CN114521619A - Aloe stock solution beverage and preparation process thereof - Google Patents
Aloe stock solution beverage and preparation process thereof Download PDFInfo
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- CN114521619A CN114521619A CN202111681993.XA CN202111681993A CN114521619A CN 114521619 A CN114521619 A CN 114521619A CN 202111681993 A CN202111681993 A CN 202111681993A CN 114521619 A CN114521619 A CN 114521619A
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses an aloe stock solution beverage and a preparation process thereof, wherein the aloe stock solution beverage comprises the following raw materials in parts by weight: 80-100 parts of fresh aloe leaves, 0.5-0.9 part of hydrogen peroxide, 1-3 parts of cellulase, 0.3-0.5 part of p-hydroxybenzoate, 20-30 parts of hawthorn, 0.8-1.2 parts of pectinase, 0.2-0.3 part of cane sugar, 12-16 parts of glucose, 12-16 parts of distilled water, 0.7-0.9 part of hydrolase, 0.7-0.9 part of dietary alkali and water. The natural aloe pulp is suitable for consumers with different tastes, and meanwhile, the natural aloe pulp is added into the stock solution, so that the taste of the stock solution can be improved, and the natural aloe pulp is more popular with consumers.
Description
Technical Field
The invention relates to a production process of an aloe product, in particular to an aloe stock solution beverage and a preparation process thereof.
Background
Aloe is a perennial evergreen herb of Liliales, Liliaceae, also known as Aloe barbadensis Miller, Aloe china, Allium fistulosum, Aloe vera, Aloe barbadensis Miller, etc., leaves are clustered, large and thick, are in the form of a seat or grow on the top of the stem, leaves are needle-shaped or have short and wide leaves, the edge has sharp dentate spines, inflorescence is umbrella-shaped, general, spike-shaped, conical, etc., the color is red, yellow or has red spots, six petals and six pistils, the flower quilt base is connected into a tube shape, the product is widely applied to the fields of food, beauty, health care, medicine, etc., the Aloe liquid has the characteristics of good taste, nutrition and health, and is widely loved by people.
The existing aloe juice preparation method mainly adopts aloe leaves to smash, then the aloe juice is prepared by squeezing, the retention time is short, the taste is general, large-batch industrial production cannot be carried out, the taste is fixed, the number of people who accept the aloe juice is small, and different drinking taste requirements of different people cannot be met.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides an aloe raw liquid beverage and a preparation process thereof, wherein the process is mature, the aloe liquid is fully treated, firstly, hydrogen peroxide solution is adopted to disinfect and sterilize picked fresh aloe leaves, after the treatment is fully cleaned, the positions of two ends of the aloe leaves which are easy to rot are removed, then, the skins are manually stripped, after the enzymatic hydrolysis by cellulase, the liquid is prepared by separation, p-hydroxybenzoate is added into the prepared liquid, the p-hydroxybenzoate can absorb free radicals generated by oxidation and block the chain locking reaction of the free radicals, so that a certain antiseptic effect is achieved, the shelf life is prolonged, the beverage is green and nontoxic, the beverage is suitable for industrial mass production, after the preparation of the aloe liquid, acid liquid and sweet liquid are respectively prepared by hawthorn and glucose, the prepared raw materials are green and nontoxic food-grade raw materials, the safety of products is ensured, and the prepared acid liquid and sweet liquid are used for seasoning the raw liquid, the stock solution, the acid solution and the sweet solution in different proportions are added according to different production requirements, the aloe stock solution with multiple tastes such as original taste, sour taste, sweet taste, sour and sweet taste and the like can be prepared, the accepted population of the aloe stock solution is increased, the aloe stock solution is suitable for consumers with different tastes, the wide popularization of the aloe stock solution is facilitated, meanwhile, the natural pulp is prepared by the carefully selected aloe meat slices, and the aloe meat slices are added into the stock solution, so that the taste of the stock solution can be improved, and the aloe stock solution is more popular with consumers.
In order to achieve the purpose, the invention provides the following technical scheme: an aloe raw liquid beverage and a preparation process thereof, comprising the following raw materials by weight: 80-100 parts of fresh aloe leaves, 0.5-0.9 part of hydrogen peroxide, 1-3 parts of cellulase, 0.3-0.5 part of p-hydroxybenzoate, 20-30 parts of hawthorn, 0.8-1.2 parts of pectinase, 0.2-0.3 part of cane sugar, 12-16 parts of glucose, 12-16 parts of distilled water, 0.7-0.9 part of hydrolase, 0.7-0.9 part of dietary alkali and water.
Preferably, the method comprises the following steps:
s1, preparing aloe stock solution:
1, selecting 90 parts of fresh aloe leaves, selecting 0.7 part of hydrogen peroxide, mixing with water to prepare a hydrogen peroxide solution with the concentration of 0.02-0.03%, soaking the fresh aloe leaves in the hydrogen peroxide solution for 1-2 hours, and cleaning and disinfecting the fresh aloe leaves by the hydrogen peroxide solution;
a2, taking out the cleaned fresh aloe leaves, washing the fresh aloe leaves with pure water, removing the residual hydrogen peroxide solution on the surface, then manually carrying out primary processing on the fresh aloe leaves, cutting off the end parts of the two ends of the fresh aloe leaves, stripping the skin of the fresh aloe leaves, removing mesophyll strips containing impurities and deteriorated mesophyll strips, and leaving transparent and homogeneous mesophyll strips;
a3, packaging the screened mesophyll strips into two parts, taking one part of the mesophyll strips for preparing an aloe stock solution, crushing one part of the aloe mesophyll strips, putting the crushed mesophyll strips into a reaction kettle, adding 2 parts of cellulase, performing enzymolysis liquefaction on the crushed mesophyll strips at the temperature of 30-50 ℃ for 1-2 hours, and filtering and separating the mixture by a centrifuge after the enzymolysis is finished to obtain a filtrate;
a4, adding 0.4 part of p-hydroxybenzoate and water into the filtrate, and fully stirring and mixing to obtain a stock solution.
S2, preparing acid liquor:
1, taking 25 parts of hawthorn, fully cleaning, pouring a proper amount of water according to the material-liquid ratio of 1:20 after cleaning, and heating the hawthorn and the water;
2, adding 1.0 part of pectinase into the hawthorn, fully stirring and mixing, and performing enzymolysis treatment on the hawthorn by the pectinase;
b3, adding 0.25 part of cane sugar for seasoning after the enzymolysis is finished, reducing the acidity, and then carrying out solid-liquid separation by adopting a centrifugal machine to obtain the acid liquor for standby.
S3, sweet liquid preparation:
c1, taking 14 parts of glucose and 14 parts of distilled water, fully stirring and mixing, and adding 0.8 part of edible alkali into the mixed solution to adjust the pH value;
c2, adding 0.8 part of hydrolase after the pH adjustment is finished, and fully hydrolyzing at the hydrolysis temperature of 10-12 ℃ for 2-4 h;
and c3, filtering the solution by adopting an ionic membrane, putting the filtrate into an evaporator for evaporation to obtain the sweet liquid for later use.
S4, preparing pulp:
d1, taking the mesophyll strips remained in a3, and crushing by a crusher to obtain the aloe pulp.
S5, seasoning and filling:
e1, adding the stock solution and aloe pulp into a mixing machine, adding appropriate amount of acid solution and sweet solution according to the taste of the beverage, stirring and mixing, and bottling to obtain aloe stock solution.
Preferably, b1 is heated to 95 ℃ by heating treatment, and the temperature is kept for 20-30 min.
Preferably, the enzymolysis temperature in b2 is 10-20 ℃, and the enzymolysis time is 1-2 h.
Preferably, the stock solution prepared in S1 is stored at a temperature of 4-7 ℃.
The invention has the technical effects and advantages that:
the invention has mature process, fully processes the aloe liquid, firstly uses hydrogen peroxide solution to disinfect and sterilize the picked fresh aloe leaves, removes the easy rotten positions of the two ends of the aloe leaves after the processing is fully cleaned, then manually strips the skin, separates the liquid after the enzymolysis of cellulase, adds p-hydroxybenzoate into the prepared liquid, can absorb free radicals generated by oxidation and block the chain locking reaction of the free radicals, thereby playing a certain role in corrosion prevention, prolonging the shelf life, being green and nontoxic, being suitable for industrialized mass production, respectively prepares acid liquid and sweet liquid by hawthorn and glucose after the preparation of the aloe liquid, adopts green and nontoxic food-grade raw materials as the preparation raw materials, ensures the safety of products, uses the prepared acid liquid and sweet liquid to season the raw liquid, adds the raw liquid, the acid liquid and the sweet liquid in different proportions according to different production requirements, the aloe stock solution with various tastes such as original taste, sour taste, sweet taste, sour and sweet taste and the like can be prepared, the number of accepted groups of the aloe stock solution is increased, the aloe stock solution is suitable for consumers with different tastes, the wide popularization of the aloe stock solution is facilitated, meanwhile, the natural pulp is prepared by adopting the carefully selected aloe meat strips and is added into the stock solution, the taste of the stock solution can be improved, and the aloe stock solution is more popular with consumers.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. 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
An aloe raw liquid beverage and a preparation process thereof, comprising the following raw materials by weight: 90 parts of fresh aloe leaves, 0.7 part of hydrogen peroxide, 2 parts of cellulase, 0.4 part of p-hydroxybenzoate, 25 parts of hawthorn, 1.0 part of pectinase, 0.25 part of sucrose, 14 parts of glucose, 14 parts of distilled water, 0.8 part of hydrolase, 0.8 part of dietary alkali and water; .
Preferably, the method comprises the following steps:
s1, preparing aloe stock solution:
1, selecting 90 parts of fresh aloe leaves, selecting 0.7 part of hydrogen peroxide, mixing with water to prepare a hydrogen peroxide solution with the concentration of 0.025%, soaking the fresh aloe leaves in the hydrogen peroxide solution for 1.5h, and cleaning and disinfecting the fresh aloe leaves by the hydrogen peroxide solution;
a2, taking out the cleaned fresh aloe leaves, washing the fresh aloe leaves with pure water, removing the residual hydrogen peroxide solution on the surface, then manually carrying out primary processing on the fresh aloe leaves, cutting off the end parts of the two ends of the fresh aloe leaves, stripping the skin of the fresh aloe leaves, removing mesophyll strips containing impurities and deteriorated mesophyll strips, and leaving transparent and homogeneous mesophyll strips;
a3, packaging the screened mesophyll strips into two parts, taking one part of the mesophyll strips for preparing an aloe stock solution, crushing one part of the aloe mesophyll strips, putting the crushed mesophyll strips into a reaction kettle, adding 2 parts of cellulase, performing enzymolysis liquefaction on the crushed mesophyll strips at 40 ℃ for 1.5 hours, and filtering and separating the mixture by a centrifuge after the enzymolysis is finished to obtain a filtrate;
a4, adding 0.4 part of p-hydroxybenzoate and water into the filtrate, and fully stirring and mixing to obtain a stock solution.
S2, preparing acid liquor:
1, taking 25 parts of hawthorn, fully cleaning, pouring a proper amount of water according to the material-liquid ratio of 1:20 after cleaning, and heating the hawthorn and the water;
2, adding 1.0 part of pectinase into the hawthorn, fully stirring and mixing, and performing enzymolysis treatment on the hawthorn by the pectinase;
b3, adding 0.25 part of cane sugar for seasoning after the enzymolysis is finished, reducing the acidity, and then carrying out solid-liquid separation by adopting a centrifugal machine to obtain the acid liquor for standby.
S3, sweet liquid preparation:
c1, taking 14 parts of glucose and 14 parts of distilled water, fully stirring and mixing, and adding 0.8 part of edible alkali into the mixed solution to adjust the pH value;
c2, adding 0.8 part of hydrolase after the pH adjustment is finished, and fully hydrolyzing at the hydrolysis temperature of 11 ℃ for 3 h;
and c3, filtering the solution by adopting an ionic membrane, putting the filtrate into an evaporator for evaporation to obtain the sweet liquid for later use.
S4, preparing pulp:
d1, taking the mesophyll strips remained in a3, and crushing by a crusher to obtain the aloe pulp.
S5, seasoning and filling:
e1, adding the stock solution and aloe pulp into a mixing machine, adding appropriate amount of acid solution and sweet solution according to the taste of the beverage, stirring and mixing, and bottling to obtain aloe stock solution.
Preferably, b1 is heated to 95 deg.C by heating and maintaining for 25 min.
Preferably, the enzymolysis temperature in b2 is 15 ℃, and the enzymolysis time is 1.5 h.
Example 2
An aloe raw liquid beverage and a preparation process thereof, comprising the following raw materials by weight: 80 parts of fresh aloe leaves, 0.5 part of hydrogen peroxide, 1 part of cellulase, 0.3 part of p-hydroxybenzoate, 20 parts of hawthorn, 0.8 part of pectinase, 0.2 part of sucrose, 12 parts of glucose, 12 parts of distilled water, 0.7 part of hydrolase, 0.7 part of dietary alkali and water.
Preferably, the method comprises the following steps:
s1, preparing aloe stock solution:
1, selecting 80 parts of fresh aloe leaves, selecting 0.5 part of hydrogen peroxide, mixing with water to prepare a hydrogen peroxide solution with the concentration of 0.02%, soaking the fresh aloe leaves in the hydrogen peroxide solution for 1 hour, and cleaning and disinfecting the fresh aloe leaves by the hydrogen peroxide solution;
a2, taking out the cleaned fresh aloe leaves, washing the fresh aloe leaves with pure water, removing the residual hydrogen peroxide solution on the surface, then manually carrying out primary processing on the fresh aloe leaves, cutting off the end parts of the two ends of the fresh aloe leaves, stripping the skin of the fresh aloe leaves, removing mesophyll strips containing impurities and deteriorated mesophyll strips, and leaving transparent and homogeneous mesophyll strips;
a3, packaging the screened mesophyll strips into two parts, taking one part of the mesophyll strips for preparing aloe stock solution, crushing one part of the aloe mesophyll strips, putting the crushed mesophyll strips into a reaction kettle, adding 1 part of cellulase, performing enzymolysis liquefaction on the crushed mesophyll strips at the temperature of 30 ℃ for 1 hour, and filtering and separating the mixture by a centrifuge after the enzymolysis is finished to obtain filtrate;
a4, adding 0.3 part of p-hydroxybenzoate and water into the filtrate, and fully stirring and mixing to obtain a stock solution.
S2, preparing acid liquor:
1, taking 20 parts of hawthorn, fully cleaning, pouring a proper amount of water according to the material-liquid ratio of 1:20 after cleaning, and heating the hawthorn and the water;
2, adding 0.8 part of pectinase into the hawthorn, fully stirring and mixing, and performing enzymolysis treatment on the hawthorn by the pectinase;
b3, adding 0.2 part of cane sugar for seasoning after the enzymolysis is finished, reducing the acidity, and then carrying out solid-liquid separation by adopting a centrifugal machine to obtain the acid liquor for standby.
S3, sweet liquid preparation:
c1, taking 12 parts of glucose and 12 parts of distilled water, fully stirring and mixing, and adding 0.7 part of edible alkali into the mixed solution to adjust the pH value;
c2, adding 0.7 part of hydrolase after the pH adjustment is finished, and fully hydrolyzing at 10 ℃ for 2 h;
and c3, filtering the solution by adopting an ionic membrane, putting the filtrate into an evaporator for evaporation to obtain the sweet liquid for later use.
S4, preparing pulp:
d1, taking the mesophyll strips remained in a3, and crushing by a crusher to obtain the aloe pulp.
S5, seasoning and filling:
e1, adding the stock solution and aloe pulp into a mixing machine, adding appropriate amount of acid solution and sweet solution according to the taste of the beverage, stirring and mixing, and bottling to obtain aloe stock solution.
Preferably, b1 is heated to 95 ℃ by heating and then is kept for 20 min.
Preferably, the enzymolysis temperature in b2 is 10 ℃, and the enzymolysis time is 1 h.
Example 3
An aloe raw liquid beverage and a preparation process thereof, comprising the following raw materials by weight: 100 parts of fresh aloe leaves, 0.9 part of hydrogen peroxide, 3 parts of cellulase, 0.5 part of p-hydroxybenzoate, 30 parts of hawthorn, 1.2 parts of pectinase, 0.3 part of sucrose, 16 parts of glucose, 16 parts of distilled water, 0.9 part of hydrolase, 0.9 part of dietary alkali and water.
Preferably, the method comprises the following steps:
s1, preparing aloe stock solution:
1, selecting 100 parts of fresh aloe leaves, selecting 0.9 part of hydrogen peroxide, mixing with water to prepare a hydrogen peroxide solution with the concentration of 0.03%, soaking the fresh aloe leaves in the hydrogen peroxide solution for 2 hours, and cleaning and disinfecting the fresh aloe leaves through the hydrogen peroxide solution;
a2, taking out the cleaned fresh aloe leaves, washing the fresh aloe leaves with pure water, removing the residual hydrogen peroxide solution on the surface, then manually carrying out primary processing on the fresh aloe leaves, cutting off the end parts of the two ends of the fresh aloe leaves, stripping the skin of the fresh aloe leaves, removing mesophyll strips containing impurities and deteriorated mesophyll strips, and leaving transparent and homogeneous mesophyll strips;
a3, packaging the screened mesophyll strips into two parts, taking one part of the mesophyll strips for preparing aloe stock solution, crushing one part of the aloe mesophyll strips, putting the crushed mesophyll strips into a reaction kettle, adding 3 parts of cellulase, performing enzymolysis liquefaction on the crushed mesophyll strips at 50 ℃ for 2 hours, and filtering and separating the mixture by a centrifuge after the enzymolysis is finished to obtain filtrate;
a4, adding 0.5 part of p-hydroxybenzoate and water into the filtrate, and fully stirring and mixing to obtain a stock solution.
S2, preparing acid liquor:
1, taking 30 parts of hawthorn, fully cleaning, pouring a proper amount of water according to a material-liquid ratio of 1:20 after cleaning, and heating the hawthorn and the water;
2, adding 1.2 parts of pectinase into the hawthorn, fully stirring and mixing, and performing enzymolysis treatment on the hawthorn by the pectinase;
b3, adding 0.3 part of cane sugar for seasoning after the enzymolysis is finished, reducing the acidity, and then carrying out solid-liquid separation by adopting a centrifugal machine to obtain the acid liquor for standby.
S3, sweet liquid preparation:
c1, taking 16 parts of glucose and 16 parts of distilled water, fully stirring and mixing, and adding 0.9 part of edible alkali into the mixed solution to adjust the pH value;
c2, adding 0.9 part of hydrolase after the pH adjustment is finished, and fully hydrolyzing at the hydrolysis temperature of 12 ℃ for 4 hours;
and c3, filtering the solution by adopting an ionic membrane, putting the filtrate into an evaporator for evaporation to obtain the sweet liquid for later use.
S4, preparing pulp:
d1, taking the mesophyll strips remained in a3, and crushing by a crusher to obtain the aloe pulp.
S5, seasoning and filling:
e1, adding the stock solution and aloe pulp into a mixing machine, adding appropriate amount of acid solution and sweet solution according to the taste of the beverage, stirring and mixing, and bottling to obtain aloe stock solution.
Preferably, b1 is heated to 95 ℃ by heating and then is kept for 30 min.
Preferably, the enzymolysis temperature in b2 is 20 ℃, and the enzymolysis time is 2 h.
In conclusion: compared with other treatment processes, the aloe raw liquid beverage and the preparation process thereof provided by the invention have the following advantages: the method comprises the steps of firstly adopting a hydrogen peroxide solution to sterilize picked fresh aloe leaves, removing rotten positions at two ends of the aloe leaves after the fresh aloe leaves are fully cleaned, then manually peeling off the skins, separating the prepared liquid after the enzymatic hydrolysis by cellulase, adding p-hydroxybenzoate into the prepared liquid, absorbing free radicals generated by oxidation, blocking chain-locking reaction of the free radicals, further playing a role in corrosion prevention, prolonging the shelf life, being green and nontoxic, suitable for industrial mass production, respectively preparing acid liquor and sweet liquor from hawthorn and glucose after the preparation of the aloe liquor is completed, adopting green and nontoxic food-grade raw materials as the preparation raw materials, ensuring the safety of products, flavoring the prepared acid liquor and sweet liquor into the raw liquor, adding the raw liquor, the acid liquor and the sweet liquor in different proportions according to different production requirements, and preparing the original taste, sour taste, sweet taste and sweet, The aloe stock solution with multiple tastes such as sour and sweet tastes is added, the accepted population of the aloe stock solution is increased, the aloe stock solution is suitable for consumers with different tastes, the wide popularization of the aloe stock solution is facilitated, meanwhile, natural pulp is prepared by adopting carefully selected aloe meat strips and is added into the stock solution, the taste of the stock solution can be improved, and the aloe stock solution is more popular with consumers.
In another embodiment, the stock solution prepared by S1 is stored at a temperature of 4-7 ℃, namely the stock solution is kept fresh, and freezing damage caused by too low temperature is avoided; meanwhile, the stock solution can be used as a single product, and the aloe stock solution has the effects of sunscreen and skin repair, thereby achieving two purposes at one time.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "top", "bottom", "inner", "outer", and the like, as well as the orientations and positional relationships conventionally used in the manufacture of the present invention, or as would be understood by those skilled in the art, are used merely to facilitate the description of the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and is not to be construed as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to implicitly indicate the number of technical features indicated. In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "disposed," "connected," "secured," "screwed" and the like are to be construed broadly, e.g., as meaning fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected;
the above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (5)
1. An aloe raw liquid beverage and a preparation process thereof are characterized in that: comprises the following raw materials in parts by weight: 80-100 parts of fresh aloe leaves, 0.5-0.9 part of hydrogen peroxide, 1-3 parts of cellulase, 0.3-0.5 part of p-hydroxybenzoate, 20-30 parts of hawthorn, 0.8-1.2 parts of pectinase, 0.2-0.3 part of cane sugar, 12-16 parts of glucose, 12-16 parts of distilled water, 0.7-0.9 part of hydrolase, 0.7-0.9 part of dietary alkali and water.
2. The aloe vera stock solution beverage and the preparation process thereof according to claim 1, wherein: the method comprises the following steps:
s1, preparing aloe stock solution:
1, selecting 90 parts of fresh aloe leaves, selecting 0.7 part of hydrogen peroxide, mixing with water to prepare a hydrogen peroxide solution with the concentration of 0.02-0.03%, soaking the fresh aloe leaves in the hydrogen peroxide solution for 1-2 hours, and cleaning and disinfecting the fresh aloe leaves by the hydrogen peroxide solution;
2, taking out the cleaned fresh aloe leaves, washing the fresh aloe leaves with pure water to remove residual hydrogen peroxide solution on the surface, then manually carrying out primary processing on the fresh aloe leaves, cutting off the end positions at two ends of the fresh aloe leaves, stripping the skin of the fresh aloe leaves, removing mesophyll strips containing impurities and deteriorated mesophyll strips, and leaving transparent and homogeneous mesophyll strips;
a3, packaging the screened mesophyll strips into two parts, taking one part of the mesophyll strips for preparing an aloe stock solution, crushing one part of the aloe mesophyll strips, putting the crushed mesophyll strips into a reaction kettle, adding 2 parts of cellulase, performing enzymolysis liquefaction on the crushed mesophyll strips at the temperature of 30-50 ℃ for 1-2 hours, and filtering and separating the mixture by a centrifuge after the enzymolysis is finished to obtain a filtrate;
4, adding 0.4 part of p-hydroxybenzoate and water into the filtrate, and fully stirring and mixing to obtain a stock solution.
S2, preparing acid liquor:
1, taking 25 parts of hawthorn, fully cleaning, pouring a proper amount of water according to the material-liquid ratio of 1:20 after cleaning, and heating the hawthorn and the water;
2, adding 1.0 part of pectinase into the hawthorn, fully stirring and mixing, and performing enzymolysis treatment on the hawthorn by the pectinase;
b3, adding 0.25 part of cane sugar for seasoning after the enzymolysis is finished, reducing the acidity, and then carrying out solid-liquid separation by adopting a centrifugal machine to obtain the acid liquor for standby.
S3, sweet liquid preparation:
c1, taking 14 parts of glucose and 14 parts of distilled water, fully stirring and mixing, and adding 0.8 part of edible alkali into the mixed solution to adjust the pH value;
c2, adding 0.8 part of hydrolase after the pH adjustment is finished, and fully hydrolyzing at the hydrolysis temperature of 10-12 ℃ for 2-4 h;
and c3, filtering the solution by adopting an ionic membrane, putting the filtrate into an evaporator for evaporation to prepare the sweet liquid for later use.
S4, preparing pulp:
d1, taking the mesophyll strips remained in a3, and crushing by a crusher to obtain the aloe pulp.
S5, seasoning and filling:
e1, adding the stock solution and aloe pulp into a mixing machine, adding appropriate amount of acid solution and sweet solution according to the taste of the beverage, stirring and mixing, and bottling to obtain aloe stock solution.
3. The aloe vera stock solution beverage and the preparation process thereof according to claim 2, wherein: b1 heating to 95 deg.C, and maintaining the temperature for 20-30 min.
4. The aloe vera stock solution beverage and the preparation process thereof according to claim 2, wherein: b2, the enzymolysis temperature is 10-20 ℃, and the enzymolysis time is 1-2 h.
5. The aloe vera stock solution beverage and the preparation process thereof according to claim 2, wherein:
and (5) storing the stock solution prepared by the S1 at the temperature of 4-7 ℃.
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| CN202111681993.XA CN114521619A (en) | 2021-12-31 | 2021-12-31 | Aloe stock solution beverage and preparation process thereof |
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Citations (3)
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| CN104187982A (en) * | 2014-08-22 | 2014-12-10 | 吴金霞 | Compound fruit and vegetable juice of aloe and hawthorn fruits and preparation method thereof |
| CN104336686A (en) * | 2013-07-24 | 2015-02-11 | 天津市恒真源食品科技有限责任公司 | A preparing method of novel hawthorn juice |
| CN111248290A (en) * | 2020-01-17 | 2020-06-09 | 北京兴乐食品有限公司 | Hawthorn juice beverage thick pulp and production process thereof |
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- 2021-12-31 CN CN202111681993.XA patent/CN114521619A/en active Pending
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| CN104336686A (en) * | 2013-07-24 | 2015-02-11 | 天津市恒真源食品科技有限责任公司 | A preparing method of novel hawthorn juice |
| CN104187982A (en) * | 2014-08-22 | 2014-12-10 | 吴金霞 | Compound fruit and vegetable juice of aloe and hawthorn fruits and preparation method thereof |
| CN111248290A (en) * | 2020-01-17 | 2020-06-09 | 北京兴乐食品有限公司 | Hawthorn juice beverage thick pulp and production process thereof |
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