CN107198066B - Fruit granule beverage containing hydrated phospholipid and preparation method thereof - Google Patents
Fruit granule beverage containing hydrated phospholipid and preparation method thereof Download PDFInfo
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- CN107198066B CN107198066B CN201710471324.7A CN201710471324A CN107198066B CN 107198066 B CN107198066 B CN 107198066B CN 201710471324 A CN201710471324 A CN 201710471324A CN 107198066 B CN107198066 B CN 107198066B
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- 150000003904 phospholipids Chemical class 0.000 title claims abstract description 74
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 36
- 239000008187 granular material Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 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 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000002245 particle Substances 0.000 claims abstract description 31
- 235000015197 apple juice 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 14
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 14
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 235000012424 soybean oil Nutrition 0.000 claims description 19
- 239000003549 soybean oil Substances 0.000 claims description 19
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 14
- 238000004587 chromatography analysis Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000003755 preservative agent Substances 0.000 claims description 12
- 230000002335 preservative effect Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 10
- 241000220225 Malus Species 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 235000021016 apples Nutrition 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000010409 thin film Substances 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [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
- 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
- 238000012216 screening Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 235000010331 calcium propionate Nutrition 0.000 claims description 2
- 239000004330 calcium propionate Substances 0.000 claims description 2
- 239000003712 decolorant Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 2
- 239000008188 pellet Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 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
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 239000006185 dispersion Substances 0.000 abstract description 2
- 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 7
- 238000003860 storage Methods 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000008347 soybean phospholipid Substances 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229940083466 soybean lecithin Drugs 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000013078 crystal Substances 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
- 230000002045 lasting effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 230000009261 transgenic effect Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 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
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
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- 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)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fruit granule beverage containing hydrated phospholipid and a preparation method thereof, relates to the field of fruit granule beverages, and aims to provide a fruit granule beverage capable of relieving cardiovascular and cerebrovascular diseases and building up the body and a preparation method thereof. The invention comprises the following components in percentage by weight: 0.5-4% of hydrated phospholipid, 80-90% of purified water, 4-8% of white granulated sugar, 3-10% of pulp particles, 2-3% of apple juice, 0.02-0.03% of citric acid and 0.01-0.02% of sodium benzoate, and the preparation method comprises the steps of mixing, sterilizing and the like. The fruit granule beverage prepared by the invention has thick fragrance, long time delay of the taste, durable aftertaste and good mouthfeel, and the dispersion degree of phospholipid in the beverage is relatively uniform and is easy to be absorbed by human bodies, so that the content of cholesterol can be reduced, the blood viscosity can be reduced, and the body can be strengthened.
Description
Technical Field
The invention relates to a fruit granule beverage, in particular to a fruit granule beverage containing hydrated phospholipid and a preparation method thereof.
Background
Cardiovascular and cerebrovascular diseases are diseases which have great threat to human health, and are caused by the fact that deposits on the inner wall of a blood vessel are gradually increased to cause blood viscosity, so that the blood flow is slowed down, and the normal blood supply of a human body is influenced. The conventional treatment method adopts the medicines for reducing blood fat and blood pressure, has the main action mechanisms of expanding blood vessels and softening blood vessels, and has great side effect after being taken frequently.
The soybean phospholipid is widely present in animals and plants, the content of the soybean phospholipid in brain cells of animals is particularly high, and the purified soybean phospholipid is odorless. The soybean lecithin is easy to oxidize in the air or under illumination, has hygroscopicity, is insoluble in water, is easy to dissolve in various organic solvents, can control the transmission of substances and information inside and outside a cell membrane, and has a certain regulation effect on the activity of enzymes related to the membrane function. The unsaturated fatty acid in the soybean lecithin can improve the function of a biological membrane, increase the fluidity of the biological membrane and reduce the incidence rate of atherosclerosis, and the eating of the soybean lecithin product can relieve the diseases of cardiovascular and cerebrovascular systems, thereby achieving the purpose of building the body.
Disclosure of Invention
In order to solve the problems, the invention provides a fruit granule beverage containing hydrated phospholipid and a preparation method thereof, which can be used for relieving diseases in the aspect of cardiovascular and cerebrovascular systems and building up the body.
The fruit particle beverage containing the phospholipid hydrate comprises the following components in parts by weight: 0.5-4% of hydrated phospholipid, 80-90% of purified water, 4-8% of white granulated sugar, 3-10% of pulp particles, 2-3% of apple juice, 0.02-0.03% of sour agent and 0.01-0.02% of preservative.
Preferably, the sour agent is citric acid, the preservative is sodium benzoate, and a common sweetener can be added.
The preparation method of the fruit particle beverage containing the hydrated phospholipid comprises the following steps:
(1) preparing pulp particles and apple juice: screening and cleaning fruits, cutting into 5 mm blocks in a fruit and vegetable shredder, and soaking in citric acid solution for later use; selecting apples, crushing and juicing.
(2) Preparing hydrated phospholipid: adding softened water and sodium hydroxide or sulfuric acid which accounts for 0-1 per mill of the mass of the soybean oil residue into the soybean oil residue, uniformly mixing, standing and carrying out chromatography, wherein the addition amount of the softened water meets the following formula: y is 1.49-2.49x, wherein y is the mass ratio of the added softened water to the oil residue, and x is the moisture content in the oil residue; after the chromatography is finished, controlling the temperature to be 85-95 ℃, and performing centrifugal separation to obtain hydrated phospholipid;
(3) preparing materials: uniformly mixing the pulp granules prepared in the step (1), the apple juice and the hydrated phospholipid prepared in the step (2) with white granulated sugar, citric acid, sodium benzoate and purified water;
(4) and (4) performing high-temperature instantaneous sterilization on the mixture obtained in the step (3), performing aseptic filling, and finally spraying codes.
The fruit granule beverage prepared by the method has good taste, can give the fruit granule beverage thick fragrance after being added with the hydrated phospholipid, can increase the taste delay, and ensures the beverage to have lasting aftertaste. Meanwhile, the hydrated phospholipid is uniformly dispersed in the beverage, is easy to absorb, can provide more nutrition for human bodies, enhances the immunity and maintains the health of the human bodies. The concentrated phospholipid obtained by the film evaporator in the prior art is viscous and insoluble in water, and cannot be added into drinks.
Preferably, in the preparation of the hydrated phospholipid in the step (2): heating the mixture of the soybean oil residue, softened water, sodium hydroxide or sulfuric acid to 60-95 ℃ before chromatography at a heating speed of 2-5 ℃/min; the heating speed of the centrifugal temperature is 2-5 ℃/min; the rotating speed is controlled to be 3000-7000 r/min, preferably 3000-5000 r/min in the centrifugal separation process; after centrifugal separation, adding a decoloring agent and a preservative into the hydrated phospholipid, and concentrating by using a thin film evaporator at the temperature of 60-90 ℃ and under the vacuum degree of-0.1-0.07 MPa to obtain the concentrated hydrated phospholipid with the water content of 10-65%. The types and the dosage of the added decolorant and the preservative are as follows: the decolorizing agent is hydrogen peroxide, and the addition amount is 0-3%; the preservative is one or more of potassium sorbate, sodium benzoate and calcium propionate, and the addition amount of the preservative is 0-1%. And then, sealing the concentrated hydrated phospholipid, and sterilizing with hot water at 85-95 ℃ for 20-30 min.
Furthermore, the pulp grains are fruit grains or vegetable grains such as orange pulp grains, grape pulp grains, aloe pulp grains, apple pulp grains, pear pulp grains and the like.
Compared with the prior art, the invention has the beneficial effects that:
(1) the fruit particle beverage prepared by the invention has strong fragrance due to the addition of the special ingredient of the hydrated phospholipid, and the time delay of the taste is increased, so that the beverage has lasting aftertaste and good mouthfeel.
(2) The dispersion degree of the phospholipid in the fruit particle beverage prepared by the invention is relatively uniform, and the phospholipid is easy to be absorbed by human bodies, so that the content of cholesterol is reduced, the blood viscosity is reduced, arteriosclerosis is prevented, and the effect of preventing cardiovascular and cerebrovascular diseases is further achieved.
(3) The processing method of the hydrated phospholipid used in the fruit particle beverage preserves the physiological activity and inherent intense fragrance of the soybean phospholipid to the maximum extent, and the hydrated phospholipid is a light brown crystal with crystal clear appearance; in addition, no organic solvent is used in the preparation process, organic residue can be avoided, the environmental benefit is remarkable, and the hydrated phospholipid prepared by the method has fewer impurities and high phospholipid purity.
(4) The hydrated phospholipid can be added into drinks such as milk drinks, vegetable protein drinks, fruit juices, vegetable drinks and the like which are suitable for drinking, and is an additive component beneficial to human bodies.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
A fruit granule beverage containing hydrated phospholipid comprises the following components in parts by weight: 0.96% of hydrated phospholipid, 86% of purified water, 8% of white granulated sugar, 3% of apple pulp particles, 2% of apple juice, 0.02% of citric acid and 0.02% of sodium benzoate.
The preparation method comprises the following steps:
(1) preparing pulp particles and apple juice: selecting and cleaning apples, cutting the apples into 5 mm blocks in a fruit and vegetable shredder, and soaking the blocks in citric acid solution for later use; selecting apples, crushing and juicing.
(2) Preparing hydrated phospholipid:
firstly, soybean oil residue produced by processing commercially available northeast soybeans (originally transgenic soybeans which are not suitable for food) is taken, softened water and sulfuric acid are added into a reaction tank, and the mixture is uniformly mixed; the water content of the used raw material soybean oil residue is 32%, and the mass ratio of the added softened water to the soybean oil residue is 0.7: 1, the mass of the added sulfuric acid accounts for 0.3 per mill of the mass of the soybean oil residue. Heating the mixture to 85 ℃ (the temperature difference is not more than 1 ℃, the heating speed is 2-5 ℃/min), then preserving heat, standing for 6h for chromatography, after the chromatography is finished, keeping the material temperature at 85 ℃, centrifuging at 3000r/min, and feeding the obtained hydrated phospholipid into a storage tank, wherein the water content in the obtained hydrated phospholipid is 64%.
Secondly, adding hydrogen peroxide accounting for 2 percent of the mass of the hydrated phospholipid and 0.1 percent of potassium sorbate into a storage tank, uniformly stirring, and then concentrating by using a thin film evaporator under the environment of 85 ℃ and vacuum degree of-0.1 to-0.07 MPa to control the water content to be about 20 percent.
Thirdly, the concentrated hydrated phospholipid is sealed and packaged, and then is sterilized by hot water at 90 ℃ for 30min for later use.
The content of acetone-insoluble substances in the obtained hydrated phospholipid was 91%, and the water content was 20.5%.
(3) Preparing materials: uniformly mixing the pulp particles and the apple juice prepared in the step (1) and the hydrated phospholipid prepared in the step (2) with white granulated sugar, citric acid, sodium benzoate and purified water;
(4) and (4) performing high-temperature instantaneous sterilization on the mixture obtained in the step (3), performing aseptic filling, and finally performing code spraying.
Example 2
A fruit granule beverage containing hydrated phospholipid comprises the following components in parts by weight: 2% of hydrated phospholipid, 86.97% of purified water, 6% of white granulated sugar, 3% of aloe pulp granules, 2% of apple juice, 0.02% of citric acid and 0.01% of sodium benzoate.
The preparation method comprises the following steps:
(1) preparing pulp particles and apple juice: screening and cleaning fruits, cutting into 5 mm aloe pulp particles in a fruit and vegetable cutter, and soaking in citric acid solution for later use; selecting apples, crushing and juicing.
(2) Preparing hydrated phospholipid:
firstly, (1) taking soybean oil foot produced by processing commercially available northeast soybeans (originally transgenic soybeans which are not suitable for food), adding softened water and sodium hydroxide into a reaction tank, and uniformly mixing, wherein the water content of the soybean oil foot used as a raw material is 36%, and the mass ratio of the added softened water to the soybean oil foot is 0.6: 1, the added sodium hydroxide accounts for 0.5 per mill of the weight of the soybean oil residue. Heating the mixture to 75 ℃ (the temperature difference is not more than 1 ℃, the heating speed is 2-5 ℃/min), then preserving heat, standing for 4h for chromatography, after the chromatography is finished, keeping the material temperature at 75 ℃, centrifuging at 3000r/min, and putting the obtained hydrated phospholipid into a storage tank.
Secondly, adding hydrogen peroxide accounting for 3 percent of the mass of the hydrated phospholipid and 0.1 percent of potassium sorbate into a storage tank, uniformly stirring, and then concentrating by using a thin film evaporator under the environment of 85 ℃ and vacuum degree of-0.1 to-0.07 MPa.
Thirdly, the concentrated hydrated phospholipid is sealed and packaged, and then is sterilized by hot water at 90 ℃ for 30min for later use.
The content of acetone-insoluble matter in the resulting hydrated phospholipid was 92%, and the water content was 42%.
(3) Preparing materials: and (3) uniformly mixing the pulp particles and the apple juice prepared in the step (1) and the hydrated phospholipid prepared in the step (2) with white granulated sugar, citric acid, sodium benzoate and purified water.
(4) And (4) performing high-temperature instantaneous sterilization on the mixture obtained in the step (3), performing aseptic filling, and finally performing code spraying.
Example 3
A fruit granule beverage containing hydrated phospholipid comprises the following components in parts by weight: 1% of hydrated phospholipid, 85.96% of purified water, 5% of white granulated sugar, 5% of grape pulp particles, 3% of apple juice, 0.02% of citric acid, 0.01% of sodium benzoate and 0.01% of sweetener.
The preparation method comprises the following steps:
(1) preparing pulp particles and apple juice: screening and cleaning fruits, cutting grapes into 5 mm blocks in a fruit and vegetable shredder, and soaking the blocks in citric acid solution for later use; selecting apples, crushing and juicing.
(2) Preparing hydrated phospholipid:
firstly, adding softened water into soybean oil residue produced by processing commercially available northeast soybeans in a reaction tank, and uniformly mixing, wherein the mass ratio of the added softened water to the soybean oil residue is 0.79: 1, the water content of the used raw material soybean oil residue is 28 percent. Heating the mixture to 60 ℃ (the temperature difference is not more than 1 ℃ and the heating speed is 2-5 ℃/min), then preserving heat, standing for 3h for chromatography, after the chromatography is finished, heating the material to 95 ℃ (the temperature difference is not more than 1 ℃ and the heating speed is 2-5 ℃/min), centrifuging at 3500r/min, and feeding the obtained hydrated phospholipid into a storage tank; the yield of the hydrated phospholipid is 108 percent.
Secondly, adding hydrogen peroxide accounting for 3 percent of the mass of the hydrated phospholipid and sodium benzoate accounting for 0.2 percent of the mass of the hydrated phospholipid into a storage tank, uniformly stirring, and then concentrating by using a thin film evaporator under the environment of 90 ℃ and vacuum degree of-0.1 to-0.07 MPa to control the water content to be about 20 percent.
Thirdly, the concentrated hydrated phospholipid is sealed and packaged, and then is sterilized by hot water with the temperature of 90 +/-5 ℃ for 20min for later use.
The content of acetone-insoluble matter in the obtained hydrated phospholipid was 92% and the water content was 21%.
(3) Preparing materials: uniformly mixing the pulp particles and the apple juice prepared in the step (1) and the hydrated phospholipid prepared in the step (2) with white granulated sugar, citric acid, sodium benzoate and purified water;
(4) and (4) performing high-temperature instantaneous sterilization on the mixture obtained in the step (3), performing aseptic filling, and finally performing code spraying.
The beverage obtained in example 1 and the fruit granules of the fruit granule beverage in the market are taken for blind test and comparison, and the results are as follows:
| index (I) | Example 1 | Meizhiyuan refreshing grape |
| Appearance of the product | 8.5 | 8 |
| Fragrance | 9.5 | 8.5 |
| Taste of the product | 8.5 | 8.0 |
Therefore, the addition of the hydrated phospholipid can endow the fruit particle beverage with thick fragrance, increase the taste delay and prolong the aftertaste of the beverage. Meanwhile, the phospholipid can provide more nutrition for human bodies, enhance the immunity and maintain the health of the human bodies.
Claims (10)
1. A fruit particle beverage containing hydrated phospholipid is characterized by comprising the following components in parts by weight: 0.5-4% of hydrated phospholipid, 80-90% of purified water, 4-8% of white granulated sugar, 3-10% of pulp particles, 2-3% of apple juice, 0.02-0.03% of sour agent and 0.01-0.02% of preservative;
the preparation method of the hydrated phospholipid comprises the following steps: adding softened water and sodium hydroxide or sulfuric acid which accounts for 0-1 per mill of the mass of the soybean oil residue into the soybean oil residue, uniformly mixing, standing and carrying out chromatography, wherein the addition amount of the softened water meets the following formula: y is 1.49-2.49x, wherein y is the mass ratio of the added softened water to the oil residue, and x is the moisture content in the oil residue; and after the chromatography is finished, controlling the temperature to be 85-95 ℃, and performing centrifugal separation to obtain the hydrated phospholipid.
2. The fruit pellet beverage of claim 1 wherein the acidulant is citric acid and the preservative is sodium benzoate.
3. A method of preparing a fruit grain beverage containing hydrated phospholipids as claimed in claim 2, comprising the steps of:
(1) preparing pulp particles and apple juice: screening and cleaning fruits, cutting into 5 mm blocks in a fruit and vegetable shredder, and soaking in citric acid solution for later use; selecting apples, crushing and juicing;
(2) preparing hydrated phospholipid: adding softened water and sodium hydroxide or sulfuric acid which accounts for 0-1 per mill of the mass of the soybean oil residue into the soybean oil residue, uniformly mixing, standing and carrying out chromatography, wherein the addition amount of the softened water meets the following formula: y is 1.49-2.49x, wherein y is the mass ratio of the added softened water to the oil residue, and x is the moisture content in the oil residue; after the chromatography is finished, controlling the temperature to be 85-95 ℃, and performing centrifugal separation to obtain hydrated phospholipid;
(3) preparing materials: uniformly mixing the pulp particles and the apple juice prepared in the step (1) and the hydrated phospholipid prepared in the step (2) with white granulated sugar, citric acid, sodium benzoate and purified water;
(4) and (4) performing high-temperature instantaneous sterilization on the mixture obtained in the step (3), performing aseptic filling, and finally performing code spraying.
4. The method for preparing fruit granule beverage containing phospholipid hydrate according to claim 3, wherein the mixture of soybean oil residue, softened water, sodium hydroxide or sulfuric acid is heated to 60-95 ℃ at a heating rate of 2-5 ℃/min before chromatography in step (2).
5. The method for preparing fruit particle beverage containing phospholipid hydrate according to claim 4, wherein the heating speed of the centrifugation temperature in the step (2) is 2-5 ℃/min.
6. The method for preparing fruit particle beverage containing phospholipid hydrate according to claim 4, wherein the rotation speed in the centrifugal separation process is 3000-7000 r/min.
7. The method for preparing fruit particle beverage containing hydrated phospholipid as claimed in claim 4, wherein the hydrated phospholipid after centrifugation is concentrated by a thin film evaporator at 60-90 ℃ and vacuum degree of-0.1-0.07 MPa after adding a decolorizing agent and a preservative to obtain the concentrated hydrated phospholipid with water content of 10-65%.
8. The method for preparing fruit granule beverage containing phospholipid hydrate according to claim 7, wherein the decolorant and the preservative are added in the following types and dosage: the decolorizing agent is hydrogen peroxide, and the addition amount is 0-3%; the preservative is one or more of potassium sorbate, sodium benzoate and calcium propionate, and the addition amount of the preservative is 0-1%.
9. The method for preparing fruit granule beverage containing phospholipid hydrate according to claim 7, wherein the concentrated phospholipid hydrate is sealed and sterilized with hot water at 85-95 ℃ for 20-30 min.
10. The method of claim 4, wherein the pulp particles are orange pulp, grape pulp particles, aloe pulp particles, apple pulp particles, pear pulp particles, or vegetable particles.
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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 |
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| 液晶态分离提纯大豆磷脂的研究;李子明;《中国粮油学报》;20070131;第22卷(第1期);第30-34页 * |
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