CN111657410A - Mulberry-sugarcane compound beverage and preparation method thereof - Google Patents
Mulberry-sugarcane compound beverage and preparation method thereof Download PDFInfo
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- CN111657410A CN111657410A CN202010610931.9A CN202010610931A CN111657410A CN 111657410 A CN111657410 A CN 111657410A CN 202010610931 A CN202010610931 A CN 202010610931A CN 111657410 A CN111657410 A CN 111657410A
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Images
Classifications
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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
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
Abstract
The invention provides a mulberry-sugarcane compound beverage and a preparation method thereof, belonging to the technical field of food manufacture and comprising the following raw materials in percentage by mass: 30-50% of sugarcane juice, 20-40% of mulberry juice, 15-30% of jasmine tea soup, 0.01-0.02% of citric acid and 0.03-0.05% of vitamin. The mulberry-sugarcane compound beverage takes mulberry juice and sugarcane juice as main raw materials, the sweetness of the sugarcane juice and the sourness of the mulberry juice are neutralized, jasmine flower fragrance is added for compounding, the bitter taste of the mulberry juice is effectively covered, fermentation is not needed on the premise of low sucrose content, and the beverage with rich taste and proper sweetness is obtained through blending.
Description
Technical Field
The invention relates to the technical field of food preparation, and particularly relates to a mulberry-sugarcane compound beverage and a preparation method thereof.
Background
Sugarcane is a perennial herb of arborescent family and is widely planted in tropical regions in south such as Guangxi and Guangdong in China. Sugarcane has high sugar content and is rich in various trace elements which are easily lacked by human bodies, wherein the content of iron element is at the top of fruits, so the sugarcane is often called as 'enriching fruits' and 'iron stem crops'. Along with the improvement of living standard and the pursuit of healthy life, the demand of people for natural beverage is increasing. The sugarcane juice contains rich polyphenol and flavonoid substances and has better oxidation resistance, inflammation resistance and mutation resistance, but the sugarcane juice in China is mainly used for producing white granulated sugar at present, and the sugarcane sugar industry has the problem of single product, so that the development of the sugar industry is limited.
Mulberry, also known as Mulberry, Mulberry fruit, Black Mulberry, etc., is the fruit cluster of the mulberry of Morus genus of Urticales order. The mulberry not only contains essential amino acids and various nutrient substances required by human body, but also has the effects of resisting oxidation, preventing cardiovascular and cerebrovascular diseases, inhibiting the growth of cancer cells, regulating immunity and the like, so that the mulberry is listed as one of the agricultural products of 'homology of medicine and food' which are food and medicine by the ministry of health of China. However, the mulberry has short picking period and high moisture, belongs to berry class, is not pressure-resistant, is easy to rot and deteriorate, is difficult to store and transport, and can cause great resource waste and environmental pollution once deteriorating.
With the development of agriculture, the deep processing of agricultural products is particularly important, and the application of the sugarcane and the mulberry to the fruit and vegetable beverage can solve the problem of short storage and preservation time, improve the additional value of the sugarcane and the mulberry and improve the economic benefit. However, the concentration of cane sugar in the cane juice is generally about 16%, the taste is too sweet and greasy, the sugar content is too high, the body health of a drinker is not facilitated, the cane sugar is diluted by adding water until the content of cane sugar is about 10%, the sweetness is proper, the faint scent flavor of the cane sugar can be lost, the taste is weak and single, and the cane sugar cannot adapt to the taste of the public. The mulberry juice contains abundant amino acids and polyphenols, is slightly sweet and sour in taste, slightly bitter and astringent in taste and poor in drinking taste, and restricts the industrialization of sugarcane and mulberry for making fruit and vegetable beverages. In the prior art, sugarcane juice is generally fermented to prepare fruit wine or fruit vinegar for blending, so that the functionality is improved, the taste is improved, but the fruit wine still belongs to wine, the taste of the fruit vinegar is sour, the requirements of all consumers cannot be met, and the large-scale production of the fruit wine is restricted, so that the research and development of the mulberry-sugarcane compound beverage which is wide in audience and unique in taste has important significance.
Disclosure of Invention
The invention aims to solve the problems, and provides a mulberry-sugarcane composite beverage which is prepared by taking mulberry juice and sugarcane juice as main raw materials, neutralizing the sweetness of the sugarcane juice and the sourness of the mulberry juice, adding jasmine flower fragrance for compounding, effectively covering the bitter taste of the mulberry juice, and obtaining a beverage with rich taste and proper sweetness through blending without fermentation on the premise of lower sucrose content.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the mulberry-sugarcane compound beverage comprises the following raw materials in percentage by mass: 30-50% of sugarcane juice, 20-40% of mulberry juice, 15-30% of jasmine tea soup, 0.01-0.02% of citric acid, 0.03-0.05% of vitamin and the balance of water.
Preferably, the sugarcane juice and the mulberry juice are sugarcane juice and mulberry juice.
Preferably, the sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice.
Preferably, the preparation method of the jasmine tea soup comprises the following steps: weighing jasmine tea, extracting, discarding the first tea water to reduce the bitter taste of the tea, simultaneously playing a role of washing the tea, adding water with the weight 30-50 times of that of the tea again, extracting for 10-20 min at 80-95 ℃, and filtering to obtain jasmine tea soup for later use.
Preferably, the preparation method of the sugarcane concentrated juice comprises the following steps:
1) cleaning fresh sugarcane, squeezing to obtain juice, and coarsely filtering to remove impurities until the impurities cannot be seen by naked eyes to obtain primary sugarcane juice;
2) heating the primary sugarcane juice to 95-100 ℃, keeping the temperature for 3-5 min, performing pre-sterilization, enzyme deactivation and protein inactivation denaturation, and then performing centrifugal separation at 4000-5000 r/min to obtain medium-grade sugarcane juice;
3) carrying out ultrafiltration on the medium-grade sugarcane juice by using an ultrafiltration membrane with the pore diameter of 0.01-0.1 micron to obtain sugarcane clear juice;
4) concentrating clear sugarcane juice by using a forward osmosis membrane to obtain concentrated sugarcane juice, wherein the adopted draw solution is NaCl and CaCl2Or one of sodium gluconate.
Preferably, the draw solution is CaCl2。
Preferably, the soluble solid solutions in the sugar cane juice concentrate are greater than 50 ° Bx.
Also discloses a preparation method of the mulberry-sugarcane compound beverage, which comprises the following steps:
s1, preparing sugarcane juice and mulberry juice;
s2, preparing jasmine flower tea soup;
s3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamin and the citric acid, and uniformly mixing to obtain the mixed juice.
S4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
Preferably, the sugarcane juice and the mulberry juice are obtained by squeezing sugarcane and mulberry.
Preferably, the sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the mulberry-sugarcane compound beverage provided by the invention is prepared by taking mulberry juice and sugarcane juice as main raw materials, neutralizing the sweetness and greasiness of the sugarcane juice and the sourness of the mulberry juice, adding jasmine flower fragrance for compounding, effectively covering the bitter taste of the mulberry juice, and blending without fermentation on the premise of low sucrose content to obtain the beverage with rich taste and proper sweetness.
2. According to the mulberry-sugarcane compound beverage, sugarcane juice is rich in various trace elements which are easy to be lacked by human bodies, wherein the content of iron elements is at the top of fruits, and the sugarcane juice contains abundant polyphenol and flavonoid substances, has good oxidation resistance, inflammation resistance and mutation resistance, and is a good choice for serving as a beverage, but the concentration of cane juice and cane sugar is about 16%, the taste is too sweet and greasy, the sugar content is too high, the body health of a drinker is not facilitated, the sweetness is proper when the cane sugar content is about 10% after the cane juice is diluted by water, the faint scent flavor of the cane can be lost, the taste is weak and single, and the taste is difficult to adapt to the taste of the public. The mulberry juice not only contains various nutrient substances such as essential amino acids, polyphenols, flavonoids, anthocyanin and the like required by a human body, but also has the effects of resisting oxidation, preventing cardiovascular and cerebrovascular diseases, inhibiting the growth of cancer cells, regulating immunity and the like, but has slightly sweet and sour taste with bitter taste due to the abundant amino acids and polyphenols, is not good enough in directly squeezed juice and has overhigh drinking cost after concentration, and is not beneficial to industrial production. The nutrition and beneficial substances contained in the two belong to polyphenols, amino acids and flavonoids, main nutrient substances are not damaged, the mouthfeel with proper sweetness can be prepared, the sweetness of sugarcane juice and the sourness of mulberry juice are neutralized, and the mouthfeel is enriched.
The jasmine flower fragrance is composed of 21 volatile components such as alcohols, esters and terpene compounds, is aromatic in fragrance and pleasant in flavor, can cover and neutralize the odor of astringent substances such as polyphenols and tannin, effectively covers the bitter taste of mulberry juice, and enriches the taste of the beverage on the premise of low sucrose content.
3. According to the mulberry-sugarcane compound beverage, jasmine flowers are added in the form of tea soup, so that the fragrance of the jasmine flowers can be kept, the bitter taste of mulberry juice can be effectively covered, and the mouthfeel can be improved.
4. The preparation method of the mulberry-sugarcane compound beverage disclosed by the invention is free from fermentation, can be used for obtaining the compound beverage with appropriate sweetness, rich mouthfeel and no sweet and greasy feeling and sour feeling by blending, is simple in process and is suitable for industrial production.
Drawings
FIG. 1 is a graph of water flux of a sugar cane juice concentrate over time for different draw agents;
FIG. 2 is a graph of soluble solids of sugarcane juice concentrate over time for different draw agents.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Materials and methods
Firstly, the method comprises the following steps: materials and instruments
TABLE 1 Main Instrument
TABLE 2 major reagents
Second, index measuring method
(1) Sensory scoring method
The mulberry-sugarcane compound beverage is evaluated from four aspects of color, smell, taste and tissue state of the beverage, in order to avoid the influence of individual subjective reasons, 10 members are screened out to form an evaluation group, and sensory evaluation criteria are formulated as shown in table 3. The composite beverage was scored according to the sensory evaluation table, and the evaluation environment was set strictly according to the standard. The full score is 100, and the average score is taken for analytical evaluation.
TABLE 3 sensory evaluation criteria for Mulberry-sugarcane composite beverages
(2) Measurement of concentration Effect
The concentration effect was evaluated by the water flux and soluble solid solutions of the sugarcane juice. The Chemical Oxygen Demand (COD) of the simulated domestic sewage and the reactor water is determined by adopting a national standard method.
Wherein Jw is the water flux of the membrane; v is the volume of the raw material liquid, and S is the effective area of the membrane; t is the forward osmosis membrane separation time.
(known as raw material can area of 16cm 32cm, draw solution can area of 31cm 32cm, membrane effective area of 2.6m 2, t of 30min)
Example 1
The mulberry-sugarcane compound beverage comprises the following raw materials in percentage by mass: 40% of sugarcane juice, 30% of mulberry juice, 25% of jasmine tea soup, 0.01% of citric acid, 0.05% of vitamin and the balance of water.
The preparation method comprises the following steps:
s1, preparing sugarcane juice and mulberry juice:
respectively selecting fresh sugarcane and mulberry, cleaning, and squeezing to obtain sugarcane juice and mulberry juice;
s2, preparing jasmine flower tea soup:
weighing jasmine tea, extracting, discarding the first tea water to relieve bitter taste of tea, cleaning tea, adding water 40 times of tea weight, extracting at 85 deg.C for 20min, and filtering to obtain jasmine tea soup.
S3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamin and the citric acid, and uniformly mixing to obtain the mixed juice.
S4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
Example 2
The mulberry-sugarcane compound beverage comprises the following raw materials in percentage by mass: 30% of sugarcane juice, 30% of mulberry juice, 30% of jasmine tea soup, 0.015% of citric acid, 0.04% of vitamin and the balance of water.
The preparation method comprises the following steps:
s1, preparing sugarcane juice and mulberry juice:
the sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice; the sugarcane concentrated juice and the mulberry concentrated juice are purchased, wherein 4 times of water is added into the sugarcane concentrated juice for dilution; and (4) adding 15 times of water to dilute the mulberry concentrated juice.
S2, preparing jasmine flower tea soup:
weighing jasmine tea, extracting, discarding the first tea water to relieve bitter taste of tea, cleaning tea, adding water 40 times of tea weight, extracting at 85 deg.C for 20min, and filtering to obtain jasmine tea soup.
S3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamin and the citric acid, and uniformly mixing to obtain the mixed juice.
S4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
Example 3
The mulberry-sugarcane compound beverage comprises the following raw materials in percentage by mass: 40% of sugarcane juice, 30% of mulberry juice, 25% of jasmine tea soup, 0.015% of citric acid, 0.04% of vitamin and the balance of water.
The preparation method comprises the following steps:
s1, preparing sugarcane juice and mulberry juice:
the sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice;
wherein the preparation method of the sugarcane concentrated juice comprises the following steps:
1) cleaning fresh sugarcane, squeezing to obtain juice, and coarsely filtering to remove impurities until the impurities cannot be seen by naked eyes to obtain primary sugarcane juice;
2) heating the primary sugarcane juice to 95 ℃ for 5min, carrying out pre-sterilization, enzyme deactivation and protein inactivation and denaturation, and then carrying out centrifugal separation at 5000 r/min to obtain middle-grade sugarcane juice;
3) ultrafiltering the medium-grade sugarcane juice with an ultrafiltration membrane with the pore diameter of 0.05 micron to obtain sugarcane clear juice;
4) concentrating clear sugarcane juice by using a forward osmosis membrane to obtain concentrated sugarcane juice, wherein the adopted drawing liquid is CaCl2。
Diluting the concentrated sugarcane juice with 4 times of water; and (4) adding 15 times of water to dilute the purchased mulberry concentrated juice.
S2, preparing jasmine flower tea soup:
weighing jasmine tea, extracting, discarding the first tea water to relieve bitter taste of tea, cleaning tea, adding water 40 times of tea weight, extracting at 85 deg.C for 20min, and filtering to obtain jasmine tea soup.
S3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamin and the citric acid, and uniformly mixing to obtain the mixed juice.
S4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
Example 4
The mulberry-sugarcane compound beverage comprises the following raw materials in percentage by mass: 20% of sugarcane juice, 50% of mulberry juice, 25% of jasmine tea soup, 0.015% of citric acid, 0.04% of vitamin and the balance of water.
The preparation method comprises the following steps:
s1, preparing sugarcane juice and mulberry juice:
the sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice; the sugarcane concentrated juice and the mulberry concentrated juice are purchased, wherein 4 times of water is added into the sugarcane concentrated juice for dilution; and (4) adding 15 times of water to dilute the mulberry concentrated juice.
S2, preparing jasmine flower tea soup:
weighing jasmine tea, extracting, discarding the first tea water to relieve bitter taste of tea, cleaning tea, adding water 40 times of tea weight, extracting at 85 deg.C for 20min, and filtering to obtain jasmine tea soup.
S3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamin and the citric acid, and uniformly mixing to obtain the mixed juice.
S4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
Example 5
The mulberry-sugarcane compound beverage comprises the following raw materials in percentage by mass: 40% of sugarcane juice, 30% of mulberry juice, 15% of jasmine tea soup, 0.015% of citric acid, 0.04% of vitamin and the balance of water.
The preparation method comprises the following steps:
s1, preparing sugarcane juice and mulberry juice:
the sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice; the sugarcane concentrated juice and the mulberry concentrated juice are purchased, wherein 4 times of water is added into the sugarcane concentrated juice for dilution; and (4) adding 15 times of water to dilute the mulberry concentrated juice.
S2, preparing jasmine flower tea soup:
weighing jasmine tea, extracting, discarding the first tea water to relieve bitter taste of tea, cleaning tea, adding water 40 times of tea weight, extracting at 85 deg.C for 20min, and filtering to obtain jasmine tea soup.
S3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamin and the citric acid, and uniformly mixing to obtain the mixed juice.
S4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
Test examples
Firstly, the method comprises the following steps: experimental examples 1-5 influence of the ratio of Mulberry juice and sugarcane juice on mouthfeel
Test example 1
The sugarcane juice and the mulberry juice are obtained by diluting sugarcane concentrated juice and mulberry concentrated juice; the sugarcane concentrated juice and the mulberry concentrated juice are purchased, wherein 4 times of water is added into the sugarcane concentrated juice for dilution; and (4) adding 15 times of water to dilute the mulberry concentrated juice. Then, the mulberry juice and the sugarcane juice are mixed according to the proportion of 20% to 50%.
The contents of the mulberry juice and the sugarcane juice were different in test examples 2 to 5 compared to test example 1. The compound beverages obtained in test examples 1 to 5 were subjected to sensory evaluation, and the results are shown in Table 4 below.
TABLE 4 analysis of the results
As can be seen from Table 4, when the ratio of mulberry juice to sugarcane juice was 30%: 40%, the sensory evaluation score was the highest and was 90 points, which is probably because the sugarcane juice had a sweeter mouthfeel, and when the sugar juice was too strong, the sugarcane taste was too strong, which resulted in a sweet and greasy taste of the beverage, and a little bitter taste at the tip of the tongue. The mulberry juice is sour in taste, the mulberry is heavy in taste when the mulberry juice is excessive, the flavor is poor, the color of the compound beverage is dark black, and the mulberry juice is not easily accepted by consumers in sense. Therefore, the optimal ratio of the mulberry juice to the sugarcane juice is determined to be 3:4, namely 30% of the mulberry juice and 40% of the sugarcane juice.
II, secondly: test example 6-10 influence of jasmine tea soup on mouthfeel
Test example 6 the formulation and preparation method of example 5 were used, and in test examples 7-10, the mass fraction of jasmine tea soup was different, and the other formulations and steps were the same. The compound beverages obtained in test examples 6 to 10 were subjected to sensory evaluation, and the results are shown in Table 5 below.
TABLE 5 analysis of the results
| Beverage product | Test example 6 | Test example 7 | Test example 8 | Test example 9 | Test example 10 |
| Adding amount of |
15％ | 20％ | 22％ | 25％ | 29％ |
| Sensory Scoring (score) | 86 | 93 | 95 | 98 | 94 |
As can be seen from table 5, when the amount of the jasmine tea is 15% to 29%, the sensory score of the jasmine tea tends to increase and decrease, which is probably because the jasmine tea soup can provide fresh aroma to the beverage and adjust the flavor of the mulberry-sugarcane compound beverage, but the too thick jasmine tea soup increases the astringent taste of the beverage, and the too little jasmine tea soup increases the sweet and greasy feeling of the compound beverage. When the addition amount of the jasmine flower tea soup is 25%, the mulberry-sugarcane compound beverage is appropriate in fragrance, moderate in taste and high in sensory evaluation value, so that the optimal addition amount of the jasmine flower tea soup is 25%.
Thirdly, the method comprises the following steps: test examples 11-13 Effect of different drawing solutions on the Properties of sugarcane concentrated juice
Experimental example 11 has the same formula and preparation method as those of the experimental example 3, and compared with the experimental example 11, the pumping agent in the experimental example 12 is NaCl; in test example 13, the drawing agent was sodium gluconate, and the other examples were the same.
As can be seen from FIGS. 1 and 2, three drawing solutionsThe change of the water flux is firstly quickly reduced and then gradually reduced and finally tends to be flat along with the time extension, wherein CaCl2The fastest change of water flux indicates that when the drawing liquid is CaCl2In the process, the speed of the moisture of the clear sugarcane juice in the raw material tank passing through the liquid drawing side is fastest, and the concentration time is shortest; as can be seen from FIG. 2, the soluble solids of the sugarcane juice concentrate all rapidly concentrated over time to reach a maximum value and then tend to be stable, and in the same time, when the extract is CaCl2When the sugar cane juice concentrate is used, the content of soluble solid solution is the largest. Test results show that CaCl is adopted within 30min2For the drawing liquid, the water flux of the sugarcane concentrated juice is the largest, the soluble solid solution reaches 58.3 degrees Bx, and the soluble solid solutions of the NaCl drawing liquid and the sodium gluconate drawing liquid are only 44.5 degrees Bx and 32 degrees Bx respectively. Thus using CaCl2The method is the optimal drawing liquid in the three drawing liquids, has higher osmotic pressure difference, can obtain higher water flux and soluble solid solution, and has the best concentration effect on the concentrated sugarcane juice.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. The mulberry-sugarcane compound beverage is characterized by comprising the following raw materials in percentage by mass: 30-50% of sugarcane juice, 20-40% of mulberry juice, 15-30% of jasmine tea soup, 0.01-0.02% of citric acid, 0.03-0.05% of vitamin and the balance of water.
2. The mulberry-sugarcane composite beverage according to claim 1, wherein the sugarcane juice and the mulberry juice are sugarcane juice and mulberry juice.
3. The mulberry-sugarcane composite beverage according to claim 1, wherein the sugarcane juice and the mulberry juice are diluted sugarcane juice concentrate and mulberry juice concentrate.
4. The mulberry-sugarcane composite beverage according to claim 1, wherein the jasmine tea soup is prepared by a method comprising: weighing jasmine tea, extracting, discarding the first tea water to reduce the bitter taste of the tea, simultaneously playing a role of washing the tea, adding water with the weight 30-50 times of that of the tea again, extracting for 10-30 min at 80-95 ℃, and filtering to obtain jasmine tea soup for later use.
5. The mulberry-sugarcane compound beverage as claimed in claim 1, which comprises the following raw materials by mass percent: 40% of sugarcane juice, 30% of mulberry juice, 25% of jasmine tea soup, 0.015% of citric acid, 0.04% of vitamin and the balance of water.
6. The mulberry-sugarcane composite beverage according to claim 3, wherein the preparation method of the sugarcane juice concentrate includes:
1) cleaning fresh sugarcane, squeezing to obtain juice, and coarsely filtering to remove impurities until the impurities cannot be seen by naked eyes to obtain primary sugarcane juice;
2) heating the primary sugarcane juice to 95-100 ℃, keeping the temperature for 3-5 min, performing pre-sterilization, enzyme deactivation and protein inactivation denaturation, and then performing centrifugal separation at 4000-5000 r/min to obtain medium-grade sugarcane juice;
3) carrying out ultrafiltration on the medium-grade sugarcane juice by using an ultrafiltration membrane with the pore diameter of 0.01-0.1 micron to obtain sugarcane clear juice;
4) concentrating clear sugarcane juice by using a forward osmosis membrane to obtain concentrated sugarcane juice, wherein the adopted draw solution is NaCl and CaCl2Or one of sodium gluconate.
7. The mulberry-sugarcane composite beverage of claim 6, wherein the draw solution is CaCl2。
8. The mulberry-sugarcane composite beverage of claim 6, wherein the sugarcane juice concentrate has soluble solid solutions greater than 50 ° Bx.
9. The manufacturing method of the mulberry-sugarcane compound beverage as set forth in any one of claims 1 to 8, comprising the steps of:
s1, preparing sugarcane juice and mulberry juice;
s2, preparing jasmine flower tea soup;
s3, blending
Mixing the mulberry juice and the sugarcane juice, then adding the jasmine tea soup, finally adding the vitamins and the citric acid, and uniformly mixing to obtain mixed juice;
s4 homogenizing and sterilizing
And homogenizing, sterilizing and filling the blended mixed juice to obtain the mulberry-sugarcane compound beverage.
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| CN1342427A (en) * | 2000-12-29 | 2002-04-03 | 李伟培 | Nutritive beverage containing tonic mixture |
| CN102551146A (en) * | 2012-02-03 | 2012-07-11 | 浙江大学 | Method for preparing sugarcane and lemon juice compound beverage |
| CN104643221A (en) * | 2015-03-11 | 2015-05-27 | 广西叶茂机电自动化有限责任公司 | Sugarcane potable water and production technology for compound sugarcane juice beverage |
| CN106923098A (en) * | 2017-03-06 | 2017-07-07 | 许昌学院 | A kind of red date jasmine tea composite beverage |
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2020
- 2020-06-29 CN CN202010610931.9A patent/CN111657410A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1342427A (en) * | 2000-12-29 | 2002-04-03 | 李伟培 | Nutritive beverage containing tonic mixture |
| CN102551146A (en) * | 2012-02-03 | 2012-07-11 | 浙江大学 | Method for preparing sugarcane and lemon juice compound beverage |
| CN104643221A (en) * | 2015-03-11 | 2015-05-27 | 广西叶茂机电自动化有限责任公司 | Sugarcane potable water and production technology for compound sugarcane juice beverage |
| CN106923098A (en) * | 2017-03-06 | 2017-07-07 | 许昌学院 | A kind of red date jasmine tea composite beverage |
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