CN115777856A - Selenium-rich high-calcium red raspberry probiotic pulp beverage and preparation method thereof - Google Patents
Selenium-rich high-calcium red raspberry probiotic pulp beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a selenium-rich high-calcium red raspberry probiotic pulp beverage and a preparation method thereof, wherein the beverage is prepared from the following raw materials in parts by weight: 20% of fresh red raspberry, 10% of skim milk powder and 0.05% of selenium-rich hericium erinaceus powder. The method comprises the following steps: s1, freezing raspberry fruits, crushing, adding pectinase and cellulase at 50 ℃ for enzymolysis for 60 minutes; s2, rapidly heating and cooling the treated raw materials, and then filtering and concentrating; and S3, adding the ingredients into the stock solution, mixing, homogenizing to obtain a finished product beverage, sterilizing and filling. Compared with the prior art, the invention has the advantages that: the fruit taste is sufficient, the appearance is good, and the fruit can be directly introduced; the problem of selenium deficiency is solved, and the immunity is improved; the calcium supplement is helpful for people to supplement calcium element quantitatively; treating helicobacter pylori; effectively inactivates harmful microorganisms in the fruit and vegetable juice.
Description
Technical Field
The invention relates to the technical field of vegetable processing, in particular to a selenium-rich high-calcium red raspberry probiotic pulp beverage and a preparation method thereof.
Background
The raspberry is named raspberry, common name of mountain throw, milk bubble, thorn gourd, etc., and is a Rosaceae plant. The fruit of the red raspberry consists of a plurality of small drupes, the shape of the small drupes is nearly spherical or egg-shaped, the small drupes are closely arranged together, the small water bubbles are densely covered by fine and soft hair, the drupes are wrinkled, and the fruit period is 4-6 months. The food has good nutritional value, medicinal value and edible value, so the economic benefit is good. The fruit taste of the red raspberry is sweet, and the stilbene components, anthocyanin, vitamin and SOD (superoxide dismutase) contained in the red raspberry fruit have obvious antioxidant effect. Can be used for raw food, jam preparation and wine brewing.
The hericium erinaceus is a traditional famous dish, tender in meat, fragrant in taste, delicious and tasty. Is one of four famous vegetables (hericium erinaceus, bear paw, sea cucumber and shark's fin). It is called "Shanzhen Hericium erinaceus, hai Wei Yan nest". The hericium erinaceus is a good food with high protein, low fat and rich mineral substances and vitamins, contains unsaturated fatty acid, can reduce the content of cholesterol and triglyceride in blood, regulate blood fat and benefit blood circulation, and is an ideal food for patients with cardiovascular diseases; the polysaccharide, polypeptide and fatty substance can inhibit the synthesis of genetic material in cancer cells, thereby preventing and treating digestive tract cancer and other malignant tumors; contains various amino acids and abundant polysaccharide, can help digestion, and has remarkable therapeutic effect on digestive tract diseases such as gastritis, gastric cancer, esophageal cancer, gastric ulcer, duodenal ulcer, etc.; has effects in enhancing immunity and delaying aging.
The high-calcium vegetable is also named as high-calcium heart nourishing vegetable, heart nourishing grass, sedum aizoon, madder and the like, the perennial herb is full of herbal medicines, the leaves are wide and green, the stems are tender and yellow and are in a node shape, the stem is exactly like the tips of bamboo shoots, the gorgeous daylily can be boiled when the stem is mature, the stem can be used for fresh purposes such as cold mixing, hot frying, stewing, soup boiling, chafing dish, tea making and the like, and the taste is fragrant and tender when the stem is eaten. The whole plant can be dried in the sun and used as the medicine. The high-calcium vegetable seeds are cold-resistant, can safely overwinter at-30 ℃, can grow at-5 ℃, are easy to plant and manage, have high yield and high income, take effect quickly, and are novel special vegetable seeds in rural industrial adjustment. The edible high-calcium vegetable has various health care functions of maintaining beauty and keeping young, delaying senility, invigorating energy, obviously calming, enhancing the immunity of the body and the like, and is the best choice for supplementing calcium for the diet of children and middle-aged and elderly people.
Lactobacillus reuteri is a lactic acid bacterium that has been reported to occur naturally in the gut of almost all vertebrates and mammals. The lactobacillus reuteri has strong adhesion capability to intestinal mucosa, can improve the distribution of intestinal flora, antagonize the permanent planting of harmful bacteria, and avoid intestinal diseases; lactobacillus reuteri produces a non-proteinaceous broad-spectrum antibacterial substance called "Reuterin" which broadly inhibits the growth of gram-positive bacteria, gram-negative bacteria, yeasts, fungi, pathogenic protozoa, and the like. The probiotic preparation of lactobacillus reuteri can improve the function of human body and enhance the immunity, thereby promoting the health of human body.
Disclosure of Invention
The invention aims to overcome the defects and provide a selenium-rich high-calcium red raspberry probiotic pulp beverage and a preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a selenium-rich high-calcium red raspberry probiotic pulp beverage is prepared from the following raw materials in parts by weight: 20% of fresh raspberry, 10% of skim milk powder, 0.05% of selenium-enriched hericium erinaceus powder, 8% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 10% of white granulated sugar, 8% of high fructose syrup, 5% of xylitol, 5% of raspberry essence and 30% of water.
A preparation method of a selenium-rich high-calcium red raspberry probiotic pulp beverage comprises the following steps:
s1, freezing raspberry fruits, crushing, adding pectinase and cellulase at 50 ℃ for enzymolysis for 60 minutes;
s2, rapidly heating and cooling the treated raw materials, and then filtering and concentrating;
and S3, adding skim milk powder, selenium-rich hericium erinaceus powder, high-calcium vegetable powder, lactobacillus reuteri freeze-dried powder, vitamin C, citric acid, white granulated sugar, high fructose corn syrup, xylitol, raspberry essence and water into the stock solution according to the proportion, mixing, homogenizing to obtain a finished product beverage, sterilizing and filling.
As an improvement, the selenium content in the selenium-rich hericium erinaceus powder is 300mg/kg, and the selenium content in the beverage is 150 mug/kg, so that the requirements of the selenium-rich beverage are met.
As an improvement, the calcium content in the high-calcium vegetable powder is 40g/kg, the water content in the high-calcium vegetable powder is below 2%, and the adding amount of the high-calcium vegetable is 8%, so that the standard of the high-calcium beverage is reached.
As an improvement, the content of active lactobacillus in the lactobacillus reuteri freeze-dried powder is more than or equal to 100 hundred million cfu/g.
As an improvement, the freezing comprises quick freezing after low-temperature refrigeration, wherein the temperature of the low-temperature refrigeration is 4 ℃, and the refrigeration time is 45 minutes; the temperature of quick freezing is-10 ℃.
As an improvement, the addition amount of the pectinase is 0.02 percent of the weight of the raspberry fruit, 15 percent of water is added while the pectinase is added, and the enzymolysis time of the pectinase is 60 minutes.
As an improvement, the addition amount of the cellulase is 0.1-0.2% of the weight of the raspberry fruits, and the enzymolysis time of the cellulase is 40-60 minutes.
As an improvement, the pressure is 10Mpa, the temperature is 35 ℃, and the homogenization time is 40 minutes.
As an improvement, the sterilization method is an ultrahigh pressure sterilization method, and the flavor of the product is not damaged while the sterilization is ensured to reach the standard.
Compared with the prior art, the invention has the advantages that: 1. the raspberry juice prepared by the preparation process is clear and transparent, has abundant fruit flavor and good appearance, can be directly introduced, and can be used as a composite juice base.
2. The selenium-rich hericium erinaceus is used, the selenium content in the beverage reaches 75 mu g/L, people are helped to supplement selenium, the problem of selenium deficiency is solved, and the immunity is improved.
3. The raw material of the high-calcium vegetable used in the invention has the calcium content of up to 40g/kg, and the calcium content in the beverage reaches 120mg/L, thereby helping people to quantitatively supplement calcium element.
4. The content of active lactic acid bacteria in the added lactobacillus reuteri freeze-dried powder is more than or equal to 100 hundred million cfu/g, the growth of harmful bacteria such as escherichia coli, salmonella and the like can be effectively inhibited, the microecological balance of intestinal tracts is protected, the growth of helicobacter pylori can be inhibited, the helicobacter pylori is identified and adhered to the helicobacter pylori to be discharged out of a body through physical polymerization, and the damage of the helicobacter pylori to the stomach is reduced, so that the effect of treating the helicobacter pylori is achieved.
5. The sterilization mode of the invention is ultrahigh pressure sterilization, the operation is simple, the shelf life of the fruit and vegetable juice can be prolonged, the harmful microorganisms in the fruit and vegetable juice can be effectively inactivated, the flavor and the nutritive value of the fruit and vegetable juice can be maintained, and the value positioning of the product can be increased.
Detailed Description
The present invention is described in further detail below.
Example 1, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: refrigerating the red raspberry at 3 ℃ for 30 minutes, and quickly freezing at-8 ℃ after refrigerating. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.01% of pectinase and 0.1% of cellulase into the enzymolysis tank, carrying out enzymolysis for 50 minutes at 50 ℃ under the condition that the pH value is 2, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 8% of skim milk powder, 0.05% of selenium-enriched hericium erinaceus powder, 8% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.02% of citric acid, 8% of white granulated sugar, 11% of high fructose syrup, 5% of xylitol and 5% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 16% of raspberry juice and 44% of ingredients with 40% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 2, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: refrigerating the red raspberry at 4 ℃ for 32 minutes, and quickly freezing at-9 ℃ after refrigerating. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.015% of pectinase and 0.15% of cellulase into the enzymolysis tank, carrying out enzymolysis for 52 minutes at the temperature of 50 ℃ and the pH value of 2.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 10% of skim milk powder, 0.06% of selenium-enriched hericium erinaceus powder, 9% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 9% of white granulated sugar, 10% of high fructose syrup, 6% of xylitol and 4% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 18% of raspberry juice and 48% of ingredients with 34% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 3, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot or mildew, and do not have mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 5 deg.C for 34 min, and freezing at-10 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.02% of pectinase and 0.2% of cellulase into the enzymolysis tank, carrying out enzymolysis for 54 minutes at the temperature of 44 ℃ and the pH value of 3, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 8% of skim milk powder, 0.07% of selenium-rich hericium erinaceus powder, 10% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.04% of citric acid, 10% of white granulated sugar, 9% of high fructose syrup, 8% of xylitol and 6% of raspberry essence according to the weight ratio, and preparing for later use;
(5) Mixing and homogenizing: mixing 20% of raspberry juice and 52% of ingredients with 28% of water uniformly, placing the juice purified solution in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 4, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot or mildew, and do not have mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 3 deg.C for 40 min, and freezing at-11 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.025% pectinase and 0.1% cellulase into the enzymolysis tank, carrying out enzymolysis for 56 minutes at the temperature of 46 ℃ and the pH value of 3.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 9% of skim milk powder, 0.08% of selenium-enriched hericium erinaceus powder, 8% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.02% of citric acid, 11% of white granulated sugar, 8% of high fructose syrup, 8% of xylitol and 6% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 22% of raspberry juice and 51% of ingredients with 270% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 5, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 4 deg.C for 38 min, and freezing at-12 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.01% of pectinase and 0.15% of cellulase into the enzymolysis tank, carrying out enzymolysis for 58 minutes at the temperature of 48 ℃ and the pH value of 3.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 10% of skim milk powder, 0.05% of selenium-enriched hericium erinaceus powder, 9% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 8% of white granulated sugar, 11% of high fructose syrup, 5% of xylitol and 7% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 22% of raspberry juice and 53% of ingredients with 27% of water uniformly, placing the purified juice in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 6, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 4 deg.C for 45 min, and freezing at-10 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.02% of pectinase and 0.2% of cellulase into the enzymolysis tank, carrying out enzymolysis for 60 minutes at the temperature of 50 ℃ and the pH value of 3.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 10% of skim milk powder, 0.05% of selenium-enriched hericium erinaceus powder, 8% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 10% of white granulated sugar, 8% of high fructose syrup, 5% of xylitol and 5% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 20% of raspberry juice and 50% of ingredients with 30% of water uniformly, placing the juice purified solution in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer at 10MPa, the temperature at 35 ℃ and the homogenization time at 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 7, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 3 deg.C for 42 min, and freezing at-10 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.015% of pectinase and 0.2% of cellulase into the enzymolysis tank, carrying out enzymolysis for 60 minutes at the temperature of 50 ℃ and the pH value of 3, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 10% of skim milk powder, 0.06% of selenium-rich hericium erinaceus powder, 10% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.04% of citric acid, 9% of white granulated sugar, 10% of high fructose syrup, 6% of xylitol and 3% of raspberry essence according to the weight ratio, and preparing for later use;
(5) Mixing and homogenizing: mixing 20% of raspberry juice and 51% of ingredients with 29% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 8, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 4 deg.C for 45 min, and freezing at-8 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.025% pectinase and 0.2% cellulase into the enzymolysis tank, carrying out enzymolysis for 65 minutes at the temperature of 54 ℃ and the pH value of 2, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 8% of skim milk powder, 0.08% of selenium-enriched hericium erinaceus powder, 9% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 11% of white granulated sugar, 8% of high fructose syrup, 8% of xylitol and 5% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 16% of raspberry juice and 50% of ingredients with 34% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 9, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: refrigerating the red raspberry at 5 ℃ for 45 minutes, and quickly freezing at-10 ℃ after refrigerating. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.01% of pectinase and 0.2% of cellulase into the enzymolysis tank, carrying out enzymolysis for 65 minutes at the temperature of 55 ℃ and the pH value of 3.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 7% of skim milk powder, 0.05% of selenium-enriched hericium erinaceus powder, 10% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.04% of citric acid, 8% of white granulated sugar, 11% of high fructose syrup, 5% of xylitol and 6% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 16% of raspberry juice and 50% of ingredients with 34% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 10, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 3 deg.C for 45 min, and freezing at-10 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.015% of pectinase and 0.1% of cellulase into the enzymolysis tank, carrying out enzymolysis for 70 minutes at the temperature of 58 ℃ and the pH value of 2.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: 6 percent of skim milk powder, 0.06 percent of selenium-enriched hericium erinaceus powder, 8 percent of high-calcium vegetable powder, 2 percent of lactobacillus reuteri freeze-dried powder, 1 percent of vitamin C, 0.02 percent of citric acid, 9 percent of white granulated sugar, 10 percent of high fructose corn syrup, 6 percent of xylitol and 7 percent of raspberry essence are melted and mixed evenly for standby;
(5) Mixing and homogenizing: mixing 18% of raspberry juice and 49% of ingredients with 33% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 11, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: refrigerating the red raspberry at 4 ℃ for 50 minutes, and quickly freezing at-10 ℃ after refrigerating. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.02% of pectinase and 0.15% of cellulase into the enzymolysis tank, carrying out enzymolysis for 70 minutes at the temperature of 60 ℃ and the pH value of 3, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 5% of skim milk powder, 0.07% of selenium-rich hericium erinaceus powder, 9% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 10% of white granulated sugar, 9% of high fructose syrup, 7% of xylitol and 3% of raspberry essence according to the weight ratio, and preparing for later use;
(5) Mixing and homogenizing: mixing 20% of raspberry juice and 46% of ingredients with 34% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
Example 12, (1) pretreatment: selecting raspberry fruits which grow well, have crisp and tender tissues, do not rot and mildew, and are free of mechanical damage, cleaning, and removing excessive water for later use;
(2) Freezing and crushing: freezing red raspberry at 5 deg.C for 50 min, and freezing at-12 deg.C. After quick freezing, crushing until no solid particles exist for later use;
(3) Enzymolysis: adding raspberry pulp into an enzymolysis tank, adding 0.025% pectinase and 0.2% cellulase into the enzymolysis tank, carrying out enzymolysis for 70 minutes at the temperature of 62 ℃ and the pH value of 3.5, and filtering for later use after the enzymolysis is finished;
(4) Preparing ingredients: melting and uniformly mixing 10% of skim milk powder, 0.08% of selenium-enriched hericium erinaceus powder, 10% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.04% of citric acid, 11% of white granulated sugar, 8% of high fructose syrup, 8% of xylitol and 4% of raspberry essence according to the weight ratio, and preparing the ingredients for later use;
(5) Mixing and homogenizing: mixing 22% of raspberry juice and 49% of ingredients with 29% of water uniformly, placing the juice purified liquid in a homogenizer for homogenization treatment, controlling the pressure of the homogenizer to be 10MPa, the temperature to be 35 ℃, and the homogenization time to be 40 minutes, and uniformly mixing for later use;
(6) And (3) sterilization: sterilizing under 300MPa by ultra-high pressure sterilization technology, and storing the sterilized fruit juice at 4 deg.C.
The above examples show that the selenium-rich high-calcium red raspberry probiotic pulp beverage has good taste and rich nutrition, contains a large amount of organic selenium, organic calcium and probiotics, and can meet the daily health requirements of human bodies. Meanwhile, the problem of deep processing of vegetables can be solved.
The invention and its embodiments have been described above without limitation to the details of construction and practice. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The selenium-rich high-calcium red raspberry probiotic pulp beverage is characterized by being prepared from the following raw materials in parts by weight: 20% of fresh raspberry, 10% of skim milk powder, 0.05% of selenium-enriched hericium erinaceus powder, 8% of high-calcium vegetable powder, 2% of lactobacillus reuteri freeze-dried powder, 1% of vitamin C, 0.03% of citric acid, 10% of white granulated sugar, 8% of high fructose syrup, 5% of xylitol, 5% of raspberry essence and 30% of water.
2. The selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 1, characterized in that: the selenium content in the selenium-rich hericium erinaceus powder is 300mg/kg, and the selenium content in the beverage is 150 mug/kg, so that the requirements of the selenium-rich beverage are met.
3. The selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 1, characterized in that: the calcium content in the high-calcium vegetable powder is 40g/kg, the water content in the high-calcium vegetable powder is below 2%, and the adding amount of the high-calcium vegetable is 8%, so that the standard of the high-calcium beverage is reached.
4. The selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 1, characterized in that: the content of active lactobacillus in the lactobacillus reuteri freeze-dried powder is more than or equal to 100 hundred million cfu/g.
5. A preparation method of a selenium-rich high-calcium raspberry probiotic pulp beverage is characterized by comprising the following steps:
s1, freezing raspberry fruits, crushing, adding pectinase and cellulase at 50 ℃ for enzymolysis for 60 minutes;
s2, rapidly heating and cooling the treated raw materials, and then filtering and concentrating;
and S3, adding skim milk powder, selenium-rich hericium erinaceus powder, high-calcium vegetable powder, lactobacillus reuteri freeze-dried powder, vitamin C, citric acid, white granulated sugar, high fructose corn syrup, xylitol, raspberry essence and water into the stock solution according to the proportion, mixing, homogenizing to obtain a finished product beverage, sterilizing and filling.
6. The preparation method of the selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 5, characterized by comprising the following steps: the freezing comprises quick freezing after low-temperature refrigeration, wherein the temperature of the low-temperature refrigeration is 4 ℃, and the refrigeration time is 45 minutes; the temperature of quick freezing is-10 ℃.
7. The preparation method of the selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 5, characterized by comprising the following steps: the addition amount of the pectinase is 0.02% of the weight of the raspberry fruits, 15% of water is added while the pectinase is added, and the enzymolysis time of the pectinase is 60 minutes.
8. The preparation method of the selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 5, characterized by comprising the following steps: the addition amount of the cellulase is 0.1-0.2% of the weight of the raspberry fruits, and the enzymolysis time of the cellulase is 40-60 minutes.
9. The preparation method of the selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 5, characterized by comprising the following steps: the homogenizing treatment is carried out under the pressure of 10Mpa and the temperature of 35 ℃ for 40 minutes.
10. The method for preparing the selenium-enriched high-calcium raspberry probiotic pulp beverage according to claim 5, characterized in that: the sterilization method is an ultrahigh pressure sterilization method, and ensures that the flavor of the product is not damaged while ensuring that the sterilization reaches the standard.
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