CN107114631A - A kind of Cranberry composite beverage and preparation method thereof - Google Patents
A kind of Cranberry composite beverage and preparation method thereof Download PDFInfo
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- CN107114631A CN107114631A CN201710466559.7A CN201710466559A CN107114631A CN 107114631 A CN107114631 A CN 107114631A CN 201710466559 A CN201710466559 A CN 201710466559A CN 107114631 A CN107114631 A CN 107114631A
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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
- A23L2/04—Extraction of juices
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Abstract
The invention provides a kind of Cranberry composite beverage, it is made up of the raw material of following parts by weight：47 62 parts of Cranberry Juice Cocktail, 7.5 12.5 parts of haw juice, 7.5 12.5 parts of jujube juice, 13 17 parts of maltitol liquor.The preparation process of the present invention includes：The preparation of Cranberry Juice Cocktail, the preparation of haw juice, the preparation of jujube juice, the preparation of maltitol liquor, the preparation of Cranberry composite beverage, sterilization treatment.The raw material sources that the present invention is utilized are extensive, and simultaneous is medicine-food two-purpose kind, and security is good.A variety of organic acids that the present invention is combined in Cranberry, hawthorn form the tart flavour of uniqueness, fragrance is adjusted with jujube, it is in bright lilac red, the slightly sour micro-puckery of mouthfeel to be combined with maltitol supplement sweet taste low in calories and obtain a color and luster, there is the beverage of suitable fragrance, pass through the optimization of processing technology, farthest retain the functional materials in Cranberry, therefore also there is certain health-care efficacy.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of Cranberry composite beverage and preparation method thereof.
Background technology
Cranberry is that protein in a kind of health fruit, fruit, fat, carbohydrate content are low, but with a certain amount of
Dietary fiber（1.6g/100g）, simultaneously containing abundant mineral matter（Such as potassium, sodium, phosphorus, magnesium, calcium, zinc, iron), vitamin (such as
Vc, thiamine, riboflavin, nicotinic acid, folic acid, VA、VE), natural SOD enzymes, OPC（34.3mg/100g）And anthocyanidin.Therefore
Cranberry has anti-oxidant, anti-aging, prevents and treats disease of digestive system, prevents and treats urethral infection, anticancer, protection oral cavity and tooth
Etc. multiple efficacies.But Cranberry is acid strong（pH≤2.5）, mouthfeel is sour and astringent, is not suitable for eating raw, therefore adding in Cranberry fruit
Work generally requires the composition for blending some compared with sweet tea in, can just make Cranberry product formation unique and high-quality mouthfeel, at present
The country has begun to produce fruit juice and jam containing Cranberry.
Jujube is one of kind of conventional integration of drinking and medicinal herbs, the medicinal history with more than 1000.Containing a large amount of in jujube
The bioactive substance such as carbohydrate, protein, dietary fiber, multivitamin and alkaloid, triterpenic acid, flavonoids.In jujube
The alanine that contains, threonine, tryptophan, lysine, to pick propylhomoserin be all also containing in children's body in " essential amino acid ", jujube
Histidine, the arginine that can not must be synthesized again.Pharmacological research confirms that jujube has enhancing body's immunity, suppresses cancer cell increasing
Grow, prevention and cure of cardiovascular disease, antiallergy antiallergic action, anti-oxidant and anti-aging, protection liver, benefiting qi and nourishing blood, beauty and skin care
Etc. a variety of physiological functions.On domestic market is mostly in the processing of jujube the roughing stage, jujube is passed through and screened, clearly
The jujube dried product washed, sold after packaging and other steps, finely processed product is fewer, and occupation rate of market mainly has than relatively low:Jujube
Drink, tinned jujube and jujube jam products, jujube extract product etc..
Mainly contain citric acid, crataegolic acid, malic acid, flavonoids, lactone, sugar in hawthorn also known as haw, large-fruited Chinese hawthorn, its fruit
Class (mainly fructose), glucoside, vitamin C, protein and fat etc., with reinforcing spleen to promote digestion, reduce blood pressure, lipid-loweringing is anti-oxidant,
Treat the effect such as angiocardiopathy, antibacterial sterilization, cancer-resisting.Fructus Crataegi mouthfeel is sourer, typically hawthorn can be processed into mountain
Sold after the food such as short, bristly hair or beard tea, hawthorn jam, hawthorn bread；Also there is flavonoids in a small amount of extraction hawthorn using food new and high technology
A variety of hawthorn health beverages etc. are developed after the compositions such as compound.
Maltitol is the sugar alcohol as obtained by being hydrogenated maltose, and its sugariness and water solubility are similar with sucrose, and with low-heat
A variety of physiological properties such as amount, non-carious tooth, indigestible, the absorption for promoting calcium, can according to food additives national Specification
It is a kind of very safe food ingredient applied to products such as ice cream, cake, beverage, pickles, candies.
In recent years, along with the introduction and exploitation to Cranberry, the consumption figure of Cranberry beverage gradually increases, but market
On Cranberry beverage in Cranberry Juice Cocktail content it is less, compound with other berries, its product color is obscure, not protrude Cranberry
Unique sour and astringent mouthfeel and its unique feature.
The content of the invention
It is an object of the invention to overcome it is of the prior art it is not enough there is provided a kind of Cranberry Juice Cocktail content it is high, nutritious,
Mouthfeel uniqueness, bright and Cranberry composite beverage with healthcare function and preparation method thereof.
To achieve the above object, the technical solution adopted in the present invention is specific as follows：
A kind of Cranberry composite beverage, is formulated by the raw material of following parts by weight：47-62 parts of Cranberry Juice Cocktail, haw juice 7.5-
12.5 parts, 7.5-12.5 parts of jujube juice, 13-17 parts of maltitol liquor.
It is preferred that, the Cranberry composite beverage is formulated by the raw material of following parts by weight：52 parts of Cranberry Juice Cocktail, hawthorn
10 parts of juice, 12.5 parts of jujube juice, 17 parts of maltitol liquor.
The preparation method of the Cranberry composite beverage, comprises the following steps：
（1）The preparation of Cranberry Juice Cocktail：The Cranberry of stored frozen, in being thawed under normal temperature, then cleaning adds three times Cranberry weight
The distilled water of amount is crushed in juice extractor, then with 400 mesh filter-cloth filterings, obtains Cranberry Juice Cocktail；
（2）The preparation of haw juice：Hawthorn is placed in blanching in the NaCl solution boiled, treats that thoroughly heating does not lose more to hawthorn again
Taken out during pigment, the distilled water that three times hawthorn weight is added after stoning is crushed in juice extractor, then add pectinase solution and enter
Row enzymolysis, then with 0.65 μm of miillpore filter suction filtration, obtain haw juice；
（3）The preparation of jujube juice：Jujube is cleaned, fritter is shredded into scissors after stoning, then adds the steaming of octuple jujube weight
Distilled water is extracted, then with 400 mesh filter-cloth filterings, obtains jujube juice；
（4）The preparation of maltitol liquor：Maltitol powder is taken, the distilled water of equivalent is added, dissolving obtains maltitol liquor；
（5）The preparation of Cranberry composite beverage：In proportion by step（1）Gained Cranberry Juice Cocktail, step（2）Gained haw juice and step
Suddenly（3）After gained jujube juice is mixed, step is added（4）Gained maltitol liquor allocates pol, obtains Cranberry composite beverage；
（6）Sterilization treatment：By step（5）Gained Cranberry composite beverage is packed, cold then in the 15min that sterilized under 100 °C
But.
It is preferred that, step（2）Described in the mass concentration of NaCl solution be 0.2%, the weight ratio of hawthorn and NaCl solution is
1:5, the blanching time is 3-5min.
It is preferred that, step（2）Described in the mass concentration of pectinase solution be 10%, the pectinase solution of addition with it is broken
The weight ratio of material afterwards is 0.6:100, enzymatic hydrolysis condition is：In 45-50 °C, pH value is to digest 2- under conditions of 3.5-3.8
2.5h。
It is preferred that, step（3）Described in extracting condition be：20-25min is extracted under the conditions of 78-82 °C.
The beneficial effects of the invention are as follows：
Cranberry composite beverage prepared by the present invention is that a kind of mouthfeel is slightly sour, fragrance is unique, the beverage with healthcare function.This
A variety of organic acids that invention is combined in Cranberry, hawthorn form the tart flavour of uniqueness, fragrance are adjusted with jujube, with malt low in calories
Sugar alcohol supplements sweet taste, the functional beverage that the mouthfeel being composited is slightly sour and fragrance is unique.Contain in the Cranberry that the present invention is used
There is abundant OPC and anthocyanidin, with good anti-infective effect.The present invention obtains a color and luster in bright by compounding
The slightly sour micro-puckery of bright lilac red, mouthfeel, there is the beverage of suitable fragrance, by the optimization of processing technology, farthest retains climing
Functional materials more in the certain kind of berries, therefore also there is certain health-care efficacy.
Embodiment
The Cranberry composite beverage for preparing of the present invention is subjected to subjective appreciation, to determine containing for each composition in composite beverage
Amount.
1 test material and instrument
1.1 test material
The Cranberry place of production that the present invention is used is Canada, and the jujube place of production is Xinjiang, and the hawthorn place of production is Shandong Linyi.
1.2 test reagent
Agents useful for same of the present invention is shown in Table 1.
1.3 instrument
Laboratory apparatus used of the invention is shown in Table 2.
2 subjective appreciation indexs and standards of grading
2.1 color and lusters and outward appearance
2.2 smell
2.3 flavour
For reduction error, the accuracy that subjective appreciation scores in guarantee test, participate in subjective appreciation personnel that the present invention tests from
Extract, collectively constituted by student and teacher immediately in this professional veteran crowd of sensory evaluation, number is 5 people, such as upper table
Shown, the evaluation score of compounding beverage product is divided into three, respectively accounts for 20 points, divides the average mark of its final score and averagely it
With the final appraisal results as product.
3 single factor experiments are designed
Find that in the trial test of product development of the present invention the addition of Cranberry Juice Cocktail, the addition of haw juice, jujube juice add
Dosage, the addition of maltitol liquor have an impact to the quality of Cranberry composite beverage, therefore this four factors are carried out respectively
Influence the determination experiment of beverage product subjective appreciation.
3. influence of the 1 Cranberry Juice Cocktail addition to product quality
It is highly seasoned that Cranberry fruit mouthfeel is sour and astringent, is not suitable for directly eating, but contain abundant OPC and flower in Cranberry
Blue or green element, with superior functional characteristic, so reaching adjustment mouthfeel by compounding, increases its edibility.In the pre- of the present invention
In experiment, the ratio of water and fruit when determining that Cranberry is squeezed the juice by subjective appreciation, while determining Cranberry Juice Cocktail addition
Reasonable interval, comprehensive other factors consider, initial formulation is set in every 100g beverages and contains Cranberry Juice Cocktail 57g, haw juice
15g, jujube juice 15g, maltitol liquor 13g.Under this primary condition, research Cranberry Juice Cocktail addition is to Cranberry composite beverage
The influence of quality, Cranberry Juice Cocktail addition is respectively 47g, 52g, 57g, 62g, 67g, by the score of subjective appreciation standard to it
The determination for the amount of being added, and the orthogonal test of sensory evaluation is carried out to it, to determine its optimal addition.
Influence of the 3.2 haw juice additions to product quality
Hawthorn not only attractive color, and rich in a variety of nutrition and health care compositions, it is fine that it contains protein, fat, sugar, meals
Dimension, pectin, mineral matter and abundant vitamin C.Adjustment mouthfeel is reached by compounding, increases its edibility.Present invention warp
The experiment of single factor of preliminary experiment and Cranberry Juice Cocktail addition is crossed, the Cranberry Juice Cocktail content in initial formulation is set to 52g, passes through sense
Official's evaluation determines the ratio of water and fruit when hawthorn is squeezed the juice, while determining the reasonable interval of haw juice addition.In this condition
Under, influence of the research haw juice addition to Cranberry composite beverage quality, haw juice addition be respectively 7.5g, 10g,
12.5g, 15g, 17.5g, the determination by the score of subjective appreciation standard to its amount of being added, and sensory evaluation is carried out to it
Orthogonal test, to determine its optimal addition.
Influence of the 3.3 jujube juice additions to product quality
Jujube is compared with the Common Fruits such as apple, citrus rich in nutrition, especially carbohydrate, mineral matter, vitamin and amino acid.It is logical
Cross compounding and reach adjustment mouthfeel, increase its edibility.The present invention passes through preliminary experiment and Cranberry Juice Cocktail, the list of haw juice addition
Factor Experiment, is set to 10g by be set to the Cranberry Juice Cocktail 52g, haw juice in formula, according to preliminary result, determines jujube juice
The reasonable interval of addition.On this condition, influence of the research jujube juice addition to Cranberry composite beverage quality, jujube juice
Addition is respectively 7.5g, 10,12.5g, 15g, 17.5g, by the score of subjective appreciation standard to its amount of being added really
It is fixed, and the orthogonal test of sensory evaluation is carried out to it, to determine its optimal addition.
Influence of the 3.4 maltitol liquor additions to product quality
Maltitol is a kind of new functional sweetener, because it has low in calories, non-carious tooth, indigestible, promotion
A variety of physiological properties such as the absorption of calcium.Adjustment mouthfeel is reached by compounding, increases its edibility.The present invention by preliminary experiment and
The experiment of single factor of Cranberry Juice Cocktail, haw juice and jujube juice addition, by formula to be set to Cranberry Juice Cocktail 52g, haw juice fixed
For 10g, jujube juice 10g, according to preliminary result, the reasonable interval of maltitol liquor addition is determined.On this condition, grind
Study carefully influence of the maltitol liquor addition to Cranberry composite beverage quality, maltitol liquor addition be respectively 9g, 11,13g,
15g, 17g, determinations of the 19g by the score of subjective appreciation standard to its amount of being added, and sensory evaluation is being carried out just to it
Experiment is handed over, to determine its optimal addition.
4 Orthogonal Experiment and Designs
According to the subjective appreciation appraisal result of four kinds of influence factors in 3, Cranberry Juice Cocktail, haw juice, jujube juice, maltose can obtain
The fraction evaluation of the Different adding amount of alcohol liquid, according to the final results of sensory evaluation of the addition of four kinds of influence factors, from each
Fraction is chosen in the Different adding amount of factor and evaluates highest three as orthogonal test addition, then according in preliminary experiment
Formula, sensory evaluation is carried out to it, and the present invention uses the orthogonal analysis of the level of four factor three, designs influence product factors
Orthogonal experiment factor level table, respectively to composite beverage finished product carry out subjective appreciation marking, according to its marking result calculate
Analyze the formula of optimal composite beverage.
5 analysis of experimental results
5.1 single factor experiment
5.1.1 influence of the Cranberry Juice Cocktail addition to product quality
According to evaluation methods of the Different adding amount of Cranberry Juice Cocktail to composite beverage qualitative effects, Cranberry Juice Cocktail in product is added
Measure influences to carry out detailed subjective appreciation on beverage quality, obtains final grade form, and carry out evaluation analysis to it.
As shown in Table 6, the color of how many pairs of products of Cranberry Juice Cocktail addition, mouthfeel, fragrance all have an impact, addition 47g,
The sample one of Cranberry Juice Cocktail when 57g, 62g, average mark is in second gear, and product is in lilac red, and preferably, entrance is in micro- for color and luster
Acid, swallows rear oral cavity slightly astringent sense, has certain stagnant mouth of jujube fragrance, smells sour fragrance lighter or heavier；Add 52g climing more
It is equally divided into first grade during certain kind of berries juice, product is in relatively bright lilac red, and color and luster is pleasant, mouth has the tart flavour that stimulation promotes the production of body fluid and suitable
Sweet taste, it is overall in tasty slightly sour, swallow rear oral cavity slightly astringent sense, there is the fragrant and sweet taste of suitable jujube to be detained, smell sour perfume
Taste is appropriate；Add after 67g Cranberry Juice Cocktails, scoring is universal relatively low, product is in that tart flavour and astringent taste are heavier, jujube compared with royal purple
Fragrance is lighter.
In summary, when other amounts are constant, it can be drawn according to the comprehensive grading of the sensory evaluation of Cranberry composite beverage,
When adding 52g Cranberry Juice Cocktails, pleasant, the sour and astringent mouthfeel of product color is moderate, fragrance is suitable.Shown according to evaluation result, should
The addition for selecting 52g is the amount of Cranberry Juice Cocktail addition in follow-up single factor experiment, answers this to select 47g, 52g, 62g to join as variable
Orthogonal test with influenceing beverage quality.
5.1.2 influence of the haw juice addition to product quality
According to evaluation methods of the Different adding amount of haw juice to composite beverage qualitative effects, to haw juice addition pair in product
Beverage quality influence carries out detailed subjective appreciation, obtains final grade form, and carry out evaluation analysis to it.
As shown in Table 7, haw juice addition number the mouthfeel of product is influenceed, add the sample one of 7.5g haw juices,
Appraisal result, which is shown, is equally divided into second gear, and the tart flavour of product is lighter, and color is in light red；Add the 10g news commentaries and be divided into first grade,
Product tart flavour is suitable, and overall in tasty slightly sour, color and luster is in relatively bright aubergine；Add after 12.5g haw juices, scoring display
Second gear is equally divided into, product tart flavour is heavier, color is in dark violet red；Add after 15g haw juices, scoring concentrates on second gear,
Majority think that the tart flavour of product is heavier, it is necessary to slightly adjust；Add after 17.5g haw juices, score all second gears, institute
Someone thinks that beverage tart flavour is heavier, and color is in royal purple.
In summary, when other amounts are constant, it can be drawn according to the comprehensive grading of the sensory evaluation of Cranberry composite beverage,
When adding 10g haw juices, mouthfeel that product is sour and astringent is moderate, fragrance is suitable.Shown according to evaluation result, should select 7.5g, 10g,
12.5g participates in influenceing the orthogonal test of beverage quality as variable.
5.1.3 influence of the jujube juice addition to product quality
According to evaluation methods of the Different adding amount of jujube juice to composite beverage qualitative effects, to jujube juice addition pair in product
Beverage quality influence carries out detailed subjective appreciation, obtains final grade form, and carry out evaluation analysis to it.
As shown in Table 8, jujube juice addition number the mouthfeel of product is influenceed, add the sample one of 7.5g jujube juices,
Appraisal result is shown as second gear, has less or more fragrant and sweet taste to retain after swallowing, and mouthfeel is relatively comfortable, and smelling has sour perfume
Taste and the fragrant and sweet taste of jujube, it is overall also to need slightly to adjust；Add the 10g news commentaries and be divided into second gear, there is less or more fragrant and sweet after swallowing
Taste is retained, and mouthfeel is relatively comfortable, and smelling has sour fragrance and the fragrant and sweet taste of jujube；Add after 12.5g jujube juices, scoring display is most
People thinks to belong to second gear, has less or more fragrant and sweet taste to retain after swallowing, and mouthfeel is relatively comfortable, smell have sour fragrance and
The fragrant and sweet taste of jujube, it is overall also to need slightly to adjust；Add after 15g jujube juices, appraisal result is second gear, and majority think the red of product
The fragrance of jujube is heavier, it is necessary to slightly adjust；Add after 17.5g jujube juices, scoring is equally divided into third gear, and owner recognizes
It is highly seasoned, it is necessary to make more adjustment for beverage jujube.
In summary, when other amounts are constant, it can be drawn according to the comprehensive grading of the sensory evaluation of Cranberry composite beverage,
When adding 10g jujube juices, mouthfeel that product is sour and astringent is moderate, fragrance is suitable.Shown according to evaluation result, should select 7.5g, 10g,
12.5g participates in influenceing the orthogonal test of beverage quality as variable.
5.1.4 influence of the maltitol liquor addition to product quality
Maltitol is prepared into the maltitol solution that concentration is 50%, according to the Different adding amount of maltitol solution to multiple
The evaluation methods of beverage quality influence are closed, maltitol liquor addition in product is influenceed on beverage quality to carry out detailed sense organ
Evaluation, obtains final grade form, and carry out evaluation analysis to it.
As shown in Table 9, maltitol liquor addition influences on the mouthfeel of product, adds the sample one of 9g maltitol liquors,
Appraisal result is shown as third gear, sour-sweet than improper, needs more adjustment addition adjustment；Scoring is generally the when adding 11g
It is two grades, sour-sweet proper, it need to adjust on a small quantity；Add after 13g maltitol liquors, scoring is equally divided into second gear, sour-sweet ratio
It is appropriate, it need to adjust on a small quantity；Add after 15g and 17g maltitol liquors, score as first grade, it is sour-sweet than suitable, it is exhilarating
It is slightly sour；Add after 19g maltitol liquors, scoring is in second gear, and sugariness is big, and the sugariness and viscosity of beverage are all improper.
In summary, when other amounts are constant, it can be drawn according to the comprehensive grading of the sensory evaluation of Cranberry composite beverage,
When adding 15g and 17g maltitol liquors, during product acid is comfortable.Shown according to evaluation result, 13g, 15g, 17g conduct should be selected
Variable participates in the orthogonal test of influence beverage quality.
5.2 orthogonal experiments and analysis
Pass through Cranberry Juice Cocktail, haw juice, jujube juice, the maltitol liquor of resulting participation orthogonal test in experiment of single factor
Four groups of addition data, compounded according to the product preparation method obtained by trial test, to product of the present invention synthesis matter
Amount is evaluated with specific organoleptic evaluation points, obtains its orthogonal horizontal factor score evaluation table, and according to final subjective appreciation
Interpretation of result goes out optimum formula.
The present invention uses what the processing method of orthogonal test subjective appreciation score data was write with reference to Wang Qinde etc.《Food
Experimental design and statistical analysis》.
（1）According to the direct comparative analysis of subjective appreciation score
Can directly it be found out by the subjective appreciation score data of table 15, test number is 3 combination（A1B3C3D3）Sensory evaluation score
（Point）Fraction highest, now Cranberry Juice Cocktail addition is 47 g, and haw juice addition is 12.5g, and jujube juice addition is
12.5g, maltitol liquor addition is 17g, and now the quality of Cranberry composite beverage is best.
（2）Handled by orthogonal experiment data calculating
Statistical analysis is carried out to the sensory evaluation data in table 15, can be obtainedExtreme difference R numerical value is in each factor according to from big
It is followed successively by minispread：D C B A, illustrate single factor test D（Maltitol liquor addition）To the quality of Cranberry composite beverage
Influence is maximum, single factor test C（Jujube juice addition）Influence to product quality is located at second, followed by single factor test B（Haw juice
Addition）, single factor test A（Cranberry Juice Cocktail addition）Influence it is minimum；2. influence of the K values to each single factor test be respectively：Dan Yin
K2 in plain A> K1> K3；K2 in single factor test B> K3>K1；K3 in single factor test C> K2 > K1；K3 in single factor test D> K2 > K1.
In summary, the result to the subjective appreciation data analysis in table 15 is obtained, and optimised process formula is A2B2C3D3, this
When each factor addition be respectively（A）Cranberry Juice Cocktail 52g,（B）Haw juice 10g,（C）Jujube juice 12.5g,（D）Maltitol
Liquid 17g.
5.3 best of breed confirmatory experiments
Represented according to the orthogonal test results of sensory evaluation of Cranberry composite beverage, scoring highest single factor test addition is
A1B3C3D3, A is formulated with the optimal single factor test addition by calculating analysis and drawing2B2C3D3, two combinations are felt simultaneously
Official's evaluation checking, to determine the quality of two kinds of formulas, passes through the subjective appreciation standard of table 3,4,5, final subjective appreciation scoring
It the results are shown in Table 16.
6 discuss and conclusion
Cranberry originates from North America, with unique health care characteristics, is compounded with the hawthorn of Chinese tradition medicine-food two-purpose and jujube, makes it
With unique functional characteristic and abundant full organoleptic attribute, meeting consumer instantly, for many requirements of drink, has
Healthy, delicious, attractive in appearance the features such as.
The mouthfeel of Cranberry is sour and astringent, and its tart flavour is reconciled by hawthorn, is carried out its fragrance and sweet taste by jujube
Compounding, the deficiency of the sweet taste added in a certain amount of maltitol supplement drink.By the compounding of raw material, final products color and luster
In lilac red, entrance is slightly sour and slightly has the astringent sense of Cranberry, the stagnant mouth of fragrant and sweet taste for having appropriate jujube after swallowing.
It is experimentally confirmed, the Cranberry composite beverage that the present invention is compounded is in Cranberry Juice Cocktail 52g, haw juice 10g, jujube juice
12.5g, during maltitol solution 17g, the color and luster of product, mouthfeel reach most preferably, and composite beverage color and luster now is pleasant, mouthfeel
It is full.
With reference to above-mentioned experiment content, specific embodiment is provided, technical solution of the present invention is described in further detail.
Embodiment 1
A kind of Cranberry composite beverage, is formulated by the raw material of following parts by weight：Cranberry Juice Cocktail 47g, haw juice 7.5 g are red
The g of jujube juice 7.5, the g of maltitol liquor 13.
The preparation method of the Cranberry composite beverage, comprises the following steps：
（1）The preparation of Cranberry Juice Cocktail：The Cranberry of stored frozen under normal temperature in thawing, and then cleaning adds three times Cranberry weight
The distilled water of amount is crushed in juice extractor, then with 400 mesh filter-cloth filterings, obtains Cranberry Juice Cocktail；
（2）The preparation of haw juice：By hawthorn be placed in mass concentration be 0.2% the NaCl solution boiled in blanching 3min, hawthorn with
The weight ratio of NaCl solution is 1:5, taken out whne hawthorn thoroughly heating is not lost compared with polychrom again when, three times hawthorn is added after stoning
The distilled water of weight is crushed in juice extractor, and the pectinase solution that then addition mass concentration is 10% is in 45 °C, and pH value is 3.5
Under conditions of digest 2.5h, the pectinase solution of addition with it is broken after the weight ratio of material be 0.6:100, then with 0.65 μm
Miillpore filter suction filtration, obtains haw juice；
（3）The preparation of jujube juice：Jujube is cleaned, fritter is shredded into scissors after stoning, then adds the steaming of octuple jujube weight
Distilled water extracts 25min under the conditions of 78 °C, then with 400 mesh filter-cloth filterings, obtains jujube juice；
（4）The preparation of maltitol liquor：Maltitol powder is taken, the distilled water of equivalent is added, dissolving obtains maltitol liquor；
（5）The preparation of Cranberry composite beverage：In proportion by step（1）Gained Cranberry Juice Cocktail, step（2）Gained haw juice and step
Suddenly（3）After gained jujube juice is mixed, step is added（4）Gained maltitol liquor allocates pol, obtains Cranberry composite beverage；
（6）Sterilization treatment：By step（5）Gained Cranberry composite beverage is packed, cooled down after sterilization treatment.
The present embodiment is scored using the above method, and final sensory evaluation scores are 45.8, and wherein color and luster scores with outward appearance
For 15, smell scoring is 16.3, and flavour scoring is 14.5.
Embodiment 2
A kind of Cranberry composite beverage, is formulated by the raw material of following parts by weight：The g of Cranberry Juice Cocktail 47, the g of haw juice 12.5,
The g of jujube juice 12.5, the g of maltitol liquor 17.
The preparation method of the Cranberry composite beverage, comprises the following steps：
（1）The preparation of Cranberry Juice Cocktail：The Cranberry of stored frozen under normal temperature in thawing, and then cleaning adds three times Cranberry weight
The distilled water of amount is crushed in juice extractor, then with 400 mesh filter-cloth filterings, obtains Cranberry Juice Cocktail；
（2）The preparation of haw juice：Hawthorn is placed in blanching 4min in the NaCl solution boiled that mass concentration is 0.2%, hawthorn is treated
Taken out thoroughly heating is not lost compared with polychrom again when, the distilled water that three times hawthorn weight is added after stoning is crushed in juice extractor,
Then it is 10% pectinase solution in 47 °C to add mass concentration, and pH value is to digest 2.4h, the pectin of addition under conditions of 3.6
Enzyme solutions with it is broken after the weight ratio of material be 0.6:100, then with 0.65 μm of miillpore filter suction filtration, obtain haw juice；
（3）The preparation of jujube juice：Jujube is cleaned, fritter is shredded into scissors after stoning, then adds the steaming of octuple jujube weight
Distilled water extracts 22min under the conditions of 80 °C, then with 400 mesh filter-cloth filterings, obtains jujube juice；
（4）The preparation of maltitol liquor：Maltitol powder is taken, the distilled water of equivalent is added, dissolving obtains maltitol liquor；
（5）The preparation of Cranberry composite beverage：In proportion by step（1）Gained Cranberry Juice Cocktail, step（2）Gained haw juice and step
Suddenly（3）After gained jujube juice is mixed, step is added（4）Gained maltitol liquor allocates pol, obtains Cranberry composite beverage；
（6）Sterilization treatment：By step（5）Gained Cranberry composite beverage is packed, cooled down after sterilization treatment.
The present embodiment is scored using the above method, and final sensory evaluation scores are 50.6, and wherein color and luster scores with outward appearance
For 17, smell scoring is 17.3, and flavour scoring is 16.3.
Embodiment 3
A kind of Cranberry composite beverage, is formulated by the raw material of following parts by weight：The g of Cranberry Juice Cocktail 52, haw juice 10 g are red
The g of jujube juice 12.5, the g of maltitol liquor 17.
The preparation method of the Cranberry composite beverage, comprises the following steps：
（1）The preparation of Cranberry Juice Cocktail：The Cranberry of stored frozen under normal temperature in thawing, and then cleaning adds three times Cranberry weight
The distilled water of amount is crushed in juice extractor, then with 400 mesh filter-cloth filterings, obtains Cranberry Juice Cocktail；
（2）The preparation of haw juice：Hawthorn is placed in blanching 5min in the NaCl solution boiled that mass concentration is 0.2%, hawthorn is treated
Taken out thoroughly heating is not lost compared with polychrom again when, the distilled water that three times hawthorn weight is added after stoning is crushed in juice extractor,
Then it is 10% pectinase solution in 48 °C to add mass concentration, and pH value is to digest 2.2h, the pectin of addition under conditions of 3.7
Enzyme solutions with it is broken after the weight ratio of material be 0.6:100, then with 0.65 μm of miillpore filter suction filtration, obtain haw juice；
（3）The preparation of jujube juice：Jujube is cleaned, fritter is shredded into scissors after stoning, then adds the steaming of octuple jujube weight
Distilled water extracts 20min under the conditions of 80 °C, then with 400 mesh filter-cloth filterings, obtains jujube juice；
（4）The preparation of maltitol liquor：Maltitol powder is taken, the distilled water of equivalent is added, dissolving obtains maltitol liquor；
（5）The preparation of Cranberry composite beverage：In proportion by step（1）Gained Cranberry Juice Cocktail, step（2）Gained haw juice and step
Suddenly（3）After gained jujube juice is mixed, step is added（4）Gained maltitol liquor allocates pol, obtains Cranberry composite beverage；
（6）Sterilization treatment：By step（5）Gained Cranberry composite beverage is packed, cooled down after sterilization treatment.
The present embodiment is scored using the above method, and final sensory evaluation scores are 52.2, and wherein color and luster scores with outward appearance
For 16, smell scoring is 18.2, and flavour scoring is 18.
Embodiment 4
A kind of Cranberry composite beverage, is formulated by the raw material of following parts by weight：The g of Cranberry Juice Cocktail 62, the g of haw juice 12.5,
The g of jujube juice 10, the g of maltitol liquor 13.
The preparation method of the Cranberry composite beverage, comprises the following steps：
（1）The preparation of Cranberry Juice Cocktail：The Cranberry of stored frozen under normal temperature in thawing, and then cleaning adds three times Cranberry weight
The distilled water of amount is crushed in juice extractor, then with 400 mesh filter-cloth filterings, obtains Cranberry Juice Cocktail；
（2）The preparation of haw juice：Hawthorn is placed in blanching 5min in the NaCl solution boiled that mass concentration is 0.2%, hawthorn is treated
Taken out thoroughly heating is not lost compared with polychrom again when, the distilled water that three times hawthorn weight is added after stoning is crushed in juice extractor,
Then it is 10% pectinase solution in 50 °C to add mass concentration, and pH value is to digest 2h, the pectase of addition under conditions of 3.8
Solution with it is broken after the weight ratio of material be 0.6:100, then with 0.65 μm of miillpore filter suction filtration, obtain haw juice；
（3）The preparation of jujube juice：Jujube is cleaned, fritter is shredded into scissors after stoning, then adds the steaming of octuple jujube weight
Distilled water extracts 20min under the conditions of 82 °C, then with 400 mesh filter-cloth filterings, obtains jujube juice；
（4）The preparation of maltitol liquor：Maltitol powder is taken, the distilled water of equivalent is added, dissolving obtains maltitol liquor；
（5）The preparation of Cranberry composite beverage：In proportion by step（1）Gained Cranberry Juice Cocktail, step（2）Gained haw juice and step
Suddenly（3）After gained jujube juice is mixed, step is added（4）Gained maltitol liquor allocates pol, obtains Cranberry composite beverage；
（6）Sterilization treatment：By step（5）Gained Cranberry composite beverage is packed, cooled down after sterilization treatment.
The present embodiment is scored using the above method, and final sensory evaluation scores are 46.4, and wherein color and luster scores with outward appearance
For 15, smell scoring is 16.4, and flavour scoring is 15.
It can be seen from result, the scoring highest of embodiment 3 in listed four embodiments, and whether color and luster and outward appearance,
Or smell also or flavour scoring it is all more excellent, therefore embodiment 3 formula and preparation method be optimal selection, other implementation
The overall score of example is also all more than 45 points, and every scoring is also higher.
Above only describes the better embodiment of the present invention, but the present invention is not limited to above-described embodiment.This area skill
Art personnel all should fall into the present invention it is understood that any same or similar means of the technology of the present invention effect can be realized
Protection domain in.
Claims (7)
1. a kind of Cranberry composite beverage, it is characterised in that be formulated by the raw material of following parts by weight：Cranberry Juice Cocktail 47-62
Part, 7.5-12.5 parts of haw juice, 7.5-12.5 parts of jujube juice, 13-17 parts of maltitol liquor.
2. a kind of Cranberry composite beverage according to claim 1, it is characterised in that prepared by the raw material of following parts by weight and
Into：52 parts of Cranberry Juice Cocktail, 10 parts of haw juice, 12.5 parts of jujube juice, 17 parts of maltitol liquor.
3. prepare the method for Cranberry composite beverage described in claim 1 or 2, it is characterised in that comprise the following steps：
（1）The preparation of Cranberry Juice Cocktail：Water is added in Cranberry to crush, and is refiltered, is obtained Cranberry Juice Cocktail；
（2）The preparation of haw juice：Hawthorn is placed in blanching in NaCl solution, taken out, water is added after stoning and is crushed, fruit is then added
Glue enzyme solutions are digested, then suction filtration, obtain haw juice；
（3）The preparation of jujube juice：Fritter is broken into after jujube stoning, water is then added and is extracted, refilter, obtain jujube juice；
（4）The preparation of maltitol liquor：Water is added in maltitol powder, dissolves, obtains maltitol liquor；
（5）The preparation of Cranberry composite beverage：In proportion by step（1）Gained Cranberry Juice Cocktail, step（2）Gained haw juice and step
Suddenly（3）After gained jujube juice is mixed, step is added（4）Gained maltitol liquor, obtains Cranberry composite beverage；
（6）Sterilization treatment：By step（5）Gained Cranberry composite beverage is packed, cooled down after sterilization treatment.
4. a kind of preparation method of Cranberry composite beverage according to claim 3, it is characterised in that step（2）Described in
The mass concentration of NaCl solution is 0.2%, and the weight ratio of hawthorn and NaCl solution is 1:5, the blanching time is 3-5min.
5. a kind of preparation method of Cranberry composite beverage according to claim 3, it is characterised in that step（2）Described in
The mass concentration of pectinase solution is 10%, the pectinase solution of addition with it is broken after the weight ratio of material be 0.6:100, enzyme
Solution condition is：In 45-50 °C, pH value is to digest 2-2.5h under conditions of 3.5-3.8.
6. a kind of preparation method of Cranberry composite beverage according to claim 3, it is characterised in that step（3）Described in
Extracting condition is：20-25min is extracted under the conditions of 78-82 °C.
7. a kind of preparation method of Cranberry composite beverage according to claim 3, it is characterised in that step（1）Described in
The weight ratio of Cranberry and water is 1：3；Step（2）Described in hawthorn and water weight ratio be 1：3；Step（3）Described in jujube
Weight ratio with water is 1：8；Step（4）Described in maltitol powder and water weight ratio be 1：1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109480138A (en) * | 2018-12-12 | 2019-03-19 | 河南迪康生物科技股份有限公司 | A kind of maltitol beverage and preparation method thereof |
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Application publication date: 20170901 |