CN112006207A - Compound dietary fiber beverage and preparation method thereof - Google Patents
Compound dietary fiber beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112006207A CN112006207A CN202010924077.3A CN202010924077A CN112006207A CN 112006207 A CN112006207 A CN 112006207A CN 202010924077 A CN202010924077 A CN 202010924077A CN 112006207 A CN112006207 A CN 112006207A
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- Prior art keywords
- fruit
- beverage
- dry powder
- dietary fiber
- fruit dry
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Abstract
The invention provides a compound dietary fiber beverage and a preparation method and application thereof. Specifically, the present invention is prepared by first preparing a fruit juice concentrate; preparing the fruit concentrated juice into fruit dry powder by a spray drying method; the beverage is prepared by compounding fruit dry powder according to a certain proportion. Experiments show that the beverage has high dietary fiber, good taste, low heat and stable quality, is beneficial to the micro-ecological balance of intestinal flora of eaters, and plays physiological roles of preventing cancers, cardiovascular diseases, blood sugar and blood pressure, stroke probability and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a compound dietary fiber beverage and a preparation method thereof.
Background
The dietary fiber is generally a carbohydrate polymer which cannot be digested and absorbed by digestive enzymes in human intestinal tracts but has health significance, is widely present in natural plants, and can be obtained by an extraction method or a synthetic method. The excessive refinement of the food industry leads to the tendency that the dietary structure of people shows three high trends of high fat, high sugar and high protein, the intake proportion of dietary fiber is continuously reduced, the drastic change of the dietary structure leads to the rapid increase of the proportion of chronic diseases of obesity, hyperglycemia, hypertension, constipation, intestinal cancer and the like of people, and the incidence rate of modern civilization diseases is in inverse proportion to the intake amount of the dietary fiber.
The Chinese resident dietary fiber intake white paper shows that the intake of the dietary fiber of Chinese residents is generally insufficient, 13 grams of dietary fiber is taken by people every day, and the minimum recommended amount (25 grams/day) of the dietary fiber in the Chinese resident dietary nutrient reference intake is not reached. There is a constant body of research evidence that the development of various chronic diseases is associated with an intake of too low dietary fibre, which makes dietary fibre the seventh major nutrient behind protein, fat, carbohydrates, vitamins, minerals and water, and obtains the title of "gut scavenger". At present, the dietary fiber intake of people is insufficient, and the main reasons include low dietary fiber content of daily food, poor taste of high-fiber food, great difficulty in obtaining high-dietary fiber products and the like.
There have been many studies relating to the processing of fruits and vegetables rich in dietary fiber, including dietary fiber beverages from a single food source, for example, CN 104323377 discloses a method for preparing a water-soluble dietary fiber beverage of pumpkin, which is characterized in that: extracting pumpkin soluble dietary fiber by a stepwise enzymolysis method, and adding xylitol and the like to prepare a beverage; dietary fibers from various food sources are also included, as CN 102511713 discloses a composite dietary fiber solution, its preparation and its protein beverage, characterized in that: the complex solution of various dietary fiber additives meets the application in protein beverages.
However, the known prior art can not combine sufficient nutrition and excellent flavor, so that the development of a compound dietary fiber beverage which provides sufficient dietary fiber intake and combines flavor and a preparation method thereof are urgently needed in the field.
Disclosure of Invention
The invention aims to provide a compound dietary fiber beverage which has sufficient dietary fiber intake, rich nutrient components and excellent flavor and a preparation method thereof.
Specifically, the invention prepares fruit concentrated juice; preparing the fruit concentrated juice into fruit dry powder by a spray drying method; the beverage is prepared by compounding fruit dry powder according to a certain proportion.
In a first aspect of the invention, a composition is provided, which comprises 8-18% of blueberry fruit dry powder, 4-12% of pomegranate fruit dry powder, and 4-12% of cranberry fruit dry powder, calculated on the total weight of the composition.
In another preferred embodiment, the composition further comprises: polydextrose, stachyose, inulin, taurine, or a combination thereof.
In another preferred embodiment, the content of the polydextrose is 30-50 percent based on the total weight of the composition.
In another preferred embodiment, the stachyose content is 15-30% based on the total weight of the composition.
In another preferred embodiment, the inulin content is 15-30% by weight of the total composition.
In another preferred embodiment, the composition of the other preferred embodiment contains 10-20 g/100ml of dietary fiber.
In a second aspect of the present invention, there is provided a beverage comprising: 8-18% of blueberry fruit dry powder, 4-12% of pomegranate fruit dry powder and 4-12% of cranberry fruit dry powder by weight of the total weight of the beverage.
In another preferred embodiment, the beverage further comprises: polydextrose, stachyose, inulin, taurine, or a combination thereof.
In another preferred embodiment, the content of the polydextrose is 30-50 percent based on the total weight of the beverage.
In another preferred embodiment, the content of stachyose is 15-30% based on the total weight of the beverage.
In another preferred example, the inulin content is 15-30% based on the total weight of the beverage.
In another preferred example, the beverage contains 10-20 g/100mL of dietary fiber.
In another preferred embodiment, the beverage contains 100-150 kJ/100mL of heat.
In another preferred example, the beverage is bright red and transparent.
In another preferred example, the beverage has moderate sour and sweet mouthfeel and is fresh and tasty.
In a third aspect of the present invention, there is provided a method of preparing the beverage of the second aspect, comprising the steps of:
(1) providing fresh fruit to prepare a fruit concentrate;
(2) preparing fruit dry powder from the fruit concentrated juice prepared in the step (1) by a spray drying method;
(3) and (3) compounding the fruit dry powder obtained in the step (2) according to a ratio to prepare the beverage.
In another preferred example, the step (1) is preceded by the steps of:
(S1) screening fresh fruits: screening 2-5 kg of fresh fruits respectively;
(S2) cleaning: cleaning fresh fruits, draining for later use, wherein pomegranates are additionally peeled, rinsed and drained for later use;
(S3) crushing and pulping: crushing and pulping the fruit obtained in the step (S2) to prepare fruit puree;
(S4) filtering and separating: filtering and separating the primary pulp obtained in the step (S3) by a vacuum pressure filter to obtain turbid fruit juice;
(S5) ultrafiltration separation: performing ultrafiltration treatment on the fruit cloudy juice obtained in the step (S4) by using a tubular ceramic membrane to obtain fruit clear juice;
(S6) osmotic concentration: and (S5) concentrating the clear fruit juice obtained in the step (S5) by using a reverse osmosis membrane to obtain the concentrated fruit juice.
In another preferred embodiment, the fresh fruit is selected from the group consisting of: blueberry, pomegranate, cranberry, or combinations thereof.
In another preferred example, the step (2) is preceded by the steps of:
(T1) dissolving maltodextrin in ultrapure water to prepare a drying aid, and heating to form uniform emulsion;
(T2) cooling the homogeneous emulsion obtained in (T1), blending the cooled homogeneous emulsion with the fruit concentrate obtained in the step (1) of the third aspect, and filtering the blended liquid through a filter;
(T3) preheating the mixed solution, and feeding the mixed solution into spray drying equipment to obtain the fruit dry powder.
In another preferred example, the mass fraction of the maltodextrin in the (T1) is 50-60% based on the total weight of the maltodextrin drying aid.
In another preferred embodiment, the drying assistant is heated at 85-95 ℃ for a period of time T0。
In another preferred embodiment, T is0Is 10-30min, preferably 20 min.
In another preferred example, in the step (T2), the drying aid: the blending proportion of the fruit concentrated solution is as follows: 2:12, preferably 3:9, more preferably 4: 6.
In a fourth aspect of the invention, there is provided a use of the beverage of the second aspect for the preparation of:
a) a drug that improves the subject's advocated microflora balance;
b) a cancer-preventing agent;
c) drugs for preventing cardiovascular diseases;
d) medicines for reducing blood sugar and blood pressure;
e) a medicine for reducing the probability of stroke.
It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments. Not to be reiterated herein, but to the extent of space.
Drawings
Fig. 1 is a flow chart of a preparation method of a compound dietary fiber beverage.
Detailed Description
The present inventors have made extensive and intensive studies and as a result, have found for the first time a method for producing a composite dietary fiber drink which has excellent flavor and taste while maintaining a high dietary fiber content, and have completed the present invention.
Specifically, the invention prepares fruit concentrated juice; preparing the fruit concentrated juice into fruit dry powder by a spray drying method to obtain naturally extracted dietary fiber fruit powder; fruit dry powder is compounded according to a certain proportion, and a plurality of nutrient substances are added to supplement processing loss in a proper amount, so that the nutrient proportion of the natural fruit juice is restored. The beverage of the invention is prepared. Experiments show that the beverage has high dietary fiber, good taste, low heat and stable quality, is beneficial to the micro-ecological balance of intestinal flora of eaters, and plays physiological roles of preventing cancers, cardiovascular diseases, blood sugar and blood pressure, stroke probability and the like.
Term(s) for
As used herein, "beverage of the present invention", "composite dietary fiber beverage" are used interchangeably and refer to a beverage containing a high dietary fiber content prepared according to the method of the present invention.
The invention relates to natural fresh fruits such as blueberries, pomegranates and cranberries. The three fruits have the characteristic of high content of dietary fiber and other nutrient elements, and can be mutually blended and supplemented in the aspects of fruit juice taste and acid sweetness; meanwhile, polydextrose, stachyose and inulin are supplemented to enhance the deficiency of fruit drinks in part of dietary fiber nutrients, increase the saturation and the harmonious feeling in taste, and taurine and multivitamins are added to supplement part of nutrients lost due to processing.
Blueberry
The blueberry has the special characteristics of high content of dietary fiber, anthocyanin and mineral substances, low calorie, unique flavor and the like, becomes a seasonal fruit suitable for both the old and the young, and has obvious effects on preventing cranial nerve aging, preventing cardiovascular diseases, resisting cancer, enhancing human immunity and the like. CN 106418086 discloses a processing technology of blueberry beverage, which is characterized in that: the blueberry juice, honey, xylitol and water are blended into the blueberry beverage according to a proportion, wherein the content of the blueberry juice is 65%.
Pomegranate
Pomegranate is rich in alkaloid, various amino acids, dietary fiber and trace elements, has effects of promoting digestion, softening blood vessel, reducing blood lipid and blood sugar, preventing coronary atherosclerotic heart disease and hypertension, invigorating stomach, refreshing, and stimulating appetite. Meanwhile, pomegranate has an astringent effect and can effectively inhibit diarrhea symptoms. CN 102948848 discloses a pomegranate beverage and its preparation method, which is characterized in that: the pomegranate drink with improved taste is obtained by taking tea polyphenol or potassium cinnamate as a flavoring agent, and the content of pomegranate juice is 200-1000 parts.
Cranberry
The cranberry has the characteristics of high content of dietary fiber, procyanidine and mineral substances, low calorie, excellent mouthfeel and the like, is widely popular with consumers, and has good effects on resisting oxidation, preventing cardiovascular diseases, reducing blood fat, reducing blood sugar, preventing urinary tract infection and the like because of rich nutrients. CN 102511554 discloses an acidic milk beverage containing cranberry puree and a production method thereof, which is characterized in that: the cranberry primary pulp is mixed with milk under proper process conditions to obtain the acidic milk beverage, wherein the content of the cranberry primary pulp is 2-10 per mill.
Polydextrose
Polydextrose is a water-soluble dietary fiber, and has effects of regulating lipid metabolism, reducing cholesterol, lowering blood sugar level, preventing and treating constipation, removing toxic substance and caring skin. Stachyose is an oligosaccharide and also a dietary fiber, is known as 'super-strong bifidus factor', and can promote the micro-ecological balance of human bodies, proliferate beneficial flora in the gastrointestinal tracts of human bodies, improve the environment in the digestive tracts of human bodies, regulate the micro-ecological flora balance, improve the disease resistance of the organisms and enhance the immunity. Inulin is a reserve polysaccharide in plants and is also a dietary fiber. The health-care food can control blood fat, reduce blood sugar, promote the absorption of mineral substances, regulate intestinal microbial flora, improve intestinal health and prevent constipation; inhibiting the generation of toxic fermentation product, protecting liver, and preventing colon cancer. These dietary fibers are added to food and drink as a commonly used formulation.
Other nutrients
Taurine
Taurine is one of the most abundant free amino acids in mammalian tissues and has various physiological functions, including prevention of cardiovascular diseases and improvement of memory. Vitamin C can maintain immune function and resist oxidation; vitamin B5Participate in the production of energy in vivo and control the metabolism of fat; vitamin B6Participate in various metabolic reactions and maintain sodium/potassium balance; vitamin B12Participate in the preparation of bone marrow red blood cells to prevent pernicious anemia; preventing the brain nerve from being damaged. These nutrients are present in high proportions in blueberries, pomegranates and cranberries but are easily lost during processing due to oxidation at high temperatures and pressures.
Preparation method
The method for preparing the dietary fiber drink comprises the following steps:
(1) preparation of fruit concentrated juice
1) Screening fresh fruits: screening 2-5 kg of fresh fruits respectively; 2) cleaning treatment: cleaning fresh fruits, draining for later use, wherein pomegranates need to be peeled, rinsed and drained for later use; 3) crushing and pulping: crushing and pulping clean fruit to prepare fruit puree; 4) filtering and separating: filtering and separating the primary pulp by a vacuum pressure filter to obtain turbid fruit juice; 5) and (3) ultrafiltration separation: performing ultrafiltration treatment on the cloudy fruit juice by using a tubular ceramic membrane to obtain clear fruit juice; 6) and (3) osmotic concentration: concentrating the clear fruit juice by a reverse osmosis membrane to obtain the concentrated fruit juice.
(2) Preparation of dried fruit powder
Dissolving maltodextrin in ultrapure water to prepare a drying aid, and heating to form uniform emulsion by the maltodextrin drying aid; cooling the drying aid, blending with a fruit concentrated solution, and filtering the blended solution through a filter; preheating the blending liquid, and feeding into a spray drying device to obtain the fruit dry powder. Processing the concentrated juice obtained in the step (1) into blueberry dry powder, pomegranate dry powder and cranberry dry powder.
(3) Preparing composite dietary fiber beverage
Mixing the fruit dry powder obtained in the step (2) with polydextrose, stachyose, inulin, taurine, vitamin C and vitamin B5Vitamin B6Vitamin B12Mixing, preparing 1L of uniform solution with ultrapure water of 30-50 ℃, canning, sealing, sterilizing and storing in dark place.
In another preferred example, the fresh fruit standard in step (1) is: the fresh blueberry fruits are fruits which are not rotten or mildewed and have frost on the surfaces, and the weight of each hundred of the fruits is 400-600 g; the fresh pomegranate fruits are fruits which are not rotten, have no wormholes and are full, and the weight of each single fruit is 300-500 g; the fresh cranberry fruits are fruits which are not rotten or mildewed and have mature and red epidermis, and the weight of each hundred grains is 200-400 g; a hammer crusher is adopted for crushing and pulping the fruits, and the aperture of a screen mesh of the crusher is 3-5 mm; the filtration and separation treatment is to filter the primary pulp by a vacuum pressure filter, wherein the warp mesh number of a filter screen is 120-140, and the weft mesh number is 50-55; the ultrafiltration separation is to carry out ultrafiltration treatment on the turbid juice by a tubular ceramic membrane, wherein the aperture of the ceramic membrane is 0.1-0.5 mu m; and the osmotic concentration is to concentrate the clear juice through a reverse osmosis membrane until the Brix is 25-50 degrees Bx, the aperture of the reverse osmosis membrane is 5-8 nm, the osmotic pressure is 0.3-0.5 Mpa, and 0.01% of sodium sulfite is added in the concentration process to prevent the oxidative browning.
In another preferred example, the mass fraction of the maltodextrin drying aid in the step (2) is 50-60%, and the drying aid is heated for 20min at the temperature of 85-95 ℃ to form a uniform emulsion; cooling the drying aid to 45-55 ℃, and blending with the fruit concentrated solution according to the blending ratio of the drying aid: the ratio of the fruit concentrated solution is 4: 6; filtering the mixed solution by using a filter screen, wherein the filter screen is 100 meshes; preheating the mixed solution added into the spray drying equipment to 40-50 ℃, wherein the temperature of an air inlet of the spray drying equipment is 170 ℃, the temperature of an air outlet of the spray drying equipment is 80 ℃, and the flow rate of the mixed solution is 50-60 mL/min; the spray dried powder was filtered using a sieve of 200 mesh.
In another preferred example, the compound dietary fiber beverage in the step (3) is prepared by the following compounding ratio: 20-30% of fruit mixed dry powder (8-18% of blueberry fruit dry powder, 4-12% of pomegranate fruit dry powder, 4-12% of cranberry fruit dry powder, calculated by the total weight of single fruit), 30-50% of polydextrose, 15-30% of stachyose, 15-30% of inulin, 1-2% of taurine, 0.05-0.1% of vitamin C, and 0.05-0.1% of vitamin B50.05-0.1% of vitamin B60.05-0.1% of vitamin B120.05-0.1% by weight of the total fruit drink. And (3) sterilizing the product obtained by compounding by adopting a microwave method, wherein the microwave power is 1000W, and the sterilization time is 50s, so that the dietary fiber beverage is obtained.
In another preferred embodiment, fruit mixed dry powder is added in the formulation of the dietary fiber beverage in the step (3), and the proportion of the fruit mixed dry powder is optimized and can be directly used as a formulation base material.
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. Unless otherwise indicated, percentages and parts are by weight
Preparation of example 1
(1) Preparation of fruit concentrated juice
1) Screening fresh fruits: screening 5kg of fresh fruits respectively; the fresh blueberry fruits are fruits which are not rotten or mildewed and have frost on the surfaces, and the weight of each hundred of the fruits is 400-600 g; the fresh pomegranate fruits are fruits which are not rotten, have no wormholes and are full, and the weight of each single fruit is 300-500 g; the fresh cranberry fruits are fruits which are not rotten or mildewed and have mature and red epidermis, and the weight of each hundred grains is 200-400 g;
2) cleaning treatment: cleaning fresh fruits, draining for later use, wherein pomegranates need to be peeled, rinsed and drained for later use;
3) crushing and pulping: crushing and pulping clean fruit to prepare fruit puree; a hammer crusher is adopted, and the aperture of a screen mesh of the crusher is 4 mm;
4) filtering and separating: filtering and separating the primary pulp by a vacuum pressure filter to obtain turbid fruit juice; filtering the raw pulp by a vacuum pressure filter, wherein the warp mesh number of a filter screen is 140, and the weft mesh number of the filter screen is 50;
5) and (3) ultrafiltration separation: performing ultrafiltration treatment on the cloudy fruit juice by using a tubular ceramic membrane to obtain clear fruit juice; the aperture of the ceramic membrane is 0.3 mu m;
6) and (3) osmotic concentration: concentrating the clear fruit juice by a reverse osmosis membrane to prepare concentrated fruit juice; concentrating to Brix of 30 ° Bx, the aperture of the reverse osmosis membrane is 5nm, the osmotic pressure is 0.4Mpa, and 0.01% sodium sulfite is added in the concentrating process to prevent oxidation and browning.
(2) Preparation of dried fruit powder
Dissolving maltodextrin in ultrapure water to prepare a drying aid, wherein the mass fraction of the maltodextrin is 50%; heating the drying assistant at 85-95 ℃ for 20min so as to form uniform emulsion; cooling the drying aid to 45-55 ℃, and blending with a fruit concentrated solution, wherein the blending ratio is the drying aid: the fruit concentrated solution is 4:6, the blended liquid is filtered by a filter, and the filter screen is 100 meshes; preheating the blending liquid, feeding the blending liquid into spray drying equipment, wherein the blending liquid needs to be preheated to 40-50 ℃, the temperature of an air inlet of the spray drying equipment is 170 ℃, the temperature of an air outlet of the spray drying equipment is 80 ℃, and the flow rate is 50-60 mL/min, so that the fruit dry powder is prepared. Processing the concentrated juice obtained in the step (1) into blueberry dry powder, pomegranate dry powder and cranberry dry powder; the spray dried powder was filtered using a sieve of 200 mesh.
(3) Preparing composite dietary fiber beverage
Preparing the obtained fruit dry powder into fruit mixed dry powder according to the mixture ratio: 250g of blueberry fruit dry powder, 150g of pomegranate fruit dry powder and cranberry150g of berry fruit dry powder. Mixing the obtained fruit dry powder with polydextrose, stachyose, inulin, taurine, vitamin C and vitamin B5Vitamin B6Vitamin B12Mixing the components in the following compounding ratio: 150g of fruit mixed dry powder, 210g of polydextrose, 120g of stachyose, 120g of inulin, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Example 1 was prepared.
Preparation of example 2
The steps of example 1 are repeated, except that in step (3), the proportions of the various components are adjusted, and the compounding proportion is as follows: 100g of fruit mixed dry powder, 210g of polydextrose, 120g of stachyose, 120g of inulin, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Example 2 was prepared.
Preparation of example 3
The steps of example 1 are repeated, except that in step (3), the proportions of the various components are adjusted, and the compounding proportion is as follows: 150g of fruit mixed dry powder, 180g of polydextrose, 80g of stachyose, 80g of inulin, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Example 3 was prepared.
Preparation of comparative example 1
The procedure of example 1 was repeated except that in step (3), no polydextrose component was added and the compounding ratio was: 150g of fruit mixed dry powder, 120g of stachyose, 120g of inulin, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. To obtain a pairRatio 1.
Preparation of comparative example 2
The steps of example 1 were repeated except that in step (3), no stachyose component was added, and the compounding ratio was: 150g of fruit mixed dry powder, 210g of polydextrose, 120g of inulin, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Comparative example 2 was prepared.
Preparation of comparative example 3
The procedure of example 1 was repeated except that in step (3), no inulin ingredient was added and the compounding ratio was: 150g of fruit mixed dry powder, 210g of polydextrose, 120g of stachyose, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Comparative example 3 was prepared.
Preparation of comparative example 4
The steps of example 1 are repeated except that in step (3), no fruit blended dry powder ingredient is added, and the compounding ratio is as follows: 210g of polydextrose, 120g of inulin, 120g of stachyose, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Comparative example 4 was prepared.
Preparation of comparative example 5
The procedure of example 1 was repeated except that no polydextrose, inulin and stachyose components were added in step (3) and the compounding ratio was: 150g of fruit mixed dry powder, 9g of taurine, 0.4g of vitamin C and vitamin B50.4g, vitamin B60.4g, vitamin B120.4 g; preparing 1L of uniform solution with ultrapure water of 40 ℃, canning, sealing, sterilizing with 1000W microwave power for 50s, and storing in dark place. Comparative example 5 was prepared.
Example 6 sensory comparison experiment
In order to prove the superiority of the invention in appearance, taste and smell, the inventor designs a set of sensory contrast tests in research to prove the effect.
30 persons are selected as experimental objects, the experimental objects have no abnormal sense in vision, smell and taste, 50mL of each dietary fiber beverage sample in the examples 1-3 and the comparative examples 1-5 is taken, cup body fluorescent marks are randomly and sequentially sent to the experimental objects, mutual interference among the experimental objects does not exist, the samples are subjected to sense evaluation in the aspects of appearance, taste and smell, the detailed evaluation is shown in table 2, and the evaluation results are summarized in table 1.
TABLE 1 sensory evaluation results Table (total of 50 points)
Note: in table 1, the scoring criteria for each item are referenced in table 2 below.
TABLE 2 Scoring rules
As can be seen from the sensory evaluation results: all the scores of the example 1 are higher than those of other examples and comparative examples, and the sample results of the examples 2-3 show that the appearance, the taste and the smell are changed by adjusting the compounding ratio in the example 1.
The results of the samples of comparative examples 1-3 show that the total quality of the beverage, particularly the taste quality, is reduced by subtracting certain dietary fiber additives (polydextrose, stachyose and inulin), which is mainly reflected in the lack of sweetness layering.
The sample results of comparative example 4 show that subtracting the fruit blended dry powder results in overall reduction of the appearance, taste and smell of the beverage, the appearance layer is yellowish, and the basic color of the beverage is lost; the taste layer presents the texture of sugar water, the taste is weak, and the drinking requirement can not be met.
The sample results of comparative example 5 show that subtracting all dietary fiber additives results in a beverage with overall reduced quality, with the most noticeable reduction in mouthfeel quality, too high acidity, astringent mouth feel, too dark color, and lack of brightness. The specific results of the experiment show that the dietary fiber beverage prepared according to the specific proportion has advantages in appearance, taste and smell.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.
Claims (10)
1. The composition is characterized by comprising 8-18% of blueberry fruit dry powder, 4-12% of pomegranate fruit dry powder and 4-12% of cranberry fruit dry powder, wherein the total weight of the composition is calculated.
2. The composition of claim 1 further comprising: polydextrose, stachyose, inulin, taurine, or a combination thereof.
3. The composition of claim 1, wherein the composition comprises 10 to 20g/100ml dietary fiber.
4. A beverage, wherein the beverage comprises: 8-18% of blueberry fruit dry powder, 4-12% of pomegranate fruit dry powder and 4-12% of cranberry fruit dry powder by weight of the total weight of the beverage.
5. The beverage according to claim 4, wherein the beverage contains 10-20 g/100mL of dietary fiber.
6. The beverage according to claim 4, wherein the beverage contains 100-150 kJ/100mL of calories.
7. A method of preparing the beverage of claim 4, comprising the steps of:
(1) providing fresh fruit to prepare a fruit concentrate;
(2) preparing fruit dry powder from the fruit concentrated juice prepared in the step (1) by a spray drying method;
(3) and (3) compounding the fruit dry powder obtained in the step (2) according to a ratio to prepare the beverage.
8. The method of claim 7, wherein said step (2) is preceded by the steps of:
(T1) dissolving maltodextrin in ultrapure water to prepare a drying aid, and heating to form uniform emulsion;
(T2) cooling the homogeneous emulsion obtained in (T1), blending with the fruit concentrate of step (1) of claim 6, and filtering the blended liquid through a filter;
(T3) preheating the mixed solution, and feeding the mixed solution into spray drying equipment to obtain the fruit dry powder.
9. The method according to claim 8, wherein the mass fraction of maltodextrin in (T1) is 50-60% based on the total weight of maltodextrin drying aid.
10. Use of the beverage according to claim 5 for the preparation of:
a) a drug that improves the subject's advocated microflora balance;
b) a cancer-preventing agent;
c) drugs for preventing cardiovascular diseases;
d) medicines for reducing blood sugar and blood pressure;
e) a medicine for reducing the probability of stroke.
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