CN113303416A - Bouquet apricot plum pulp juice beverage and preparation process thereof - Google Patents
Bouquet apricot plum pulp juice beverage and preparation process thereof Download PDFInfo
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- CN113303416A CN113303416A CN202110625740.4A CN202110625740A CN113303416A CN 113303416 A CN113303416 A CN 113303416A CN 202110625740 A CN202110625740 A CN 202110625740A CN 113303416 A CN113303416 A CN 113303416A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 34
- 235000015573 Prunus simonii Nutrition 0.000 title claims abstract description 28
- 244000140975 Prunus simonii Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 81
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- 238000000034 method Methods 0.000 claims abstract description 21
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- 238000004537 pulping Methods 0.000 claims abstract description 7
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- 229930003268 Vitamin C Natural products 0.000 claims description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 12
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 12
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
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- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000002310 Achlorhydria Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
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- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002892 effect on hypertension Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013930 proline Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A bouquet apricot plum pulp juice beverage and a preparation process thereof belong to the field of deep processing of fruits. The pulp content of the beverage is 25-30% of the total water consumption, and the sugar content of the beverage is 10-12% of the total water consumption. The beverage is prepared by pretreatment, pulping, blending, filling, exhausting, sterilizing and cooling. The pulp juice beverage is produced by taking the bougainvillea spectabilis fruits as raw materials, and the raw materials are rich in nutrition and have more functional components; the raw materials are high in sugar and acid, so that the method is suitable for producing high-quality fruit juice beverages; the bouquet apricot plum pulp juice beverage prepared by the invention has strong apricot aroma and unique taste.
Description
Technical Field
The invention belongs to the field of deep processing of fruits, and particularly relates to a bouquet apricot plum pulp and juice beverage and a preparation process thereof.
Background
The apricot plum has delicious taste, contains various nutrient components and bioactive factors, such as abundant vitamins, wherein the content of vitamin B17 is higher, the apricot plum is a natural anticancer component, has obvious effects of eliminating and inhibiting cancer cells in human bodies, and can effectively reduce cancer occurrence by frequently eating the apricot plum at ordinary times. The trace element has high content, especially zinc, and can be absorbed by human body to effectively improve memory and promote intelligence development, and the trace element has rich potassium content, and can promote sodium salt metabolism in human body and effectively prevent hypertension. In addition, the health food contains abundant flavonoids, and the substance can directly act on human hearts, improve cardiac function, and prevent various common heart diseases such as myocardial ischemia and myocardial infarction. Besides, the phenolic substances contained in the apricot fruits can clear cholesterol in human bodies, soften blood vessels and have obvious prevention effect on hypertension and hyperlipidemia which frequently occur in human beings.
The fruits of the bougainvillea spectabilis are mature from 7 late ten days to 8 early months, large, small in kernel, thick in flesh, 76 g in average yield per fruit, 105 g in maximum fruit weight, yellow in peel and reddish in color. The pulp is pliable and succulent, sweet and sour, and can promote secretion of gastric acid and digestive enzyme, and promote gastrointestinal peristalsis, thereby improving appetite and promoting digestion, and is especially effective for patients with achlorhydria, distention after eating, and constipation. Fresh apricot flesh contains abundant amino acids, particularly contains high content of aspartic acid, glutamic acid, proline and lysine, has the functions of inducing diuresis and reducing edema, and is a top-quality fruit product.
The fruit resources of China are rich, clear fruit juices such as apple juice, pear juice, grape juice, peach juice, orange juice and the like exist in the market, but the fruit pulp and fruit juice products using fruits as raw materials are few in types, and the advantages of high nutrition of the fruit pulp and fruit juice are gradually popular with people. Under the influence of production conditions and processes, the pulp and juice cannot be industrialized and marketed in all directions.
The fruits of the bougainvillea spectabilis are not storable, and can be eaten fresh and also used for processing. Is particularly suitable for producing fruit juice for the following reasons: (1) the fruit is mature and concentrated, the softening speed is high, the juicing is facilitated, the soluble sugar is more than 14%, and the sugar consumption is small; (2) the high-acidity apricot plum contains high titratable acid which is 1.6-1.8%, on one hand, the high-acidity apricot plum inhibits oxidation of phenolic substances and reduces loss of nutrient substances, on the other hand, the acid and the sugar are prepared to a proper sugar-acid ratio, and the juice is sour, sweet and delicious; (3) the fruit is rich in fragrance when ripe, and the prepared fruit juice apricot has pleasant fragrance without adding essence. Therefore, the juice produced by taking the bougainvillea spectabilis prunus mume fruits as raw materials is suitable, and the produced juice not only has strong apricot fragrance, but also has high nutritional value. Therefore, the development of the preparation process and the product of the bouquet apricot plum pulp juice beverage become technical problems which are urgently needed to be solved by technical personnel in the field.
Disclosure of Invention
Aiming at the defects, the invention provides the bouquet apricot plum pulp juice beverage and the preparation process thereof, and the juice prepared by the process is orange yellow, bright in color, strong in apricot fragrance, sour, sweet and delicious, rich in nutrition and chewy, and is suitable for different people to drink.
The manufacturing process for solving the technical problem comprises the following steps:
(1) pretreatment: peeling, removing kernels and cutting apricot fruits (color protection between working procedures); measuring soluble solid, weighing, and pre-boiling to soften pulp;
(2) pulping: beating the soft fruit blocks into apricot pulp by a colloid mill at 70-100 ℃ and 16-18Mpa for 1-2 times;
(3) blending: calculating the total water consumption by the weight of pulp and the content of soluble solids, wherein the pulp accounts for 25-30% of the total water consumption, the sugar accounts for 10-12%, the xanthan gum accounts for 0.2%, the sodium carboxymethylcellulose accounts for 0.15%, the maltodextrin accounts for 0.05% and the vitamin C accounts for 0.04% of the total water consumption; subtracting the water used for precooking from the total water consumption, boiling, pouring into apricot pulp, mixing uniformly, heating continuously, skimming froth, adding a mixture of white sugar, xanthan gum, sodium carboxymethylcellulose and maltodextrin in proportion, mixing well, melting, adding vitamin C dissolved by a small amount of water, mixing uniformly, and adjusting the pH value to 2.5-3 by using a 50% citric acid solution;
(4) filling: hot filling, leaving a top gap of 1.5-2cm, and covering a bottle cap without screwing;
(5) exhausting and sealing: after filling, thermally exhausting (the water level just submerges the fruit juice in the bottle), and sealing the cover when the center temperature of the bottle reaches 80 ℃;
(6) sterilization and cooling: after the cover is closed, sterilizing (adding water to submerge the bottle cover), wherein the sterilization formula is (10 ' -20 ' -15 ')/100 ℃; cooling with cold water at 80-60-40 deg.c.
Further, the sugar content is the sum of the soluble solid content and the white granulated sugar content.
The invention also provides the bouquet apricot plum pulp juice beverage which is prepared by the preparation method.
Has the advantages that: the pulp juice beverage is produced by taking the bougainvillea spectabilis fruits as raw materials, and the raw materials are rich in nutrition and have more functional components; the raw materials are high in sugar and acid, so that the method is suitable for producing high-quality fruit juice beverages; the bouquet apricot plum pulp juice beverage prepared by the method is strong in apricot aroma and unique in taste, and the method not only provides a preparation process of a high-quality bouquet apricot plum pulp juice beverage, but also prepares the bouquet apricot plum pulp juice beverage, and provides technical support for deep processing production of the bouquet apricot plum.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
Removing rotten, plant diseases and insect pests and mechanically damaged fruits, and selecting 100 jin of full eighty-nine ripe fruits of the bougainvillea spectabilis to produce:
(1) pretreatment: peeling, removing kernels and cutting apricot fruits (color protection between working procedures); measuring soluble solid, weighing, and pre-cooking to soften pulp.
(2) Pulping: grinding the soft fruit blocks into apricot pulp with colloid mill at 70 deg.C under 16Mpa for 1 time.
(3) Blending: calculating the total water consumption by the weight of pulp and the content of soluble solids, wherein the pulp accounts for 30 percent of the total water consumption, the sugar accounts for 10 percent of the total water consumption, the xanthan gum accounts for 0.2 percent of the total water consumption, the sodium carboxymethyl cellulose accounts for 0.15 percent of the total water consumption, the maltodextrin accounts for 0.05 percent of the total water consumption, and the vitamin C accounts for 0.04 percent of the total water consumption; subtracting the water used for precooking from the total water consumption, boiling, pouring into apricot pulp, mixing uniformly, heating continuously, skimming froth, adding a mixture of white sugar, xanthan gum, sodium carboxymethylcellulose and maltodextrin in proportion, mixing well, melting, adding vitamin C dissolved by a small amount of water, mixing uniformly, and adjusting the pH value to 3 by using a 50% citric acid solution;
(4) filling: hot filling, leaving a top gap of 1.5cm, and covering with a bottle cap (cleaned with clear water, scalded with boiling water, and drained), but not screwing;
(5) exhausting and sealing: after filling, thermally exhausting (the water level just submerges the fruit juice in the bottle), and sealing the cover when the center temperature of the bottle reaches 80 ℃;
(6) sterilization and cooling: after the cover is closed, sterilizing (adding water to submerge the bottle cover), wherein the sterilization formula is (10 ' -20 ' -15 ')/100 ℃; cooling with cold water at 80-60-40 deg.c.
The 'solitary apricot plum' pulp juice beverage containing 30% of pulp, 10% of sugar and 3 of PH is obtained through the process.
Example 2
A preparation method of a 'bougaian apricot plum' pulp juice beverage comprises the following steps:
removing rotten, plant diseases and insect pests and mechanically damaged fruits, and selecting 150 jin of fully eighty-nine ripe fruits of the 'solitary apricot plum' to produce:
(1) pretreatment: peeling, removing kernels and cutting apricot fruits (color protection between working procedures); measuring soluble solid, weighing, and pre-boiling to soften pulp;
(2) pulping: beating the soft fruit blocks into apricot pulp with colloid mill at 70 deg.C under 18Mpa for 2 times;
(3) blending: calculating the total water consumption by the weight of pulp and the content of soluble solids, wherein the pulp accounts for 30 percent of the total water consumption, the sugar content accounts for 12 percent of the total water consumption, the xanthan gum accounts for 0.2 percent of the total water consumption, the sodium carboxymethyl cellulose accounts for 0.15 percent of the total water consumption, the maltodextrin accounts for 0.05 percent of the total water consumption, and the vitamin C accounts for 0.04 percent of the total water consumption; subtracting the water used for precooking from the total water consumption, boiling, pouring into apricot pulp, mixing uniformly, heating continuously, skimming froth, adding a mixture of white sugar, xanthan gum, sodium carboxymethylcellulose and maltodextrin in proportion, mixing well, melting, adding vitamin C dissolved by a small amount of water, mixing uniformly, and adjusting the pH value to 2.5 by using a 50% citric acid solution;
(4) filling: hot filling, leaving 2cm top gap, and covering with bottle cap (cleaned with clear water, scalded with boiling water, and draining), but not screwing;
(5) exhausting and sealing: after filling, thermally exhausting (the water level just submerges the fruit juice in the bottle), and sealing the cover when the center temperature of the bottle reaches 80 ℃;
(6) sterilization and cooling: after the cover is closed, sterilizing (adding water to submerge the bottle cover), wherein the sterilization formula is (10 ' -20 ' -15 ')/100 ℃; cooling with cold water at 80-60-40 deg.c.
The 'solitary apricot plum' pulp juice beverage containing 30% of pulp, 12% of sugar and 2.5 of PH is obtained by the process.
Example 3
A preparation method of a 'bougaian apricot plum' pulp juice beverage comprises the following steps:
removing rotten, plant diseases and insect pests and mechanically damaged fruits, and selecting 120 jin of fully eighty-nine ripe fruits of the 'solitary apricot plum' to produce:
(1) pretreatment: peeling, removing kernels and cutting apricot fruits (color protection between working procedures); measuring soluble solid, weighing, and pre-boiling to soften pulp;
(2) pulping: beating the soft fruit blocks into apricot pulp with colloid mill at 85 deg.C and 17Mpa for 2 times;
(3) blending: calculating the total water consumption by the weight of pulp and the content of soluble solids, wherein the pulp accounts for 28 percent of the total water consumption, the sugar accounts for 11 percent of the total water consumption, the xanthan gum accounts for 0.2 percent of the total water consumption, the sodium carboxymethyl cellulose accounts for 0.15 percent of the total water consumption, the maltodextrin accounts for 0.05 percent of the total water consumption, and the vitamin C accounts for 0.04 percent of the total water consumption; subtracting the water used for precooking from the total water consumption, boiling, pouring into apricot pulp, mixing uniformly, heating continuously, skimming froth, adding a mixture of white sugar, xanthan gum, sodium carboxymethylcellulose and maltodextrin in proportion, mixing well, melting, adding vitamin C dissolved by a small amount of water, mixing uniformly, and adjusting the pH value to 2.8 by using a 50% citric acid solution;
(4) filling: hot filling, leaving a top gap of 1.8cm, and covering with a bottle cap (cleaned with clear water, scalded with boiling water, and drained), but not screwing;
(5) exhausting and sealing: after filling, thermally exhausting (the water level just submerges the fruit juice in the bottle), and sealing the cover when the center temperature of the bottle reaches 80 ℃;
(6) sterilization and cooling: after the cover is closed, sterilizing (adding water to submerge the bottle cover), wherein the sterilization formula is (10 ' -20 ' -15 ')/100 ℃; cooling with cold water at 80-60-40 deg.c.
The isolated mountain apricot plum pulp juice beverage containing 28% of pulp, 11% of sugar and 2.8 of pH is obtained through the process.
Example 4
A preparation method of a 'bougaian apricot plum' pulp juice beverage comprises the following steps:
removing rotten, plant diseases and insect pests and mechanically damaged fruits, and selecting 200 jin of fully eighty-nine ripe fruits of the 'solitary apricot plum' to produce:
(1) pretreatment: peeling, removing kernels and cutting apricot fruits (color protection between working procedures); measuring soluble solid, weighing, and pre-boiling to soften pulp;
(2) pulping: beating the soft fruit blocks into apricot pulp with colloid mill at 90 deg.C and 18Mpa for 2 times;
(3) blending: calculating the total water consumption by the weight of pulp and the content of soluble solids, wherein the pulp accounts for 30 percent of the total water consumption, the sugar accounts for 10 percent of the total water consumption, the xanthan gum accounts for 0.2 percent of the total water consumption, the sodium carboxymethyl cellulose accounts for 0.15 percent of the total water consumption, the maltodextrin accounts for 0.05 percent of the total water consumption, and the vitamin C accounts for 0.04 percent of the total water consumption; subtracting the water used for precooking from the total water consumption, boiling, pouring into apricot pulp, mixing uniformly, heating continuously, skimming froth, adding a mixture of white sugar, xanthan gum, sodium carboxymethylcellulose and maltodextrin in proportion, mixing well, melting, adding vitamin C dissolved by a small amount of water, mixing uniformly, and adjusting the pH value to 2.8 by using a 50% citric acid solution;
(4) filling: hot filling, leaving a top gap of 1.8cm, and covering with a bottle cap (cleaned with clear water, scalded with boiling water, and drained), but not screwing;
(5) exhausting and sealing: after filling, thermally exhausting (the water level just submerges the fruit juice in the bottle), and sealing the cover when the center temperature of the bottle reaches 80 ℃;
(6) sterilization and cooling: after the cover is closed, sterilizing (adding water to submerge the bottle cover), wherein the sterilization formula is (10 ' -20 ' -15 ')/100 ℃; cooling with cold water at 80-60-40 deg.c.
The isolated mountain apricot plum pulp juice beverage containing 30% of pulp, 10% of sugar and 2.8 of pH is obtained by the process.
The quality indexes of the pulp juice beverage prepared in the embodiments 1-4 of the invention are as follows:
1.1 sensory index
1.2 physical and chemical indexes
1.3 microbiological index
Meets the commercial sterility requirement.
The foregoing examples are provided for illustration and description of the invention only and are not intended to limit the invention to the scope of the described examples. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed.
Claims (9)
1. The bouquet apricot plum pulp juice beverage is characterized in that the pulp content of the beverage accounts for 25% -30% of the total water consumption, and the sugar content accounts for 10% -12% of the total water consumption.
2. The bouquet apricot kernel juice beverage as set forth in claim 1, wherein the sugar content is the sum of soluble solids and white granulated sugar content.
3. A method of making the beverage of claim 1, comprising the steps of:
s1, pretreatment: peeling, removing kernels and cutting apricot fruits; measuring soluble solid, weighing, and pre-boiling to soften pulp;
s2, pulping: beating the soft fruit blocks into apricot pulp by a colloid mill for 1-2 times;
s3, blending: calculating the total water consumption by the weight of pulp and the content of soluble solids, wherein the pulp accounts for 25-30% of the total water consumption, the sugar accounts for 10-12%, the xanthan gum accounts for 0.2%, the sodium carboxymethylcellulose accounts for 0.15%, the maltodextrin accounts for 0.05% and the vitamin C accounts for 0.04% of the total water consumption; subtracting the water used for precooking from the total water, boiling, pouring into the apricot pulp, mixing uniformly, heating continuously, skimming froth, adding the mixture of white sugar, xanthan gum, sodium carboxymethylcellulose and maltodextrin, mixing well, melting, adding vitamin C dissolved in a small amount of water, mixing uniformly, and adjusting the pH value;
s4, filling: hot filling, leaving a top gap of 1.5-2cm, and covering a bottle cap without screwing;
s5, exhausting and sealing: after filling, thermally exhausting, and sealing the cover when the center temperature of the bottle reaches 80 ℃;
s6, sterilization and cooling: and (5) sealing the cover, sterilizing, and cooling with cold water.
4. The method for preparing the bouquet apricot kernel juice beverage as claimed in claim 3, wherein the beating condition in step S2 is 70-100 deg.C, 16-18 Mpa.
5. The method for preparing the bouquet apricot kernel juice beverage as claimed in claim 3, wherein the pH value is adjusted by using 50% citric acid solution in step S3.
6. The method for making the bouquet apricot kernel juice beverage as claimed in claim 5, wherein the pH value is 2.5-3.
7. The method for preparing the juice beverage of bougainvillea spectabilis pulp according to claim 3, wherein the bottle center temperature in step S5 reaches 80 ℃ and then the bottle is sealed.
8. The method for preparing the juice beverage of bougainvillea spectabilis pulp according to claim 3, wherein the sterilization formula in step S6 is (10 ' -20 ' -15 ')/100 ℃.
9. The method for preparing the bouquet apricot kernel juice beverage as claimed in claim 3, wherein the cold water cooling in step S6 is 80-60-40 ℃.
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| CN106561958A (en) * | 2016-11-12 | 2017-04-19 | 姚莉 | Processing method of flavored apricots |
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| CN101803773A (en) * | 2010-03-19 | 2010-08-18 | 郭景龙 | Beverage taking pear and plum as raw materials |
| CN102342552A (en) * | 2011-08-23 | 2012-02-08 | 浙江森王食品有限公司 | Small white almond fruit juice beverage and preparation method thereof |
| CN106561958A (en) * | 2016-11-12 | 2017-04-19 | 姚莉 | Processing method of flavored apricots |
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