CN115316572A - Preparation method of anthocyanin-containing compound fruit juice - Google Patents

Preparation method of anthocyanin-containing compound fruit juice Download PDF

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Publication number
CN115316572A
CN115316572A CN202211001775.1A CN202211001775A CN115316572A CN 115316572 A CN115316572 A CN 115316572A CN 202211001775 A CN202211001775 A CN 202211001775A CN 115316572 A CN115316572 A CN 115316572A
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China
Prior art keywords
juice
concentrated
anthocyanin
containing compound
fruit juice
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Pending
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CN202211001775.1A
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Chinese (zh)
Inventor
肖雪华
程傲北
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Guoyuanli Beijing Biotechnology Co ltd
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Guoyuanli Beijing Biotechnology Co ltd
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Priority to CN202211001775.1A priority Critical patent/CN115316572A/en
Publication of CN115316572A publication Critical patent/CN115316572A/en
Pending legal-status Critical Current

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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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to the technical field of beverage preparation, in particular to a preparation method of anthocyanin-containing compound fruit juice, which comprises the following steps: the method comprises the following steps: dissolving the fruit juice: and injecting normal-temperature RO water with the initial volume into the high-speed stirring tank, adding the blueberry powder, the decoloration deacidification concentrated apple juice, the concentrated blueberry juice, the concentrated red grape juice, the concentrated purple carrot juice, the concentrated raspberry juice and the concentrated blackcurrant juice into the high-speed stirring tank in sequence when the high-speed stirring tank is opened, and working for 8-10 minutes to obtain an initial solution. The natural fruits and vegetables rich in anthocyanin are subjected to concentration, combination of various fruit and vegetable juices, aseptic cold filling and light-tight multilayer composite carton packaging to produce the fruit juice beverage which is good in flavor, small in anthocyanin loss in the preservation process, good in taste, rich in anthocyanin and convenient to drink, and compared with the medicine and health care product in the tablet pressing mode in the prior art, the fruit juice beverage is more easily accepted by the public, and the audience number is enlarged.

Description

Preparation method of anthocyanin-containing compound fruit juice
Technical Field
The invention relates to the technical field of beverage preparation, and particularly relates to a preparation method of anthocyanin-containing compound juice.
Background
Modern people's life and work can not leave electronic products, the eye health problem is more and more prominent, the nutrients beneficial to the eye health mainly comprise anthocyanin, lutein ester, carotene, vitamin A and the like, the anthocyanin is a very strong antioxidant, and the antioxidant performance of the anthocyanin is 50 times higher than that of VE and 20 times higher than that of VC. The anthocyanin is widely present in plants of blue-purple fruits, common plants containing the anthocyanin comprise blueberries, purple sweet potatoes, purple or red grapes, blackcurrants and the like, most of the common eye protection products at present are health-care foods and medicines, the dosage forms are mostly tablet forms, and the problems of poor flavor and incapability of being eaten for a long time are caused.
According to the invention, through the form of a beverage which is popular with the public, natural fruits and vegetables containing anthocyanin are preferably selected, and the juice beverage which is good in flavor, small in anthocyanin loss in the preservation process, good in taste, rich in anthocyanin and convenient to drink is produced through concentration, combination of various fruit and vegetable juices, aseptic cold filling and light-tight multilayer composite carton packaging, and is beneficial to long-term drinking of picky children.
The above information disclosed in this background section is only for enhancement of understanding of the background of the disclosure and therefore it may contain information that does not constitute prior art that is already known to a person of ordinary skill in the art.
Disclosure of Invention
The invention aims to produce a fruit juice beverage which has good flavor, small anthocyanin loss in the preservation process, good taste, rich anthocyanin and convenience in drinking by preferably selecting natural fruits and vegetables containing anthocyanin, concentrating, combining various fruit and vegetable juices, carrying out aseptic cold filling and packaging in a light-tight multilayer composite paper box according to the favorite beverage forms of people so as to solve the defects in the technology.
In order to achieve the above purpose, the invention provides the following technical scheme: a preparation method of compound fruit juice containing anthocyanin comprises the following steps:
the method comprises the following steps: dissolving fruit juice: and injecting normal-temperature RO water with the initial volume into the high-speed stirring tank, adding the blueberry powder, the decoloration deacidification concentrated apple juice, the concentrated blueberry juice, the concentrated red grape juice, the concentrated purple carrot juice, the concentrated raspberry juice and the concentrated blackcurrant juice into the high-speed stirring tank in sequence when the high-speed stirring tank is opened, and working for 8-10 minutes to obtain an initial solution.
Step two: primary filtering: and (3) filtering the stirred initial solution in the step one by using a duplex filter with a stainless steel filter screen, and pumping the initially filtered initial solution into a batching tank.
Step three: presetting volume: adding normal-temperature RO water into the batching tank to ensure that the volume of the solution in the batching tank reaches 90 percent of the total blending amount.
Step four: volume fixing: and measuring physical and chemical indexes, and when the physical and chemical indexes are not in an expected range, adding RO water or blueberry powder, decolorized and deacidified concentrated apple juice, concentrated blueberry juice, concentrated red grape juice, concentrated purple carrot juice, concentrated raspberry juice and concentrated black currant juice to enable the physical and chemical indexes to be in the expected range to obtain a physical and chemical solution.
Step five: cooling: and (3) cooling the physicochemical solution with constant volume in the batching tank to 4-10 ℃ by using a plate heat exchanger.
Step six: and (3) filtering: and (4) filtering the physicochemical solution cooled in the step five by using a duplex filter with a stainless steel filter screen.
Step seven: and (3) sterilization: and (3) heating the filtered physicochemical solution to a high temperature for a period of time by using UHT (ultra high temperature treatment) to realize sterilization and disinfection.
Step eight: filling: and (3) cooling the high-temperature physicochemical solution in the UHT by using a plate heat exchanger, and carrying out aseptic filling when the physicochemical solution is cooled to 25 ℃.
Step nine: and performing a post-packaging process.
Preferably, the temperature range of the normal-temperature RO water in the first step, the third step and the fourth step is 18-25 ℃, and the initial volume in the first step is 10% of the constant volume.
Preferably, the ratio of the RO water, the blueberry powder, the decolored deacidified concentrated apple juice, the concentrated blueberry juice, the concentrated red grape juice, the concentrated purple carrot juice, the concentrated raspberry juice and the concentrated blackcurrant juice added in the step one is 1L:4g:65g:36g:15g:35g:1g:1g.
Preferably, the physicochemical indexes in the fourth step are as follows: the physicochemical indexes include soluble solid content of 10.6-10.8%, pH of 3.0-3.6, and total acid (calculated as citric acid) of 0.32-0.34%.
Preferably, the filtering mesh number of the duplex filter in the second step is 100, and the filtering mesh number of the duplex filter in the sixth step is 200.
Preferably, the physicochemical solution in the step seven is heated to a high temperature of 112 ℃ for 30s.
In the technical scheme, the invention provides the following technical effects and advantages:
1. the natural fruits and vegetables rich in anthocyanin are subjected to concentration, combination of various fruit and vegetable juices, aseptic cold filling and light-tight multi-layer composite carton packaging to produce the fruit juice beverage which is good in flavor, small in anthocyanin loss in the preservation process, good in taste, rich in anthocyanin and convenient to drink, and compared with the medicine and health care product in the tablet pressing form in the prior art, the fruit juice beverage is more easily accepted by the public and the quantity of the people is enlarged;
2. dissolve fruit juice through a small amount of RO water, then prefilter, later add remaining RO water and come the constant volume, cooling after the constant volume, filter once more, disinfect, cool down, filling packing, later obtain a beverage that is rich in anthocyanin, produce required equipment etc. and belong to the equipment that the mill of current beverage production commonly used, the mill need not the large tracts of land when producing and changes the production line, can direct production.
Drawings
In order to more clearly illustrate the embodiments of the present application or technical solutions in the prior art, the drawings required to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings can be obtained by those skilled in the art according to these drawings.
FIG. 1 is a process flow diagram of the product of the present invention;
FIG. 2 is a schematic diagram of the formulation of the present invention.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present application, 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 application.
In order to better understand the technical solution, the technical solution will be described in detail with reference to the drawings and the specific embodiments.
The embodiment is as follows:
as shown in fig. 1-2: firstly, injecting normal-temperature RO water with the volume of 10% and the constant volume of 18-25 ℃ into a high-speed stirring tank, then opening the high-speed stirring tank, adding 4g of blueberry powder, 65g of decolored deacidified concentrated apple juice, 36g of concentrated blueberry juice, 15g of concentrated purple grape juice, 35g of concentrated red grape juice, 15g of concentrated purple carrot juice, 1g of concentrated raspberry juice and 1g of concentrated blackcurrant juice into the high-speed stirring tank every 1LRO water, and filtering the mixture into a batching tank by using a 100-mesh duplex filter with a stainless steel filter screen after the high-speed stirring tank works for 8-10 minutes;
then adding normal-temperature RO water into the batching tank to enable the solution in the batching tank to reach a constant volume of 90%, detecting whether the physicochemical indexes in the batching tank are that soluble solids are between 10.6 and 10.8%, the pH value is between 3.0 and 3.6, and the total acid (calculated by citric acid) is between 0.32 and 0.34%, and when the physical and chemical indexes are not in a physical and chemical index interval, adding RO water, blueberry powder, decoloration, deacidification, concentration apple juice, concentration blueberry juice, concentration red grape juice, concentration purple carrot juice, concentration raspberry juice and concentration blackcurrant juice to be prepared to a required interval;
then, the physicochemical solution is cooled to 4-10 ℃ by a plate heat exchanger, and then filtered by a 200-mesh duplex filter with a stainless steel filter screen after cooling, and then the physicochemical solution is heated to 112 ℃ by UHT for disinfection by maintaining the high temperature for 30s, and then the physicochemical solution with high temperature is cooled to 25 ℃ by the plate heat exchanger for aseptic filling, and the subsequent packaging procedure is carried out after the filling is finished.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Accordingly, the drawings and description are illustrative in nature and should not be construed as limiting the scope of the invention.
The points to be finally explained are: first, in the description of the present application, it should be noted that, unless otherwise specified and limited, the terms "mounted," "connected," "connecting," and "connecting" should be understood broadly, and may be a mechanical connection or an electrical connection, or a communication between two elements, and may be directly connected, and "upper," "lower," "left," and "right" are only used to indicate relative positional relationships, and when the absolute position of the object to be described is changed, the relative positional relationships may be changed;
secondly, the method comprises the following steps: in the drawings of the disclosed embodiments of the invention, only the structures related to the disclosed embodiments are referred to, other structures can refer to common designs, and the same embodiment and different embodiments of the invention can be combined with each other without conflict;
the previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein;
and finally: 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 are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.

Claims (6)

1. The preparation method of the anthocyanin-containing compound fruit juice is characterized by comprising the following steps of:
the method comprises the following steps: dissolving the fruit juice: and (3) injecting normal-temperature RO water with an initial volume into the high-speed stirring tank, adding blueberry powder, decoloration deacidification concentrated apple juice, concentrated blueberry juice, concentrated red grape juice, concentrated purple carrot juice, concentrated raspberry juice and concentrated blackcurrant juice into the high-speed stirring tank in sequence when the high-speed stirring tank is opened, and working for 8-10 minutes in the high-speed stirring tank to obtain an initial solution.
Step two: primary filtration: and (4) filtering the initial solution stirred in the step one by using a duplex filter with a stainless steel filter screen, and pumping the initial solution subjected to primary filtration into a batching tank.
Step three: presetting volume: adding normal-temperature RO water into the batching tank to ensure that the volume of the solution in the batching tank reaches 90 percent of the total blending amount.
Step four: volume fixing: and measuring physical and chemical indexes, and when the physical and chemical indexes are not in an expected range, adding RO water or blueberry powder, decolorized and deacidified concentrated apple juice, concentrated blueberry juice, concentrated red grape juice, concentrated purple carrot juice, concentrated raspberry juice and concentrated black currant juice to enable the physical and chemical indexes to be in the expected range to obtain a physical and chemical solution.
Step five: cooling: and (3) cooling the physicochemical solution with constant volume in the batching tank to 4-10 ℃ by using a plate heat exchanger.
Step six: and (3) filtering: and (5) filtering the cooled physicochemical solution in the step five by using a duplex filter with a stainless steel filter screen.
Step seven: and (3) sterilization: and (3) heating the filtered physicochemical solution to a high temperature for a period of time by using UHT (ultra high temperature treatment) to realize sterilization and disinfection.
Step eight: filling: and (3) cooling the high-temperature physicochemical solution in the UHT by using a plate heat exchanger, and carrying out aseptic filling when the physicochemical solution is cooled to 25 ℃.
Step nine: and performing a post-packaging process.
2. The method for preparing anthocyanin-containing compound fruit juice as claimed in claim 1, wherein the anthocyanin-containing compound fruit juice comprises the following steps: the temperature range of the normal-temperature RO water in the first step, the third step and the fourth step is 18-25 ℃, and the initial volume in the first step is 10% of the constant volume.
3. The method for preparing anthocyanin-containing compound fruit juice as claimed in claim 1, wherein the anthocyanin-containing compound fruit juice comprises the following steps: the RO water, the blueberry powder, the decolored deacidified concentrated apple juice, the concentrated blueberry juice, the concentrated red grape juice, the concentrated purple carrot juice, the concentrated raspberry juice and the concentrated blackcurrant juice added in the step one have a ratio of 1L:4g:65g:36g:15g:35g:1g:1g of the total weight of the composition.
4. The method for preparing anthocyanin-containing compound fruit juice as claimed in claim 1, wherein the anthocyanin-containing compound fruit juice comprises the following steps: the physicochemical indexes in the fourth step are as follows: the physical and chemical indexes are that the soluble solid content is between 10.6 and 10.8 percent, the pH is between 3.0 and 3.6, and the total acid (calculated by citric acid) is between 0.32 and 0.34 percent.
5. The method for preparing anthocyanin-containing compound fruit juice as claimed in claim 1, wherein the anthocyanin-containing compound fruit juice comprises the following steps: the filtering mesh number of the duplex filter in the second step is 100, and the filtering mesh number of the duplex filter in the sixth step is 200.
6. The method for preparing anthocyanin-containing compound fruit juice as claimed in claim 1, wherein the method comprises the following steps: the physicochemical solution in the step seven is heated to 112 ℃ for 30s.
CN202211001775.1A 2022-08-20 2022-08-20 Preparation method of anthocyanin-containing compound fruit juice Pending CN115316572A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114886088A (en) * 2022-06-16 2022-08-12 果原力(北京)生物科技有限公司 White kidney bean bubble water and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103230065A (en) * 2013-05-23 2013-08-07 云南瑞宝生物科技有限公司 Drink and preparation method of drink
CN103704818A (en) * 2013-12-26 2014-04-09 江苏伊云贝尔饮料股份有限公司 Wild blueberry compound juice and preparation method thereof
CN105475763A (en) * 2015-11-27 2016-04-13 魏海青 Mulberry, blueberry and plant beverage rich in anthocyanidins, and preparation method thereof
CN107136354A (en) * 2017-04-28 2017-09-08 杭州娃哈哈科技有限公司 A kind of anti-oxidant fruit drink and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103230065A (en) * 2013-05-23 2013-08-07 云南瑞宝生物科技有限公司 Drink and preparation method of drink
CN103704818A (en) * 2013-12-26 2014-04-09 江苏伊云贝尔饮料股份有限公司 Wild blueberry compound juice and preparation method thereof
CN105475763A (en) * 2015-11-27 2016-04-13 魏海青 Mulberry, blueberry and plant beverage rich in anthocyanidins, and preparation method thereof
CN107136354A (en) * 2017-04-28 2017-09-08 杭州娃哈哈科技有限公司 A kind of anti-oxidant fruit drink and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114886088A (en) * 2022-06-16 2022-08-12 果原力(北京)生物科技有限公司 White kidney bean bubble water and preparation method thereof

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Application publication date: 20221111