CN110521890A - A kind of asparagus cauline leaf juice beverage and preparation method thereof - Google Patents
A kind of asparagus cauline leaf juice beverage and preparation method thereof Download PDFInfo
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- CN110521890A CN110521890A CN201910857363.XA CN201910857363A CN110521890A CN 110521890 A CN110521890 A CN 110521890A CN 201910857363 A CN201910857363 A CN 201910857363A CN 110521890 A CN110521890 A CN 110521890A
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- Prior art keywords
- asparagus
- cauline leaf
- added
- juice beverage
- citric acid
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 63
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000003416 Asparagus officinalis Species 0.000 title claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 62
- 241000234427 Asparagus Species 0.000 claims abstract description 55
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- -1 sucrose ester Chemical class 0.000 claims abstract description 22
- 239000000654 additive Substances 0.000 claims abstract description 21
- 230000000996 additive effect Effects 0.000 claims abstract description 20
- 239000001509 sodium citrate Substances 0.000 claims abstract description 18
- 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 18
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000004745 nonwoven fabric Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000015556 catabolic process Effects 0.000 claims description 5
- 238000006731 degradation reaction Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims description 4
- 229940005657 pyrophosphoric acid Drugs 0.000 claims description 4
- 238000007792 addition Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 229960004106 citric acid Drugs 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000931143 Gleditsia sinensis Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 239000003005 anticarcinogenic agent Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005089 fruit drop Effects 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000003845 household chemical Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food and drink technology manufacture fields more particularly to a kind of asparagus cauline leaf juice beverage and preparation method thereof.Beverage includes asparagus slurry and auxiliary material；On the basis of being starched by asparagus, the weight percent of the auxiliary material are as follows: neutral proteinase 1-2%；Cellulase 0.1-0.2%；Pectase 0.1-0.2%；Additive is made of sucrose ester, sodium pyrophosphate, citric acid, sodium citrate.By stepwise discretization and quenched synergistic effect, improves mouthfeel, asparagus cauline leaf is made into beverage.
Description
Technical field
The invention belongs to food and drink technology manufacture field more particularly to a kind of asparagus cauline leaf juice beverage and its production sides
Method.
Background technique
Asparagus refers to spear asparagus, belongs to Liliaceae, perennial root plant, because its tender stem is straight and upright, top scale hard-pressed bale,
Tricky shaped like stone, branches and leaves expansion exactly likes pine and cypress needle, therefore claims asparagus；Again because of its edible tender stem, the calamiform tender shoots of shape and
Bamboo shoots, therefore China has many people and is accustomed to asparagus being known as asparagus.Asparagus is fine rich in amino acid, vitamin, minerals, diet
Dimension, nutritive value are abundant, and it is one of big famous dish in the world ten that delicious flavour is tender palatable, enjoy in the international market " vegetables it
The laudatory title of king ", at present both at home and abroad there are many using asparagus for the anticarcinogen of primary raw material, health care product.
Tender stem is main edible part of the asparagus as vegetables, but the food value of the asparagus cauline leaf generated simultaneously does not obtain
To effective exploitation, it is treated as rubbish and arbitrarily abandons.Asparagus cauline leaf occupies the half of whole asparagus, and China can produce greatly every year
About the Root of Asparagus officinalis of hundreds of thousands ton, quantity are very huge.It is easy to rot since asparagus cauline leaf water content is higher, be dried after harvesting mostly
When firewood burning, a large amount of manpower and material resources are expended.Other than tender stem, also active constituent rich in asparagus cauline leaf, as albumen,
Flavonoid substances, polysaccharide, gleditsia sinensis glucoside etc..With the enhancing of people's health care consciousness, flavone compound is as a kind of natural anti-
Oxidant, development and application have very big development prospect.
Summary of the invention
In order to utilize the active constituent of asparagus cauline leaf, while the waste of asparagus cauline leaf resource is reduced, the present invention provides one kind
Asparagus cauline leaf juice beverage and preparation method thereof is improved mouthfeel, asparagus cauline leaf is done by stepwise discretization and quenched synergistic effect
At beverage.
A kind of asparagus cauline leaf juice beverage, including asparagus slurry and auxiliary material；On the basis of being starched by asparagus, the weight hundred of the auxiliary material
Divide ratio are as follows: neutral proteinase 1-2%；Cellulase 0.1-0.2%；Pectase 0.1-0.2%；Additive is by sucrose ester, pyrophosphoric acid
Sodium, citric acid, sodium citrate composition.
The asparagus slurry are as follows: asparagus cauline leaf, 100 DEG C of blanching 3-5min；It is cut into segment, the ice water of 5-6 times of volume is added,
Stirring is lower to be homogenized 8-10min and obtains.
A kind of production method of asparagus cauline leaf juice beverage, comprising the following steps:
(1) it cleans color protection: selecting no disease and pests harm, fresh asparagus cauline leaf, 100 DEG C of blanching 3-5min；
(2) it is homogenized: the Root of Asparagus officinalis after blanching being cut into segment, the ice water of 5-6 times of volume is added, stir lower homogenate 8-10min；
(3) enzymatic liquefaction: first neutral protease enzymolysis, then cellulase degradation, last pectinase enzymatic hydrolysis；
(4) it filters: passing through non-woven fabrics filtering and removing slag；
(5) quenched: it is quenched that additive sucrose ester, sodium pyrophosphate, citric acid, sodium citrate is added；
(6) homogeneous, grinding, sterilization: pass through high pressure homogenizer homogeneous 2-3 times；Grinding 4-5 times is carried out by colloid mill；135-140
DEG C, sterilize 8-12 min；
(7) it packs: can be obtained asparagus cauline leaf juice beverage after hot filling.
The additional amount of the neutral proteinase of the step (3) is the 1-2% of step (2) paddle liquid quality, digests 20-
30min；Then be added cellulase, additional amount is the 0.1-0.2% of step (2) paddle liquid quality, digest 20-30min, finally plus
Enter pectase, additional amount is the 0.1-0.2% of step (2) paddle liquid quality；Digest 20-30min.
The sucrose ester of the step (5): sodium pyrophosphate: citric acid: it is 3:1:15:20 that mass ratio, which is added, in sodium citrate.
Sucrose ester, sodium pyrophosphate, citric acid, the sodium citrate of the step (5) are added total amount is filtrate quality 2%.
The running parameter of the high pressure homogenizer of the step (6) are as follows: pressure 20-25MPa, temperature are 60-70 DEG C.
Sucrose ester is decomposed into sucrose and fatty acid in human body and is utilized by body, and highly-safe, it to skin and
Mucous membrane is nonirritant, therefore is widely used in medicine, food and household chemicals.The surface tension that sucrose ester can reduce water reaches
32.5mN/m.Different from the surfactant generally synthesized, sucrose ester can be biodegradable under conditions of aerobic and anaerobism, this
It is brought conveniently to the processing of environment, it is a kind of green surfactant.Main function in the food industry: 1, emulsification is made
With；2, peptizaiton；3. improving starch structure with Starch formation complex compound；4, improve food processing properties；5, antioxygen is mould proof.
With metal ion complex reaction can occur for sodium pyrophosphate.The pH value of its 1% aqueous solution is 10.0-10.2.It has
The phosphatic general character of General polymeric, that is, the being knotted property for having emulsibility, dispersibility, preventing fat oxidation, improving protein, also has
Inhibit the effect of oxidation and the fermentation of food at a high ph.
In the market of all organic acids, 70% or more citric acid occupation rate of market, to there is presently no one kind to take
For the acid of citric acid.One molecular crystalline water citric acid is mainly used as cold drink, fruit juice, jam, fruit drops and can etc.
Acidic flavouring agent, it is also possible to make the antioxidant of edible oil.Improve the sensory properties of food simultaneously, whet the appetite and promotes body
The digestion and absorption of interior calcium, phosphorus substance.Anhydrous citric acid is largely used to solid beverage.
Sodium citrate is used as acidity regulator, flavouring agent, stabilizer in food, beverage industry；Its conduct in the application
Function promoter promotes whole mouthfeel and the shelf-life of beverage after addition.
Beneficial effects of the present invention
(1) in good taste
The mouthfeel for improving asparagus cauline leaf with the synergistic effect of homogeneous by digesting, is adapted to as beverage.Using different enzymes
Subsection enzymolysis obtains nutritive value height, beverage in good taste.Simultaneously by the way that sucrose ester, pyrophosphoric acid is added in homogenizing process
Sodium, citric acid, sodium citrate improve the peculiar taste of cauline leaf, and the good beverage of mouthfeel is made.
(2) safety
Additive used by the application is without side-effects, and does not need to add other additions increase shelf-life, and sugar content is low,
It is a kind of safe beverage that suitable range is wide.
Specific embodiment
Embodiment 1
A kind of production method of asparagus cauline leaf juice beverage, comprising the following steps:
(1) it cleans color protection: selecting no disease and pests harm, fresh asparagus cauline leaf 1kg, 100 DEG C of blanching 3min；
(2) it is homogenized: the Root of Asparagus officinalis after blanching is cut into segment, the ice water of 6 times of volumes is added, stir lower homogenate 10min；Obtain paddle
Liquid 7kg；
(3) enzymatic liquefaction: be added 70g neutral protease enzymolysis 30min, then be added 7g cellulase degradation 30min, finally plus
Enter 7g pectinase enzymatic hydrolysis 20min；
(4) it filters: passing through non-woven fabrics filtering and removing slag；
(5) quenched: 132 g additives are added to filtrate (6600g)；
The preparation of additive: by sucrose ester: sodium pyrophosphate: citric acid: sodium citrate is mixed according to mass ratio 3:1:15:20, i.e.,
；
(6) homogeneous, grinding, sterilization: pass through high pressure homogenizer homogeneous 2 times；Grinding 5 times is carried out by colloid mill；135-140 DEG C,
Sterilize 8min；The running parameter of high pressure homogenizer are as follows: pressure 25MPa, temperature are 60 DEG C.
(7) it packs: can be obtained asparagus cauline leaf juice beverage after hot filling.
Embodiment 2
A kind of production method of asparagus cauline leaf juice beverage, comprising the following steps:
(1) it cleans color protection: selecting no disease and pests harm, fresh asparagus cauline leaf 1 kg, 100 DEG C of blanching 5min；
(2) it is homogenized: the Root of Asparagus officinalis after blanching is cut into segment, the ice water of 5 times of volumes is added, stir lower homogenate 8min；Obtain paddle
6 kg of liquid；
(3) enzymatic liquefaction: neutral proteinase 120g is first added and digests 20min, 12g cellulase degradation 20min is then added, most
6g pectinase enzymatic hydrolysis 30min is added afterwards；
(4) it filters: passing through non-woven fabrics filtering and removing slag；
(5) quenched: additive 114g is added in the filtrate (5713 g) of step (4)；The preparation of additive: by sucrose ester: burnt phosphorus
Sour sodium: citric acid: sodium citrate according to mass ratio 3:1:15:20 mix to get；
(6) homogeneous, grinding, sterilization: pass through high pressure homogenizer homogeneous 3 times；Grinding 4 times is carried out by colloid mill；135-140 DEG C,
Sterilize 12 min；The running parameter of high pressure homogenizer are as follows: pressure 20MPa, temperature are 70 DEG C.
(7) it packs: can be obtained asparagus cauline leaf juice beverage after hot filling.
Embodiment 3
A kind of production method of asparagus cauline leaf juice beverage, comprising the following steps:
(1) it cleans color protection: selecting no disease and pests harm, fresh asparagus cauline leaf 1kg, 100 DEG C of blanching 3-5min；
(2) it is homogenized: the Root of Asparagus officinalis after blanching is cut into segment, the ice water of 6 times of volumes is added, stir lower homogenate 9min；Obtain paddle
7 kg of liquid；
(3) first according to 105g neutral protease enzymolysis 25min is added, 10.5g cellulase degradation then enzymatic liquefaction: is added
25min is eventually adding 10.5g pectinase enzymatic hydrolysis 25min；
(4) it filters: passing through non-woven fabrics filtering and removing slag；
(5) quenched: additive 134g is added in the filtrate (6726g) of step (4)；The preparation of additive: by sucrose ester: pyrophosphoric acid
Sodium: citric acid: sodium citrate according to mass ratio 3:1:15:20 mix to get；
(6) homogeneous, grinding, sterilization: pass through high pressure homogenizer homogeneous 3 times；Grinding 5 times is carried out by colloid mill；135-140 DEG C,
Sterilize 10 min；The running parameter of the high pressure homogenizer are as follows: pressure 20MPa, temperature are 65 DEG C.
(7) it packs: can be obtained asparagus cauline leaf juice beverage after hot filling.
Comparative example 1
Additive in step (5) is sucrose ester；Remaining is the same as embodiment 3.
Comparative example 2
Additive in step (5) is sodium pyrophosphate；Remaining is the same as embodiment 3.
Comparative example 3
Additive in step (5) is citric acid；Remaining is the same as embodiment 3.
Comparative example 4
Additive in step (5) is sodium citrate；Remaining is the same as embodiment 3.
Comparative example 5
Additive in step (5) is sucrose ester: sodium pyrophosphate: citric acid is according to mass ratio 3:1:35；Remaining is the same as embodiment 3.
Comparative example 6
Additive in step (5) is sucrose ester: citric acid: sodium citrate is according to mass ratio 4:15:20；Remaining is the same as embodiment 3.
Comparative example 7
Additive in step (5) is sucrose ester: sodium pyrophosphate: citric acid: sodium citrate is mixed according to mass ratio 1:1:10:20
It closes；Remaining is the same as embodiment 3.
Comparative example 8
A kind of production method of asparagus cauline leaf juice beverage, comprising the following steps:
(1) it cleans color protection: selecting no disease and pests harm, fresh asparagus cauline leaf 1kg, 100 DEG C of blanching 3-5min；
(2) it is homogenized: the Root of Asparagus officinalis after blanching is cut into segment, the ice water of 6 times of volumes is added, stir lower homogenate 9min；Obtain paddle
7 kg of liquid；
(3) 105g protease, 10.5g cellulase, 10.5g pectinase enzymatic hydrolysis 75min enzymatic liquefaction: is added；
(4) it filters: passing through non-woven fabrics filtering and removing slag；
(5) quenched: additive 124g is added in the filtrate (6460 g) of step (4)；The preparation of additive: by sucrose ester: burnt phosphorus
Sour sodium: citric acid: sodium citrate according to mass ratio 3:1:15:20 mix to get；
(6) homogeneous, grinding, sterilization: pass through high pressure homogenizer homogeneous 3 times；Grinding 5 times is carried out by colloid mill；135-140 DEG C,
Sterilize 10 min；The running parameter of the high pressure homogenizer are as follows: pressure 20MPa, temperature are 65 DEG C.
(7) it packs: can be obtained asparagus cauline leaf juice beverage after hot filling.
Implementation result example
Embodiment 1-3 and comparative example 1-8 is obtained into asparagus cauline leaf juice beverage, according to national standard GB/T 31121-2014 fruit juice
And its regulation in beverage evaluates beverage obtained, then uses GB/T 12143-2008 beverage Gneral analysis side
Measuring method in method about general flavone content is analyzed, and particularly relevant index includes organoleptic requirements' (table 1), general flavone content
Wherein vegetable juice (slurry) content (mass fraction) >=5%, measurement result is shown in Table 2.
1 organoleptic requirements of table
The quality evaluation of table 2 embodiment 1-3 and comparative example 1-7 acquisition asparagus cauline leaf juice beverage
Stability is whether to be layered judgement within 12 months according to placement in table.
Claims (7)
1. a kind of asparagus cauline leaf juice beverage, which is characterized in that including asparagus slurry and auxiliary material；On the basis of being starched by asparagus, described is auxiliary
The weight percent of material are as follows: neutral proteinase 1-2%；Cellulase 0.1-0.2%；Pectase 0.1-0.2%；Additive is by sucrose
Ester, sodium pyrophosphate, citric acid, sodium citrate composition.
2. asparagus cauline leaf juice beverage according to claim 1, which is characterized in that the asparagus slurry are as follows: asparagus cauline leaf,
100 DEG C of blanching 3-5min；It is cut into segment, the ice water of 5-6 times of volume is added, lower homogenate 8-10min is stirred and obtains.
3. a kind of production method of asparagus cauline leaf juice beverage described in claim 1, which comprises the following steps:
(1) it cleans color protection: selecting no disease and pests harm, fresh asparagus cauline leaf, 100 DEG C of blanching 3-5min；
(2) it is homogenized: the Root of Asparagus officinalis after blanching being cut into segment, the ice water of 5-6 times of volume is added, stir lower homogenate 8-10min；
(3) enzymatic liquefaction: first neutral protease enzymolysis, then cellulase degradation, last pectinase enzymatic hydrolysis；
(4) it filters: passing through non-woven fabrics filtering and removing slag；
(5) quenched: it is quenched that additive sucrose ester, sodium pyrophosphate, citric acid, sodium citrate is added；
(6) homogeneous, grinding, sterilization: pass through high pressure homogenizer homogeneous 2-3 times；Grinding 4-5 times is carried out by colloid mill；135-140
DEG C, sterilize 8-12 min；
(7) it packs: can be obtained asparagus cauline leaf juice beverage after hot filling.
4. preparation method according to claim 3, which is characterized in that the addition of the neutral proteinase of the step (3)
Amount is the 1-2% of step (2) paddle liquid quality, digests 20-30min；Then cellulase is added, additional amount is step (2) paddle liquid matter
The 0.1-0.2% of amount digests 20-30min, is eventually adding pectase, and additional amount is the 0.1-0.2% of step (2) paddle liquid quality；Enzyme
Solve 20-30min.
5. preparation method according to claim 3, which is characterized in that the sucrose ester of the step (5): sodium pyrophosphate:
Citric acid: it is 3:1:15:20 that mass ratio, which is added, in sodium citrate.
6. the preparation method according to claim 3 or 5, which is characterized in that sucrose ester, the pyrophosphoric acid of the step (5)
2% that total amount is filtrate quality is added in sodium, citric acid, sodium citrate.
7. preparation method according to claim 3, which is characterized in that the work of the high pressure homogenizer of the step (6)
Parameter are as follows: pressure 20-25MPa, temperature are 60-70 DEG C.
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Application publication date: 20191203 |