CN110663850A - Auricularia and fructus Mali Asiaticae juice and its preparation method - Google Patents
Auricularia and fructus Mali Asiaticae juice and its preparation method Download PDFInfo
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- CN110663850A CN110663850A CN201910092997.0A CN201910092997A CN110663850A CN 110663850 A CN110663850 A CN 110663850A CN 201910092997 A CN201910092997 A CN 201910092997A CN 110663850 A CN110663850 A CN 110663850A
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses an agaric and crabapple fruit juice and a preparation method thereof, wherein the agaric and crabapple fruit juice comprises the following components: 5-8% of fructus amomi juice, 2-4% of Chinese date, 0.3-1% of dry agaric, 0.05-0.1% of honey, 3.54-5.77% of sweetening agent, 0.5-1% of thickening agent, 0.3-0.5% of preservative, 1.2-1.5% of acidity regulator, 0.5-0.8% of essence and the balance of water, wherein the sum of the mass percentages of the components is 100%; the preparation method comprises the following steps: s1, preparing fructus amomi pulp, S2, weighing and batching, S3, preparing Chinese date pulp, S4, preparing agaric pulp, S5, crushing auxiliary materials, S6, blending, S7, compounding, S8, filling and sterilizing, and S9, cooling. The preparation method has the advantages that the preparation method is adjusted, the amomum fruit juice and partial auxiliary materials are mixed, and then the agaric pulp and the Chinese date pulp are added, so that the nutrient components of the agaric pulp and the Chinese date pulp are prevented from being damaged in the processes of high-temperature blending and high-speed shearing mixing, and the nutrient components and the fragrance of the agaric, the Chinese date and the amomum fruit are fully reserved; the product has full mouthfeel, moderate sour and sweet taste and bright color and luster through the proportion of the raw materials, is easily accepted by consumers, and widens the market of the product.
Description
The technical field is as follows:
the invention relates to the field of food processing, and particularly relates to an agaric and amomum tsao-ko juice and a preparation method thereof.
Background art:
the agaric is dark brown, soft and colloid in texture, thin and elastic, semitransparent when wet, and contracted into crisp and hard cutin similar to leather when dried, and is a common fungus food material on a dining table. The agaric is sweet in taste and neutral in nature, has a plurality of medicinal effects, such as tonifying qi and nourishing blood, moistening lung and relieving cough, dredging intestines and stomach, lubricating intestines, stopping bleeding, reducing blood pressure and resisting cancer, and is a very healthy food with homology of medicine and food. The edible dry agaric is eaten after being soaked and foamed most frequently in people's lives, is inconvenient to eat, and in order to meet the requirements of convenience and high efficiency in modern life, food processing enterprises make agaric juice from agaric, so that people can eat the edible dry agaric at any time and any place conveniently.
At present, the edible fungus juice on the market is less, mainly because the following problems exist: 1. the agaric is prepared into agaric juice, which is generally subjected to cleaning, pulping, mixing and homogenizing, wherein the mixing process is usually carried out by blending all materials at high temperature and then adopting a high-speed shearing mode, the process greatly destroys the nutritional ingredients of the agaric juice, and the original influence and aroma of the materials cannot be reserved; 2. after the agaric is prepared into the agaric juice, the agaric juice is black in color and luster, poor in taste and fine in particle sense when entering the mouth, and is not easy to accept by most consumers, so that the marketing is limited, although food processing enterprises try to improve the defects of the color and luster and the taste by compounding and adjusting the agaric, Chinese date, honey and other raw materials, the effect is still not ideal; 3. the existing agaric juice takes agaric as a main raw material, but the agaric is too much to be eaten at one time and cannot be fully absorbed by human bodies, so that the more the addition amount of the agaric is, the better the agaric is. Therefore, a new preparation method of the jelly fungus juice is needed to solve the above problems, thereby obtaining a high quality jelly fungus juice product.
The invention content is as follows:
the first purpose of the invention is to provide the agaric and amomum fruit juice which effectively reserves the nutrient components and the fragrance of the raw materials, has good color and taste and is easy to be absorbed by human bodies.
The second purpose of the invention is to provide the preparation method of the agaric and crabapple juice, which effectively retains the nutrient components and the fragrance of the raw materials, has good color and taste and is easy to absorb by a human body.
The first purpose of the invention is realized by the following technical scheme that the agaric and amomum tsao-ko juice comprises the following raw materials in percentage by mass:
5-8% of fructus amomi juice, 2-4% of Chinese date, 0.3-1% of dry agaric, 0.05-0.1% of honey, 3.54-5.77% of sweetening agent, 0.5-1% of thickening agent, 0.3-0.5% of preservative, 1.2-1.5% of acidity regulator, 0.5-0.5% of essence and the balance of water, wherein the sum of the mass percentages of the components is 100%.
Further, the sweetener comprises one or more of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame potassium, aspartame and sucralose.
Further, when the sweetener is a combination of several substances, the mass percentages of the substances in the fruit juice are as follows: 0.5 to 0.7 percent of white granulated sugar, 3 to 5 percent of high fructose corn syrup, 0.3 to 0.5 per mill of sodium cyclamate, 0.04 to 0.06 per mill of acesulfame potassium, 0.04 to 0.06 per mill of aspartame and 0.02 to 0.04 per mill of sucralose.
Further, the thickener is any one or a combination of more of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar.
Further, the preservative is potassium sorbate.
Further, the acidity regulator is any one or combination of sodium citrate or citric acid.
Further, the essence is jujube essence, and the manufacturer of the jujube essence is Zhejiang green crystal essence, Inc.
The second object of the present invention is achieved by the following technical solution, which is a method for preparing agaric and amomum tsao-ko juice, comprising the steps of:
s1, preparing the amomum fruit pulp: the method comprises the following steps:
a1. treating the original fruits: removing unqualified fruits and impurities in the original crabapple fruits to obtain qualified original crabapple fruits; cleaning the qualified original amomum fruits to obtain clean original amomum fruits;
a2. pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2-3 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1-2s to obtain the amomum fruit pulp;
a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 11-14:2-3, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating the solution at 85-90 ℃ for 6-8min, and heating the solution until the white granulated sugar is completely dissolved to obtain sugar solution; mixing the sugar solution and fructus Mali Asiaticae pulp, and decocting under the pressure of 0.8-1MPa at 86-92 deg.C for 12-15min to obtain decocted fructus Mali Asiaticae pulp;
a4. desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, and controlling the centrifugation speed at 1450-;
s2, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 5-8% of fructus amomi juice, 2-4% of Chinese date, 0.3-1% of dry agaric, 0.05-0.1% of honey, 3.54-5.77% of sweetening agent, 0.5-1% of thickening agent, 0.3-0.5% of preservative, 1.2-1.5% of acidity regulator, 0.5-0.8% of essence and the balance of water, wherein the mass percent of each raw material is 100%;
s3, preparing the Chinese date pulp: s2, washing and removing the cores of the weighed jujubes in the weighed ingredients to obtain clean jujubes; conveying the clean Chinese dates to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the clean Chinese dates to the water is 8-10:1, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1-2s to obtain Chinese date pulp;
s4, preparing the agaric pulp: s2, cleaning the dry agaric weighed in the weighing ingredients, soaking in water with the volume 5 times that of the dry agaric for 2 hours, and stirring once every 10min in the soaking process to obtain soaked agaric; conveying the soaked edible fungus to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the soaked edible fungus to the water is 12-15:1, the rotation speed of the colloid mill is controlled to be 2000r/min, and the grinding time is controlled to be 1-2s, so that edible fungus slurry is obtained;
s5, crushing auxiliary materials: s4, dry-mixing the thickening agent, the sweetening agent and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary material in a colloid mill, controlling the rotation speed of the colloid mill to be 2900-;
s6, blending: s2, heating water weighed in the weighed ingredients to 50-55 ℃, then sequentially adding broken auxiliary materials and the syrup into the water, uniformly mixing the materials, heating the materials to 80-90 ℃, continuously mixing and stirring the materials for 40-45min at a mixing speed of 80-95r/min, and then adding a sour regulator and honey into the materials to obtain base material liquid;
s7, compounding: mixing the base liquid, Auricularia pulp and fructus Jujubae pulp at 80-95r/min and 80-90 deg.C for 20-25min to obtain Auricularia and fructus Amomi juice;
s8, filling and sterilizing: filling the agaric and amomum fruit juice at the temperature of 80-90 ℃ to obtain a filling product; spray sterilizing the canned product at 85-95 deg.C for 30-40min to obtain sterilized product;
s9, cooling: and (4) transferring the sterilized finished product into a storage warehouse for natural cooling, wherein the temperature of the storage warehouse is controlled at 18-30 ℃, and the cooling time is more than or equal to 6 hours, so as to obtain the agaric and crabapple juice finished product.
Further, in step a1., the unqualified fruits include fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling to the ground, the fruits with sand-resisting condition are fruits with soft texture and fine sand-shaped internal tissue, the fruits with sugar-resisting condition are fruits with sugar-paste mucus on the surface, and the falling fruits are fruits with sludge, impurities and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.
Further, in the step S2, in the ingredient weighing, the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, and when the sweetener is a combination of several, the mass percentages of all the substances in the fruit juice are as follows: 0.5 to 0.7 percent of white granulated sugar, 3 to 5 percent of high fructose corn syrup, 0.3 to 0.5 per mill of sodium cyclamate, 0.04 to 0.06 per mill of acesulfame potassium, 0.04 to 0.06 per mill of aspartame and 0.02 to 0.04 per mill of sucralose; the thickening agent is any one or a combination of more of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar; the preservative is potassium sorbate; the sour regulator is any one or combination of sodium citrate or citric acid; the essence is jujube essence, and the manufacturer of the jujube essence is Zhejiang green crystal essence, Inc.
Further, the original fruit of Sasa is Zalandun fruit.
The invention has the advantages that: 1. the preparation method is adjusted, the amomum fruit juice and partial auxiliary materials are mixed, and then the agaric pulp and the Chinese date pulp are added, so that the nutrient components of the agaric pulp and the Chinese date pulp are prevented from being damaged in the processes of high-temperature blending and high-speed shearing mixing, and the nutrient components and the fragrance of the agaric, the Chinese date and the amomum fruit are fully reserved; 2. by the proportion of the raw materials, the product has full mouthfeel, moderate sour and sweet taste and bright color, is easily accepted by consumers, and widens the market of the product; 3. the thickening agent, the sweetening agent and the preservative are dry-mixed and then crushed by a colloid mill, so that the problem of uneven dissolution of the auxiliary materials is solved, and the mixing efficiency is obviously improved; 4. by adopting a low-temperature sterilization method, on one hand, the control difficulty of the sterilization process is reduced, scorched flavor of the amomum fruit juice, the agaric pulp and the Chinese date pulp is avoided in the sterilization process, and the stable flavor of the product is ensured; on the other hand, the original crabapple fruits do not need to be peeled and denucleated, and the nutritional ingredients in the crabapple fruit peels are reserved.
Description of the drawings:
FIG. 1 is a schematic view of the process of the present invention.
The specific implementation mode is as follows:
example 1:
as shown in fig. 1, the preparation method of the agaric and amomum fruit juice comprises the following steps:
s1, preparing the amomum fruit pulp: the method comprises the following steps:
a1. treating the original fruits: the original fruit of the fructus Mali Asiaticae is Zalan fruit of Malus Asiaticae, and removing unqualified fruit and impurities in the original fruit of fructus Mali Asiaticae to obtain qualified original fruit of fructus Mali Asiaticae; cleaning qualified raw amomum fruits to obtain clean raw amomum fruits; the unqualified fruits comprise fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling, wherein the fruits with sand resistance specifically refer to fruits with soft texture and fine sand-shaped internal organization, the fruits with sugar resistance specifically refer to fruits with sugar-like mucilage on the surface, and the falling fruits specifically refer to fruits with sludge, sundries and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.
a2. Pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2s to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1s to obtain the fruit pulp;
a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 11:2, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating, controlling the heating temperature to be 85 ℃ and the heating time to be 8min, and heating until the white granulated sugar is completely dissolved to obtain sugar liquid; mixing the sugar solution and fructus Mali Asiaticae pulp, decocting under the controlled pressure of 0.8MPa and temperature of 86 deg.C for 15min to obtain decocted fructus Mali Asiaticae pulp;
a4. desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, and controlling the centrifugation speed at 1450r/min and the centrifugation time at 9min to obtain fructus Mali Asiaticae juice;
s2, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 5% of amomum fruit juice, 2% of Chinese date, 0.3% of dry agaric, 0.05% of honey, 3.54% of sweetening agent, 0.5% of thickening agent, 0.3% of preservative, 1.2% of acidity regulator, 0.5% of essence and the balance of water, wherein the mass percentage of each raw material is 100%; the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, in the embodiment, the sweetener is a combination of several, and the mass percentages of the substances in the fruit juice are as follows: 0.5 percent of white granulated sugar, 3 percent of high fructose corn syrup, 0.3 per mill of sodium cyclamate, 0.04 per mill of acesulfame potassium, 0.04 per mill of aspartame and 0.02 per mill of sucralose; the thickener is any one or a combination of several of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar, and in the embodiment, the thickener is xanthan gum; the preservative is potassium sorbate; the sour taste modifier is one or a combination of sodium citrate or citric acid, and in the embodiment, the sour taste modifier is sodium citrate; the essence is date essence, and the manufacturer of the date essence is Zhejiang green crystal essence, Inc.
S3, preparing the Chinese date pulp: s2, washing and removing the cores of the weighed jujubes in the weighed ingredients to obtain clean jujubes; conveying the clean Chinese dates to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the clean Chinese dates to the water is 8:1, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1s to obtain Chinese date pulp;
s4, preparing the agaric pulp: s2, cleaning the dry agaric weighed in the weighing ingredients, soaking in water with the volume 5 times that of the dry agaric for 2 hours, and stirring once every 10min in the soaking process to obtain soaked agaric; conveying the soaked edible fungus to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the soaked edible fungus to the water is 12:1, the rotation speed of the colloid mill is controlled to be 2000r/min, and the grinding time is controlled to be 1-2s, so that edible fungus slurry is obtained;
s5, crushing auxiliary materials: s4, dry-mixing the thickening agent, the sweetening agent and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary materials in a colloid mill, and controlling the rotating speed of the colloid mill to be 2900r/min and the grinding time to be 1.4s to obtain crushed auxiliary materials;
s6, blending: s2, heating water weighed in the weighed ingredients to 50 ℃, then sequentially adding broken auxiliary materials and the syrup into the water, uniformly mixing the materials, heating the materials to 80 ℃, continuously mixing and stirring the materials for 40min at a mixing speed of 95r/min, and then adding a sour regulator and honey into the materials to obtain base material liquid;
s7, compounding: mixing the base material liquid, Auricularia pulp and fructus Jujubae pulp at a mixing speed of 95r/min, a mixing temperature of 80 deg.C, and a mixing time of 25min to obtain Auricularia and fructus Amomi juice;
s8, filling and sterilizing: filling the agaric and amomum fruit juice at the temperature of 80 ℃ to obtain a filling product; spraying and sterilizing the filling product at 85 ℃ for 40min to obtain a sterilized finished product;
s9, cooling: and (4) transferring the sterilized finished product into a storage warehouse for natural cooling, controlling the temperature of the storage warehouse to be 18 ℃, and cooling for 18 hours to obtain the agaric and crab apple juice finished product.
The finished product of the agaric-amomum fruit juice is tested according to the national standard GBT 31121-2014.
Example 2:
as shown in fig. 1, the preparation method of the agaric and amomum fruit juice comprises the following steps:
s1, preparing the amomum fruit pulp: the method comprises the following steps:
a1. treating the original fruits: the original fruit of the fructus Mali Asiaticae is Zalan fruit of Malus Asiaticae, and removing unqualified fruit and impurities in the original fruit of fructus Mali Asiaticae to obtain qualified original fruit of fructus Mali Asiaticae; cleaning qualified raw amomum fruits to obtain clean raw amomum fruits; the unqualified fruits comprise fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling, wherein the fruits with sand resistance specifically refer to fruits with soft texture and fine sand-shaped internal organization, the fruits with sugar resistance specifically refer to fruits with sugar-like mucilage on the surface, and the falling fruits specifically refer to fruits with sludge, sundries and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.
a2. Pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 2s to obtain the fruit pulp;
a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 11:3, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating, controlling the heating temperature to be 87 ℃ and the heating time to be 7min, and heating until the white granulated sugar is completely dissolved to obtain sugar liquid; mixing the sugar solution and fructus Mali Asiaticae pulp, decocting under 0.85MPa at 88 deg.C for 14min to obtain decocted fructus Mali Asiaticae pulp;
a4. desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, and controlling the centrifugation speed at 1500r/min and the centrifugation time at 8.5min to obtain fructus Mali Asiaticae juice;
s2, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 6% of fructus amomi juice, 3% of Chinese date, 0.5% of dry agaric, 0.07% of honey, 4% of sweetening agent, 0.7% of thickening agent, 0.35% of preservative, 1.3% of acidity regulator, 0.6% of essence and the balance of water, wherein the mass percentage of each raw material is 100%; the sweetener comprises one or more of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, and in this embodiment, the sweetener is white granulated sugar; the thickening agent is any one or a combination of several of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar, and in the embodiment, the thickening agent is carrageenan; the preservative is potassium sorbate; the sour taste modifier is one or a combination of sodium citrate or citric acid, and in the embodiment, the sour taste modifier is citric acid; the essence is date essence, and the manufacturer of the date essence is Zhejiang green crystal essence, Inc.
S3, preparing the Chinese date pulp: s2, washing and removing the cores of the weighed jujubes in the weighed ingredients to obtain clean jujubes; conveying the clean Chinese dates to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the clean Chinese dates to the water is 9:1, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1.5s to obtain Chinese date pulp;
s4, preparing the agaric pulp: s2, cleaning the dry agaric weighed in the weighing ingredients, soaking in water with the volume 5 times that of the dry agaric for 2 hours, and stirring once every 10min in the soaking process to obtain soaked agaric; conveying the soaked edible fungus to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the soaked edible fungus to the water is 13:1, the rotating speed of the colloid mill is controlled to be 2000r/min, and the grinding time is controlled to be 1.5s, so that edible fungus slurry is obtained;
s5, crushing auxiliary materials: s4, dry-mixing the thickening agent, the sweetening agent and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary materials in a colloid mill, controlling the rotating speed of the colloid mill to be 2950r/min and the grinding time to be 1.3s, and obtaining crushed auxiliary materials;
s6, blending: s2, heating water weighed in the weighed ingredients to 52 ℃, then sequentially adding broken auxiliary materials and the syrup, uniformly mixing, heating to 85 ℃, continuously mixing and stirring for 42min at a mixing speed of 90r/min, and then adding a sour regulator and honey into the mixture to obtain base material liquid;
s7, compounding: mixing the base material liquid, Auricularia pulp and fructus Jujubae pulp at controlled mixing speed of 90r/min, mixing temperature of 85 deg.C, and mixing time of 23min to obtain Auricularia and fructus Hippophae juice;
s8, filling and sterilizing: filling the agaric and amomum fruit juice at the temperature of 85 ℃ to obtain a filling product; spraying and sterilizing the filling product at 87 ℃ for 38min to obtain a sterilized finished product;
s9, cooling: and (4) transferring the sterilized finished product into a storage warehouse for natural cooling, wherein the temperature of the storage warehouse is controlled at 23 ℃, and the cooling time is 12 hours, so as to obtain the agaric and amomum tsao-ko juice finished product.
The finished product of the agaric-amomum fruit juice is tested according to the national standard GBT 31121-2014.
Example 3:
as shown in fig. 1, the preparation method of the agaric and amomum fruit juice comprises the following steps:
s1, preparing the amomum fruit pulp: the method comprises the following steps:
a1. treating the original fruits: the original fruit of the fructus Mali Asiaticae is Zalan fruit of Malus Asiaticae, and removing unqualified fruit and impurities in the original fruit of fructus Mali Asiaticae to obtain qualified original fruit of fructus Mali Asiaticae; cleaning qualified raw amomum fruits to obtain clean raw amomum fruits; the unqualified fruits comprise fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling, wherein the fruits with sand resistance specifically refer to fruits with soft texture and fine sand-shaped internal organization, the fruits with sugar resistance specifically refer to fruits with sugar-like mucilage on the surface, and the falling fruits specifically refer to fruits with sludge, sundries and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.
a2. Pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2.5 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1.5s to obtain the amomum fruit pulp;
a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 14:2, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating, controlling the heating temperature at 89 ℃ for 6.5min, and heating until the white granulated sugar is completely dissolved to obtain sugar liquid; mixing the sugar solution and fructus Mali Asiaticae pulp, decocting under 0.9MPa at 90 deg.C for 13min to obtain decocted fructus Mali Asiaticae pulp;
a4. desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, and controlling the centrifugation speed at 1600r/min and the centrifugation time at 8min to obtain fructus Mali Asiaticae juice;
s2, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 7% of amomum fruit juice, 3% of Chinese date, 0.8% of dry agaric, 0.08% of honey, 4.5% of sweetening agent, 0.9% of thickening agent, 0.4% of preservative, 1.4% of acidity regulator, 0.7% of essence and the balance of water, wherein the mass percentage of each raw material is 100%; the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, in the embodiment, the sweetener is a combination of several, and the mass percentages of the substances in the fruit juice are as follows: 0.6 percent of white granulated sugar, 4 percent of high fructose corn syrup, 0.4 thousandth of sodium cyclamate, 0.05 thousandth of acesulfame potassium, 0.05 thousandth of aspartame and 0.03 thousandth of sucralose; the thickener is any one or a combination of several of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar, and in the embodiment, the thickener is agar; the preservative is potassium sorbate; the sour taste modifier is one or a combination of sodium citrate or citric acid, and in the embodiment, the sour taste modifier is sodium citrate; the essence is date essence, and the manufacturer of the date essence is Zhejiang green crystal essence, Inc.
S3, preparing the Chinese date pulp: s2, washing and removing the cores of the weighed jujubes in the weighed ingredients to obtain clean jujubes; conveying the clean Chinese dates to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the clean Chinese dates to the water is 9:1, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 2s to obtain Chinese date pulp;
s4, preparing the agaric pulp: s2, cleaning the dry agaric weighed in the weighing ingredients, soaking in water with the volume 5 times that of the dry agaric for 2 hours, and stirring once every 10min in the soaking process to obtain soaked agaric; conveying the soaked and foamed agaric to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the soaked and foamed agaric to the water is 14:1, the rotating speed of the colloid mill is controlled to be 2000r/min, and the grinding time is 2s, so that agaric slurry is obtained;
s5, crushing auxiliary materials: s4, dry-mixing the thickening agent, the sweetening agent and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary materials in a colloid mill, and controlling the rotating speed of the colloid mill to be 3050r/min and the grinding time to be 1.2s to obtain crushed auxiliary materials;
s6, blending: s2, heating water weighed in the weighed ingredients to 54 ℃, then sequentially adding broken auxiliary materials and the syrup into the water, uniformly mixing the materials, heating the materials to 87 ℃, continuously mixing and stirring the materials for 44min at a mixing speed of 91r/min, and then adding a sour regulator and honey into the materials to obtain base material liquid;
s7, compounding: mixing the base liquid, Auricularia pulp and fructus Jujubae pulp at 91r/min, 88 deg.C for 22min to obtain Auricularia and fructus Hippophae juice;
s8, filling and sterilizing: filling the agaric and amomum fruit juice at 87 ℃ to obtain a filling product; spraying and sterilizing the filling product at the temperature of 90 ℃ for 35min to obtain a sterilized finished product;
s9, cooling: and (4) transferring the sterilized finished product into a storage warehouse for natural cooling, wherein the temperature of the storage warehouse is controlled at 20 ℃, and the cooling time is 10 hours, so as to obtain the agaric and amomum tsao-ko juice finished product.
The finished product of the agaric-amomum fruit juice is tested according to the national standard GBT 31121-2014.
Example 4:
as shown in fig. 1, the preparation method of the agaric and amomum fruit juice comprises the following steps:
s1, preparing the amomum fruit pulp: the method comprises the following steps:
a1. treating the original fruits: the original fruit of the fructus Mali Asiaticae is Zalan fruit of Malus Asiaticae, and removing unqualified fruit and impurities in the original fruit of fructus Mali Asiaticae to obtain qualified original fruit of fructus Mali Asiaticae; cleaning qualified raw amomum fruits to obtain clean raw amomum fruits; the unqualified fruits comprise fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling, wherein the fruits with sand resistance specifically refer to fruits with soft texture and fine sand-shaped internal organization, the fruits with sugar resistance specifically refer to fruits with sugar-like mucilage on the surface, and the falling fruits specifically refer to fruits with sludge, sundries and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.
a2. Pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 3 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 2s to obtain the fruit pulp;
a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 14:3, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating, controlling the heating temperature to be 90 ℃ and the heating time to be 6min, and heating until the white granulated sugar is completely dissolved to obtain sugar liquid; mixing the sugar solution and the fructus Mali Asiaticae pulp, and decocting under 1MPa at 92 deg.C for 12min to obtain decocted fructus Mali Asiaticae pulp;
a4. desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, and controlling the centrifugation speed at 1700r/min and the centrifugation time at 7min to obtain fructus Mali Asiaticae juice;
s2, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 8% of fructus amomi juice, 4% of Chinese date, 1% of dry agaric, 0.1% of honey, 5.77% of sweetening agent, 1% of thickening agent, 0.5% of preservative, 1.5% of acidity regulator, 0.8% of essence and the balance of water, wherein the mass percentage of each raw material is 100%; the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, in the embodiment, the sweetener is a combination of several, and the mass percentages of the substances in the fruit juice are as follows: 0.7 percent of white granulated sugar, 5 percent of high fructose corn syrup, 5 thousandths of sodium cyclamate, 0.06 thousandths of acesulfame potassium, 0.06 thousandths of aspartame and 0.04 thousandths of sucralose; the thickener is any one or a combination of several of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar, and in the embodiment, the thickener is sodium carboxymethylcellulose; the preservative is potassium sorbate; the sour taste modifier is one or a combination of sodium citrate or citric acid, and in the embodiment, the sour taste modifier is citric acid; the essence is date essence, and the manufacturer of the date essence is Zhejiang green crystal essence, Inc.
S3, preparing the Chinese date pulp: s2, washing and removing the cores of the weighed jujubes in the weighed ingredients to obtain clean jujubes; conveying the clean Chinese dates to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the clean Chinese dates to the water is 10:1, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 2s to obtain Chinese date pulp;
s4, preparing the agaric pulp: s2, cleaning the dry agaric weighed in the weighing ingredients, soaking in water with the volume 5 times that of the dry agaric for 2 hours, and stirring once every 10min in the soaking process to obtain soaked agaric; conveying the soaked edible fungus to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the soaked edible fungus to the water is 15:1, the rotating speed of the colloid mill is controlled to be 2000r/min, and the grinding time is 2s, so that edible fungus slurry is obtained;
s5, crushing auxiliary materials: s4, dry-mixing the thickening agent, the sweetening agent and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary materials in a colloid mill, and controlling the rotating speed of the colloid mill to be 3100r/min and the grinding time to be 1.1s to obtain crushed auxiliary materials;
s6, blending: s2, heating water weighed in the weighed ingredients to 55 ℃, then sequentially adding broken auxiliary materials and the syrup into the water, uniformly mixing the materials, heating the materials to 90 ℃, continuously mixing and stirring the materials for 45min at a mixing speed of 80r/min, and then adding a sour regulator and honey into the materials to obtain base material liquid;
s7, compounding: mixing the base liquid, Auricularia pulp and fructus Jujubae pulp at 80r/min, at 90 deg.C for 20min to obtain Auricularia and fructus Amomi juice;
s8, filling and sterilizing: filling the agaric and amomum fruit juice at the temperature of 90 ℃ to obtain a filling product; spraying and sterilizing the filling product at the temperature of 95 ℃ for 30min to obtain a sterilized finished product;
s9, cooling: and (4) transferring the sterilized finished product into a storage warehouse for natural cooling, wherein the temperature of the storage warehouse is controlled at 18 ℃, and the cooling time is 6 hours, so as to obtain the agaric and crabapple juice finished product.
The finished product of the agaric-amomum fruit juice is tested according to the national standard GBT 31121-2014.
Example 5:
production method of conventional agaric juice product
1. And (3) treatment of the agaric: soaking dried Auricularia in warm water for about 3 hr, adding about 300mL purified water for aging (95 deg.C/5 min) after Auricularia is completely soaked, and pulping for use.
2. Sol: mixing the suspending agent, the sweetenable sugar and the white sugar, adding into purified water of 80 deg.C, stirring, and heating to dissolve completely without insoluble granule.
3. Mixing: and uniformly mixing the processed black fungus pulp with the dissolved glue solution for later use.
4. Homogenizing: and (3) fixing the volume of the mixed feed liquid by using purified water at 60 ℃, adding ethyl maltol and essence for flavoring, and homogenizing at 60 ℃ under the pressure of 25-35 MPa.
5. And (3) sterilization: filling the homogenized material, and sterilizing in a high-pressure high-temperature sterilizer at 121 deg.C for 20 min.
6. And (3) cooling: and cooling the sterilized product to normal temperature to obtain a finished product.
7. Inspecting and selling; and (4) inspecting the agaric-amomum fruit juice finished product according to the national standard GBT31121-2014, and selling after the agaric-amomum fruit juice finished product is qualified.
Second, sensory evaluation comparison
The conventional agaric juice is used as a control group, the conventional agaric juice is named as test groups 1, 2, 3 and 4 respectively, 15 ordinary consumers are recruited as sensory evaluators, sensory evaluation is carried out according to the GBT16861-1997 standard requirement on each group, the sensory evaluation standard is shown in table 1, the sensory evaluation item scoring result of each group is shown in table 2, and the sensory evaluation item averaging statistical result of each group is shown in table 3.
TABLE 1 sensory evaluation criteria
Description of scoring criteria: in each item score, the score of 1-10 is selected in 1-10 according to the individual feeling degree if the corresponding item of the product feels normal in the process of individual tasting. The score of 11-15 is the score selected in the 11-15 segments according to the individual's degree of perception if the corresponding item of the product feels good during the individual's taste. The 16-20 point value is selected within 16-20 points according to the degree of personal feeling if the corresponding item of the product feels excellent during the personal taste. Less than 60 points of the product is unsuitable, 60 to 70 points of the product are general, 71 to 85 points of the product are good, and more than 85 points of the product are excellent.
TABLE 2 sensory evaluation itemized scoring results for each group
TABLE 3 average statistical results of sensory evaluation of groups
| Group of | Tissue state | Acidity and sweetness | Flavor (I) and flavor (II) | Taste of the product | Color and luster | Total score |
| Control group | 16.4 | 16.53333 | 16.2 | 16.13333 | 16.6 | 81.86667 |
| Test group 1 | 17.4 | 17.46667 | 17.6 | 17.13333 | 17.2 | 86.8 |
| Test group 2 | 17.46667 | 17.53333 | 17.86667 | 17.53333 | 17.6 | 88 |
| Test group 3 | 18 | 17.73333 | 18.13333 | 18 | 17.86667 | 89.73333 |
| Test group 4 | 17.53333 | 17.26667 | 17.66667 | 17.33333 | 17.46667 | 87.26667 |
As can be seen from Table 3, the Auricularia juice prepared by the present invention has good texture, acidity and sweetness, flavor, taste, and color. Compared with the agaric juice prepared by the conventional method, the agaric crabapple juice prepared by the invention has the advantages of good tissue state, uniform particles, moderate sour and sweet taste, inherent flavor of the product, full mouthfeel, proper granularity, comfortable mouthfeel, bright color and easy acceptance by consumers.
Comparison of nutrient components
The nutrient contents of the control group and the test groups 1, 2 and 3 were compared by using a conventional agaric juice as the control group and using the examples 1, 2, 3 and 4 of the present invention as the test groups 1, 2, 3 and 4, respectively, and the comparison results are shown in table 4.
Table 4 comparison of nutritional ingredients for each group
| Item | Control group | Test group 1 | Test group 2 | Test group 3 | Test group 4 |
| Protein (g/100g) | 0 | 0.6 | 0.6 | 0.6 | 0.5 |
| Fat (g/100g) | 0 | 0 | 0 | 0 | 0 |
| Heat (kcal/100g) | 306 | 411 | 412 | 412 | 410 |
| Carbohydrate (g/100g) | 10 | 21 | 22 | 22 | 22 |
| Crude fiber (g/100g) | 0.4 | 0.6 | 0.6 | 0.6 | 0.6 |
| Sodium (mg/100g) | 25 | 27 | 26 | 27 | 27 |
| Calcium (mg/100g) | 29 | 32 | 32 | 32 | 32 |
| Iron (mg/100g) | 13 | 16 | 15 | 16 | 16 |
| Carotene (mg/100g) | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
As can be seen from table 4, compared with the agaric juice prepared by the conventional method, the agaric and amomum tsao-ko juice prepared by the method of the invention better retains the nutrient components of agaric, jujube and amomum tsao-ko, and the content of each nutrient component is higher than that of the agaric juice prepared by the conventional method.
Third, comparison of shelf life
The conventional agaric juice is used as a control group, the products in the groups are respectively named as test groups 1, 2, 3 and 4 in the embodiments 1, 2, 3 and 4, the products in each group are placed in a constant temperature incubator (36 ℃), the microbial indicator test of the products is carried out every 1 month, the microbial indicator test of the products is carried out according to the GBT31121-2014 standard, and the test results are shown in Table 5.
TABLE 5 comparison of microbiological indicators for each group
Note: the culture was carried out in an incubator (36 ℃) for 1 month, which corresponds to 3 months under normal room temperature conditions.
As can be seen from Table 5, the invention adopts a low-temperature sterilization method, avoids the scorched flavor of the amomum fruit juice, the agaric pulp and the Chinese date pulp in the sterilization process, ensures the stable flavor of the product, reduces the control difficulty of the sterilization process, has good sterilization effect and prolongs the shelf life by 3 months compared with the quality guarantee period of the control group product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (11)
1. The agaric and amomum tsao-ko juice is characterized by comprising the following raw materials in percentage by mass: 5-8% of fructus amomi juice, 2-4% of Chinese date, 0.3-1% of dry agaric, 0.05-0.1% of honey, 3.54-5.77% of sweetening agent, 0.5-1% of thickening agent, 0.3-0.5% of preservative, 1.2-1.5% of acidity regulator, 0.5-0.8% of essence and the balance of water, wherein the sum of the mass percentages of the components is 100%.
2. The agaric and amomum fruit juice according to claim 1, wherein the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame potassium, aspartame and sucralose.
3. The agaric and amomum fruit juice as claimed in claim 2, wherein when the sweetening agent is a combination of several substances, the mass percentages of the substances in the raw materials are as follows: 0.5 to 0.7 percent of white granulated sugar, 3 to 5 percent of high fructose corn syrup, 0.3 to 0.5 per mill of sodium cyclamate, 0.04 to 0.06 per mill of acesulfame potassium, 0.04 to 0.06 per mill of aspartame and 0.02 to 0.04 per mill of sucralose.
4. The agaric and amomum fruit juice according to any one of claims 1, 2 or 3, wherein the thickener is any one or a combination of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar.
5. The agaric and crabapple juice of claim 4, wherein the preservative is potassium sorbate.
6. The Auricularia-fructus Mali Asiaticae juice as claimed in claim 4, wherein the acidity regulator is sodium citrate or citric acid.
7. The agaric and amomum fruit juice according to claim 4, wherein the essence is jujube essence.
8. The preparation method of the agaric and amomum fruit juice is characterized by comprising the following steps:
s1, preparing the amomum fruit pulp: the method comprises the following steps:
a1. treating the original fruits: removing unqualified fruits and impurities in the original crabapple fruits to obtain qualified original crabapple fruits; cleaning the qualified original amomum fruits to obtain clean original amomum fruits;
a2. pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2-3 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1-2s to obtain the amomum fruit pulp;
a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 11-14:2-3, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating the solution at 85-90 ℃ for 6-8min, and heating the solution until the white granulated sugar is completely dissolved to obtain sugar solution; mixing the sugar solution and fructus Mali Asiaticae pulp, and decocting under the pressure of 0.8-1MPa at 86-92 deg.C for 12-15min to obtain decocted fructus Mali Asiaticae pulp;
a4. desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, and controlling the centrifugation speed at 1450-;
s2, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 5-8% of fructus amomi juice, 2-4% of Chinese date, 0.3-1% of dry agaric, 0.05-0.1% of honey, 3.54-5.77% of sweetening agent, 0.5-1% of thickening agent, 0.3-0.5% of preservative, 1.2-1.5% of acidity regulator, 0.5-0.8% of essence and the balance of water, wherein the mass percent of each raw material is 100%;
s3, preparing the Chinese date pulp: s2, washing and removing the cores of the weighed jujubes in the weighed ingredients to obtain clean jujubes; conveying the clean Chinese dates to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the clean Chinese dates to the water is 8-10:1, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1-2s to obtain Chinese date pulp;
s4, preparing the agaric pulp: s2, cleaning the dry agaric weighed in the weighing ingredients, soaking in water with the volume 5 times that of the dry agaric for 2 hours, and stirring once every 10min in the soaking process to obtain soaked agaric; conveying the soaked edible fungus to a feeding port of a colloid mill, adding water into the colloid mill, wherein the mass ratio of the soaked edible fungus to the water is 12-15:1, the rotation speed of the colloid mill is controlled to be 2000r/min, and the grinding time is controlled to be 1-2s, so that edible fungus slurry is obtained;
s5, crushing auxiliary materials: s4, dry-mixing the thickening agent, the sweetening agent and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary material in a colloid mill, controlling the rotation speed of the colloid mill to be 2900-;
s6, blending: s2, heating water weighed in the weighed ingredients to 50-55 ℃, then sequentially adding broken auxiliary materials and the syrup into the water, uniformly mixing the materials, heating the materials to 80-90 ℃, continuously mixing and stirring the materials for 40-45min at a mixing speed of 80-95r/min, and then adding a sour regulator and honey into the materials to obtain base material liquid;
s7, compounding: mixing the base liquid, Auricularia pulp and fructus Jujubae pulp at 80-95r/min and 80-90 deg.C for 20-25min to obtain Auricularia and fructus Amomi juice;
s8, filling and sterilizing: filling the agaric and amomum fruit juice at the temperature of 80-90 ℃ to obtain a filling product; spray sterilizing the canned product at 85-95 deg.C for 30-40min to obtain sterilized product;
s9, cooling: and (4) transferring the sterilized finished product into a storage warehouse for natural cooling, wherein the temperature of the storage warehouse is controlled at 18-30 ℃, and the cooling time is more than or equal to 6 hours, so as to obtain the agaric and crabapple juice finished product.
9. The method for preparing the agaric and amomum tsao-ko juice according to claim 8, wherein in the step a1., the unqualified fruits comprise fruits with one or more of black spots, defects, frost, rot, sand, sugar and fallen fruits, wherein the fruits with the sand condition specifically comprise the fruits with soft texture and fine sand-shaped internal organization, the fruits with the sugar condition specifically comprise the fruits with sugar paste-like mucus on the surface, and the fallen fruits specifically comprise the fruits with sludge, impurities and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.
10. The preparation method of the agaric and amomum fruit juice as claimed in claim 8 or 9, wherein in the step S2, the ingredients are weighed, the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, and when the sweetener is a combination of several, the mass percentages of the substances in the juice are as follows: 0.5 to 0.7 percent of white granulated sugar, 3 to 5 percent of high fructose corn syrup, 0.3 to 0.5 per mill of sodium cyclamate, 0.04 to 0.06 per mill of acesulfame potassium, 0.04 to 0.06 per mill of aspartame and 0.02 to 0.04 per mill of sucralose; the thickening agent is any one or a combination of more of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar; the preservative is potassium sorbate; the sour regulator is any one or combination of sodium citrate or citric acid; the essence is jujube essence.
11. The method of producing agaric and amomum fruit juice according to claim 10, wherein the raw amomum fruits are zantanumn amomum fruits.
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