CN111248290A - Hawthorn juice beverage thick pulp and production process thereof - Google Patents
Hawthorn juice beverage thick pulp and production process thereof Download PDFInfo
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- CN111248290A CN111248290A CN202010056829.9A CN202010056829A CN111248290A CN 111248290 A CN111248290 A CN 111248290A CN 202010056829 A CN202010056829 A CN 202010056829A CN 111248290 A CN111248290 A CN 111248290A
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- hawthorn
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a thick hawthorn juice beverage pulp and a production process thereof, belonging to the technical field of fruit juice production and comprising the following steps of S1: crushing 420 parts of 350 and 420 parts of hawthorn; s2: adding 100 portions of water and 150 portions of water into the hawthorn, and steaming and boiling to obtain a primary finished product of hawthorn raw pulp; s3: pulping the primary finished product of the hawthorn raw pulp, and filtering to obtain the hawthorn raw pulp; s4: mixing 50-80 parts of milk and 40-50 parts of the stabilizing composition uniformly, adding the mixture into the hawthorn raw pulp, and adding 15-20 parts of sour agent and 5-8 parts of color fixing agent into the hawthorn raw pulp to blend the hawthorn; s5: degassing the prepared hawthorn primary pulp, and homogenizing to obtain a hawthorn juice beverage; wherein the preparation method of the stable composition comprises the following steps: mixing Tremella fuciformis powder 25-30 parts, millet powder 10-15 parts and aloe powder 8-12 parts, adding water 40-60 parts, and steaming to obtain stable composition. The hawthorn beverage prepared by the invention has smooth mouthfeel and pure taste, and can well keep the original taste of hawthorn.
Description
Technical Field
The invention relates to the technical field of fruit juice production, in particular to thick hawthorn juice beverage pulp and a production process thereof.
Background
The hawthorn has the functions of reducing blood fat, blood pressure, strengthening heart, resisting arrhythmia and the like, is also a good medicine for strengthening spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation and reducing phlegm, and has good curative effects on symptoms such as chest, diaphragm, spleen fullness, hernia, blood stasis, amenorrhea and the like. The vitexin is a flavonoid compound in hawthorn, is a drug with strong anticancer effect, and the extract of the vitexin has certain effects on inhibiting the growth, proliferation and infiltration and metastasis of cancer cells in vivo.
Since the hawthorn is difficult to preserve and becomes gradually scarce with the change of seasons, the hawthorn is prepared into a drinkable fruit juice, which is a common method for preserving the hawthorn. However, in the existing hawthorn juice, hawthorn is processed into hawthorn juice, and other nutritional ingredients are not added, so that the prepared hawthorn juice has single nutritional ingredients, and the situation of lack of other nutrients is easy to occur because the prepared hawthorn juice is not reasonably matched with the nutrients after being drunk for a long time.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the production process of the thick hawthorn juice beverage, and the prepared hawthorn juice beverage has rich nutrient components and can improve the nutrient value of the hawthorn juice.
The technical purpose of the invention is realized by the following technical scheme:
a production process of thick hawthorn juice beverage pulp comprises the following steps:
s1: crushing, namely crushing 420 parts of 350 and 420 parts of hawthorn;
s2: pre-cooking, namely adding 150 parts of 100-150 parts of water into the crushed hawthorn in the step S1, and cooking for 30-60min at 90-94 ℃ to obtain a primary finished hawthorn raw stock;
s3: pulping and separating, namely pulping the primary finished product of the hawthorn raw pulp in the step S2 and filtering to obtain the hawthorn raw pulp;
s4: blending, namely uniformly mixing 50-80 parts of milk and 40-50 parts of the stabilizing composition, adding the mixture into the hawthorn raw pulp prepared in the step S3, and then adding 15-20 parts of sour agent and 5-8 parts of color fixing agent into the hawthorn raw pulp to blend the hawthorn;
s5: degassing and homogenizing, degassing the hawthorn raw juice prepared in the step S4, homogenizing under the homogenizing pressure of 15-35MPa, and controlling the homogenizing temperature at 65-70 ℃ to obtain the hawthorn juice beverage;
wherein, the preparation method of the stable composition in the step S4 comprises the following steps: mixing Tremella fuciformis powder 25-30 parts, semen Setariae powder 10-15 parts and Aloe powder 8-12 parts, adding water 40-60 parts, and steaming for 30-45min to obtain viscous stable composition.
By adopting the technical scheme, the milk is the most 'near perfect food' with rich nutrition and easy digestion and absorption, and is called 'white blood' which is the most ideal natural food. The protein in milk is mainly casein, albumin, globulin, milk protein, etc., and more than 20 kinds of amino acids contained in the milk have 8 kinds of amino acids essential for human body, and the kind and proportion of the amino acids in the milk are closer to those of human body, so that the milk has extremely high physiological value. In addition, the milk has high content of calcium and phosphorus, proper proportion and easy absorption by human body.
The milk is added into the hawthorn primary pulp, so that the nutrient substances in the hawthorn are balanced and matched with the nutrient substances in the milk, the nutrient components of the hawthorn primary pulp are more comprehensive, and the nutrient value of the hawthorn primary pulp is improved. However, 80% of milk is casein, which is easy to coagulate and precipitate under acidic conditions, and the appearance of the hawthorn primary pulp is seriously influenced. In addition, casein coagulations may affect protein absorption in humans.
Before the milk is added into the hawthorn primary pulp, the milk and the stable composition are mixed to form a layer of protective film between proteins of the milk, so that the direct influence of acid in the hawthorn primary pulp on the proteins is prevented, the precipitation condition of protein ions in the milk in the hawthorn primary pulp due to gravity is reduced, and the appearance of the hawthorn primary pulp is greatly improved. In addition, as 80% of casein in the milk is easy to coagulate and precipitate under acidic conditions, and the absorption of the protein by a human body is influenced, the addition of the stable composition effectively inhibits the precipitation phenomenon of the milk, thereby being beneficial to improving the absorption of nutrient substances in the milk by the human body and further improving the nutritional value of the hawthorn juice beverage raw pulp.
Tests show that after the milk is mixed with the stable composition prepared from the tremella powder, the millet powder and the aloe powder, the protein ion precipitation in the milk can be reduced, and the stability of the milk in the hawthorn primary pulp can be improved. The reason for this is probably that the tremella powder, millet powder and aloe powder can produce colloid substance after being steamed and boiled, and the three colloid substances have synergistic and stable effects, so that a layer of protective film can be formed between proteins of milk after the formed stable composition is mixed with the milk, the direct influence of acid in the hawthorn primary pulp on the proteins is prevented, and the stability of the milk in the hawthorn primary pulp is improved. In addition, the stable composition is prepared from pure natural substances, does not contain additives, and cannot generate adverse effects on the health of people after long-term drinking.
The tremella powder can improve the detoxification ability of the liver and protect the liver function, is rich in natural plant colloid, has the function of nourishing yin, can moisten the skin after being taken for a long time, has the effects of removing chloasma and freckles on the face, and can also enhance the immunity of the organism and inhibit the growth of cancer cells. The millet flour has the effects of clearing lung and nourishing stomach, clearing heat and quenching thirst, tonifying deficiency, harmonizing stomach and improving sleep, and also has the effects of reducing blood fat and effectively preventing and relieving angiosclerosis. The aloe powder has effects of removing toxic substances, clearing heat, relaxing bowels, preventing constipation, preventing and treating acne, caring skin, relieving inflammation and relieving pain. The tremella powder, the millet powder and the aloe powder are mixed and added into the hawthorn raw juice, so that the taste of the hawthorn raw juice is improved, the nutritional ingredients of the hawthorn raw juice are enriched, and the health-care function of the hawthorn raw juice is effectively improved.
The addition of the sour agent can stimulate appetite, promote digestion and absorption, improve the flavor of the hawthorn raw stock, inhibit bacteria, prevent browning, buffer, chelate and the like, and simultaneously, the sour agent can eliminate astringent taste in the hawthorn raw stock, buffer the acidity of the hawthorn and blend the taste of the hawthorn raw stock. The color fixing agent can prevent substances in the hawthorn from being oxidized to generate brown stain, so that the original color of the hawthorn raw juice is kept.
The thick hawthorn pulp is frequently contacted with air in the production process, and before homogenization, oxygen contained in the thick hawthorn pulp is removed firstly, so that the oxygen content is reduced, the oxidation degree of vitamin C is reduced, and the nutritive value and the original flavor of the thick hawthorn pulp are ensured. The homogeneity can make the large granule material of hawthorn magma broken, the homogeneity, further inhibits the product layering and deposits, improves the stability of hawthorn magma.
The present invention in a preferred example may be further configured to: in the stable composition of step S4, the weight ratio of the tremella powder, millet powder and aloe powder is (2.5-3.5): (1.0-1.5): 1.
by adopting the technical scheme, tests show that the weight ratio of the tremella powder, the millet powder and the aloe powder is (2.5-3.5): (1.0-1.5): the stabilising composition formed at 1 has the best stabilising effect on milk. The reason for this is probably that the size of the colloid produced by the tremella powder, millet powder and aloe powder is different, which results in different synergistic effects on milk stability after mixing the tremella powder, millet powder and aloe powder in different weight proportions.
The present invention in a preferred example may be further configured to: before crushing the hawthorn in step S1, the hawthorn is sequentially washed with sodium bicarbonate solution and warm water.
By adopting the technical scheme, the sodium bicarbonate solution is an alkaline solution, most of pesticides are acidic, and the hawthorn is washed by the sodium bicarbonate solution, so that the original action of the residual pesticides on the hawthorn can be inactivated, the toxicity is reduced, and the use safety of the hawthorn is improved. Then, the hawthorn is washed by flowing warm water, the residual sodium bicarbonate on the surface of the hawthorn is taken away, the residual sodium bicarbonate on the surface of the hawthorn is reduced, and stains on the surface of the hawthorn can be effectively removed after the hawthorn is washed by a sodium bicarbonate solution and the warm water.
The present invention in a preferred example may be further configured to: the mass concentration of the sodium bicarbonate solution is 5-10%.
By adopting the technical scheme, the sodium bicarbonate solution has weak alkalinity when the mass concentration is too low, has poor neutralization effect on the pesticide residue on the surface of the hawthorn, is not easy to inactivate the pesticide residue on the surface of the hawthorn, and has poor cleaning effect; when the mass concentration of the sodium bicarbonate solution is too high, the sodium bicarbonate solution is easy to react with acidic substances on the surface of the hawthorn, so that the taste of the hawthorn is influenced, and experiments prove that the effect is optimal when the mass concentration of the sodium bicarbonate solution is 5-10%.
The present invention in a preferred example may be further configured to: in step S1, 2-6 parts of vitamin C are added in the process of crushing the hawthorn.
By adopting the technical scheme, the vitamin C has the functions of reducing property, oxidation resistance and non-enzymatic browning prevention, and the stability of the pigment in the hawthorn can be improved by adding the vitamin C in the hawthorn crushing process, so that the pigment cannot be oxidized to cause browning in the crushing process, and the original color of the hawthorn is kept. Meanwhile, the hawthorn contains vitamin C, so that the addition of the vitamin C does not influence the nutritional ingredients of the hawthorn primary pulp.
The present invention in a preferred example may be further configured to: the hawthorn juice beverage obtained in the step S5 is sterilized at the temperature of 102-120 ℃ by adopting a high-temperature instant sterilization technology, and is aseptically canned after being cooled to the temperature lower than 40 ℃.
By adopting the technical scheme, the sterilization of the hawthorn juice beverage can reduce bacteria in the hawthorn juice beverage, improve the storage life of the hawthorn juice beverage and facilitate people to drink the hawthorn juice beverage at any time. The high-temperature instantaneous sterilization adopts a sterilization method for killing harmful microorganisms in liquid food at high temperature for a short time, the method can keep the original flavor of the food, can kill pathogenic bacteria and other harmful microorganisms, and improves the preservation time of the hawthorn juice beverage. The hawthorn juice beverage is heated to 120 ℃ by the high-temperature instantaneous sterilization technology, and is rapidly cooled for several seconds, so that the milk in the hawthorn juice beverage can be completely killed, but the temperature rise time is short and only for several seconds, the nutritional ingredients in the hawthorn juice beverage cannot be damaged, and the prepared hawthorn juice beverage keeps the original flavor and has pure taste and nutritional ingredients.
The present invention in a preferred example may be further configured to: the sour agent is citric acid.
By adopting the technical scheme, the hawthorn contains citric acid, the citric acid is added as the sour agent, no additional additive is introduced while the acidity of the hawthorn primary pulp is adjusted, the taste of the hawthorn primary pulp is prevented from being influenced, and the taste of the hawthorn primary pulp is kept purer.
The present invention in a preferred example may be further configured to: the color fixing agent adopts vitamin C.
By adopting the technical scheme, the vitamin C has the functions of reducing property, oxidation resistance and non-enzymatic browning prevention, and the stability of the pigment in the hawthorn can be improved by adding the vitamin C, so that the browning of the pigment due to oxidation is prevented, the original color of the hawthorn primary pulp can be kept for a long time, and the color degree of the hawthorn primary pulp is ensured. Meanwhile, the hawthorn contains vitamin C, so that the addition of the vitamin C does not influence the nutritional ingredients of the hawthorn primary pulp
Object two of the present invention: preparing a hawthorn juice beverage syrup made by the method of any one of claims 1-8.
By adopting the technical scheme, the hawthorn juice beverage prepared by adopting the method is pure in taste, mellow and rich in fragrance, smooth in taste and rich in nutrition, can supplement various vitamins and proteins, and has health-care effects of nourishing the stomach, tonifying the spleen, maintaining beauty, keeping young, increasing the resistance and the like.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the milk is firstly processed through the stable composition, so that the stability of protein in the milk is improved, and then the milk is added into the hawthorn primary pulp, so that the phenomenon of protein coagulation in the milk can be reduced, the stability of the hawthorn primary pulp is improved, and a human body can better absorb nutrient substances contained in the milk; the stable composition prepared from the natural substances of the tremella powder, the millet powder and the aloe powder can effectively prevent protein coagulation, has a good stabilizing effect, greatly reduces the dosage of the additive, ensures that the taste of the hawthorn raw stock is purer, and the tremella powder, the millet powder and the aloe powder have good health-care effects and are beneficial to improving the immunity after long-term drinking;
2. the vitamin C is added in the crushing process of the hawthorn, the internal components of the hawthorn are protected from being oxidized from the beginning of the thick hawthorn juice beverage pulp processing, the loss of the nutritional components of the hawthorn is prevented, the original nutritional components of the hawthorn are retained to the maximum extent, and the original color and taste of the thick hawthorn juice beverage pulp can be maintained.
Detailed Description
The present invention will be described in further detail with reference to examples.
In the following examples and comparative examples:
the hawthorn is purchased in fruit wholesale market;
the tremella powder is purchased from agricultural fruit and vegetable food company Limited in Xinghua city;
the millet flour is purchased from agricultural fruit and vegetable food company Limited in Xinghua city;
aloe powder was purchased from seianzhou kodak biotechnology limited;
the sour agent is citric acid, the color fixing agent is vitamin C, and the citric acid and the vitamin C are both purchased from Jinan Zongdai biotechnology limited.
Example 1
A thick hawthorn juice beverage slurry comprises, by weight, 350 parts of hawthorn, 100 parts of water, 50 parts of milk, 40 parts of a stabilizing composition, 15 parts of an acidulant and 5 parts of a color fixing agent.
The preparation method of the hawthorn juice beverage thick pulp comprises the following steps:
s1: cleaning, namely cleaning the hawthorn by using a sodium bicarbonate solution with the mass concentration of 5%, and then washing the hawthorn by using warm water to clean the hawthorn;
s2: crushing, namely putting the hawthorn cleaned in the step S1 into a crusher for crushing;
s3: pre-cooking, transferring the crushed hawthorn in the step S3 to a cooking machine, adding water into the cooking machine, and cooking for 30min at 90 ℃ to obtain a primary finished hawthorn raw stock;
s4: pulping and separating, namely transferring the primary finished product of the hawthorn raw pulp in the step S3 to a pulping machine for pulping, and then filtering to obtain the hawthorn raw pulp;
s5: blending, namely transferring the hawthorn raw juice obtained in the step S4 into a blending tank; then adding milk into the stable composition, mixing well, adding into a blending tank, and mixing well with the hawthorn raw stock; then dissolving the sour agent and the color fixing agent, adding the mixture into a blending tank, and blending the hawthorn raw stock and the hawthorn raw stock uniformly;
s6: degassing and homogenizing, namely degassing the hawthorn raw juice prepared in the step S4 by a degassing machine, then transferring to a homogenizer for homogenizing, wherein the homogenizing pressure is 15MPa, the homogenizing temperature is controlled at 65 ℃, and the hawthorn juice beverage is obtained after homogenizing;
s7: sterilizing and filling, namely sterilizing the hawthorn juice beverage obtained in the step S6 at 102 ℃ by adopting a high-temperature instantaneous sterilization technology, cooling to below 40 ℃, and performing aseptic filling;
wherein, the preparation method of the stable composition in the step S4 comprises the following steps: mixing Tremella fuciformis (Fr.) Sing 25 parts, semen Setariae powder 10 parts and Aloe powder 8 parts, adding water 40 parts, and steaming for 30min to obtain viscous stable composition.
Example 2
A thick hawthorn juice beverage pulp comprises, by weight, 385 parts of hawthorn, 125 parts of water, 65 parts of milk, 45 parts of a stabilizing composition, 17.5 parts of an acidulant and 6.5 parts of a color fixing agent.
The preparation method of the hawthorn juice beverage thick pulp comprises the following steps:
s1: cleaning, namely cleaning the hawthorn by using a sodium bicarbonate solution with the mass concentration of 7.5%, then washing the hawthorn by using warm water, and cleaning the hawthorn;
s2: crushing, namely putting the hawthorn cleaned in the step S1 into a crusher for crushing;
s3: pre-cooking, transferring the crushed hawthorn in the step S2 to a cooking machine, adding water into the cooking machine, and cooking for 45min at 92 ℃ to obtain a primary finished hawthorn raw stock;
s4: pulping and separating, namely transferring the primary finished product of the hawthorn raw pulp in the step S3 to a pulping machine for pulping, and then filtering to obtain the hawthorn raw pulp;
s5: blending, namely transferring the hawthorn raw juice obtained in the step S4 into a blending tank; then adding milk into the stable composition, mixing well, adding into a blending tank, and mixing well with the hawthorn raw stock; then dissolving the sour agent and the color fixing agent, adding the mixture into a blending tank, and blending the hawthorn raw stock and the hawthorn raw stock uniformly;
s6: degassing and homogenizing, namely degassing the hawthorn raw juice prepared in the step S5 by a degassing machine, then transferring to a homogenizer for homogenizing, wherein the homogenizing pressure is 25MPa, the homogenizing temperature is controlled at 67.5 ℃, and the hawthorn juice beverage is obtained after homogenizing;
s7: sterilizing and filling, namely sterilizing the hawthorn juice beverage obtained in the step S6 at 111 ℃ by adopting a high-temperature instantaneous sterilization technology, cooling to below 40 ℃, and performing aseptic filling;
wherein, the preparation method of the stable composition in the step S4 comprises the following steps: mixing Tremella powder 27.5 parts, semen Setariae powder 12.5 parts and Aloe powder 10 parts, adding water 50 parts, and steaming for 37.5min to obtain viscous stable composition.
Example 3
A thick hawthorn juice beverage slurry comprises, by weight, 420 parts of hawthorn, 150 parts of water, 80 parts of milk, 50 parts of a stabilizing composition, 20 parts of an acidulant and 8 parts of a color fixing agent.
The preparation method of the hawthorn juice beverage thick pulp comprises the following steps:
s1: selecting fresh hawthorn, firstly cleaning the fresh hawthorn by using a sodium bicarbonate solution with the mass concentration of 10%, and then washing the fresh hawthorn by using warm water to clean the hawthorn;
s2: crushing, namely putting the hawthorn cleaned in the step S1 into a crusher for crushing;
s3: pre-cooking, transferring the crushed hawthorn in the step S2 to a cooking machine, adding water into the cooking machine, and cooking for 60min at 94 ℃ to obtain a primary finished hawthorn raw stock;
s4: pulping and separating, namely transferring the primary finished product of the hawthorn raw pulp in the step S3 to a pulping machine for pulping, and then filtering to obtain the hawthorn raw pulp;
s5: blending, namely transferring the hawthorn raw juice obtained in the step S4 into a blending tank; then adding milk into the stable composition, mixing well, adding into a blending tank, and mixing well with the hawthorn raw stock; then dissolving the sour agent and the color fixing agent, adding the mixture into a blending tank, and blending the hawthorn raw stock and the hawthorn raw stock uniformly;
s6: degassing and homogenizing, degassing the hawthorn raw juice prepared in the step S5 by a degassing machine, transferring to a homogenizer for homogenizing, wherein the homogenizing pressure is 35MPa, the homogenizing temperature is controlled at 70 ℃, and the hawthorn juice beverage is obtained after homogenizing;
s7: sterilizing and filling, namely sterilizing the hawthorn juice beverage obtained in the step S6 at 120 ℃ by adopting a high-temperature instantaneous sterilization technology, cooling to below 40 ℃, and performing aseptic filling;
wherein, the preparation method of the stable composition in the step S4 comprises the following steps: mixing 30 parts of tremella powder, 15 parts of millet powder and 12 parts of aloe powder, adding 60 parts of water, and cooking for 45min to obtain a viscous stable composition.
Example 4
A thick hawthorn juice beverage slurry is different from that in example 2 in that the stable composition is prepared from 27.5 parts of tremella powder, 11 parts of millet powder and 11 parts of aloe powder, namely the weight ratio of the tremella powder to the millet powder to the aloe powder is 2.5:1: 1.
Example 5
A thick hawthorn juice beverage slurry is different from that in example 2 in that 30 parts of tremella powder, 12.5 parts of millet powder and 10 parts of aloe powder are adopted in the components for preparing the stable composition, namely the weight ratio of the tremella powder to the millet powder to the aloe powder is 3:1.25: 1.
Example 6
A thick hawthorn juice beverage slurry is different from that in example 2 in that the stable composition is prepared from 28 parts of tremella powder, 12 parts of millet powder and 8 parts of aloe powder, namely the weight ratio of the tremella powder to the millet powder to the aloe powder is 3.5:1.5: 1.
Example 7
A thick haw juice beverage syrup, which is different from example 2 in that, in step S2, 2 parts by weight of vitamin C is added.
Example 8
A thick haw juice beverage syrup, which is different from example 2 in that, in step S2, 4 parts by weight of vitamin C is added.
Example 9
A thick haw juice beverage syrup, which is different from example 2 in that, in step S2, 6 parts by weight of vitamin C is added.
Comparative example 1
A thick hawthorn juice beverage slurry is different from that in example 5 in that 25 parts of tremella powder, 11.25 parts of millet powder and 10 parts of aloe powder are adopted in the components for preparing the stable composition, namely the weight ratio of the tremella powder to the millet powder to the aloe powder is 2.0:0.9: 0.8.
Comparative example 2
A thick hawthorn juice beverage slurry is different from that in example 5 in that the stable composition is prepared from 26.7 parts of tremella powder, 12 parts of millet powder and 10 parts of aloe powder, namely the weight ratio of the tremella powder to the millet powder to the aloe powder is 4.0:1.8: 1.5.
Comparative example 3
A thick hawthorn juice beverage syrup, which is different from example 5 in that no stabilizing composition is added in step S5.
Quality detection and stability detection
The stability tests were conducted on the hawthorn juice beverage concentrates of examples 1 to 9 and comparative examples 1 to 3.
Firstly, the thick hawthorn juice slurry is placed for 10 days, and whether the layering phenomenon exists or not is observed. Then, since the shelf life of the thick hawthorn juice beverage pulp is 6 months, a stability test is performed by adopting a centrifugal method in order to shorten the development time in the product development process.
The centrifugal method is characterized in that unstable particles in the thick hawthorn juice beverage pulp are rapidly settled through an external force generated by centrifugation, and the stability of the thick hawthorn juice beverage pulp in a long time in the future is predicted through observing the settlement and the settlement amount.
The specific test method is as follows: placing the thick hawthorn juice beverage slurry standing for 10 days into a centrifugal tube, centrifuging for 10min at 3000r/min, observing whether the centrifugal tube has precipitate, weighing the precipitate, and calculating the precipitation ratio.
Precipitation ratio ═ precipitate weight/sample weight.
The results of testing the stability of the concentrated slurry of the hawthorn juice beverages in examples 1 to 9 and comparative examples 1 to 3 are shown in table 1.
TABLE 1 Hawthorn juice beverage syrup stability test data
| Item | Standing for 10d to observe the result | Fraction of precipitation/%) |
| Example 1 | Not delaminating | 7.89 |
| Example 2 | Not delaminating | 6.57 |
| Example 3 | Not delaminating | 8.07 |
| Example 4 | Not delaminating | 6.07 |
| Example 5 | Not delaminating | 5.88 |
| Example 6 | Not delaminating | 6.14 |
| Example 7 | Not delaminating | 5.76 |
| Example 8 | Not delaminating | 5.53 |
| Example 9 | Not delaminating | 5.68 |
| Comparative example 1 | Layering | 17.1 |
| Comparative example 2 | Layering | 16.4 |
| Comparative example 3 | Layering | 34.9 |
As can be seen from Table 1:
in the examples 1-9, no layering phenomenon is found after the thick hawthorn juice beverage slurry is placed for 10 days, which shows that the mutual relationship between the formula and the preparation process of the thick hawthorn juice beverage slurry is scientific and reasonable. According to the invention, the milk is added into the hawthorn juice beverage raw juice, so that the nutritional ingredients of the hawthorn juice beverage raw juice are increased, the ingredients of the hawthorn juice beverage raw juice are richer, and the nutritional value of the hawthorn juice beverage raw juice is improved. The stable composition not only reduces the coagulation and precipitation of milk, but also greatly improves the appearance of the raw juice of the hawthorn juice beverage. In addition, the coagulation phenomenon of the milk is reduced, and the absorption of protein in the milk by a human body is facilitated, so that the nutritional value of the raw juice of the hawthorn juice beverage is further improved.
Compared with the example 2, the precipitation ratio of the example 4-6 is obviously smaller than that of the comparative example 1-2, compared with the comparative example 1-2, the precipitation ratio of the example 4-6 is obviously smaller than that of the comparative example 1-2, and the weight ratio of the tremella powder, the millet powder and the aloe powder is (2.5-3.5): (1.0-1.5): the stabilizing effect of the stabilized composition formed when the range of 1 is within the optimum range.
Comparative example 3, examples 4-6 and comparative examples 1-2, the precipitation ratio in comparative example 3 is far higher than that in examples 2 and comparative examples 1-2, which shows that the stable composition prepared from tremella powder, millet powder and aloe powder has good stabilizing effect on milk, and the appearance of the raw juice of the hawthorn juice beverage is greatly improved.
Examples 7-9 compared to example 2, the precipitation ratio in examples 7-9 was less than that in example 2, indicating that the addition of vitamin C, while preventing the oxidation of the components in the hawthorn, can enhance the stability and improve the appearance of thick hawthorn juice beverages by interacting with the stabilizing composition. In addition, the absorption of nutrient substances in the thick hawthorn juice beverage pulp by a human body can be improved, and the nutritional value of the thick hawthorn juice beverage pulp is improved.
Secondly, selecting the embodiment 2 as an example, and carrying out basic detection on the thick hawthorn juice beverage pulp in the embodiment 2 by adopting the following method.
① detection of Total acids (in terms of citric acid) the total acids were determined according to the method of GB/T12456-2008 "determination of Total acids in food".
② detection of soluble insoluble substances (20 ℃ refractometer method) according to GB/T12143-2008 "general analysis method for beverages".
③ detection of lead content, according to the detection method in GB5009.12-2017 determination of lead in food according to national standard.
④ detection of patulin according to the detection method in GB5009.185-2016 determination of patulin in national food safety standards.
⑤ detection of the total number of colonies, according to the detection method in GB4789.2-2016 determination of total number of colonies of food according to national standard food microbiology.
⑥ detection of coliform group, according to the detection method in GB4789.3-2016 counting of coliform group in food microbiology test according to national standard.
⑦ detection of Salmonella according to the detection method in GB4789.4-2016 test for Salmonella in food microbiology according to national standards.
⑧ detection of Staphylococcus aureus, according to the detection method in GB4789.10-2016 food-detection of Staphylococcus aureus according to national standard food microbiology.
⑨ detection of mould and yeast, according to GB4789.15-2016 detection method in food microbiology inspection of mould and yeast count according to national standard.
The results of the examination of the thick hawthorn juice beverage in example 2 are shown in table 2.
TABLE 2 data of the test of the thick syrup of haw juice beverage in example 2
As can be seen from the test results in Table 2, the standards of the thick hawthorn juice beverage slurry in example 2 all meet the national standard requirements.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (9)
1. A production process of thick hawthorn juice beverage is characterized by comprising the following steps: the method comprises the following steps:
s1: crushing, namely crushing 420 parts of 350 and 420 parts of hawthorn;
s2: pre-cooking, namely adding 150 parts of 100-150 parts of water into the crushed hawthorn in the step S1, and cooking for 30-60min at 90-94 ℃ to obtain a primary finished hawthorn raw stock;
s3: pulping and separating, namely pulping the primary finished product of the hawthorn raw pulp in the step S2 and filtering to obtain the hawthorn raw pulp;
s4: blending, namely uniformly mixing 50-80 parts of milk and 40-50 parts of the stabilizing composition, adding the mixture into the hawthorn raw pulp prepared in the step S3, and then adding 15-20 parts of sour agent and 5-8 parts of color fixing agent into the hawthorn raw pulp to blend the hawthorn;
s5: degassing and homogenizing, degassing the hawthorn raw juice prepared in the step S4, homogenizing under the homogenizing pressure of 15-35MPa, and controlling the homogenizing temperature at 65-70 ℃ to obtain the hawthorn juice beverage;
wherein, the preparation method of the stable composition in the step S4 comprises the following steps: mixing Tremella fuciformis powder 25-30 parts, semen Setariae powder 10-15 parts and Aloe powder 8-12 parts, adding water 40-60 parts, and steaming for 30-45min to obtain viscous stable composition.
2. The process for producing the thick hawthorn juice beverage as claimed in claim 1, wherein the process comprises the following steps: in the stable composition of step S4, the weight ratio of the tremella powder, millet powder and aloe powder is (2.5-3.5): (1.0-1.5): 1.
3. the process for producing the thick hawthorn juice beverage as claimed in claim 1, wherein the process comprises the following steps: before crushing the hawthorn in step S1, the hawthorn is sequentially washed with sodium bicarbonate solution and warm water.
4. The process for producing the thick hawthorn juice beverage as claimed in claim 3, wherein the process comprises the following steps: the mass concentration of the sodium bicarbonate solution is 5-10%.
5. The process for producing the thick hawthorn juice beverage as claimed in claim 1, wherein the process comprises the following steps: in step S1, 2-6 parts of vitamin C are added in the process of crushing the hawthorn.
6. The process for producing the thick hawthorn juice beverage as claimed in claim 1, wherein the process comprises the following steps: the hawthorn juice beverage obtained in the step S5 is sterilized at the temperature of 102-120 ℃ by adopting a high-temperature instant sterilization technology, and is aseptically canned after being cooled to the temperature lower than 40 ℃.
7. The process for producing the thick hawthorn juice beverage as claimed in claim 1, wherein the process comprises the following steps: the sour agent is citric acid.
8. The process for producing the thick hawthorn juice beverage as claimed in claim 1, wherein the process comprises the following steps: the color fixing agent adopts vitamin C.
9. A hawthorn juice beverage syrup made by the method of any one of claims 1-8.
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| CN113647532A (en) * | 2021-08-19 | 2021-11-16 | 商丘市卓客食品有限公司 | Concentrated juice beverage pulp and preparation method thereof |
| CN114521619A (en) * | 2021-12-31 | 2022-05-24 | 嘉兴市芦荟源生物科技有限公司 | Aloe stock solution beverage and preparation process thereof |
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| CN113647532A (en) * | 2021-08-19 | 2021-11-16 | 商丘市卓客食品有限公司 | Concentrated juice beverage pulp and preparation method thereof |
| CN114521619A (en) * | 2021-12-31 | 2022-05-24 | 嘉兴市芦荟源生物科技有限公司 | Aloe stock solution beverage and preparation process thereof |
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