CN105795299A - Preparation method of instant myrica rubra granule solid beverage - Google Patents
Preparation method of instant myrica rubra granule solid beverage Download PDFInfo
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- 239000008187 granular material Substances 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000132436 Myrica rubra Species 0.000 title claims abstract description 17
- 235000008375 Decussocarpus nagi Nutrition 0.000 title abstract description 11
- 235000014631 Myrica rubra Nutrition 0.000 title abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000007779 soft material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000001694 spray drying Methods 0.000 claims abstract description 9
- 238000005469 granulation Methods 0.000 claims abstract description 6
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- 238000004140 cleaning Methods 0.000 claims abstract description 5
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- 235000009134 Myrica cerifera Nutrition 0.000 claims description 22
- 244000269152 Myrica pensylvanica Species 0.000 claims description 22
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 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
- 238000001816 cooling Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 244000018795 Prunus mume Species 0.000 claims description 5
- 235000011158 Prunus mume Nutrition 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 5
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 5
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 241000219000 Populus Species 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 3
- 235000017807 phytochemicals Nutrition 0.000 claims description 3
- 229930000223 plant secondary metabolite Natural products 0.000 claims description 3
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- 150000002338 glycosides Chemical class 0.000 claims 1
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- 238000001035 drying Methods 0.000 abstract description 3
- 230000003203 everyday effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000011068 loading method Methods 0.000 abstract 1
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- 238000011105 stabilization Methods 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 8
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- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
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- 229940126670 AB-836 Drugs 0.000 description 2
- 235000007652 Arbutus Nutrition 0.000 description 2
- 240000008327 Arbutus unedo Species 0.000 description 2
- 241000219433 Myrica Species 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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 relates to a preparation method of an instant myrica rubra granule solid beverage. The preparation method comprises the following preparation steps of: a first step: selecting fruits, and cleaning the selected fruits; a second step: squeezing juice from the fruits; a third step: preparing myrica rubra fruit powder through spray drying; a fourth step: blending and uniformly mixing main materials and auxiliary materials for myrica rubra granules; a fifth step: making soft materials, and performing granulation; a sixth step: performing drying; and a seventh step: performing size stabilization so as to obtain myrica rubra granule solid beverage products, encapsulating the myrica rubra granule solid beverage products with aluminum-plastic films, and loading 20g of the myrica rubra granule solid beverage products in each bag. The original nutrients and the original flavor of the fruits are well reserved, peculiar smell does not exist, the sugar-acid ratio is appropriate, the instant myrica rubra granule solid beverage can dissolve in cold water to be taken, according to the suggestion, the water addition quantity is 10-20 times of that quantity of the granules, and an adult can take 2 bags namely 40 g of the instant myrica rubra granule solid beverage every day. The instant myrica rubra granule solid beverage has the characteristics of being convenient to brew, bright in color, safe, hygienic, convenient to store and transport and the like.
Description
Technical field
The invention belongs to fruit deep process technology field, relate to the preparation method of a kind of instant waxberry granular solids beverage.
Background technology
Fructus Myricae rubrae (Myrica rubra Sieb.et Zucc) is also known as Sheng Shengmei, Bai Dimei, Fructus Rubi, for subtropical evergreen
One of standard fruit-tree, belongs to Myruca ceas Myrica(Myrica).Waxberry fruit is pale red to purplish red, attractive color, biological alive rich in anthocyanin etc.
Property material, sarcocarp succulence, sweet and sour taste, there is alleviation diarrhoea simultaneously, the health-care effect such as antioxidation and antiinflammatory, always deep by the southeast
Sub-consumer of various countries is liked.China's Fructus Myricae rubrae cultivated area is wide, is manufacturing country maximum in the world and exported country, cultivating and growing master
The southeast to be distributed in each province and southwest, cultivar be Corm Eleocharitis kind, late rice Fructus Myricae rubrae, east chief, fourth Ao prunus mume (sieb.) sieb.et zucc., the thin base of a fruit of great Ye,
Big grain purple, light leaf Fructus Myricae rubrae, crow shortcakes etc. more than 10 are planted, and its fruit annual production is up to more than 100 ten thousand tons.Fructus Myricae rubrae concentrates on 5-6 month in term,
Owing to not having arillate protection, its surface irregularity, various microorganism can be infected with, add that fruits nutrition enriches, be very easy to
Putrid and deteriorated, not storage tolerance, under field conditions (factors), freshness date only has 2-3 days.
For extending the supply phase of Fructus Myricae rubrae, need to be processed as early as possible after harvesting.The working modulus of Waxberry fruit is about at present
40%, form processing is to squeeze the juice, the most drying.But cranberry juice volume is big, storage cost of transportation is higher, and cranberry juice is at high temperature
During sterilization and Long-term Storage, easily variable color, affects commodity property..
Spray drying technology is the physical action by mechanical movement, utilizes the material that needs are dried by nebulizer,
It is dispersed into the thinnest microgranule as vaporific, is allowed to and hot air, at (5-100 s) in a flash by most water
Divide and remove, make the solid matter in material be dried to the process of powder.In the last few years, spray drying technology was in the life of solid beverage
Application in producing and studying is more and more extensive.Waxberry fruit contains abundant anthocyanin and polyphenolic plant chemicals, and they are right
Light, heat are the most sensitive, and during length, high temperature and intense light irradiation can make its destruction of degrading.If application spray drying technology is to red bayberry juice
Carry out instantaneous processed, nutrient and the non-nutritive element bioactive substance of Fructus Myricae rubrae will be retained to greatest extent.For sugary
Measuring higher fruit juice product, glass transition temperature is low, is susceptible to viscous wall in spray-drying process, cause collecting powder rate reduce and
Color and luster is uneven, needs process conditions are optimized process.
Summary of the invention
In order to overcome the disadvantages mentioned above of prior art, the present invention provides the preparation side of a kind of instant waxberry granular solids beverage
Method, initially sets up optimal cranberry juice drying process with atomizing, then with Fructus Myricae rubrae spray drying fruit powder as raw material, adds different auxiliary material,
Use wet granulation technique to optimize Fructus Myricae rubrae granular solids researchonthe technology flow process, obtain the poplar with preferable brew and sensory properties
Prunus mume (sieb.) sieb.et zucc. granular solids beverage, opens up a new way for Waxberry fruit deep processing, and the present invention can be used for the industrial metaplasia of Fructus Myricae rubrae granule
Produce, provide the Fructus Myricae rubrae solid beverage of a kind of novelty for consumer, it is achieved the year-round supply of Fructus Myricae rubrae product, abundant fruits solid drink
Material product market.
The technical solution adopted for the present invention to solve the technical problems is: the preparation of a kind of instant waxberry granular solids beverage
Method, its preparation process is:
The first step: the selecting and cleaning of fruit: the Waxberry fruit of fresh harvesting removes branch and leaf and foreign material, clear water rinses, after draining
It is placed into Cool Room 4 DEG C 12 h pre-cooling；
Second step: squeeze the juice: the Waxberry fruit after pre-cooling utilizes mechanical expression formula juice extractor squeeze the juice, and crushing juice rate is about 60%,
Owing to original juice of red bayberry is containing a small amount of pulp, uses 200 eye mesh screens to filter and remove, carry out immediately being spray-dried or-18 DEG C freeze
Deposit；
3rd step: the preparation of spray drying Fructus Myricae rubrae fruit powder: maltodextrin, the mass ratio that addition mass ratio is 30%, DE value is 15
0.25% food stage vitamin C color fixative, 7500rpm homogenizing 10 min, it is spray-dried, spray condition: feeding temperature 60 DEG C,
Inlet temperature 150 DEG C, makes leaving air temp maintain 80 ± 2 DEG C by adjusting charging rate；
4th step: Fructus Myricae rubrae granule main ingredient blending and mixing: by Fructus Myricae rubrae fruit powder, Icing Sugar, xylitol, citric acid according to 53.87%,
25%, the quality of 20%, 0.13% compares mix homogeneously；
5th step: soft material processed and granulation: being slowly added to slurry in adjuvant and adjust humidity of materials, mix homogeneously makes soft material, with
The effect of " that holds is agglomerating, and light pressure is the most scattered ", sieves with 20 eye mesh screens and makes the wet grain of graininess；
6th step: be dried: the wet grain made is laid in drip pan, carries out vacuum under conditions of vacuum 30KPa, temperature 50 C
It is dried 20 min；
7th step: granulate: dried granule differs due to granule size, uses the screen cloth of 20-40 mesh to carry out granulate, obtains poplar
Prunus mume (sieb.) sieb.et zucc. granular solids beverage products, aluminum plastic film encapsulates, 20g/ bag.
Described Fructus Myricae rubrae granular solids beverage color is pink, and the white content L-value using Hunter colorimeter to record is
54.2, red degree a value is 25.7, and yellow degree b value is 1.2；Water content ＜ 3%, hygroscopicity ＜ 10%；Intrinsic with cranberry juice
Phytochemical content is compared, retention rate >=80% of anthocyanin, polyphenol retention rate >=75%；Be completely dissolved required time≤
40s, meets the requirement of instant solid beverage dissolution time ＜ 1 min.
Described slurry is dissolved in 90% alcohol by 1% polyvinylpyrrolidone and obtains.
The positive effect of the present invention is: it is with Fructus Myricae rubrae fruit powder as raw material, adds different auxiliary material, uses wet granulation technique excellent
Change Fructus Myricae rubrae granular solids researchonthe technology flow process, obtain the Fructus Myricae rubrae granular solids beverage with preferable brew and sensory properties, for
A new way is opened up in Waxberry fruit deep processing, preferably remains the original nutrient of fruit and local flavor, free from extraneous odour, sugar-acid ratio
Suitably, cold water both solubilized are taken after mixing it with water, it is proposed that amount of water is 10-20 times of granular mass, and adult can take 2 bags that is 40 every day
G, has and reconstitutes conveniently, bright in colour, safety and sanitation, it is simple to the features such as storing.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with the accompanying drawings and embodiment the present invention is further described.
The preparation method of a kind of instant waxberry granular solids beverage, its preparation process is: the first step: selecting and clearly of fruit
Washing: the Waxberry fruit of fresh harvesting removes branch and leaf and foreign material, clear water rinses, and is placed into Cool Room 4 DEG C 12 h pre-cooling after draining；
Second step: squeeze the juice: the Waxberry fruit after pre-cooling utilizes mechanical expression formula juice extractor squeeze the juice, and crushing juice rate is about 60%,
Owing to original juice of red bayberry is containing a small amount of pulp, uses 200 eye mesh screens to filter and remove, carry out immediately being spray-dried or-18 DEG C freeze
Deposit；
3rd step: the preparation of spray drying Fructus Myricae rubrae fruit powder: maltodextrin, the mass ratio that addition mass ratio is 30%, DE value is 15
0.25% food stage vitamin C color fixative, 7500rpm homogenizing 10 min, it is spray-dried, spray condition: feeding temperature 60 DEG C,
Inlet temperature 150 DEG C, leaving air temp 80 DEG C；
4th step: Fructus Myricae rubrae granule main ingredient blending and mixing: by Fructus Myricae rubrae fruit powder, Icing Sugar, xylitol, citric acid according to 53.87%,
25%, the quality of 20%, 0.13% compares mix homogeneously；
5th step: soft material processed and granulation: being slowly added to slurry in adjuvant and adjust humidity of materials, mix homogeneously makes soft material, with
The effect of " that holds is agglomerating, and light pressure is the most scattered ", sieves with 20 eye mesh screens and makes the wet grain of graininess；
6th step: be dried: the wet grain made is laid in drip pan, carries out vacuum under conditions of vacuum 30KPa, temperature 50 C
It is dried 20 min；
7th step: granulate: dried granule differs due to granule size, uses the screen cloth of 20-40 mesh to carry out granulate, obtains poplar
Prunus mume (sieb.) sieb.et zucc. granular solids beverage products, aluminum plastic film encapsulates, 20g/ bag.
Described Fructus Myricae rubrae granular solids beverage color is pink, and the white content L-value using Hunter colorimeter to record is
54.2, red degree a value is 25.7, and yellow degree b value is 1.2；Water content ＜ 3%, hygroscopicity ＜ 10%；Intrinsic with cranberry juice
Phytochemical content is compared, retention rate >=80% of anthocyanin, polyphenol retention rate >=75%；Be completely dissolved required time≤
40s, meets the requirement of instant solid beverage dissolution time ＜ 1 min.
Described slurry is dissolved in 90% alcohol by 1% polyvinylpyrrolidone and obtains.
Embodiment 1
(1) new arbutus choosing fruit and cleaning: remove the foreign material such as branch and leaf, pick except Fructus Myricae rubrae rotten, that go rotten, weighing that 50 kg are fresh can
With Fructus Myricae rubrae, clear water is clean to be drained, 4 DEG C of pre-cooling 12 h.
(2) squeeze the juice: after Waxberry fruit squeezing, obtain fruit juice 36.5L.
(3) filter: remove part pulp and marc with 200 mesh screen, obtain about 36.3L filtrate.
(4) allotment: the original juice of red bayberry after filtration adds dryingaid maltodextrin 10.88kg, vitamin C 0.1kg and stirs
Mix and make it dissolve.
(5) homogenizing: the feed liquid after allotment put into homogeneous emulsifying machine and carry out homogenizing 10min, allows the particulate matter in feed liquid
Further refinement, fully dispersed, dissolve, mix.
(6) it is spray-dried: keeping fruit juice feeding temperature 60 DEG C on electromagnetic heater, stirring at low speed, in inlet temperature 150
DEG C, carry out being spray-dried prepared Fructus Myricae rubrae fruit powder 9.97 kg under the conditions of leaving air temp 80 DEG C.
(7) adjuvant is added: added Icing Sugar 4.545 kg, xylitol 3.636 kg, Fructus Citri Limoniae by being spray-dried gained Fructus Myricae rubrae fruit powder
Acid 23 g mix homogeneously.
(8) soft material processed and granulation: with 90% ethanol containing 1% polyvinylpyrrolidone as binding agent, be slowly added to mix
Close in raw material and make soft material, add and mix, with the effect of " that holds is agglomerating, and light pressure is the most scattered ", by 20 eye mesh screen mistakes
Sieve series becomes granular solids beverage.
(9) it is dried: the wet grain made is laid in drip pan, under conditions of vacuum 30KPa, temperature 50 C, carries out vacuum
It is dried 20 min.
(10) granulate: dried dissolved granule differs due to granule size, first sieves with the screen cloth of 20 mesh numbers, sieves lower
Grain sieves with 40 mesh number sieve nets again, is screened granule between the 20-40 mesh obtained and is produced Fructus Myricae rubrae granular solids beverage.
Embodiment 2
(1) new arbutus choosing fruit and cleaning: remove the foreign material such as branch and leaf, pick except Fructus Myricae rubrae rotten, that go rotten, weighing that 500 kg are fresh can
With Fructus Myricae rubrae, clear water is clean to be drained, 4 DEG C of pre-cooling 12 h.
(2) squeeze the juice: after Waxberry fruit squeezing, obtain fruit juice 365L.
(3) filter: remove part pulp and marc with 200 mesh screen, obtain about 363L filtrate.
(4) allotment: the original juice of red bayberry after filtration adds dryingaid maltodextrin 109kg, vitamin C 1kg and is stirred making
It dissolves.
(5) homogenizing: the feed liquid after allotment is put into homogeneous emulsifying machine in batches carries out homogenizing 10min, allow in feed liquid
Grain thing refines further, fully dispersed, dissolve, mix.
(6) it is spray-dried: keeping fruit juice feeding temperature 60 DEG C on electromagnetic heater, stirring at low speed, in inlet temperature 150
DEG C, carry out being spray-dried prepared Fructus Myricae rubrae fruit powder 100 kg under the conditions of leaving air temp 80 DEG C.
(7) adjuvant is added: added Icing Sugar 45 kg, xylitol 36 kg, citric acid 230 g by being spray-dried gained Fructus Myricae rubrae fruit powder
Mix homogeneously.
(8) soft material processed and granulation: with 90% ethanol containing 1% polyvinylpyrrolidone as binding agent, be slowly added to mix
Close in raw material and make soft material, add and mix, with the effect of " that holds is agglomerating, and light pressure is the most scattered ", by 20 eye mesh screen mistakes
Sieve series becomes granular solids beverage.
(9) it is dried: the wet grain made is laid in drip pan, under conditions of vacuum 30KPa, temperature 50 C, carries out vacuum
It is dried 20 min.
(10) granulate: dried dissolved granule differs due to granule size, first sieves with the screen cloth of 20 mesh numbers, sieves lower
Grain sieves with 40 mesh number sieve nets again, is screened granule between the 20-40 mesh obtained and is produced Fructus Myricae rubrae granular solids beverage.
The present invention, with Fructus Myricae rubrae fruit powder as raw material, adds different auxiliary material, uses wet granulation technique to optimize Fructus Myricae rubrae granular solids
Researchonthe technology flow process, obtains the Fructus Myricae rubrae granular solids beverage with preferable brew and sensory properties, for Waxberry fruit deep processing
Opening up a new way, preferably remain the original nutrient of fruit and local flavor, free from extraneous odour, sugar-acid ratio is suitable, and cold water both may be used
Dissolving is taken after mixing it with water, it is proposed that amount of water is 10-20 times of granular mass, and adult can take 2 bags that is 40 g every day, has the side of reconstituting
Just, bright in colour, safety and sanitation, it is simple to the features such as storing.
Claims (3)
1. the preparation method of an instant waxberry granular solids beverage, it is characterised in that preparation process is:
The first step: the selecting and cleaning of fruit: the Waxberry fruit of fresh harvesting removes branch and leaf and foreign material, clear water rinses, after draining
It is placed into Cool Room 4 DEG C 12 h pre-cooling；
Second step: squeeze the juice: the Waxberry fruit after pre-cooling utilizes mechanical expression formula juice extractor squeeze the juice, and crushing juice rate is about 60%,
Owing to original juice of red bayberry is containing a small amount of pulp, uses 200 eye mesh screens to filter and remove, carry out immediately being spray-dried or-18 DEG C freeze
Deposit；
3rd step: the preparation of spray drying Fructus Myricae rubrae fruit powder: maltodextrin, the mass ratio that addition mass ratio is 30%, DE value is 15
0.25% food stage vitamin C color fixative, 7500rpm homogenizing 10 min, it is spray-dried, spray condition: feeding temperature 60 DEG C,
Inlet temperature 150 DEG C, makes leaving air temp maintain 80 ± 2 DEG C by adjusting charging rate；
4th step: Fructus Myricae rubrae granule main ingredient blending and mixing: by Fructus Myricae rubrae fruit powder, Icing Sugar, xylitol, citric acid according to 53.87%,
25%, the quality of 20%, 0.13% compares mix homogeneously；
5th step: soft material processed and granulation: being slowly added to slurry in adjuvant and adjust humidity of materials, mix homogeneously makes soft material, with
The effect of " that holds is agglomerating, and light pressure is the most scattered ", sieves with 20 eye mesh screens and makes the wet grain of graininess；
6th step: be dried: the wet grain made is laid in drip pan, carries out vacuum under conditions of vacuum 30KPa, temperature 50 C
It is dried 20 min；
7th step: granulate: dried granule differs due to granule size, uses the screen cloth of 20-40 mesh to carry out granulate, obtains poplar
Prunus mume (sieb.) sieb.et zucc. granular solids beverage products, aluminum plastic film encapsulates, 20g/ bag.
2. the preparation method of instant waxberry granular solids beverage as claimed in claim 1, it is characterised in that described Fructus Myricae rubrae granule is solid
Body beverage color is pink, and the white content L-value using Hunter colorimeter to record is 54.2, and red degree a value is 25.7,
Yellow degree b value is 1.2；Water content ＜ 3%, hygroscopicity ＜ 10%；Compared with the phytochemical content that cranberry juice is intrinsic, pattern
Retention rate >=80% of glycosides, polyphenol retention rate >=75%；It is completely dissolved required time≤40s, meets instant solid beverage molten
The requirement of solution time ＜ 1 min.
3. the preparation method of instant waxberry granular solids beverage as claimed in claim 1, it is characterised in that described slurry is by 1%
Polyvinylpyrrolidone is dissolved in 90% alcohol and obtains.
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| CN106418102A (en) * | 2016-10-14 | 2017-02-22 | 广西放心源生物科技有限公司 | Method for producing instant waxberry freeze-dried powder |
| CN106942557A (en) * | 2016-11-09 | 2017-07-14 | 沈阳农业大学 | The preparation method that a kind of fruit of Chinese magnoliavine fruit juice reconstitutes powder |
| CN107712540A (en) * | 2017-11-01 | 2018-02-23 | 韶关学院 | A kind of preparation method of red bayberry effervescent tablet instant solid beverage |
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