CN109170389A - A kind of Kiwi berry shaddock composite fruit juice is by preparation method - Google Patents
A kind of Kiwi berry shaddock composite fruit juice is by preparation method Download PDFInfo
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- CN109170389A CN109170389A CN201810920809.4A CN201810920809A CN109170389A CN 109170389 A CN109170389 A CN 109170389A CN 201810920809 A CN201810920809 A CN 201810920809A CN 109170389 A CN109170389 A CN 109170389A
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- kiwi berry
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- pomelo
- juice
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 68
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 66
- 235000021028 berry Nutrition 0.000 title claims abstract description 66
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 31
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 28
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000002131 composite material Substances 0.000 title claims abstract description 13
- 244000298715 Actinidia chinensis Species 0.000 title claims abstract 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 42
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 34
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 34
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 34
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 34
- 235000020232 peanut Nutrition 0.000 claims abstract description 34
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 30
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 30
- 239000008395 clarifying agent Substances 0.000 claims abstract description 25
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 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 abstract description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 15
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 15
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 15
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- 238000013329 compounding Methods 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 239000008273 gelatin Substances 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 32
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 240000006063 Averrhoa carambola Species 0.000 claims description 15
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 235000013361 beverage Nutrition 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
- 230000009849 deactivation Effects 0.000 claims description 14
- 230000007062 hydrolysis Effects 0.000 claims description 14
- 238000006460 hydrolysis reaction Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 229920001661 Chitosan Polymers 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 9
- 102000013142 Amylases Human genes 0.000 claims description 9
- 108010065511 Amylases Proteins 0.000 claims description 9
- 235000019418 amylase Nutrition 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 238000003763 carbonization Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000015201 grapefruit juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 238000012986 modification Methods 0.000 claims 1
- 230000004048 modification Effects 0.000 claims 1
- 238000010129 solution processing Methods 0.000 claims 1
- 238000002834 transmittance Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 5
- 238000004062 sedimentation Methods 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000001835 salubrious effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 47
- 235000019441 ethanol Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- 229920002488 Hemicellulose Polymers 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000003746 surface roughness Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Kiwi berry shaddock composite fruit juices and preparation method thereof, it is related to fruit juice technical field, raw material includes: 30-50 parts of Kiwi berry, 50-70 parts of shatian pomelo, 5-10 parts of lemon, 10-17 parts of sucrose, 1-2 parts of clarifying agent, 0.1-0.3 parts of sodium carboxymethylcellulose, appropriate amount of water by weight.Kiwi berry and shatian pomelo are carried out compounding production fruit drink by the present invention, the sweet mouthfeel of shatian pomelo can improve the sour-sweet mouthfeel of Kiwi berry, obtained fruit juice is salubrious, it is sour-sweet moderate, raciness, with Kiwi berry and the distinctive flavour of shatian pomelo, and it is compounded using modified peanut and a small amount of gelatin, adsorb the solid suspension in Kiwi berry shaddock fruit juice, assemble the little particle in fruit juice and settles therewith, protein, which is flocculated, to precipitate, increase light transmittance, the taste of juice is preferable, without bitterness sense, storage-stable is good, phenomena such as sedimentation becomes cloudy is hardly happened during long-term storage.
Description
Technical field
The present invention relates to fruit juice technical field more particularly to a kind of Kiwi berry shaddock composite fruit juices by preparation method.
Background technique
Soft, the sweet mouthfeel of Kiwi berry is removed and contains actinidine, proteolytic enzyme, tannin pectin and carbohydrate
Outside equal 17 kinds of amino acid of the microelements such as organic matters and calcium, potassium, selenium, zinc, germanium and needed by human body, dimension life also rich in
Plain C, grape acid, fructose, citric acid, malic acid, fat, rich in nutrition content.The carambola juice of commercialization is broadly divided into clearly
Juice and muddy two kinds of juice, wherein juice is due to good appearance, so being easier to be received by vast consumer.However,
Pulp, such as pectin, phenolic substances contained in fruit juice easily causes fruit juice to generate precipitating or muddy, to influence the outer of juice
Sight, quality and commercial value, influence its shelf life, and the mouthfeel of the macaque clear peach juice of existing market is single.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of Kiwi berry shaddock composite fruit juices to be prepared
Method, obtained fruit juice is salubrious, sour-sweet moderate, raciness, and hardly happened during long-term storage sedimentation become cloudy etc. it is existing
As.
A kind of Kiwi berry shaddock composite fruit juice proposed by the present invention, raw material include: by weight 30-50 parts of Kiwi berry,
50-70 parts of shatian pomelo, 5-10 parts of lemon, 10-17 parts of sucrose, 1-2 parts of clarifying agent, 0.1-0.3 parts of sodium carboxymethylcellulose, water are suitable
Amount.
Preferably, the clarifying agent is made of gelatin and modified peanut compounding；Preferably, weight ratio 1:10-
15。
Preferably, the modified peanut prepare it is as follows: peanut shell is crushed, the ethanol solution of sodium hydroxide is added
In, stirring is impregnated, and is filtered, and is washed, and drying obtains material a；Material a is put into reaction kettle, is placed in Muffle furnace and is carbonized,
It takes out, obtains material b；By material b be added chitosan acetic acid solution, stir, filtering, microwave drying to get.
Preferably, the modified peanut prepare it is as follows: peanut shell is crushed, the second of the sodium hydroxide of 3-5% is added
In alcoholic solution, the mass concentration of ethanol solution is 40-50%, solid-liquid ratio 1:4-6, and 12-16h is impregnated in stirring, filters, and washing is extremely
Neutrality, drying, obtains material a；Material a is put into reaction kettle, is placed in Muffle furnace and carries out carbonization 1-3h at 200-300 DEG C, take
Out, material b is obtained；Material b is put into the acetic acid solution of the chitosan of 4-7%, solid-liquid ratio 1:3-5 is stirred, filtering, and microwave is dry
It is dry to get.
Preferably, the peanut shell powder is broken to 30-40 mesh.
The invention also provides the preparation methods of above-mentioned Kiwi berry pomelo compound beverage, comprising the following steps:
(1) Kiwi berry is removed the peel, is heated and softened, is crushed, obtain Kiwi berry puree, pectase is added and amylase carries out enzyme
Solution, enzyme deactivation, filtering obtain carambola juice；
(2) by shatian pomelo peeling, remove peel and seed, using steam heating, squeezing, be added into pressed liquor pectase into
Row enzymolysis processing, enzyme deactivation, filtering obtain Shatian grapefruit juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo being mixed, lemon juice is added, adds clarifying agent, stirred, refrigeration is stood, from
The heart takes supernatant；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
Preferably, in step (1), Kiwi berry is removed the peel, is heated to 60-70 DEG C, is softened, is crushed, is obtained Kiwi berry puree, add
Enter 0.04-0.06% pectase and 0.01-0.02% amylase is digested, hydrolysis temperature is 40-50 DEG C, and enzymolysis time is
1.5-2.5h。
Preferably, in step (2), by shatian pomelo peeling, peel and seed are removed, using steam heating 70-100s, is squeezed,
0.04-0.07% pectase is added into pressed liquor and carries out enzymolysis processing, hydrolysis temperature is 40-50 DEG C, enzymolysis time 2-3h.
Preferably, in step (4), clarifying agent is added, stirs 60-90min, refrigeration stands 5-10h at 4-8 DEG C.
The utility model has the advantages that Kiwi berry and shatian pomelo are carried out compounding production fruit drink, the sweet mouthfeel energy of shatian pomelo by the present invention
Enough improve the sour-sweet mouthfeel of Kiwi berry, obtained fruit juice is salubrious, sour-sweet moderate, raciness, has Kiwi berry and shatian pomelo peculiar
Flavour, in fruit juice preparation, heated and softened to by Kiwi berry, enzyme deactivation while has more colors and phenolic substances molten
Solution improves its quality in kiwi-fruit juice, carries out steam heating to shatian pomelo, improves its crushing juice rate, and significantly improve shaddock
The content of total phenol in juice has preferable color, digests respectively to Kiwi berry puree and shatian pomelo pressed liquor, decomposes big point
Sub- substance pectin and starch, are then added lemon juice into mixed kiwi-fruit juice, shatian pomelo juice, color protection while seasoning,
It adds the ingredient that clarifying agent easily led to or generated precipitating to the muddy shape composite colloid particle etc. in fruit juice to adsorb, this is clear
Clear agent is made of gelatin and modified peanut compounding, wherein in the preparation of modified peanut, using peanut shell as raw material,
Containing the ingredients such as the carbohydrate such as cellulose, hemicellulose and tannin and crude protein, in functional group carboxyl-content compared with
Height is added in the ethanol solution of sodium hydroxide after crushing peanut shell, and removal peanut shell surface makes to useless ingredient is adsorbed
Active group exposing surface, then carried out partially carbonized processing, when carbonization, micropore deformation extent aggravation in peanut shell is micro-
Hole hole wall is fired to melting and collapses, and heated rear big energy releases suddenly from inside, and peanut shell internal gutter is washed open,
Surface roughness is increased, Hole bottom cavity blast is easier to play, to improve its adsorption clarification performance, then puts it into chitosan
It in solution, can react with the hydroxyl on chitosan, to further improve its suction on chitosan graft to peanut shell
Attached clarifying effect has absorption, effect of settling well to pectin, protein, tannin, the heavy metal ion etc. in fruit juice, and
To in the grapefruit juice of Shatian aurantiin and the bitter principles such as limonin also have preferable removal effect, modified by the preparation is spent
Raw shell and a small amount of gelatin compounding, adsorb the solid suspension in Kiwi berry shaddock fruit juice, make the little particle in fruit juice assemble and with
Sedimentation, protein, which is flocculated, to precipitate, increase light transmittance, be made taste of juice it is preferable, no bitterness sense, stability is good,
Phenomena such as sedimentation becomes cloudy is hardly happened during long-term storage.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of Kiwi berry shaddock composite fruit juice proposed by the present invention, raw material include: 30 parts of Kiwi berry, Shatian by weight
70 parts of shaddock, 5 parts of lemon, 10 parts of sucrose, 1 part of clarifying agent, 0.1 part of sodium carboxymethylcellulose, appropriate amount of water.
The invention also provides the preparation methods of above-mentioned Kiwi berry pomelo compound beverage, comprising the following steps:
(1) Kiwi berry is removed the peel, is heated to 60 DEG C, softened, is crushed, obtain Kiwi berry puree, be added 0.04% pectase and
0.01% amylase is digested, and hydrolysis temperature is 40 DEG C, enzymolysis time 1.5h, enzyme deactivation, and filtering obtains carambola juice；
(2) shatian pomelo removed the peel, remove peel and seed, using steam heating 70s, squeezing is added into pressed liquor
0.04% pectase carries out enzymolysis processing, and hydrolysis temperature is 40 DEG C, enzymolysis time 2h, and enzyme deactivation, filtering obtains Shatian grapefruit juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo are mixed, lemon juice is added, add clarifying agent, 60min is stirred, at 4 DEG C
Refrigeration stands 5h；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
Embodiment 2
A kind of Kiwi berry shaddock composite fruit juice proposed by the present invention, raw material include: 50 parts of Kiwi berry, Shatian by weight
50 parts of shaddock, 10 parts of lemon, 17 parts of sucrose, 2 parts of clarifying agent, 0.3 part of sodium carboxymethylcellulose, appropriate amount of water.
Wherein, clarifying agent is made of gelatin and modified peanut according to the weight ratio compounding of 1:10；
Preparing for modified peanut is as follows: peanut shell powder flour being broken to 30 mesh, the ethyl alcohol that 3% sodium hydroxide is added is molten
In liquid, the mass concentration of ethanol solution is 40%, solid-liquid ratio 1:4, and 12h is impregnated in stirring, is filtered, washing to neutrality, and drying obtains
Material a；Material a is put into reaction kettle, is placed in Muffle furnace and carries out carbonization 1h at 200 DEG C, takes out, obtains material b；By material b
Be put into the acetic acid solution of 4% chitosan, solid-liquid ratio 1:3 is stirred, filtering, microwave drying to get.
The invention also provides the preparation methods of above-mentioned Kiwi berry pomelo compound beverage, comprising the following steps:
(1) Kiwi berry is removed the peel, is heated to 70 DEG C, softened, is crushed, obtain Kiwi berry puree, be added 0.06% pectase and
0.02% amylase is digested, and hydrolysis temperature is 50 DEG C, enzymolysis time 2.5h, enzyme deactivation, and filtering obtains carambola juice；
(2) shatian pomelo removed the peel, remove peel and seed, using steam heating 100s, squeezing is added into pressed liquor
0.07% pectase carries out enzymolysis processing, and hydrolysis temperature is 50 DEG C, enzymolysis time 3h, and enzyme deactivation, filtering obtains Shatian grapefruit juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo are mixed, lemon juice is added, add clarifying agent, 90min is stirred, at 8 DEG C
Refrigeration stands 10h；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
Embodiment 3
A kind of Kiwi berry shaddock composite fruit juice proposed by the present invention, raw material include: 35 parts of Kiwi berry, Shatian by weight
65 parts of shaddock, 6 parts of lemon, 15 parts of sucrose, 1.3 parts of clarifying agent, 0.15 part of sodium carboxymethylcellulose, appropriate amount of water.
Wherein, clarifying agent is made of gelatin and modified peanut according to the weight ratio compounding of 1:15；
Preparing for modified peanut is as follows: peanut shell powder flour being broken to 35 mesh, the ethyl alcohol of 3.5% sodium hydroxide is added
In solution, the mass concentration of ethanol solution is 42%, solid-liquid ratio 1:4.5, and 13h is impregnated in stirring, is filtered, and washing to neutrality is dried
It is dry, obtain material a；Material a is put into reaction kettle, is placed in Muffle furnace and carries out carbonization 1.5h at 240 DEG C, takes out, obtains material b；
Material b is put into the acetic acid solution of 5% chitosan, solid-liquid ratio 1:3.5 is stirred, filtering, microwave drying to get.
The invention also provides the preparation methods of above-mentioned Kiwi berry pomelo compound beverage, comprising the following steps:
(1) Kiwi berry is removed the peel, is heated to 62 DEG C, softened, is crushed, obtain Kiwi berry puree, be added 0.045% pectase and
0.012% amylase is digested, and hydrolysis temperature is 42 DEG C, enzymolysis time 1.5h, enzyme deactivation, and filtering obtains carambola juice；
(2) shatian pomelo removed the peel, remove peel and seed, using steam heating 80s, squeezing is added into pressed liquor
0.05% pectase carries out enzymolysis processing, and hydrolysis temperature is 42 DEG C, enzymolysis time 2h, and enzyme deactivation, filtering obtains Shatian grapefruit juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo are mixed, lemon juice is added, add clarifying agent, 70min is stirred, at 5 DEG C
Refrigeration stands 6h；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
Embodiment 4
A kind of Kiwi berry shaddock composite fruit juice proposed by the present invention, raw material include: 40 parts of Kiwi berry, Shatian by weight
60 parts of shaddock, 7 parts of lemon, 14 parts of sucrose, 1.7 parts of clarifying agent, 0.2 part of sodium carboxymethylcellulose, appropriate amount of water.
Wherein, clarifying agent is made of gelatin and modified peanut according to the weight ratio compounding of 1:12；
Preparing for modified peanut is as follows: peanut shell powder flour being broken to 35 mesh, the ethyl alcohol that 4% sodium hydroxide is added is molten
In liquid, the mass concentration of ethanol solution is 45%, solid-liquid ratio 1:5, and 14h is impregnated in stirring, is filtered, washing to neutrality, and drying obtains
Material a；Material a is put into reaction kettle, is placed in Muffle furnace and carries out carbonization 2h at 260 DEG C, takes out, obtains material b；By material b
Be put into the acetic acid solution of 5.5% chitosan, solid-liquid ratio 1:4 is stirred, filtering, microwave drying to get.
The invention also provides the preparation methods of above-mentioned Kiwi berry pomelo compound beverage, comprising the following steps:
(1) Kiwi berry is removed the peel, is heated to 65 DEG C, softened, is crushed, obtain Kiwi berry puree, be added 0.05% pectase and
0.015% amylase is digested, and hydrolysis temperature is 45 DEG C, enzymolysis time 2h, enzyme deactivation, and filtering obtains carambola juice；
(2) shatian pomelo removed the peel, remove peel and seed, using steam heating 85s, squeezing is added into pressed liquor
0.055% pectase carries out enzymolysis processing, and hydrolysis temperature is 45 DEG C, enzymolysis time 2.5h, and enzyme deactivation, filtering obtains shatian pomelo fruit
Juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo are mixed, lemon juice is added, add clarifying agent, 75min is stirred, at 6 DEG C
Refrigeration stands 7h；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
Embodiment 5
A kind of Kiwi berry shaddock composite fruit juice proposed by the present invention, raw material include: 45 parts of Kiwi berry, Shatian by weight
55 parts of shaddock, 8 parts of lemon, 12 parts of sucrose, 1.5 parts of clarifying agent, 0.25 part of sodium carboxymethylcellulose, appropriate amount of water.
Wherein, clarifying agent is made of gelatin and modified peanut according to the weight ratio compounding of 1:13；
Preparing for modified peanut is as follows: peanut shell powder flour being broken to 40 mesh, the ethyl alcohol of 4.5% sodium hydroxide is added
In solution, the mass concentration of ethanol solution is 47%, solid-liquid ratio 1:5.5, and 15h is impregnated in stirring, is filtered, and washing to neutrality is dried
It is dry, obtain material a；Material a is put into reaction kettle, is placed in Muffle furnace and carries out carbonization 2.5h at 280 DEG C, takes out, obtains material b；
Material b is put into the acetic acid solution of 6% chitosan, solid-liquid ratio 1:4.5 is stirred, filtering, microwave drying to get.
The invention also provides the preparation methods of above-mentioned Kiwi berry pomelo compound beverage, comprising the following steps:
(1) Kiwi berry is removed the peel, is heated to 68 DEG C, softened, is crushed, obtain Kiwi berry puree, be added 0.05% pectase and
0.018% amylase is digested, and hydrolysis temperature is 48 DEG C, enzymolysis time 2h, enzyme deactivation, and filtering obtains carambola juice；
(2) shatian pomelo removed the peel, remove peel and seed, using steam heating 90s, squeezing is added into pressed liquor
0.06% pectase carries out enzymolysis processing, and hydrolysis temperature is 44 DEG C, enzymolysis time 2.5h, and enzyme deactivation, filtering obtains shatian pomelo fruit
Juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo are mixed, lemon juice is added, add clarifying agent, 80min is stirred, at 7 DEG C
Refrigeration stands 8h；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
Comparative example 1
Compared with Example 5, difference only clarifying agent by gelatin and the peanut shell of unmodified processing according to the weight ratio of 1:13
Compounding composition, remaining is all the same.
Performance detection:
1. the storage stability and light transmittance of pair embodiment of the present invention 5 and the fruit juice in comparative example 1 detect, embodiment
The soluble solid content of the Kiwi berry shaddock fruit juice of initial preparation is 15.4% in 5, and product total acidity is 0.29g/L, light transmittance
It is 90.2%, soluble solid content is 15.8% in comparative example 1, and product total acidity is 0.31g/L, light transmittance 84.5%, often
After the lower storage of temperature 6 months, light transmittance has a little decline in embodiment 5, is 87.7%, and bottom is without precipitating, and in comparative example 1 thoroughly
Light rate then drops to 74.4%, and a little deposit is arranged at bottom.
2. as inviting 10 trained estimators from color, mouthfeel, smell the Kiwi berry shaddock fruit juice to made from
Organoleptic quality carry out evaluation marking, totally 10 points of total score, be averaged, in embodiment 5 feeling evaluation score value be 8.7, comparative example 1
Position 6.8, estimator indicate that the taste of juice in embodiment 5 will be significantly better than comparative example 1, and the regulation mouthfeel in embodiment 5 is clear
It is refreshing, sour-sweet moderate, there are Kiwi berry and the distinctive flavour of shaddock, and some in comparative example 1 are bitter or astringent.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of Kiwi berry shaddock composite fruit juice, which is characterized in that its raw material includes: 30-50 parts of Kiwi berry, Shatian by weight
50-70 parts of shaddock, 5-10 parts of lemon, 10-17 parts of sucrose, 1-2 parts of clarifying agent, 0.1-0.3 parts of sodium carboxymethylcellulose, appropriate amount of water.
2. Kiwi berry pomelo compound beverage according to claim 1, which is characterized in that the clarifying agent is by gelatin and modification
Peanut shell compounding composition；Preferably, weight ratio 1:10-15.
3. Kiwi berry pomelo compound beverage according to claim 2, which is characterized in that the preparation of the modified peanut is such as
Under: peanut shell is crushed, is added in the ethanol solution of sodium hydroxide, stirring is impregnated, and is filtered, and is washed, and drying obtains material a；By object
Material a is put into reaction kettle, is placed in Muffle furnace and is carbonized, and is taken out, is obtained material b；The acetic acid that chitosan is added in material b is molten
Liquid, stir, filtering, microwave drying to get.
4. Kiwi berry pomelo compound beverage according to claim 3, which is characterized in that the preparation of the modified peanut is such as
Under: peanut shell is crushed, is added in the ethanol solution of the sodium hydroxide of 3-5%, the mass concentration of ethanol solution is 40-50%,
Solid-liquid ratio is 1:4-6, and 12-16h is impregnated in stirring, is filtered, washing to neutrality, and drying obtains material a；Material a is put into reaction kettle
In, it is placed in Muffle furnace and carries out carbonization 1-3h at 200-300 DEG C, take out, obtain material b；Material b is put into the chitosan of 4-7%
Acetic acid solution, solid-liquid ratio 1:3-5, stir, filtering, microwave drying to get.
5. Kiwi berry pomelo compound beverage according to claim 4, which is characterized in that the peanut shell powder is broken to 30-40
Mesh.
6. a kind of preparation method based on any Kiwi berry pomelo compound beverage of claim 1-5, which is characterized in that packet
Include following steps:
(1) Kiwi berry is removed the peel, is heated and softened, is crushed, obtain Kiwi berry puree, pectase is added and amylase is digested, goes out
Enzyme, filtering, obtains carambola juice；
(2) shatian pomelo removed the peel, remove peel and seed, using steam heating, squeezing is added pectase into pressed liquor and carries out enzyme
Solution processing, enzyme deactivation, filtering obtain Shatian grapefruit juice；
(3) by lemon juicing, lemon juice is obtained；
(4) carambola juice, shatian pomelo are mixed, lemon juice is added, adds clarifying agent, stirred, refrigeration is stood, and centrifugation takes
Supernatant；
(5) into supernatant be added sucrose, sodium carboxymethylcellulose, stirring and dissolving is filling, sterilization to get.
7. the preparation method of Kiwi berry pomelo compound beverage according to claim 6, which is characterized in that, will in step (1)
Kiwi berry peeling, is heated to 60-70 DEG C, softens, and is crushed, and obtains Kiwi berry puree, and 0.04-0.06% pectase and 0.01- is added
0.02% amylase is digested, and hydrolysis temperature is 40-50 DEG C, enzymolysis time 1.5-2.5h.
8. the preparation method of Kiwi berry pomelo compound beverage according to claim 6, which is characterized in that, will in step (2)
Peel and seed are removed in shatian pomelo peeling, and using steam heating 70-100s, 0.04-0.07% fruit is added into pressed liquor for squeezing
Glue enzyme carries out enzymolysis processing, and hydrolysis temperature is 40-50 DEG C, enzymolysis time 2-3h.
9. the preparation method of Kiwi berry pomelo compound beverage according to claim 6, which is characterized in that in step (4), add
Enter clarifying agent, stir 60-90min, refrigeration stands 5-10h at 4-8 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112120128A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | A fruit and vegetable processing method that does not lose nutrients |
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| CN106213079A (en) * | 2016-07-22 | 2016-12-14 | 安徽蜂献蜂业有限公司 | A kind of Mel Fructus actinidiae chinensis juice and preparation method thereof |
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| CN108841512A (en) * | 2018-08-14 | 2018-11-20 | 安徽康之味生物科技有限公司 | A kind of preparation method of blueberry fermentation fruit wine |
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Application publication date: 20190111 |