CN112970983A - Fruit and vegetable beverage thick pulp and preparation method thereof - Google Patents
Fruit and vegetable beverage thick pulp and preparation method thereof Download PDFInfo
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- CN112970983A CN112970983A CN202110225204.5A CN202110225204A CN112970983A CN 112970983 A CN112970983 A CN 112970983A CN 202110225204 A CN202110225204 A CN 202110225204A CN 112970983 A CN112970983 A CN 112970983A
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- arabinose
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses fruit and vegetable plant beverage thick pulp which comprises the following raw materials in parts by weight: 10-18 parts of dulcitol, 8-14 parts of L-arabinose, 4-8 parts of xylitol, 3-6 parts of D-xylose, 40-60 parts of blueberry concentrated juice, 8-12 parts of peach and apricot kernel mixed solution, 4-7 parts of vitamin A, 3-5 parts of vitamin E, 6-10 parts of fruit and vegetable enzyme powder and 2-5 parts of rose juice extracting solution. The fruit and vegetable plant beverage thick pulp enhances the immunity, reduces the belly, improves the brain, is beneficial to the heart health, reduces the blood sugar, strengthens the bones, prevents cancers, prevents cystitis, inhibits metabolism and absorption, inhibits the blood sugar and fat, prevents constipation, improves the liver and reduces the weight.
Description
Technical Field
The invention belongs to the technical field of health-care drinks, and particularly relates to fruit and vegetable plant drink thick paste and a preparation method thereof.
Background
The common diseases of modern people are that the movement is little, the activity is small, and the modern people face electronic screens of mobile phones, computers and the like for a long time, so that many people have sub-health states of visual deterioration, low immunity, big belly, obesity, constipation, high blood sugar, long-term fatigue and the like.
In conclusion, people pay more attention to health care, and most of the existing beverages are capable of quenching thirst or relieving temporary low-sugar or low-sodium conditions; the fruit and vegetable plant beverage thick syrup and the preparation method thereof are provided for the reason that the syrup is high in sugar content, is easy to cause the increase of blood sugar and is not suitable for long-term drinking.
Disclosure of Invention
The invention aims to provide fruit and vegetable beverage thick pulp and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the fruit and vegetable beverage thick pulp comprises the following raw materials in parts by weight: 10-18 parts of dulcitol, 8-14 parts of L-arabinose, 4-8 parts of xylitol, 3-6 parts of D-xylose, 40-60 parts of blueberry concentrated juice, 8-12 parts of peach and apricot kernel mixed solution, 4-7 parts of vitamin A, 3-5 parts of vitamin E, 6-10 parts of fruit and vegetable enzyme powder and 2-5 parts of rose juice extracting solution.
The invention also provides a preparation method of the fruit and vegetable plant beverage thick pulp, which comprises the following steps:
s1, raw material preparation: preparing raw materials including, by weight, 10-18 parts of dulcitol, 8-14 parts of L-arabinose, 4-8 parts of xylitol, 3-6 parts of D-xylose, 40-60 parts of blueberry concentrated juice, 8-12 parts of peach and apricot kernel mixed solution, 4-7 parts of vitamin A, 3-5 parts of vitamin E, 6-10 parts of fruit and vegetable enzyme powder and 2-5 parts of rose juice extracting solution;
s2, mixing raw materials: adding dulcitol, L-arabinose, xylitol, D-xylose, blueberry concentrated juice, peach-apricot kernel mixed solution, vitamin A, vitamin E, fruit and vegetable enzyme powder and rose juice extracting solution in S1 into a mixing tank, and stirring for 30-60min under the condition of 600 plus materials and 1000r/min to obtain mixed solution;
s3, filtering: filtering the mixed solution obtained in the step S2 through a sieve of 80-140 meshes to obtain filtrate;
s4, sterilization: and (4) sterilizing the filtrate obtained in the step (S3) at the temperature of 90-100 ℃ for 10-30S, performing UHT (ultra high temperature) ultra-high temperature instantaneous sterilization, and performing aseptic filling to obtain the fruit and vegetable beverage thick pulp.
Preferably, the preparation method of the dulcitol comprises the following steps:
firstly, selecting 10-40 parts of winged euonymus wood, 40-300 parts of 88-96% ethanol and 60-300 parts of water according to parts by weight;
step two, crushing winged euonymus wood in the step one, adding 88-96% ethanol, extracting for 1-3 times under the frequency of 40-65KHz by ultrasonic extraction for 30-70min, filtering, and taking filter residue;
step three, adding water into the filter residue obtained in the step two, boiling and extracting, filtering at 90-100 ℃, and collecting filtrate;
and step four, adding water to dissolve the filtrate, and recrystallizing for 2-4 times to obtain the dulcitol.
Preferably, the preparation method of the L-arabinose comprises the following steps:
step one, raw material hydrolysis: crushing a raw material corncob by using a crusher, hydrolyzing by using phosphoric acid with the concentration percentage of 2.0-7.0%, wherein the solid-to-liquid ratio kg/L of the weight of the corncob to the volume of the phosphoric acid is 1:1-1:6, the hydrolysis temperature is 90-130 ℃, and then performing slag-water separation;
step two, lime neutralization: maintaining the temperature of the hydrolysate at 80 deg.C, stirring, slowly adding 18-32% lime milk solution, neutralizing to pH1.5-pH4.5, maintaining the temperature for 25-35min, and performing solid-liquid separation to obtain neutralized solution;
step three, active carbon decoloration: adding activated carbon with the mass of 1-3% of L-arabinose into the neutralization solution for decolorization for 40-50min, wherein the decolorization temperature is 65-90 ℃;
step four, decoloring and filtering: adding the neutralized solution decolorized by the activated carbon into a pneumatic decolorization filter, and carrying out decolorization filtration to obtain a decolorized solution;
step five, ion exchange: pumping the L-arabinose decolorized solution into an ion exchange system, desalting and removing impurities through anion and cation exchange resin treatment until the content of inorganic salt is 0.05-0.1%, and recovering the L-arabinose solution;
step six, ultrafiltration membrane concentration: introducing the L-arabinose liquid into an ultrafiltration membrane concentration system, wherein the operating pressure is 3-6bar, the operating temperature is 55-65 ℃, and the mass percentage concentration of the L-arabinose concentrated liquid after ultrafiltration membrane concentration treatment is 20-30%;
step seven, decoloring membrane treatment: conveying the L-arabinose concentrated solution after the ultrafiltration membrane concentration to an organic decolorizing membrane system, filtering and separating at the operating pressure of 20-40bar and the operating temperature of 40-55 ℃, removing soluble small molecular proteins and pigments, wherein the mass percentage concentration of the L-arabinose concentrated solution after the organic decolorizing membrane treatment is 30-40%;
step eight, evaporation and concentration: evaporating and concentrating the L-arabinose concentrated solution treated by the organic decolorizing membrane at the temperature of 55-75 ℃ until the mass fraction of solid is 65-85%;
step nine, drying and crystallizing: evaporating and concentrating, naturally cooling to room temperature, placing into a centrifuge, stirring and centrifuging, and drying at 40-70 deg.C to obtain L-arabinose crystal.
Preferably, the preparation method of the blueberry concentrated juice comprises the following steps: cleaning fresh intact blueberry fruits with clear water, performing coarse crushing treatment for 20-30min by using a grinder and a hammer crusher in sequence, performing fine crushing for 20-30min by using a pulper, filtering to obtain compound juice, and concentrating the rich juice at 10-15 ℃ until the soluble solid is 11-12Brix to obtain the concentrated blueberry juice.
Preferably, the preparation method of the peach kernel and almond mixed solution comprises the following steps:
step one, preparation of peach juice: blanching, removing cores, performing enzyme treatment, juicing, filtering, clarifying and juicing;
step two, preparation of almond paste: almond-soaking-grinding-enzyme treatment-filtering-almond pulp-homogenizing-almond pulp;
step three, preparing peach-apricot kernel mixed liquor: the peach juice in the step one and the almond pulp in the step two are mixed according to the weight ratio of 10: 11, then adding the composite emulsifier, the composite stabilizer and the cane sugar, fully and uniformly mixing, and filtering to obtain peach-apricot kernel mixed solution.
Preferably, the preparation process of the fruit and vegetable ferment powder comprises the following steps:
step one, primary fermentation: cleaning fresh fruits and vegetables, crushing, pulping, adding glucose powder, mixing with the fruit and vegetable pulp, adding yeast for anaerobic fermentation, controlling the fermentation temperature at 20-40 ℃, and fermenting for 120-150 days;
step two, secondary fermentation: adding yeast, Lactobacillus plantarum and Bifidobacterium longum, continuing fermentation at 20-40 deg.C for 110-160 days;
step three, three-stage fermentation: adding yeast to continue fermentation, controlling the temperature at 20-40 ℃, and fermenting for 110-;
step four, preparing fruit powder enzyme powder: and step three, separating and filtering, removing filter residues to obtain fermentation liquor, and freeze-drying the fermentation liquor to obtain fruit powder enzyme powder.
Preferably, the fruit and vegetable enzyme powder is composed of one or more of bananas, sweet potatoes, cabbages, strawberries, tomatoes, lemons, kumquats, eggplants, broccoli, mustard, swamp cabbage, mung bean sprouts, lettuce, carambola, guavas, asparagus, white gourds, corns, loofah, coconuts, mustard, cucumbers, mung beans, white radishes, cherries, mushrooms, sweet oranges, strawberries, balsam pears, kiwis, cabbages, flammulina velutipes, soybeans, black beans, sweet potatoes, pineapples, apples, pumpkins, mulberries, grapes, watermelons, cabbages, taros, melons and brown rice.
Preferably, the preparation method of the rose juice extracting solution comprises the following steps:
step one, preparing materials: 10-20 parts of fresh rose and 400 parts of deionized water;
step two, crushing fresh roses;
step three, leaching: soaking flos Rosae Rugosae in 90-95 deg.C deionized water, separating juice, spraying flower residue with 90-95 deg.C deionized water, separating juice, and mixing the two juices to obtain flos Rosae Rugosae juice extractive solution.
Compared with the prior art, the invention has the beneficial effects that:
(1) the fruit and vegetable plant beverage thick pulp can enhance immunity, reduce belly fat, improve brain, benefit heart health, reduce blood sugar, strengthen bones, prevent cancer, prevent cystitis, inhibit metabolism and absorption, inhibit blood sugar and fat, prevent constipation, improve liver and lose weight.
(2) The thick pulp of the fruit and vegetable beverage prepared by the invention ensures the sterility of the thick pulp, increases the storage time of the thick pulp and simultaneously improves the safety in drinking.
Drawings
FIG. 1 is a flow chart of the preparation of the fruit and vegetable plant beverage thick syrup.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The fruit and vegetable beverage thick pulp comprises the following raw materials in parts by weight: 10 parts of dulcitol, 8 parts of L-arabinose, 4 parts of xylitol, 3 parts of D-xylose, 40 parts of blueberry concentrated juice, 8 parts of peach-apricot kernel mixed solution, 4 parts of vitamin A, 3 parts of vitamin E, 6 parts of fruit and vegetable enzyme powder and 2 parts of rose juice extracting solution.
Example 2
The fruit and vegetable beverage thick pulp comprises the following raw materials in parts by weight: 14 parts of dulcitol, 12 parts of L-arabinose, 6 parts of xylitol, 5 parts of D-xylose, 50 parts of blueberry concentrated juice, 10 parts of peach-apricot kernel mixed solution, 6 parts of vitamin A, 4 parts of vitamin E, 8 parts of fruit and vegetable enzyme powder and 4 parts of rose juice extracting solution.
Example 3
The fruit and vegetable beverage thick pulp comprises the following raw materials in parts by weight: 18 parts of dulcitol, 14 parts of L-arabinose, 8 parts of xylitol, 6 parts of D-xylose, 60 parts of blueberry concentrated juice, 12 parts of peach-apricot kernel mixed solution, 7 parts of vitamin A, 5 parts of vitamin E, 10 parts of fruit and vegetable enzyme powder and 5 parts of rose juice extracting solution.
Example 4
A preparation method of fruit and vegetable plant beverage thick pulp comprises the following steps:
s1, raw material preparation: preparing raw materials including, by weight, 10 parts of dulcitol, 8 parts of L-arabinose, 4 parts of xylitol, 3 parts of D-xylose, 40 parts of blueberry concentrated juice, 8 parts of peach-apricot kernel mixed solution, 4 parts of vitamin A, 3 parts of vitamin E, 6 parts of fruit and vegetable enzyme powder and 2 parts of rose juice extracting solution;
s2, mixing raw materials: adding dulcitol, L-arabinose, xylitol, D-xylose, blueberry concentrated juice, peach-apricot kernel mixed solution, vitamin A, vitamin E, fruit and vegetable enzyme powder and rose juice extracting solution in S1 into a mixing tank, and stirring for 60min at 600r/min to obtain mixed solution;
s3, filtering: filtering the mixed solution obtained in the step S2 through a 80-mesh sieve to obtain a filtrate;
s4, sterilization: and (4) sterilizing the filtrate obtained in the step (S3) at the temperature of 90 ℃ for 30S, performing UHT (ultra high temperature) ultra-high temperature instantaneous sterilization, and performing aseptic filling to obtain the fruit and vegetable beverage thick pulp.
In this embodiment, preferably, the preparation method of dulcitol includes the following steps:
step one, selecting 10 parts of winged euonymus wood, 40 parts of 88% ethanol and 60 parts of water according to parts by weight;
step two, crushing winged euonymus wood wings in the step one, adding 88% ethanol, performing ultrasonic extraction for 1 time at the frequency of 40KHz for 30min, filtering, and taking filter residues;
step three, adding water into the filter residue obtained in the step two, boiling and extracting, filtering at 90 ℃, and collecting filtrate;
and step four, adding water to dissolve the filtrate, and recrystallizing for 2 times to obtain the dulcitol.
In this embodiment, preferably, the method for preparing L-arabinose comprises the following steps:
step one, raw material hydrolysis: crushing a raw material corncob by using a crusher, hydrolyzing by using 2.0% phosphoric acid, wherein the volume-to-solid-liquid ratio kg/L of the weight of the corncob to the phosphoric acid is 1:1, the hydrolysis temperature is 90 ℃, and then performing slag-water separation;
step two, lime neutralization: maintaining the temperature of the hydrolysate at 80 deg.C, stirring, slowly adding 18% lime milk solution, neutralizing to pH1.5, maintaining the temperature for 25min, and performing solid-liquid separation to obtain neutralized solution;
step three, active carbon decoloration: adding activated carbon with the mass of 1% of L-arabinose into the neutralization solution for decolorization for 40min, wherein the decolorization temperature is 65 ℃;
step four, decoloring and filtering: adding the neutralized solution decolorized by the activated carbon into a pneumatic decolorization filter, and carrying out decolorization filtration to obtain a decolorized solution;
step five, ion exchange: pumping the L-arabinose decolorized solution into an ion exchange system, desalting and removing impurities through treatment of anion and cation exchange resins until the content of inorganic salt is 0.05%, and recovering the L-arabinose solution;
step six, ultrafiltration membrane concentration: introducing the L-arabinose liquid into an ultrafiltration membrane concentration system, wherein the operating pressure is 3bar, the operating temperature is 55 ℃, and the mass percentage concentration of the L-arabinose concentrated liquid after the ultrafiltration membrane concentration treatment is 20%;
step seven, decoloring membrane treatment: conveying the L-arabinose concentrated solution after the ultrafiltration membrane concentration to an organic decolorizing membrane system, filtering and separating at the operating pressure of 20bar and the operating temperature of 40 ℃, removing soluble small molecular protein and pigment, and treating the L-arabinose concentrated solution by an organic decolorizing membrane to obtain the L-arabinose concentrated solution with the mass percentage concentration of 30%;
step eight, evaporation and concentration: evaporating and concentrating the L-arabinose concentrated solution treated by the organic decolorizing membrane at 55 ℃ until the mass fraction of solid is 65%;
step nine, drying and crystallizing: evaporating and concentrating, naturally cooling to room temperature, placing into a centrifuge, stirring and centrifuging, and drying at 40 ℃ to obtain the L-arabinose crystal.
In this embodiment, preferably, the preparation method of the blueberry concentrated juice comprises the following steps: cleaning fresh intact blueberry fruits with clear water, performing coarse crushing treatment for 20min by using a grinder and a hammer crusher in sequence, performing fine crushing for 20min by using a pulper, filtering to obtain compound fruit juice, and concentrating the fruit juice at 10 ℃ until the soluble solid is 11Brix to obtain the concentrated blueberry fruit juice.
In this embodiment, preferably, the preparation method of the peach kernel and almond kernel mixed solution includes the following steps:
step one, preparation of peach juice: blanching, removing cores, performing enzyme treatment, juicing, filtering, clarifying and juicing;
step two, preparation of almond paste: almond-soaking-grinding-enzyme treatment-filtering-almond pulp-homogenizing-almond pulp;
step three, preparing peach-apricot kernel mixed liquor: the peach juice in the step one and the almond pulp in the step two are mixed according to the weight ratio of 10: 11, then adding the composite emulsifier, the composite stabilizer and the cane sugar, fully and uniformly mixing, and filtering to obtain peach-apricot kernel mixed solution.
In this embodiment, preferably, the preparation process of the fruit and vegetable ferment powder includes the following steps:
step one, primary fermentation: cleaning fresh fruits and vegetables, pulverizing, pulping, adding glucose powder, mixing with fruit and vegetable pulp, adding yeast, performing anaerobic fermentation at 20 deg.C for 120 days;
step two, secondary fermentation: adding yeast, Lactobacillus plantarum and Bifidobacterium longum, and fermenting at 20 deg.C for 110 days;
step three, three-stage fermentation: adding yeast, and fermenting at 20 deg.C for 110 days;
step four, preparing fruit powder enzyme powder: and step three, separating and filtering, removing filter residues to obtain fermentation liquor, and freeze-drying the fermentation liquor to obtain fruit powder enzyme powder.
In this embodiment, preferably, the fruit and vegetable enzyme powder is composed of bananas, sweet potatoes, cabbages, strawberries, tomatoes, lemons, kumquats and eggplants.
In this embodiment, preferably, the preparation method of the rose juice extracting solution includes the following steps:
step one, preparing materials: 10 parts of fresh rose and 200 parts of deionized water;
step two, crushing fresh roses;
step three, leaching: fully soaking rose flowers by 150 parts of deionized water with the temperature of 90 ℃, separating juice, spraying flower residues by 50 parts of deionized water with the temperature of 90 ℃, separating the juice, and combining the two juices to obtain the rose juice extracting solution.
Example 5
A preparation method of fruit and vegetable plant beverage thick pulp comprises the following steps:
s1, raw material preparation: preparing raw materials, namely 14 parts of dulcitol, 12 parts of L-arabinose, 6 parts of xylitol, 5 parts of D-xylose, 50 parts of blueberry concentrated juice, 10 parts of peach-apricot kernel mixed solution, 6 parts of vitamin A, 4 parts of vitamin E, 8 parts of fruit and vegetable enzyme powder and 4 parts of rose juice extracting solution in parts by weight;
s2, mixing raw materials: adding dulcitol, L-arabinose, xylitol, D-xylose, blueberry concentrated juice, peach-apricot kernel mixed solution, vitamin A, vitamin E, fruit and vegetable enzyme powder and rose juice extracting solution in the S1 into a mixing tank, and stirring for 30min at the speed of 1000r/min to obtain mixed solution;
s3, filtering: filtering the mixed solution obtained in the step S2 through a 140-mesh sieve to obtain a filtrate;
s4, sterilization: and (4) sterilizing the filtrate obtained in the step (S3) at the temperature of 100 ℃ for 20S, performing UHT (ultra high temperature) ultra-high temperature instantaneous sterilization, and performing aseptic filling to obtain the fruit and vegetable beverage thick pulp.
In this embodiment, preferably, the preparation method of dulcitol includes the following steps:
firstly, selecting 40 parts of winged euonymus wood, 300 parts of 96% ethanol and 300 parts of water according to parts by weight;
step two, crushing winged euonymus wood wings in the step one, adding 96% ethanol, performing ultrasonic extraction for 3 times at the frequency of 65KHz, wherein the extraction time is 70min, filtering, and taking filter residues;
step three, adding water into the filter residue obtained in the step two, boiling and extracting, filtering at 100 ℃, and collecting filtrate;
and step four, adding water to dissolve the filtrate, and recrystallizing for 4 times to obtain the dulcitol.
In this embodiment, preferably, the method for preparing L-arabinose comprises the following steps:
step one, raw material hydrolysis: crushing a raw material corncob by using a crusher, hydrolyzing by using phosphoric acid with the concentration percentage of 7.0%, wherein the volume-solid-liquid ratio kg/L of the weight of the corncob to the phosphoric acid is 1:6, the hydrolysis temperature is 130 ℃, and then performing slag-water separation;
step two, lime neutralization: maintaining the temperature of the hydrolysate at 80 deg.C, stirring, slowly adding 32% lime milk solution, neutralizing to pH4.5, maintaining the temperature for 35min, and performing solid-liquid separation to obtain neutralized solution;
step three, active carbon decoloration: adding activated carbon with the mass of 1-3% of L-arabinose into the neutralization solution for decolorization for 50min, wherein the decolorization temperature is 90 ℃;
step four, decoloring and filtering: adding the neutralized solution decolorized by the activated carbon into a pneumatic decolorization filter, and carrying out decolorization filtration to obtain a decolorized solution;
step five, ion exchange: pumping the L-arabinose decolorized solution into an ion exchange system, desalting and removing impurities through treatment of anion and cation exchange resins until the content of inorganic salt is 0.1%, and recovering the L-arabinose solution;
step six, ultrafiltration membrane concentration: introducing the L-arabinose liquid into an ultrafiltration membrane concentration system, wherein the operating pressure is 6bar, the operating temperature is 65 ℃, and the mass percentage concentration of the L-arabinose concentrated liquid after the ultrafiltration membrane concentration treatment is 30%;
step seven, decoloring membrane treatment: conveying the L-arabinose concentrated solution after the ultrafiltration membrane concentration to an organic decolorizing membrane system, filtering and separating at the operation pressure of 40bar and the operation temperature of 55 ℃, removing soluble small molecular protein and pigment, wherein the mass percentage concentration of the L-arabinose concentrated solution after the organic decolorizing membrane treatment is 40%;
step eight, evaporation and concentration: evaporating and concentrating the L-arabinose concentrated solution treated by the organic decolorizing membrane at the temperature of 75 ℃ until the mass fraction of solid is 85%;
step nine, drying and crystallizing: evaporating and concentrating, naturally cooling to room temperature, placing into a centrifuge, stirring and centrifuging, and drying at 70 ℃ to obtain the L-arabinose crystal.
In this embodiment, preferably, the preparation method of the blueberry concentrated juice comprises the following steps: cleaning fresh intact blueberry fruits with clear water, performing coarse crushing treatment for 30min by using a grinder and a hammer crusher in sequence, performing fine crushing for 30min by using a pulper, filtering to obtain compound fruit juice, and concentrating the fruit juice at 15 ℃ until the soluble solid is 12Brix to obtain the concentrated blueberry fruit juice.
In this embodiment, preferably, the preparation method of the peach kernel and almond kernel mixed solution includes the following steps:
step one, preparation of peach juice: blanching, removing cores, performing enzyme treatment, juicing, filtering, clarifying and juicing;
step two, preparation of almond paste: almond-soaking-grinding-enzyme treatment-filtering-almond pulp-homogenizing-almond pulp;
step three, preparing peach-apricot kernel mixed liquor: the peach juice in the step one and the almond pulp in the step two are mixed according to the weight ratio of 10: 11, then adding the composite emulsifier, the composite stabilizer and the cane sugar, fully and uniformly mixing, and filtering to obtain peach-apricot kernel mixed solution.
In this embodiment, preferably, the preparation process of the fruit and vegetable ferment powder includes the following steps:
step one, primary fermentation: cleaning fresh fruits and vegetables, pulverizing, pulping, adding glucose powder, mixing with fruit and vegetable pulp, adding yeast, performing anaerobic fermentation at 40 deg.C for 150 days;
step two, secondary fermentation: adding yeast, Lactobacillus plantarum and Bifidobacterium longum, and fermenting at 40 deg.C for 160 days;
step three, three-stage fermentation: adding yeast, and fermenting at 40 deg.C for 160 days;
step four, preparing fruit powder enzyme powder: and step three, separating and filtering, removing filter residues to obtain fermentation liquor, and freeze-drying the fermentation liquor to obtain fruit powder enzyme powder.
In this embodiment, preferably, the fruit and vegetable enzyme powder is composed of bananas, sweet potatoes, cabbage, strawberries, tomatoes, lemons, kumquats, eggplants, cabbages, needle mushrooms, soybeans, black beans, sweet potatoes and pineapples.
In this embodiment, preferably, the preparation method of the rose juice extracting solution includes the following steps:
step one, preparing materials: 20 parts of fresh rose and 400 parts of deionized water;
step two, crushing fresh roses;
step three, leaching: fully soaking rose flowers with 300 parts of deionized water at the temperature of 95 ℃, separating juice, spraying flower residues with 100 parts of deionized water at the temperature of 95 ℃, separating the juice, and combining the two juices to obtain the rose juice extracting solution.
Example 6
A preparation method of fruit and vegetable plant beverage thick pulp comprises the following steps:
s1, raw material preparation: preparing raw materials including 18 parts of dulcitol, 14 parts of L-arabinose, 8 parts of xylitol, 6 parts of D-xylose, 60 parts of blueberry concentrated juice, 12 parts of peach-apricot kernel mixed solution, 7 parts of vitamin A, 5 parts of vitamin E, 10 parts of fruit and vegetable enzyme powder and 5 parts of rose juice extracting solution in parts by weight;
s2, mixing raw materials: adding dulcitol, L-arabinose, xylitol, D-xylose, blueberry concentrated juice, peach-apricot kernel mixed solution, vitamin A, vitamin E, fruit and vegetable enzyme powder and rose juice extracting solution in the S1 into a mixing tank, and stirring for 70min at the speed of 700r/min to obtain mixed solution;
s3, filtering: filtering the mixed solution obtained in the step S2 through a 90-mesh sieve to obtain a filtrate;
s4, sterilization: and (4) sterilizing the filtrate obtained in the step (S3) at the temperature of 95 ℃ for 20S, performing UHT (ultra high temperature) ultra-high temperature instantaneous sterilization, and performing aseptic filling to obtain the fruit and vegetable beverage thick pulp.
In this embodiment, preferably, the preparation method of dulcitol includes the following steps:
step one, selecting 20 parts of winged euonymus wood, 100 parts of 90% ethanol and 200 parts of water in parts by weight;
step two, crushing winged euonymus wood wings in the step one, adding 90% ethanol, performing ultrasonic extraction for 3 times at the frequency of 50KHz, wherein the extraction time is 40min, filtering, and taking filter residues;
step three, adding water into the filter residue obtained in the step two, boiling and extracting, filtering at 95 ℃, and collecting filtrate;
and step four, adding water to dissolve the filtrate, and recrystallizing for 3 times to obtain the dulcitol.
In this embodiment, preferably, the method for preparing L-arabinose comprises the following steps:
step one, raw material hydrolysis: crushing a raw material corncob by using a crusher, hydrolyzing by using phosphoric acid with the concentration percentage of 5.0%, wherein the volume-solid-liquid ratio kg/L of the weight of the corncob to the phosphoric acid is 1:3, the hydrolysis temperature is 110 ℃, and then performing slag-water separation;
step two, lime neutralization: maintaining the temperature of the hydrolysate at 80 deg.C, stirring, slowly adding 24% lime milk solution, neutralizing to pH2.5, maintaining the temperature for 30min, and performing solid-liquid separation to obtain neutralized solution;
step three, active carbon decoloration: adding activated carbon with the mass of 1% of L-arabinose into the neutralization solution for decoloring for 45min, wherein the decoloring temperature is 75 ℃;
step four, decoloring and filtering: adding the neutralized solution decolorized by the activated carbon into a pneumatic decolorization filter, and carrying out decolorization filtration to obtain a decolorized solution;
step five, ion exchange: pumping the L-arabinose decolorized solution into an ion exchange system, desalting and removing impurities through treatment of anion and cation exchange resins until the content of inorganic salt is 0.07%, and recovering the L-arabinose solution;
step six, ultrafiltration membrane concentration: introducing the L-arabinose liquid into an ultrafiltration membrane concentration system, wherein the operating pressure is 4bar, the operating temperature is 60 ℃, and the mass percentage concentration of the L-arabinose concentrated liquid after the ultrafiltration membrane concentration treatment is 25%;
step seven, decoloring membrane treatment: conveying the L-arabinose concentrated solution after the ultrafiltration membrane concentration to an organic decolorizing membrane system, filtering and separating at the operating pressure of 30bar and the operating temperature of 45 ℃, removing soluble small molecular protein and pigment, wherein the mass percentage concentration of the L-arabinose concentrated solution after the organic decolorizing membrane treatment is 35%;
step eight, evaporation and concentration: evaporating and concentrating the L-arabinose concentrated solution treated by the organic decolorizing membrane at 65 ℃ until the mass fraction of solid is 75%;
step nine, drying and crystallizing: evaporating and concentrating, naturally cooling to room temperature, placing into a centrifuge, stirring and centrifuging, and drying at 50 ℃ to obtain the L-arabinose crystal.
In this embodiment, preferably, the preparation method of the blueberry concentrated juice comprises the following steps: cleaning fresh intact blueberry fruits with clear water, performing coarse crushing treatment for 25min by using a grinder and a hammer crusher in sequence, performing fine crushing for 25min by using a pulper, filtering to obtain compound fruit juice, and concentrating the fruit juice at 12 ℃ until the soluble solid is 11Brix to obtain the concentrated blueberry fruit juice.
In this embodiment, preferably, the preparation method of the peach kernel and almond kernel mixed solution includes the following steps:
step one, preparation of peach juice: blanching, removing cores, performing enzyme treatment, juicing, filtering, clarifying and juicing;
step two, preparation of almond paste: almond-soaking-grinding-enzyme treatment-filtering-almond pulp-homogenizing-almond pulp;
step three, preparing peach-apricot kernel mixed liquor: the peach juice in the step one and the almond pulp in the step two are mixed according to the weight ratio of 10: 11, then adding the composite emulsifier, the composite stabilizer and the cane sugar, fully and uniformly mixing, and filtering to obtain peach-apricot kernel mixed solution.
In this embodiment, preferably, the preparation process of the fruit and vegetable ferment powder includes the following steps:
step one, primary fermentation: cleaning fresh fruits and vegetables, pulverizing, pulping, adding glucose powder, mixing with fruit and vegetable pulp, adding yeast, performing anaerobic fermentation at 30 deg.C for 140 days;
step two, secondary fermentation: adding yeast, Lactobacillus plantarum and Bifidobacterium longum, and fermenting at 30 deg.C for 140 days;
step three, three-stage fermentation: adding yeast, and continuously fermenting at 30 deg.C for 140 days;
step four, preparing fruit powder enzyme powder: and step three, separating and filtering, removing filter residues to obtain fermentation liquor, and freeze-drying the fermentation liquor to obtain fruit powder enzyme powder.
In this embodiment, preferably, the fruit and vegetable enzyme powder is composed of bananas, sweet potatoes, cabbages, strawberries, tomatoes, lemons, kumquats and eggplants.
In this embodiment, preferably, the preparation method of the rose juice extracting solution includes the following steps:
step one, preparing materials: 15 parts of fresh rose and 300 parts of deionized water;
step two, crushing fresh roses;
step three, leaching: fully soaking rose flowers by 225 parts of deionized water with the temperature of 92 ℃, separating juice, spraying flower residues by 75 parts of deionized water with the temperature of 92 ℃, separating the juice, and combining the two juices to obtain the rose juice extracting solution.
The working principle and the advantages of the invention are as follows: the fruit and vegetable plant beverage thick pulp can enhance immunity, reduce belly fat, improve brain, benefit heart health, reduce blood sugar, strengthen bones, prevent cancer, prevent cystitis, inhibit metabolism and absorption, inhibit blood sugar and fat, prevent constipation, improve liver and lose weight; the thick pulp of the fruit and vegetable beverage prepared by the invention ensures the sterility of the thick pulp, increases the storage time of the thick pulp and simultaneously improves the safety in drinking.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The fruit and vegetable beverage thick syrup is characterized by comprising the following raw materials in parts by weight: 10-18 parts of dulcitol, 8-14 parts of L-arabinose, 4-8 parts of xylitol, 3-6 parts of D-xylose, 40-60 parts of blueberry concentrated juice, 8-12 parts of peach and apricot kernel mixed solution, 4-7 parts of vitamin A, 3-5 parts of vitamin E, 6-10 parts of fruit and vegetable enzyme powder and 2-5 parts of rose juice extracting solution.
2. The preparation method of the fruit and vegetable plant beverage thick slurry is characterized by comprising the following steps:
s1, raw material preparation: preparing raw materials including, by weight, 10-18 parts of dulcitol, 8-14 parts of L-arabinose, 4-8 parts of xylitol, 3-6 parts of D-xylose, 40-60 parts of blueberry concentrated juice, 8-12 parts of peach and apricot kernel mixed solution, 4-7 parts of vitamin A, 3-5 parts of vitamin E, 6-10 parts of fruit and vegetable enzyme powder and 2-5 parts of rose juice extracting solution;
s2, mixing raw materials: adding dulcitol, L-arabinose, xylitol, D-xylose, blueberry concentrated juice, peach-apricot kernel mixed solution, vitamin A, vitamin E, fruit and vegetable enzyme powder and rose juice extracting solution in S1 into a mixing tank, and stirring for 30-60min under the condition of 600 plus materials and 1000r/min to obtain mixed solution;
s3, filtering: filtering the mixed solution obtained in the step S2 through a sieve of 80-140 meshes to obtain filtrate;
s4, sterilization: and (4) sterilizing the filtrate obtained in the step (S3) at the temperature of 90-100 ℃ for 10-30S, performing UHT (ultra high temperature) ultra-high temperature instantaneous sterilization, and performing aseptic filling to obtain the fruit and vegetable beverage thick pulp.
3. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the preparation method of the dulcitol comprises the following steps:
firstly, selecting 10-40 parts of winged euonymus wood, 40-300 parts of 88-96% ethanol and 60-300 parts of water according to parts by weight;
step two, crushing winged euonymus wood in the step one, adding 88-96% ethanol, extracting for 1-3 times under the frequency of 40-65KHz by ultrasonic extraction for 30-70min, filtering, and taking filter residue;
step three, adding water into the filter residue obtained in the step two, boiling and extracting, filtering at 90-100 ℃, and collecting filtrate;
and step four, adding water to dissolve the filtrate, and recrystallizing for 2-4 times to obtain the dulcitol.
4. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the preparation method of the L-arabinose comprises the following steps:
step one, raw material hydrolysis: crushing a raw material corncob by using a crusher, hydrolyzing by using phosphoric acid with the concentration percentage of 2.0-7.0%, wherein the solid-to-liquid ratio kg/L of the weight of the corncob to the volume of the phosphoric acid is 1:1-1:6, the hydrolysis temperature is 90-130 ℃, and then performing slag-water separation;
step two, lime neutralization: maintaining the temperature of the hydrolysate at 80 deg.C, stirring, slowly adding 18-32% lime milk solution, neutralizing to pH1.5-pH4.5, maintaining the temperature for 25-35min, and performing solid-liquid separation to obtain neutralized solution;
step three, active carbon decoloration: adding activated carbon with the mass of 1-3% of L-arabinose into the neutralization solution for decolorization for 40-50min, wherein the decolorization temperature is 65-90 ℃;
step four, decoloring and filtering: adding the neutralized solution decolorized by the activated carbon into a pneumatic decolorization filter, and carrying out decolorization filtration to obtain a decolorized solution;
step five, ion exchange: pumping the L-arabinose decolorized solution into an ion exchange system, desalting and removing impurities through anion and cation exchange resin treatment until the content of inorganic salt is 0.05-0.1%, and recovering the L-arabinose solution;
step six, ultrafiltration membrane concentration: introducing the L-arabinose liquid into an ultrafiltration membrane concentration system, wherein the operating pressure is 3-6bar, the operating temperature is 55-65 ℃, and the mass percentage concentration of the L-arabinose concentrated liquid after ultrafiltration membrane concentration treatment is 20-30%;
step seven, decoloring membrane treatment: conveying the L-arabinose concentrated solution after the ultrafiltration membrane concentration to an organic decolorizing membrane system, filtering and separating at the operating pressure of 20-40bar and the operating temperature of 40-55 ℃, removing soluble small molecular proteins and pigments, wherein the mass percentage concentration of the L-arabinose concentrated solution after the organic decolorizing membrane treatment is 30-40%;
step eight, evaporation and concentration: evaporating and concentrating the L-arabinose concentrated solution treated by the organic decolorizing membrane at the temperature of 55-75 ℃ until the mass fraction of solid is 65-85%;
step nine, drying and crystallizing: evaporating and concentrating, naturally cooling to room temperature, placing into a centrifuge, stirring and centrifuging, and drying at 40-70 deg.C to obtain L-arabinose crystal.
5. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the preparation method of the blueberry concentrated juice comprises the following steps: cleaning fresh intact blueberry fruits with clear water, performing coarse crushing treatment for 20-30min by using a grinder and a hammer crusher in sequence, performing fine crushing for 20-30min by using a pulper, filtering to obtain compound juice, and concentrating the rich juice at 10-15 ℃ until the soluble solid is 11-12Brix to obtain the concentrated blueberry juice.
6. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the preparation method of the peach and almond mixed solution comprises the following steps:
step one, preparation of peach juice: blanching, removing cores, performing enzyme treatment, juicing, filtering, clarifying and juicing;
step two, preparation of almond paste: almond-soaking-grinding-enzyme treatment-filtering-almond pulp-homogenizing-almond pulp;
step three, preparing peach-apricot kernel mixed liquor: the peach juice in the step one and the almond pulp in the step two are mixed according to the weight ratio of 10: 11, then adding the composite emulsifier, the composite stabilizer and the cane sugar, fully and uniformly mixing, and filtering to obtain peach-apricot kernel mixed solution.
7. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the preparation process of the fruit and vegetable ferment powder comprises the following steps:
step one, primary fermentation: cleaning fresh fruits and vegetables, crushing, pulping, adding glucose powder, mixing with the fruit and vegetable pulp, adding yeast for anaerobic fermentation, controlling the fermentation temperature at 20-40 ℃, and fermenting for 120-150 days;
step two, secondary fermentation: adding yeast, Lactobacillus plantarum and Bifidobacterium longum, continuing fermentation at 20-40 deg.C for 110-160 days;
step three, three-stage fermentation: adding yeast to continue fermentation, controlling the temperature at 20-40 ℃, and fermenting for 110-;
step four, preparing fruit powder enzyme powder: and step three, separating and filtering, removing filter residues to obtain fermentation liquor, and freeze-drying the fermentation liquor to obtain fruit powder enzyme powder.
8. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the fruit and vegetable enzyme powder is composed of one or more of bananas, sweet potatoes, cabbages, strawberries, tomatoes, lemons, kumquats, eggplants, broccoli, mustard, swamp cabbage, mung beans, mung bean sprouts, lettuce, carambola, guavas, asparagus, white gourds, corns, loofah, coconuts, mustard, cucumbers, mung beans, white radishes, cherries, mushrooms, sweet oranges, strawberries, balsam pears, kiwi fruits, cabbages, flammulina velutipes, soybeans, black beans, sweet potatoes, pineapples, pumpkins, mulberries, grapes, watermelons, Chinese cabbages, taros, melons and brown rice.
9. The preparation method of the fruit and vegetable plant beverage thick pulp according to claim 2, which is characterized by comprising the following steps: the preparation method of the rose juice extracting solution comprises the following steps:
step one, preparing materials: 10-20 parts of fresh rose and 400 parts of deionized water;
step two, crushing fresh roses;
step three, leaching: soaking flos Rosae Rugosae in 90-95 deg.C deionized water, separating juice, spraying flower residue with 90-95 deg.C deionized water, separating juice, and mixing the two juices to obtain flos Rosae Rugosae juice extractive solution.
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| CN1593249A (en) * | 2003-09-10 | 2005-03-16 | 刘永涛 | Rose succus cola beverage |
| CN103689097A (en) * | 2013-11-27 | 2014-04-02 | 贺永红 | Production technology of peach and apricot kernel compound protein beverage |
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