CN111406855A - Waxberry smoothie fruit paste beverage and preparation method thereof - Google Patents

Waxberry smoothie fruit paste beverage and preparation method thereof Download PDF

Info

Publication number
CN111406855A
CN111406855A CN202010285340.9A CN202010285340A CN111406855A CN 111406855 A CN111406855 A CN 111406855A CN 202010285340 A CN202010285340 A CN 202010285340A CN 111406855 A CN111406855 A CN 111406855A
Authority
CN
China
Prior art keywords
waxberry
smoothie
parts
beverage
mixed slurry
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010285340.9A
Other languages
Chinese (zh)
Inventor
孙玉敬
徐清清
刘苗苗
彭伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang University of Technology ZJUT
Original Assignee
Zhejiang University of Technology ZJUT
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhejiang University of Technology ZJUT filed Critical Zhejiang University of Technology ZJUT
Priority to CN202010285340.9A priority Critical patent/CN111406855A/en
Publication of CN111406855A publication Critical patent/CN111406855A/en
Pending legal-status Critical Current

Links

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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a preparation method of a waxberry smoothie fruit paste beverage, which comprises the following steps: cleaning waxberry, apple and banana, peeling or removing core, cutting into pieces, and pulping to obtain mixed pulp; carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment; and (3) carrying out ultrahigh pressure sterilization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and after the sterilization is finished, storing at low temperature to obtain the waxberry smoothie fruit paste beverage. The waxberry smoothie fruit paste beverage is prepared by taking waxberries, apples and bananas in a specific dosage ratio as raw materials, and matching with ultrasonic treatment and ultrahigh-pressure sterilization treatment, the waxberry smoothie fruit paste beverage is soft in taste, appropriate in sugar-acid ratio and moderate in viscosity, has the characteristic aroma and color of the waxberries, has higher total phenol content and oxidation resistance, and still maintains the characteristic color and flavor of the product in a storage period.

Description

Waxberry smoothie fruit paste beverage and preparation method thereof
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to a waxberry smoothie fruit paste beverage and a preparation method thereof.
Background
Smoothie is a fruit puree beverage that has become an emerging fluid food in europe and america. The preparation method mainly comprises the steps of crushing fresh mixed fruits and vegetables by using a stirrer, adding or not adding a small amount of dairy products (yoghourt, milk and the like) without additives, and mixing to obtain the semisolid beverage, wherein after the smoothie product is added into a dairy product, the smoothie product looks similar to a milkshake (milkshake) product but still different from the milkshake product, the milkshake product mainly comprises the dairy product, and the smoothie product mainly comprises fruits and vegetables.
Smoothie products not only have a characteristic sticky feel, but also have a fresh fruit and vegetable flavor, smoothies are a more savoury and mellow health drink than common juices, smoothies meet the "multiple fruits per day" requirement of smoothie complex nutrition, and many young women can also serve as meal replacements, containing significant amounts of dietary fiber, vitamins, minerals, water, lipids, and various bioactive ingredients: carotene, anthocyanin and the like, and can meet the nutrient substances required by the daily metabolism of a human body. Smoothies originated in the united states in the last 70 s and became prevalent by the 90 s. The current U.S. famous brands are Jamba Juice, SmoothieKing, Orange Julius (brand under DQ flag). In europe, the british brand Innocent Smoothies has an absolute advantage. At present, no related industrialized products are seen in the domestic fruit juice market.
The waxberry is a special fruit in south China, has unique fruit flavor, much juice and delicious sugar-acid ratio, contains bioactive substances such as anthocyanin, quercetin, myricetin, kaempferol, gallic acid, protocatechuic acid and the like, and has high nutritional value and potential health-care effect. However, the waxberry has short maturation period, concentrates on plum rain season, is extremely difficult to store, and mainly processed products such as fruit juice, fruit wine and preserved fruits still have the problems of low processing utilization rate and serious loss after picking, and the price of raw materials of the waxberry is more expensive than that of other fruits, so the development of high-end healthy new products of the waxberry is an important way for developing the waxberry industry, and the smoothie belongs to healthy and high-end fruit juice products at present.
At present, smoothie products in the international market mainly have the following problems: (1) the product is compounded by more than four kinds of fruits and vegetables, and has the defect of unobvious characteristic flavor; (2) smoothie products typically impart a characteristic sticky feel to the product by the addition of bananas, but the banana flavor is sometimes too thick to mask the characteristic flavor, and can cause browning problems in smoothie products. (3) The berry type smoothie products are mostly made from raspberries and blueberries, but the products made from Chinese characteristic berries are lacked, and meanwhile, the raspberries and the blueberries have the problems of low juice yield, inappropriate sweet-sour ratio and the like.
Disclosure of Invention
The waxberry smoothie fruit puree beverage prepared by the preparation method is soft in taste, appropriate in sugar-acid ratio and moderate in viscosity, has the characteristic aroma and color of waxberries, has higher total phenol content and oxidation resistance, and still maintains the specific color, luster and flavor of the product in a storage period.
The specific technical scheme is as follows:
a preparation method of a waxberry smoothie fruit puree beverage comprises the following steps:
(1) cleaning waxberry, apple and banana, peeling or removing core, cutting into pieces, and pulping to obtain mixed pulp;
the mixed slurry comprises the following raw materials in parts by weight: 20-25 parts of waxberry, 1-3 parts of apple and 2-4 parts of banana;
(2) carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment;
the frequency of ultrasonic treatment is 20-60 kHz, the time is 3-8 min, and the sound intensity is 10-80W/cm2，
(3) Carrying out ultrahigh-pressure sterilization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and after the sterilization is finished, storing at low temperature to obtain a waxberry smoothie fruit paste beverage;
the pressure of the ultrahigh-pressure sterilization treatment is 400-550 MPa, and the time is 5-12 min.
In the invention, the optimization of ultrasonic parameters is important, the sound intensity and the treatment time are not too large, otherwise, the ultrasonic treatment can cause the remarkable reduction of viscosity.
Yogurt or milk can be added into the waxberry smoothie fruit puree beverage to further cover the taste of the beverage; further, in the step (1), before pulping, adding yoghourt or milk for mixing; the mixed slurry comprises the following raw materials in parts by weight: 20-25 parts of waxberry, 1-3 parts of apple, 2-4 parts of banana and 1-10 parts of yoghourt or milk.
Preferably, the mixed slurry comprises the following raw materials in parts by weight: 25 parts of waxberry, 1 part of apple and 4 parts of banana.
Preferably, in the step (1), the rotation speed of the pulping treatment is 20000-30000 rpm, and the time is 1-5 min.
Preferably, in the step (1), the rotation speed of the beating treatment is 25000rpm, and the time is 2 min.
Preferably, in step (2), the ultrasonic treatment is carried out at a frequency of 20kHz, a time of 3min and a sound intensity of 15W/cm2。
Preferably, in the step (3), the pressure of the ultra-high pressure sterilization treatment is 550MPa, and the time is 10 min.
Further, in the step (3), the low-temperature storage is carried out at the temperature of 3-5 ℃ for 1-30 days.
Compared with the prior art, the invention has the following beneficial effects:
(1) the waxberry smoothie fruit paste beverage is prepared by taking waxberries, apples and bananas in a specific dosage ratio as raw materials, and matching with ultrasonic treatment and ultrahigh-pressure sterilization treatment, the waxberry smoothie fruit paste beverage is soft in taste, appropriate in sugar-acid ratio and moderate in viscosity, has the characteristic aroma and color of the waxberries, has higher total phenol content and oxidation resistance, and still maintains the characteristic color and flavor of the product in a storage period.
(2) The proportion of the waxberries, the apples, the bananas and the yoghourt in the waxberry smoothie fruit puree beverage can provide the best viscosity and color of smoothie products, and meanwhile, the unique fragrance of the waxberries is highlighted, and the defect that the flavor of the existing smoothie products is not obvious is overcome.
(3) The invention uses high-starch apples to partially replace bananas to manufacture the sticky feeling of a smoothie product, and improves the viscosity of the bayberry smoothie fruit paste beverage.
(4) The juicing product obtained by the high-speed wall-breaking pulping machine is more uniform and finer.
(5) The invention adopts ultrasonic treatment to mix the serous fluid to solve the browning problem of the product, and simultaneously removes a large amount of bubbles on the surface layer of the smoothie.
(6) The waxberry smoothie fruit paste beverage disclosed by the invention has the advantages of higher fruit juice content, soft mouthfeel and moderate viscosity, and provides a new idea for development of waxberry fruit juice products.
(7) The waxberry smoothie fruit puree beverage contains anthocyanin and other phenolic substances in waxberries, chlorogenic acid in apples and dietary fibers in bananas and apples, has high nutrition and health care functions, and can meet the requirements of people on nutrition and health.
(8) Compared with the traditional liquid food sterilization method (pasteurization and the like), the invention adopts the non-thermal sterilization technology-ultra-high pressure sterilization (HPP) for treatment, so that the loss of heat-labile nutrient substances can not be caused after the treatment of the product, and the product quality indexes such as color, viscosity, flavor and the like of the product can reach the best.
(9) The waxberry smoothie fruit puree beverage can enable the taste of the product to be optimal within 7 days of storage at 4 ℃, the reason is that the viscosity is reduced along with the increase of the temperature, and the waxberry smoothie at 4 ℃ has the optimal sticky feeling through process optimization.
Detailed Description
The present invention will be further described with reference to the following specific examples, which are only illustrative of the present invention, but the scope of the present invention is not limited thereto.
Example 1
A preparation method of a waxberry smoothie fruit puree beverage comprises the following specific steps:
(1) selecting, cleaning and pitting waxberry fruits, selecting, peeling and cutting bananas, peeling and pitting apples, cutting, adding 20 parts of waxberry, 1 part of apple and 4 parts of banana into a high-speed wall-breaking beater for beating to obtain mixed pulp; the rotation speed of the pulping treatment is 25000rpm, and the time is 2 min;
(2) carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment; the ultrasonic treatment frequency is 20kHz, the time is 3min, and the sound intensity is 15W/cm2；
(3) Carrying out ultrahigh-pressure sterilization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and after the sterilization is finished, storing at low temperature to obtain a waxberry smoothie fruit paste beverage; the pressure of the ultra-high pressure sterilization treatment is 550MPa, and the time is 10 min; the low-temperature storage temperature is 4 ℃, and the storage time is 7 days.
As shown in Table 1, the waxberry smoothie prepared by the method has soft mouth feel, proper sugar-acid ratio and moderate viscosity, has the characteristic aroma and color of waxberries, and still maintains the unique color, luster and flavor of the product in a storage period.
Example 2
A preparation method of a waxberry smoothie fruit puree beverage comprises the following specific steps:
(1) selecting, cleaning and pitting waxberry fruits, selecting, peeling and cutting bananas, peeling and pitting apples, cutting, adding 20 parts of waxberry, 1 part of apple, 4 parts of banana and 8 parts of yoghourt into a high-speed wall-breaking beater to carry out beating treatment, thus obtaining mixed pulp; the rotation speed of the pulping treatment is 25000rpm, and the time is 32 min;
(2) carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment; the ultrasonic treatment frequency is 20kHz, the time is 3min, and the sound intensity is 15W/cm2；
(3) Carrying out ultrahigh-pressure sterilization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and after the sterilization is finished, storing at low temperature to obtain a waxberry smoothie fruit paste beverage; the pressure of the ultra-high pressure sterilization treatment is 550MPa, and the time is 10 min; the low-temperature storage temperature is 4 ℃, and the storage time is 7 days.
As shown in Table 1, the waxberry smoothie prepared by the method is softer in taste, appropriate in sugar-acid ratio and moderate in viscosity than that of example 1, has the characteristic aroma and color of waxberries, and still maintains the unique color and flavor of the product in a storage period.
Comparative example 1
A preparation method of a waxberry smoothie fruit puree beverage comprises the following specific steps:
(1) selecting, cleaning and pitting waxberry fruits, selecting, peeling and cutting bananas, peeling and pitting apples, cutting 25 parts of waxberry, 1 part of apple and 4 parts of banana, adding the waxberry, the apple and the banana into a high-speed wall-breaking beater to carry out beating treatment, and obtaining mixed pulp; the rotation speed of the pulping treatment is 25000rpm, and the time is 2 min;
(2) carrying out ultrahigh-pressure sterilization treatment on the mixed pulp, and after the sterilization is finished, storing at low temperature to obtain a waxberry smoothie fruit paste beverage; the pressure of the ultra-high pressure sterilization treatment is 550MPa, and the time is 10 min; the low-temperature storage temperature is 4 ℃, and the storage time is 7 days.
As shown in Table 1, the waxberry smoothie prepared by the method has soft mouth feel, proper sugar-acid ratio and moderate viscosity, and has the characteristic aroma and color of waxberries; however, after storage, the sticky feeling of the product is reduced, the characteristic fragrance is reduced, the color is faded, and the total phenol content and the antioxidant capacity are reduced compared with those of the product in example 1.
Comparative example 2
A preparation method of a waxberry smoothie fruit puree beverage comprises the following specific steps:
(1) selecting, cleaning and pitting waxberry fruits, selecting, peeling and cutting bananas, peeling and pitting apples, cutting 25 parts of waxberry, 1 part of apple and 4 parts of banana, adding the waxberry, the apple and the banana into a high-speed wall-breaking beater, and beating to obtain mixed pulp; the rotation speed of the pulping treatment is 25000rpm, and the time is 2 min;
(2) carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment; the ultrasonic treatment frequency is 20kHz, the time is 3min, and the sound intensity is 15W/cm2；
(3) Carrying out ultrahigh-pressure sterilization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and after the sterilization is finished, storing at low temperature to obtain a waxberry smoothie fruit paste beverage; the pressure of the ultra-high pressure sterilization treatment is 550MPa, and the time is 10 min; the storage temperature was 20 ℃ and the storage time was 7 days.
As shown in Table 1, the waxberry smoothie prepared by the method has soft mouth feel, proper sugar-acid ratio and moderate viscosity, and has the characteristic aroma and color of waxberries; however, after storage, the sticky feeling of the product is reduced, the characteristic aroma is reduced, the color is browned, and the total phenol content and the antioxidant capacity are reduced compared with those of the product in the example 1.
Comparative example 3
A preparation method of a waxberry smoothie fruit puree beverage comprises the following specific steps:
(1) selecting, cleaning and pitting waxberry fruits, selecting, peeling and cutting bananas, peeling and pitting apples, cutting 25 parts of waxberry, 1 part of apple and 4 parts of banana, adding the waxberry, the apple and the banana into a high-speed wall-breaking beater, and beating to obtain mixed pulp; the rotation speed of the pulping treatment is 25000rpm, and the time is 2 min;
(2) carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment; the ultrasonic treatment frequency is 20kHz, the time is 3min, and the sound intensity is 15W/cm2；
(3) Performing pasteurization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and storing at low temperature after the pasteurization is finished to obtain a waxberry smoothie fruit paste beverage; the pasteurization conditions were 90 ℃ for 35 s.
As shown in Table 1, the waxberry smoothie prepared by the method has soft mouth feel, proper sugar-acid ratio, reduced viscosity, reduced characteristic aroma of waxberries, cooked taste and slight color fading. The color was discolored, and the total phenol content and the antioxidant ability were reduced as compared with example 1.
TABLE 1 index Change after seven days of storage for different preparations
Figure BDA0002448290510000051
Figure BDA0002448290510000061

Claims (9)

1. A preparation method of a waxberry smoothie fruit puree beverage is characterized by comprising the following steps:
(1) cleaning waxberry, apple and banana, peeling or removing core, cutting into pieces, and pulping to obtain mixed pulp;
the mixed slurry comprises the following raw materials in parts by weight: 20-25 parts of waxberry, 1-3 parts of apple and 2-4 parts of banana;
(2) carrying out ultrasonic treatment on the mixed slurry to obtain the mixed slurry after ultrasonic treatment;
the frequency of ultrasonic treatment is 20-60 kHz, the time is 3-8 min, and the sound intensity is 10-80W/cm2；
(3) Carrying out ultrahigh-pressure sterilization treatment on the mixed slurry subjected to the ultrasonic treatment in the step (2), and after the sterilization is finished, storing at low temperature to obtain a waxberry smoothie fruit paste beverage;
the pressure of the ultrahigh-pressure sterilization treatment is 400-550 MPa, and the time is 5-12 min.
2. The method of preparing a red bayberry smoothie puree beverage of claim 1, wherein in step (1), yogurt or milk is added and mixed before the mashing process;
the mixed slurry comprises the following raw materials in parts by weight: 20-25 parts of waxberry, 1-3 parts of apple, 2-4 parts of banana and 1-10 parts of yoghourt or milk.
3. The method of preparing a waxberry smoothie puree beverage of claim 1, wherein the mixed slurry comprises the following raw materials in parts by weight: 25 parts of waxberry, 1 part of apple and 4 parts of banana.
4. The method of preparing a bayberry smoothie puree beverage of claim 1, wherein in the step (1), the rotational speed of the beating process is 20000 to 30000rpm for 1 to 5 min.
5. The method of preparing a red bayberry smoothie puree beverage of claim 1, wherein in step (1), said beating is performed at 25000rpm for 2 minutes.
6. The method of preparing a red bayberry smoothie puree beverage of claim 1, wherein in step (2), said sonication is performed at a frequency of 20kHz for a period of 3 minutes and at a sound intensity of 15W/cm2。
7. The method of claim 1, wherein the ultra-high pressure sterilization treatment is performed at a pressure of 550MPa for a time of 10min in step (3).
8. The method of preparing a red bayberry smoothie puree beverage of claim 1, wherein in step (3), said cryopreservation is at a temperature of 3-5 ℃ for 1-30 days.
9. A waxberry smoothie fruit puree beverage prepared by the preparation method according to any one of claims 1 to 8.
CN202010285340.9A 2020-04-13 2020-04-13 Waxberry smoothie fruit paste beverage and preparation method thereof Pending CN111406855A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010285340.9A CN111406855A (en) 2020-04-13 2020-04-13 Waxberry smoothie fruit paste beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010285340.9A CN111406855A (en) 2020-04-13 2020-04-13 Waxberry smoothie fruit paste beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111406855A true CN111406855A (en) 2020-07-14

Family

ID=71485552

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010285340.9A Pending CN111406855A (en) 2020-04-13 2020-04-13 Waxberry smoothie fruit paste beverage and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111406855A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116076575A (en) * 2022-12-30 2023-05-09 浙江工业大学 Bush fruit smoothie fruit puree beverage and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104413151A (en) * 2013-08-20 2015-03-18 中国农业大学 Banana milk shake and producing method thereof
CN104489236A (en) * 2014-12-22 2015-04-08 慈溪市硕实杨梅有限公司 Preparation method of waxberry ice shavings having functions of refreshing and relieving summer-heat
CN107136216A (en) * 2017-05-08 2017-09-08 中国农业科学院农产品加工研究所 The preparation method of carrot tomato vegetable former times

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104413151A (en) * 2013-08-20 2015-03-18 中国农业大学 Banana milk shake and producing method thereof
CN104489236A (en) * 2014-12-22 2015-04-08 慈溪市硕实杨梅有限公司 Preparation method of waxberry ice shavings having functions of refreshing and relieving summer-heat
CN107136216A (en) * 2017-05-08 2017-09-08 中国农业科学院农产品加工研究所 The preparation method of carrot tomato vegetable former times

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
张琪等: "不同杀菌方式对沙棘果浆品质的影响", 《食品与发酵工业》 *
无: "奇异果香蕉smoothie", 《HTTPS://WWW.MEISHIJ.NET/ZUOFA/QIYIGUOXIANGJIAOSMOOTHIE.HTML》 *
程新峰等: "超声波灭酶机制及其在食品加工中的应用", 《食品工业科技》 *
郭晓晖等: "超高压处理对草莓果浆品质的影响", 《食品科学》 *
钱钊: "谈谈SMOOTHIES", 《乳业科学与技术》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116076575A (en) * 2022-12-30 2023-05-09 浙江工业大学 Bush fruit smoothie fruit puree beverage and preparation method thereof

Similar Documents

Publication Publication Date Title
Jan et al. Development and quality evaluation of pineapple juice blend with carrot and orange juice
CN102669637A (en) Composite tomato catsup
CN102726794A (en) Mulberry composite fruit and vegetable juice beverage and preparation method thereof
CN103719523A (en) Method for producing fig preserved fruit
CN110419654A (en) A kind of compound juice beverage and its production technology
CN111406855A (en) Waxberry smoothie fruit paste beverage and preparation method thereof
CN105146626A (en) Production method of fresh lotus root juice beverage
CN104305431A (en) Making method of psidium guajava fruit tea
CN102871173A (en) Formula for pumpkin juice beverage
CN104757493A (en) Method for processing pickled lotus root slices
CN110150516A (en) A kind of white radishes rice syrup beverage and preparation method
KR20140083507A (en) Salad dressing comprising mulberry and method for preparing the same
CN109123268A (en) A kind of Pure purple yam natural drink and preparation method thereof
CN108419966B (en) Tomato and kiwi fruit composite fruit and vegetable juice and production process thereof
CN104544293A (en) Diet sea cucumber can and processing method thereof
CN103222635B (en) Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof
CN112617065A (en) High-anthocyanin waxberry juice and preparation method thereof
KR20120027574A (en) Black raspberry beverage and method of manufacturing the same
CN106616169B (en) Preparation method of tremella primary pulp and product prepared by tremella primary pulp
CN109170883A (en) A kind of compound puree of Siraitia grosvenorii honey peach and preparation method thereof
CN110537693A (en) Green gold orange juice compound seasoning and preparation method thereof
CN107927669A (en) A kind of freeze-resistant blueberry jam
KR102143467B1 (en) Manufacturing method of fermented citron drinks
Shakeel et al. Optimization of colour and cloud stability of carrot juice by using hydrocolloids and antioxidant
RU2207035C2 (en) Method of preparing squash beverage

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20200714

RJ01 Rejection of invention patent application after publication