CN111066983A

CN111066983A - Honey fruit juice beverage and preparation method thereof

Info

Publication number: CN111066983A
Application number: CN201911369915.9A
Authority: CN
Inventors: 夏晗; 白术群
Original assignee: Cofco Nutrition and Health Research Institute Co Ltd
Current assignee: Cofco Nutrition and Health Research Institute Co Ltd
Priority date: 2019-12-26
Filing date: 2019-12-26
Publication date: 2020-04-28

Abstract

The invention relates to the field of beverages and discloses a honey fruit juice beverage and a preparation method thereof. The method comprises the following steps: (1) mixing fruit juice raw material and Mel in the presence of water of 60-80 deg.C, and performing heat preservation treatment at 60-80 deg.C for more than 15min to obtain first mixture; (2) carrying out solid-liquid separation on the first mixture to obtain a core solution; (3) optionally adding fruit juice raw material and vitamin C into the core liquid to obtain the honey fruit juice beverage. The honey fruit juice beverage prepared by the method has high content of honey, does not need to add a stabilizer, has the advantages of good taste and flavor, stable system and basically no precipitate, improves the commodity and prolongs the shelf life.

Description

Honey fruit juice beverage and preparation method thereof

Technical Field

The invention relates to the field of beverages and discloses a honey fruit juice beverage and a preparation method thereof.

Background

The honey is a natural sweet food brewed by worker bees through the action of amylase in salivary glands, and is also a traditional natural health food suitable for all ages, wherein the honey contains saccharides, proteins, amino acids, vitamins, trace elements, organic acids, pigments, bee pollen, hormones, trace active ingredients and the like, and has high nutritional value. The edible honey can relieve fatigue, and fructose and glucose rich in the edible honey can be quickly absorbed and utilized by the body, so that the nutritional status of blood is improved. The glucose, vitamins, magnesium, phosphorus and calcium in Mel can regulate nervous system function, relieve nervous tension, and promote sleep, and has no side effects. In addition, the honey has the effects of relieving cough due to lung dryness and constipation due to intestinal dryness.

At present, honey elements are added into partial beverages in the market, but the complex components of honey react with other food raw materials or additives such as citric acid, so that the beverage added with the honey can generate a large amount of precipitates in a short time, the visual effect is influenced, and the mouthfeel is not good. Therefore, honey beverage appearing in the market at present mostly provides the special fragrance of honey by honey essence or adds trace honey (such as ten-thousandths to thousands).

Disclosure of Invention

The invention aims to solve the problem that a large amount of precipitates are generated when the content of honey in the beverage is high in the prior art, and provides a honey juice beverage and a preparation method thereof.

In order to achieve the above object, the present invention provides, in one aspect, a method for preparing a honey juice beverage, the method comprising the steps of:

(1) mixing fruit juice raw material and Mel in the presence of water of 60-80 deg.C, and performing heat preservation treatment at 60-80 deg.C for more than 15min to obtain first mixture;

(2) carrying out solid-liquid separation on the first mixture to obtain a core solution;

(3) optionally adding fruit juice raw material and vitamin C into the core liquid to obtain the honey fruit juice beverage.

In a second aspect the present invention provides a honey juice beverage prepared according to the method as described above.

By adopting the technical scheme, the honey juice beverage prepared by the method can reach higher honey content (up to 10%), can be added with no stabilizer, has the advantages of good taste, stable system and basically no precipitate, and can be stored for a longer time. The flavor of the honey and fruit juice beverage is derived from fruit juice and honey, so that fragrance can be prevented from being given to the beverage by adding essence; and the addition of the juice and the honey ensures that the honey juice beverage is rich in amino acid, vitamin, trace elements, organic acid and other nutrient components.

Under the optimized conditions, such as adding fruit juice ingredients and/or controlling the parameters of solid-liquid separation and other technological operations, the prepared honey fruit juice beverage has further improved stability, does not generate obvious precipitation in a longer time, and further prolongs the shelf life.

Drawings

FIG. 1 is an external view of a honey juice beverage prepared by the method described in example 1;

FIG. 2 is an external view of a honey juice beverage prepared by the method described in example 2;

figure 3 is an appearance diagram of a honey juice beverage prepared by the method described in comparative example 1.

Detailed Description

The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.

The invention provides a preparation method of a honey fruit juice beverage, which comprises the following steps:

In the present invention, the fruit juice raw material and vitamin C may be added to the core liquid, or the fruit juice raw material and vitamin C may not be added to the core liquid. It should be understood that when no juice raw material and vitamin C are added, the core liquid is a honey juice beverage.

When the fruit juice raw material and vitamin C are added, the taste and aroma of the honey fruit juice beverage can be further improved, and therefore, the present invention preferably includes step (3).

In the present invention, the type of the fruit juice raw material is not particularly limited, and may be selected according to the type of a honey fruit juice beverage to be obtained, for example, a honey passion fruit beverage to be obtained, and the fruit juice raw material is passion fruit juice. Preferably, the fruit juice raw material is selected from any one of passion fruit juice, grapefruit juice, blueberry juice, citrus juice, apple juice, lemon juice, pear juice and strawberry juice.

In the present invention, the preparation method of the fruit juice raw material can be a preparation method conventional in the art, such as pulping and filtering the fruit pulp; the fruit juice raw material is also commercially available. Preferably, the fruit juice source has a solids content of no less than 5% by weight, preferably 7-13% by weight.

In the present invention, the kind of honey may not be particularly limited, and may be, for example, any one or more of loquat honey, lychee honey, longan honey, linden honey, sophora flower honey, citrus honey, densefruit sophora root honey, chastetree honey, date flower honey, rape honey and astragalus honey, preferably acacia honey.

In the present invention, the water used may be any of various water that meets drinking standards, if not specifically stated.

In the present invention, the vitamin C may be commercially available.

In the present invention, the amount of each material may be selected within a wide range, and preferably the amount of each material is such that the content of the fruit juice raw material is 5 to 30% by weight, the content of the honey is 2 to 10% by weight, and the content of the vitamin C is 0 to 0.5% by weight in the obtained honey juice beverage.

More preferably, the amount of each material is such that, in the resulting honey juice beverage, the content of the juice raw material is 5 to 12% by weight, the content of honey is 3 to 8% by weight, and the content of vitamin C is 0.05 to 0.4% by weight. In this case, the honey juice beverage has better taste and more stable system.

In the present invention, when step (3) is included, the ratio of the amount of the fruit juice raw material in step (1) to the amount of the fruit juice raw material in step (3) is preferably 2 to 4:1, and may be, for example, 2:1, 2.2:1, 2.4:1, 2.6:1, 2.8:1, 3:1, 3.2:1, 3.4:1, 3.6:1, 3.8:1, 4:1 or any range between any two values. Within the dosage ratio range, the honey fruit juice beverage system can be stable, and the taste is better.

In the present invention, the amount of water of 60-80 ℃ used in step (1) can be selected within a wide range, and is preferably 30-50 wt% based on the weight of the honey juice beverage. The water with the temperature of 60-80 ℃ is one of key factors for realizing the aim of the invention, namely, improving the content of honey and simultaneously ensuring that the prepared honey juice beverage is not easy to precipitate so as to prolong the shelf life. That is, when the temperature of the water is not in the range of 60 to 80 ℃, or when the system is heated to the temperature range of the first mixture after mixing the juice raw material and honey with normal temperature water, the prepared honey juice beverage has poor system stability, is liable to precipitate, and results in a short shelf life.

In the present invention, preferably, in step (1), the method further comprises: mixing fruit juice raw material, honey and fruit juice ingredient uniformly in the presence of water at 60-80 deg.C to obtain the first mixture. Through the addition of the fruit juice ingredients, the honey fruit juice beverage can be endowed with richer mouthfeel.

In the present invention, the amount of the fruit juice ingredient may be selected within a wide range, and preferably, the amount of the fruit juice ingredient is such that the content of the fruit juice ingredient in the resultant honey juice beverage is 0.01 to 6% by weight; more preferably 0.1 to 5.5% by weight.

It should be understood that the type of juice ingredient with which it is formulated will also vary depending on the juice source. The fruit juice ingredient can be a fruit juice or a mixture of multiple fruit juices, and the prepared honey fruit juice beverage has good taste.

Preferably, the fruit juice ingredient is selected from at least one of passion fruit juice, grapefruit juice, blueberry juice, citrus juice, apple juice, lemon juice, pear juice and strawberry juice. It should be understood that the juice ingredient is different from the juice raw material.

The inventor of the invention finds that the first mixture is subjected to heat preservation treatment at 60-80 ℃ for more than 15min before the first mixture is subjected to solid-liquid separation, so that the fruit juice raw material and the honey can fully react, the stability of the obtained honey fruit juice beverage can be further improved, and the shelf life of the product can be prolonged. More preferably, the time for the heat-retaining treatment is 50min or less, and still more preferably 15 to 30 min.

It should be understood that 60-80 c means an average temperature of 60-80 c, and that fluctuations in temperature around the range may occur during actual operation. Preferably, the temperature difference of the fluctuations is not more than 2 ℃.

In step (2) in the present invention, the step of solid-liquid separation preferably comprises: and sequentially centrifuging and filtering the first mixture to obtain a core solution.

In the present invention, the separation of the precipitate from the first mixture can be achieved by controlling the rotational speed and/or the time of the centrifugation, preferably such that no precipitate is present in the centrifuged material. In the invention, the honey juice beverage prepared by controlling the rotation speed of the centrifugal separation to be not less than 6000rpm, preferably 6000-11000rpm has good stability. For example, the first mixture can be centrifuged by a continuous disc centrifuge at 6000-.

In the present invention, the conditions for the filtration preferably include: the pore diameter of the filter pores is 0.6-3 μm, preferably 0.6-1.5 μm; the pressure is 0.7MPa or less, preferably 0.2 to 0.7 MPa. The filtration conditions may be at room temperature.

In the present invention, although other types of filtration or centrifugation equipment can be used to obtain a honey juice beverage with a stable system, when the equipment used for treatment is a cardboard filter, the stability of the honey juice beverage can be more effectively improved, the mouthfeel and flavor of the honey juice beverage can be ensured, and the shelf life (especially the stability of the system) can be further prolonged under the same storage condition.

In the present invention, the fruit juice raw material and the vitamin C in the step (3) may be added to the core solution separately, or may be added to the core solution after mixing. Preferably, the fruit juice raw material and the vitamin C are mixed and then added into the core liquid, and more preferably, the fruit juice raw material and the vitamin C are mixed in the presence of water; further preferably, the water is present in an amount of 10-20% by weight of the honey juice beverage.

In the present invention, in step (3), the method may further include: adding sugar to the core liquid. The amount of sugar can be controlled depending on the juice raw material and optional juice ingredients. Preferably, the sugar is used in an amount such that the sugar content in the resulting honey juice beverage is 0.1-13 wt%, such as 0.1, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 wt% and any range between any two values, more preferably 4-11 wt%, most preferably 7-11 wt%.

In the present invention, the kind of the sugar may not be particularly limited, and may be, for example, at least one selected from sucrose, fructose, glucose, maltose and lactose, and is preferably a mixture of sucrose, fructose and glucose.

In the present invention, the kind of the raw material for providing the sugar may not be particularly limited, and may be, for example, white granulated sugar, white soft sugar, cubic sugar, brown sugar, high fructose syrup, crystal sugar, and the like. Preferably, white granulated sugar and high fructose corn syrup are used as raw materials of the sugar, so that the honey fruit juice beverage has better mouthfeel, and the system of the beverage is not influenced.

In the present invention, the addition manner of the sugar may not be particularly limited, and may be added in the form of liquid or solid, and preferably, the sugar is dissolved using water and then added.

In the invention, after the fruit juice raw material and the vitamin C are added into the core liquid, the materials can be homogenized by at least one of stirring, shearing, shaking and shaking, so that the materials are mixed more fully.

In the invention, the preparation method of the honey and fruit juice beverage can also comprise adding water for constant volume/fixed quantity. The order of the steps is not particularly limited, and the volume can be fixed/determined when the fruit juice raw material and the vitamin C are added to the core liquid, or the volume can be fixed/determined during or after the core liquid, the fruit juice raw material and the vitamin C are mixed. The weight (volume) of water can be determined quantitatively (or to a constant volume) as desired by one skilled in the art.

In the present invention, the preparation method of the honey juice beverage may further comprise at least one of the steps of post-treating the honey juice beverage, such as filtering, heating, sterilizing and filling. Preferably, the honey juice beverage obtained is sterilized and filled.

In the present invention, the sterilization method can be a technique conventionally used in the art, and preferably, the honey juice beverage is sterilized at 103-109 ℃ for 15-40 s.

In a preferred embodiment of the invention, 4-8 parts by weight of fruit juice raw material, 3-8 parts by weight of honey and 0.1-5.5 parts by weight of fruit juice ingredient are diluted and uniformly stirred with 30-50 parts by weight of water with the temperature of 60-80 ℃, and are kept for 15-50min at the temperature of 60-80 ℃ to fully react; centrifuging the mixed solution after the complete reaction at 6000-; then filtering with a cardboard filter with pore size of 0.6-1.5 μm under pressure of 0.7Mpa to obtain core liquid. Dissolving 0.05-0.4 weight part of vitamin C and 1-4 weight parts of fruit juice raw materials with 10-20 weight parts of water until completely dissolved to prepare auxiliary liquid. Wherein the total amount of the fruit juice raw materials in the core liquid and the auxiliary liquid is 5-12 parts by weight, and the ratio of the fruit juice raw materials in the core liquid to the fruit juice raw materials in the auxiliary liquid is 2-4: 1. Stirring 2-5 parts by weight of white granulated sugar and 2-6 parts by weight of high fructose corn syrup in the presence of water until the white granulated sugar and the high fructose corn syrup are completely dissolved to prepare sugar liquid. Mixing the core liquid, the auxiliary material liquid and the sugar liquid, shearing for 3-5min and quantifying to 100 parts by weight. Instantly sterilizing the quantitative and uniformly cut feed liquid at 103-109 deg.C for 15-40s, and packaging to obtain honey juice beverage. In the preferred embodiment, through the matching among the materials and the selection of the steps and conditions, the content of honey in the beverage is effectively increased, and meanwhile, the prepared beverage is not easy to precipitate and has longer shelf life.

In a more preferred embodiment of the present invention, the fruit juice raw material is any one of passion fruit juice, grapefruit juice, blueberry juice, citrus juice, apple juice, lemon juice, pear juice and strawberry juice; the fruit juice ingredient comprises apple juice and lemon juice, wherein the apple juice accounts for 0.5-4.9 parts by weight, and the lemon juice accounts for 0.01-0.2 part by weight.

In another aspect of the invention there is provided a honey juice beverage prepared by the method as described above.

The present invention will be described in detail below by way of examples.

The raw materials used in the examples and comparative examples were all commercially available unless otherwise specified.

In the following examples and comparative examples, the solid content of each fruit juice used was controlled to be in the range of 7 to 13% by weight.

The honey is acacia honey.

Turbidity was measured by a hand-held turbidity meter.

Example 1

This example illustrates a honey juice beverage and method of making the same

(1) Diluting 5.5kg of blueberry juice, 5kg of honey, 0.12kg of lemon juice and 4.3kg of apple juice with 40kg of water at about 75 ℃, uniformly stirring, and keeping at about 75 ℃ for 25min for sufficient reaction to obtain a first mixed solution.

(2) Centrifuging the first mixed solution by a disc centrifuge, setting the rotating speed to 7500rpm, and controlling the feeding amount to 100 kg/min; then, the core solution was prepared by filtering the solution at 0.6MPa using a cardboard filter having a pore size of 0.8. mu.m.

(3) Dissolving 0.2kg vitamin C and 2.3kg blueberry juice with 15kg water until completely dissolved, and making into adjuvant liquid.

(4) 2.2kg of white granulated sugar and 2.7kg of high fructose corn syrup are stirred to be completely dissolved in the presence of 5kg of water, and sugar solution is prepared.

(5) Mixing the core solution, the adjuvant solution and the sugar solution, shearing for 4min and quantifying to 100 kg. Instantly sterilizing the material liquid at 109 deg.C for 30s, and packaging to obtain honey fruit juice beverage, as shown in figure 1.

After 12 months of storage at room temperature, the appearance was observed, and the turbidity of the honey juice beverage was measured for 12 months of storage, and the results are shown in Table 1.

Example 2

This example illustrates a honey juice beverage and method of making the same

(1) Diluting 4kg of passion fruit juice, 8kg of honey, 0.01kg of lemon juice and 0.1kg of apple juice with 50kg of water at about 60 ℃, uniformly stirring, and keeping at about 60 ℃ for 40min to fully react to obtain a first mixed solution.

(2) Centrifuging the first mixed solution by a disc centrifuge, setting the rotating speed to 7500rpm, and controlling the feeding amount to 100 kg/min; then, the core solution was prepared by filtering the solution at 0.6MPa using a cardboard filter having a pore size of 1.5 μm.

(3) Dissolving 0.4kg vitamin C and 1kg fruit juice in 20kg water to completely dissolve, and making into adjuvant liquid.

(5) Mixing the core solution, the adjuvant solution and the sugar solution, shearing for 3min and quantifying to 100 kg. Instantly sterilizing the material liquid at 109 deg.C for 30s, and packaging to obtain honey fruit juice beverage.

The appearance of the honey juice beverage is shown in figure 2.

Example 3

This example illustrates a honey juice beverage and method of making the same

(1) Diluting 8kg of succus Pyri, 3kg of Mel, 0.2kg of lemon juice and 4.8kg of succus Mali Pumilae with 40kg of water at about 80 deg.C, stirring, and maintaining at about 80 deg.C for 15min for sufficient reaction to obtain first mixed solution.

(2) Centrifuging the first mixed solution by a disc centrifuge, setting the rotating speed to 7500rpm, and controlling the feeding amount to 100 kg/min; then filtering with a cardboard filter with pore size of 0.6 μm under pressure of 0.7Mpa to obtain core liquid.

(3) Dissolving 0.05kg vitamin C and 4kg fruit juice in 15kg water to completely dissolve, and making into adjuvant liquid.

(5) Mixing the core solution, the adjuvant solution and the sugar solution, shearing for 5min and quantifying to 100 kg. Instantly sterilizing the material liquid at 109 deg.C for 30s, and packaging to obtain honey fruit juice beverage.

Example 4

This example illustrates a honey juice beverage and method of making the same

The procedure was as described in example 1, except that the amounts of the materials used in the steps were different. Specifically, the addition amounts of the materials in the step (1) are respectively as follows: 4kg of blueberry juice, 10kg of honey and 0.01kg of lemon juice; the addition amount of each material in the step (3) is respectively as follows: 0.5kg of vitamin C and 1kg of blueberry juice; in the step (4), the addition amount of each material is as follows: 0.22kg of white granulated sugar and 0.27kg of high fructose corn syrup.

Example 5

This example illustrates a honey juice beverage and method of making the same

The procedure was as described in example 2, except that the amounts of the materials used in the steps were different. Specifically, the addition amounts of the materials in the step (1) are respectively as follows: 24kg of passion fruit juice, 2kg of honey and 6kg of apple juice; the addition amount of each material in the step (3) is respectively as follows: 0.01kg vitamin C and 6kg passion fruit juice; in the step (4), the addition amount of each material is as follows: 0.22kg of white granulated sugar.

Example 6

This example illustrates a honey juice beverage and method of making the same

The procedure was followed as described in example 1, except that the cardboard filter had a pore size of 2 μm.

Example 7

This example illustrates a honey juice beverage and method of making the same

A honey juice beverage was prepared by following the procedure of example 1 except that a bench centrifuge was used instead of a cardboard filter in the filtering process of step (2).

Example 8

This example illustrates a honey juice beverage and method of making the same

A honey juice beverage was prepared by following the same procedure as in example 1 except that in the step (2), the first mixture was centrifuged by a butterfly centrifuge at 3000rpm until no precipitate appeared and the subsequent steps were the same as in example 1.

Example 9

This example illustrates a honey juice beverage and method of making the same

A honey juice beverage was prepared by following the procedure described in example 1, except that the step (3) was not included, and only the core liquid was mixed with the sugar liquid in the step (5), that is, 0.2kg of vitamin C and 2.3kg of passion fruit juice were not added to the core liquid.

Comparative example 1

Comparative example honey juice beverage illustrating reference and method of making

The honey fruit juice beverage is prepared according to the raw material proportion in the embodiment 1, and the specific preparation method comprises the following steps: mixing and incubation were carried out at 55 ℃ for 15 minutes, and the other steps were the same as in example 1.

The appearance of the prepared honey juice beverage is shown in figure 3.

Comparative example 2

The procedure of example 1 was followed except that the honey juice beverage was prepared by centrifuging the mixture of step (1) without heat-retention treatment in a butterfly centrifuge, i.e., at 75 ℃ for 0min, and following the subsequent steps.

Comparative example 3

The procedure was as in example 1 except that in step (1), the honey juice beverage was prepared by holding at about 75 ℃ for 10 min.

Test example 1

This test example is intended to illustrate the sensory evaluation method of honey juice beverages.

50 volunteers were subjected to sensory evaluation of the honey juice beverages prepared in the above examples and comparative examples using the criteria shown in Table 2.

The results of the sensory evaluation are shown in table 3.

TABLE 1

TABLE 2

TABLE 3

As can be seen from the results in tables 2 and 3, compared with comparative examples 1-3, the honey juice beverage prepared by the method provided by the invention has the advantages of better taste, more stable system, stronger commodity and longer shelf life while increasing the content of honey.

In a preferred embodiment of the invention, the first mixture is subjected to heat preservation treatment, a specific solid-liquid separation method is used, and/or ingredients and auxiliary liquid are added, so that the quality of the prepared honey and fruit juice beverage is further improved, and the mouthfeel, the system stability and the shelf life can be further improved.

The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.

Claims

1. A preparation method of a honey juice beverage is characterized by comprising the following steps:

2. The method according to claim 1, wherein the fruit juice raw material is selected from any one of passion fruit juice, grapefruit juice, blueberry juice, citrus juice, apple juice, lemon juice, pear juice and strawberry juice.

3. A method according to claim 1 or 2, wherein the amounts of the respective materials are such that in the resulting honey juice beverage the juice material is present in an amount of 5-30% by weight, the honey is present in an amount of 2-10% by weight, and the vitamin C is present in an amount of 0-0.5% by weight;

preferably, when step (3) is included, the ratio of the amount of fruit juice raw material in step (1) to the amount of fruit juice raw material in step (3) is 2-4: 1.

4. The method of claim 1, wherein in step (1), the method further comprises: mixing fruit juice raw material, honey and fruit juice ingredient uniformly in the presence of water at 60-80 deg.C to obtain the first mixture;

preferably, the fruit juice ingredient is used in an amount such that the fruit juice ingredient is present in an amount of 0.01 to 6% by weight of the resulting honey juice beverage.

5. The method of claim 4, wherein the fruit juice ingredient is selected from at least one of passion fruit juice, grapefruit juice, blueberry juice, citrus juice, apple juice, lemon juice, pear juice, and strawberry juice; wherein the fruit juice ingredient is different from the fruit juice raw material.

6. The method of claim 1, wherein in step (2), the step of solid-liquid separation comprises: sequentially centrifuging and filtering the first mixture to obtain a core solution;

preferably, the rotation speed of the centrifugal separation is not lower than 6000rpm, preferably 6000-11000 rpm;

preferably, the conditions of the filtration include: the aperture of the filter pores is 0.6-3 μm; the pressure is below 0.7 MPa;

more preferably, the apparatus used in the filtration process is a cardboard filter.

7. The method of claim 1, wherein in step (3), the method further comprises: adding sugar to the core liquid;

preferably, the sugar is used in an amount such that the sugar content in the resulting honey juice beverage is 0.1-13% by weight.

8. The method of claim 7, wherein the sugar is selected from at least one of sucrose, fructose, glucose, maltose, and lactose.

9. The method of any one of claims 1-8, wherein the method further comprises: sterilizing the honey juice beverage at 103-109 ℃ for 15-40 s.

10. A honey juice beverage prepared according to the method of any one of claims 1-9.