CN113575807A - Preparation method of large flat apricot, sea buckthorn and wild jujube peptide beverage - Google Patents
Preparation method of large flat apricot, sea buckthorn and wild jujube peptide beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of a large flat apricot sea-buckthorn and wild jujube peptide beverage, which comprises the steps of screening fresh raw materials, preprocessing sea-buckthorn fruits, preprocessing large flat apricots, preprocessing wild jujubes, adjusting components, filtering, sterilizing, filling and packaging. The peptide beverage prepared by cooking, squeezing, filtering and juicing the large flat apricots, adding the picked and squeezed color-protecting and enzymolysis-treated sea buckthorn juice and adding the enzymolysis-treated wild jujube juice has rich nutrition, has the faint scent of the large flat apricots and the sea buckthorn and wild jujubes, is sour and sweet, has no peculiar smell, no colloidal feeling, soft mouthfeel, no visible impurities, no precipitation, no layering and no bubbles, has rich nutrition, good mouthfeel and various health-care functions, has certain regulating functions on nutrition and immunity of a human body, increases the immune barrier of the human body and the effects of cellular immunity and humoral immunity of the human body, and has no pollution to the production environment.
Description
Technical Field
The invention relates to the technical field of functional beverage production, in particular to a preparation method of a large flat apricot, sea buckthorn and wild jujube peptide beverage.
Background
The peptide can have certain regulation function on nutrition and immunity of a human body, generally can regulate the immune function of the human body, and can increase the immune barrier of the human body and the efficacy of cellular immunity and humoral immunity of the human body.
The existing beverage for supplementing peptide elements is only prepared by adding and blending simple peptide powder, has colloidal feeling, poor taste, visible impurities, layering and less nutrition, and therefore, the preparation method of the large flat apricot, sea buckthorn and wild jujube peptide beverage is provided.
Disclosure of Invention
The invention aims to overcome the existing defects and provides a preparation method of a large flat apricot, sea buckthorn and wild jujube peptide beverage, which completely reserves the nutrient components of the large flat apricot, the sea buckthorn and the wild jujube and has good effects on cardiovascular and cerebrovascular diseases, metabolism, immune system, digestive system and respiratory system of a human body; also has liver protecting, anticancer, and antiaging effects.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a large flat apricot, sea buckthorn and wild jujube peptide beverage comprises the steps of screening fresh raw materials, preprocessing sea buckthorn fruits, preprocessing large flat apricots, preprocessing wild jujubes, adjusting components, filtering, sterilizing, filling and packaging, and the preparation method of the large flat apricot, sea buckthorn and wild jujube peptide beverage comprises the following steps:
(1) screening fresh raw materials: fructus Hippophae, semen Armeniacae amarum, and fructus Choerospondiatis;
(2) pretreatment of sea buckthorn fruit: delaying the picking period of the sea buckthorn fruits to 12 months, enabling the sea buckthorn fruits to be subjected to processes of freezing and unfreezing for several times, removing ice scraps from the picked sea buckthorn fruits under the condition of being below 7 ℃ below zero, cleaning the sea buckthorn fruits by warm water at the temperature of 30-40 ℃, immediately blowing off attached water in the vertical direction by using an oil-free compressed air device, keeping ice crystals in the sea buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, and performing enzymolysis for 120 minutes by using 0.5% alkaline protease at the temperature of 55 ℃;
(3) pre-treating wild jujube: squeezing fresh and non-rotten fructus Ziziphi Spinosae, and performing enzymolysis with 0.5% alkaline protease at 55 deg.C for 120 min;
(4) pretreatment of the large flat apricot: cooking fresh big flat apricots without rottenness, squeezing and filtering to obtain juice;
(5) component adjustment: mixing the enzymolyzed fructus Ziziphi Spinosae juice and fructus Pruni juice, adding lactobacillus, fermenting, adjusting pH to neutral, adding fermentation liquid and enzymolyzed fructus Hippophae juice, mixing, adding 10% compound sweetener of sucralose and erythrose, adding 0.20% carboxymethylcellulose, total sugar not less than 8%, pH3.5-4.0, and soluble solid not less than 11%;
(6) filtering and filtering: heating the whole blending device to about 70 ℃, homogenizing at 55 ℃ and 40MPa, and filtering after the homogenization;
(7) and (3) sterilization: sterilizing at 120 deg.C for 30 min;
(8) filling and packaging: filling, sealing and packaging the prepared large flat apricot, sea buckthorn and wild jujube peptide beverage.
Preferably, the addition proportion of the large flat apricot juice is 30% of the weight of the sea buckthorn juice, and the addition proportion of the wild jujube juice is 10% of the weight of the sea buckthorn juice.
Preferably, the picking of the sea buckthorn fruits is carried out at the air temperature of-7 ℃, clean plastic cloth is padded under the sea buckthorn trees, and then the branches of the sea buckthorn trees are beaten by a wood stick to enable the frozen sea buckthorn fruits to fall off from the fruit stalks or the frozen sea buckthorn fruits are picked manually; picking sorting was completed before l0 am each day.
Preferably, the fermentation conditions in the component adjustment are that the pH of the mixed juice is adjusted to be neutral before fermentation, the lactobacillus inoculation amount is 0.1%, the fermentation temperature is 34 ℃, the sugar degree is 7-8%, the fermentation is carried out for about 24 hours, the pH3-4 is the fermentation end point, and the sugar degree is 5-7%.
Preferably, the total number of bacteria (CFU/ML) is less than or equal to 100, the Escherichia coli (MPN/100 ML) is less than or equal to 3, and no pathogenic bacteria are detected in the preparation process of the solution.
Compared with the prior art, the invention has the beneficial effects that:
the invention is characterized in that big flat apricots are cooked, squeezed, filtered and juiced, and added with picked and squeezed sea buckthorn juice which is subjected to color protection and enzymolysis, and added with wild jujube juice which is subjected to enzymolysis, so that the prepared peptide beverage is rich in nutrition, does not contain any artificially synthesized pigment, is golden in color, has the faint scent of the big flat apricots and the wild jujubes, is sour and sweet, free of peculiar smell and gel-like feeling, soft in taste, free of visible impurities, free of precipitation, layering and bubbles, rich in nutrition, good in taste, has various health-care functions, has certain adjusting functions on nutrition and immunity of human bodies, can normally adjust the immune function of the human bodies, increases the immune barrier of the human bodies, the cellular immunity and humoral immunity of the human bodies, has no pollution to production environment, has simple process, low cost, is easy for industrial production, and is easy for harvesting, processing and utilization of raw materials, the actual income of fruit growers is directly influenced, the deep processing and utilization of agricultural products are facilitated, the development and the continuation of an industrial chain are facilitated, and the income of the farmers is increased.
Drawings
FIG. 1 is a flow chart of a preparation method of the large flat apricot, sea buckthorn and wild jujube peptide beverage.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
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.
The method comprises the steps of naturally freezing sea buckthorn fruits at the temperature of below 7 ℃ below zero, harvesting, selecting, washing, squeezing, clarifying and reducing acid, performing enzymolysis, adding the boiled and filtered juice of the large flat apricots and the enzymolyzed juice of the large flat apricots (the enzymolyzed juice of the large flat apricots and the juice of the large flat apricots are mixed and fermented by lactobacillus), adjusting components, clarifying and filtering, sterilizing, filling, packaging and obtaining the functional peptide beverage of the large flat apricots, the sea buckthorns and the wild jujube.
Example 1
Carefully screening fresh and non-rotten sea-buckthorn, wild jujube and almond, removing rotten raw materials, removing ice scraps from frozen sea-buckthorn fruits collected under the condition of below 7 ℃, cleaning the frozen sea-buckthorn fruits by warm water at the temperature of 25 ℃, immediately blowing attached water in the vertical direction by an oil-free compressed air device, keeping ice crystals in the sea-buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, carrying out enzymolysis on the wild jujube juice by 0.5% of alkaline protease at the temperature of 55 ℃ for 120 minutes, adjusting the pH value of the steamed and filtered big almond juice and 10% of the enzymatically treated wild jujube juice to be neutral, regulating the inoculation amount of lactobacillus to be 0.1%, fermenting at the temperature of 34 ℃ for 24 hours, adding 10% of compound sweetening agents of sucralose and erythrose, adding 0.20% of carboxymethyl cellulose, heating an integral preparation appliance to about 70 ℃, homogenizing under the conditions of 55 ℃ and 40MPa, and filtering after finishing the homogenization, sterilizing at 120 deg.C for 30min to obtain the final product.
Example 2
Carefully screening fresh and non-rotten sea-buckthorn, wild jujube and almond, removing rotten raw materials, removing ice scraps from frozen sea-buckthorn fruits collected under the condition of the temperature of below 7 ℃, cleaning the frozen sea-buckthorn fruits with warm water at the temperature of 30-40 ℃, immediately blowing attached water in the vertical direction by using an oil-free compressed air device, keeping ice crystals in the sea-buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, carrying out enzymolysis on the wild jujube juice for 120 minutes at the temperature of 55 ℃ by using 0.5% of alkaline protease, cooking and filtering the wild apricot juice and 10% of the wild jujube juice subjected to enzymolysis to adjust the pH value to be neutral, inoculating lactobacillus to 0.2%, fermenting at the temperature of 34 ℃ for 24 hours, adding 12% of compound sweetening agents of sucralose and erythrose, adding 0.20% of carboxymethyl cellulose, heating an integral preparation appliance to about 70 ℃, homogenizing under the conditions of 55 ℃ and 40MPa, filtering after finishing, and performing high-temperature sterilization operation on the mixture at the sterilization condition of 120 ℃ for 30min to obtain a finished product.
Example 3
Carefully screening fresh and non-rotten sea-buckthorn, wild jujube and almond, removing rotten raw materials, removing ice scraps from frozen sea-buckthorn fruits collected under the condition of below 7 ℃, cleaning the frozen sea-buckthorn fruits by warm water at 40 ℃, immediately blowing attached water in the vertical direction by an oil-free compressed air device, keeping ice crystals in the sea-buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, carrying out enzymolysis on the wild jujube juice by 0.5% alkaline protease at 55 ℃ for 120 minutes, adjusting the pH value of the steamed and filtered large almond juice and 10% of the enzymatically treated wild jujube juice to be neutral, regulating the inoculation amount of lactobacillus to be 0.1%, fermenting at 34 ℃ for 24 hours, adding 15% of compound sweetening agents of sucralose and erythrose, adding 0.20% of carboxymethyl cellulose, heating an integral preparation appliance to about 70 ℃, homogenizing under the conditions of 55 ℃ and 40MPa, and filtering after finishing the homogenization, sterilizing at 120 deg.C for 30min to obtain the final product.
Comparative example 1
Carefully screening fresh and non-rotten sea-buckthorn, wild jujube and almond, removing rotten raw materials, removing ice scraps from frozen sea-buckthorn fruits collected under the condition of below 7 ℃, cleaning the frozen sea-buckthorn fruits by warm water at 30 ℃, immediately blowing attached water in the vertical direction by an oil-free compressed air device, keeping ice crystals in the sea-buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, carrying out enzymolysis on the wild jujube juice by 0.5% alkaline protease at 55 ℃ for 120 minutes, adjusting the pH value of the steamed and filtered large almond juice and 10% of the enzymatically treated wild jujube juice to be neutral, inoculating 1% of lactobacillus at the inoculation temperature of 34 ℃ for 24 hours, adding 20% of compound sweeteners of sucralose and erythrose, adding 0.20% of carboxymethyl cellulose, heating the whole preparation appliance to about 70 ℃, homogenizing under the conditions of 55 ℃ and 40MPa, filtering after finishing, sterilizing at 120 deg.C for 30min to obtain the final product.
Comparative example 2
Carefully screening fresh and non-rotten sea-buckthorn, wild jujube and almond, removing rotten raw materials, removing ice scraps from frozen sea-buckthorn fruits collected under the condition of below 7 ℃, cleaning the frozen sea-buckthorn fruits by warm water at 40 ℃, immediately blowing attached water in the vertical direction by an oil-free compressed air device, keeping ice crystals in the sea-buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, carrying out enzymolysis on the wild jujube juice by 0.5% alkaline protease at 55 ℃ for 120 minutes, adjusting the pH value of the steamed and filtered large almond juice and 10% of the enzymatically treated wild jujube juice to be neutral, regulating the inoculation amount of lactobacillus to be 0.01%, fermenting at 34 ℃ for 24 hours, adding 7% of compound sweetening agents of sucralose and erythrose, adding 0.20% of carboxymethyl cellulose, heating an integral preparation appliance to about 70 ℃, homogenizing under the conditions of 55 ℃ and 40MPa, and filtering after finishing the homogenization, sterilizing at 120 deg.C for 30min to obtain the final product.
Comparative example 3
Carefully screening fresh and non-rotten sea-buckthorn, wild jujube and almond, removing rotten raw materials, removing ice scraps from frozen sea-buckthorn fruits collected under the condition of below 7 ℃, cleaning the frozen sea-buckthorn fruits by warm water at the temperature of 35 ℃, immediately blowing attached water in the vertical direction by an oil-free compressed air device, keeping ice crystals in the sea-buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, carrying out enzymolysis on the wild jujube juice by 0.5% of alkaline protease at the temperature of 55 ℃ for 120 minutes, adjusting the pH value of the steamed and filtered big almond juice and 10% of the enzymatically treated wild jujube juice to be neutral, regulating the inoculation amount of lactobacillus to be 0.5%, fermenting at the temperature of 34 ℃ for 24 hours, adding 15% of compound sweetening agents of sucralose and erythrose, adding 0.20% of carboxymethyl cellulose, heating an integral preparation appliance to about 70 ℃, homogenizing under the conditions of 55 ℃ and 40MPa, and filtering after finishing the homogenization, sterilizing at 120 deg.C for 30min to obtain the final product.
Compared with the comparative examples, the large almond, sea buckthorn and wild jujube peptide beverage prepared by the embodiments 1-3 of the invention has the following advantages:
examples 1 to 3: the total sugar is more than or equal to 8 percent, the pH value is 3.5-4.0, the soluble solid is more than or equal to 11 percent, the taste is sour and sweet, no peculiar smell and no colloidal feeling are generated, the taste is soft, no visible impurities exist, no precipitate, no layering and no bubble are generated;
comparative example 1: the total sugar is more than or equal to 12 percent, the pH value is 3.5-4.0, the soluble solid is more than or equal to 15 percent, the taste is slightly acidic, no peculiar smell is generated, the colloidal feeling is less, a small amount of precipitate is generated, the layering is not obvious, and no bubbles exist;
comparative example 2: the total sugar is more than or equal to 4 percent, the pH value is 3.5-4.0, the soluble solid is more than or equal to 7 percent, the taste is slightly sweet, no peculiar smell exists, the beverage is clear, no precipitate exists, no layering exists, and no bubbles exist;
comparative example 3: the total sugar is more than or equal to 10 percent, the pH value is 3.5-4.0, the soluble solid is more than or equal to 13 percent, the taste is moderate, no peculiar smell exists, the colloidal feeling is less, no precipitate exists, the layering is not obvious, and no bubbles exist;
sampling and detecting the enzymolysis liquid used in the preparation process of the embodiment:
example 1: the concentration of the polypeptides in the enzymolysis liquid of the amygdalus communis is 2.2769 mg/mL, the concentration of the polypeptides in the enzymolysis liquid of the zizyphus spinosus is 9.9655 mg/mL, and the concentration of the polypeptides in the enzymolysis liquid of the hippophae rhamnoides is 10.0158 mg/mL;
example 2: the concentration of the polypeptides in the enzymolysis liquid of the amygdalus communis is 2.3098 mg/mL, the concentration of the polypeptides in the enzymolysis liquid of the zizyphus spinosus is 9.9583 mg/mL, and the concentration of the polypeptides in the enzymolysis liquid of the hippophae rhamnoides is 11.3745 mg/mL;
example 3: the concentration of the polypeptides in the enzymolysis liquid of the amygdalus communis is 2.285 mg/mL, the concentration of the polypeptides in the enzymolysis liquid of the zizyphus spinosus is 9.944 mg/mL, and the concentration of the polypeptides in the enzymolysis liquid of the hippophae rhamnoides is 10.0215 mg/mL;
wherein the average concentration of the polypeptide in the enzymolysis liquid of the amygdalus comnnis is 2.2906 mg/mL, the average concentration of the polypeptide in the enzymolysis liquid of the zizyphus spinosus is 9.9559 mg/mL, the average concentration of the polypeptide in the enzymolysis liquid of the hippophae rhamnoides is 10.4706 mg/mL, the Standard Deviation (SD) of example 1 is 0.01528, the Relative Standard Deviation (RSD) is 0.667%, the Standard Deviation (SD) of example 2 is 0.01528, the Relative Standard Deviation (RSD) is 0.153%, the Standard Deviation (SD) of example 3 is 0.77942, and the Relative Standard Deviation (RSD) is 7.444%.
Compared with the comparative examples 1-3, the apricot almond-sea buckthorn-wild jujube peptide beverage prepared by the method has golden color, has the faint scent of apricot and sea buckthorn wild jujube, is sour and sweet, free of peculiar smell and colloidal feeling, soft in taste, free of visible impurities, free of precipitate, layering and bubbles, rich in nutrition, good in taste, has various health-care functions, has certain adjusting functions on nutrition and immunity of a human body, can adjust the immune function of the human body generally, increases the immune barrier of the human body and the effects of cellular immunity and humoral immunity of the human body, has no pollution to production environment, is simple in process, low in cost and easy for industrial production, directly influences the actual income of fruit growers for the harvesting, processing and utilization of raw materials, and is beneficial to the development and continuation of an industrial chain, is beneficial to the income increase of farmers and has good product typicality.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. A preparation method of a large flat apricot sea-buckthorn and wild jujube peptide beverage comprises the steps of screening fresh raw materials, preprocessing sea-buckthorn fruits, preprocessing large flat apricots, preprocessing wild jujubes, adjusting components, filtering, sterilizing, filling and packaging, and is characterized in that the preparation method of the large flat apricot sea-buckthorn and wild jujube peptide beverage comprises the following steps:
(1) screening fresh raw materials: fructus Hippophae, semen Armeniacae amarum, and fructus Choerospondiatis;
(2) pretreatment of sea buckthorn fruit: delaying the picking period of the sea buckthorn fruits to 12 months, enabling the sea buckthorn fruits to be subjected to processes of freezing and unfreezing for several times, removing ice scraps from the picked sea buckthorn fruits under the condition of being below 7 ℃ below zero, cleaning the sea buckthorn fruits by warm water at the temperature of 30-40 ℃, immediately blowing off attached water in the vertical direction by using an oil-free compressed air device, keeping ice crystals in the sea buckthorn fruits from being melted and broken, adding 80ppm SO2 solution during squeezing, and performing enzymolysis for 120 minutes by using 0.5% alkaline protease at the temperature of 55 ℃;
(3) pre-treating wild jujube: squeezing fresh and non-rotten fructus Ziziphi Spinosae, and performing enzymolysis with 0.5% alkaline protease at 55 deg.C for 120 min;
(4) pretreatment of the large flat apricot: cooking fresh big flat apricots without rottenness, squeezing and filtering to obtain juice;
(5) component adjustment: mixing the enzymolyzed fructus Ziziphi Spinosae juice and fructus Pruni juice, adding lactobacillus, fermenting, adjusting pH to neutral, adding fermentation liquid and enzymolyzed fructus Hippophae juice, mixing, adding 10% compound sweetener of sucralose and erythrose, adding 0.20% carboxymethylcellulose, total sugar not less than 8%, pH3.5-4.0, and soluble solid not less than 11%;
(6) filtering and filtering: heating the whole blending device to about 70 ℃, homogenizing at 55 ℃ and 40MPa, and filtering after the homogenization;
(7) and (3) sterilization: sterilizing at 120 deg.C for 30 min;
(8) filling and packaging: filling, sealing and packaging the prepared large flat apricot, sea buckthorn and wild jujube peptide beverage.
2. The method for preparing large flat apricot, sea buckthorn and wild jujube peptide beverage as claimed in claim 1, wherein the adding proportion of the large flat apricot fruit juice is 30% of the weight of the sea buckthorn juice, and the adding proportion of the wild jujube juice is 10% of the weight of the sea buckthorn juice.
3. The method for preparing the large flat apricot, sea buckthorn and wild jujube peptide beverage as claimed in claim 1, wherein the picking of sea buckthorn fruits is carried out at the temperature of-7 ℃, clean plastic cloth is laid under the sea buckthorn trees, and then sea buckthorn branches are knocked by using a stick to enable sea buckthorn frozen fruits to fall off from fruit stalks or manually picked; picking sorting was completed before l0 am each day.
4. The method for preparing the large almond, sea buckthorn and wild jujube peptide beverage as claimed in claim 1, wherein the fermentation conditions in the component adjustment are that the pH of the mixed juice is adjusted to be neutral before fermentation, the inoculation amount of lactobacillus is 0.1%, the fermentation temperature is 34 ℃, the sugar degree is 7-8%, the fermentation is carried out for about 24 hours, the pH3-4 is the end point of the fermentation, and the sugar degree is 5-7%.
5. The method for preparing big almond seabuckthorn mountain jujube peptide beverage as claimed in claim 1, wherein the total number of bacteria (CFU/ML) is less than or equal to 100 and the number of colibacillus (MPN/100 ML) is less than or equal to 3 during the preparation of the solution, and no pathogenic bacteria are detected.
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