CN105942056A

CN105942056A - Functional orange juice beverage capable of concealing bitterness and preparation method of functional orange juice beverage

Info

Publication number: CN105942056A
Application number: CN201610288786.0A
Authority: CN
Inventors: 徐娟; 施要强; 田静; 陈嘉景
Original assignee: Huazhong Agricultural University
Current assignee: Huazhong Agricultural University
Priority date: 2016-05-04
Filing date: 2016-05-04
Publication date: 2016-09-21

Abstract

The invention relates to an orange juice beverage. The orange juice beverage comprises a mixture of orange juice and miracle fruit juice. The invention further relates to a method for preparing the orange juice beverage. The method comprises the following steps of (1) taking oranges, squeezing the orange juice from the taken oranges, filtering off impurities, and enabling the obtained orange juice to stand under sterile environment of 20-25 DEG C for 2-24 hours; (2) taking miracle fruits, removing kernels, squeezing the miracle fruit juice from the taken miracle fruits without the kernels, filtering the squeezed miracle fruit juice, and adding the obtained miracle fruit juice to the orange juice obtained in the step (1) so as to obtain the mixture of the orange juice and the miracle fruit juice; and (3) performing low temperature pasteurization on the mixture obtained in the step (2) so as to obtain the orange juice beverage which can be stored for a certain period. According to the orange juice beverage and the preparation method thereof disclosed by the invention, the miracle fruit juice is added to the orange juice, so that the bitterness of the orange juice can be removed, the method is convenient, simple and easy to operate, the debitterizing technology in the treatment process of the orange juice is simplified, the disadvantage that nutrient components run off in a conventional debitterizing process is overcome, and the orange juice is better in mouth feel.

Description

A kind of functional orange beverage covering bitterness and preparation method thereof

Technical field

The present invention relates to food processing field, more specifically it relates to a kind of method covering orange juice bitterness with And the functional orange beverage thus prepared.

Background technology

Citrus are one of large fruit in the world, and its converted products shared consumption proportion is increasing, effectively Alleviate the selling pressure of Citrus fresh fruit.But there is obvious bitterness, bitterness mistake after squeezing the juice in a lot of Citrus Heavy then the most joyful experience can be brought, make us being difficult to accept.The bitterness of some Citrus is that himself is distinctive Flavor characteristic, bitter substance main in orange blossom is the glucosides such as the naringin in flavonoid, neohesperidin Class material and limonoids, Citrus squeeze the juice placement a period of time after, bitter increase be then due to Limonin content increase caused by " rear bitterness " phenomenon (Xu Shaodan, Xie Jing. citrus fruit juice take off Bitter Research progress [J]. beverage industry, 2012,15 (06): 15-19).Many citrusfruits itself contain Either with or without the limonin A-cyclic lactone (be called for short LARL) of bitterness, mechanically damaged (such as squeeze the juice, Extruding etc.) time, LARL dissolution from fruit, in acid condition, limonin A-cyclic lactone converts For limonoid, before causing Citrus to be squeezed the juice the most bitter squeeze the juice after slowly become bitter (Zhang Juhua etc. orange juice In limonoid and debitterizing method [J]. food with machinery, 2005,21 (03): 72-75；Ye Fu Rich, Feng Jiao. citrus group fruit juice debitterizing method progress [J]. beverage work Industry, 2013,16 (07): 8-12).Therefore, after Citrus are squeezed the juice, debitterized technique is the main of orange juice processing Difficult point and research direction.

But, the either glucosides such as naringin, neohesperidin class material or limonin, is all Citrus In functional component, to health useful (Zhu Chunhua, Li Juxiang, Zhou Xianyan etc. lemon in citrusfruit Lemon bitter principle and the like functional activity progress [J]. fresh-keeping and processing, 2015,15 (6): 78-82；Dong Wen Bo, Wang Xueying, Yang Zhou. the character of limonin and the progress [J] of physiological function thereof. food with Fermentation science and technology, 2012,48 (02): 1-4；Zhu Hongping, Xiong Yuqing. the pharmacokinetics of naringin is ground Study carefully overview and progress [J]. Chinese Clinical pharmacology and therapeutics, 2013,18 (11): 1297-1303；Liu Xue Core, Zhang Ying, Lin Zhiqun. the bioactive progress of hesperidin and hesperetin [J]. Chinese Journal of New Drugs, 2011,20(4):329-33；Ma Xueqin, Li Chen, Yuan Shikai's Tomb China etc. naringin in citrus aurantium total flavone extract Pharmacokinetics in rats [J] with neohesperidin. China Medicine University's journal, 2013,44 (2): 161-166； Xu Guihua, Liu Donghong, Li Bo etc. flavonoid composition and oxidation resistance research [J] in orange peel. food Industrial technology, 2015,36 (16): 114-117).Conventional de-bitter process is to reduce containing of above-mentioned substance Amount is starting point.Accordingly, it would be desirable to a kind of new method removed or cover orange juice bitterness, to retain Citrus chachiensis Hort. Functional component in Fructus Citri tangerinae, meets the health demand of consumer on the basis of improving mouthfeel.

Synsepalum duleificum is a kind of evergreen shrubs plant originating in torrid areas, West Africa, and Sapotaceae Synsepalum duleificum belongs to, It is mainly distributed on the Congo one band, introduces China's plantation the sixties, through domesticating and cultivating for many years, at present at me The tropical and subtropical zone area well-growns such as Hainan of state, Yunnan, Guangxi, Taiwan (Yuan Yuan, Li Jihua etc. The Synsepalum duleificum research containing machining process. food industry [J], 2014,35 (3): 108-111；Yellow high sea, Liu Red, Qi Hailan etc. Synsepalum duleificum mixing fruit powder nutritional labeling and resisting fatigue thereof and immunization [J]. China is real Test pharmacology of Chinese medical formulae magazine, 2012,18 (14): 195-198.；Chen Ping, Yang Tongshun, Wang Huan. Synsepalum duleificum gene Group DNA extraction method comparative study [J]. guangdong agricultural science, 2008 (3): 26-28.).Synsepalum duleificum In be referred to as On Miraculin (Synsepalum duleificum albumen), edible god containing a kind of protein making tart flavour sweeten Eat tart flavour food in after secret fruit several hours again and all can feel the sweet taste of pleasant.On Miraculin belongs to Natural plant protein, is free from side effects to human body for food processing, and On Miraculin may also operate as simultaneously The effect of sweeting agent, reduces human body diet sugar and takes in, and meets low sugar and takes in the health demand of crowd, There are the potentiality becoming natural hypoglycemic medicine.

But, On Miraculin is to bitterness either with or without taste-modifying function, and there is not been reported.

In the preparation process of orange beverage, it is primary raw material except using former squeezing orange juice or concentrated orange juice Outward, also generally additive is added in the beverage.Such as, at orange disclosed in patent CN200810200077 In juice beverage, with the addition of the emulsifying agent of 0.6-22%, the aromatic (such as quintessence oil) of 0.1-10%, be less than The thickening agent of 2%, 0.5-12% vegetable oil.

Summary of the invention

The technical scheme is that

A kind of orange beverage, it comprises orange juice and the mixture of mysterious fruit juice.Preferably, described orange juice is Former squeezing orange juice, and described mysterious fruit juice is former to squeeze mysterious fruit juice, and the volume fraction of described mysterious fruit juice is 8-11%.

Preferably, described orange beverage also comprises additive, described additive be 0.6% emulsifying agent, The combination of one or more in the aromatic of 0.5%, the thickening agent of 0.1%, 0.5% vegetable oil.

Wherein, emulsifying agent can be arabic gum；Aromatic can be quintessence oil；Thickening agent can be xanthan gum；Plant Thing oil can be Petiolus Trachycarpi oil.

A kind of method that present invention also offers orange beverage, comprises the following steps:

1) take Fructus Citri junoris to squeeze the juice, filter impurity, the orange juice of gained is stood in the gnotobasis of 20-25 DEG C 2-24 hour；

2) taking Synsepalum duleificum, enucleation is squeezed the juice, and filters and squeezes the juice, and adds the mysterious fruit juice of gained to step 1) In the orange juice of gained, obtain comprising orange juice and the mixture of mysterious fruit juice；

3) by step 2) mixture that obtains carries out low pasteurization, obtains storing up over a period to come The orange beverage deposited.

Preferably, described method also includes to step 2) mixture that obtains adds additive, described Additive is the emulsifying agent of 0.6%, the aromatic of 0.5%, the thickening agent of 0.1%, a kind of in 0.5% vegetable oil Or multiple combination.

Preferably, the volume fraction of the mysterious fruit juice added is 8-11%.

The present invention makes a return journey except the bitterness of orange juice itself by adding mysterious fruit juice in orange juice, convenient and simple easily OK, simplify the debitterized technique in orange juice processing procedure, it is to avoid tradition take off hardship during cause nutrition to become The shortcoming that shunting is lost.

Detailed description of the invention

Being described principle and the feature of the present invention below in conjunction with object lesson, example is served only for solving Release the present invention, be not intended to limit the scope of the present invention.

1. the preparation of orange beverage

By domestic Fruit & vegetable juice squeezer (Su Boer, model after business period of maturation Niu Heer Citrus sinensis Osbeck is cleaned ZS41-350) filter decontamination after squeezing the juice, put into crisper, be placed on after sealing with preservative film at 20 DEG C 24 hours are stood under gnotobasis.Synsepalum duleificum is squeezed the juice after cleaning enucleation, by mystery fruit juice according to certain body Fraction add standing process orange juice in and mix, in mixture add 0.6% emulsifying agent, 0.5% Aromatic, the thickening agent of 0.1%, 0.5% vegetable oil, heat the mixture to 68-70 DEG C, and keep This temperature 30min, is cooled to 4-5 DEG C the most rapidly, obtains orange beverage.The group of gained orange beverage Divide as shown in table 1.

The component of table 1 orange beverage

2. the sensory evaluation of pair orange beverage

Use the orange beverage being not added with mysterious fruit juice for comparison, come (real containing 8% mysterious fruit juice to prepare Execute example 1) and orange beverage containing 11% mysterious fruit juice (embodiment 3) carry out sensory evaluation.

Sensory evaluation method:

1) tissue sensory evaluation tester 31 people, tester prohibits in 24 hours before the test begins The food that the most edible any taste is overweight or pungent, feed is forbidden in test in starting first 2 hours；

2) make tester carry out three trial tests listed in table 1 in order, taste two the most in order Sample, and evaluate the difference of the two sample, the most first taste comparison, after gargling, taste interpolation again The orange juice of Synsepalum duleificum, and the two difference degree is marked, score value is that 1-9 divides (score value representative comparison And the bitterness difference grade between Chu Liing), difference value is the biggest, and the fruit juice after expression processes is got over the most bitter.Often The interval time of secondary sample evaluation reaches more than 3 hours, continues human body in order to release mysterious fruit juice Effect.

Sample used by 1 three tests of table and order

Test #	Test sample and order
		1	Comparison (that is, the orange beverage without mysterious fruit juice), comparison
2	Comparison, containing the orange beverage of 8% mysterious fruit juice
		3	Comparison, containing the orange beverage of 11% mysterious fruit juice

Data process, and use the multiple comparisons method of the lower average significance of difference of Fisher protection, make Being IBM SPSS Statistics 20.0 with software, program is the single factor test anova under statistical analysis Duncan analyze, table 2 shows analysis result.

Table 2 analysis result

Process	With the bitterness difference grade compareed	0.05
			Add the mysterious fruit juice of 11%	3.94±2.502	a
Add the mysterious fruit juice of 8%	3.90±2.256	a
			Do not add mysterious fruit juice	2.55±1.690	b

Note: same letter represents that between process, difference is notable, significant difference (P < 0.05) between different letter representations process.

Result above shows, the orange juice bitterness containing 8% or 11% mysterious fruit juice and the significant difference compareed, Bitter is significantly reduced.

The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all in the present invention Spirit and principle within any modification, equivalent substitution and improvement etc. made, should be included in the present invention Protection domain within.

Claims

1. an orange beverage, it is characterised in that comprise orange juice and the mixture of mysterious fruit juice, described The volume fraction of mysterious fruit juice is 8-11%.

Orange beverage the most according to claim 1, it is characterised in that described orange juice is former squeezing orange Juice.

Orange beverage the most according to claim 1, it is characterised in that described mysterious fruit juice is former Squeeze mysterious fruit juice.

4. according to the orange beverage according to any one of claim 1-3, it is characterised in that also comprise Additive, described additive be 0.6% emulsifying agent, the aromatic of 0.5%, the thickening agent of 0.1%, 0.5% The combination of one or more in vegetable oil.

5. the preparation method of an orange beverage, it is characterised in that comprise the following steps:

2) taking Synsepalum duleificum, enucleation is squeezed the juice, and filters and squeezes the juice, and adds the mysterious fruit juice of gained to step 1) In the orange juice of gained, obtain comprising orange juice and the mixture of mysterious fruit juice, the body of the mysterious fruit juice added Fraction is 8-11%；

Method the most according to claim 5, it is characterised in that be additionally included in step 2) and step 3) to step 2 between) mixture that obtains adds additive, described additive is the emulsifying of 0.6% The combination of one or more in agent, the aromatic of 0.5%, the thickening agent of 0.1%, 0.5% vegetable oil.