CN106974150A - A kind of roselle and banana skin composite beverage and preparation method thereof - Google Patents
A kind of roselle and banana skin composite beverage and preparation method thereof Download PDFInfo
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- CN106974150A CN106974150A CN201710173356.9A CN201710173356A CN106974150A CN 106974150 A CN106974150 A CN 106974150A CN 201710173356 A CN201710173356 A CN 201710173356A CN 106974150 A CN106974150 A CN 106974150A
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- roselle
- water
- banana skin
- banana
- composite beverage
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 230000007413 intestinal health Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
Abstract
The invention discloses a kind of roselle and banana skin composite beverage, calculated by material quality percentage：It is 13~17% including banana skin, roselle 0.4~0.9%, white granulated sugar is 9~12%, acidity regulator is 0.2~0.6%, vitamin C is 0.07~0.12%, water is 70~77%, the acidity regulator is citric acid, phosphoric acid or malic acid.The composite beverage is to be well mixed banana latex with pectase and cellulase complex enzyme liquid, is placed in constant water bath box and carries out enzymolysis processing, and filtering, centrifuging and taking obtains banana skin juice；And mix roselle water and banana skin juice and homogeneous, the flavor mixing of beverage is carried out to it.The technological operation is simple, not by any chemical extraction process, without pigment and essence, it is ensured that drink is natural flavour mountaineous and the security drunk, and product color is light red, attractive color；Sweet mouthfeel, improves a poor appetite；There is light banana flavor, stability is good.
Description
Technical field
The invention belongs to food processing technology field, more particularly, to a kind of roselle and banana skin composite beverage and
Its preparation method.
Background technology
Roselle also known as Roselle, roselle, red sorrel, Lip river Ji；Modern study shows that roselle contains Protoapigenone, former youngster
The chemical compositions such as boheic acid, anthocyanidin, isoflavones plain and abundant amino acid, vitamin, carbohydrate, organic acid, inorganic salts, can drop
Low cholesterol and triglyceride, the oxidation for suppressing low-density lipoprotein, the formation for suppressing hematoblastic aggegation, reducing thrombus, subtract
Few arteriosclerosis, can effectively prevention of cardiovascular disease generation.In addition, roselle also has liver protection, the effect of anticancer.Cause
This, roselle is a good natural health medicine.The scientific research personnel of Mexico also found that drinking roselle tea for a long time also rises
To antiobesity action, 1~3 kilogram of 95% people's Body weight loss.Banana is the main fruit of Perenniporia martius, in China south China
There is larger yield in area.Banana belongs to transition type fruit, it is difficult to which long term storage is transported, with the increase of yield, reduces plantation wind
Danger, typically all at source carries out deep processing.But while due to processing banana food, the substantial amounts of banana skin also produced (accounts for fruit
30% or so of true weight amount), it cannot in time handle, negative impact is brought to production to environment formation pollution.Through research hair
It is existing, containing dietary fibers such as substantial amounts of pectin, oligosaccharide, cellulose, hemicellulose, lignin in banana skin, also contain albumen
The nutritional ingredients such as matter, water-soluble sugar, fat, multivitamin and plurality of inorganic salt, Ca, Mg, P and K content is enriched very much.It is fragrant
Any of several broadleaf plants skin is largely wasted in daily life, and product is less made.Therefore, it is necessary to find a kind of with low cost, it is simple to operate,
The technique that the banana skin composite beverage of abundant soluble dietary fiber and mineral matter can be contained again, produce with clarity it is high, compared with
The beverage of good stability and storage endurance.
The content of the invention
The invention aims to overcome the deficiencies in the prior art, there is provided a kind of roselle and banana skin composite beverage.
The beverage color and luster is light red, attractive color, juice clarification；Sweet mouthfeel, improves a poor appetite；There is light banana flavor, have
The health-care effect of roselle, stability is good and can long-term storage.
The roselle prepared it is another object of the present invention to provide a kind of above method and banana skin composite beverage
Preparation method.This method is to utilize pectase and cellulase by the insoluble pectin and cellulose dissolution in banana skin, then is taken
Enzymolysis health drink is prepared with roselle.This method is simple to operate, can not only use banana skin, be good at it is useful into
Point, environmental protection；Also the health-care effect of roselle can be taken in beverage, for people provide can long-term storage health care clarify drink
Product；Do not pass through any chemical extraction process, without pigment and essence, it is ensured that drink is natural flavour mountaineous and the security drunk,
Suitable consumers in general use.The beverage color and luster is light red, attractive color, juice clarification；Sweet mouthfeel, improves a poor appetite；Have
Light banana flavor, the health-care effect with roselle, stability is good and can long-term storage.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：Including banana skin be 13~
17%, roselle 0.4~0.9%, white granulated sugar be 9~12%, acidity regulator be 0.2~0.6%, vitamin C be 0.07~
0.12%, water is 70~77%, and the acidity regulator is citric acid, phosphoric acid or malic acid.
Above-mentioned roselle and the preparation method of banana skin composite beverage, comprise the following steps：
S1. take the roselle dried to be added in 90~100 DEG C of water to soak, obtain roselle water；
S2. selection appearance does not have the banana skin of brown stain or a small amount of spot, and banana skin is added in 90~100 DEG C of water, then adds
Enter acidity regulator regulation pH≤3, boil 2~4min, filter off moisture, the mashing that added water after color retention, system are carried out to banana skin
Obtain banana latex；
S3. the preparation of complex enzyme liquid：Pectase and cellulase are added to the water, pectase is made in 15~20min of activation
With cellulase mixed liquor, as complex enzyme liquid；
S4. banana latex is well mixed with complex enzyme liquid, is placed in constant temperature in water-bath and carries out enzymolysis processing, filtering is discarded
Filter residue, centrifugation gained supernatant is banana skin juice；
S5. step S1 roselle water and step S4 banana skin juice are mixed and homogeneous, adds white granulated sugar and vitamin
C, is well mixed at normal temperatures, and 10~15min is heated in boiling water, and cooling produces roselle and banana after shady place storage
Skin composite beverage.
Preferably, the mass volume ratio of roselle and water described in step S1 is 1:100~120g/mL.
Preferably, the mass ratio of banana skin and water described in step S2 is 1：4~6.
Preferably, acidity regulator described in step S2 is citric acid, phosphoric acid or malic acid, the matter of the acidity regulator
Measure as the 0.3~0.4% of water.
Preferably, the weight ratio of pectase and cellulase described in step S3 is 3：1~9；The pectase and fiber
The gross weight of plain enzyme is 1 with the volume ratio of activation water：5~10g/mL, gross weight and the perfume of the pectase and cellulase
The volume ratio of any of several broadleaf plants latex is 0.4~0.6g/L.
Preferably, the temperature of water described in step S3 is 43~48 DEG C.
Preferably, the temperature of the water-bath described in step S4 is 43~48 DEG C, and the time of the enzymolysis is 1.5~3h, institute
It is to use 40~60 mesh sieves to state filtering, and the rotating speed of the centrifugation is 3500~4000r/min, time of the centrifugation for 10~
15min。
Preferably, the volume ratio of banana skin juice and roselle water described in step S5 is 1：1~1.5.
Preferably, the pressure of homogeneous described in step S5 is 25~30MPa, and the time of the homogeneous is 8~10min.
Compared with prior art, the invention has the advantages that：
1. the present invention prepares roselle and banana skin composite beverage using cellulase and pectase, operating procedure is simple,
Do not pass through any chemical extraction process, it is ensured that drink is natural flavour mountaineous and the security drunk, also containing more banana skin and
The original natural nutrient component of roselle.Compared with without the banana skin beverage by enzymolysis, the beverage after enzymolysis is because in pectin
In the presence of enzyme and cellulase, by the insoluble diedairy fiber and pectolysis in banana latex so that banana skin and rose
Soluble dietary fiber and the increase of soluble pectin amount in eggplant composite beverage, while improving crushing juice rate and the clarification of fruit juice
Degree.
2. roselle and banana skin composite beverage color and luster prepared by the present invention are red, the sour-sweet sweet tea of mouthfeel acid has light perfume (or spice)
Any of several broadleaf plants local flavor and roselle fragrance, stability are good, and normal temperature, which is preserved, in the several months does not cause mass change and lamination.
3. the soluble dietary fiber of banana skin and the health care of roselle in roselle of the present invention and banana skin composite beverage
Function synthesized together, can promote intestinal health, be the one of healthy living selection while the health-care effect of roselle can also be played
Plant excellent selection.
4. the present invention can not only use banana skin, it is good at useful component, environmental protection；Also increase city simultaneously
The classification of product, multiple choices are provided for consumer on face, are that banana processing enterprise improves economic benefit.
Embodiment
Present disclosure is further illustrated with reference to specific embodiment, but be should not be construed as limiting the invention.
Unless otherwise specified, the conventional meanses that technological means used in embodiment is well known to those skilled in the art.Except non-specifically
Illustrate, the reagent of the invention used, method and apparatus is the art conventional reagent, methods and apparatus.
Embodiment 1
1. selection appearance does not have the banana skin 200g of brown stain or a small amount of spot.
2. taking 5g roselles to add in 500ml 90 DEG C of water soaks 1h, roselle water is obtained.
3. adding 3g food grade anhydrous citric acid in 1000ml water, it is 3 that accurate pH test paper, which measures pH, boils 2min, is made
Obtain colour protecting liquid.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 2min, pull banana skin out and dry after moisture, by banana skin：
Water=3:7 ratio carries out 4min mashing processing toward addition 467ml cold water in beater, obtains banana latex.
5. weighing banana latex 667g, pH is adjusted to 4.5 with citric acid, 0.2001g pectases and 0.2001g celluloses is taken
Above-mentioned banana latex is added after enzyme 10ml 45 DEG C of water, activation 15min to stir evenly, and 1.5h is digested in the water-bath for being placed in 45 DEG C,
Normal pressure in boiling water bath is placed in go out enzyme 10min.
6. being filtered with 40 mesh sieves after banana latex, rotating speed 3500r/min, 15min is centrifuged, gained supernatant obtains fragrant
440 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1 mixes to obtain 880g mixed liquors, is placed in homogenizer with 25MPa
Homogeneous 10min under pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 880g, 105.6 grams of white granulated sugars, 0.888 gram of progress local flavor tune of vitamin C are added
Match somebody with somebody, stirring makes it fully dissolve, load sterilized container, capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 16.3% including banana skin,
Roselle 0.4%, white granulated sugar is that 9.0%, acidity regulator (citric acid) is that 0.24%, vitamin C is 0.07%, and water is
74%.
Each 400 grams of two parts of banana skins are taken in embodiment 1, portion is denoted as experimental group by step 3-6 operations；Other portion is pressed
Step 3-6 is operated, but is not added with pectase and cellulase, is denoted as control group；2h is digested in the water-bath for being collectively disposed at 45 DEG C,
After 60 mesh sieves filtering banana skin magma, experimental group banana skin juice is 889g, and control group banana skin juice is 660g.By two parts
The residue of filtering is collected, and 80 DEG C of drying 2h in constant temperature drying box, claims to obtain experimental group residue 55g, control group residue
80g.The filtrate of above-mentioned experimental group and control group is collected, 50ml is respectively taken in transparent pipe, of the visible control group of transmitted light
Grain thing is substantially more than experimental group.
Through analysis, total reducing sugar 3, the 5- dinitrosalicylic acid systems of obtained banana skin roselle composite clarification beverage, light splitting
Photometer is measured as 13.317g/100mL；Determined with 3,5- dinitrosalicylics acid system, spectrophotometer measures reduced sugar and is
1.245g/100mL；With acid-base titration, base buret measures total acid for 0.192g/100mL；Calcination mass method is used, it is used
Instrument is that to measure total ash be 0.166g/100mL to Muffle furnace；Enzyme-gravimetric method, drying baker measures soluble dietary fiber and is
0.49g/100ml；It is 3.41 that potentiometry pH meter, which measures pH,；It is 7Brix with saccharometer soluble solid.
Embodiment 2
1. selection appearance does not have the banana skin 400g of brown stain or a small amount of spot.
2. taking 12g roselles to add in 1440ml 100 DEG C of water soaks 2h, roselle water is obtained.
3. adding the 8g anhydrous malic acid of food grade in 2000ml water, accurate pH test paper measures pH 3.5, boils 2min.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 4min, pull banana skin out and dry after moisture, by banana skin：
Water=3:7 ratio carries out 5min mashing processing toward addition 933ml cold water in beater, obtains banana latex.
5. weighing 1333 grams of banana latex, pH is adjusted to 4.5 with malic acid, takes 0.4g pectases to be used with 0.4g cellulases
Above-mentioned banana latex is added after 15ml 45 DEG C of water activation 20min to stir evenly, and 3h is digested in the water-bath for being placed in 45 DEG C, after enzymolysis
Magma be placed in normal pressure in boiling water bath and go out enzyme 10min.
6. the filtrate obtained after banana latex is filtered with 60 mesh sieves carries out centrifugally operated, rotating speed 4000r/min, centrifugation
10min, obtains 888 grams of banana skin juice.
7. by banana skin juice and roselle water 1:1.5 mixing, are placed in homogenizer with homogeneous 8min under 30MPa pressure, obtain
2221 grams of roselle and banana skin juice.
8. taking roselle and banana skin juice 2221g, add 266.52g white granulated sugars, vitamin C 2.24g and carry out local flavor tune
Match somebody with somebody, stirring makes it fully dissolve, load sterilized container, capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
Each 200 grams of two parts of banana skins are taken in embodiment 2, portion is denoted as experimental group by step 3-6 operations；Other portion is pressed
Step 3-6 is operated, but is not added with pectase and cellulase, is denoted as control group；2h is digested in the water-bath for being collectively disposed at 45 DEG C,
After 40 mesh sieves filtering banana skin magma, experimental group banana skin juice is 445g, and control group banana skin juice is 330g.By two parts
The residue of filtering is collected, and 70 DEG C of drying 2h in constant temperature drying box, claims to obtain experimental group residue 20g, control group residue
38g.The filtrate of above-mentioned experimental group and control group is collected, 50ml is respectively taken in transparent pipe, of the visible control group of transmitted light
Grain thing is substantially more than experimental group.
Through analysis, total reducing sugar 3, the 5- dinitrosalicylic acid systems of obtained banana skin and roselle composite beverage, light splitting light
Degree meter is measured as 13.811g/100mL；Reduced sugar 3,5- dinitrosalicylic acid systems, spectrophotometer is measured as 1.445g/
100mL；Total acid acid-base titration, base buret is measured as 0.198g/100mL；Total ash calcination mass method, instrument used
Device is that Muffle furnace is measured as 0.168g/100mL, soluble dietary fiber enzyme-gravimetric method, and drying baker is measured as 0.51g/
100ml；Potentiometry, it is 3.42 that pH meter, which measures pH,；Soluble solid is calculated as 7Brix with pol.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 13.5% including banana skin,
Roselle 0.4%, white granulated sugar is that 9%, acidity regulator (malic acid) is that 0.27%, vitamin C is 0.08%, and water is
76.75%.
Embodiment 3
1. selection appearance does not have the banana skin 100g of brown stain or a small amount of spot.
2. taking 2g roselles to add in 200ml 90 DEG C of water soaks 3h, roselle water is obtained.
3. adding 1.6g food grade anhydrous phosphoric acid in 400ml water, it is 3.0 that accurate pH test paper, which measures pH, boils 4min,
Colour protecting liquid is made.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 3min, pull banana skin out and dry after moisture, by banana skin：
Water=3:7 ratio carries out 2min mashing processing toward addition 230ml cold water in beater, obtains banana latex.
5. weighing banana latex 330g, 4.5 are adjusted to anhydrous phosphoric acid pH, 0.1005g pectases and 0.1005g celluloses is taken
Above-mentioned banana latex is added after enzyme 5ml 45 DEG C of water, activation 15min to stir evenly, and is digested 1.5h in the water-bath for being placed in 45 DEG C, is put
Normal pressure goes out enzyme 10min in boiling water bath.
6. being filtered with 40 mesh sieves after banana latex, rotating speed 3500r/min, 15min is centrifuged, gained supernatant obtains fragrant
220 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1 mixes to obtain 440g mixed liquors, is placed in homogenizer with 25MPa
Homogeneous 10min under pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 440g, 52.8 grams of white granulated sugars, 0.44 gram of progress flavor mixing of vitamin C are added,
Stirring makes it fully dissolve, and loads sterilized container, and capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：Including banana skin 16.5%, rose
Rare eggplant 0.33%, white granulated sugar 9.0%, vitamin 0.072%, acidity regulator (phosphoric acid) 0.26%, water 73.73%.
Embodiment 4
1. selection appearance does not have the banana skin 260g of brown stain or a small amount of spot.
2. taking 6g roselles to add in 800ml 95 DEG C of water soaks 2.5h, roselle water is obtained.
3. adding 6.24g food grade citric acid in 1560ml water, it is 2.0 that accurate pH test paper, which measures pH, boils 2min,
Colour protecting liquid is made.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 2min, pull banana skin out and dry after moisture, by banana skin：
Water=3:7 ratio carries out 4min mashing processing toward addition 590ml cold water in beater, obtains banana latex.
5. weighing banana latex 866g, pH is adjusted to 4.5 with citric acid, 0.1731g pectases and 0.1731g celluloses is taken
Above-mentioned banana latex is added with 30ml 48 DEG C of water, after activation 20min to stir evenly, and is digested 2h in the water-bath for being placed in 45 DEG C, is placed in
Normal pressure goes out enzyme 10min in boiling water bath.
6. being filtered with 60 mesh sieves after banana latex, rotating speed 3800r/min, 12min is centrifuged, gained supernatant obtains fragrant
577 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1.2 mix to obtain 1269g mixed liquors, be placed in homogenizer with
Homogeneous 8min under 27MPa pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 1269g, gram 190 white granulated sugars, 2.04 grams of progress flavor mixings of vitamin C are added,
Stirring makes it fully dissolve, and loads sterilized container, and capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 14.8% including banana skin,
Roselle 0.46%, white granulated sugar is that 10.8%, acidity regulator (citric acid) is 0.35%, and vitamin C is 0.116%, and water is
73.47%.
Embodiment 5
1. selection appearance does not have the banana skin 250g of brown stain or a small amount of spot.
2. taking 8g roselles to add in 800ml 97 DEG C of water soaks 1.5h, roselle water is obtained.
3. adding 4g food grade anhydrous phosphoric acid in 1000ml water, accurate pH test paper measures pH for 2..5, boils 4min,
Colour protecting liquid is made.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 4min, pull banana skin out and dry after moisture, by banana skin：
Water=3:7 ratio carries out 3min mashing processing toward addition 560ml cold water in beater, obtains banana latex.
5. weighing banana latex 810g, pH is adjusted to 4.5 with anhydrous phosphoric acid, 0.1920g pectases and 0.1920g fibers is taken
Above-mentioned banana latex is added after element 15ml 48 DEG C of water, activation 20min to stir evenly, and is digested 2h in the water-bath for being placed in 45 DEG C, is put
Normal pressure goes out enzyme 10min in boiling water bath.
6. being filtered with 60 mesh sieves after banana latex, rotating speed 3600r/min, 14min is centrifuged, gained supernatant obtains fragrant
540 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1.1 mix to obtain 1134g mixed liquors, be placed in homogenizer with
Homogeneous 9min under 26MPa pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 1134g, 147.21 grams of white granulated sugars, 1.47 grams of progress local flavor tune of vitamin C are added
Match somebody with somebody, stirring makes it fully dissolve, load sterilized container, capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 15.9% including banana skin,
Roselle 0.51%, white granulated sugar is 9.3%, and acidity regulator (phosphoric acid) is 0.25%, and vitamin C is 0.096%, and water is
73.9%.
Embodiment 6
1. selection appearance does not have the banana skin 500g of brown stain or a small amount of spot.
2. taking 13g roselles to add in 1300ml 100 DEG C of water soaks 1.5h, roselle water is obtained.
3. it is 2 that the anhydrous malic acid accurate pH test paper of food grade that 12g is added in 2000ml water, which measures pH, 2min is boiled, is made
Obtain colour protecting liquid.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 4min, pull banana skin out and dry after moisture, by banana skin：
Water=3:7 ratio carries out 4min mashing processing toward addition 1167ml cold water in beater, obtains banana latex.
5. weighing banana latex 1667g, pH is adjusted to 4.5 with malic acid, takes 0.48g pectases to be used with 0.48g celluloses
Above-mentioned banana latex is added after 10ml 43 DEG C of water, activation 30min to stir evenly, and is digested 2h in the water-bath for being placed in 45 DEG C, is placed in boiling
Normal pressure goes out enzyme 10min in water-bath.
6. being filtered with 40 mesh sieves after banana latex, rotating speed 3500r/min, 14min is centrifuged, gained supernatant obtains fragrant
1100 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1 mixes to obtain 2200g mixed liquors, be placed in homogenizer with
Homogeneous 9min under 26MPa pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 2200g, 330 grams of white granulated sugars, 2.2 grams of progress flavor mixings of vitamin C are added,
Stirring makes it fully dissolve, and loads sterilized container, and capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 16.0% including banana skin,
Roselle 0.4%, white granulated sugar is 10.6%, and acidity regulator (malic acid) is 0.38%, and vitamin C is 0.07%, and water is
72.71%.
Embodiment 7
1. selection appearance does not have the banana skin 79g of brown stain or a small amount of spot.
2. taking 6g roselles to add in 600ml 90 DEG C of water soaks 3h, roselle water is obtained.
3. adding 3.66g food grade anhydrous phosphoric acid in 400ml water, it is 1.5 that accurate pH test paper, which measures pH, boils 2min,
Colour protecting liquid is made.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 3min, pull banana skin out and dry after moisture, by about banana
Skin：Water=3:7 ratio carries out 2min mashing processing toward addition 300ml cold water in beater, obtains banana latex.
5. weighing banana latex 379g, 4.5 are adjusted to anhydrous phosphoric acid pH, 0.1005g pectases and 0.1005g celluloses is taken
Above-mentioned banana latex is added after enzyme 5ml 45 DEG C of water, activation 15min to stir evenly, and is digested 1.5h in the water-bath for being placed in 45 DEG C, is put
Normal pressure goes out enzyme 10min in boiling water bath.
6. being filtered with 40 mesh sieves after banana latex, rotating speed 3500r/min, 15min is centrifuged, gained supernatant obtains fragrant
263 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1 mixes to obtain 526g mixed liquors, is placed in homogenizer with 25MPa
Homogeneous 10min under pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 526g, 73.2 grams of white granulated sugars, 0.732 gram of progress local flavor tune of vitamin C are added
Match somebody with somebody, stirring makes it fully dissolve, load sterilized container, capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 13.0% including banana skin,
Roselle 0.9%, white granulated sugar is 12%, and acidity regulator (phosphoric acid) is 0.6%, and vitamin C is 0.12%, and water is 73.38%.
Embodiment 8
1. selection appearance does not have the banana skin 267g of brown stain or a small amount of spot.
2. taking 6g roselles to add in 800ml 95 DEG C of water soaks 2.5h, roselle water is obtained.
3. adding 6.24g food grade citric acid in 1560ml water, it is 2.0 that accurate pH test paper, which measures pH, boils 2min,
Colour protecting liquid is made.
4. banana skin is inserted in 100 DEG C of colour protecting liquid and embathes 2min, pull banana skin out and dry after moisture, by about banana
Skin：Water=3:7 ratio carries out 4min mashing processing toward addition 623ml cold water in beater, obtains banana latex.
5. weighing banana latex 890g, pH is adjusted to 4.5 with citric acid, 0.1731g pectases and 0.1731g celluloses is taken
Above-mentioned banana latex is added with 30ml 48 DEG C of water, after activation 20min to stir evenly, and is digested 2h in the water-bath for being placed in 45 DEG C, is placed in
Normal pressure goes out enzyme 10min in boiling water bath.
6. being filtered with 60 mesh sieves after banana latex, rotating speed 3800r/min, 12min is centrifuged, gained supernatant obtains fragrant
551 grams of any of several broadleaf plants skin juice.
7. it is 1 by banana skin juice and roselle water volume ratio:1.1 mix to obtain 1158g mixed liquors, be placed in homogenizer with
Homogeneous 8min under 27MPa pressure, obtains roselle and banana skin juice.
8. taking roselle and banana skin juice 1158g, gram 141.21 white granulated sugars, 1.09 grams of progress local flavor tune of vitamin C are added
Match somebody with somebody, stirring makes it fully dissolve, load sterilized container, capping carries out normal pressure boiling water sterilization 10min.
9. sterilization is tightened normal temperature after lid, cooling and preserved after finishing, roselle and banana skin composite beverage are produced.
A kind of roselle and banana skin composite beverage, are calculated by raw material gross mass percentage：It is 17.0% including banana skin,
Roselle 0.4%, white granulated sugar is 9%, and acidity regulator (citric acid) is 0.2%, and vitamin C is 0.07%, and water is
73.33%.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, is combined and simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of roselle and banana skin composite beverage, it is characterised in that calculated by raw material gross mass percentage：Including banana skin
For 13~17%, roselle 0.4~0.9%, white granulated sugar is 9~12%, and acidity regulator is 0.2~0.6%, and vitamin C is
0.07~0.12%, water is 70~77%, and the acidity regulator is citric acid, phosphoric acid or malic acid.
2. the preparation method of roselle and banana skin composite beverage according to claim 1, it is characterised in that including following step
Suddenly：
S1. take the roselle dried to be added in 90~100 DEG C of water to soak, obtain roselle water；
S2. selection appearance does not have the banana skin of brown stain or a small amount of spot, and banana skin is added in 90~100 DEG C of water, acid is added
Conditioning agent regulation pH≤3 are spent, 2~4min is boiled, filters off moisture, the mashing that added water after color retention is carried out to banana skin, perfume is made
Any of several broadleaf plants latex；
S3. the preparation of complex enzyme liquid：Pectase and cellulase are added to the water, pectase and fibre is made in 15~20min of activation
The plain enzyme mixation of dimension, as complex enzyme liquid；
S4. banana latex is well mixed with complex enzyme liquid, is placed in constant temperature in water-bath and carries out enzymolysis processing, filtering discards filter residue,
Centrifugation gained supernatant is banana skin juice；
S5. step S1 roselle water and step S4 banana skin juice are mixed and homogeneous, adds white granulated sugar and vitamin C,
It is well mixed under normal temperature, 10~15min is heated in boiling water, cooling produces roselle and banana skin is multiple after shady place storage
Close beverage.
3. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S1
The mass volume ratio of the roselle and water is 1:100~120g/mL.
4. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S2
The mass ratio of the banana skin and water is 1：4~6.
5. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S2
The acidity regulator is citric acid, phosphoric acid or malic acid, and the quality of the acidity regulator is the 0.3~0.4% of water.
6. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S3
The weight ratio of the pectase and cellulase is 3：1~9；The gross weight of the pectase and cellulase and the volume ratio of water
For 1：5~10g/mL, the gross weight of the pectase and cellulase is 0.4~0.6g/L with the volume ratio of banana latex.
7. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S3
The temperature of the water is 43~48 DEG C.
8. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S4
The temperature of described water-bath is 43~48 DEG C, and the time of the enzymolysis is 1.5~3h, and the filtering is to use 40~60 mesh sieves,
The rotating speed of the centrifugation is 3500~4000r/min, and the time of the centrifugation is 10~15min.
9. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that in step S5
The volume ratio of the banana skin juice and roselle water is 1：1~1.5.
10. roselle according to claim 2 and the preparation method of banana skin composite beverage, it is characterised in that step S5
Described in the pressure of homogeneous be 25~30MPa, time of the homogeneous is 8~10min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109156676A (en) * | 2018-08-31 | 2019-01-08 | 阳江职业技术学院 | A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof |
| CN109874949A (en) * | 2019-02-27 | 2019-06-14 | 山西大学 | A kind of drinks and its production method and purposes |
| CN111772193A (en) * | 2020-07-21 | 2020-10-16 | 湖州倍肽生物科技有限公司 | VC strengthening sheet and preparation method thereof |
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| CN106387569A (en) * | 2016-08-31 | 2017-02-15 | 广东佳业食品股份有限公司 | Concentrated fermented fruit and vegetable juice and preparation method thereof |
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| CN101411528A (en) * | 2008-11-25 | 2009-04-22 | 沈阳工业大学 | Banana skin beverage |
| CN101904524A (en) * | 2010-07-16 | 2010-12-08 | 广西大学 | Pure natural raw juice of full banana fruits and production method thereof |
| CN102178291A (en) * | 2011-04-01 | 2011-09-14 | 张建国 | Banana dietary vegetable fiber drink and production method thereof |
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