CN103719970B - A kind of preparation method of Maca compound beverage - Google Patents
A kind of preparation method of Maca compound beverage Download PDFInfo
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- CN103719970B CN103719970B CN201310677588.XA CN201310677588A CN103719970B CN 103719970 B CN103719970 B CN 103719970B CN 201310677588 A CN201310677588 A CN 201310677588A CN 103719970 B CN103719970 B CN 103719970B
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- pulp
- agate card
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 43
- 150000001875 compounds Chemical class 0.000 title claims abstract description 36
- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 32
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 32
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 87
- 230000001954 sterilising effect Effects 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 238000011049 filling Methods 0.000 claims abstract description 19
- 239000000084 colloidal system Substances 0.000 claims abstract description 16
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 12
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 12
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 238000007670 refining Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000012043 crude product Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000002929 anti-fatigue Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000002124 endocrine Effects 0.000 abstract description 3
- 239000005556 hormone Substances 0.000 abstract description 3
- 229940088597 hormone Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 15
- 235000016709 nutrition Nutrition 0.000 description 14
- 230000035764 nutrition Effects 0.000 description 11
- 230000008569 process Effects 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 239000004480 active ingredient Substances 0.000 description 8
- 239000002245 particle Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000000725 suspension Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 235000016068 Berberis vulgaris Nutrition 0.000 description 3
- 241000335053 Beta vulgaris Species 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000002977 hyperthermial effect Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000004886 process control Methods 0.000 description 3
- 238000009288 screen filtration Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 239000002351 wastewater Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000219193 Brassicaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a kind of Maca compound beverage, comprise each component of following mass fraction: agate card pulp 5-15 part, blackcurrant inspissated juice 1-3 part, AJC 1-5 part.Preparation method is as follows: (1) changes sugar; (2) by agate card pulp, blackcurrant inspissated juice, AJC mixing, do not heat up stirring; (3) by the mixing of materials that step (1) and (2) obtain, filter; (4) refining mixing is carried out with colloid mill; (5) mix in feeding blending vat, carry out detecting, allocating the physical and chemical index and mouthfeel standardization that make material; (6) homogeneous; (7) instantaneous sterilizing; (8) filling, sterilization, obtains Maca compound beverage of the present invention.Maca compound beverage sweet mouthfeel of the present invention is agreeable to the taste, unique flavor, and be rich in vitamin and trace element, nutritive value is higher, has antifatigue, regulates endocrine, develop immunitypty, balance hormone, the effects such as radioresistance, improves sub-health state, anticancer.12 months shelf-lifves.
Description
Technical field
The invention belongs to technical field of beverage, be specifically related to a kind of preparation method of Maca compound beverage.
Background technology
Agate card is Cruciferae separate row Vegetable spp herbaceous plant, the area in more than 3500 meters, original producton location Peru Andes, and the harsh environment in plateau more makes agate card that superenergy must be had to grow.Agate card is classified as " top national treasure " and is protected by government of Peru.After food and agricultural organization of American Association state (FDA) analyses in depth agate card, find that agate card is rich in the necessary nutrient of 55 kinds of human bodies, be the current mankind found more effectively, the energy extender of more valuable, pure natural.Recommended to the whole world as the underfed nutritious supplementary pharmaceutical of improvement by FDA, its function mainly antifatigue, regulate endocrine, develop immunitypty, balance hormone, radioresistance, improves sub-health state, anticancer etc.Agate card is only planted experimentally successfully in Taxkorgan County, the Pamir Mountain Area now, defines the specialty industries of this area, has important deep processing potentiality.
Agate card fruit detects analysis fruit through science and is rich in organic acid, natural colouring matter, pectin, the multiple mineral element useful to human body such as the multivitamins such as Va, Vb, Vc, Ve, pellagra preventive factor and selenium, zinc, iron, calcium, also contains its nutritive values of material such as agate card albumen, polysaccharide far above various Common Fruits.Therefore, the processing prospect of agate card and market prospects are all very wide, and the economic benefit of converted products will be very considerable.
Summary of the invention
The invention provides a kind of preparation method of Maca compound beverage, it is prepared from for primary raw material with agate card fruit, possesses abundant nutrition and good mouthfeel.
The invention provides a kind of Maca compound beverage, described Maca compound beverage comprises each component of following mass fraction: agate card pulp 5-15 part, blackcurrant inspissated juice 1-3 part, AJC 1-5 part; Preferably, each component of following mass fraction is comprised: agate card pulp 15 parts, blackcurrant inspissated juice 1 part, AJC 5 parts.
Preferably, the white granulated sugar of 25 mass parts is also had in described Maca compound beverage.
Second object of the present invention is to provide a kind of preparation method of Maca compound beverage, and step is as follows:
(1) by carrying out of white granulated sugar sugar;
(2) by agate card pulp, blackcurrant inspissated juice, AJC mixing, do not heat up stirring;
(3) by the mixing of materials that step (1) and (2) obtain, filter;
(4) the material colloid mill that step (3) obtains is carried out refining mixing;
(5) material after colloid mill step (4) obtained is sent in blending vat and is mixed, and carries out detecting, allocating the physical and chemical index and mouthfeel standardization that make material;
(6) homogeneous;
(7) instantaneous sterilizing;
(8) filling, sterilization, obtains Maca compound beverage of the present invention.
Preferably, described in step (2), the preparation method of agate card pulp is:
A, by agate card fruit clean, be cut into fruit grain;
B, fruit grain is boiled soft and smashes, obtained agate card pulp crude product;
C, agate card pulp crude product to be filtered, elimination pomace, obtain just squeezing pulp;
D, the pomace lixiviate obtained by step c, filter, obtain lixiviate pulp, mixed by lixiviate pulp, add vitamin C and citric acid, adjusted to ph to 3.8, obtain the former pulp of agate card with the first squeezing pulp that step c obtains.
E, the former pulp of agate card steps d obtained carry out filling, sterilization, obtain the agate card pulp secondary raw materials facilitating resistance to storage.
Preferably, described in step (2), the mass ratio of agate card pulp, blackcurrant inspissated juice, AJC is 15:1:5.
Preferably, in step (4), after colloid mill, material particular diameter is 10-20 μm.
Preferably, step (6) described homogeneous is for carrying out twice homogeneous, and first homogenization pressure is 18 ~ 20Mpa, and second homogenization pressure is 28 ~ 30Mpa.
Preferably, the sterilising temp of instantaneous sterilizing: 118-120 DEG C described in step (7), sterilization time is 6-8s.
Preferably, described in step (8), filling temperature is 80-85 DEG C.
Preferably, lixiviate described in steps d is mixed with water by pomace, at 50-60 DEG C of lixiviate 20-30 minute.
Maca compound beverage sweet mouthfeel of the present invention is agreeable to the taste, unique flavor, and fruital is pleasant, is rich in vitamin and trace element, has replenishing vitamins, antifatigue, regulates endocrine, develop immunitypty, balance hormone, the effects such as radioresistance, improves sub-health state, anticancer, nutritive value is higher.12 months shelf-lifves, within the shelf-life, do not precipitate generation.
Technique of the present invention takes the technology using blackcurrant pulp and AJC and agate card pulp compound to allocate, and make product both nutritionally achieve complementation, covered up again the pungent local flavor of agate card, sweet mouthfeel is agreeable to the taste.Selected the fresh fruit slurrying of agate card as secondary raw materials in process simultaneously, solve the problem of the nutrient component damages of agate card fresh fruit in storage, select the continuous use of making beating, glue mill, homogeneous, again homogenization in process, make the macromolecular substances broken refinement step by step such as fiber, lignin, pectin in agate card magma, guarantee that beverage made of fruits or vegetables product reaches stable state within the shelf-life.
The present invention has carried out lixiviate again to the agate card pomace filtered out to agate card fruit in the process of processing, extract the neutraceutical active ingredients in pomace, then be mixed in agate card magma, enhance the non-oxidizability of agate card magma and the content of active ingredient, avoid the loss of agate card fruit Middle nutrition element.
Detailed description of the invention
Embodiment 1
The preparation method of Maca compound beverage of the present invention is as follows:
One, agate card pulp is prepared
(1) agate card fruit pretreatment: fresh agate card fruit beet washer is cleaned, the silt that removing is surperficial also brushes away epidermis;
(2) dicer is used clean agate card fruit to be cut into the fruit grain of 1.2cm length and width;
(3) precook: in the agate card fruit grain that step (2) obtains, add water, the mass ratio of agate card fruit grain and water is 2:1, heats and precook 12 minutes at 88 DEG C of temperature.The object of precooking softens agate card fruit grain, get rid of air between fruit cell;
(4) smash boiling in soft agate card fruit grain input beater, the fruit particle diameter after smashing, at 0.2cm, obtains agate card pulp crude product;
(5) filter: the screen filtration of the agate card pulp crude product aperture 0.2cm that step (4) is obtained, elimination pomace, obtain just squeezing pulp;
(6) lixiviate: the pomace of step (5) is mixed according to mass ratio 2:1 with water, 55 DEG C of lixiviates 25 minutes, isolated by filtration, discard pomace, obtain lixiviate pulp, the first squeezing pulp that lixiviate pulp and step (5) obtain is mixed, add the vitamin C of 0.02% mixture quality and the citric acid of 0.2-0.3% mixture quality, adjusted to ph to 3.8, obtains the former pulp of agate card.Lixiviate can extract the neutraceutical active ingredients in pomace, is then mixed into and just squeezes in pulp, enhances and just squeezes the non-oxidizability of pulp and the content of active ingredient, avoids the loss of agate card fruit Middle nutrition element.
(7) the former pulp of agate card that step (6) obtains is heated to 85 DEG C filling in sterile bag, drop into after sterile bag sealing in water cooling pond, be cooled to 45 DEG C, obtain the agate card pulp secondary raw materials facilitating for shelf-stable.
Two, Maca compound beverage is prepared
(1), white granulated sugar 50kg, stabilizing agent (xanthans mixes than compound with the quality of sodium carboxymethylcellulose by 2:1) 0.3kg, the 500kg that purifies waste water are put into sugar dissolving kettle to carry out stirring and melt; Changing sugared temperature is 88 DEG C, dissolves mix completely;
(2) the agate card pulp 30kg, by step one prepared mixes with blackcurrant inspissated juice (72%) 2kg, AJC (75%) 10kg, and turn on agitator, does not carry out hyperthermic treatment; Use cool tone to join and can reduce nutritive loss, keep the original nutrition of product;
(3) mixing of materials, by step (1) and step (2) obtained, filters with 60 eye mesh screens;
(4), by the material colloid mill that step (3) obtains carry out refining mixing, the material particular diameter after colloid is 15 μm;
(5) material after the colloid mill, step (4) obtained is sent in blending vat and is mixed, detect, detecting physical and chemical index is soluble solid and pH value (soluble solid 9%, pH value is 4.2), as Testing index and setting value occur that difference is then supplied with white granulated sugar and citric acid respectively, guarantee that the physical and chemical index of product is in the region of setting, this process is called allotment and standardization;
(6), homogeneous: carry out twice homogeneous, first homogenization pressure is 19Mpa, and second homogenization pressure is 29Mpa; Use above-mentioned twice homogeneous that the particle of material can be made to be further reduced to 0.1-0.5um, make the suspension of beverage, stability better;
(7), instantaneous sterilizing: sterilising temp: 119 DEG C, sterilization time is 7s.Instantaneous sterilizing can not lose the nutritional labeling in beverage while completing sterilizing;
(8), filling: filling temperature is 82 DEG C; The sterilization initial temperature of product can be improved at this filling temperature, reduce sterilizing time, keep the local flavor of product and nutrition not to be destroyed to greatest extent;
(9), sterilization: adopt spray continous way sterilization machine to carry out sterilization, the advantage of this process for sterilizing is can continued operation, and use hot water to make heating agent, can be recycled, efficiency is high, and sterilization process controls accurately.Bactericidal formula:
namely in 15min, be raised to 95 DEG C, then at 95 DEG C, keep 10min, in 15min, then make it be down to close to room temperature from 95 DEG C.
Vanning, obtains Maca compound beverage of the present invention.
The physical and chemical index of Maca compound beverage of the present invention is soluble solid 9%, and pH value is 4.2, and this beverage is maroon suspension troubled liquor, and state is even, without precipitation in 12 months, and free from admixture.
Embodiment 2
The preparation method of Maca compound beverage of the present invention is as follows:
One, agate card pulp is prepared
(1) agate card fruit pretreatment: fresh agate card fruit beet washer is cleaned, the silt that removing is surperficial also brushes away epidermis;
(2) dicer is used clean agate card fruit to be cut into the fruit grain of 1cm length and width;
(3) precook: in the agate card fruit grain that step (2) obtains, add water, the mass ratio of agate card fruit grain and water is 2:1, heats and precook 10 minutes at 85 DEG C of temperature.The object of precooking softens agate card fruit grain, get rid of air between fruit cell;
(4) smash boiling in soft agate card fruit grain input beater, the fruit particle diameter after smashing, at 0.3cm, obtains agate card pulp crude product;
(5) filter: the screen filtration of the agate card pulp crude product aperture 0.3cm that step (4) is obtained, elimination pomace, obtain just squeezing pulp;
(6) lixiviate: the pomace of step (5) is mixed according to mass ratio 2:1 with water, 50 DEG C of lixiviates 30 minutes, isolated by filtration, discard pomace, obtain lixiviate pulp, the first squeezing pulp that lixiviate pulp and step (5) obtain is mixed, add the vitamin C of 0.02% mixture quality and the citric acid of 0.25% mixture quality, adjusted to ph to 3.8, obtains the former pulp of agate card.Lixiviate can extract the neutraceutical active ingredients in pomace, is then mixed into and just squeezes in pulp, enhances and just squeezes the non-oxidizability of pulp and the content of active ingredient, avoids the loss of agate card fruit Middle nutrition element.
(7) the former pulp of agate card that step (6) obtains is heated to 85 DEG C filling in sterile bag, drop into after sterile bag sealing in water cooling pond, be cooled to 45 DEG C, obtain facilitating the former pulp secondary raw materials of the agate card of for shelf-stable.
Two, Maca compound beverage is prepared
(1), white granulated sugar 50kg, stabilizing agent (xanthans mixes than compound with the quality of sodium carboxymethylcellulose by 2:1) 0.3kg, the 500kg that purifies waste water are put into sugar dissolving kettle to carry out stirring and melt; Changing sugared temperature is 85 DEG C, dissolves mix completely;
(2) the agate card pulp 30kg, by step one prepared mixes with blackcurrant inspissated juice (72%) 2kg, AJC (75%) 10kg, and turn on agitator, does not carry out hyperthermic treatment; Use cool tone to join and can reduce nutritive loss, keep the original nutrition of product;
(3) mixing of materials, by step (1) and step (2) obtained, filters with 60 eye mesh screens;
(4), by the material colloid mill that step (3) obtains carry out refining mixing, the material particular diameter after colloid is 10 μm;
(5) material after the colloid mill, step (4) obtained is sent in blending vat and is mixed, detect, detecting physical and chemical index is soluble solid and pH value (soluble solid 6%, pH value is 4.5), as Testing index and setting value occur that difference is then supplied with white granulated sugar and citric acid respectively, guarantee that the physical and chemical index of product is in the region of setting, this process is called allotment and standardization;
(6), homogeneous: carry out twice homogeneous, first homogenization pressure is 18Mpa, and second homogenization pressure is 28Mpa; Use above-mentioned twice homogeneous that the particle of material can be made to be further reduced to 0.1-0.5um, make the suspension of beverage, stability better;
(7), instantaneous sterilizing: sterilising temp: 118 DEG C, sterilization time is 6s.Instantaneous sterilizing can not lose the nutritional labeling in beverage while completing sterilizing;
(8), filling: filling temperature is 85 DEG C; The sterilization initial temperature of product can be improved at this filling temperature, reduce sterilizing time, keep the local flavor of product and nutrition not to be destroyed to greatest extent;
(9), sterilization: adopt spray continous way sterilization machine to carry out sterilization, the advantage of this process for sterilizing is can continued operation, and use hot water to make heating agent, can be recycled, efficiency is high, and sterilization process controls accurately.Bactericidal formula:
namely in 15min, be raised to 95 DEG C, then at 95 DEG C, keep 10min, in 15min, then make it be down to close to room temperature from 95 DEG C.
Vanning, obtains Maca compound beverage of the present invention.
The physical and chemical index of Maca compound beverage of the present invention is soluble solid 6%, and pH value is 4.5, and this beverage is maroon suspension troubled liquor, and state is even, without precipitation in 12 months, and free from admixture.
Embodiment 3
The preparation method of Maca compound beverage of the present invention is as follows:
One, agate card pulp is prepared
(1) agate card fruit pretreatment: fresh agate card fruit beet washer is cleaned, the silt that removing is surperficial also brushes away epidermis;
(2) dicer is used clean agate card fruit to be cut into the fruit grain of 1.5cm length and width;
(3) precook: in the agate card fruit grain that step (2) obtains, add water, the mass ratio of agate card fruit grain and water is 2:1, heats and precook 15 minutes at 90 DEG C of temperature.The object of precooking softens agate card fruit grain, get rid of air between fruit cell;
(4) smash boiling in soft agate card fruit grain input beater, the fruit particle diameter after smashing, at 0.1cm, obtains agate card pulp crude product;
(5) filter: the screen filtration of the agate card pulp crude product aperture 0.1cm that step (4) is obtained, elimination pomace, obtain just squeezing pulp;
(6) lixiviate: the pomace of step (5) is mixed according to mass ratio 2:1 with water, 50 DEG C of lixiviates 30 minutes, isolated by filtration, discard pomace, obtain lixiviate pulp, the first squeezing pulp that lixiviate pulp and step (5) obtain is mixed, add the vitamin C of 0.02% mixture quality and the citric acid of 0.25% mixture quality, adjusted to ph to 3.8, obtains the former pulp of agate card.Lixiviate can extract the neutraceutical active ingredients in pomace, is then mixed into and just squeezes in pulp, enhances and just squeezes the non-oxidizability of pulp and the content of active ingredient, avoids the loss of agate card fruit Middle nutrition element.
(7) the former pulp of agate card that step (6) obtains is heated to 85 DEG C filling in sterile bag, drop into after sterile bag sealing in water cooling pond, be cooled to 45 DEG C, obtain facilitating the former pulp secondary raw materials of the agate card of for shelf-stable.
Two, Maca compound beverage is prepared
(1), white granulated sugar 50kg, stabilizing agent (xanthans mixes than compound with the quality of sodium carboxymethylcellulose by 2:1) 0.3kg, the 500kg that purifies waste water are put into sugar dissolving kettle to carry out stirring and melt; Changing sugared temperature is 90 DEG C, dissolves mix completely;
(2) the agate card pulp 30kg, by step one prepared mixes with blackcurrant inspissated juice (72%) 2kg, AJC (75%) 10kg, and turn on agitator, does not carry out hyperthermic treatment; Use cool tone to join and can reduce nutritive loss, keep the original nutrition of product;
(3) mixing of materials, by step (1) and step (2) obtained, filters with 60 eye mesh screens;
(4), by the material colloid mill that step (3) obtains carry out refining mixing, the material particular diameter after colloid is 20 μm;
(5) material after the colloid mill, step (4) obtained is sent in blending vat and is mixed, detect, detecting physical and chemical index is soluble solid and pH value (soluble solid 12%, pH value is 3.8), as Testing index and setting value occur that difference is then supplied with white granulated sugar and citric acid respectively, guarantee that the physical and chemical index of product is in the region of setting, this process is called allotment and standardization;
(6), homogeneous: carry out twice homogeneous, first homogenization pressure is 20Mpa, and second homogenization pressure is 30Mpa; Use above-mentioned twice homogeneous that the particle of material can be made to be further reduced to 0.1-0.5um, make the suspension of beverage, stability better;
(7), instantaneous sterilizing: sterilising temp: 120 DEG C, sterilization time is 8s.Instantaneous sterilizing can not lose the nutritional labeling in beverage while completing sterilizing;
(8), filling: filling temperature is 80 DEG C; The sterilization initial temperature of product can be improved at this filling temperature, reduce sterilizing time, keep the local flavor of product and nutrition not to be destroyed to greatest extent;
(9), sterilization: adopt spray continous way sterilization machine to carry out sterilization, the advantage of this process for sterilizing is can continued operation, and use hot water to make heating agent, can be recycled, efficiency is high, and sterilization process controls accurately.Bactericidal formula:
namely in 15min, be raised to 95 DEG C, then at 95 DEG C, keep 10min, in 15min, then make it be down to close to room temperature from 95 DEG C.
Vanning, obtains Maca compound beverage of the present invention.
The physical and chemical index of Maca compound beverage of the present invention is soluble solid 12%, and pH value is 3.8, and this beverage is maroon suspension troubled liquor, and state is even, without precipitation in 12 months, and free from admixture.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for Maca compound beverage, is characterized in that: step is as follows:
(1) by carrying out of white granulated sugar sugar;
(2) by agate card pulp, blackcurrant inspissated juice, AJC mixing, do not heat up stirring;
The preparation method of described agate card pulp is:
A, by agate card fruit clean, be cut into fruit grain;
B, fruit grain is boiled soft and smashes, obtained agate card pulp crude product;
C, agate card pulp crude product to be filtered, elimination pomace, obtain just squeezing pulp;
D, the pomace lixiviate obtained by step c, filter, obtain lixiviate pulp, mixed by lixiviate pulp, add vitamin C and citric acid, adjusted to ph to 3.8, obtain the former pulp of agate card with the first squeezing pulp that step c obtains;
E, the filling sterilization of the former pulp of agate card steps d obtained, obtain agate card pulp;
(3) by the mixing of materials that step (1) and (2) obtain, filter;
(4) the material colloid mill that step (3) obtains is carried out refining mixing; After colloid mill, material particular diameter is 10-20 μm;
(5) material after colloid mill step (4) obtained is sent in blending vat and is mixed, and carries out detecting, allocating the physical and chemical index and mouthfeel standardization that make material;
(6) homogeneous: first homogenization pressure is 18 ~ 20Mpa, second homogenization pressure is 28 ~ 30Mpa;
(7) instantaneous sterilizing;
(8) filling, sterilization, obtains Maca compound beverage.
2. the preparation method of Maca compound beverage according to claim 1, is characterized in that: described in step (2), the mass ratio of agate card pulp, blackcurrant inspissated juice, AJC is 15:1:5.
3. the preparation method of Maca compound beverage according to claim 1, is characterized in that: the sterilising temp of instantaneous sterilizing: 118-120 DEG C described in step (7), sterilization time is 6-8s.
4. the preparation method of Maca compound beverage according to claim 1, is characterized in that: described in step (8), filling temperature is 80-85 DEG C.
5. the preparation method of Maca compound beverage according to claim 1, is characterized in that: lixiviate described in steps d is mixed with water by pomace, at 50-60 DEG C of lixiviate 20-30 minute.
6. application rights requires the Maca compound beverage that the arbitrary described method of 1-5 prepares.
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| CN106360207A (en) * | 2016-08-22 | 2017-02-01 | 青岛三九九洲生物技术有限公司 | Method for producing chitosan oligosaccharide, maca and ginseng functional beverage, and functional beverage produced through method |
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| CN103976435A (en) * | 2014-04-18 | 2014-08-13 | 赵之光 | Maca functional beverage and preparation method thereof |
| CN104026303A (en) * | 2014-05-29 | 2014-09-10 | 潘润 | Maca and sophora japonica flower tea |
| CN104305449A (en) * | 2014-10-24 | 2015-01-28 | 耿岩峰 | Preparation method of maca edible mushroom drink |
| CN105767807A (en) * | 2016-03-23 | 2016-07-20 | 合肥中科玛卡生物技术有限公司 | Maca fruit and vegetable drink and preparation method thereof |
| CN105942053A (en) * | 2016-04-27 | 2016-09-21 | 贵州贵咖生物科技有限公司 | Immunity-regulating maca functional drink and preparation method thereof |
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| PE20050179A1 (en) * | 2005-01-03 | 2005-05-21 | Kelas Internat S A C | ENERGY DRINK MADE OF MACA, CAMU CAMU AND GUARANA |
| WO2008153527A1 (en) * | 2007-06-15 | 2008-12-18 | Supranaturals, Llc | Gender-specific herbal and mineral supplement drinks |
| CN102415534A (en) * | 2011-09-27 | 2012-04-18 | 无锡爱迪信光电科技有限公司 | Maca apple tablet and preparation method thereof |
| CN102578642A (en) * | 2012-01-16 | 2012-07-18 | 无锡爱迪信光电科技有限公司 | Novel high-energy beverage and production method thereof |
| CN102630991A (en) * | 2012-05-02 | 2012-08-15 | 中国医学科学院药用植物研究所云南分所 | Functional health-care beverage containing maca and preparation method of functional health-care beverage |
| CN102948900A (en) * | 2012-11-01 | 2013-03-06 | 上海中海龙高新技术研究院 | Maca beverage and preparation method thereof |
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