CN107136354A - A kind of anti-oxidant fruit drink and preparation method thereof - Google Patents
A kind of anti-oxidant fruit drink and preparation method thereof Download PDFInfo
- Publication number
- CN107136354A CN107136354A CN201710296943.7A CN201710296943A CN107136354A CN 107136354 A CN107136354 A CN 107136354A CN 201710296943 A CN201710296943 A CN 201710296943A CN 107136354 A CN107136354 A CN 107136354A
- Authority
- CN
- China
- Prior art keywords
- juice
- gram
- concentrated
- concentration
- grams
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 34
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 32
- 235000006708 antioxidants Nutrition 0.000 title claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 106
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 30
- 244000291414 Vaccinium oxycoccus Species 0.000 claims abstract description 30
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 30
- 235000004634 cranberry Nutrition 0.000 claims abstract description 30
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 29
- 239000001814 pectin Substances 0.000 claims abstract description 28
- 229920001277 pectin Polymers 0.000 claims abstract description 28
- 235000010987 pectin Nutrition 0.000 claims abstract description 28
- 240000000249 Morus alba Species 0.000 claims abstract description 27
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 27
- 229920001353 Dextrin Polymers 0.000 claims abstract description 26
- 239000004375 Dextrin Substances 0.000 claims abstract description 26
- 235000019425 dextrin Nutrition 0.000 claims abstract description 26
- 235000013949 black currant juice Nutrition 0.000 claims abstract description 23
- 235000019675 red grape juice Nutrition 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 63
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 239000001509 sodium citrate Substances 0.000 claims description 17
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 16
- 235000008504 concentrate Nutrition 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 15
- 229930091371 Fructose Natural products 0.000 claims description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 12
- 239000005715 Fructose Substances 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 5
- 235000013525 pomegranate juice Nutrition 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 description 20
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 18
- 239000000203 mixture Substances 0.000 description 18
- 230000003647 oxidation Effects 0.000 description 12
- 238000007254 oxidation reaction Methods 0.000 description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 description 11
- 235000013824 polyphenols Nutrition 0.000 description 11
- 230000002292 Radical scavenging effect Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 244000294611 Punica granatum Species 0.000 description 9
- 235000014360 Punica granatum Nutrition 0.000 description 9
- 235000010290 biphenyl Nutrition 0.000 description 9
- 239000004305 biphenyl Substances 0.000 description 9
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 9
- 150000003254 radicals Chemical class 0.000 description 8
- 235000010208 anthocyanin Nutrition 0.000 description 6
- 229930002877 anthocyanin Natural products 0.000 description 6
- 239000004410 anthocyanin Substances 0.000 description 6
- 150000004636 anthocyanins Chemical class 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 235000019674 grape juice Nutrition 0.000 description 5
- 240000001890 Ribes hudsonianum Species 0.000 description 4
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 4
- 235000001466 Ribes nigrum Nutrition 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 description 3
- 240000000171 Crataegus monogyna Species 0.000 description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000002000 scavenging effect Effects 0.000 description 3
- -1 ultraviolet Chemical class 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000006587 Glutathione peroxidase Human genes 0.000 description 2
- 108700016172 Glutathione peroxidases Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241000218231 Moraceae Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 241000219095 Vitis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 241001593968 Vitis palmata Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000021283 resveratrol Nutrition 0.000 description 2
- 229940016667 resveratrol Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 present invention relates to a kind of anti-oxidant fruit drink, the anti-oxidant fruit drink includes sugar, concentrated red grape juice, concentrated haw juice, concentrated granada juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, acidity regulator, flavoring essence, pectin, resistant dextrin and water.The present invention utilizes the mass consumption feature of beverage products, fruit juice and dietary fiber with anti-oxidation function are arranged in pairs or groups, and sterilized by high-temperature instantaneous sterilization technology and keep its local flavor and nutrition, make product that there is antioxidant effect, there is the effect of coordinating intestines and stomach simultaneously, normal-temperature shelf life reaches 12 months.
Description
Technical field
The present invention relates to beverage production technology field, more particularly to a kind of preparation method of anti-oxidant fruit drink.
Background technology
Cell eubolism can produce free radical, and other external factor can also produce free radical, such as ultraviolet, air
Pollution etc..When the generation and elimination of interior free yl are in imbalance state, the polyphenoils such as SOD isoreactivities in human body drop
Low, human body eliminates the reduced capability of free radical in itself, causes free radical to roll up, and cell biological macromolecular occurs oxidation and damaged
Wound, so as to influence it to play respective function.
There is antioxidase in human body, such as SOD can effectively remove free radical anti-as antioxidase important in human body
The startup factor answered, suppresses and blocks radical reaction；Catalase can be with decomposing H 2O2, it is to avoid produce strong oxidation
Free radical；As glutathione peroxidase be in human body catalyzing hydrogen peroxide decompose antioxidase, can effectively remove freedom
Base.There are some antioxidants such as VC, VE, beta carotene etc. in addition.
, can be by improving the work of SOD et al. antioxidases in vivo containing abundant polyphenol and Flavonoid substances in berry
Power, reduces or eliminates free radical, and anti-lipid peroxidation suppresses lipofuscin and produced, so as to reduce the damage of body, delaying skin
Aging.
Red grape contains abundant polyphenol substance, and various researchs both at home and abroad confirm that vine polyphenol has very strong anti-oxidant work
Property.Polyphenol is mainly anthocyan, flavones and resveratrol etc. in grape pomace, is mainly catechin, original in grape pip
Anthocyanidin, tannin etc., are mainly anthocyan in fruit juice.Research shows that vine polyphenol can significantly reduce rats'liver, brain tissue
The generation of MDA, the activity of the antioxidase such as enhancement of SOD, glutathione peroxidase mitigates Cell membrane lipids peroxidating,
With anti-aging, antioxidation.
Hawthorn is Chinese history cultivated plant remote, and modern medicine study is confirmed, hawthorn is not only in anti-oxidant, the preventing and treating heart
There are good therapeutic effect, the effects such as also anti-inflammatory is antitumor in terms of vascular diseases and lipid-loweringing.The organic acid enriched in Fructus Crataegi can be adjusted
PH is saved, gastric secretion is stimulated, so as to promote digestion.
Nutrition is especially enriched in pomegranate fruit, the nutritional ingredient containing a variety of needed by human body, and vitamin is contained in fruit, is had
Machine acid, carbohydrate, protein, fat, and mineral matter, especially tryptophan, phenylalanine, the lysine equal size such as calcium, phosphorus, potassium
It is higher.Research finds that aldehydes matter content is 1545.2mg/l in juice of my pomegranate, and general flavone content is 159.1mg/l, Punica granatum L. polyphenol
There is stronger oxidation resistance.Studies have shown that 600mg/l Punica granatum L. polyphenols are to the Scavenging activity of hydroxy radical more than 80%, 70mg/
L Punica granatum L. polyphenols reach 80%, 30mg/l Punica granatum L. polyphenols to DPPH radicals scavengings the Scavenging activity of ultra-oxygen anion free radical
Ability is up to 90%.
The characteristics of Cranberry has low in calories, high microsteping, containing multivitamin and mineral matter.High dietary fiber content can promote
Enter enteron aisle toxin expelling, prevent constipation, prevent colon cancer, treat diabetes etc.；VC can prevent scurvy, enhancing development, enhancing
Muscle power, lessen fatigue；VA can maintain normal visual performance, strengthen immunity etc..The OPC that contains in Cranberry, tan
The materials such as acid, phenolic acid, resveratrol are spent, there is antibacterial.Flavone compound in Cranberry in vivo, in vitro test
In all Disodium EDTAs.
Anthocyanidin content is 350mg/100g in blackcurrant fresh fruit, is 8.8 times of strawberry.Numerous studies show, blackcurrant
With anti-cancer, improve eyesight, control diabetes, improve blood circulation, improve the plurality of health care functions such as the elderly is forgetful.Blackcurrant
Anthocyanin has higher reducing power and radical scavenging activity compared with the BHT and ascorbic acid of equal quality concentration.
It is mulberries sour and sweet palatability, unique flavor, nutritious, rich in anthocyanin, flavonoids, tannic acid, malic acid, linoleic acid,
The element such as vitamin, essential amino acid and zinc, potassium, magnesium, phosphorus.Total polyphenols, flavonoids, anthocyanin isoreactivity in mulberry juice
Nutrition content is higher, with stronger removing free radical and antioxidation activity, with obvious delaying senility function, to people
Body has good nutritional health function.
The content of the invention
The present invention provides a kind of anti-oxidant fruit drink and preparation method thereof, by the fruit juice raw material with antioxidation
(pomegranate, Cranberry, blackcurrant, mulberries, hawthorn, red grape) and dietary fiber (resistant starch) are arranged in pairs or groups, and pass through high temperature
Instantaneous sterilization technology is sterilized and keeps its local flavor and nutrition, product is had antioxidant effect, while having the work of coordinating intestines and stomach
With normal-temperature shelf life reaches 12 months.
To achieve these goals, the present invention uses following technical scheme：
A kind of anti-oxidant fruit drink, the anti-oxidant fruit drink includes sugar, concentrated red grape juice, concentrated haw juice, concentration
Juice of my pomegranate, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, acidity regulator, edible perfume
Essence, pectin, resistant dextrin and water.
In the technical program, resistant dextrin is processed by starch, belongs to water-soluble dietary fiber, with increase intestines
Road profitable strain, reduce intestinal pH and reduce the effect of pathogenic flora, and do not produce alimentary canal not just as abdominal distension diarrhoea etc., this
Outside, the effect also with control postprandial blood sugar rapid increase, control body weight.
Concentrate black carrot juice to be formed by the concentration of black radish juice, used in food industry as natural pigment, to production
The color of product plays enhancing stabilization.
Citric acid, malic acid, sodium citrate play regulation acidity and pH to whole product system as acidity regulator
Value, the effect for improving mouthfeel.
Pectin, is used in food industry generally as stabilizer and thickener, enhancing is played to whole product system steady
Qualitative and thickening power, and improve mouthfeel.
Flavoring essence, belongs to composite food additive, and whole product system is played a part of to assign fragrant, improvement mouthfeel.
Preferably, each component is respectively in terms of 1000 milliliters of total amount in the anti-oxidant fruit drink：Sugar 20~120
Gram, 5~120 grams of concentrated red grape juice, 2~32 grams of concentrated haw juice, 0.5~42 gram of concentrated granada juice, acidity regulator 0.05
~5 grams, 0.5~25 gram of Cranberry Juice Cocktail is concentrated, 0.5~16 gram of condensed blackcurrant juice concentrates 0.5~20 gram of mulberry juice, concentrated black
0.1~5 gram of carrot juice, 0.1~1 gram of flavoring essence, 0.01~3 gram of pectin, 5~20 grams of resistant dextrin, water surplus.
In the technical program, appropriate high-ester pectin can make product keep stable during shelf, reduce cause and effect juice into
It is muddy after caused by point, but high fat pectin content is too high can cause muddiness, products taste is influenceed, so pectin content is 0.01-
3g.Appropriate resistant dextrin has increase intestinal beneficial flora, reduces intestinal pH and reduces pathogenic flora, reduces blood glucose response
Effect, therefore resistant dextrin content is 5-20g.
Preferably, the acidity regulator includes the one or more in citric acid, malic acid and sodium citrate.
Preferably, the sugar includes one or both of white granulated sugar and high fructose corn.
A kind of preparation method of anti-oxidant fruit drink, it is as follows that the preparation method includes step：
A, dilution fruit juice：Added in shearing tank and concentrated red grape juice, concentrated haw juice, concentration stone are added under water, stirring
Pomegranate juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice are with concentrating black carrot juice, and stirring 2-15 minutes is dilute to fruit juice
Release uniform；
B, molten sugar：Quantitative water is added in molten sugar bowl, load weighted sugar is added under stirring, is dissolved standby；
C, dissolving pectin：Gauge water is added in shearing tank, keeps adding pectin under 65~90 DEG C of water temperature, shearing condition, shears
Stirring 5~20 minutes；
D, mixing preparation：Syrup and remaining raw material are added into material-compound tank and stirred, mixing time 10~30 minutes is standby；
E, sterilization；
F, filling, sealing, cooling.
Preferably, step e sterilization temperatures are 95~120 DEG C, sterilizing time 5~60 seconds.
The beneficial effects of the invention are as follows mass consumption feature of the present invention using beverage products, by with anti-oxidation function
Fruit juice and dietary fiber are arranged in pairs or groups, and are sterilized by high-temperature instantaneous sterilization technology and kept its local flavor and nutrition, make production
Product have antioxidant effect, while having the effect of coordinating intestines and stomach, normal-temperature shelf life reaches 12 months.
Table 1, general nutrient components
| Soluble dietary fiber | Total carbohydrates | Gross protein | Vitamin B2 | Vitamin B12 |
| 1.82% | 15% | 4.2% | 0.32mg/100g | 0.063μg/100g |
Table 2, antioxidant content content
| Antioxidant content | Anthocyanin | OPC | General flavone | Former anthocyanin | Total polyphenols | Anthocyanin |
| Content | 42mg/L | 1.327g/L | 175.85mg/L | 3.45mg/L | 4.21g/L | 32.57mg/L |
Embodiment
Below by embodiment, the present invention will be further described.
In the present invention, if not refering in particular to, all devices and raw material are commercially available or the industry is conventional, following
Method in embodiment, is this area conventional method unless otherwise instructed.
Embodiment 1：The raw material of the present embodiment is by high fructose corn, concentrated red grape juice, concentrated haw juice, concentrated granada juice, dense
Contracting Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, concentrate black carrot juice, it is citric acid, malic acid, sodium citrate, edible
Essence, pectin, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：20 grams of high fructose corn,
120 grams of concentrated red grape juice, 2 grams of concentrated haw juice, 2 grams of concentrated granada juice, 0.5 gram of Cranberry Juice Cocktail of concentration, condensed blackcurrant juice
0.5 gram, 20 grams of mulberry juice of concentration, concentrate black 1 gram of carrot juice, 0.1 gram of citric acid, 0.2 gram of malic acid, 0.1 gram of sodium citrate,
0.5 gram of flavoring essence, 0.01 gram of pectin, 5 grams of resistant dextrin, surplus is water.
The preparation process of the present embodiment is as follows：
A, dilution fruit juice：Added in shearing tank and concentrated red grape juice added under suitable quantity of water, stirring, it is concentrated haw juice, dense
Contracting juice of my pomegranate, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, stir 2-15 minutes to fruit
Juice dilution is uniform；
B, molten sugar：Quantitative water is added in molten sugar bowl, load weighted white granulated sugar is added under stirring, is dissolved standby；
C, dissolving pectin：Gauge water is added in shearing tank, keeps adding pectin under 65~90 DEG C of water temperature, shearing condition, shears
Stirring 5~20 minutes；
D, mixing preparation：Syrup and remaining raw material are added into material-compound tank and stirred, mixing time 10~30 minutes is standby；
E, sterilization：95~120 DEG C of sterilization temperature, sterilizing time 5~60 seconds；
F, filling, sealing, cooling.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 75.9%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 2：The raw material of the present embodiment is by white granulated sugar, high fructose corn, concentrated red grape juice, concentrated haw juice, concentration stone
Pomegranate juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, concentrate black carrot juice, citric acid, flavoring essence, pectin,
Resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：100 grams of white granulated sugar, high fructose corn 20
Gram, 5 grams of concentrated red grape juice, 32 grams of concentrated haw juice, 0.5 gram of concentrated granada juice, concentration 0.5 gram of Cranberry Juice Cocktail, concentrate it is black plus
0.5 gram of logical sequence juice, 0.5 gram of mulberry juice of concentration, black 5 grams of the carrot juice of concentration, 0.05 gram of citric acid, 0.1 gram of flavoring essence, pectin 3
Gram, 10 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 76.8%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 3：The raw material of the present embodiment is by high fructose corn, concentrated red grape juice, concentrated haw juice, concentrated granada juice, dense
Contracting Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, concentrate black carrot juice, citric acid, malic acid, flavoring essence, pectin,
Resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：100 grams of high fructose corn, the red Portugal of concentration
5 grams of grape juice, 2 grams of concentrated haw juice, 42 grams of concentrated granada juice, 0.5 gram of Cranberry Juice Cocktail of concentration, 0.5 gram of condensed blackcurrant juice, concentration
0.5 gram of mulberry juice, black 2 grams of the carrot juice of concentration, 0.2 gram of citric acid, 0.1 gram of malic acid, 0.5 gram of flavoring essence, 0.2 gram of pectin,
8 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 77.9%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 4：The raw material of the present embodiment is by white granulated sugar, high fructose corn, concentrated red grape juice, concentrated haw juice, concentration stone
Pomegranate juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, concentrate black carrot juice, it is citric acid, sodium citrate, edible
Essence, pectin, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：60 grams of white granulated sugar,
60 grams of high fructose corn, 5 grams of concentrated red grape juice, 2 grams of concentrated haw juice, 0.5 gram of concentrated granada juice, concentration 25 grams of Cranberry Juice Cocktail, dense
0.5 gram of contracting black gallon juice, 0.5 gram of mulberry juice of concentration, concentrate black 4 grams of carrot juice, 0.05 gram of citric acid, 0.05 gram of sodium citrate,
0.6 gram of flavoring essence, 1 gram of pectin, 10 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 74.9%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 5：The raw material of the present embodiment is by white granulated sugar, high fructose corn, concentrated red grape juice, concentrated haw juice, concentration stone
Pomegranate juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, concentrate black carrot juice, it is citric acid, sodium citrate, edible
Essence, pectin, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：20 grams of white granulated sugar,
100 grams of high fructose corn, 5 grams of concentrated red grape juice, 2 grams of concentrated haw juice, 0.5 gram of concentrated granada juice, concentration 25 grams of Cranberry Juice Cocktail, dense
16 grams of contracting black gallon juice, 0.5 gram of mulberry juice of concentration, concentrate black 1 gram of carrot juice, 0.05 gram of citric acid, 0.05 gram of sodium citrate,
0.4 gram of flavoring essence, 0.2 gram of pectin, 15 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 78.9%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 6：The raw material of the present embodiment is by white granulated sugar, concentrated red grape juice, concentrated haw juice, concentrated granada juice, dense
Contracting Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, citric acid, sodium citrate, flavoring essence, fruit
Glue, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：30 grams of white granulated sugar, concentration are red
70 grams of grape juice, 10 grams of concentrated haw juice, 1 gram of concentrated granada juice, 1 gram of Cranberry Juice Cocktail of concentration, 1 gram of condensed blackcurrant juice, concentration
20 grams of mulberry juice, black 2 grams of the carrot juice of concentration, 0.2 gram of citric acid, 0.05 gram of sodium citrate, 0.3 gram of flavoring essence, pectin 0.01
Gram, 18 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 80.9%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 7：The raw material of the present embodiment is by white granulated sugar, concentrated red grape juice, concentrated haw juice, concentrated granada juice, dense
Contracting Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, citric acid, sodium citrate, flavoring essence, fruit
Glue, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：90 grams of white granulated sugar, concentration are red
It is 20 grams of grape juice, 2 grams of concentrated haw juice, 0.5 gram of concentrated granada juice, 10 grams of Cranberry Juice Cocktail of concentration, 5 grams of condensed blackcurrant juice, dense
8 grams of contracting mulberry juice, black 2 grams of the carrot juice of concentration, 0.05 gram of citric acid, 0.05 gram of sodium citrate, 0.8 gram of flavoring essence, pectin
1.5 grams, 12 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 77.6%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 8：The raw material of the present embodiment is by white granulated sugar, concentrated red grape juice, concentrated haw juice, concentrated granada juice, dense
Contracting Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, citric acid, sodium citrate, flavoring essence, fruit
Glue, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：70 grams of white granulated sugar, concentration are red
40 grams of grape juice, 10 grams of concentrated haw juice, 20 grams of concentrated granada juice, concentration 0.5 gram of Cranberry Juice Cocktail, 0.5 gram of condensed blackcurrant juice,
Concentrate 0.5 gram of mulberry juice, concentrate black 2 grams of carrot juice, 0.05 gram of citric acid, 0.05 gram of sodium citrate, 0.4 gram of flavoring essence, fruit
0.5 gram of glue, 20 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 77.7%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Embodiment 9：The raw material of the present embodiment is by white granulated sugar, concentrated red grape juice, concentrated haw juice, concentrated granada juice, dense
Contracting Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, citric acid, sodium citrate, flavoring essence, fruit
Glue, resistant dextrin and water composition, wherein the weight of each composition is calculated as 1000 milliliters with total amount：70 grams of white granulated sugar, concentration are red
120 grams of grape juice, 10 grams of concentrated haw juice, 20 grams of concentrated granada juice, 0.5 gram of Cranberry Juice Cocktail of concentration, condensed blackcurrant juice 0.5
Gram, 0.5 gram of mulberry juice of concentration, concentrate black 0.1 gram of carrot juice, 3.5 grams of citric acid, 1.5 grams of sodium citrate, 1 gram of flavoring essence,
0.5 gram of pectin, 20 grams of resistant dextrin, surplus is water.
The preparation method of the present embodiment is same as Example 1.
Determined through Oxidation Resistance Test DPPH radical scavenging activities, the DPPH clearance rates of product reach 80.1%, and (DPPH is i.e.
1,1- diphenyl -2- trinitrophenyl-hydrazines, the inoxidizability evaluation for antioxidant content).
Raw materials used in the present invention, equipment, is the conventional raw material, equipment of this area unless otherwise noted；In the present invention
Method therefor, is the conventional method of this area unless otherwise noted.
It is described above, only it is presently preferred embodiments of the present invention, not the present invention is imposed any restrictions, it is every according to the present invention
Any simple modification, change and equivalent transformation that technical spirit is made to above example, still fall within the technology of the present invention side
The protection domain of case.
Claims (6)
1. a kind of anti-oxidant fruit drink, it is characterised in that the anti-oxidant fruit drink includes sugar, concentrated red grape juice, dense
Contracting haw juice, concentrated granada juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice, the black carrot juice of concentration, acidity are adjusted
Save agent, flavoring essence, pectin, resistant dextrin and water.
2. a kind of anti-oxidant fruit drink according to claim 1, it is characterised in that each in the anti-oxidant fruit drink
Component is respectively in terms of 1000 milliliters of total amount：20~120 grams of sugar, 5~120 grams of concentrated red grape juice, concentrated haw juice 2~32
Gram, 0.5~42 gram of concentrated granada juice, 0.05~5 gram of acidity regulator concentrates 0.5~25 gram of Cranberry Juice Cocktail, condensed blackcurrant juice
0.5~16 gram, 0.5~20 gram of mulberry juice is concentrated, black 0.1~5 gram of carrot juice, 0.1~1 gram of flavoring essence, pectin 0.01 is concentrated
~3 grams, 5~20 grams of resistant dextrin, water surplus.
3. a kind of anti-oxidant fruit drink according to claim 1 or 2, it is characterised in that the acidity regulator includes
One or more in citric acid, malic acid and sodium citrate.
4. a kind of anti-oxidant fruit drink according to claim 1 or 2, it is characterised in that the sugar include white granulated sugar with
One or both of high fructose corn.
5. a kind of preparation method of anti-oxidant fruit drink as claimed in claim 1, it is characterised in that the preparation method bag
Include step as follows：
A, dilution fruit juice：Added in shearing tank and concentrated red grape juice, concentrated haw juice, concentration stone are added under water, stirring
Pomegranate juice, concentration Cranberry Juice Cocktail, condensed blackcurrant juice, concentration mulberry juice are with concentrating black carrot juice, and stirring 2-15 minutes is dilute to fruit juice
Release uniform；
B, molten sugar：Quantitative water is added in molten sugar bowl, load weighted sugar is added under stirring, is dissolved standby；
C, dissolving pectin：Gauge water is added in shearing tank, keeps adding pectin under 65~90 DEG C of water temperature, shearing condition, shears
Stirring 5~20 minutes；
D, mixing preparation：Syrup and remaining raw material are added into material-compound tank and stirred, mixing time 10~30 minutes is standby；
E, sterilization；
F, filling, sealing, cooling.
6. a kind of preparation method of anti-oxidant fruit drink according to claim 5, it is characterised in that step e sterilization temperature
Spend for 95~120 DEG C, sterilizing time 5~60 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710296943.7A CN107136354A (en) | 2017-04-28 | 2017-04-28 | A kind of anti-oxidant fruit drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710296943.7A CN107136354A (en) | 2017-04-28 | 2017-04-28 | A kind of anti-oxidant fruit drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136354A true CN107136354A (en) | 2017-09-08 |
Family
ID=59775042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710296943.7A Pending CN107136354A (en) | 2017-04-28 | 2017-04-28 | A kind of anti-oxidant fruit drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136354A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522914A (en) * | 2018-03-13 | 2018-09-14 | 广州泽力医药科技有限公司 | Anti-oxidant, anti-aging compound juice beverage and preparation method thereof |
| CN109363008A (en) * | 2018-10-25 | 2019-02-22 | 惠州同富康生物科技有限公司 | A kind of the whitening plant beverage and its processing method of antioxidant and anti-aging |
| CN109699857A (en) * | 2019-02-21 | 2019-05-03 | 膳立方健康产业(扬州)有限公司 | A kind of anti-oxidant composite juice beverage and preparation method thereof |
| CN110720572A (en) * | 2019-10-26 | 2020-01-24 | 上海葡萄王企业有限公司 | Composite berry fruit flavored beverage and preparation method thereof |
| CN110720573A (en) * | 2019-11-08 | 2020-01-24 | 高磊 | Beverage with antioxidant function and preparation method of beverage |
| CN111248368A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Tamarind and hawthorn fruit composite juice beverage and preparation method thereof |
| CN112293623A (en) * | 2020-11-18 | 2021-02-02 | 北京中蜜科技发展有限公司 | Functional plant beverage and preparation method thereof |
| WO2021217159A3 (en) * | 2020-03-06 | 2021-12-16 | Csp Technologies, Inc. | Daucus-based compositions for oxygen modified packaging |
| GR20210100163A (en) * | 2021-03-16 | 2022-10-10 | Αγγελικη Παναγιωτη Κοσκεριδου | Innovative healthy foodstuff or nutritional supplements or cosmetics with added purple/black carrot |
| CN115316572A (en) * | 2022-08-20 | 2022-11-11 | 果原力(北京)生物科技有限公司 | Preparation method of anthocyanin-containing compound fruit juice |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086971A (en) * | 1992-11-19 | 1994-05-25 | 李伯真 | Full matter beverage made of fruits or vegetables and manufacture craft thereof |
| CN102240057A (en) * | 2011-06-16 | 2011-11-16 | 天津市恒安食品有限公司 | Black fruit drink and preparation method thereof |
| CN103478809A (en) * | 2013-09-06 | 2014-01-01 | 天津市恒安食品有限公司 | Purple fruit and vegetable beverage and preparation technology thereof |
| CN103750458A (en) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | Composite rose fruit and vegetable juice fermented beverage and preparation method thereof |
| CN104643233A (en) * | 2013-11-22 | 2015-05-27 | 日加满饮品(上海)有限公司 | Nutrient fortified pomegranate, grape and raspberry flavor beverage and preparation method thereof |
| CN105011275A (en) * | 2015-06-30 | 2015-11-04 | 陕西海升果业发展股份有限公司 | Compound fruit juice beverage and production process thereof |
| CN105533741A (en) * | 2015-12-30 | 2016-05-04 | 广东盛元中天生物科技有限公司 | Beverage capable of reducing blood sugar |
-
2017
- 2017-04-28 CN CN201710296943.7A patent/CN107136354A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086971A (en) * | 1992-11-19 | 1994-05-25 | 李伯真 | Full matter beverage made of fruits or vegetables and manufacture craft thereof |
| CN102240057A (en) * | 2011-06-16 | 2011-11-16 | 天津市恒安食品有限公司 | Black fruit drink and preparation method thereof |
| CN103478809A (en) * | 2013-09-06 | 2014-01-01 | 天津市恒安食品有限公司 | Purple fruit and vegetable beverage and preparation technology thereof |
| CN104643233A (en) * | 2013-11-22 | 2015-05-27 | 日加满饮品(上海)有限公司 | Nutrient fortified pomegranate, grape and raspberry flavor beverage and preparation method thereof |
| CN103750458A (en) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | Composite rose fruit and vegetable juice fermented beverage and preparation method thereof |
| CN105011275A (en) * | 2015-06-30 | 2015-11-04 | 陕西海升果业发展股份有限公司 | Compound fruit juice beverage and production process thereof |
| CN105533741A (en) * | 2015-12-30 | 2016-05-04 | 广东盛元中天生物科技有限公司 | Beverage capable of reducing blood sugar |
Non-Patent Citations (1)
| Title |
|---|
| 刘程，江小梅: "《当代新型食品》", 31 December 1998, 北京工业大学出版社 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522914A (en) * | 2018-03-13 | 2018-09-14 | 广州泽力医药科技有限公司 | Anti-oxidant, anti-aging compound juice beverage and preparation method thereof |
| CN109363008A (en) * | 2018-10-25 | 2019-02-22 | 惠州同富康生物科技有限公司 | A kind of the whitening plant beverage and its processing method of antioxidant and anti-aging |
| CN109699857A (en) * | 2019-02-21 | 2019-05-03 | 膳立方健康产业(扬州)有限公司 | A kind of anti-oxidant composite juice beverage and preparation method thereof |
| CN110720572A (en) * | 2019-10-26 | 2020-01-24 | 上海葡萄王企业有限公司 | Composite berry fruit flavored beverage and preparation method thereof |
| CN110720573A (en) * | 2019-11-08 | 2020-01-24 | 高磊 | Beverage with antioxidant function and preparation method of beverage |
| CN111248368A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Tamarind and hawthorn fruit composite juice beverage and preparation method thereof |
| WO2021217159A3 (en) * | 2020-03-06 | 2021-12-16 | Csp Technologies, Inc. | Daucus-based compositions for oxygen modified packaging |
| CN112293623A (en) * | 2020-11-18 | 2021-02-02 | 北京中蜜科技发展有限公司 | Functional plant beverage and preparation method thereof |
| GR20210100163A (en) * | 2021-03-16 | 2022-10-10 | Αγγελικη Παναγιωτη Κοσκεριδου | Innovative healthy foodstuff or nutritional supplements or cosmetics with added purple/black carrot |
| CN115316572A (en) * | 2022-08-20 | 2022-11-11 | 果原力(北京)生物科技有限公司 | Preparation method of anthocyanin-containing compound fruit juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107136354A (en) | A kind of anti-oxidant fruit drink and preparation method thereof | |
| US20110123651A1 (en) | Dietary supplement drink for delivery of resveratrol and other polyphenols | |
| US20080131561A1 (en) | Formulation of supplemented carrageenan jelly and manufacturing process | |
| CN103263055B (en) | Functional purple corn compound beverage and production method thereof | |
| CN107028056A (en) | A kind of coconut milk beverage and its preparation technology | |
| CN111466502A (en) | Astaxanthin anti-fatigue sports beverage and preparation method thereof | |
| CN108782874A (en) | A kind of selenium-rich black tea drinks | |
| CN107996717A (en) | A kind of quinoa milk beverage and preparation method thereof | |
| Çınar et al. | Potential health benefits of rose hip products | |
| CN110279048A (en) | A kind of composite fruit juice function factor beverage and preparation method thereof | |
| Costa et al. | Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects | |
| CN113080344A (en) | Collagen enzyme fruity beverage for promoting slimming and skin beautifying and preparation method thereof | |
| KR20030002893A (en) | Hot pepper paste using an extract from a japanese apricot and method for producing the same | |
| CN110122719A (en) | A kind of apple blueberry composite drink and preparation method thereof | |
| CN115316574B (en) | Enzymolysis agent, aqueous solution of prune extract prepared by enzymolysis agent and prune Mei Yinliao prepared by aqueous solution of prune extract | |
| WO2016178091A1 (en) | Frozen tea treat with non-synthetic ingredients and method of making the same | |
| CN106387538B (en) | Sweet potato compound beverage and preparation method thereof | |
| CN114747720A (en) | Soybean peptide composite powder composition combined powder and preparation method thereof | |
| KR100994196B1 (en) | Method of preparing fermented liquid of garlic and chonggugjang | |
| RU2396033C1 (en) | Soft drink | |
| CN109673994B (en) | Sour papaya and chili jam and preparation method thereof | |
| CN102422936A (en) | Celery milky tea and production method thereof | |
| Abd-Elkader et al. | Effect of adding heat-stressed tomato juice on some buffalo milk properties | |
| CN110720572A (en) | Composite berry fruit flavored beverage and preparation method thereof | |
| CN101167493A (en) | Dairy product containing rich coenzyme Q10 and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170908 |