CN109170399A - A kind of Europe Lee beverage - Google Patents
A kind of Europe Lee beverage Download PDFInfo
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- CN109170399A CN109170399A CN201811128598.7A CN201811128598A CN109170399A CN 109170399 A CN109170399 A CN 109170399A CN 201811128598 A CN201811128598 A CN 201811128598A CN 109170399 A CN109170399 A CN 109170399A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 70
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- 238000011049 filling Methods 0.000 claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- 241000218231 Moraceae Species 0.000 claims abstract description 23
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 23
- 235000013373 food additive Nutrition 0.000 claims abstract description 23
- 239000002778 food additive Substances 0.000 claims abstract description 23
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 22
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 22
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 22
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 22
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 22
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 22
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 22
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 22
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 22
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 22
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 22
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 22
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 22
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 22
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 22
- 239000011435 rock Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 15
- 239000008236 heating water Substances 0.000 claims abstract description 15
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 13
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 240000006365 Vitis vinifera Species 0.000 claims abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 184
- 238000002156 mixing Methods 0.000 claims description 149
- 239000000203 mixture Substances 0.000 claims description 44
- 238000012545 processing Methods 0.000 claims description 44
- 235000013399 edible fruits Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000011430 Malus pumila Nutrition 0.000 claims description 23
- 235000015103 Malus silvestris Nutrition 0.000 claims description 23
- 238000002360 preparation method Methods 0.000 claims description 21
- 239000000084 colloidal system Substances 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 230000000844 anti-bacterial effect Effects 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 238000004090 dissolution Methods 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims description 10
- 238000009288 screen filtration Methods 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 230000000717 retained effect Effects 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims 1
- 229930014669 anthocyanidin Natural products 0.000 abstract description 5
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 5
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- JYMOQWNEIZBVFC-UHFFFAOYSA-N [Fe].[Zn].[Ca] Chemical compound [Fe].[Zn].[Ca] JYMOQWNEIZBVFC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 238000007872 degassing Methods 0.000 abstract 1
- 239000011575 calcium Substances 0.000 description 32
- 229910052791 calcium Inorganic materials 0.000 description 31
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 30
- 235000001465 calcium Nutrition 0.000 description 30
- 241001092040 Crataegus Species 0.000 description 19
- 241000219095 Vitis Species 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 235000008104 Prunus humilis Nutrition 0.000 description 7
- 241000057271 Prunus humilis Species 0.000 description 7
- 235000005706 Prunus prostrata Nutrition 0.000 description 7
- 235000002710 Ilex cornuta Nutrition 0.000 description 6
- 241001310146 Ilex cornuta Species 0.000 description 6
- 206010054949 Metaplasia Diseases 0.000 description 6
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 6
- 230000015689 metaplastic ossification Effects 0.000 description 6
- 229920001817 Agar Polymers 0.000 description 5
- 239000008272 agar Substances 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000003205 fragrance Substances 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
- 240000004244 Cucurbita moschata Species 0.000 description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 description 3
- 102000011782 Keratins Human genes 0.000 description 3
- 108010076876 Keratins Proteins 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 235000020354 squash Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003316 Vitamin D Natural products 0.000 description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 241000196324 Embryophyta Species 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
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 241000985950 Maquira Species 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 241001600128 Populus tremula x Populus alba Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 calcium Calcium phosphate Calcium oxalate Chemical compound 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000005251 capillar electrophoresis Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000000733 zeta-potential measurement Methods 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Europe Lee beverages for belonging to technical field of food beverage.Raw material including following parts by weight: Lee 300-500 parts of Europe, 50-80 parts of rock sugar, 35-55 parts of mulberries, 10-20 parts of lycium ruthenicum, 20-30 parts of longan, 10-20 parts of grape, 10-25 parts of apple, 20-30 parts of hawthorn, 0.001-0.1 parts of food additives.Europe Lee beverage prepared by the present invention is related to juicing, grinding, heating water bath, enzymatic hydrolysis, allotment, homogeneous, degassing and filling sterilizing process.Wherein low temperature carries out heating water bath, enzymatic hydrolysis and homogeneous, and it is sterilized in a manner of cold sterilization, fully ensure that the ecosystems effective components such as anthocyanidin, polysaccharide, amino acid, vitamin and the mineral element in beverage not by high temperature, supplement the elements such as the calcium iron zinc of needed by human body, invigorating spleen and reinforcing stomach, interior free yl is removed, it is pre- anti-aging, realize contemporary people health-nutrition, " it is more to drink a benefit " of natural green requires.
Description
Technical field
The invention belongs to technical field of food beverage, and in particular to a kind of Europe Lee beverage.
Background technique
Ou Li also known as calcium fruit, how red fruit is, sparkling and crystal-clear lovely, fruit in oblate, round, jujube is round, pointed stake shape not
Deng, meat thickness sweat is more, and sour-sweet moderate, taste is unique, and it is full of nutrition, there are triple effects of replenishing the calcium, referred to as " star replenished the calcium ", " water
The king of fruit ".
It is distributed mainly on 13 provinces of north of China, municipality directly under the Central Government and autonomous region in the world wide of Europe Lee, distinguishes somely
Cloth compares concentration, and some Area distributions are then more scattered.Europe plum fruit nutrient composition content is because of the reasons such as region, wild, cultivation
There is some difference, is analyzed in conjunction with the data provided in table 1.
1 Europe Lee's nutrient component meter of table
In table 1, sample 1 is the mature wild fruit in Shanxi Qin County, and sample 2 is Inner Mongol gardens picking fruit, and sample 3 is Liaoning
Cerasus humilis is saved, sample 4 is that Europe Lee is cultivated in Liaoning Province, and sample 5 is Beijing Shunyi Europe Lee No. 4.It can be with from above five samples
Find out, Europe plum fruit nutrient composition content because of region, the reasons such as wild or cultivation and have different.It can from sample 1
A variety of nutriments such as Europe plum fruit sugar rich in, protein, microelement, vitamin C, amino acid out, wherein micro
The content of element and part essential amino acids content higher than apple, especially Ca is 8.86 times of apple (29.1mg/100g).From
Sample 3 and sample 4 it can be seen that in Cerasus humilis fruit soluble solid, total reducing sugar, VC content be significantly higher than cultivation Europe Lee,
The total acid cultivated in Lee of Europe is higher than Cerasus humilis；The content of Ca, Fe, which are also significantly greater than, in Cerasus humilis fruit cultivates Europe Lee.Sample
5 show that moisture content is 88.32% in No. 4 fruits of Beijing Shunyi Europe Lee, soluble solid content 11.5%, and total reducing sugar is
5.03%, reduced sugar 3.32%, organic acid 1.5%, sugar-acid ratio 3.35: 1, total sugar content is lower, organic acid content
It is higher, mouthfeel meta-acid.Crude fiber content is 0.29%, is a kind of low-fiber fruit.
The calcium content of Europe Lee is high, and wherein Pectin calcium and water-soluble calcium are calcium activated, and calcium activated is conducive to suction of the human body to calcium ion
It receives and utilizes.In table 2,4 number of Beijing Shunyi Europe Lee is shown, the calcium in the plum fruit of Europe mainly exists with water-soluble calcium speciation,
The 40.89% of calcium total amount is accounted for, Europe Lee's different shape calcium content is followed successively by water-soluble calcium, Pectin calcium, calcium phosphate, oxalic acid from high to low
Calcium, remaining calcium.Calcium activated (water-soluble calcium and Pectin calcium) accounts for the 60.92% of calcium total amount.Therefore, not only calcium content is high and is conducive to by Europe Lee
Absorption of human body.
2 No. 4 different shape calcium contents of Beijing Shunyi Europe Lee of table and account for total calcium ratio containing scape
| Calcium speciation | Water-soluble calcium | Pectin calcium | Calcium phosphate | Calcium oxalate | Remaining calcium |
| Content mg/100g | 58.15 | 28.44 | 27.95 | 23.52 | 4.14 |
| Accounting % | 40.89 | 20.03 | 19.66 | 16.54 | 2.81 |
Europe Lee has very big development potentiality as the distinctive wild economic plant in China, and people are to calcium and other side
Just the growing common requirements of green beverage provide good development prospect for Europe Lee.Patent 201210404184.9 is public
A kind of Europe Lee fruit squash and preparation method thereof, primary raw material are as follows: Ou Li are opened；Europe Lee is cleaned up, squeezes the juice, is filtered
After processing, cerasus humilis juice can get；10 grams of agar are taken, is handled with 40 DEG C of hot water dissolvings, weight ratio agar: hot water=1: 10, it obtains
Obtain agar solution；10 grams of sodium carboxymethylcellulose are taken, is handled with 40 DEG C of hot water dissolvings, weight ratio sodium carboxymethylcellulose: hot water
=1: 10, obtain carboxymethylcellulose sodium solution；Take 30 parts of cerasus humilis juice, 10 parts of white granulated sugar, 0.05~0.10 part of citric acid, water
60 parts, 0.1 part of agar solution, 0.1 part of carboxymethylcellulose sodium solution, are mixed, obtain semi-finished product synthesis material；Will half at
Product synthesis material is de-gassed process and homogenization, and agar and carboxylic are then added into the cerasus humilis juice after homogenization
Sodium carboxymethylcellulose pyce obtains semi-finished product Europe Lee's fruit squash after mixing evenly；Then it is sterilized, is filling, sealing, examining journey
After sequence processing, Europe Lee's fruit squash can be obtained.Although the beverage and method preparation method are simple, usability is strong, solves
The sour and astringent problem of Europe Lee, but in its method pass through high-temperature sterilization, it is likely that destroy beverage in effective active composition, furthermore its
Trophic structure is single, meets very much public " it is more to drink a benefit " and requires.
Summary of the invention
The purpose of the present invention is to provide a kind of Europe Lee beverage and preparation methods.
A kind of Europe Lee beverage, which is characterized in that the raw material including following parts by weight: Lee 300-500 parts of Europe, rock sugar 50-
80 parts, 35-55 parts of mulberries, 10-20 parts of lycium ruthenicum, 20-30 parts of longan, 10-20 parts of grape, 10-25 parts of apple, hawthorn 20-30
Part, 0.001-0.1 parts of food additives.
Preferably, the raw material of Europe Lee beverage further includes 15-25 parts of white mushroom.
Preferably, the raw material of Europe Lee beverage further includes 5-15 parts of purple sweet potato.
Preferably, Europe Lee beverage/food additive is citric acid, sodium citrate, D-araboascorbic acid sodium, carboxymethyl
Sodium cellulosate, xylitol are one or more kinds of.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: according to parts by weight, Lee 300-500 parts of Europe, 35-55 parts of mulberries, 10-20 parts of lycium ruthenicum, longan 20-
30 parts, 10-20 parts of grape, 10-25 parts of apple, 20-30 parts of hawthorn, manually cleaned reservation without spot without it is mould without wound without residual fruit, clearly
It is put into fruit seeder after washing and is enucleated respectively, decladding is mixed and is put into juice extractor carry out juicing processing, obtain mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 3-5 times, juice B must be mixed；
(3) heating water bath: by it is described mixing juice B and water by 1: 20-50 material liquid volume than 40-65 DEG C at a temperature of
Heating water bath 8-24h is carried out, juice C must be mixed；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 2-6h, enzyme concentration is respectively
10-30U/g, hydrolysis temperature are 30-50 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of the mixing juice D 150-300 mesh, filter residue discharge must mix juice E；
(6) it deploys: the mixing juice E being added rock sugar 50-80 parts, is stirred with mixing and blending machine, to after completely dissolution
It is added food additives 0.001-0.1 parts, carries out adjusting sour processing, juice F must be mixed；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 2-4 times, homogenization pressure 20-30MPa,
45-60 DEG C of matter temperature must mix juice G；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.05-0.10MPa pressure,
Vacuum environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out cold sterilization processing, is then automated using beverage
After production line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
15-25 parts of white mushroom are additionally added in the step (1).
5-15 parts of purple sweet potato are additionally added in the step (1).
The revolving speed of colloid mill is 1000~10000r/min in the step (2).
Mixing and blending machine mixing time is 0.5-1h, mixing speed 1000-2000r/min in the step (6), described
Tune acid pH is 4.0-4.5.
Cold sterilization processing mode can be ultrahigh-pressure sterilization, high-pressure pulse electric sterilization, pulse strong-light in the step (9)
Sterilization, ultrasonic sterilization, ultraviolet sterilization.
Beneficial effects of the present invention: Europe Lee beverage prepared by the present invention, to be rich in Europe Lee of calcium constituent, rich in Zn-ef ficiency
Mulberries, the longan rich in ferro element and the mulberries rich in anthocyanidin, grape, hawthorn, apple rich in vitamin are raw material, are passed through
Low temperature carries out heating water bath, enzymatic hydrolysis and homogeneous, and is sterilized in a manner of cold sterilization, fully ensure that anthocyanidin in beverage,
The ecosystems such as polysaccharide, amino acid, vitamin and mineral element effective component by high temperature, does not supplement the calcium iron zinc of needed by human body
Equal elements, invigorating spleen and reinforcing stomach remove interior free yl, pre- anti-aging, realize that contemporary people health-nutrition, natural green " drink a benefit
It is more " it requires.
Specific embodiment
The present invention will be further described combined with specific embodiments below.
Embodiment 1
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 40kg, rock sugar 6.5kg, mulberries 4.5kg, black Chinese holly
Qi 1.5kg, longan 2.5kg, grape 1.5kg, apple 1.8kg, hawthorn 2.5kg, 0.05 part of food additives.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 40kg, mulberries 4.5kg, lycium ruthenicum 1.5kg, longan 2.5kg, grape 1.5kg, apple
1.8kg, hawthorn 2.5kg are manually cleaned and are retained without spot without mould without hurting without residual fruit, be put into fruit seeder after cleaning and go respectively
Core, decladding is mixed and is put into juice extractor carries out juicing processing, obtains mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 4 times, juice B, the colloid mill must be mixed
Revolving speed be 5000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 35 material liquid volume than 50 DEG C at a temperature of carry out water
Bath heating 16h, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 4h, enzyme concentration is respectively
20U/g, hydrolysis temperature are 40 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 170 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 6.5kg is added in the mixing juice E, is stirred with mixing and blending machine, to add after completely dissolution
Enter 0.05 part of food additives, carry out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, is stirred
Mixing speed is 1500r/min, and adjusting acid pH is 4.2；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 3 times, homogenization pressure 25MPa, homogenizing temperature
50 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.075MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out ultrahigh-pressure sterilization processing, then certainly using beverage
After dynamic metaplasia producing line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 2
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 30kg, rock sugar 5kg, mulberries 3.5kg, lycium ruthenicum
1kg, longan 2kg, grape 1kg, apple 1kg, hawthorn 2kg, 0.001 part of food additives.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 30kg, mulberries 3.5kg, lycium ruthenicum 1kg, longan 2kg, grape 1kg, apple 1kg, hawthorn
2kg is manually cleaned and is retained without spot without mould without hurting without residual fruit, is put into fruit seeder after cleaning and be enucleated respectively, decladding is mixed
Merging is put into juice extractor and carries out juicing processing, obtains mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 3 times, juice B, the colloid mill must be mixed
Revolving speed be 1000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 20 material liquid volume than 40 DEG C at a temperature of carry out water
Bath heating for 24 hours, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 2h, enzyme concentration is respectively
10U/g, hydrolysis temperature are 30 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 150 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 8kg is added in the mixing juice E, is stirred with mixing and blending machine, to be added after completely dissolution
It 0.001 part of food additives, carries out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.5h, stirring
Speed is 1000r/min, and adjusting acid pH is 4.0；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 2 times, homogenization pressure 20MPa, homogenizing temperature
45 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.05MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out high-pressure pulse electric sterilization processing, is then used
After beverage automatic production line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 3
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 50kg, rock sugar 8kg, mulberries 5.5kg, lycium ruthenicum
2kg, longan 3kg, grape 2kg, apple 2.5kg, hawthorn 3kg, 0.1 part of food additives.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 50kg, mulberries 55kg, lycium ruthenicum 2kg, longan 3kg, grape 2kg, apple 2.5kg, hawthorn
3kg is manually cleaned and is retained without spot without mould without hurting without residual fruit, is put into fruit seeder after cleaning and be enucleated respectively, decladding is mixed
Merging is put into juice extractor and carries out juicing processing, obtains mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 3 times, juice B, the colloid mill must be mixed
Revolving speed be 10000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 50 material liquid volume than 65 DEG C at a temperature of carry out water
Bath heating for 24 hours, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 6h, enzyme concentration is respectively
30U/g, hydrolysis temperature are 50 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 300 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 8kg is added in the mixing juice E, is stirred with mixing and blending machine, to be added after completely dissolution
It 0.1 part of food additives, carries out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, stirring speed
Degree is 2000r/min, and adjusting acid pH is 4.5；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 2 times, homogenization pressure 30MPa, homogenizing temperature
60 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.10MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out high-pressure pulse electric sterilization processing, is then used
After beverage automatic production line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 4
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 40kg, rock sugar 6.5kg, mulberries 4.5kg, black Chinese holly
Qi 1.5kg, longan 2.5kg, grape 1.5kg, apple 1.8kg, hawthorn 2.5kg, white mushroom 2kg, 0.05 part of food additives.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 40kg, mulberries 4.5kg, lycium ruthenicum 1.5kg, longan 2.5kg, grape 1.5kg, apple
1.8kg, hawthorn 2.5kg, white mushroom 2kg are manually cleaned and are retained without spot without mould without hurting without residual fruit, fruit stoning is put into after cleaning
It is enucleated respectively in machine, decladding is mixed and is put into juice extractor carries out juicing processing, obtain mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 4 times, juice B, the colloid mill must be mixed
Revolving speed be 5000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 35 material liquid volume than 50 DEG C at a temperature of carry out water
Bath heating 16h, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 4h, enzyme concentration is respectively
20U/g, hydrolysis temperature are 40 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 170 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 6.5kg is added in the mixing juice E, is stirred with mixing and blending machine, to add after completely dissolution
Enter 0.05 part of food additives, carry out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, is stirred
Mixing speed is 1500r/min, and adjusting acid pH is 4.2；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 3 times, homogenization pressure 25MPa, homogenizing temperature
50 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.075MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out ultrahigh-pressure sterilization processing, then certainly using beverage
After dynamic metaplasia producing line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 5
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 40kg, rock sugar 6.5kg, mulberries 4.5kg, black Chinese holly
Qi 1.5kg, longan 2.5kg, grape 1.5kg, apple 1.8kg, hawthorn 2.5kg, purple sweet potato 1kg, 0.05 part of food additives.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 40kg, mulberries 4.5kg, lycium ruthenicum 1.5kg, longan 2.5kg, grape 1.5kg, apple
1.8kg, hawthorn 2.5kg, purple sweet potato 1kg are manually cleaned and are retained without spot without mould without hurting without residual fruit, be put into fruit seeder after cleaning
It is middle to be enucleated respectively, it decladding is mixed and is put into juice extractor carries out juicing processing, obtain mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 4 times, juice B, the colloid mill must be mixed
Revolving speed be 5000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 35 material liquid volume than 50 DEG C at a temperature of carry out water
Bath heating 16h, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 4h, enzyme concentration is respectively
20U/g, hydrolysis temperature are 40 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 170 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 6.5kg is added in the mixing juice E, is stirred with mixing and blending machine, to add after completely dissolution
Enter 0.05 part of food additives, carry out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, is stirred
Mixing speed is 1500r/min, and adjusting acid pH is 4.2；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 3 times, homogenization pressure 25MPa, homogenizing temperature
50 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.075MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out ultrahigh-pressure sterilization processing, then certainly using beverage
After dynamic metaplasia producing line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 6
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 40kg, rock sugar 6.5kg, mulberries 4.5kg, black Chinese holly
Qi 1.5kg, longan 2.5kg, grape 1.5kg, apple 1.8kg, hawthorn 2.5kg, grey poplar dried mushroom 2kg, food additives 0.05
Part.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 40kg, mulberries 4.5kg, lycium ruthenicum 1.5kg, longan 2.5kg, grape 1.5kg, apple
1.8kg, hawthorn 2.5kg, poplar dried mushroom 2kg are manually cleaned and are retained without spot without mould without hurting without residual fruit, be put into fruit after cleaning and go
It is enucleated respectively in core machine, decladding is mixed and is put into juice extractor carries out juicing processing, obtain mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 4 times, juice B, the colloid mill must be mixed
Revolving speed be 5000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 35 material liquid volume than 50 DEG C at a temperature of carry out water
Bath heating 16h, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 4h, enzyme concentration is respectively
20U/g, hydrolysis temperature are 40 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 170 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 6.5kg is added in the mixing juice E, is stirred with mixing and blending machine, to add after completely dissolution
Enter 0.05 part of food additives, carry out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, is stirred
Mixing speed is 1500r/min, and adjusting acid pH is 4.2；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 3 times, homogenization pressure 25MPa, homogenizing temperature
50 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.075MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out ultrahigh-pressure sterilization processing, then certainly using beverage
After dynamic metaplasia producing line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 7
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 40kg, rock sugar 6.5kg, mulberries 4.5kg, black Chinese holly
Qi 1.5kg, longan 2.5kg, grape 1.5kg, apple 1.8kg, hawthorn 2.5kg, sweet potato 1kg, 0.05 part of food additives.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 40kg, mulberries 4.5kg, lycium ruthenicum 1.5kg, longan 2.5kg, grape 1.5kg, apple
1.8kg, hawthorn 2.5kg, sweet potato 1kg are manually cleaned and are retained without spot without mould without hurting without residual fruit, be put into fruit seeder after cleaning
It is middle to be enucleated respectively, it decladding is mixed and is put into juice extractor carries out juicing processing, obtain mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 4 times, juice B, the colloid mill must be mixed
Revolving speed be 5000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 35 material liquid volume than 50 DEG C at a temperature of carry out water
Bath heating 16h, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 4h, enzyme concentration is respectively
20U/g, hydrolysis temperature are 40 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 170 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 6.5kg is added in the mixing juice E, is stirred with mixing and blending machine, to add after completely dissolution
Enter 0.05 part of food additives, carry out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, is stirred
Mixing speed is 1500r/min, and adjusting acid pH is 4.2；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 3 times, homogenization pressure 25MPa, homogenizing temperature
50 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.075MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out ultrahigh-pressure sterilization processing, then certainly using beverage
After dynamic metaplasia producing line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Embodiment 8
A kind of Europe Lee beverage, the raw material including following parts by weight: Europe Lee 40kg, rock sugar 6.5kg, mulberries 4.5kg, black Chinese holly
Qi 1.5kg, longan 2.5kg, grape 1.5kg, apple 1.8kg, hawthorn 2.5kg, keratin Ma Kuisang 0.05kg, food additives
0.05 part, the keratin Ma Kuisang (Maquira coriacea (Karsten) C.C.Berg) is selected from fresh blade quick high-temp
(95 DEG C) drying, grind, manufactured powder.
The preparation method of above-mentioned Europe Lee beverage carries out in accordance with the following steps:
(1) it squeezes the juice: taking Europe Lee 40kg, mulberries 4.5kg, lycium ruthenicum 1.5kg, longan 2.5kg, grape 1.5kg, apple
1.8kg, hawthorn 2.5kg, keratin Ma Kuisang 0.05kg are manually cleaned and are retained without spot without mould without hurting without residual fruit, be put into after cleaning
It is enucleated respectively in fruit seeder, decladding is mixed and is put into juice extractor carries out juicing processing, obtain mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 4 times, juice B, the colloid mill must be mixed
Revolving speed be 5000r/min；
(3) heating water bath: by it is described mixing juice B and water by 1: 35 material liquid volume than 50 DEG C at a temperature of carry out water
Bath heating 16h, must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 4h, enzyme concentration is respectively
20U/g, hydrolysis temperature are 40 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of mixing 170 mesh of juice D, filter residue discharge must mix juice E；
(6) it deploys: rock sugar 6.5kg is added in the mixing juice E, is stirred with mixing and blending machine, to add after completely dissolution
Enter 0.05 part of food additives, carry out adjusting sour processing, juice F must be mixed, the mixing and blending machine mixing time is 0.75h, is stirred
Mixing speed is 1500r/min, and adjusting acid pH is 4.2；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 3 times, homogenization pressure 25MPa, homogenizing temperature
50 DEG C, juice G must be mixed；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.075MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out ultrahigh-pressure sterilization processing, then certainly using beverage
After dynamic metaplasia producing line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
Experimental example 1:
According to the preparation method of embodiment 1-8, respectively taking 100 bottles of filling specifications is the sample of 500ml, utilizes liquid chromatograph
Chromatography is carried out, capillary electrophoresis carries out electrophoretic analysis, as a result referring to table 1:
Nutritional ingredient statistical form in every 100 grams in 1 Europe Lee's beverage of table
Note: * represents the P < 0.05 compared with example 1 group
By table 1, it can be concluded that, embodiment 1-3, embodiment 5, the protein content of embodiment 1-3 are suitable, without significance difference
It is different, embodiment 4, embodiment 6 protein content be significantly higher than embodiment 1.The total reducing sugar of embodiment 1-4, embodiment 6, embodiment 8
Content is suitable, is not significantly different, embodiment 5, embodiment 7 total sugar content be significantly higher than embodiment 1.Embodiment 1-8's has
Machine acid content and Vitamin C content are suitable, are not significantly different.Embodiment 1-3, the vitamin D content of embodiment 5-7 are suitable,
Be not significantly different, embodiment 4, embodiment 8 vitamin D content be significantly higher than embodiment 1.The calcium content of embodiment 1-7 and
Iron content is suitable, is not significantly different, and the calcium content and iron content of embodiment 8 are significantly higher than embodiment 1.Embodiment 1-4, implement
Example 6-7 Zn content it is suitable, be not significantly different, embodiment 5, embodiment 8 Zn content be significantly higher than embodiment 1.Embodiment
1-4, the Se content of embodiment 6-7 are suitable, without significant difference, embodiment 5, embodiment 8 Se content be significantly higher than implementation
Example 1.Embodiment 1-4, the anthocyanidin content of embodiment 6-8 are suitable, and without significant difference, the anthocyanidin content of embodiment 5 is aobvious
It writes and is higher than embodiment 1.
Experimental example 2:
According to the preparation method of embodiment 1-8, the sample that 5 bottles of filling specifications are 500ml is respectively taken to carry out subjective appreciation, evaluation
Group is 50 Majors of Food personnel, individually tastes every bottle of beverage and carries out sensory evaluation scores, subjective appreciation standard is as follows:
(1) color: vivid transparent blush, score value 8-10；Vivid degree and transparency peony, score value 4-7；Color is dark
It is light, score value 0-3.
(2) flavor: there are Europe Lee's peculiar fragrance, smell giving off a strong fragrance, score value 8-10；There is Europe Lee's fragrance thin, be mingled with other smells,
Score value 4-7；Without fragrance, score value 0-3.
(3) flavour: sense of taste coordinate and, sweet and sour taste, score value 8-10；Sense of taste is general, sour-sweet general, score value 4-7；Sense of taste
It is poor, sour and astringent or tasteless, score value 0-3.
(4) structural state: tissue is fine and smooth, uniform free from admixture, score value 8-10；Slightly precipitating or muddy, score value 4-7；Precipitating
It is more, muddy serious, score value 0-3.
It is for statistical analysis after the completion of subjective appreciation, it the results are shown in Table 2.
2 results of sensory evaluation of table
| Experimental group | Color (divides) | Flavor (divides) | Flavour (divides) | Structural state (divides) |
| Embodiment 1 | 9.12 | 8.91 | 9.22 | 8.89 |
| Embodiment 2 | 9.08 | 9.03 | 9.18 | 8.91 |
| Embodiment 3 | 9.16 | 8.96 | 9.13 | 8.85 |
| Embodiment 4 | 9.63* | 9.53* | 9.73 | 9.56* |
| Embodiment 5 | 9.57* | 9.09 | 9.64* | 9.65* |
| Embodiment 6 | 9.13 | 8.95 | 9.05 | 9.01 |
| Embodiment 7 | 9.25 | 8.63 | 9.21 | 9.06 |
| Embodiment 8 | 9.73* | 9.56* | 9.59* | 9.49* |
Note: * represents the P < 0.05 compared with example 1 group
By table 2, it can be concluded that, the color of embodiment 1-3, embodiment 6-7 are suitable, are not significantly different, embodiment 4-5, reality
The color for applying example 8 is significantly higher than embodiment 1.The flavor of embodiment 1-3, embodiment 5-7 are suitable, are not significantly different, embodiment
4, the flavor of embodiment 8 is significantly higher than embodiment 1.The flavour of embodiment 1-4, embodiment 6-7 are suitable, are not significantly different, real
Apply example 5, the flavour of embodiment 8 is significantly higher than embodiment 1.The structural state of embodiment 1-3, embodiment 6-7 are suitable, without significant
Difference, embodiment 4-5, embodiment 8 structural state be significantly higher than embodiment 1.
Experimental example 3:
According to the preparation method of embodiment 1-8, respectively taking 100 bottles of filling specifications is the sample of 500ml, in 37 DEG C of insulating boxs
Then storage 30 days carries out centrifugation rate, viscosity and zeta potential measurement, the stability of Zeta potential numerical value and colloidal dispersion
Correlation, measurement result are shown in Table 3.
Centrifugation rate, viscosity and the zeta current potential of 3 37 DEG C of table storages 30 days
| Experimental group | Centrifugation rate (%) | Viscosity (/mPaS) | Zeta current potential |
| Embodiment 1 | 33.6 | 5.35 | -31.2 |
| Embodiment 2 | 33.1 | 5.41 | -30.3 |
| Embodiment 3 | 34.0 | 5.33 | -30.9 |
| Embodiment 4 | 21.3* | 3.15* | -35.3* |
| Embodiment 5 | 22.5* | 3.46* | -34.5* |
| Embodiment 6 | 32.8 | 5.30 | -30.9 |
| Embodiment 7 | 31.6 | 5.55 | -31.3 |
| Embodiment 8 | 20.6* | 3.02* | -36.2* |
Note: * represents the P < 0.05 compared with example 1 group
By table 3, it can be concluded that, the centrifugation rate of embodiment 1-3, embodiment 6-7 are suitable, are not significantly different, embodiment
4-5, embodiment 8 centrifugation rate be substantially less than embodiment 1.The viscosity of embodiment 1-3, embodiment 6-7 are suitable, without significant
Difference, embodiment 4-5, embodiment 8 viscosity be substantially less than embodiment 1.The zeta current potential phase of embodiment 1-3, embodiment 6-7
When, be not significantly different, embodiment 4-5, embodiment 8 zeta current potential be substantially less than embodiment 1, but embodiment 4-5, embodiment
8 zeta current potential absolute value is significantly higher than the zeta current potential absolute value of embodiment 1.
Claims (10)
1. a kind of Europe Lee beverage, which is characterized in that the raw material including following parts by weight: Lee 300-500 parts of Europe, rock sugar 50-80
Part, 35-55 parts of mulberries, 10-20 parts of lycium ruthenicum, 20-30 parts of longan, 10-20 parts of grape, 10-25 parts of apple, 20-30 parts of hawthorn,
0.001-0.1 parts of food additives.
2. Europe Lee beverage according to claim 1, which is characterized in that the raw material of Europe Lee beverage further includes white mushroom 15-
25 parts.
3. Europe Lee beverage according to claim 1, which is characterized in that the raw material of Europe Lee beverage further includes purple sweet potato 5-15
Part.
4. Europe Lee beverage according to claim 1, which is characterized in that the food additives are citric acid, sodium citrate, D-
Sodium isoascorbate, sodium carboxymethylcellulose, one or more than one kinds of xylitol.
5. the preparation method of Europe Lee beverage described in claim 1, which is characterized in that carry out in accordance with the following steps:
(1) it squeezes the juice: according to parts by weight, Lee 300-500 parts of Europe, 35-55 parts of mulberries, 10-20 parts of lycium ruthenicum, 20-30 parts of longan,
It 10-20 parts of grape, 10-25 parts of apple, 20-30 parts of hawthorn, is manually cleaned and is retained without spot without mould without hurting without residual fruit, put after cleaning
Enter in fruit seeder and be enucleated respectively, decladding is mixed and is put into juice extractor carry out juicing processing, obtains mixing juice A；
(2) it grinds: mixing juice A colloid mill being ground 3-5 times, juice B must be mixed；
(3) heating water bath: by it is described mixing juice B and water by 1: 20-50 material liquid volume than 40-65 DEG C at a temperature of carry out
Heating water bath 8-24h must mix juice C；
(4) it digests: pectase will be added in the mixing juice C and cellulase carries out enzymatic hydrolysis 2-6h, enzyme concentration is respectively 10-
30U/g, hydrolysis temperature are 30-50 DEG C, must mix juice D；
(5) filter: by the filter screen filtration of the mixing juice D 150-300 mesh, filter residue discharge must mix juice E；
(6) it deploys: the mixing juice E being added rock sugar 50-80 parts, is stirred with mixing and blending machine, to be added after completely dissolution
It 0.001-0.1 parts of food additives, carries out adjusting sour processing, juice F must be mixed；
(7) homogeneous: by the mixing juice F high pressure homogenizer at homogeneous 2-4 times, homogenization pressure 20-30MPa, homogeneous temperature
45-60 DEG C of degree, must mix juice G；
(8) it deaerates: above-mentioned mixing juice G being imported into degasser, is de-gassed under 0.05-0.10MPa pressure, vacuum
Environment removes air, must mix juice H.
(9) filling sterilizing: mixing juice H is imported into bactericidal unit and carries out cold sterilization processing, then uses beverage automated production
After line carries out filling, sealing, check problem processing, Europe Lee's beverage can be obtained.
6. the preparation method of Europe Lee beverage according to claim 5, which is characterized in that be additionally added white mushroom in the step (1)
15-25 parts of mushroom.
7. the preparation method of Europe Lee beverage according to claim 5, which is characterized in that the raw material of Europe Lee beverage further includes
5-15 parts of purple sweet potato.
8. the preparation method of Europe Lee beverage according to claim 4, which is characterized in that colloid mill in the step (2)
Revolving speed be 1000~10000r/min.
9. the preparation method of Europe Lee beverage according to claim 4, which is characterized in that mixing and blending machine in the step (6)
Mixing time is 0.5-1h, and mixing speed 1000-2000r/min, the tune acid pH are 4.0-4.5.
10. the preparation method of Europe Lee beverage according to claim 4, which is characterized in that cold sterilization processing in the step (9)
Mode can be ultrahigh-pressure sterilization, high-pressure pulse electric sterilization, pulse strong-light sterilization, ultrasonic sterilization, ultraviolet sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811128598.7A CN109170399A (en) | 2018-09-27 | 2018-09-27 | A kind of Europe Lee beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811128598.7A CN109170399A (en) | 2018-09-27 | 2018-09-27 | A kind of Europe Lee beverage |
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| Publication Number | Publication Date |
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| CN109170399A true CN109170399A (en) | 2019-01-11 |
Family
ID=64906461
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811128598.7A Pending CN109170399A (en) | 2018-09-27 | 2018-09-27 | A kind of Europe Lee beverage |
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| Country | Link |
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| CN (1) | CN109170399A (en) |
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| CN113133511A (en) * | 2020-01-20 | 2021-07-20 | 山西振东五和健康科技股份有限公司 | Calcium fruit composite fruit juice beverage and preparation method thereof |
| CN113303412A (en) * | 2021-05-21 | 2021-08-27 | 宁夏农林科学院荒漠化治理研究所（宁夏防沙治沙与水土保持重点实验室） | Prunus humilis bunge and prunus humilis bunge fruit juice beverage and preparation method thereof |
| WO2022111551A1 (en) * | 2020-11-26 | 2022-06-02 | 浙江养生堂天然药物研究所有限公司 | Composition of niedzwetzky's apple and prunus cerasifera, and application thereof in lowering blood lipid |
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Application publication date: 20190111 |