CN111374244A - Sea-buckthorn protein compound beverage and preparation process thereof - Google Patents
Sea-buckthorn protein compound beverage and preparation process thereof Download PDFInfo
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- CN111374244A CN111374244A CN202010379343.9A CN202010379343A CN111374244A CN 111374244 A CN111374244 A CN 111374244A CN 202010379343 A CN202010379343 A CN 202010379343A CN 111374244 A CN111374244 A CN 111374244A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
The invention discloses a seabuckthorn raw stock which is characterized by comprising the following raw materials, by weight, 73-75 parts of purified water and 20-22 parts of a seabuckthorn raw stock-walnut powder mixed solution, wherein seabuckthorn raw stock in the seabuckthorn raw stock-walnut powder mixed solution is walnut powder of which the ratio is 26:1, and auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of an additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a sea-buckthorn protein compound beverage and a preparation process thereof.
Background
With the development of modern society and the continuous improvement of living standard of people, the consumption of fruit juice beverage and vegetable protein beverage is continuously increased. A natural, healthy, compound and low-sugar functional beverage integrating natural fruit juice components and plant protein nutrition is more popular with consumers.
Seabuckthorn is regarded as a protection spirit for human health in the twenty-first century because seabuckthorn is rich in organic acid, Vc, VE, VA, seabuckthorn flavonoid compounds, seabuckthorn oil, trace elements, dietary fibers and other nutrient substances. Because of the special nutritive value and health-care function, people use the sea buckthorn as an ideal nutritive health-care food resource. At present, the food products developed by utilizing the sea-buckthorn mainly comprise sea-buckthorn fruit juice, sea-buckthorn oil, sea-buckthorn jam, sea-buckthorn flavone tablets, sea-buckthorn tea and the like. However, walnuts are concerned about because of being rich in nutritional ingredients such as walnut oil, walnut protein, walnut phospholipid and the like, and currently, mainly developed products comprise leisure foods such as walnut juice, walnut powder, walnut oil, amber walnut kernels and the like. However, the juice type vegetable protein beverage prepared by taking sea buckthorn and walnut as main raw materials has not been reported.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide the sea-buckthorn protein compound beverage which has the advantages of cheap and easily-obtained raw materials, mellow fragrance, sweet aftertaste, thick texture, various health-care effects and suitability for drinking requirements of contemporary people.
The invention also aims to provide a preparation process of the sea-buckthorn protein compound beverage, which has simple process and low cost.
In order to achieve the above object, the present invention provides a sea buckthorn protein compound beverage, which is characterized by comprising: the following raw materials in parts by weight:
the main materials comprise 73-75 parts of purified water and 20-22 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution comprises the following components: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
The sea-buckthorn has the effects of promoting blood circulation, dissipating blood stasis, reducing phlegm, relieving chest stuffiness, tonifying spleen, invigorating stomach, promoting the production of body fluid, quenching thirst, clearing heat and relieving diarrhea, and has a certain treatment effect on various diseases. Relieve cough, dispel phlegm, promote digestion, remove food stagnation, activate blood and dissipate blood stasis. Can be used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, traumatic injury, blood stasis, swelling, and amenorrhea due to blood stasis.
The walnut powder product belongs to solid beverage, and is prepared by using high-quality walnut kernel, white granulated sugar and full cream milk powder as main raw materials through the steps of walnut kernel soaking, grinding, pulp-residue separation (removing bitter and astringent brown skin), deodorization, blending, homogenization, concentration sterilization and spray drying. The phospholipid in the walnut has good health care effect on cranial nerves. The oleum Juglandis contains unsaturated fatty acid, and has effects of preventing and treating arteriosclerosis. The walnut kernel contains zinc, manganese, chromium and other trace elements essential for human body. The zinc and manganese contents of human body are gradually reduced in the aging process, and the chromium has the functions of promoting glucose utilization, cholesterol metabolism and protecting cardiovascular. The walnut kernel has obvious effect of relieving cough and asthma, and has excellent curative effect on patients with chronic tracheitis and asthma in winter. It is obvious that the walnut is often eaten, which not only can strengthen the body, but also can resist aging.
The idea of the invention is that two products with special functions are prepared into a novel solute through a unique process by compounding the sea-buckthorn and the walnut powder, and then pure water is taken as a solvent, and a specific food additive is added to prepare the sea-buckthorn protein compound beverage, so that the sea-buckthorn and the walnut powder achieve complementary synergism, and the effect of 1+1>2 is realized.
The preferable scheme of the sea-buckthorn protein compound beverage comprises the following raw materials in parts by weight:
the main materials comprise 75 parts of purified water and 20 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
The preferable scheme of the sea-buckthorn protein compound beverage comprises the following raw materials in parts by weight:
the main materials comprise 73 parts of purified water and 22 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
The invention discloses a preparation process of a sea buckthorn protein compound beverage, which is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking walnut powder according to the weight parts, and adding the walnut powder into the secondary sea buckthorn primary pulp obtained in the step S4 to obtain tertiary sea buckthorn primary pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw seabuckthorn pulp obtained in the step (S7) for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a raw seabuckthorn pulp-walnut powder mixed solution for later use;
s9, taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, gamma-aminobutyric acid, xanthan gum, sodium carboxymethyl cellulose, D-sodium erythorbate, stevioside, acesulfame potassium and β -carotene according to mass fraction to obtain a primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-walnut powder mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn protein compound beverage;
s11: carrying out mean value treatment on the primary sea buckthorn protein compound beverage obtained from the S10 for 40min by using a homogenizer, and simultaneously keeping the primary sea buckthorn protein compound beverage at 75 ℃;
s12: sterilizing the primary sea buckthorn protein compound beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s13: rapidly canning and sealing the primary sea-buckthorn protein compound beverage obtained in the step S12 by using a vacuum sterile canning machine to obtain a finished sea-buckthorn protein compound beverage product, and simultaneously keeping the finished sea-buckthorn protein compound beverage product at 75 ℃;
s14: and (4) preserving the heat of the sea buckthorn protein compound beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
As a preferable scheme of the preparation process of the sea buckthorn protein compound beverage, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
The invention at least comprises the following beneficial effects:
the invention relates to a sea-buckthorn protein compound beverage and a preparation process thereof, wherein two products with special functions are prepared into a novel solute through a unique process by compounding sea-buckthorn and walnut powder, and then purified water is used as a solvent, and a specific food additive is added to prepare the sea-buckthorn protein compound beverage, so that the sea-buckthorn and walnut powder achieve complementary synergy, and the effect of 1+1>2 is realized.
2, the sea-buckthorn protein compound beverage and the preparation process thereof have the advantages that the prepared sea-buckthorn protein compound beverage has better nutritional value retention, fewer impurities and better mouthfeel.
Detailed Description
It will be understood that terms such as "having," "including," and "comprising," when used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1:
the invention discloses a sea-buckthorn protein compound beverage which is characterized by comprising the following components in parts by weight: the following raw materials in parts by weight:
the main materials comprise 75 parts of purified water and 20 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
The preparation process of the sea buckthorn protein compound beverage is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking walnut powder according to the weight parts, and adding the walnut powder into the secondary sea buckthorn primary pulp obtained in the step S4 to obtain tertiary sea buckthorn primary pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw seabuckthorn pulp obtained in the step (S7) for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a raw seabuckthorn pulp-walnut powder mixed solution for later use;
s9, taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, gamma-aminobutyric acid, xanthan gum, sodium carboxymethyl cellulose, D-sodium erythorbate, stevioside, acesulfame potassium and β -carotene according to mass fraction to obtain a primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-walnut powder mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn protein compound beverage;
s11: carrying out mean value treatment on the primary sea buckthorn protein compound beverage obtained from the S10 for 40min by using a homogenizer, and simultaneously keeping the primary sea buckthorn protein compound beverage at 75 ℃;
s12: sterilizing the primary sea buckthorn protein compound beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s13: rapidly canning and sealing the primary sea-buckthorn protein compound beverage obtained in the step S12 by using a vacuum sterile canning machine to obtain a finished sea-buckthorn protein compound beverage product, and simultaneously keeping the finished sea-buckthorn protein compound beverage product at 75 ℃;
s14: and (4) preserving the heat of the sea buckthorn protein compound beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
Example 2:
the main materials comprise 73 parts of purified water and 22 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
The preparation process of the sea buckthorn protein compound beverage is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking walnut powder according to the weight parts, and adding the walnut powder into the secondary sea buckthorn primary pulp obtained in the step S4 to obtain tertiary sea buckthorn primary pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw seabuckthorn pulp obtained in the step (S7) for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a raw seabuckthorn pulp-walnut powder mixed solution for later use;
s9, taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, gamma-aminobutyric acid, xanthan gum, sodium carboxymethyl cellulose, D-sodium erythorbate, stevioside, acesulfame potassium and β -carotene according to mass fraction to obtain a primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-walnut powder mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn protein compound beverage;
s11: carrying out mean value treatment on the primary sea buckthorn protein compound beverage obtained from the S10 for 40min by using a homogenizer, and simultaneously keeping the primary sea buckthorn protein compound beverage at 75 ℃;
s12: sterilizing the primary sea buckthorn protein compound beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s13: rapidly canning and sealing the primary sea-buckthorn protein compound beverage obtained in the step S12 by using a vacuum sterile canning machine to obtain a finished sea-buckthorn protein compound beverage product, and simultaneously keeping the finished sea-buckthorn protein compound beverage product at 75 ℃;
s14: and (4) preserving the heat of the sea buckthorn protein compound beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
Example 3
The main materials comprise 74 parts of purified water and 21 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
The preparation process of the sea buckthorn protein compound beverage is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking walnut powder according to the weight parts, and adding the walnut powder into the secondary sea buckthorn primary pulp obtained in the step S4 to obtain tertiary sea buckthorn primary pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw seabuckthorn pulp obtained in the step (S7) for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a raw seabuckthorn pulp-walnut powder mixed solution for later use;
s9, taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, gamma-aminobutyric acid, xanthan gum, sodium carboxymethyl cellulose, D-sodium erythorbate, stevioside, acesulfame potassium and β -carotene according to mass fraction to obtain a primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-walnut powder mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn protein compound beverage;
s11: carrying out mean value treatment on the primary sea buckthorn protein compound beverage obtained from the S10 for 40min by using a homogenizer, and simultaneously keeping the primary sea buckthorn protein compound beverage at 75 ℃;
s12: sterilizing the primary sea buckthorn protein compound beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s13: rapidly canning and sealing the primary sea-buckthorn protein compound beverage obtained in the step S12 by using a vacuum sterile canning machine to obtain a finished sea-buckthorn protein compound beverage product, and simultaneously keeping the finished sea-buckthorn protein compound beverage product at 75 ℃;
s14: and (4) preserving the heat of the sea buckthorn protein compound beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
The sea-buckthorn has the effects of promoting blood circulation, dissipating blood stasis, reducing phlegm, relieving chest stuffiness, tonifying spleen, invigorating stomach, promoting the production of body fluid, quenching thirst, clearing heat and relieving diarrhea, and has a certain treatment effect on various diseases. Relieve cough, dispel phlegm, promote digestion, remove food stagnation, activate blood and dissipate blood stasis. Can be used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, traumatic injury, blood stasis, swelling, and amenorrhea due to blood stasis.
The walnut powder product belongs to solid beverage, and is prepared by using high-quality walnut kernel, white granulated sugar and full cream milk powder as main raw materials through the steps of walnut kernel soaking, grinding, pulp-residue separation (removing bitter and astringent brown skin), deodorization, blending, homogenization, concentration sterilization and spray drying. The phospholipid in the walnut has good health care effect on cranial nerves. The oleum Juglandis contains unsaturated fatty acid, and has effects of preventing and treating arteriosclerosis. The walnut kernel contains zinc, manganese, chromium and other trace elements essential for human body. The zinc and manganese contents of human body are gradually reduced in the aging process, and the chromium has the functions of promoting glucose utilization, cholesterol metabolism and protecting cardiovascular. The walnut kernel has obvious effect of relieving cough and asthma, and has excellent curative effect on patients with chronic tracheitis and asthma in winter. It is obvious that the walnut is often eaten, which not only can strengthen the body, but also can resist aging.
The idea of the invention is that two products with special functions are prepared into a novel solute through a unique process by compounding the sea-buckthorn and the walnut powder, and then pure water is taken as a solvent, and a specific food additive is added to prepare the sea-buckthorn protein compound beverage, so that the sea-buckthorn and the walnut powder achieve complementary synergism, and the effect of 1+1>2 is realized.
Example 4
The experiment on the effect of the mixture ratio of the raw juice of seabuckthorn and the walnut powder is as follows:
cough relieving efficacy experiment
Experimental group 1: chronic tracheitis patients 20; experimental group 2: chronic tracheitis patients 20; experimental group 3: chronic tracheitis patients 20;
control group 1: chronic tracheitis patients 20; control group 2: chronic tracheitis patients 20; control group 3: chronic tracheitis patients 20;
the experimental method comprises the following steps: seabuckthorn puree is taken daily by patients with chronic tracheitis in experimental group 1: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 26:1 is 500ml per day and is continuously taken for 15 days;
seabuckthorn puree is taken daily by patients with chronic tracheitis in experimental group 2: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 26.5:1 is 500ml per day and is continuously taken for 15 days;
seabuckthorn puree is taken daily by patients with chronic tracheitis in experimental group 3: the finished product of the sea-buckthorn protein compound beverage with the walnut powder of 27:1 is 500ml per day and is continuously taken for 15 days;
the patients with chronic tracheitis in the control group 1 were administered with the raw juice of seabuckthorn fruit: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 25.5:1 is 500ml per day and is continuously taken for 15 days;
the patients with chronic tracheitis in the control group 2 were administered with the raw juice of seabuckthorn fruit: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 25:1 is 500ml per day and is continuously taken for 15 days;
the patients with chronic tracheitis in the control group 3 were administered with the raw juice of seabuckthorn fruit every day: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 24.5:1 is 500ml per day and is continuously taken for 15 days;
experimental data table:
| the number of patients with significant improvement of cough symptoms | The number of patients with no significant improvement in cough symptoms | |
| Experimental group 1 | 18 | 2 |
| Experimental group 2 | 14 | 6 |
| Experimental group 3 | 15 | 5 |
| Control group 1 | 16 | 4 |
| Control group 2 | 14 | 6 |
| Control group 3 | 15 | 5 |
The results show that: the symptom improvement effect of the chronic tracheitis patients in the experimental group 1 is most obvious, so that the seabuckthorn fruit primary pulp: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 19:1 has the best effect of relieving cough.
Gastrointestinal improvement efficacy experiments:
experimental group 1: 20 patients with gastrointestinal diseases; experimental group 2: 20 patients with gastrointestinal diseases; experimental group 3: 20 patients with gastrointestinal diseases;
control group 1: 20 patients with gastrointestinal diseases; control group 2: 20 patients with gastrointestinal diseases; control group 3: 20 patients with gastrointestinal diseases;
the experimental method comprises the following steps: seabuckthorn puree is administered daily to patients with gastrointestinal disorders of experimental group 1: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 26:1 is 500ml per day and is continuously taken for 15 days;
seabuckthorn puree is administered daily to patients with gastrointestinal disorders of experimental group 2: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 26.5:1 is 500ml per day and is continuously taken for 15 days;
seabuckthorn puree is administered daily to patients with gastrointestinal disorders of experimental group 3: the finished product of the sea-buckthorn protein compound beverage with the walnut powder of 27:1 is 500ml per day and is continuously taken for 15 days;
seabuckthorn puree was administered daily to patients with gastrointestinal disorders of control group 1: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 25.5:1 is 500ml per day and is continuously taken for 15 days;
the seabuckthorn puree was administered daily to the patients with gastrointestinal disease in control group 2: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 25:1 is 500ml per day and is continuously taken for 15 days;
administration of seabuckthorn puree to patients with gastrointestinal disorders of control group 3 daily: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 24.5:1 is 500ml per day and is continuously taken for 15 days;
experimental data table:
| the number of patients with significantly improved gastrointestinal conditions | The number of patients with no obvious improvement on the gastrointestinal conditions | |
| Experimental group 1 | 16 | 4 |
| Experimental group 2 | 12 | 8 |
| Experimental group 3 | 11 | 9 |
| Control group 1 | 12 | 8 |
| Control group 2 | 10 | 10 |
| Control group 3 | 11 | 9 |
The results show that: the symptom improvement effect of the gastrointestinal disease patients is most obvious in the experimental group 1, so that the seabuckthorn fruit raw juice: the finished product of the sea-buckthorn protein compound beverage with the walnut powder being 26:1 has the best effect of improving the intestines and stomach.
Therefore, one of the creativity of the invention is that the proportion of the seabuckthorn raw stock and the walnut powder in the main material is as follows: the walnut powder is 26:1, and the finished product of the sea-buckthorn protein compound beverage can exert the maximum effect in the proportion.
Example 5
The influence experiment of the S3 process on the finished product in the preparation process of the invention is as follows:
experimental groups: 100kg of finished sea-buckthorn protein compound beverage prepared by the complete process provided by the invention;
control group: 100kg of the finished sea-buckthorn protein compound beverage prepared by the process S3 is removed;
the experimental method comprises the following steps: filtering the sea-buckthorn protein compound beverage finished product of the experimental group by using a h11 filter screen, and weighing impurities;
filtering the sea-buckthorn protein compound beverage finished product of the control group by using a h11 filter screen, and weighing impurities;
experimental data results: the mass of the impurities in the experimental group is 87g, and the mass of the impurities in the control group is 144 g;
the result shows that the S3 process can effectively reduce the impurities in the finished sea-buckthorn protein compound beverage.
Therefore, the invention is also creatively realized in the production process, and before the walnut powder is added into the raw juice of the seabuckthorn fruit, the process S3 is carried out on the raw juice of the seabuckthorn fruit: the secondary seabuckthorn raw juice is frozen and stored for 48 to 60 hours at the temperature of minus 20 ℃ instead of directly adding walnut powder into the seabuckthorn raw juice, and the process aims at, because the cell wall of the seabuckthorn fruit is damaged to a great extent in the juicing process, the beneficial substances such as Total Flavonoids (TFH), superoxide dismutase (SOD) and the like contained in the seabuckthorn fruit can be released in a large amount, the substances can be slowly oxidized in the normal temperature environment to generate denaturation and form precipitates, thereby not only greatly reducing the nutritive value of the raw juice of the sea buckthorn, but also can affect the taste of the raw juice of the seabuckthorn, the secondary raw juice of the seabuckthorn is processed by freezing and storing for 48 to 60 hours at the temperature of minus 20 ℃, can effectively prevent the oxidation of the nutrient substances and the movement of broken cell walls in a low-temperature freezing environment so as to prevent the agglomeration and bonding of the cell walls to form precipitates.
Example 6
The influence experiment of the S4 process on the finished product in the preparation process of the invention is as follows:
experimental groups: 100kg of finished sea-buckthorn protein compound beverage prepared by the complete process provided by the invention;
control group: other processes are unchanged, in the S4 process, the temperature of the secondary sea-buckthorn primary pulp is quickly raised to 50 ℃ by using mild fire and the temperature is quickly raised to be melted by using strong fire, the temperature-raising time is 70min, and 100kg of the prepared sea-buckthorn protein compound beverage finished product is obtained;
the experimental method comprises the following steps: filtering the sea-buckthorn protein compound beverage finished product of the experimental group by using a h11 filter screen, and weighing impurities;
filtering the sea-buckthorn protein compound beverage finished product of the control group by using a h11 filter screen, and weighing impurities;
experimental data results: the mass of the impurities in the experimental group is 47g, and the mass of the impurities in the control group is 112 g;
the result shows that the S4 process can effectively reduce the impurities in the finished sea-buckthorn protein compound beverage.
Therefore, the invention is also creatively realized in the production process, before the walnut powder is added, the ratio of S4: taking S3 frozen two-stage seabuckthorn raw juice according to parts by weight, rapidly heating and melting to 50 ℃ by strong fire, controlling the heating time to be 20-30min, rapidly heating by strong fire and controlling the time to be 20-30min, wherein in the slow heating process, broken cell walls move slowly and are very easy to form fine bubble walls to be freely combined, so that mutual agglomeration and bonding are caused to form precipitates, the rapid heating can accelerate the moving speed of liquid water molecules, and the moving speed of the broken cell walls is accelerated, so that the broken cell walls are not easy to bond in the mutual contact process;
example 7
Experiments on the influence of the original seabuckthorn pulp added with walnut powder on the finished product by keeping the temperature of 50 ℃ in the processes S6 and S7 in the whole process:
experimental groups: 50L of the finished sea-buckthorn protein compound beverage prepared by the complete process provided by the invention;
control group 1: other processes are unchanged, the original seabuckthorn pulp added with the walnut powder is kept at 55 ℃ in the whole process of the processes S6 and S7, and 50L of finished seabuckthorn protein compound beverage is prepared;
control group 2: other processes are unchanged, the original seabuckthorn pulp added with the walnut powder is kept at 53 ℃ in the whole process of the processes S6 and S7, and 50L of finished seabuckthorn protein compound beverage is prepared;
control group 3: other processes are unchanged, the original seabuckthorn pulp added with the walnut powder is kept at 47 ℃ in the whole process of the processes S6 and S7, and 50L of finished seabuckthorn protein compound beverage is prepared;
the experimental method comprises the following steps: standing the finished products of the experimental group, the control group 1, the control group 2 and the control group 3 for 10 hours respectively, and taking the liquid at the top and the bottom of each component for a transmittance experiment;
the experimental results are as follows:
the results show that the sea-buckthorn protein composite beverage finished products prepared by the experimental group have the highest combination degree and are most stable;
therefore, the invention is also creatively realized in the production process, the seabuckthorn raw juice added with the walnut powder is kept at 50 ℃ in the whole process of the processes S6 and S7, so that the seabuckthorn raw juice and the walnut powder are in the optimal temperature environment when being combined to improve the activity of seabuckthorn molecules and the walnut powder, the seabuckthorn molecules and the walnut powder are contacted more fully, the nutrient substances in the seabuckthorn raw juice are inactivated when the temperature is too high, and the activity of the seabuckthorn raw juice and the walnut powder is reduced when the temperature is too low, so that the combination effect is poor.
Example 8
And (3) carrying out an experiment on the influence of reducing the homogenizing pressure on the finished product at the later stage:
experimental groups: 50L of the finished sea-buckthorn protein compound beverage prepared by the complete process provided by the invention;
control group: performing mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to 25mpa and is kept unchanged, and the prepared seabuckthorn protein compound beverage is 50L;
the experimental method comprises the following steps: standing the finished products of the experimental group and the control group for 10 hours respectively, and taking the liquid at the top and the bottom of each component for a transmittance experiment;
the experimental results are as follows:
the results show that the sea-buckthorn protein composite beverage finished products prepared by the experimental group have the highest combination degree and are most stable;
therefore, another inventive aspect of the present invention is embodied in the production process S7, S7: carrying out mean value treatment on the three-level seabuckthorn raw pulp obtained in the step S6 for 40min by a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and the three-level seabuckthorn raw pulp is kept at 50 ℃, and the process aims to firstly carry out homogenization treatment in a high-pressure environment, so that the mixed liquid of the seabuckthorn raw pulp and walnut powder is more uniform on the whole, so that the taste and texture of a finished product are improved, and then carrying out proper pressure reduction treatment, so that the activity of substances is properly reduced, and the mixed liquid which achieves the homogenization effect is kept in an optimal combination state.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.
Claims (5)
1. A sea buckthorn protein compound beverage is characterized by comprising: the following raw materials in parts by weight:
the main materials comprise 73-75 parts of purified water and 20-22 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution comprises the following components: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
2. The sea buckthorn protein compound beverage according to claim 1, comprising the following raw materials in parts by weight:
the main materials comprise 75 parts of purified water and 20 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
3. The sea buckthorn protein compound beverage according to claim 1, comprising the following raw materials in parts by weight:
the main materials comprise 73 parts of purified water and 22 parts of a seabuckthorn raw juice-walnut powder mixed solution, wherein the seabuckthorn raw juice in the seabuckthorn raw juice-walnut powder mixed solution is as follows: walnut powder is 26: 1;
the auxiliary materials comprise 4.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.02 part of gamma-aminobutyric acid, 0.1 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.02 part of D-sodium erythorbate, 0.05 part of stevioside, 0.03 part of acesulfame potassium and 0.03 part of β -carotene.
4. The preparation process of the sea buckthorn protein compound beverage according to any one of claims 1 to 3, comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking walnut powder according to the weight parts, and adding the walnut powder into the secondary sea buckthorn primary pulp obtained in the step S4 to obtain tertiary sea buckthorn primary pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw seabuckthorn pulp obtained in the step (S7) for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a raw seabuckthorn pulp-walnut powder mixed solution for later use;
s9, taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, gamma-aminobutyric acid, xanthan gum, sodium carboxymethyl cellulose, D-sodium erythorbate, stevioside, acesulfame potassium and β -carotene according to mass fraction to obtain a primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-walnut powder mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn protein compound beverage;
s11: carrying out mean value treatment on the primary sea buckthorn protein compound beverage obtained from the S10 for 40min by using a homogenizer, and simultaneously keeping the primary sea buckthorn protein compound beverage at 75 ℃;
s12: sterilizing the primary sea buckthorn protein compound beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s13: rapidly canning and sealing the primary sea-buckthorn protein compound beverage obtained in the step S12 by using a vacuum sterile canning machine to obtain a finished sea-buckthorn protein compound beverage product, and simultaneously keeping the finished sea-buckthorn protein compound beverage product at 75 ℃;
s14: and (4) preserving the heat of the sea buckthorn protein compound beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
5. The process of claim 4, wherein the rotation speed of the centrifuge in S2 is 4200 and 4800 rpm, and the centrifugation environment is 18-20 ℃.
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| CN115281266A (en) * | 2022-08-14 | 2022-11-04 | 王宇航 | Tea bag (Special for student) |
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