CN109527298A - A kind of plum Lychee juice and preparation method thereof - Google Patents
A kind of plum Lychee juice and preparation method thereof Download PDFInfo
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- CN109527298A CN109527298A CN201811498947.4A CN201811498947A CN109527298A CN 109527298 A CN109527298 A CN 109527298A CN 201811498947 A CN201811498947 A CN 201811498947A CN 109527298 A CN109527298 A CN 109527298A
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- 235000020413 lychee juice Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000284 extract Substances 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 32
- 241001629511 Litchi Species 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 239000001814 pectin Substances 0.000 claims abstract description 20
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 229920001277 pectin Polymers 0.000 claims abstract description 20
- 239000001509 sodium citrate Substances 0.000 claims abstract description 20
- 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 abstract description 20
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 19
- 239000001527 calcium lactate Substances 0.000 claims abstract description 19
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 19
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 16
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 16
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 16
- 239000000049 pigment Substances 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000012153 distilled water Substances 0.000 claims description 26
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical group C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 240000006053 Garcinia mangostana Species 0.000 claims description 9
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 239000004148 curcumin Substances 0.000 claims description 8
- 229940109262 curcumin Drugs 0.000 claims description 8
- 235000012754 curcumin Nutrition 0.000 claims description 8
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 6
- 229960004756 ethanol Drugs 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000011083 sodium citrates Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000001256 steam distillation Methods 0.000 claims description 5
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 244000185386 Thladiantha grosvenorii Species 0.000 claims 1
- 229960005069 calcium Drugs 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 19
- 230000000694 effects Effects 0.000 abstract description 15
- 206010040829 Skin discolouration Diseases 0.000 abstract description 9
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- 235000013361 beverage Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
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- 235000012976 tarts Nutrition 0.000 abstract description 3
- 239000000155 melt Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 18
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- 241001409321 Siraitia grosvenorii Species 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 235000007686 potassium Nutrition 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to beverage production technology fields, more particularly to a kind of plum Lychee juice and preparation method thereof, the plum Lychee juice includes following raw material: 10 ~ 25 parts of plum powder, 15 ~ 30 parts of litchi pulp, 3 ~ 12 parts of Fructus Monordicae extract, 22 ~ 35 parts of white granulated sugar, 0.2 ~ 0.6 part of pectin, 2 ~ 7 parts of starch, 0 ~ 0.04 part of potassium sorbate, 0.2 ~ 0.42 part of sodium citrate, 0 ~ 0.3 part of flavorant, 0 ~ 0.01 part of edible pigment, 0 ~ 0.2 part of calcium lactate；Preparation-obtained plum Lychee juice sugar content is low, meet the food with low sugar content theory that modern people are pursued, mouthfeel is fresh and tender, both the peculiar faint scent of lichee had been remained, it is added to sour-sweet effect of promoting the production of body fluid of plum again, tart flavour mutually melts with sweet taste, and flavor is full, also have effects that skin lightening, is a kind of drink of new type health.
Description
Technical field
The present invention relates to beverage production technology fields, and in particular to a kind of plum Lychee juice and preparation method thereof.
Background technique
Lichee, Sapindaceae, lichee category aiphyllium are about 10 meters high.Pericarp has fish-scale shape protrusion, scarlet, purplish red.It is mature
Up to cerise；Seed is all wrapped up by meat aril.Spring at florescence, fruiting period summer.
Lichee is the good fruit in the Chinese south of the Five Ridges, and color is all beautiful, has won fame both at home and abroad, and has the title of " fruit king ".It is abundant contained by lichee
The symptoms such as sugared part, which has, supplements energy, and mind is tired；Litchi meat is also rich in vitamin C and protein；Lichee has subdhing swelling and detoxicating, stops
The effect of pain；Lichee possesses vitamin abundant, can promote the blood circulation of fine vascular, prevents the generation of freckle, enables skin
It is more smooth, have promote the production of body fluid, QI invigorating, qi-regulating, analgesic and other effects, be known as " the good fruit in the south of the Five Ridges ".Lichee is traditionally intended only as fresh
Fruit is edible, but due to the ratio very little of processing, and the picking time of lichee concentrates on summer high temperature season, not storage tolerance, fresh-keeping difficulty
Degree is big, thus easily rots, and causes serious economic loss, while also constraining the production and development in lichee producing region.
The nutritive value and healthcare function of Lychee juice have been widely recognized, but Lychee juice sugar content it is too high (16% ~
18%, m/v), fruity it is not prominent enough, do not meet the food with low sugar content theory that modern people are pursued.Current lichee converted products
Mainly there are sweet can, dried litchi, litchi spirit etc., the flavor ratio of these products and lichee fresh fruit differs greatly, nutritional ingredient damage
Mistake is also very big, is not able to satisfy the modern needs of consumer, and Litchi Juice saves most of nutritional ingredient of lichee and enriches
Fruity, be well received by consumers, development potentiality is huge.So developing a kind of active Lychee juice drink using lichee as raw material
Material, not only can solve the problem of lichee is unable to long-term preservation, various nutriments can also be provided for human body.Therefore, by one
As Lychee juice develop into the functional litchi beverage product with special efficacy effect, for improve people's health water
Flat, open lichee processing approach, increase drink variety have positive meaning.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of plum Lychee juice and preparation method thereof, the plum
Lychee juice sugar content is low, and mouthfeel is fresh and tender, has not only remained the peculiar faint scent of lichee, but also is added to sour-sweet effect of promoting the production of body fluid of plum, tart flavour
Mutually melt with sweet taste, flavor is full, also has effects that skin lightening, is a kind of drink of new type health.
Above-mentioned technical problem to be solved by this invention, is achieved by following technical solution:
A kind of plum Lychee juice, the plum Lychee juice include following raw material: 10 ~ 25 parts of plum powder, litchi pulp
15 ~ 30 parts, 3 ~ 12 parts of Fructus Monordicae extract, 22 ~ 35 parts of white granulated sugar, 0.2 ~ 0.6 part of pectin, 2 ~ 7 parts of starch, potassium sorbate 0 ~
0.04 part, 0.2 ~ 0.42 part of sodium citrate, 0 ~ 0.3 part of flavorant, 0 ~ 0.01 part of edible pigment, 0 ~ 0.2 part of calcium lactate.
As a preferred embodiment, the plum Lychee juice includes following raw material: 15 ~ 20 parts of plum powder, litchi
Branch 20 ~ 25 parts of pulp, 5 ~ 10 parts of Fructus Monordicae extract, 25 ~ 32 parts of white granulated sugar, 0.25 ~ 0.55 part of pectin, 3 ~ 6 parts of starch, sorb
0 ~ 0.035 part of sour potassium, 0.22 ~ 0.4 part of sodium citrate, 0 ~ 0.25 part of flavorant, 0 ~ 0.005 part of edible pigment, calcium lactate 0 ~
0.1 part.
As a kind of optimal case, the plum Lychee juice includes following raw material: 18.8 parts of plum powder, lichee
23.4 parts of pulp, 7.8 parts of Fructus Monordicae extract, 28.6 parts of white granulated sugar, 0.43 part of pectin, 4.8 parts of starch, potassium sorbate 0.025
Part, 0.31 part of sodium citrate, 0.17 part of flavorant, 0.003 part of edible pigment, 0.07 part of calcium lactate.
As a preferred embodiment, the Fructus Monordicae extract is prepared by the inclusion of the method for following steps:
S1. by Siraitia grosvenorii by being sliced, crushing is impregnated mangosteen powder 30 ~ 60 minutes with dehydrated alcohol at 55 ~ 60 DEG C, is filtered,
Obtain filtered mangosteen powder；
S2. the ethyl alcohol that volume fraction is 75 ~ 85% is warming up to 85 ~ 90 DEG C in advance, then adds to mistake described in complete dipped S1.
Mangosteen powder after filter is decompressed to 0.2 ~ 0.3MPa, extracts 2 ~ 3 hours；
S3. ethyl alcohol is recycled, is concentrated, it is dry, obtain Fructus Monordicae extract.
As a preferred embodiment, the flavorant is cloves fragrance.
As a preferred embodiment, the edible pigment is curcumin.
As a preferred embodiment, the plum Lychee juice is prepared by the inclusion of the method for following steps:
(1) litchi pulp is cleaned, dried, crushed, and be added in distilled water by solid-liquid ratio, heating extraction, then carry out ultrasonic place
Reason；
(2) will treated, and mixture is transferred in distilling apparatus by step (1), start to carry out steam distillation, collection distillates
Liquid stops distillation, filters after the distillate is cooled to room temperature, and collects filtrate and obtains lichee liquid；
(3) plum powder, Fructus Monordicae extract are uniformly mixed with lichee liquid, distilled water is added and heated, mixture is obtained after filtering
1；
(4) white granulated sugar, pectin, starch, potassium sorbate, sodium citrate are added in distilled water and are heated, obtain mixture 2；
(5) flavorant, edible pigment, calcium lactate are added in distilled water, are uniformly mixed, obtain mixture 3；
(6) mixture 1,2,3 is uniformly mixed, after high temperature sterilization, then carries out filling, sealing, the cooling plum to obtain the final product
Lychee juice.
As a preferred embodiment, solid-liquid ratio described in step (1) is 1g:22 ~ 30ml；Heating temperature is 45 ~ 55 DEG C, is added
The hot time is 3-4.5 hours；Ultrasound condition is 250 ~ 300KHz, 100 ~ 120W, 1 ~ 2.5 hour；Step (2) stopping is steamed
The condition evaporated is that the quality of distillate is 8 ~ 10 times of raw material litchi pulp quality.
As a preferred embodiment, the additional amount of step (3) described distilled water is that plum powder, lichee liquid and Siraitia grosvenorii extract
10 ~ 22 times of object gross mass；Heating temperature is 50 ~ 60 DEG C, and heating time is 4 ~ 6 hours；The addition of step (4) described distilled water
Amount is 2 ~ 3 times of white granulated sugar, pectin, starch, potassium sorbate and sodium citrate gross mass；Heating temperature is 50 ~ 60 DEG C, when heating
Between be 40 ~ 55 minutes.
As a preferred embodiment, the additional amount of step (5) described distilled water is flavorant, edible pigment and calcium lactate
3 ~ 4 times of gross mass；Step (6) sterilization temperature is 110 ~ 120 DEG C, and sterilizing time is 25 ~ 30 minutes.
The utility model has the advantages that a kind of plum Lychee juice of the present invention and preparation method thereof, by litchi pulp and arhat
Fruit obtains lichee liquid and Fructus Monordicae extract using special processing method, along with the scientific and reasonable proportion of other components,
Preparation-obtained plum Lychee juice sugar content is low, meets the food with low sugar content theory that modern people are pursued, mouthfeel is fresh and tender, both protects
The peculiar faint scent of lichee has been stayed, and has been added to sour-sweet effect of promoting the production of body fluid of plum, tart flavour mutually melts with sweet taste, and flavor is full, also has bright
Skin effect is a kind of drink of new type health.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, rather than
Whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creative work premise
Under every other embodiment obtained, shall fall within the protection scope of the present invention.
A kind of plum Lychee juice of embodiment 1
Composition of raw materials: 18.8 parts of plum powder, 23.4 parts of litchi pulp, 7.8 parts of Fructus Monordicae extract, 28.6 parts of white granulated sugar, pectin
0.43 part, 4.8 parts of starch, 0.025 part of potassium sorbate, 0.31 part of sodium citrate, 0.17 part of cloves fragrance, 0.003 part of curcumin,
0.07 part of calcium lactate；
The Fructus Monordicae extract the preparation method comprises the following steps:
S1. Siraitia grosvenorii is crushed, is impregnated at 58 DEG C mangosteen powder 45 minutes with dehydrated alcohol, filtered, must filter by being sliced
Mangosteen powder afterwards；
S2. the ethyl alcohol that volume fraction is 80% is warming up to 88 DEG C in advance, is then added to filtered described in complete dipped S1.
Mangosteen powder is decompressed to 0.25 MPa, extracts 2.5 hours；
S3. ethyl alcohol is recycled, is concentrated, it is dry, obtain Fructus Monordicae extract；
The plum Lychee juice the preparation method comprises the following steps:
(1) litchi pulp is cleaned, dried, crushed, and be added in distilled water by solid-liquid ratio 1g:28ml, heating extraction 4 at 52 DEG C
Hour, then be ultrasonically treated 2.2 hours at 280KHz, 110W；
(2) will treated, and mixture is transferred in distilling apparatus by step (1), start to carry out steam distillation, collection distillates
Liquid stops distillation, after the distillate is cooled to room temperature when the quality of liquid to be distillated is 8.8 times of raw material litchi pulp quality
Filtering collects filtrate and obtains lichee liquid；
(3) plum powder, Fructus Monordicae extract are uniformly mixed with lichee liquid, addition quality is plum powder, lichee liquid and Siraitia grosvenorii
18 times of distilled water of extract gross mass simultaneously heats 5 hours at 58 DEG C, and mixture 1 is obtained after filtering；
(4) quality is added in white granulated sugar, pectin, starch, potassium sorbate, sodium citrate is white granulated sugar, pectin, starch, sorbic acid
It is heated 48 minutes in potassium and 2.8 times of distilled water of sodium citrate gross mass and at 55 DEG C, obtains mixture 2；
(5) 3.5 times that quality is flavorant, edible pigment and calcium lactate gross mass are added in cloves fragrance, curcumin, calcium lactate
In distilled water, it is uniformly mixed, obtains mixture 3；
(6) mixture 1,2,3 is uniformly mixed, through 117 DEG C after high temperature sterilization 27 minutes, then carry out filling, sealing, it is cooling to obtain the final product
The plum Lychee juice.
A kind of plum Lychee juice of embodiment 2
Composition of raw materials: 10 parts of plum powder, 3 parts of Fructus Monordicae extract, 22 parts of white granulated sugar, 0.2 part of pectin, forms sediment at 15 parts of litchi pulp
2 parts of powder, 0 part of potassium sorbate, 0.2 part of sodium citrate, 0 part of cloves fragrance, 0 part of curcumin, 0 part of calcium lactate；
The preparation step of the Fructus Monordicae extract is same as Example 1；The preparation step of the plum Lychee juice also with reality
It is identical to apply example 1.
A kind of plum Lychee juice of embodiment 3
Composition of raw materials: 25 parts of plum powder, 12 parts of Fructus Monordicae extract, 35 parts of white granulated sugar, 0.6 part of pectin, forms sediment at 30 parts of litchi pulp
7 parts of powder, 0.04 part of potassium sorbate, 0.42 part of sodium citrate, 0.3 part of cloves fragrance, 0.01 part of curcumin, 0.2 part of calcium lactate；
The preparation step of the Fructus Monordicae extract is same as Example 1；The preparation step of the plum Lychee juice also with reality
It is identical to apply example 1.
A kind of plum Lychee juice of embodiment 4
Composition of raw materials is same as Example 1；
The preparation step of the Fructus Monordicae extract is same as Example 1；
The plum Lychee juice the preparation method comprises the following steps:
(1) litchi pulp is cleaned, dried, crushed, and be added in distilled water by solid-liquid ratio 1g:22ml, heating extraction 3 at 45 DEG C
Hour, then be ultrasonically treated 1 hour at 250KHz, 100W；
(2) will treated, and mixture is transferred in distilling apparatus by step (1), start to carry out steam distillation, collection distillates
Liquid stops distillation, mistake after the distillate is cooled to room temperature when the quality of liquid to be distillated is 8 times of raw material litchi pulp quality
Filter collects filtrate and obtains lichee liquid；
(3) plum powder, Fructus Monordicae extract are uniformly mixed with lichee liquid, addition quality is plum powder, lichee liquid and Siraitia grosvenorii
10 times of distilled water of extract gross mass simultaneously heats 4 hours at 50 DEG C, and mixture 1 is obtained after filtering；
(4) quality is added in white granulated sugar, pectin, starch, potassium sorbate, sodium citrate is white granulated sugar, pectin, starch, sorbic acid
It is heated 40 minutes in potassium and 2 times of distilled water of sodium citrate gross mass and at 50 DEG C, obtains mixture 2；
(5) 3 times of steamings that quality is flavorant, edible pigment and calcium lactate gross mass are added in cloves fragrance, curcumin, calcium lactate
In distilled water, it is uniformly mixed, obtains mixture 3；
(6) mixture 1,2,3 is uniformly mixed, through 110 DEG C after high temperature sterilization 25 minutes, then carry out filling, sealing, it is cooling to obtain the final product
The plum Lychee juice.
A kind of plum Lychee juice of embodiment 5
Composition of raw materials is same as Example 1；
The preparation step of the Fructus Monordicae extract is same as Example 1；
The plum Lychee juice the preparation method comprises the following steps:
(1) litchi pulp is cleaned, dried, crushed, and be added in distilled water by solid-liquid ratio 1g:30ml, heating extraction at 55 DEG C
4.5 hours, then be ultrasonically treated 2.5 hours at 300KHz, 120W；
(2) will treated, and mixture is transferred in distilling apparatus by step (1), start to carry out steam distillation, collection distillates
Liquid stops distillation, after the distillate is cooled to room temperature when the quality of liquid to be distillated is 10 times of raw material litchi pulp quality
Filtering collects filtrate and obtains lichee liquid；
(3) plum powder, Fructus Monordicae extract are uniformly mixed with lichee liquid, addition quality is plum powder, lichee liquid and Siraitia grosvenorii
22 times of distilled water of extract gross mass simultaneously heats 6 hours at 60 DEG C, and mixture 1 is obtained after filtering；
(4) quality is added in white granulated sugar, pectin, starch, potassium sorbate, sodium citrate is white granulated sugar, pectin, starch, sorbic acid
It is heated 55 minutes in potassium and 3 times of distilled water of sodium citrate gross mass and at 60 DEG C, obtains mixture 2；
(5) 4 times of steamings that quality is flavorant, edible pigment and calcium lactate gross mass are added in cloves fragrance, curcumin, calcium lactate
In distilled water, it is uniformly mixed, obtains mixture 3；
(6) mixture 1,2,3 is uniformly mixed, through 120 DEG C after high temperature sterilization 30 minutes, then carry out filling, sealing, it is cooling to obtain the final product
The plum Lychee juice.
Comparative example 1
Comparative example 1 the difference from embodiment 1 is that, with commercially available Fructus Monordicae extract substitution formula in press the method for the invention
The Fructus Monordicae extract being prepared, remaining method and step are same as Example 1.
Comparative example 2
Comparative example 2 the difference from embodiment 1 is that, do not add the arhat that 7.8 parts by weight are obtained by preparation method of the present invention
Berry extract, the litchi pulps for adding 7.8 parts by weight, remaining method and step are same as Example 1 more.
Comparative example 3
Comparative example 3 the difference from embodiment 1 is that, comparative example 3 place to litchi pulp different to the processing method of litchi pulp
Reason method are as follows: obtain lichee liquid by physical methods such as squeezing, centrifugation, extractions using litchi pulp as raw material；Remaining method and
Step is same as Example 1.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Effect test
(1) measurement of total sugar content and sensory evaluation
The measurement of total sugar content: total sugar content is measured with reference to national standard GB/T 5009.7-2008 method；
Sensory evaluation method: evaluation group is made of 96 volunteers, is divided into 8 groups, every group of 12 people, embodiment 1 ~ 5 and comparative example 1
~ 3 plum Lychee juice has lineup to drink.Volunteer's personnel's health, the hobbies such as no smoking, excessive drinking, there is color
Stronger resolving power and higher sensitivity.This test determines product quality by 4 color, sugariness, acidity, mouthfeel factor structures
At, and remove a best result and remove one minimum point, calculating average mark presses ranking, tool to the evaluation of each factor
Body subjective appreciation reference standard is shown in Table 1.
The total sugar content of each set product and Analyses Methods for Sensory Evaluation Results are as shown in table 2.
1 sense organ of table determines reference standard
(2) the skin lightening efficacy test of the plum Lychee juice and evaluation
Test method: being randomly divided into 8 groups for adult female (30-49 years old), every group of 20 people, health, no skin disease and allergy
Medical history, non-sensitive skin drink the plum Lychee juice of embodiment 1 ~ 5 and comparative example 1 ~ 3 respectively, and Morning Afternoon Evening is drunk respectively for each person every day
With 3 times, 400ml is drunk every time, measures the variation of skin brightness.
Evaluation method: with the brightness of skin measurement system (VISIA) measurement skin.Skin measurement system (VISIA-CR)
For evaluating the brightness of skin.The same area of measured is detected at the 0th week and the 5th week with VISIA；Test position is
Entire face, takes pictures to face, and is analyzed with specialized image analysis is soft, measurement facial skin brightness (skin brightness measurement 3
It is secondary, take its average value as skin brightness reference data), thus calculating skin brightness average increment rate, (skin brightness averagely increases
Add the preceding skin average brightness of rate=(mean skin brightness before skin average brightness-test after test)/test).Skin is brighter
Then it is worth higher, and the skin the dim, is worth lower.Specific test result is as shown in table 3.
The total sugar content of each set product of table 2 and sensory evaluation
| Group | Total sugar content (g/100mL) | Sugariness | Acidity | Mouthfeel | Color |
| Embodiment 1 | 0.8 | 9.9 | 9.8 | 10 | 10 |
| Embodiment 2 | 3.6 | 9.3 | 9.1 | 8.9 | 9.2 |
| Embodiment 3 | 2.9 | 9.1 | 9.1 | 9.2 | 9.1 |
| Embodiment 4 | 3.3 | 8.8 | 9.3 | 8.7 | 8.5 |
| Embodiment 5 | 4.2 | 8.4 | 8.3 | 8.6 | 8.1 |
| Comparative example 1 | 8.7 | 6.4 | 7.1 | 6.8 | 7.2 |
| Comparative example 2 | 10.6 | 4.9 | 4.6 | 5 | 6.8 |
| Comparative example 3 | 10.2 | 4.2 | 5.7 | 3.5 | 5.9 |
The test result of 3 skin brightness of table
| Group | 0 week | 9 weeks | Changing value | Increment rate (%) |
| Embodiment 1 | 62.05 | 85.67 | 23.62 | 38.07 |
| Embodiment 2 | 62.03 | 76.65 | 14.62 | 23.57 |
| Embodiment 3 | 61.8 | 75.53 | 13.73 | 22.22 |
| Embodiment 4 | 62.54 | 72.59 | 10.05 | 16.07 |
| Embodiment 5 | 61.28 | 71.33 | 10.05 | 16.40 |
| Comparative example 1 | 62.21 | 66.88 | 4.67 | 7.51 |
| Comparative example 2 | 61.97 | 64.75 | 2.78 | 4.49 |
| Comparative example 3 | 62.83 | 69.67 | 4.48 | 10.89 |
By table 2,3 data as it can be seen that embodiment 1 is best-of-breed technology scheme, obtained plum Lychee juice sugar content is low, remains litchi
The peculiar faint scent of branch, and it is added to sour-sweet effect of promoting the production of body fluid of plum, sour-sweet coordination, flavor is full, also has effects that skin lightening, and formula is each
It complements each other between raw material, plays synergistic effect.It can be seen that by embodiment 1 and embodiment 2 ~ 3, if preparing the formula of plum Lychee juice
Raw material is different from embodiment 1, and the sugar content of obtained plum Lychee juice will be higher than embodiment 1, whole sensory evaluation and skin lightening
Effect is also worse than embodiment 1；It can be obtained by embodiment 1 and embodiment 4 ~ 5, if preparing the preparation manipulation parameter and reality of plum Lychee juice
1 difference of example is applied, the sugar content that will lead to gained plum Lychee juice is higher compared with embodiment 1, whole sensory evaluation and skin lightening effect
Not as good as embodiment 1；It may know that by embodiment 1 and comparative example 1, if to press the present invention in commercially available Fructus Monordicae extract substitution formula
The Fructus Monordicae extract that the method is prepared can make the sugar content for the plum Lychee juice being prepared higher, associative perception
Official's evaluation and skin lightening effect are compared with 1 deviation of embodiment；It can be seen that compared with comparative example 2 by embodiment 1, if not adding by the present invention
The Fructus Monordicae extract that the preparation method obtains will cause the sugar content for the plum Lychee juice being prepared much higher than embodiment
1, whole sensory evaluation and skin lightening effect are compared with poorer than embodiment 1；Seen by embodiment 1 and comparative example 3, if to the place of litchi pulp
Reason method is different, and also can only finally obtain is plum Lychee juice sugar content much higher than embodiment 1, whole sensory evaluation and skin lightening
Effect is also poor more than embodiment 1.
Claims (10)
1. a kind of plum Lychee juice, which is characterized in that the plum Lychee juice includes following raw material: plum powder 10 ~
25 parts, 15 ~ 30 parts of litchi pulp, 3 ~ 12 parts of Fructus Monordicae extract, 22 ~ 35 parts of white granulated sugar, 0.2 ~ 0.6 part of pectin, starch 2 ~ 7
Part, 0 ~ 0.04 part of potassium sorbate, 0.2 ~ 0.42 part of sodium citrate, 0 ~ 0.3 part of flavorant, 0 ~ 0.01 part of edible pigment, lactic acid
0 ~ 0.2 part of calcium.
2. plum Lychee juice according to claim 1, which is characterized in that the plum Lychee juice includes following parts by weight
Raw material: 15 ~ 20 parts of plum powder, 20 ~ 25 parts of litchi pulp, 5 ~ 10 parts of Fructus Monordicae extract, 25 ~ 32 parts of white granulated sugar, pectin 0.25 ~
0.55 part, 3 ~ 6 parts of starch, 0 ~ 0.035 part of potassium sorbate, 0.22 ~ 0.4 part of sodium citrate, 0 ~ 0.25 part of flavorant, edible color
0 ~ 0.005 part, 0 ~ 0.1 part of calcium lactate of element.
3. plum Lychee juice according to claim 1, which is characterized in that the plum Lychee juice includes following parts by weight
Raw material: 18.8 parts of plum powder, 7.8 parts of Fructus Monordicae extract, 28.6 parts of white granulated sugar, 0.43 part of pectin, forms sediment at 23.4 parts of litchi pulp
4.8 parts of powder, 0.025 part of potassium sorbate, 0.31 part of sodium citrate, 0.17 part of flavorant, 0.003 part of edible pigment, calcium lactate
0.07 part.
4. plum Lychee juice according to claim 1, which is characterized in that the Fructus Monordicae extract is by the inclusion of following step
Rapid method is prepared:
S1. by Siraitia grosvenorii by being sliced, crushing is impregnated mangosteen powder 30 ~ 60 minutes with dehydrated alcohol at 55 ~ 60 DEG C, is filtered,
Obtain filtered mangosteen powder；
S2. the ethyl alcohol that volume fraction is 75 ~ 85% is warming up to 85 ~ 90 DEG C in advance, then adds to mistake described in complete dipped S1.
Mangosteen powder after filter is decompressed to 0.2 ~ 0.3MPa, extracts 2 ~ 3 hours；
S3. ethyl alcohol is recycled, is concentrated, it is dry, obtain Fructus Monordicae extract.
5. plum Lychee juice according to claim 1, which is characterized in that the flavorant is cloves fragrance.
6. plum Lychee juice according to claim 1, which is characterized in that the edible pigment is curcumin.
7. the preparation method of plum Lychee juice according to claim 1, which is characterized in that the plum Lychee juice passes through packet
Method containing following steps is prepared:
(1) litchi pulp is cleaned, dried, crushed, and be added in distilled water by solid-liquid ratio, heating extraction, then carry out ultrasonic place
Reason；
(2) will treated, and mixture is transferred in distilling apparatus by step (1), start to carry out steam distillation, collection distillates
Liquid stops distillation, filters after the distillate is cooled to room temperature, and collects filtrate and obtains lichee liquid；
(3) plum powder, Fructus Monordicae extract are uniformly mixed with lichee liquid, distilled water is added and heated, mixture is obtained after filtering
1；
(4) white granulated sugar, pectin, starch, potassium sorbate, sodium citrate are added in distilled water and are heated, obtain mixture 2；
(5) flavorant, edible pigment, calcium lactate are added in distilled water, are uniformly mixed, obtain mixture 3；
(6) mixture 1,2,3 is uniformly mixed, after high temperature sterilization, then carries out filling, sealing, the cooling plum to obtain the final product
Lychee juice.
8. the preparation method of plum Lychee juice according to claim 7, which is characterized in that solid-liquid ratio described in step (1)
For 1g:22 ~ 30ml；Heating temperature is 45 ~ 55 DEG C, and heating time is 3-4.5 hours；Ultrasound condition be 250 ~ 300KHz, 100 ~
120W, 1 ~ 2.5 hour；Step (2) it is described stop distillation condition be distillate quality be raw material litchi pulp quality 8 ~
10 times.
9. the preparation method of plum Lychee juice according to claim 7, which is characterized in that step (3) described distilled water
Additional amount is 10 ~ 22 times of plum powder, lichee liquid and Fructus Monordicae extract gross mass；Heating temperature is 50 ~ 60 DEG C, heating time
It is 4 ~ 6 hours；The additional amount of step (4) described distilled water is white granulated sugar, pectin, starch, potassium sorbate and the total matter of sodium citrate
2 ~ 3 times of amount；Heating temperature is 50 ~ 60 DEG C, and heating time is 40 ~ 55 minutes.
10. the preparation method of plum Lychee juice according to claim 7, which is characterized in that step (5) described distilled water
Additional amount is 3 ~ 4 times of flavorant, edible pigment and calcium lactate gross mass；Step (6) sterilization temperature is 110 ~ 120
DEG C, sterilizing time is 25 ~ 30 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063434A (en) * | 2019-05-28 | 2019-07-30 | 湖南华诚生物资源股份有限公司 | A kind of grosvenor momordica fruit juice and preparation method |
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| CN101057706A (en) * | 2007-05-25 | 2007-10-24 | 广西中烟工业公司 | Natural tobacco additive capable of fragrant-increasing and moist-keeping |
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