CN107467431B - Preparation method of vegetable juice beverage with exercise function - Google Patents
Preparation method of vegetable juice beverage with exercise function Download PDFInfo
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- CN107467431B CN107467431B CN201710743112.XA CN201710743112A CN107467431B CN 107467431 B CN107467431 B CN 107467431B CN 201710743112 A CN201710743112 A CN 201710743112A CN 107467431 B CN107467431 B CN 107467431B
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- iced
- juice
- vegetable juice
- vegetable
- beverage
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- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 235000013311 vegetables Nutrition 0.000 claims abstract description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000002689 soil Substances 0.000 claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000009849 deactivation Effects 0.000 claims abstract description 10
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 57
- 150000001875 compounds Chemical class 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 18
- 239000003963 antioxidant agent Substances 0.000 claims description 15
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- 238000010438 heat treatment 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
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- 108090000145 Bacillolysin Proteins 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
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- 239000002244 precipitate Substances 0.000 claims description 9
- 229910001414 potassium ion Inorganic materials 0.000 claims description 8
- 229910001415 sodium ion 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
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- 108010011485 Aspartame Proteins 0.000 claims description 7
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- 239000000619 acesulfame-K Substances 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
- 239000000605 aspartame Substances 0.000 claims description 7
- 235000010357 aspartame Nutrition 0.000 claims description 7
- 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 7
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- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical group [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229910000365 copper sulfate Inorganic materials 0.000 claims description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 2
- 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 abstract description 11
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- 239000006185 dispersion Substances 0.000 description 5
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- 239000008213 purified water Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
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- 238000001514 detection method Methods 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
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- 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
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241001301715 Crepidiastrum sonchifolium Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
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- 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
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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
- 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
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- 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 relates to a preparation method of a sports function iced vegetable juice beverage, which comprises the following steps: (1) selecting iced vegetables growing under the condition that the salinity of soil is 0.4-0.6%, primarily screening, immersing in water at the temperature of 80-90 ℃ for blanching and enzyme deactivation for 2-3 min, and cooling to obtain a pretreated iced vegetable raw material; (2) carrying out color protection treatment on the pretreated iced vegetable raw material, and then juicing to obtain iced vegetable juice; (3) the sports functional iced vegetable juice beverage is prepared by carrying out enzymolysis, clarification, blending and sterilization on iced vegetable juice. The invention adopts the iced vegetable growing under the irrigation of the seaside saline-alkali soil or seawater as the raw material for the first time, the prepared iced vegetable juice beverage does not need to be added with inorganic ions manually, and the proportion of sodium and potassium is in accordance with the proportion of sweat discharged by a human body, thereby being more beneficial to supplementing the electrolyte for the human body.
Description
Technical Field
The invention relates to a preparation method of a sports functional iced vegetable juice beverage, and belongs to the technical field of functional beverages.
Background
The herba Ixeritis Sonchifoliae is also called Ixeris sonchifolia, belongs to the family of New Zealand spinach, is an annual herbaceous plant, and contains abundant dietary fiber, vitamins, chlorophyll, folic acid, flavonoids, proteins and mineral elements. In recent years, iceberg has begun to be commercially grown in China as an emerging health food material.
The iced vegetable is native to arid regions such as south Africa nanometer desert and the like, has strong drought resistance and salt tolerance, can grow on the coast, saline-alkali soil or under the condition of being irrigated by seawater, belongs to typical salt-secreting plants, and the liquid of the bubble-shaped cells contains natural plant salt. The water content in the iced vegetable can reach 95 percent, the water content can reach 97 percent under the condition of saline-alkali soil or seawater irrigation, and the iced vegetable is very suitable for juicing processing. Meanwhile, the natural plant salt contains a large amount of natural plant salts such as potassium, sodium, calcium, magnesium and the like, belongs to low-sodium salt, effectively supplements electrolytes for human bodies, and is more beneficial to the health of the cardiovascular and cerebrovascular systems of the human bodies. Through research, in order to adapt to survival under the condition of saline-alkali stress, many nutritional and active ingredients in the iced vegetable are obviously increased, such as superoxide dismutase (SOD), Catalase (CAT), Peroxidase (POD), total flavonoids, chlorophyll, soluble solids, sodium, calcium, magnesium ions and the like, so that the iced vegetable growing under the condition of saline-alkali stress has higher antioxidant capacity and physiological activity compared with the iced vegetable.
The sports functional beverage can rapidly supplement water, electrolyte and energy to the body during sports, maintain and promote the balance of body fluid or rapidly recover, and delay fatigue, thereby adjusting the body fluid to a balanced state. However, the currently published literature relates to the preparation method of sports functional beverages by adding sodium and potassium salts to provide electrolytes, such as the vitamin sports functional beverage provided by chinese patent document CN105942534A (application No. 201610505494.8) and the preparation method thereof in the form of adding edible well salts, the sports functional beverage provided by chinese patent document CN103535831A (application No. 201310500894.6) in the form of adding sodium chloride and potassium chloride, and the like. The product sold in the market at present has single functional component and does not contain plant nutrient components such as natural chlorophyll, amino acid, polyphenol, flavonoid and other soluble solids.
Chinese patent document CN105795296A (application number 201610219461.7) discloses a fruit and vegetable enzyme beverage and a manufacturing method thereof, belonging to the field of enzyme beverages. The existing ferment beverage has nutrition, flavor and taste which can not meet the requirements of the flavor and taste of consumers. Aiming at the defects of the prior art, the invention discloses: a fruit and vegetable ferment beverage is characterized in that: the fruit and vegetable ferment beverage comprises the following raw materials: rubus parvifolius, noni, preserved vegetable, and iced vegetable.
However, the beverage cannot be used as a sports functional beverage, and mainly because the content of sodium and potassium in the components is extremely low and the proportion of sodium and potassium in the beverage is greatly different from that of sodium and potassium in a human body, corresponding components need to be added separately, so that the beverage is not easy to be absorbed by the human body, corresponding detection and quality control links such as raw material sources are added, and the production cost is increased.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of a sports function iced vegetable juice beverage.
The invention adopts the iced vegetable growing in saline-alkali soil or the iced vegetable growing under the irrigation of seawater as the raw material, and the iced vegetable is processed into the functional iced vegetable juice which is rich in ions such as sodium, potassium, calcium and magnesium, chlorophyll, flavonoid compounds, amino acid, vitamin and the like, has the functions of balancing trace elements of human body and regulating functions and metabolism through the working procedures of blanching, green protection, juicing, enzymolysis, clarification, antioxidation, blending, sterilization and the like;
the technical scheme of the invention is as follows:
a preparation method of a sports functional iced vegetable juice beverage comprises the following steps:
(1) selecting iced vegetables growing under the condition that the salinity of soil is 0.4-0.6%, primarily screening, immersing in water at the temperature of 80-90 ℃ for blanching and enzyme deactivation for 2-3 min, and cooling to obtain a pretreated iced vegetable raw material;
(2) carrying out color protection treatment on the pretreated iced vegetable raw material prepared in the step (1), and then juicing to obtain iced vegetable juice;
(3) and (3) carrying out enzymolysis, clarification, blending and sterilization on the ice vegetable juice prepared in the step (2) to prepare the exercise function ice vegetable juice beverage.
Preferably, in the step (1), the soil is seaside saline-alkali soil.
According to the invention, in the step (1), the primary screening treatment is to remove dry and rotten leaves; preferably, in the blanching enzyme deactivation process, the mass ratio of water to the iced vegetables is 2: 1; preferably, the cooling is to cool the mixture to the normal temperature within 1min by using flowing cold water.
According to the present invention, in the step (2), the color protection processing step is as follows:
immersing the pretreated iced vegetable raw material into a copper sulfate solution with the concentration of 0.2-0.3 g/L, wherein the mass ratio of the material liquid to the liquid is 1: (1-2) carrying out color protection treatment at normal temperature for 6-8 h.
Preferably, in step (3), the enzymolysis step is as follows:
cellulose, neutral protease and pectinase are mixed according to the mass ratio of (8-12): (8-12): 1, preparing a compound enzyme, adding the compound enzyme according to 0.03-0.05% of the weight percentage of the ice vegetable juice, uniformly stirring, carrying out enzymolysis treatment for 1-3 h at room temperature, and filtering to obtain an enzymolysis liquid.
Preferably, in step (3), the clarification step is as follows:
adding egg white powder into the enzymolysis liquid treated in the enzymolysis step according to the addition amount of 40-60 mg/L, uniformly stirring, treating at room temperature for 2-3 h, heating to 90-100 ℃, keeping for 2-3 min, rapidly cooling to normal temperature, centrifuging for 6-8 min at 4000-6000 r/min, taking supernatant, and removing precipitate to obtain ice vegetable clear juice;
preferably, in the step (3), the blending step is as follows:
mixing the clarified clear iced vegetable juice with concentrated kiwi fruit juice and concentrated lemon juice according to the mass ratio of (5-7): (2-4): 1, mixing the materials according to the proportion of 1, adjusting the sodium ion concentration to 480-520 mg/L and the potassium ion concentration to 90-110 mg/L to prepare composite juice, then adding white granulated sugar accounting for 3-5% of the mass of the composite juice, high fructose corn syrup accounting for 1-3%, aspartame accounting for 0.01-0.03% and acesulfame potassium accounting for 0.01-0.03%, and respectively dissolving and uniformly stirring to prepare composite blended juice; then adding a compound antioxidant and a compound stabilizer according to the mass percentage of 0.1-0.2% of the compound blending juice respectively, and uniformly stirring to prepare a primary beverage liquid;
further preferably, the compound antioxidant is sodium erythorbate and L-cysteine according to a mass ratio of (1-2): 1, mixing; the composite stabilizer is prepared from sodium carboxymethylcellulose and sodium alginate in a mass ratio of (2-3): 1, and mixing.
Preferably, in step (3), the sterilization step is as follows:
homogenizing the blended beverage primary liquid under the condition of 10-20 MPa for 3-5 min, then sterilizing at 85-95 ℃ for 4-6 min, and cooling to normal temperature to obtain the beverage.
Advantageous effects
1. The invention adopts the iced vegetable growing in the seaside saline-alkali soil or under the irrigation of seawater as the raw material for the first time, and the salinity of the growing soil environment is 0.4-0.6%, so the contents of electrolytes and nutrient components such as potassium, sodium, calcium ions, total flavonoids, soluble solids and the like are obviously higher than those of the iced vegetable in fresh water, the iced vegetable juice beverage developed does not need to be added with inorganic ions manually, and the proportion of sodium and potassium is consistent with the proportion of sweat discharged by a human body, thereby being more beneficial to supplementing the electrolytes of the human body;
2. according to the invention, cellulase, neutral protease, pectinase and the like are prepared into an enzymolysis clarifier according to a certain proportion, crude fibers, crude proteins, pectin and the like which influence the appearance in the fresh pickled iceberg juice are respectively decomposed into soluble substances, the content of nutritional ingredients of the iceberg juice is increased, and the iceberg juice is clarified; the egg white powder is used for adsorbing and condensing suspended substances, the suspended substances can be removed by centrifugation after heating, and meanwhile, the redundant enzyme activity is passivated, and the obtained ice vegetable juice is glittering and emerald green, uniform in texture and free of precipitation after being placed for a long time;
3. according to the invention, the concentrated kiwi fruit juice, the concentrated lemon juice and the iced vegetable juice are compounded, so that the loss of vitamin C caused by working procedures such as blanching, heating and clarifying is supplemented, the acidity and the color are adjusted, the astringent taste of iced vegetables is avoided, the fruity smell is increased, and the iced vegetable is more nutritional and palatable;
4. because the raw materials are suitable for planting in saline-alkali soil, the prepared beverage can meet the relevant requirements of functional beverages without manually adding electrolytes such as potassium ions, sodium ions and the like, is beneficial to absorption of human bodies, can improve the soil quality of the saline-alkali soil, and promotes the utilization and sustainable development of land-sea interactive zone resources.
Detailed Description
The technical solution of the present invention is further described with reference to the following examples, but the scope of the present invention is not limited thereto.
Source of raw materials
The concentrated kiwi fruit juice and the concentrated lemon juice are common commercial products and are purchased from Shandong Andeli group Co., Ltd;
cellulase, neutral protease and pectinase are all common commercial products and are purchased from Nanning Pompe bioengineering Co.
Example 1
The soil salinity of the iced vegetable planted in the saline-alkali soil of Shandong Yinghai shore is 0.6%;
a preparation method of a sports function iced vegetable juice comprises the following steps:
(1) removing dry and rotten leaves of 20kg of fresh iced vegetables grown in Shandong Yinghai beach saline-alkali soil;
(2) putting the iced vegetables selected in the step (1) into 40kg of hot water with the constant temperature of 80 ℃ for blanching and enzyme deactivation, wherein the blanching time is 3min, and quickly cooling the iced vegetables to the normal temperature for 1min by flowing cold water after fishing out;
(3) soaking the iced vegetables cooled in the step (2) into 20kg of 0.3g/L sulfuric acid ketone color protection solution at normal temperature for color protection treatment for 6 hours, and squeezing the cooled iced vegetables into juice by using a juicer;
(4) taking 15L of the iced vegetable juice squeezed in the step (3), adding 4.5g of compound enzyme prepared from cellulase, neutral protease and pectinase, stirring uniformly, treating at room temperature for 1h, and filtering with double-layer gauze to obtain enzymatic hydrolysate. Wherein the preparation proportion of the compound enzyme agent is respectively 8: 8: 1;
(5) adding 600mg of egg white powder into the enzymolysis liquid treated in the step (4), stirring uniformly, treating at room temperature for 2h, heating to 90 ℃ and keeping for 3min, rapidly cooling to normal temperature, centrifuging at 4000r/min for 8min, taking supernatant, and removing precipitate to obtain clear juice of ice dish;
(6) and (3) mixing 10L of the iced vegetable clear juice prepared in the step (5) with 8L of concentrated kiwi fruit juice and 2L of concentrated lemon juice, and adding 50L of purified water to dilute and uniformly mix. Adding 2.1kg of white granulated sugar, 2.1kg of high fructose corn syrup, 21g of aspartame and 21g of acesulfame potassium, respectively dissolving and uniformly stirring to prepare compound blended juice;
(7) and (4) adding 70g of compound antioxidant into the compound blended juice in the step (6). The composite antioxidant is sodium erythorbate and L-cysteine respectively, and the preparation ratio is 1: 1 by mass fraction. Adding 70g of composite stabilizer which is sodium carboxymethylcellulose and sodium alginate respectively, wherein the preparation ratio is 2: 1 by mass fraction, and uniformly stirring to obtain stable ice vegetable juice;
(8) and (3) homogenizing the stable ice vegetable juice prepared in the step (7) in a dispersion emulsifying machine under the pressure of 10MPa for 5min, filling the homogenized ice vegetable juice into a high-temperature-resistant glass bottle, sealing the glass bottle, placing the glass bottle into a sterilization pot for sterilization treatment at the sterilization temperature of 85 ℃ for 6min, taking out the glass bottle, and rapidly cooling the glass bottle to the normal temperature by flowing water to obtain the sports function ice vegetable juice.
Example 2
The soil salinity of the iced vegetable planted in the Shandong Weihai seaside saline-alkali soil is 0.5 percent;
a preparation method of a sports function iced vegetable juice comprises the following steps:
(1) removing dry and rotten leaves of 20kg of fresh iced vegetables grown in the Shandong Weihai coastal saline-alkali soil;
(2) putting the iced vegetables selected in the step (1) into 40kg of hot water with the constant temperature of 90 ℃ for blanching and enzyme deactivation, wherein the blanching time is 2.5min, and quickly cooling the iced vegetables by flowing cold water for 1min to normal temperature after fishing out;
(3) soaking the iced vegetables cooled in the step (2) into 30kg of 0.25g/L sulfuric acid ketone color protection solution at normal temperature for 7h, and squeezing the cooled iced vegetables to obtain juice by using a juicer;
(4) taking 15L of the iced vegetable juice squeezed in the step (3), adding 6g of compound enzyme prepared from cellulase, neutral protease and pectinase, stirring uniformly, treating at room temperature for 2h, and filtering with double-layer gauze to obtain enzymatic hydrolysate. Wherein the preparation proportion of the compound enzyme agent is respectively 10 in terms of mass fraction: 10: 1;
(5) adding 750mg of egg white powder into the enzymolysis liquid treated in the step (4), stirring uniformly, treating at room temperature for 2.5h, heating to 95 ℃ and keeping for 2.5min, rapidly cooling to normal temperature, centrifuging at 5000r/min for 7min, taking supernatant, and removing precipitate to obtain ice vegetable clear juice;
(6) and (3) mixing 12L of the iced vegetable clear juice prepared in the step (5) with 6L of concentrated kiwi fruit juice and 2L of concentrated lemon juice, and adding 50L of purified water to dilute and uniformly mix. Adding 2.8kg of white granulated sugar, 1.4kg of high fructose corn syrup, 14g of aspartame and 14g of acesulfame potassium, respectively dissolving and uniformly stirring to prepare compound blended juice;
(7) and (4) adding 105g of compound antioxidant into the compound blended juice in the step (6). The composite antioxidant is sodium erythorbate and L-cysteine respectively, and the preparation proportion is 1.5 in mass fraction: 1. then 105g of composite stabilizer is added, wherein the composite stabilizer is sodium carboxymethylcellulose and sodium alginate respectively, and the preparation ratio is 2.5: 1, uniformly stirring to obtain stable ice vegetable juice;
(8) and (3) homogenizing the stable ice vegetable juice prepared in the step (7) in a dispersion emulsifying machine under 15MPa for 4min, filling the homogenized ice vegetable juice into a high-temperature-resistant glass bottle, sealing the glass bottle, placing the glass bottle into a sterilization pot for sterilization at the sterilization temperature of 90 ℃ for 5min, taking out the glass bottle, and rapidly cooling the glass bottle to the normal temperature by flowing water to obtain the sports function ice vegetable juice.
Example 3
The soil salinity of the iced vegetable planted in the Shandong Laizhou seaside saline-alkali soil is 0.4%;
a preparation method of a sports function iced vegetable juice comprises the following steps:
(1) removing dry and rotten leaves of 20kg of fresh iced vegetables grown in Shandong Laizhou seaside saline-alkali soil;
(2) putting the iced vegetables selected in the step (1) into 40kg of hot water with constant temperature of 85 ℃ for blanching and enzyme deactivation, wherein the blanching time is 2min, and rapidly cooling the iced vegetables by flowing cold water for 1min to normal temperature after fishing out;
(3) soaking the iced vegetables cooled in the step (2) into 40kg of 0.2g/L sulfuric acid ketone color protection solution at normal temperature for 8 hours, and squeezing the cooled iced vegetables to obtain juice by using a juicer;
(4) taking 15L of the iced vegetable juice squeezed in the step (3), adding 7.5g of compound enzyme prepared from cellulase, neutral protease and pectinase, stirring uniformly, treating at room temperature for 3h, and filtering with double-layer gauze to obtain enzymatic hydrolysate. Wherein the preparation proportion of the compound enzyme agent is respectively 12: 12: 1;
(5) adding 900mg egg white powder into the enzymolysis liquid treated in the step (4), stirring uniformly, treating at room temperature for 3h, heating to 100 ℃ and keeping for 2min, rapidly cooling to normal temperature, centrifuging at 6000r/min for 6min, taking supernatant, and removing precipitate to obtain clear juice of ice dish;
(6) and (3) mixing 14L of the iced vegetable clear juice prepared in the step (5) with 4L of concentrated kiwi fruit juice and 2L of concentrated lemon juice, and adding 50L of purified water to dilute and uniformly mix. Adding 3.5kg of white granulated sugar, 0.7kg of high fructose corn syrup, 7g of aspartame and 7g of acesulfame potassium, respectively dissolving and uniformly stirring to prepare compound blended juice;
(7) and (4) adding 140g of compound antioxidant into the compound blended juice in the step (6). The composite antioxidant is sodium erythorbate and L-cysteine respectively, and the preparation proportion is 2 in mass fraction: 1. and adding 140g of composite stabilizer, wherein the composite stabilizer is sodium carboxymethylcellulose and sodium alginate respectively, and the preparation ratio is 3: 1, uniformly stirring to obtain stable ice vegetable juice;
(8) and (3) homogenizing the stable ice vegetable juice prepared in the step (7) in a dispersion emulsifying machine under 20MPa for 3min, filling the homogenized ice vegetable juice into a high-temperature-resistant glass bottle, sealing the glass bottle, placing the glass bottle into a sterilization pot for sterilization at the sterilization temperature of 95 ℃ for 4min, taking out the glass bottle, and rapidly cooling the glass bottle to the normal temperature by flowing water to obtain the sports function ice vegetable juice.
Comparative example 1
The soil salinity of the iced vegetable planted in the Shandong tobacco terrace Takamura demonstration base is 0.06%;
a preparation method of a sports function iced vegetable juice comprises the following steps:
(1) taking 20kg of ordinary fresh iced vegetables grown in non-saline-alkali soil in Shandong tobacco terrace Tuoman, and removing dry and rotten leaves;
(2) putting the iced vegetables selected in the step (1) into 40kg of hot water with the constant temperature of 80 ℃ for blanching and enzyme deactivation, wherein the blanching time is 3min, and quickly cooling the iced vegetables to the normal temperature for 1min by flowing cold water after fishing out;
(3) soaking the iced vegetables cooled in the step (2) into 20kg of 0.3g/L sulfuric acid ketone color protection solution at normal temperature for color protection treatment for 6 hours, and squeezing the cooled iced vegetables into juice by using a juicer;
(4) taking 15L of the iced vegetable juice squeezed in the step (3), adding 4.5g of compound enzyme prepared from cellulase, neutral protease and pectinase, stirring uniformly, treating at room temperature for 1h, and filtering with double-layer gauze to obtain enzymatic hydrolysate. Wherein the preparation proportion of the compound enzyme agent is respectively 8: 8: 1;
(5) adding 600mg of egg white powder into the enzymolysis liquid treated in the step (4), stirring uniformly, treating at room temperature for 2h, heating to 90 ℃ and keeping for 3min, rapidly cooling to normal temperature, centrifuging at 4000r/min for 8min, taking supernatant, and removing precipitate to obtain clear juice of ice dish;
(6) and (3) mixing 10L of the iced vegetable clear juice prepared in the step (5) with 8L of concentrated kiwi fruit juice and 2L of concentrated lemon juice, and adding 50L of purified water to dilute and uniformly mix. Adding 2.1kg of white granulated sugar, 2.1kg of high fructose corn syrup, 21g of aspartame and 21g of acesulfame potassium, respectively dissolving and uniformly stirring to prepare compound blended juice;
(7) and (4) adding 70g of compound antioxidant into the compound blended juice in the step (6). The composite antioxidant is sodium erythorbate and L-cysteine respectively, and the preparation proportion is 1: 1. and adding 70g of composite stabilizer, wherein the composite stabilizer is sodium carboxymethylcellulose and sodium alginate respectively, and the preparation ratio is 2: 1, uniformly stirring to obtain stable ice vegetable juice;
(8) and (3) homogenizing the stable ice vegetable juice prepared in the step (7) in a dispersion emulsifying machine under the pressure of 10MPa for 5min, filling the homogenized ice vegetable juice into a high-temperature-resistant glass bottle, sealing the glass bottle, placing the glass bottle into a sterilization pot for sterilization treatment at the sterilization temperature of 85 ℃ for 6min, taking out the glass bottle, and rapidly cooling the glass bottle to the normal temperature by flowing water to obtain the ice vegetable juice.
Comparative example 2
The soil salinity of the iced vegetable planted in the saline-alkali soil of Shandong Yinghai shore is 0.6%;
a preparation method of a sports function iced vegetable juice comprises the following steps:
(1) removing dry and rotten leaves of 20kg of fresh iced vegetables grown in Shandong Yinghai beach saline-alkali soil;
(2) putting the iced vegetables selected in the step (1) into 40kg of hot water with the constant temperature of 80 ℃ for blanching and enzyme deactivation, wherein the blanching time is 3min, and quickly cooling the iced vegetables to the normal temperature by flowing cold water after fishing out;
(3) soaking the iced vegetables cooled in the step (2) into 20kg of 0.3g/L sulfuric acid ketone color protection solution at normal temperature for color protection treatment for 6 hours, and squeezing the cooled iced vegetables into juice by using a juicer;
(4) taking 15L of the iced vegetable juice squeezed in the step (3), adding 4.5g of compound enzyme prepared from cellulase, neutral protease and pectinase, stirring uniformly, treating at room temperature for 1h, and filtering with double-layer gauze to obtain enzymatic hydrolysate. Wherein the preparation proportion of the compound enzyme agent is respectively 8: 8: 1;
(5) adding 600mg of egg white powder into the enzymolysis liquid treated in the step (4), uniformly stirring, treating at room temperature for 2h, centrifuging at 4000r/min for 8min, taking supernatant, and removing precipitate to obtain clear juice of ice vegetable;
(6) and (3) mixing 10L of the iced vegetable clear juice prepared in the step (5) with 8L of concentrated kiwi fruit juice and 2L of concentrated lemon juice, and adding 50L of purified water to dilute and uniformly mix. Adding 2.1kg of white granulated sugar, 2.1kg of high fructose corn syrup, 21g of aspartame and 21g of acesulfame potassium, respectively dissolving and uniformly stirring to prepare compound blended juice;
(7) and (4) adding 70g of compound antioxidant into the compound blended juice in the step (6). The composite antioxidant is sodium erythorbate and L-cysteine respectively, and the preparation proportion is 1: 1. and adding 70g of composite stabilizer, wherein the composite stabilizer is sodium carboxymethylcellulose and sodium alginate respectively, and the preparation ratio is 2: 1, uniformly stirring to obtain stable ice vegetable juice;
(8) and (3) homogenizing the stable ice vegetable juice prepared in the step (7) in a dispersion emulsifying machine under the pressure of 10MPa for 5min, filling the homogenized ice vegetable juice into a high-temperature-resistant glass bottle, sealing the glass bottle, placing the glass bottle into a sterilization pot for sterilization treatment at the sterilization temperature of 85 ℃ for 6min, taking out the glass bottle, and rapidly cooling the glass bottle to the normal temperature by flowing water to obtain the ice vegetable juice.
Test example 1
The main nutritional indexes of the iced vegetable juice prepared in example 1 and the iced vegetable juice prepared in comparative example 1 are respectively detected by the detection methods described in table 1, and the detection results are shown in table 1.
TABLE 1
As can be seen from Table 1, the content of sodium ions in example 1 is significantly higher than that in the comparative example, and the ratio of sodium ions to potassium ions is closer to that in human blood, and is consistent with that in human sweat, so that the sodium ions and potassium ions lost by human body can be supplemented in time in proportion. In contrast to the fact that the content of potassium ions in the comparative example is significantly higher than that of sodium ions in human blood and sweat discharged, which is significantly higher than that of potassium ions, the balance of sodium and potassium ions in human body is disturbed, and the electrolyte is not balanced, thereby affecting the absorption of water. Meanwhile, the nutrient contents such as soluble solid, vitamin C, flavonoid compounds, chlorophyll and the like in the iced vegetable juice beverage obtained in the example 1 are also obviously higher than those in the comparative example 1, which shows that the iced vegetable grown in the saline-alkali soil under the technical condition is more suitable for processing the sports functional beverage.
Test example 2
The iced vegetable juices prepared in example 1 and comparative example 2 were respectively tested for relevant indexes by the testing methods described in table 2, and the testing results are shown in table 2.
TABLE 2
As can be seen from Table 2, after the egg white powder adsorbs the suspended matters, the suspended matters are passivated and settled in a heating mode, so that the ice vegetable juice becomes transparent and glossy, no precipitate is generated after long-term storage, and the light transmittance is obviously improved. Meanwhile, the heating condition can passivate the activity of excessive cellulase, protease and pectinase in the compound enzyme agent, so that the compound enzyme agent does not react with concentrated juice any more to generate turbidity and precipitates in the subsequent processing process, thereby improving the sensory quality of the sports function ice vegetable juice.
Claims (11)
1. A preparation method of a sports function iced vegetable juice beverage is characterized by comprising the following steps:
(1) selecting iced vegetables growing under the condition that the salinity of soil is 0.4-0.6%, primarily screening, immersing in water at the temperature of 80-90 ℃ for blanching and enzyme deactivation for 2-3 min, and cooling to obtain a pretreated iced vegetable raw material;
(2) carrying out color protection treatment on the pretreated iced vegetable raw material prepared in the step (1), and then juicing to obtain iced vegetable juice;
(3) and (3) carrying out enzymolysis, clarification, blending and sterilization on the ice vegetable juice prepared in the step (2) to prepare the exercise function ice vegetable juice beverage.
2. The method according to claim 1, wherein in the step (1), the soil is a seaside saline-alkali soil.
3. The method according to claim 1, wherein in the step (1), the primary screening treatment is to remove dry and rotten leaves.
4. The preparation method according to claim 1, wherein in the blanching and enzyme deactivation process in the step (1), the mass ratio of water to the iced vegetables is 2: 1.
5. the method according to claim 1, wherein the cooling in the step (1) is performed by cooling to room temperature with flowing cold water in 1 min.
6. The method according to claim 1, wherein in the step (2), the color-protecting treatment step is as follows:
immersing the pretreated iced vegetable raw material into a copper sulfate solution with the concentration of 0.2-0.3 g/L, wherein the mass ratio of the material liquid to the liquid is 1: (1-2) carrying out color protection treatment at normal temperature for 6-8 h.
7. The preparation method according to claim 1, wherein in the step (3), the enzymolysis step is as follows:
cellulose, neutral protease and pectinase are mixed according to the mass ratio of (8-12): (8-12): 1, preparing a compound enzyme, adding the compound enzyme according to 0.03-0.05% of the weight percentage of the ice vegetable juice, uniformly stirring, carrying out enzymolysis treatment for 1-3 h at room temperature, and filtering to obtain an enzymolysis liquid.
8. The method according to claim 1, wherein in the step (3), the clarification step is as follows:
adding egg white powder into the enzymolysis liquid treated in the enzymolysis step according to the addition amount of 40-60 mg/L, uniformly stirring, treating at room temperature for 2-3 h, heating to 90-100 ℃, keeping for 2-3 min, rapidly cooling to normal temperature, centrifuging for 6-8 min at 4000-6000 r/min, taking supernatant, and removing precipitate to obtain the ice vegetable clear juice.
9. The method according to claim 1, wherein in the step (3), the blending step is as follows:
mixing the clarified clear iced vegetable juice with concentrated kiwi fruit juice and concentrated lemon juice according to the mass ratio of (5-7): (2-4): 1, mixing the materials according to the proportion of 1, adjusting the sodium ion concentration to 480-520 mg/L and the potassium ion concentration to 90-110 mg/L to prepare composite juice, then adding white granulated sugar accounting for 3-5% of the mass of the composite juice, high fructose corn syrup accounting for 1-3%, aspartame accounting for 0.01-0.03% and acesulfame potassium accounting for 0.01-0.03%, and respectively dissolving and uniformly stirring to prepare composite blended juice; and then adding a composite antioxidant and a composite stabilizer according to the mass percentage of 0.1-0.2% of the composite blending juice respectively, and uniformly stirring to obtain the primary beverage liquid.
10. The preparation method of claim 9, wherein the compound antioxidant is sodium erythorbate and L-cysteine in a mass ratio of (1-2): 1, mixing; the composite stabilizer is prepared from sodium carboxymethylcellulose and sodium alginate in a mass ratio of (2-3): 1, and mixing.
11. The method according to claim 1, wherein in the step (3), the sterilization step is as follows:
homogenizing the blended beverage primary liquid under the condition of 10-20 MPa for 3-5 min, then sterilizing at 85-95 ℃ for 4-6 min, and cooling to normal temperature to obtain the beverage.
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