CN108936127A - The preparation method of sorghum fruit beverage - Google Patents
The preparation method of sorghum fruit beverage Download PDFInfo
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- CN108936127A CN108936127A CN201810888427.8A CN201810888427A CN108936127A CN 108936127 A CN108936127 A CN 108936127A CN 201810888427 A CN201810888427 A CN 201810888427A CN 108936127 A CN108936127 A CN 108936127A
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- sorghum
- fruit
- beverage
- sorghum fruit
- canned
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- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 59
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000006394 Sorghum bicolor Species 0.000 title claims description 53
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 7
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 5
- 238000005360 mashing Methods 0.000 claims abstract description 5
- 230000001376 precipitating effect Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 235000007983 food acid Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 210000002966 serum Anatomy 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 206010013911 Dysgeusia Diseases 0.000 claims description 3
- 230000035622 drinking Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000002594 Solanum nigrum Nutrition 0.000 claims description 2
- 240000002307 Solanum ptychanthum Species 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013995 raspberry juice Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 241000209072 Sorghum Species 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 244000012254 Canarium album Species 0.000 description 2
- 235000009103 Canarium album Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—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
-
- 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)
- Mycology (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of sorghum fruit beverage, it is characterized by: using sorghum fruit for major ingredient, by pretreatment of raw material, mashing, enzymatic treatment, filtering, allotment, homogeneous, sterilization, it is canned, it examines, storage and etc. be made, the sorghum fruit beverage produced using this method, it is sufficiently reserved the nutriment of sorghum fruit, make the color stability of beverage by homogeneous, avoid layering and precipitating, using fructose syrup as sweetener, keep beverage fragranced dense, sweet and sour taste, this method is easy to operate, it is easy to grasp, beverage is full of nutrition, it drinks conveniently, have the effects that promote the production of body fluid to quench thirst.
Description
Technical field
The present invention relates to a kind of preparation methods of beverage, more particularly, to a kind of preparation method of sorghum fruit beverage.
Background technique
Sorghum fruit, alias oblonga, rough wingceltis etc., rosaceae sorghum fruit category defoliation small arbor is sweet in flavor, sour, warm-natured.Sorghum fruit,
Sweet flavor, shape is similar to strawberry but smaller than strawberry, and aggregate fruit is semicircle, and aubergine, calyx lobe and calycule piece harbor stretching, extension.It is thin
Fruit is oval, there is arteries and veins, is born in hillside, grassland, border, shrubbery and river shoal grassy marshland.Herb, leaf, Chinese olive are all pharmaceutically acceptable, soak juice with herb
Control diarrhea, eye disease, uterine hemorrhage.Leaf eliminating the phlegm.Underdone Chinese olive controls kidney stone, and fruit promotes the production of body fluid to quench thirst, eliminating the phlegm.
Since the sorghum fruit maturity period is short, fruit, which is difficult to ensure, to be deposited, be easy it is mouldy rot, the waste of resource is caused, by sorghum fruit
It is processed into and drinks the long beverage of convenience, period of storage, improve the nutritive value and economic value of sorghum fruit.
Summary of the invention
The present invention is directed to the defect of short, the difficult storage of sorghum fruit processing maturation period, provides a kind of full of nutrition, delicious taste, drink
With the production method of convenient sorghum fruit beverage.
The technical scheme adopted by the invention to solve the technical problem is that:
A kind of preparation method of sorghum fruit beverage carries out as follows:
A, pretreatment of raw material: taking mature, nothing to rot, the sorghum fruit of no disease and pests harm, and after cleaning, then the processing of stripping and slicing deseeding is used
0.15% citric acid solution impregnates color protection, impregnates 7min；
B, it is beaten: the sorghum fruit block after color protection is handled through crusher mashing, cross the screen to filtrate of 90 mesh, sorghum pulp is made
Liquid；
C, enzymatic treatment: taking the sorghum pulp liquid of 8kg to be uniformly mixed with the black nightshade slurries of 2kg, mixed serum is made, to mixed serum
The middle pectase that 0.035kg is added, temperature control are 48 DEG C, time 3h, by enzymatic hydrolysis, can decompose the fruit in sorghum fruit
The nutriment in fruit is precipitated in glue, and after enzymatic hydrolysis, sorghum fruit juice is made；
D, it deploys: taking sorghum fruit juice 5kg, fructose syrup 1kg, xylitol 0.4kg, raspberry juice 0.2kg, food acids 0.07kg, perfume (or spice)
Smart 0.04kg, xanthan gum 0.015kg, maltitol 0.004kg, add water to 10kg, stir evenly, and mixed liquor, addition wood is made
Sugar alcohol, fructose syrup, will not only improve the blood-sugar content of drinking person, but also make that sorghum fruit beverage taste deliciousness is tasty and refreshing, aftertaste is long；
E, homogeneous: the mixed liquor homogenization that will be stirred evenly, temperature are 75 DEG C, and pressure is 25 Mpa, its tissue is made to reach equal
One, delicate, it avoids generating layering and precipitating；
F, it sterilizes: using instantaneous sterilization method, 93 DEG C of temperature, time 12s, sorghum fruit beverage is made；
G, canned: the sorghum fruit beverage after sterilization is cooled to 35 DEG C, it is canned under sterile vacuum environment；
H, inspection, storage: whether canned qualified, store under room temperature if examining.
The utility model has the advantages that the sorghum fruit beverage produced using this method, is sufficiently reserved the nutriment of sorghum fruit, passes through homogeneous
The color stability for making beverage, avoids layering and precipitating, using fructose syrup as sweetener, make beverage fragranced it is dense, it is sour-sweet can
Mouthful, this method is easy to operate, is easy to grasp, and beverage is full of nutrition, drinks conveniently, has the effects that promote the production of body fluid to quench thirst.
Specific embodiment
Embodiment 1:
A kind of preparation method of sorghum fruit beverage carries out as follows:
A, pretreatment of raw material: taking mature, nothing to rot, the sorghum fruit of no disease and pests harm, and after cleaning, then the processing of stripping and slicing deseeding is used
0.1% citric acid solution impregnates color protection, impregnates 8min；
B, it is beaten: the sorghum fruit block after color protection is handled through crusher mashing, cross the screen to filtrate of 80 mesh, sorghum pulp is made
Liquid；
C, enzymatic treatment: the pectase of 0.03kg being added into 10kg sorghum pulp liquid, and temperature control is 45 DEG C, time 4h, leads to
Enzymatic hydrolysis is crossed, can decompose the pectin in sorghum fruit, is precipitated the nutriment in fruit, after enzymatic hydrolysis, sorghum fruit juice is made；
D, it deploys: taking sorghum fruit juice 4kg, fructose syrup 0.8kg, xylitol 0.5kg, food acids 0.06kg, essence 0.03kg, Huang
Virgin rubber 0.01kg, maltitol 0.003kg, add water to 10kg, stir evenly, and mixed liquor is made, and add xylitol, high fructose corn
Slurry, will not only improve the blood-sugar content of drinking person, but also make that sorghum fruit beverage taste deliciousness is tasty and refreshing, aftertaste is long；
E, homogeneous: the mixed liquor homogenization that will be stirred evenly, temperature are 70 DEG C, and pressure is 30 Mpa, its tissue is made to reach equal
One, delicate, it avoids generating layering and precipitating；
F, it sterilizes: using instantaneous sterilization method, 90 DEG C of temperature, time 15s, sorghum fruit beverage is made；
G, canned: the sorghum fruit beverage after sterilization is cooled to 30 DEG C, it is canned under sterile vacuum environment；
H, inspection, storage: whether canned qualified, store under room temperature if examining.
Embodiment 2:
A kind of preparation method of sorghum fruit beverage carries out as follows:
A, pretreatment of raw material: taking mature, nothing to rot, the sorghum fruit of no disease and pests harm, and after cleaning, then the processing of stripping and slicing deseeding is used
The citric acid solution of 0.1-0.2% impregnates color protection, impregnates 6-8min；
B, it is beaten: the sorghum fruit block after color protection is handled through crusher mashing, cross the screen to filtrate of 80-100 mesh, sorghum fruit is made
Slurries；
C, enzymatic treatment: the pectase of its weight 0.3-0.4% being added into sorghum pulp liquid, and temperature control is 45-50 DEG C, the time
For 2-4h, after enzymatic hydrolysis, sorghum fruit juice is made；
D, it deploys: taking sorghum fruit juice 40-55 parts by weight, fructose syrup 8-10 parts by weight, xylitol 4-6 parts by weight, food acids
0.6-0.8 parts by weight, essence 0.3-0.5 parts by weight, xanthan gum 0.1-0.2 parts by weight, maltitol 0.03-0.05 parts by weight,
100 parts by weight are added water to, are stirred evenly, mixed liquor is made；
E, homogeneous: the mixed liquor homogenization that will be stirred evenly, temperature are 70-80 DEG C, and pressure is 20-30 Mpa；
F, it sterilizes: using instantaneous sterilization method, 90-95 DEG C of temperature, time 10-15s, sorghum fruit beverage is made；
G, canned: the sorghum fruit beverage after sterilization is cooled to 30-40 DEG C, it is canned under sterile vacuum environment；
H, inspection, storage: whether canned qualified, store under room temperature if examining.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of preparation method of sorghum fruit beverage carries out as follows:
A, pretreatment of raw material: taking mature, nothing to rot, the sorghum fruit of no disease and pests harm, and after cleaning, then the processing of stripping and slicing deseeding is used
0.15% citric acid solution impregnates color protection, impregnates 7min；
B, it is beaten: the sorghum fruit block after color protection is handled through crusher mashing, cross the screen to filtrate of 90 mesh, sorghum pulp is made
Liquid；
C, enzymatic treatment: taking the sorghum pulp liquid of 8kg to be uniformly mixed with the black nightshade slurries of 2kg, mixed serum is made, to mixed serum
The middle pectase that 0.035kg is added, temperature control are 48 DEG C, time 3h, by enzymatic hydrolysis, can decompose the fruit in sorghum fruit
The nutriment in fruit is precipitated in glue, and after enzymatic hydrolysis, sorghum fruit juice is made；
D, it deploys: taking sorghum fruit juice 5kg, fructose syrup 1kg, xylitol 0.4kg, raspberry juice 0.2kg, food acids 0.07kg, perfume (or spice)
Smart 0.04kg, xanthan gum 0.015kg, maltitol 0.004kg, add water to 10kg, stir evenly, and mixed liquor, addition wood is made
Sugar alcohol, fructose syrup, will not only improve the blood-sugar content of drinking person, but also make that sorghum fruit beverage taste deliciousness is tasty and refreshing, aftertaste is long；
E, homogeneous: the mixed liquor homogenization that will be stirred evenly, temperature are 75 DEG C, and pressure is 25 Mpa, its tissue is made to reach equal
One, delicate, it avoids generating layering and precipitating；
F, it sterilizes: using instantaneous sterilization method, 93 DEG C of temperature, time 12s, sorghum fruit beverage is made；
G, canned: the sorghum fruit beverage after sterilization is cooled to 35 DEG C, it is canned under sterile vacuum environment；
H, inspection, storage: whether canned qualified, store under room temperature if examining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810888427.8A CN108936127A (en) | 2018-08-07 | 2018-08-07 | The preparation method of sorghum fruit beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810888427.8A CN108936127A (en) | 2018-08-07 | 2018-08-07 | The preparation method of sorghum fruit beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936127A true CN108936127A (en) | 2018-12-07 |
Family
ID=64468159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810888427.8A Withdrawn CN108936127A (en) | 2018-08-07 | 2018-08-07 | The preparation method of sorghum fruit beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936127A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890060A (en) * | 2021-03-15 | 2021-06-04 | 华南农业大学 | Fragrant yellow clear beverage and preparation method thereof |
-
2018
- 2018-08-07 CN CN201810888427.8A patent/CN108936127A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890060A (en) * | 2021-03-15 | 2021-06-04 | 华南农业大学 | Fragrant yellow clear beverage and preparation method thereof |
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Application publication date: 20181207 |