CN114586903A - Honey fruit juice beverage and preparation method thereof - Google Patents

Honey fruit juice beverage and preparation method thereof Download PDF

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Publication number
CN114586903A
CN114586903A CN202210222080.XA CN202210222080A CN114586903A CN 114586903 A CN114586903 A CN 114586903A CN 202210222080 A CN202210222080 A CN 202210222080A CN 114586903 A CN114586903 A CN 114586903A
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honey
juice beverage
seed oil
solution
mixing
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燕贞
张德旺
张睿
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Hainan Daliyao Technology Co ltd
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Hainan Daliyao Technology Co ltd
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    • 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
    • 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
    • A23L2/04—Extraction of 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Abstract

The invention provides a honey fruit juice beverage and a preparation method thereof, and the honey fruit juice beverage comprises the following steps: adding succus crataegi and succus Cocois into Mel, stirring, decocting at constant temperature, adding herba Avenae Fatuae fermented product, heating, saccharifying at constant temperature, and filtering to obtain Mel base solution; crushing blueberry, adding sugar powder, compound seed oil and color-protecting mildew inhibitor, pre-freezing, grinding, adding purified water, mixing, adding pectinase, performing enzymolysis until the content of soluble solids is 60-70%, filtering, and subjecting the filtrate to macroporous resin adsorption treatment to obtain blueberry solution; mixing the honey base solution and the blueberry solution, adding a nutritional agent, homogenizing, and sterilizing to obtain the honey fruit juice beverage. The honey fruit juice beverage obtained by the invention has high proanthocyanidin content and total amino acid content, especially high content ratio of functional amino acid, and meanwhile, the honey fruit juice beverage is sour, sweet and delicious in taste, rich in taste, uniform in color and pure in honey taste, has excellent total reducing power and total oxidation resistance, and is an ideal health-care fruit juice beverage.

Description

Honey fruit juice beverage and preparation method thereof
Technical Field
The invention relates to the technical field of food beverage preparation, in particular to a honey fruit juice beverage and a preparation method thereof.
Background
Honey is prepared from Apis cerana Fabricius of Apidae, and contains more than 60 organic and inorganic components, mainly including saccharide, organic acid and enzymes, and saccharide mainly including fructose and glucose. In the traditional application, the traditional Chinese medicine is generally used for treating diseases such as constipation due to intestinal dryness, chronic cough due to lung deficiency, dry cough due to lung dryness and the like, and is generally added into a beverage as a flavoring agent to play a role of enriching the mouthfeel, or used as a basic nutrient to enrich the nutritional ingredients of the beverage, and also used as an excipient to form a paste. The main components of honey are saccharides, so the honey is not further processed in the prior art, and is only directly added into the beverage as an additive, and a blended honey beverage is formed through a blending agent. Therefore, a method for preparing honey which keeps the unique floral honey fragrance of the honey and does not lose nutrition is needed to be prepared into a honey fruit juice beverage which is popular with the public, has balanced nutrition and has a health-care effect.
Disclosure of Invention
In view of the above, the present invention aims to provide a honey fruit juice beverage and a preparation method thereof, which solve the above problems.
The technical scheme of the invention is realized as follows:
a preparation method of honey fruit juice beverage comprises the following steps:
step S1: adding succus crataegi and Sucus Cocois into Mel, stirring, decocting at 50-60 deg.C for 50-60min, adding herba Avenae Fatuae fermented product, heating to 70-75 deg.C, saccharifying for 25-35min, and filtering to obtain Mel base solution;
step S2: crushing blueberries, adding sugar powder, compound seed oil and a color-protecting mildew preventive, pre-freezing for 2-3h at-5 to-8 ℃, grinding at 10-15 ℃, adding purified water of which the weight is 5-6 times that of the blueberries, mixing, adding 0.2 wt% of pectinase, performing enzymolysis at 25-30 ℃ until the content of soluble solids is 60-70%, filtering, taking filtrate, and performing adsorption treatment on the filtrate through macroporous resin to obtain blueberry liquid;
step S3: mixing the Mel base solution and the fructus Myrtilli solution, adding nutritional agent, homogenizing, and sterilizing to obtain Mel fruit juice beverage.
Further, the honey juice beverage comprises the following raw materials in parts by weight: 35-45 parts of honey, 20-30 parts of hawthorn juice, 15-25 parts of coconut juice, 22-28 parts of oat fermentation product, 55-70 parts of blueberry, 12-18 parts of powdered sugar, 12-15 parts of composite seed oil, 4-6 parts of a color-protecting mildew-proof agent and 6-8 parts of a nutritional agent.
Further, in step S2, the loading volume of the macroporous resin is 80-85%, the adsorption temperature is 10-15 ℃, and the adsorption flow rate is 4-6 BV/h.
Further, the preparation method of the oat fermentation product comprises the following steps: adding purified water until the oat is immersed, soaking for 6-8h, taking out the oat, and mixing the oat with the feed liquid according to the mass ratio of 1: 0.2-0.3, adding zymocyte liquid, culturing at 28 deg.C for 10 hr, repeatedly steaming, adding alpha-amylase while hot, stirring for 20min, introducing water vapor, and filtering to obtain oat fermented product.
Further, the zymocyte liquid is prepared by mixing the components in a volume ratio of 1: 2.2, mixing the monascus purpureus culture solution and the lactobacillus plantarum culture solution; wherein the spore amount of the Monascus purpureus culture solution is not less than 105cfu/mL, total bacteria number of plant lactobacillus culture solution is more than or equal to 108cfu/mL。
Further, in the preparation of oat fermentation product, repeated cooking is specifically 35 ℃ for 15min, the cooking is stopped, the temperature is reduced to 5 ℃, and then the temperature is heated to 35 ℃ for 25 min.
Further explaining, the composite seed oil is prepared from the following components in a mass ratio of 1: 1: 2-3 parts of pomegranate seed oil, grape seed oil and seed oil of fructus Phyllanthi.
Further, the extraction method of the pomegranate seed oil comprises the following steps: squeezing semen Granati, adding 5-6 times of 80-85% ethanol solution, extracting, standing at low temperature, separating oil and water, and collecting oil layer to obtain semen Granati oil.
Further, the grape seed oil extraction method comprises the following steps: crushing grape seeds, and mixing the crushed grape seeds with the feed liquid according to the mass-to-volume ratio of 1 g: (8-10) mL, adding an absolute ethyl alcohol solution, performing ultrasonic extraction at 70 ℃ for 4h, filtering, and performing vacuum rotary evaporation and drying to obtain the grape seed oil.
Further, the extraction method of the pachyrhizus seed oil comprises the following steps: crushing the seeds of the pickled melons, and mixing the crushed seeds with the following raw materials in a mass-volume ratio of 1 g: (10-12) mL, adding water, mixing to obtain a slurry, adding 0.5 wt% of alkaline protease of the slurry, performing ultrasonic enzymolysis at 40 ℃ for 3h, adding 2 wt% of ethanol solution with the mass concentration of 95% of the slurry, performing ultrasonic extraction at 60 ℃ for 3h, standing at low temperature, and collecting an oil layer after oil and water are layered to obtain the pouzolzia zeylanica seed oil.
Further, the powdered sugar is one or more of maltose powder, sucrose powder and fructose powder; the color-protecting mildew-proof agent consists of 0.02-0.04% of citric acid, 0.1-0.2% of ascorbic acid, 0.05-0.08% of phytic acid and the balance of water; the nutritional agent is folic acid, rhizoma paridis saponin and curcumin.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the honey base solution and the blueberry solution prepared by the enzymolysis resin adsorption process are prepared by adopting a boiling saccharification process respectively, and parameters of the boiling saccharification process and the enzymolysis resin adsorption process are regulated and controlled, so that the obtained honey juice beverage has higher proanthocyanidin content and total amino acid content, especially the content of functional amino acid is higher; meanwhile, the honey and blueberry juice beverage prepared by the invention is sour, sweet and delicious, has harmonious honey and blueberry flavor, is rich in taste, has slightly astringent taste, is outstanding in characteristic fragrance, harmonious in fragrance and free of peculiar smell, is uniform in color and luster, presents bright purple blue, is uniform in texture distribution, is free of precipitate, is free of suspended matters and impurities, and is superior to a product sold in the market in sensory evaluation.
(2) The honey fruit juice beverage obtained by the invention has rich nutrient components, is rich in various active substances, has certain oxidation resistance, higher total reducing power and total oxidation resistance, and is an ideal health-care fruit juice beverage, wherein the oxidation resistance of the honey fruit juice beverage is superior to that of a product sold in the market.
(3) The invention selects the hawthorn juice and the coconut juice, combines the processes of boiling at low temperature and preferably saccharifying oat fermentation product at high temperature, is used for preparing the honey base solution, can fully extract the nutrient components of the raw materials, can coordinate the sugar-acid ratio of the honey base solution, not only presents clear and bright yellow color, but also coordinates and unifies the composite aroma, has moderate sour and sweet taste and pure honey taste, and is very suitable for preparing the base solution of other honey beverages.
(4) In the preparation process of the blueberry liquid, pomegranate seed oil, grape seed oil and buzuki seed oil obtained by a specific extraction process are adopted, and a buffer temperature zone is established in the pre-freezing, grinding, enzymolysis and resin adsorption preparation processes, so that the proanthocyanidin loss of the blueberry liquid can be fully extracted and avoided, the proanthocyanidin content is greatly reserved, the blueberry liquid rich in proanthocyanidin can be obtained, and the blueberry liquid is very suitable for preparing nutritional health-care seasoning liquid of other blueberry-taste juice beverages.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Examples 1 to 3
Examples 1-3 were formulated as follows:
Figure BDA0003533970200000041
wherein, the raw materials are as follows:
(1) oat fermentation product: adding purified water until the oat is immersed, soaking for 7 hours, taking out the oat, and mixing the oat with the feed liquid according to the mass ratio of 1: 0.25, adding zymocyte liquid, culturing at 28 ℃ for 10h, repeatedly steaming, adding alpha-amylase while hot, stirring for 20min, introducing water vapor, and filtering to obtain oat fermentation product; wherein, the Monascus purpureus is cultured until the spore amount of the culture solution is 105cfu/mL, total bacterial count of Lactobacillus plantarum cultured until culture solution is 108cfu/mL, in a volume ratio of 1: 2.2, mixing the culture solution of the monascus purpureus with the culture solution of the lactobacillus plantarum to obtain fermentationBacterial liquid;
(2) pomegranate seed oil: squeezing pomegranate seeds, adding an ethanol solution with the mass concentration of 80% and the weight of 5 times of that of the pomegranate seeds for leaching, standing at a low temperature, and collecting an oil layer after oil and water are separated to obtain the pomegranate seed oil.
(3) Grape seed oil: crushing grape seeds, and mixing the crushed grape seeds with the feed liquid according to the mass-to-volume ratio of 1 g: adding 8mL of absolute ethyl alcohol solution, carrying out ultrasonic extraction at 70 ℃ for 4h, filtering, and carrying out vacuum rotary evaporation and drying to obtain the grape seed oil.
(4) The seed oil of the Pachyrhizus erosus: crushing the seeds of the Pachyrhizus erosus, and mixing the crushed seeds with the feed liquid according to the mass volume ratio of 1 g: 10mL, adding water, mixing to obtain a slurry, adding 0.5 wt% of alkaline protease of the slurry, performing ultrasonic enzymolysis at 40 ℃ for 3h, adding 2 wt% of ethanol solution with the mass concentration of 95% of the slurry, performing ultrasonic extraction at 60 ℃ for 3h, standing at low temperature, and collecting an oil layer after oil and water are separated to obtain the Paeonia ludisi seed oil.
(5) Color protection mildew inhibitor: 0.03% citric acid, 0.1% ascorbic acid, 0.07% phytic acid and 99.8% water.
(6) A nutrient agent: 20g of folic acid, 20g of rhizoma paridis saponin and 30g of curcumin.
The preparation method of the honey fruit juice beverage comprises the following steps:
step S1: adding succus crataegi and Sucus Cocois into Mel, stirring, decocting at 55 deg.C for 55min, adding herba Avenae Fatuae fermented product, heating to 70 deg.C, saccharifying for 30min, and filtering to obtain Mel base solution;
step S2: crushing blueberries, adding sugar powder, compound seed oil and a color-protecting mildew preventive, pre-freezing for 2.5h at the temperature of minus 6 ℃, grinding at the temperature of 12 ℃, adding purified water with the weight being 6 times that of the blueberries, mixing, adding 0.2 wt% of pectinase, performing enzymolysis at the temperature of 28 ℃ until the content of soluble solids is 65%, filtering, and performing adsorption treatment on the filtrate through macroporous resin, wherein the filling volume of the macroporous resin is 80%, the adsorption temperature is 12 ℃, and the adsorption flow rate is 5BV/h to obtain a blueberry solution;
step S3: mixing the Mel base solution and the fructus Myrtilli solution, adding nutritional agent, homogenizing, and sterilizing to obtain Mel fruit juice beverage.
Example 4
The same formulation and preparation method as in example 1, except that the extraction method of pomegranate seed oil, grape seed oil and chaulmoogra seed oil is different, the raw materials are as follows:
(1) pomegranate seed oil: squeezing pomegranate seeds, adding an ethanol solution with the mass concentration of 80% and the weight of 5 times of that of the pomegranate seeds for leaching, standing at a low temperature, and collecting an oil layer after oil and water are separated to obtain the pomegranate seed oil.
(2) Grape seed oil: crushing grape seeds, adding 5 times of anhydrous ethanol solution for leaching, standing at low temperature, and collecting an oil layer after oil and water are separated to obtain the grape seed oil.
(3) The seed oil of the Pachyrhizus erosus: crushing the seeds of the Pachyrhizus Erosi, adding a 5-time ethanol solution with the mass concentration of 95% for leaching, standing at a low temperature, and collecting an oil layer after oil and water are separated to obtain the Pachyrhizus Erosi seed oil.
Example 5
According to the same formulation and preparation method of example 1, with the difference that oat paste replaces the oat fermentation product, the specific preparation method of oat paste: adding purified water until oat is immersed, soaking for 7h, cooking at 35 deg.C for 15min, stopping cooking, cooling to 5 deg.C, heating to 35 deg.C, cooking for 25min, stopping heating, adding alpha-amylase while hot, stirring for 20min, introducing steam, and filtering to obtain oat paste.
Example 6
The same procedure was followed as in example 1 except that no composite seed oil was included in the formulation as follows:
serial number Formulation(s) Example 5
1 Honey/g 400
2 Hawthorn juice/g 250
3 Coconut juice/g 200
4 Oat fermented product/g 240
5 Blueberry/g 600
6 Maltose powder/g 160
7 Color-protecting mildew-proof agent/g 80
8 Nutrient/g 100
Wherein, the color-protecting mildew-proof agent: 0.03% citric acid, 0.1% ascorbic acid, 0.07% phytic acid and 99.8% water; a nutrient agent: 30g of folic acid, 30g of rhizoma paridis saponin and 40g of curcumin.
Comparative example 1
The same formulation as in example 1, except that blueberry and honey are saccharified and enzymolyzed together, and the honey juice beverage is prepared by the following steps:
step S1: crushing blueberries, adding sugar powder, composite seed oil and a color-protecting mildew preventive, pre-freezing for 2.5 hours at the temperature of-6 ℃, and grinding at the temperature of 12 ℃ to obtain blueberry pulp;
step S2: adding hawthorn juice and coconut juice into honey, stirring, decocting at 55 ℃ for 55min at constant temperature, adding oat fermentation product, heating to 70 ℃, keeping the temperature and saccharifying for 30min, filtering, adding blueberry pulp, adding purified water 6 times the weight of blueberries, mixing, adding 0.2 wt% of pectinase, carrying out enzymolysis at 28 ℃ until the content of soluble solids is 65%, filtering, taking filtrate, carrying out adsorption treatment on the filtrate by using macroporous resin, wherein the loading volume of the macroporous resin is 80%, the adsorption temperature is 12 ℃, and the adsorption flow rate is 5BV/h, so as to obtain honey and blueberry stock solution;
step S3: and adding a nutrient into the honey blueberry raw solution, homogenizing, and sterilizing to obtain the honey fruit juice beverage.
Comparative example 2
The same formulation as in example 1, except that the honey was not treated, and the honey juice beverage was prepared by a method comprising the steps of:
step S1: crushing blueberries, adding sugar powder, compound seed oil and a color-protecting mildew preventive, pre-freezing for 2.5h at the temperature of minus 6 ℃, grinding at the temperature of 12 ℃, adding purified water with the weight being 6 times that of the blueberries, mixing, adding 0.2 wt% of pectinase, performing enzymolysis at the temperature of 28 ℃ until the content of soluble solids is 65%, filtering, and performing adsorption treatment on the filtrate through macroporous resin, wherein the filling volume of the macroporous resin is 80%, the adsorption temperature is 12 ℃, and the adsorption flow rate is 5BV/h to obtain a blueberry solution;
step S2: adding Mel, succus crataegi, Sucus Cocois and nutritional agent into fructus Myrtilli solution, homogenizing, and sterilizing to obtain Mel fruit juice beverage.
Comparative example 3
The same formula as that in example 1, except that the process of the blueberry liquid is adjusted, and 2 times of repeated prefreezing and grinding processes are adopted, the preparation method of the honey fruit juice beverage comprises the following steps:
step S1: adding succus crataegi and Sucus Cocois into Mel, stirring, decocting at 55 deg.C for 55min, adding herba Avenae Fatuae fermented product, heating to 70 deg.C, saccharifying for 30min, and filtering to obtain Mel base solution;
step S2: crushing blueberries, adding sugar powder, a color-protecting mildew preventive and composite seed oil, pre-freezing for 2.5 hours at the temperature of minus 6 ℃, grinding at the temperature of 12 ℃, adding purified water with the weight being 6 times that of the blueberries, mixing, adding 0.2 wt% of pectinase, carrying out enzymolysis at the temperature of 28 ℃ until the content of soluble solids is 65%, filtering, and carrying out adsorption treatment through macroporous resin, wherein the filling volume of the macroporous resin is 80%, the adsorption temperature is 12 ℃, and the adsorption flow rate is 5BV/h to obtain a blueberry solution;
step S3: mixing the Mel base solution and the fructus Myrtilli solution, adding nutritional agent, homogenizing, and sterilizing to obtain Mel fruit juice beverage.
Test example 1 physicochemical Properties
According to determination of proanthocyanidins in health food (GB/T22244-.
According to the determination of amino acid in national food standard for food safety (GB 5009.124-2016), an amino acid analyzer is adopted to detect the content of amino acid in examples 1-5 and comparative examples 1-3, 2mL of sample liquid is taken, a homogenizer is used for beating uniformly, 2mL of hydrochloric acid solution is added into a hydrolysis tube to be mixed, 6mL of 6mol/L hydrochloric acid solution is added into the hydrolysis tube to be mixed uniformly, 3 drops of phenol are added, a refrigerant is added into the tube to be frozen for 5min, then nitrogen is filled into the tube, after repeated vacuum pumping and nitrogen filling are carried out for 3 times, the tube is sealed, water bath hydrolysis is carried out for 22h at 110 ℃, hydrolysate is filtered into a 50mL volumetric flask, water is used for setting volume to scale, 1.0mL of filtrate is absorbed into a 15mL test tube, reduced pressure drying is carried out at 40 ℃, 1.0mL of sodium citrate buffer solution with pH2.2 is added into the tube to be dissolved, a filter membrane with the diameter of 0.22 mu m is filtered to obtain a solution to be detected, and a mixed amino acid standard working solution is selected to prepare a mixed amino acid standard working solution, calculating the concentration of amino acid in the solution to be detected according to the peak area, wherein the total amino acid specifically refers to: threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, methionine and arginine.
Standing honey juice beverage for 1d, centrifuging at 5000r/min for 10min, collecting supernatant, measuring absorbance at 700nm, and calculating light transmittance with distilled water as control, wherein the formula is as follows:
T/％＝(A-A0)×100
in the formula: a is the absorbance value of the beverage, A0The absorbance value is the value of distilled water.
The results are shown in Table 1:
Figure BDA0003533970200000081
Figure BDA0003533970200000091
note: the function refers to functional amino acid, specifically: glutamic acid, glycine, arginine, tyrosine, methionine, leucine, phenylalanine, and lysine; essential refers to essential amino acids, specifically: threonine, valine, methionine, isoleucine, leucine, phenylalanine, and lysine.
The honey juice beverage prepared by the invention is rich in proanthocyanidins and amino acids, wherein the functional amino acid ratio is higher, and the beverage light transmittance is better, so that the honey base solution prepared by the boiling saccharification process and the blueberry solution prepared by the enzymolysis resin adsorption process are respectively adopted, so that the honey juice beverage is rich in nutritional ingredients, especially the proanthocyanidins content and the total amino acid content; example 4 adjusting the extraction method of the durum seed oil, the grape seed oil and the pachyrhizus seed oil, the content of proanthocyanidins is reduced more; example 5 oat paste was used to replace oat fermentation for high temperature saccharification, with low functional amino acid content and low light transmittance; example 6 the nutritional ingredients of the blueberries cannot be sufficiently extracted and retained without adding the composite seed oil.
Comparative example 1 the preparation processes of honey and blueberry are adjusted, so that the content of proanthocyanidins is lost more; comparative example 2 honey was untreated and the amino acid content was lower; comparative example 1 and comparative example 2 show that the honey prepared by the boiling saccharification process of the invention not only can fully play the role of the honey, but also can extract the effective components of the honey; comparative example 3 the preparation process of blueberry pulp is adjusted, the content of proanthocyanidins and amino acid is lost in different degrees, which shows that repeated freezing is not beneficial to increasing the permeability of cell membranes and reducing the dissolution of components.
Test example 2 sensory evaluation
50 persons are selected to form a sensory evaluation group, the sensory evaluation group is randomly divided into 5 groups, the evaluation is carried out according to the following evaluation standard table, and a commercially available honey blueberry juice beverage (specification: 500mL, Jiyuan Green mountain Garden fruit wine beverage Co., Ltd.) is selected as a reference substance.
TABLE 2
Figure BDA0003533970200000101
The sensory evaluation results are shown in the following table:
TABLE 3
Figure BDA0003533970200000102
Figure BDA0003533970200000111
The honey and blueberry juice beverage prepared by the method is sour, sweet and delicious, has harmonious honey and blueberry flavor, is full-bodied in taste, slightly astringent, prominent in characteristic fragrance, harmonious in fragrance, free of peculiar smell, uniform in color, bright purple blue, uniform in texture distribution, free of precipitate, free of suspended matters and impurities, and better in sensory evaluation than the commercial product.
Sensory evaluation shows that the honey base solution and the blueberry solution are respectively prepared by adopting a specific process, the honey is selected and boiled with the hawthorn juice and the coconut juice, the oat fermentation product is saccharified to prepare the base solution of the honey juice beverage, the blueberry, the sugar powder, the composite seed oil and the color-protecting mildew preventive are selected for enzymolysis and adsorption to prepare the nutritional health-care seasoning solution of the honey juice beverage, and the honey base solution and the blueberry solution are combined, so that the taste and the mouthfeel of the beverage are established, the harmony between the honey and the flavor of the blueberry is greatly improved, the fusion of the honey and the flavor of the blueberry is facilitated, and the taste and the unique flavor of the beverage are improved; however, honey is not properly treated or treated and the flavor and aroma of the beverage are not harmonized.
Test example 3 antioxidant Properties
The total reducing power is measured by adopting a potassium ferricyanide colorimetric method, 1mL of honey juice beverage is taken, diluted by 10 times by adopting distilled water, 1mL of phosphate buffer solution with the pH value of 6.6 and 0.2M, 1mL of potassium ferricyanide solution with the mass concentration of 1% are sequentially added, the mixture is uniformly mixed, water bath at 50 ℃ is carried out for 20min, 1mL of trichloroacetic acid solution with the mass concentration of 10% is added, the mixture is uniformly mixed, centrifugation is carried out for 10min at 5000r/min, 2mL of supernatant is taken, 2mL of distilled water and 0.5mL of ferric chloride solution with the mass concentration of 0.1% are sequentially added, standing reaction is carried out for 10min, the absorbance value is measured at 700nm, and the larger the absorbance value indicates that the reducing power is stronger.
The total antioxidant capacity is determined by FRAP method, taking 1mL honey blueberry beverage, diluting with distilled water 10 times, adding 1mL FRAP working solution, water bathing at 37 deg.C for 20min, determining absorbance value at 593nm, and using FeSO4The solution is used as a standard solution, and a standard curve is drawn.
A commercially available honey blueberry juice beverage (specification: 500mL, Jiyuan Green mountain Garden fruit wine beverage Co., Ltd.) was used as a control, and the experimental results are shown in the following table.
TABLE 4
Figure BDA0003533970200000112
Figure BDA0003533970200000121
The above table shows that the honey juice beverage prepared by the invention has high total reducing power and total oxidation resistance, is superior to products sold in the market, and has certain health care performance.
Test example 4-Single experiment of the invention
1. Preparing Mel base solution
The sugar acid ratio is total sugar content/total acid content, wherein the total acid content is measured by a potentiometric titration method, the total sugar content is measured by a Feilin titration method, 1mL of honey juice beverage is taken, 5mL of 6mol/L hydrochloric acid solution and 15mL of distilled water are sequentially added, water bath at 100 ℃ is carried out for 30min, potassium iodide-iodine solution is adopted to detect whether hydrolysis is complete, 10% sodium hydroxide with mass concentration is added to adjust the pH value to be 6.9-7.1, distilled water is adopted to fix the volume to 100mL, 5mL is taken, 5mL of the Feilin A solution and 5mL of the Feilin B solution are sequentially added, titration is carried out under a boiling state, the consumption of a standard glucose solution is recorded, the sugar content in a sample solution is calculated, and the experimental results are shown in the following table.
TABLE 5
Figure BDA0003533970200000122
The method has the advantages that the hawthorn juice and the coconut juice are selected precisely, the low-temperature boiling is combined, the technology of saccharifying the oat fermentation product at high temperature is innovatively introduced, and the method is used for preparing the honey base solution, so that the sugar-acid ratio of the honey base solution is coordinated, the honey base solution has clear, bright and yellow color, coordinated and uniform composite aroma and moderate sour-sweet taste, and the honey has pure taste and is very suitable for preparing base solutions of other honey beverages; according to the invention, the oat fermentation product is added, so that the sugared honey is prevented from being subjected to sand-casting and crystallization separation, the solution stability, the taste balance and the flavor harmony of the honey base solution can be improved, and the fusion of the honey base solution and the blueberry solution is promoted to form the honey fruit juice beverage.
2. Preparation of blueberry liquid
In the preparation of the blueberry liquid, proanthocyanidins are taken as a single factor, and the influence of the temperature of pre-freezing, grinding, enzymolysis and resin adsorption and the influence of the composite seed oil on the anthocyanin content are considered, and the experimental result is as follows.
TABLE 6
Figure BDA0003533970200000131
The above table shows that the compound seed oil is prepared by precisely selecting pomegranate seed oil, grape seed oil and pachyrhizus seed oil by combining a specific extraction process, the temperature of prefreezing, grinding, enzymolysis and resin adsorption for preparing the blueberry liquid is adjusted, and a buffer temperature zone is established, so that the compound seed oil is beneficial to fully extracting and avoiding the loss of proanthocyanidins, and the nutritional ingredients are greatly reserved. The invention also adds the composite seed oil for enzymolysis and resin adsorption after the blueberry is pre-frozen and ground, and the result shows that the enzymolysis rate is very low, and the content of soluble solid is difficult to reach 65%; when the microwave enzymolysis is additionally arranged to improve the enzymolysis rate, the oil is found to be separated out in the enzymolysis process; the color and luster of the blueberry enzymolysis filtrate are not bright after the blueberry enzymolysis filtrate is subjected to enzymolysis filtration, and precipitates are formed at the bottom of the blueberry enzymolysis filtrate after the blueberry enzymolysis filtrate is placed, so that the blueberry enzymolysis filtrate is treated, when bentonite and diatomite are used for adsorption, the proanthocyanidins are found to be lost a lot and are difficult to treat, and although part of the proanthocyanidins are lost through the macroporous resin adsorption treatment, the color and luster and the texture of the treated solution are stable, and the blueberry enzymolysis filtrate is beneficial to subsequent mixing of beverages.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The preparation method of the honey fruit juice beverage is characterized by comprising the following steps:
step S1: adding succus crataegi and Sucus Cocois into Mel, stirring, decocting at 50-60 deg.C for 50-60min, adding herba Avenae Fatuae fermented product, heating to 70-75 deg.C, saccharifying for 25-35min, and filtering to obtain Mel base solution;
step S2: crushing blueberries, adding sugar powder, compound seed oil and a color-protecting mildew preventive, pre-freezing for 2-3h at-5 to-8 ℃, grinding at 10-15 ℃, adding purified water of which the weight is 5-6 times that of the blueberries, mixing, adding 0.2 wt% of pectinase, performing enzymolysis at 25-30 ℃ until the content of soluble solids is 60-70%, filtering, and performing adsorption treatment on the filtrate through macroporous resin to obtain blueberry liquid;
step S3: mixing the Mel base solution and the fructus Myrtilli solution, adding nutritional agent, homogenizing, and sterilizing to obtain Mel fruit juice beverage.
2. A preparation method of honey fruit juice beverage according to claim 1, characterized by comprising the following raw materials by weight: 35-45 parts of honey, 20-30 parts of hawthorn juice, 15-25 parts of coconut juice, 22-28 parts of oat fermentation product, 55-70 parts of blueberry, 12-18 parts of powdered sugar, 12-15 parts of composite seed oil, 4-6 parts of a color-protecting mildew-proof agent and 6-8 parts of a nutritional agent.
3. A method of preparing a honey juice beverage in accordance with claim 1 or 2, wherein the method of preparing the oat fermented product comprises the steps of: adding purified water until the oat is immersed, soaking for 6-8h, taking out the oat, and mixing the oat with the feed liquid according to the mass ratio of 1: 0.2-0.3, adding zymocyte liquid, culturing at 28 deg.C for 10 hr, repeatedly steaming, adding alpha-amylase while hot, stirring for 20min, introducing water vapor, and filtering to obtain oat fermented product.
4. A preparation method of honey fruit juice beverage according to claim 3, characterized in that the zymogen liquid is prepared by mixing the components of 1: 2.2, mixing the monascus purpureus culture solution and the lactobacillus plantarum culture solution; the spore amount of the monascus purpureus culture solution is more than or equal to 105cfu/mL; the total bacteria number of the lactobacillus plantarum culture solution is more than or equal to 108cfu/mL。
5. A method for preparing a honey juice beverage according to claim 3 wherein the repeated cooking is 35 ℃ cooking for 15min, stopping cooking, cooling to 5 ℃ and then heating to 35 ℃ cooking for 25 min.
6. A preparation method of honey juice beverage according to claim 1 or 2, characterized in that the composite seed oil is prepared by mixing the following components in a mass ratio of 1: 1: 2-3 parts of pomegranate seed oil, grape seed oil and seed oil of fructus Phyllanthi.
7. A preparation method of honey juice beverage according to claim 6, characterized in that the extraction method of pomegranate seed oil comprises the following steps: squeezing pomegranate seeds, adding an ethanol solution with the mass concentration of 80-85% and the weight of 5-6 times of that of the pomegranate seeds for leaching, standing at low temperature, and collecting an oil layer after oil and water are separated to obtain pomegranate seed oil;
the extraction method of the grape seed oil comprises the following steps: crushing grape seeds, and mixing the crushed grape seeds with the feed liquid according to the mass-to-volume ratio of 1 g: (8-10) mL, adding an absolute ethyl alcohol solution, performing ultrasonic extraction at 70 ℃ for 4h, filtering, and performing vacuum rotary evaporation to dryness to obtain grape seed oil;
the extraction method of the bubble melon seed oil comprises the following steps: crushing the seeds of the pickled melons, and mixing the crushed seeds with the following raw materials in a mass-volume ratio of 1 g: (10-12) mL, adding water, mixing to obtain a slurry, adding 0.5 wt% of alkaline protease of the slurry, performing ultrasonic enzymolysis at 40 ℃ for 3h, adding 2 wt% of ethanol solution with the mass concentration of 95% of the slurry, performing ultrasonic extraction at 60 ℃ for 3h, standing at low temperature, and collecting an oil layer after oil and water are layered to obtain the pouzolzia zeylanica seed oil.
8. A method of preparing a honey juice beverage in accordance with claim 1 or 2 characterised in that the sugar powder is one or more of maltose powder, sucrose powder, fructose powder; the color-protecting mildew preventive consists of 0.02-0.04% of citric acid, 0.1-0.2% of ascorbic acid, 0.05-0.08% of phytic acid and the balance of water; the nutritional agent is folic acid, rhizoma paridis saponin and curcumin.
9. A honey juice beverage preparation method according to claim 1, characterized in that in step S2, the loading volume of the macroporous resin is 80-85%, the adsorption temperature is 10-15 ℃, and the adsorption flow rate is 4-6 BV/h.
10. A honey juice beverage prepared by the method for preparing a honey juice beverage according to any one of claims 1 to 9.
CN202210222080.XA 2022-03-07 2022-03-07 Honey fruit juice beverage and preparation method thereof Pending CN114586903A (en)

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