CN112655848A - Enzyme hawthorn juice and preparation method thereof - Google Patents
Enzyme hawthorn juice and preparation method thereof Download PDFInfo
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Abstract
The application relates to the technical field of drinks, and particularly discloses enzyme hawthorn juice and a preparation method thereof; the ferment hawthorn juice is prepared from the following raw materials in parts by weight: 120-156 parts of water, 1.5-2.3 parts of hawthorn concentrated juice, 1.5-2.7 parts of lemon ferment stock solution, 0.5-2.5 parts of a calcium-containing deacidification agent and 8-12 parts of white granulated sugar, wherein the calcium-containing deacidification agent is one of calcium gluconate and calcium malate; the preparation method comprises the following steps: s1, emulsifying white granulated sugar; s2, emulsifying the fruit juice; s3, adding a calcium-containing deacidification agent; and S4, diluting. The enzyme hawthorn juice can be used for reducing the content of an additional sugar component in the hawthorn juice beverage, and has the advantages of low sugar content, high nutritive value, good color and good taste.
Description
Technical Field
The application relates to the technical field of drinks, in particular to enzyme hawthorn juice and a preparation method thereof.
Background
With the enhancement of healthy diet concept of modern people and the increasing demand of nutritional health-care drinks, the hawthorn juice rich in flavonoids with remarkable nutritional health-care functions has a huge consumption market. In recent years, the preparation process of the hawthorn juice becomes a research hotspot in the hawthorn processing technology, but the total acid content in the hawthorn is as high as 0.2g/g, wherein the citric acid accounts for 83 percent, and the sour mouthfeel of the citric acid is not soft enough, so that the hawthorn juice prepared only by taking the hawthorn as a raw material is sour and astringent in mouthfeel, and the purchase intention of consumers on the hawthorn juice is directly influenced.
The sugar content, the acid content and the sugar-acid ratio of the juice are important indexes for determining the taste of the juice, the total acid content of the hawthorn juice can generally reach 8-14g/L, and for preparing the sugar-acid ratio in the hawthorn juice, a method for supplementing a large amount of sugar is usually adopted in the existing processing technology of the hawthorn juice to improve the taste of the hawthorn juice, so that the sugar-acid ratio is adjusted to be within a sweet-sour palatable range.
In view of the above-mentioned related technologies, the inventor considers that the juice with high sugar content is not suitable for children and diabetics, so how to ensure the sweet and sour taste of the hawthorn juice and the low sugar content is a difficult problem to solve urgently.
Disclosure of Invention
In order to improve the problem that the adding amount of sugar components in the hawthorn juice is too high, the application provides the enzyme hawthorn juice and the preparation method thereof.
First aspect, this application provides an enzyme hawthorn juice adopts following technical scheme:
the ferment hawthorn juice is prepared from the following raw materials in parts by weight: 120-156 parts of water, 1.5-2.3 parts of hawthorn concentrated juice, 1.5-2.7 parts of lemon ferment stock solution, 0.5-2.5 parts of a calcium-containing deacidification agent and 8-12 parts of white granulated sugar, wherein the calcium-containing deacidification agent is one of calcium gluconate and calcium malate.
By adopting the technical scheme, the content of total acid in the hawthorn concentrated juice is too high, more than 80% of the total acid is citric acid, the lemon ferment stock solution contains nutrient substances such as lemon polyphenol and lemon pectin, and calcium gluconate or calcium malate is added into the formula as an acid reducing agent, the high-concentration citric acid can compete for calcium ions in the calcium gluconate or calcium malate, the acidity of the generated gluconic acid or malic acid is lower than that of the citric acid, so that the acidity of the hawthorn juice is effectively reduced, compared with the related technology, the content of the added white granulated sugar is reduced under the condition of ensuring the proper sugar-acid ratio of the hawthorn juice, and meanwhile, the calcium citrate can be used as a nutrition enhancer to increase the nutrient components of the juice;
the lemon ferment raw liquid contains a large amount of lemon polyphenol and lemon pectin, so that the nutritional ingredients in the hawthorn juice are increased, meanwhile, the ingredients in the lemon ferment raw liquid can promote a human body to directly absorb the nutritional ingredients in the hawthorn juice, the lemon polyphenol and the lemon pectin can also enhance the consistency and stability of the hawthorn juice, the hawthorn juice is beneficial to decomposition and digestion of the human body, and meanwhile, the lemon ferment raw liquid has a certain antibacterial function and a good quality guarantee effect, so that the excellent taste of the lemon ferment raw juice is kept for a long time; therefore, the ferment hawthorn juice with less added sugar, proper sweet and sour taste and high nutritive value is obtained.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 129-147 parts of water, 1.7-2.1 parts of hawthorn concentrated juice, 1.8-2.4 parts of lemon enzyme stock solution, 1-2 parts of calcium-containing deacidifying agent and 9-11 parts of white granulated sugar.
By adopting the technical scheme, when the raw materials are proportioned, the ferment hawthorn juice has more excellent color and taste, good stability and excellent quality guarantee effect.
Preferably, the enzyme hawthorn juice further comprises one of sodium bicarbonate and potassium bicarbonate, and the weight ratio of the calcium gluconate to the sodium bicarbonate or the potassium bicarbonate is (3-5): 1.
by adopting the technical scheme, a part of free hydrogen ions are consumed by the bicarbonate radical due to the addition of the sodium bicarbonate or the potassium bicarbonate, the total acid content of the ferment hawthorn juice is further reduced, and the introduction of a small amount of sodium ions or potassium ions is sour, sweet and fresh, the mouthfeel of the hawthorn juice is improved, and the palatability of the ferment hawthorn juice is improved.
Preferably, the preparation method of the hawthorn concentrated juice comprises the following steps:
1) taking fresh hawthorn fruits as raw materials, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating for softening, and leaching for 4 hours to obtain hawthorn pulp;
3) carrying out rough filtration on the hawthorn pulp, and then centrifuging to obtain a centrifugate, wherein the weight ratio of the centrifugate A to the centrifugate B is (2-4) to 1;
4) adsorbing the centrifugate B by using activated weak-base anion exchange resin to obtain a treated liquid B;
5) concentrating the centrifugate A in vacuum concentration mode until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice pulp to obtain the hawthorn concentrated juice.
By adopting the technical scheme, the hawthorn pulp is filtered in a centrifugal mode, so that the flavone content in hawthorn can be effectively reserved, the nutritive value of hawthorn juice is improved, the centrifugal liquid is divided into centrifugal liquid A and centrifugal liquid B, the centrifugal liquid B is subjected to adsorption treatment by using anion exchange resin, the total acid content in the centrifugal liquid B is reduced while the flavone content is reserved, and the sugar-acid ratio of the treated liquid B is higher; and the centrifugate A can consume a large amount of flavone nutrient components in the centrifugate A through vacuum concentration, and the hawthorn concentrated juice with relatively high flavone content and relatively low organic acid content can be obtained by mixing the B part of treating solution and the centrifugate A according to a certain proportion, so that the possibility of producing osmophilic yeast and causing rancidity due to high sugar and high acid in the storage process of the hawthorn juice is reduced, and the cost is controllable.
Preferably, the weakly basic anion exchange resin is selected from one of D301G type, L-300 type and D382 type resins.
By adopting the technical scheme, the anion exchange resins are selected from D301G type, L-300 type and D382 type, which have certain adsorption capacity on organic acid in the hawthorn juice, and can effectively reduce the content of the organic acid in the centrifugate B while keeping the content of flavone.
Preferably, the weakly basic anion exchange resin is selected from resin D301G.
By adopting the technical scheme, the retention amount of the D301G type resin on flavone reaches 75-90%, which is the most preferable for retaining the flavone content in the centrifugate B, and finally the nutritional value of the ferment hawthorn juice is increased.
Preferably, the centrifugate is divided into centrifugate A and centrifugate B in a weight ratio of 3: 1.
By adopting the technical scheme, when the weight ratio of the centrifugate A to the centrifugate B is 3:1, the obtained ferment hawthorn juice has longer preservation time, and has sour and sweet taste and good chromaticity.
Preferably, the ferment hawthorn juice further comprises 0.1-0.4 part of a sweetening agent, 0.1-0.5 part of a preservative and 0.2-0.5 part of a stabilizer.
Through adopting above-mentioned technical scheme, the taste of ferment hawthorn juice is effectively adjusted to the sweetener, and the preservative can increase the shelf life of hawthorn juice, and the stabilizer has improved the solution stability of ferment hawthorn juice, has prolonged the shelf life, and keeps the colourity of ferment hawthorn juice.
Preferably, the sweetener is selected from one of acesulfame potassium, sodium cyclamate and sucralose, the preservative is selected from one of potassium sorbate and calcium propionate, and the stabilizer is selected from one of xanthan gum and sodium alginate.
By adopting the technical scheme, the selected sweetening agent, preservative and stabilizer can relatively improve the taste of the hawthorn juice.
In a second aspect, the application provides a preparation method of enzyme hawthorn juice, which adopts the following technical scheme:
a preparation method of enzyme hawthorn juice comprises the following steps:
s1, emulsifying white granulated sugar: adding water with the temperature of 85-90 ℃ into the container A, wherein the water amount is 2-4 times of the amount of the white granulated sugar, adding the white granulated sugar, stirring, filtering by a 3000-mesh sieve, and cooling to room temperature to obtain emulsified sugar liquid;
s2, emulsifying fruit juice: adding normal-temperature water into the container B, adding water in an amount which is 1-3 times of the total weight of the hawthorn concentrated juice and the lemon enzyme stock solution, feeding the hawthorn concentrated juice and the lemon enzyme stock solution into the container B, and uniformly stirring;
s3, adding a calcium-containing deacidification agent: adding a calcium-containing deacidification agent into the container B, uniformly stirring, and then uniformly mixing with the emulsified sugar solution;
s4, dilution: adding the rest water, and uniformly stirring to obtain the enzyme hawthorn juice.
By adopting the technical scheme, the calcium-containing deacidification agent is slowly added into the fruit juice after the fruit juice is emulsified, so that a small amount of alkaline substances are reacted with the acidic fruit juice, calcium ions and the lemon polyphenol-lemon pectin are fully reacted while the acidity is reduced, and a relatively stable system is easily formed.
In summary, the present application has the following beneficial effects:
1. because the lemon ferment stock solution and the calcium-containing deacidification agent are mixed and compounded, the calcium-containing deacidification agent effectively reduces the content of organic acid in the hawthorn juice, can reduce the content of added sugar, and the lemon polyphenol and the lemon pectin in the lemon ferment stock solution increase the nutrient components in the hawthorn juice, promote the human body to absorb the nutrient components, enhance the consistency and the stability of the hawthorn juice, have better quality guarantee effect and keep better taste of the ferment hawthorn juice; the ferment hawthorn juice with lower sugar, bright color and palatable flavor is obtained.
2. Preferably adopt self-made hawthorn concentrated juice in this application, because adopt the branch appearance to handle in the preparation process, the part that adopts anion exchange resin to handle has improved the flavone content of hawthorn concentrated juice and has reduced organic acid content, and the moisture in the concentrated juice has been reduced in a large number in another part vacuum concentration, obtains high sugar, the concentrated juice of low acid hawthorn, has obtained the better concentrated juice of hawthorn of quality guarantee effect, and then has improved the quality guarantee effect of hawthorn ferment juice.
3. In the application, the proportion of the liquid separation treatment in the hawthorn concentrated juice is optimized, so that the hawthorn concentrated juice with high nutrient value retention rate and low acidity is obtained.
4. The free hydrogen ion content in the ferment hawthorn juice has been consumed in the addition of potassium bicarbonate or sodium bicarbonate in this application on the one hand, and the existence of a small amount of potassium ion or sodium ion has increased the sour sweet and refreshing taste of ferment hawthorn juice on the other hand.
Detailed Description
The following examples are provided to further illustrate the fermented hawthorn juice of the present application.
The starting materials used in the examples of the present application are all commercially available. Wherein the lemon ferment stock solution is purchased from Vanderro Biotech limited, Guangzhou. The hawthorn variety is Liaohong, which is a natural product.
Preparation examples of raw materials
Preparation example 1
The preparation method of the hawthorn concentrated juice comprises the following steps: 1) artificially selecting fresh hawthorn without diseases and insect pests and excessive maturity, mildewing and rotting as a raw material, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating to about 100 ℃ for 10min for softening, cooling, and keeping the temperature at about 60 ℃ for leaching for 4h to obtain hawthorn pulp;
3) after rough filtration, centrifuging at the rotating speed of 1500r/min for 20min to obtain a centrifugate, and dividing the centrifugate into a centrifugate A and a centrifugate B, wherein the weight ratio of the centrifugate A to the centrifugate B is 2: 1;
4) adsorbing the centrifugate B in the step 3) by using D382 type resin activated by 1mol/L NaOH solution to obtain a treatment solution B;
5) vacuum concentrating the centrifugate A under vacuum degree of 0.08MPa until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice to obtain hawthorn concentrated juice, sterilizing, and sealing for storage for later use.
Preparation example 2
The preparation method of the hawthorn concentrated juice comprises the following steps: 1) artificially selecting fresh hawthorn without diseases and insect pests and excessive maturity, mildewing and rotting as a raw material, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating to about 100 ℃ for 10min for softening, cooling, and keeping the temperature at about 60 ℃ for leaching for 4h to obtain hawthorn pulp;
3) after rough filtration, centrifuging at the rotating speed of 1500r/min for 20min to obtain a centrifugate, and dividing the centrifugate into a centrifugate A and a centrifugate B, wherein the weight ratio of the centrifugate A to the centrifugate B is 3: 1;
4) adsorbing the centrifugate B in the step 3) by using D301G type resin activated by 1mol/L NaOH solution to obtain a treatment solution B;
5) vacuum concentrating the centrifugate A under vacuum degree of 0.08MPa until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice to obtain hawthorn concentrated juice, sterilizing, and sealing for storage for later use.
Preparation example 3
The preparation method of the hawthorn concentrated juice comprises the following steps: 1) artificially selecting fresh hawthorn without diseases and insect pests and excessive maturity, mildewing and rotting as a raw material, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating to about 100 ℃ for 10min for softening, cooling, and keeping the temperature at about 60 ℃ for leaching for 4h to obtain hawthorn pulp;
3) after rough filtration, centrifuging at the rotating speed of 1500r/min for 20min to obtain a centrifugate, and dividing the centrifugate into a centrifugate A and a centrifugate B, wherein the weight ratio of the centrifugate A to the centrifugate B is 3: 1;
4) adsorbing the centrifugate B in the step 3) by using L-300 type resin activated by 1mol/L NaOH solution to obtain a treatment solution B;
5) vacuum concentrating the centrifugate A under vacuum degree of 0.08MPa until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice to obtain hawthorn concentrated juice, sterilizing, and sealing for storage for later use.
Preparation example 4
The preparation method of the hawthorn concentrated juice comprises the following steps: 1) artificially selecting fresh hawthorn without diseases and insect pests and excessive maturity, mildewing and rotting as a raw material, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating to about 100 ℃ for 10min for softening, cooling, and keeping the temperature at about 60 ℃ for leaching for 4h to obtain hawthorn pulp;
3) after rough filtration, centrifuging at the rotating speed of 1500r/min for 20min to obtain a centrifugate, and dividing the centrifugate into a centrifugate A and a centrifugate B, wherein the weight ratio of the centrifugate A to the centrifugate B is 3: 1;
4) adsorbing the centrifugate B in the step 3) by using D382 type resin activated by 1mol/L NaOH solution to obtain a treatment solution B;
5) vacuum concentrating the centrifugate A under vacuum degree of 0.08MPa until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice to obtain hawthorn concentrated juice, sterilizing, and sealing for storage for later use.
Preparation example 5
The preparation method of the hawthorn concentrated juice comprises the following steps: 1) artificially selecting fresh hawthorn without diseases and insect pests and excessive maturity, mildewing and rotting as a raw material, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating to about 100 ℃ for 10min for softening, cooling, and keeping the temperature at about 60 ℃ for leaching for 4h to obtain hawthorn pulp;
3) after rough filtration, centrifuging at the rotating speed of 1500r/min for 20min to obtain a centrifugate, and dividing the centrifugate into a centrifugate A and a centrifugate B, wherein the weight ratio of the centrifugate A to the centrifugate B is 4: 1;
4) adsorbing the centrifugate B in the step 3) by using D382 type resin activated by 1mol/L NaOH solution to obtain a treatment solution B;
5) vacuum concentrating the centrifugate A under vacuum degree of 0.08MPa until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice to obtain hawthorn concentrated juice, sterilizing, and sealing for storage for later use.
Examples
Examples 1 to 5
As shown in Table 1, examples 1 to 5 are different in the ratio of raw materials.
Hereinafter, the description will be made by taking example 1 as an example, in which calcium gluconate is used as the calcium-containing deacidifying agent, and the haw condensed juice prepared in preparation example 2 is used as the haw condensed juice.
The preparation method of the enzyme hawthorn juice provided in example 1 specifically includes the following preparation steps:
s1, emulsifying white granulated sugar: adding water with the temperature of about 90 ℃ into the emulsifying tank A, wherein the water amount is 2 times of the white granulated sugar amount, adding the white granulated sugar, stirring for 50min at the rotating speed of 1600r/min, filtering by a 3000-mesh sieve, cooling to room temperature, and then feeding into a blending tank;
s2, emulsifying fruit juice: adding normal temperature water into the emulsifying tank B, wherein the water amount is 1.5 times of the total weight of the hawthorn concentrated juice and the lemon enzyme stock solution, feeding the hawthorn concentrated juice and the lemon enzyme stock solution into the emulsifying tank B, and stirring at the rotating speed of 800r/min for 8 min;
s3, adding a calcium-containing deacidification agent: adding calcium gluconate into an emulsion tank B of S2, stirring at a rotation speed of 1500r/min for 20min to enable the reaction to be uniform, and then feeding into a blending tank;
s4, dilution: adding the rest water into a blending tank, stirring at a rotation speed of 1500r/min for 5min, and stopping stirring to obtain an enzyme hawthorn juice primary product;
s5, post-processing: and (4) treating the ferment hawthorn juice primary product in the step S4 by a degasser to reduce the foam of the liquid, homogenizing, and instantly sterilizing at 115 ℃ for 15S for later use.
TABLE 1-EXAMPLES 1-5 ingredient content table of enzyme Hawthorn juice
Example 6, this example differs from example 2 in that:
the dosage of calcium gluconate is 2.5 kg.
Example 7, this example differs from example 2 in that:
the dosage of calcium gluconate is 0.5 kg.
Example 8, this example differs from example 3 in that:
the hawthorn juice concentrate was obtained in preparation example 1.
Example 9, this example differs from example 3 in that:
the hawthorn juice concentrate was obtained in preparation example 3.
Example 10, this example differs from example 3 in that:
the hawthorn juice concentrate was obtained in preparation example 4.
Example 11, this example differs from example 3 in that:
the hawthorn juice concentrate was obtained in preparation example 5.
Example 12, this example differs from example 3 in that:
the ferment hawthorn juice also comprises sodium bicarbonate, and the weight ratio of the calcium gluconate to the sodium bicarbonate is 3:1, adding sodium bicarbonate and calcium gluconate into an emulsion tank B at the same time.
Example 13, this example differs from example 12 in that:
the weight ratio of the calcium gluconate to the sodium bicarbonate is 4: 1.
example 14, this example differs from example 12 in that:
the weight ratio of the calcium gluconate to the sodium bicarbonate is 5: 1.
example 15, this example differs from example 3 in that:
the ferment hawthorn juice also comprises 0.3kg of sodium cyclamate, 0.3kg of potassium sorbate and 0.35kg of xanthan gum, and the sodium cyclamate, the potassium sorbate and the xanthan gum are added into the calcium gluconate and are uniformly mixed and then are added into the emulsifying tank B.
Example 16, this example differs from example 2 in that:
the calcium-containing deacidification agent is calcium malate.
Example 17, this example differs from example 12 in that:
sodium bicarbonate is replaced by potassium bicarbonate.
Comparative examples
Comparative example 1, this comparative example differs from example 3 in that:
the hawthorn concentrated juice is a product of Henan Dongshun chemical products, Inc.
Comparative example 2, this comparative example differs from example 3 in that:
the centrifugate is not subjected to liquid separation treatment of the centrifugate A and the centrifugate B, namely, the centrifugate is completely subjected to vacuum concentration.
Comparative example 3, this comparative example differs from example 3 in that:
the weight ratio of the centrifugate A to the centrifugate B is 1: 1.
Comparative example 4, this comparative example differs from example 3 in that:
the weight ratio of centrifugate A to centrifugate B was 5: 1.
Comparative example
Comparative example 1, this comparative example differs from example 3 in that:
the hawthorn juice adopts Shanhen food Shanghan products in Rohu region of Shenzhen city, and the white granulated sugar added in the hawthorn juice is about 11 wt%.
Comparative example 2, this comparative example differs from example 3 in that:
calcium gluconate is not added, the content of white granulated sugar is changed to 18kg, and the weight ratio of the white granulated sugar in the ferment hawthorn juice is 11.3 percent.
Comparative example 3, this comparative example differs from example 3 in that:
no lemon ferment stock solution was added.
Comparative example 4, this comparative example differs from example 12 in that:
the weight ratio of the calcium gluconate to the sodium bicarbonate is 1: 1.
comparative example 5, this comparative example differs from example 12 in that:
the weight ratio of the calcium gluconate to the sodium bicarbonate is 6: 1.
comparative example 6, which differs from example 12 in that:
the sodium bicarbonate is changed into barium bicarbonate.
Performance test
Sensory evaluation:
4 indexes of color, smell, taste and acceptability are used as indexes for evaluating the product, each index is 25 points, the product is fully scored for 100 points, 20 professionals score the product, and the average value of the scores is taken.
Determination of total acid: determining the content of titratable acid according to GB/T12456-;
and (3) measuring the flavone content: measuring flavone content by NaNO2-Al (NO3)3 colorimetry;
determination of total sugars (calculated as reducing sugars): the measurement was carried out using an Abel refractometer.
And (3) quality guarantee period detection: the beverage is sealed in a clean approximately-sold package by adopting a long-term test, then is placed in an environment with the temperature of 30 +/-2 ℃ and the relative humidity of 60 +/-5 percent, the experimental time is 12 months, the sample is taken every 2 months, and whether the beverage has peculiar smell or not, block-shaped precipitate or not, fading, layering and the like is observed to judge.
The shelf life of the products was checked for examples 3, 8, 10, 11 and comparative examples 1-4 and comparative examples 1 and 3. The experimental data obtained are shown in table 2 below.
TABLE 2 enzyme Hawthorn juice shelf life test data
Sensory evaluation, total acid measurement, flavone content measurement, and reducing sugar content measurement were performed on examples 1 to 17, comparative examples 1 to 4, and comparative examples 1 to 5, and the data obtained are shown in table 3 below.
TABLE 3 enzyme Hawthorn juice test data
As can be seen by combining examples 1 to 5 and comparative examples 1 to 3 and combining tables 2 and 3, the addition of the calcium gluconate and lemon enzyme stock solution compound ingredient to the hawthorn juice reduces the total acid content of the hawthorn juice, and further reduces the content of white granulated sugar added to the hawthorn juice for blending the mouthfeel; meanwhile, the enzyme hawthorn juice has a certain antibacterial effect, the generation of bacteria in the storage process is reduced, and the possibility of layered deterioration of the enzyme hawthorn juice is further reduced, so that the hawthorn juice is palatable in taste, orange red in color and high in nutritional value.
By combining examples 1 to 5 and comparative examples 1 to 3 and combining table 3, it can be seen that when calcium gluconate is not added to the product of the present application, the total acid content in the hawthorn juice is high, and a large amount of white granulated sugar (the addition amount of the white granulated sugar is about 11.3 wt% of the total amount of the enzyme hawthorn juice) needs to be added to reach a proper sugar-acid ratio, so that the mouthfeel of the hawthorn juice is deteriorated; the total acid content of the commercially available hawthorn juice (the addition amount of white granulated sugar is about 11 wt% of the total amount of the hawthorn juice) is high, the total sugar content is relatively high, and the commercially available hawthorn juice is not suitable for people with diabetes and children to drink, and compared with the commercially available hawthorn juice, the enzyme hawthorn juice in the application reduces the sugar content (by about 32 wt%), and is suitable for people with diabetes and children to drink.
It can be seen from the combination of example 2, example 6, and example 7 and table 3 that the consumption amount of organic acid in the ferment hawthorn juice increases as the amount of calcium gluconate added increases, but the amount of calcium citrate generated increases when the amount of calcium gluconate added is too large, the calcium citrate is slightly soluble in water, and the taste of the ferment hawthorn juice is deteriorated.
By combining example 16 and example 2 and table 3, it can be seen that the calcium malate and lemon enzyme stock solution can achieve the same acidity reducing effect as the calcium gluconate and lemon enzyme stock solution, and has good stability and high nutritional value.
It can be seen from the combination of examples 12-14, example 17 and comparative examples 4-6 and table 3 that the addition of sodium bicarbonate will consume the amount of free hydrogen ions in the hawthorn juice, while the addition of sodium bicarbonate improves the taste of the hawthorn juice concentrate, and the juice is sweet and refreshing, while when the amount of sodium bicarbonate is too large, more sodium ions are introduced, and the taste of the enzyme hawthorn juice is reduced, while when the amount of sodium bicarbonate is too small, the effect is hardly obtained. Meanwhile, the effect of improving the taste cannot be achieved by barium bicarbonate.
It can be seen from the combination of example 3 and comparative example 1 and table 3 that, when the raw material of the enzyme hawthorn juice is the self-made hawthorn concentrated juice, the content of organic acid in the hawthorn juice can be relatively reduced, and the content of flavone in the hawthorn can be effectively retained, so that the nutritional value of the enzyme hawthorn juice is improved.
It can be seen from the combination of example 3 and comparative example 1 and comparative example 2 and from table 3 that when the concentrated hawthorn juice is directly vacuum concentrated, the content of organic acids in the concentrated hawthorn juice is increased, and meanwhile, a large amount of flavone is lost along with the consumption of water in the vacuum concentration process, so that the prepared concentrated hawthorn juice has low flavone content and low nutrient content (flavone content).
As can be seen from examples 3 and 8 and example 11 in combination with tables 2 and 3, as the ratio of the centrifugate treated with the D301G type resin increases during the concentration of the fresh hawthorn juice, the color and aroma of the obtained enzyme hawthorn juice are greatly reduced because the D301G type resin has strong adsorption effect on aroma components such as eugenol and citric acid and colored substances in the hawthorn juice; when the proportion of the centrifugate treated by the D301G type resin is reduced, the organic acid content in the obtained enzyme hawthorn juice is too high, and the sugar content in the enzyme hawthorn juice is too high, so that osmophilic yeast is easy to breed in the enzyme hawthorn juice, the concentrated hawthorn juice is easy to rancidity and deteriorate (has peculiar smell), and the quality guarantee period is short.
Combining examples 3 and 9 and example 10 and combining table 3, it can be seen that anion exchange resins D301G, L-300 and D382 have a certain adsorption capacity and a similar adsorption capacity for organic acids in the hawthorn juice, while the adsorption amount of D301G resin for flavones in the hawthorn juice is relatively small, so that the organic acids are removed while the flavone amount is retained to the maximum, and the nutritional value of the hawthorn ferment juice is improved.
When the process of preparing the hawthorn concentrated juice is not performed with resin adsorption treatment on the centrifugate B in the process of preparing the hawthorn concentrated juice, the obtained high-sugar and high-acid hawthorn concentrated juice generates peculiar smell at 10 months, namely rancidity and deterioration, and easily generates thalli such as yeasts in Fujiu environment and the like to cause deterioration due to the generation of high-sugar and high-acid environment, and meanwhile, when the weight ratio of the centrifugate a to the centrifugate B is 3:1, the obtained enzyme hawthorn juice product has the best quality guarantee effect, and no peculiar smell and layering phenomenon are generated.
It can be seen from the combination of example 15 and example 3 and table 3 that the addition of food additives such as sodium cyclamate, potassium sorbate and xanthan gum has certain effects of adjusting the mouthfeel, stabilizing the juice system and prolonging the shelf life of the enzyme hawthorn juice.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The enzyme hawthorn juice is characterized in that: the feed is prepared from the following raw materials in parts by weight: 120-156 parts of water, 1.5-2.3 parts of hawthorn concentrated juice, 1.5-2.7 parts of lemon ferment stock solution, 0.5-2.5 parts of a calcium-containing deacidification agent and 8-12 parts of white granulated sugar, wherein the calcium-containing deacidification agent is one of calcium gluconate and calcium malate.
2. The enzyme hawthorn juice according to claim 1, wherein: the ferment hawthorn juice is prepared from the following raw materials in parts by weight: 129-147 parts of water, 1.7-2.1 parts of hawthorn concentrated juice, 1.8-2.4 parts of lemon enzyme stock solution, 1-2 parts of calcium-containing deacidifying agent and 9-11 parts of white granulated sugar.
3. The enzyme hawthorn juice according to claim 1, wherein: the enzyme hawthorn juice also comprises one of sodium bicarbonate and potassium bicarbonate, and the weight ratio of the calcium gluconate to the sodium bicarbonate or the potassium bicarbonate is (3-5): 1.
4. the enzyme hawthorn juice according to claim 1, wherein: the preparation method of the hawthorn concentrated juice comprises the following steps:
1) taking fresh hawthorn fruits as raw materials, cleaning and airing;
2) crushing hawthorn fruits, adding water 2 times the weight of the hawthorn fruits, heating for softening, and leaching for 4 hours to obtain hawthorn pulp;
3) coarsely filtering the hawthorn pulp, centrifuging to obtain a centrifugate, and separating the centrifugate into a centrifugate A and a centrifugate B, wherein the weight ratio of the centrifugate A to the centrifugate B is (2-4) to 1;
4) adsorbing the centrifugate B by using activated weak-base anion exchange resin to obtain a treated liquid B;
5) concentrating the centrifugate A in vacuum concentration mode until the soluble solid content reaches 70wt% to obtain succus crataegi slurry;
6) and uniformly mixing the treatment liquid B with the obtained hawthorn juice pulp to obtain the hawthorn concentrated juice.
5. The enzyme hawthorn juice according to claim 4, wherein: the weak base anion exchange resin is selected from one of D301G type, L-300 type and D382 type resin.
6. The enzyme hawthorn juice according to claim 5, wherein: the weak base anion exchange resin is selected from D301G type resin.
7. The enzyme hawthorn juice according to claim 4, wherein: the centrifugate is divided into a centrifugate A and a centrifugate B according to the weight ratio of 3: 1.
8. The enzyme hawthorn juice according to claim 1, wherein: the ferment hawthorn juice also comprises 0.1-0.4 part of sweetening agent, 0.1-0.5 part of preservative and 0.2-0.5 part of stabilizer.
9. The enzyme hawthorn juice according to claim 8, wherein: the sweetener is selected from one of acesulfame potassium, sodium cyclamate and sucralose, the preservative is selected from one of potassium sorbate and calcium propionate, and the stabilizer is selected from one of xanthan gum and sodium alginate.
10. The method for preparing enzyme hawthorn juice according to any one of claims 1 to 9, comprising the following steps:
s1, emulsifying white granulated sugar: adding water with the temperature of 85-90 ℃ into the container A, wherein the water amount is 2-4 times of the amount of the white granulated sugar, adding the white granulated sugar, stirring, filtering by a 3000-mesh sieve, and cooling to room temperature to obtain emulsified sugar liquid;
s2, emulsifying fruit juice: adding normal-temperature water into the container B, adding water in an amount which is 1-3 times of the total weight of the hawthorn concentrated juice and the lemon enzyme stock solution, feeding the hawthorn concentrated juice and the lemon enzyme stock solution into the container B, and uniformly stirring;
s3, adding a calcium-containing deacidification agent: adding a calcium-containing deacidification agent into the container B, uniformly stirring, and then uniformly mixing with the emulsified sugar solution;
s4, dilution: adding the rest water, and uniformly stirring to obtain the enzyme hawthorn juice.
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| CN113785922A (en) * | 2021-08-04 | 2021-12-14 | 天津冠芳可乐饮料有限公司 | Preparation method of hawthorn fruit juice |
| CN114503981A (en) * | 2022-01-07 | 2022-05-17 | 上海膜益信息科技有限公司 | Non-layering mildew preventive and preparation method and application thereof |
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Application publication date: 20210416 |