CN107467431A - A kind of preparation method of motor function ice vegetable juice - Google Patents
A kind of preparation method of motor function ice vegetable juice Download PDFInfo
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- CN107467431A CN107467431A CN201710743112.XA CN201710743112A CN107467431A CN 107467431 A CN107467431 A CN 107467431A CN 201710743112 A CN201710743112 A CN 201710743112A CN 107467431 A CN107467431 A CN 107467431A
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- ice
- juice
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- vegetable juice
- dish
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- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 54
- 230000007659 motor function Effects 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 69
- 239000002689 soil Substances 0.000 claims abstract description 32
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000014759 maintenance of location Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000009849 deactivation Effects 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 150000001875 compounds Chemical class 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 28
- 229940088598 enzyme Drugs 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 17
- 239000002131 composite material Substances 0.000 claims description 17
- 235000013361 beverage Nutrition 0.000 claims description 16
- 239000003963 antioxidant agent Substances 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 239000003381 stabilizer Substances 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 230000003078 antioxidant effect Effects 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 244000298697 Actinidia deliciosa Species 0.000 claims description 9
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 8
- 239000011591 potassium Substances 0.000 claims description 8
- 229910052700 potassium Inorganic materials 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 235000010357 aspartame Nutrition 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000021433 fructose syrup Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000661 sodium alginate Substances 0.000 claims description 7
- 235000010413 sodium alginate Nutrition 0.000 claims description 7
- 229940005550 sodium alginate Drugs 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 229910001415 sodium ion Inorganic materials 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 230000006978 adaptation Effects 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical group [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims 1
- 239000003792 electrolyte Substances 0.000 abstract description 8
- BITYAPCSNKJESK-UHFFFAOYSA-N potassiosodium Chemical compound [Na].[K] BITYAPCSNKJESK-UHFFFAOYSA-N 0.000 abstract description 8
- 239000013535 sea water Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 210000004243 sweat Anatomy 0.000 abstract description 4
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 229910001410 inorganic ion Inorganic materials 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 11
- 239000011734 sodium Substances 0.000 description 11
- 229910052708 sodium Inorganic materials 0.000 description 11
- -1 flavone compound Chemical class 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000007686 potassium Nutrition 0.000 description 7
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 5
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- 230000001804 emulsifying effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 235000019804 chlorophyll Nutrition 0.000 description 4
- 229930002875 chlorophyll Natural products 0.000 description 4
- 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 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229910001414 potassium ion Inorganic materials 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 241000219479 Aizoaceae Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 244000021685 Mesembryanthemum crystallinum Species 0.000 description 1
- 235000009071 Mesembryanthemum crystallinum Nutrition 0.000 description 1
- 244000131360 Morinda citrifolia Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000005255 Rubus parvifolius Species 0.000 description 1
- 235000018803 Rubus parvifolius Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
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- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000017524 noni Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- 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 present invention relates to a kind of preparation method of motor function ice vegetable juice, comprise the following steps：(1) the ice dish grown under the conditions of Soil salinity 0.4~0.6% is chosen at, after preliminary screening process, blanching 2~3min of enzyme deactivation in 80~90 DEG C of water is immersed, cooling, pretreatment ice dish raw material is made；(2) pretreatment ice dish raw material is subjected to color retention, then squeezes the juice and obtain ice vegetable juice；(3) by ice vegetable juice after digesting, clarify, allocate, sterilize, motor function ice vegetable juice is made.The present invention uses salt-soda soil by the sea or seawater to pour the lower ice dish grown as raw material first, and obtained ice vegetable juice is without manually add inorganic ions, and sodium potassium ratio and human body discharge sweat ratio are consistent, and are more beneficial for supplementing human electrolyte.
Description
Technical field
The present invention relates to a kind of preparation method of motor function ice vegetable juice, belong to functional beverage technical field.
Background technology
Ice dish also known as ice plant, belong to Aizoaceae, be annual herb plant, contain abundant dietary fiber, dimension life
Element, chlorophyll, folic acid, flavonoids, protein and mineral matter element.In recent years, ice dish is by as a kind of emerging health care food materials
Start commercial growth at home.
Ice dish originates in South Africa nanometer than arid areas such as deserts, drought-enduring, salt tolerance is very strong, can seashore, salt-soda soil or
Grown under conditions of being poured with seawater, belong to typical salt-secreting plant, contain natural plants salt in the liquid of bulliform cell.Ice dish
Middle moisture is up to 95%, and moisture is especially suitable for processing of squeezing the juice up to 97% under salt-soda soil or seawater irrigation conditions.Together
The a large amount of plant salts such as natural potassium, sodium, calcium, magnesium of Shi Hanyou, belong to Cardia Salt, are more beneficial for while effectively supplementing human electrolyte
Human body cardiovascular and cerebrovascular health.We have found that ice dish is adaptation existence under the conditions of Saline Alkali Stress, many of which battalion by studying
Support and active component has conspicuousness rise, such as superoxide dismutase (SOD), catalase (CAT), peroxidase
(POD), general flavone, chlorophyll, soluble solid, sodium, calcium, magnesium ion etc., therefore the ice dish grown under Saline Alkali Stress is compared
Fresh ice dish has higher oxidation resistance and physiologically active.
Motor function beverage can keep the skin wet rapidly for body during exercise, electrolyte and energy, maintain and promote body
Liquid balances or fast quick-recovery, delay fatigue, so as to which body fluid is adjusted into poised state.But published document is related at present
The preparation method of motor function beverage is all that electrolyte, such as Chinese patent literature are provided by way of adding sodium, sylvite
The vitamin motor function beverage and its manufacture method that CN105942534A (application number 201610505494.8) is provided are to add
Add the form of edible well salt, a kind of motion that Chinese patent literature CN103535831A (application number 201310500894.6) is provided
Drinks are in the form of adding sodium chloride, potassium chloride etc..Current market sales of product function composition is single, and is free of
There are the plant nutrient ingredients such as natural chlorophyll, amino acid, polyphenol, flavonoids and other soluble solids.
Chinese patent literature CN105795296A (application number 201610219461.7) discloses a kind of pectase beverage
And its manufacture method belongs to enzyme beverage field.Existing enzyme beverage, nutrition, flavor, mouthfeel can not meet consumer flavor,
Mouthfeel demand.Present invention aims in view of the shortcomings of the prior art, the present invention discloses：A kind of pectase beverage, its feature
It is：The raw material of the pectase beverage is：Rubus parvifolius, Noni fruit, preserved vegetable, ice dish.
But above-mentioned beverage can not be used as motor function beverage, extremely low mainly due to sodium potassium content in its composition, and compare
Example differs larger with the sodium potassium ratio in human body, it is therefore desirable to corresponding composition is individually added, not only bad for absorption of human body, and
Detection and the Quality Control link accordingly such as raw material sources are added, adds production cost.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of preparation method of motor function ice vegetable juice.
The present invention use the ice dish that salt-soda soil grows or seawater to pour the lower ice dish grown as raw material, through blanching, protects green lands, squeezes
The process such as juice, enzymolysis, clarification, anti-oxidant, allotment, sterilization, the one kind being processed into are green rich in sodium, potassium, calcium, magnesium plasma and leaf
Element, flavone compound, amino acid, vitamins and other nutritious components have balanced human's trace element, a regulative mechanism and new old
The function ice vegetable juice of metabolism；
Technical solution of the present invention is as follows：
A kind of preparation method of motor function ice vegetable juice, comprises the following steps：
(1) the ice dish grown under the conditions of Soil salinity 0.4~0.6% is chosen at, after preliminary screening process, immersion 80~
Blanching 2~3min of enzyme deactivation in 90 DEG C of water, cooling, pretreatment ice dish raw material is made；
(2) the obtained pretreatment ice dish raw material of step (1) is subjected to color retention, then squeezes the juice and obtain ice vegetable juice；
(3) by ice vegetable juice made from step (2) after digesting, clarify, allocate, sterilize, motor function ice vegetable juice drink is made
Material.
According to currently preferred, in the step (1), soil is beach alkaline land soil.
According to currently preferred, in the step (1), preliminary screening process is rejects dry, rotten leaf piece；Preferably, institute
During stating blanching enzyme deactivation, the mass ratio of water and ice dish is 2：1；Preferably, it is described to be cooled to using flowing cool water in 1min
It is cooled to normal temperature.
According to currently preferred, in the step (2), color retention step is as follows：
Ice dish raw material will be pre-processed to immerse in the copper-bath that concentration is 0.2~0.3g/L, feed liquid mass ratio is 1：(1
~2), 6~8h of normal temperature color retention.
According to currently preferred, in the step (3), enzymolysis step is as follows：
By cellulase, neutral proteinase, pectase (8~12) in mass ratio：(8~12)：1 is configured to complex enzyme agent,
Then complex enzyme agent is added by the 0.03~0.05% of ice vegetable juice mass percent, stirred, at ambient temperature at enzymolysis
1~3h is managed, filtering, produces enzymolysis liquid.
According to currently preferred, in the step (3), clarification steps are as follows：
Egg-white powder is added by 40~60mg/L addition into the enzymolysis liquid after enzymolysis step processing, is stirred,
After handling 2~3h at room temperature, 90~100 DEG C are heated to, and keeps 2~3min, normal temperature is rapidly cooled to, with 4000~6000r/
Min centrifuges 6~8min, takes supernatant, discards precipitation and ice dish juice is made；
According to currently preferred, in the step (3), adaptation step is as follows：
By the ice dish juice after clarification and concentration kiwi-fruit juice, concentrated lemon juice (5~7) in mass ratio：(2~4)：
1 ratio mixing, it is 480~520mg/L to adjust to Na ion concentration, and potassium concentration is 90~110mg/L, is made compound
The white granulated sugar of juice, then addition composite juice quality 3~5%, 1~3% fructose syrup, 0.01~0.03% Aspartame,
0.01~0.03% acesulfame potassium, dissolves and the obtained compound allotment juice that stirs respectively；Then respectively by compound allotment juice 0.1
~0.2% mass percent addition composite antioxidant and compound stabilizer, stirs, and beverage just liquid is made；
It is further preferred that the composite antioxidant be sodium isoascorbate and Cys in mass ratio (1~
2)：1 ratio mixing；Compound stabilizer is sodium carboxymethylcellulose and sodium alginate (2~3) in mass ratio：1 ratio is mixed
Close.
According to currently preferred, in the step (3), sterilization steps are as follows：
By liquid at the beginning of the beverage after allotment through 3~5min of homogeneous under the conditions of 10~20MPa, then in 85~95 DEG C of conditions
4~6min of lower sterilizing, is cooled to normal temperature, produces.
Beneficial effect
1st, the present invention uses salt-soda soil by the sea or seawater to pour the lower ice dish grown as raw material first, due to its growth soil
The salinity 0.4~0.6% of earth environment, thus the electrolyte such as its potassium, sodium, calcium ion, general flavone, soluble solid and nutrition into
Point content is significantly higher than fresh ice dish, develops into ice vegetable juice without manually add inorganic ions, and sodium potassium ratio and human body
Discharge sweat ratio is consistent, and is more beneficial for supplementing human electrolyte；
2nd, the present invention is configured to digest fining agent by a certain percentage with cellulase, neutral proteinase, pectase etc., respectively
Crude fibre, crude protein, pectin on influenceing sense organ in fresh squeezing ice vegetable juice etc. carry out resolving into solable matter, add ice vegetable juice
Nutrient composition content, while clarification is played to ice vegetable juice；Adsorption-condensation is carried out to suspended material with egg-white powder, it is heated
Removal can be centrifuged, while is passivated unnecessary enzymatic activity, gained ice vegetable juice is sparkling and crystal-clear emerald green, homogeneous, is long placed in no precipitation；
3rd, the present invention is compound to concentrate kiwi-fruit juice, concentrated lemon juice and the progress of ice vegetable juice, supplements because of blanching, hot defecation
Etc. ascorbic loss caused by process, acidity and color and luster are adjusted, the puckery mouthfeel for having kept away ice dish is covered, adds fruity smell, more
It is nutrition, more agreeable to the taste；
4th, because raw material of the present invention is suitably planted in salt-soda soil, not only obtained beverage is without manually adding potassium, sodium
The electrolyte such as ion, it is possible to reach the related request of drinks, be advantageous to the absorption of human body, while salt-soda soil can be improved
Soil property, promote the utilization of resources of land-sea interacting strip and sustainable development.
Embodiment
Technical scheme is further elaborated with reference to embodiment, but institute's protection domain of the present invention is not limited to
This.
Raw material sources
Concentration kiwi-fruit juice, concentrated lemon juice are ordinary commercial products, purchased from Shandong Andeli Group Co., Ltd.；
Cellulase, neutral proteinase, pectase are ordinary commercial products, purchased from the limited public affairs of Nanning Pang Bo bioengineering
Department.
Embodiment 1
The ice dish of Shandong region beach salt-soda soil plantation, Soil salinity 0.6%；
A kind of preparation method of motor function ice vegetable juice, comprises the following steps：
(1) the fresh ice dish 20kg for taking Shandong region beach salt-soda soil to grow up to rejects dry, rotten leaf piece；
(2) the ice dish that step (1) has been selected is put into progress blanching enzyme deactivation, blanching time in 80 DEG C of hot water of 40kg constant temperature is
3min, after pulling out with flowing cool water rapidly cold 1min but to normal temperature；
(3) the ice dish that step (2) has cooled down is put into soak at room temperature in the sulfuric acid ketone colour protecting liquid that 20kg concentration is 0.3g/L
Color retention 6h, the ice dish squeeze juice that will have been cooled down with juice extractor；
(4) the ice vegetable juice 15L that step (3) is squeezed is taken, 4.5g is added and is prepared by cellulase, neutral proteinase, pectase
Into complex enzyme agent, stir, handle 1h at room temperature, then filtered with double gauze and enzymolysis liquid is made.Wherein complex enzyme agent
Configuration proportion is respectively 8 in terms of mass fraction：8：1；
(5) 600mg egg-white powders are added in the enzymolysis liquid being disposed to step (4), stirs, handles at room temperature
2h, it is heated to 90 DEG C and keeps 3min, be rapidly cooled to normal temperature, 8min is centrifuged with 4000r/min, supernatant is taken, discards precipitation
Ice dish juice is made；
(6) the ice dish juice obtained by 10L steps (5) is taken to be mixed with 8L concentrations kiwi-fruit juice, 2L concentrated lemon juices,
Pure water 50L dilutions are added to mix.2.1kg white granulated sugars are added, 2.1kg fructose syrups, 21g Aspartames, 21g acesulfame potassiums, are divided
Do not dissolve and the obtained compound allotment juice that stirs；
(7) 70g composite antioxidants are added into the compound allotment juice of step (6).Composite antioxidant is respectively different anti-
Bad hematic acid sodium and Cys, configuration proportion are calculated as 1: 1 with mass fraction.Add 70g compound stabilizers, compound stabilizer
Respectively sodium carboxymethylcellulose and sodium alginate, configuration proportion are calculated as 2: 1 with mass fraction, stir and stable ice dish is made
Juice；
(8) stable ice vegetable juice made from step (7) is placed in dispersion emulsifying machine homogeneous 5min under 10MPa, loads resistance to height
Warm vial, sealing, is placed in sterilization treatment in retort, 85 DEG C, sterilization time 6min of sterilising temp, rapid flowing water is cold after taking-up
But motor function ice vegetable juice is produced to normal temperature.
Embodiment 2
The ice dish of Weihai in Shandong province beach salt-soda soil plantation, Soil salinity 0.5%；
A kind of preparation method of motor function ice vegetable juice, comprises the following steps：
(1) the fresh ice dish 20kg for taking Weihai in Shandong province beach salt-soda soil to grow up to rejects dry, rotten leaf piece；
(2) the ice dish that step (1) has been selected is put into progress blanching enzyme deactivation, blanching time in 90 DEG C of hot water of 40kg constant temperature is
2.5min, 1min is cooled down rapidly to normal temperature with flowing cool water after pulling out；
(3) the ice dish that step (2) has cooled down is put into soak at room temperature in the sulfuric acid ketone colour protecting liquid that 30kg concentration is 0.25g/L
Color retention 7h, the ice dish squeeze juice that will have been cooled down with juice extractor；
(4) the ice vegetable juice 15L that step (3) is squeezed is taken, 6g is added and is configured to by cellulase, neutral proteinase, pectase
Complex enzyme agent, stirs, and handles 2h at room temperature, is then filtered with double gauze and enzymolysis liquid is made.Wherein complex enzyme agent is matched somebody with somebody
Ratio processed is respectively 10 in terms of mass fraction：10：1；
(5) 750mg egg-white powders are added in the enzymolysis liquid being disposed to step (4), stirs, handles at room temperature
2.5h, it is heated to 95 DEG C and keeps 2.5min, be rapidly cooled to normal temperature, 7min is centrifuged with 5000r/min, supernatant is taken, discards
Ice dish juice is made in precipitation；
(6) the ice dish juice obtained by 12L steps (5) is taken to be mixed with 6L concentrations kiwi-fruit juice, 2L concentrated lemon juices,
Pure water 50L dilutions are added to mix.2.8kg white granulated sugars are added, 1.4kg fructose syrups, 14g Aspartames, 14g acesulfame potassiums, are divided
Do not dissolve and the obtained compound allotment juice that stirs；
(7) 105g composite antioxidants are added into the compound allotment juice of step (6).Composite antioxidant is respectively different anti-
Bad hematic acid sodium and Cys, configuration proportion are calculated as 1.5 with mass fraction：1.105g compound stabilizers are added, it is compound steady
It is respectively sodium carboxymethylcellulose and sodium alginate to determine agent, and configuration proportion is calculated as 2.5 with mass fraction：1, stir and be made steady
Determine ice vegetable juice；
(8) stable ice vegetable juice made from step (7) is placed in dispersion emulsifying machine homogeneous 4min under 15MPa, loads resistance to height
Warm vial, sealing, is placed in sterilization treatment in retort, 90 DEG C, sterilization time 5min of sterilising temp, rapid flowing water is cold after taking-up
But motor function ice vegetable juice is produced to normal temperature.
Embodiment 3
The ice dish of Laizhou, Shandong beach salt-soda soil plantation, Soil salinity 0.4%；
A kind of preparation method of motor function ice vegetable juice, comprises the following steps：
(1) the fresh ice dish 20kg for taking Laizhou, Shandong beach salt-soda soil to grow up to rejects dry, rotten leaf piece；
(2) the ice dish that step (1) has been selected is put into progress blanching enzyme deactivation, blanching time in 85 DEG C of hot water of 40kg constant temperature is
2min, 1min is cooled down rapidly to normal temperature with flowing cool water after pulling out；
(3) the ice dish that step (2) has cooled down is put into soak at room temperature in the sulfuric acid ketone colour protecting liquid that 40kg concentration is 0.2g/L
Color retention 8h, the ice dish squeeze juice that will have been cooled down with juice extractor；
(4) the ice vegetable juice 15L that step (3) is squeezed is taken, 7.5g is added and is prepared by cellulase, neutral proteinase, pectase
Into complex enzyme agent, stir, handle 3h at room temperature, then filtered with double gauze and enzymolysis liquid is made.Wherein complex enzyme agent
Configuration proportion is respectively 12 in terms of mass fraction：12：1；
(5) 900mg egg-white powders are added in the enzymolysis liquid being disposed to step (4), stirs, handles at room temperature
3h, it is heated to 100 DEG C and keeps 2min, be rapidly cooled to normal temperature, 6min is centrifuged with 6000r/min, supernatant is taken, discards precipitation
Ice dish juice is made；
(6) the ice dish juice obtained by 14L steps (5) is taken to be mixed with 4L concentrations kiwi-fruit juice, 2L concentrated lemon juices,
Pure water 50L dilutions are added to mix.Add 3.5kg white granulated sugars, 0.7kg fructose syrups, 7g Aspartames, 7g acesulfame potassiums, difference
Dissolve and the obtained compound allotment juice that stirs；
(7) 140g composite antioxidants are added into the compound allotment juice of step (6).Composite antioxidant is respectively different anti-
Bad hematic acid sodium and Cys, configuration proportion are calculated as 2 with mass fraction：1.Add 140g compound stabilizers, stable composition
Agent is respectively sodium carboxymethylcellulose and sodium alginate, and configuration proportion is calculated as 3 with mass fraction：1, stir and stable ice is made
Vegetable juice；
(8) stable ice vegetable juice made from step (7) is placed in dispersion emulsifying machine homogeneous 3min under 20MPa, loads resistance to height
Warm vial, sealing, is placed in sterilization treatment in retort, 95 DEG C, sterilization time 4min of sterilising temp, rapid flowing water is cold after taking-up
But motor function ice vegetable juice is produced to normal temperature.
Comparative example 1
The ice dish of Shandong Yantai Tao Cun Demonstration Bases plantation, Soil salinity 0.06%；
A kind of preparation method of motor function ice vegetable juice, comprises the following steps：
(1) the common fresh ice dish 20kg for taking the Shandong Yantai non-salt-soda soils of Tao Cun to grow up to rejects dry, rotten leaf piece；
(2) the ice dish that step (1) has been selected is put into progress blanching enzyme deactivation, blanching time in 80 DEG C of hot water of 40kg constant temperature is
3min, after pulling out with flowing cool water rapidly cold 1min but to normal temperature；
(3) the ice dish that step (2) has cooled down is put into soak at room temperature in the sulfuric acid ketone colour protecting liquid that 20kg concentration is 0.3g/L
Color retention 6h, the ice dish squeeze juice that will have been cooled down with juice extractor；
(4) the ice vegetable juice 15L that step (3) is squeezed is taken, 4.5g is added and is prepared by cellulase, neutral proteinase, pectase
Into complex enzyme agent, stir, handle 1h at room temperature, then filtered with double gauze and enzymolysis liquid is made.Wherein complex enzyme agent
Configuration proportion is respectively 8 in terms of mass fraction：8：1；
(5) 600mg egg-white powders are added in the enzymolysis liquid being disposed to step (4), stirs, handles at room temperature
2h, it is heated to 90 DEG C and keeps 3min, be rapidly cooled to normal temperature, 8min is centrifuged with 4000r/min, supernatant is taken, discards precipitation
Ice dish juice is made；
(6) the ice dish juice obtained by 10L steps (5) is taken to be mixed with 8L concentrations kiwi-fruit juice, 2L concentrated lemon juices,
Pure water 50L dilutions are added to mix.2.1kg white granulated sugars are added, 2.1kg fructose syrups, 21g Aspartames, 21g acesulfame potassiums, are divided
Do not dissolve and the obtained compound allotment juice that stirs；
(7) 70g composite antioxidants are added into the compound allotment juice of step (6).Composite antioxidant is respectively different anti-
Bad hematic acid sodium and Cys, configuration proportion are calculated as 1 with mass fraction：1.Add 70g compound stabilizers, compound stabilizer
Respectively sodium carboxymethylcellulose and sodium alginate, configuration proportion are calculated as 2 with mass fraction：1, stir and stable ice dish is made
Juice；
(8) stable ice vegetable juice made from step (7) is placed in dispersion emulsifying machine homogeneous 5min under 10MPa, loads resistance to height
Warm vial, sealing, is placed in sterilization treatment in retort, 85 DEG C, sterilization time 6min of sterilising temp, rapid flowing water is cold after taking-up
But ice vegetable juice is produced to normal temperature.
Comparative example 2
The ice dish of Shandong region beach salt-soda soil plantation, Soil salinity 0.6%；
A kind of preparation method of motor function ice vegetable juice, comprises the following steps：
(1) the fresh ice dish 20kg for taking Shandong region beach salt-soda soil to grow up to rejects dry, rotten leaf piece；
(2) the ice dish that step (1) has been selected is put into progress blanching enzyme deactivation, blanching time in 80 DEG C of hot water of 40kg constant temperature is
3min, normal temperature is rapidly cooled to flowing cool water after pulling out；
(3) the ice dish that step (2) has cooled down is put into soak at room temperature in the sulfuric acid ketone colour protecting liquid that 20kg concentration is 0.3g/L
Color retention 6h, the ice dish squeeze juice that will have been cooled down with juice extractor；
(4) the ice vegetable juice 15L that step (3) is squeezed is taken, 4.5g is added and is prepared by cellulase, neutral proteinase, pectase
Into complex enzyme agent, stir, handle 1h at room temperature, then filtered with double gauze and enzymolysis liquid is made.Wherein complex enzyme agent
Configuration proportion is respectively 8 in terms of mass fraction：8：1；
(5) 600mg egg-white powders are added in the enzymolysis liquid being disposed to step (4), stirs, handles at room temperature
2h, 8min is centrifuged with 4000r/min, takes supernatant, discarded precipitation and ice dish juice is made；
(6) the ice dish juice obtained by 10L steps (5) is taken to be mixed with 8L concentrations kiwi-fruit juice, 2L concentrated lemon juices,
Pure water 50L dilutions are added to mix.2.1kg white granulated sugars are added, 2.1kg fructose syrups, 21g Aspartames, 21g acesulfame potassiums, are divided
Do not dissolve and the obtained compound allotment juice that stirs；
(7) 70g composite antioxidants are added into the compound allotment juice of step (6).Composite antioxidant is respectively different anti-
Bad hematic acid sodium and Cys, configuration proportion are calculated as 1 with mass fraction：1.Add 70g compound stabilizers, compound stabilizer
Respectively sodium carboxymethylcellulose and sodium alginate, configuration proportion are calculated as 2 with mass fraction：1, stir and stable ice dish is made
Juice；
(8) stable ice vegetable juice made from step (7) is placed in dispersion emulsifying machine homogeneous 5min under 10MPa, loads resistance to height
Warm vial, sealing, is placed in sterilization treatment in retort, 85 DEG C, sterilization time 6min of sterilising temp, rapid flowing water is cold after taking-up
But ice vegetable juice is produced to normal temperature.
Test example 1
Ice vegetable juice made from Example 1 and comparative example 1, it is main that detection method detection ice vegetable juice described in table 1 is respectively adopted
Nutritive index, testing result are as shown in table 1.
Table 1
As can be seen from Table 1, sodium ions content is significantly higher than comparative example in embodiment 1, and sodium potassium ion ratio is closer
Ratio in blood of human body, discharge sodium potassium ion ratio in sweat with human body and be consistent, human body can be supplemented in time in proportion
The sodium potassium ion of loss.And potassium content is apparently higher than sodium ions content in comparative example, this and blood of human body and the sweat of discharge
Sodium ions content is significantly higher than the fact that potassium content on the contrary, so as to easily upset the balance of the sodium potassium ion in human body in liquid, rises
Less than the effect of balanced electrolyte, so as to influence the absorption of moisture.It is meanwhile soluble solid in the gained ice vegetable juice of embodiment 1
The nutritional ingredients such as shape thing, vitamin C, flavone compound, chlorophyll are also significantly greater than comparative example 1, and this explanation is in this technology bar
Processing under part with the ice dish of salt-soda soil growth more suitable for motor function beverage.
Test example 2
Ice vegetable juice made from Example 1 and comparative example 2, detection method described in table 2 is respectively adopted index of correlation is carried out
Detection, testing result are as shown in table 2.
Table 2
As can be seen from Table 2, after adsorbing suspension with egg-white powder, sedimentation is passivated to it with mode of heating so that ice vegetable juice
What is become is transparent glossy, is long placed in and is produced without precipitation, and light transmittance significantly improves.Meanwhile can be with this heating condition in this process
Be passivated the activity of excessive cellulase, protease and pectase in complex enzyme agent, make its during following process no longer with
Inspissated juice reacts and produces muddy and precipitation, so as to improve the organoleptic quality of motor function ice vegetable juice.
Claims (10)
1. a kind of preparation method of motor function ice vegetable juice, it is characterised in that comprise the following steps：
(1) the ice dish grown under the conditions of Soil salinity 0.4~0.6% is chosen at, after preliminary screening process, immerses 80~90 DEG C
2~3min of blanching enzyme deactivation in water, cooling, pretreatment ice dish raw material is made；
(2) the obtained pretreatment ice dish raw material of step (1) is subjected to color retention, then squeezes the juice and obtain ice vegetable juice；
(3) by ice vegetable juice made from step (2) after digesting, clarify, allocate, sterilize, motor function ice vegetable juice is made.
2. preparation method as claimed in claim 1, it is characterised in that in the step (1), soil is beach salt-soda soil soil
Earth.
3. preparation method as claimed in claim 1, it is characterised in that in the step (1), preliminary screening process is rejecting
Dry, rotten leaf piece.
4. preparation method as claimed in claim 1, it is characterised in that in the step (1) during blanching enzyme deactivation, water and ice
The mass ratio of dish is 2：1；Preferably, it is cooled to be cooled to normal temperature in 1min using flowing cool water in the step (1).
5. preparation method as claimed in claim 1, it is characterised in that in the step (2), color retention step is as follows：
Ice dish raw material will be pre-processed to immerse in the copper-bath that concentration is 0.2~0.3g/L, feed liquid mass ratio is 1：(1~2),
6~8h of normal temperature color retention.
6. preparation method as claimed in claim 1, it is characterised in that in the step (3), enzymolysis step is as follows：
By cellulase, neutral proteinase, pectase (8~12) in mass ratio：(8~12)：1 is configured to complex enzyme agent, then
By ice vegetable juice mass percent 0.03~0.05% add complex enzyme agent, stir, at ambient temperature enzymolysis processing 1~
3h, filtering, produces enzymolysis liquid.
7. preparation method as claimed in claim 1, it is characterised in that in the step (3), clarification steps are as follows：
Egg-white powder is added by 40~60mg/L addition into the enzymolysis liquid after enzymolysis step processing, is stirred, in room temperature
After 2~3h of lower processing, 90~100 DEG C are heated to, and keeps 2~3min, normal temperature is rapidly cooled to, with 4000~6000r/min
6~8min is centrifuged, takes supernatant, precipitation is discarded and ice dish juice is made.
8. preparation method as claimed in claim 1, it is characterised in that in the step (3), adaptation step is as follows：
By the ice dish juice after clarification and concentration kiwi-fruit juice, concentrated lemon juice (5~7) in mass ratio：(2~4)：1
Ratio mixes, and it is 480~520mg/L to adjust to Na ion concentration, and potassium concentration is 90~110mg/L, composite juice is made, so
The white granulated sugar of addition composite juice quality 3~5% afterwards, 1~3% fructose syrup, 0.01~0.03% Aspartame, 0.01~
0.03% acesulfame potassium, dissolves and the obtained compound allotment juice that stirs respectively；Then respectively by it is compound allotment juice 0.1~
0.2% mass percent addition composite antioxidant and compound stabilizer, stirs, and beverage just liquid is made.
9. preparation method as claimed in claim 8, it is characterised in that the composite antioxidant is sodium isoascorbate and L-
Cysteine (1~2) in mass ratio：1 ratio mixing；Compound stabilizer is that sodium carboxymethylcellulose and sodium alginate press quality
Than (2~3)：1 ratio mixing.
10. preparation method as claimed in claim 1, it is characterised in that in the step (3), sterilization steps are as follows：
By liquid at the beginning of the beverage after allotment through 3~5min of homogeneous under the conditions of 10~20MPa, then gone out under the conditions of 85~95 DEG C
4~6min of bacterium, is cooled to normal temperature, produces.
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| CN108077518A (en) * | 2017-12-29 | 2018-05-29 | 北京红螺食品有限公司 | A kind of method for preventing candied haws on a stick sugar shell from softening |
| CN116616422A (en) * | 2023-05-31 | 2023-08-22 | 海南大学 | Formula and preparation method of ice vegetable and hawthorn jelly |
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