CN106360183A - Piteguo and red raspberry compound beverage - Google Patents

Piteguo and red raspberry compound beverage Download PDF

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Publication number
CN106360183A
CN106360183A CN201610820029.3A CN201610820029A CN106360183A CN 106360183 A CN106360183 A CN 106360183A CN 201610820029 A CN201610820029 A CN 201610820029A CN 106360183 A CN106360183 A CN 106360183A
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China
Prior art keywords
piteguo
juice
red raspberry
fruit
refers
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Pending
Application number
CN201610820029.3A
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Chinese (zh)
Inventor
李建强
周艳丽
杨富民
武斌
陈志玺
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GANSU HEZHENG BABA PITEGUO GROUP Co Ltd
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GANSU HEZHENG BABA PITEGUO GROUP Co Ltd
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Priority to CN201610820029.3A priority Critical patent/CN106360183A/en
Publication of CN106360183A publication Critical patent/CN106360183A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • 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)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to a Piteguo and red raspberry compound beverage which comprises, in weight percentage, 15-25% of Piteguo juice, 15-25% of red raspberry juice, 6.0-7.0% of white granulated sugar, 1.8-2.2% of honey, 0.04-0.06% of sodium cyclamate, 0.14-0.16% of citric acid, 0.08-0.12% of sodium carboxymethylcellulose and the rest water. A preparation method of the compound beverage includes the steps: mixing raw materials according to the weight percentage; filtering the mixed raw materials by the aid of a 120-mesh nylon fabric; performing homogenization for the filtered raw materials under the pressure intensity from 20-25MPa; performing UHT (ultra-high-temperature) sterilization according to a conventional process; aseptically filling to obtain the compound beverage. The compound beverage is low in cost, rich in nutrition, more in vitamin and pure in taste and meets different consumer groups, and the raw materials for preparing the compound beverage are easily obtained.

Description

Piteguo red raspberry composite beverage
Technical field
The present invention relates to a kind of beverage, more particularly, to Piteguo red raspberry composite beverage.
Background technology
Piteguo original name leather bag fruit (locals is also referred to as " bud bread ", sour bar pears, skin tire fruit), is grown in crown prince's the foot of a mountain A kind of unique ancient seeds, the history of planting of existing more than 1000 year, is a local cultivation of Rosaceae Maloideae Xinjiang pears system Training kind, is in the upper limit of Pyrus L distribution, have that tree vigo(u)r is strong, age of tree length, happiness tight to soil requirement dark and damp cold-resistant, The features such as disease and insect resistance, strong adaptability.
Piteguo taste is sour-sweet, warm in nature, containing rich in protein, reducing sugar, crude fibre, vitamin (c, b1、b2), tan Acid, aminoacid and multiple mineral element needed by human such as potassium, calcium, ferrum, are lung moistening nourishing the stomach among the people, disappear to rush down and quench the thirst, soften blood Pipe, the diet good food of Antialcoholic liver-protecting.Its fruit has high heat energy (1.78kcal/g), and is rich in multiple nutritional components: egg White matter content is 0.2% ~ 1.0%, vitamin b21.5 μ g/g, crude fat 0.43%, crude fibre 2.94%, fe 39 μ g/g, total sugar (glucose) 8.0%, total acid (malic acid) 0.6%, higher than other pears classes；Aminoacid in fruit is-aminoacid, and content is rich Richness, up to 20 kinds, Methionine wherein needed by human, Phenylalanine are higher than Fructus actinidiae chinensiss, and tryptophane 0.15 μ g/g is more other Fruit is high.
Piteguo averagely aqueous 88.0%, irreducible water is constantly converted into Free water in storage by fruit, causes fruit Deliquescing, this is the major reason that Piteguo is difficult to than general fruit preserve.Piteguo is big to Piteguo after-ripening after plucking General needs 15 ~ 30 days about, by being slowly increased to quickly increase, when finally arriving maturation, its sugar content gradually tends to steady to sugar content Fixed, its after-ripening and holding conditions have substantial connection, reasonable adjusting holding conditions, are conducive to increasing the flavor substances in After-ripening Matter.Tart flavour is the important component of impact taste of fruit, and fruit is because having tart flavour containing various organic acid.Contained having in fruit Machine acid mainly has malic acid and citric acid.The acid content of fruit not only affects local flavor and quality, also the activity generation to microorganism Important function.Fruit is many containing acid, can increase the heat sensitivity of microorganism, reduces the resistivity to high temperature.Piteguo is in storage In, acid content gradually decreases, and this is also another reason that it is difficult to preserve.
At present, Piteguo processing main path be Piteguo juice, research be concentrated mainly on Piteguo juice drink formula, The aspect such as Piteguo polysaccharide and its nutritional labeling.For example, Yang Xuxing, Ma Shuwen et al. pass through to study the ratio of natural juice and sugar of sweet generation The formula obtaining piteguo juice beverage is as follows: Piteguo juice 30%, white sugar 5%, cyclamate 0.1%, caramel color 0.8%, Mel 0.8%th, citric acid 0.12%.Qi Yong, Luo Yan have carried out juice beverage prescription research with Piteguo for raw material, determined by Piteguo The optimum formula of fruit drink is: Piteguo juice 30%, white sugar 6%, mountain flower honey 0.8%, caramel color 0.10%, citric acid 0.06%.
But Piteguo product is single, based on common allotment type fruit drink, the Consumer groups of satisfaction are limited.
Red raspberry fruits have unique perfume and natural pigment, are described as " gold fruit " in the world.Except rich in Fructose, Vitamin, aminoacid, local flavor is aromatic, outside sweet and sour taste, also three big health-care function: first, the absorbable plant of human body Sod(superoxide dismutase) content occupies first of various fruit, often eats, can scavenging activated oxygen, enhance immunity, beautiful Hold, defying age；Second, natural carcinogenesis material " ellagic acid " content exceedes blue berry and occupies first of all kinds of comestible, to colon, palace Neck, mammary gland and pancreatic cancer have special efficacy；3rd, rich in natural aspirin " salicylic acid ", can Antipyretic, anticoagulant, also The generation of cardiovascular and cerebrovascular vessel thromboembolism can be reduced.Because nutrition and crushing juice rate are better than all of fruit, obtain domestic and international fruit tree The great attention on boundary, is listed in the pioneer tree of third generation fruit and development of the West Regions, and prospect is very wide.
Content of the invention
The technical problem to be solved is to provide a kind of with low cost, nutritious Piteguo red raspberry to be combined Beverage.
For solving the above problems, Piteguo red raspberry composite beverage of the present invention it is characterised in that: this beverage by under After stating the raw material mixing of percentage by weight, filtered using 120 mesh nylon cloths, after 20 ~ 25mpa homogenizing, routinely technique is carried out Uht sterilizes, and obtains final product through sterile filling: Piteguo juice 15 ~ 25%, red raspberry juice 15 ~ 25%, white sugar 6.0 ~ 7.0%, Mel 1.8 ~ 2.2%, cyclamate 0.04 ~ 0.06%, citric acid 0.14 ~ 0.16%, sodium carboxymethyl cellulose 0.08 ~ 0.12% is balance of pure Water.
Described Piteguo juice refers to the fruit juice obtaining as follows:
(1) material choice: the fresh Piteguo of harvesting is under field conditions (factors) after ripening 15 days, select no rot, color and luster be pitchy, Organizational structure deliquescing Piteguo fruit as raw material；
(2) described Piteguo fruit clear water is washed after 2 times, using cyclone type fruit smashing crusher machine, yield less than 0.3 × The granule of 0.3 × 0.3cm；
(3) the granule after described crushing is put in enzymatic vessel, add 0.35 ~ 0.50 g/l compound enzyme, be 45 ~ 55 DEG C in temperature Under conditions of digest 45 ~ 75 min, and to adjust its ph value with food stage soda acid be 40. ~ 4.5, then in the pressure of 20 ~ 40mpa Under squeezed, obtain marc and juice；Described compound enzyme refers to that pectase is mixed by the weight ratio of 2g ~ 4g:1g with cellulase Conjunction forms；
(4) in described juice, press 0.2 ~ 0.4% addition pectase of its quality, enzyme under conditions of hydrolysis temperature is 45 ~ 55 DEG C Solution time 60 ~ 90min, and to adjust its ph value with food stage soda acid be 4.0 ~ 4.5, adopts uht to sterilize, obtain final product Piteguo after clarification Fruit juice.
Described red raspberry fruit juice refers to fresh or adopts single track through rinsing quick-freezing, no disease and pests harm and rotten red raspberry fruit After beater making beating, obtain serosity；Described serosity obtains final product through vacuum outgass, enzyme denaturing successively.
The condition of described single track beater making beating refers to that rotating speed is 800 ~ 1000/rpm, and mesh size is φ 1.2mm ~ φ 1.4mm.
The condition of described vacuum outgass refers to that vacuum is 0.04 ~ 0.06mpa.
The condition of described enzyme denaturing refers to that temperature is 115 ~ 135 DEG C, and the time is 4 ~ 8 seconds.
The present invention compared with prior art has the advantage that
1st, the Piteguo natural juice after squeezing the juice, clarifying and red raspberry fruit juice are combined and make Piteguo red raspberry juice beverage by the present invention, Products obtained therefrom is in aubergine, has the distinctive flavour of red raspberry and abnormal smells from the patient, sweet and sour taste, and heavy metal after testing and microorganism refers to Mark all meets national standard, and not only nutritious, vitamin is many, and pure in mouth feel, meet different Consumer groups' (ginsengs It is shown in Table 1).
Table 1 Piteguo red raspberry juice beverage testing result
2nd, the present invention is raw materials used is easy to get, and with low cost.
Specific embodiment
Embodiment 1 Piteguo red raspberry composite beverage, this beverage is by Piteguo juice 15kg, red raspberry juice 15kg, white sand Sugared 6.0 kg, Mel 1.8 kg, cyclamate 0.04 kg, citric acid 0.14kg, sodium carboxymethyl cellulose 0.08 kg, pure water After 61.94kg mixing, filtered using 120 mesh nylon cloths, after 20mpa homogenizing, routinely technique carries out uht sterilizing, through aseptic filling Dress obtains final product.
Wherein:
Piteguo juice refers to the fruit juice obtaining as follows:
(1) material choice: the fresh Piteguo of harvesting is under field conditions (factors) after ripening 15 days, select no rot, color and luster be pitchy, Organizational structure deliquescing Piteguo fruit as raw material；
(2) Piteguo fruit is washed after 2 times with clear water, using cyclone type fruit smashing crusher machine, yield less than 0.3 × 0.3 × The granule of 0.3cm；
(3) the granule after will be broken is put in enzymatic vessel, adds 0.35 ~ 0.50 g/l compound enzyme, is 45 ~ 55 DEG C of bar in temperature Digest 45 ~ 75 min under part, and to adjust its ph value with food stage soda acid be 40. ~ 4.5, then enter under the pressure of 20 ~ 40mpa Row squeezing, obtains marc and juice；Compound enzyme refers to that pectase is mixed by the weight ratio of 2g ~ 4g:1g with cellulase；
(4) press 0.2 ~ 0.4% addition pectase of its quality in juice, when digesting under conditions of hydrolysis temperature is 45 ~ 55 DEG C Between 60 ~ 90min, and to adjust its ph value with food stage soda acid be 4.0 ~ 4.5, adopts uht to sterilize after clarification, obtains final product Piteguo fruit Juice.
Red raspberry fruit juice refers to fresh or adopts mesh size through rinsing quick-freezing, no disease and pests harm and rotten red raspberry fruit Single track beater for φ 1.2mm ~ φ 1.4mm in rotating speed be 800 ~ 1000/rpm under conditions of pull an oar after, obtain serosity；Serosity It is the then enzyme denaturing 4 under conditions of temperature is 115 ~ 135 DEG C through vacuum outgass under conditions of 0.04 ~ 0.06mpa prior to vacuum Obtain final product within ~ 8 seconds.
Embodiment 2 Piteguo red raspberry composite beverage, this beverage is by Piteguo juice 25kg, red raspberry juice 25kg, white sand Sugared 7.0 kg, Mel 2.2 kg, cyclamate 0.06 kg, citric acid 0.16 kg, sodium carboxymethyl cellulose 0.12 kg, pure water After 40.46kg mixing, filtered using 120 mesh nylon cloths, after 25mpa homogenizing, routinely technique carries out uht sterilizing, through aseptic filling Dress obtains final product.
Wherein: Piteguo juice, the preparation of red raspberry fruit juice are with embodiment 1.
Embodiment 3 Piteguo red raspberry composite beverage, this beverage is by Piteguo juice 20kg, red raspberry juice 20kg, white sand Sugared 6.5 kg, Mel 2.0 kg, cyclamate 0.05 kg, citric acid 0.15 kg, sodium carboxymethyl cellulose 0.10 kg, pure water After 51.2kg mixing, filtered using 120 mesh nylon cloths, after 22mpa homogenizing, routinely technique carries out uht sterilizing, through aseptic filling Dress obtains final product.
Wherein: Piteguo juice, the preparation of red raspberry fruit juice are with embodiment 1.
Embodiment 4 Piteguo red raspberry composite beverage, this beverage is by Piteguo juice 18kg, red raspberry juice 18kg, white sand Sugared 6.2 kg, Mel 1.9 kg, cyclamate 0.045 kg, citric acid 0.145 kg, sodium carboxymethyl cellulose 0.09 kg, pure After water 55.62kg mixing, filtered using 120 mesh nylon cloths, after 21mpa homogenizing, routinely technique carries out uht sterilizing, through aseptic Fill obtains final product.
Wherein: Piteguo juice, the preparation of red raspberry fruit juice are with embodiment 1.
Embodiment 5 Piteguo red raspberry composite beverage, this beverage is by Piteguo juice 22kg, red raspberry juice 22kg, white sand Sugared 6.8 kg, Mel 2.1 kg, cyclamate 0.055 kg, citric acid 0.155 kg, sodium carboxymethyl cellulose 0.11 kg, pure After water 46.78kg mixing, filtered using 120 mesh nylon cloths, after 20 ~ 25mpa homogenizing, routinely technique carries out uht sterilizing, warp Sterile filling obtains final product.
Wherein: Piteguo juice, the preparation of red raspberry fruit juice are with embodiment 1.

Claims (6)

1. Piteguo red raspberry composite beverage it is characterised in that: this beverage by following weight percentage ratio raw material mix after, adopt 120 mesh nylon cloths filter, and after 20 ~ 25mpa homogenizing, routinely technique carries out uht sterilizing, obtains final product through sterile filling: Piteguo fruit Juice 15 ~ 25%, red raspberry juice 15 ~ 25%, white sugar 6.0 ~ 7.0%, Mel 1.8 ~ 2.2%, cyclamate 0.04 ~ 0.06%, citric acid 0.14 ~ 0.16%, sodium carboxymethyl cellulose 0.08 ~ 0.12%, balance of pure water.
2. Piteguo red raspberry composite beverage as claimed in claim 1 it is characterised in that: described Piteguo juice refers to press State method acquisition fruit juice:
(1) material choice: the fresh Piteguo of harvesting is under field conditions (factors) after ripening 15 days, select no rot, color and luster be pitchy, Organizational structure deliquescing Piteguo fruit as raw material；
(2) described Piteguo fruit clear water is washed after 2 times, using cyclone type fruit smashing crusher machine, yield less than 0.3 × The granule of 0.3 × 0.3cm；
(3) the granule after described crushing is put in enzymatic vessel, add 0.35 ~ 0.50 g/l compound enzyme, be 45 ~ 55 DEG C in temperature Under conditions of digest 45 ~ 75 min, and to adjust its ph value with food stage soda acid be 40. ~ 4.5, then in the pressure of 20 ~ 40mpa Under squeezed, obtain marc and juice；Described compound enzyme refers to that pectase is mixed by the weight ratio of 2g ~ 4g:1g with cellulase Conjunction forms；
(4) in described juice, press 0.2 ~ 0.4% addition pectase of its quality, enzyme under conditions of hydrolysis temperature is 45 ~ 55 DEG C Solution time 60 ~ 90min, and to adjust its ph value with food stage soda acid be 4.0 ~ 4.5, adopts uht to sterilize, obtain final product Piteguo after clarification Fruit juice.
3. Piteguo red raspberry composite beverage as claimed in claim 1 it is characterised in that: described red raspberry fruit juice refers to will be new Fresh or adopt after the making beating of single track beater through rinsing quick-freezing, no disease and pests harm and rotten red raspberry fruit, obtain serosity；Described serosity Obtain final product through vacuum outgass, enzyme denaturing successively.
4. Piteguo red raspberry composite beverage as claimed in claim 3 it is characterised in that: the bar of described single track beater making beating Part refers to that rotating speed is 800 ~ 1000/rpm, and mesh size is φ 1.2mm ~ φ 1.4mm.
5. Piteguo red raspberry composite beverage as claimed in claim 3 it is characterised in that: the condition of described vacuum outgass refers to Vacuum is 0.04 ~ 0.06mpa.
6. Piteguo red raspberry composite beverage as claimed in claim 3 it is characterised in that: the condition of described enzyme denaturing refers to temperature For 115 ~ 135 DEG C, the time is 4 ~ 8 seconds.
CN201610820029.3A 2016-09-13 2016-09-13 Piteguo and red raspberry compound beverage Pending CN106360183A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114223818A (en) * 2021-10-22 2022-03-25 临夏市哈利德清真食品有限公司 Piteguo wolfberry beverage formula with effects of clearing heat, moistening lung and nourishing liver and preparation method
CN114304475A (en) * 2022-01-13 2022-04-12 兰州工业研究院 Agent for removing fishy smell and mutton smell of Piteguo and preparation method thereof
EP3920719A4 (en) * 2019-02-10 2022-11-16 Michael Munsell Processing and preserving a kava product and process of making it stable

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Publication number Priority date Publication date Assignee Title
CN102228291A (en) * 2011-07-07 2011-11-02 甘肃五山池黄酒有限责任公司 Piteguo fruit juice beverage and manufacturing method thereof
CN103330253A (en) * 2013-06-26 2013-10-02 甘肃和政八八啤特果集团有限公司 Xylitol piteguo juice beverage
CN103385503A (en) * 2013-06-26 2013-11-13 甘肃和政八八啤特果集团有限公司 Pite pear and carrot juice drink
CN103478817A (en) * 2013-09-23 2014-01-01 伊春市鑫野实业有限公司 Blueberry collagen juice beverage

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CN102228291A (en) * 2011-07-07 2011-11-02 甘肃五山池黄酒有限责任公司 Piteguo fruit juice beverage and manufacturing method thereof
CN103330253A (en) * 2013-06-26 2013-10-02 甘肃和政八八啤特果集团有限公司 Xylitol piteguo juice beverage
CN103385503A (en) * 2013-06-26 2013-11-13 甘肃和政八八啤特果集团有限公司 Pite pear and carrot juice drink
CN103478817A (en) * 2013-09-23 2014-01-01 伊春市鑫野实业有限公司 Blueberry collagen juice beverage

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3920719A4 (en) * 2019-02-10 2022-11-16 Michael Munsell Processing and preserving a kava product and process of making it stable
CN114223818A (en) * 2021-10-22 2022-03-25 临夏市哈利德清真食品有限公司 Piteguo wolfberry beverage formula with effects of clearing heat, moistening lung and nourishing liver and preparation method
CN114304475A (en) * 2022-01-13 2022-04-12 兰州工业研究院 Agent for removing fishy smell and mutton smell of Piteguo and preparation method thereof

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