CN112167478A - Fresh medlar drink and preparation method thereof - Google Patents
Fresh medlar drink and preparation method thereof Download PDFInfo
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- CN112167478A CN112167478A CN202011220148.8A CN202011220148A CN112167478A CN 112167478 A CN112167478 A CN 112167478A CN 202011220148 A CN202011220148 A CN 202011220148A CN 112167478 A CN112167478 A CN 112167478A
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- fresh
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- drink
- fruit juice
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Links
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 51
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 51
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 240000002624 Mespilus germanica Species 0.000 title 1
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 50
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 24
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 23
- 239000011575 calcium Substances 0.000 claims abstract description 23
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 23
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 23
- 102000008186 Collagen Human genes 0.000 claims abstract description 17
- 108010035532 Collagen Proteins 0.000 claims abstract description 17
- 229920001436 collagen Polymers 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 17
- 239000001814 pectin Substances 0.000 claims abstract description 17
- 229920001277 pectin Polymers 0.000 claims abstract description 17
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 13
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 244000241838 Lycium barbarum Species 0.000 claims abstract 7
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 4
- 239000011692 calcium ascorbate Substances 0.000 claims description 4
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 229940047036 calcium ascorbate Drugs 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 244000241872 Lycium chinense Species 0.000 description 17
- 229960004793 sucrose Drugs 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229940076638 ascorbic acid and calcium Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a fresh medlar drink and a processing method thereof. The invention discloses a fresh medlar drink which comprises the following materials: fresh wolfberry, calcium fruit juice, a sweetening agent, collagen peptide, an antioxidant and pectin. The preparation method of the fresh medlar drink comprises the following steps: step 1), cleaning fresh wolfberry fruits to obtain a product A; step 2) uniformly mixing the sweetening agent, the collagen peptide, the antioxidant and the pectin to obtain a product B; step 3) heating the calcium fruit juice to 70-85 ℃, and then adding the product B obtained in the step 2) into the calcium fruit juice to be uniformly mixed to obtain a product C; and 4) filling the product A obtained in the step 1) into a packaging container, then filling the product C obtained in the step 3), sealing and sterilizing to obtain the fresh medlar drink. The prepared fresh medlar drink is in a gel state, maintains the color and the tissue structure of the fresh medlar, prolongs the shelf life of the product, can be brewed for many times, and has no shade change along with the brewing times. The preparation method of the fresh medlar drink provided by the invention has the advantages of simple process, low cost and easy realization of industrial production.
Description
Technical Field
The invention relates to a freshly brewed beverage and a processing method thereof, and particularly relates to a fresh medlar freshly brewed beverage and a preparation method thereof.
Background
Drinking hot water is a habit of vast Chinese people, the risk of microbial contamination of boiled water is low, and tea leaves, dried fruits, plant flowers, sugar and other food materials can be added into the boiled water. The medlar is a traditional medicine and food dual-purpose material, and medical research finds that the medlar has the effects of nourishing yin, tonifying kidney, improving eyesight, resisting aging and resisting oxidation. Lycium chinense is also often eaten by people in the form of tea. At present, the processing mode of the existing brewing medlar drink mainly has two modes. The first method is to process fresh medlar into dried medlar, and then compound the dried medlar with tea, dried medlar, plant flowers, sugar and other food materials to prepare flower-fruit tea. The second method is to process fresh medlar into medlar juice, and then to process into granule beverage by means of concentration, spray drying and the like. Both methods have the problem that the fresh taste and color of the medlar cannot be maintained. According to the first method, during the processing of fresh wolfberry fruits into dry wolfberry fruits, after long-time heating and contact with oxygen, the effective components are damaged by oxidation, so that the proper color and fresh taste of the wolfberry fruits are lost. In the second method for processing the instant beverage, during the process of processing the fresh medlar into medlar juice, the effective components are oxidized and thermally damaged through the procedures of crushing, juicing and sterilizing. Meanwhile, in the subsequent concentration and spray drying of the medlar juice, the components of the product are further damaged by continuous high-temperature processing.
Disclosure of Invention
In view of the above, the present invention aims to provide a fresh brewed medlar drink and a manufacturing method thereof, and the fresh brewed medlar drink manufactured by the method can present the taste and the real state of fresh medlar, and has strong aroma and good taste after being brewed.
A fresh medlar drink comprises the following materials: fresh wolfberry, calcium fruit juice, a sweetening agent, collagen peptide, an antioxidant and pectin.
Preferably, the fresh medlar drink comprises the following components in parts by weight: 50-80 parts of fresh wolfberry, 10-40 parts of calcium fruit juice, 10-20 parts of sweetening agent, 1-10 parts of collagen peptide, 1-5 parts of antioxidant and 1-5 parts of pectin.
Preferably, the fresh medlar drink comprises the following components in parts by weight: 50 parts of fresh wolfberry, 20 parts of calcium fruit juice, 20 parts of a sweetening agent, 5 parts of collagen peptide, 3 parts of an antioxidant and 2 parts of pectin.
The sweetener comprises: one or more of sucrose, fructose, Mel, and high fructose syrup.
The antioxidant comprises: one or more of ascorbic acid, sodium ascorbate and calcium ascorbate.
The preparation method of the fresh medlar drink comprises the following steps:
step 1), cleaning fresh wolfberry fruits to obtain a product A;
step 2) uniformly mixing the sweetening agent, the collagen peptide, the antioxidant and the pectin to obtain a product B;
step 3) heating the calcium fruit juice to 70-85 ℃, and then adding the product B obtained in the step 2) into the calcium fruit juice to be uniformly mixed to obtain a product C;
and 4) filling the product A obtained in the step 1) into a packaging container, then filling the product C obtained in the step 3), and then sealing and sterilizing to obtain the fresh medlar drink.
The preparation method of the fresh medlar drink comprises the step 4) that the packaging container comprises any one of a glass bottle, a pet bottle, a pop can and an aluminum foil bag.
The preparation method of the fresh medlar drink comprises the step 4), wherein the temperature for adding the product C is 70-85 ℃.
The preparation method of the fresh medlar drink, the sterilization in the step 4) refers to sterilization at 80-90 ℃ for 25-45min, and then cooling to 20-35 ℃.
The invention provides a fresh medlar drink and a preparation method thereof, which is prepared by taking fresh medlar as a main material, adding calcium fruit juice, a sweetening agent, collagen peptide, an antioxidant and pectin, and packaging and sterilizing.
Compared with the prior art, the invention at least has the following advantages: 1) the product is in a gel state, the fresh wolfberry fruits are distributed in the gel, the color and the tissue structure of the fresh wolfberry fruits are kept, the environment with low acid and high osmotic pressure at the periphery of the fresh wolfberry fruits inhibits the growth and the propagation of microorganisms, and the quality guarantee period of the product is prolonged. 2) The product is in a gel state, has a slow release effect, can be brewed for multiple times, the gel tissue is not dissolved after the water temperature is reduced in the brewing process, and the taste does not change with the brewing times. 3) The preparation method of the fresh medlar drink provided by the invention has the advantages of simple process, low cost and easy realization of industrial production.
Detailed Description
The invention is further illustrated by the following specific examples. The following detailed description is presented to facilitate understanding of the invention by others and is not intended to limit the scope of the invention.
Example 1:
a fresh medlar drink comprises the following components in parts by weight: 50 parts of fresh wolfberry, 20 parts of calcium fruit juice, 20 parts of cane sugar, 5 parts of collagen peptide, 3 parts of ascorbic acid and 2 parts of pectin.
The preparation method comprises the following steps:
step 1) cleaning the fresh wolfberry fruits in parts by weight to obtain a product A;
step 2) uniformly mixing the sucrose, the collagen peptide, the ascorbic acid and the pectin in parts by weight to obtain a product B;
step 3) heating the calcium fruit juice in parts by weight to 80 ℃, and then adding the product B obtained in the step 2) into the calcium fruit juice to be uniformly mixed to obtain a product C;
and 4) filling the product A obtained in the step 1) into a glass bottle, then filling the product C obtained in the step 3) at 80 ℃, sealing, sterilizing at 85 ℃ for 30min, and then cooling to 25 ℃ to obtain the fresh medlar drink.
Example 2:
a fresh medlar drink comprises the following components in parts by weight: 80 parts of fresh wolfberry fruits, 30 parts of calcium fruit juice, 15 parts of honey, 3 parts of collagen peptide, 3 parts of a composition of ascorbic acid and calcium ascorbate with a ratio of 1:1 and 5 parts of pectin.
The preparation method comprises the following steps:
step 1) cleaning the fresh wolfberry fruits in parts by weight to obtain a product A;
step 2) uniformly mixing the honey, the collagen peptide, the composition of ascorbic acid and calcium ascorbate in a ratio of 1:1 and the pectin in parts by weight to obtain a product B;
step 3) heating the calcium fruit juice in parts by weight to 85 ℃, and then adding the product B obtained in the step 2) into the calcium fruit juice to be uniformly mixed to obtain a product C;
and 4) filling the product A obtained in the step 1) into a glass bottle, then filling the product C obtained in the step 3) at 85 ℃, sealing, sterilizing at 90 ℃ for 25min, and then cooling to 35 ℃ to obtain the fresh medlar drink.
Example 3:
a fresh medlar drink comprises the following components in parts by weight: 60 parts of fresh wolfberry fruit, 40 parts of calcium fruit juice, 15 parts of a composition of 2:1 sucrose and high fructose corn syrup, 5 parts of collagen peptide, 2 parts of sodium ascorbate and 3 parts of pectin.
The preparation method comprises the following steps:
step 1) cleaning the fresh wolfberry fruits in parts by weight to obtain a product A;
step 2) uniformly mixing the composition of sucrose and high fructose syrup in a ratio of 2:1, collagen peptide, sodium ascorbate and pectin in parts by weight to obtain a product B;
step 3) heating the calcium fruit juice in parts by weight to 70 ℃, and then adding the product B obtained in the step 2) into the calcium fruit juice to be uniformly mixed to obtain a product C;
and 4) putting the product A obtained in the step 1) into a pet bottle, then filling the product C obtained in the step 3) at 70 ℃, sealing, sterilizing at 80 ℃ for 45min, and then cooling to 20 ℃ to obtain the fresh medlar drink.
Claims (9)
1. A fresh medlar drink is characterized by comprising the following materials: fresh wolfberry, calcium fruit juice, a sweetening agent, collagen peptide, an antioxidant and pectin.
2. The fresh medlar drink of claim 1, which comprises the following components in parts by weight: 50-80 parts of fresh wolfberry, 10-40 parts of calcium fruit juice, 10-20 parts of sweetening agent, 1-10 parts of collagen peptide, 1-5 parts of antioxidant and 1-5 parts of pectin.
3. The fresh medlar drink of claim 1, which comprises the following components in parts by weight: 50 parts of fresh wolfberry, 20 parts of calcium fruit juice, 20 parts of a sweetening agent, 5 parts of collagen peptide, 3 parts of an antioxidant and 2 parts of pectin.
4. The fresh medlar drink of any one of claims 1 to 3 wherein the sweetener comprises: one or more of sucrose, fructose, Mel, and high fructose syrup.
5. The fresh medlar drink of any one of claims 1 to 3 wherein the antioxidant comprises: one or more of ascorbic acid, sodium ascorbate and calcium ascorbate.
6. The method of any one of claims 1 to 5 for preparing a fresh wolfberry drink, comprising the steps of:
step 1), cleaning fresh wolfberry fruits to obtain a product A;
step 2) uniformly mixing the sweetening agent, the collagen peptide, the antioxidant and the pectin to obtain a product B;
step 3) heating the calcium fruit juice to 70-85 ℃, and then adding the product B obtained in the step 2) into the calcium fruit juice to be uniformly mixed to obtain a product C;
and 4) filling the product A obtained in the step 1) into a packaging container, then filling the product C obtained in the step 3), and then sealing and sterilizing to obtain the fresh medlar drink.
7. The method for preparing a fresh medlar drink according to claim 6, wherein the packaging container in the step 4) comprises any one of a glass bottle, a pet bottle, a pop can and an aluminum foil bag.
8. The method of claim 6, wherein the temperature of the infused product C in step 4) is 70-85 ℃.
9. The method for preparing a fresh medlar drink according to claim 6, wherein the sterilization in the step 4) is sterilization at 80-90 ℃ for 25-45min, and then cooling to 20-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011220148.8A CN112167478A (en) | 2020-11-05 | 2020-11-05 | Fresh medlar drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011220148.8A CN112167478A (en) | 2020-11-05 | 2020-11-05 | Fresh medlar drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112167478A true CN112167478A (en) | 2021-01-05 |
Family
ID=73917041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011220148.8A Pending CN112167478A (en) | 2020-11-05 | 2020-11-05 | Fresh medlar drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112167478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598248A (en) * | 2021-07-26 | 2021-11-05 | 西南大学 | Preparation process of citrus flower tea |
-
2020
- 2020-11-05 CN CN202011220148.8A patent/CN112167478A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598248A (en) * | 2021-07-26 | 2021-11-05 | 西南大学 | Preparation process of citrus flower tea |
| CN113598248B (en) * | 2021-07-26 | 2022-07-15 | 西南大学 | Preparation process of citrus flower tea |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210105 |
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| WD01 | Invention patent application deemed withdrawn after publication |