CN118285459A - Guava and lemon sugar-free compound juice and preparation method thereof - Google Patents
Guava and lemon sugar-free compound juice and preparation method thereof Download PDFInfo
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Abstract
The invention discloses guava lemon sugar-free composite fruit juice and a preparation method thereof, wherein the guava lemon sugar-free composite fruit juice comprises the following raw materials in parts by weight: the invention relates to the technical field of food preparation, in particular to 8-16 parts of lemon, 10-20 parts of guava, 8-12 parts of fig, 5-8 parts of passion fruit and 3-7 parts of miracle fruit. The sugar-free fruit juice obtained by the invention does not contain any additive, is sweet and sour, and has unique taste; has remarkable effects of reducing blood fat, blood sugar and urine sugar; the health care food has the effects of reducing blood pressure and blood sugar for special people such as hypertension, hyperglycemia and diabetes, and also has the effects of regulating blood sugar and blood pressure and preventing diabetes for common people.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to guava and lemon sugar-free composite juice and a preparation method thereof.
Background
Lemon contains a large amount of water, 0.8% of protein, 0.6% of lipid, 10.8% of carbohydrate, 0.67mg/g of VC, and abundant B vitamins, minerals, hydrochloric acid, etc. The lemon is rich in citric acid, malic acid, low-content sodium elements and the like, is very beneficial to human bodies, is a fruit with extremely high nutrition and medical value, and has the effects of sterilizing, beautifying, stabilizing emotion, refreshing, moistening throat, reducing cholesterol, preventing scurvy, preventing kidney stones, cardiovascular arteriosclerosis and the like. The traditional Chinese medicine considers that the lemon has mild property and bitter taste, and has the effects of promoting the production of body fluid to quench thirst, improving appetite, enhancing digestion, relieving pain, dredging stagnation and the like.
Guava has sweet and succulent taste, is rich in VC, contains about 0.68mg/g, and contains a large amount of potassium. Has good efficacy for treating diabetes, and can reduce common cold, gum swelling, hypertension and obesity, promote metabolism, delay aging, whiten and fade the spot, shrink pores, soften horny layer and the like when being eaten frequently. In addition, contains Vb1, carotene, vb6, VA, folic acid, etc. The guava is considered to be astringent, sweet and flat in taste and has the functions of stopping diarrhea, stopping bleeding, diminishing inflammation, drying dampness and the like, and is mainly used for treating chronic dysentery, damp toxin, rectocele, wound bleeding and the like.
The figs contain rich nutrient components such as glucose, fructose, malic acid, protease and the like, can help human digestion, and have the effect of relaxing bowel because of containing various lipids; in addition, the fig extract contains aromatic compounds and the like, has obvious antioxidant capacity and antibacterial and antiviral activity, and can be used for treating diabetes, reducing blood sugar and blood fat, treating cancers and the like.
Passion fruit, commonly known as passion fruit, passion fruit and Brazil fruit, is known as "natural concentrated juice" because of its strong unique flavor and high acidity. It is rich in amino acids, vitamins, carotenoid, superoxide dismutase, selenium and microelements, has sweet, sour and delicious taste, and has effects of refreshing brain, caring skin, promoting salivation, quenching thirst, eliminating phlegm, relieving cough, relieving constipation, lowering blood pressure, and reducing blood lipid.
Miracle fruit is an oval red fruit with a length of about 2 cm, and can be eaten raw or made into juice, concentrated lozenge, and sugar-free lemon ice lolly (miracle fruit pop) seed combined with juice, and the pulp contains rich special glycoprotein, vitamin C, KI, citric acid, succinic acid, oxalic acid. Because the fruits contain special glycoprotein, the fruits with high acidity can be converted into sweet as Jongjiang Yulu, and miracle fruit protein (English: miraculin) is glycoprotein extracted from miracle fruits, which is also called miracle fruit protein and miracle fruit extract. The protein itself is not sweet, but allows one to taste sweet when tasting otherwise not sweet acidic foods.
When the compound fruit juice beverage is prepared, the quality in aspects of color, taste, tissue state, aroma and the like is the direction of important research, and the smell of certain fruits and vegetables which are disliked by people should be weakened as much as possible, and the nutrition in the fruit juice beverage is reserved. On the one hand, considering that the sugar content of the composite juice beverage is relatively high, the health of consumers may be affected, and therefore, the sugar-free composite juice beverage is increasingly receiving attention of consumers.
Disclosure of Invention
In order to solve the technical problems, the invention provides guava lemon sugar-free composite juice which comprises the following raw materials in parts by weight: 8-16 parts of lemon, 10-20 parts of guava, 8-12 parts of fig, 5-8 parts of passion fruit and 3-7 parts of miracle fruit.
Preferably, the raw material components also comprise a thickening agent and water, wherein the addition amount of the thickening agent is 0.12-0.18% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
The addition amount of the water is 1-3 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
A preparation method of guava lemon sugar-free compound juice comprises the following steps:
step one: cleaning lemon, guava, fig, passion fruit and miracle fruit, and drying in the shade;
Step two: respectively preparing lemon, guava, fig, passion fruit and miracle fruit into fruit juice;
Step three: placing the fruit juice of lemon, guava, fig, passion fruit and miracle fruit into a blending tank, and adding a thickening agent and water for mixing;
step four: the mixture is subjected to pressure treatment for 2 to 20 minutes at the temperature of 8 to 25 ℃ and the pressure of 300 to 700 MPa;
step five: canning under aseptic condition to obtain the final product.
Preferably, the lemon juice is prepared by the following method: peeling and seeding lemon, squeezing, and filtering to obtain lemon juice.
Preferably, the guava juice is prepared by the following method: peeling and cleaning cleaned guava fruit, placing into a high-speed tissue masher, treating at 1200-1500 rpm for 10-20min,
Coarse filtering, filtering with filter cloth with aperture of 100-120 meshes, further separating pulp and residue with centrifugal separator, and storing the juice in storage tank.
Preferably, the passion fruit juice is prepared by the following method: separating the passion fruit peel and the seed pulp, adding the seed pulp into warm water with the weight of 2-3 times of that of the passion fruit peel, stirring uniformly, removing seeds, cutting the peel into pieces, pulping in the warm water, adding pectase for enzymolysis, inactivating enzyme, filtering and taking filtrate to obtain passion fruit juice.
Preferably, the fig juice is prepared by the following method:
step 1, selecting fruits and cleaning, wherein the fruits are strictly selected during the fruit selection, and the fruits are rinsed by flowing water during the cleaning, so that sediment impurities are thoroughly removed;
Step 2, pulping, namely cutting the cleaned fruit pieces into blocks with a certain size, adding a composite color fixative to protect colors, and slowly pouring into a pulping machine to separate fig seeds, peels and pulp;
step 3, enzymolysis, namely adding pectase accounting for 0.05 percent of the fruit juice amount, and carrying out enzymolysis for 2 hours at 50 ℃;
And 4, centrifuging, clarifying and preserving, namely immediately centrifuging the juice after enzymolysis, filtering by a filter to separate sediment and suspended matters in the juice, and obtaining clarified and transparent fig juice, wherein the centrifuging speed is 4000-4500 rpm, and the centrifuging time is20 min.
Preferably, the miracle fruit juice is prepared by the following method: peeling and seeding miracle fruit, squeezing juice, and filtering to obtain miracle fruit juice.
Preferably, the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 4-6:1. .
The invention provides guava and lemon sugar-free compound juice and a preparation method thereof. The beneficial effects are as follows:
1. the taste principle of people can be changed through the modified protease in miracle fruits, and the original taste of the compound fruit juice is improved under the conditions that sucrose is not added, sweetener is not added, the original flavor of other fruit juice is not covered, and other peculiar smell is not brought.
2. The sugar-free fruit juice obtained by the invention does not contain any additive, is sweet and sour, and has unique taste; has remarkable effects of reducing blood fat, blood sugar and urine sugar; the tea has the effects of reducing blood pressure and blood sugar for special crowds such as hypertension, hyperglycemia and diabetes mellitus, has epidemic prevention and improvement effects for crowds such as uric acid hyperglycemia, hyperlipidemia and cardiovascular and cerebrovascular diseases after being drunk continuously for 120-160 days, and has the effects of regulating blood sugar and blood pressure and preventing diabetes mellitus for common crowds.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments. The embodiments of the invention have been presented for purposes of illustration and description, and are not intended to be exhaustive or limited to the invention in the form disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, and to enable others of ordinary skill in the art to understand the invention for various embodiments with various modifications as are suited to the particular use contemplated.
The embodiment 1 relates to a guava lemon sugar-free composite fruit juice, which comprises the following raw materials in parts by weight: 8 parts of lemon, 10 parts of guava, 8 parts of fig, 5 parts of passion fruit and 3 parts of miracle fruit.
The addition amount of the thickening agent is 0.12% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
The weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 4:1.
The addition amount of the water is 1 time of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 2 relates to guava lemon sugar-free composite juice, which comprises the following raw materials in parts by weight: 16 parts of lemon, 20 parts of guava, 12 parts of fig, 8 parts of passion fruit and 7 parts of miracle fruit.
The addition amount of the thickening agent is 0.12% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
The weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 4:1.
The addition amount of the water is 1 time of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 3 relates to guava lemon sugar-free composite juice, which comprises the following raw materials in parts by weight: 12 parts of lemon, 15 parts of guava, 10 parts of fig, 6.5 parts of passion fruit and 5 parts of miracle fruit.
The addition amount of the thickening agent is 0.12% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
The weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 4:1.
The addition amount of the water is 1 time of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 4 is a guava lemon sugar-free composite fruit juice, which comprises the following raw materials in parts by weight: 8 parts of lemon, 10 parts of guava, 8 parts of fig, 5 parts of passion fruit and 3 parts of miracle fruit.
The addition amount of the thickening agent is 0.18% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 6:1.
The addition amount of the water is 3 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 5 is a guava lemon sugar-free composite fruit juice, which comprises the following raw materials in parts by weight: 16 parts of lemon, 20 parts of guava, 12 parts of fig, 8 parts of passion fruit and 7 parts of miracle fruit.
The addition amount of the thickening agent is 0.18% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 6:1.
The addition amount of the water is 3 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The guava lemon sugar-free composite fruit juice disclosed in the embodiment 6 comprises the following raw materials in parts by weight: 12 parts of lemon, 15 parts of guava, 10 parts of fig, 6.5 parts of passion fruit and 5 parts of miracle fruit.
The addition amount of the thickening agent is 0.18% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 6:1.
The addition amount of the water is 3 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 7 relates to a guava lemon sugar-free composite fruit juice, which comprises the following raw materials in parts by weight: 8 parts of lemon, 10 parts of guava, 8 parts of fig, 5 parts of passion fruit and 3 parts of miracle fruit.
The addition amount of the thickening agent is 0.15% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 5:1.
The addition amount of the water is 2 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 8 is a guava lemon sugar-free composite fruit juice, which comprises the following raw materials in parts by weight: 16 parts of lemon, 20 parts of guava, 12 parts of fig, 8 parts of passion fruit and 7 parts of miracle fruit.
The addition amount of the thickening agent is 0.15% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 5:1.
The addition amount of the water is 2 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
The embodiment 9 is a guava lemon sugar-free composite fruit juice, which comprises the following raw materials in parts by weight: 12 parts of lemon, 15 parts of guava, 10 parts of fig, 6.5 parts of passion fruit and 5 parts of miracle fruit.
The addition amount of the thickening agent is 0.15% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 5:1.
The addition amount of the water is 2 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
Example 10 based on examples 1-9, a preparation method of guava lemon sugar-free composite juice comprises the following steps:
step one: cleaning lemon, guava, fig, passion fruit and miracle fruit, and drying in the shade;
Step two: respectively preparing lemon, guava, fig, passion fruit and miracle fruit into fruit juice;
Step three: placing the fruit juice of lemon, guava, fig, passion fruit and miracle fruit into a blending tank, and adding a thickening agent and water for mixing;
step four: the mixture is subjected to pressure treatment for 2 to 20 minutes at the temperature of 8 to 25 ℃ and the pressure of 300 to 700 MPa;
step five: canning under aseptic condition to obtain the final product.
The lemon juice is prepared by the following method: peeling and seeding lemon, squeezing, and filtering to obtain lemon juice.
The guava juice is prepared by the following steps: peeling and cleaning cleaned guava fruit, placing into a high-speed tissue masher, treating at 1200-1500 rpm for 10-20min,
Coarse filtering, filtering with filter cloth with aperture of 100-120 meshes, further separating pulp and residue with centrifugal separator, and storing the juice in storage tank.
The passion fruit juice is prepared by the following steps: separating the passion fruit peel and the seed pulp, adding the seed pulp into warm water with the weight of 2-3 times of that of the passion fruit peel, stirring uniformly, removing seeds, cutting the peel into pieces, pulping in the warm water, adding pectase for enzymolysis, inactivating enzyme, filtering and taking filtrate to obtain passion fruit juice.
The fig juice is prepared by the following steps:
step 1, selecting fruits and cleaning, wherein the fruits are strictly selected during the fruit selection, and the fruits are rinsed by flowing water during the cleaning, so that sediment impurities are thoroughly removed;
Step 2, pulping, namely cutting the cleaned fruit pieces into blocks with a certain size, adding a composite color fixative to protect colors, and slowly pouring into a pulping machine to separate fig seeds, peels and pulp;
step 3, enzymolysis, namely adding pectase accounting for 0.05 percent of the fruit juice amount, and carrying out enzymolysis for 2 hours at 50 ℃;
And 4, centrifuging, clarifying and preserving, namely immediately centrifuging the juice after enzymolysis, filtering by a filter to separate sediment and suspended matters in the juice, and obtaining clarified and transparent fig juice, wherein the centrifuging speed is 4000-4500 rpm, and the centrifuging time is20 min.
The miracle fruit juice is prepared by the following steps: peeling and seeding miracle fruit, squeezing juice, and filtering to obtain miracle fruit juice.
In the case of Wang Mou, the original fasting blood sugar detection reaches 18 points or more, and the diabetes mellitus medicine is needed to be taken every day to reduce the blood sugar, so that the cost is high and the control can be realized. Later 30 bottles of guava juice are taken at one time, and the juice is mixed by natural juice without sugar and preservative, so that she drinks at least 2 bottles every day in the early stage, the drinking time is reduced to less than 10 points, and some of the juice is not consumed for diabetes. The formula beverage can also relieve constipation, and can be used for preventing and regulating diabetes after long-term drinking.
It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art and which are included in the embodiments of the present invention without the inventive step, are intended to be within the scope of the present invention. Structures, devices and methods of operation not specifically described and illustrated herein, unless otherwise indicated and limited, are implemented according to conventional means in the art.
Claims (10)
1. The guava lemon sugar-free composite fruit juice is characterized by comprising the following raw materials in parts by weight: 8-16 parts of lemon, 10-20 parts of guava, 8-12 parts of fig, 5-8 parts of passion fruit and 3-7 parts of miracle fruit.
2. The guava lemon sugar-free composite fruit juice according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 12 parts of lemon, 15 parts of guava, 10 parts of fig, 6.5 parts of passion fruit and 5 parts of miracle fruit.
3. The guava lemon sugar-free composite juice according to claim 1, wherein: the raw material components also comprise a thickening agent and water, wherein the addition amount of the thickening agent is 0.12-0.18% of the total weight of lemon, guava, fig, passion fruit and miracle fruit;
The addition amount of the water is 1-3 times of the total volume of the fruit juice of lemon, guava, fig, passion fruit and miracle fruit.
4. The preparation method of the guava lemon sugar-free compound juice is characterized by comprising the following steps of:
step one: cleaning lemon, guava, fig, passion fruit and miracle fruit, and drying in the shade;
Step two: respectively preparing lemon, guava, fig, passion fruit and miracle fruit into fruit juice;
Step three: placing the fruit juice of lemon, guava, fig, passion fruit and miracle fruit into a blending tank, and adding a thickening agent and water for mixing;
step four: the mixture is subjected to pressure treatment for 2 to 20 minutes at the temperature of 8 to 25 ℃ and the pressure of 300 to 700 MPa;
step five: canning under aseptic condition to obtain the final product.
5. The method for preparing the guava lemon sugar-free composite fruit juice according to claim 4, wherein the lemon juice is prepared by the following method: peeling and seeding lemon, squeezing, and filtering to obtain lemon juice.
6. The method for preparing the guava lemon sugar-free composite fruit juice according to claim 4, wherein the guava juice is prepared by the following steps: peeling and cleaning cleaned guava fruit, placing into a high-speed tissue masher, treating at 1200-1500 rpm for 10-20min,
Coarse filtering, filtering with filter cloth with aperture of 100-120 meshes, further separating pulp and residue with centrifugal separator, and storing the juice in storage tank.
7. The method for preparing the guava lemon sugar-free composite fruit juice according to claim 4, wherein the passion fruit juice is prepared by the following steps: separating the passion fruit peel and the seed pulp, adding the seed pulp into warm water with the weight of 2-3 times of that of the passion fruit peel, stirring uniformly, removing seeds, cutting the peel into pieces, pulping in the warm water, adding pectase for enzymolysis, inactivating enzyme, filtering and taking filtrate to obtain passion fruit juice.
8. The preparation method of the guava lemon sugar-free composite fruit juice according to claim 4, wherein the fig fruit juice is prepared by the following steps:
step 1, selecting fruits and cleaning, wherein the fruits are strictly selected during the fruit selection, and the fruits are rinsed by flowing water during the cleaning, so that sediment impurities are thoroughly removed;
Step 2, pulping, namely cutting the cleaned fruit pieces into blocks with a certain size, adding a composite color fixative to protect colors, and slowly pouring into a pulping machine to separate fig seeds, peels and pulp;
step 3, enzymolysis, namely adding pectase accounting for 0.05 percent of the fruit juice amount, and carrying out enzymolysis for 2 hours at 50 ℃;
And 4, centrifuging, clarifying and preserving, namely immediately centrifuging the juice after enzymolysis, filtering by a filter to separate sediment and suspended matters in the juice, and obtaining clarified and transparent fig juice, wherein the centrifuging speed is 4000-4500 rpm, and the centrifuging time is20 min.
9. The method for preparing the guava lemon sugar-free composite fruit juice according to claim 4, wherein the miracle fruit juice is prepared by the following steps: peeling and seeding miracle fruit, squeezing juice, and filtering to obtain miracle fruit juice.
10. The method for preparing the guava-lemon sugar-free composite fruit juice according to claim 3, wherein the weight ratio of the xanthan gum to the sodium carboxymethylcellulose in the thickener is 4-6:1.
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