CN109430595A - The preparation method of the compound fruit-flavored beverage of sapodilla Lonicera standishii - Google Patents

The preparation method of the compound fruit-flavored beverage of sapodilla Lonicera standishii Download PDF

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CN109430595A
CN109430595A CN201811083698.2A CN201811083698A CN109430595A CN 109430595 A CN109430595 A CN 109430595A CN 201811083698 A CN201811083698 A CN 201811083698A CN 109430595 A CN109430595 A CN 109430595A
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slurries
sapodilla
lonicera standishii
compound
water
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杨丹妮
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus

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Abstract

The invention discloses a kind of preparation methods of compound fruit-flavored beverage of sapodilla Lonicera standishii, comprising the following steps: Step 1: preparing sapodilla slurries；Step 2: preparing Lonicera standishii 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, Lonicera standishii 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: to the compound fruity slurries vacuum outgas of homogeneous；Step 6: being sterilized to the compound fruity slurries that deaerate, being bottled.The present invention is good, full of nutrition with effect of color protection, enhances immunity, the beneficial effect of special taste.

Description

The preparation method of the compound fruit-flavored beverage of sapodilla Lonicera standishii
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 Lonicera standishii Preparation method.
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.Wooden fork rake Levulinic acid is than being up to 39:1, and protein, mineral element, vitamin and amino acid rich in fruit, wherein calcium is total Content is higher by 24 times than apple, has extraordinary health and beauty effect, and have antitumaous effect.Currently, drink in the market Expect many kinds of, is largely to be formulated using the juice of fruit as raw material, rare on the beverage market of sapodilla taste, people The beverage of the compound fruity of heart fruit 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 Lonicera standishii, sapodillas Different nutriments can be provided for human body with Lonicera standishii, have good effect of color protection, full of nutrition, enhancing immunity, taste only Special effect.
In order to realize these purposes and other advantages according to the present invention, a kind of compound fruity of sapodilla Lonicera standishii 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: preparing Lonicera standishii slurries: choosing Lonicera standishii, be 15~25% by the sandstone of 16~25 mesh, mass fraction Hydrochloric acid, sodium cocoyl glycinate, Cocoamidopropyl betaine mixed by weight 5:20:1:0.5, impregnate Lonicera standishii 3~5h, 30~50min of oscillation cleaning, screening take out wooden fork fruit, with 30~35 DEG C of 20~30min of warm water washing, after flushing Lonicera standishii, acetic acid, epsilon-polylysine, jasmine lactone, maltol, water by weight 200:1:0.1:0.2:0.4:600 mix It carries out defibrination and obtains slurries, slurries, pectase, macerozyme, cellulase are mixed by weight 1000:1.2:1:1, enzyme Solution, hydrolysis temperature are 35~55 DEG C, carry out destroy the enzyme treatment after digesting 6~8h, filter to take filtrate, obtain Lonicera standishii slurries；
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, Lonicera standishii 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, 0.8~1 part of xanthan gum, 50~200 parts of popular feelings Pulp liquid, 50~300 parts of Lonicera standishii 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 Glycerol 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, Lonicera standishii fruit color is red gorgeous delicate bright, glittering and translucent, easy to clean, and Lonicera standishii is through sandstone, mass fraction 15~25% hydrochloric acid, sodium cocoyl glycinate, Cocoamidopropyl betaine mixing are rinsed after impregnating, then poly- with acetic acid, ε- Lysine, jasmine lactone, maltol mixing defibrination, through pectase, macerozyme, cellulase degradation, conducive to Lonicera standishii is extracted In protein, mineral element, vitamin and amino acid abundant, long-term consumption, can strengthen immunity.
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, Lonicera standishii sugar-acid ratio are up to 39:1, and fruit mineral essence content is high, and calcium, iron, phosphorus, amino acid content are above other fruits Product, sapodilla slurries and the mixing of Lonicera standishii 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 Lonicera standishii, 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: preparing Lonicera standishii slurries: Lonicera standishii is chosen, by the sandstone of 16~25 mesh, the salt that mass fraction is 15% Acid, sodium cocoyl glycinate, Cocoamidopropyl betaine are mixed by weight 5:20:1:0.5, impregnate Lonicera standishii 3h, Oscillation cleaning 30min, screening take out wooden fork and fruit are gathered Lonicera standishii, acetic acid, the ε-after flushing with 30 DEG C of warm water washing 20min Lysine, jasmine lactone, maltol, water mix progress defibrination by weight 200:1:0.1:0.2:0.4:600 and obtain slurries, will starch Liquid, pectase, macerozyme, cellulase are mixed by weight 1000:1.2:1:1, enzymatic hydrolysis, and hydrolysis temperature is 35 DEG C, enzyme Destroy the enzyme treatment is carried out after solution 6h, filtrate is filtered to take, obtains Lonicera standishii slurries；
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, Lonicera standishii 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 part of vitamin in the compound fruity slurries C, 6 parts of citric acids, 20 portions of white granulated sugars, 10 parts of honey, 0.8 part of xanthan gum, 50 parts of sapodilla slurries, 50 parts of Lonicera standishii slurries, 50 Part 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 step 1 are as follows: the mass fraction of 8 times of volumes is added in chopping pineapple berry every time For 65% ethanol water refluxing extraction, refluxing extraction 2 times, extracts 1h 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 part of glycerol acetic acid fat Acid esters, 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 Lonicera standishii, 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: preparing Lonicera standishii slurries: Lonicera standishii is chosen, by the sandstone of 16~25 mesh, the salt that mass fraction is 25% Acid, sodium cocoyl glycinate, Cocoamidopropyl betaine are mixed by weight 5:20:1:0.5, impregnate Lonicera standishii 5h, Oscillation cleaning 50min, screening take out wooden fork and fruit are gathered Lonicera standishii, acetic acid, the ε-after flushing with 35 DEG C of warm water washing 30min Lysine, jasmine lactone, maltol, water mix progress defibrination by weight 200:1:0.1:0.2:0.4:600 and obtain slurries, will starch Liquid, pectase, macerozyme, cellulase are mixed by weight 1000:1.2:1:1, enzymatic hydrolysis, and hydrolysis temperature is 55 DEG C, enzyme Destroy the enzyme treatment is carried out after solution 8h, filtrate is filtered to take, obtains Lonicera standishii slurries；
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, Lonicera standishii 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: 0.12 part of dimension life in the compound fruity slurries Plain C, 8 parts of citric acids, 40 portions of white granulated sugars, 20 parts of honey, 1 part of xanthan gum, 200 parts of sapodilla slurries, 300 parts of Lonicera standishii 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 50KPa, temperature are 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 step 1 are as follows: the quality point of 10 times of volumes is added in chopping pineapple berry every time The ethanol water refluxing extraction that number is 85%, 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 fat Acid esters, 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 Lonicera standishii, 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: preparing Lonicera standishii slurries: Lonicera standishii is chosen, by the sandstone of 16~25 mesh, the salt that mass fraction is 20% Acid, sodium cocoyl glycinate, Cocoamidopropyl betaine are mixed by weight 5:20:1:0.5, impregnate Lonicera standishii 4h, Oscillation cleaning 40min, screening take out wooden fork and fruit are gathered Lonicera standishii, acetic acid, the ε-after flushing with 33 DEG C of warm water washing 25min Lysine, jasmine lactone, maltol, water mix progress defibrination by weight 200:1:0.1:0.2:0.4:600 and obtain slurries, will starch Liquid, pectase, macerozyme, cellulase are mixed by weight 1000:1.2:1:1, enzymatic hydrolysis, and hydrolysis temperature is 45 DEG C, enzyme Destroy the enzyme treatment is carried out after solution 7h, filtrate is filtered to take, obtains Lonicera standishii slurries；
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, Lonicera standishii 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, 0.9 part of xanthan gum, 150 parts of sapodilla slurries, 200 parts of Lonicera standishii slurries Liquid, 150 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 45 DEG C, Pressure is 25MPa, 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 Lonicera standishii 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 Lonicera standishii is the same as embodiment 3, wherein unlike, Lonicera standishii slurries The preparation method comprises the following steps: choosing mature Lonicera standishii fruit, cleaning takes Lonicera standishii and water mixing defibrination, filters to take filtrate, obtains wooden fork rake Pulp liquid.
The evaluation of period<the compound fruit-flavored beverage of sapodilla Lonicera standishii guarantee the quality>
Using the compound fruit-flavored beverage of sapodilla Lonicera standishii 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 Lonicera standishii is placed in 24~26 DEG C is placed, to the compound fruit-flavored beverage of sapodilla Lonicera standishii 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 Lonicera standishii, The time of variation takes place in the record compound fruit-flavored beverage mouthfeel of sapodilla Lonicera standishii, and data result is as shown in table 1.
Table 1
Embodiment 1 Embodiment 2 Embodiment 3 Comparative example 1
Appearance/d 5 5 6 3
Mouthfeel/d 4 3 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 Lonicera standishii that the above method prepares popular feeling pulp liquid guarantee the quality the period increasing It is long.
<immunity test>
Spleen index and thymus index are to a certain extent positive relationship with immunity.The mouse of 40 30 ± 5g is (female It is male fifty-fifty) stochastic averagina is divided into two groups, Example 1~3,2 product of comparative example, and two groups of mouse respectively plus feed embodiment 1 daily ~3, the product of comparative example 2 measures the skin index and thymus index of each group after 6 weeks, the results are shown in Table 2.
Table 2
Embodiment 1 Embodiment 2 Embodiment 3 Comparative example 2
Spleen index % 5.37±0.018 5.45±0.021 5.48±0.014 4.15±0.023
Thymus index % 3.89±0.015 3.82±0.016 3.94±0.017 2.97±0.018
As shown in Table 2, Examples 1 to 3 is remarkably improved the spleen index and thymus index of mouse compared with comparative example 2, shows reality The compound fruit-flavored beverage of sapodilla Lonicera standishii for applying example 1~3 can be improved immunity.
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 Lonicera standishii, 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: preparing Lonicera standishii slurries: Lonicera standishii is chosen, by the sandstone of 16~25 mesh, the salt that mass fraction is 15~25% Acid, sodium cocoyl glycinate, Cocoamidopropyl betaine are mixed by weight 5:20:1:0.5, and immersion Lonicera standishii 3~ 5h, 30~50min of oscillation cleaning, screening take out wooden fork fruit, with 30~35 DEG C of 20~30min of warm water washing, after flushing Lonicera standishii, acetic acid, epsilon-polylysine, jasmine lactone, maltol, water are mixed by weight 200:1:0.1:0.2:0.4:600 Row defibrination obtains slurries, and slurries, pectase, macerozyme, cellulase are mixed by weight 1000:1.2:1:1, enzymatic hydrolysis, Hydrolysis temperature is 35~55 DEG C, carries out destroy the enzyme treatment after digesting 6~8h, filters to take filtrate, obtain Lonicera standishii slurries；
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, Lonicera standishii slurries are squeezed into blend tank, open stirring, tune is slowly added into after citric acid is dissolved with water In distribution tank, compound fruity slurries are formed, wherein by weight include: 0.1~0.12 part of dimension life in the compound fruity slurries Plain C, 6~8 parts of citric acids, 20~40 portions of white granulated sugars, 10~20 parts of honey, 0.8~1 part of xanthan gum, 50~200 portions of popular feeling pulps Liquid, 50~300 parts of Lonicera standishii 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 Lonicera standishii 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 Lonicera standishii 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 Lonicera standishii 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 Lonicera standishii 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 Lonicera standishii 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.
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Application publication date: 20190308