CN112868950B - Composite beverage and preparation method thereof - Google Patents

Composite beverage and preparation method thereof Download PDF

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Publication number
CN112868950B
CN112868950B CN202110125835.XA CN202110125835A CN112868950B CN 112868950 B CN112868950 B CN 112868950B CN 202110125835 A CN202110125835 A CN 202110125835A CN 112868950 B CN112868950 B CN 112868950B
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okra
juice
beverage
mango
pineapple
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CN112868950A (en
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顾采琴
周琪琴
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Guangzhou University
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Guangzhou University
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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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • 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

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Abstract

The invention discloses a compound beverage and a preparation method thereof, and belongs to the technical field of beverages. A compound beverage is prepared from Abelmoschus esculentus, fructus Mangifera Indicae, fructus Ananadis Comosi, compound enzyme, stabilizer and antioxidant. The compound beverage provided by the invention belongs to fresh fruit and vegetable beverages, and is not deteriorated after being stored at normal temperature for 12 months under the condition of not adding a preservative by compounding the components.

Description

Compound beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of drinks, and particularly relates to a compound beverage and a preparation method thereof.
Background
Okra, namely okra, okra bean, coffee okra, hot pepper and the like, belongs to malvaceae, belongs to annual herbaceous plants of okra, is called vegetable king, is native to africa, is spread to China in the beginning of the 20 th century, and is widely planted in places such as Guangdong, hunan, hubei and the like in China. Tender fruit of okra contains abundant proteins, free amino acids, vitamin E, mineral elements such as phosphorus, potassium, calcium, zinc, iron, manganese and the like, and viscous substances such as pectin and polysaccharide. The tender okra fruits are rich in nutrition and beneficial to health, and are the first choice of vegetables for athletes in many countries.
In recent years, fruit and vegetable beverages have become popular in the market due to their advantages in terms of nutrition, flavor, and sensory properties, and there are various fruit and vegetable beverages containing okra. However, the okra fruit and vegetable beverage needs to be added with a preservative to prolong the shelf life like most other fresh fruit and vegetable beverages, otherwise the fresh fruit and vegetable beverage may be easy to deteriorate and have a short shelf life. If the preservative is added to prolong the shelf life, the physical health of the consumers is affected to a certain extent.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides a compound beverage which can be stored for 12 months at normal temperature without adding any preservative.
The invention also provides a preparation method of the compound beverage.
According to one aspect of the invention, the compound beverage is provided, and the preparation raw materials comprise okra, mango, pineapple, compound enzyme, a stabilizer and an antioxidant.
According to a preferred embodiment of the present invention, at least the following advantages are provided:
(1) According to the compound beverage provided by the invention, the okra and the pineapple which are used as raw materials are rich in flavonoids, the flavonoids can effectively remove the oxidation free radicals in the compound beverage, the free radical removal rate reaches 50%, and the quality guarantee period is further prolonged.
(2) According to the composite beverage provided by the invention, the raw material stabilizer can maintain the stability of a composite beverage system, the deterioration phenomena such as layering and the like can not occur even if the composite beverage is stored for a long time, and the quality guarantee period is further prolonged.
(3) According to the compound beverage provided by the invention, the raw material antioxidant is a natural material, so that the oxidative deterioration speed of the compound beverage is delayed, and meanwhile, no chemical preservative harmful to human bodies is introduced.
(4) The compound beverage provided by the invention is a fresh fruit and vegetable beverage, but is not deteriorated after being stored for 12 months at normal temperature on the premise of not adding any preservative by compounding the components.
(5) According to the compound beverage provided by the invention, as the okra extract, the mango juice and the pineapple juice are subjected to enzymolysis, the viscosity of a compound beverage system is reduced, the solubility of nutrient substances in the system is improved, the layering is avoided, and the quality guarantee period is indirectly prolonged; in addition, the compound beverage after enzymolysis is easier to absorb.
(6) According to the compound beverage provided by the invention, the cold-natured okra is compounded with the hot mango and the pineapple, so that people with deficiency-cold spleen and stomach can drink the compound beverage, and the application and the use of the compound beverage are widened.
(6) The compound beverage provided by the invention contains 6mg of vitamin C and 16ug of vitamin A in each 100ml of common fruit juice beverage, but only about 3mg of vitamin C exists in each 100ml of common fruit juice beverage, and few beverages are rich in vitamin A.
(7) The compound beverage provided by the invention is fresh in taste through compounding of the components, is rich in nutrient substances such as vitamin A, vitamin C and flavone, has beneficial effects on improving the endurance, immunity and digestive ability of a human body, and has the function of improving the complexion.
In some embodiments of the invention, the beverage composition comprises
Figure BDA0002923519140000021
In some preferred embodiments of the present invention, the composite beverage comprises components including
Figure BDA0002923519140000022
Figure BDA0002923519140000031
In some preferred embodiments of the present invention, the okra is a fresh, whole, non-rotten, properly ripe, green okra tender fruit.
The okra: it is rich in nutrients such as protein, free amino acids, vitamin E, flavone, pectin and polysaccharide, and mineral elements such as phosphorus, potassium, calcium, zinc, iron and manganese.
The pure okra extract or the okra fruit and vegetable beverage which is unreasonably matched is not suitable for people with deficiency-cold spleen and stomach; in addition, the okra extract has low vitamin C content, strong green grass flavor and poor taste.
In some preferred embodiments of the invention, the pineapple is a well-ripe, black-heart-free, rotten-piece-free pineapple.
The pineapple: is a third tropical fruit, is hot, has rich and sweet taste, and contains abundant nutrient substances such as sugar, protein, enzyme, vitamin C, beta-carotene and the like; the pineapple also has the effects of increasing appetite, treating pharyngitis/gastritis and dyspepsia, exciting spirit and the like, and is an ideal fruit for patients with tracheitis, chronic nephritis and the like.
In some preferred embodiments of the invention, the mangos are fresh mangos of moderate maturity, golden color, no decay.
The mango: the mango flesh is hot, is a good name of the king of tropical fruits, is rich in nutrient substances such as sugar, protein, crude fiber, vitamin A, vitamin C and the like, and moreover, the carotene in the mango flesh is up to 2.4mg/100g, which is 10 times of that of bananas and 50 times of that of apples; the mango also has the effects of resisting cancer, improving eyesight, beautifying skin, preventing hypertension/arteriosclerosis, preventing constipation/clearing intestines and stomach, relieving cough, promoting children development, resisting oxidation and the like.
The okra, the pineapple and the mango are compounded to generate a synergistic effect.
Specifically, the method comprises the following steps: the taste of the pineapple is adjusted to the green grass taste of the okra; the mango and the pineapple are hot fruits, and the cold property of the okra is blended; the antioxidant substances such as vitamin C and the like in the mangos and the pineapples are rich, so that the oxidative deterioration of the compound beverage can be delayed; flavones and other substances in the okra and the pineapple can effectively remove free radicals in the compound beverage, and the shelf life is prolonged; finally, the defect of low content of the okra vitamin C is overcome by the pineapples and the mangos through component compounding, and the compound beverage is rich and reasonable in nutrition and suitable for various people to drink.
In some embodiments of the invention, the complex enzyme comprises a pectinase and a protease.
In some preferred embodiments of the invention, the complex enzyme comprises pectinase and protease in equal mass ratio.
In some embodiments of the invention, the antioxidant is at least one of citric acid or concentrated lemon juice.
In some embodiments of the invention, the stabilizer is at least one of sodium carboxymethylcellulose and xanthan gum.
In some embodiments of the invention, the stabilizer is sodium carboxymethyl cellulose.
In some preferred embodiments of the present invention, the stabilizer is 0.05 to 0.1 parts by mass
The sodium carboxymethyl cellulose has the functions of maintaining the stability of the compound beverage system and inhibiting the sedimentation of ingredients.
In some embodiments of the present invention, the raw materials for preparing the composite beverage further comprise a sweetener and a color fixative.
In some embodiments of the invention, the color fixative is a mixture of ascorbic acid, citric acid, and sodium sulfite.
In some embodiments of the present invention, the color fixative is a mixed aqueous solution made of ascorbic acid, citric acid, and sodium sulfite.
In some preferred embodiments of the present invention, the color fixative is: 0.1 to 0.2 portion of ascorbic acid, 0.2 to 0.4 portion of citric acid and 0.05 to 0.1 portion of sodium sulfite are prepared into mixed aqueous solution.
In some more preferred embodiments of the present invention, the color fixative: a mixed aqueous solution was prepared from 0.1 part of ascorbic acid, 0.2 part of citric acid, and 0.05 part of sodium sulfite.
The color fixative has reducibility and can protect the pigments in the okra from being oxidized.
In some embodiments of the invention, the sweetener is at least one of fructooligosaccharide, sucrose, trehalose, and maltitol.
In some embodiments of the invention, the sweetener is 6 to 12 parts fructo-oligosaccharide.
In some preferred embodiments of the invention, the sweetener is about 9 parts of fructo-oligosaccharides.
The fermented fruit and vegetable beverage can produce natural bacteriostatic substances, and the fruit and vegetable wine contains alcohol, so that the quality guarantee period can be prolonged, but the original flavor of the fruit and vegetable is lost.
Fresh fruit and vegetable beverages usually have a short shelf life without preservatives, and generally belong to ready-to-drink beverages.
The compound beverage provided by the invention belongs to fresh fruit and vegetable beverages, can ensure no deterioration for 12 months and can keep the original flavor of fruits and vegetables only by compounding natural components on the premise of not adding preservatives.
According to a further aspect of the present invention, there is provided a method for preparing the composite beverage, comprising the steps of:
s1, obtaining an okra extracting solution, pineapple juice and mango juice;
s2, mixing the okra extract, mango juice and pineapple juice, adding the complex enzyme for enzymolysis, and heating to inactivate the complex enzyme to obtain mixed fruit and vegetable juice;
and S3, blending the mixed fruit and vegetable juice with the stabilizer and the antioxidant, homogenizing and sterilizing to obtain the compound beverage.
The preparation method according to a preferred embodiment of the present invention has at least the following advantageous effects:
(1) According to the preparation method provided by the invention, the original bright color of the okra is kept on one hand, and the shelf life of the compound beverage can be prolonged on the other hand through color protection treatment.
(2) The preparation method provided by the invention adopts high-pressure sterilization, so that the nutritional ingredients of the compound beverage are kept, and the taste of the compound beverage is closer to that of natural fruits; and microorganisms can be effectively killed, plant microorganisms in the fruit raw materials can be destroyed, and the shelf life of the compound beverage is prolonged.
(3) The preparation method provided by the invention has the advantages of simple process and low cost, and is suitable for large-scale production.
In untreated okra, the pectin content is too rich, which can affect the absorption of human body to other nutrient components, and also can cause sticky mouthfeel, and also can cause the phenomena of standing layering, shortened shelf life and the like due to poor solubility of nutrient substances such as pectin, vegetable protein and the like.
The untreated okra is easy to discolor in the preparation and storage processes of the compound beverage, and in order to solve the problem, artificial pigments are added in the products in the market, so that the health of consumers is not facilitated to a certain extent.
In some embodiments of the present invention, the preparation method further comprises washing the okra and performing color protection before step S1.
In some embodiments of the present invention, the okra is washed by removing villi and pedicels of the okra and then washing the okra in clean running water to remove branches and leaves, soil and pesticide residues carried by the okra.
In some preferred embodiments of the present invention, the color protection is performed by soaking the washed okra in the color protection agent.
The color fixative is not included in the compound beverage, but is discarded after the okra is soaked.
The color protection aims to enable the compound beverage to present beautiful color.
In some embodiments of the present invention, in step S1, the okra extract is obtained by crushing okra and then leaching with hot water.
In some preferred embodiments of the present invention, in step S1, the okra extract is obtained by crushing okra and leaching with hot acidic water.
The extraction rate of pectin in the okra can be improved by leaching with the acidic hot water, and the nutritional ingredients of the compound beverage are increased; through the subsequent preparation process, the acidic hot water does not influence the final pH of the compound beverage, and the compound beverage is nearly neutral.
In some preferred embodiments of the present invention, in step S1, the method for obtaining the okra extract solution includes: mashing the okra by a mashing machine, adding water, adjusting the weight of the water to be 10-30 times of that of the okra, dripping citric acid to adjust the pH to be 2.5-3.5, leaching for 80-100 min in a water bath kettle at the temperature of 60-70 ℃, filtering the leaching product by a 100-mesh screen and a double-layer gauze in sequence, and obtaining the filtrate, namely the okra extracting solution.
In some more preferred embodiments of the present invention, in step S1, the method for obtaining the okra extract solution includes: mashing okra by a mashing machine, adding water, adjusting the pH to 3 by dripping citric acid, leaching for 90min in a water bath kettle at 65 ℃, filtering the leaching product by a 100-mesh screen and a double-layer gauze in sequence, and obtaining the filtrate, namely the okra extracting solution.
In some embodiments of the invention, the gauze is medical gauze with 100 mesh.
In some embodiments of the invention, the preparation method further comprises pre-treating the pineapples and the mangos before step S1.
In some embodiments of the invention, the pre-treatment of the pineapple is peeling.
In some embodiments of the invention, the pre-treatment of mangoes is peeling, stoning, dicing.
In some embodiments of the present invention, the pineapple juice is obtained by squeezing the pretreated pineapple and filtering the juice through a 120-mesh screen, absorbent cotton and a double-layer gauze in sequence.
In some embodiments of the present invention, the mango juice is obtained by squeezing pretreated mango juice, and sequentially filtering the mango juice through a 120-mesh screen and three layers of gauze.
In some embodiments of the present invention, the pineapple juice and the mango juice are pure juices, and no water is added during the obtaining process.
In some embodiments of the present invention, in step S2, the enzymolysis is performed at a temperature of 40 ℃ to 50 ℃.
In some preferred embodiments of the present invention, in step S2, the enzymatic hydrolysis is performed at a temperature of about 45 ℃.
In some embodiments of the present invention, in step S2, the enzymolysis is performed for 80min to 100min.
In some preferred embodiments of the present invention, in step S2, the enzymolysis is performed for about 90min.
In some embodiments of the invention, in step S2, the complex enzyme is inactivated, and the operation is boiling for 5min to 15min.
In some preferred embodiments of the invention, in step S2, the complex enzyme is inactivated and the operation is boiling for about 10min.
The enzymolysis has the function of decomposing macromolecular nutrient substances such as pectin, protein and the like into nutrient substances such as micromolecular sugar, amino acid and the like, so that the compatibility of the nutrient substances is improved, and the absorption of a human body to the nutrient substances is promoted.
In some embodiments of the present invention, in step S3, the blending is performed at a process temperature of 60 ℃ to 75 ℃.
In some embodiments of the present invention, in step S3, the homogenization is performed at a pressure of 20MPa to 40MPa for about 2min.
In some preferred embodiments of the present invention, in step S3, the homogenization is performed at a pressure of about 30MPa.
The homogenization can promote the stability of the compound beverage system and prolong the shelf life.
In some embodiments of the present invention, in step S3, the sterilization is performed under a pressure of 500MPa to 600MPa for a time of 20min to 30min.
In some preferred embodiments of the present invention, in step S3, the sterilization is performed under a pressure of about 550MPa for a time of about 25min.
In some embodiments of the invention, in step S3, the sterilization is performed in a closed stainless steel vessel.
In some embodiments of the present invention, the preparation method further comprises canning after the step S3, wherein the canned container is a plastic bottle with a volume of 250 ml.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Example 1
The embodiment prepares the compound beverage, and the specific process is as follows:
s1, obtaining an okra extracting solution:
s1a, pretreatment: fresh, complete and fresh green okra tender fruits which are not rotten and have proper maturity are selected, the fur on the epidermis is removed, the flower base at the bottom is washed under flowing natural water, dust, silt, pesticide residues, carried branches and leaves and the like on the surface are removed, the cleaning of washing water is kept in the cleaning process, and tap water cross contamination is prevented;
s1b, color protection: soaking the washed okra in color protection solution containing 0.1 part of ascorbic acid, 0.2 part of citric acid and 0.05 part of Na 2 SO 3 Preparing a mixed aqueous solution;
s1c, leaching: mashing the color-protected okra by a mashing machine, and filling the okra into a vessel for later use; according to the method, the method comprises the following steps: water =1, the mashed okra is mixed with water, the pH value is adjusted to 3 by citric acid, and then the mixture is leached for 90min in a water bath kettle at 65 ℃;
s1d, screening the leached product through a 100-mesh screen, and filtering through two layers of gauze to obtain an okra extracting solution;
s2, obtaining pineapple juice: selecting pineapple with good maturity, no black core and no rotten blocks, peeling, juicing, sieving with a 120-mesh sieve, and filtering with a layer of absorbent cotton and two layers of gauze to obtain clear pineapple juice;
s3, obtaining mango juice: selecting fresh mango with moderate maturity, golden surface color and no rot, peeling, removing core, cutting pulp into diced meat, juicing, sieving with a 120-mesh sieve, and filtering with three layers of gauze to obtain clear mango juice;
s4, enzymolysis: mixing 25 parts of okra extract, 10 parts of pineapple juice and 10 parts of mango juice, adding 0.008 part of complex enzyme (mass ratio of pectinase to protease is 1;
s5, blending: uniformly mixing 45 parts of mixed fruit and vegetable juice, 9 parts of fructo-oligosaccharide, 0.08 part of citric acid and 0.006 part of carboxymethyl cellulose, and heating to 70 ℃;
s6, homogenizing: homogenizing for 2min under 30 MPa;
s7, sterilization: filling the homogenized composite beverage into a stainless steel container, sealing the stainless steel container, and sterilizing for 25min under 550 MPa;
s8, canning: and (4) subpackaging the compound beverage obtained in the step (S7) into plastic bottles, wherein each bottle contains 250ml of the compound beverage, so that the okra-pineapple-mango compound beverage is obtained.
Examples 2 to 12 all prepared a composite beverage, and the specific process was different from that of example 1:
the raw materials are different in proportion, and the specific proportion is shown in table 1.
Table 1 the compounding ratio of the composite beverages in examples 1 to 10 was calculated in parts by mass.
Okra extract Pineapple juice Mango juice Fructo-oligosaccharide Citric acid
Example 1 25 10 10 9 0.08
Example 2 20 15 10 6 0.1
Example 3 30 10 5 12 0.12
Example 4 15 20 10 6 0.1
Example 5 25 15 5 12 0.08
Example 6 25 10 10 9 0.1
Example 7 20 10 15 12 0.1
Example 8 25 5 15 9 0.12
Example 9 35 5 5 6 0.08
Example 10 15 15 15 9 0.1
Example 11
This example prepared a composite beverage, differing from the examples in that:
(1) 0.08 parts by mass of citric acid in example 1 was replaced with 0.1 parts by mass of lemon juice (lemon juice, without addition of water).
Example 12
This example prepared a composite beverage, differing from the examples in that:
(1) 0.12 parts by mass of lemon juice (lemon juice, without addition of water) was used in place of 0.08 parts by mass of citric acid in example 1.
Comparative example 1
This comparative example prepared an okra beverage, differing from example 1 in that:
(1) Not including the steps S2 and S3, namely not obtaining mango juice and pineapple juice;
(2) In the step S4, 45 parts by mass of the okra extract obtained in the step S1 is directly subjected to enzymolysis.
Comparative example 2
This example prepared a pineapple drink, differing from example 1 in that:
(1) Not comprising the steps S1 and S3, namely not obtaining okra extract and mango juice;
(2) In the step S4, 45 parts by mass of the pineapple juice obtained in the step S2 is directly subjected to enzymolysis.
Comparative example 3
This example prepared a mango beverage, differing from example 1 in that:
(1) Not including the steps S1 and S2, namely not obtaining the okra extract and the pineapple juice;
(2) In the step S4, 45 parts by mass of the mango juice obtained in the step S3 is directly subjected to enzymolysis.
Comparative example 4
This example prepared a pineapple drink, differing from example 1 in that:
(1) Carboxymethyl cellulose is not included in step S5.
Test examples
This experimental example tested the performance of the fruit and vegetable beverages prepared in examples 1-10 and comparative example. Wherein:
measurement of relative viscosity: and (3) testing the viscosity by using an Ubbelohde viscometer, and preserving the heat of 10mL of the compound beverage in a constant-temperature water bath tank at the temperature of 20 +/-0.01 ℃ for 10min. The time required for the composite beverage to flow from the upper scale line through the lower scale line of the viscometer bead was measured. The measurement is carried out three times continuously, the reading difference of each time is not more than 0.2s, and the average value of the time is taken. The calculation formula related to the viscosity is shown in formulas (1) to (3) by taking distilled water as a blank control:
absolute viscosity eta = t/t 0 (1)；
Relative viscosity eta r = eta/eta 0 (2)；
Degree of decrease in viscosity Δ η (%) = (η r) Front side -ηr Rear end )/ηr Front side (3)；
In the formula, t represents the time required for the enzymatic hydrolysate to flow through the upper and lower scales of the viscometer, and the unit is s;
t 0 represents the time, in units, required for the distilled water to flow through the upper and lower scales of the viscometerIs s;
eta represents the viscosity of the enzymolysis liquid to be detected, and the unit is mPa & s;
η 0 represents the viscosity of distilled water in mPas, eta at 20 DEG C 0 ＝1.0002mPa·s。
DPPH (1, 1-diphenyl-2-trinitrophenylhydrazine, a stable free radical) clearance test: preparing a DPPH solution by absolute ethyl alcohol, reacting the compound beverage obtained in the embodiment and the comparative example with the DPPH solution at room temperature, measuring the absorbance at the wavelength of 517nm, measuring each group of mixed solution in parallel for 3 times, and calculating the clearance rate; meanwhile, ethanol water solution with the mass concentration of 70% is used as a blank control group. The test results are shown in table 3.
Vitamin a testing: the measurements were carried out with reference to the national standard documents GB 5009.82-2016, and the results are shown in Table 3.
The results of the vitamin C test are shown in table 3, and the test method comprises the following steps:
and (3) dye liquor calibration: 2.0mg of ascorbic acid is accurately weighed, and the oxalic acid solution with the mass concentration of 1% is used for fixing the volume to 100mL to prepare 0.02mg/mL of standard solution. Then, 20mL of ascorbic acid standard solution is put into a conical flask, 0.5mL of 6% by mass potassium iodide solution with the mass concentration of 1% is added, 3 drops of 1% by mass starch solution are added, 0.001mol/L of potassium iodate standard solution is used for titration until the solution turns blue, and the concentration of the vitamin C standard solution is calculated according to the formula (4).
C(mg/mL)＝0.088×V 1 /V 2 (4)；
Wherein C represents the concentration of ascorbic acid;
0.088 represents the amount of 1mL of potassium iodate standard solution (0.001 mol/L) equivalent to ascorbic acid (mg/mL);
V 1 the amount of the standard solution of potassium iodate consumed is 0.001mol/L, and the unit is mL;
V 2 the dosage of the standard ascorbic acid use solution is in mL.
20mL of ascorbic acid standard solution with a calibrated concentration is sucked into a conical flask, titrated by 2, 6-dichloroindophenol dye liquor until the solution turns pink and does not fade within 15s, and the titer T of the dye liquor to the ascorbic acid is calculated according to the formula (5).
T(mg/mL)＝(C×V 3 )/V 4 (5)；
Wherein, V 3 The unit of the dosage is mL;
V 4 the consumption of dye liquor is in mL.
Preparation of sample liquid: weighing 5.0g of the compound beverage sample in a mortar, adding 10mL of oxalic acid solution (mass concentration is 2%), transferring into a 250mL volumetric flask, fixing the volume by using the oxalic acid solution with the mass concentration of 1%, then filtering the sample solution, discarding the initial several milliliters of filtrate, and taking the rest filtrate as the solution to be detected.
And (3) sample titration: and (3) sucking 20mL of the compound beverage into a conical flask, titrating the compound beverage to pink by using a calibrated dye solution (2, 6-dichloroindophenol), keeping the compound beverage fadeless for 15s, titrating the compound beverage three times, taking an average value, and calculating the concentration of the vitamin C according to a formula (6).
The content of ascorbic acid in the sample (mg/100 g of the composite beverage) = V × T × 100/m (6);
wherein V represents the consumption of the dye liquor and the unit is ml;
m is the mass of the compound beverage including the filtrate washed off during titration and is given in g.
The stability test method was 12 times standing and then visually observed, and the test results are shown in table 4.
The results of the total number of colonies are shown in Table 5, and the method comprises the following steps:
under the condition of aseptic operation, firstly diluting 25mL of compound beverage to 250mL by using sterilized normal saline to obtain a diluent 1; diluting 1ml of the diluent 1 to 10ml by using sterilized normal saline to obtain a diluent 2; taking 1ml of each of the compound beverage, the diluent 1 and the diluent 2, respectively placing the compound beverage, the diluent 1 and the diluent 2 in a sterilized culture dish, immediately injecting about 15ml of nutrient agar culture medium with the temperature of about 46 ℃, turning over a flat plate after the agar is cooled, and placing the flat plate in a 36 +/-1 ℃ incubator for culturing for 48 +/-2 h; meanwhile, setting a blank control, namely replacing the compound beverage with sterilized normal saline; setting two parallel tests for each sample; after the incubation, the number of colonies on the plate was observed by naked eye (or with the aid of a magnifying glass).
The soluble solid content was measured by reference to the national standard document GB/T12143-2008, and the test results are shown in Table 5.
Determination of total acid: adopting acid-base titration method, and using phenolphthalein as acid-base indicator; the test results are shown in table 5.
Measurement of sensory index: the test results are shown in table 6.
TABLE 2 results of relative viscosity measurements
Examples Example 1 Example 2 Example 3 Example 4 Example 5 Example 6
Relative viscosity (mPas) 1.024 1.035 1.064 1.042 1.135 1.041
Examples Example 7 Example 8 Example 9 Example 10 Example 11 Example 12
Relative viscosity (mPa. S) 1.068 1.047 1.147 1.045 1.024 1.025
As can be seen from table 2, example 1 is the best okra-pineapple-mango composite beverage and the preparation method thereof, the viscosity of the beverage is close to that of water, the viscosity is reduced by 30%, and the viscosity is similar when citric acid or lemon juice is used as an antioxidant.
Table 3DPPH clearance and nutritional indicators.
Figure BDA0002923519140000131
As can be seen from Table 3, the DPPH clearance rate and the deficiency of okra vitamin C of the compound beverage are well compensated, and the compound beverage is rich in vitamin A. The compound beverage has good oxidation resistance and rich nutritive value.
Table 4 stability results for the composite beverage beverages.
Phenomenon(s) Sedimentation value
Example 1 Very little precipitation, light color, uniformity and consistency 10
Example 11 Very little precipitation, light color, uniformity and consistency
Comparative example 4 Large amount of precipitate, dark color, accumulation at the bottom of the bottle and dark color 65
As is clear from Table 4, addition of 0.006 part of carboxymethyl cellulose significantly reduced the amount of sediment in the beverage and improved the stability of the beverage.
TABLE 5 comparison table of product standards, physicochemical and microbiological indicators (GB/T31121-2014).
Product standard project Standard of merit Example 1 Example 11
Soluble in waterSolid content, g ≥4.5 8 8.1
Total acid, g/mL ≥0.1 0.11 0.12
Total number of colonies, cfu/g ≤100 <100 <100
Table 6 sensory indices.
Item Index (I)
Color Has yellow-green color of okra and pineapple mango
Taste and smell Has the faint scent of okra, pineapple and mango, fresh taste, sweet and sour taste and no peculiar smell
Tissue state The turbidity was uniform, allowing a small amount of precipitation or slight demixing, but was uniform after shaking
Impurities No visible foreign matter
Storing for 12 months Is sour and sweet, has no alcohol taste, and is consistent with that before storage.
It was observed that examples 1 to 12 all satisfied the sensory index shown in Table 6.
As can be seen from tables 5 and 6, the physicochemical properties and microbial indexes of the product reach the national health standards of fruit and vegetable juice beverages, and the product has the yellow-green color and faint scent of okra, pineapple and mango, is fresh and cool in mouthfeel, sour, sweet, tasty, turbid and uniform, has no foreign impurities, and does not change the mouthfeel, smell and appearance after being stored for 12 months at normal temperature, and the composite beverage does not deteriorate.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.

Claims (3)

1. The compound beverage is characterized by being prepared from the following components in parts by mass:
15-35 parts of an okra extracting solution;
5-20 parts of pineapple juice;
5-20 parts of mango juice;
0.001-0.01 parts of complex enzyme;
0.006-0.1 part of stabilizer;
0.01-0.2 parts of antioxidant;
6-12 parts of a sweetening agent;
the compound beverage is prepared by the following steps:
s1, obtaining the okra extracting solution:
s1a, pretreatment;
s1b, color protection: soaking the pretreated okra in a color protection solution, wherein the color protection solution is a mixed aqueous solution prepared from 0.1-0.2 part of ascorbic acid, 0.2-0.4 part of citric acid and 0.05-0.1 part of sodium sulfite;
s1c, leaching: mashing the color-protected okra by a mashing machine, and filling the okra into a vessel for later use; according to the method, the method comprises the following steps: water =1, the mass ratio of the smashed okra to the water is 10 to 30, the pH value is adjusted to 2.5 to 3.5 by citric acid, and then the mixture is leached in a water bath kettle at 60 to 70 ℃ for 80 to 100min;
s1d, screening the leached product through a 100-mesh screen, and filtering through two layers of gauze to obtain the okra extracting solution;
s2, obtaining the pineapple juice: peeling pineapples, juicing, sieving with a 120-mesh sieve, and filtering with a layer of absorbent cotton and two layers of gauze to obtain clear pineapple juice;
s3, obtaining the mango juice: cutting mango pulp into diced meat, juicing, sieving with a 120-mesh sieve, and filtering with three layers of gauze to obtain clear mango juice;
s4, enzymolysis: mixing the okra extract, the pineapple juice and the mango juice in proportion, adding the complex enzyme, performing enzymolysis at 40 to 50 ℃ for 80 to 100min, and then keeping the mixture in boiling water for 5 to 15min to obtain mixed fruit and vegetable juice;
the compound enzyme is a mixture of pectinase and protease,
s5, blending: uniformly mixing the mixed fruit and vegetable juice, the sweetening agent, the antioxidant and the stabilizer in proportion, and heating to 60-75 ℃;
the sweetening agent is at least one of fructo-oligosaccharide, sucrose, trehalose and maltitol;
the stabilizer is at least one of sodium carboxymethylcellulose and xanthan gum;
s6, homogenizing: homogenizing the product obtained in the step S5 for 2min under the pressure of 20-40MPa;
s7, sterilization: filling the homogenized composite beverage into a stainless steel container, sealing the stainless steel container, and sterilizing for 20 to 30min under 500 to 600MPa;
and S8, canning.
2. The composite beverage of claim 1, wherein the antioxidant is at least one of citric acid or concentrated lemon juice.
3. A method for preparing a composite beverage according to claim 1 or 2, comprising the steps of:
s1, obtaining the okra extracting solution:
s1a, pretreatment;
s1b, color protection: soaking the pretreated okra in a color protection solution, wherein the color protection solution is a mixed aqueous solution prepared from 0.1-0.2 part of ascorbic acid, 0.2-0.4 part of citric acid and 0.05-0.1 part of sodium sulfite;
s1c, leaching: mashing the color-protected okra by using a pounding machine, and filling the okra into a vessel for later use; according to the method, the method comprises the following steps: water =1, the mass ratio of the mashed okra to the water is 10-30, the pH value of the mixture is adjusted to 2.5-3.5 by citric acid, and then the mixture is extracted for 80-100min in a water bath kettle at the temperature of 60-70 ℃;
s1d, screening the leached product through a 100-mesh screen, and filtering through two layers of gauze to obtain the okra extracting solution;
s2, obtaining the pineapple juice: peeling pineapples, juicing, sieving with a 120-mesh sieve, and filtering with a layer of absorbent cotton and two layers of gauze to obtain clear pineapple juice;
s3, obtaining the mango juice: cutting mango pulp into diced meat, juicing, sieving with a 120-mesh sieve, and filtering with three layers of gauze to obtain clear mango juice;
s4, enzymolysis: mixing the okra extracting solution, the pineapple juice and the mango juice according to a ratio, adding the complex enzyme, carrying out enzymolysis at 40 to 50 ℃ for 80 to 100min, and then keeping in boiling water for 5 to 15min to obtain mixed fruit and vegetable juice;
the compound enzyme is a mixture of pectinase and protease,
s5, blending: uniformly mixing the mixed fruit and vegetable juice, the sweetening agent, the antioxidant and the stabilizer in proportion, and heating to 60-75 ℃;
the sweetener is at least one of fructo-oligosaccharide, sucrose, trehalose and maltitol;
the stabilizer is at least one of sodium carboxymethylcellulose and xanthan gum;
s6, homogenizing: homogenizing the product obtained in the step S5 for 2min under the pressure of 20 to 40MPa;
s7, sterilization: filling the homogenized composite beverage into a stainless steel container, sealing the stainless steel container, and sterilizing for 20 to 30min under 500 to 600MPa;
and S8, canning.
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