CN111248368A - Tamarind and hawthorn fruit composite juice beverage and preparation method thereof - Google Patents
Tamarind and hawthorn fruit composite juice beverage and preparation method thereof Download PDFInfo
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- CN111248368A CN111248368A CN201911276969.0A CN201911276969A CN111248368A CN 111248368 A CN111248368 A CN 111248368A CN 201911276969 A CN201911276969 A CN 201911276969A CN 111248368 A CN111248368 A CN 111248368A
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- tamarind
- juice
- water
- dissolving
- hawthorn
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Links
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 105
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 84
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 84
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 84
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 84
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 84
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 84
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 84
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 84
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 84
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 84
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 64
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 240000004584 Tamarindus indica Species 0.000 title description 2
- 240000000171 Crataegus monogyna Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 117
- 241000596504 Tamarindus Species 0.000 claims abstract description 103
- 241001092040 Crataegus Species 0.000 claims abstract description 83
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 55
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 49
- 239000004376 Sucralose Substances 0.000 claims abstract description 43
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 43
- 235000019408 sucralose Nutrition 0.000 claims abstract description 43
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 42
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 42
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 42
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 42
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 42
- 239000002562 thickening agent Substances 0.000 claims abstract description 37
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 32
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 31
- 235000015197 apple juice Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 87
- 238000005303 weighing Methods 0.000 claims description 78
- 235000020421 tamarind juice Nutrition 0.000 claims description 56
- 238000001816 cooling Methods 0.000 claims description 50
- 239000007788 liquid Substances 0.000 claims description 48
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 44
- 238000001914 filtration Methods 0.000 claims description 39
- 150000001875 compounds Chemical class 0.000 claims description 35
- 235000006708 antioxidants Nutrition 0.000 claims description 31
- 239000001509 sodium citrate Substances 0.000 claims description 29
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 29
- 238000010008 shearing Methods 0.000 claims description 26
- 238000011049 filling Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 23
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 22
- 229930003268 Vitamin C Natural products 0.000 claims description 22
- 239000011718 vitamin C Substances 0.000 claims description 22
- 235000019154 vitamin C Nutrition 0.000 claims description 22
- 239000000230 xanthan gum Substances 0.000 claims description 21
- 229920001285 xanthan gum Polymers 0.000 claims description 21
- 235000010493 xanthan gum Nutrition 0.000 claims description 21
- 229940082509 xanthan gum Drugs 0.000 claims description 21
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 18
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000007872 degassing Methods 0.000 claims description 12
- 238000005352 clarification Methods 0.000 claims description 11
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004090 dissolution Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 229920001100 Polydextrose Polymers 0.000 claims description 9
- 239000001259 polydextrose Substances 0.000 claims description 9
- 235000013856 polydextrose Nutrition 0.000 claims description 9
- 229940035035 polydextrose Drugs 0.000 claims description 9
- 229920001353 Dextrin Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- 239000004320 sodium erythorbate Substances 0.000 claims description 8
- 229930003316 Vitamin D Natural products 0.000 claims 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims 1
- 235000019166 vitamin D Nutrition 0.000 claims 1
- 239000011710 vitamin D Substances 0.000 claims 1
- 150000003710 vitamin D derivatives Chemical class 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 45
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 17
- 239000011701 zinc Substances 0.000 abstract description 17
- 229910052725 zinc Inorganic materials 0.000 abstract description 17
- 235000009508 confectionery Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 10
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- 230000000052 comparative effect Effects 0.000 description 11
- 244000005700 microbiome Species 0.000 description 11
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
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- 230000001737 promoting effect Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 241000123865 Gynura bicolor Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 235000019789 appetite Nutrition 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 244000306301 Caesalpinia sappan Species 0.000 description 1
- 235000015162 Caesalpinia sappan Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000010924 continuous production Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 230000037314 wound repair Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the field of nutritional beverages, and discloses a tamarind and hawthorn composite fruit juice beverage and a preparation method thereof, wherein the tamarind and hawthorn composite fruit juice beverage comprises the following components in 1000 mL: 0-120 g of white granulated sugar, 0-160 g of high fructose corn syrup, 4.5-60 g of tamarind fruit, 0-60 g of concentrated apple juice, 3-40 g of concentrated hawthorn juice, 0-60 g of water-soluble dietary fiber, 0.5-3.0 g of thickening agent, 0.5-8.0 g of acidity regulator, 0.06-0.14 g of zinc gluconate, 0.05-0.2 g of sucralose, 0.1-2 g of edible essence, 0-1.0 g of antioxidant and the balance of water. The tamarind and hawthorn fruit composite juice prepared by the method has unique flavor, is sour, sweet and delicious, has moderate viscosity, is rich in dietary fibers and zinc elements, is beneficial to intestinal health and digestion, has long shelf life, does not contain preservatives, and is beneficial to human health.
Description
Technical Field
The invention relates to the field of nutritional beverages, in particular to a tamarind and hawthorn compound juice beverage and a preparation method thereof.
Background
Tamarind fruit (A)Tamarindus indica Linn.) Also called tamarind seed, is a pod type fruit of a plant belonging to tamarind genus of the sappanwood family. The tamarind pulp is rich in 18 amino acids, 8 of which are essential amino acids for human bodies, vitamin B1, vitamin B2, vitamin C, mineral nutrient elements such as calcium, phosphorus, iron, sulfur, manganese, magnesium, copper, sodium, potassium, strontium, various organic acids, proteins and soluble total sugar, and the like, particularly the content of calcium is extremely obvious, and the tamarind is named as 'calcium king in fruit'. Recorded in Ben Cao gang mu, tamarind has the functions of quenching thirst, relieving summer heat, promoting digestion, nourishing liver, improving eyesight, etc., and has cool and refreshing taste and endless aftertaste.
Therefore, many studies have been made on the production of a beverage from tamarind, for example, a "tamarind nutritional beverage" disclosed in chinese patent literature, which is published under the publication No. CN102232594A, and comprises gynura bicolor and tamarind as main ingredients, and sucrose, preservative and water as auxiliary ingredients, wherein gynura bicolor accounts for 5-15%, tamarind accounts for 5-15%, sucrose accounts for 5-10%, preservative accounts for 0.025-0.1%, and water accounts for 60-85% by weight.
However, the tamarind fruit beverage in the prior art has single taste and nutrient components and cannot meet the increasing consumption needs of people; the shelf life is short, preservatives are mostly added for prolonging the shelf life, and the long-term intake of the preservatives is not beneficial to human health.
Disclosure of Invention
The invention aims to overcome the defects that the tamarind fruit beverage in the prior art has single taste and nutrient components and cannot meet the increasing consumption requirements of people; the tamarind and hawthorn compound fruit juice beverage and the preparation method thereof are provided, the prepared tamarind and hawthorn compound fruit juice has unique flavor, is sour and sweet, is moderate in viscosity, can promote the production of body fluid to quench thirst, is rich in dietary fiber and zinc element, has the functions of benefiting intestinal health and promoting digestion, has long shelf life, does not contain preservative, and is beneficial to human health.
In order to achieve the purpose, the invention adopts the following technical scheme:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 0-120 g of white granulated sugar, 0-160 g of high fructose corn syrup, 4.5-60 g of tamarind fruit, 0-60 g of concentrated apple juice, 3-40 g of concentrated hawthorn juice, 0-60 g of water-soluble dietary fiber, 0.5-3.0 g of thickening agent, 0.5-8.0 g of acidity regulator, 0.06-0.14 g of zinc gluconate, 0.05-0.2 g of sucralose, 0.1-2 g of edible essence, 0-1.0 g of antioxidant and the balance of water.
According to the tamarind fruit beverage, the concentrated hawthorn juice, the water-soluble dietary fibers, the zinc gluconate and other components are added into the tamarind fruit beverage, the hawthorn is used as a functional fruit for both medicine and food, and the fruit contains abundant Vc, organic acids, saccharides, flavonoid compounds and various mineral elements, so that the beverage can help digestion, invigorate stomach, stop diarrhea and cough, and has the effects of reducing blood pressure and blood fat, preventing cancer and treating coronary heart disease; the dietary fiber is a general name of edible plants, lignin, polysaccharide and other related substances which can not be digested and absorbed by the small intestine of a human body but can be completely or partially fermented by the large intestine of the human body, is called as a seventh nutrient of the human body, enjoys the names of 'intestinal tract cleaning husband' and 'life oasis', and has certain effects of preventing decayed teeth, reducing blood fat, promoting intestinal tract digestion and absorption, preventing constipation, losing weight, reducing blood sugar, reducing blood pressure and the like; zinc is a micronutrient, and is useful for enhancing immune function, participating in wound repair, maintaining normal development of sexual organs and functions, maintaining vision, delaying aging, and affecting taste and appetite.
Therefore, the technical indexes of the tamarind and hawthorn compound juice beverage in the invention reach the following levels by matching with proper amount of white granulated sugar, acidity regulator, thickener and the like: 6.0-13.8% of soluble solid, 4.4-5.2 g/L of total acid, 3.20-3.70 of pH, more than or equal to 3g of dietary fiber per 420kJ and more than or equal to 1.5mg of zinc per 420kJ, so that the composite fruit juice beverage has unique flavor, is sour and sweet, and is moderate in viscosity; is rich in multiple nutrient elements, and is helpful for intestinal health and digestion promotion; and the preservative is not contained, thereby being beneficial to the health of human bodies.
Preferably, the water-soluble dietary fiber is one or more of isomaltose hypgather, polydextrose and resistant dextrin. The fruit juice beverage has the effects of preventing dental caries, reducing blood lipid, promoting intestinal digestion and absorption, preventing constipation, reducing weight, reducing blood sugar, lowering blood pressure, etc., and also has good taste and flavor.
Preferably, the thickener is a combination of sodium carboxymethylcellulose and xanthan gum, and the addition amount of the thickener is 0.1-1.5 g of sodium carboxymethylcellulose and 0.4-2.0 g of xanthan gum based on 1000ml of the fruit juice beverage. The thickening agent with the type and the dosage can be used for making the fruit juice beverage have moderate viscosity and good mouthfeel.
Preferably, the acidity regulator is a combination of citric acid and sodium citrate, and the dosage of the acidity regulator is 0.1-5.0 g of citric acid and 0.4-3.0 g of sodium citrate based on 1000ml of fruit juice beverage. The acidity regulator can maintain the pH value of fruit juice beverage in proper range, and make fruit juice beverage have excellent flavor and shelf life stability.
Preferably, the antioxidant is vitamin C and/or sodium D-isoascorbate. The addition of such antioxidants can extend the shelf life stability of the juice beverage.
The invention also discloses a preparation method of the tamarind and hawthorn compound fruit juice beverage, which comprises the following steps:
(1) preparation and clarification of tamarind juice: preparing tamarind fruit into tamarind juice, centrifugally separating the tamarind juice, and filtering the tamarind juice by using kieselguhr to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: dissolving the white granulated sugar and the sucralose according to the formula amount by using water at the temperature of 70-80 ℃, filtering, and cooling for later use, wherein the ratio of the white granulated sugar to the sucralose to the water is 1 g: (0.5-5 mL);
(3) dissolving the fruit juice: weighing concentrated hawthorn juice and concentrated apple juice according to formula dosage, dissolving the concentrated hawthorn juice and the concentrated apple juice with water at the temperature of 20-30 ℃ for later use, wherein the ratio of the concentrated hawthorn juice to the concentrated apple juice to the water is 1 g: (2-4 mL);
(4) dissolving and thickening agent: weighing the thickening agent with the formula dosage, dissolving the thickening agent in hot water at 50-70 ℃ in a shearing state, and cooling the thickening agent for later use, wherein the ratio of the thickening agent to the water is 1 g: (30-100 mL);
(5) and (3) dissolved acidity regulator: weighing the acidity regulator with the formula dosage, dissolving the acidity regulator with water at the temperature of 20-30 ℃ for later use, wherein the proportion of the acidity regulator to the water is 1 g: (1-15 mL);
(6) antioxidant and zinc gluconate dissolution: weighing the antioxidant and the zinc gluconate according to the formula dosage, dissolving the antioxidant and the zinc gluconate with water at the temperature of 20-30 ℃ for later use, wherein the ratio of the antioxidant to the zinc gluconate to the water is 1 g: (30-200 mL);
(7) dissolving dietary fiber: weighing water-soluble dietary fiber with a formula dosage, dissolving the water-soluble dietary fiber with water of 50-60 ℃ for later use, wherein the ratio of the water-soluble dietary fiber to the water is 1 g: (1-15 mL);
(8) dissolving essence: weighing edible essence with a formula dosage, dissolving the edible essence with water at the temperature of 20-30 ℃ for later use, wherein the ratio of the essence to the water is 1 g: (5-20 mL);
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) and (3) carrying out UHT sterilization and filling on the feed liquid to obtain the tamarind and hawthorn fruit compound juice beverage.
By adopting the method and adopting a proper dissolving method and adding sequence, the prepared fruit juice beverage has unique flavor, good mouthfeel and longer shelf life without adding preservatives.
Preferably, the preparation method of the tamarind juice in the step (1) comprises the following steps: weighing the formula amount of tamarind fruits, adding 10 times of water with the temperature of 60-80 ℃, keeping the temperature of 85-95 ℃ for 20-40 min, and cooling feed liquid through a 120-mesh filter screen for later use; continuously adding 6 times of water with the temperature of 60-80 ℃ by weight, keeping the temperature of 85-95 ℃ for 10-20 min, filtering the feed liquid by a 120-mesh filter screen, cooling, and then combining with the primary filtrate to obtain the tamarind fruit juice. The method can effectively extract the nutrient substances in the tamarind fruit, and the obtained tamarind juice has rich nutrition and good flavor.
Preferably, the UHT sterilization and filling method in the step (10) comprises the following steps: degassing the prepared feed liquid at 65-75 ℃, degassing at a vacuum degree of-0.2 bar to-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 88-92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn fruit composite juice beverage. By adopting the sterilization and filling method, the shelf life of the product can be effectively prolonged under the condition of not adding preservatives.
Therefore, the invention has the following beneficial effects:
(1) the new tamarind and hawthorn compound fruit juice beverage is provided, the traditional single tamarind juice is distinguished, the taste is good, the flavor is aromatic and unique, the saliva is engendered and slaked thirst, the digestion is promoted, the viscosity is moderate, the nutrition is rich, and the quality guarantee period can reach 12 months under the condition of no preservative through a proper preparation method;
(2) the dietary fiber is beneficial to normal intestinal health, the zinc element is beneficial to appetite improvement, the content of the dietary fiber in the product is more than or equal to 3g per 420kJ, and the content of the zinc element is more than or equal to 1.5mg per 420kJ, so that the rich standard in the GB 28050 plus 2011 label convention of prepackaged food and beverage is reached;
(3) the composite fruit juice beverage can realize continuous production in a common hot-filling beverage production line.
Detailed Description
The invention is further described with reference to specific embodiments.
The tamarind fruit used in the invention is a commercially available tamarind agricultural product, namely a hulled fruit, and the raw materials and equipment used in the invention can be commercially available or commonly used in the field, if not specifically indicated. The methods in the following examples are conventional in the art unless otherwise specified.
Example 1:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 20g of white granulated sugar, 25 g of high fructose corn syrup, 10g of tamarind fruit, 40 g of concentrated apple juice, 3g of concentrated hawthorn juice, 50g of isomaltooligosaccharide, 0.5 g of sodium carboxymethylcellulose, 0.5 g of xanthan gum, 2.7 g of citric acid, 1.3 g of sodium citrate, 0.1g of zinc gluconate, 0.11 g of sucralose, 0.8 g of edible essence, 0.5 g of vitamin C and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 1kg of tamarind fruit, adding 10kg of 70 ℃ water, heating to 93 ℃ for 30min, filtering the liquid with a 120-mesh filter screen, cooling for later use, continuously adding 6kg of 70 ℃ water, heating to 93 ℃ for 15min, filtering the liquid with a 120-mesh filter screen, cooling, mixing with the primary filtrate to obtain tamarind juice, separating the tamarind juice by a centrifuge at 4000 rpm for 15min, and filtering with diatomite to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 2.0kg of white granulated sugar, F552.5kg of high fructose corn syrup and 11g of sucralose, adding 10L of water with the temperature of 70 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 300g of concentrated hawthorn juice and 4kg of concentrated apple juice, and dissolving with 10L of water at 25 ℃ for later use;
(4) dissolving and thickening agent: weighing 50g of CMC and 50g of xanthan gum, adding 10L of hot water with the temperature of 70 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 270 g of citric acid and 130 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 25 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 50g of vitamin C and 10g of zinc gluconate, and fully dissolving the vitamin C and the zinc gluconate by using 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 5kg of isomaltooligosaccharide, and fully dissolving with 10L of pure water at 50 ℃ for later use;
(8) dissolving essence: weighing 80 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 25 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.6 bar, sterilizing at 105 ℃/15s, hot filling at 90 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.2g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 2:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 102 g of high fructose corn syrup, 18 g of tamarind fruit, 30 g of concentrated apple juice, 10g of concentrated hawthorn juice, 16 g of polydextrose, 0.6 g of sodium carboxymethylcellulose, 0.6 g of xanthan gum, 1.7 g of citric acid, 1.2 g of sodium citrate, 0.08 g of zinc gluconate, 0.1g of sucralose, 0.6 g of edible essence, 0.3 g of vitamin C, 0.2 g of D-sodium erythorbate and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 1.8kg of tamarind fruit, adding 18kg of water at 60 ℃, heating to 95 ℃ and keeping for 28min, filtering the material liquid through a 120-mesh filter screen for cooling for later use, continuously adding 10.8kg of water at 60 ℃, heating to 95 ℃ and keeping for 12min, filtering the material liquid through a 120-mesh filter screen, cooling and then combining the material liquid with the first filtrate to obtain tamarind juice, separating the obtained tamarind juice by a centrifuge at 4000 rpm for 15min, and filtering the separated material liquid through diatomite to obtain clarified tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing fructose glucose syrup F5510.2kg and sucralose 10g, adding 10L of water at 70 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 1kg of concentrated hawthorn juice and 3kg of concentrated apple juice, and dissolving with 10L of water at 25 ℃ for later use;
(4) dissolving and thickening agent: weighing 60 g of CMC and 60 g of xanthan gum, adding 10L of hot water with the temperature of 70 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 170 g of citric acid and 120 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 25 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 30 g of vitamin C, 20g of D-sodium erythorbate and 8 g of zinc gluconate, and fully dissolving the components in 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 1.6kg of polydextrose, and fully dissolving the polydextrose with 10L of pure water at 50 ℃ for later use;
(8) dissolving essence: weighing 60 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 25 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.2g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 3:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 57 g of white granulated sugar, 4.5 g of tamarind fruit, 30 g of concentrated apple juice, 15 g of concentrated hawthorn juice, 16 g of resistant dextrin, 0.9 g of sodium carboxymethylcellulose, 0.4 g of xanthan gum, 2.2 g of citric acid, 1.0 g of sodium citrate, 0.06 g of zinc gluconate, 0.13 g of sucralose, 1.0 g of edible essence, 0.5 g of D-sodium erythorbate and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 450g of tamarind fruit, adding 4.5kg of 80 ℃ hot water, heating to 90 ℃, keeping for 35min, filtering the material liquid through a 120-mesh filter screen, cooling for later use, continuously adding 2.7kg of 80 ℃ hot water, heating to 90 ℃, keeping for 18min, filtering the material liquid through a 120-mesh filter screen, cooling, mixing with the first filtrate to obtain tamarind juice, separating the obtained tamarind juice for 15min through a centrifuge at 4000 rpm, and filtering through diatomite to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 5.7kg of white granulated sugar and 13g of sucralose, adding 10L of water at 70 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 1.5kg of concentrated hawthorn juice and 3kg of concentrated apple juice, and dissolving with 10L of water at 25 ℃ for later use;
(4) dissolving and thickening agent: weighing 90 g of CMC and 40 g of xanthan gum, adding 10L of hot water with the temperature of 70 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 220 g of citric acid and 100 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 25 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 50g of D-sodium erythorbate and 6 g of zinc gluconate, and fully dissolving the D-sodium erythorbate and the zinc gluconate by using 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 1.6kg of resistant dextrin, and fully dissolving the resistant dextrin by 10L of pure water at 50 ℃ for later use;
(8) dissolving essence: weighing 100 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 25 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.1g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 4:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 64 g of white granulated sugar, 10g of tamarind fruit, 20g of concentrated apple juice, 20g of concentrated hawthorn juice, 25 g of isomaltose hypgather, 8 g of polydextrose, 0.7 g of sodium carboxymethylcellulose, 0.7 g of xanthan gum, 1.4 g of citric acid, 0.9 g of sodium citrate, 0.06 g of zinc gluconate, 0.11 g of sucralose, 0.8 g of edible essence, 0.5 g of vitamin C and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 1kg of tamarind fruit, adding 10kg of 80 ℃ hot water, heating to 90 ℃ and keeping for 35min, filtering the material liquid through a 120-mesh filter screen for cooling for later use, continuously adding 6kg of 80 ℃ hot water, heating to 90 ℃ and keeping for 18min, filtering the material liquid through a 120-mesh filter screen, cooling, then combining the cooled material liquid with the primary filtrate to obtain tamarind juice, separating the obtained tamarind juice through a centrifuge at 4000 rpm for 15min, and filtering through diatomite to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 6.4kg of white granulated sugar and 11g of sucralose, adding 10L of water at 70 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 2kg of concentrated hawthorn juice and 2kg of concentrated apple juice, and dissolving with 10L of water at 25 ℃ for later use;
(4) dissolving and thickening agent: weighing 70 g of CMC and 70 g of xanthan gum, adding 10L of hot water with the temperature of 70 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 140 g of citric acid and 90 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 25 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 50g of vitamin C and 6 g of zinc gluconate, and fully dissolving the vitamin C and the zinc gluconate by using 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 2.5kg of isomaltooligosaccharide, and fully dissolving with 10L of pure water at 50 ℃ for later use;
(8) dissolving essence: weighing 80 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 25 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.1g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 5:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 100 g of white granulated sugar, 12 g of tamarind fruit, 35 g of concentrated apple juice, 15 g of concentrated hawthorn juice, 8 g of resistant dextrin, 10g of polydextrose, 0.7 g of sodium carboxymethylcellulose, 0.7 g of xanthan gum, 1.9 g of citric acid, 1.4 g of sodium citrate, 0.08 g of zinc gluconate, 0.05 g of sucralose, 0.8 g of edible essence, 0.5 g of vitamin C and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 1.2kg of tamarind fruit, adding 12kg of 80 ℃ hot water, heating to 90 ℃ and keeping for 35min, filtering the material liquid through a 120-mesh filter screen for cooling for later use, continuously adding 7.2kg of 80 ℃ hot water, heating to 90 ℃ and keeping for 18min, filtering the material liquid through a 120-mesh filter screen, cooling and then combining the material liquid with the first filtrate to obtain tamarind juice, separating the obtained tamarind juice by a centrifuge at 4000 rpm for 15min, and filtering the separated material liquid through diatomite to obtain clarified tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 10kg of white granulated sugar and 5g of sucralose, adding 10L of water at 70 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 1.5kg of concentrated succus crataegi and 3.5kg of concentrated succus Mali Pumilae, dissolving with 10L of water at 25 deg.C;
(4) dissolving and thickening agent: weighing 70 g of CMC and 70 g of xanthan gum, adding 10L of hot water with the temperature of 70 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 190 g of citric acid and 140 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 25 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 50g of vitamin C and 8 g of zinc gluconate, and fully dissolving the vitamin C and the zinc gluconate by using 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 0.8kg of resistant dextrin, and fully dissolving the resistant dextrin by 10L of pure water at 50 ℃ for later use;
(8) dissolving essence: weighing 80 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 25 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.1g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 6:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 65 g of white granulated sugar, 60 g of tamarind fruit, 3g of concentrated hawthorn juice, 50g of isomaltooligosaccharide, 0.7 g of sodium carboxymethylcellulose, 0.7 g of xanthan gum, 0.1g of citric acid, 1.5 g of sodium citrate, 0.1g of zinc gluconate, 0.11 g of sucralose, 0.8 g of edible essence, 0.5 g of vitamin C and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 6kg of tamarind fruit, adding 60kg of 80 ℃ hot water, heating to 90 ℃ for 35min, filtering the liquid with a 120-mesh filter screen, cooling for later use, continuously adding 36kg of 80 ℃ hot water, heating to 90 ℃ for 18min, filtering the liquid with a 120-mesh filter screen, cooling, mixing with the primary filtrate to obtain tamarind juice, separating the tamarind juice by a centrifuge at 4000 rpm for 15min, and filtering with diatomite to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 6.5kg of white granulated sugar and 11g of sucralose, adding 10L of water at 70 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 300g of concentrated hawthorn juice, and dissolving with 10L of water at 25 ℃ for later use;
(4) dissolving and thickening agent: weighing 70 g of CMC and 70 g of xanthan gum, adding 10L of hot water with the temperature of 70 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 10g of citric acid and 150 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 25 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 50g of vitamin C and 10g of zinc gluconate, and fully dissolving the vitamin C and the zinc gluconate by using 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 5kg of isomaltooligosaccharide, and fully dissolving with 10L of pure water at 50 ℃ for later use;
(8) dissolving essence: weighing 80 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 25 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.1g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 7:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 120 g of white granulated sugar, 15 g of tamarind fruit, 10g of concentrated hawthorn juice, 20g of isomaltooligosaccharide, 0.7 g of sodium carboxymethylcellulose, 0.6 g of xanthan gum, 2.2 g of citric acid, 1.2 g of sodium citrate, 0.12 g of zinc gluconate, 0.07 g of sucralose, 0.6 g of edible essence, 0.3 g of vitamin C, 0.2 g of D-sodium erythorbate and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 1.5kg of tamarind fruit, adding 12kg of 80 ℃ hot water, heating to 90 ℃ and keeping for 40min, filtering the material liquid through a 120-mesh filter screen for cooling for later use, continuously adding 6kg of 80 ℃ hot water, heating to 90 ℃ and keeping for 20min, filtering the material liquid through a 120-mesh filter screen, cooling and then combining with the primary filtrate to obtain tamarind juice, separating the obtained tamarind juice by a centrifuge at 4000 rpm for 15min, and filtering through diatomite to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 12kg of white granulated sugar and 7g of sucralose, adding 10L of water at 80 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing 1kg of concentrated succus crataegi, dissolving with 10L of water at 20 deg.C;
(4) dissolving and thickening agent: weighing 70 g of CMC and 60 g of xanthan gum, adding 10L of hot water with the temperature of 50 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 220 g of citric acid and 120 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 20 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 30 g of vitamin C, 20g of D-sodium erythorbate and 10g of zinc gluconate, and fully dissolving the components in 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 2kg of polydextrose, and fully dissolving the polydextrose with 10L of pure water at 60 ℃ for later use;
(8) dissolving essence: weighing 60 g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 20 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.2 bar, sterilizing at 105 ℃/15s, hot filling at 88 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.1g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Example 8:
the tamarind and hawthorn compound juice beverage comprises the following components in 1000 mL: 2g of white granulated sugar, 10g of tamarind fruit, 40 g of concentrated hawthorn juice, 40 g of isomaltooligosaccharide, 1.5 g of sodium carboxymethylcellulose, 1.5 g of xanthan gum, 0.2 g of citric acid, 1.3 g of sodium citrate, 0.08 g of zinc gluconate, 0.2 g of sucralose, 2.0 g of edible essence, 0.5 g of vitamin C and the balance of water.
A preparation method of the tamarind and hawthorn compound fruit juice beverage comprises the following steps: (in preparation of 100L)
(1) Preparation and clarification of tamarind juice: weighing 1kg of tamarind fruit, adding 9kg of 80 ℃ hot water, heating to 90 ℃ for 35min, filtering the liquid with a 120-mesh filter screen, cooling the liquid for later use, continuously adding 5kg of 80 ℃ hot water, heating to 90 ℃ for 18min, filtering the liquid with a 120-mesh filter screen, cooling, mixing with the primary filtrate to obtain tamarind juice, separating the tamarind juice by a centrifuge at 4000 rpm for 15min, and filtering with diatomite to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: weighing 200g of white granulated sugar and 20g of sucralose, adding 10L of water at 75 ℃ in a shearing state, fully dissolving, filtering, and cooling for later use;
(3) dissolving the fruit juice: weighing concentrated succus crataegi 4kg, dissolving with 10L water at 30 deg.C;
(4) dissolving and thickening agent: weighing 150 g of CMC and 150 g of xanthan gum, adding 10L of hot water with the temperature of 60 ℃ in a shearing state, keeping shearing for more than 20min, fully dissolving, and cooling for later use;
(5) and (3) dissolved acidity regulator: weighing 20g of citric acid and 130 g of sodium citrate, and fully dissolving the citric acid and the sodium citrate by using 2L of pure water at 30 ℃ for later use;
(6) antioxidant and zinc gluconate dissolution: weighing 50g of vitamin C and 8 g of zinc gluconate, and fully dissolving the vitamin C and the zinc gluconate by using 2L of pure water at 25 ℃ for later use;
(7) dissolving dietary fiber: weighing 4kg of isomaltooligosaccharide, and fully dissolving with 10L of pure water at 55 ℃ for later use;
(8) dissolving essence: weighing 200g of edible essence, and fully dissolving the edible essence by using 1L of pure water at 30 ℃ for later use;
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) UHT sterilization and filling: degassing the prepared feed liquid at 70 ℃ under a vacuum degree of-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn composite fruit juice beverage.
The obtained tamarind and hawthorn compound juice beverage is sour, sweet and delicious, has full mouthfeel, contains more than or equal to 3.1g of dietary fiber per 420kJ and more than or equal to 1.6mg of zinc element per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), is uniform in state after being kept for 12 months at normal temperature, and has no detected microorganism.
Comparative example 1:
comparative example 1 is different from example 1 in that step (1) in comparative example 1 is different in that the tamarind fruit extract is not subjected to the clarification treatment by centrifugal filtration, and the rest is the same as example 1.
The obtained tamarind and hawthorn composite juice has a normal material outlet, the dietary fiber content per 420kJ is more than or equal to 3.1g, the zinc element content per 420kJ is more than or equal to 1.6mg (meeting the enrichment standard in GB 28050 plus 2011), obvious bottom precipitation phenomenon exists after the juice is kept for 12 months at normal temperature, and microorganisms are not detected.
Comparative example 2:
comparative example 2 is different from example 1 in that comparative example 2 includes 0.1g of sodium carboxymethylcellulose, 0g of xanthan gum, 0.1g of citric acid, 0g of sodium citrate in 1000mL, and the rest is the same as in example 1.
The obtained tamarind and hawthorn compound juice beverage is too sweet in taste and poor in palatability, every 420kJ of dietary fiber is more than or equal to 3.1g, the content of zinc element is more than or equal to 1.6mg (meeting the enrichment standard in GB 28050 plus 2011), precipitation occurs after the beverage is kept for 12 months at normal temperature, and microorganisms are not detected.
Comparative example 3:
comparative example 3 is different from example 1 in that in comparative example 3, the same as example 1 was used except that the contents were degassed, sterilized at 50 ℃/15 sec, and filled at normal temperature in step (10).
The obtained tamarind and hawthorn composite fruit juice beverage has good taste, the dietary fiber is more than or equal to 3.1g per 420kJ, the zinc element content is more than or equal to 1.6mg per 420kJ (meeting the enrichment standard in GB 28050 plus 2011), and after standing for 1 month at normal temperature, the beverage has a mildew phenomenon and is detected by microorganisms.
As can be seen from the above examples and comparative examples, the tamarind and hawthorn fruit composite juice beverage prepared by the method of the invention in examples 1-8 has good taste and flavor, is rich in various nutrient elements, and has long shelf life; in comparative examples 1-3, the preparation method and the formula raw materials are respectively changed, so that the taste, the flavor and the shelf life of the prepared composite fruit juice beverage are affected.
Claims (8)
1. The tamarind and hawthorn compound juice beverage is characterized by comprising the following components in 1000 mL: 0-120 g of white granulated sugar, 0-160 g of high fructose corn syrup, 4.5-60 g of tamarind fruit, 0-60 g of concentrated apple juice, 3-40 g of concentrated hawthorn juice, 0-60 g of water-soluble dietary fiber, 0.5-3.0 g of thickening agent, 0.5-8.0 g of acidity regulator, 0.06-0.14 g of zinc gluconate, 0.05-0.2 g of sucralose, 0.1-2 g of edible essence, 0-1.0 g of antioxidant and the balance of water.
2. The tamarind and hawthorn fruit composite juice beverage according to claim 1, wherein the water-soluble dietary fiber is one or more of isomaltooligosaccharide, polydextrose and resistant dextrin.
3. The tamarind and hawthorn fruit composite juice beverage as claimed in claim 1, wherein the thickener is a combination of sodium carboxymethylcellulose and xanthan gum, and the addition amount of the thickener is 0.1-1.5 g of sodium carboxymethylcellulose and 0.4-2.0 g of xanthan gum based on 1000ml of the juice beverage.
4. The tamarind and hawthorn fruit composite juice beverage as claimed in claim 1, wherein the acidity regulator is a combination of citric acid and sodium citrate, and the dosage of the acidity regulator is 0.1-5.0 g of citric acid and 0.4-3.0 g of sodium citrate based on 1000ml of the juice beverage.
5. The tamarind and hawthorn fruit composite juice beverage according to claim 1, wherein the antioxidant is vitamin C and/or D-sodium erythorbate.
6. The preparation method of the tamarind and hawthorn fruit composite juice beverage as claimed in any one of claims 1 to 5, which is characterized by comprising the following steps:
(1) preparation and clarification of tamarind juice: preparing tamarind fruit into tamarind juice, centrifugally separating the tamarind juice, and filtering the tamarind juice by using kieselguhr to obtain clear tamarind juice for later use;
(2) dissolving white granulated sugar and sucralose: dissolving the white granulated sugar and the sucralose according to the formula amount by using water at the temperature of 70-80 ℃, filtering, and cooling for later use, wherein the ratio of the white granulated sugar to the sucralose to the water is 1 g: (0.5-5 mL);
(3) dissolving the fruit juice: weighing concentrated hawthorn juice and concentrated apple juice according to formula dosage, dissolving the concentrated hawthorn juice and the concentrated apple juice with water at the temperature of 20-30 ℃ for later use, wherein the ratio of the concentrated hawthorn juice to the concentrated apple juice to the water is 1 g: (2-4 mL);
(4) dissolving and thickening agent: weighing the thickening agent with the formula dosage, dissolving the thickening agent in hot water at 50-70 ℃ in a shearing state, and cooling the thickening agent for later use, wherein the ratio of the thickening agent to the water is 1 g: (30-100 mL);
(5) and (3) dissolved acidity regulator: weighing the acidity regulator with the formula dosage, dissolving the acidity regulator with water at the temperature of 20-30 ℃ for later use, wherein the proportion of the acidity regulator to the water is 1 g: (1-15 mL);
(6) antioxidant and zinc gluconate dissolution: weighing the antioxidant and the zinc gluconate according to the formula dosage, dissolving the antioxidant and the zinc gluconate with water at the temperature of 20-30 ℃ for later use, wherein the ratio of the antioxidant to the zinc gluconate to the water is 1 g: (30-200 mL);
(7) dissolving dietary fiber: weighing water-soluble dietary fiber with a formula dosage, dissolving the water-soluble dietary fiber with water of 50-60 ℃ for later use, wherein the ratio of the water-soluble dietary fiber to the water is 1 g: (1-15 mL);
(8) dissolving essence: weighing edible essence with a formula dosage, dissolving the edible essence with water at the temperature of 20-30 ℃ for later use, wherein the ratio of the essence to the water is 1 g: (5-20 mL);
(9) mixing and blending: under the stirring state, adding the dissolved white granulated sugar and sucralose, clarified tamarind juice, concentrated fruit juice, a thickening agent, an acidity regulator, an antioxidant, dietary fiber and edible essence in sequence, and fixing the volume to obtain a feed liquid;
(10) and (3) carrying out UHT sterilization and filling on the feed liquid to obtain the tamarind and hawthorn fruit compound juice beverage.
7. The method for preparing the tamarind and hawthorn fruit composite juice beverage according to claim 6, wherein the method for preparing the tamarind juice in the step (1) comprises the following steps: weighing the formula amount of tamarind fruits, adding water with the weight of 8-10 times of that of the tamarind fruits and the temperature of 60-80 ℃, keeping the temperature of 85-95 ℃ for 20-40 min, and cooling feed liquid through a 120-mesh filter screen for later use; and continuously adding 4-6 times of water with the temperature of 60-80 ℃ by weight, keeping the temperature of 85-95 ℃ for 10-20 min, filtering the feed liquid by using a 120-mesh filter screen, cooling, and then combining with the primary filtrate to obtain the tamarind fruit juice.
8. The method for preparing the tamarind and hawthorn fruit composite juice beverage according to claim 6, wherein the UHT sterilization and filling method in the step (10) comprises the following steps: degassing the prepared feed liquid at 65-75 ℃, degassing at a vacuum degree of-0.2 bar to-0.8 bar, sterilizing at 105 ℃/15s, hot filling at 88-92 ℃, and cooling to below 35 ℃ to obtain the tamarind and hawthorn fruit composite juice beverage.
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| CN114304451A (en) * | 2021-12-22 | 2022-04-12 | 云南猫哆哩集团食品有限责任公司 | Tamarind fruit juice added with tamarind seed polysaccharide glue solution and preparation method thereof |
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