CN112617069A - Coreless Chinese wampee fruit juice beverage and preparation method and application thereof - Google Patents

Coreless Chinese wampee fruit juice beverage and preparation method and application thereof Download PDF

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CN112617069A
CN112617069A CN202011631528.0A CN202011631528A CN112617069A CN 112617069 A CN112617069 A CN 112617069A CN 202011631528 A CN202011631528 A CN 202011631528A CN 112617069 A CN112617069 A CN 112617069A
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wampee
seedless
fruit
fruit juice
juice beverage
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黄星源
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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
    • A23L2/04—Extraction of 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
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • 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 discloses a seedless Chinese wampee fruit juice beverage and a preparation method and application thereof. The invention takes mature high-quality kerneless wampee as a raw material, the raw material is selected and cleaned, the bitter and astringent taste of the raw fruit is removed, the raw fruit is pulped and juiced, then the color fixative, the preservative, the boiled dry kerneless wampee seasoning liquid and the sweetening agent are added for stirring and storing, the fruit juice beverage is cooled and then the clarifying agent is added for clarifying, the blending, color protection and clarification are synchronously carried out, finally the semi-finished product is obtained by coarse filtration and fine filtration, and the ultra-high pressure is combined with the low temperature heating treatment, so that the kerneless wampee fruit juice beverage which is golden yellow, has the unique fruit aroma of the kerneless wampee, is harmonious in sour and sweet, soft and smooth, long in aftertaste, good in stability and good in health care effect is obtained, the undesirable phenomena of color change, peculiar smell and turbidity of the fruit juice beverage can be effectively eliminated, the complete sterilization can be achieved.

Description

Coreless Chinese wampee fruit juice beverage and preparation method and application thereof
Technical Field
The invention relates to a seedless wampee juice beverage and a preparation method and application thereof.
Background
Yunan seedless wampee is originally produced in cities and towns in Yunan county, is extracted and extracted according to the characteristics of seedless, large fruit, thick flesh, juicy, fresh color, delicious taste, no residue, moderate sweet acid, thin peel, yellow and white pulp, and firm and smooth pulp, and is a treasure among ten wampee varieties in China. The seedless Chinese wampee has thin peel and high nutritive value, and the fruit is rich in water, protein, fat, crude fiber, carbohydrate, ash, thiamine, riboflavin, ascorbic acid, potassium, sodium, magnesium, iron and copper. In addition, it also contains flavonoid glycoside, phenols, multiple amino acids, and neocinnamyl phenol amine AB, C, D, etc. The Clausena lansium has effects of relieving fullness and distention of chest and abdomen, promoting fluid production, quenching thirst, guiding qi downward, and relieving cough; huangpi, which is bitter and has a strong bitter taste, is especially effective. According to the knowledge of relevant departments, the planting area of the seedless wampee in Yunan county is 7.8 ten thousand mu, the annual total yield is about 3 ten thousand tons, and the whole industrial output value is 10 hundred million yuan recently. The yellow-skinned fruit is rich in nutrition, but the mature period of the yellow-skinned fruit is in a high-temperature humid season, the storage period of the picked fresh fruit is short, and the fresh fruit begins to become soft and rot in the next day under natural conditions. The processing of the seedless wampee mainly focuses on fruit wine, fruit vinegar, compound wine, preserved fruit and fruit cakes, and the production of seedless wampee juice beverages by utilizing the seedless wampee has not been reported yet, and although certain progress has been made in China in the production technology of the juice beverages, a plurality of key technical problems which need to be solved still exist in the production of various juice beverages: for example, the seedless wampee fruit juice production process has the problems of low juice yield, easy oxidation and browning, easy rancidity phenomenon in the storage process of semi-finished products, massive mold on the liquid level of the fruit juice, heavy greenish flavor and bitter taste of the fruit juice beverage, easy change of the flavor and chemical composition of the sterilized fruit juice beverage, easy precipitation in shelf life and the like.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a seedless Chinese wampee fruit juice beverage and a preparation method thereof.
Another object of the present invention is to provide a seedless Chinese wampee fruit juice beverage obtained by the above preparation method.
The invention further aims to provide application of the seedless Chinese wampee fruit juice beverage.
The purpose of the invention is realized by the following technical scheme:
a preparation method of a kerneless wampee juice beverage comprises the following steps:
(1) pretreatment of raw materials: selecting and fully rinsing the seedless wampee; the method requires fresh raw materials, selects varieties with less bitter and astringent taste, rich fruit juice, moderate sugar-acid ratio, good flavor, aroma and stable color, and removes overgrowth, overmaturity and diseased and incomplete fruits; fully rinsing the raw materials by pure water;
(2) removing bitter and astringent taste of the original fruit: the seedless wampee obtained in the step (1) is subjected to skin breaking treatment, salt water and a wine quality regulator are added, the mixture is stirred uniformly, boiled and washed with cold water;
(3) pulping and juicing: smashing the seedless wampee obtained in the step (2) into pulp to obtain fruit pulp; adding pectinase into the obtained fruit pulp for temperature-controlled enzymolysis to obtain an enzymolysis product; juicing the obtained enzymolysis product to obtain fruit juice;
(4) blending, color protection and clarification are carried out synchronously: adding a color fixative, a preservative, boiled dry seedless wampee fruit seasoning liquid and a sweetener into the fruit juice obtained in the step (3), uniformly stirring, standing and storing; cooling to 10-12 ℃, preferably 11.5 ℃, adding a clarifying agent for clarification treatment, and filtering to obtain the seedless Chinese wampee fruit juice beverage; the total sugar content of the obtained kerneless wampee juice beverage is 100-130g/L, and the total acid content is 6-9 g/L.
(5) Ultra-high pressure sterilization: sterilizing the seedless wampee fruit juice beverage obtained in the step (4) by utilizing ultrahigh pressure and low-temperature heating treatment; can achieve complete sterilization, and the flavor and chemical composition of the fruit juice beverage are not changed after the ultra-high pressure sterilization.
(6) Filling and cooling: and (4) filling the seedless Chinese wampee fruit juice beverage obtained in the step (5) in a hot state after sterilization, and then rapidly cooling by spraying to obtain a seedless Chinese wampee fruit juice beverage finished product. This is to sterilize the inner surface of the container using the heat of the product.
The preferred seedless wampee in step (1) is medium-cooked and less bitter, the fruit juice contains more than 60%, the total sugar content is 145-158 g/L, and the total acid content is 12.5-14.3 g/L.
The dosage of the salt water in the step (2) is preferably calculated according to the final concentration of the salt in the system of 14-18 g/L. The salt is preferably the salt from Guangdong salt group.
The wine quality regulator in the step (2) is preferably wine quality regulator TM-10005 of east China sea commercial Co.
The dosage of the wine quality regulator TM-10005 is preferably calculated according to the final concentration of the wine quality regulator in a system of 249-451 mg/L.
The pectinase in the step (3) is preferably pectinase SAD-016 of Xiaheng enzyme biotechnology limited.
The dosage of the pectinase SAD-016 is preferably calculated according to the final concentration of the pectinase SAD-016 in an enzymolysis system being 32-68 mg/L, and more preferably calculated according to the final concentration of the pectinase SAD-016 in the enzymolysis system being 41-55 mg/L.
The temperature-controlled enzymolysis condition in the step (3) is preferably enzymolysis for 9.4-12.2 hours at the temperature of 21.4-25.6 ℃.
The color fixative in the step (4) preferably comprises D-sodium erythorbate and tea polyphenol. The D-sodium erythorbate is preferably sodium D-erythorbate of Baijiu erythorbate of Desxing city of Jiangxi province, namely sodium D-erythorbate; the tea polyphenol is preferably tea polyphenol of Weiduoduo biological technology limited company.
The addition amount of the sodium D-isoascorbate is preferably calculated according to the final concentration of the sodium D-isoascorbate in the fruit juice being 0.16-0.34 g/L.
The addition amount of the tea polyphenol is preferably calculated according to the final concentration of the tea polyphenol in the fruit juice being 0.46-0.54 g/L.
The preservative in the step (4) is preferably potassium cinnamate, more preferably food grade potassium cinnamate of Qianwei food additives Co.
The dosage of the potassium cinnamate is calculated according to the final concentration of the potassium cinnamate in the fruit juice being 232 mg/L-256 mg/L.
The seedless wampee dried fruit seasoning liquid in the step (4) is preferably prepared by the following method: continuously boiling the dried seedless wampee fruits and water at the temperature of 95-105 ℃ for 40-50 minutes according to the mass volume ratio of 1: 20-25, and filtering to obtain a seedless wampee fruit dried seasoning liquid; more preferably prepared by the following method: continuously boiling the dried seedless wampee fruit and water at the temperature of 100 ℃ for 45 minutes according to the mass-to-volume ratio of 1:21, and filtering through a filter bag of 200 meshes to obtain the dried seedless wampee fruit seasoning liquid. The seedless wampee dried fruit is preferably Guangdong Kangmei Xian food Co.
The dosage of the dry seedless wampee fruit seasoning liquid is preferably calculated according to the final concentration of the dry seedless wampee fruit seasoning liquid in the fruit juice being 55 g/L-61 g/L.
The sweetening agent in the step (4) is preferably L-arabinose and bamboo cane ice syrup. The L-arabinose is preferably L-arabinose of Jinan Shengquan Tang Biotech Co., Ltd, which is a novel low-calorie sweetener. The bamboo cane ice syrup is preferably bamboo cane ice syrup of Jiaman food factories in development areas of Chaozhou city.
The dosage of the L-arabinose is preferably calculated according to the final concentration of the L-arabinose in the fruit juice being 24g/L to 36 g/L.
The dosage of the bamboo cane ice syrup is preferably calculated according to the final concentration of the bamboo cane ice syrup in the fruit juice being 11 g/L-15 g/L.
The storage time in the step (4) is preferably 30-60 minutes, and more preferably 40 minutes.
The clarifying agent in the step (4) is preferably acid-soluble chitosan and naringinase. The acid-soluble chitosan is preferably food-grade acid-soluble chitosan of Henan Xin and Biotech limited. The naringinase is preferably naringinase from Hongda food ingredients Co. Naringinase is an enzyme that hydrolyzes naringin to produce naringenin for debittering, and can hydrolyze bitter fruit juice into fruit juice without bitter and astringent taste.
The acid-soluble chitosan is preferably pretreated before use as follows: mixing acid-soluble chitosan and blended non-kernel Chinese wampee juice according to the weight ratio of 1 g: mixing the materials in a ratio of 25mL, and obtaining an acid-soluble chitosan pretreatment solution after the acid-soluble chitosan is completely dissolved to be colloidal, and then using the acid-soluble chitosan pretreatment solution.
The dosage of the acid-soluble chitosan is preferably calculated according to the final concentration of the acid-soluble chitosan in the supernatant of 57-63 mg/L.
The dosage of the naringinase is preferably calculated according to the final concentration of the naringinase in the supernatant of 0.12-0.24 g/L.
The time of the clarification treatment in the step (4) is preferably 1 to 2 days.
The filtration in step (4) is preferably a coarse filtration with a pore size of 10 μm and a fine filtration with a pore size of 0.45. mu.m.
In the sterilization by combining the ultrahigh pressure and the low-temperature heating treatment in the step (5), the ultrahigh pressure is preferably 587-615 MPa, and the low-temperature heating treatment is preferably 55.7-63.7 ℃.
The filling temperature in the step (5) is preferably 57-61 ℃.
A seedless Chinese wampee fruit juice beverage is prepared by the above preparation method. The seedless Chinese wampee fruit juice beverage is golden yellow, has the unique fruit aroma of seedless Chinese wampee, is harmonious in sour and sweet, soft, smooth, long in aftertaste and good in stability, and has the total sugar content of 100-130g/L and the total acid content of 6-9 g/L.
The application of the seedless Chinese wampee fruit juice beverage in the field of food.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the present invention adopts the snow crystal salt water and the wine quality regulator with certain concentration to perform the bitter and astringent removing treatment on the seedless Chinese wampee fruits after the treatment by the pinhole machine, the squeezed fruit juice has less bitter and astringent taste, mellow fragrance, softness, smoothness and long aftertaste, and active substances and nutrient substances which are beneficial to human bodies and contained in the seedless Chinese wampee fruit juice can be well reserved.
2. The invention adopts the fruit pulp enzyme SAD-016 for enzymolysis under the temperature control, the product can effectively soften crushed fruits and reduce viscosity through the synergistic action of different enzymes, so that the performance of the juicer is better exerted, the production capacity and the equipment utilization rate can be obviously improved on the basis of the traditional process, the juice yield is improved by more than 10 percent, and the aromatic gas component, the effective component and the nutritional component in the seedless wampee can be effectively reserved.
3. The invention adopts a method of synchronously blending, color protection and clarification, and adds D-sodium erythorbate, tea polyphenol and clarifying agent (acid-soluble chitosan and naringinase), so that on one hand, the operation can effectively eliminate the adverse phenomena of color change, peculiar smell, turbidity and the like of food and beverage, also can inhibit the generation of peculiar smell of fruit juice, can inhibit the degradation and damage of vitamin A, vitamin B1 and beta-carotene, and can ensure the effective components and the product quality of the fruit juice beverage. On the other hand, the method can effectively remove suspended substances, macromolecular proteins, tannic acid, pectin and the like in the fruit juice, can effectively prevent clean precipitates from appearing in shelf life, and can hydrolyze bitter and astringent fruit juice beverage into beverage without bitter and astringent taste.
4. According to the invention, the food-grade potassium cinnamate serving as a natural novel preservative is added, so that the mould, bacteria and saccharomycetes which cause fruit juice spoilage can be effectively inhibited, and the rancidity phenomenon and massive mould on the surface of fruit juice in the production process of the seedless wampee fruit juice beverage can be effectively prevented.
5. According to the invention, by adding the novel low-calorie sweetening agent L-arabinose and the bamboo cane ice syrup, the beverage is fresh and sweet in mouth, has the flavor of cane sugar at the middle section, is lingering in taste, and can inhibit the activity of sucrase in human intestinal tracts, thereby having the capability of inhibiting sucrose absorption, and being capable of proliferating probiotics in the intestinal tracts, and having the effect of regulating the health of the intestinal tracts.
6. According to the invention, the boiled dry seedless wampee fruit seasoning liquid is added during blending, so that the green flavor of the seedless wampee fruit juice beverage is covered, and the product taste is softer and smoother.
7. The invention utilizes the ultrahigh pressure combined with low temperature heating to process the seedless Chinese wampee fruit juice beverage, can achieve complete sterilization, and the flavor and chemical composition of the fruit juice beverage after the ultrahigh pressure sterilization are not changed.
8. The development of a novel seedless Chinese wampee fruit juice beverage brings a new growth point for the seedless Chinese wampee industry. The seedless Chinese wampee fruit juice beverage is produced by taking high-quality mature seedless Chinese wampee in the south of the province as a raw material, not only can solve the novel utilization problem of the seedless Chinese wampee industry, but also adds a new variety with strong market potential for fruit juice.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
(1) Selecting, sorting and cleaning raw materials: selecting high-quality seedless wampee with medium-ripeness, less bitter and astringent taste, fruit juice content of more than 60%, total sugar content of 145-158 g/L, total acid content of 12.5-14.3 g/L, good flavor, aroma and stable color. Removing overgrowth, overripening and disease and residue, and rinsing the raw materials with pure water.
(2) Removing bitter and astringent taste of the original fruit: the kerneless wampee is put into a pinhole machine for peeling, stirred uniformly by 14g/L snow crystal saline (Guangdong salt industry group company) and 249mg/L wine quality regulator (TM-10005, east China sea commercial Co., Ltd., high-density city), and immediately washed by cold water after boiling.
(3) Pulping and juicing: crushing into pulp by using a fruit and vegetable pulping machine to obtain wampee pulp; adding 41mg/L (final concentration) pectinase SAD-016 (Xiaheng enzyme biotechnology limited Cangzhou) for enzymolysis for 9.4 hours at the temperature of 21.4 ℃, and controlling the temperature for enzymolysis; the juice is then expressed with an air-bag press.
(4) Blending, color protection and clarification are carried out synchronously: adding D-sodium isoascorbate (0.16 g/L (final concentration)) and tea polyphenol (0.46 g/L (final concentration)) to the fruit juice obtained in the step (3) (Daixing, California sodium isoVC, Inc., Jiangxi province), 232mg/L (final concentration) of food-grade potassium cinnamate, 55g/L (final concentration) of boiled dried seedless wampee (Kangmei, Inc., Guangdong) and water at a volume ratio of 1:21 at 100 deg.C for 45 minutes, filtering with 200 mesh filter bag, 24g/L (final concentration) of L-arabinose (Jinan Sheng quan, Biotech, Inc.), 11g/L (final concentration) of bamboo cane ice syrup, stirring, storing for 40 minutes, cooling to 11.5 deg.C, adding 57mg/L (final concentration) of acid-grade final-soluble chitosan (Henan, Xin nan and Biotech, Inc., Tang nan, Inc., China ) And 0.12g/L (final concentration) naringinase (Hongda food ingredients Co., Ltd.) for clarification for 1 day; and finally, performing coarse filtration with the aperture of 10 mu m and fine filtration with the aperture of 0.45 mu m by using a stainless steel 304 positive pressure filter (Dacheng equipment Co., Ltd., Hainin city) to obtain a finished product.
(5) Ultra-high pressure sterilization: and (4) after coarse filtration, the seedless Chinese wampee fruit juice beverage obtained in the step (4) is subjected to ultra-high pressure of 587MPa and low-temperature heating treatment at 55.7 ℃, so that complete sterilization can be achieved. The flavor and chemical composition of the juice beverage after ultrahigh pressure sterilization are not changed by detection.
(6) Filling: filling at a filling temperature of 57-61 ℃ in a hot state after sterilization, sterilizing the inner surface of the container by using the heat of the product, and then rapidly cooling to 25 ℃ by spraying.
The seedless Chinese wampee fruit juice beverage of the embodiment is obtained by the preparation method. The seedless wampee juice beverage is golden yellow, has the unique fruit aroma of the seedless wampee, is harmonious in sweetness and sourness, soft, smooth, long in aftertaste and good in stability. The total acid (g/L, calculated by acetic acid) is 8.17g/L and the total sugar is 102.17g/L measured according to the GB/T15038 method, the soluble solid content is 11.3 percent measured according to the NY/T2637 method, the total amino acid content is 0.537g/100g measured according to the GB 5009.124-2016 method, the escherichia coli content is 0MPN/mL measured according to the GB/T4789.3 method, the total colony content is 0MPN/mL measured according to the GB/T4789.2 method, and the mould and yeast content is 0CFU/mL measured according to the GB/T4789.15 method, thereby meeting the requirements of national food safety standard fruit and vegetable juice and beverage GB/T31121.
Example 2
(1) Selecting, sorting and cleaning raw materials: selecting high-quality seedless wampee with medium-ripeness, less bitter and astringent taste, fruit juice content of more than 60%, total sugar content of 145-158 g/L and total acid content of 12.5-14.3 g/L, good flavor, aroma and stable color. Removing overgrowth, overripening and disease and residue, and rinsing the raw materials with pure water.
(2) Removing bitter and astringent taste of the original fruit: the seedless wampee is put into a pinhole machine for peeling treatment, then is stirred uniformly by 16g/L snow crystal saline (Guangdong salt industry group company) and 350mg/L wine quality regulator (Toghai commercial Co., Ltd., Gao Mi) and is immediately washed by cold water after being boiled.
(3) Pulping and juicing: crushing into pulp by using a fruit and vegetable pulping machine to obtain wampee pulp; adding 48mg/L (final concentration) pectinase SAD-016 (Xiaheng enzyme biotechnology limited Cangzhou) for enzymolysis for 10.8 hours at the temperature of 23.5 ℃, and controlling the temperature for enzymolysis; the juice is then expressed with an air-bag press.
(4) Blending, color protection and clarification are carried out synchronously: adding D-isoascorbic acid sodium (0.25 g/L (final concentration)) and tea polyphenol (0.5 g/L (final concentration)) into the fruit juice obtained in the step (3) (Daoxing, Daoshi, Jiangxi, Ming), 244mg/L (final concentration) of food-grade potassium cinnamate, 58g/L (final concentration) of boiled dry Coreless wampee fruit seasoning liquid, 30g/L (final concentration) of L-arabinose (Jinnan, Shengquan, Tang, Biotech, Co., Ltd.) and 13g/L (final concentration) of bamboo cane ice syrup, stirring, storing for 40 minutes, then cooling the fruit juice beverage to 11.5 deg.C, adding 60mg/L (final concentration) food grade acid soluble chitosan (Henan Xin and Biotechnology limited) and 0.18g/L (final concentration) naringinase (Hongda food ingredients limited) to clarify for 1 day; and finally, performing coarse filtration with the aperture of 10 mu m and fine filtration with the aperture of 0.45 mu m by using a stainless steel 304 positive pressure filter (Dacheng equipment Co., Ltd., Hainin city) to obtain a finished product.
(5) Ultra-high pressure sterilization: and (4) after coarse filtration, the seedless Chinese wampee fruit juice beverage obtained in the step (4) is subjected to ultrahigh pressure of 601MPa and low-temperature heating treatment at 59.7 ℃, so that complete sterilization can be achieved. The flavor and chemical composition of the juice beverage after ultrahigh pressure sterilization are not changed by detection.
(6) Filling: filling at a filling temperature of 57-61 ℃ in a hot state after sterilization, sterilizing the inner surface of the container by using the heat of the product, and then rapidly cooling to 25 ℃ by spraying.
The seedless Chinese wampee fruit juice beverage of the embodiment is obtained by the preparation method. The seedless wampee juice beverage is golden yellow, has the unique fruit aroma of the seedless wampee, is harmonious in sweetness and sourness, soft, smooth, long in aftertaste and good in stability. The total acid (g/L, calculated by acetic acid) is 8.39g/L and the total sugar is 108.56g/L measured according to the GB/T15038 method, the soluble solid content is 11.8 percent measured according to the NY/T2637 method, the total amino acid content is 0.556g/100g measured according to the GB 5009.124-2016 method, the escherichia coli content is 0MPN/mL measured according to the GB/T4789.3 method, the total colony content is 0MPN/mL measured according to the GB/T4789.2 method, and the mould and yeast content is 0CFU/mL measured according to the GB/T4789.15 method, thereby meeting the requirements of national food safety standards, namely fruit and vegetable juice and beverage GB/T31121.
Example 3
(1) Selecting, sorting and cleaning raw materials: selecting high-quality seedless wampee with medium-ripeness, less bitter and astringent taste, fruit juice content of more than 60%, total sugar content of 145-158 g/L and total acid content of 12.5-14.3 g/L, good flavor, aroma and stable color. Removing overgrowth, overripening and disease and residue, and rinsing the raw materials with pure water.
(2) Removing bitter and astringent taste of the original fruit: the seedless wampee is put into a pinhole machine for peeling treatment, stirred uniformly by 18g/L snow crystal saline (Guangdong salt industry group company) and 451mg/L wine quality regulator (Toghai commercial Co., Ltd., Gao Mi) and immediately washed by cold water after being boiled.
(3) Pulping and juicing: crushing into pulp by using a fruit and vegetable pulping machine to obtain wampee pulp; adding 55mg/L (final concentration) pectinase SAD-016 (Xiaheng enzyme biotechnology limited Cangzhou) for enzymolysis for 12.2 hours at the temperature of 25.6 ℃, and controlling the temperature for enzymolysis; the juice is then expressed with an air-bag press.
(4) Blending, color protection and clarification are carried out synchronously: adding D-isoascorbic acid sodium (0.34 g/L (final concentration)) and tea polyphenol (0.54 g/L (final concentration)) into the fruit juice obtained in the step (3) (Daoxing, Daoshi, Jiangxi, Ming), 256mg/L (final concentration) of food-grade potassium cinnamate, 61g/L (final concentration) of boiled dry Coreless wampee fruit seasoning liquid, 36g/L (final concentration) of L-arabinose (Jinnan, Shengquan, Tang, Biotech, Co., Ltd.) and 15g/L (final concentration) of bamboo cane ice syrup, stirring, storing for 40 minutes, then cooling the fruit juice beverage to 11.5 deg.C, adding 63mg/L (final concentration) food grade acid soluble chitosan (Henan Xin and Biotechnology limited) and 0.24g/L (final concentration) naringinase (Hongda food ingredients limited) to clarify for 1 day; and finally, performing coarse filtration with the aperture of 10 mu m and fine filtration with the aperture of 0.45 mu m by using a stainless steel 304 positive pressure filter (Dacheng equipment Co., Ltd., Hainin city) to obtain a finished product.
(5) Ultra-high pressure sterilization: after coarse filtration, the seedless Chinese wampee fruit juice beverage obtained in the step (4) is subjected to ultrahigh pressure of 615MPa and low-temperature heating treatment at 63.7 ℃, complete sterilization can be achieved, and the flavor and chemical composition of the fruit juice beverage after ultrahigh pressure sterilization are not changed.
(6) Filling: filling at a filling temperature of 57-61 ℃ in a hot state after sterilization, sterilizing the inner surface of the container by using the heat of the product, and then rapidly cooling to 25 ℃ by spraying.
The seedless Chinese wampee fruit juice beverage of the embodiment is obtained by the preparation method. The seedless wampee juice beverage is golden yellow, has the unique fruit aroma of the seedless wampee, is harmonious in sweetness and sourness, soft, smooth, long in aftertaste and good in stability. The total acid (g/L, calculated by acetic acid) is 8.42g/L and the total sugar is 107.67g/L measured according to the GB/T15038 method, the soluble solid content is 11.5 percent measured according to the NY/T2637 method, the total amino acid content is 0.545g/100g measured according to the GB 5009.124-2016 method, the escherichia coli content is 0MPN/mL measured according to the GB/T4789.3 method, the total colony content is 0MPN/mL measured according to the GB/T4789.2 method, and the mould and yeast content is 0CFU/mL measured according to the GB/T4789.15 method, thereby meeting the requirements of the national food safety standard fruit and vegetable juice and beverage GB/T31121.
Comparative example 1 selection of a Coreless Clausena lansium Debittering and astringency agent
The procedure was as in example 2, except that the debittering agent used in step (2): the debitterizing and astringent agents are respectively (1): PVPP 0.42g/L and snow crystal salt 16 g/L); (2): (cyclodextrin 0.48g/L and cyrstalloline salt 16 g/L); (3): (gelatin 0.25g/L and snow crystal salt 16 g/L); (4): (vinosity regulator 0.35g/L and snow crystal salt 16.0 g/L); (5) 16.35g/L of snow crystal salt; (6) the vinosity regulator is 16.35 g/L. Based on the preliminary experiments, the data obtained by repeated experiments are shown in table 1. The total of 6 tissue food engineers and technicians evaluates the squeezed juice of the seedless wampee sample after debittering, and scores the juice by adopting a ten-step system, wherein the results are shown in table 1, wherein the color (1 point), the aroma (1 point), the taste (3 points) and the debittering rate (5 points).
TABLE 1 Effect of different debittering and astringency agents
Figure BDA0002874933900000071
Figure BDA0002874933900000081
Through the tests, the wine quality regulator of 0.35g/L and the snow crystal salt of 16.0g/L are used for debitterizing the bitter taste, the debitterizing rate reaches 92%, the obtained seedless wampee juice is golden yellow, has strong seedless wampee aroma, is mellow and full in taste, less in fruit juice bitter taste, sweet and sour, tasty and refreshing, prominent in typicality and unique in style.
COMPARATIVE EXAMPLE 2 Effect of different pectinases on the quality of Coreless wampee juice
The procedure is as in example 2, except that: the pectinases in step (3) are TC pectinase (German Erbsloh group), HC pectinase (France Raman group) and pectinase SAD-016 (Cangzhou summer enzyme Biotechnology Co., Ltd.), and the data obtained by repeated experiments are shown in Table 2.
TABLE 2 Effect of different pectinases
Figure BDA0002874933900000082
The juice yield is [ weight (g) of squeezed juice/weight (g) of original fruit pulp ] x 100%, and L-8900 of agilent amino acid analyzer.
The experimental data show that the enzymolysis treatment is carried out by using the fruit pulp enzyme SAD-016, the enzymolysis effect is best, the juice yield of the fruit juice reaches 69.5%, the product can effectively soften broken fruits and reduce viscosity through the synergistic effect of different enzymes, so that the performance of the juicer is better exerted, the production capacity and the equipment utilization rate can be obviously improved on the basis of the traditional process, the juice yield is improved by more than 10%, and the aromatic gas components, the functional components and the nutritional components in the seedless wampee can be effectively reserved. And the total content of amino acid reaches 0.556g/100g, which is beneficial to improving the quality of products.
Comparative example 3 study of color fixative for Coreless Chinese wampee juice beverage
The procedure is as in example 2, except that: the color fixative in step (4) is resveratrol (Qingdao Youfa Biotechnology Co., Ltd.), sodium bisulfite (Anhui Lurong Biotechnology Co., Ltd.), D-sodium isoascorbate (Baijiuqinqi IsoVC sodium Co., Ltd. Dexing, Jiangxi) and tea polyphenol (tea polyphenol from Weiduo Biotechnology Co., Ltd.) respectively, and the data obtained by repeated experiments are shown in Table 1. The tissue food engineer and the technician totally 5 were subjected to comprehensive evaluation on the seedless wampee juice beverage samples stored for more than 3 months, and the results are shown in table 3, wherein the samples were scored by a ten-minute system, and the aroma (1 point), the taste (5 points) and the color (4 points).
TABLE 3 Effect of different color fixatives
Figure BDA0002874933900000083
Figure BDA0002874933900000091
According to the test data, the obtained seedless wampee fruit juice beverage is golden yellow, has the unique fruit aroma of seedless wampee, is sour and sweet in coordination, soft and smooth, has long aftertaste, and is better in pigment stability by performing color protection treatment on 0.25g/L of D-sodium erythorbate and 0.5g/L of tea polyphenol. By adding D-sodium erythorbate and tea polyphenols, the food and beverage can effectively eliminate adverse phenomena such as discoloration, peculiar smell and turbidity of food and beverage, inhibit generation of peculiar smell of fruit juice, inhibit degradation and destruction of vitamin A, vitamin B1 and beta-carotene, and ensure effective components and product quality of fruit juice beverage.
Comparative example 4 study of blending parameters of Coreless Clausena lansium fruit juice beverage
On the basis of the preliminary test, the operation steps are basically the same as the step (5) of the example 2, and the following treatments are carried out, wherein the blending amount of each seedless wampee juice beverage sample is 5L, which is respectively numbered as No. 1, No. 2 and No. 3, 3 fermentation engineers are organized, and 3 persons of beverage technicians conduct sensory evaluation on the beverage samples, and the results are scored by adopting a ten-tenth system and are shown in a table 4.
Table 4 results of the study of the formulation parameters
Figure BDA0002874933900000092
Figure BDA0002874933900000101
The optimal formulation process combinations are found in table 4: 0.25g/L of D-sodium erythorbate, 0.5g/L of tea polyphenol, boiled dry seedless wampee fruit seasoning liquid, 30g/L (final concentration) of L-arabinose, 13g/L of bamboo cane ice syrup, 60mg/L of food-grade acid-soluble chitosan and 0.18g/L of naringinase; the blended seedless Chinese wampee fruit juice beverage is obtained by detection: the total acid is 8.39g/L, the total sugar is 108.56g/L, the soluble solid content is 11.8 percent, the total amino acid content reaches 0.556g/100g, the aromatic gas component, the functional component and the nutrient component in the kerneless wampee can be effectively reserved, the index requirements of fruit and vegetable juice and beverages GB/T31121 are met, the coordination of aroma and wine bodies can be promoted, more unique mouthfeel and flavor can be formed, the taste is soft and lasting, and is coordinated, smooth and long-lasting.
Comparative example 5 research of clarifying agent for Coreless Chinese wampee juice beverage
On the basis of the preliminary experiments (screening for different clarifying agents and clarifying conditions), the experimental procedure was the same as in example 2, except that: the clarifying agents in the step (4) are respectively bentonite (LAMOTHE-ABIEJ, France), clarifying enzymes (Nuoqingbai, NuoUnion group, France), food-grade acid-soluble chitosan (Henan Xin and Biotech Co., Ltd.) and naringinase (Hongda food ingredient Co., Ltd.), the clarifying temperature is 11.5 ℃, the clarifying treatment time is 1 day, and the data obtained by repeated experiments are shown in Table 5.
Table 5: determination of clarifying agent
Figure BDA0002874933900000102
Figure BDA0002874933900000111
As can be seen from the comprehensive comparison in Table 5 above, the optimal clarifying agent and the dosage are obtained: treating the seedless Chinese wampee fruit juice beverage by using 60mg/L food-grade acid-soluble chitosan and 0.18g/L naringinase, wherein the light transmittance reaches 98.8%, and the seedless Chinese wampee fruit juice beverage does not generate flocculent precipitates after being stored for 180 days at the temperature of 25-45 ℃; the seedless Chinese wampee fruit juice beverage is golden yellow, has the unique fruit aroma of the seedless Chinese wampee, is sour and sweet, soft, smooth and long-lasting in aftertaste, can effectively remove suspended substances, macromolecular proteins, tannic acid, pectin and the like in the fruit juice, can effectively prevent clean precipitates from appearing in the shelf life, and can hydrolyze the bitter fruit juice beverage into the beverage without bitter taste and astringent taste.
COMPARATIVE EXAMPLE 6 Effect of different sterilization modes on quality of Coreless Clausena lansium fruit juice beverages
The experimental procedure is the same as in example 2, except that: the sterilization mode setting of the step (5) is respectively as follows:
group A: pasteurizing (75-81 deg.C, 35 min);
group B, high temperature instant sterilization (122 ℃, 8 s);
group C: ultra-high pressure sterilization (the pressure is 601MPa and the ultra-high pressure is combined with low-temperature heating treatment at 59.7 ℃);
group D: sterilizing under ultrahigh pressure (the pressure is 601 MPa).
The data obtained by repeated experiments and evaluations are shown in table 6.
Wherein the vitamin C content is detected according to the method of GB 14754-.
Table 6: effect of different sterilization modes
Figure BDA0002874933900000112
Figure BDA0002874933900000121
From the above experimental data, it can be seen that in different sterilization modes, the best sterilization process combination is group C: the seedless wampee fruit juice beverage is golden yellow after being sterilized under the ultrahigh pressure (the pressure is 601MPa and the ultrahigh pressure is combined with the low-temperature heating treatment at 59.7 ℃), has the unique fruit aroma of the seedless wampee, is sour and sweet, soft, smooth, long in aftertaste and good in stability. Can completely kill various bacteria, and the flavor and chemical composition of the fruit juice beverage are not changed.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (10)

1. A preparation method of a kerneless wampee juice beverage is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of raw materials: selecting and fully rinsing the seedless wampee;
(2) removing bitter and astringent taste of the original fruit: the seedless wampee obtained in the step (1) is subjected to skin breaking treatment, salt water and a wine quality regulator are added, the mixture is stirred uniformly, boiled and washed with cold water;
(3) pulping and juicing: smashing the seedless wampee obtained in the step (2) into pulp to obtain fruit pulp; adding pectinase into the obtained fruit pulp for temperature-controlled enzymolysis to obtain an enzymolysis product; juicing the obtained enzymolysis product to obtain fruit juice;
(4) blending, color protection and clarification are carried out synchronously: adding a color fixative, a preservative, boiled dry seedless wampee fruit seasoning liquid and a sweetener into the fruit juice obtained in the step (3), uniformly stirring, standing and storing; cooling to 10-12 ℃, adding a clarifying agent for clarification treatment, and filtering to obtain the seedless Chinese wampee fruit juice beverage;
(5) ultra-high pressure sterilization: sterilizing the seedless wampee fruit juice beverage obtained in the step (4) by utilizing ultrahigh pressure and low-temperature heating treatment;
(6) filling and cooling: and (4) filling the seedless Chinese wampee fruit juice beverage obtained in the step (5) in a hot state after sterilization, and then rapidly cooling by spraying to obtain a seedless Chinese wampee fruit juice beverage finished product.
2. The method of preparing a kernal-free wampee juice beverage according to claim 1, wherein:
the wine quality regulator in the step (2) is a wine quality regulator TM-10005 of east China sea commercial Co., Ltd;
the pectinase in the step (3) is pectinase SAD-016 of Cangzhou Xiushen enzyme biotechnology limited;
the color fixative in the step (4) comprises D-sodium erythorbate and tea polyphenol;
the preservative in the step (4) is potassium cinnamate;
the seedless wampee dried fruit seasoning liquid in the step (4) is prepared by the following method: continuously boiling the dried seedless wampee fruits and water at the temperature of 95-105 ℃ for 40-50 minutes according to the volume ratio of 1: 20-25, and filtering to obtain a seedless wampee fruit dried seasoning liquid;
the sweetening agent in the step (4) is L-arabinose and bamboo cane ice syrup;
the clarifying agent in the step (4) is acid-soluble chitosan and naringinase.
3. The method of preparing a kernal-free wampee juice beverage according to claim 2, wherein:
the dosage of the salt water in the step (2) is calculated according to the final concentration of the salt in the system being 14-18 g/L;
the dosage of the wine quality regulator TM-10005 is calculated according to the final concentration of the wine quality regulator in a system of 249-451 mg/L;
the dosage of the pectinase SAD-016 is calculated according to the final concentration of the pectinase SAD-016 in an enzymolysis system being 32-68 mg/L;
the addition amount of the sodium D-erythorbate is calculated according to the final concentration of the sodium D-erythorbate in the fruit juice being 0.16-0.34 g/L;
the addition amount of the tea polyphenol is calculated according to the final concentration of the tea polyphenol in the fruit juice being 0.46-0.54 g/L;
the dosage of the potassium cinnamate is calculated according to the final concentration of the potassium cinnamate in the fruit juice being 232 mg/L-256 mg/L;
the dosage of the dry seedless wampee seasoning liquid is calculated according to the final concentration of the dry seedless wampee seasoning liquid in the fruit juice being 55-61 g/L;
the dosage of the L-arabinose is calculated according to the final concentration of the L-arabinose in the fruit juice being 24g/L to 36 g/L;
the dosage of the sugarcane ice syrup is calculated according to the final concentration of the sugarcane ice syrup in the fruit juice being 11 g/L-15 g/L;
the dosage of the acid-soluble chitosan is calculated according to the final concentration of the acid-soluble chitosan in the supernatant of 57-63 mg/L;
the dosage of the naringinase is calculated according to the final concentration of the naringinase in the supernatant fluid of 0.12-0.24 g/L.
4. The method of preparing a kernal-free wampee juice beverage according to claim 2, wherein:
the seedless wampee dried fruit seasoning liquid is prepared by the following method: continuously boiling the dried seedless wampee fruits and water at the temperature of 100 ℃ for 45 minutes according to the volume ratio of 1:21, and filtering through a filter bag of 200 meshes to obtain a seedless wampee fruit dried seasoning liquid;
the acid-soluble chitosan is pretreated before use as follows: mixing acid-soluble chitosan and blended non-kernel Chinese wampee juice according to the weight ratio of 1 g: mixing the materials in a ratio of 25mL, and obtaining an acid-soluble chitosan solution after the acid-soluble chitosan is completely dissolved to be colloidal, and then using the solution.
5. The method of preparing a kernal-free wampee juice beverage according to claim 1, wherein:
the temperature-controlled enzymolysis condition in the step (3) is enzymolysis for 9.4-12.2 hours at the temperature of 21.4-25.6 ℃;
in the ultrahigh pressure and low temperature combined heating treatment in the step (5), the ultrahigh pressure is 587-615 MPa, and the temperature of the low temperature heating treatment is 55.7-63.7 ℃;
the filling temperature in the step (5) is 57-61 ℃.
6. The method of preparing a kernal-free wampee juice beverage according to claim 1, wherein:
the storage time in the step (4) is 30-60 minutes;
the time of the clarification treatment in the step (4) is 1-2 days;
the filtration in the step (4) is coarse filtration with the aperture of 10 mu m and fine filtration with the aperture of 0.45 mu m.
7. The method of preparing a kernal-free flavedo juice beverage according to any of claims 1-6, characterized in that:
the kerneless wampee in the step (1) is high-quality kerneless wampee with medium-ripeness, less bitter and astringent taste, more than 60% of fruit juice, 145-158 g/L of total sugar content and 12.5-14.3 g/L of total acid content.
8. A seedless Chinese wampee fruit juice beverage is characterized in that: obtained by the production method according to any one of claims 1 to 7.
9. The kernal-free wampee juice beverage according to claim 8, wherein:
the total sugar content of the seedless Chinese wampee fruit juice beverage is 100-130g/L, and the total acid content is 6-9 g/L.
10. Use of the kerneless flavedo fruit juice beverage according to claim 8 or 9 in the field of food products.
CN202011631528.0A 2020-12-31 2020-12-31 Coreless Chinese wampee fruit juice beverage and preparation method and application thereof Pending CN112617069A (en)

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