CN115968989A - A method for preparing birch sap beverage without heating and birch sap beverage - Google Patents
A method for preparing birch sap beverage without heating and birch sap beverage Download PDFInfo
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- CN115968989A CN115968989A CN202211721542.9A CN202211721542A CN115968989A CN 115968989 A CN115968989 A CN 115968989A CN 202211721542 A CN202211721542 A CN 202211721542A CN 115968989 A CN115968989 A CN 115968989A
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- 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
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Abstract
The invention discloses a non-thermal preparation method of a birch juice beverage and the birch juice beverage, and the preparation method comprises the following steps: step one, carrying out non-thermal filtration sterilization on a birch sap raw material to obtain sterilized birch sap; step two, separating and concentrating the sterilized birch sap by using an ultrafiltration-nanofiltration system to obtain concentrated birch sap; sterilizing the concentrated birch sap by a medium-pressure ultraviolet sterilizer to obtain a birch sap beverage; and step four, carrying out sterile filling and subpackaging on the birch juice beverage. The birch juice beverage provided by the invention is not added with any additive, the shelf life can reach 12 months, the flavor is better, the color of the product is lighter, the content of active ingredients is high, and the oxidation resistance is higher than that of the similar product.
Description
Technical Field
The invention relates to the technical field of functional beverages, in particular to a non-thermal preparation method of a birch juice beverage and the birch juice beverage.
Background
Birch (Betula platyphylla Suk) is a deciduous tree of the genus Betula of the family Betulaceae. The resources such as the trunk, the bark, the leaves and the like of the white birch are comprehensively utilized in China, but the white birch sap which is another important product is always ignored for the technical problems of preservation and the like. Nowadays, food processing technology is increasingly perfect, preservation technology is continuously updated, and birch sap also gradually becomes the visual field of consumers.
The birch sap is colorless transparent or slightly yellow fresh sap which flows out from the opening of a trunk and is formed by the circulation of cells of a tree body under the osmotic pressure action of the roots of the birch during the initial melting of spring snow, gives off light birch fragrance, and is woody plant-based total nutrient. Because the birch forest is mostly an original forest, the collection and the early transportation can only be completed manually, and the collection period is only 12-15 days before leaf bud germination every year. Meanwhile, because the birch juice is rich in nutrition, microorganisms can propagate in large quantities to cause spoilage several hours after the birch juice leaves the trees, and the past processing technology mostly adopts a mode of adding a preservative after the birch juice leaves the trees or inhibiting the propagation of the microorganisms through low-temperature storage and transportation to ensure the product quality.
The naturally harvested birch sap usually needs to be sterilized by high-temperature heating if no preservative is added. However, the heat-sensitive components in the birch juice can be damaged by high-temperature heating, the flavor and the taste of the birch juice are seriously destroyed by long-time heating, the birch juice has obvious cooking smell after being heated, bitter taste can be increased, and the color can be obviously deepened. In order to solve the defect of high-temperature heating, the birch juice is prepared into the flavored beverage by a processing mode of additionally adding ingredients such as sugar, acid and the like, the quality guarantee period of the product can be prolonged while the bad flavor is covered, but the flavor of the birch juice in the product is also covered, and the excessive added sugar can also cause bad influence on health.
In addition, the birch juice is recorded in the use of various pharmacopoeias, and the birch juice is recorded in the Heilongjiang Chinese herbal medicine handbook, and has the effects of treating scurvy, kidney diseases and gout and clearing heat and toxic materials, and past researches show that the birch juice has remarkable oxidation resistance. Because the birch sap has rich nutrient components and is easy to be utilized by microorganisms for growth and reproduction, the problem of how to prevent deterioration is always unavoidable in the field. The existing processing of the birch juice mainly adopts a heating sterilization mode such as UHT (ultra high temperature) and the like so as to obtain longer quality guarantee period and more stable product quality. However, heat sterilization has several significant drawbacks: 1. in the heating process, the contact of the birch sap with oxygen cannot be strictly limited, and under the high-temperature condition, various active ingredients, particularly the ingredients with antioxidant capacity, are easily damaged, so that the antioxidant activity of the birch sap is influenced; 2. because the content of sugar in the white birch juice, especially the concentrated white birch juice is high, caramelization and Maillard reaction inevitably occur in the heating process, so that the white birch juice is dark in color and poor in taste; 3. the unit operation of heating is not negligible to the consumption of energy, and if continuous production cannot be realized, the waste of energy is also a great problem under the current environmental protection trend.
Disclosure of Invention
The present invention aims to provide a non-thermal preparation method of a birch juice beverage and a birch juice beverage, thereby solving the aforementioned problems in the prior art.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for preparing birch sap beverage without heating comprises the following steps:
step one, sterilizing a birch sap raw material in a non-thermal filtration mode to obtain sterilized birch sap;
step two, separating and concentrating the sterilized birch sap by using an ultrafiltration-nanofiltration system to obtain concentrated birch sap;
sterilizing the concentrated birch sap by a medium-pressure ultraviolet sterilizer to obtain a birch sap beverage;
and step four, carrying out sterile filling and subpackaging on the birch juice beverage.
Preferably, in the step one, the filtering pressure of the non-thermal filtering is about 0.5 to 1.5MPa, and the pore diameter of the filtering material is 0.2 to 1.0 μm; the microorganism content of the birch juice raw material is less than 1000cfu/ml; the content of microorganisms in the sterilized birch sap is less than 10cfu/ml.
Preferably, in the second step, the pressure for separation and concentration is 0.5-2.5 MPa, the temperature is 25-45 ℃, the flow rate is 1-4 m/s, and the soluble solid content of the concentrated birch sap is not lower than 6%.
Preferably, in the third step, the total power of the medium-pressure ultraviolet sterilizer is 100-500 MW.
The invention also aims to provide the birch juice beverage which is prepared by the method and has the quality guarantee period of 12 months.
The beneficial effects of the invention are:
the invention provides a method for preparing a birch juice beverage in a non-thermal manner and the birch juice beverage, the birch juice beverage is a plant-based beverage which is prepared from a single plant source by filtering, sterilizing and non-thermal ultrafiltration-nanofiltration three-stage separation and concentration processes of a non-additive birch juice raw material, no preservative, stabilizer and other additives are added into the birch juice beverage, the production process does not involve heating operation, a non-thermal treatment mode is adopted in the whole process, active ingredients in the raw material are reserved to the maximum extent, the content of the active ingredients is high, and the oxidation resistance of the birch juice beverage is remarkably improved compared with that of a processed product through experiments.
Drawings
FIG. 1 is a schematic illustration of the color comparison of non-thermally processed birch sap with a conventional thermally processed birch sap in an example of the present invention; wherein the left side is non-heat processed birch sap, and the right side is heat processed birch sap;
FIG. 2 is a radar chart showing sensory test results of non-thermally processed birch sap and conventional thermally processed birch sap in an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The embodiment provides a method for preparing a birch juice beverage in a non-thermal way, which comprises the following steps:
step one, sterilizing the birch sap raw material in a non-thermal filtration mode to obtain sterilized birch sap. In the embodiment, a non-thermal filtration mode is adopted to sterilize natural birch juice raw material with the content of microorganisms (including bacteria and fungi) less than 1000cfu/ml, so that the natural birch juice raw material reaches a commercial sterile state. Wherein the filtering pressure is about 0.5-1.5 MPa, the filtering material is a filtering paper board with the aperture of 0.2-1.0 μm and made of refined cotton and high-quality wood pulp, and the microbiological indicator is controlled to be less than 10cfu/ml after pressure filtration.
Wherein, filtration is the sterilization mode that is widely used in liquid raw materials such as fruit juice, beer or the like or product production technology, can avoid the destruction to liquid nutrient content and flavor when heating for a long time while guaranteeing the sterilization effect, reduces the product color deepening problem that maillard and caramelization reaction brought.
And step two, separating and concentrating the sterilized birch sap by using an ultrafiltration-nanofiltration system to obtain concentrated birch sap. In the embodiment, under the conditions that the pressure is 0.5-2.5 MPa, the temperature is 25-45 ℃ and the flow rate is 1-4 m/s, a three-stage ultrafiltration membrane component is adopted to carry out ultrafiltration separation and purification on the naturally collected birch juice, and the cut-off liquid is collected to obtain the concentrated birch juice with the soluble solid content not lower than 6%.
The ultrafiltration-nanofiltration system is a technology widely used in the field of concentration at present, can be applied to concentration processing of effective components in food, particularly beverage, and can greatly improve the content of the active components in the product, thereby stabilizing the product quality and improving the added value of the product.
And step three, sterilizing the concentrated birch sap by a medium-pressure ultraviolet sterilizer to obtain the birch sap beverage. In the embodiment, a medium-pressure ultraviolet sterilizer of 100-500 MW is adopted to perform secondary sterilization control, so that the qualification of the raw material microorganism indexes can be further ensured.
And step four, carrying out sterile filling and subpackaging on the birch juice beverage. In the embodiment, after quality inspection is performed on the obtained birch juice beverage, aseptic filling is performed at normal temperature by taking 50ml as a unit, and the concentrated birch juice after subpackage is subjected to automatic capping, lamp inspection, labeling, packaging and other processes, so that an oral liquid commodity with the quality guarantee period of 12 months is formed.
The concentrated birch sap product processed according to the technical scheme disclosed by the invention and the hot processed concentrated birch sap product are subjected to sensory evaluation and in-vitro cell model test at the same time, and 400umol/L H is added 2 O 2 And the contents of SOD, CAT, GSH and NO in the cells are tested in a comparative way, and the results are respectively shown in tables 1, 2, 3 and 4.
TABLE 1 SOD Activity in vitro cells
TABLE 2 CAT content in vitro cells
TABLE 3 GSH content in vitro cells
TABLE 4 NO content in vitro cells
In this embodiment, five preferred evaluators participate in the sensory test scoring, and the scoring results are shown in table 1. Radar plots of sensory test scores for non-thermally processed birch sap and for traditionally thermally processed birch sap are plotted based on table 1 (i.e., fig. 2).
TABLE 5 evaluation table for characteristic features and strength of concentrated birch sap
It can be seen from the data and contents in tables 1 to 5 and fig. 1-2 that the birch sap produced by the non-thermal processing process has better flavor, lighter color and significant antioxidant activity.
By adopting the technical scheme disclosed by the invention, the following beneficial effects are obtained:
the invention provides a non-thermal preparation method of a birch juice beverage and the birch juice beverage, the birch juice beverage is a plant-based beverage with a single plant source prepared by filtering and sterilizing an additive-free birch juice raw material and performing a non-thermal ultrafiltration-nanofiltration three-stage separation and concentration process, the birch juice beverage is not added with any preservative, stabilizer and other additives, the production process does not involve heating operation, a non-thermal treatment mode is adopted in the whole process, active ingredients in the raw material are retained to the maximum extent, the active ingredient content is high, and the oxidation resistance of the birch juice beverage is obviously improved compared with a processed product through experimental verification.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and improvements can be made without departing from the principle of the present invention, and such modifications and improvements should also be considered within the scope of the present invention.
Claims (5)
1. A method for preparing a birch sap beverage non-thermally, comprising the steps of:
step one, sterilizing a birch sap raw material in a non-thermal filtration mode to obtain sterilized birch sap;
step two, separating and concentrating the sterilized birch sap by using an ultrafiltration-nanofiltration system to obtain concentrated birch sap;
sterilizing the concentrated birch sap by a medium-pressure ultraviolet sterilizer to obtain a birch sap beverage;
and step four, carrying out sterile filling and subpackaging on the birch juice beverage.
2. The method for non-thermal preparation of a birch juice beverage according to claim 1, wherein in step one, the filtration pressure of the non-thermal filtration is about 0.5 to 1.5MPa, and the pore size of the filtration material is 0.2 to 1.0 μm; the microorganism content of the birch juice raw material is less than 1000cfu/ml; the microorganism content of the sterilized birch sap is less than 10cfu/ml.
3. The method for non-thermal preparation of a birch juice beverage according to claim 1, wherein in the second step, the pressure of the separation and concentration is 0.5-2.5 MPa, the temperature is 25-45 ℃, the flow rate is 1-4 m/s, and the soluble solid content of the concentrated birch juice is not less than 6%.
4. The method for non-thermal preparation of a birch juice beverage according to claim 1 wherein in step three, the total power of the medium pressure uv sterilizer is 100-500 MW.
5. A birch sap beverage produced by the method of any one of claims 1 to 4 and having a shelf life of up to 12 months.
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| CN202211721542.9A CN115968989A (en) | 2022-12-30 | 2022-12-30 | A method for preparing birch sap beverage without heating and birch sap beverage |
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| CN202211721542.9A CN115968989A (en) | 2022-12-30 | 2022-12-30 | A method for preparing birch sap beverage without heating and birch sap beverage |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030027460A (en) * | 2001-09-28 | 2003-04-07 | 주식회사 엔비자인 | Water Purification method |
| CN102657320A (en) * | 2012-04-16 | 2012-09-12 | 浙江工业大学 | Cryo-concentration method of juice obtained by processing organisms |
| CN104738746A (en) * | 2015-03-26 | 2015-07-01 | 云南万绿生物股份有限公司 | Method for processing small molecular active aloe juice |
| CN112754010A (en) * | 2021-01-26 | 2021-05-07 | 呼伦贝尔市林海森林经营管理有限公司 | Preparation method of birch juice concentrated solution |
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- 2022-12-30 CN CN202211721542.9A patent/CN115968989A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030027460A (en) * | 2001-09-28 | 2003-04-07 | 주식회사 엔비자인 | Water Purification method |
| CN102657320A (en) * | 2012-04-16 | 2012-09-12 | 浙江工业大学 | Cryo-concentration method of juice obtained by processing organisms |
| CN104738746A (en) * | 2015-03-26 | 2015-07-01 | 云南万绿生物股份有限公司 | Method for processing small molecular active aloe juice |
| CN112754010A (en) * | 2021-01-26 | 2021-05-07 | 呼伦贝尔市林海森林经营管理有限公司 | Preparation method of birch juice concentrated solution |
Non-Patent Citations (1)
| Title |
|---|
| 陈锦权: "《食品非热力加工技术》", 中国轻工业出版社, pages: 2 - 5 * |
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