CN109349491A - A kind of black persimmon solid beverage and preparation method thereof - Google Patents
A kind of black persimmon solid beverage and preparation method thereof Download PDFInfo
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- CN109349491A CN109349491A CN201811526581.7A CN201811526581A CN109349491A CN 109349491 A CN109349491 A CN 109349491A CN 201811526581 A CN201811526581 A CN 201811526581A CN 109349491 A CN109349491 A CN 109349491A
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- persimmon
- black
- solid beverage
- powder
- black persimmon
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- 235000015031 Diospyros digyna Nutrition 0.000 title claims abstract description 54
- 235000001417 Diospyros texana Nutrition 0.000 title claims abstract description 54
- 244000140640 Diospyros digyna Species 0.000 title claims abstract description 47
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 239000007787 solid Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 32
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 108010038851 tannase Proteins 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 238000004108 freeze drying Methods 0.000 claims abstract description 3
- 240000008545 Diospyros texana Species 0.000 claims description 7
- 244000055850 Diospyros virginiana Species 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 235000019156 vitamin B Nutrition 0.000 claims description 2
- 239000011720 vitamin B Substances 0.000 claims description 2
- 229940046001 vitamin b complex Drugs 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000008597 Diospyros kaki Nutrition 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 5
- 229930014669 anthocyanidin Natural products 0.000 description 5
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 5
- 235000008758 anthocyanidins Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- -1 carrotene Chemical class 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005303 weighing 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of black persimmon solid beverages and preparation method thereof, pick the fresh black persimmon of pericarp black, clean stalk；Persimmon is cut into small pieces, is placed in the aqueous solution containing ascorbic acid and impregnates 20~30 minutes, then adds after the tannase of the above-mentioned aqueous solution quality 0.1~0.2% containing ascorbic acid keeps the temperature 1~1.5 hour in 37 DEG C and drains；Persimmon block after draining is lyophilized to material remnant moisture up to 5% or less；Persimmon block after freeze-drying is roughly ground with pulverizer, is then pulverized with Air Grinder, and 10~50 μm of black persimmon Ultramicro-powders are obtained；Finally black persimmon Ultramicro-powder, konjac glucomannan, arabinose and maltodextrin are uniformly mixed to obtain the final product.The present invention is taken away the puckery taste after picking black persimmon using tannase, and persimmon is finally processed into solid beverage, remains the Anthocyanins in black Pericarpium Kaki, improve raw material availability, the kind of persimmon converted products is enriched, addition arabinose is in good taste, and solid beverage is more suitable for long period preservation.
Description
Technical field
The invention belongs to food industrial technical fields, and in particular to a kind of black persimmon solid beverage and preparation method thereof.
Background technique
China is the most important persimmon producing country in the whole world, possesses germ plasm resource abundant and resource type multiplicity, persimmon fruit
Yield accounts for about 76% or so of global yield.Also contain vitamin, carrotene, phenols, choline, rutin, glycosides displayed, ammonia in persimmon fruit
The medicinal ingredients such as base acid.Persimmon is as seasonal product, and easily softening is not easy to store after acquisition, current extensive storage technique
Not overripened, converted products is mainly dried persimmon, and product is single.
Black persimmon is more rare persimmon kind, and sugared content, vitamin content, anthocyanidin content are all than general fruit
Height, in addition to this, black persimmon total phenol content are also more, therefore have quite high antioxidant activity, and nutritive value is high.Black persimmon
Carotenoid and anthocyanidin content are all higher than pulp in pericarp, and present persimmon converted products is all mostly peeling, cause to seek
Support component damages.The beverage of persimmon is mostly directly to squeeze the juice at present, and solid beverage product carries and save more convenient.The ultra micro of persimmon
Powder makes product water suction dispersibility more preferable.
Summary of the invention
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide one kind to save for a long time,
Retain the black persimmon solid beverage of active constituent in black persimmon.
In order to solve the above-mentioned technical problem, the invention discloses a kind of black persimmon solid beverages, including following parts by weight
Component:
2~4 parts of black persimmon Ultramicro-powder,
1~3 part of konjac glucomannan,
0.2~0.6 part of arabinose,
0.2~0.6 part of maltodextrin.
Wherein, the partial size of the black persimmon Ultramicro-powder is 10~50 μm.
The present invention also provides the preparation methods of above-mentioned black persimmon solid beverage, include the following steps:
(1) the fresh black persimmon for picking pericarp black, cleans stalk；Persimmon is cut into small pieces, is placed in containing ascorbic acid
Aqueous solution in impregnate 20~30 minutes, then add the tannase of the above-mentioned aqueous solution quality 0.1~0.2% containing ascorbic acid
It is drained after keeping the temperature 1~1.5 hour in 37 DEG C；
(2) the persimmon block after draining is lyophilized to material remnant moisture up to 5% or less；
(3) the persimmon block after step (2) freeze-drying is roughly ground with pulverizer, is then pulverized with Air Grinder,
Obtain 10~50 μm of black persimmon Ultramicro-powders；
(4) black persimmon Ultramicro-powder, konjac glucomannan, arabinose and maltodextrin are uniformly mixed by formula ratio to obtain the final product.
Preferably, in step (1), the pH value of the aqueous solution containing ascorbic acid is controlled between 3~5.
It further, can also be added with his plant powder and fortification substance in step (4).
Wherein, the plant powder includes one of red date powder, soy meal, black bean powder or a variety of combinations.
The fortification substance includes vitamin B complex and/or vitamin C.
The eating method of above-mentioned black persimmon solid beverage, solid beverage is put into cup, is reconstituted with appropriate warm water.
Black persimmon solid beverage Instant Drinks of the invention are convenient, and gluey drink is formed after brewing, and substitute tradition with arabinose
White granulated sugar, reduces heat, and konjac glucomannan can increase satiety, in black persimmon rich in vitamin C, carrotene, anthocyanidin,
Total phenol has preferable inoxidizability.
Black freeze dried superfines of persimmon is utilized in the present invention, vacuum freeze drying carries out under low temperature and high vacuum condition, compared with
Reduce the contact with oxygen while stable condition again, so that polyphenol be enable preferably to retain, it is intrinsic to remain persimmon
Fragrance and nutritional ingredient also have good dispersibility and chemical activity.
Black persimmon solid beverage of the invention is packed using vacuum aluminum bag, can long-term preservation without other additives.
The utility model has the advantages that
1, anthocyanidin content is higher than common red persimmon in black persimmon, and the present invention is taken off after picking black persimmon using tannase
It is puckery, persimmon is finally processed into solid beverage, improves raw material availability, enriches the kind of persimmon converted products, addition Ah
Draw uncle's sugar in good taste, solid beverage is more suitable for long period preservation；
2, the present invention almost utilizes entire black persimmon without loss, maintains nutritional ingredient, black persimmon block leaching
In being placed in containing (pH3~5) in ascorbic acid solution, it can preferably accomplish the color protection to pulp and pericarp, acid condition makes
Obtaining anthocyanidin becomes red, but also soluble tannin is preferably precipitated, is conducive to subsequent tannase and preferably decomposes.
Detailed description of the invention
The present invention is done with reference to the accompanying drawings and detailed description and is further illustrated, of the invention is above-mentioned
And/or otherwise advantage will become apparent.
Fig. 1 is black persimmon and Luotian sweet tea the persimmon total sugar content after different dryings；
Fig. 2 is black persimmon and Luotian sweet tea the persimmon total phenol content after different dryings；
Fig. 3 is the jitter time of the black persimmon micro mist of different fineness.
Specific embodiment
According to following embodiments, the present invention may be better understood.
Embodiment 1
The fresh black persimmon and Luotian sweet tea persimmon of pericarp black are picked, stalk is cleaned；Persimmon is cut into small pieces, is placed in containing anti-
It is impregnated 30 minutes in bad hematic acid aqueous solution (pH3~5), then adds above-mentioned 0.1% tannin of aqueous solution quality containing ascorbic acid
Enzyme drains after keeping the temperature 1 hour in 37 DEG C；Vacuum freeze-drying and spray drying is respectively adopted to material remnant in persimmon block after draining
Moisture is up to 8% or so；Then the black persimmon block of identical weight and Luotian sweet tea persimmon is taken to measure the content of total reducing sugar and total phenol respectively, as a result
See Fig. 1 and Fig. 2.
It will be seen from figure 1 which kind of drying mode either used, the total sugar content and total phenol in black persimmon are than Luotian sweet tea
Persimmon is high；Although influence of the drying mode to sugar is little, for oxidizable total phenol, the mode of vacuum freeze-drying is more suitable
It closes, sees Fig. 2.
Embodiment 2
The black persimmon block of 1 vacuum freeze-drying of Example, first roughly grinds 5min with pulverizer, and grits passes through Air Grinder again
It is pulverized, be first milled 5min, obtains about 50 μm of partial size of Ultramicro-powder, regrinds powder 10min and obtains 10 μm of partial size or so
Black persimmon Ultramicro-powder；The black persimmon powder 5g for weighing different disposal acquisition, is put in beaker, 50ml water is then added, in magnetic agitation
It is stirred on device, record all scatter the required time since stirring to powder agglomates, as a result sees Fig. 3.Jitter time is lower, explanation
Black persimmon powder dissolution is faster, and instant capacity is better.The dispersibility of Ultramicro-powder is more preferable as seen from Figure 3, and partial size is smaller more advantageous
In quick dissolution.
Embodiment 3
10 μm black 4 parts of persimmon Ultramicro-powder partial size of the preparation of Example 2,2 parts of konjac glucomannan, 0.5 part of arabinose, malt paste
0.5 part of essence is uniformly mixed, and is then packed using vacuum aluminum bag to obtain the final product.
Embodiment 4
Take about 50 μm of 50 μm of black persimmon Ultramicro-powder, 2 parts of partial sizes of above-mentioned preparation, 3 parts of konjac glucomannan, 0.2 part of arabinose, wheat
0.2 part, 0.5 part red date powder of bud dextrin, 0.5 part of soy meal, 0.5 part of black bean powder Plant Powder and mcg vitamin C are uniformly mixed,
Then it is packed using vacuum aluminum bag to obtain the final product.
The black persimmon solid beverage that embodiment 3 and 4 is obtained is put into cup, is reconstituted with appropriate warm water, solubility property sense
Official's characteristic is shown in Table 1.
Table 1
| Mouthfeel | Viscosity | Dissolubility | |
| Embodiment 3 | It is finer and smoother | It is slightly sticky thick | Preferably |
| Embodiment 4 | It is rougher | It is sticky | Solution rate is slightly slow |
The present invention provides the thinkings and method of a kind of black persimmon solid beverage and preparation method thereof, implement the technology
There are many method and approach of scheme, the above is only a preferred embodiment of the present invention, it is noted that for the art
Those of ordinary skill for, various improvements and modifications may be made without departing from the principle of the present invention, these change
It also should be regarded as protection scope of the present invention into retouching.The available prior art of each component part being not known in the present embodiment adds
To realize.
Claims (8)
1. a kind of black persimmon solid beverage, which is characterized in that the component including following parts by weight:
2~4 parts of black persimmon Ultramicro-powder,
1~3 part of konjac glucomannan,
0.2~0.6 part of arabinose,
0.2~0.6 part of maltodextrin.
2. black persimmon solid beverage according to claim 1, which is characterized in that the partial size of the black persimmon Ultramicro-powder is 10
~50 μm.
3. the preparation method of black persimmon solid beverage described in claim 1, which comprises the steps of:
(1) the fresh black persimmon for picking pericarp black, cleans stalk；Persimmon is cut into small pieces, the water containing ascorbic acid is placed in
It is impregnated 20~30 minutes in solution, then adds the tannase of the above-mentioned aqueous solution quality 0.1~0.2% containing ascorbic acid in 37
DEG C heat preservation 1~1.5 hour after drain；
(2) the persimmon block after draining is lyophilized to material remnant moisture up to 5% or less；
(3) the persimmon block after step (2) freeze-drying is roughly ground with pulverizer, is then pulverized, is obtained with Air Grinder
Black persimmon Ultramicro-powder；
(4) black persimmon Ultramicro-powder, konjac glucomannan, arabinose and maltodextrin are uniformly mixed by formula ratio to obtain the final product.
4. the preparation method of black persimmon solid beverage according to claim 3, which is characterized in that described to contain in step (1)
There is the pH value of the aqueous solution of ascorbic acid to control between 3~5.
5. the preparation method of black persimmon solid beverage according to claim 3, which is characterized in that described black in step (3)
The partial size of persimmon Ultramicro-powder is 10~50 μm.
6. the preparation method of black persimmon solid beverage according to claim 3, which is characterized in that in step (4), also add
There are his plant powder and fortification substance.
7. the preparation method of black persimmon solid beverage according to claim 6, which is characterized in that the plant powder includes
One of red date powder, soy meal, black bean powder or a variety of combinations.
8. the preparation method of black persimmon solid beverage according to claim 6, which is characterized in that the fortification substance
Including vitamin B complex and/or vitamin C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938142A (en) * | 2019-04-30 | 2019-06-28 | 中山市海枣椰农业科技有限公司 | A kind of pulp is for cocoa health type chocolate and preparation method thereof |
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Application publication date: 20190219 |