CN106819744A - A kind of preparation method of pearl Lee composite beverage - Google Patents
A kind of preparation method of pearl Lee composite beverage Download PDFInfo
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- CN106819744A CN106819744A CN201710095882.8A CN201710095882A CN106819744A CN 106819744 A CN106819744 A CN 106819744A CN 201710095882 A CN201710095882 A CN 201710095882A CN 106819744 A CN106819744 A CN 106819744A
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/52—Adding ingredients
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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
Abstract
The present invention provides a kind of preparation method of pearl Lee composite beverage, belongs to fruit juice preparing technical field.The method is comprised the step of：(1) pearl plum juice is prepared, mainly to using pectase and cellulase degradation after pearl Lee elder generation color protection；(2) treatment of dried orange peel, water chestnut, mainly carries out fermentation process using activated starter to dried orange peel and water chestnut；(3) allotment of fruit juice and homogeneous, after pearl plum juice and dried orange peel water chestnut fermented juice are mixed, are allocated using fruit juice stabilizer and flavor enhancement, and last homogeneous obtains composite beverage.Pearl Lee's composite beverage that the present invention is prepared is in terms of healthy nutritive value, the local flavor of pearl Lee can not only preferably be retained, and the rapid wear impairment of the spleen, the limitation that can not be eaten more are improved by with dried orange peel, water chestnut compounding, with the health-care efficacy for improving appetite, beautifying face and moistering lotion；In fruit juice aspect of performance, by using special fruit juice stabilizer so that composite beverage is in good taste, good stability, put be less prone to precipitation long.
Description
【Technical field】
The present invention relates to fruit juice production technical field, and in particular to a kind of preparation method of pearl Lee composite beverage.
【Background technology】
Pearl Lee, pericarp royal purple, pulp is yellowish to orange-yellow, and meat is sharp and clear, exquisiteness, and best in quality, local flavor is good, mouth
Feel, edible rate is up to 97.8%, analysis after measured understands that soluble solid 13.3% in pearl Lee, total reducing sugar 9.3% contains
Low, total acid 0.73%, vitamin 4.17% are measured in acid.Edible pearl Lee, with improvement appetite, promotes digestion, inducing diuresis to remove edema, beauty treatment
Beauty and the health-care effect of anti-aging, because its mouthfeel and nutrition are all good, therefore are extensively received by the market.However, also there is research to demonstrate,prove
Bright, pearl Lee excessively eats the easy impairment of the spleen, raw phlegm wet.The edible way of current pearl Lee is eaten raw primarily as fruit,
Candied fruit or fruit vinegar are processed on a small quantity, using pearl Lee as main component, fruit drink is fabricated to, and eat by with other medicines
Homology material is compounded, and improves the Related product of this shortcoming of pearl Lee's rapid wear impairment of the spleen, there is presently no relevant report.
【The content of the invention】
Goal of the invention of the invention is：For above-mentioned problem, there is provided a kind of preparation of pearl Lee composite beverage
Method, the method gained composite beverage, in terms of healthy nutritive value, can not only preferably retain the local flavor of pearl Lee, mouthfeel
Uniqueness, and the rapid wear impairment of the spleen, the limitation that can not be eaten more are improved by with dried orange peel, water chestnut compounding, supported with appetite, beauty is improved
The health-care efficacy of face；In fruit juice aspect of performance, the fruit juice stabilizer of this composite beverage is also adapted to by developing so that composite beverage
In good taste, good stability is put be less prone to precipitation long.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of pearl Lee composite beverage, comprises the following steps：
(1) treatment of dried orange peel, water chestnut：Dried orange peel is cleaned, water chestnut juice is beaten into water chestnut peeling, by weight will
20-30 parts of dried orange peel, 40-60 parts of water chestnut juice, 0.3-0.5 parts of activated starter, 50-60 parts of water is mixed, stirred
Fermentation process 8-12 days at a temperature of being placed in 22-27 DEG C, then filter, and by filtrate centrifugation, collect supernatant and obtain fermented juice；
(2) pearl plum juice is prepared：The cleaning of pearl plum fruit is taken, half is cut, is enucleated to obtain pearl Lee's pulp, add mass fraction
It is pearl Lee pulp weight 0.1%-0.2% citric acids, the D arabo-ascorbic acids of VC, 0.05%-0.1% of 0.1%-0.2%
Sodium, and it is the water of 1.0-1.5 times of pearl Lee pulp to add weight, and pearl Lee's slurries are beaten into together；Add in pearl Lee's slurries
Enter the pectase of slurry weight 0.3%-0.6%, the cellulase of 0.2%-0.3% places enzymolysis in 45-55 DEG C of water-bath
50-70min, is heated rapidly to boiling 1-3min and goes out enzyme after enzymolysis, filter to get filtrate, and filtrate is put into 4 DEG C of refrigerators and stands 3-
10h, then by filtrate centrifugation, collects supernatant and is pearl plum juice, standby；
(3) allotment of fruit juice and homogeneous：It is 5 according to weight ratio by pearl plum juice and fermented juice:1-2 mixes must be mixed
Juice, add mass fraction for the white sugar of mixed juice 8%-10%, the honey of 6%-10%, the citric acid of 0.05%-0.10%,
The fruit juice stabilizer of 0.02%-0.05%, the beta-schardinger dextrin of 0.6%-1.0%, the potassium sorbate of 0.02%-0.05%, in 80
Stirring and dissolving in DEG C tepidarium, obtains allotment juice；The ultrasonically treated 20-30min that juice power is 150-200W will be allocated；Then will
Allotment juice carries out homogenization, is then centrifuged for separating, and pearl Lee's composite beverage is obtained final product after taking supernatant sterilization.
In the present invention, more preferably, the activated starter is obtained by the following method：Plant breast bar is weighed by weight
Bacterium 3-5 parts, Trichoderma viride 1-2 parts, aspergillus niger 2-4 parts, cellulase 5-6 parts, the sulphur that 60-80 parts of mass fraction is 5%-10%
Acid ammonium solution, Lactobacillus plantarum, trichoderma viride, aspergillus niger is forwarded to and is looked into formula slant medium, is cultivated at 25-26 DEG C
24h, it is the three of the ammonium sulfate of 5%-10% that then the spore of cultured bacterial strain is put into equipped with 60-80 parts of mass fraction
Angle bottle in, temperature be 20-30 DEG C, hunting speed be 100-150r/min under conditions of vibrate 20-35min, be then diluted to
Total viable bacteria density is 108-109The bacteria suspension of cfu/mL, then culture 3-5h obtains final product activated starter at 25-26 DEG C.
In the present invention, more preferably, the fruit juice stabilizer is by 5-7 parts of tremella polysaccharides, 3-5 parts of sorbitol anhydride by weight
Monoleate, 8-10 parts of sodium cellulose glycolate, 2-3 parts of sodium acid carbonate composition.
In the present invention, more preferably, the centrifugation described in step (1), (2) and (3), be rotating speed be 3500-
15-20min is centrifuged under conditions of 4000r/min.
In the present invention, more preferably, step (1), water used by (2) are deionized water.
In the present invention, more preferably, step (3) described homogeneous be temperature be 50-60 DEG C, pressure be 25MPa under conditions of
Carry out.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, the main function raw material of composite beverage of the present invention is pearl Lee, dried orange peel and water chestnut, and wherein pearl Lee has and changes
The health-care effect of kind appetite, promotion digestion, inducing diuresis to remove edema, skin maintenance and anti-aging, but eat many easily impairment of the spleens, raw phlegm wet.
Dried orange peel qi-regulating has invigorating the spleen, in tune, eliminating dampness, effect of resolving sputum；Abdominal fullness and distention or pain, the indigestion of the taste stagnation of the circulation of vital energy are cured mainly,
Abdominal distension uncomfortable in chest, indigestion and loss of appetite loose stool in wet turbid resistance；Dried orange peel addition in the present invention can make up the deficiency of pearl Lee, and protection is drunk
The taste of person, reduce the generation of phlegm wet.Water chestnut mouthfeel is sweet crisp, not only nutritious, contains protein, fat, crude fibre, Hu Luo
Bu Su, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrate；And with removing pattogenic heat from the blood and toxic material from the body, diuresis defaecation eliminating the phlegm, help digestion and remove
Swollen, conditioning hemorrhoid or dysentery are had blood in stool, woman uterine bleeding, the lung-dryness syndrome due to yin deficiency, phlegm-heat cough, discomfort in the throat, lump in the abdomen are gathered, hot eyes is hidden from view
Effect；Water chestnut addition in the present invention, can not only strengthen the effect for encouraging pearl Lee improvement appetite, skin maintenance and anti-aging
Really, moreover it is possible to cover the natural subsidiary sour tail taste of pearl plum juice.Three kinds of raw materials are compounded together, are not only of high nutritive value,
And by the complementation on pharmacological function, playing a part of Synergistic, the health-care efficacy and mouthfeel of gained composite beverage are much good
In pearl plum juice in itself.
2nd, in the present invention, pearl Lee pulp mainly by color protection, digest and the enzyme that goes out is obtained；D- is different in color stabilizer wherein used
Sodium ascorbate plays antioxygen preservation, can keep the color and luster and local flavor of pearl Lee；Vc can with antioxidant be oxidized after from
Acted on by base, so that antioxidant is regenerated；Citric acid plays antioxidant effect by chelation；Citric acid and Vc energy
Strengthen the effect of color protection of D-araboascorbic acid sodium.Three in ratio of the invention share gained the color stabilizer effect of color protection it is good,
The rhodo color and luster of pearl Lee can be kept, is put also be not easy brown stain long.Can be by larger point by enzymolysis after the mashing of pearl Lee pulp
Pectin, the cellulose decomposition of son are easy to the absorption of nutrition and avoid macromolecular from separating out formation in subsequent storage to sink into small molecule
Form sediment, influence the outward appearance of fruit juice.
3rd, in the present invention, dried orange peel and water chestnut are mainly obtained after activated starter ferments, and wherein activated starter is used
Lactobacillus plantarum, Trichoderma viride, aspergillus niger, cellulase are obtained after culture activation, with fermentation activity higher, can be improved
The output capacity of active material, finds through overtesting in fermenting speed and raising dried orange peel, water chestnut, is fermented using the method in the present invention
After treatment 8-12 days, the general flavone in fermented juice can improve the drug effect value of fermented juice compared to that can increase by 3% or so before fermentation.
4th, in the present invention, according to the fruit juice characteristic after pearl plum juice, dried orange peel and water chestnut fermented juice compounding, adaptation has been made
The fruit juice stabilizer that the system is used, the fruit juice stabilizer of the compounding is fine by tremella polysaccharides, sorbitan mono-oleic acid ester, methylol
The plain sodium of dimension and sodium acid carbonate composition, compared to sodium cellulose glycolate used as stabilizers is used alone, the mouthfeel of composite beverage is finer and smoother
Smooth, good fluidity, stability is more preferable.
【Specific embodiment】
In order to more clearly express the present invention, below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of preparation method of pearl Lee composite beverage, comprises the following steps：
(1) activated starter is prepared：Weigh by weight 3 parts of Lactobacillus plantarum, 2 parts of Trichoderma viride, 2 parts of aspergillus niger,
6 parts, 60 parts mass fractions of cellulase are 10% ammonium sulfate, by Lactobacillus plantarum, trichoderma viride, aspergillus niger switching
To looking into formula slant medium, 24h is cultivated at 25 DEG C, then the spore of cultured bacterial strain is put into equipped with 60 parts of quality point
Number for 10% ammonium sulfate triangular flask in, temperature be 20 DEG C, hunting speed be 100r/min under conditions of vibrate
20min, is then diluted to total viable bacteria density and is about 10 with deionized water8The bacteria suspension of cfu/mL, then culture 3h is at 25 DEG C
Obtain activated starter；
(2) fermentation process of dried orange peel, water chestnut：Dried orange peel is cleaned, water chestnut juice is beaten into water chestnut peeling, by weight
20 parts of dried orange peels, 40 parts of water chestnut juices, 0.3 part of activated starter, 50 parts of deionized waters are mixed, stir and be placed in
Fermentation process 8 days, are then filtered at a temperature of 22-25 DEG C, and filtrate is centrifuged into 20min under conditions of rotating speed is 3500r/min,
Collect supernatant and obtain fermented juice；
(3) pearl plum juice is prepared：The cleaning of pearl plum fruit is taken, half is cut, is enucleated to obtain pearl Lee's pulp, add mass fraction
It is the citric acid of pearl Lee's pulp weight 0.1%, 0.2% VC, 0.05% D sodium isoascorbates, and it is pearl to add weight
The deionized water that 1.0 times of Lee's pulp, beats into pearl Lee's slurries together；To addition slurry weight 0.3% in pearl Lee's slurries
Pectase, 0.3% cellulase places enzymolysis 70min in 45 DEG C of water-baths, boiling 1min is heated rapidly to after enzymolysis and is gone out
Enzyme, filters to get filtrate, and filtrate is put into 4 DEG C of refrigerators and stands 3h, then by filtrate rotating speed be 3500r/min under conditions of from
Heart 20min, collects supernatant and is pearl plum juice, standby；
(4) allotment of fruit juice and homogeneous：5 parts of tremella polysaccharideses, 5 parts of sorbitan mono-oleic acid esters, 8 parts of hydroxyls are weighed by weight
Sodium carboxymethylcellulose pyce, 3 parts of sodium acid carbonates, is mixed to get fruit juice stabilizer；
It is 5 according to weight ratio by pearl plum juice and fermented juice:1 mixes to obtain mixed juice, and addition mass fraction is mixed juice
8% white sugar, 10% honey, 0.05% citric acid, 0.05% fruit juice stabilizer, 0.6% beta-schardinger dextrin, 0.05%
Potassium sorbate, the stirring and dissolving in 80 DEG C of tepidarium obtains allotment juice；It is the ultrasonically treated of 150W by allotment juice power
20min；Then will allotment juice temperature be 50 DEG C, pressure be 25MPa under conditions of carry out homogenization, be then in rotating speed
20min is centrifuged under conditions of 3500r/min, pearl Lee's composite beverage is obtained final product after taking supernatant sterilization.
Embodiment 2
A kind of preparation method of pearl Lee composite beverage, comprises the following steps：
(1) activated starter is prepared：4 parts of Lactobacillus plantarum, 1.5 parts of Trichoderma viride, aspergillus niger 3 are weighed by weight
Part, the ammonium sulfate that 5.5 parts, 70 parts mass fractions of cellulase are 8%, by Lactobacillus plantarum, trichoderma viride, aspergillus niger
It is forwarded to and looks into formula slant medium, 24h is cultivated at 26 DEG C, then the spore of cultured bacterial strain is put into equipped with 70 parts of matter
During amount fraction is 8% triangular flask of ammonium sulfate, temperature be 25 DEG C, hunting speed be 120r/min under conditions of vibrate
30min, is then diluted to total viable bacteria density and is about 10 with deionized water9The bacteria suspension of cfu/mL, then culture 4h is at 26 DEG C
Obtain activated starter；
(2) fermentation process of dried orange peel, water chestnut：Dried orange peel is cleaned, water chestnut juice is beaten into water chestnut peeling, by weight
25 parts of dried orange peels, 50 parts of water chestnut juices, 0.4 part of activated starter, 55 parts of deionized waters are mixed, stir and be placed in
Fermentation process 10 days, are then filtered at a temperature of 25-27 DEG C, and filtrate is centrifuged under conditions of rotating speed is 3800r/min
18min, collects supernatant and obtains fermented juice；
(3) pearl plum juice is prepared：The cleaning of pearl plum fruit is taken, half is cut, is enucleated to obtain pearl Lee's pulp, add mass fraction
It is the citric acid of pearl Lee's pulp weight 0.15%, 0.15% VC, 0.08% D sodium isoascorbates, and it is treasure to add weight
The deionized water of 1.2 times of pearl Lee pulp, beats into pearl Lee's slurries together；To addition slurry weight 0.5% in pearl Lee's slurries
Pectase, 0.25% cellulase, in 50 DEG C of water-baths place enzymolysis 60min, be heated rapidly to after enzymolysis boiling
2min goes out enzyme, filters to get filtrate, and filtrate is put into 4 DEG C of refrigerators and stands 5h, in rotating speed is then the bar of 3800r/min by filtrate
18min is centrifuged under part, collects supernatant and is pearl plum juice, it is standby；
(4) allotment of fruit juice and homogeneous：6 parts of tremella polysaccharideses, 4 parts of sorbitan mono-oleic acid esters, 9 parts of hydroxyls are weighed by weight
Sodium carboxymethylcellulose pyce, 2.5 parts of sodium acid carbonates, is mixed to get fruit juice stabilizer；
It is 5 according to weight ratio by pearl plum juice and fermented juice:2 mix to obtain mixed juice, and addition mass fraction is mixed juice
9% white sugar, 8% honey, 0.08% citric acid, 0.04% fruit juice stabilizer, 0.8% beta-schardinger dextrin, 0.04%
Potassium sorbate, the stirring and dissolving in 80 DEG C of tepidarium obtains allotment juice；It is the ultrasonically treated of 200W by allotment juice power
20min；Then will allotment juice temperature be 60 DEG C, pressure be 25MPa under conditions of carry out homogenization, be then in rotating speed
18min is centrifuged under conditions of 3800r/min, pearl Lee's composite beverage is obtained final product after taking supernatant sterilization.
Embodiment 3
A kind of preparation method of pearl Lee composite beverage, comprises the following steps：
(1) activated starter is prepared：Weigh by weight 5 parts of Lactobacillus plantarum, 1 part of Trichoderma viride, 4 parts of aspergillus niger,
5 parts, 80 parts mass fractions of cellulase are 5% ammonium sulfate, by Lactobacillus plantarum, trichoderma viride, aspergillus niger switching
To looking into formula slant medium, 24h is cultivated at 25 DEG C, then the spore of cultured bacterial strain is put into equipped with 80 parts of quality point
Number for 5% ammonium sulfate triangular flask in, temperature be 30 DEG C, hunting speed be 150r/min under conditions of vibrate
35min, is then diluted to total viable bacteria density and is about 10 with deionized water9The bacteria suspension of cfu/mL, then culture 5h is at 26 DEG C
Obtain activated starter；
(2) fermentation process of dried orange peel, water chestnut：Dried orange peel is cleaned, water chestnut juice is beaten into water chestnut peeling, by weight
30 parts of dried orange peels, 60 parts of water chestnut juices, 0.5 part of activated starter, 60 parts of deionized waters are mixed, stir and be placed in
Fermentation process 12 days, are then filtered at a temperature of 22-27 DEG C, and filtrate is centrifuged under conditions of rotating speed is 4000r/min
15min, collects supernatant and obtains fermented juice；
(3) pearl plum juice is prepared：The cleaning of pearl plum fruit is taken, half is cut, is enucleated to obtain pearl Lee's pulp, add mass fraction
It is the citric acid of pearl Lee's pulp weight 0.2%, 0.1% VC, 0.1% D sodium isoascorbates, and it is pearl Lee to add weight
The deionized water that 1.5 times of pulp, beats into pearl Lee's slurries together；To the fruit that slurry weight 0.6% is added in pearl Lee's slurries
Glue enzyme, 0.2% cellulase places enzymolysis 50min in 55 DEG C of water-baths, boiling 3min is heated rapidly to after enzymolysis and is gone out
Enzyme, filters to get filtrate, and filtrate is put into 4 DEG C of refrigerators and stands 10h, then by filtrate under conditions of rotating speed is 4000r/min
Centrifugation 15min, collects supernatant and is pearl plum juice, standby；
(4) allotment of fruit juice and homogeneous：7 parts of tremella polysaccharideses, 5 parts of sorbitan mono-oleic acid esters, 10 parts are weighed by weight
Sodium cellulose glycolate, 3 parts of sodium acid carbonates, is mixed to get fruit juice stabilizer；
It is 5 according to weight ratio by pearl plum juice and fermented juice:1 mixes to obtain mixed juice, and addition mass fraction is mixed juice
10% white sugar, 6% honey, 0.10% citric acid, 0.02% fruit juice stabilizer, 1.0% beta-schardinger dextrin, 0.02%
Potassium sorbate, the stirring and dissolving in 80 DEG C of tepidarium obtains allotment juice；It is the ultrasonically treated of 200W by allotment juice power
20min；Then will allotment juice temperature be 60 DEG C, pressure be 25MPa under conditions of carry out homogenization, be then in rotating speed
20min is centrifuged under conditions of 4000r/min, pearl Lee's composite beverage is obtained final product after taking supernatant sterilization.
Applicant of the present invention has done substantial amounts of contrast test, in order to more when pearl Lee's fruit fruit juice making technique is studied
Technique effect of the invention is illustrated well, it is now that the situation and logging of part test is as follows：
(1) dried orange peel, the experiment of water chestnut ferment effect：
According to the method similar with embodiment 1-3, dried orange peel is cleaned, water chestnut juice is beaten into water chestnut peeling, by weight
By 25 parts of dried orange peels, 50 parts of water chestnut juices, 0.4 portion of leavening, 55 parts of deionized waters mix, stir and be placed in part meter
Fermentation process 10 days, are then filtered at a temperature of 25-27 DEG C, and filtrate is centrifuged under conditions of rotating speed is 3500r/min
20min, collects supernatant and obtains fermented juice；According to the above method, several control groups are set, specially：
Control group 1：The activated starter for being used be by 4 parts of Lactobacillus plantarum, 2 parts of Trichoderma viride, 3 parts of aspergillus niger,
5 parts, 70 parts mass fractions of cellulase be 8% ammonium sulfate mixing after directly use；
Control group 2：The activated starter for being used is to be by 6 parts of aspergillus niger, 5 parts, 70 parts mass fractions of cellulase
Directly used after 8% ammonium sulfate mixing.
Before fermentation, with 25 parts of dried orange peels, 50 parts of water chestnut juices, 55 parts of deionized water mixing gains, containing for general flavone is tested
Amount；General flavone content, acquired results such as following table in each group gained fermented juice are tested in fermentation after finishing：
The total content of general flavone in the fermentation after fermentation juice of table 1
| Before fermentation | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 | |
| General flavone (%) | 6.58 | 9.41 | 9.50 | 9.48 | 7.59 | 7.21 |
From the results shown in Table 1, fermented using activated starter of the invention, dried orange peel and water chestnut can be improved
The total content of middle general flavone about 3%, improves surcharge.
(2) stablizing effect experiment：
Due to pearl Lee, dried orange peel, water chestnut complicated component contained after treatment, although after being directly mixed together
Taste comfortable acid and fragrance are pure and fresh, but mouthfeel it is not fine and smooth smooth enough and place after easily there is flocculation sediment so that influence really
The quality of juice.Using being optimized to fruit juice stabilizer by the way of compounding, one group of acquisition takes into account mouthfeel and stability to the present invention
Stabilizer.The test situation of combinative stability agent is listed below used by present part test：
Control group 1：The fruit juice stabilizer of use is containing only sodium cellulose glycolate；
Control group 2：The fruit juice stabilizer for using is mixed to get for 6 parts of tremella polysaccharideses, 9 parts of sodium cellulose glycolates；
Control group 3：The fruit juice stabilizer for using is 9 parts of soybean polyoses, 4 parts of sorbitan mono-oleic acid esters, 9 parts of methylol fibres
The plain sodium of dimension is mixed to get；
The fruit juice stabilizer in embodiment 2 will be replaced with the fruit juice stabilizer of control group 1-3 difference equivalent, obtained after treatment
Pearl Lee's composite beverage, control group 1-3 and embodiment 1-3 gained composite beverages are attached separately to be covered in glass with cover,
It is placed in 4 DEG C of refrigerator and stores 10 days, then takes out observation precipitation status, and subjective appreciation is carried out to fruit juice.Subjective appreciation
Color and luster, fragrance and flavour from composite beverage, scored in terms of structural state 3, standards of grading are shown in Table 2.Please 20 trial tests
Average mark is calculated after volunteer's marking of fruit juice, the result of each group is as shown in table 3 below：
The sensory evaluation scores standard of table 2
The fruit juice sensory evaluation scores result of table 3
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 | Control group 3 |
| Score | 95 | 97 | 93 | 68 | 72 | 75 |
Found after storage, color and luster, the fragrance of the composite beverage of embodiment 1-3 are compared with before flavour, tissue morphology and experiment
It is not changed in, indices are normally, wherein, the indices of the composite beverage of embodiment 1-3 are that color is clear, there is light
Pool；Sour-sweet moderate, taste exquisiteness is smooth；It is uniform translucent, without precipitation or floccule.The composite beverage taste of contrast groups 1 is sticky,
There is a small amount of sediment to occur.The mouthfeel of control group 2 is excessively thin, has floccule to occur；Control group 3 is faint in color unrelated pool, also goes out
A small amount of floccule is showed.
Described above is directed to the detailed description of preferably possible embodiments of the invention, but embodiment is not limited to this hair
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of preparation method of pearl Lee composite beverage, it is characterised in that comprise the following steps：
(1) treatment of dried orange peel, water chestnut：Dried orange peel is cleaned, water chestnut juice is beaten into water chestnut peeling, by weight by 20-30
Part dried orange peel, 40-60 parts of water chestnut juice, 0.3-0.5 parts of activated starter, 50-60 parts of water mixes, stirs and be placed in
Fermentation process 8-12 days at a temperature of 22-27 DEG C, then filter, and by filtrate centrifugation, collect supernatant and obtain fermented juice；
(2) pearl plum juice is prepared：The cleaning of pearl plum fruit is taken, half is cut, is enucleated to obtain pearl Lee's pulp, it is treasure to add mass fraction
Citric acid, the D sodium isoascorbates of VC, 0.05%-0.1% of 0.1%-0.2% of pearl Lee's pulp weight 0.1%-0.2%,
And it is the water of 1.0-1.5 times of pearl Lee pulp to add weight, and pearl Lee's slurries are beaten into together；Starched to being added in pearl Lee's slurries
The pectase of liquid weight 0.3%-0.6%, the cellulase of 0.2%-0.3% places enzymolysis 50- in 45-55 DEG C of water-bath
70min, is heated rapidly to boiling 1-3min and goes out enzyme after enzymolysis, filter to get filtrate, and filtrate is put into 4 DEG C of refrigerators and stands 3-10h,
Then by filtrate centrifugation, collect supernatant and be pearl plum juice, it is standby；
(3) allotment of fruit juice and homogeneous：It is 5 according to weight ratio by pearl plum juice and fermented juice:1-2 mixes to obtain mixed juice, plus
Enter white sugar, the honey of 6%-10%, the citric acid of 0.05%-0.10%, 0.02%- that mass fraction is mixed juice 8%-10%
0.05% fruit juice stabilizer, the beta-schardinger dextrin of 0.6%-1.0%, the potassium sorbate of 0.02%-0.05%, in 80 DEG C of tepidariums
Middle stirring and dissolving, obtains allotment juice；The ultrasonically treated 20-30min that juice power is 150-200W will be allocated；Then allotment juice is entered
Row homogenization, is then centrifuged for separating, and pearl Lee's composite beverage is obtained final product after taking supernatant sterilization.
2. the preparation method of pearl Lee composite beverage according to claim 1, it is characterised in that：The activated starter leads to
Following methods are crossed to obtain：Lactobacillus plantarum 3-5 parts, Trichoderma viride 1-2 parts, aspergillus niger 2-4 parts, cellulose are weighed by weight
Enzyme 5-6 parts, the ammonium sulfate that 60-80 parts of mass fraction is 5%-10%, by Lactobacillus plantarum, trichoderma viride, aspergillus niger
It is forwarded to and looks into formula slant medium, 24h is cultivated at 25-26 DEG C, then the spore of cultured bacterial strain is put into equipped with 60-
During 80 parts of mass fractions are for the triangular flask of the ammonium sulfate of 5%-10%, temperature be 20-30 DEG C, hunting speed be 100-
20-35min is vibrated under conditions of 150r/min, it is 10 to be then diluted to total viable bacteria density8-109The bacteria suspension of cfu/mL, then
3-5h is cultivated at 25-26 DEG C and obtains final product activated starter.
3. the preparation method of pearl Lee composite beverage according to claim 1, it is characterised in that：The fruit juice stabilizer is pressed
Weight portion is by 5-7 parts of tremella polysaccharides, 3-5 parts of sorbitan mono-oleic acid ester, 8-10 parts of sodium cellulose glycolate, 2-3 parts of carbonic acid
Hydrogen sodium is constituted.
4. the preparation method of pearl Lee composite beverage according to claim 1, it is characterised in that：Step (1), (2) and (3)
Described in centrifugation, be rotating speed be 3500-4000r/min under conditions of 15-20min is centrifuged.
5. the preparation method of pearl Lee composite beverage according to claim 1, it is characterised in that：Step (1), (2) are used
Water is deionized water.
6. the preparation method of pearl Lee composite beverage according to claim 1, it is characterised in that：Step (3) described homogeneous
Be temperature be 50-60 DEG C, pressure be 25MPa under conditions of carry out.
7. it is a kind of as any one of claim 1-6 prepare obtained by pearl Lee's composite beverage.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108013194A (en) * | 2017-12-26 | 2018-05-11 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of pearl Lee fruit tea |
| CN110810686A (en) * | 2019-11-19 | 2020-02-21 | 扬州大学 | Preparation method of novel low-energy natural health-preserving fermented water chestnut compound beverage |
| CN112715706A (en) * | 2021-02-06 | 2021-04-30 | 李卉 | Directly drinkable oil tea beverage and preparation method thereof |
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| CN105660957A (en) * | 2016-03-15 | 2016-06-15 | 广西天峨县果然美食品有限公司 | Three-fruit herbal tea and making method thereof |
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| CN104988030A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Milky aroma heat clearing and spleen tonifying kumquat rice vinegar and making method thereof |
| CN105660957A (en) * | 2016-03-15 | 2016-06-15 | 广西天峨县果然美食品有限公司 | Three-fruit herbal tea and making method thereof |
| CN106234588A (en) * | 2016-08-11 | 2016-12-21 | 李金新 | A kind of spleen invigorating Rhizoma Zingiberis Recens Antialcoholic sour milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108013194A (en) * | 2017-12-26 | 2018-05-11 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of pearl Lee fruit tea |
| CN110810686A (en) * | 2019-11-19 | 2020-02-21 | 扬州大学 | Preparation method of novel low-energy natural health-preserving fermented water chestnut compound beverage |
| CN112715706A (en) * | 2021-02-06 | 2021-04-30 | 李卉 | Directly drinkable oil tea beverage and preparation method thereof |
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