CN109170395A - The preparation method of the compound fruit-flavored beverage of sapodilla raspberry - Google Patents
The preparation method of the compound fruit-flavored beverage of sapodilla raspberry Download PDFInfo
- Publication number
- CN109170395A CN109170395A CN201811082238.8A CN201811082238A CN109170395A CN 109170395 A CN109170395 A CN 109170395A CN 201811082238 A CN201811082238 A CN 201811082238A CN 109170395 A CN109170395 A CN 109170395A
- Authority
- CN
- China
- Prior art keywords
- slurries
- raspberry
- sapodilla
- compound
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011034 Rubus glaucus Nutrition 0.000 title claims abstract description 80
- 235000009122 Rubus idaeus Nutrition 0.000 title claims abstract description 80
- 235000011339 Manilkara zapota Nutrition 0.000 title claims abstract description 78
- 240000001794 Manilkara zapota Species 0.000 title claims abstract description 76
- 150000001875 compounds Chemical class 0.000 title claims abstract description 72
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 244000235659 Rubus idaeus Species 0.000 title abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 104
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 41
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 23
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 12
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 12
- 239000011718 vitamin C Substances 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000000230 xanthan gum Substances 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 11
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 72
- 239000000284 extract Substances 0.000 claims description 36
- 239000003381 stabilizer Substances 0.000 claims description 26
- 235000007119 Ananas comosus Nutrition 0.000 claims description 22
- 235000021028 berry Nutrition 0.000 claims description 22
- 244000099147 Ananas comosus Species 0.000 claims description 21
- 238000000605 extraction Methods 0.000 claims description 20
- 238000010992 reflux Methods 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 17
- 238000005260 corrosion Methods 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 17
- 235000015165 citric acid Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- -1 glycerol acetic acid aliphatic ester Chemical class 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 7
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 7
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 239000005792 Geraniol Substances 0.000 claims description 5
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 5
- 229920001202 Inulin Polymers 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 235000019498 Walnut oil Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000010443 alginic acid Nutrition 0.000 claims description 5
- 229920000615 alginic acid Polymers 0.000 claims description 5
- 150000004781 alginic acids Chemical class 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 229940113087 geraniol Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 5
- 229940029339 inulin Drugs 0.000 claims description 5
- 235000009973 maize Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 5
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 5
- 239000008170 walnut oil Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- 239000000783 alginic acid Substances 0.000 claims description 4
- 229960001126 alginic acid Drugs 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 4
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 229950011392 sorbitan stearate Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 241000220217 Sapotaceae Species 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 229910021529 ammonia Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000007872 degassing Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 235000011147 magnesium chloride Nutrition 0.000 description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 241000234671 Ananas Species 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- ABNFELQRWBHTQP-UHFFFAOYSA-N C(C)(=O)OCCCCC.OCC(O)CO Chemical class C(C)(=O)OCCCCC.OCC(O)CO ABNFELQRWBHTQP-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000012154 double-distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 238000005406 washing 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
- 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
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation methods of compound fruit-flavored beverage of sapodilla raspberry, comprising the following steps: Step 1: preparing sapodilla slurries；Step 2: preparation raspberry slurries；Step 3: by formula allotment: vitamin C, white granulated sugar, honey, xanthan gum are dissolved with water respectively, it is transferred in blend tank, sapodilla slurries, raspberry slurries is squeezed into blend tank, open stirring, it is slowly added into blend tank after citric acid is dissolved with water, forms compound fruity slurries；Step 4: carrying out homogeneous to compound fruity slurries；Step 5: the compound fruity slurries to homogeneous carry out vacuum outgas；Step 6: being sterilized to the compound fruity slurries of degassing, being bottled.The present invention good, full of nutrition, anti-aging, the beneficial effect of long shelf-life, special taste with effect of color protection.
Description
Technical field
The present invention relates to field of beverage.It is more particularly related to a kind of compound fruit-flavored beverage of sapodilla raspberry
And preparation method thereof.
Background technique
Sapodilla is full of nutrition, contains protein, fat, sugar, a variety of amino acid, vitamin B1, vitamin B2, dimension life
The content of the various trace elements such as plain E and phosphorus, calcium, iron and minerals, selenium and calcium is even more to be in first of water fruits and vegetables.Cover basin
Sub- fruit, which contains nutrients and a large amount of fibers, the raspberries such as vitamin A quite abundant, vitamin C, calcium, potassium, magnesium, to be had
Cardiovascular diseases, the raspberry fruit sweet and sour tastes such as effect allevating angina pectoris have the good reputation of " gold fruit ".Currently, in the market
Beverage types are various, are largely to be formulated using the juice of fruit as raw material, rare on the beverage market of sapodilla taste,
The beverage of the compound fruity of sapodilla is even more rare.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of compound fruit-flavored beverage of sapodilla raspberry, sapodillas
Different nutriments can be provided for human body with raspberry, good, full of nutrition, anti-aging, long shelf-life, mouth with effect of color protection
The unique effect of taste.
In order to realize these purposes and other advantages according to the present invention, a kind of compound fruity of sapodilla raspberry is provided
The preparation method of beverage, comprising the following steps:
Step 1: preparing sapodilla slurries: sapodilla being rinsed with water, is removed the peel, blocky sapodilla is cut into stoning, quick-frozen
After there is ice sheet to blocky sapodilla surface terminate freezing, cryogenic temperature be -20~-16 DEG C, by after freezing blocky sapodilla,
Pineapple berry extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion extract, water are by weight 100:1:0.2:0.1:0.1:1000
Mixing carries out defibrination, obtains slurries, stabilizer is added into slurries, filter to take filtrate, popular pulp liquid, wherein anti-corrosion is extracted
Object the preparation method comprises the following steps: by tea seed, cloves, wilsonii by weight 5:1:1.5 combination drying, be crushed to 20 mesh hereinafter, 40~
Low-temperature cold pressing deoils under the pressure of 80MPa, must remove tea seed mixture, to going that 4~6 times of weight are added in tea seed mixture
The water and acetic acid that volume ratio is 10:1 carry out refluxing extraction, filter residue are filtered to take, by filter residue, cassia bark powder, ginger particle, seaweed
Sugar, median chain triglyceride oil, ethyl alcohol are mixed by weight 100:0.5:1:2:0.6:400 carries out refluxing extraction, filters to take filtrate,
Concentration, obtains anti-corrosion extract；
Step 2: preparation raspberry slurries: mature raspberry fruit is chosen, by salt, starch and water by weight 1:
2:25 mixing submergence raspberry, ultrasonic cleaning, 60 are rinsed with the water that the temperature of 3~5 times of raspberry weight is 25~40 DEG C~
80min mixes by weight 200:0.05:1:0.1:500 the raspberry after flushing, potassium sorbate, citric acid, color stabilizer, water
It closes and carries out defibrination, filter to take filtrate, obtain raspberry slurries, wherein by weight, color stabilizer includes: 1~2 part of different Vitamin C
Sour sodium, 0.5~1.5 part of Sucralose, 0.5~1.5 portion of sesame oil, 1~3 part of inulin, 0.5~1.5 part of magnesium chloride, 1~2 part of egg ammonia
Acid, 0.5~1 part of geraniol, 0.4~0.6 part of red bean powder, 0.8~1.2 portion of walnut oil；
Step 3: by formula allotment: vitamin C, white granulated sugar, honey, xanthan gum being dissolved with water respectively, are transferred to blend tank
In, sapodilla slurries, raspberry slurries are squeezed into blend tank, are opened stirring, are slowly added into after citric acid is dissolved with water
Into blend tank, compound fruity slurries are formed, wherein by weight include: 0.1~0.12 part in the compound fruity slurries
Vitamin C, 6~8 parts of citric acids, 20~40 portions of white granulated sugars, 10~20 parts of honey, 0.08~0.1 part of xanthan gum, 50~200 parts
Sapodilla slurries, 50~300 parts of raspberry slurries, 50~250 parts of water；
Step 4: homogeneous: carrying out homogeneous to compound fruity slurries and obtain the compound fruity slurries of homogeneous, homogenizing temperature is 40~55
DEG C, pressure is 15~30MPa, and drop temperature is controlled at 55 DEG C or less；
Step 5: vacuum outgas: must deaerate compound fruity slurries to the compound fruity slurries vacuum outgas of homogeneous, vacuum degree is
40~50KPa, temperature are 30~40 DEG C；
Step 6: being sterilized to the compound fruity slurries that deaerate, being bottled.
Preferably, the grain diameter of blocky sapodilla is 0.5~2cm in step 1.
Preferably, in step 1 pineapple berry extract extracting method are as follows: chopping pineapple berry, every time be added 8~10 times
The ethanol water refluxing extraction that the mass fraction of volume is 65~85%, refluxing extraction 2~3 times, extracts 1~2h every time altogether,
Concentration, obtains pineapple berry extract.
Preferably, pine-tree oil, rapeseed oil, maize germ that the anti-enzymatic regent in step 1 is 10:1:2:3 by mass ratio
Oil, peanut oil are made.
Preferably, the weight ratio that stabilizer and slurries are added in step 1 is 1:5000, and stabilizer includes: 1~2 part sweet
Oily acetic acid aliphatic ester, 0.5~1.5 part of alginic acid, 1 part of methyl glycol fatty acid ester, 1~2 part of sorbitan stearate.
Preferably, 1 homogeneous being carried out again to the compound fruity slurries of homogeneous in step 4, homogenizing temperature is 40~55 DEG C,
Pressure is 15~30MPa.
The present invention is include at least the following beneficial effects:
The first, it is mixed after freezing sapodilla with pineapple berry extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion extract, water
Defibrination is closed, the sapodilla slurries clear that the method generates, glossiness is good, and browning phenomenon is unobvious, places and guarantees the quality week naturally
Phase increases；
The second, the close tomentellate of raspberry fruit has obvious hollow hole, is easy in hollow hole there are small insect, salt, starch and
Warm water washing is used again after water mixing cleaning raspberry, can thoroughly be cleaned raspberry, down and small insect be removed, after flushing
Raspberry, potassium sorbate, citric acid, color stabilizer, water mixing defibrination, can delaying senility, protect raspberry slurries color；
Third, sapodilla are full of nutrition, contain protein, fat, sugar, a variety of amino acid, vitamin B1, vitamin
The content of the various trace elements such as B2, vitamin E and phosphorus, calcium, iron and minerals, selenium and calcium be even more be in water fruits and vegetables it
Head, raspberry fruit contain nutrients and a large amount of fibers such as vitamin A quite abundant, vitamin C, calcium, potassium, magnesium, people
Heart pulp liquid and the mixing of raspberry slurries, it is possible to provide the compound fruit-flavored beverage with abundant nutrition value.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<embodiment 1>
The preparation method of the compound fruit-flavored beverage of sapodilla raspberry, comprising the following steps:
Step 1: preparing sapodilla slurries: sapodilla being rinsed with water, is removed the peel, blocky sapodilla is cut into stoning, quick-frozen
Terminate freezing after there is ice sheet to blocky sapodilla surface, cryogenic temperature is -20 DEG C, by the blocky sapodilla after freezing, pineapple
Certain kind of berries extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion extract, water are mixed by weight 100:1:0.2:0.1:0.1:1000
Defibrination is carried out, slurries is obtained, stabilizer is added into slurries, filter to take filtrate, popular pulp liquid, wherein anti-corrosion extract
The preparation method comprises the following steps: by tea seed, cloves, wilsonii by weight 5:1:1.5 combination drying, be crushed to 20 mesh hereinafter, 40MPa pressure
Low-temperature cold pressing deoils under power, must remove tea seed mixture, to go in tea seed mixture be added 4 times of weight volume ratio be 10:1
Water and acetic acid carry out refluxing extraction, filter residue is filtered to take, by filter residue, cassia bark powder, ginger particle, trehalose, medium chain triglyceride three
Acid esters, ethyl alcohol are mixed by weight 100:0.5:1:2:0.6:400 carries out refluxing extraction, filters to take filtrate, is concentrated, obtains anti-corrosion and mention
Take object；
Step 2: preparation raspberry slurries: mature raspberry fruit is chosen, by salt, starch and water by weight 1:
2:25 mixing submergence raspberry, ultrasonic cleaning are rinsed 60min with the water that the temperature of 3 times of raspberry weight is 25 DEG C, will be rinsed
Raspberry afterwards, potassium sorbate, citric acid, color stabilizer, water are mixed by weight 200:0.05:1:0.1:500 carries out defibrination, mistake
Leaching filtrate obtains raspberry slurries, wherein by weight, color stabilizer includes: 1 part of sodium isoascorbate, 0.5 part of trichlorine sugarcane
Sugar, 0.5 portion of sesame oil, 1 part of inulin, 0.5 part of magnesium chloride, 1 part of methionine, 0.5 part of geraniol, 0.4 part of red bean powder, 0.8 part of walnut
Oil；
Step 3: by formula allotment: vitamin C, white granulated sugar, honey, xanthan gum being dissolved with water respectively, are transferred to blend tank
In, sapodilla slurries, raspberry slurries are squeezed into blend tank, are opened stirring, are slowly added into after citric acid is dissolved with water
In blend tank, form compound fruity slurries, wherein include: by weight in the compound fruity slurries 0.1 part of vitamin C,
6 parts of citric acids, 20 portions of white granulated sugars, 10 parts of honey, 0.08 part of xanthan gum, 50 parts of sapodilla slurries, 50 parts of raspberry slurries, 50 parts
Water；
Step 4: homogeneous: homogeneous is carried out to compound fruity slurries and obtains the compound fruity slurries of homogeneous, homogenizing temperature is 40 DEG C,
Pressure is 15MPa, and drop temperature is controlled at 55 DEG C or less；
Step 5: vacuum outgas: must deaerate compound fruity slurries to the compound fruity slurries vacuum outgas of homogeneous, vacuum degree is
40KPa, temperature are 30 DEG C；
Step 6: being sterilized to the compound fruity slurries that deaerate, being bottled.
The grain diameter of blocky sapodilla is 0.5cm in step 1.
The extracting method of pineapple berry extract in rapid one are as follows: chopping pineapple berry, the mass fraction that 8 times of volumes are added every time are
65% ethanol water refluxing extraction, refluxing extraction 2 times, extracts 1h every time altogether, is concentrated, obtains pineapple berry extract, step 1
In anti-enzymatic regent be made of mass ratio of the pine-tree oil of 10:1:2:3, rapeseed oil, maize germ oil, peanut oil.
The weight ratio that stabilizer and slurries are added in step 1 is 1:5000, and stabilizer includes: 1 part of glycerol acetic acid fatty acid
Ester, 0.5 part of alginic acid, 1 part of methyl glycol fatty acid ester, 1 part of sorbitan stearate.
1 homogeneous is carried out again to the compound fruity slurries of homogeneous in step 4, homogenizing temperature is 40 DEG C, pressure 15MPa.
<embodiment 2>
The preparation method of the compound fruit-flavored beverage of sapodilla raspberry, comprising the following steps:
Step 1: preparing sapodilla slurries: sapodilla being rinsed with water, is removed the peel, blocky sapodilla is cut into stoning, quick-frozen
Terminate freezing after there is ice sheet to blocky sapodilla surface, cryogenic temperature is -16 DEG C, by the blocky sapodilla after freezing, pineapple
Certain kind of berries extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion extract, water are mixed by weight 100:1:0.2:0.1:0.1:1000
Defibrination is carried out, slurries is obtained, stabilizer is added into slurries, filter to take filtrate, popular pulp liquid, wherein anti-corrosion extract
The preparation method comprises the following steps: by tea seed, cloves, wilsonii by weight 5:1:1.5 combination drying, be crushed to 20 mesh hereinafter, 80MPa pressure
Low-temperature cold pressing deoils under power, must remove tea seed mixture, to go in tea seed mixture be added 6 times of weight volume ratio be 10:1
Water and acetic acid carry out refluxing extraction, filter residue is filtered to take, by filter residue, cassia bark powder, ginger particle, trehalose, medium chain triglyceride three
Acid esters, ethyl alcohol are mixed by weight 100:0.5:1:2:0.6:400 carries out refluxing extraction, filters to take filtrate, is concentrated, obtains anti-corrosion and mention
Take object；
Step 2: preparation raspberry slurries: mature raspberry fruit is chosen, by salt, starch and water by weight 1:
2:25 mixing submergence raspberry, ultrasonic cleaning are rinsed 80min with the water that the temperature of 5 times of raspberry weight is 40 DEG C, will be rinsed
Raspberry afterwards, potassium sorbate, citric acid, color stabilizer, water are mixed by weight 200:0.05:1:0.1:500 carries out defibrination, mistake
Leaching filtrate obtains raspberry slurries, wherein by weight, color stabilizer includes: 2 parts of sodium isoascorbates, 1.5 parts of trichlorine sugarcanes
Sugar, 1.5 portions of sesame oil, 3 parts of inulin, 1.5 parts of magnesium chlorides, 2 parts of methionine, 1 part of geraniol, 0.6 part of red bean powder, 1.2 portions of walnut oils；
Step 3: by formula allotment: vitamin C, white granulated sugar, honey, xanthan gum being dissolved with water respectively, are transferred to blend tank
In, sapodilla slurries, raspberry slurries are squeezed into blend tank, are opened stirring, are slowly added into after citric acid is dissolved with water
In blend tank, compound fruity slurries are formed, wherein by weight include: 0.12 part of vitamin in the compound fruity slurries
C, 8 parts of citric acids, 40 portions of white granulated sugars, 20 parts of honey, 0.1 part of xanthan gum, 200 parts of sapodilla slurries, 300 parts of raspberry slurries,
250 parts of water；
Step 4: homogeneous: homogeneous is carried out to compound fruity slurries and obtains the compound fruity slurries of homogeneous, homogenizing temperature is 55 DEG C,
Pressure is 30MPa, and drop temperature is controlled at 55 DEG C or less；
Step 5: vacuum outgas: must deaerate compound fruity slurries to the compound fruity slurries vacuum outgas of homogeneous, vacuum degree is
40~50KPa, temperature are 30~40 DEG C；
Step 6: being sterilized to the compound fruity slurries that deaerate, being bottled.
The grain diameter of blocky sapodilla is 2cm in step 1.
The extracting method of pineapple berry extract in rapid one are as follows: the mass fraction of 10 times of volumes is added in chopping pineapple berry every time
For 85% ethanol water refluxing extraction, refluxing extraction 3 times, extracts 2h every time altogether, is concentrated, obtains pineapple berry extract.
Pine-tree oil, rapeseed oil, maize germ oil, the peanut oil that anti-enzymatic regent in step 1 is 10:1:2:3 by mass ratio
It is made.
The weight ratio that stabilizer and slurries are added in step 1 is 1:5000, and stabilizer includes: 2 parts of glycerol acetic acid fatty acid
Ester, 1.5 parts of alginic acids, 1 part of methyl glycol fatty acid ester, 2 parts of sorbitan stearates.
1 homogeneous is carried out again to the compound fruity slurries of homogeneous in step 4, homogenizing temperature is 55 DEG C, pressure 30MPa.
<embodiment 3>
The preparation method of the compound fruit-flavored beverage of sapodilla raspberry, comprising the following steps:
Step 1: preparing sapodilla slurries: sapodilla being rinsed with water, is removed the peel, blocky sapodilla is cut into stoning, quick-frozen
Terminate freezing after there is ice sheet to blocky sapodilla surface, cryogenic temperature is -18 DEG C, by the blocky sapodilla after freezing, pineapple
Certain kind of berries extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion extract, water are mixed by weight 100:1:0.2:0.1:0.1:1000
Defibrination is carried out, slurries is obtained, stabilizer is added into slurries, filter to take filtrate, popular pulp liquid, wherein anti-corrosion extract
The preparation method comprises the following steps: by tea seed, cloves, wilsonii by weight 5:1:1.5 combination drying, be crushed to 20 mesh hereinafter, 60MPa pressure
Low-temperature cold pressing deoils under power, must remove tea seed mixture, to go in tea seed mixture be added 5 times of weight volume ratio be 10:1
Water and acetic acid carry out refluxing extraction, filter residue is filtered to take, by filter residue, cassia bark powder, ginger particle, trehalose, medium chain triglyceride three
Acid esters, ethyl alcohol are mixed by weight 100:0.5:1:2:0.6:400 carries out refluxing extraction, filters to take filtrate, is concentrated, obtains anti-corrosion and mention
Take object；
Step 2: preparation raspberry slurries: mature raspberry fruit is chosen, by salt, starch and water by weight 1:
2:25 mixing submergence raspberry, ultrasonic cleaning are rinsed 70min with the water that the temperature of 4 times of raspberry weight is 30 DEG C, will be rinsed
Raspberry afterwards, potassium sorbate, citric acid, color stabilizer, water are mixed by weight 200:0.05:1:0.1:500 carries out defibrination, mistake
Leaching filtrate obtains raspberry slurries, wherein by weight, color stabilizer includes: 1.5 parts of sodium isoascorbates, 1 part of trichlorine sugarcane
Sugar, 1 portion of sesame oil, 2 parts of inulin, 1 part of magnesium chloride, 1.5 parts of methionine, 0.7 part of geraniol, 0.5 part of red bean powder, 1.0 portions of walnut oils；
Step 3: by formula allotment: vitamin C, white granulated sugar, honey, xanthan gum being dissolved with water respectively, are transferred to blend tank
In, sapodilla slurries, raspberry slurries are squeezed into blend tank, are opened stirring, are slowly added into after citric acid is dissolved with water
Into blend tank, compound fruity slurries are formed, wherein by weight include: 0.11 part of dimension life in the compound fruity slurries
Plain C, 7 parts of citric acids, 30 portions of white granulated sugars, 15 parts of honey, 0.09 part of xanthan gum, 150 parts of sapodilla slurries, 200 parts of raspberry slurries
Liquid, 180 parts of water；
Step 4: homogeneous: homogeneous is carried out to compound fruity slurries and obtains the compound fruity slurries of homogeneous, homogenizing temperature is 50 DEG C,
Pressure is 20MPa, and drop temperature is controlled at 55 DEG C or less；
Step 5: vacuum outgas: must deaerate compound fruity slurries to the compound fruity slurries vacuum outgas of homogeneous, vacuum degree is
45KPa, temperature are 35 DEG C；
Step 6: being sterilized to the compound fruity slurries that deaerate, being bottled.
The grain diameter of blocky sapodilla is 1.5cm in step 1.
The extracting method of pineapple berry extract in step 1 are as follows: the mass fraction of 9 times of volumes is added in chopping pineapple berry every time
For 75% ethanol water refluxing extraction, refluxing extraction 3 times, extracts 1.5h every time altogether, is concentrated, obtains pineapple berry extract.
Pine-tree oil, rapeseed oil, maize germ oil, the peanut oil that anti-enzymatic regent in step 1 is 10:1:2:3 by mass ratio
It is made.
The weight ratio that stabilizer and slurries are added in step 1 is 1:5000, and stabilizer includes: 1.5 parts of glycerol amyl acetates
Fat acid esters, 1 part of alginic acid, 1 part of methyl glycol fatty acid ester, 1.5 parts of sorbitan stearates.
1 homogeneous is carried out again to the compound fruity slurries of homogeneous in step 4, homogenizing temperature is 45 DEG C, pressure 25MPa.
<comparative example 1>
The preparation method of the compound fruit-flavored beverage of sapodilla raspberry is the same as embodiment 3, wherein unlike, sapodilla slurries
The preparation method comprises the following steps: sapodilla is rinsed with water, remove the peel, stoning is cut into blocky sapodilla, defibrination filters to take filtrate, popular
Pulp liquid.
<comparative example 2>
The preparation method of the compound fruit-flavored beverage of sapodilla raspberry is the same as embodiment 3, wherein unlike, raspberry slurries
The preparation method comprises the following steps: choosing mature raspberry fruit, cleaning takes raspberry and water mixing defibrination, filters to take filtrate, must cover basin
Sub- slurries.
The evaluation of period<the compound fruit-flavored beverage of sapodilla raspberry guarantee the quality>
Using the compound fruit-flavored beverage of sapodilla raspberry in Examples 1 to 3 and comparative example 1 as evaluation object, by the popular feeling
The temperature lower open mouth that the compound fruit-flavored beverage of fruit raspberry is placed in 24~26 DEG C is placed, to the compound fruit-flavored beverage of sapodilla raspberry
Appearance and mouthfeel carry out Observe and measure, and the time of discoloration and precipitating occurs for the compound fruit-flavored beverage appearance of record sapodilla raspberry,
The time of variation takes place in the record compound fruit-flavored beverage mouthfeel of sapodilla raspberry, and data result is as shown in table 1.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | |
| Appearance/d | 6 | 6 | 6 | 3 |
| Mouthfeel/d | 4 | 4 | 4 | 2 |
As shown in Table 1, it is extracted after sapodilla being freezed with pineapple berry extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion
Object, water mixing defibrination, the compound fruit-flavored beverage of sapodilla raspberry that the above method prepares popular feeling pulp liquid guarantee the quality the period increasing
It is long.
<anti-aging test evaluation>
Mouse (half male and half female) stochastic averagina of 40 30 ± 5g is divided into two groups, D- is subcutaneously injected in every group of mouse the nape of the neck
Galactolipin (1.25g/kg) makes aging model, daily injection 1 time, and continuous 40d gives D- galactolipin.By example 1~3, comparative example 2
The compound fruit-flavored beverage of sapodilla raspberry, wherein two groups of mouse respectively plus feed Examples 1 to 3, compare daily since 11d
The product of example 2, continuous plus hello 30d.Last 1d injection and after adding and being fed to few 6h, takes 50 μ L of blood to mouse orbit, 5mL physiology is added
Supernatant is abandoned in salt water, centrifugation, adds pre-cooling double distilled water 0.2mL, and haemolysis adds 95% ethyl alcohol 0.1mL of pre-cooling, and concussion adds pre-cooling chlorine
Imitative 0.1mL, extracts, and extract SOD vigor is surveyed in centrifugation, and the results are shown in Table 2.
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | |
| SOD vigor μ/mL | 1585±354 | 1568±287 | 1602±302 | 1098±317 |
As shown in Table 2, it is living to be remarkably improved SOD for the compound fruit-flavored beverage of sapodilla raspberry of the preparation of Examples 1 to 3
Power delays senescence.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (6)
1. the preparation method of the compound fruit-flavored beverage of sapodilla raspberry, which comprises the following steps:
Step 1: preparing sapodilla slurries: sapodilla being rinsed with water, is removed the peel, blocky sapodilla is cut into stoning, quick-frozen to block
Shape sapodilla surface terminates freezing after there is ice sheet, and cryogenic temperature is -20~-16 DEG C, by the blocky sapodilla after freezing, pineapple
Certain kind of berries extract, anti-enzymatic regent, microcrystalline cellulose, anti-corrosion extract, water are mixed by weight 100:1:0.2:0.1:0.1:1000
Defibrination is carried out, slurries is obtained, stabilizer is added into slurries, filter to take filtrate, popular pulp liquid, wherein anti-corrosion extract
The preparation method comprises the following steps: tea seed, cloves, wilsonii are crushed to 20 mesh hereinafter, 40~80MPa by weight 5:1:1.5 combination drying
Pressure under low-temperature cold pressing deoil, tea seed mixture must be removed, to go in tea seed mixture be added 4~6 times of weight volume
Than for 10:1 water and acetic acid carry out refluxing extraction, filter to take filter residue, by filter residue, cassia bark powder, ginger particle, trehalose, in
Chain triglyceride, ethyl alcohol are mixed by weight 100:0.5:1:2:0.6:400 carries out refluxing extraction, filters to take filtrate, is concentrated,
Obtain anti-corrosion extract；
Step 2: preparation raspberry slurries: mature raspberry fruit is chosen, by salt, starch and water by weight 1:2:25
Mixing submergence raspberry, ultrasonic cleaning, 60 are rinsed with the water that the temperature of 3~5 times of raspberry weight is 25~40 DEG C~
80min mixes by weight 200:0.05:1:0.1:500 the raspberry after flushing, potassium sorbate, citric acid, color stabilizer, water
It closes and carries out defibrination, filter to take filtrate, obtain raspberry slurries, wherein by weight, color stabilizer includes: 1~2 part of different Vitamin C
Sour sodium, 0.5~1.5 part of Sucralose, 0.5~1.5 portion of sesame oil, 1~3 part of inulin, 0.5~1.5 part of magnesium chloride, 1~2 part of egg ammonia
Acid, 0.5~1 part of geraniol, 0.4~0.6 part of red bean powder, 0.8~1.2 portion of walnut oil；
Step 3: by formula allotment: vitamin C, white granulated sugar, honey, xanthan gum are dissolved with water respectively, are transferred in blend tank,
Sapodilla slurries, raspberry slurries are squeezed into blend tank, open stirring, allotment is slowly added into after citric acid is dissolved with water
In tank, compound fruity slurries are formed, wherein by weight include: 0.1~0.12 part of vitamin in the compound fruity slurries
C, 6~8 parts of citric acids, 20~40 portions of white granulated sugars, 10~20 parts of honey, 0.08~0.1 part of xanthan gum, 50~200 portions of sapodillas
Slurries, 50~300 parts of raspberry slurries, 50~250 parts of water；
Step 4: homogeneous: homogeneous is carried out to compound fruity slurries and obtains the compound fruity slurries of homogeneous, homogenizing temperature is 40~55 DEG C,
Pressure is 15~30MPa, and drop temperature is controlled at 55 DEG C or less；
Step 5: vacuum outgas: it must deaerate compound fruity slurries to the compound fruity slurries vacuum outgas of homogeneous, vacuum degree is 40~
50KPa, temperature are 30~40 DEG C；
Step 6: being sterilized to the compound fruity slurries that deaerate, being bottled.
2. the preparation method of the compound fruit-flavored beverage of sapodilla raspberry as described in claim 1, which is characterized in that in step 1
The grain diameter of blocky sapodilla is 0.5~2cm.
3. the preparation method of the compound fruit-flavored beverage of sapodilla raspberry as described in claim 1, which is characterized in that in step 1
The extracting method of pineapple berry extract are as follows: chopping pineapple berry, the mass fraction that 8~10 times of volumes are added every time is 65~85%
Ethanol water refluxing extraction, refluxing extraction 2~3 times, extracts 1~2h every time altogether, and concentration obtains pineapple berry extract.
4. the preparation method of the compound fruit-flavored beverage of sapodilla raspberry as described in claim 1, which is characterized in that in step 1
Anti-enzymatic regent be made of mass ratio of the pine-tree oil of 10:1:2:3, rapeseed oil, maize germ oil, peanut oil.
5. the preparation method of the compound fruit-flavored beverage of sapodilla raspberry as described in claim 1, which is characterized in that in step 1
The weight ratio that stabilizer and slurries is added is 1:5000, and stabilizer includes: 1~2 part of glycerol acetic acid aliphatic ester, 0.5~1.5 part
Alginic acid, 1 part of methyl glycol fatty acid ester, 1~2 part of sorbitan stearate.
6. the preparation method of the compound fruit-flavored beverage of sapodilla raspberry as described in claim 1, which is characterized in that in step 4
1 homogeneous is carried out again to the compound fruity slurries of homogeneous, homogenizing temperature is 40~55 DEG C, and pressure is 15~30MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811082238.8A CN109170395A (en) | 2018-09-17 | 2018-09-17 | The preparation method of the compound fruit-flavored beverage of sapodilla raspberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811082238.8A CN109170395A (en) | 2018-09-17 | 2018-09-17 | The preparation method of the compound fruit-flavored beverage of sapodilla raspberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170395A true CN109170395A (en) | 2019-01-11 |
Family
ID=64911622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811082238.8A Pending CN109170395A (en) | 2018-09-17 | 2018-09-17 | The preparation method of the compound fruit-flavored beverage of sapodilla raspberry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170395A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228289A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Red raspberry flesh fruit juice drink and preparation method thereof |
| CN103371399A (en) * | 2013-07-30 | 2013-10-30 | 潘剑峰 | Naseberry juice beverage and production method thereof |
| CN106173695A (en) * | 2016-08-16 | 2016-12-07 | 安徽天然匠坊电子商务有限公司 | A kind of sapodilla Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN107242412A (en) * | 2017-07-29 | 2017-10-13 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of sapodilla fig lactic acid drink |
-
2018
- 2018-09-17 CN CN201811082238.8A patent/CN109170395A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228289A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Red raspberry flesh fruit juice drink and preparation method thereof |
| CN103371399A (en) * | 2013-07-30 | 2013-10-30 | 潘剑峰 | Naseberry juice beverage and production method thereof |
| CN106173695A (en) * | 2016-08-16 | 2016-12-07 | 安徽天然匠坊电子商务有限公司 | A kind of sapodilla Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN107242412A (en) * | 2017-07-29 | 2017-10-13 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of sapodilla fig lactic acid drink |
Non-Patent Citations (1)
| Title |
|---|
| 隋继学等主编: "《速冻食品工艺学》", 31 October 2015, 中国农业大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103131596B (en) | Processing method of lemon fruit wine | |
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN105087729B (en) | A kind of preparation method of tuna fish bone collagen protein peptides | |
| CN100493387C (en) | Brewage method for blueberries acetic acid fermented beverage | |
| CN103756844B (en) | Functional compound berry wine and production method thereof | |
| CN107897591A (en) | A kind of black fruit fructus lycii beverage and preparation method thereof | |
| CN103387907A (en) | Preparation method of medlar yellow wine | |
| CN105795411A (en) | Dragon fruit jam production process | |
| CN104605453A (en) | Jerusalem artichoke low-alcohol health drink and preparation method thereof | |
| CN104323065A (en) | Nostoc sphaeroids kutz jelly and preparation method | |
| CN104513745A (en) | Pitaya wine and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN106381252A (en) | Wild strawberry-grape sparkling wine for replenishing blood and preparation method thereof | |
| CN104720060B (en) | A kind of Sugarless type Fructus Mangifera Indicae acid beverage and production method thereof | |
| CN103610171A (en) | Laminaria japonica aresch beverage and preparation method thereof | |
| CN105238635A (en) | Brewing technology of orange wine | |
| CN100463611C (en) | Processing method of natural bamboo juice soy sauce | |
| CN107484984A (en) | A kind of stichopus japonicus oral liquid and its manufacture method rich in sea cucumber active polysaccharide | |
| KR20110008794A (en) | Method of manufacturing jam using watermelon | |
| CN103330254A (en) | Processing method of Piteguo juice | |
| CN106434093A (en) | Stomach-nourishing wild strawberry and grape sparkling wine and preparation method thereof | |
| CN109673876A (en) | The preparation method of Passion Fruit Juice beverage | |
| CN109170395A (en) | The preparation method of the compound fruit-flavored beverage of sapodilla raspberry | |
| CN109430595A (en) | The preparation method of the compound fruit-flavored beverage of sapodilla Lonicera standishii | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190111 |