CN104106824A - Red bean juice-apple juice composite beverage - Google Patents

Red bean juice-apple juice composite beverage Download PDF

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Publication number
CN104106824A
CN104106824A CN201410208644.XA CN201410208644A CN104106824A CN 104106824 A CN104106824 A CN 104106824A CN 201410208644 A CN201410208644 A CN 201410208644A CN 104106824 A CN104106824 A CN 104106824A
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red bean
juice
apple
composite beverage
cider
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程昊
黄文艺
李彦青
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Guangxi University of Science and Technology
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Guangxi University of Science and Technology
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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

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  • 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 discloses a red bean juice-apple juice composite beverage and relates to a composite beverage and a preparation method thereof. The optimal making formula of the red bean juice-apple juice composite beverage comprises 40% of a red bean juice, 35% of an apple juice, 0.15% of citric acid and 6% of white sugar. According to the optimal making formula, the crude product has a uniform micro-structure, a red milk color, less bubbles, no particle, a slip mouthfeel, a moderate sour-sweet degree and red bean and apple fragrances. The red bean juice-apple juice composite beverage has a very high nutrition value. Red bean and apple are auxiliary raw materials necessary for some drugs, health products and cosmetics. The red bean juice-apple juice composite beverage can be used for food and pharmacy industries, has a certain effect on chronic diseases such as hypertension and constipation, and has effects of reducing blood sugar, blood fat and cholesterol, relieving lead poisoning and preventing and resisting cancers. The red bean juice-apple juice composite beverage can be manufactured simply and conveniently and can be used as a home beverage.

Description

Red bean cider composite beverage
Technical field
What the present invention relates to is a kind of composite beverage and preparation method thereof, is specifically related to a kind of red bean cider composite beverage.
Background technology
Red bean (Adenantherapavonlna) has another name called circassian bean in pharmacy circle.Red bean seed is containing stigmasterol, stigmasterol glycoside, dulcitol, polysaccharide and protease inhibitors and 8 kinds of trypsase isoinhibitor DE1-DE8, plant in benevolence containing dulcitol, stigmasterol glycoside, a-spinasterol, cupreol and rich in protein, aliphatic acid has palmitic acid, stearic acid, arachidic acid, lignoceric acid, two octadecenoic acids, oleic acid, linoleic acid, eicosenoic acid, in seed oil, also contain myristic acid, and more than 50% of total binding aliphatic acid be linoleic acid in seed oil, also containing a small amount of leukotrienes, in addition, in the wooden part of circassian bean, contain robinetin, chalcone, butein, Ampelopstin, dihydrorobinetin, 2, 4-dihydroxy-benzoic acid, in bark, contain glucose, echinocystic acid, oleanolic acid and their glucose saponin and stigmasterol glycoside, in root, contain oleanolic acid and echinocystic acid, in leaf, contain octacosanol, dulcitol, cupreol glycoside and stigmasterol.
In red bean protein, lysine content is higher, generally makes sweetened bean paste or as cake raw material.Red bean is not only appetizing food, and is the panacea that doctor cures the disease.Traditional Chinese medicine is thought, red bean smell is sweet, sour, flat, nontoxic, the effect that has dampness elimination tonifying spleen, more applicable to weakness of the spleen and the stomach people, in dietotherapy, be often used to the oedema that hypertension, atherosclerotic, a variety of causes causes and relieve summer heat, the multiple use such as relieving heat toxin, stomach invigorating.
Red bean contains more saponin, can stimulate enteron aisle, so it has good diuresis, can relieve the effect of alcohol, detoxify, useful to heart disease and ephrosis, oedema.Red bean has more dietary fiber, have good relax bowel, the effect of hypotensive, reducing blood lipid, adjusting blood sugar, detoxicating and fighting cancer, prevention calculus, body building and weight reducing.
Red bean is the food that is rich in folic acid, and puerpera, wet nurse eat the effect that red bean has lactagogue more.Red bean can also with the same use of Chinese medicine, as red bean is equipped with the capsule of weeping forsythia and Radix Angelicae Sinensis is decocted soup, can treat hepatapostema.
Apple has history in 5000, and the ancient a kind of apple that claims, is again surging mother-in-law, and sweet and sour taste is nutritious, is one of suitable to people of all ages fruit.Its nutritive value and medical value are all very high, and the person that got more and more is " doctor's the first medicine ".Many Americans are indispensable as weight reducing using apple, go on a diet weekly one day, and this day eaten apple, is known as " apple day ".
Apple evaluation of nutrition: according to average, in every 100g, biotic energy index 67.50, diseases prevention index is 74.37.
The nutrition of apple is very abundant, and it contains multivitamin and acid.More than containing the about 30mg of flavonoids in 1 apple, contain 15% carbohydrate and pectin in apple, vitamin A, C, E and potassium and antioxidant equal size are also very abundant.1 apple (154g) dietary fiber 5g, potassium 170mg, calcium 10mg, carbohydrate 22g, phosphorus 10mg, Vc7.8g, Vb7.8g.Calcium content in apple enriches many than general fruit, contribute to metabolism to fall unnecessary salinity in body.Vitamin C in apple is cardiovascular patron saint, cardiac's healthy element.
The people who eats more apple is low more than the people who does not eat or eat the less apple probability of catching a cold.So, have scientist and doctor apple are called to " omnibearing healthy fruit " or call " general practitioner ".Now air pollution is more serious, eats apple more and can improve respiratory system and PFT, and protection lung avoids the impact of dust and flue dust in air.
Colloid in apple and vector element chromium can keep the stable of blood sugar, thus apple diabetic's healthy snack still not, and be all requisite fruit of people of wanting to control blood sugar.And it can also reduce cholesterol effectively.Apple can also give protection against cancer, anti-lead poisoning.Malic acid can metabolism heat, prevents LBSO.As for Soluble Fiber pectin, can solve constipation.Pectin can also promote the discharge of lead in intestines and stomach, mercury, manganese, regulates body blood sugar level, the rapid drawdown that rises sharply of prevention blood sugar.
Motherland's medical science think apple have promote the production of body fluid to quench thirst, moistening lung relieving restlessness, invigorating spleen and reinforcing stomach, heart-nourishing and Qi-benefiting, ease constipation, antidiarrheal, relieving summer-heat, the effect such as sober up.Urban life rhythm is very nervous, and the pressure of professional population is very large, and a lot of people have anxiety, melancholy in various degree, at this moment pick up an apple and hear, and unhealthy emotion will be alleviated to some extent, the merit simultaneously producing refreshing effect to the mind in addition.
Also there is no on the market at present red bean and the beverage that apple combines, do not possess the drink of red bean and apple function yet.
The present invention develops the composite beverage with red bean and the peculiar fragrance of apple and flavour, by sense organ criticism method, carries out flavor mixing test, to search out best allotment scheme; By the orthogonal test of compound stabilizer, select the stabilizer type and the addition that guarantee product eventual stabilities quality.
Summary of the invention
For the deficiency existing in prior art, the present invention seeks to be to provide a kind of red bean cider composite beverage, even tissue, red milk look, a small amount of bubble, without particle, mouthfeel is smooth, the moderate fragrance that has red bean and apple of sour-sweet degree.
To achieve these goals, the present invention realizes by the following technical solutions: red bean cider composite beverage, and its weight percentages of components is: red bean juice 40%, cider 35%, citric acid 0.15%, white granulated sugar 6%; Stabilizing agent proportioning is: 0.06% xanthans, 0.06% carragheen, 0.2%CMC-Na.
The preparation process of described red bean cider composite beverage is: 1, pretreatment of raw material: sub-elect high-quality red bean, after cleaning up, put oven for drying into, get a part and put the warm water of 30 ℃ into and add appropriate saleratus power (pH:7.2-7.5) to soak 6h above stand-by.Red bean after take out soaking boils 10min above (be cooled to 60-65 ℃ standby) after rinsing with clear water, then wears into slurry by soy bean milk making machine, gets filtrate stand-by after filtration.
Choose one of fresh apple, clean up rear peeling stoning, after piecemeal, with a small amount of saline solution, soak and prevent brown stain.While squeezing the juice with juice extractor, add appropriate ascorbic acid to protect look, then use centrifuge centrifugal filtration stand-by.
2, the allotment of auxiliary material: take appropriate white granulated sugar, citric acid, allotment stabilizing agent, stabilizing agent quality percentage composition is 0.06% xanthans, 0.2%CMC-Na and 0.06% carragheen.
3, raw material juice and auxiliary material mix: according to formula, red bean juice and cider are mixed, first deployed white granulated sugar solution is added in mixed having a drink, then add stabilizing agent, finally add citric acid to allocate local flavor.With glass bar, stir and make beverage even, avoid local taste overweight.
4, degassed: the beverage mixing to be put into vacuum drying chamber degassed.
5, tinning capping: the product that has taken off gas is put into capping in plastic tank.
6, sterilizing: put product in 120 ℃ of 0.16Kpa high steam pots sterilizing 20min, take out refrigeration.
Beneficial effect of the present invention: the nutritive value with extra-high-speed.In addition, red bean, apple are also the indispensable auxiliary materials of some medicines, health products and cosmetics.Red bean cider composite beverage not only can be used for food service industry, also can be used for pharmaceuticals industry, hypertension, constipation chronic diseases is had to certain curative effect, and can reduce blood sugar, blood fat, reduces cholesterol, removes lead poisoning, also has anti-cancer, the effect such as anticancer simultaneously.Red bean cider composite beverage is made simple and convenient, can also make beverage as the daily life of a family.Red bean cider composite beverage has huge application and development potentiality in food and medicine healthcare industry, and development prospect is boundless.Therefore, red bean cider composite beverage meets the trend that people pursue nutraceutical, healthy food, pollution-free food.
Accompanying drawing explanation
Fig. 1 is the process chart of embodiments of the invention 1.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
With reference to Fig. 1, this specific embodiment by the following technical solutions: red bean cider composite beverage, its weight percentages of components is: red bean juice 40%, cider 35%, citric acid 0.15%, white granulated sugar 6%; Stabilizing agent proportioning is: 0.06% xanthans, 0.06% carragheen, 0.2%CMC-Na.
It should be noted that, the preparation process of described red bean cider composite beverage is: 1, pretreatment of raw material: sub-elect high-quality red bean, after cleaning up, put oven for drying into, get a part and put the warm water of 30 ℃ into and add appropriate saleratus power (pH:7.2-7.5) to soak 6h above stand-by.Red bean after take out soaking boils 10min above (be cooled to 60-65 ℃ standby) after rinsing with clear water, then wears into slurry by soy bean milk making machine, gets filtrate stand-by after filtration.Choose one of fresh apple, clean up rear peeling stoning, after piecemeal, with a small amount of saline solution, soak and prevent brown stain.While squeezing the juice with juice extractor, add appropriate ascorbic acid to protect look, then use centrifuge centrifugal filtration stand-by.
2, the allotment of auxiliary material: take appropriate white granulated sugar, citric acid, allotment stabilizing agent, stabilizing agent quality percentage composition is 0.06% xanthans, 0.2%CMC-Na and 0.06% carragheen.
3, raw material juice and auxiliary material mix: according to formula, red bean juice and cider are mixed, first deployed white granulated sugar solution is added in mixed having a drink, then add stabilizing agent, finally add citric acid to allocate local flavor.With glass bar, stir and make beverage even, avoid local taste overweight.
4, degassed: the beverage mixing to be put into vacuum drying chamber degassed.
5, tinning capping: the product that has taken off gas is put into capping in plastic tank.
6, sterilizing: put product in 120 ℃ of 0.16Kpa high steam pots sterilizing 20min, take out refrigeration.
It is raw material that this specific embodiment is utilized high-quality red bean and fresh apple, produces the composite beverage of good mouthfeel, has inquired into red bean juice, cider, citric acid and the impact of white granulated sugar concentration on composite beverage quality of product by orthogonal test.By result of the test, show, different red bean juices, cider, citric acid and white granulated sugar concentration all have certain influence to the taste quality of product.
Embodiment 1:
Experiment material: commercially available red bean; Fresh apple; White granulated sugar.
The triumphant centrifuge that reaches of laboratory apparatus: DD-5: Hunan Kai Da scientific instrument Co., Ltd; PHs-25 type digital display laboratory pH meter: No. 500, garden road, the popular industrial area of Town in Shanghai booth; DGX-9143B-1 electric heating constant-temperature blowing drying box: Shanghai Fuma Experiment Equipment Co., Ltd.; The portable stainless steel steam disinfecting apparatus of YX280A: Shanghai Shen An medical machinery factory; HH-S2 series thermostat water bath: the global science instrument in Jintan City, Jiangsu Province, the positive juice extractor of JYZ-B530 nine; MJ-25BM05C soy bean milk making machine: the fine work electrical equipment Manufacturing Co., Ltd of Guangdong U.S.; JY2002 type electronic balance: Shanghai Gao Zhi precision instrument Co., Ltd; WY6809 hand-hold refractometer saccharometer: Wan Chen optical instrument factory, Chengdu; LRH-150 constant incubator: PVG Rong Feng scientific instrument Co., Ltd; DZF6050 vacuum drying chamber: Shanghai Yi Heng Science and Technology Ltd.; 754 ultra-violet and visible spectrophotometers: Shanghai essence science and technology Instrument Ltd..
Main agents: stabilizing agent: sodium alginate, xanthans, CMC-Na, agar; Auxiliary material: citric acid, white granulated sugar.
Technological process as shown in Figure 1.
1, single factor setting: test amount or the impact of its ratio on composite beverage of different rubber powders, pick out a group of best results as fixing stabilizing agent ratio.And maintenance experiment glue is afterwards than under constant, observes respectively the amount of white granulated sugar, the amount of red bean extract, the amount of cider and the impact of the amount of citric acid on composite beverage product quality effect, the experiment of determining each factor utilizes scope.
2, orthogonal test: investigate the addition with red bean extract, the addition of cider, the impact of 4 factors such as the addition of white granulated sugar and the addition of citric acid on composite beverage quality, design 3 level experiments of 4 factors, and carry out orthogonal experiment by L9 (34), evaluate and determine the condition of the composite beverage that making is best in quality.
3, food quality evaluation, subjective appreciation: appearance requirement: color is even, red milk look, a small amount of bubble, without particle.Mouthfeel requires: mouthfeel is smooth, and sour-sweet degree is moderate, has the fragrance of red bean and apple.Form requires: even tissue, and without precipitation.
4, physical and chemical index evaluation: pH pH-value determination pH: fixed with Accurate pH instrumentation.
The mensuration of light transmittance: on spectrophotometer visible ray, take distilled water as blank, measure its light transmittance T (%) at 620nm wavelength place.The mensuration of pol: measure pol with hand-held saccharometer.
5, microbiological indicator evaluation: total clump count: get 3 sterilizing test tubes, add respectively 9mL aqua sterilisa, get 1mL composite beverage liquid and inject the first pipe aqua sterilisa, shake up, from the first pipe, get 1mL to next pipe aqua sterilisa again, so be diluted to the 7th pipe, dilution factor is respectively 10-1, 10-2, 10-3, 10-4, 10-5, 10-6, 10-7, in again in two last dilution pipes, respectively get 1mL dilution water, join in sterilizing culture dish, respectively pour into 10mL to dissolve and to be cooled to the beef extract-peptone agar medium of 45 ℃ of left and right, be placed on immediately smooth desktop, after culture medium solidifying, be inverted and 37 ℃, cultivate 24h.After cultivating, calculate clump count.
6, coliform group count: first fermentation test: contain in tri-times of concentrated lactose protein peptone fermentation triangular flasks of 50mL at two, respectively add 100mL red bean apple mixed juice, at 10, be equipped with in tri-times of concentrated lactose protein peptone fermentation tubes of 5mL, respectively add 10mL red bean apple mixed juice.After mixing, cultivate 24h for 37 ℃, 24h not aerogenesis continue to be cultured to 48h.
Plate isolation: by after 24h cultivates, produce sour aerogenesis and 48h produce the fermentation tube (bottle) of sour aerogenesis, streak inoculation is on eosin methylene blue agar flat board respectively, at 37 ℃, cultivate 18～24h again, get the sub-fraction of the bacterium colony with Escherichia coli colony characteristics, carry out smear, Gram's staining, microscopy.
Multiple fermentation test: through smear, dyeing, microscopy, as be Gram-negative bactacin, another part of this bacterium colony of picking, be re-seeded in the lactose protein peptone fermentation tube of common concentration, every pipe can be inoculated 1～3 of the bacterium colony of the same type of same just fermentation tube, cultivate 24h for 37 ℃, if result is produced acid aerogenesis again, confirm to have coliform to exist.
After confirmation has coliform to exist, then look into coliform key according to positive pipe (bottle) number of just fermentation test, obtain coliform group count.
7, experimental result:
Best manufacture craft: by the orthogonal test of compound stabilizer, select the stabilizer type and the addition that guarantee product eventual stabilities quality, stabilizing agent factor level table following (table 1).The red bean of take slurry and cider are primary raw material, and sucrose, stabilizing agent are that auxiliary material is allocated, and take aesthetic quality's scoring as controlling index, advanced row flavor mixing test, L9 (34) design is taked in test, and flavor mixing standards of grading are in Table 2, experimental design and the results are shown in Table 3
Table 1 compound stabilizer testing program and result table
From upper table result, the factor that affects stability is sequentially: BACD, optimal level is respectively: A 2, B 2, C 3, D 1.Comprehensive analysis, is guaranteeing, under the impregnable prerequisite of aesthetic quality of product, if require its stability to reach comparatively desirable state, to determine that best stabilizing agent proportioning is: 0.06% xanthans, 0.2%CMC-Na and 0.06% sodium alginate.
Table 2 flavor mixing standards of grading
From flavor mixing standard, the best color and luster of product is baby pink; Best fragrance is strong fragrance; Best mouthfeel be sour-sweet moderate and optimum state be stable fine and smooth, the thickness that is evenly distributed is moderate.
Table 3L 9(3 4) orthogonal test scheme and result
Note: the mean value of three parallel tests of scoring average out to of above gained
As shown in Table 3, in this experiment, in 4 factors of concentration of red bean juice, cider, citric acid, white granulated sugar, the size of R value can show: the concentration of B factor cider is principal element, to having the greatest impact of composite beverage quality, answers emphasis to consider when determining excellent level; Secondly be C factor (citric acid); And white granulated sugar is minimum on the quality impact of its composite beverage.Therefore, affect red bean cider composite beverage product qualitative factor primary and secondary and be sequentially: B > C > A > D.It is A2B2C3D1 that analysis obtains the optimum process conditional combination that red bean cider meets beverage, i.e. red bean juice/40%, cider/35%, citric acid/0.15%, white granulated sugar/6%.The product of working it out according to this proportioning is baby pink, gives off a strong fragrance, the smooth sugariness of mouthfeel is moderate, even tissue is without precipitation.
Organoleptic indicator: color is even, baby pink, a small amount of bubble, without particle; Even tissue, without precipitation; Mouthfeel is smooth, and sour-sweet degree is moderate, has the fragrance of red bean and apple.
Physical and chemical index: pH=4.50.
Light transmittance: 2.330T (%).
Total sugar content: 12%.
Microbiological indicator: total number of bacteria≤200CFU/mL meets Juice sanitary standard GB/T4789.21; Coli-group≤3 * 10-2MPN/mL meets Juice sanitary standard GB/T4789.21.
It is raw material that the present embodiment utilizes high-quality red bean and fresh apple, produces the composite beverage of good mouthfeel, has inquired into red bean juice, cider, citric acid and the impact of white granulated sugar concentration on composite beverage quality of product by orthogonal test.By result of the test, show, different red bean juices, cider, citric acid and white granulated sugar concentration all have certain influence to the taste quality of product.
And orthogonal experiments shows, affect composite beverage product qualitative factor primary and secondary and be sequentially: cider concentration > citric acid concentration > red bean juice concentration > white granulated sugar concentration.The best manufacture craft formula of red bean cider composite beverage is: red bean juice 40%, cider 35%, citric acid 0.15%, white granulated sugar 6%.Under this optimised process formula, its semifinished product is even tissue, red milk look, a small amount of bubble, and without particle, mouthfeel is smooth, the moderate fragrance that has red bean and apple of sour-sweet degree.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (3)

1. red bean cider composite beverage, is characterized in that, its weight percentages of components is: red bean juice 40%, cider 35%, citric acid 0.15%, white granulated sugar 6%; Stabilizing agent proportioning is: 0.06% xanthans, 0.06% carragheen, 0.2%CMC-Na.
2. red bean cider composite beverage according to claim 1, it is characterized in that, the preparation process of described red bean cider composite beverage is: (1), pretreatment of raw material: red bean is cleaned up to post-drying, get a part and put the warm water of 30 ℃ into and add appropriate saleratus power to soak 6h above stand-by; More than red bean after take out soaking boils 10min after rinsing with clear water, be cooled to 60-65 ℃ standby, then wear into slurry by soy bean milk making machine, after filtration, get filtrate stand-by; Apple is cleaned stoning, after piecemeal, with a small amount of saline solution, soaks and prevents brown stain, adds appropriate ascorbic acid to protect look, then use centrifuge centrifugal filtration stand-by while squeezing the juice with juice extractor;
(2), the allotment of auxiliary material: take appropriate white granulated sugar, citric acid, allocate stabilizing agent, stabilizing agent quality percentage composition is 0.06% xanthans, 0.2%CMC-Na and 0.06% carragheen;
(3), raw material juice and auxiliary material mix: according to formula, red bean juice and cider are mixed, first deployed white granulated sugar solution is added in mixed having a drink, then add stabilizing agent, finally add citric acid to allocate local flavor, with glass bar, stir and make beverage even, avoid local taste overweight;
(4), degassed: the beverage mixing to be put into vacuum drying chamber degassed;
(5), tinning capping: the product that has taken off gas is put into capping in plastic tank;
(6), sterilizing: put product in 120 ℃ of 0.16Kpa high steam pots sterilizing 20min, take out refrigeration.
3. red bean cider composite beverage according to claim 1, is characterized in that, the pH of the saleratus power in described step (1) is 7.2-7.5.
CN201410208644.XA 2014-05-10 2014-05-10 Red bean juice-apple juice composite beverage Pending CN104106824A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105454965A (en) * 2015-11-18 2016-04-06 陕西海升果业发展股份有限公司 An instant red bean beverage and a preparing method thereof
CN106721827A (en) * 2017-01-22 2017-05-31 潍坊中和食品有限公司 A kind of preparation method of red bean drink
CN106721827B (en) * 2017-01-22 2020-07-28 潍坊中和食品有限公司 Preparation method of red bean beverage

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Application publication date: 20141022