CN110089656A - A kind of pyrus nivalis konjak solid beverage and preparation method thereof - Google Patents
A kind of pyrus nivalis konjak solid beverage and preparation method thereof Download PDFInfo
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- CN110089656A CN110089656A CN201910412304.1A CN201910412304A CN110089656A CN 110089656 A CN110089656 A CN 110089656A CN 201910412304 A CN201910412304 A CN 201910412304A CN 110089656 A CN110089656 A CN 110089656A
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- pyrus nivalis
- konjak
- solid beverage
- powder
- pyrus
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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
- A23L2/385—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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
-
- 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
Abstract
The invention discloses a kind of pyrus nivalis konjak solid beverages and preparation method thereof, and by 10 ~ 20 parts of pyrus nivalis Normal juice, 6 ~ 10 parts of pyrus nivalis skin powder, 2 ~ 4 parts of konjaku powder are made.The present invention carries out the sprinkling of konjak gel liquid, and stewing process under vacuum conditions to pyrus nivalis pulp when preparing pyrus nivalis Normal juice, allows konjak gel liquid overall permeation into pyrus nivalis cell, achievees the effect that anti-oxidant and extends the shelf life.After combining settlement treatment in technique, liquid stable homogeneous, rate of deposition are low after the solid beverage of acquisition is brewed.The pyrus nivalis skin powder of addition has effectively neutralized the cool property of pyrus nivalis meat, friendly to the crowd of deficiency-cold in spleen and stomach.Konjaku powder has the characteristics that low heat value high microsteping, nutrient balance in adjustable human body, reduces lipid level in blood, excludes poisonous metal in human body, while fluid dryness can also complementary diets fiber, improve intestinal environment.Solid beverage produced by the present invention does not add any additive, and clean taste is a kind of novel functional beverage.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method and use of pyrus nivalis konjak solid beverage
The pyrus nivalis konjak solid beverage of this method preparation.
Background technique
Solid beverage be liquid beverage remove moisture and made of, go the purpose of moisture removal: first is that preventing from being dried drink
Material is due to the enzyme of itself or microbial deterioration or corruption, with benefit storage；Two are easy for storing and transport.Always with
Come, solid beverage is due to numerous in variety, unique flavor, easily stored by consumers；Especially those rich in vitamin,
The solid beverage of the nutritional ingredients such as minerals, amino acid, can be replenished in time nutrition needed for body metabolism, more become many people
The good companion being be unable to do without in life.
But existing current solid beverage, so that sugar absorbs excessively, is unfavorable for people's because starch, sugar content are higher
Health.Along with the accelerating rhythm of life, the food of often high-fat, high heat and high protein on dining table, and transport after the meal
Momentum is reduced, diet is irregular etc., and obese people is also increasing.
China's pears are resourceful, and yield occupies first place in the world, and raw material sources are abundant, but the processing ratio of pears is relatively low, no
To the 10% of total output.Pyrus nivalis is sweet in flavor cold in nature, containing malic acid, citric acid, vitamin B1, B2, C, carrotene etc., has profit of promoting the production of body fluid
The effect of dry, clearing heat and eliminating phlegm, it is edible to be particularly suitable for autumn.Compendium of Material Medica is recorded, pears person, benefit, and property downlink is fluent.Its medicine
With wind-heat, moistening lung, the cool heart, dissolving phlegm, fall fire, removing toxic substances can be controlled.Modern medicine study proves, pears truly have moistening lung it is clear it is dry, relieving cough and reducing sputum,
The effect of nourishing blood and promoting granulation.Therefore the throat occurred to the patient of acute tracheitis and the infection of the upper respiratory tract is done, itches, pain, hoarse voice, phlegm
Thick, constipation, the red, eliminating the phlegm of urine have good effect.Pears have the effect to reduce blood pressure with nourishing yin and clearing heat again, so hypertension, hepatitis, liver are hard
It is beneficial that change patient often eats pears.
The prior art mostly carries out the food processing of pears on pears meat, for example the handle of pears and pericarp are removed, then right
Pears meat is crushed, and the processing such as juicing, the significant drawback of this foods processing technique is: fresh pears raw material is wasted, it cannot be to packet
It includes pear skin etc. to be made full use of, especially some famous Pear varieties.About dietotherapy effect of pear skin, traditional medicine ancient books and records are worked as
In already have very detailed introduction, all think it can heart clearing, lung moistening, fall fire is promoted the production of body fluid, for hot summer weather polydipsia, cough, haematemesis, hair
Back, furunculosis have auxiliary therapeutic action." the southern regions of the Yunnan Province book on Chinese herbal medicine " carries: " applying carbuncle on the back furunculosis." " book on Chinese herbal medicine new again " think: " clearing heart fire, nourshing kidney
Benefiting yin promote the production of body fluid to quench thirst, and relieving restlessness is dried." introduction of " Luchuan book on Chinese herbal medicine " is: " control acute diseases such as cholera and sunstroke product hot summer weather."
Konjaku You Cheng Amorphophalus rivieri, mill taro, flower stalk lotus, numb taro, snakehead grass, flower stalk rhizoma arisaematis etc., are the more of Araeceae Amorphophallus
Year raw herbaceous plant.Konjaku is the food of a kind of low calorie, low-protein, low vitamin, high dietary-fiber, and high dietary-fiber is
Effective nutritional ingredient.Konjaku is presently found most excellent depth dietary fiber, is obtained by konjaku through physical method processing
Main effective component is Glucomannan in the konjaku powder obtained.Research in recent years has shown that, Glucomannan contained in konjaku
There is preferable effect to the blood glucose for reducing diabetes patient, because its molecular weight is big, viscosity is high, the absorption of energy delay glucose, effectively
Ground reduces postprandial blood sugar, to mitigate the burden of pancreas islet.Again because its water imbibition is strong, heat content is low, both can increase satiety, mitigates
Hunger, and can lose weight, so it is the ultimate food of fat slimmer again.
Current pyrus nivalis juice beverage in the market is sold in market by more exploitation, is largely liquid drink
Material, while haveing the shortcomings that sugariness is excessively high, mouthfeel is boring more, not having also improves function of intestinal canal, adjusts nutrient balance in human body
The features such as, desire is drunk in the purchase for thereby reducing people.
With the continuous development of national economy, people's lives are also increased accordingly, to natural, safe and healthy, nutrition food
Product demand is also increasing.In consideration of it, the present invention, which using pyrus nivalis and konjaku as primary raw material, develops one kind, has the two nutrition and health care
The new type of solid beverage of function, it is intended to promote the comprehensive utilization of pyrus nivalis and Amorphophallus Resources, improve value-added content of product, enrich existing
The type of rock sugar pear beverage in market.
Summary of the invention
Based on above-mentioned analysis, the invention discloses one kind using pyrus nivalis and konjaku as primary raw material, does not add any additive,
It realizes low sugar simultaneously, brew rear stable system rich in dietary fiber, product, and there is the novel solid of the two alimentary health-care function
Body beverage.To solve the above problems, the present invention adopts the following technical scheme that progress:
A kind of pyrus nivalis konjak solid beverage, is made of the raw material of following weight: 10 ~ 20 parts of pyrus nivalis Normal juice, pyrus nivalis skin powder 6
~ 10 parts, 2 ~ 4 parts of konjaku powder.
Further, which is made of the raw material of following weight: 15 parts of pyrus nivalis Normal juice, pyrus nivalis skin powder 8
Part, 3 parts of konjaku powder.
A kind of preparation method of pyrus nivalis konjak solid beverage, includes the following steps:
(1) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp is placed in vacuum 15 ~ 25min of standing, be eventually adding spiral juice extractor squeezed the juice to obtain it is thick
Pyrus nivalis Normal juice is then obtained by filtration in pyrus nivalis Normal juice；
(2) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(3) settlement treatment: pyrus nivalis skin powder, pyrus nivalis Normal juice, konjaku powder are uniformly mixed, and then merging is equipped with the sedimentation of microseism device
Sedimentation, it is spare must to settle beverage in pipe；
(4) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after sedimentation beverage is spray-dried.
Further, it is 0.2MPa ~ 0.6MPa that step (1) vacuum, which stands pressure, and the filtering successively includes centrifugation
Filtering and plate-frame filtering.
Further, step (1) the konjak gel liquid comprises the following steps: konjaku powder and konjaku flour being taken to mix
Afterwards, be added 10 ~ 12 times of mixture amount warm water dissolution, with constant temperature blender with magnetic force stir 6min, then at room temperature stand 45 ~
55min obtains konjak gel liquid.
Further, step (2) baking time is 1 ~ 2h.
Further, step (3) settling temperature is 37 ~ 42 DEG C, and the sedimentation time is 6 ~ 8h.
Further, the vibration frequency of step (3) the microseism device is 100 ~ 180Hz.
Further, the konjaku flour and konjaku powder 1:1.2 in mass ratio ~ 1.4 mixing, the warm water temperature be 37 ~
40 DEG C, the constant temperature blender with magnetic force mixing speed is 120 ~ 150r/min.
The invention also discloses a kind of pyrus nivalis konjak solid beverage according to made from any of the above-described preparation method.
The beneficial effects of the present invention are:
1, the present invention carries out the sprinkling of konjak gel liquid to pyrus nivalis pulp when preparing pyrus nivalis Normal juice, and under vacuum conditions at standing
Reason, allows konjak gel liquid overall permeation into pyrus nivalis cell, achievees the effect that anti-oxidant and extends the shelf life.It is heavy to combine in technique
After drop processing, liquid stable homogeneous, rate of deposition are low after the solid beverage of acquisition is brewed.
2, pyrus nivalis skin powder is added in the present invention, and because pyrus nivalis skin powder has moistening lung and anti-diarrhea effect, deficiency-cold in spleen and stomach is drawn
The diarrhea risen has good improvement, has effectively neutralized the cool property of pyrus nivalis meat, friendly to the crowd of deficiency-cold in spleen and stomach.
3, snow pear beverage produced by the present invention, has the characteristics that low heat value high microsteping, nutrient balance in adjustable human body,
Reduce lipid level in blood, exclude poisonous metal in human body, while fluid dryness can also complementary diets fiber, improve enteron aisle
Environment does not add any additive, is a kind of novel functional beverage.
Specific embodiment
Embodiment 1
A kind of preparation method of pyrus nivalis konjak solid beverage:
(1) it prepares konjak gel liquid: konjaku powder and konjaku flour 1:1.3 in mass ratio being taken to mix, 11 times of mixture amounts are added
38 DEG C of warm water dissolutions, stir 6min with constant temperature blender with magnetic force, mixing speed 135r/min is then stood at room temperature
50min obtains konjak gel liquid；
(2) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp be placed in 0.4MPa vacuum stand 20min, be eventually adding spiral juice extractor and squeezed the juice to obtain
Thick pyrus nivalis Normal juice, is then obtained by filtration pyrus nivalis Normal juice；
(3) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking 1.5h obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(4) settlement treatment: pyrus nivalis skin powder 8kg, pyrus nivalis Normal juice 15kg, konjaku powder 3kg are uniformly mixed, and then merging is equipped with micro-
Sedimentation in the sedimentation pipe of device, vibration frequency 140Hz are shaken, settling temperature is 40 DEG C, and it is standby must to settle beverage by sedimentation time 7h
With；
(5) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after sedimentation beverage is spray-dried.
Embodiment 2
A kind of preparation method of pyrus nivalis konjak solid beverage:
(1) it prepares konjak gel liquid: konjaku powder and konjaku flour 1:1.2 in mass ratio being taken to mix, 10 times of mixture amounts are added
37 DEG C of warm water dissolutions, stir 6min with constant temperature blender with magnetic force, mixing speed 120r/min is then stood at room temperature
45min obtains konjak gel liquid；
(2) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp be placed in 0.2MPa vacuum stand 15min, be eventually adding spiral juice extractor and squeezed the juice to obtain
Thick pyrus nivalis Normal juice, is then obtained by filtration pyrus nivalis Normal juice；
(3) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking 1h obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(4) settlement treatment: pyrus nivalis skin powder 6kg, pyrus nivalis Normal juice 10kg, konjaku powder 2kg are uniformly mixed, and then merging is equipped with micro-
Sedimentation in the sedimentation pipe of device, vibration frequency 100Hz are shaken, settling temperature is 37 DEG C, and it is standby must to settle beverage by sedimentation time 6h
With；
(5) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after sedimentation beverage is spray-dried.
Embodiment 3
A kind of preparation method of pyrus nivalis konjak solid beverage:
(1) it prepares konjak gel liquid: konjaku powder and konjaku flour 1:1.4 in mass ratio being taken to mix, 12 times of mixture amounts are added
40 DEG C of warm water dissolutions, stir 6min with constant temperature blender with magnetic force, mixing speed 150r/min is then stood at room temperature
55min obtains konjak gel liquid；
(2) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp be placed in 0.6MPa vacuum stand 25min, be eventually adding spiral juice extractor and squeezed the juice to obtain
Thick pyrus nivalis Normal juice, is then obtained by filtration pyrus nivalis Normal juice；
(3) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking 2h obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(4) settlement treatment: pyrus nivalis skin powder 10kg, pyrus nivalis Normal juice 20kg, konjaku powder 4kg are uniformly mixed, and then merging is equipped with
Sedimentation in the sedimentation pipe of microseism device, vibration frequency 180Hz, settling temperature are 42 DEG C, and it is standby must to settle beverage by sedimentation time 8h
With；
(5) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after sedimentation beverage is spray-dried.
Comparative example 1
A kind of preparation method of pyrus nivalis konjak solid beverage:
Comparative example 1 cancels the vacuum sprinkling stewing process of konjak gel liquid, remaining step compared to embodiment 1 when preparing pyrus nivalis Normal juice
Rapid and raw material is specific as follows with embodiment 1:
(1) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing are added spiral juice extractor and are squeezed the juice to obtain thick pyrus nivalis original
Pyrus nivalis Normal juice is then obtained by filtration in juice；
(2) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking 1.5h obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(3) settlement treatment: pyrus nivalis skin powder 8kg, pyrus nivalis Normal juice 15kg, konjaku powder 3kg are uniformly mixed, and then merging is equipped with micro-
Sedimentation in the sedimentation pipe of device, vibration frequency 140Hz are shaken, settling temperature is 40 DEG C, and it is standby must to settle beverage by sedimentation time 7h
With；
(4) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after sedimentation beverage is spray-dried.
Comparative example 2
A kind of preparation method of pyrus nivalis konjak solid beverage:
Settlement treatment is replaced with simple mixing compared to embodiment 1 by comparative example 2, remaining step and raw material are with embodiment 1, specifically such as
Under:
(1) it prepares konjak gel liquid: konjaku powder and konjaku flour 1:1.3 in mass ratio being taken to mix, 11 times of mixture amounts are added
38 DEG C of warm water dissolutions, stir 6min with constant temperature blender with magnetic force, mixing speed 135r/min is then stood at room temperature
50min obtains konjak gel liquid；
(2) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp be placed in 0.4MPa vacuum stand 20min, be eventually adding spiral juice extractor and squeezed the juice to obtain
Thick pyrus nivalis Normal juice, is then obtained by filtration pyrus nivalis Normal juice；
(3) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking 1.5h obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(4) mixed processing: pyrus nivalis skin powder 8kg, pyrus nivalis Normal juice 15kg, konjaku powder 3kg are uniformly mixed, it is standby to obtain bland
With；
(5) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after bland is spray-dried.
Comparative example 3
A kind of preparation method of pyrus nivalis konjak solid beverage:
Comparative example 3 cancels the vacuum sprinkling stewing process of konjak gel liquid compared to embodiment 1 when preparing pyrus nivalis Normal juice, simultaneously will
Settlement treatment replaces with simple mixing, remaining step and raw material are specific as follows with embodiment 1:
(1) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing are added spiral juice extractor and are squeezed the juice to obtain thick pyrus nivalis original
Pyrus nivalis Normal juice is then obtained by filtration in juice；
(2) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp be placed in 0.4MPa vacuum stand 20min, be eventually adding spiral juice extractor and squeezed the juice to obtain
Thick pyrus nivalis Normal juice, is then obtained by filtration pyrus nivalis Normal juice；
(3) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking 1.5h obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(4) mixed processing: pyrus nivalis skin powder 8kg, pyrus nivalis Normal juice 15kg, konjaku powder 3kg are uniformly mixed, it is standby to obtain bland
With；
(5) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after bland is spray-dried.
Test example 1
Solid beverage and boiled water are redissolved with certain mass ratio, stirred evenly, and measure solution height H；By above-mentioned solution
A period of time is stood, measures the height H0 of the lower sediment of appearance, and calculated by following formula: S=H0/H；Simultaneously to each
The sensory evaluation of group solid beverage is commented, and concrete outcome is as shown in table 1.
1 each group solid beverage standing stability measurement result of table
。
According to 1 result of table it is found that solid beverage made from only embodiment 1 is standing 5min, 10min, 20min, 30min
When stability compared to each period in comparative example 1 ~ 3 be highest, and with the postponement of time, the standing of each group solid beverage
Stability also declines therewith, wherein least obvious with the decline of embodiment 1, the stability fluctuation in the section 30min is also minimum, and
There are the declines of different degrees of standing stability in 30min for comparative example 1 ~ 3, and most aobvious with the fluctuation of the stability of comparative example 3
It writes.In addition, find in sensory evaluation, only solid beverage clean taste made from embodiment 1, sugariness is moderate, and color is limpid,
Exquisiteness, it is not stratified；Although and the cancellation konjak gel liquid of comparative example 1 can obtain mouth after spraying stewing process to the vacuum of pyrus nivalis pulp
Sense is fine and smooth, the moderate solid beverage of sugariness, but entire beverage color is partially yellow, and has layering；Comparative example 2 replaces with settlement treatment
Solid beverage coarse mouthfeel obtained after simple mixing, color is muddy, and has layering；After comparative example 3 cancels above two operation,
The solid beverage of acquisition not only coarse mouthfeel, color is muddy and partially yellow, while precipitating.It can be seen that only using evil spirit
Taro coagulant liquid carries out settlement treatment to mixing liquid after spraying stewing process to the vacuum of pyrus nivalis pulp, and it is clear could to obtain mouthfeel
Refreshing, sugariness is moderate, and color is limpid, fine and smooth, not stratified pyrus nivalis konjak solid beverage.
When standing 5min, comparative example 1(cancels the vacuum of konjak gel liquid compared to embodiment 1 when preparing pyrus nivalis Normal juice
Spray stewing process) S=0.75, settlement treatment replaces with simple mixing compared to embodiment 1 by comparative example 2() S=0.72, two
The S of group is significantly lower than embodiment 1, but is apparently higher than comparative example 3(compared to the cancellation when preparing pyrus nivalis Normal juice of embodiment 1
The vacuum of konjak gel liquid sprays stewing process, while settlement treatment is replaced with simple mixing) S=0.64.
When standing 10min, comparative example 1(cancels the vacuum of konjak gel liquid compared to embodiment 1 when preparing pyrus nivalis Normal juice
Spray stewing process) S=0.71, settlement treatment replaces with simple mixing compared to embodiment 1 by comparative example 2() S=0.67, two
The S of group is significantly lower than embodiment 1, but is apparently higher than comparative example 3(compared to the cancellation when preparing pyrus nivalis Normal juice of embodiment 1
The vacuum of konjak gel liquid sprays stewing process, while settlement treatment is replaced with simple mixing) S=0.55.
When standing 20min, comparative example 1(cancels the vacuum of konjak gel liquid compared to embodiment 1 when preparing pyrus nivalis Normal juice
Spray stewing process) S=0.70, settlement treatment replaces with simple mixing compared to embodiment 1 by comparative example 2() S=0.69, two
The S of group is significantly lower than embodiment 1, but is apparently higher than comparative example 3(compared to the cancellation when preparing pyrus nivalis Normal juice of embodiment 1
The vacuum of konjak gel liquid sprays stewing process, while settlement treatment is replaced with simple mixing) S=0.44.
When standing 30min, comparative example 1(cancels the vacuum of konjak gel liquid compared to embodiment 1 when preparing pyrus nivalis Normal juice
Spray stewing process) S=0.62, settlement treatment replaces with simple mixing compared to embodiment 1 by comparative example 2() S=0.60, two
The S of group is significantly lower than embodiment 1, but is apparently higher than comparative example 3(compared to the cancellation when preparing pyrus nivalis Normal juice of embodiment 1
The vacuum of konjak gel liquid sprays stewing process, while settlement treatment is replaced with simple mixing) S=0.37.
In conclusion according to the result of table 1 it is found that only being carried out using konjak gel liquid to pyrus nivalis pulp in the present invention true
Sky sprinkling stewing process, while combining settlement treatment, the solid beverage that standing stability is good, exquisiteness is not stratified could be obtained.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.Here all embodiments can not be exhaustive.It is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. a kind of pyrus nivalis konjak solid beverage, which is characterized in that the solid beverage is made of the raw material of following weight: snow
10 ~ 20 parts of pears Normal juice, 6 ~ 10 parts of pyrus nivalis skin powder, 2 ~ 4 parts of konjaku powder.
2. pyrus nivalis konjak solid beverage according to claim 1, which is characterized in that the solid beverage is matched by following parts by weight
The raw material of ratio is made: 15 parts of pyrus nivalis Normal juice, 8 parts of pyrus nivalis skin powder, and 3 parts of konjaku powder.
3. a kind of preparation method of pyrus nivalis konjak solid beverage according to claim 1 or claim 2, which is characterized in that this method packet
Include following steps:
(1) prepare pyrus nivalis Normal juice: fresh pyrus nivalis peeling, stoning, stripping and slicing, the konjaku for uniformly spraying 0.5 times of amount to pears meat surface are solidifying
Glue, after pyrus nivalis pulp is placed in vacuum 15 ~ 25min of standing, be eventually adding spiral juice extractor squeezed the juice to obtain it is thick
Pyrus nivalis Normal juice is then obtained by filtration in pyrus nivalis Normal juice；
(2) it prepares pyrus nivalis skin powder: water juicing will be added after the chopping of pyrus nivalis skin, collect wet pear skin, filter off moisture and be placed on 60 DEG C of ovens
Middle baking obtains dry pyrus nivalis skin powder, then its row super-micro wall-broken is crushed, and it is spare to obtain pyrus nivalis skin powder；
(3) settlement treatment: pyrus nivalis skin powder, pyrus nivalis Normal juice, konjaku powder are uniformly mixed, and then merging is equipped with the sedimentation of microseism device
Sedimentation, it is spare must to settle beverage in pipe；
(4) it is spray-dried: to get a kind of pyrus nivalis konjak solid beverage after sedimentation beverage is spray-dried.
4. preparation method according to claim 3, which is characterized in that step (1) vacuum stand pressure be 0.2MPa ~
0.6MPa, the filtering successively include centrifugal filtration and plate-frame filtering.
5. preparation method according to claim 3, which is characterized in that step (1) the konjak gel liquid is by the following method
It is made: after taking konjaku powder and konjaku flour to mix, the warm water dissolution of 10 ~ 12 times of mixture amounts is added, with constant temperature blender with magnetic force
6min is stirred, 45 ~ 55min is then stood at room temperature, obtains konjak gel liquid.
6. preparation method according to claim 3, which is characterized in that step (2) baking time is 1 ~ 2h.
7. preparation method according to claim 3, which is characterized in that step (3) settling temperature is 37 ~ 42 DEG C, is sunk
The drop time is 6 ~ 8h.
8. preparation method according to claim 3, which is characterized in that the vibration frequency of step (3) the microseism device is 100
~180Hz。
9. preparation method according to claim 5, which is characterized in that the konjaku flour and konjaku powder in mass ratio 1:
1.2 ~ 1.4 mixing, the warm water temperature are 37 ~ 40 DEG C, and the constant temperature blender with magnetic force mixing speed is 120 ~ 150r/min.
10. a kind of pyrus nivalis konjak solid beverage according to made from claim 3 ~ 9 any preparation method.
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|---|---|---|---|---|
| CN1273058A (en) * | 1999-10-19 | 2000-11-15 | 孙光谷 | Solid konjak beverage |
| CN107467462A (en) * | 2017-08-18 | 2017-12-15 | 武汉华士特工业生物技术开发有限公司 | A kind of generation meal solid beverage for contributing to fat-reducing and preparation method thereof |
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| CN1273058A (en) * | 1999-10-19 | 2000-11-15 | 孙光谷 | Solid konjak beverage |
| CN107467462A (en) * | 2017-08-18 | 2017-12-15 | 武汉华士特工业生物技术开发有限公司 | A kind of generation meal solid beverage for contributing to fat-reducing and preparation method thereof |
| CN109123502A (en) * | 2018-08-10 | 2019-01-04 | 上海科德实业有限公司 | A kind of Fructus Rosae Normalis extract and its preparation method and application |
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Application publication date: 20190806 |