CN109788786B - Wild cherry fruit beverage and its preparation method - Google Patents
Wild cherry fruit beverage and its preparation method Download PDFInfo
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- CN109788786B CN109788786B CN201780059017.6A CN201780059017A CN109788786B CN 109788786 B CN109788786 B CN 109788786B CN 201780059017 A CN201780059017 A CN 201780059017A CN 109788786 B CN109788786 B CN 109788786B
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- 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
- A23L2/38—Other non-alcoholic beverages
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
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- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- 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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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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Abstract
The invention relates to a wild cherry drink and a preparation method thereof, which greatly improves the taste by reducing the special astringency, acidity and bitterness of the wild cherry, and in more detail relates to the wild cherry drink and the preparation method thereof, and is characterized by comprising the following steps: a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits into a certain particle size, putting the crushed wild cherry into an inner container of a water bath device, so that the internal temperature of the inner container is kept at 80-95 ℃ and heated for 1-3 hours, thereby extracting through water bath, steam generated along with the evaporation of water in an external container enters a gap between the inner container and a cover to perform steam treatment on the crushed wild cherry, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution; a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth; a step of preparing wild cherry powder, in which wild cherry fruits which are dried to have a certain moisture content are crushed to have a particle size of 100-300 meshes, so as to prepare the wild cherry powder; and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 0.2-0.8 part by weight of wild cherry powder for 100 parts by weight of the wild cherry extracting solution, so as to complete the wild cherry drink.
Description
Technical Field
The invention relates to a wild cherry drink and a preparation method thereof, which greatly improves the taste by reducing the special astringency, acidity and bitterness of the wild cherry, and in more detail relates to the wild cherry drink and the preparation method thereof, and is characterized by comprising the following steps: a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits into a certain particle size, putting the crushed wild cherry into an inner container of a water bath device, so that the internal temperature of the inner container is kept at 80-95 ℃ and heated for 1-3 hours, thereby extracting through water bath, steam generated along with the evaporation of water in an external container enters a gap between the inner container and a cover to perform steam treatment on the crushed wild cherry, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution; a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth; a step of preparing wild cherry powder, in which wild cherry fruits which are dried to have a certain moisture content are crushed to have a particle size of 100-300 meshes, so as to prepare the wild cherry powder; and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 0.2-0.8 part by weight of wild cherry powder for 100 parts by weight of the wild cherry extracting solution, so as to complete the wild cherry drink.
Background
Generally, a prunus maritima (Aronia mangschurica) is a shrub of north america as a native place, belongs to the family rosaceae, fruits are small and have sour taste and astringent taste, the color of the fruits is dark purplish red, and the flesh portion also has deep purplish red.
The prunus laevigata, which represents the fruit of the prunus laevigata tree, is also called prunus laevigata berry, black chokeberry or chokeberry, contains a large amount of saccharides and anthocyanins, polyphenols, vitamins B1, B2, pantothenic acid, flavonoids, tannins, carotenes and the like, and particularly, the content of anthocyanins is very high, and the content of anthocyanins belongs to the highest class among plants in the natural world.
Further, it is known that anthocyanins are a pigment glycoside of anthocyanidins contained in flowers, fruits and the like, and are separated into one or two monosaccharides and aglycones by hydrolysis, and the main index substance is anthocyanins 3-0-galactoside, which are water-soluble pigments that are substantially present as glycosides in the whole cells and exhibit red, cyan, and purple colors, and are separated into a red portion and a sugar portion when hydrolyzed to acids, and have various actions and effects as follows: an antioxidant effect of removing active oxygen which promotes cell aging and becomes a cause of various adult diseases; an anti-mutagenic effect of inhibiting the action of carcinogenic substances; inhibiting the variation factors of cardiovascular diseases such as hypertension, arteriosclerosis and myocardial infarction; and cholesterol removal in vivo; stimulating liver function, improving liver function, and preventing and treating fatty liver, liver cirrhosis and alcoholic liver; by promoting blood circulation, improving brain metabolism and preventing dementia.
As a prior art relating to a beverage using the above-mentioned cherokee rose, korean registered patent registration No. 10-1531249 discloses a method for producing a beverage comprising blueberries and cherokee rose and a beverage produced by the method, the method comprising the steps of: after the blueberries and the wild cherry berries are collected, the blueberries and the wild cherry berries are washed in running water for 30 seconds to 5 minutes and 1 to 5 times, and then the blueberries and the wild cherry berries are respectively crushed into 20 to 100 meshes of S10; putting the crushed blueberries and the wild cherry berries into a squeezer, and squeezing under the pressure of 15-25 MPa in a sealed state respectively to prepare a juice extracting solution S20'; uniformly mixing 10-50 wt% of the prepared blueberry juice and 50-90 wt% of the wild cherry juice to form a mixed solution S30'; vacuum packaging the prepared mixed solution in 50-120 ml per S40; and heating and sterilizing the mixed solution at 80-110 ℃ for 5-10 minutes in a vacuum packaging state S50.
However, the conventional technology has a problem that it is difficult to prepare a beverage that is easily drinkable in all age groups because strong astringency, sourness and bitterness peculiar to prunus cerasus are maintained as they are when a beverage is prepared by simply pulverizing prunus cerasus and squeezing the prunus cerasus to prepare a prunus cerasus juice and mixing the prunus cerasus juice and the blueberry juice.
Disclosure of Invention
The present invention has been made to solve the above problems, and an object of the present invention is to provide a wild cherry drink having a flavor peculiar to wild cherry and having a significantly improved taste by reducing strong astringency, sourness and bitterness, the wild cherry drink being produced by the following method: extracting the crushed wild cherry through a water bath at a certain temperature, and simultaneously performing steam treatment by using steam, so that the special aroma of the wild cherry is kept intact, and simultaneously, the astringency, the bitterness and the sourness are reduced at one time, thereby manufacturing a wild cherry extracting solution; mixing the wild cherry berries and sugar, and performing primary and secondary fermentation for a certain time to prepare a wild cherry fermentation liquid; drying the wild cherry berries and then crushing the dried wild cherry berries into certain granularity, thereby manufacturing wild cherry powder; after the wild cherry extracting solution, the wild cherry fermentation liquid and the wild cherry powder are respectively manufactured, the wild cherry extracting solution, the wild cherry fermentation liquid and the wild cherry powder are mixed according to a certain proportion, so that the wild cherry beverage is manufactured.
To achieve the object, the present invention is characterized in that a aronia cherry drink is manufactured by the following steps: a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits into a certain particle size, putting the crushed wild cherry into an inner container of a water bath device, so that the internal temperature of the inner container is kept at 80-95 ℃ and heated for 1-3 hours, thereby extracting through water bath, steam generated along with the evaporation of water in an external container enters a gap between the inner container and a cover to perform steam treatment on the crushed wild cherry, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution; a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth; a step of preparing wild cherry powder, in which wild cherry fruits which are dried to have a certain moisture content are crushed to have a particle size of 100-300 meshes, so as to prepare the wild cherry powder; and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 0.2-0.8 part by weight of wild cherry powder for 100 parts by weight of the wild cherry extracting solution, so as to complete the wild cherry drink.
As described above, the present invention has an effect of providing a wild cherry drink having a flavor peculiar to wild cherry and having a significantly improved taste by reducing strong astringency, sourness and bitterness, the wild cherry drink being produced by the following method: extracting the crushed wild cherry through a water bath at a certain temperature, and simultaneously performing steam treatment by using steam, so that the special aroma of the wild cherry is kept intact, and simultaneously, the astringency, the bitterness and the sourness are reduced at one time, thereby manufacturing a wild cherry extracting solution; mixing the wild cherry berries and sugar, and performing primary and secondary fermentation for a certain time to prepare a wild cherry fermentation liquid; drying and crushing the wild cherry berries into a certain particle size, thereby manufacturing wild cherry powder; make respectively behind wild cherry extract, wild cherry zymotic fluid, the wild cherry powder, will wild cherry extract, wild cherry zymotic fluid and wild cherry powder mix according to a certain proportion to make wild cherry beverage, in addition, not directly with the wild cherry powder dispersion to in the wild cherry beverage, but will the granular form of wild cherry powder manufacturing certain diameter carries out the coating with edible gelatin to the wild cherry powder of granular form and handles, thereby makes wild cherry coating ball, will wild cherry coating ball mixes with wild cherry extract and wild cherry zymotic fluid with certain proportion to make wild cherry beverage, according to this can make the taste improve.
Drawings
Fig. 1 is a manufacturing process diagram showing, in steps, a method of manufacturing a wild cherry drink according to the present invention.
Detailed Description
As shown in the manufacturing process diagram by steps shown in fig. 1, the aronia melanocarpa beverage and the manufacturing method thereof according to the present invention include the steps of: a preparation step of a wild cherry extracting solution, which is to crush wild cherry fruits into a certain particle size, put the crushed wild cherry into a water bath, heat the crushed wild cherry at a certain temperature so as to extract the crushed wild cherry through water bath, perform steam treatment on the crushed wild cherry by using steam generated inside, squeeze the crushed wild cherry subjected to extraction treatment into juice by using a squeezer, and perform sterilization treatment so as to prepare the wild cherry extracting solution; a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to a certain proportion and put the mixture into a fermentation container for primary and secondary fermentation, so as to prepare the wild cherry fermentation broth; a step of preparing wild cherry powder, in which wild cherry fruits which are dried to have a certain moisture content are pulverized to a certain particle size, thereby preparing the wild cherry powder; and (3) a step of preparing the wild cherry berry beverage, namely mixing the wild cherry berry extract, the wild cherry berry fermentation liquor and the wild cherry berry powder according to a certain proportion, thereby preparing the wild cherry berry beverage.
Hereinafter, preferred configurations according to the present invention will be described in detail in steps.
1. Preparation method of Prunus serrulata extract
As a step of manufacturing a prunus mume extract, a crushed prunus mume is extracted through a water bath at a certain temperature and simultaneously subjected to steam treatment by using steam, so that the unique fragrance of prunus mume is maintained as it is, the astringency, bitterness and sourness are reduced at one time, the prunus mume subjected to water washing is crushed into a certain particle size, so that a crushed prunus mume is manufactured, the crushed prunus mume is put into an inner container of a water bath, the crushed prunus mume is heated for 1-3 hours in a state that the inner temperature of the inner container is maintained at 80-95 ℃ in a state that the covers of the inner container and an outer container are closed, so that the extracted prunus mume is extracted through the water bath, the steam treatment is performed on the crushed prunus mume by using steam generated along with the evaporation of water contained in the outer container of the water bath, the extracted and steam-treated prunus mume is squeezed into juice by a squeezer and subjected to sterilization treatment, thereby preparing the aronia melanocarpa extract.
The size about the broken thing of wild cherry berry is 1 ~ 5mm with the broken processing of wild cherry berry fruit, the broken processing is the condition less than 1mm, the granularity of the broken thing of wild cherry berry is very little, thereby take place to squeeze the problem that the broken particle of in-process sneaked into the extract of wild cherry berry, the broken processing is the condition that exceeds 5mm, the size of the broken thing of wild cherry berry is too big, thereby the problem lies in, not only extract inefficiency, and can not fully extract the active ingredient of wild cherry berry, the astringency of wild cherry berry, bitter taste and sour taste can not reduce.
As described above, put into the inside container of water bath with the broken thing of prunus maritime, under the state that the lid of inside container and outside container all closed, so that the inside temperature of inside container keeps the state heating of 80 ~ 95 ℃ for 1 ~ 3 hours, thereby extract through the water bath, in the in-process of extracting through the water bath, steam is produced in the inside water boiling of outside container simultaneously, when steam flows into the gap between the inside container of water bath and the lid, utilize steam slowly to carry out steam treatment to the broken thing of prunus maritime, thereby along with steam treatment in the temperature range, the peculiar fragrance of prunus maritime leaves intact, make simultaneously that astringency, bitter taste and sour taste obtain once reducing.
Further, in the process of heating by water bath, when the internal temperature of the internal container of the water bath is heated to 80 ℃ or lower, there is a problem that steam treatment by steam cannot be smoothly performed, heat cannot be uniformly applied to the crushed aromas, and thus effective components cannot be sufficiently extracted, and the astringency, bitterness, and sourness of aromas cannot be reduced, and when the internal temperature of the internal container exceeds 95 ℃, there is a problem that the extraction temperature is too high, and the effective components such as various vitamins are destroyed while the peculiar taste and aroma of aromas are lost, and thus the overall taste and aroma are greatly reduced.
Juicing the above-mentioned crushed material of Prunus serrulata Sieb subjected to extraction and steam treatment with a general squeezer, separating and removing residues, collecting the liquid, and sterilizing by heating at 80-90 deg.C for 10-20 min to obtain Prunus serrulata Sieb extract.
2. Preparation method of wild cherry berry fermentation liquor
Mixing the wild cherry berries and the sugar according to a weight ratio of 1: 0.9-1.2, putting the mixture into a fermentation container, carrying out primary fermentation at 15-25 ℃ for 4-6 months, filtering out dregs in the fermentation container, and carrying out secondary fermentation at 15-25 ℃ for 4-6 months only on the liquid part, thereby preparing the wild cherry fermentation liquid.
With respect to the wild cherry berry fermentation liquid manufactured as described above, along with the primary and secondary fermentation treatment for a long time, the astringent taste, bitter taste and sour taste of the wild cherry berry are almost absent, and the sweet taste generated by sugar is strongly felt, so the wild cherry berry fermentation liquid is mixed with the wild cherry berry extract according to a certain proportion, thereby the astringent taste, bitter taste and sour taste of the wild cherry berry extract are secondarily reduced, and further the whole taste of the wild cherry berry beverage is improved.
3. Preparation method of fructus Rosae Laevigatae powder
As the step of dry wild cherry berry after-crushing processing for certain granularity and making wild cherry berry powder, the process of crushing the wild cherry berry that will be dry processed for having certain moisture content is for having 100 ~ 300 mesh granularity to make wild cherry berry powder, the wild cherry berry powder has the peculiar taste and the fragrance of wild cherry berry, mixes in wild cherry berry extract and wild cherry berry zymotic fluid with certain proportion, thereby plays the effect that promotes the flavor of wild cherry berry beverage.
As described above, in order to produce a wild cherry berry powder, after washing wild cherry berries with water, the water content is dried to 5% by weight or less, and the dried wild cherry berries are pulverized to have a particle size of 100 to 300 meshes by a general pulverizer, so that the powder is used in a fine powder state, and when the particle size of the wild cherry berry powder is pulverized to 100 meshes or less, the particle size is too large, so that the powder cannot be uniformly mixed with a wild cherry berry beverage, and when the powder is drunk, the particles of the wild cherry berry powder remain in the mouth, thereby greatly reducing the taste.
4. The steps of preparing the wild cherry berry beverage
As a step of mixing the wild cherry extract, the wild cherry fermentation liquid and the wild cherry powder in a certain proportion to complete the wild cherry beverage, the method is characterized in that 100 parts by weight of the wild cherry extract, 3-8 parts by weight of the mixed wild cherry fermentation liquid and 0.2-0.8 part by weight of the wild cherry powder are mixed to complete the wild cherry beverage.
Use 100 parts by weight of wild cherry extract as the benchmark, mix wild cherry zymotic fluid and wild cherry powder according to a certain proportion to make wild cherry beverage, wherein the problem lies in, if add less than 3 parts by weight of the wild cherry zymotic fluid, then the astringency, bitter taste and the sour taste of wild cherry extract can not reduce, thereby lead to the taste to reduce, if add and exceed 8 parts by weight, the astringency, bitter taste and the sour taste of wild cherry extract reduce, but sweet taste is too strong, thereby whole taste descends.
Further, if the amount of the above-mentioned wild cherry powder is less than 0.2 part by weight, it is difficult to increase the taste and flavor peculiar to the wild cherry, and if the amount is more than 0.8 part by weight, the astringency and sourness of the wild cherry are enhanced, and the particles of the wild cherry powder remain in the mouth when drinking, thereby greatly reducing the taste.
As described above, the wild cherry extract, the wild cherry fermentation broth and the wild cherry powder are mixed according to a certain proportion, and are subjected to heat sterilization treatment for 5-10 minutes at 80-90 ℃ and then are hermetically packaged, so that the wild cherry beverage is completed.
In addition, 3-8 parts by weight of a wild cherry fermentation liquid, 0.2-0.8 part by weight of wild cherry powder and 5-15 parts by weight of pomegranate juice are mixed with 100 parts by weight of the wild cherry extraction liquid, so that the sour and slippery taste and aroma of pomegranate are fused with the wild cherry, and the taste can be better improved, the pomegranate juice is obtained by squeezing the pomegranate through a common squeezer, and the problem is that if the wild cherry extraction liquid is added by less than 5 parts by weight, the sour taste and aroma of the pomegranate are difficult to feel, and if the wild cherry extraction liquid is added by more than 15 parts by weight, the sour taste of the pomegranate is too strong, so that the overall taste is reduced.
In addition, as another embodiment according to the present invention, it is preferable that the prunus maritime powder is prepared in a particle form having a certain diameter (about 2 to 7 mm), and the prunus maritime powder in the particle form is subjected to a coating treatment with edible gelatin to prepare prunus maritime coated spheres, instead of the prunus maritime powder, and the prunus maritime coated spheres are mixed with the prunus maritime extract and the prunus maritime fermented liquid in a certain ratio to prepare a prunus maritime beverage, and the prunus maritime powder is not directly dispersed in the prunus maritime beverage, so that it is easy to drink even a person having a bad taste and fragrance of the prunus maritime powder, and in this case, the prunus maritime coated spheres are added by 2 to 10 parts by weight to 100 parts by weight of the prunus maritime extract.
The following are examples according to the present invention.
< example 1>
Crushing water-washed wild cherry fruits to prepare a crushed wild cherry fruit, putting the crushed wild cherry fruit into an inner container of a water bath, heating the crushed wild cherry fruit for two hours in a manner that the inner temperature of the inner container is kept at 85 ℃ under the state that covers of the inner container and the outer container are closed, extracting through a water bath, performing steam treatment on the crushed wild cherry fruit while steam generated along with the evaporation of water in the outer container flows into a gap between the inner container and the cover, squeezing the extracted and steam-treated crushed wild cherry fruit into juice by a squeezer and performing sterilization treatment to prepare a wild cherry fruit extracting solution, mixing the wild cherry fruit and sugar in a weight ratio of 1:1, putting the mixture into a fermentation container, filtering out dregs in the fermentation container after primary fermentation for 5 months at 20 ℃, and performing secondary fermentation for 5 months only on a liquid part at 20 ℃, thereby make wild cherry zymotic fluid, the crushing processing of the wild cherry fruit that will pass through drying process is for having 200 mesh's granularity to make wild cherry berry powder, aim at wild cherry berry extract 100 parts by weight, mix 5 parts by weight of wild cherry berry zymotic fluid and wild cherry berry powder 0.5 parts by weight, thereby accomplish the wild cherry berry beverage.
< example 2>
Crushing water-washed wild cherry fruits to prepare a crushed wild cherry fruit, putting the crushed wild cherry fruit into an inner container of a water bath, heating the crushed wild cherry fruit for two hours in a manner that the inner temperature of the inner container is kept at 85 ℃ under the state that covers of the inner container and the outer container are closed, extracting through a water bath, performing steam treatment on the crushed wild cherry fruit while steam generated along with the evaporation of water in the outer container flows into a gap between the inner container and the cover, squeezing the extracted and steam-treated crushed wild cherry fruit into juice by a squeezer and performing sterilization treatment to prepare a wild cherry fruit extracting solution, mixing the wild cherry fruit and sugar in a weight ratio of 1:1, putting the mixture into a fermentation container, filtering out dregs in the fermentation container after primary fermentation for 5 months at 20 ℃, and performing secondary fermentation for 5 months only on a liquid part at 20 ℃, thereby make wild cherry berry zymotic fluid, the crushing processing of the wild cherry berry that will pass through drying process is for having 200 mesh's granularity to make wild cherry berry powder, will after the particle form of diameter 5mm is made to wild cherry berry powder, the preparation has carried out the wild cherry berry coating ball that the coating was handled with edible gelatin, is directed against wild cherry berry extract 100 parts by weight, 5 parts by weight of mixed wild cherry berry zymotic fluid and 5 parts by weight of wild cherry berry coating ball, thereby accomplish the wild cherry berry beverage.
< comparative example 1>
According to the existing method, the wild cherry and blueberry which are washed by water are crushed, the crushed wild cherry and blueberry are respectively squeezed into juice by a squeezer, and the wild cherry juice and the blueberry juice are mixed according to the weight ratio of 1:1, so that the wild cherry beverage is prepared.
< comparative example 2>
The broken thing of wild cherry fruit is made to the broken processing of wild cherry fruit that will pass through water washing processing, put into the inside container of water bath with the broken thing of wild cherry fruit, under the state that the lid of inside container and outside container all closed, so that the inside temperature of inside container keeps two hours of form heating of 85 ℃, thereby extract through the water bath, carry out steam treatment to the broken thing of wild cherry fruit when the steam that produces along with the water evaporation of outside container flows into the gap between inside container and the lid, squeeze juice and carry out germicidal treatment with the squeezer with the broken thing of wild cherry fruit that will pass through extraction and steam treatment, thereby make the wild cherry beverage.
< sensory evaluation >
The beverages of examples 1 and 2 and comparative examples 1 and 2 were rated from taste, aroma and overall mouthfeel by a 10-point rating method using a total of 60 evaluation subjects of 5 men and women in the age group of 10 to 60 years, and evaluated from 1 point (very poor) to 10 points (very good), and subjected to sensory evaluation 5 times, and the average value of the sensory evaluation of each age group is shown in < table 1 >.
TABLE 1 sensory evaluation results of examples 1 and 2 and comparative examples 1 and 2
As shown in the table 1, in the beverages of examples 1 and 2, the astringency, bitterness and sourness were reduced at a time by extraction of the crushed wild cherry and steam treatment, and the astringency, bitterness and sourness were greatly reduced at a second time by mixing the fermented wild cherry liquid, so that the astringency and bitterness were hardly felt, and the sourness and sweetness were fused with the taste peculiar to the wild cherry by the fermented wild cherry liquid, so that the swallowing was smooth, and the overall taste was evaluated higher than those of comparative examples 1 and 2.
In addition, the beverage of comparative example 1 was prepared by mixing the blueberry juice with the raw juice obtained by squeezing the wild cherry fruits without separate processing, and the astringent, bitter, and sour tastes of the wild cherry were more intense than the sour and sweet tastes of the blueberry, and the evaluation of the taste was lower than those of examples 1 and 2, and the flavor peculiar to the wild cherry and the sour and sweet flavor of the blueberry were merged with each other, so that the evaluation degree similar to examples 1 and 2 was exhibited, but the overall taste was low because the astringent and bitter tastes of the wild cherry were strong when the beverage was swallowed.
In addition, the beverage of comparative example 2 was prepared by extracting and steam-treating a crushed material of prunus wilsonii, and although the astringency, bitterness and sourness of prunus wilsonii were reduced to some extent, astringency and bitterness remained, and the evaluation of the taste was lower than those of examples 1 and 2, the flavor was not strong and weak, the flavor was also lower than those of examples 1 and 2, and the evaluation of the flavor was lower than those of examples 1 and 2, and the overall taste was lower than those of examples 1 and 2, because the astringency and bitterness of prunus wilsonii powder remained when the beverage was swallowed.
Claims (8)
1. A wild cherry drink is characterized by being prepared by the following steps:
a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits into a certain particle size, putting the crushed wild cherry into an inner container of a water bath device, so that the inner temperature of the inner container is kept at 80-95 ℃ and heated for 1-3 hours, thereby extracting through water bath, performing steam treatment on the crushed wild cherry while steam generated along with the evaporation of water in an outer container flows into a gap between the inner container and a cover, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution;
a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth;
a wild cherry powder manufacturing step of crushing dried wild cherry fruits to manufacture wild cherry powder;
and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 0.2-0.8 part by weight of wild cherry powder for 100 parts by weight of the wild cherry extracting solution, so as to complete the wild cherry drink.
2. A wild cherry drink is characterized by being prepared by the following steps:
a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits into a certain particle size, putting the crushed wild cherry into an inner container of a water bath device, so that the inner temperature of the inner container is kept at 80-95 ℃ and heated for 1-3 hours, thereby extracting through water bath, performing steam treatment on the crushed wild cherry while steam generated along with the evaporation of water in an outer container flows into a gap between the inner container and a cover, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution;
a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth;
a preparation step of a aronia melanocarpa coating ball, which is to crush the dried aronia melanocarpa fruits to prepare aronia melanocarpa powder, then prepare the aronia melanocarpa powder into a particle shape with a certain diameter, and perform coating treatment on the aronia melanocarpa powder in the particle shape by using edible gelatin to prepare the aronia melanocarpa coating ball;
and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 2-10 parts by weight of a wild cherry coating ball aiming at 100 parts by weight of a wild cherry extracting solution, so as to complete the wild cherry drink.
3. The Prunus serrulata beverage of claim 1,
the crushed wild cherry is crushed to have a particle size of 1-5 mm, and the wild cherry powder is dried to have a moisture content of 5 wt% or less and is crushed to have a particle size of 100-300 meshes.
4. The Prunus serrulata beverage of claim 2,
the crushed wild cherry is crushed to have a particle size of 1-5 mm, and the wild cherry powder is dried to have a moisture content of 5 wt% or less and is crushed to have a particle size of 100-300 meshes.
5. The Prunus serrulata beverage of claim 1,
in the steps of completing the wild cherry berry beverage, 5-15 parts by weight of mixed pomegranate juice is added for 100 parts by weight of the wild cherry berry extract.
6. The Prunus serrulata beverage of claim 2,
in the steps of completing the wild cherry berry beverage, 5-15 parts by weight of mixed pomegranate juice is added for 100 parts by weight of the wild cherry berry extract.
7. A preparation method of a wild cherry berry beverage is characterized by comprising the following steps:
a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits to have a particle size of 1-5 mm, putting the crushed wild cherry into an inner container of a water bath device, heating the inner container for 1-3 hours in a state that the inner temperature of the inner container is kept at 80-95 ℃, extracting through a water bath, performing steam treatment on the crushed wild cherry while steam generated along with the evaporation of water in an outer container flows into a gap between the inner container and a cover, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution;
a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth;
a step of preparing a wild cherry powder, in which wild cherry fruits having a moisture content of 5 wt% or less are dried and pulverized to a particle size of 100 to 300 mesh, thereby preparing a wild cherry powder;
and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 0.2-0.8 part by weight of wild cherry powder for 100 parts by weight of the wild cherry extracting solution, so as to complete the wild cherry drink.
8. A preparation method of a wild cherry berry beverage is characterized by comprising the following steps:
a preparation step of a wild cherry extracting solution, namely, after crushing wild cherry fruits to have a particle size of 1-5 mm, putting the crushed wild cherry into an inner container of a water bath device, heating the inner container for 1-3 hours in a state that the inner temperature of the inner container is kept at 80-95 ℃, extracting through a water bath, performing steam treatment on the crushed wild cherry while steam generated along with the evaporation of water in an outer container flows into a gap between the inner container and a cover, and then squeezing the extracted and steam-treated crushed wild cherry into juice by a squeezer and performing sterilization treatment, thereby preparing the wild cherry extracting solution;
a step of preparing a wild cherry fermentation broth, which is to mix wild cherry fruits and sugar according to the weight ratio of 1: 0.9-1.2, put the mixture into a fermentation container, filter out dregs in the fermentation container after primary fermentation for 4-6 months at 15-25 ℃, and only re-ferment a liquid part for 4-6 months at 15-25 ℃ so as to prepare the wild cherry fermentation broth;
a step of preparing a coated ball of wild cherry, which is to crush wild cherry fruits having a moisture content of 5 wt% or less to a particle size of 100 to 300 mesh to prepare a powder of wild cherry, then to prepare the powder of wild cherry to a particle form having a diameter of 2 to 7mm, and to coat the powder of wild cherry in the particle form with edible gelatin to prepare a coated ball of wild cherry;
and (3) a step of completing the wild cherry drink, namely mixing 3-8 parts by weight of a wild cherry fermentation liquid and 2-10 parts by weight of a wild cherry coating ball aiming at 100 parts by weight of a wild cherry extracting solution, so as to complete the wild cherry drink.
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| KR1020160137408A KR101718520B1 (en) | 2016-10-21 | 2016-10-21 | A chokeberry beverage and the making method thereof |
| PCT/KR2017/010658 WO2018074759A1 (en) | 2016-10-21 | 2017-09-27 | Aronia beverage and method for producing same |
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| KR102001345B1 (en) * | 2018-10-31 | 2019-10-22 | 농업회사법인 주식회사 강원도고성금강와송 | Preparation method of aronia tofu with masked astringent taste |
| CN110150534A (en) * | 2019-04-23 | 2019-08-23 | 沈阳农业大学 | A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice |
| KR102296716B1 (en) * | 2019-07-25 | 2021-10-19 | 농업회사법인 산내로컬푸드(주) | Method for producing aronia seasoning sauce |
| KR20220145975A (en) | 2021-04-22 | 2022-11-01 | 김점선 | Fermented beverage composition containing agar and aronia as main ingredients and method for producing the same |
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