrete preparation method of preparation be:
Selecting of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit；Cleaning, pretreatment, making beating, be incubated lixiviate, filter, obtain the natural juice of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit, above-mentioned steps is sequentially carried out.
Further, the concrete preparation method of the preparation of the mixed juice of described Fructus Phyllanthi is:
The natural juice of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit carries out mixed juice, allotment, homogenizing, and degassed, fill, sterilization, cooling, finished product, above-mentioned steps is sequentially carried out.
Another object of the present invention is to provide a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage, this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage component in mass ratio include: Fructus Lycii, Fructus Jujubae, red kiwi fruit, white sugar, citric acid, xanthan gum, carrageenan and sodium alginate；Described Fructus Lycii, Fructus Jujubae, the mixed juice of red kiwi fruit Fructus Phyllanthi are 40%-60%, pure water 30%-50%, white sugar addition 6%-10%, citric acid addition 0.01%-0.1%, complex stabilizer addition 0.1%-0.2%.
Another object of the present invention is to provide the eating method of a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage, this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage eating method be: uncap and drink.
The production primary raw material of the present invention is Fructus Lycii, Fructus Jujubae and red kiwi fruit, three is all rich in the lot of trace composition of needed by human body and bioactive ingredients, and wherein lycium barbarum polysaccharide has adjustment body immunity, blood sugar lowering, antitumor, resisting fatigue, the anti-ageing effect of waiting for a long time；The bioactive ingredients such as the polyphenols that contains in red kiwi fruit, glutathion, inositol, are conducive to removing and prevention canceration, obesity etc. of interior free yl, thus nutritious with it for composite beverage product that Raw material processing is prepared, there is health care.And the product of the present invention is orange-yellow, uniform color becomes clear, without browning phenomenon；Having the characteristic flavor on basis of Fructus Lycii, Fructus Jujubae and red kiwi fruit, fragrance is balanced, free from extraneous odour；Moderately sour and sweet, mouthfeel is soft continuous sliding, without grains of sand sense；Product is uniform chaos PID, moderate viscosity；Soluble solid content: 12.6%；Total acidity: 0.0812g/L；Vc content: 0.5127mg/mL；Total plate count≤100cfu/mL, coliform≤3MPN/100mL, pathogenic bacterium do not detect；A kind of novel Fructus Phyllanthi health compound beverage is made for raw material through techniques such as cleaning, making beating, allotment, filtration, homogenizing, fill, sterilizations with Fructus Lycii, Fructus Jujubae and red kiwi fruit, the formula that first Fructus Phyllanthi is mixed natural juice by the present invention is optimized, result is that jujube juice addition is bigger to the mixed juice qualitative effects of Fructus Phyllanthi, the most adaptive ratio of Fructus Lycii, Fructus Jujubae and red kiwi fruit natural juice is 3:2:2, with this understanding, mixing natural juice organoleptic quality is optimum.By orthogonal test, the formula of Fructus Phyllanthi composite beverage is optimized, result shows that Fructus Phyllanthi mixes juice addition 40%, white sugar addition 6%, citric acid addition 0.02%, during complex stabilizer addition 0.14%, compound beverage mouthfeel and color and luster are best, moderate viscosity, product has Fructus Lycii, Fructus Jujubae and red kiwi fruit characteristic flavor on basis；And compare with similar beverage, sugar consumption is relatively low, belongs to low-sugar healthy beverage.
Accompanying drawing explanation
Fig. 1 is the preparation method flow chart of the Fructus Lycii of embodiment of the present invention offer, Fructus Jujubae, red kiwi fruit composite beverage.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein is only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with accompanying drawing, the application principle of the present invention is further described.
As shown in Figure 1: a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage preparation method, this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage preparation method comprise the following steps:
S101: the preparation of wolfberry juice: select without dried fruit of lycium barbarum mildew and rot, free from insect pests, clear water is cleaned, a certain amount of Chinese wolfberry fruit is taken by solid-liquid ratio 1:(10-15 after draining) soak 30-40min, 80 DEG C keep 5-10min enzyme denaturing, mixture is pulled an oar, serosity filtered through gauze, collects filtrate and namely obtains wolfberry juice；
S102: the preparation of jujube juice: select surface kermesinus, glossy, without going rotten, without the extra dry red wine Fructus Jujubae of small holes caused by worms, clear water is cleaned, and drains, be baked to Fructus Corni knit tightly, Fructus Jujubae aromatic strongly fragrant till, removing pit, sarcocarp presses material-water ratio 1:5 lixiviate 1-2h in 95 DEG C of water-baths, adds appropriate pectase enzymolysis 3h at 50 DEG C after cooling, filter, collect filtrate and obtain jujube juice；
S103: the preparation of red kiwi fruit juice: select the red kiwi fruit that bright-colored, fruit is complete, infects without pest and disease damage, have no mechanical damage, adopts potassium permanganate cleaning showers, the removal remaining pesticide on surface, dirt and part microorganism.After former fruit is cleaned, in the container contain red kiwi fruit fruit, add the Vc solution of 0.5 times of volume 0.05%, pour juice extractor in the lump into and carry out squeezing extracting juice.To make organization softening in the course of processing, add pectase and be easy to decomposition and other material dissolutions of pectin, and be beneficial to the effect of enzyme, be simultaneously introduced sulphite and carry out color fixative.
S104: the preparation of the mixed juice of Fructus Phyllanthi: take a certain amount of wolfberry juice, jujube juice and red kiwi fruit juice respectively, be modulated by standard, optimizes and obtains the mixed juice of Fructus Phyllanthi；
S105: supplementary material mixing preparation: white sugar solution, citric acid solution and stable composition agent solution successively add in the mixed juice of Fructus Phyllanthi, stir.
S106: homogenizing is with degassed: be placed in high pressure homogenizer in 25-28MPa by supplementary material mixture, under 70 DEG C of conditions, homogenizing processes, each composition is made to be uniformly dispersed, to increase the stability of product, again supplementary material mixture is poured in vacuum degassing machine in vacuum 0.08-0.1MPa, Fruit storage under 70 DEG C of conditions, to eliminate the air impact on product quality；
S107: fill and sterilization: Fructus Phyllanthi composite beverage passes through three-in-one three-dimensional filling machine subpackage to 250-500mL coloured glass bottle, sterilization in open kettle 8-10min in 100 DEG C of boiling water baths, be rapidly cooled to room temperature after taking-up.
Mixture making beating in the preparation of described wolfberry juice, beater sieve diameter 1mm, serosity is by 4 layers of filtered through gauze, the preparation of described red kiwi fruit juice adopts mixing making beating, serosity is by 4 layers of filtered through gauze, adding pectase in the preparation of described red kiwi fruit juice and make pectin and other material dissolutions, other materials include vitamin.
The jujube juice obtained in the preparation of described jujube juice preserves at light tight container, stand-by.
Taking a certain amount of wolfberry juice, jujube juice and red kiwi fruit juice respectively in the preparation of the mixed juice of described Fructus Phyllanthi, be modulated by standard, described standard is: for darker yellow orange in color, soft exquisiteness on taste, fruity is strong, free from extraneous odour, being deep or light equilibrium on structural state, viscosity is suitable for.
In described supplementary material mixing preparation, the white sugar solution of application, citric acid solution and stable composition agent solution need to dissolve in advance, standby；Described complex stabilizer includes carrageenan, xanthan gum, sodium alginate, is carrageenan in mass ratio: xanthan gum: sodium alginate=2:3:1.
The preparation of described wolfberry juice, the preparation of jujube juice, red kiwi fruit juice the concrete preparation method of preparation be:
Selecting of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit；Cleaning, pretreatment, making beating, be incubated lixiviate, filter, obtain the natural juice of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit, above-mentioned steps is sequentially carried out.
The concrete preparation method of the preparation of the mixed juice of described Fructus Phyllanthi is:
The natural juice of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit carries out mixed juice, allotment, homogenizing, and degassed, fill, sterilization, cooling, finished product, above-mentioned steps is sequentially carried out.
The present invention provides a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage, and this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage component in mass ratio include: Fructus Lycii, Fructus Jujubae, red kiwi fruit, white sugar, citric acid, xanthan gum, carrageenan and sodium alginate；Described Fructus Lycii, Fructus Jujubae, the mixed juice of red kiwi fruit Fructus Phyllanthi are 40%, white sugar addition 6%, citric acid addition 0.02%, complex stabilizer addition 0.14%.
The present invention provides the eating method of a kind of Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage, this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage eating method be: uncap and drink.
Below in conjunction with embodiment, the application principle of the present invention is further described.
1 materials and methods
1.1 experiment materials
Lycium barbarum, Xinjiang red dates, Sichuan yellow red kiwi fruit, purchased from ten thousand Yong Hui supermarkets, state；White sugar, citric acid, xanthan gum, carrageenan, sodium alginate etc. is food stage, purchased from ten thousand Shi Hua supermarkets, state.
1.2 instrument and equipments
Thermostat water bath, beater, table model high speed centrifuge, full-automatic steam autoclave, high pressure homogenizer, vacuum degassing machine, three-in-one filling machine, electromagnetic oven etc..
1.3 experimental techniques
1.3.1 technological process
1.3.1.1 the preparation of Fructus Lycii, Fructus Jujubae, red kiwi fruit natural juice
Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit → select → clean → pretreatment → making beating → insulation lixiviate → filtration → natural juice
1.3.1.2 the preparation of Fructus Phyllanthi composite beverage
Fructus Phyllanthi mixes juice → allotment → homogenizing → degassed → fill → sterilization → cooling → finished product
1.3.2 key points for operation
(1) preparation of wolfberry juice: select without dried fruit of lycium barbarum mildew and rot, free from insect pests, clear water is cleaned, a certain amount of Chinese wolfberry fruit is taken by solid-liquid ratio 1:(10-15 after draining) (w/v) soak 30-40min, and 80 DEG C keep 5-10min enzyme denaturing.Mixture is pulled an oar, beater sieve diameter 1mm, and serosity, by 4 layers of filtered through gauze, is collected filtrate and namely obtained wolfberry juice.
(2) preparation of jujube juice: select surface kermesinus, glossy, without going rotten, without the extra dry red wine Fructus Jujubae of small holes caused by worms, clear water is clean, drains, be baked to Fructus Corni knit tightly, Fructus Jujubae aromatic strongly fragrant till.Removing pit, sarcocarp presses material-water ratio 1:5 (m/V) lixiviate 1-2h in 95 DEG C of water-baths, adds appropriate pectase enzymolysis 3h at 50 DEG C after cooling, filters, and collects filtrate and obtains jujube juice, and light tight container preserves.
(3) preparation of red kiwi fruit juice: select the red kiwi fruit that bright-colored, fruit is complete, infects without pest and disease damage, have no mechanical damage, adopts potassium permanganate cleaning showers, the removal remaining pesticide on surface, dirt and part microorganism.After former fruit is cleaned, in the container contain red kiwi fruit fruit, add the Vc solution of 0.5 times of volume 0.05%, pour juice extractor in the lump into and carry out squeezing extracting juice.To make organization softening in the course of processing, add pectase and be easy to decomposition and other material dissolutions of pectin, and be beneficial to the effect of enzyme, be simultaneously introduced sulphite and carry out color fixative.
(4) preparation of the mixed juice of Fructus Phyllanthi: take a certain amount of wolfberry juice, jujube juice and red kiwi fruit juice respectively, be modulated by the standard of table 1, optimizes and obtains the mixed juice of Fructus Phyllanthi.
(5) supplementary material mixing preparation: the white sugar dissolved in advance, citric acid and complex stabilizer (carrageenan: xanthan gum: sodium alginate=2:3:1) solution are successively added in the mixed juice of Fructus Phyllanthi, stir.
(6) homogenizing is with degassed: be placed in 25-28MPa in high pressure homogenizer by supplementary material mixture, and under 70 DEG C of conditions, homogenizing processes, and makes each composition be uniformly dispersed, to increase the stability of product.Pouring in vacuum 0.08-0.1MPa in vacuum degassing machine by supplementary material mixture, Fruit storage under 70 DEG C of conditions, to eliminate the air impact on product quality.
(7) fill and sterilization
Fructus Lycii Fructus Phyllanthi composite beverage is passed through three-in-one three-dimensional filling machine subpackage to 250-500mL coloured glass bottle, sterilization in open kettle 8-10min in 100 DEG C of boiling water baths, it is rapidly cooled to room temperature after taking-up.
1.3.3 the determination of the mixed juice proportioning of Fructus Phyllanthi
Adopt 10 people group point systems, according to the standard of table 1, single factor experiment determines the suitableeest addition scope of Fructus Lycii, Fructus Jujubae and red kiwi fruit natural juice, on this basis, with the sensory scores of the mixed juice of Fructus Phyllanthi for evaluation index, Fructus Lycii, Fructus Jujubae and red kiwi fruit juice addition are carried out formulation optimization.Experimental factor level is in Table 2.
The sensory evaluation standard of the mixed juice of table 1 Fructus Phyllanthi
Table 2 Fructus Phyllanthi mixes juice mixting ratio factor water-glass
1.3.4 Product Quality Evaluation
1.3.4.1 sensory evaluation
Adopt 10 people group point systems, by table 3 standard, Fructus Lycii Fructus Phyllanthi composite beverage is carried out subjective appreciation.
The sensory evaluation standard of table 3 Fructus Phyllanthi composite beverage
1.3.4.2 Physico-chemical tests
Soluble solid content measures with reference to CNS12569-2006；Total acid content measures with reference to GB/T12456-2008；Vc assay is with reference to SN/T0869-2000.
1.3.4.3 Micro biological Tests
Total number of bacterial colonies measures with reference to GB4789.2-2010；Coliform group count measures with reference to GB4789.3-2010；Pathogenic bacterium detection is with reference to GB29921-2013.
2 results and analysis
2.1 Fructus Phyllanthi natural juice optimum proportioning optimize
Operate by 1.3.3, adopt L9(33) optimum proportioning of three kinds of original fruit juice additions is optimized by orthogonal experimental design method, experimental result is in Table 4.
Table 4 Fructus Phyllanthi proportioning raw materials experimental result
As shown in Table 4, range analysis result RB> RC> RAShow in the proportioning of Fructus Phyllanthi natural juice, the addition of jujube juice is maximum to the organoleptic effects of the mixed juice of Fructus Phyllanthi, red kiwi fruit juice takes second place, the organoleptic quality of mixed juice is affected minimum by wolfberry juice, it may be possible to owing in Fructus Jujubae, the existence of the characteristic flavor on basis such as isoamyl alcohol, bata-phenethyl alcohol composition imparts the quality that mixed juice is unique.Organoleptic analysis's result shows that the optimum formula of the mixed juice modulation of Fructus Phyllanthi is A3B2C2, i.e. wolfberry juice 30%, jujube juice 20%, red kiwi fruit juice 20% (mixed proportion is 3:2:2), this optimum formula combines not in table 3 orthogonal test process group, and therefore this combination is verified test, obtaining the mixed juice sensory evaluation scores average of Fructus Phyllanthi is 85, it was shown that with A3B2C2It is best that formula combination makes composite beverage quality.The formulation optimization of 2.2 Fructus Lycii Fructus Phyllanthi composite beverages
Standard according to table 3, determine that Fructus Phyllanthi mixes the suitableeest addition scope (see table 5) of juice (Fructus Lycii: Fructus Jujubae: red kiwi fruit=3:2:2), white sugar, citric acid and complex stabilizer by single factor experiment, on this basis, mark as evaluation index with the integrated sensory of composite beverage, adopt L9(34) the mixed juice of Fructus Phyllanthi, white sugar, citric acid and complex stabilizer addition carry out formulation optimization, result and analysis in table 6 by orthogonal experiment.
Table 5 composite beverage formulation optimization factor level table
Table 6 composite beverage formulation optimization orthogonal experiments
From table 6 extreme difference (R) size, Fructus Lycii Fructus Phyllanthi composite beverage makes in supplementary material proportioning, Fructus Lycii, Fructus Jujubae and red kiwi fruit Fructus Phyllanthi natural juice mixed liquor addition are the principal elements affecting composite beverage organoleptic quality, next to that complex stabilizer consumption, citric acid addition is minimum to composite beverage organoleptic effects, and optimum formula combination is A3B3C2D3, i.e. the mixed juice addition 40% of Fructus Phyllanthi, white sugar addition 6%, citric acid addition 0.02%, complex stabilizer addition 0.14%.Making composite beverage under optimization formula combines and carry out repeated trials, according to the standard of table 3, product being carried out sensory evaluation, the sensory evaluation scores average that can obtain product is 90, it was shown that according to A3B3C2D3Combination can prepare colory Fructus Lycii Fructus Phyllanthi composite beverage.
2.3 Product Quality Evaluations
2.3.1 sensory evaluation
Product is orange-yellow, and uniform color becomes clear, without browning phenomenon；Having the characteristic flavor on basis of Fructus Lycii, Fructus Jujubae and red kiwi fruit, fragrance is balanced, free from extraneous odour；Moderately sour and sweet, mouthfeel is soft continuous sliding, without grains of sand sense；Product is uniform chaos PID, and moderate viscosity has been long placed in slight lamination.
2.3.2 physical and chemical inspection
Soluble solid content: 12.6%；Total acidity: 0.0812g/L；Vc content: 0.5127mg/mL.
2.3.3 microbiological indicator
Total plate count≤100cfu/mL, coliform≤3MPN/100mL, pathogenic bacterium do not detect.
3 conclusions
A kind of novel Fructus Phyllanthi health compound beverage is made for raw material through techniques such as cleaning, making beating, allotment, filtration, homogenizing, fill, sterilizations with Fructus Lycii, Fructus Jujubae and red kiwi fruit, the formula that first Fructus Phyllanthi is mixed natural juice by test is optimized, result shows that jujube juice addition is bigger to the mixed juice qualitative effects of Fructus Phyllanthi, the most adaptive ratio of Fructus Lycii, Fructus Jujubae and red kiwi fruit natural juice is 3:2:2, with this understanding, mixing natural juice organoleptic quality is optimum.By orthogonal test, the formula of Fructus Phyllanthi composite beverage is optimized, result shows that Fructus Phyllanthi mixes juice addition 40%, white sugar addition 6%, citric acid addition 0.02%, during complex stabilizer addition 0.14%, compound beverage mouthfeel and color and luster are best, moderate viscosity, product has Fructus Lycii, Fructus Jujubae and red kiwi fruit characteristic flavor on basis；And compare with similar beverage, sugar consumption is relatively low, belongs to low-sugar healthy beverage.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any amendment, equivalent replacement and improvement etc. made within the spirit and principles in the present invention, should be included within protection scope of the present invention.
Claims (9)
1. the preparation method of a Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage preparation method comprise the following steps:
The preparation of wolfberry juice: select without dried fruit of lycium barbarum mildew and rot, free from insect pests, clear water is cleaned, a certain amount of Chinese wolfberry fruit is taken by solid-liquid ratio 1:(10-15 after draining) soak 30-40min, 80 DEG C keep 5-10min enzyme denaturing, mixture is pulled an oar, serosity filtered through gauze, collects filtrate and namely obtains wolfberry juice；
The preparation of jujube juice: select surface kermesinus, glossy, without going rotten, without the extra dry red wine Fructus Jujubae of small holes caused by worms, clear water is cleaned, and drains, be baked in 50 DEG C of-60 DEG C of food ovens Fructus Corni knit tightly, Fructus Jujubae aromatic strongly fragrant till, removing pit, sarcocarp presses material-water ratio 1:5 lixiviate 1-2h in 95 DEG C of water-baths, adds appropriate pectinase enzymatic hydrolysis 3h after being cooled to 50 DEG C, filter, collect filtrate and obtain jujube juice；
The preparation of red kiwi fruit juice: select the red kiwi fruit that bright-colored, fruit is complete, infects without pest and disease damage, have no mechanical damage, adopts potassium permanganate cleaning showers, the removal remaining pesticide on surface, dirt and microorganism；After former fruit is cleaned, in the container contain red kiwi fruit fruit, add the Vc solution of 0.5 times of volume 0.05% of container, pour juice extractor in the lump into and carry out squeezing extracting juice；Add pectase and make pectin and other material dissolutions, be simultaneously introduced sulphite and carry out color fixative；
The preparation of the mixed juice of Fructus Phyllanthi: take wolfberry juice, jujube juice and red kiwi fruit juice and be modulated by standard, optimizes and obtains the mixed juice of Fructus Phyllanthi；
Supplementary material mixing preparation: white sugar solution, citric acid solution and stable composition agent solution successively add in the mixed juice of Fructus Phyllanthi, stir；
Homogenizing is with degassed: be placed in 25-28MPa in high pressure homogenizer by supplementary material mixture, and under 70 DEG C of conditions, homogenizing processes, then pours in vacuum 0.08-0.1MPa in vacuum degassing machine by supplementary material mixture, Fruit storage under 70 DEG C of conditions；
Fill and sterilization: Fructus Phyllanthi composite beverage is passed through three-in-one three-dimensional filling machine subpackage to 250-500mL coloured glass bottle, sterilization in open kettle 8-10min in 100 DEG C of boiling water baths, it is rapidly cooled to room temperature with frozen water after taking-up.
2. the preparation method of Fructus Lycii as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that mixture making beating in the preparation of described wolfberry juice, beater sieve diameter 1mm, serosity is by 4 layers of filtered through gauze；Adopting mixing making beating in the preparation of red kiwi fruit juice, serosity, by 4 layers of filtered through gauze, adds pectase and makes pectin and other material dissolutions in the preparation of described red kiwi fruit juice, other materials include vitamin.
3. the preparation method of Fructus Lycii as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that the jujube juice obtained in the preparation of described jujube juice preserves at light tight container, stand-by.
4. the preparation method of Fructus Lycii as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterized in that, the preparation of the mixed juice of described Fructus Phyllanthi takes a certain amount of wolfberry juice, jujube juice and red kiwi fruit juice respectively, being modulated by standard, described standard is: for darker yellow orange in color, soft exquisiteness on taste, fruity is strong, free from extraneous odour, is deep or light equilibrium on structural state, and viscosity is suitable for.
5. the preparation method of Fructus Lycii as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that in described supplementary material mixing preparation, the white sugar solution of application, citric acid solution and stable composition agent solution need to dissolve in advance, standby；Described complex stabilizer includes carrageenan, xanthan gum, sodium alginate, is carrageenan in mass ratio: xanthan gum: sodium alginate=2:3:1.
6. the preparation method of Fructus Lycii as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that the preparation of described wolfberry juice, the preparation of jujube juice, red kiwi fruit juice the concrete preparation method of preparation be:
Selecting of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit；Cleaning, pretreatment, making beating, be incubated lixiviate, filter, obtain the natural juice of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit, above-mentioned steps is sequentially carried out.
7. the preparation method of Fructus Lycii as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that the concrete preparation method of the preparation of the mixed juice of described Fructus Phyllanthi is:
The natural juice of Fructus Lycii, Fructus Jujubae, red kiwi fruit fruit carries out mixed juice, allotment, homogenizing, and degassed, fill, sterilization, cooling, finished product, above-mentioned steps is sequentially carried out.
8. the Fructus Lycii of a preparation method as claimed in claim 1, Fructus Jujubae, red kiwi fruit composite beverage, it is characterized in that, this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage component in mass ratio include: Fructus Lycii, Fructus Jujubae, red kiwi fruit, white sugar, citric acid, xanthan gum, carrageenan and sodium alginate；Described Fructus Lycii, Fructus Jujubae, the mixed juice of red kiwi fruit Fructus Phyllanthi are 40%-60%, pure water 30%-50%, white sugar addition 6%-10%, citric acid addition 0.01%-0.1%, complex stabilizer addition 0.1%-0.2%.
9. the eating method of a Fructus Lycii as claimed in claim 8, Fructus Jujubae, red kiwi fruit composite beverage, it is characterised in that this Fructus Lycii, Fructus Jujubae, red kiwi fruit composite beverage eating method be: uncap and drink.
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| CN115251214A (en) * | 2022-07-04 | 2022-11-01 | 重庆三峡学院 | Preparation process of kiwi fruit polysaccharide extracted gel soft sweets |
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Application publication date: 20160713 |