CN105851741A - Fruit-juice sorbet beverage and preparing method thereof - Google Patents
Fruit-juice sorbet beverage and preparing method thereof Download PDFInfo
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- CN105851741A CN105851741A CN201610286282.5A CN201610286282A CN105851741A CN 105851741 A CN105851741 A CN 105851741A CN 201610286282 A CN201610286282 A CN 201610286282A CN 105851741 A CN105851741 A CN 105851741A
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 240000006766 Cornus mas Species 0.000 title claims abstract description 15
- 235000003363 Cornus mas Nutrition 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 72
- 230000008569 process Effects 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 32
- 239000000047 product Substances 0.000 claims abstract description 12
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000000203 mixture Substances 0.000 claims description 26
- 238000002360 preparation method Methods 0.000 claims description 21
- 206010011732 Cyst Diseases 0.000 claims description 18
- 208000031513 cyst Diseases 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 17
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 13
- 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 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 241001330002 Bambuseae Species 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 238000005086 pumping Methods 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 230000009286 beneficial effect Effects 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000007613 environmental effect Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 241001672694 Citrus reticulata Species 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 239000006227 byproduct Substances 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 210000003934 vacuole Anatomy 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 230000009471 action Effects 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 5
- 241000207199 Citrus Species 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000006260 foam Substances 0.000 abstract 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 238000009489 vacuum treatment Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 19
- 229940088598 enzyme Drugs 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 108010059892 Cellulase Proteins 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 210000004706 scrotum Anatomy 0.000 description 2
- 206010040882 skin lesion Diseases 0.000 description 2
- 231100000444 skin lesion Toxicity 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fruit-juice sorbet beverage and a preparing method thereof. The preparing method includes the steps of pretreatment, enzymic-method peeling, preparing of fruit juice and fruit foam, mixing, homogenizing, sterilized filling and cold storage/freezing. In the enzymic-method peeling process, when fruit balls are obtained, the innovation technology combining intermittent vacuum treatment with bath treatment is adopted, enzymatic hydrolysate can rapidly and fully enter peeled fruit peels, efficient peeling is achieved, and the flavor and the taste of the product are effectively improved; in the mixing stage, as the specially-made fruit juice, the specially-made fruit foam, citrus jam, bamboo salt and vitamins C are added, the sugar-degree-to-sour-degree ratio of the obtained fruit-juice sorbet beverage is more reasonable than that of existing room-temperature beverages, and the fruit fragrance of the obtained fruit-juice sorbet beverage can be well reserved; in this way, the fruit-juice sorbet beverage has the good taste and the good flavor both under the cold-storage or freezing condition and the room-temperature condition.
Description
Technical field
The present invention relates to technical field of beverage, concrete provide a kind of fruit juice slush drinks and
Its preparation method.
Background technology
Sorbet beverage is the cool drink of one in summer, drops summer-heat good merchantable brand.Ice the most on the market
Husky beverage is mainly added various condiments by the ice pellets that shaved ice power blader is broken and is made, but
On the one hand, this Sorbet beverage can only now be eaten and now buy, the most not readily portable, again cannot
Realize batch production；On the other hand, this Sorbet beverage is often added with more sweet
The chemical addition agents such as taste agent and essence, not only mouthfeel is bad, and unhygienic, healthy.
In view of this, the special proposition present invention.
Summary of the invention
In order to overcome drawbacks described above, the invention provides a kind of fruit juice slush drinks and
Preparation method, this preparation method is simple, operation safety, and through this preparation method system
Fruit juice Sorbet beverage mouthfeel fresh natural, sour-sweet moderate, with rich flavor.
The present invention is to solve that its technical problem be the technical scheme is that a kind of fruit
The preparation method of juice slush drinks, including following making step:
(1) pre-treatment: the citrus fruit selecting fresh high-quality is raw material, by water
Peel cleans up, and utilizes decorticating mill to be removed by the oil vacuole layer of Fruit Peel,
To mill follicarpium；
(2) enzyme process peeling: first compound concentration is 0.5%～2.5%, pH value be 3～
The enzymolysis solution of 5；Mill follicarpium is placed in the vacuum desiccator being loaded with above-mentioned enzymolysis solution again
In, carry out intermittent vacuum process, being beneficial to enzymolysis solution can quickly and sufficiently enter
Enter to grind in follicarpium peel；The most again the mill follicarpium after intermittent vacuum processes is placed in
It is loaded with above-mentioned enzymolysis solution and temperature is maintained in the water bath containers of 30 DEG C～50 DEG C,
Carry out water bath processing 30～60min, to be additionally also stirred continuously when water bath processing,
So that enzymolysis solution can be well in mill follicarpium peel；Skin will be ground again after water bath processing
Fruit is placed under flowing water flushing 5～10min, obtains removing outer peel and top layer capsule clothing
Complete fruit ball；
(3) fruit juice and fruit cyst are prepared: weigh part fruit ball, and successively through squeezing
After juice, filtration treatment, obtain fruit juice；Remaining fruit ball is first dispersed through machine and processes, to incite somebody to action
Really the cyst in ball is separated, and the most again by filtering roguing process, removes big portion
Divide capsule clothing and seed, obtain fruit cyst；
(4) allotment: first weigh the marmalade of formula ratio, and put into temperature and be
In the appropriate RO water of 70 DEG C～80 DEG C, after being uniformly dissolved, sequentially pass through filter and cooling again
Process, obtain citrus fruit dip, standby；Weigh milk powder and the fruit of formula ratio the most again
Glue, and all put in the appropriate RO water that temperature is 70 DEG C～80 DEG C, it is uniformly dissolved
After again sequentially pass through filter and cooling process, obtain emulsion, standby；Finally by gained Citrus chachiensis Hort.
Fructus Citri tangerinae fruit jam juice, emulsion and above-mentioned gained fruit juice mix homogeneously, obtain mixing fruit breast
Liquid；
(5) homogenizing processes: above-mentioned gained mixing fruit emulsion is carried out homogenizing process,
After homogenizing again to mixing fruit emulsion in add the bamboo salt of formula ratio, vitamin C and
Above-mentioned gained fruit cyst, uniform stirring, obtain the beverage that Brix value is 13～14
Semi-finished product；
(6) sterilization, fill: above-mentioned gained beverage semi-finished product are carried out 90 DEG C～
The high-temperature sterilization treatment 30～60s of 100 DEG C, carries out PET bottle fill after sterilization；
(7) freezer: put into temperature by product-filled for above-mentioned gained PET bottle be
Taking out after under the environmental condition of-8 DEG C～-12 DEG C, cold preservation was no less than 2 hours, shake is i.e.
Obtain described fruit juice slush drinks；Or put into product-filled for above-mentioned gained PET bottle
Temperature be under the environmental condition of-18 DEG C～-22 DEG C freezing no less than 2 hours after take out,
Shake after ambient temperatare puts 1～2h, i.e. obtain described fruit juice slush drinks.
As a further improvement on the present invention, in above-mentioned steps (2), batch (-type) is true
The concrete mode of vacancy reason is: mill follicarpium is placed in the vacuum drying being loaded with enzymolysis solution
In device, first with vacuum pump evacuation, the vacuum in vacuum desiccator is reached
7～11Psi, after keeping 2～3min, termination of pumping air inlet returns in making vacuum desiccator
Atmospheric pressure；It is again started up vacuum pump evacuation after 2～3min and makes vacuum desiccator
Interior vacuum reaches 7～11Psi, and after keeping 2～3min, termination of pumping air inlet makes again
Atmospheric pressure is returned in obtaining vacuum desiccator；So circulation operation is repeatedly, is beneficial to
Enzymolysis solution can quickly and sufficiently enter in mill follicarpium peel.
As a further improvement on the present invention, the Citrus chachiensis Hort. employed in above-mentioned steps (4)
Fructus Citri tangerinae fruit jam is prepared gained by following preparation method: by horse water Fructus Citri tangerinae sarcocarp, horse water Fructus Citri tangerinae peel,
After honey Fructus Citri grandis meat, honey pomelo pericarp, the most size-reduced machine of lemon whole fruit are smashed, according to weight
Measure and mix than 2:1:2:1:1, obtain mixing fruit material；Then in gained mixing fruit material
Add appropriate syrup mixture and RO water, after stirring, recycle colloid barreling
Mill, obtains the mixing pulp that fineness of the particles is 90～120 μm；The most again will mixing
Pulp is placed in jacketed pan, and carries out infusion under the conditions of temperature is 85 DEG C～95 DEG C
Brix value to mixing pulp is 75～80, is finally cooled to room temperature, obtains described
Marmalade；And expect to be in terms of 100 weight portions by described mixing fruit, described syrup mixes
Thing is 80～120 weight portions, and described RO water is 15～35 weight portions, wherein said
Syrup mixture by high fructose syrup, maltose syrup and glucose syrup according to weight ratio is
3:1:2 compounding mixing composition.
The invention also discloses a kind of fruit juice slush drinks, use fruit of the present invention
The preparation method of juice slush drinks is prepared from.
As a further improvement on the present invention, by weight, this fruit juice slush drinks
There is following composition of raw materials: fruit juice 200～350 weight portion, fruit cyst 20～50
Weight portion, marmalade 80～100 weight portion, milk powder 5～10 weight portion, pectin
1～2 weight portions, bamboo salt 0.1～0.5 weight portion, vitamin C 0.1～0.5 weight
Part, RO water 260～430 weight portion.
The invention has the beneficial effects as follows: 1. the present invention is using enzyme process decortication process system
When obtaining fruit ball, not only the preparation to enzymolysis solution is optimized, and additionally uses " batch (-type)
Application of vacuum " and " water bath processing " innovative technology of combining, to realize enzymolysis solution
Can quickly and sufficiently enter in mill follicarpium peel, the most not only achieve and efficiently go
Peel, also efficiently avoid traditional handicraft (burn peeling or soda acid skin lesion of the scrotum technique)
Cause fruit juice and fruit cyst nutritive loss, the drawback of mouthfeel bitterness, be effectively improved
The local flavor of product and mouthfeel；2. the present invention also adds special Citrus chachiensis Hort. in composition of raw materials
Fructus Citri tangerinae fruit jam so that during product acid is comfortable, more delicious；3. the fruit obtained by the present invention
Without any sweeting agent, preservative and essence in juice slush drinks, more natural,
Healthy, health.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but this
Invention is not limited to these embodiments.
The invention discloses a kind of fruit juice slush drinks and preparation method thereof, through the application
The fruit juice Sorbet beverage vessel that preparation method prepares has rich in taste, fresh natural, sour-sweet
Moderate, the feature such as with rich flavor, health；Study carefully it and realize reason, essentially consist in
The present invention is optimized innovation to the preparation method of this fruit juice slush drinks, and be equipped with right
Its composition of raw materials is optimized combination, is described as follows:
One, the preparation method of the present invention is used to prepare fruit juice slush drinks
1) preparation raw material marmalade
Before preparing this fruit juice slush drinks, first have to prepare raw material citrus fruit
Beans；Embodiment 1～3 all in accordance with the weight portion shared by the raw material described in table 1 and
Technological parameter, and prepare marmalade according to following processing technology:
By horse water Fructus Citri tangerinae sarcocarp, horse water Fructus Citri tangerinae peel, honey Fructus Citri grandis meat, honey pomelo pericarp, Fructus Citri Limoniae
After the most size-reduced machine of full fruit is smashed, mix according to weight ratio 2:1:2:1:1, obtain
Mixing fruit material；Then to gained mixing fruit material in add appropriate syrup mixture and
RO water, after stirring recycle colloid mill grind, obtain fineness of the particles be 90～
The mixing pulp of 120 μm；The most again mixing pulp is placed in jacketed pan, and
Temperature carries out infusion under the conditions of being 85 DEG C～95 DEG C
75～80, it is finally cooled to room temperature, obtains described marmalade；And with described mixing
Fruit material is 100 weight portion meters, and described syrup mixture is 80～120 weight portions, institute
Stating RO water is 15～35 weight portions, wherein said syrup mixture by high fructose syrup,
Maltose syrup and glucose syrup are 3:1:2 compounding mixing composition according to weight ratio.
Table 1: unit: weight portion
2) fruit juice slush drinks is prepared
Embodiment 4～8 is all in accordance with the weight shared by the raw material described in table 2 and work
Skill parameter, and prepare fruit juice slush drinks according to following steps (1)～(7):
(1) pre-treatment: the citrus fruit selecting fresh high-quality is raw material, Citrus
Class fruit can be selected for Citrus sinensis Osbeck, Fructus Citri tangerinae, Fructus Citri grandis etc., is cleaned up by Fruit Peel, and
Utilize decorticating mill to be removed by the oil vacuole layer of Fruit Peel, obtain grinding follicarpium；
(2) enzyme process peeling: first compound concentration is 0.5%～2.5%, pH value be 3～
The enzymolysis solution of 5, concrete compound method is: weigh appropriate cellulase, half fiber
Element enzyme and pectase, and all put into appropriate disodium hydrogen phosphate that pH value is 3～5-
In citrate buffer solution, stirring and dissolving is uniform, i.e. prepares described enzymolysis solution；Wherein institute
The weight ratio stating cellulase, hemicellulase and pectase is 2:1:2；
Again mill follicarpium is placed in the vacuum desiccator being loaded with above-mentioned enzymolysis solution, carries out
Intermittent vacuum processes, particularly as follows: mill follicarpium is placed in the vacuum being loaded with enzymolysis solution
In exsiccator, first with vacuum pump evacuation, the vacuum in vacuum desiccator is reached
To 7～11Psi, after keeping 2～3min, termination of pumping air inlet is extensive in making vacuum desiccator
Arrive atmospheric pressure again；Being again started up vacuum pump evacuation after 2～3min makes vacuum do
Vacuum in dry device reaches 7～11Psi, and after keeping 2～3min, termination of pumping is entered again
Gas returns to atmospheric pressure in making vacuum desiccator；So circulation operation is repeatedly, with
It is beneficial to enzymolysis solution can quickly and sufficiently enter in mill follicarpium peel；
The most again the mill follicarpium after intermittent vacuum processes is placed in be loaded with above-mentioned
Enzymolysis solution and temperature are maintained in the water bath containers of 30 DEG C～50 DEG C, carry out water-bath
Process 30～60min, weight ratio during water bath processing, between mill follicarpium and enzymolysis solution
Control at 1:2, additionally also to stir once every 5min when water bath processing, with
Make enzymolysis solution can well into mill follicarpium peel in；Follicarpium will be ground again after water bath processing
It is placed under flowing water flushing 5～10min, obtains removing the complete of outer peel and top layer capsule clothing
Whole fruit ball；
(3) fruit juice and fruit cyst are prepared: weigh part fruit ball, and successively through squeezing
Juice machine is squeezed the juice, after 200 mesh filtration treatment, obtain fruit juice；Remaining fruit ball is first dispersed through
Machine processes, to be separated by the cyst in fruit ball, the most again by crossing impurity removing machine, shaking
The equipment such as dynamic sieve carry out filtering roguing and process, and remove major part capsule clothing and seed,
To fruit cyst；
(4) allotment: first weigh the marmalade of formula ratio (by embodiment 1～3
It is prepared from), and put in the appropriate RO water that temperature is 70 DEG C～80 DEG C, molten
Filter and cooling process through 200 mesh the most successively after solving uniformly, obtain citrus fruit dip,
Standby；Weigh milk powder and the pectin of formula ratio the most again, and all put into temperature and be
In the appropriate RO water of 70 DEG C～80 DEG C, filter through 200 mesh the most successively after being uniformly dissolved
Process with cooling, obtain emulsion, standby；Finally by gained citrus fruit dip, emulsion,
And the above-mentioned fruit juice mix homogeneously of formula ratio, obtain mixing fruit emulsion；
(5) homogenizing processes: above-mentioned gained mixing fruit emulsion is carried out homogenizing process,
After homogenizing again to mixing fruit emulsion in add the bamboo salt of formula ratio, vitamin C and
Above-mentioned fruit cyst, after uniform stirring and with RO water be settled to Brix value be 13～
14, obtain beverage semi-finished product；
(6) sterilization, fill: above-mentioned gained beverage semi-finished product are carried out 90 DEG C～
The high-temperature sterilization treatment 30～60s of 100 DEG C, carries out PET bottle fill after sterilization；
(7) freezer: put into temperature by product-filled for above-mentioned gained PET bottle be
Take out after under the environmental condition of-8 DEG C～-12 DEG C, cold preservation was no less than 2 hours, under room temperature
Shake i.e. obtains described fruit juice slush drinks；Or above-mentioned gained PET bottle fill is produced
Product are put under the environmental condition that temperature is-18 DEG C～-22 DEG C freezing no less than 2 hours
Rear taking-up, shakes after ambient temperatare puts 1～2h, i.e. obtains described fruit juice Sorbet
Beverage.
Table 2: unit: weight (g)
Note: 1. " II " in " RO water II " shown in " I " in " RO water I " shown in table 1 and table 2 will be only in order to will
Both distinguish；2. the marmalade that embodiment 4 and 5 is selected uses the composition of raw materials shown in embodiment 1 and technique to make, real
The marmalade executing example 6 and 7 selection uses the composition of raw materials shown in embodiment 2 and technique to make, the Citrus that embodiment 8 is selected
Fruit jam uses the composition of raw materials shown in embodiment 3 and technique to make.
Two, product sensory evaluation
Respectively the fruit juice slush drinks obtained by the embodiment of the present invention 4～8 is felt
Official judges, and test result is as follows: table 3 is the sensory evaluation standard of fruit drink；Table
The 4 fruit juice slush drinks obtained by the embodiment of the present invention are in terms of taste and flavor
Evaluation result.
The sensory evaluation standard of table 3 fruit drink
The fruit juice slush drinks obtained by table 4 present invention evaluation result in terms of mouthfeel and local flavor
Can obtain in conjunction with shown in table 3-4: the fruit juice Sorbet drink obtained by the embodiment of the present invention
The rich in taste of material, fresh natural, sour-sweet moderate, with rich flavor, especially with embodiment
6 and 7 is optimal.
Fruit juice slush drinks obtained by the present invention why have excellence mouthfeel and
Local flavor, studies carefully it and realizes reason, essentially consist in: 1. the present invention is using enzyme process peeler
When skill prepares fruit ball, not only the preparation to enzymolysis solution is optimized, additionally use "
Formula of having a rest application of vacuum " and " water bath processing " innovative technology of combining, to realize enzyme
Solve liquid can quickly and sufficiently enter in mill follicarpium peel, the most not only achieve height
Effect removes peel, also efficiently avoid traditional handicraft (burn peeling or soda acid skin lesion of the scrotum work
Skill) cause fruit juice and fruit cyst nutritive loss, the drawback of mouthfeel bitterness, effectively carry
Local flavor and the mouthfeel of product are risen；What deserves to be explained is especially, the present invention joins in raw material
Side adds above-mentioned special fruit cyst, not only improves the mouthfeel of product, also increase
The added values such as product interest are added.2., in prior art, room temperature beverage mostly is acid
Beverage or the refreshing drink without fruit juice, but both beverage products are unsuitable for
In frost dissipating fluid-retention use, because acidic beverages is after cold preservation or freezing, its sweet sense and (perfume
Essence) fragrance can weaken, mouthfeel meta-acid and the thinnest；Refreshing drink after cold preservation or freezing,
Ice crystal is big especially, and mouthfeel is not fine；And the application is innovated by composition of raw materials,
Add special fruit juice, fruit cyst, marmalade, bamboo salt and vitamin C,
Not only make pol and the acidity ratio more existing room temperature beverage of gained fruit juice slush drinks
More coordinate, also make the fruital in gained fruit juice slush drinks be retained very well；Cause
And the fruit juice slush drinks of the application gained has the most under refrigeration or freezing
Well taste and flavor, and there is good mouthfeel and wind the most too
Taste.3. the present invention is by carrying out excellent control to the addition of marmalade and bamboo salt so that
The freezing point of gained fruit juice slush drinks controls near-3 DEG C, so when gained fruit juice ice
Husky beverage is through cold preservation or freezing processing and after forming Sorbet, it is possible to the guarantor of long period
Deposit cool mouthfeel.
In addition to the said goods characteristic, the fruit juice slush drinks obtained by the present invention does not adds
Add any sweeting agent, preservative and essence, more natural, healthy, health.
In sum, the present invention, by optimizing preparation method and composition of raw materials, makes to prepare
Fruit juice Sorbet beverage vessel have rich in taste, fresh natural, sour-sweet moderate, local flavor is dense
The features such as strongly fragrant, health；The most especially with embodiment 6 and 7 products obtained therefrom quality
Excellent, there is wide market prospect and market efficiency.
Above-mentioned lifted embodiment is only in order to illustrate composition and effect of the present invention, not
Therefore carry out to arrest the scope of the claims of the limit present invention, thus the change of the most all equivalent structures and
Without departing from the similar amendment of the present invention, all it is under the jurisdiction of the patent category of the present invention.
Claims (5)
1. the preparation method of a fruit juice slush drinks, it is characterised in that: include as
Lower making step:
(1) pre-treatment: the citrus fruit selecting fresh high-quality is raw material, by water
Peel cleans up, and utilizes decorticating mill to be removed by the oil vacuole layer of Fruit Peel,
To mill follicarpium；
(2) enzyme process peeling: first compound concentration is 0.5%～2.5%, pH value be 3～
The enzymolysis solution of 5；Mill follicarpium is placed in the vacuum desiccator being loaded with above-mentioned enzymolysis solution again
In, carry out intermittent vacuum process, being beneficial to enzymolysis solution can quickly and sufficiently enter
Enter to grind in follicarpium peel；The most again the mill follicarpium after intermittent vacuum processes is placed in
It is loaded with above-mentioned enzymolysis solution and temperature is maintained in the water bath containers of 30 DEG C～50 DEG C,
Carry out water bath processing 30～60min, to be additionally also stirred continuously when water bath processing,
So that enzymolysis solution can be well in mill follicarpium peel；Skin will be ground again after water bath processing
Fruit is placed under flowing water flushing 5～10min, obtains removing outer peel and top layer capsule clothing
Complete fruit ball；
(3) fruit juice and fruit cyst are prepared: weigh part fruit ball, and successively through squeezing
After juice, filtration treatment, obtain fruit juice；Remaining fruit ball is first dispersed through machine and processes, to incite somebody to action
Really the cyst in ball is separated, and the most again by filtering roguing process, removes big portion
Divide capsule clothing and seed, obtain fruit cyst；
(4) allotment: first weigh the marmalade of formula ratio, and put into temperature and be
In the appropriate RO water of 70 DEG C～80 DEG C, after being uniformly dissolved, sequentially pass through filter and cooling again
Process, obtain citrus fruit dip, standby；Weigh milk powder and the fruit of formula ratio the most again
Glue, and all put in the appropriate RO water that temperature is 70 DEG C～80 DEG C, it is uniformly dissolved
After again sequentially pass through filter and cooling process, obtain emulsion, standby；Finally by gained Citrus chachiensis Hort.
Fructus Citri tangerinae fruit jam juice, emulsion and above-mentioned gained fruit juice mix homogeneously, obtain mixing fruit breast
Liquid；
(5) homogenizing processes: above-mentioned gained mixing fruit emulsion is carried out homogenizing process,
After homogenizing again to mixing fruit emulsion in add the bamboo salt of formula ratio, vitamin C and
Above-mentioned gained fruit cyst, uniform stirring, obtain the beverage that Brix value is 13～14
Semi-finished product；
(6) sterilization, fill: above-mentioned gained beverage semi-finished product are carried out 90 DEG C～
The high-temperature sterilization treatment 30～60s of 100 DEG C, carries out PET bottle fill after sterilization；
(7) freezer: put into temperature by product-filled for above-mentioned gained PET bottle be
Taking out after under the environmental condition of-8 DEG C～-12 DEG C, cold preservation was no less than 2 hours, shake is i.e.
Obtain described fruit juice slush drinks；Or put into product-filled for above-mentioned gained PET bottle
Temperature be under the environmental condition of-18 DEG C～-22 DEG C freezing no less than 2 hours after take out,
Shake after ambient temperatare puts 1～2h, i.e. obtain described fruit juice slush drinks.
The preparation method of fruit juice slush drinks the most according to claim 1, its
Being characterised by: in above-mentioned steps (2), the concrete mode that intermittent vacuum processes is:
Mill follicarpium is placed in the vacuum desiccator being loaded with enzymolysis solution, first with vacuum pumping
Vacuum makes the vacuum in vacuum desiccator reach 7～11Psi, keeps 2～3min
Rear termination of pumping air inlet returns to atmospheric pressure in making vacuum desiccator；After 2～3min again
Secondary startup vacuum pump evacuation make the vacuum in vacuum desiccator reach 7～
11Psi, recovers in after keeping 2～3min, termination of pumping air inlet makes vacuum desiccator again
To atmospheric pressure；So circulation operation is repeatedly, and being beneficial to enzymolysis solution can quickly and fill
In the entrance mill follicarpium peel divided.
The preparation method of fruit juice slush drinks the most according to claim 1, its
It is characterised by: the marmalade employed in above-mentioned steps (4) is by following preparation side
Method prepares gained: by horse water Fructus Citri tangerinae sarcocarp, horse water Fructus Citri tangerinae peel, honey Fructus Citri grandis meat, honey Fructus Citri grandis
After the most size-reduced machine of skin, lemon whole fruit is smashed, according to weight ratio 2:1:2:1:1
Mixing, obtains mixing fruit material；Then in gained mixing fruit material, appropriate syrup is added
Mixture and RO water, recycle colloid mill and grind, obtain granule thin after stirring
Degree is the mixing pulp of 90～120 μm；The most again mixing pulp is placed in jacketed pan
In, and under the conditions of temperature is 85 DEG C～95 DEG C, carry out infusion to mixing pulp
Brix value is 75～80, is finally cooled to room temperature, obtains described marmalade；And
Being in terms of 100 weight portions by described mixing fruit material, described syrup mixture is 80～120
Weight portion, described RO water is 15～35 weight portions, wherein said syrup mixture by
High fructose syrup, maltose syrup and glucose syrup are the compounding mixing of 3:1:2 according to weight ratio
Composition.
4. a fruit juice slush drinks, uses any one institute in claim 1-3
The preparation method of the fruit juice slush drinks stated is prepared from.
Fruit juice slush drinks the most according to claim 4, it is characterised in that:
By weight, this fruit juice Sorbet beverage vessel has a following composition of raw materials: fruit juice 200～
350 weight portions, fruit cyst 20～50 weight portion, marmalade 80～100 weight
Amount part, milk powder 5～10 weight portion, pectin 1～2 weight portion, bamboo salt 0.1～0.5
Weight portion, vitamin C 0.1～0.5 weight portion, RO water 260～430 weight portion.
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