CN108740613A - A kind of compound radioresistance strawberry juice and preparation method thereof - Google Patents
A kind of compound radioresistance strawberry juice and preparation method thereof Download PDFInfo
- Publication number
- CN108740613A CN108740613A CN201810377465.7A CN201810377465A CN108740613A CN 108740613 A CN108740613 A CN 108740613A CN 201810377465 A CN201810377465 A CN 201810377465A CN 108740613 A CN108740613 A CN 108740613A
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- Prior art keywords
- strawberry
- juice
- preparation
- radioresistance
- parts
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of compound radioresistance strawberry juices and preparation method thereof, are made of following raw material：Green tea juice, strawberry juice, strawberry particle, 5% citric acid water, maltitol, Ginseng extract, purple sweet potato anthocyanin extracting solution, thickener soln.Preparation method includes：The preparation of strawberry juice, the preparation of green tea juice, the preparation of purple sweet potato anthocyanin extracting solution, the preparation of Ginseng extract, the preparation of strawberry particle, the preparation of thickener soln, the preparation of compound radioresistance strawberry juice, filling and sterilization.The strawberry juice of the present invention, entrance comfortable acid, mouthfeel are good.Ginseng and green tea are improving immunity in the raw materials used in the present invention, have remarkable result in terms of radioresistance；The fruit juice that strawberry juice compounding is added has neutralized the bitter taste of ginseng and the astringent taste of green tea, and it is unique on flavor to make, and carries out sweet taste adjusting to product by maltitol；Purple sweet potato anthocyanin, which plays, to mix colours, and meets demand of the current consumer to product, has health, delicious, convenient feature.
Description
Technical field
The invention belongs to health food processing technique fields, and in particular to a kind of compound radioresistance strawberry juice and its preparation
Method.
Background technology
As electronic product steps into our daily life, potentially radiation hidden danger can not be ignored as people at one's side
Thing, and pursuing drug radioresistance cannot be accepted extensively by everybody, therefore, need a kind of both to have can guarantee that ours was strong in a hurry
Health can provide daily radiation resistant food for us again.
Purple sweet potato belongs to a kind for sweet potato, alias purple sweetpotato etc., and shape is long spinning taper, and potato skin, meat are in purple, are cut
The potato wedge opened is in purple.Purple sweet potato can be widely recognized as being the medicinal health function because of purple sweet potato, the important activity in purple sweet potato by everybody
The free radical that substance anthocyanin can not only remove body achievees the effect that anti-oxidant pair, moreover it is possible to radioresistance, anti-mutation, while can also
Mitigate hepatosis.The toner for being used as strawberry juice with it had not only ensured the health of strawberry juice, but also can be improved to people immune
, resist radiation and play better effect.
Green tea all civilized world with its unique flavor and excellent quality all the time.And tea be also enriched in tea polyphenols,
Caffeine, amino acid, vitamin and various trace elements are known as the natural material of " integration of drinking and medicinal herbs ".But green tea is as me
Daily immunopotentiator with radiation resistance or rarely known by the people.Its oxidation-resistant active ingredient derives for Polyphenols
Object, wherein catechin mainly have EGCg, EGC, ECg, EC.The component accounts for 5-8% in tealeaves in dried object, now band medicine and point
The research of sub- biology, which discloses green tea polyphenols, has very strong anti-oxidant and anti-radical action, radiation protection, cancer-resisting, drop
Various functions such as blood pressure and blood lipoid, restraining and sterilizing bacteria, beauty and skin care, anti-caries.It is good that tea polyphenols are that a kind of procyanidine has
Anti-radiation effect, be a kind of immunopotentiator, can resist by radiation-induced immunity function decline and superradiance protective effect.
Ginseng is the dry root of Araliaceae ginseng, sweet in flavor, slight bitter, warm-natured, is China's specialty valuable ingredient of traditional Chinese medicine.Study table
It is bright, containing there are many ginsenosides, predominantly dammarane type（Such as ginsenoside Ra、Rb、Rc、Rd、Re、Rf、Rg）, oleanane type
（Such as ginsenoside Ro）, also contain Panaxynol, volatile oil, polysaccharide, amino acid, organic acid, vitamin B, vitamin C and micro
Element etc..Pharmacological research shows ginseng in preventing tumor, antifatigue, anti-arrhythmia, inhibition Apoptosis anti-aging, hypoglycemic drop
Fat, improvement learning and memory, strengthen immunity etc. have obvious curative effects, and also more and more in antiradiation drug research
Ground receives significant attention.
Strawberry color and luster is scarlet, and pulp is delicate and fragrant and sweet, in good taste.It contains a large amount of glucose, minerals, fructose, dimension
Nutritional ingredient necessary to the human bodies such as raw element, pectin and brass substance, and Flavonoid substances have anti-cancer, anticancer, it is anti-oxidant and
The effects that improving angiocardiopathy is the splendid selection of refrigerant drink.
Invention content
It is an object of the invention to overcome the above problem, provide that a kind of raw material is easy to get, preparation method is simple, in good taste, peace
Completely without toxic side effect, the compound radioresistance strawberry juice and preparation method thereof with radiation resistance.
To achieve the above object, the technical solution adopted in the present invention is specific as follows：
A kind of compound radioresistance strawberry juice, is made of the raw material of following parts by weight：7.5-12.5 parts of green tea juice, strawberry juice 48-
58 parts, 2-3 parts of strawberry particle, 4-5 parts of 5% citric acid water, 12.5-17.5 parts of maltitol, Ginseng extract 12.5-17.5
Part, 3-7 parts of purple sweet potato anthocyanin extracting solution, 4-6 parts of thickener soln.
Preferably, the compound radioresistance strawberry juice is made of the raw material of following parts by weight：10 parts of green tea juice, strawberry juice
48 parts, 2.5 parts of strawberry particle, 4.5 parts of 5% citric acid water, 17.5 parts of maltitol, 15 parts of Ginseng extract, purple sweet potato anthocyanin
5 parts of extracting solution, 5 parts of thickener soln.
Preferably, the thickener soln is that be dissolved in made of water mixing xanthans and sodium carboxymethylcellulose molten
Liquid, the wherein mass concentration of xanthans are 0.8%, and the mass concentration of sodium carboxymethylcellulose is 1.2%.
The preparation method of the compound radioresistance strawberry juice, includes the following steps：
（1）The preparation of strawberry juice：Ripe fresh strawberry is selected, stalk is cleaned, stripping and slicing is put into juice extractor, adds pure water, is squeezed
Juice, filtering, filter residue are rinsed with appropriate amount of purified water, and merging filtrate is stored at room temperature, and it is spare to be then placed in refrigerator cold-storage；
（2）The preparation of green tea juice：It selects this season green tea appropriate, with appropriate hot-water soak tealeaves, outwells tea after 3-5s, then take heat
Water carries out first time immersion, and filtering is heated water in filter residue and impregnate for the second time, and soak twice is merged, put by filtering
It sets for use；
（3）The preparation of purple sweet potato anthocyanin extracting solution：Fresh purple sweet potato is cleaned into peeling, the lemon that mass concentration is 0.8% is added in stripping and slicing
Lemon acid solution is beaten, and is ultrasonically treated, filtering, and filtrate is through being centrifuged off the impurity such as starch, and addition mass concentration is in supernatant
0.8% citric acid solution, 4 DEG C of refrigerations, for use；
（4）The preparation of Ginseng extract：Ginseng is cleaned into stripping and slicing, is put in universal high speed disintegrator and crushes, powder is positioned over
In clean small beaker, drinking water is added, is placed in thermostat water bath and extracts, pay attention to adding in small beaker mouth in extraction process
Tinfoil, and it is 1 to keep material-water ratio in extraction process:15, and after the completion of the extraction, amount of makeup water to original solid-liquid ratio, by solution
It is cooled to room temperature, centrifuge tube is transferred to after filtering, it is spare to obtain Ginseng extract for centrifugal treating；
（5）The preparation of strawberry particle：Fresh strawberry cleans stalk, and calcium chloride solution is added and impregnates, and is rinsed and is done with clear water after taking-up
Only, stripping and slicing is spare；
（6）The preparation of thickener soln：Xanthans and sodium carboxymethylcellulose are weighed, is slowly added to stir in a certain amount of pure water
To being completely dissolved, it is made into the mixed solution of xanthans and sodium carboxymethylcellulose；
（7）The preparation of compound radioresistance strawberry juice：In proportion by step（1）Gained strawberry juice, step（2）Gained green tea juice,
Step（3）Gained purple sweet potato anthocyanin extracting solution and step（4）5% citric acid water, malt is added in gained Ginseng extract mixing
Sugar alcohol adds step（5）Gained strawberry particle and step（6）Gained thickener soln is uniformly mixed, obtains compound radioresistance
Strawberry juice；
（8）Filling and sterilization：By step（7）The compound radioresistance strawberry juice of gained is heated to 95 °C, takes the rule of every bottle of 100ml
Lattice hot filling is sterilized after sealing, then flows water coolings with 40 °C, and natural air drying obtains finished product.
Preferably, step（1）Described in plus the amount of pure water be 3 times of strawberry weight；It is described to be filtered into 3 layer of 60 mesh yarn
Cloth filters；The time of repose is 6h.
Preferably, step（2）Described in hot water be 85-95 °C of pure water, the weight ratio of tealeaves and immersion hot water is equal
It is 1:30, first time soaking time is 15-25min, and second of soaking time is 10-20min.
Preferably, step（3）Described in the weight ratio of purple sweet potato and 0.8% citric acid solution be 1:2；Supersound process condition is：
It is ultrasonically treated 25min under 40 °C；It is filtered into 4 layers of filtered through gauze；Centrifugal condition is：5min is centrifuged under 4000r/min；On
The volume ratio of clear liquid and 0.8% citric acid solution is 1:5.
Preferably, step（4）Described in grinding time be 2min；The weight ratio of powder and drinking water is 1:15；Extract item
Part is to extract 3h under 100 °C of water-bath；It is filtered into 4 layers of filtered through gauze；Centrifugal condition is to centrifuge 5min under 4000r/min.
Preferably, step（5）Described in calcium chloride solution mass concentration be 2%；Soaking time is 6h.
Preferably, step（6）Described in mixed solution the mass concentration of xanthans be 0.8%, sodium carboxymethylcellulose
Mass concentration is 1.2%.
Preferably, step（8）Described in sterilization conditions be：20min is sterilized under 95 °C.
The gained finished product shelf-life of the invention was up to 360 days.
The beneficial effects of the invention are as follows：
Strawberry juice prepared by the present invention, entrance comfortable acid have strawberry, ginseng and tea smell to be detained, excellent taste after swallowing.This
It invents raw materials used middle ginseng and green tea and is improving immunity, have significant effect in terms of radioresistance；Strawberry juice compounding is added
Fruit juice neutralized the bitter taste of ginseng and the astringent taste of green tea, it is unique on flavor to make, and by maltitol to product carry out
Sweet taste is adjusted；Purple sweet potato anthocyanin, which plays, to mix colours, and meets demand of the current consumer to product, and can meet its functionality,
With health, delicious, convenient feature.
Specific implementation mode
Compound radioresistance strawberry juice prepared by the present invention carries out subjective appreciation, with the compound radioresistance strawberry juice of determination
In each ingredient content.
1, material, reagent and instrument
1.1 material
Material therefor of the present invention is shown in Table 1.
Table 1 tests material therefor
1.2 reagent
Agents useful for same of the present invention is shown in Table 2.
Table 2 tests agents useful for same
1.3 instrument
Instrument of the present invention is shown in Table 3.
Table 3 tests instrument
2, subjective appreciation
2.1 subjective appreciation indexs and scoring criterion
4 compound radioresistance strawberry juice sensory evaluation of table
For the error score for reducing in sensory test, this experiment subjective appreciation person is made of 5 students and teacher, it is desirable that adjuster
Member's health, no partial eclipse or particular preferences, there is good sensory acuity and resolution capability, and it is accurate to be done in organoleptic analysis
Judgement.Evaluating member is selected from this profession.Organoleptic analysis is divided into three, each 20 points.Organoleptic parameters method is that each takes
Each given achievement average value of subjective appreciation person, is finally added as final assessment result by every average value.
The selection of 2.2 thickeners and organoleptic analysis
It to increase the stability and mouthfeel of the present invention, therefore determines to select complex thickener, the basis of product is obtained by preliminary experiment
After formula, a basic analysis and principle are made that thickener, by screening, thickener is determined as xanthans and carboxymethyl
Sodium cellulosate.And organoleptic parameters are made that its additive amount, the additive amount formula for highest as final thickening agent of finally scoring.
5 thickener sensory evaluation standard of table
It makes even respectively to its evaluation result, evaluation method is that five people of selection are evaluating member, it is desirable that sense organ is sensitive, can be to evaluation east
It is preferential that accurate judgement person is made in west, evaluating member from originally withdraw troops from the front it is raw in select.
6 thickener Analyses Methods for Sensory Evaluation Results of table is analyzed
It is final to determine that thickener is per xanthans 0.04g and sodium carboxymethylcellulose 0.06g, i.e. thickener soln in 100g products
The mass concentration of middle xanthans is 0.8%, and the mass concentration of sodium carboxymethylcellulose is 1.2%, and the dosage of thickener soln is 4-
6g, preferably 5g.
3, single factor experiment prepared by compound radioresistance strawberry juice
The design of 3.1 single factor experiments
Found in R & D of complex, the additive amount of green tea juice, the additive amount of strawberry juice, 5% citric acid water additive amount with
And the additive amount of maltitol has larger impact to the flavor of product, quality, so being analyzed respectively this four factors
Sense organ, optimum scheme comparison.
3.2 green tea juice single factor experiments are analyzed
Green tea likes due to its green green giving off a strong fragrance by Chinese, but tea culture and fruit juice combination it is fresh see less, so tea
Deep or light add a unique flavor to fruit juice.We determine tea and strawberry juice additive amount substantially in preliminary experiment
Reasonable interval, through considering formula is set to every 100ml and regard as in 100g strawberry juices contain strawberry juice 53g, ginseng
Extracting solution 15g, purple sweet potato anthocyanin extracting solution 5g, 5% citric acid water 4.5g, maltitol 10g.In an initial condition, it studies green
Influence of the tea juice additive amount to fruit juice quality.Green tea juice additive amount is respectively 7.5g, 10g, 12.5g, 15g, 17.5g.Pass through sense
It sees and analyzes its score to determine the last additive amount of green tea.And the orthogonal experiment of sensory evaluation is carried out to it, to determine that it is final
Additive amount.
The evaluation criteria of influence of the 7 green tea additive amount of table to product quality
3.3 strawberry juice single factor experiments are analyzed
Because the texture of strawberry it is soft it is rotten should not store and strawberry pigment brown stain is serious, protect the color period, and fixation problem is always
One problem, so whether strawberry juice is favored by numerous people always very much.But its unique flavor is sour-sweet moderate with its
Taste is but welcome by consumers in general very much, solves asking for strawberry juice colour fading by adding purple sweet potato anthocyanin by several experiments
Topic.Consider through experiment, in conjunction with the preliminary data of preliminary experiment, formula is set to every 100ml and is regarded as in 100g products containing people
Join extracting solution 15g, purple sweet potato anthocyanin extracting solution 5g, 5% citric acid water 4.5g, green tea juice 10g, maltitol 10g.Strawberry juice
Additive amount be respectively 48g, 53g, 58g, 63g, 68g.The last additive amount of strawberry juice is determined by its score of organoleptic parameters.
And the orthogonal experiment of sensory evaluation is carried out to it, to determine its final additive amount.
The evaluation criteria of influence of the 8 strawberry juice additive amount of table to product quality
The single factor experiment of 3.4 5% citric acid water is analyzed
Acid plays indispensable role as an important element for adjusting taste in fruit juice, and tart flavour energy modulation of appetite gives people
It is a kind of clearly to solve greasy taste experience, the leading sour-sweet salubrious sense organ of this product.Consider through experiment, in conjunction with the first of preliminary experiment
Formula is set to every 100ml and regarded as and contains strawberry juice 48g, Ginseng extract 15g, purple sweet potato cyanine in 100g products by step data
Plain extracting solution 5g, green tea juice 10g, maltitol 10g.The additive amount of 5% citric acid water be respectively 3.5g, 4g, 4.5g, 5g,
5.5g.The last additive amount of the citric acid water that determines 5% by its score of organoleptic parameters.And sensory evaluation is being carried out just to it
Experiment is handed over, to determine its final additive amount.
The evaluation criteria of influence of the citric acid water additive amount of table 9 5% to product quality
The single factor experiment of 3.5 sweeteners is analyzed
The effect of following this product property, so having selected a functional sweet taste welcome by everybody when selecting sweetener
Agent.Because of its low in calories, anti-caries that are not absorbed by the body, it is not easy to be digested while can promote the absorption of calcium and by consumers in general institute
Like.It can increase the sense of taste level of product by the adjustment of formula and keep product more delicious.By preliminary experiment and grass
Formula is set to every 100ml and regarded as and contains strawberry juice 48g, people in 100g products by the single factor experiment of the certain kind of berries, green tea, citric acid
Join extracting solution 15g, purple sweet potato anthocyanin extracting solution 5g, 5% citric acid water 4.5g, green tea juice 10g.The additive amount of maltitol point
It Wei not 10g, 12.5g, 15g, 17.5g, 20g.The last additive amount of maltitol is determined by its score of organoleptic parameters.And it is right
It carries out the orthogonal experiment of sensory evaluation, to determine its final additive amount.
The evaluation criteria of influence of the 10 maltitol additive amount of table to product quality
4, Orthogonal Experiment and Design
It is orthogonal as most crucial step is entirely tested, the success or failure of experiment are played a crucial role.Orthogonal is to include
Orthogonal test analysis is done to the additive amount of green tea juice, strawberry juice, 5% citric acid water, maltitol.From each ingredient additive amount
In single factor analysis, higher three data references for doing orthogonal test that score are chosen, are then carried out according to the step in formula
It prepares, and sensory evaluation is made to its each product.This experiment is analyzed using the horizontal method of four factor three, makes influence
The orthogonal test factor level table of product factors, and given a mark respectively to the fruit juice of compounding, in result of giving a mark, achievement highest
Be composite fruit juice end formulation.
11 strawberry composite juice subjective appreciation factor level table of table
5, analysis of experimental results
5.1 single factor experiment
5.1.1 influence of the green tea juice additive amount to product quality
The evaluation method of influence according to the Different adding amount of green tea juice to compound strawberry juice.To the additive amount of green tea juice in product
Detailed sensory evaluation, final grade form are made that beverage quality, and make analysis to it, it is as follows
The evaluation result that 12 green tea juice additive amount of table influences product quality
The additive amount of green tea juice all has an impact the color and luster of product, mouthfeel, smell as shown in Table 12, when additive amount be 7.5g,
The sample of green tea when 12.5g, 15g, it is in vivider strawberry that average mark, which is in second gear product, and fruit juice state is uniform, entrance
There is strawberry flavor delay, ginseng and green tea taste are thin, and it is lighter or heavier to smell green tea taste, has an impact to other tastes；It is added
10g green tea juices are equally divided into first grade, and product is in vivid strawberry, and texture is uniform, delicate mouthfeel, have strawberry fragrant and people
Ginseng fragrance simultaneously has suitable tea perfume, entrance to have palatable sour-sweet taste, and has the fragrance of strawberry, green tea and ginseng to be detained；It is added
The tea product color of 17.5g green tea juices is partially dark, tea astringent taste weight, and influences the whole color and luster and taste of product, therefore it is universal relatively low to score.
In conclusion in the case that other additive amounts of product are constant, it can according to the comprehensive score of green tea juice additive amount
To obtain the additive amount that 10g should be selected for green tea juice in follow-up single factor analysis, and participate in influencing product beverage product as variable
The orthogonal test of matter should be 7.5g, 10g, 12.5g.
5.1.2 influence of the strawberry juice additive amount to product quality
The evaluation method of influence according to the Different adding amount of strawberry juice to compound strawberry juice.To the additive amount of strawberry juice in product
Detailed sensory evaluation, final grade form are made that beverage quality, and make analysis to it, it is as follows
The evaluation result that 13 strawberry juice additive amount of table influences product quality
As shown in Table 13, the additive amount of strawberry juice has a larger impact to the color and luster, smell, mouthfeel of product, be added 53g, 58g,
The sample average of 63g strawberry juices point is in second gear, and color is in vivider strawberry, and strawberry flavor is strong, to the gas of other products
Taste influence is slightly larger, and tea perfume and ginseng fragrance are thin, and entrance has denser strawberry flavor to be detained, ginseng and green tea fragrance slightly shadow
It rings；The strawberry juice sample average point that additive amount is 48g is in vivid strawberry in first grade of color, and fragrance is coordinated, and has aromatic
Strawberry flavor and pure and fresh tea perfume and the fragrance with ginseng, entrance have strawberry flavor delay, and have the taste of ginseng and tea, mouthfeel
It is fine and smooth；And the additive amount of strawberry juice is minimum for the average value to score when 68g, in third gear, strawberry flavor is excessively strong, covers
The fragrance entrance of tea and ginseng only has strawberry flavor to be detained without tea perfume and ginseng fragrance.
In conclusion in the case that other additive amounts of product are constant, it can according to the comprehensive score of strawberry juice additive amount
To obtain the additive amount that 48g should be selected for strawberry juice in follow-up single factor analysis, and participate in influencing product beverage product as variable
The orthogonal test of matter should be 48g, 53g, 58g.
5.1.3 influence of the 5% citric acid water additive amount to product quality
According to the evaluation method of influence of the Different adding amount to compound strawberry juice of 5% citric acid water.To in product 5% lemon
The additive amount of sour water is made that detailed sensory evaluation, final grade form to beverage quality, and analysis is made to it, as follows
The evaluation result that the citric acid water additive amount of table 14 5% influences product quality
Since product uses main modifying ingredients of the natural purple sweet potato anthocyanin as pigment, presented under acid-base condition different
State, therefore the additive amount of 5% citric acid water has larger impact to the color and luster of product, mouthfeel.5% known to 14 data of table
The sample of strawberry juice when the additive amount of citric acid water is 3.5g, 4g, 5g, average mark is in second gear, and product colour is in thin
Strawberry, pico- blue, entrance tart flavour is thin or slightly heavy, and sweet taste protrudes；The strawberry when additive amount of 5% citric acid water is 4.5g
The sample average of juice point is at first grade, and sweet and sour taste, taste is suitable, and color is in vivid strawberry；When 5% citric acid water
When additive amount is 5.5g, the average mark of sample is in third gear, and tart flavour is overweight, rubicundity.
In conclusion in the case that other additive amounts of product are constant, according to the synthesis of 5% citric acid water additive amount
Scoring can obtain the additive amount that 4.5g should be selected for 5% citric acid water in follow-up single factor analysis, and participate in shadow as variable
The orthogonal test for ringing product beverage quality should be 4g, 4.5g, 5g.
5.1.4 influence of the maltitol additive amount to product quality
The evaluation method of influence according to the Different adding amount of maltitol to compound strawberry juice.Maltitol in product is added
Dosage is made that detailed sensory evaluation, final grade form to beverage quality, and analysis is made to it, as follows
The evaluation result that 15 maltitol additive amount of table influences product quality
The additive amount of sweetener has large effect to the mouthfeel and taste of product.By 15 data of table it is found that maltitol adds
Dosage is 10g, 12.5g, 17.5g, when strawberry juice sample average point in second gear, product is in vivid strawberry, color and luster compared with
Good, entrance tart flavour is suitable, and sweet taste is slightly heavy or slightly light, has strawberry flavor after swallowing and is detained with ginseng fragrance and green tea taste；Malt
The additive amount of sugar alcohol be 15g be product average mark at first grade, color is in vivid strawberry, and entrance is sour-sweet moderate, swallows
After have a strawberry, ginseng and green tea fragrance are detained, and fragrance is coordinated, delicate mouthfeel；When the additive amount of maltitol is 20g, evaluation
Average mark is in third gear, and product overall sweetness is excessively dense at this time, and tart flavour does not protrude.
In conclusion in the case that other additive amounts of product are constant, according to the comprehensive score of maltitol additive amount
It can obtain the additive amount that 15g should be selected for maltitol in follow-up single factor analysis, and participate in influencing product drink as variable
The orthogonal test of item matter should be 12.5g, 15g, 17.5g.
5.2 orthogonal experiments and analysis
The green tea juice of orthogonal test obtained by single factor experiment according to product, strawberry juice, 5% citric acid water, maltitol
Four groups of additive amount data, then compound it, then carry out sensory evaluation to it, analyze evaluation result, obtain
Optimum formula.
16 orthogonal test results of sensory evaluation table of table
This experiment uses the treating method of orthogonal test subjective appreciation score data, is tested as can be seen from Table 16 marked as 4
（A2B1C2D3）Evaluation highest scoring, the additive amount of green tea juice is 10g at this time, and the additive amount of strawberry juice is 48g, 5% lemon
The additive amount of sour water is 4.5g, and the additive amount of maltitol is 17.5g, and purple sweet potato anthocyanin extracting solution additive amount is 5g, and ginseng carries
It is 15g to take liquid additive amount, and thickener soln additive amount is 5g.
16 data of table are analyzed and counted it is found that influence of the value in each factor of R is D in magnitude order>A>C>
B illustrates that influence of the single factor test D i.e. additive amount of maltitol to product is maximum, and the additive amount of single factor test A, that is, green tea juice is to product
Influence be located at second, and the additive amount of the additive amount of the citric acid water of single factor test C5% and single factor test B strawberry juices on product influence
It is minimum；The influence that K values embody between each factor concentration is：K in single factor test A2>K1>K3；K in single factor test B1.>K2>K3；It is single
K in factor C2>K3>K1；K in single factor test D3>K2>K1。
In summary to 16 sensorial data analysis result of table it is found that optimised process formula is A2B1C2D3, each factor at this time
Additive amount is respectively citric acid water 4.5g, D the maltitol 17.5g of A green tea juices 10g, B strawberry juice 48g, C5%, Ginseng extract
15g, purple sweet potato anthocyanin extracting solution 5g.
5, discussion and conclusion
Ginseng and green tea are improving immunity, have significantly effect in terms of radioresistance, the fruit juice that strawberry juice compounding is added neutralizes
The bitter taste of ginseng and the astringent taste of green tea, it is unique on flavor to make, purple sweet potato anthocyanin, which plays, to mix colours, and meets current consumption
Demand of the person to product, and its functionality can be met, there is health, delicious, convenient feature.
Strawberry juice taste is sour-sweet, rich in taste, and by the taste of strawberry, the astringent taste of bitter taste and green tea to ginseng carries out
It neutralizes, and sweet taste adjusting is carried out to product by maltitol.Vivid strawberry fruit juice, entrance acid are finally obtained by compounding
It is comfortable suitable, there are strawberry, ginseng and tea smell to be detained after swallowing, excellent taste.
It is obtained by experiment, the optimum formula of strawberry juice is that the additive amount of green tea juice is 10g, and the additive amount of strawberry juice is
The additive amount of 48g, 5% citric acid water are 4.5g, and the additive amount of maltitol is 17.5g, purple sweet potato anthocyanin extracting solution additive amount
For 5g, Ginseng extract additive amount is 15g, and the additive amount of thickener soln is 5g, and the additive amount of strawberry particle is 2.5g, at this time
The exterior beauty of product, mouthfeel and smell are best.
With reference to above-mentioned experiment content, specific embodiment is provided, technical solution of the present invention is described in further detail.
Embodiment 1
A kind of compound radioresistance strawberry juice, is made of the raw material of following parts by weight：10 parts of green tea juice, 48 parts of strawberry juice, strawberry
2.5 parts of particle, 4.5 parts of 5% citric acid water, 17.5 parts of maltitol, 15 parts of Ginseng extract, purple sweet potato anthocyanin extracting solution 5
Part, 5 parts of thickener soln.
The preparation method of the compound radioresistance strawberry juice, includes the following steps：
（1）The preparation of strawberry juice：Ripe fresh strawberry is selected, stalk is cleaned, stripping and slicing is put into juice extractor, and 3 times of strawberries are added
The pure water of weight, squeezes the juice, and with the filtered through gauze of 3 layer of 60 mesh, filter residue is rinsed with appropriate amount of purified water, and merging filtrate is stored at room temperature
It is spare to be then placed in refrigerator cold-storage by 6h；
（2）The preparation of green tea juice：It selects this season green tea appropriate, with appropriate 90 °C of hot-water soak tealeaves, outwells tea after 3-5s, add
Enter 90 °C of hot water of 30 times of tealeaves weight, impregnate 20min, 90 °C of hot water of 30 times of tealeaves weight, leaching is added in filtering in filter residue
15min is steeped, filtering merges soak twice, places for use；
（3）The preparation of purple sweet potato anthocyanin extracting solution：Fresh purple sweet potato is cleaned into peeling, 0.8% lemon of 2 times of purple sweet potato weight is added in stripping and slicing
Lemon acid solution, mashing, is ultrasonically treated 25min, with 4 layers of filtered through gauze, filtrate obtains through being centrifuged off the impurity such as starch under 40 °C
0.8% citric acid solution of 5 times of supernatant weight is added in supernatant, and 4 DEG C refrigerate, for use；
（4）The preparation of Ginseng extract：Ginseng is cleaned into stripping and slicing, is put in universal high speed disintegrator and crushes 2min, powder is put
It is placed in clean small beaker, the drinking water of 15 times of powder weights is added, is placed in 100 °C of thermostat water baths and extracts 3h, carrying
Pay attention to adding tinfoil in small beaker mouth during taking, and it is 1 to keep material-water ratio in extraction process:15, and after the completion of the extraction, mend
Solution is cooled to room temperature by filled water amount to original solid-liquid ratio, with 4 layers of filtered through gauze, centrifuge tube is then transferred into, in 4000r/
5min is centrifuged under min, it is spare to obtain Ginseng extract；
（5）The preparation of strawberry particle：Fresh strawberry cleans stalk, and it is that 2% calcium chloride solution impregnates 6h that mass concentration, which is added, is taken out
It is rinsed well afterwards with clear water, stripping and slicing is spare；
（6）The preparation of thickener soln：Xanthans and sodium carboxymethylcellulose are weighed, is slowly added to stir in a certain amount of pure water
To being completely dissolved, it is made into the mixed solution that mass concentration is 0.8% xanthans and mass concentration is 1.2% sodium carboxymethylcellulose；
（7）The preparation of compound radioresistance strawberry juice：In proportion by step（1）Gained strawberry juice, step（2）Gained green tea juice,
Step（3）Gained purple sweet potato anthocyanin extracting solution and step（4）5% citric acid water, malt is added in gained Ginseng extract mixing
Sugar alcohol adds step（5）Gained strawberry particle and step（6）Gained thickener soln is uniformly mixed, obtains compound radioresistance
Strawberry juice；
（8）Filling and sterilization：By step（7）The compound radioresistance strawberry juice of gained is heated to 95 °C, takes the rule of every bottle of 100ml
Lattice hot filling sterilizes 20min under 95 °C after sealing, then flow water coolings with 40 °C, and natural air drying obtains finished product.
The present embodiment is scored using the above method, and final sensory evaluation scores are 54, and wherein color and luster is with appearance scoring
18, smell scoring is 18, and flavour scoring is 18.
Embodiment 2
A kind of compound radioresistance strawberry juice, is made of the raw material of following parts by weight：7.5 parts of green tea juice, 58 parts of strawberry juice, strawberry
2 parts of particle, 5 parts of 5% citric acid water, 17.5 parts of maltitol, 12.5 parts of Ginseng extract, 3 parts of purple sweet potato anthocyanin extracting solution,
4 parts of thickener soln.
The preparation method of the compound radioresistance strawberry juice, includes the following steps：
（1）The preparation of strawberry juice：Ripe fresh strawberry is selected, stalk is cleaned, stripping and slicing is put into juice extractor, and 3 times of strawberries are added
The pure water of weight, squeezes the juice, and with the filtered through gauze of 3 layer of 60 mesh, filter residue is rinsed with appropriate amount of purified water, and merging filtrate is stored at room temperature
It is spare to be then placed in refrigerator cold-storage by 6h；
（2）The preparation of green tea juice：It selects this season green tea appropriate, with appropriate 85 °C of hot-water soak tealeaves, outwells tea after 3-5s, add
Enter 85 °C of hot water of 30 times of tealeaves weight, impregnate 15min, 85 °C of hot water of 30 times of tealeaves weight, leaching is added in filtering in filter residue
10min is steeped, filtering merges soak twice, places for use；
（3）The preparation of purple sweet potato anthocyanin extracting solution：Fresh purple sweet potato is cleaned into peeling, 0.8% lemon of 2 times of purple sweet potato weight is added in stripping and slicing
Lemon acid solution, mashing, is ultrasonically treated 25min, with 4 layers of filtered through gauze, filtrate obtains through being centrifuged off the impurity such as starch under 40 °C
0.8% citric acid solution of 5 times of supernatant weight is added in supernatant, and 4 DEG C refrigerate, for use；
（4）The preparation of Ginseng extract：Ginseng is cleaned into stripping and slicing, is put in universal high speed disintegrator and crushes 2min, powder is put
It is placed in clean small beaker, the drinking water of 15 times of powder weights is added, is placed in 100 °C of thermostat water baths and extracts 3h, carrying
Pay attention to adding tinfoil in small beaker mouth during taking, and it is 1 to keep material-water ratio in extraction process:15, and after the completion of the extraction, mend
Solution is cooled to room temperature by filled water amount to original solid-liquid ratio, with 4 layers of filtered through gauze, centrifuge tube is then transferred into, in 4000r/
5min is centrifuged under min, it is spare to obtain Ginseng extract；
（5）The preparation of strawberry particle：Fresh strawberry cleans stalk, and it is that 2% calcium chloride solution impregnates 6h that mass concentration, which is added, is taken out
It is rinsed well afterwards with clear water, stripping and slicing is spare；
（6）The preparation of thickener soln：Xanthans and sodium carboxymethylcellulose are weighed, is slowly added to stir in a certain amount of pure water
To being completely dissolved, it is made into the mixed solution that mass concentration is 0.8% xanthans and mass concentration is 1.2% sodium carboxymethylcellulose；
（7）The preparation of compound radioresistance strawberry juice：In proportion by step（1）Gained strawberry juice, step（2）Gained green tea juice,
Step（3）Gained purple sweet potato anthocyanin extracting solution and step（4）5% citric acid water, malt is added in gained Ginseng extract mixing
Sugar alcohol adds step（5）Gained strawberry particle and step（6）Gained thickener soln is uniformly mixed, obtains compound radioresistance
Strawberry juice；
（8）Filling and sterilization：By step（7）The compound radioresistance strawberry juice of gained is heated to 95 °C, takes the rule of every bottle of 100ml
Lattice hot filling sterilizes 20min under 95 °C after sealing, then flow water coolings with 40 °C, and natural air drying obtains finished product.
The present embodiment is scored using the above method, and final sensory evaluation scores are 51.2, and wherein color and luster scores with appearance
It is 16, smell scoring is 17.6, and flavour scoring is 17.6.
Embodiment 3
A kind of compound radioresistance strawberry juice, is made of the raw material of following parts by weight：12.5 parts of green tea juice, 53 parts of strawberry juice, grass
2.5 parts of certain kind of berries particle, 4 parts of 5% citric acid water, 17.5 parts of maltitol, 12.5 parts of Ginseng extract, purple sweet potato anthocyanin extracting solution 5
Part, 5 parts of thickener soln.
The preparation method of the compound radioresistance strawberry juice, includes the following steps：
（1）The preparation of strawberry juice：Ripe fresh strawberry is selected, stalk is cleaned, stripping and slicing is put into juice extractor, and 3 times of strawberries are added
The pure water of weight, squeezes the juice, and with the filtered through gauze of 3 layer of 60 mesh, filter residue is rinsed with appropriate amount of purified water, and merging filtrate is stored at room temperature
It is spare to be then placed in refrigerator cold-storage by 6h；
（2）The preparation of green tea juice：It selects this season green tea appropriate, with appropriate 95 °C of hot-water soak tealeaves, outwells tea after 3-5s, add
Enter 95 °C of hot water of 30 times of tealeaves weight, impregnate 25min, 95 °C of hot water of 30 times of tealeaves weight, leaching is added in filtering in filter residue
20min is steeped, filtering merges soak twice, places for use；
（3）The preparation of purple sweet potato anthocyanin extracting solution：Fresh purple sweet potato is cleaned into peeling, 0.8% lemon of 2 times of purple sweet potato weight is added in stripping and slicing
Lemon acid solution, mashing, is ultrasonically treated 25min, with 4 layers of filtered through gauze, filtrate obtains through being centrifuged off the impurity such as starch under 40 °C
0.8% citric acid solution of 5 times of supernatant weight is added in supernatant, and 4 DEG C refrigerate, for use；
（4）The preparation of Ginseng extract：Ginseng is cleaned into stripping and slicing, is put in universal high speed disintegrator and crushes 2min, powder is put
It is placed in clean small beaker, the drinking water of 15 times of powder weights is added, is placed in 100 °C of thermostat water baths and extracts 3h, carrying
Pay attention to adding tinfoil in small beaker mouth during taking, and it is 1 to keep material-water ratio in extraction process:15, and after the completion of the extraction, mend
Solution is cooled to room temperature by filled water amount to original solid-liquid ratio, with 4 layers of filtered through gauze, centrifuge tube is then transferred into, in 4000r/
5min is centrifuged under min, it is spare to obtain Ginseng extract；
（5）The preparation of strawberry particle：Fresh strawberry cleans stalk, and it is that 2% calcium chloride solution impregnates 6h that mass concentration, which is added, is taken out
It is rinsed well afterwards with clear water, stripping and slicing is spare；
（6）The preparation of thickener soln：Xanthans and sodium carboxymethylcellulose are weighed, is slowly added to stir in a certain amount of pure water
To being completely dissolved, it is made into the mixed solution that mass concentration is 0.8% xanthans and mass concentration is 1.2% sodium carboxymethylcellulose；
（7）The preparation of compound radioresistance strawberry juice：In proportion by step（1）Gained strawberry juice, step（2）Gained green tea juice,
Step（3）Gained purple sweet potato anthocyanin extracting solution and step（4）5% citric acid water, malt is added in gained Ginseng extract mixing
Sugar alcohol adds step（5）Gained strawberry particle and step（6）Gained thickener soln is uniformly mixed, obtains compound radioresistance
Strawberry juice；
（8）Filling and sterilization：By step（7）The compound radioresistance strawberry juice of gained is heated to 95 °C, takes the rule of every bottle of 100ml
Lattice hot filling sterilizes 20min under 95 °C after sealing, then flow water coolings with 40 °C, and natural air drying obtains finished product.
The present embodiment is scored using the above method, and final sensory evaluation scores are 50.2, and wherein color and luster and appearance scoring are 17,
Smell scoring is 16.8, and flavour scoring is 16.4.
Embodiment 4
A kind of compound radioresistance strawberry juice, is made of the raw material of following parts by weight：10 parts of green tea juice, 58 parts of strawberry juice, strawberry
2 parts of particle, 4 parts of 5% citric acid water, 15 parts of maltitol, 12.5 parts of Ginseng extract, 3 parts of purple sweet potato anthocyanin extracting solution increase
6 parts of thick agent solution.
The preparation method is the same as that of Example 1 for the compound radioresistance strawberry juice.
The present embodiment is scored using the above method, and final sensory evaluation scores are 49, and wherein color and luster is with appearance scoring
16.4, smell scoring is 16.4, and flavour scoring is 16.2.
Embodiment 5
A kind of compound radioresistance strawberry juice, is made of the raw material of following parts by weight：10 parts of green tea juice, 53 parts of strawberry juice, strawberry
3 parts of particle, 5 parts of 5% citric acid water, 12.5 parts of maltitol, 17.5 parts of Ginseng extract, 7 parts of purple sweet potato anthocyanin extracting solution,
4 parts of thickener soln.
The preparation method of the compound radioresistance strawberry juice is the same as embodiment 3.
The present embodiment is scored using the above method, and final sensory evaluation scores are 48.7, and wherein color and luster scores with appearance
It is 16.2, smell scoring is 16.5, and flavour scoring is 16.
Claims (10)
1. a kind of compound radioresistance strawberry juice, which is characterized in that be made of the raw material of following parts by weight：Green tea juice 7.5-12.5
Part, 48-58 parts of strawberry juice, 2-3 parts of strawberry particle, 4-5 parts of 5% citric acid water, 12.5-17.5 parts of maltitol, ginseng extraction
12.5-17.5 parts of liquid, 3-7 parts of purple sweet potato anthocyanin extracting solution, 4-6 parts of thickener soln.
2. compound radioresistance strawberry juice according to claim 1, which is characterized in that be made of the raw material of following parts by weight：
10 parts of green tea juice, 48 parts of strawberry juice, 2.5 parts of strawberry particle, 4.5 parts of 5% citric acid water, 17.5 parts of maltitol, ginseng extraction
15 parts of liquid, 5 parts of purple sweet potato anthocyanin extracting solution, 5 parts of thickener soln.
3. compound radioresistance strawberry juice according to claim 1 or claim 2, which is characterized in that the thickener soln is by Huang
Virgin rubber and sodium carboxymethylcellulose are dissolved in mixed solution made of water, and the wherein mass concentration of xanthans is 0.8%, carboxymethyl
The mass concentration of sodium cellulosate is 1.2%.
4. the method for preparing compound radioresistance strawberry juice described in claims 1 or 2, which is characterized in that include the following steps：
（1）The preparation of strawberry juice：Strawberry is selected, stalk is cleaned, stripping and slicing adds water, squeezes the juice, and filters, and filter residue is rinsed with water, and merges filter
Liquid is stored at room temperature, and is then refrigerated spare；
（2）The preparation of green tea juice：Green tea is selected, with appropriate hot-water soak tealeaves, outwells tea after 3-5s, then hot water taking carries out the
Primary immersion, filtering heat water in filter residue and carry out second of immersion, and filtering merges soak twice, places for use；
（3）The preparation of purple sweet potato anthocyanin extracting solution：Purple sweet potato is cleaned into peeling, the citric acid that mass concentration is 0.8% is added in stripping and slicing
Solution is beaten, and is ultrasonically treated, filtering, filtrate centrifugation, and the citric acid solution that mass concentration is 0.8% is added in supernatant, cold
It hides for use；
（4）The preparation of Ginseng extract：Ginseng is cleaned into stripping and slicing, is crushed, is obtained powder, add water, is extracted, weight is mended, is cooled to room temperature,
Filtering, centrifugation, it is spare to obtain Ginseng extract；
（5）The preparation of strawberry particle：Fresh strawberry cleans stalk, and calcium chloride solution is added and impregnates, is eluted with water, cuts after taking-up
Block is spare；
（6）The preparation of thickener soln：Xanthans and sodium carboxymethylcellulose are weighed, water is added, stirs to being completely dissolved, is made into Huang
The mixed solution of virgin rubber and sodium carboxymethylcellulose；
（7）The preparation of compound radioresistance strawberry juice：In proportion by step（1）Gained strawberry juice, step（2）Gained green tea juice,
Step（3）Gained purple sweet potato anthocyanin extracting solution and step（4）5% citric acid water, malt is added in gained Ginseng extract mixing
Sugar alcohol adds step（5）Gained strawberry particle and step（6）Gained thickener soln is uniformly mixed, obtains compound radioresistance
Strawberry juice；
（8）Filling and sterilization：By step（7）The compound radioresistance strawberry juice of gained carries out hot filling, is sterilized after sealing, then cold
But, natural air drying obtains finished product.
5. the preparation method of compound radioresistance strawberry juice according to claim 4, which is characterized in that step（1）Described in
It is 3 times of strawberry weight to add the amount of water；The filtered through gauze being filtered into 3 layer of 60 mesh；The time of repose is 6h.
6. the preparation method of compound radioresistance strawberry juice according to claim 4, which is characterized in that step（2）Described in
The weight ratio of the pure water that hot water is 85-95 °C, tealeaves and immersion hot water is 1:30, first time soaking time is 15-
25min, second of soaking time are 10-20min.
7. the preparation method of compound radioresistance strawberry juice according to claim 4, which is characterized in that step（3）Described in
Purple sweet potato and the weight ratio of 0.8% citric acid solution are 1:2；Supersound process condition is：It is ultrasonically treated 25min under 40 °C；Filtering is used
4 layers of filtered through gauze；Centrifugal condition is：5min is centrifuged under 4000r/min；The volume ratio of supernatant and 0.8% citric acid solution is
1:5。
8. the preparation method of compound radioresistance strawberry juice according to claim 4, which is characterized in that step（4）Described in
Grinding time is 2min；The weight ratio of powder and water is 1:15；Extraction conditions are to extract 3h under 100 °C of water-bath；It is filtered into 4
Layer filtered through gauze；Centrifugal condition is to centrifuge 5min under 4000r/min.
9. the preparation method of compound radioresistance strawberry juice according to claim 4, which is characterized in that step（5）Described in
The mass concentration of calcium chloride solution is 2%；Soaking time is 6h.
10. the preparation method of compound radioresistance strawberry juice according to claim 4, which is characterized in that step（6）Described in
The mass concentration of xanthans is 0.8% in mixed solution, and the mass concentration of sodium carboxymethylcellulose is 1.2%；Step（8）Described in
Sterilization conditions are：20min is sterilized under 95 °C.
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