CN107198066A - Fruit drink containing hydrated phospholipids and preparation method thereof - Google Patents
Fruit drink containing hydrated phospholipids and preparation method thereof Download PDFInfo
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- CN107198066A CN107198066A CN201710471324.7A CN201710471324A CN107198066A CN 107198066 A CN107198066 A CN 107198066A CN 201710471324 A CN201710471324 A CN 201710471324A CN 107198066 A CN107198066 A CN 107198066A
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- Prior art keywords
- hydrated phospholipids
- fruit drink
- preparation
- phospholipids
- fruit
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- 150000003904 phospholipids Chemical class 0.000 title claims abstract description 65
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000002245 particle Substances 0.000 claims abstract description 24
- 235000019987 cider Nutrition 0.000 claims abstract description 16
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 13
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 235000012424 soybean oil Nutrition 0.000 claims description 17
- 239000003549 soybean oil Substances 0.000 claims description 17
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 12
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000010304 firing Methods 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000004587 chromatography analysis Methods 0.000 claims description 6
- 239000010409 thin film Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 241001116389 Aloe Species 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000011399 aloe vera Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000005260 corrosion Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims 1
- 241000220324 Pyrus Species 0.000 claims 1
- 239000004280 Sodium formate Substances 0.000 claims 1
- 235000010331 calcium propionate Nutrition 0.000 claims 1
- 239000004330 calcium propionate Substances 0.000 claims 1
- WQPDQJCBHQPNCZ-UHFFFAOYSA-N cyclohexa-2,4-dien-1-one Chemical compound O=C1CC=CC=C1 WQPDQJCBHQPNCZ-UHFFFAOYSA-N 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 claims 1
- 235000019254 sodium formate Nutrition 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 7
- 241000220225 Malus Species 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 4
- 229940083466 soybean lecithin Drugs 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fruit drink containing hydrated phospholipids and preparation method thereof, it is related to fruit field of beverage, a kind of disease in terms of cardio-cerebrovascular, the fruit drink strengthened physique and preparation method thereof can be alleviated to provide.The present invention, includes the component of following weight content：Hydrated phospholipids 0.5~4%, pure water 80~90%, white granulated sugar 4~8%, pulp particles 3~10%, cider 2~3%, citric acid 0.02~0.03%, sodium benzoate 0.01~0.02% is made using steps such as dispensing, mixing, sterilizations.Fruit drink prepared by the present invention, with dense fragrance, and the time delay of taste is long, and taste is lasting after drink, it is in good taste, and in drink phosphatide decentralization than more uniform, it is easy to be absorbed by the body, and then cholesterol level can be reduced, blood viscosity is reduced, is strengthened physique.
Description
Technical field
The present invention relates to a kind of fruit drink, specifically, it is related to a kind of fruit drink containing hydrated phospholipids and its preparation
Method.
Background technology
Cardiovascular and cerebrovascular disease be it is a kind of threaten human health larger disease, cause be often blood vessel deposit by
It is cumulative many, cause blood sticky, and then blood flow slows down, and influences human normal blood supply.Conventional treatment method is using reducing blood lipid, drop
The medicine of blood pressure, main function mechanism is to expand blood vessel, softens blood vessel, often take, side effect is big.
Soybean lecithin is widely present in animal and plant body, and the content in the brain system cell of animal is especially more, after purification
Soybean lecithin, odorlessness.It is water insoluble with hygroscopicity under air or illumination, it is easy to aoxidize, it is soluble in a variety of organic
Solvent, soybean lecithin is except that can control inside and outside cell membrane in addition to the transmission of material and information, for the work of film function relevant enzyme
Property, also there is certain adjustment effect.Unrighted acid in soybean lecithin, can improve biomembrane function, increase biomembrane
Mobility, reduces the incidence of blood vessel scleratheroma, and human consumption soybean phosphatide product can alleviate the disease of cardio-cerebrovascular, from
And reach purpose of strengthening physique.
The content of the invention
To solve the above problems, the present invention provides a kind of fruit drink containing hydrated phospholipids and preparation method thereof, it can
Disease in terms of for alleviating cardio-cerebrovascular, strengthen physique.
Fruit drink of the present invention containing hydrated phospholipids, includes the component of following weight content：Hydrated phospholipids 0.5~
4%, pure water 80~90%, white granulated sugar 4~8%, pulp particles 3~10%, cider 2~3%, acid 0.02~
0.03%, preservative 0.01~0.02%.
It is preferred that, acid is citric acid, and preservative is sodium benzoate, can also add conventional sweetener.
The preparation method of the above-mentioned fruit drink containing hydrated phospholipids, comprises the following steps：
(1) pulp particles and cider are prepared：Fruit is screened, cleaning, and 5 millimeters of block grain, leaching are cut into fruits and vegetables vegetable-chopper
It is standby in citric acid solution；Selected apple broken juice.
(2) hydrated phospholipids are prepared：Take soybean oil residue add softened water, account for soybean oil residue quality 0~1 ‰ sodium hydroxide or
Stand and chromatographed after sulfuric acid is well mixed, the addition of softened water meets following formula：Y=1.49-2.49x, wherein y are to add
Plus softened water and oil foot mass ratio, x be oil foot in moisture；Chromatography controls temperature to be 85~95 DEG C after terminating, enter
Row is centrifugally separating to obtain hydrated phospholipids；
(3) dispensing：By hydrated phospholipids made from pulp particles made from step (1), cider, step (2), with white granulated sugar,
Citric acid, sodium benzoate, pure water are well mixed；
(4) after to the mixture high-temperature instantaneous sterilization of step (3), sterile filling, last coding are carried out.
Fruit drink can be assigned after the fruit drink prepared using the method for the invention, features good taste, addition hydrated phospholipids
The dense fragrance of product, and taste time delay can be increased, make taste after beverage lasting.Hydrated phospholipids, are dispersed in drink simultaneously
In, it is easy to absorb, more nutrition can be provided for human body, strengthen immunity maintains health.Passed through using prior art
The concentrated phosphatide that thin film evaporator is obtained, relatively sticky, water insoluble, it is impossible to be added in drink, method of the present invention
Directly solve this technical barrier.
It is preferred that, during step (2) prepares hydrated phospholipids：By soybean oil residue, softened water, sodium hydroxide before chromatography
Or the mixture of sulfuric acid is heated to 60~95 DEG C, firing rate is 2~5 DEG C/min；The firing rate of centrifuging temperature be 2~5 DEG C/
min；Rotating speed control is 3000~7000r/min, preferably 3000~5000r/min in centrifugal separation processes；After centrifugation,
Added into hydrated phospholipids after decolorising agent and preservative, at 60~90 DEG C, vacuum is profit in the environment of -0.1~-0.07MPa
Concentrated with thin film evaporator, obtain the concentration hydrated phospholipids that moisture is 10~65%.The decolorising agent and anti-corrosion of addition
The species and consumption of agent be：Decolorising agent is hydrogen peroxide, and addition is 0~3%；Preservative is potassium sorbate, sodium benzoate, third
One or more in sour calcium, addition is 0~1%.Then, it will be carried out after concentration hydrated phospholipids sealing with 85~95 DEG C of hot water
20~30min sterilizing.
Further, the pulp particles are the water such as orange grain pulp, grape meat particle, aloe meat particle, apple meat particle, the operatic circle meat particle
Fruit or vegetables grain.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) fruit drink prepared by the present invention, because of this special dispensing of addition hydrated phospholipids, with dense fragrance, and
And it is persistently, in good taste to add taste after the time delay of taste, drink.
(2) in the fruit drink for preparing of the present invention decentralization of phosphatide than more uniform, it is easy to be absorbed by the body, and then reduce
The content of cholesterol, reduces blood viscosity, prevents artery sclerosis, and then plays a part of preventing cardiovascular and cerebrovascular disease.
(3) hydrated phospholipids used in fruit drink of the present invention, its processing method farthest saves soybean
The physiologically active of phosphatide and intrinsic strong fragrance, are that outward appearance is in glittering and translucent light brown crystalline；And in preparation process
Organic solvent is not used, organic substance residues, obvious environment benefit can be avoided, and use miscellaneous in hydrated phospholipids made from this method
Matter is less, and phospholipid purity is high.
(4) hydrated phospholipids of the present invention can make an addition to milk beverage, vegetable protein beverage, fruit juice, plant beverage etc.
It is a kind of addO-on therapy beneficial to human body in potable beverage.
Embodiment
The present invention is further explained with reference to embodiment.
Embodiment 1
A kind of fruit drink containing hydrated phospholipids, includes the component of following weight content：Hydrated phospholipids 0.96%, pure water
86%, white granulated sugar 8%, Apples meat particle 3%, cider 2%, citric acid 0.02%, sodium benzoate 0.02%.
It is made using following methods：
(1) pulp particles and cider are prepared：Apple is taken, fruit screening, cleaning is carried out, 5 millis are cut into fruits and vegetables vegetable-chopper
The block grain of rice, is immersed in standby in citric acid solution；Selected apple broken juice.
(2) hydrated phospholipids are prepared：
First, the soybean oil residue for taking commercially available northeast soybean (being genetically engineered soybean originally, be not suitable for food) processing to produce,
Softened water, sulfuric acid is added to be well mixed in retort；Moisture is 32%, the softening of addition in raw materials used soybean oil residue
The mass ratio of water and soybean oil residue is 0.7：1, the sulfuric acid quality of addition accounts for the 0.3 ‰ of soybean oil residue quality.Mixture is heated
To 85 DEG C, (temperature difference is no more than 1 DEG C, and firing rate is：2~5 DEG C/min) after, insulation stands 6h and chromatographed, after chromatography terminates,
It is 85 DEG C to keep temperature of charge, is centrifuged in 3000r/min, obtained hydrated phospholipids enter holding vessel, the water now obtained
It is 64% to close water content in phosphatide.
Secondly, into holding vessel, addition is stirred after accounting for the hydrogen peroxide and 0.1% potassium sorbate of hydrated phospholipids quality 2%
Uniformly, then concentrated in the environment of 85 DEG C, vacuum are -0.1~-0.07MPa using thin film evaporator, contain moisture
Amount control is 20% or so.
3rd, using stand-by after 90 DEG C of hot water sterilizing 30min after being packed to the hydrated phospholipids after concentration.
Acetone insoluble matter content is 91% in obtained hydrated phospholipids, and moisture is 20.5%.
(3) dispensing：Pulp particles, cider and hydrated phospholipids and white granulated sugar, lemon made from step (2) made from step (1)
Lemon acid, sodium benzoate, pure water are well mixed；
(4) mixture of step (3) is carried out after high-temperature instantaneous sterilization, carries out sterile filling, finally carry out coding.
Embodiment 2
A kind of fruit drink containing hydrated phospholipids, includes the component of following weight content：Hydrated phospholipids 2%, pure water
86.97%, white granulated sugar 6%, aloe fruit meat particle 3%, cider 2%, citric acid 0.02%, sodium benzoate 0.01%.
It is made using following methods：
(1) pulp particles and cider are prepared：Fruit is screened, cleaning, and 5 millimeters of aloe pulp is cut into fruits and vegetables vegetable-chopper
Grain, is immersed in standby in citric acid solution；Selected apple broken juice.
(2) hydrated phospholipids are prepared：
First, (1) takes the soybean oil that commercially available northeast soybean (being genetically engineered soybean originally, be not suitable for food) processing is produced
Pin, adds softened water and sodium hydroxide and is well mixed in retort, and moisture is 36% in raw materials used soybean oil residue, plus
The softened water and the mass ratio of soybean oil residue entered is 0.6：1, the sodium hydroxide of addition accounts for the 0.5 ‰ of soybean oil residue weight.Will be mixed
Compound is heated to 75 DEG C, and (temperature difference is no more than 1 DEG C, and firing rate is：2~5 DEG C/min) after, insulation stands 4h and chromatographed, and chromatographs
After end, it is 75 DEG C to keep temperature of charge, is centrifuged in 3000r/min, and obtained hydrated phospholipids enter in holding vessel.
Secondly, into holding vessel, addition is stirred after accounting for the hydrogen peroxide and 0.1% potassium sorbate of hydrated phospholipids quality 3%
Uniformly, then concentrated in the environment of 85 DEG C, vacuum are -0.1~-0.07MPa using thin film evaporator.
3rd, using stand-by after 90 DEG C of hot water sterilizing 30min after being packed to the hydrated phospholipids after concentration.
Acetone insoluble matter content is 92% in obtained hydrated phospholipids, and moisture is 42%.
(3) dispensing：Pulp particles, cider and hydrated phospholipids and white granulated sugar, lemon made from step (2) made from step (1)
Lemon acid, sodium benzoate, pure water are well mixed.
(4) mixture of step (3) is carried out after high-temperature instantaneous sterilization, carries out sterile filling, finally carry out coding.
Embodiment 3
A kind of fruit drink containing hydrated phospholipids, includes the component of following weight content：Hydrated phospholipids 1%, pure water
85.96%, white granulated sugar 5%, uva meat particle 5%, cider 3%, citric acid 0.02%, sodium benzoate 0.01%, sweetener
0.01%.
It is made using following methods：
(1) pulp particles and cider are prepared：Grape, is cut into 5 millimeters of block by fruit screening, cleaning in fruits and vegetables vegetable-chopper
Grain, is immersed in standby in citric acid solution；Selected apple broken juice.
(2) hydrated phospholipids are prepared：
First, the soybean oil residue for taking commercially available northeast soybean processing to produce adds softened water and is well mixed in retort, plus
The softened water and the mass ratio of soybean oil residue entered is 0.79：1, moisture is 28% in raw materials used soybean oil residue.Will mixing
Thing is heated to 60 DEG C, and (temperature difference is no more than 1 DEG C, and firing rate is：2~5 DEG C/min) after, insulation stands 3h and chromatographed, chromatography knot
Shu Hou, material is heated into 95 DEG C, and (temperature difference is no more than 1 DEG C, and firing rate is：2~5 DEG C/min), 3500r/min carry out from
The heart, obtained hydrated phospholipids enter in holding vessel；Hydrated phospholipids extracting rate is 108%.
Secondly, into holding vessel, addition is stirred after accounting for the hydrogen peroxide of hydrated phospholipids quality 3% and 0.2% sodium benzoate
Mix uniform, then concentrated in the environment of 90 DEG C, vacuum are -0.1~-0.07MPa using thin film evaporator, make moisture
Content is controlled 20% or so.
3rd, using stand-by after 90 ± 5 DEG C of hot water sterilizing 20min after being packed to the hydrated phospholipids after concentration.
Acetone insoluble matter content is 92% in obtained hydrated phospholipids, and moisture is 21%.
(3) dispensing：Pulp particles, cider and hydrated phospholipids and white granulated sugar, lemon made from step (2) made from step (1)
Lemon acid, sodium benzoate, pure water are well mixed；
(4) mixture of step (3) is carried out after high-temperature instantaneous sterilization, carries out sterile filling, finally carry out coding.
Blind Test contrast being carried out the drink of the gained of Example 1 and the U.S. juice source fruit of the common fruit beverage in market, as a result such as more
Under：
| Index | Embodiment 1 | U.S. juice source refreshing grain grape |
| Outward appearance | 8.5 | 8 |
| Fragrance | 9.5 | 8.5 |
| Flavour | 8.5 | 8.0 |
It can be seen that addition hydrated phospholipids can assign fruit drink dense fragrance, and taste time delay can be increased, make beverage
Taste is lasting afterwards.Phosphatide can provide more nutrition for human body simultaneously, and strengthen immunity maintains health.
Claims (10)
1. a kind of fruit drink containing hydrated phospholipids, it is characterised in that include the component of following weight content：Hydrated phospholipids 0.5
~4%, pure water 80~90%, white granulated sugar 4~8%, pulp particles 3~10%, cider 2~3%, acid 0.02~
0.03%, preservative 0.01~0.02%.
2. the fruit drink according to claim 1 containing hydrated phospholipids, it is characterised in that acid is citric acid, anti-corrosion
Agent is sodium benzoate.
3. the preparation method of the fruit drink containing hydrated phospholipids described in a kind of claim 2, it is characterised in that including following step
Suddenly：
(1) pulp particles and cider are prepared：Fruit is screened, cleaning, and 5 millimeters of block grain is cut into fruits and vegetables vegetable-chopper, lemon is immersed in
It is standby in lemon acid solution；Selected apple broken juice；
(2) hydrated phospholipids are prepared：Soybean oil residue is taken to add softened water, account for the sodium hydroxide or sulfuric acid of soybean oil residue quality 0~1 ‰
Stand and chromatographed after well mixed, the addition of softened water meets following formula：Y=1.49-2.49x, wherein y are addition
The mass ratio of softened water and oil foot, x is the moisture in oil foot；Chromatography control temperature for 85~95 DEG C after terminating, carry out from
The isolated hydrated phospholipids of the heart；
(3) dispensing：Pulp particles, cider and hydrated phospholipids made from step (2) made from step (1) and white granulated sugar, citric acid,
Sodium benzoate, pure water are well mixed；
(4) mixture of step (3) is carried out after high-temperature instantaneous sterilization, carries out sterile filling, finally carry out coding.
4. the preparation method of the fruit drink according to claim 3 containing hydrated phospholipids, it is characterised in that in step (2)
The mixture of soybean oil residue, softened water, sodium hydroxide or sulfuric acid is heated to 60~95 DEG C before chromatography, firing rate is 2~5
℃/min。
5. the preparation method of the fruit drink according to claim 4 containing hydrated phospholipids, it is characterised in that step (2) from
The firing rate of heart temperature is 2~5 DEG C/min.
6. the preparation method of the fruit drink according to claim 4 containing hydrated phospholipids, it is characterised in that centrifuged
Rotating speed is 3000~7000r/min in journey.
7. the preparation method of the fruit drink according to claim 4 containing hydrated phospholipids, it is characterised in that to centrifugation
Added in hydrated phospholipids afterwards after decolorising agent and preservative, at 60~90 DEG C, vacuum is in the environment of -0.1~-0.07MPa
Concentrated using thin film evaporator, obtain the concentration hydrated phospholipids that moisture is 10~65%.
8. the preparation method of the fruit drink according to claim 7 containing hydrated phospholipids, it is characterised in that the decolouring of addition
The species and consumption of agent and preservative be：Decolorising agent is hydrogen peroxide, and addition is 0~3%；Preservative is potassium sorbate, benzene
One or more in sodium formate, calcium propionate, addition is 0~1%.
9. the preparation method of the fruit drink according to claim 7 containing hydrated phospholipids, it is characterised in that be hydrated concentration
20~30min sterilizing is carried out after phosphatide sealing with 85~95 DEG C of hot water.
10. the preparation method of the fruit drink according to claim 4 containing hydrated phospholipids, it is characterised in that the pulp
Grain is orange grain pulp, grape meat particle, aloe meat particle, apple meat particle, pears flesh fruit grain or vegetables grain.
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| CN201710471324.7A CN107198066B (en) | 2017-06-20 | 2017-06-20 | Fruit granule beverage containing hydrated phospholipid and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081591A (en) * | 1993-06-07 | 1994-02-09 | 曹庆凯 | Phosphatide drink and preparation method thereof |
| CN1194119A (en) * | 1997-03-24 | 1998-09-30 | 张星辰 | Soy bean phosphatide solid drink |
| CN104311595A (en) * | 2014-10-23 | 2015-01-28 | 西安米亿生物科技有限公司 | Method for recovering soybean phosphatide from soybean oil |
-
2017
- 2017-06-20 CN CN201710471324.7A patent/CN107198066B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081591A (en) * | 1993-06-07 | 1994-02-09 | 曹庆凯 | Phosphatide drink and preparation method thereof |
| CN1194119A (en) * | 1997-03-24 | 1998-09-30 | 张星辰 | Soy bean phosphatide solid drink |
| CN104311595A (en) * | 2014-10-23 | 2015-01-28 | 西安米亿生物科技有限公司 | Method for recovering soybean phosphatide from soybean oil |
Non-Patent Citations (1)
| Title |
|---|
| 李子明: "液晶态分离提纯大豆磷脂的研究", 《中国粮油学报》 * |
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