CN105995371A - Solid beverage with blueberry and cocoa flavors and preparing method of solid beverage - Google Patents
Solid beverage with blueberry and cocoa flavors and preparing method of solid beverage Download PDFInfo
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- CN105995371A CN105995371A CN201610414037.8A CN201610414037A CN105995371A CN 105995371 A CN105995371 A CN 105995371A CN 201610414037 A CN201610414037 A CN 201610414037A CN 105995371 A CN105995371 A CN 105995371A
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 46
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 239000007787 solid Substances 0.000 title claims abstract description 20
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title description 2
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
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- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
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- 238000009825 accumulation Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940046011 buccal tablet Drugs 0.000 description 1
- 239000006189 buccal tablet Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 230000002124 endocrine Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a solid beverage with blueberry and cocoa flavors. The solid beverage is prepared from, by weight, 270-280 parts of blueberries, 45-46 parts of cocoa powder, 30-32 parts of sweet almond kernels, 25-26 parts of dry red dates, 20-22 parts of kiwi fruits, 8-9 parts of cumquat, 5-6 parts of rosa roxburghii juice, 13-14 parts of pomegranate juice, 2-3 parts of dried marine algae powder, 14-15 parts of mung bean flour and a proper amount of water. The solid beverage has the advantages that blueberries and cocoa are combined and are thick in aroma, pleasant in fruit aroma, sweet and delicious; the prepared solid beverage is convenient to store and transport, nutrient and delicious; besides, the solid beverage contains rich anthocyanin, flavonoid, plant polysaccharide and other ingredients, and has the effects of resisting oxidation, enhancing immunity, regulating the internal secretion and protecting the health of heart and cerebral vessels.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to solid beverage of a kind of blue berry cocoa flavor and preparation method thereof.
Background technology
Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, protection vision, heart tonifying, anticancer, vessel softening, the function such as enhancing human organism immunity, nutritional labeling is high.In Blueberry in addition to conventional vegetable polysaccharides sugar, organic acid and vitamin, also rich in mineral elements such as the polyphenols such as SOD, aminoacid, anthocyanin and catechuic acid, arbutin, edible fiber and abundant K, Fe, Zn, Ca.The anthocyanidin contained in blue berry, is several times even tens times of other fruit such as Fructus Mali pumilae, Fructus Vitis viniferae.Total amino acids content 0.254%, the Fructus Crataegi abundanter than amino acid content is the highest.Wherein Anthocyanin from Blueberry non-oxidizability is very strong, ophthalmology and cardiovascular and cerebrovascular disease is had preferable curative effect, can play the multiple efficacies such as aesthetic health care；Vitamin content is general, but vitamin E and pyridoxol (vitamin B6) content are relatively high；Flavonoid substances accounts for the 0.5% of dry weight, and this kind of material has blood pressure lowering, vessel softening, prevents the effects such as arteriosclerosis, blood sugar lowering, minimizing cholesterol accumulation, and fruit juice has capacity of decomposition for carcinogen nitrosamine.Blueberry also have prevent cranial nerve aging, protection vision, heart tonifying, enhancing human organism immunity etc. function, nutrient composition content enrich.One of five big healthy fruit that additionally blue berry Ye Shi the World Food Programme is recommended, the anthocyanidin in blue berry can promote that the rhodopsin in retina cell regenerate, pre-myopia prevention, promotes vision, often eats blue berry goods, can vision enhancing, anti-eye strain significantly.Along with blueberry nutrient composition and health-care effect are understood in depth by people, innovation and creation for blue berry food also get more and more, as patent of invention CN201510839299.4 discloses a kind of blue berry lyophilized powder solid beverage, use cryodesiccated technique can preserve most nutritional labeling in blue berry, make and conveniently brew the beverage drunk, but its formula only has blue berry and two kinds of compositions of white sugar, reconstitute mouthfeel not good enough, the also inadequate general equilibrium of nutrition simultaneously, sugar content is slightly higher, has certain defective.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that solid beverage of a kind of blue berry cocoa flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
The solid beverage of a kind of blue berry cocoa flavor, is made up of the raw material of following weight portion: blue berry 270-280, cocoa powder 45-46, Semen pruni armeniacae 30-32, extra dry red wine Fructus Jujubae 25-26, Fructus actinidiae chinensis 20-22, Fructus Fortunellae Margaritae 8-9, Sucus Rosae Normalis 5-6, Sucus Granati 13-14, Sargassum powder 2-3, Semen phaseoli radiati powder 14-15, water are appropriate.
The preparation method of the solid beverage according to the blue berry cocoa flavor described in claim l, comprises the steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, adding 0.05-0.06% pectase, enzymolysis 3-4 hour under the conditions of 35-38 DEG C, 3800-4000r/min speed is centrifuged, supernatant is standby, pulverizes after marc lyophilization；
(2) acid ethanol solution with volume fraction as 60-65% is as solvent, hydrochloric acid volume fraction in acidic ethanol is 1-2%, blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500-520W ultrasonic extraction 40-50 minute under the conditions of 40-42 DEG C, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) extra dry red wine Fructus Jujubae, Fructus actinidiae chinensis, Fructus Fortunellae Margaritae take sarcocarp chopping, mix homogeneously with blue berry supernatant, blueberry pomace and other residual componentss except anthocyanin and add appropriate water polishing pulping, colloid mill 2-3 time, each 25-30 minute, homogenizing 15-20 minute under the conditions of 20-25MPa；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60-65% of original volume, time is 40-50 minute, interpolation concentrated slurry weight portion 10-12% corn starch, 2-3% cycloheptaamylose, 0.5-0.6% oligomeric isomaltose are spray-dried as dryingaid, inlet temperature is 170-180 DEG C, leaving air temp is 90-95 DEG C, pressure is 0.4-0.5MPa, obtains spray drying powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, add the maltodextrin of weight portion 24-25%, the sodium alginate of 4-5%, the CMC of 0.1-0.2%, as thickening agent, adds 7-8% high fructose syrup, 0.9-1.0% citric acid, 1.5-1.8% Sal adjusts taste, pelletizing as binding agent using 2-3%PVP, cross 20-40 mesh sieve, after 120-130 DEG C of high temperature sterilize, splitting packs.
The invention have the advantage that blueberry nutrient enriches, in good taste, flavour is sour-sweet, but blue berry crust is thin and fragile, the most corrupt, all can adversely affect storing and transporting, blue berry be made solid and reconstitutes beverage, not only solve and store and the problem of transport, extend the shelf-life, in retaining blue berry, while major part nutritional labeling, be also added with the more abundant equilibrium of buccal tablet nutrition that multiple natural health food materials make to make.Anthocyanin in blue berry is degraded the most under the high temperature conditions, the most first extract anthocyanin composition therein, surplus materials and other raw materials are through processing steps such as defibrination, homogenizing, spray drying, flavor adjustment, granulations, finally again the anthocyanin extracted is mixed with raw material, make solid beverage, retain the health-care components such as the anthocyanin in blue berry, flavonoid to greatest extent, enjoy tonic health while delicious beverage.Blue berry is combined with cocoa; aromatic flavor, fruital are pleasant, fragrant and sweet good to eat; the solid beverage made is not only convenient to be stored and transport; nutrition is delicious, and wherein rich in anthocyanin, flavonoid, the composition such as vegetable polysaccharides also have the healthy effect of antioxidation, enhancing immunity, endocrine regulation, protection cardiovascular and cerebrovascular vessel.
Detailed description of the invention
The solid beverage of a kind of blue berry cocoa flavor, is made up of the raw material of following weight portion: blue berry 270, cocoa powder 45, Semen pruni armeniacae 30, extra dry red wine Fructus Jujubae 25, Fructus actinidiae chinensis 20, Fructus Fortunellae Margaritae 8, Sucus Rosae Normalis 5, Sucus Granati 13, Sargassum powder 2, Semen phaseoli radiati powder 14, water are appropriate.
The preparation method of the solid beverage according to the blue berry cocoa flavor described in claim l, comprises the steps:
(1) choosing and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, add 0.05% pectase, enzymolysis 3 hours under the conditions of 35 DEG C, 3800r/min speed is centrifuged, and supernatant is standby, pulverizes after marc lyophilization；
(2) with acid ethanol solution that volume fraction is 60% as solvent, hydrochloric acid volume fraction in acidic ethanol is 1%, blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500W ultrasonic extraction 40 minutes under the conditions of 40 DEG C, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) extra dry red wine Fructus Jujubae, Fructus actinidiae chinensis, Fructus Fortunellae Margaritae take sarcocarp chopping, mix homogeneously with blue berry supernatant, blueberry pomace and other residual componentss except anthocyanin and add appropriate water polishing pulping, colloid mill 2 times, each 25 minutes, homogenizing 15 minutes under the conditions of 20MPa；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60% of original volume, time is 40 minutes, interpolation concentrated slurry weight portion 10% corn starch, 2% beta-cyclodextrin, 0.5% oligomeric isomaltose are spray-dried as dryingaid, inlet temperature is 170 DEG C, leaving air temp is 90 DEG C, pressure is 0.4MPa, obtains spray drying powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, add the maltodextrin of weight portion 24%, the sodium alginate of 4%, the CMC of 0.1%, as thickening agent, adds 7% high fructose syrup, 0.9% citric acid, 1.5% Sal adjusts taste, pelletizing as binding agent using 2%PVP, cross 20 mesh sieves, after 120 DEG C of high temperature sterilizes, splitting packs.
Claims (2)
1. the solid beverage of a blue berry cocoa flavor, it is characterized in that, be made up of the raw material of following weight portion: blue berry 270-280, cocoa powder 45-46, Semen pruni armeniacae 30-32, extra dry red wine Fructus Jujubae 25-26, Fructus actinidiae chinensis 20-22, Fructus Fortunellae Margaritae 8-9, Sucus Rosae Normalis 5-6, Sucus Granati 13-14, Sargassum powder 2-3, Semen phaseoli radiati powder 14-15, water are appropriate.
2. according to the preparation method of the solid beverage of the blue berry cocoa flavor described in claim l, it is characterised in that comprise the steps:
(1) choose and add appropriate water after the blue berry flowing water of fresh high-quality cleans up and be polished into blue berry serosity, adding 0.05-0.06% pectase, enzymolysis 3-4 hour under the conditions of 35-38 DEG C, 3800-4000r/min speed is centrifuged, supernatant is standby, pulverizes after marc lyophilization；
(2) acid ethanol solution with volume fraction as 60-65% is as solvent, hydrochloric acid volume fraction in acidic ethanol is 1-2%, blue berry ground-slag is 1:50g/mL with the solid-liquid ratio of acidic ethanol, with 500-520W ultrasonic extraction 40-50 minute under the conditions of 40-42 DEG C, obtaining anthocyanin through macroporous resin adsorption, marc is left and taken standby；
(3) extra dry red wine Fructus Jujubae, Fructus actinidiae chinensis, Fructus Fortunellae Margaritae take sarcocarp chopping, mix homogeneously with blue berry supernatant, blueberry pomace and other residual componentss except anthocyanin and add appropriate water polishing pulping, colloid mill 2-3 time, each 25-30 minute, homogenizing 15-20 minute under the conditions of 20-25MPa；
(4) the rotated evaporimeter of raw slurry after homogenizing is concentrated into the 60-65% of original volume, time is 40-50 minute, interpolation concentrated slurry weight portion 10-12% corn starch, 2-3% cycloheptaamylose, 0.5-0.6% oligomeric isomaltose are spray-dried as dryingaid, inlet temperature is 170-180 DEG C, leaving air temp is 90-95 DEG C, pressure is 0.4-0.5MPa, obtains spray drying powder；
(5) spray drying powder is mixed homogeneously with anthocyanin, add the maltodextrin of weight portion 24-25%, the sodium alginate of 4-5%, the CMC of 0.1-0.2%, as thickening agent, adds 7-8% high fructose syrup, 0.9-1.0% citric acid, 1.5-1.8% Sal adjusts taste, pelletizing as binding agent using 2-3%PVP, cross 20-40 mesh sieve, after 120-130 DEG C of high temperature sterilize, splitting packs.
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| CN201610414037.8A CN105995371A (en) | 2016-06-15 | 2016-06-15 | Solid beverage with blueberry and cocoa flavors and preparing method of solid beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753925A (en) * | 2021-01-27 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut kernel skin solid beverage |
| CN114246282A (en) * | 2021-12-02 | 2022-03-29 | 上海凝璇企业管理合伙企业(有限合伙) | Anthocyanin beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462148A (en) * | 2013-08-27 | 2013-12-25 | 安徽农业大学 | Preparation method of vaccimium spp. juice with high anthocyanin content |
Non-Patent Citations (1)
| Title |
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| 陈伟平等: "蓝莓固体饮料的研制", 《饮料工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753925A (en) * | 2021-01-27 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut kernel skin solid beverage |
| CN114246282A (en) * | 2021-12-02 | 2022-03-29 | 上海凝璇企业管理合伙企业(有限合伙) | Anthocyanin beverage and preparation method thereof |
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Application publication date: 20161012 |