CN112314817A - Preparation method of double-rose pomegranate composite nutritional beverage - Google Patents
Preparation method of double-rose pomegranate composite nutritional beverage Download PDFInfo
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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
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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
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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Abstract
The invention relates to a preparation method of a double-rose pomegranate composite nutritional beverage, which specifically comprises the following steps: A. preparing the roselle juice; B. preparing rose juice; C. preparing pomegranate juice; D. blending: taking 5-8 parts of xylitol by weight, adding 20-30 parts of prepared roselle juice, 25-35 parts of rose juice and 30-40 parts of pomegranate juice, blending, pouring into a mixing device, stirring at low speed for 5min, and uniformly mixing to obtain a composite beverage; E. filling and exhausting: aseptically filling the obtained compound beverage into containers, and then exhausting air; F. sterilization and cooling: the sterilization treatment adopts ultrahigh temperature instantaneous sterilization at the temperature of 120-. The invention has the beneficial effects that: the product fully utilizes the natural sweetness of the pomegranate juice and the natural acidity of the roselle, reserves the original flavor and the nutrient components of the raw materials, enriches the market of the composite nutrient beverage, accords with the modern health concept, and has wide market prospect.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to a preparation method of a double-rose-pomegranate composite nutritional beverage.
Background
Roselle is also called roselle, belladonna and the like, has sour roselle flavor and cool property, and contains abundant nutritional ingredients such as protein, organic acid, vitamin C, various amino acids, flavonoid anthocyanin and the like and various mineral substances. Roselle has certain curative effect on heart disease, hypertension, arteriosclerosis and other diseases, and also has the functions of relieving asthma, cooling, lowering fire, eliminating fatigue, promoting fluid production, relieving summer heat, promoting intestinal canal contraction and raising digestion function. The previous research on the roselle is mainly focused on the aspects of wine, jam, jelly, beverage, preserved fruit, cola, tea and the like, the research on the application of the roselle composite beverage is less, and related products are rarely found in the market.
The rose is beautiful in color and has pleasant fragrance, is a flower used as both medicine and food, contains a large amount of various active substances such as protein, vitamin, fatty acid, anthocyanin, polysaccharide, flavone and the like, and has high edible value. Research shows that the rose has the effects of stimulating menstrual flow and activating blood circulation, beautifying, diminishing inflammation and moistening throat, relieving nerve fatigue and resisting oxidation. The traditional Chinese medicine considers that the rose is sweet and slightly bitter in taste and warm in nature, has the effects of regulating qi, resolving depression, promoting blood circulation, removing blood stasis, regulating menstruation and relieving pain, and has obvious curative effects on cardiovascular and cerebrovascular diseases, heart diseases, hypertension and other diseases, so the rose has the function of medicated diet. The roses are applied to food, mostly used as medicines as dry petals or made into rose tea for sale, and with the continuous updating of the processing technical level of the roses, the rose juice beverage begins to appear in the domestic market at present.
Pomegranate is called the king of fruit which can be used as medicine and food, is rich in nutrient substances such as polyphenol substances, flavonoids, various amino acids, trace elements and the like, has the functions of resisting cancer and oxidation, protecting cardiovascular health, reducing blood sugar, resisting bacteria, improving skin and oral health, stopping diarrhea and the like, can prevent coronary heart disease and hypertension, can achieve the effects of invigorating stomach, refreshing, enhancing appetite and prolonging life, and has the remarkable effect of dispelling the effects of alcohol for people with excessive drinking. Some researches are carried out on the extraction of pomegranate juice and the production of concentrated juice, but most of the researches only focus on the extraction process of the pomegranate juice and the production process of the concentrated juice, and the research and development of the composite nutritional beverage prepared by blending the rose hip juice and the rose flower juice are very lack, and the requirements of the nutritional beverage market can not be met, so that the research and development of the composite nutritional beverage prepared by taking the rose hip juice and the rose as main raw materials have important significance and have far-reaching market positioning and urgent requirements.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provide a preparation method of a double-rose pomegranate composite nutritional beverage, which takes roselle, rose and pomegranate as main raw materials and realizes the best composite effect through process optimization.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the preparation method of the double-rose pomegranate composite nutritional beverage specifically comprises the following steps: A. preparing the roselle juice;
B. preparing rose juice;
C. preparing pomegranate juice;
D. blending: taking 5-8 parts of xylitol by weight, adding 20-30 parts of prepared roselle juice, 25-35 parts of rose juice and 30-40 parts of pomegranate juice, blending, pouring into a mixing device, stirring at low speed for 5min, and uniformly mixing to obtain a composite beverage;
E. filling and exhausting: aseptically filling the obtained compound beverage into containers, and then exhausting air;
F. sterilization and cooling: the sterilization treatment adopts ultrahigh temperature instantaneous sterilization at the temperature of 120-.
Further, the optimal mixing ratio of the xylitol, the roselle juice, the rose juice and the pomegranate juice is 8:27:30: 35.
Further, the preparation of the roselle juice specifically comprises the following steps: (1) selecting materials: selecting roselle which is pure and positive in color, deep red, brownish red, free of obvious impurities, free of mildew and free of diseases and insect pests;
(2) cleaning and draining: cleaning the selected raw materials with clear water, cleaning to remove dirt, worm eggs and the like on the surface, and draining until no water drops;
(3) leaching: extracting Hibiscus sabdariffa with water at 80 deg.C at a ratio of 1:30 for 40min to obtain extractive solution;
(4) and (3) filtering: and filtering the leaching solution by using 60-mesh absorbent gauze, and then filtering by using 120-mesh absorbent gauze to obtain the rose juice.
Further, the preparation of the rose juice specifically comprises the following steps: (1) selecting: selecting fresh, rotten and insect-free roses, and removing calyx and anther;
(2) cleaning and draining: cleaning the selected rose flowers with clear water, and draining until no water drops;
(3) leaching: leaching rose and 60 ℃ water for 20min at a ratio of 1:30 to obtain a leaching solution;
(4) and (3) filtering: and filtering the leaching solution by using 60-mesh absorbent gauze, and then filtering by using 120-mesh absorbent gauze to obtain the rose juice.
Further, the preparation of the pomegranate juice specifically comprises the following steps: (1) selecting: selecting pomegranates without rotting and diseases and insect pests as raw materials;
(2) cleaning and draining: washing the selected pomegranate with clear water, and draining until no water drops;
(3) peeling and removing seeds: removing the outer skins of the drained pomegranates by using a machine, and taking out the seeds;
(4) color protection treatment: soaking pomegranate seeds in 0.4% VC solution for 10 min;
(5) juicing and filtering: putting the pomegranate seeds subjected to color protection treatment into a juicing device, adding water, juicing at a rotation speed of 350-450r/min at a mass-to-water mass ratio of 1:1 to obtain pomegranate juice and pulp residue, filtering once by using a 200-mesh 4-layer degreasing gauze, and filtering by using a 200-mesh 6-layer degreasing gauze to obtain pomegranate juice;
(6) enzyme treatment: adding pectinase into pomegranate juice, and performing enzyme treatment in a 50 ℃ constant-temperature water bath for 1 h;
(7) enzyme deactivation and filtration: and preserving the heat of the pomegranate juice subjected to enzyme treatment for 5min at 80 ℃ for enzyme deactivation treatment, and filtering to obtain the final pomegranate juice.
The invention has the beneficial effects that: the product takes roselle, rose and pomegranate as main raw materials, has pure taste, has the special flavor of roselle, rose and pomegranate, and is a compound beverage with unique flavor, and the function of promoting the production of body fluid and relieving summer heat; the product is rich in multiple vitamins, free amino acids, flavonoids, polyphenols and polysaccharides active ingredients, and has antioxidant, antiinflammatory, antitumor, and cardiovascular and cerebrovascular protecting effects; the product is natural rose red, does not add any essence, pigment and sucrose, fully utilizes the natural sweetness of pomegranate juice and the natural acidity of roselle, adds a small amount of xylitol to adjust the sweetness, retains the original flavor and nutrient components of the raw materials, has rich nutrition, zero fat and low sugar, has the auxiliary function of reducing blood sugar and blood pressure, and can meet the dietary requirements of people with high blood pressure, high blood sugar and high blood sugar; the product enriches the market of the compound nutritional beverage, accords with the modern health concept, and has wide market prospect.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Example one
Preparing the roselle juice: (1) selecting materials: selecting roselle which is pure and positive in color, deep red, brownish red, free of obvious impurities, free of mildew and free of diseases and insect pests; (2) cleaning and draining: cleaning the selected raw materials with clear water, cleaning to remove dirt, worm eggs and the like on the surface, and draining until no water drops; (3) leaching: extracting Hibiscus sabdariffa with water at 80 deg.C at a ratio of 1:30 for 40min to obtain extractive solution; (4) and (3) filtering: and filtering the leaching solution by using 60-mesh absorbent gauze, and then filtering by using 120-mesh absorbent gauze to obtain the rose juice.
Preparing rose juice: (1) selecting: selecting fresh, rotten and insect-free roses, and removing calyx and anther; (2) cleaning and draining: cleaning the selected rose flowers with clear water, and draining until no water drops; (3) leaching: leaching rose and 60 ℃ water for 20min at a ratio of 1:30 to obtain a leaching solution; (4) and (3) filtering: filtering the leaching solution by using 60-mesh absorbent gauze, and then filtering by using 120-mesh absorbent gauze to obtain rose juice;
preparing pomegranate juice: (1) selecting: selecting pomegranates without rotting and diseases and insect pests as raw materials; (2) cleaning and draining: washing the selected pomegranate with clear water, and draining until no water drops; (3) peeling and removing seeds: removing the outer skins of the drained pomegranates by using a machine, and taking out the seeds; (4) color protection treatment: soaking pomegranate seeds in 0.4% VC solution for 10 min; (5) juicing and filtering: putting the pomegranate seeds subjected to color protection treatment into a juicing device, adding water, juicing at the rotation speed of 350-450r/min at the mass ratio of the pomegranate seeds to the water of 1:1 to obtain pomegranate juice and pulp residues, filtering once by using 4 layers of 200-mesh degreasing gauze, and filtering by using 6 layers of 200-mesh degreasing gauze to obtain pomegranate juice;
(6) enzyme treatment: adding pectinase into pomegranate juice, and performing enzyme treatment in a 50 ℃ constant-temperature water bath for 1 h;
(7) enzyme deactivation and filtration: and preserving the heat of the pomegranate juice subjected to enzyme treatment for 5min at 80 ℃ for enzyme deactivation treatment, and filtering to obtain the final pomegranate juice.
Blending: blending 27 parts of roselle juice, 30 parts of rose juice, 35 parts of pomegranate juice and 8 parts of xylitol according to the weight parts, pouring the mixture into a mixing device, stirring at a low speed for 5min, and uniformly mixing to obtain a composite beverage;
filling and exhausting: aseptically filling the obtained compound beverage into containers, and then exhausting air;
sterilization and cooling: the sterilization treatment adopts ultrahigh temperature instantaneous sterilization at the temperature of 120-.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. The preparation method of the double-rose-pomegranate composite nutritional beverage is characterized by comprising the following steps of: A. preparing the roselle juice;
B. preparing rose juice;
C. preparing pomegranate juice;
D. blending: taking 5-8 parts of xylitol by weight, adding 20-30 parts of prepared roselle juice, 25-35 parts of rose juice and 30-40 parts of pomegranate juice, blending, pouring into a mixing device, stirring at low speed for 5min, and uniformly mixing to obtain a composite beverage;
E. filling and exhausting: aseptically filling the obtained compound beverage into containers, and then exhausting air;
F. sterilization and cooling: the sterilization treatment adopts ultrahigh temperature instantaneous sterilization at the temperature of 120-.
2. The method for preparing the double-rose-pomegranate composite nutritional beverage according to claim 1, wherein the optimal mixing ratio of the xylitol, the roselle juice, the rose juice and the pomegranate juice is 8:27:30: 35.
3. The method for preparing the double-rose-pomegranate composite nutritional beverage according to claim 1, wherein the preparation of the roselle juice specifically comprises the following steps: (1) selecting materials: selecting roselle which is pure and positive in color, deep red, brownish red, free of obvious impurities, free of mildew and free of diseases and insect pests;
(2) cleaning and draining: cleaning the selected raw materials with clear water, cleaning to remove dirt, worm eggs and the like on the surface, and draining until no water drops;
(3) leaching: extracting Hibiscus sabdariffa with water at 80 deg.C at a ratio of 1:30 for 40min to obtain extractive solution;
(4) and (3) filtering: and filtering the leaching solution by using 60-mesh absorbent gauze, and then filtering by using 120-mesh absorbent gauze to obtain the rose juice.
4. The method for preparing the double-rose-pomegranate composite nutritional beverage according to claim 1, wherein the preparation of the rose juice specifically comprises the following steps: (1) selecting: selecting fresh, rotten and insect-free roses, and removing calyx and anther;
(2) cleaning and draining: cleaning the selected rose flowers with clear water, and draining until no water drops;
(3) leaching: leaching rose and 60 ℃ water for 20min at a ratio of 1:30 to obtain a leaching solution;
(4) and (3) filtering: and filtering the leaching solution by using 60-mesh absorbent gauze, and then filtering by using 120-mesh absorbent gauze to obtain the rose juice.
5. The method for preparing the double-rose-pomegranate composite nutritional beverage according to claim 1, wherein the preparation of the pomegranate juice specifically comprises the following steps: (1) selecting: selecting pomegranates without rotting and diseases and insect pests as raw materials;
(2) cleaning and draining: washing the selected pomegranate with clear water, and draining until no water drops;
(3) peeling and removing seeds: removing the outer skins of the drained pomegranates by using a machine, and taking out the seeds;
(4) color protection treatment: soaking pomegranate seeds in 0.4% VC solution for 10 min;
(5) juicing and filtering: putting the pomegranate seeds subjected to color protection treatment into a juicing device, adding water, juicing at the mass-to-water mass ratio of 1:1 and the rotation speed of 350-450r/min to obtain pomegranate juice and pulp residues, filtering once by using a 120-mesh 2-layer degreasing gauze, and filtering by using a 120-mesh 4-layer degreasing gauze to obtain pomegranate juice;
(6) enzyme treatment: adding pectinase into pomegranate juice, and performing enzyme treatment in a 50 ℃ constant-temperature water bath for 1 h;
(7) enzyme deactivation and filtration: and preserving the heat of the pomegranate juice subjected to enzyme treatment for 5min at 80 ℃ for enzyme deactivation treatment, and filtering to obtain the final pomegranate juice.
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| CN113729096A (en) * | 2021-08-03 | 2021-12-03 | 百色学院 | Preparation method of roselle and snow pear composite fruit tea |
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