CN106343295B - Raspberry beverage with slimming and beautifying functions and preparation method thereof - Google Patents
Raspberry beverage with slimming and beautifying functions and preparation method thereof Download PDFInfo
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- CN106343295B CN106343295B CN201610783526.0A CN201610783526A CN106343295B CN 106343295 B CN106343295 B CN 106343295B CN 201610783526 A CN201610783526 A CN 201610783526A CN 106343295 B CN106343295 B CN 106343295B
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- 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
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- A—HUMAN NECESSITIES
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- 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
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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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Cosmetics (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a raspberry beverage with slimming and beautifying functions and a preparation method thereof. The beverage is mainly prepared from the following raw materials in parts by weight: 50-60 parts of red raspberry, 10-20 parts of yellow raspberry, 5-10 parts of black raspberry, 5-10 parts of dragon fruit, 2-5 parts of aloe, 3-5 parts of honeysuckle, 2-4 parts of chrysanthemum, 2-5 parts of rose, 1-3 parts of mint, 3-7 parts of medlar, 5-10 parts of longan, 2-7 parts of lily, 1-4 parts of red date, 1-4 parts of sweet osmanthus, 2-4 parts of roselle, 1-3 parts of lemon, 20-40 parts of sweetener and 240-300 parts of water. The raspberry beverage disclosed by the invention is sour and sweet in taste and fragrant, and also has health-care effects of slimming, beautifying and the like. The beverage prepared by the preparation method has attractive and bright red color and is clear and bright.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a raspberry beverage with slimming and beautifying functions and a preparation method thereof.
Background
The raspberry is also named as raspberry, is the third generation fruit which is popular in the world at present, and is praised as gold fruit and king of fruit internationally. The raspberry is soft and juicy, has unique fragrance and bright color, is suitable for processing high-grade products such as fruit juice, fruit wine, jam and the like, and has excellent processing performance. The raspberry fruit is nutritious, and each 100g of raspberry contains 1.48g of protein, 0.1g of fat, 13.6g of carbohydrate, 1mg of sodium, 22mg of calcium, 25mg of vitamin C25mg, 276mg of anthocyanin, 1.7mg of ellagic acid and 102 mu g of raspberry ketone. Wherein the vitamin C content is 5-8 times of that of the fruits of apples and grapes. Raspberry contains sugar, organic acid, vitamin C, vitamin B and hematopoietic compound, and these components are coordinately combined, and are favorable for preventing and treating diseases. The raspberry is used as a natural health-care fruit product and is rich in various amino acids required by human life activities, natural anticancer and cancer-preventing substances, ellagic acid, natural antioxidant anthocyanin, natural aspirin salicylic acid and natural weight-losing element raspberry ketone. According to the research of relevant experts, a certain amount of fresh raspberry fruits or raspberry products are taken every day, and the raspberry fruits or raspberry products play an extremely important role in controlling weight, keeping shape, reducing blood pressure, preventing and controlling cardiovascular and cerebrovascular diseases, resisting aging and radiation, preventing and controlling cataract, enhancing autoimmunity and the like.
However, the existing raspberry beverage is prepared by taking raspberries as raw materials and adding auxiliary materials such as preservatives, stabilizers and flavoring agents, and has single effective component and single function. Therefore, the further development of the application of raspberry products to provide raspberry beverages with more tastes and functions is a problem which needs to be solved at present.
Disclosure of Invention
The invention aims to provide a raspberry beverage with slimming and beautifying functions, which is sour and sweet in taste and fragrant, has health-care effects of slimming, beautifying and the like, has cool taste due to the addition of mint, and has the effects of refreshing and restoring consciousness.
The invention also aims to provide a preparation method of the raspberry beverage with slimming and beautifying functions.
In order to achieve the purpose, the invention adopts the following technical scheme:
a raspberry beverage with slimming and beautifying functions is mainly prepared from the following raw materials in parts by weight:
50-60 parts of red raspberry, 10-20 parts of yellow raspberry, 5-10 parts of black raspberry, 5-10 parts of dragon fruit, 2-5 parts of aloe, 3-5 parts of honeysuckle, 2-4 parts of chrysanthemum, 2-5 parts of rose, 1-3 parts of mint, 3-7 parts of medlar, 5-10 parts of longan, 2-7 parts of lily, 1-4 parts of red date, 1-4 parts of sweet osmanthus, 2-4 parts of roselle, 1-3 parts of lemon, 20-40 parts of sweetener and 240-300 parts of water.
Optionally, the sweetener is honey.
Optionally, the raw materials by weight fraction are as follows: 5-10 parts of vitamin C, vitamin B1: 5-10 parts of vitamin B6: 5-10 parts.
The preparation method of the raspberry beverage with slimming and beautifying functions comprises the following steps:
1) taking one third of the raspberry, quickly freezing for 10-15 minutes at the temperature of-10 to-45 ℃, taking out and unfreezing to normal temperature, juicing, and separating residue and juice to obtain raspberry juice; adding enzyme into the raspberry juice for first enzymolysis, and filtering to obtain first enzymolysis raspberry juice; quickly freezing the primarily-hydrolyzed raspberry juice at the temperature of-5 to-10 ℃ for 10 to 15 minutes, taking out the juice, unfreezing the juice to normal temperature, adding enzyme for secondary enzymolysis, and filtering to obtain secondary-hydrolyzed raspberry juice; quickly freezing the twice-enzymolyzed red raspberry juice at the temperature of-2 to-5 ℃ for 10 to 15 minutes, taking out the red raspberry juice, unfreezing the red raspberry juice to normal temperature, adding enzyme to carry out third enzymolysis, and filtering to obtain the red raspberry juice rich in natural red pigment; juicing the yellow raspberry, and distilling at 80-90 ℃ under the pressure of 0.2-0.4 MPa to obtain yellow raspberry essence;
2) squeezing black raspberry, dragon fruit, longan, lemon and the rest of red raspberry, separating to obtain mixed juice, adding compound enzyme into the mixed juice for enzymolysis, and filtering to obtain crude compound juice;
3) adding a clarifying agent into the crude compound fruit juice prepared in the step 2), clarifying, performing centrifugal separation, and taking supernatant to obtain compound fruit juice;
4) mixing fructus Lycii with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Lycii juice;
5) mixing fructus Jujubae with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Jujubae juice;
6) mixing red raspberry juice, yellow raspberry essence, composite fruit juice, medlar juice and red date juice rich in natural red pigment to obtain mixed liquid 1;
7) pulverizing Aloe, flos Lonicerae and flos Chrysanthemi, extracting to obtain extractive solution 1, pulverizing flos Rosae Rugosae, herba Menthae, Bulbus Lilii, flos Osmanthi Fragrantis and calyx Hibisci Sabdariffae, extracting with extractive solution 1 to obtain extractive solution 2, coarse-filtering extractive solution 2, and centrifuging to obtain mixed extractive solution;
8) and adding the mixed extract and the sweetening agent into the mixed solution 1, adding the rest water, uniformly mixing, and then sequentially homogenizing, sterilizing and cooling to obtain the raspberry beverage with the functions of slimming and beautifying.
Optionally, the mass percentage of the enzyme used in the first enzymolysis in step 1) is, based on 100% of the mass of the raspberry juice in step 1), as follows: 0.1-0.3% of pectinase, 0.01-0.02% of cellulase, 0.02-0.05% of hemicellulase and 0.03-0.05% of protease; the temperature of the first enzymolysis in the step 1) is 40-50 ℃, the pH value is 5-6, and the enzymolysis time is 0.5-1 hour.
Optionally, the mass percentage of the enzyme used in the second enzymolysis in step 1) is, based on 100% of the mass of the primarily-hydrolyzed raspberry juice in step 1), that: 0.05-0.07% of arabinanase, 0.01-0.02% of glucosidase and 0.05-0.1% of amylase; the temperature of the second enzymolysis in the step 1) is 50-60 ℃, the pH value is 5-6, and the enzymolysis time is 0.5-1 hour.
Optionally, the mass percentage of the enzyme used in the third enzymolysis in step 1) is, based on 100% of the mass of the raspberry juice subjected to the second enzymolysis in step 1), as follows: 0.05-0.1% of medium-temperature alpha-amylase and 0.005-0.01% of saccharifying enzyme; the temperature of the third enzymolysis in the step 1) is 60-65 ℃, the pH value is 5-6, and the enzymolysis time is 0.5-1 hour.
Optionally, in the step 2), the composite enzyme comprises the following components in percentage by mass based on 100% of the mixed fruit juice in the step 2): 0.3-0.5% of pectinase, 0.01-0.02% of cellulase, 0.1-0.5% of amylase, 0.05-0.1% of protease, 0.005-0.01% of glucosidase and 0.05-0.1% of glucoamylase; the enzymolysis temperature in the step 2) is 60-65 ℃, the enzymolysis time is 0.5-1 hour, and the pH value is 5-6.
Optionally, the clarifying agent in step 3) comprises the following components in percentage by mass based on 100% of the crude compound fruit juice product: 101, 0.01-0.05% of fruit juice clarifying agent, 0.005-0.01% of ZTC1+1 natural clarifying agent, 0.1-0.2% of acetic acid solution with mass concentration of 1-2% and 0.01-0.05% of chitosan; and 3) after the clarifying agent is added in the step 3), standing for 1-2 hours at the temperature of 35-45 ℃, and then performing centrifugal separation.
The raspberry beverage with the slimming and beautifying functions provided by the invention takes raspberries as main components, the raspberries are also called raspberries and are rich in nutrition, the raspberry ketone contained in the raspberry beverage can promote the basic metabolism of a human body, the raspberry beverage has the effect of reducing the fat content in the body, and is beneficial to relieving obesity and treating diseases caused by obesity, and the pitaya is rich in dietary fibers, so that the satiety of the human body can be enhanced, the absorption of the fat by the human body can be reduced, the pitaya beverage is also beneficial to promoting the digestion of intestinal tracts, and the effects of relaxing bowel are achieved. The raspberry and the dragon fruit are combined, and the body slimming and slimming effects are good. Meanwhile, the raspberry is rich in anti-aging substances such as flavone, superoxide dismutase (SOD), anthocyanin and the like, and the raspberry seeds are rich in vitamin E and phospholipid, so that the raspberry seeds have good effects of oxidation resistance, inflammation diminishing, sun screening, moistening and the like; aloe contains abundant amino acids, vitamins, polysaccharide compounds, various enzymes and minerals, has effects of sterilizing, diminishing inflammation, enhancing immunity, eliminating endotoxin and free radicals, relieving constipation, preventing colitis, improving blood circulation, removing acne, caring skin, promoting health, reducing body fat absorption, and reducing weight and removing toxic substances. The flos Rosae Rugosae extract has effects of caring skin, diminishing inflammation, balancing endocrine, nourishing blood and qi, promoting digestion, and reducing fat, and also has effects of caring skin. The honeysuckle extract and the chrysanthemum extract have the effects of clearing heat and removing toxicity, are beneficial to discharging vivotoxin, are coordinated and matched with the rose extract and the aloe extract, are more beneficial to removing acnes and diminishing inflammation, and enable the skin to be smooth and fresh. The lily has the effects of moistening dryness and clearing heat, the medlar has the effects of nourishing yin, tonifying kidney and nourishing liver, and the lily, the medlar, the red date and the longan are matched to enrich blood, tonify qi, nourish yin, improve skin color and skin texture, and enable the skin color of a human body to be ruddy and have good complexion. The sweet osmanthus has aromatic and elegant smell, and is combined with the aroma of the raspberry and the rose, so that the beverage is added with the specific natural aroma of plants. The roselle and the lemon add sour taste, and meanwhile, the red and bright color of the roselle is complementary with the color of the red raspberry, so that the overall color of the beverage is more gorgeous and bright. Meanwhile, due to the addition of roselle and citric acid, the acidity and the mouthfeel are increased, so that the longan, the medlar and the red date with proper amount are added, the effects of enriching blood and tonifying qi are realized, the longan, the medlar and the red date also have the function of a sweetening agent, the acidity of the beverage is reduced, the palatability is improved, and the mouthfeel is sour, sweet and delicious. The mint extract can increase the cool taste of mint in the beverage, is more fresh and tasty, and has certain refreshing and consciousness restoring effects.
Furthermore, the sweetener is honey, which contains the most enzymes for all food types. The enzymes can help the human body to digest and absorb and promote the metabolism of the human body, the honey has excellent sterilization and detoxification effects and can help the waste accumulated in the human body to be discharged, the main components of the honey, namely glucose and fructose, belong to monosaccharides, the monosaccharides can be converted into energy to be absorbed and utilized without being digested in the human body, the blood sugar value is increased, the fasting feeling can be reduced and the satiety is increased as long as the honey is drunk a little, therefore, the honey is used as a sweetening agent, the sweet taste is provided for the beverage, meanwhile, the effects of promoting the metabolism of the human body, expelling toxin, moistening the intestines and relaxing the bowels are achieved, and the slimming function of the beverage is enhanced. Meanwhile, vitamin C has the effects of resisting oxidation, promoting the absorption of iron and maintaining the health of bones, gingiva, skin and mucous membranes; vitamin B1 is an indispensable component in energy metabolism, and maintains normal physiological activities of the nervous system; the vitamin B6 is helpful for the metabolism and utilization of protein, and several vitamins are coordinated and matched to supplement vitamins in vivo, keep normal metabolism of human body, and also help to keep skin smooth and ruddy.
According to the preparation method of the raspberry beverage with slimming and beautifying functions, on one hand, the natural haematochrome component in the raspberry is extracted by adopting a mode of three times of quick freezing and three times of enzymolysis, so that the obtained raspberry juice rich in the natural haematochrome has clear, transparent and bright red; on the other hand, the essence is extracted after the yellow raspberry is squeezed, the fragrance is stronger than that of the essence which is not extracted and is dependent on the fruit juice, and compared with the added essence, the taste and the fragrance of the product are more easily accepted by the human body; on the other hand, the crude compound juice is added with a clarifying agent for clarification treatment, so that flocs in the beverage are reduced, the prepared beverage is clear and bright, and the red raspberry juice rich in natural haematochrome is mixed with the prepared beverage to have attractive and bright red color, so that the drinking desire of consumers is stimulated.
Detailed Description
Example 1
A raspberry beverage with slimming and beautifying functions is mainly prepared from the following raw materials in parts by weight:
55 parts of red raspberry, 15 parts of yellow raspberry, 7 parts of black raspberry, 8 parts of dragon fruit, 3 parts of aloe, 4 parts of honeysuckle, 3 parts of chrysanthemum, 3 parts of rose, 2 parts of mint, 5 parts of medlar, 8 parts of longan, 5 parts of lily, 3 parts of red date, 3 parts of sweet osmanthus, 3 parts of roselle, 2 parts of lemon, 30 parts of honey, 8 parts of vitamin C and 1: 8 parts, vitamin B6: 7 parts of water and 270 parts of water.
The preparation method of the raspberry beverage with slimming and beautifying functions comprises the following steps:
1) taking one third of the raspberry, quickly freezing for 12 minutes at the temperature of-25 ℃, taking out, thawing to normal temperature, adding 2.5 times of water, juicing, and separating residue and juice to obtain raspberry juice; adding 0.2% of pectinase, 0.015% of cellulase, 0.03% of hemicellulase and 0.04% of protease into the raspberry juice by taking the mass of the raspberry juice as 100%, carrying out enzymolysis for 0.7 hour at the temperature of 45 ℃ with the pH value of 5, and filtering to obtain primary enzymolysis raspberry juice; quick-freezing the primarily-hydrolyzed raspberry juice at-8 ℃ for 12 minutes, taking out, thawing to normal temperature, adding 0.06% of arabinase, 0.015% of glucosidase and 0.07% of amylase based on 100% of the primarily-hydrolyzed raspberry juice, performing enzymolysis for 0.7 hour at the temperature of 55 ℃ and the pH value of 6, and filtering to obtain secondarily-hydrolyzed raspberry juice; quick-freezing the twice-enzymolysis red raspberry juice at the temperature of-3 ℃ for 12 minutes, taking out, unfreezing to normal temperature, adding medium temperature alpha-amylase 0.08% and saccharifying enzyme 0.008% based on 100% of the mass of the twice-enzymolysis red raspberry juice, carrying out enzyme deactivation treatment at the temperature of 98 ℃ for 18s after the pH value is 6 and the temperature of 62 ℃ is 0.6 hour, and filtering to obtain the red raspberry juice rich in natural haematochrome; squeezing yellow raspberry juice, and distilling at 88 deg.C under 0.3MPa to obtain yellow raspberry essence;
2) taking black raspberries, dragon fruits, longan, lemons and the rest of red raspberries, juicing and separating to obtain mixed juice, adding 0.4% of pectinase, 0.015% of cellulase, 0.3% of amylase, 0.08% of protease, 0.008% of glucosidase and 0.07% of glucoamylase into the mixed juice by taking the mass of the mixed juice as 100%, carrying out enzyme deactivation treatment at the temperature of 98 ℃ for 22s after carrying out enzymolysis for 0.7 hour at the pH value of 5 and 62 ℃, and filtering to obtain a crude product of the composite juice;
3) taking the mass of the crude compound fruit juice as 100%, uniformly mixing 0.03% of 101 fruit juice clarifying agent, 0.008% of ZTC1+1 natural clarifying agent, 0.15% of acetic acid solution with the mass concentration of 1.5% and 0.03% of chitosan, adding the mixture into the crude compound fruit juice, standing for 1.5 hours at the temperature of 40 ℃, performing centrifugal separation, and taking supernatant to obtain the compound fruit juice;
4) mixing fructus Lycii with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Lycii juice;
5) mixing fructus Jujubae with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Jujubae juice;
6) mixing red raspberry juice, yellow raspberry essence, composite fruit juice, medlar juice and red date juice rich in natural red pigment to obtain mixed liquid 1;
7) pulverizing aloe, honeysuckle flower and chrysanthemum flower, adding 100 parts of water for extraction to obtain an extracting solution 1, pulverizing rose, mint, lily, sweet osmanthus flower and roselle, extracting with the extracting solution 1 to obtain an extracting solution 2, roughly filtering and centrifuging the extracting solution 2 to obtain a mixed extracting solution, wherein the extraction temperature is 90 ℃, and the extraction time is 45 min;
8) adding the mixed extract, honey, vitamin C, vitamin B1 and vitamin B6 into the mixed solution 1, adding the rest water, mixing uniformly, and then homogenizing, sterilizing and cooling in sequence to obtain the raspberry beverage with the functions of slimming and beautifying.
Example 2
A raspberry beverage with slimming and beautifying functions is mainly prepared from the following raw materials in parts by weight:
50 parts of red raspberry, 20 parts of yellow raspberry, 5 parts of black raspberry, 10 parts of dragon fruit, 5 parts of aloe, 3 parts of honeysuckle, 2 parts of chrysanthemum, 2 parts of rose, 1 part of mint, 7 parts of medlar, 5 parts of longan, 7 parts of lily, 1 part of red date, 1 part of sweet osmanthus, 2 parts of roselle, 3 parts of lemon, 20 parts of honey, 5 parts of vitamin C and 1: 10 parts, vitamin B6: 10 parts of water and 300 parts of water.
The preparation method of the raspberry beverage with slimming and beautifying functions comprises the following steps:
1) taking one third of red raspberries, quickly freezing for 10 minutes at the temperature of minus 45 ℃, taking out, unfreezing to normal temperature, adding 2 times of water, juicing, and separating residue and juice to obtain red raspberries juice; adding 0.1% of pectinase, 0.01% of cellulase, 0.02% of hemicellulase and 0.03% of protease into the raspberry juice by taking the mass of the raspberry juice as 100%, carrying out enzymolysis for 1 hour at the temperature of 40 ℃ with the pH value of 6, and filtering to obtain primary enzymolysis raspberry juice; quick-freezing the primarily-hydrolyzed raspberry juice at-10 ℃ for 10 minutes, taking out, thawing to normal temperature, adding 0.05% of arabinase, 0.01% of glucosidase and 0.05% of amylase according to 100% of the mass of the primarily-hydrolyzed raspberry juice, performing enzymolysis at 50 ℃ for 1 hour at the pH value of 6, and filtering to obtain secondarily-hydrolyzed raspberry juice; quick-freezing the twice-enzymolysis red raspberry juice at the temperature of-5 ℃ for 10 minutes, taking out, unfreezing to normal temperature, adding medium temperature alpha-amylase 0.05% and saccharifying enzyme 0.005% based on the mass of the twice-enzymolysis red raspberry juice as 100%, carrying out enzyme deactivation treatment at the temperature of 95 ℃ for 30s after enzymolysis is carried out for 1 hour at the temperature of 60 ℃ and the pH value of 5, and filtering to obtain the red raspberry juice rich in natural haematochrome; squeezing yellow raspberry, and distilling at 80 deg.C and 0.4MPa to obtain yellow raspberry essence;
2) taking black raspberries, dragon fruits, longan, lemons and the rest of red raspberries, juicing and separating to obtain mixed juice, adding 0.3% of pectinase, 0.01% of cellulase, 0.1% of amylase, 0.05% of protease, 0.005% of glucosidase and 0.05% of glucoamylase into the mixed juice by taking the mass of the mixed juice as 100%, carrying out enzyme deactivation treatment for 30s at the temperature of 95 ℃ after carrying out enzymolysis for 1 hour at the pH value of 6 and 60 ℃, and filtering to obtain a crude product of the composite juice;
3) taking the mass of the crude compound fruit juice as 100%, uniformly mixing 0.01% of 101 fruit juice clarifying agent, 0.005% of ZTC1+1 natural clarifying agent, 0.1% of acetic acid solution with the mass concentration of 1% and 0.01% of chitosan, adding the mixture into the crude compound fruit juice, standing the mixture for 2 hours at the temperature of 35 ℃, performing centrifugal separation, and taking supernatant to obtain the compound fruit juice;
4) mixing fructus Lycii with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Lycii juice;
5) mixing fructus Jujubae with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Jujubae juice;
6) mixing red raspberry juice, yellow raspberry essence, composite fruit juice, medlar juice and red date juice rich in natural red pigment to obtain mixed liquid 1;
7) pulverizing Aloe, flos Lonicerae and flos Chrysanthemi, adding 10 times of water, extracting to obtain extractive solution 1, pulverizing flos Rosae Rugosae, herba Menthae, Bulbus Lilii, flos Osmanthi Fragrantis and calyx Hibisci, extracting with extractive solution 1 to obtain extractive solution 2, coarse-filtering extractive solution 2, centrifuging to obtain mixed extractive solution, wherein the extraction temperature is 85 deg.C, and the extraction time is 60 min;
8) adding the mixed extract, honey, vitamin C, vitamin B1 and vitamin B6 into the mixed solution 1, adding the rest water, mixing uniformly, and then homogenizing, sterilizing and cooling in sequence to obtain the raspberry beverage with the functions of slimming and beautifying.
Example 3
A raspberry beverage with slimming and beautifying functions is mainly prepared from the following raw materials in parts by weight:
60 parts of red raspberry, 10 parts of yellow raspberry, 10 parts of black raspberry, 5 parts of dragon fruit, 2 parts of aloe, 5 parts of honeysuckle, 4 parts of chrysanthemum, 5 parts of rose, 3 parts of mint, 3 parts of medlar, 10 parts of longan, 2 parts of lily, 4 parts of red date, 4 parts of sweet osmanthus, 4 parts of roselle, 1 part of lemon, 40 parts of honey, 10 parts of vitamin C and 1: 5 parts, vitamin B6: 5 parts of water and 240 parts of water.
The preparation method of the raspberry beverage with slimming and beautifying functions comprises the following steps:
1) taking one third of red raspberries, quickly freezing for 15 minutes at the temperature of-10 ℃, taking out, thawing to normal temperature, adding 3 times of water, juicing, and separating residue and juice to obtain red raspberries juice; adding 0.3% of pectinase, 0.02% of cellulase, 0.05% of hemicellulase and 0.05% of protease into the raspberry juice by taking the mass of the raspberry juice as 100%, carrying out enzymolysis for 0.5 hour at the pH value of 6 and the temperature of 50 ℃, and filtering to obtain primary enzymolysis raspberry juice; quick-freezing the primarily-hydrolyzed raspberry juice at the temperature of-5 ℃ for 15 minutes, taking out the primarily-hydrolyzed raspberry juice, unfreezing the primarily-hydrolyzed raspberry juice to normal temperature, adding 0.07 percent of arabinase, 0.02 percent of glucosidase and 0.1 percent of amylase according to the mass of the primarily-hydrolyzed raspberry juice as 100 percent, performing enzymolysis for 0.5 hour at the temperature of 60 ℃ and the pH value of 5, and filtering to obtain secondary-hydrolyzed raspberry juice; quick-freezing the twice-enzymolysis red raspberry juice at the temperature of-2 ℃ for 15 minutes, taking out, unfreezing to normal temperature, adding medium temperature alpha-amylase 0.1% and saccharifying enzyme 0.01% based on the mass of the twice-enzymolysis red raspberry juice as 100%, carrying out enzyme deactivation treatment at the temperature of 100 ℃ for 15s after the pH value is 6 and the temperature of 65 ℃ and enzymolysis is carried out for 0.5 hour, and filtering to obtain the red raspberry juice rich in natural haematochrome; squeezing yellow raspberry, and distilling at 90 deg.C and 0.2MPa to obtain yellow raspberry essence;
2) taking black raspberries, dragon fruits, longan, lemons and the rest of red raspberries, juicing and separating to obtain mixed juice, adding 0.5% of pectinase, 0.02% of cellulase, 0.5% of amylase, 0.1% of protease, 0.01% of glucosidase and 0.1% of glucoamylase into the mixed juice by taking the mass of the mixed juice as 100%, carrying out enzyme deactivation treatment for 15s at the temperature of 100 ℃ after carrying out enzymolysis for 0.5 hour at the pH value of 6 and the temperature of 65 ℃, and filtering to obtain a crude product of the composite juice;
3) taking the mass of the crude compound fruit juice as 100%, uniformly mixing 0.05% of 101 fruit juice clarifying agent, 0.01% of ZTC1+1 natural clarifying agent, 0.2% of acetic acid solution with mass concentration of 2% and 0.05% of chitosan, adding the mixture into the crude compound fruit juice, standing the mixture for 1 hour at the temperature of 45 ℃, performing centrifugal separation, and taking supernatant to obtain the compound fruit juice;
4) mixing fructus Lycii with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Lycii juice;
5) mixing fructus Jujubae with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Jujubae juice;
6) mixing red raspberry juice, yellow raspberry essence, composite fruit juice, medlar juice and red date juice rich in natural red pigment to obtain mixed liquid 1;
7) pulverizing aloe, honeysuckle flower and chrysanthemum flower, adding 80 parts of water for extraction to obtain an extracting solution 1, pulverizing rose, mint, lily, sweet osmanthus flower and roselle, extracting with the extracting solution 1 to obtain an extracting solution 2, roughly filtering and centrifuging the extracting solution 2 to obtain a mixed extracting solution, wherein the extraction temperature is 95 ℃, and the extraction time is 30 min;
8) adding the mixed extract, honey, vitamin C, vitamin B1 and vitamin B6 into the mixed solution 1, adding the rest water, mixing uniformly, and then homogenizing, sterilizing and cooling in sequence to obtain the raspberry beverage with the functions of slimming and beautifying.
Comparative example 1
The formula of the raspberry beverage of the comparative example is the same as that of example 1, and the preparation method comprises the following specific operation steps:
1) taking one third of the raspberry, quickly freezing for 12 minutes at the temperature of-25 ℃, taking out, thawing to normal temperature, adding 2.5 times of water, juicing, and separating residue and juice to obtain raspberry juice; adding 0.285% of pectinase into the red raspberry juice based on 100% of the red raspberry juice, performing enzymolysis at 45 deg.C and pH 5 for 2 hr, inactivating enzyme at 98 deg.C for 18s, and filtering to obtain natural red pigment-containing red raspberry juice;
2) juicing and separating yellow raspberry, black raspberry, dragon fruit, longan, lemon and the rest of red raspberry to obtain mixed juice, adding 0.795% of pectinase into the mixed juice according to 100% of the mass of the mixed juice, carrying out enzymolysis for 0.7 h at the temperature of 62 ℃ and the pH value of 5, carrying out enzyme deactivation treatment for 22s at the temperature of 98 ℃, and filtering to obtain a crude product of the compound juice;
3) taking the mass of the crude compound fruit juice as 100%, uniformly mixing 0.038% of 101 fruit juice clarifying agent, 0.15% of acetic acid solution with the mass concentration of 1.5% and 0.03% of chitosan, adding the mixture into the crude compound fruit juice, standing for 1.5 hours at the temperature of 40 ℃, performing centrifugal separation, and taking supernatant to obtain the compound fruit juice;
4) mixing fructus Lycii with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Lycii juice;
5) mixing fructus Jujubae with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Jujubae juice;
6) mixing red raspberry juice, yellow raspberry essence, composite fruit juice, medlar juice and red date juice rich in natural red pigment to obtain mixed liquid 1;
7) pulverizing aloe, honeysuckle flower and chrysanthemum flower, adding 120 parts of water for extraction to obtain an extracting solution 1, pulverizing rose, mint, lily, sweet osmanthus flower and roselle, extracting with the extracting solution 1 to obtain an extracting solution 2, roughly filtering and centrifuging the extracting solution 2 to obtain a mixed extracting solution, wherein the extraction temperature is 90 ℃, and the extraction time is 45 min;
8) adding the mixed extract, honey, vitamin C, vitamin B1 and vitamin B6 into the mixed solution 1, adding the rest water, mixing uniformly, and then homogenizing, sterilizing and cooling in sequence to obtain the raspberry beverage with the functions of slimming and beautifying.
Test examples
The test method comprises the following steps: the raspberry beverages prepared in comparative example 1 and comparative example were tested for light transmittance, flavor, mouthfeel, and color, and the results are as follows:
the raspberry vitamin beverage prepared in example 1 is clear and bright red, has no visible particles or floccules under the irradiation of sunlight, has light transmittance of over 75 percent, soluble solid of 4-degree BX (20 ℃, refractometer method), natural and strong fragrance, delicate mouthfeel, sweet and sour taste and strong palatability;
the raspberry vitamin beverage prepared by the comparative example has poor color saturation, is not bright enough, has visible particles under the irradiation of sunlight, has light transmittance of only 45 percent and soluble solid of 14 degrees BX (20 ℃, refractometry method), has unobvious fragrance, is not smooth and fine enough to enter the mouth, and has poor palatability.
Comparative example 2
The formula of the raspberry beverage of the comparative example is the same as that of example 1, and in the preparation method, the extraction method of the extracts of aloe, honeysuckle, chrysanthemum, rose, mint, lily, sweet osmanthus and roselle comprises the following steps:
pulverizing Aloe, extracting with 12.5 parts of water to obtain extractive solution, coarse-filtering, and centrifuging to obtain Aloe extract at 90 deg.C for 45 min; the extraction steps of honeysuckle, chrysanthemum, rose, mint, lily, sweet osmanthus and roselle are the same as the extraction steps of aloe.
The other preparation process of the beverage is the same as that of example 1.
Test example:
400 indigestible volunteers were drawn and randomly divided into 4 groups, test group 1, test group 2, test group 3 and control group 1, the test groups 1-3 were administered with the raspberry beverages of examples 1-3, respectively, and the control group was administered with the beverage of comparative example 2 for two consecutive weeks, with the following results:
| remission rate on symptoms/%) | Taste of the product | |
| Test group 1 | 88 | Sweet and sour taste, strong fragrance and nature |
| Test group 2 | 84 | Sweet and sour taste, strong fragrance and nature |
| Test group 3 | 86 | Sweet and sour taste, strong fragrance and nature |
| Control group | 71 | The taste is not sour enough, the flavor is little and light |
Therefore, by adopting the extraction process disclosed by the invention, the effective components of the raw materials are extracted more thoroughly, the effect is more obvious, meanwhile, the flower fragrance is also more obvious, and the fragrance is more intense.
Claims (3)
1. A raspberry beverage with slimming and beautifying functions is characterized by being prepared from the following raw materials in parts by weight:
50-60 parts of red raspberry, 10-20 parts of yellow raspberry, 5-10 parts of black raspberry, 5-10 parts of dragon fruit, 2-5 parts of aloe, 3-5 parts of honeysuckle, 2-4 parts of chrysanthemum, 2-5 parts of rose, 1-3 parts of mint, 3-7 parts of medlar, 5-10 parts of longan, 2-7 parts of lily, 1-4 parts of red date, 1-4 parts of sweet osmanthus, 2-4 parts of roselle, 1-3 parts of lemon, 20-40 parts of sweetener and 240-300 parts of water;
the preparation method of the raspberry beverage with slimming and beautifying functions comprises the following steps:
1) taking one third of the raspberry, quickly freezing for 10-15 minutes at-10 ℃ to-45 ℃, taking out, thawing to normal temperature, juicing, and separating residue and juice to obtain raspberry juice; adding enzyme into the raspberry juice for first enzymolysis, and filtering to obtain first enzymolysis raspberry juice; quickly freezing the primarily-hydrolyzed raspberry juice at the temperature of minus 5 to minus 10 ℃ for 10 to 15 minutes, taking out, thawing to normal temperature, adding enzyme for secondary enzymolysis, and filtering to obtain secondarily-hydrolyzed raspberry juice; quickly freezing the twice-enzymolyzed red raspberry juice at the temperature of-2 to-5 ℃ for 10 to 15 minutes, taking out the juice, unfreezing the juice to normal temperature, adding enzyme for carrying out third enzymolysis, and filtering to obtain the red raspberry juice rich in natural red pigment; juicing the yellow raspberry, and distilling at 80-90 ℃ under the pressure of 0.2-0.4 MPa to obtain yellow raspberry essence;
2) squeezing black raspberry, dragon fruit, longan, lemon and the rest of red raspberry, separating to obtain mixed juice, adding compound enzyme into the mixed juice for enzymolysis, and filtering to obtain crude compound juice;
3) adding a clarifying agent into the crude compound fruit juice prepared in the step 2), clarifying, performing centrifugal separation, and taking supernatant to obtain compound fruit juice;
4) mixing fructus Lycii with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Lycii juice;
5) mixing fructus Jujubae with one eighth of water, soaking, stirring, pulverizing, filtering, and centrifuging to obtain fructus Jujubae juice;
6) mixing red raspberry juice, yellow raspberry essence, composite fruit juice, medlar juice and red date juice rich in natural red pigment to obtain mixed liquid 1;
7) pulverizing Aloe, flos Lonicerae and flos Chrysanthemi, extracting with water to obtain extractive solution 1, pulverizing flos Rosae Rugosae, herba Menthae, Bulbus Lilii, flos Osmanthi Fragrantis and calyx Hibisci Sabdariffae, extracting with extractive solution 1 to obtain extractive solution 2, coarse-filtering extractive solution 2, and centrifuging to obtain mixed extractive solution;
8) adding the mixed extract and the sweetening agent into the mixed solution 1, adding the rest water, and after uniformly mixing, sequentially homogenizing, sterilizing and cooling to obtain the raspberry beverage with the functions of slimming and beautifying;
based on 100% of the mass of the raspberry juice in the step 1), the enzyme adopted in the first enzymolysis in the step 1) comprises the following components in percentage by mass: 0.1-0.3% of pectinase, 0.01-0.02% of cellulase, 0.02-0.05% of hemicellulase and 0.03-0.05% of protease; the temperature of the first enzymolysis in the step 1) is 40-50 ℃, the pH value is 5-6, and the enzymolysis time is 0.5-1 hour;
taking the mass of the primarily enzymolyzed raspberry juice in the step 1) as 100%, the secondarily enzymolyzed raspberry juice in the step 1) comprises the following enzymes in percentage by mass: 0.05-0.07% of arabinanase, 0.01-0.02% of glucosidase and 0.05-0.1% of amylase; the temperature of the second enzymolysis in the step 1) is 50-60 ℃, the pH value is 5-6, and the enzymolysis time is 0.5-1 hour;
taking the mass of the raspberry juice subjected to secondary enzymolysis in the step 1) as 100%, the enzyme adopted by the third enzymolysis in the step 1) comprises the following components in percentage by mass: 0.05-0.1% of medium-temperature alpha-amylase and 0.005-0.01% of saccharifying enzyme; the temperature of the third enzymolysis in the step 1) is 60-65 ℃, the pH value is 5-6, and the enzymolysis time is 0.5-1 hour;
in the step 2), the composite enzyme in the step 2) comprises the following components in percentage by mass based on 100% of the mixed fruit juice: 0.3-0.5% of pectinase, 0.01-0.02% of cellulase, 0.1-0.5% of amylase, 0.05-0.1% of protease, 0.005-0.01% of glucosidase and 0.05-0.1% of glucoamylase; the enzymolysis temperature in the step 2) is 60-65 ℃, the enzymolysis time is 0.5-1 hour, and the pH value is 5-6;
the clarifying agent in the step 3) comprises the following components in percentage by mass based on 100% of the crude compound fruit juice product: 101, 0.01-0.05% of fruit juice clarifying agent, 0.005-0.01% of ZTC1+1 natural clarifying agent, 0.1-0.2% of acetic acid solution with mass concentration of 1-2% and 0.01-0.05% of chitosan; and 3) after the clarifying agent is added in the step 3), standing for 1-2 hours at the temperature of 35-45 ℃, and then performing centrifugal separation.
2. The raspberry beverage with slimming and beautifying function according to claim 1, wherein the sweetener is honey.
3. The raspberry beverage with slimming and beautifying function according to claim 1, further comprising the following raw materials in parts by weight: 5-10 parts of vitamin C, vitamin B1: 5-10 parts of vitamin B6: 5-10 parts.
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| CN109090395A (en) * | 2018-08-27 | 2018-12-28 | 河北农业大学 | Red raspberry composite beverage and preparation method thereof |
| CN112244114A (en) * | 2020-11-09 | 2021-01-22 | 湖南茶酒有道酒业有限公司 | Beverage rich in tea polyphenol for promoting human body to absorb |
| CN113796530A (en) * | 2021-08-16 | 2021-12-17 | 安徽全康药业有限公司 | Preparation process of beauty maintaining and young keeping collagen peptide germ powder |
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