CN107397093A - A kind of preparation method of balsam pear drinks - Google Patents
A kind of preparation method of balsam pear drinks Download PDFInfo
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- CN107397093A CN107397093A CN201710710315.9A CN201710710315A CN107397093A CN 107397093 A CN107397093 A CN 107397093A CN 201710710315 A CN201710710315 A CN 201710710315A CN 107397093 A CN107397093 A CN 107397093A
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- Prior art keywords
- balsam pear
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Links
- 244000302512 Momordica charantia Species 0.000 title claims abstract description 114
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 114
- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 108
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 31
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- 238000009835 boiling Methods 0.000 claims abstract description 21
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- 238000011049 filling Methods 0.000 claims abstract description 17
- 238000007872 degassing Methods 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 9
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 23
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 4
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- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical group O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 5
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- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
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- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of balsam pear drinks, comprise the following steps：S1：Raw material is chosen；S2：Feedstock treating；S3：Squeeze the juice；S4：Boiling；S5：Spice；S6：Homogeneous；S7：Degassing；S8：Filling sterilization.Balsam pear drinks prepared by the method in the present invention are through the technique such as the de- bitter, blanching of salt solution and enzymolysis, bitterness value is relatively low, fiber removal rate is high, and can be effectively retained by two sections of bactericidal assay that balsam pear, bitter-buckwheat nutritive functional component are complete, is a kind of high-quality, tasty healthy functions beverage.
Description
Technical field
The present invention relates to beverage made of fruits or vegetables processing technique field, and in particular to a kind of preparation method of balsam pear drinks.
Background technology
Balsam pear (Momordica charantia L.) also known as " bright and beautiful lichee ", are cucurbitaceous plant.India is originated in, Gu claims
" south kind ", the end of the Ming Dynasty is just passed to China.Its son is real big, shell tool strumae.Contain in balsam pear, Charantin, Charantin etc. are micro-
Amount nutritional ingredient has the function that cool, thirst-quenching, clearing heat and detoxicating, and the improving eyesight that clears away heart-fire, QI invigorating are recovered from fatigue, the effect of kidney-nourishing diuresis.In balsam pear
Containing multivitamin, mineral matter, the magistery containing fat eliminating, fat-reducing, toxin expelling can be accelerated.Find according to the study, it also has
There is good hypoglycemic, antiviral and anti-cancer efficacy.Bitter buckwheat is medicine-food two-purpose crop very few in nature, and bitter buckwheat collection seven is sought greatly
Foster element, is not belonging to medicine and health products, is that can work as the food that meal is eaten, because its special growing environment, bitter buckwheat itself is just
Rich in elements such as selenium, nature Selenium Supplement can be played a part of to human body, there is the healthy nutritive value of brilliance and outstanding food
Treat effect.
At present people to the edible way of balsam pear still based on eating raw, it is larger by seasonal effect because eating product raw, and section
Skill content is relatively low, causes balsam pear Related product added value relatively low.Its related intensive processing product commercially rarely has appearance, slightly
Converted products is serious to destructions such as such as charantins of nutriment in raw material, does not meet the modern life and balsam pear health-care effect is chased after
Ask, be badly in need of the high converted products of relevant technical content to meet people to balsam pear year-round supply and eat diversified demand.Cause
This intends developing a kind of functional beverage supplemented by balsam pear master, bitter buckwheat, can supply and edible at any time in the four seasons, by hardship of dispelling, color protection,
The application of the technological means such as two sections of sterilizations, the effect of retaining balsam pear itself to greatest extent, and lift balsam pear edibility at composition,
A kind of balsam pear drinks product of high quality is provided for the nutritive value of people's enjoyment balsam pear.
The content of the invention
It is an object of the invention to provide a kind of preparation method of balsam pear drinks, solves current balsam pear mainly with fresh
Larger by seasonal effect based on food, the product nutrient substances by processing destroy the problem of serious.
To solve above-mentioned technical problem, the present invention uses following technical scheme：
A kind of preparation method of balsam pear drinks, comprises the following steps：
S1：Raw material is chosen：Balsam pear fresh, that nothing is rotten is chosen, is cleaned up, is removed bitter melon seed, it is stand-by to be cut into block；Choose
It is standby without the bitter buckwheat to go mouldy；
S2：Feedstock treating：The balsam pear for being cut into block is soaked in sodium chloride solution and carries out salt marsh, and by the good balsam pear of salt marsh
Block be put into boiling water after 30~60 seconds pull out it is standby；Salt marsh can slough balsam pear bitter taste to a certain degree.Balsam pear after salt marsh exists
Blanching can obtain the best product of flavor in boiling water.During blanching overlong time, the bitter taste of balsam pear disappears but fragrant also disappears, and
And aged flavour can be produced and macerate dish taste.
S3：Squeeze the juice：The balsam pear block crossed by S2 step process is mixed with water, and adds pectase and is digested, then
Press filtration takes juice, stand-by after clarification；
S4：Boiling：It is standby that the bitter buckwheat cleaned up is added to the water liquor；
S5：Spice：By the juice in S3 steps and S4 steps according to 1:1 is mixed to get mixing juice, and adds auxiliary material and stir
Mix and uniformly obtain mixed liquor；Bitter buckwheat is medicine-food two-purpose crop very few in nature, and bitter buckwheat -- seven major nutrient combines in completely
All over the body, it is not medicine, is not health products, is that can work as the food that meal is eaten, because its special growing environment, bitter buckwheat itself is just rich in selenium
, nature Selenium Supplement can be played a part of to human body, there is the healthy nutritive value of brilliance and outstanding dietotherapy effect.With hardship
Melon can increase the nutritive value of beverage with use.
S6：Homogeneous：Homogenization is carried out to the mixed liquor obtained in S5 steps using high pressure homogenizer；
S7：Degassing：It is de-gassed using antioxidant method；
S8：Filling sterilization：Juice after the degassing of S7 steps is carried out filling and sterilized, sterilization end obtains balsam pear work(
Can beverage.
Preferably, the mass percent of sodium chloride solution is 5%~10% in the S2 steps, the salt marsh time 30~60
Minute.Salt marsh can slough the bitter taste of balsam pear to a certain extent, during salt marsh overlong time, balsam pear saline taste weight, there is certain hardship
The fragrant of taste and balsam pear is than thin.
Preferably, squeezed the juice in the S3 steps processing when, the mass ratio of balsam pear block and water is 1:1, add pectase
Measure 1% for balsam pear block and water gross mass, hydrolysis temperature is 40~45 DEG C during enzymolysis, and enzymolysis time is 60~120 minutes.Pectin
The addition main function of enzyme is to clarify Bitter Melon Juice, and its cardinal principle is：Act in pectin between D- galacturonic acid residues
Glycosidic bond, can break pectin molecule, soften the pectic substance in plant pulp tissue, make high molecular galacturonic acid degradation
Polysaccharide chain for galacturonic acid and pectic acid small-molecule substance, and pectin is also degraded, this continuous drop of pectin molecule
Solution declines the stickiness of fruit wine, the solid content in juice originally be present and loses support and settle down, strengthen clarifying effect, improves
With accelerate filtrability and the rate of filtration.Pectase adds the pectin that can be digested in Bitter Melon Juice so that juice is more clarified bright.
Hydrolysis temperature and time effects hydrolysis result are so as to influenceing clarity.
Preferably, in the S4 boilings step, the mass ratio of bitter buckwheat and water is 1:5, digestion time is 1 hour.Bitter buckwheat
Nutritive value is very high, and a large number of nutrients enters in water after boiling, is being mixed into balsam pear beverage base-material with Bitter Melon Juice, is greatly improving
The nutritive value of balsam pear beverage.
Preferably, in the S5 spices step, the amount for adding auxiliary material is to add in every 100 portions mixing juice in parts by mass
Enter 30~50 parts of honey, 5~10 portions of white granulated sugars, 5~10 parts of potassium sorbates, 1~2 part of natural chlorophyll, 8~10 parts of different malt ketone
Sugar alcohol, 1~2 part of stevia, 3~5 parts of essence, 2~3 parts of sodium carboxymethylcelluloses.Honey, white granulated sugar, stevia, perfume (or spice)
Essence, isomalt, three kinds of potassium sorbate are used for seasoning, make balsam pear beverage sweet and sour taste, and natural chlorophyll is mixed colours for beverage,
Sodium carboxymethylcellulose (CMC-NA) is stabilizer, there is the destabilizing factor of many in balsam pear bitter buckwheat, such as Tea Polyphenols, fiber
The problems such as material, vitamin, macromolecular substances, protein heat denaturation, therefore it is steady to select sodium carboxymethylcellulose (CMC-NA)
Determine agent.
Preferably, in the S7 steps, the method being de-gassed using anti-oxidant machine method is obtained in S6 steps
The ascorbic acid that mass percent is 0.1% is added in mixed liquor.Due to the oxygen, the nitrogen and two that are present in fruit cell gap
It the gases such as carbonoxide, can be entered during fruit juice production with dissolved state in fruit juice, or be absorbed in pulp particles and colloid
Surface, in pulp crushing process, fruit juice and atmosphere contacting surface increase, and further increase the content of gas, it is therefore desirable to deaerate,
Fruit juice constituents oxidation can be reduced or avoided in especially chaos PID, degassing；Reduce the change of fruit juice color and luster and flavor.Using antioxygen
Agent method adds the antioxidants such as a small amount of ascorbic acid when being fruit juice tinning, to remove the oxygen in bursting.
Preferably, the method for disinfection in the S8 steps is：Filling product first are heated into 100 DEG C to sterilize 30~60 seconds,
Sterilizing carries out microwave disinfection, 30~60 seconds microwave disinfection duration after terminating after being cooled to 50~60 DEG C.Killed using two sections
Bacterium draws the advantages of two kinds of method for disinfection, high temperature fruit juice constituents when both unlikely normal, will not sterilize again not thoroughly, bactericidal effect
Preferably, and nutritional ingredient preserves completely.
Compared with prior art, the beneficial effects of the invention are as follows：
Balsam pear drinks prepared by method in the present invention through the technique such as the de- bitter, blanching of salt solution and enzymolysis, bitterness value compared with
Low, fiber removal rate is high, and it is complete by two sections of bactericidal assay to be effectively retained balsam pear, bitter-buckwheat nutritive functional component, is a kind of excellent
Matter, tasty healthy functions beverage.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
A kind of preparation method of balsam pear drinks, comprises the following steps：
S1：Raw material is chosen：Balsam pear fresh, that nothing is rotten is chosen, is cleaned up, is removed bitter melon seed, it is stand-by to be cut into block；Choose
It is standby without the bitter buckwheat to go mouldy；
S2：Feedstock treating：The balsam pear for being cut into block is soaked in sodium chloride solution and carries out salt marsh, and by the good balsam pear of salt marsh
Block be put into boiling water after 30 seconds pull out it is standby；Wherein the mass percent of sodium chloride solution is 5%, 30 minutes salt marsh time.
S3：Squeeze the juice：The balsam pear block crossed by S2 step process is mixed with water, and adds pectase and is digested, then
Press filtration takes juice, stand-by after clarification；Wherein the mass ratio of balsam pear block and water is 1:1, the amount for adding pectase is total for balsam pear block and water
The 1% of quality, hydrolysis temperature is 40 DEG C during enzymolysis, and enzymolysis time is 120 minutes.
S4：Boiling：It is standby that the bitter buckwheat cleaned up is added to the water liquor；The mass ratio of bitter buckwheat and water is 1:5, during boiling
Between be 1 hour.
S5：Spice：By the juice in S3 steps and S4 steps according to 1:1 is mixed to get mixing juice, and adds auxiliary material and stir
Mix and uniformly obtain mixed liquor；The amount for adding auxiliary material is per addition 30g honey, 5g white granulated sugars, 5g sorbs in 100g mixing juice
Sour potassium, 1g natural chlorophylls, 8g isomalts, 1g stevias, 3g essence, 2g sodium carboxymethylcelluloses.
S6：Homogeneous：Homogenization is carried out to the mixed liquor obtained in S5 steps using high pressure homogenizer；
S7：Degassing：It is de-gassed using antioxidant method；Quality percentage is added in the mixed liquor obtained in S6 steps
Than the ascorbic acid for 0.1%.
S8：Filling sterilization：Juice after the degassing of S7 steps is carried out filling and sterilized, sterilization end obtains balsam pear work(
Can beverage.Method for disinfection is：Filling product first are heated into 100 DEG C to sterilize 30 seconds, sterilizing is carried out after terminating after being cooled to 50 DEG C
Microwave disinfection, 60 seconds microwave disinfection duration.
Embodiment 2：
A kind of preparation method of balsam pear drinks, comprises the following steps：
S1：Raw material is chosen：Balsam pear fresh, that nothing is rotten is chosen, is cleaned up, is removed bitter melon seed, it is stand-by to be cut into block；Choose
It is standby without the bitter buckwheat to go mouldy；
S2：Feedstock treating：The balsam pear for being cut into block is soaked in sodium chloride solution and carries out salt marsh, and by the good balsam pear of salt marsh
Block be put into boiling water after 60 seconds pull out it is standby；Wherein the mass percent of sodium chloride solution is 10%, 30 minutes salt marsh time.
S3：Squeeze the juice：The balsam pear block crossed by S2 step process is mixed with water, and adds pectase and is digested, then
Press filtration takes juice, stand-by after clarification；Wherein the mass ratio of balsam pear block and water is 1:1, the amount for adding pectase is total for balsam pear block and water
The 1% of quality, hydrolysis temperature is 45 DEG C during enzymolysis, and enzymolysis time is 60 minutes.
S4：Boiling：It is standby that the bitter buckwheat cleaned up is added to the water liquor；The mass ratio of bitter buckwheat and water is 1:5, during boiling
Between be 1 hour.
S5：Spice：By the juice in S3 steps and S4 steps according to 1:1 is mixed to get mixing juice, and adds auxiliary material and stir
Mix and uniformly obtain mixed liquor；The amount for adding auxiliary material is per addition 40g honey, 8g white granulated sugars, 8g sorbs in 100g mixing juice
Sour potassium, 2g natural chlorophylls, 9g isomalts, 2g stevias, 4g essence, 2g sodium carboxymethylcelluloses.
S6：Homogeneous：Homogenization is carried out to the mixed liquor obtained in S5 steps using high pressure homogenizer；
S7：Degassing：It is de-gassed using antioxidant method；Quality percentage is added in the mixed liquor obtained in S6 steps
Than the ascorbic acid for 0.1%.
S8：Filling sterilization：Juice after the degassing of S7 steps is carried out filling and sterilized, sterilization end obtains balsam pear work(
Can beverage.Method for disinfection is：Filling product first are heated into 100 DEG C to sterilize 60 seconds, sterilizing is carried out after terminating after being cooled to 60 DEG C
Microwave disinfection, 30 seconds microwave disinfection duration.
Embodiment 3：
A kind of preparation method of balsam pear drinks, comprises the following steps：
S1：Raw material is chosen：Balsam pear fresh, that nothing is rotten is chosen, is cleaned up, is removed bitter melon seed, it is stand-by to be cut into block；Choose
It is standby without the bitter buckwheat to go mouldy；
S2：Feedstock treating：The balsam pear for being cut into block is soaked in sodium chloride solution and carries out salt marsh, and by the good balsam pear of salt marsh
Block be put into boiling water after 45 seconds pull out it is standby；Wherein the mass percent of sodium chloride solution is 8%, 45 minutes salt marsh time.
S3：Squeeze the juice：The balsam pear block crossed by S2 step process is mixed with water, and adds pectase and is digested, then
Press filtration takes juice, stand-by after clarification；Wherein the mass ratio of balsam pear block and water is 1:1, the amount for adding pectase is total for balsam pear block and water
The 1% of quality, hydrolysis temperature is 45 DEG C during enzymolysis, and enzymolysis time is 100 minutes.
S4：Boiling：It is standby that the bitter buckwheat cleaned up is added to the water liquor；The mass ratio of bitter buckwheat and water is 1:5, during boiling
Between be 1 hour.
S5：Spice：By the juice in S3 steps and S4 steps according to 1:1 is mixed to get mixing juice, and adds auxiliary material and stir
Mix and uniformly obtain mixed liquor；The amount for adding auxiliary material is per addition 50g honey, 10g white granulated sugars, 10g mountains in 100g mixing juice
Potassium sorbate, 1g natural chlorophylls, 10g isomalts, 1g stevias, 5g essence, 2g sodium carboxymethylcelluloses.
S6：Homogeneous：Homogenization is carried out to the mixed liquor obtained in S5 steps using high pressure homogenizer；
S7：Degassing：It is de-gassed using antioxidant method；Quality percentage is added in the mixed liquor obtained in S6 steps
Than the ascorbic acid for 0.1%.
S8：Filling sterilization：Juice after the degassing of S7 steps is carried out filling and sterilized, sterilization end obtains balsam pear work(
Can beverage.Method for disinfection is：Filling product first are heated into 100 DEG C to sterilize 45 seconds, sterilizing is carried out after terminating after being cooled to 55 DEG C
Microwave disinfection, 45 seconds microwave disinfection duration.
Salt marsh can slough balsam pear bitter taste to a certain degree.It is best that the blanching in boiling water of balsam pear after salt marsh can obtain flavor
Product, when the time is too short, balsam pear saline taste weight, have the fragrant of certain bitter taste and balsam pear than thin.Blanching overlong time
When, the bitter taste of balsam pear disappears but fragrant also disappears, and can produce aged flavour and macerate dish taste.
The present invention carries out salt marsh to balsam pear first when handling balsam pear, and salt marsh can slough balsam pear bitter taste to a certain degree
Road.The blanching in boiling water of balsam pear after salt marsh can obtain the best product of flavor, when the time is too short, balsam pear saline taste weight, have certain
Bitter taste and also balsam pear fragrant than thin.By adding blanching in boiling water after salt marsh, for removing salt marsh；During blanching
Between it is long when, the bitter taste of balsam pear disappears but fragrant also disappears, and can produce aged flavour and macerate dish taste.
Squeezed the juice by mixing balsam pear block with water after blanching, and the pulp added in pectase removal Bitter Melon Juice, make
Bitter Melon Juice clarification is obtained, the addition main function of pectase is to clarify Bitter Melon Juice, and its cardinal principle is：Act on D- half in pectin
Glycosidic bond between lactobionic acid residue, pectin molecule can be broken, soften the pectic substance in plant pulp tissue, make macromolecule
Galacturonic acid be degraded to galacturonic acid and pectic acid small-molecule substance, and the polysaccharide chain of pectin is also degraded, pectin
This continuous degradation of molecule declines the stickiness of fruit wine, the solid content in juice originally be present and loses support and settle down,
Strengthen clarifying effect, improve and accelerate filtrability and the rate of filtration.
Bitter buckwheat juice is added in balsam pear beverage in the present invention, bitter buckwheat is medicine-food two-purpose crop very few in nature, bitter
Buckwheat -- seven major nutrient rolls into one completely, is not medicine, is not health products, is that can work as the food that meal is eaten, because its special life
Long environment, bitter buckwheat itself are just rich in selenium, can play a part of nature Selenium Supplement to human body, there is the nutrition and health care valency of brilliance
Value and outstanding dietotherapy effect.The nutritive value of beverage can be increased with use with balsam pear.
In order to increase the quality of balsam pear beverage, it is necessary to add some auxiliary materials in the beverage, wherein honey, white granulated sugar, sweetleaf
Synanthrin, essence, isomalt, three kinds of potassium sorbate are used for seasoning, make balsam pear beverage sweet and sour taste, and natural chlorophyll is drink
Material toning, sodium carboxymethylcellulose (CMC-NA) be stabilizer, there is many destabilizing factors in balsam pear/green tea, as tea is more
The problems such as phenol, fibrous matter, vitamin, macromolecular substances, protein heat denaturation, therefore it is stabilizer to select CMC-NA.
, it is necessary to be de-gassed by antioxidant to it after bitter buckwheat juice mixes with bitter buckwheat juice, its reason is：It is present in
The gases such as oxygen, nitrogen and carbon dioxide in fruit cell gap, it can be entered during fruit juice production with dissolved state in fruit juice,
Or the surface of pulp particles and colloid is absorbed in, in crushing process, fruit juice increases with atmosphere contacting surface, further increases gas
Containing seeing, it is therefore desirable to deaerate, fruit juice constituents oxidation can be reduced or avoided in degassing；Reduce the change of fruit juice color and luster and flavor.
It is to draw two kinds of method for disinfection a little finally to be sterilized after filling using two sections, high temperature when both unlikely normal
Fruit juice constituents, it will not sterilize again not thoroughly, bactericidal effect is preferable, and nutritional ingredient preserves completely.
For the balsam pear drinks produced in the present invention, color and luster light green color is very tempting to improve a poor appetite, juice
Liquid is limpid bright, free from admixture；And there is the fragrant of fresh bitter and the tea smell of bitter buckwheat, band is bitter in sweet tea, and mouthfeel is thick and heavy, soft
With without bitter taste.
Table 1 below is the microbiological indicator of the product of the present invention；Table 2 below is the main nutrient composition index in the present invention；
The microbiological indicator of table 1
| Index | Total number of bacteria | Coliform group count | Pathogenic bacteria |
| Standard | Less than 100cfu/mL | Less than 5MPN/100mL | Without detection |
| Product | 54cfu/mL | 2MPN/100mL | Do not detect |
The nutritive index of table 2
| Soluble solid | PH value | Protein | Fat | Total reducing sugar |
| 2.0% | 5.5 | 0 | 0 | 4% |
From table 1 it follows that abundant, the microbiological indicator of compound beverage, from table 2 is sterilized in the balsam pear beverage of the present invention
In can draw, the present invention in balsam pear beverage there is seldom soluble solid, fat content 0 is more healthy, and
Charantin in balsam pear have it is good hypoglycemic, it is anti-oxidant, improve immunity, lower cholesterol, anti HIV-1 virus and antitumor
Etc. physiological function；Do not only have direct para-insulin effect, also stimulate the function of insulin releasing.
By the method in the present invention, the nutritional ingredients such as the charantin that does not destroy in balsam pear can be accomplished, and add hardship
Buckwheat, balsam pear be combined with each other with bitter buckwheat, have good health-care effect.Generally contain Charantin in 100g balsam pear
25mg, the balsam pear through overtesting 100g can produce about 500g balsam pear drinks, by the balsam pear work(for examining 500g
The content of Charantin can also reach 20~25mg in energy beverage, therefore the balsam pear function of being produced by method of the invention is drunk
It is complete that material can be effectively retained balsam pear, bitter-buckwheat nutritive functional component, reaches good health-care effect.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, can be to master in the range of disclosure and claim
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (7)
- A kind of 1. preparation method of balsam pear drinks, it is characterised in that：Comprise the following steps：S1：Raw material is chosen：Balsam pear fresh, that nothing is rotten is chosen, is cleaned up, is removed bitter melon seed, it is stand-by to be cut into block；Choose without mould The bitter buckwheat of change is standby；S2：Feedstock treating：The balsam pear for being cut into block is soaked in sodium chloride solution and carries out salt marsh, and the good balsam pear block of salt marsh is put Enter pulled out in boiling water after 30~60 seconds it is standby；S3：Squeeze the juice：The balsam pear block crossed by S2 step process is mixed with water, and adds pectase and is digested, then press filtration Juice is taken, it is stand-by after clarification；S4：Boiling：It is standby that the bitter buckwheat cleaned up is added to the water liquor；S5：Spice：By the juice in S3 steps and S4 steps according to 1:1 is mixed to get mixing juice, and it is equal to add auxiliary material stirring It is even to obtain mixed liquor；S6：Homogeneous：Homogenization is carried out to the mixed liquor obtained in S5 steps using high pressure homogenizer；S7：Degassing：It is de-gassed using antioxidant method；S8：Filling sterilization：Juice after the degassing of S7 steps is carried out filling and sterilized, sterilization end obtains balsam pear function drink Material.
- 2. the preparation method of balsam pear drinks according to claim 1, it is characterised in that：Sodium chloride in the S2 steps The mass percent of solution is 5%~10%, 30~60 minutes salt marsh time.
- 3. the preparation method of balsam pear drinks according to claim 1, it is characterised in that：Squeeze the juice place in the S3 steps During reason, the mass ratio of balsam pear block and water is 1:1, the amount of pectase is added as the 1% of balsam pear block and water gross mass, is digested during enzymolysis Temperature is 40~45 DEG C, and enzymolysis time is 60~120 minutes.
- 4. the preparation method of balsam pear drinks according to claim 1, it is characterised in that：In the S4 boilings step, The mass ratio of bitter buckwheat and water is 1:5, digestion time is 1 hour.
- 5. the preparation method of balsam pear drinks according to claim 1, it is characterised in that：In the S5 spices step, The amount for adding auxiliary material is in parts by mass 30~50 parts of honey of addition in every 100 portions mixing juice, 5~10 portions of white granulated sugars, 5~10 Part potassium sorbate, 1~2 part of natural chlorophyll, 8~10 parts of isomalts, 1~2 part of stevia, 3~5 parts of essence, 2~ 3 parts of sodium carboxymethylcelluloses.
- 6. the preparation method of balsam pear drinks according to claim 1, it is characterised in that：In the S7 steps, use The method that anti-oxidant machine method is de-gassed be added in the mixed liquor obtained in S6 steps mass percent be 0.1% it is anti- Bad hematic acid.
- 7. the preparation method of balsam pear drinks according to claim 1, it is characterised in that：Sterilization in the S8 steps Method is：Filling product first are heated into 100 DEG C to sterilize 30~60 seconds, sterilizing carries out microwave after terminating after being cooled to 50~60 DEG C Sterilization, 30~60 seconds microwave disinfection duration.
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| CN108902586A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of balsam pear sea salt beverage and preparation method thereof |
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| CN106923110A (en) * | 2017-03-30 | 2017-07-07 | 遵义医学院 | A kind of fruit and vegetable drink and preparation method |
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| CN108902586A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of balsam pear sea salt beverage and preparation method thereof |
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