CN112544837A - Tremella clear juice beverage with natural red date fragrance and preparation method thereof - Google Patents
Tremella clear juice beverage with natural red date fragrance and preparation method thereof Download PDFInfo
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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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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
Abstract
A white fungus clear juice beverage with natural red date fragrance belongs to the field of white fungus deep processing food beverages, and specifically comprises the steps of respectively obtaining white fungus clear juice rich in plant polysaccharide and plant protein by pretreating, carrying out enzymolysis and enzyme (bacteria) killing on white fungus, red date, white lily and Chinese wolfberry, and mixing the white fungus clear juice, the red date dry juice, the Chinese wolfberry clear juice and the white lily clear juice under the weak acid high temperature condition to form a stable emulsion system without coagulation. The beverage is rich in nutrition, is suitable for various crowds to drink, and has good market economic value.
Description
Technical Field
The invention relates to a beverage, and in particular relates to a white fungus clear juice beverage with natural red date fragrance and a preparation method thereof.
Background
Tremella is a traditional rare edible fungus in China, is one of famous delicacies, is mature in industrial cultivation technology in recent years, greatly improves yield, greatly lowers price, and becomes a common food material on a common people dining table. Tremella fuciformis is sweet and neutral in nature and non-toxic, has the effects of moistening lung, promoting fluid production, nourishing yin, nourishing stomach, tonifying qi, activating blood circulation, relaxing bowel, moistening skin, resisting fatigue, resisting tumors and the like, and is attributed to rich tremella polysaccharide (accounting for about 60-70% of dry weight of tremella) which is contained in tremella fuciformis (Tremella fuciformis berk) and the functional characteristics and application thereof-Chengang.
Although the tremella is used as a raw material to develop products such as oral liquid, thick soup and beverage, the market reaction and sales volume are general, and many key technical difficulties of tremella deep processing are not broken through, so that the problems of product taste, flavor, stability, function positioning and the like cannot be well solved, and the market of tremella beverage has a strange phase of 'calling good but not calling good'.
In the preparation of deep-processed tremella products, tremella is mostly crushed to prepare feed liquid in the prior art, but the whole system is not a single emulsion system or a single suspension system, the components are complex, and saponin substances in tremella easily cause protein coagulation, which can cause the reduction of protein digestibility, and the emulsion stability of the emulsion can be broken, so that the product is difficult to maintain long-term stability. And the dissolution rate of the core active ingredient, namely tremella polysaccharide, is low. The final product has low nutrition value.
Disclosure of Invention
Aiming at the problems of low dissolving rate of tremella polysaccharide and poor emulsion stability in the prior art, the invention provides a tremella clear juice beverage with natural red date fragrance and a preparation method thereof.
A white fungus clear juice beverage with natural red date fragrance is prepared from the following raw materials: 5-15 parts of water, 10-30 parts of white fungus clear juice, 6-8 parts of dried red date juice, 5-15 parts of sugar, 10-20 parts of Chinese wolfberry clear juice and 5-15 parts of lily clear juice; the parts are parts by weight.
The tremella fuciformis clear juice is obtained by pretreatment, enzymolysis, enzyme (bacteria) killing and clarification.
Wherein, the clear juice of the zymolytic tremella comprises the following steps:
pretreatment: crushing selected white fungus into 80-120 mesh white fungus powder, adding 100 ℃ hot water, stirring into slurry, keeping the temperature at 100 ℃ for 2-5h, and cooling to obtain white fungus slurry;
enzymolysis: performing enzymolysis of tremella fuciformis pulp with cellulose and pectin for 2-5h to obtain enzymolysis tremella fuciformis pulp;
enzyme deactivation treatment: heating the enzymolysis Tremella pulp at 100 deg.C for 15 + -5 min, and cooling to obtain Tremella turbid juice;
clarification treatment: and centrifuging and clarifying the cooled turbid tremella juice to obtain the clear enzymolysis tremella juice.
Wherein, the red jujube dry juice is prepared by slicing, color protecting, drying, hot water extracting and clarifying selected red jujubes; the clear wolfberry juice is prepared by performing pretreatment, enzymolysis, enzyme (bacteria) killing and clarification treatment on clear wolfberry juice; the lily clear juice is obtained by pretreatment, enzymolysis, enzyme (bacteria) killing and clarification.
The white fungus clear juice beverage is prepared by blending, homogenizing, sterilizing and filling white fungus clear juice, red date dry juice, sugar, medlar clear juice and lily clear juice at weak acidity and high temperature.
Wherein the weakly acidic pH is 5-7, and the high temperature is 50-70 ℃.
Researches show that the tremella fuciformis is sweet in taste and neutral in nature, has the functions of tonifying spleen and promoting appetite, nourishing yin and clearing heat, nourishing yin and moistening lung, moistening dryness and the like, and is particularly suitable for dietotherapy and invigoration of people with yin deficiency and fire excess constitution. In addition, the tremella contains rich dietary fiber, is easy to feel full, can adsorb excessive fat to be discharged together, accelerates metabolism, consumes fat in vivo, prevents and reduces fat accumulation, has low fat and low calorie, and is suitable for people who lose weight or are obese. In addition, the tremella cellulose can promote the peristalsis of intestinal wall, help digestion, prevent dry feces, lubricate intestinal tract, stimulate defecation, and keep the feces in the intestine moist, so as to facilitate defecation.
The red dates are sweet and mild in nature and taste, have the effects of moistening heart and lung, relieving cough, tonifying five internal organs and treating deficiency, and are very suitable for being frequently eaten to improve the poor gastrointestinal functions and gain physical strength when the peristaltic force and the digestion and absorption functions of the gastrointestinal tract are poor.
Fructus Lycii has effects in nourishing kidney, moistening lung, nourishing liver, and improving eyesight. The lycium barbarum polysaccharide contained in the lycium barbarum polysaccharide can improve the immunity of a human body, inhibit the growth of tumors and have the effect of regulating blood sugar.
The lily has high nutrition, can supplement nutrition for human body, and has good dietetic therapy effect. It is cold, has effects of moistening lung and relieving cough, and is suitable for being eaten in autumn and winter. The lily also has the function of soothing the nerves, has certain effects on long-term insomnia and absentmindedness, and can help fall asleep as soon as possible. The lily also has the effects of beautifying and delaying aging due to the lily polysaccharide.
The polycrystalline rock sugar can moisten throat, remove dryness, nourish yin and moisten lung, and can highlight the dietotherapy efficacy when being eaten together with pears, lilies, tremella or medlar, and the polycrystalline rock sugar powder is a piece produced in the processing process of the polycrystalline rock sugar, although the piece is not as beautiful as the blocky polycrystalline rock sugar, the efficacy is not affected, and the polycrystalline rock sugar powder is more convenient to use in beverage processing, not only shortens the sugar dissolving time, but also has lower price.
The invention improves the dissolution rate of the polysaccharide of tremella and other raw materials through high-temperature enzymolysis, the four selected raw materials are rich in plant polysaccharide, the protein energy and the polysaccharide form a stable compound under the weak acidity and high-temperature conditions of the high-concentration polysaccharide, and the whole feed liquid is in a stable emulsion form.
The invention has the beneficial effects
The beverage of the invention has pleasant aroma, transparent color and uniform feed liquid. The beverage not only can be used as a daily beverage for common people, but also can be used as a functional beverage for treating lung diseases.
The sensory indexes of the invention are as follows: the red date juice beverage is light yellow, uniform and consistent in color and luster, has natural characteristic fragrance of red dates, meets the requirements of national plant beverage standard GB31326-2014, and can meet the sour, sweet and smooth mouthfeel of the composite fruit and vegetable juice beverage.
Detailed Description
Example 1
(1) Preparation of clear Tremella juice
Pretreatment: crushing selected white fungus into 80-120 mesh white fungus powder, adding 100 ℃ hot water, stirring into slurry, keeping the temperature at 100 ℃ for 2-5h, and cooling to obtain white fungus slurry;
and (3) enzymolysis treatment: performing enzymolysis of tremella fuciformis pulp with cellulose and pectin for 2-5h to obtain enzymolysis tremella fuciformis pulp;
enzyme deactivation treatment: heating the enzymolysis Tremella pulp at 100 deg.C for 15 + -5 min, and cooling to obtain Tremella turbid juice;
clarification treatment: and centrifuging and clarifying the cooled turbid tremella juice to obtain the clear enzymolysis tremella juice.
(2) Preparation of dried juice of fructus Jujubae
And (3) slicing treatment: cutting selected red dates into fresh jujube slices with the thickness of 1-4 mm;
color protection treatment: adding the jujube slices into water with the temperature of 89-99 ℃ for blanching for 3-5 minutes;
drying treatment: placing the color-protected jujube slices in an oven at 70-90 deg.C for 3-5h until a strong red jujube fragrance is generated;
hot water leaching: adding dried fructus Jujubae into 80-90 deg.C hot water, leaching under normal pressure for 30-60min, and cooling to room temperature to obtain dried fructus Jujubae juice;
clarification treatment: primarily filtering the dried red date juice by using a 100-mesh filter screen, removing filter residues, and further centrifuging to obtain supernatant so as to obtain the dried red date juice.
(3) Preparation of clear wolfberry juice
Pretreatment: adding the cleaned fresh medlar into water with the temperature of 90 +/-5 ℃ for blanching for 3 +/-2 minutes; cooling to normal temperature, crushing, pulping, filtering, peeling, and collecting fructus Lycii juice;
and (3) enzymolysis treatment: adding pectinase and cellulase into fructus Lycii juice, and maintaining at pH of 5.5 and temperature of 35 deg.C for 2-3 hr to obtain fructus Lycii juice enzymatic hydrolysate;
enzyme deactivation treatment: keeping the enzymatic hydrolysate at 100 deg.C for 10-15min to inactivate enzyme;
clarification treatment: primarily filtering with a 100-mesh filter screen, removing filter residue, further centrifuging, and collecting supernatant to obtain enzymolysis fructus Lycii clear juice.
(4) Preparation of clear lily juice
Pretreatment: cutting the cleaned fresh lily bulb into 2-5cm square pieces, adding 90 + -5 deg.C water, and blanching for 3 + -2 min; cooling to normal temperature, crushing, pulping, filtering, and peeling to obtain lily pulp;
and (3) enzymolysis treatment: adding pectinase and cellulase into lily pulp, keeping the pH value at 5.5 and the temperature at 35 ℃ for 2-3h, and finishing enzymolysis to obtain lily enzymolysis liquid;
enzyme deactivation treatment: keeping the lily enzymolysis liquid at 100 ℃ for 10-15min for enzyme deactivation;
clarification treatment: primarily filtering with a 100-mesh filter screen, removing filter residues, further centrifuging, and taking supernatant to obtain the enzymolysis lily clear juice.
(5) Blending: mixing water, polycrystalline crystal sugar powder, Tremella clear juice, Bulbus Lilii clear juice, fructus Jujubae dry juice, and fructus Lycii clear juice at a certain ratio, adjusting pH to 6 with citric acid, and mixing at 60 deg.C to obtain mixture;
(6) homogenizing: homogenizing the mixture on line with a superhigh pressure homogenizer at a homogenizing pressure of 10-25MPa and a temperature of 65 deg.C, and degassing for 3-5 min under vacuum condition of 80 kPa.
(7) And (3) sterilization: and (3) instantly sterilizing the homogenized material at high temperature of 125-135 ℃ for 10-15 seconds.
(8) Filling: if aseptic filling is adopted, the homogenized material is cooled to room temperature and then aseptic filling is carried out to obtain a finished product, so that secondary pollution in the filling process is avoided; if PP plastic bottle packaging and pasteurization are adopted, filling is carried out when the temperature of the homogenized material is reduced to 80-95 ℃, the bottle is inverted for 10-15s after the cover is closed, and then the finished product is obtained after the bottle is sterilized for 20-30min at 85 ℃.
Comparative example
In the preparation process, the preparation was carried out under neutral conditions, pH =2 (using acetic acid) conditions and normal temperature/high temperature conditions, and the other steps were the same as in example 1.
The examples and comparative examples were left for one month and their stability was observed, and the data were compiled as follows:
therefore, the polysaccharide and the protein can form a stable emulsion system under the condition of high temperature and weak acid, and the stability of the system cannot be damaged even if the saponin exists. Neither neutral nor room temperature can initiate this reaction. However, when the pH is further lowered, at a high ionic concentration, the pH is lowered to the isoelectric point of the protein, and the charged polysaccharide and the protein are associated and coagulated, resulting in suspension and separation.
Subsequently, supplementary experiments are carried out by taking tremella as a single raw material, namely the dry red date juice, the clear wolfberry juice and the clear lily juice are all replaced by water.
Claims (6)
1. A white fungus clear juice beverage with natural red date fragrance is characterized by being prepared from the following raw materials: 5-15 parts of water, 10-30 parts of white fungus clear juice, 6-8 parts of dried red date juice, 5-15 parts of sugar, 10-20 parts of Chinese wolfberry clear juice and 5-15 parts of lily clear juice; the parts are parts by weight.
2. The clear tremella juice beverage according to claim 1, wherein the clear tremella juice is an enzymatic tremella juice obtained by pretreatment, enzymatic hydrolysis, enzyme deactivation and clarification.
3. The clear tremella juice beverage according to claim 2, wherein the clear tremella juice with enzymatic hydrolysis comprises the following steps:
pretreatment: crushing selected white fungus into 80-120 mesh white fungus powder, adding 100 ℃ hot water, stirring into slurry, keeping the temperature at 100 ℃ for 2-5h, and cooling to obtain white fungus slurry;
enzymolysis: performing enzymolysis of tremella fuciformis pulp with cellulose and pectin for 2-5h to obtain enzymolysis tremella fuciformis pulp;
enzyme deactivation treatment: heating the enzymolysis Tremella pulp at 100 deg.C for 15 + -5 min, and cooling to obtain Tremella turbid juice;
clarification treatment: and centrifuging and clarifying the cooled turbid tremella juice to obtain the clear enzymolysis tremella juice.
4. The white fungus clear juice beverage according to claim 1, wherein the red jujube dry juice is obtained by slicing, color protecting, drying, hot water leaching and clarifying selected red jujubes; the clear wolfberry juice is prepared by performing pretreatment, enzymolysis, enzyme (bacteria) killing and clarification treatment on clear wolfberry juice; the lily clear juice is obtained by pretreatment, enzymolysis, enzyme (bacteria) killing and clarification.
5. The clear tremella juice beverage as claimed in claim 1, wherein the clear tremella juice beverage is prepared by blending, homogenizing, sterilizing and filling a clear tremella juice, a dry red date juice, sugar, a clear wolfberry juice and a clear lily juice at a weak acid and a high temperature.
6. The clear tremella juice beverage as claimed in claim 5, wherein the weakly acidic pH is 5-7 and the high temperature is 50-70 ℃.
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