CN110692877A - Key process and formula of lonicera edulis, raspberry and wild blueberry compound beverage - Google Patents
Key process and formula of lonicera edulis, raspberry and wild blueberry compound beverage Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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
- A23L2/70—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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a key process and a formula of a lonicera edulis, raspberry and wild blueberry compound beverage, belongs to the technical field of beverage processing, and particularly relates to a key process which comprises the following steps: selecting small berries without rotten fruits, immature olives and the like, fully washing, and then pulping; adding 0.26-0.27% of pectinase and 0.92% of cellulase into the three kinds of pulp respectively, and performing enzymolysis for 2 hours at 47-48 ℃; filtering and centrifuging the three kinds of pulp subjected to enzymolysis respectively to obtain three kinds of clarified small berry raw juice; blending according to the formula, stirring uniformly, and homogenizing; filling the prepared composite beverage into a beverage bottle which is cleaned and sterilized; then sterilizing for 15-20 min at the temperature of 90-95 ℃ to obtain a finished product. The formula is as follows: 10% of indigo honeysuckle fruit raw juice, 20% of raspberry raw juice, 5% of wild blueberry raw juice and 10% of white granulated sugar; 0.22 percent of stabilizer CMC, 0.11 percent of gellan gum, 0.06 percent of xanthan gum and the balance of purified water.
Description
Technical Field
A key process and a formula of a lonicera edulis, raspberry and wild blueberry compound drink belong to the technical field of drink processing, and particularly relate to a process technology of three small berry compound drinks, so that a drink product with good taste and an antioxidant effect is finally obtained, and theoretical and practical guidance is provided for deep processing and development and utilization of small berries.
Background
The small berries are succulent and fleshy single fruits, and berry fruit trees are various and are mostly distributed in northern areas of China, especially in the northeast area. The raspberry contains a large amount of ellagic acid, tannin, quercetin, gallic acid, anthocyanin, etc., and has effects of resisting oxidation, delaying aging, relieving fatigue and resisting cancer. The indigo honeysuckle is rich in nutrition, is rich in saccharide, amino acid, polyphenol, anthocyanin and the like, and has the effects of resisting virus, resisting cancer, improving hypertension, resisting fatigue, resisting oxidation and the like. The wild blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, anthocyanin, edible fiber, K, Fe, Zn, Ca and other mineral elements besides conventional sugar, acid and Vc. The blueberry is a nutritional health-care fruit with high zinc, calcium, ferrum, copper and vitamins. It has the functions of nourishing, health care, preventing cranial nerve from ageing, strengthening heart, resisting cancer, softening blood vessel, strengthening immunity, etc. The three small berries all contain rich antioxidant components, and have high nutritional, health promoting and medicinal values.
Indigo honeysuckle, raspberry and wild blueberry are used as novel wild berries and have good edible value, but small berries are not resistant to storage, and fresh fruits are easy to have quality problems such as wilting and rotting in the storage process. Thus, the preparation of these three berries into pulp, juice, beverage, etc. is the best method for preserving small berries without destroying the nutritional value of the berries themselves during processing. After the berries are made into beverage products, the beverage is storage-resistant, high in selling price, good in taste and extremely high in economic benefit.
The lonicera edulis-raspberry-wild blueberry compound beverage is fine and smooth in mouthfeel, palatable in sour and sweet taste and unique in flavor, and contains a large amount of glucose, fructose, organic acid, mineral substances and the like; and also contains Ca, K, Fe, Se and other trace elements, and is a nutritious drink. The anthocyanin contained in the compound beverage has the effects of resisting oxidation, preventing cardiovascular and cerebrovascular diseases, protecting liver and the like. The polyphenols contained in the beverage also have effects of maintaining vessel wall elasticity and inhibiting bacteria. In general, the compound beverage has the effects of reducing blood pressure, promoting digestion, enhancing immunity, protecting cardiovascular system and the like.
At present, scholars at home and abroad carry out a great deal of research on the development and utilization of small berries, and the scholars mainly carry out comprehensive review on aspects such as the manufacturing process, the product efficacy and the like of small berry compound beverages and processed products, thereby having important theoretical basis and practical significance on the development and utilization of small berry compound beverages. The research and development of the processed product of the small berries are started earlier in China, but certain gaps exist in the research of the small berry compound beverage. Most of the beverages in the market are prepared, and the beverage is a natural composite health-care functional beverage rich in anthocyanin, accords with the consumption concept of modern people, and is beneficial to widening the market.
In the production process of the compound beverage, enzymolysis is a very critical link, the juice yield of small berries can be improved by enzymolysis, the overflow of nutrient components in the berries can be increased, and the quality of the compound beverage is directly influenced by the enzymolysis effect. Enzymes commonly used in the enzymolysis of small berries include pectinase, cellulase, etc.
At present, the research on blueberry, mulberry and red date serving as raw materials is more, and the research on indigo honeysuckle is less. The invention optimizes the enzymolysis process and the formula of three small berries, increases the utilization rate of the lonicera edulis, the raspberry and the wild blueberry, enriches the market of the beverage and meets the requirements of consumers.
Disclosure of Invention
The technical problem is as follows: indigo honeysuckle, raspberries and wild blueberries all have extremely high nutritional value and medicinal health-care value, but small berries have short shelf life and are collected intensively, the market demand cannot be met by the short-time fresh fruits, the requirements of people on healthy diet are higher and higher, and the development of various deep-processed products of the small berries is a great trend.
The purpose of the invention is as follows: aiming at the defect of short shelf life of small berries, the three small berries of the lonicera edulis, the raspberry and the wild blueberry are processed into a compound beverage, and a processing technology and a formula are provided for developing a beverage which is rich in nutrition and has antioxidant activity. The compound beverage retains the antioxidant components of the raw materials, and prolongs the shelf life of small berries.
The technical scheme is as follows: a key process and a formula of a lonicera edulis, raspberry and wild blueberry compound beverage comprise the following specific steps:
(1) pretreatment of raw materials: fully thawing frozen indigo honeysuckle, raspberry and wild blueberry at normal temperature, and selecting the indigo honeysuckle, the raspberry and the wild blueberry with uniform size and color; small berries without rotten, unripe fruits and plant diseases and insect pests, branches and leaves, insects, stones and the like; fully washing with flowing water;
(2) pulping: pulping the three small berries washed in the step (1) by using a pulping machine;
(3) enzymolysis: adding 0.26% of pectinase and 0.92% of cellulase into raspberry pulp, and performing enzymolysis at 47 deg.C for 2 h; adding 0.26% of pectinase and 0.92% of cellulase into wild blueberry berries, and performing enzymolysis at 48 ℃ for 2 h; adding 0.27% of pectinase and 0.92% of cellulase into the lonicera edulis pulp, and carrying out enzymolysis for 2h at 47 ℃;
(4) centrifuging: respectively filtering and centrifuging the three types of pulp subjected to enzymolysis in the step (3) to obtain three types of clarified small berry raw juice;
(5) blending: according to the weight percentage, 20 percent of raspberry juice, 5 percent of wild blueberry juice, 10 percent of indigo honeysuckle juice and 10 percent of white granulated sugar are adopted; 0.22 percent of stabilizer CMC, 0.11 percent of gellan gum and 0.06 percent of xanthan gum, and the balance of purified water, and stirring uniformly;
(6) homogenizing: preheating the composite beverage to 40-50 ℃ before homogenizing, wherein the homogenizing pressure is 30 MPa;
(7) filling: putting the compound beverage obtained in the step (6) into a beverage bottle which is cleaned and sterilized (boiled in boiling water for 5min, and dried in an oven at 75 ℃), canning at a temperature of more than 70 ℃ to enhance the sterilization effect, and then discharging a headspace;
(8) and (3) sterilization: and (3) sterilizing the filled compound beverage for 15-20 min at the temperature of 90-95 ℃.
The lonicera edulis, raspberry and wild blueberry compound beverage has the following beneficial effects:
1. the compound beverage has effects of resisting aging, improving eyesight, enhancing immunity, and reducing blood lipid. The composite beverage prepared by the invention is rich in anthocyanin, is sour, sweet and delicious, has unique taste, has special fragrance of three small berries, is not added with pigment, essence, preservative and the like, effectively retains nutrient substances in the small berries, and makes contribution to meeting the diversified demands of consumers on the market.
2. The preparation method is simple, the process is easy to control, and the method is suitable for large-scale production of food enterprises. Effectively increases the resource utilization rate of the small berries, prolongs the storage period of the small berries and promotes economic development.
3. The method fully crushes and filters the lonicera edulis, the raspberry and the wild blueberry, extracts juice from the berries, ensures the utilization rate of raw materials, reduces loss in the production process and reduces cost.
Drawings
FIG. 1 Effect of pectinase enzymolysis on the juice yield of three small berries under different conditions
As can be seen from A in figure 1, the juice yield of the three small berries increases rapidly within 0-1.5 h, and when the enzymolysis time exceeds 1.5h, the juice yield increases slowly and tends to be flat. This is because pectinase can hydrolyze the plant cell wall and promote the release of cell contents, thereby increasing the juice yield. When a certain amount of pectinase completely reacts with the fruit pulp, the increase of the reaction time does not play a role in the hydrolysis of the fruit pulp, so that the juice yield is increased slowly, and the range of the selected enzymolysis time is 1.5-2.5 h. From B, it is known that the juice yield of the three small berries increases with the addition of the pectinase, and when the addition of the pectinase exceeds 0.2%, the juice yield of the raspberry increases slowly and is maintained at about 68%. When the addition amount of the pectinase exceeds 0.3%, the juice yield of the wild blueberries and the lonicera edulis is slowly increased. This is due to the fact that the higher the substrate concentration, the more complete the pectinase reaction with the substrate and the higher the small berry juice yield. With the increase of the addition amount of the pectinase, the reaction of the pectinase and a substrate is in a saturated state, and excessive enzyme molecules cannot contact the substrate, so that the juice yield is not obviously increased. Therefore, the addition amount of the three small pectinase pectolyases is 0.2-0.3%. And C, when the enzymolysis temperature of the pectinase is within the range of 0-40 ℃, the juice yield of the raspberries is increased along with the increase of the enzymolysis temperature, and when the temperature reaches 40 ℃, the juice yield of the raspberries reaches the maximum value of 70.13%. When the enzymolysis temperature of the pectinase is within the range of 0-50 ℃, the juice yield of the wild blueberries and the indigo honeysuckle increases along with the increase of the enzymolysis temperature. And then the temperature is increased, so that the juice yield of the small berries is reduced, because the activity of the pectinase can be exerted at a certain temperature, the enzyme activity is inhibited when the temperature is too low, the enzyme is not beneficial to the contact of the enzyme and the substrate, and the juice yield of the small berries is lower, the temperature is too high, the pectinase is easy to denature and inactivate, and the juice yield is not beneficial to the improvement. Therefore, 40-50 ℃ is selected as the optimum temperature for the enzymolysis of the pectinase.
FIG. 2 Effect of cellulase enzymolysis on juice yield of three small berries under different conditions
As can be seen from A in FIG. 2, the juice yields of the three small berries increased with the increase of the enzymolysis time, but the juice yields of the three small berries increased slowly after the enzymolysis time exceeded 1.5 h. This is because, at an appropriate temperature, a certain reaction time promotes completion of the reaction between the cellulase and the substrate. When the enzymolysis is complete, the reaction time is increased, and the improvement of the juice yield of small berries is not greatly influenced, so that the appropriate time for the enzymolysis of the cellulase is selected to be within the range of 1.5-2.5 h. And B, in the enzymolysis process of the cellulase, the juice yield of the small berries is continuously increased along with the increase of the addition amount of the cellulase, the dosage of the cellulase is continuously increased when the addition amount of the cellulase of the raspberries reaches 0.8%, and the addition amounts of the cellulase of the wild blueberries and the lonicera edulis reach 1.0%, and the juice yield of the small berries is not obviously increased. The method is characterized in that plant cell walls are composed of cellulose, hemicellulose, pectin and the like, in the process of treating the fruit pulp with the cellulase, the hydrolysis of the fruit pulp can be accelerated by a proper amount of the cellulase, so that the juice yield is improved, but the excessive cellulase cannot react with enough substrates, so that the juice yield of small berries is not obviously increased, and the addition amount of the cellulase is selected to be 0.8-1.0%. From C, the juice yield of the small berries is increased along with the increase of the enzymolysis temperature of the cellulase, and the juice yield of the raspberries reaches 69.40 percent at most after the temperature reaches 40 ℃. When the temperature reaches 50 ℃, the juice yield of the wild blueberries and the lonicera edulis reaches the highest, and then the juice yield of the small berries is reduced by increasing the temperature. The cellulase also has the optimum temperature, the enzyme activity is influenced by overhigh or overlow temperature, the enzyme activity is inhibited by overlow temperature and cannot effectively react with a substrate, the enzyme is inactivated by overhigh temperature and loses the capability of reacting with the substrate, and the juice yield of small berries is reduced under the two conditions, so that the enzymolysis temperature is kept at the appropriate temperature, and 40-50 ℃ is selected as the optimum temperature for enzymolysis of the small berries.
FIG. 3 response surface of interaction of factors on juice yield of three small berries
By analyzing the single-factor test result, the enzymolysis time is selected to be 2h, and the response surface test is carried out by 3 factors of the addition amount of pectinase, the addition amount of cellulase and the enzymolysis temperature.
A in FIG. 3 shows the relationship between the juicing rate of raspberry and the factors of enzymolysis. The juice yield (%) of raspberry is 75.39+0.36A +0.36B +0.30C +1.42AB-0.031AC-0.056BC-1.42A2-2.03B2-0.37C2. The significance of the regression model is high (P ═ 0.0037)<0.05), lack of fit for verifying model sufficiency and not significance (P-0.7514)>0.05)，R2The value of (0.9238) is reasonably close to 1, indicating a high correlation between observed and predicted values, and the model can be well fitted to experimental data. The influence of each factor on the juice yield of the raspberries is in the following order: pectinase (a) ═ cellulase (B)>Enzymolysis temperature (C). The optimal conditions for determining the juice yield of raspberry enzymolysis are as follows: 0.26% of pectinase, 0.92% of cellulase and 46.95% of enzymolysis temperature, wherein the juice yield of the raspberry is 75.51%. In view of practical operation, 0.26% of pectinase, 0.92% of cellulase and 47 ℃ of enzymolysis temperature are selected.
B in FIG. 3 shows wild blueThe relationship between the juice yield of the berries and the factors of enzymolysis. The juice yield (%) of wild blueberry is 69.91+0.45A +0.62B +0.40C +1.31AB-0.063AC-0.019BC-1.52A2-2.31B2-0.40C2. The significance of the regression model is high (P0.0001 ═ P-<0.05), lack of fit for verifying model sufficiency and not significance (P-0.4763)>0.05)，R2The value of (0.9737) is reasonably close to 1, indicating a high correlation between observed and predicted values, and the model can be well fitted to experimental data. The influence of various factors on the juice yield of the wild blueberries is in the following order: cellulase (B)>Pectinase (A)>Enzymolysis temperature (C). The optimal conditions for determining the juice yield of wild blueberries by enzymolysis are as follows: 0.26% of pectinase, 0.92% of cellulase and 47.34% of enzymolysis temperature, wherein the juice yield of the wild blueberries is 70.11%. In view of practical operation, 0.26% of pectinase, 0.92% of cellulase and 48 ℃ of enzymolysis temperature are selected.
The relationship between the juice yield of indigo fruit and the factors of enzymolysis is shown in C in FIG. 3. The juice yield (%) of indigo fruit is 84.75+0.79A +0.39B +0.40C +1.89AB +0.32AC +0.087BC-1.89A2-2.66B2-0.94C2. The significance of the regression model is high (P ═ 0.0004)<0.05), lack of fit for verifying model sufficiency and not significance (P ═ 0.4625)>0.05)，R2The value of (0.9615) is reasonably close to 1, indicating a high correlation between observed and predicted values, and the model can be well fitted to experimental data. The influence of various factors on the juice yield of the lonicera edulis is in the following order: pectinase (A)>Enzymolysis temperature (C)>A cellulase (B). The optimal conditions for determining the juice yield of the lonicera edulis are as follows: 0.27% of pectinase, 0.92% of cellulase and 46.40% of enzymolysis temperature, wherein the juice yield of the lonicera edulis is 84.98%. For practical operation, 0.27% of pectinase, 0.92% of cellulase and 47 ℃ of enzymolysis temperature are selected.
FIG. 4 the influence of the adjuvants on the sensory quality of the compound beverage
As can be seen from a in fig. 4, when the amount of white granulated sugar added was 9%, the sensory score of the composite beverage was (90 ± 1) points, which was the maximum value. No matter the adding amount of the white granulated sugar is more than or less than 9 percent, the sensory score is reduced. When the compound beverage is drunk, the compound beverage has proper sweetness, and the compound beverage cannot bring good mouthfeel to people when too sweet or too light, so that the added white granulated sugar is 9 percent. It can be seen from B in FIG. 4 that the sensory score of the compound beverage is the highest (93. + -.1) when 15% of the Lonicera edulis raw juice is added. When the addition amount of the raw juice of the lonicera edulis continues to increase, the sensory score is slowly reduced, probably because the addition of too much raw juice reduces the color and the taste of the beverage due to the astringent taste and the deep red color of the raw juice. When 25% of the lonicera edulis raw juice is added, the sensory score of the compound beverage is the lowest (74.66 +/-1.53). It can be seen from fig. 4C that when 5% of the raspberry juice was added, the sensory score of the composite beverage was the lowest (71.67 ± 1.53), and when the amount of the raspberry juice was increased, the sensory score gradually increased. When the addition amount of the raspberry juice is increased to 20%, the sensory score of the compound beverage is the highest (89 +/-2.65). It can be seen from D in FIG. 4 that when the wild blueberry juice was added in an amount of 5%, the sensory score of the composite beverage was the highest (87. + -. 1). The sensory score of the compound beverage is gradually reduced along with the increase of the addition amount of the wild blueberry juice.
TABLE 1 composite beverage formulation Quadrature test
As can be seen from the orthogonal test factor table in table 1, according to the single-factor test results, orthogonal design is performed with the raspberry raw juice (a), the wild blueberry raw juice (B), the indigo honeysuckle raw juice (C), and the white granulated sugar (D) as single factors and the sensory score as an index. As can be seen from the orthogonal design and results and the analysis of variance in the orthogonal test in table 1, the indigo fruit raw juice (C) had the greatest sensory effect on the composite beverage, and the wild blueberry raw juice (B), raspberry raw juice (a), and white sugar (D) were the next. The optimal formula combination is A2B1C1D3Namely, 20% of raspberry juice, 5% of wild blueberry juice, 10% of lonicera edulis juice and 10% of white granulated sugar. According to A2B1C1D3The beverage is prepared, and the sensory score is (95.23 +/-1.50).
FIG. 5 Effect of different stabilizers on stability of composite beverages
As can be seen from fig. 5, the stability coefficients of the three stabilizers, xanthan gum, gellan gum and CMC, are relatively large, indicating that the stabilization effect is good; the pectin has a lower stability factor than the other four types, and the stabilizing effect is relatively poor. The stability factor of xanthan gum is up to 0.95 at a concentration of 0.05%, and decreases gradually as the concentration of xanthan gum increases. The stability coefficient of the gellan gum and the CMC are increased and then decreased along with the increase of the concentration, and the maximum stability coefficient of the gellan gum is 0.94 when the concentration is 0.10 percent. The maximum stability factor of CMC at a concentration of 0.2% is 0.96. A single stabilizer often cannot completely meet the requirements of the beverage on the aspects of taste, appearance, color, clarity and the like, so that a stabilizer with a better effect needs to be compounded.
FIG. 6 response surface of interaction of factors to stability of composite beverage
Figure 6 shows the relationship between the stability factor of a composite beverage and the various factors of stability of a composite beverage. The stability coefficient of the compound beverage is 0.97+0.016A +0.019B +0.010C +0.029AB +1.796AC +2.016BC-0.030A2-0.062B2-0.021C2. The significance of the regression model is high (P ═ 0.0003)<0.05), lack of fit for verifying model sufficiency and not significance (P-0.6197)>0.05)，R2The value of (0.9652) is reasonably close to 1, indicating a high correlation between observed and predicted values, and the model can be well fitted to experimental data. The influence of various factors on the stability of the compound beverage is in the following order: gellan gum (B)>CMC(A)>Xanthan gum (C). The optimal conditions for the stability of the compound beverage are as follows: the CMC is 0.22 percent, the gellan gum is 0.11 percent, the xanthan gum is 0.06 percent, and the stability factor of the compound beverage is 0.99. In order to verify the results, the predicted optimal conditions are selected for testing, the stability coefficient of the composite beverage is 0.98, the difference between the predicted values is 0.01, and the model is proved to accord with the experimental data.
TABLE 2 nutritional ingredients of composite beverages
It can be seen from table 2 that the total sugar content of the composite beverage is high and the beverage tastes sour and sweet. The content of Vc and total phenols is higher than that of other components, and the Vc and the total phenols are antioxidant substances, which indicates that the composite beverage has higher inoxidizability.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples, which are carried out in the light of the technical solutions of the present invention, and it should be understood that these examples are only intended to illustrate the present invention and are not intended to limit the scope of the present invention.
Example 1
Fully thawing frozen raspberries, wild blueberries and indigo honeysuckle at normal temperature, and selecting the raspberries, the wild blueberries and the indigo honeysuckle with uniform size and color; small berries without rotten, unripe fruits and plant diseases and insect pests, branches and leaves, insects, stones and the like; fully washing with flowing water; pulping the washed three small berries by using a pulping machine; adding 0.26% of pectinase and 0.92% of cellulase into raspberry pulp, and performing enzymolysis at 47 deg.C for 2 h; adding 0.26% of pectinase and 0.92% of cellulase into wild blueberry pulp, and performing enzymolysis at 50 ℃ for 2 h; adding 0.27% of pectinase and 0.92% of cellulase into the lonicera edulis pulp, and carrying out enzymolysis for 2h at 45 ℃; filtering and centrifuging the three kinds of pulp subjected to enzymolysis respectively to obtain three kinds of clarified small berry raw juice; according to the weight percentage, 20 percent of raspberry juice, 5 percent of wild blueberry juice, 10 percent of indigo honeysuckle juice and 9 percent of white granulated sugar are added; 0.20 percent of stabilizer CMC, 0.11 percent of gellan gum and 0.06 percent of xanthan gum, and the balance being purified water, and stirring uniformly; preheating the composite beverage to 40 ℃ before homogenizing, wherein the homogenizing pressure is 30 MPa; filling the prepared compound beverage into a beverage bottle which is cleaned and sterilized (boiled in boiling water for 5min, dried in an oven at 75 ℃), canning at a temperature of more than 70 ℃ to enhance the sterilization effect, and then discharging a headspace; sterilizing the filled compound beverage at 95 deg.C for 15 min.
Example 2
Fully thawing frozen raspberries, wild blueberries and indigo honeysuckle at normal temperature, and selecting the raspberries, the wild blueberries and the indigo honeysuckle with uniform size and color; small berries without rotten, unripe fruits and plant diseases and insect pests, branches and leaves, insects, stones and the like; fully washing with flowing water; pulping the washed three small berries by using a pulping machine; adding 0.20% of pectinase and 0.90% of cellulase into raspberry pulp, and performing enzymolysis at 45 deg.C for 2 h; adding 0.26% of pectinase and 0.92% of cellulase into the wild blueberry pulp, and performing enzymolysis at 48 ℃ for 1.5 h; adding 0.27% of pectinase and 0.92% of cellulase into the lonicera edulis pulp, and carrying out enzymolysis for 2h at 47 ℃; filtering and centrifuging the three kinds of pulp subjected to enzymolysis respectively to obtain three kinds of clarified small berry raw juice; according to 15% of raspberry raw juice, 5% of wild blueberry raw juice, 10% of indigo honeysuckle raw juice and 10% of white granulated sugar; 0.22 percent of stabilizer CMC, 0.11 percent of gellan gum and 0.06 percent of xanthan gum, and the balance of purified water, and stirring uniformly; preheating the composite beverage to 50 ℃ before homogenizing, wherein the homogenizing pressure is 30 MPa; filling the prepared compound beverage into a beverage bottle which is cleaned and sterilized (boiled in boiling water for 5min, dried in an oven at 75 ℃), canning at a temperature of more than 70 ℃ to enhance the sterilization effect, and then discharging a headspace; sterilizing the filled compound beverage at 90 deg.C for 20 min.
Example 3
Fully thawing frozen raspberries, wild blueberries and indigo honeysuckle at normal temperature, and selecting the raspberries, the wild blueberries and the indigo honeysuckle with uniform size and color; small berries without rotten, unripe fruits and plant diseases and insect pests, branches and leaves, insects, stones and the like; fully washing with flowing water; pulping the washed three small berries by using a pulping machine; adding 0.26% of pectinase and 0.92% of cellulase into raspberry pulp, and performing enzymolysis at 47 deg.C for 1.5 h; adding 0.26% of pectinase and 0.92% of cellulase into wild blueberry pulp, and performing enzymolysis at 40 ℃ for 2 h; adding 0.27% of pectinase and 0.92% of cellulase into the lonicera edulis pulp, and carrying out enzymolysis for 2h at 50 ℃; filtering and centrifuging the three kinds of pulp subjected to enzymolysis respectively to obtain three kinds of clarified small berry raw juice; according to 20% of raspberry raw juice, 5% of wild blueberry raw juice, 8% of indigo honeysuckle raw juice and 10% of white granulated sugar; 0.20 percent of stabilizer CMC, 0.11 percent of gellan gum and 0.05 percent of xanthan gum, and the balance of purified water, and stirring uniformly; preheating the composite beverage to 45 ℃ before homogenizing, wherein the homogenizing pressure is 35 MPa; filling the prepared compound beverage into a beverage bottle which is cleaned and sterilized (boiled in boiling water for 5min, dried in an oven at 75 ℃), canning at a temperature of more than 70 ℃ to enhance the sterilization effect, and then discharging a headspace; sterilizing the filled compound beverage at 95 deg.C for 20 min.
The above-described embodiments are merely examples for easy understanding, and it should be noted that, for those skilled in the art, several modifications can be made in the technical solution of the present invention and the description of the preferred embodiments thereof without departing from the principle of the present invention, and these modifications should also fall into the protection scope of the present invention. It is to be understood that the examples should not be construed as limiting the scope of the invention. Also, any person skilled in the art can make various possible equivalent changes or exchanges according to the description of the technical solution of the present invention and the implementation examples thereof, but all such changes or exchanges shall fall within the protection scope of the claims of the present invention.
Claims (6)
1. A key process and a formula of a compound beverage of lonicera edulis, raspberry and wild blueberry are characterized in that the compound beverage is fine and smooth in taste, sour and sweet and palatable, unique in flavor, contains a large amount of anthocyanin and total phenols and the like, and has a good antioxidation effect. Fully thawing frozen indigo honeysuckle, raspberry and wild blueberry at normal temperature, and fully washing; pulping the washed three small berries by using a pulping machine; adding pectinase and cellulase into the three kinds of pulp respectively for enzymolysis for 2 h; filtering and centrifuging the three kinds of pulp respectively, and mixing with 20% of raspberry juice, 5% of wild blueberry juice, 10% of indigo honeysuckle juice and 10% of white granulated sugar; adding stabilizer, gellan gum and xanthan gum, and purified water, stirring, and homogenizing; filling the prepared compound beverage into a cleaned and sterilized beverage bottle, wherein the canning temperature is above 70 ℃; sterilizing; and (3) sterilizing the filled compound beverage for 15-20 min at the temperature of 90-95 ℃. The compound beverage prepared by the method has the advantages of palatable sour and sweet taste and unique flavor.
2. The key process and formula of the lonicera edulis, raspberry and wild blueberry compound drink according to claim 1 are characterized by comprising the following steps:
(1) pretreatment of raw materials: fully unfreezing frozen indigo honeysuckle, raspberry and wild blueberry or fresh fruits at normal temperature, and selecting the fruits with uniform size and color; small berries without rotten, unripe fruits and plant diseases and insect pests, branches and leaves, insects, stones and the like; fully washing with flowing water;
(2) pulping: pulping the washed three small berries by using a pulping machine;
(3) enzymolysis: adding 0.26% of pectinase and 0.92% of cellulase into raspberry pulp, and performing enzymolysis at 47 deg.C for 2 h; adding 0.26% of pectinase and 0.92% of cellulase into wild blueberry berries, and performing enzymolysis at 48 ℃ for 2 h; adding 0.27% of pectinase and 0.92% of cellulase into the lonicera edulis pulp, and carrying out enzymolysis for 2h at 47 ℃;
(4) centrifuging: filtering and centrifuging the three kinds of pulp subjected to enzymolysis respectively to obtain three kinds of clarified small berry raw juice;
(5) blending: according to the weight percentage, 20 percent of raspberry juice, 5 percent of wild blueberry juice, 10 percent of indigo honeysuckle juice and 10 percent of white granulated sugar are adopted; 0.22 percent of stabilizer CMC, 0.11 percent of gellan gum and 0.06 percent of xanthan gum, and the balance of purified water, and stirring uniformly;
(6) homogenizing: preheating the composite beverage to 40-50 ℃ before homogenizing, wherein the homogenizing pressure is 30 MPa;
(7) filling: filling the prepared compound beverage into a beverage bottle which is cleaned and sterilized (boiled in boiling water for 5min, dried in an oven at 75 ℃), canning at a temperature of more than 70 ℃ to enhance the sterilization effect, and then discharging a headspace;
(8) and (3) sterilization: and (3) sterilizing the filled compound beverage for 15-20 min at the temperature of 90-95 ℃.
3. The method according to claim 2, wherein the pectinase and cellulase in the step (3) are added in appropriate amounts to prevent waste of resources; the enzymolysis temperature is proper, so that the enzyme inactivation caused by too low enzymolysis efficiency and too high enzymolysis temperature is prevented; the enzymolysis time needs to be proper, so that the waste of time is avoided. The fruit pulp is enzymolyzed under the optimal condition, so that the juice yield of the berries is high, the waste is reduced, the active ingredients are fully overflowed, and the loss of the nutritional ingredients is reduced.
4. The method according to claim 2, wherein the compound beverage is prepared strictly according to the proportion in the step (4), so that the beverage with fine mouthfeel, sweet and sour taste and unique flavor is obtained.
5. The method of claim 2, wherein the beverage bottle of step (7) must be sterilized.
6. The method of claim 2, wherein the sterilization is essentially complete in step (8) and the temperature is greater than 90 ℃.
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| CN113995077A (en) * | 2021-09-14 | 2022-02-01 | 黑龙江省科学院自然与生态研究所 | Method for removing bitter taste of lonicera edulis |
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