CN103478815B - Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof - Google Patents
Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof Download PDFInfo
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- CN103478815B CN103478815B CN201310420517.1A CN201310420517A CN103478815B CN 103478815 B CN103478815 B CN 103478815B CN 201310420517 A CN201310420517 A CN 201310420517A CN 103478815 B CN103478815 B CN 103478815B
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- invert sugar
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- phyllanthus embical
- soda water
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 31
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 19
- 240000009120 Phyllanthus emblica Species 0.000 title abstract 5
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- LKDRXBCSQODPBY-ZXXMMSQZSA-N alpha-D-fructopyranose Chemical compound OC[C@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-ZXXMMSQZSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
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- 229910052782 aluminium Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an inverted sugar phyllanthus emblica fruit soda water drink and a production method of the inverted sugar phyllanthus emblica fruit soda water drink. The inverted sugar phyllanthus emblica fruit soda water drink comprises, by weight, 1 part of phyllanthus emblica fruit juice, 0.5-1.5 parts of inverted sugar, 0.01-0.03 part of citric acid monohydrate and 0.01-0.03 part of sodium bicarbonate. The production process includes the steps of crushing, denucleating, juicing, centrifugal clarifying, diluting, inverted sugar preparing, the juice and the inverted sugar mixing, alkalinity adjusting with sodium bicarbonate and filling. The production method is easy to implement and dose not involve complex devices, the carbonated drink can be produced, and the carbonated drink is rich in vitamin C (Vc), superoxide dismutase (SOD) and other nutritional ingredients, good in mouthfeel, free of preservatives and pigments, sour and sweet, tasty and suitable for a great number of consumers. The production method of the drink is clean, environmentally friendly, low in energy consumption and cost and suitable for mass production and has good market prospects.
Description
Technical field
The invention belongs to technical field of food beverage, specifically relate to a kind of Phyllanthus embical fruit Soda Water and production method thereof.
Background technology
At present fruit drink is on the market raw material mainly with fruit juice and sucrose greatly, adds the chemicals such as pigment, anticorrisive agent, stabilizing agent and makes.Because adding a large amount of chemical reagent, greatly reduce consumer to the trust of product safety.And using sucrose as sweetener, advantage is exactly its wide material sources and low price, shortcoming is exactly that mouthfeel is stayed greasy clouding, and high concentration sucrose is easy crystallization under cryogenic, causes product unstable.Fructose, glucose and invert sugar are also all common beverage sweetener.Fructose is the sweetest monose, and its sugariness is 1.7 times of sucrose, is 3 times of glucose.Fructose is the same with glucose, and sweet taste does not clearly good to eatly stay greasy, be the good sweetener of sports drink, and price is moderate.The mixed liquor of invert sugar to be sucrose change under certain acid, temperature and time condition equal portions fructose and glucose, have product sweetness high, have that honey local flavor, color are bright, the not easily advantage such as crystallization, stable storing.
Phyllanthus embical fruit, gains the name because of the sour and astringent taste of its " bitter first ,sweet later ", is referred to as again Niuganguo and Fructus Phyllanthi.Extensively be distributed in the tropical and subtropical zone areas such as Guangxi, Guangdong, Fujian, Hainan Island.Florescence of Phyllanthus embical fruit and fruit phase, at generally about 1 month florescence, percentage of fertile fruit was higher according to kind and different from different places.On market except May and June, fresh Phyllanthus embical fruit is had to go on the market in all the other months.Phyllanthus embical fruit is the same with Rosa roxburghii, mulberries, sea-buckthorn etc., has wild, high nutrition, possesses again the features such as conditioning engine body physiological function, is described as " third generation fruit ".Ripe Phyllanthus embical fruit contains abundant Vc and SOD, is rich in 12 kinds of vitamins, 16 kinds of trace elements, 18 seed amino acids simultaneously, and is rich in the nutriments such as tannin, organic acid, phenols.Containing Vc in every 100 grams of fresh Phyllanthus embical fruits is 500 ~ 2500 milligrams, is Kiwi berry and oranges and tangerines 4 times and 25 times respectively.And 100 grams of fresh emblic pulp contain SOD up to 3 ~ 50,000 units, rank the hat of all fruit.
Vc and SOD in Phyllanthus embical fruit has abnormal high heat endurance, and after research finds that heating boils latter 5 minutes, Vc and SOD has almost no change.And aseptically airtight 1 year of room temperature, Vc and SOD also retains more than 95%.Therefore, Phyllanthus embical fruit is described as stable, the most most valuable natural Vc and SOD by medical circle.Modern medicine thinks that Vc can improve the immunity of human body and the emergency capability of body, prevents the injury of unnecessary radical pair body in human body, have anti-ageing with promotion beautification function.SOD has antidotal special-effect, can prevent all kinds of chronic diseases relevant with aging, especially the disease of diabetes and cardiovascular aspect, can prevent and treat autoimmune disease.Traditional Chinese medicine is thought Phyllanthus embical fruit has moistening lung for removing phlegm, promotes the production of body fluid to quench thirst, reduce blood pressure, improve a poor appetite, laryngitis and hepatitis B can be controlled, multiple medical treatment and the health-care efficacies such as treatment and prevention cancer of the stomach, and treat throat discomfort, tobacco and wine excessively, ascarid of biliary tract angina etc., get instant result especially.
In sum, produce a taste and stability all good, be rich in the nutriments such as Vc and SOD and enrich and not containing the popular healthy beverage of the chemical reagent such as any anticorrisive agent, the favor in market will be subject to, there is good DEVELOPMENT PROSPECT.
Summary of the invention
The object of the invention is to provide a kind of invert sugar Phyllanthus embical fruit Soda Water and production method thereof to overcome deficiency of the prior art.This beverage is rich in Vc and SOD, and not containing any anticorrisive agent and other pigment additives, refreshing sweet good to eat, nutritious, the carbon dioxide produced when drinking effectively can be lowered the temperature and be relieved summer heat, and applicable consumers in general drink; And the simple environmental protection of production method, energy consumption is low, is applicable to large-scale industrial production.
The present invention is achieved through the following technical solutions:
A kind of invert sugar Phyllanthus embical fruit Soda Water, its raw material comprises Phyllanthus embical fruit fruit juice 1 weight portion, invert sugar 0.5 ~ 1.5 weight portion, Citric Acid Mono 0.01 ~ 0.03 weight portion, sodium acid carbonate 0.01 ~ 0.03 weight portion.
The production method of invert sugar Phyllanthus embical fruit Soda Water of the present invention, it comprises the steps:
(1) the selecting of Phyllanthus embical fruit: select ripe mellow and full, without disease and pest and the Phyllanthus embical fruit that addles, then wash, drain for subsequent use;
(2) the broken stoning of Phyllanthus embical fruit: by broken for Phyllanthus embical fruit stoning, collect pulp and fruit juice;
(3) Phyllanthus embical fruit is squeezed the juice: squeezed the juice by the pulp of Phyllanthus embical fruit again, removes pomace, retains fruit juice; Again by centrifugal for the sedimentation of emblic fruit juice, remove the suspended particulate in fruit juice, collect clear juice;
(4) dilute: clear juice is suitably diluted rear for subsequent use;
(5) invert sugar preparation: the sucrose concentration of configuration 60 ~ 75%, will be adjusted to 1.5 ~ 3.0 by liquid glucose pH, at 75 ~ 90 DEG C, constant temperature transforms and obtains invert sugar in 1 ~ 3 hour;
(6) fruit juice mixes with invert sugar: be added into by the emblic fruit juice after dilution in conversion liquid glucose and obtain invert sugar fruit juice mixed liquor, the active ingredient of invert sugar and fruit juice is fully merged, and the ratio of fruit juice and invert sugar is 1:0.5 ~ 1.5;
(7) infusion: invert sugar fruit juice mixed liquor is continued to boil 5 ~ 30 minutes under the condition of 75 ~ 90 DEG C, then takes out cooling; In infusion process, not only the acerbity of fruit juice effectively eliminates, and juice nutrient ingredient and invert sugar further merge.
(8) alkali tune: adopted by invert sugar fruit juice mixed liquor sodium acid carbonate to adjust pH to 4.5 ~ 5.5 namely to obtain invert sugar Phyllanthus embical fruit Soda Water, by beverage filling.The consumption of sodium acid carbonate is 0.01 ~ 0.03 weight portion.
In the present invention Phyllanthus embical fruit select mainly choose ripe mellow and full, without disease and pest and the Phyllanthus embical fruit that addles.Jejune Phyllanthus embical fruit can affect mouthfeel and the local flavor of product, and the nutritional labeling such as Vc and SOD is also affected.
The centrifugal condition of above-mentioned steps (3) is rotating speed 2000 ~ 5000 rpm/min, and the time is 5 ~ 30 min, carries out under normal temperature.
The dilution ratio of above-mentioned steps (4) is: clear juice and water ratio are: 1:0.5 ~ 1.5.
Above-mentioned steps (5) adopts the Citric Acid Mono of 0.01 ~ 0.03 weight portion that liquid glucose pH is adjusted to 1.5 ~ 3.0.
In the present invention, the conversion ratio of sucrose reaches 50% ~ 70%, and namely in beverage, each component content of sweetener is respectively 30% ~ 50% sucrose, 15% ~ 35% fructose, 15% ~ 35% glucose.
In above-mentioned steps (7) infusion process, the loss amount of Vc controls within 5%, and now SOD is without any loss.
Carbon dioxide in Soda Water of the present invention mainly comes discharged to the chemical reaction of Citric Acid Mono and sodium acid carbonate.In order to improve the mouthfeel of beverage, also can by pump toward aeration in beverage, press-in carbon dioxide, then vial or aluminium pot head filling, Cord blood.
The present invention has the following advantages:
(1) the present invention adopts " Phyllanthus embical fruit is squeezed the juice " and " invert sugar preparation " two steps separately, carry out simultaneously, finally mix infusion, the materials such as fruit juice organic acid are made to participate in the chemical reactions such as sucrose inversion, this both can shorten the production time, effectively reduce the loss late of Vc, SOD and other trophic factors in Phyllanthus embical fruit, give beverage new mouthfeel simultaneously, form stronger fragrance.
(2) the present invention is using invert sugar as sweetener, not only can remove the sour and astringent taste in fruit juice, and the mouthfeel that in invert sugar, this beverage of fresh and sweet tasty and refreshing imparting of glucose and fructose is more joyful, the hyperosmosis of liquid glucose also can bacteria growing inhibiting, makes beverage not need to add anticorrisive agent and both can preserve for a long time; And applicable consumers in general drink.
(3) Citric Acid Mono in the present invention, except as except the conditioning agent of acidity, also with the sodium acid carbonate generation chemical reaction added, discharges carbon dioxide below, produces the mouthfeel of carbonated drink; The sodium citrate simultaneously generated, can be used as the flavor enhancement of beverage, buffer and stabilizing agent etc.
(4) to utilize in the present invention in sodium acid carbonate and Citric Acid Mono in emblic fruit juice, produce carbon dioxide and sodium citrate, and pH is adjusted to 4.5 ~ 5.5, this is not only conducive to the stable of Vc, and beverage can be avoided due to peracid to produce excitant to throat.
(5) production method of beverage of the present invention is simple, and equipment requirement is not high, and energy consumption is low, is applicable to large-scale industrial production, has good market prospects.
Detailed description of the invention
Below by embodiment, the invention will be further described, but not as limitation of the present invention.
Embodiment 1
The production method of invert sugar Phyllanthus embical fruit Soda Water of the present invention, it comprises the steps:
(1) the selecting of Phyllanthus embical fruit: take gather July fresh, ripe mellow and full, without disease and pest and the Phyllanthus embical fruit 5kg that addles, with tap water 3 minutes, drain for subsequent use;
(2) the broken stoning of Phyllanthus embical fruit: washed Phyllanthus embical fruit is put into broken stoner, removes fruit stone, collect pulp and fruit juice;
(3) Phyllanthus embical fruit is squeezed the juice: squeezed the juice by the pulp of Phyllanthus embical fruit recycling juice extractor, remove pomace, merge fruit juice, can obtain the fruit juice (crushing juice rate is 67%) of 3.4 liters of volumes.Again emblic fruit juice is transferred to sedimentation centrifuge sedimentation centrifugal (condition of work is at room temperature, rated speed 3000 rpm/min, 5 minutes), remove the suspended particulate in fruit juice, collect clear juice and obtain 3 liters.
(4) dilute: clear juice is added 3 liters of pure water dilutions, stand-by at placing 4 DEG C.
(5) invert sugar preparation: the sucrose solution 6 liters of configuration 65%, add about 40 grams Citric Acid Monos and liquid glucose pH is adjusted to 1.5 ~ 3.0, at 80 DEG C, constant temperature transforms 3 hours and obtains invert sugar; The conversion ratio recording sucrose is 55%.
(6) fruit juice mixes with invert sugar: the emblic fruit juice after diluting 6 liters is added into and transforms in liquid glucose, and the ratio of fruit juice and invert sugar is 1:1; Fruit juice is fully mixed with invert sugar, obtains invert sugar fruit juice mixed liquor;
(7) infusion: continued to stir under the condition of 80 DEG C by invert sugar fruit juice mixed liquor to boil 15 minutes, now the conversion ratio of sucrose is about 60%, then naturally cools.Now in sweetener, cane sugar content is about 40%, and fructose content is about 20%, and glucose content is about 20%.
(8) alkali tune is filling: invert sugar fruit juice mixed liquor is added about 50 grams sodium acid carbonates and adjust pH to 4.5 ~ 5.5, filling with vial immediately and preserve under 4 DEG C of conditions, namely obtains invert sugar Phyllanthus embical fruit Soda Water.
Beverage prepared by the present invention is felt well sweet good to eat, agreeably sweet, and without acerbity, beverage is the brown liquid of clear.In whole infusion process, Vc and SOD does not almost detect loss.This finished product can preserve 1 ~ 2 year at normal temperatures.Finished product Vc is 750 milligrams/100 milliliters, SOD about 8000 U/100 milliliter.
Embodiment 2
The production method of invert sugar Phyllanthus embical fruit Soda Water of the present invention, it comprises the steps:
(1) the selecting of Phyllanthus embical fruit: take gather July fresh, ripe mellow and full, without disease and pest and the Phyllanthus embical fruit 10kg that addles, with tap water 10 minutes, drain for subsequent use;
(2) the broken stoning of Phyllanthus embical fruit: washed Phyllanthus embical fruit is put into broken stoner, removes fruit stone, collect pulp and fruit juice;
(3) Phyllanthus embical fruit is squeezed the juice: squeezed the juice by the pulp of Phyllanthus embical fruit recycling juice extractor, remove pomace, merge fruit juice, can obtain the fruit juice (crushing juice rate is 65%) of 6.5 liters of volumes.Again emblic fruit juice is transferred to sedimentation centrifuge sedimentation centrifugal (condition of work is at room temperature, rated speed 5000 rpm/min, 10 minutes), remove the suspended particulate in fruit juice, collect clear juice and obtain 6 liters.
(4) dilute: clear juice is added 9 liters of pure water dilutions, stand-by at placing 4 DEG C.
(5) invert sugar preparation: the sucrose concentration 7.5 liters of configuration 75%, add about 100 grams Citric Acid Monos and liquid glucose pH is adjusted to 1.5 ~ 3.0, at 90 DEG C, constant temperature transforms 2 hours and obtains invert sugar; Record the conversion ratio 60% of sucrose.
(6) fruit juice mixes with invert sugar: be added into by 15 liters of emblic fruit juice after dilution and transform in liquid glucose, the ratio of fruit juice and invert sugar is 1:0.5; Fruit juice is fully mixed with invert sugar, obtains invert sugar fruit juice mixed liquor;
(7) infusion: continued to stir under the condition of 90 DEG C by invert sugar fruit juice mixed liquor to boil 5 ~ 10 minutes, now the conversion ratio of sucrose is about 70%, then takes out nature cooling; Now in sweetener, sucrose accounts for about 30%, and fructose accounts for about 35%, and glucose accounts for about 35%.
(8) alkali tune is filling: invert sugar fruit juice mixed liquor is added about 120 grams sodium acid carbonates and adjust pH to 4.5 ~ 5.5, filling with vial immediately and preserve under 4 DEG C of conditions, namely obtains invert sugar Phyllanthus embical fruit Soda Water.
Beverage prepared by the present invention is felt well sweet good to eat, agreeably sweet, and without acerbity, beverage is the brown liquid of clear.In whole infusion process, Vc and SOD does not almost detect loss.This finished product can preserve 1 ~ 2 year at normal temperatures.
Embodiment 3
The production method of invert sugar Phyllanthus embical fruit Soda Water of the present invention, it comprises the steps:
(1) the selecting of Phyllanthus embical fruit: take gather July fresh, ripe mellow and full, without disease and pest and the Phyllanthus embical fruit 20kg that addles, with tap water 15 minutes, drain for subsequent use;
(2) the broken stoning of Phyllanthus embical fruit: washed Phyllanthus embical fruit is put into broken stoner, removes fruit stone, collect pulp and fruit juice;
(3) Phyllanthus embical fruit is squeezed the juice: squeezed the juice by the pulp of Phyllanthus embical fruit recycling juice extractor, remove pomace, merge fruit juice, can obtain the fruit juice (crushing juice rate is 65%) of 13 liters of volumes.Again emblic fruit juice is transferred to sedimentation centrifuge sedimentation centrifugal (condition of work is at room temperature, rated speed 2000 rpm/min, 30 minutes), remove the suspended particulate in fruit juice, collect clear juice and obtain 12 liters.
(4) dilute: clear juice is added 6 liters of pure water dilutions, stand-by at placing 4 DEG C.
(5) invert sugar preparation: the sucrose concentration 12 liters of configuration 75%, add about 240 grams Citric Acid Monos and liquid glucose pH is adjusted to 1.5 ~ 3.0, at 75 DEG C, constant temperature transforms 3 hours and obtains invert sugar; Record the conversion ratio 45% of sucrose.
(6) fruit juice mixes with invert sugar: be added into by 18 liters of emblic fruit juice after dilution and transform in liquid glucose, the ratio of fruit juice and invert sugar is 1:1.5; Fruit juice is fully mixed with invert sugar, obtains invert sugar fruit juice mixed liquor;
(7) infusion: continued to stir under the condition of 75 DEG C by invert sugar fruit juice mixed liquor to boil 20 ~ 30 minutes, now the conversion ratio of sucrose is about 50%, then takes out nature cooling; Now in sweetener, sucrose accounts for about 50%, and fructose accounts for about 25%, and glucose accounts for about 25%.
(8) alkali tune is filling: invert sugar fruit juice mixed liquor is added about 120 grams sodium acid carbonates and adjust pH to 4.5 ~ 5.5, filling with vial immediately and preserve under 4 DEG C of conditions, namely obtains invert sugar Phyllanthus embical fruit Soda Water.
Beverage prepared by the present invention is felt well sweet good to eat, agreeably sweet, and without acerbity, beverage is the brown liquid of clear.In whole infusion process, VC and SOD does not almost detect loss.This finished product can preserve 1 ~ 2 year at normal temperatures.
Embodiment 4
The production method of invert sugar Phyllanthus embical fruit Soda Water of the present invention, it comprises the steps:
(1) the selecting of Phyllanthus embical fruit: take gather August fresh, ripe mellow and full, without disease and pest and the Phyllanthus embical fruit 5kg that addles, with tap water 5 minutes, drain for subsequent use;
(2) the broken stoning of Phyllanthus embical fruit: washed Phyllanthus embical fruit is put into broken stoner, removes fruit stone, collect pulp and fruit juice;
(3) Phyllanthus embical fruit is squeezed the juice: squeezed the juice by the pulp of Phyllanthus embical fruit recycling juice extractor, remove pomace, merge fruit juice, can obtain the fruit juice (crushing juice rate is 65%) of 3.3 liters of volumes.Again emblic fruit juice is transferred to sedimentation centrifuge sedimentation centrifugal (condition of work is at room temperature, rated speed 4000 rpm/min, 15 minutes), remove the suspended particulate in fruit juice, collect clear juice and obtain 3 liters.
(4) dilute: clear juice is added 3 liters of pure water dilutions, stand-by at placing 4 DEG C.
(5) invert sugar preparation: the sucrose concentration 4.5 liters of configuration 65%, add about 60 grams Citric Acid Monos and liquid glucose pH is adjusted to 1.5 ~ 3.0, at 90 DEG C, constant temperature transforms 1 hour and obtains invert sugar; Record the conversion ratio 55% of sucrose.
(6) fruit juice mixes with invert sugar: be added into by 6 liters of emblic fruit juice after dilution and transform in liquid glucose, the ratio of fruit juice and invert sugar is 1:0.75; Fruit juice is fully mixed with invert sugar, obtains invert sugar fruit juice mixed liquor;
(7) infusion: continued to stir under the condition of 90 DEG C by invert sugar fruit juice mixed liquor to boil 5 ~ 10 minutes, now the conversion ratio of sucrose is about 60%, then takes out nature cooling; Now in sweetener, sucrose accounts for about 40%, and fructose accounts for about 20%, and glucose accounts for about 20%.
(8) alkali tune is filling: invert sugar fruit juice mixed liquor is added about 80 grams sodium acid carbonates and adjust pH to 4.5 ~ 5.5, filling with vial immediately and preserve under 4 DEG C of conditions, namely obtains invert sugar Phyllanthus embical fruit Soda Water.
Beverage prepared by the present invention is felt well sweet good to eat, agreeably sweet, and without acerbity, beverage is the brown liquid of clear.In whole infusion process, VC and SOD does not almost detect loss.This finished product can preserve 1 ~ 2 year at normal temperatures.
Claims (5)
1. a production method for invert sugar Phyllanthus embical fruit Soda Water, is characterized in that: it comprises the steps:
(1) the selecting of Phyllanthus embical fruit: select ripe mellow and full, without disease and pest and the Phyllanthus embical fruit that addles, then wash, drain;
(2) the broken stoning of Phyllanthus embical fruit: by broken for Phyllanthus embical fruit stoning, collect pulp and fruit juice;
(3) Phyllanthus embical fruit is squeezed the juice: squeezed the juice by the pulp of Phyllanthus embical fruit again, removes pomace, retains fruit juice; Again by centrifugal for the sedimentation of emblic fruit juice, remove the suspended particulate in fruit juice, collect clear juice;
(4) dilute: clear juice is suitably diluted rear for subsequent use;
(5) invert sugar preparation: the sucrose solution of configuration 60 ~ 75%, adopt the Citric Acid Mono of 0.01 ~ 0.03 weight portion that liquid glucose pH is adjusted to 1.5 ~ 3.0, at 75 ~ 90 DEG C, constant temperature transforms and obtains invert sugar in 1 ~ 3 hour;
(6) fruit juice mixes with invert sugar: be added into by the emblic fruit juice after dilution in conversion liquid glucose and obtain invert sugar fruit juice mixed liquor, the ratio of fruit juice and invert sugar is 1:0.5 ~ 1.5;
(7) infusion: invert sugar fruit juice mixed liquor is continued to boil 5 ~ 30 minutes under the condition of 75 ~ 90 DEG C, then takes out cooling;
(8) alkali tune is filling: adopted by invert sugar fruit juice mixed liquor sodium acid carbonate to adjust pH to 4.5 ~ 5.5 namely to obtain invert sugar Phyllanthus embical fruit Soda Water, by beverage filling.
2. invert sugar Phyllanthus embical fruit Soda Water production method according to claim 1, is characterized in that: the centrifugal condition of described step (3) is rotating speed is 2000 ~ 5000 rpm, and the time is 5 ~ 30 min, carries out under normal temperature.
3. invert sugar Phyllanthus embical fruit Soda Water production method according to claim 1, is characterized in that: the dilution ratio of described step (4) is: clear juice and water ratio are: 1:0.5 ~ 1.5.
4. invert sugar Phyllanthus embical fruit Soda Water production method according to claim 1, it is characterized in that: in described step (7) infusion process, the conversion ratio of sucrose reaches 50% ~ 70%, in beverage, each component content of sweetener is respectively 30% ~ 50% sucrose, 15% ~ 35% fructose, 15% ~ 35% glucose.
5. invert sugar Phyllanthus embical fruit Soda Water production method according to claim 1, is characterized in that: in described step (7) infusion process, the loss amount of Vc controls within 5%.
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