CN113317420A - Garman and fresh plum composite beverage and preparation method thereof - Google Patents
Garman and fresh plum composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN113317420A CN113317420A CN202110728207.0A CN202110728207A CN113317420A CN 113317420 A CN113317420 A CN 113317420A CN 202110728207 A CN202110728207 A CN 202110728207A CN 113317420 A CN113317420 A CN 113317420A
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- China
- Prior art keywords
- plum
- parts
- fresh
- beverage
- fresh plum
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 100
- 239000002131 composite material Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000009849 vacuum degassing Methods 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims description 41
- 230000005684 electric field Effects 0.000 claims description 36
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- 239000000084 colloidal system Substances 0.000 claims description 19
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 16
- 229940013618 stevioside Drugs 0.000 claims description 16
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 16
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- 239000007788 liquid Substances 0.000 claims description 14
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 10
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- 239000000661 sodium alginate Substances 0.000 claims description 10
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- 108010059820 Polygalacturonase Proteins 0.000 claims description 9
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
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- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 7
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 7
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- 235000001368 chlorogenic acid Nutrition 0.000 description 7
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 7
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000011435 Prunus domestica Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- 238000003860 storage Methods 0.000 description 2
- 239000001040 synthetic pigment Substances 0.000 description 2
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000003406 Polymnia sonchifolia Nutrition 0.000 description 1
- 244000134540 Polymnia sonchifolia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 240000003605 Prunus subcordata Species 0.000 description 1
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- 244000159501 Ximenia caffra Species 0.000 description 1
- 235000001365 Ximenia caffra Nutrition 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a Kaishi fresh plum composite drink and a preparation method thereof, which develops a Kaishi fresh plum composite drink with unique flavor, low sugar content and health care functions of oxidation resistance and the like by exploring a preparation method for maximally retaining nutrient substances of the Kaishi fresh plum and optimizing the raw material proportion and the parameters of sterilization and vacuum degassing processes, after the gaku new plum compound beverage prepared by the technical scheme provided by the invention is perfused, the activities of T-SOD, CAT and GSH-PX in the liver of a rat are obviously improved compared with a model group, and the ALT activity in blood is obviously reduced compared with the model group.
Description
Technical Field
The invention mainly relates to the technical field of compound beverages and preparation, in particular to a Kaschinger fresh plum compound beverage and a preparation method thereof.
Background
Kaji New plum, belonging to Rosaceae (Rosa), is a Prunus domestica L, commonly known as prune, sour plum, and Karl Yuluke. The Kaji new plum is a new variety formed by mutually grafting and hybridizing the original Karl Yuke variety in Kaji county and European plum varieties such as French, New Violet and Lanmi which are introduced from abroad, so the Kaji new plum is called as the Kaji new plum and becomes a national geographical sign protection product. The Kaschi new plum is full in appearance luster, oval and mostly elliptical, and is dark purple, purple red and bluish purple, wherein the purple red color is more; the fruits are large, and the weight of each fruit is 18 g, and the maximum weight reaches 30 g; the suture line of the fruit is obvious, the pulps on the two sides are often asymmetric, and the fruit handle is longer; the fruit pulp is yellow, the meat is thick, the fruit juice is rich, the fruit stone is small, the edible rate reaches 90%, the fruit taste is slightly sour, and the fragrance is smooth. Every 100g of pulp contains 25.7% of soluble solid, more than or equal to 5.5mg of total acid, more than or equal to 32mg of vitamin C, less than or equal to 2.0% of cellulose, more than or equal to 0.4mg of beta-carotene, and also contains trace elements such as calcium, phosphorus, potassium, iron and 17 amino acids. The Kaji new plum has unique quality and rich nutrition, and can be called as the best product in fruits. In recent years, researches show that the Kashixin plum contains a large amount of antioxidant substances and does not contain fat and cholesterol, so that the Kashixin plum can play a role in delaying aging of organisms and brains after being frequently eaten, and is the best fruit for healthy diet of modern people.
In the prior art, a technical scheme special for compound beverage preparation aiming at the new girald plum of the garoost is not available, how to develop a technical scheme special for compound beverage preparation aiming at the new girald plum of the garoost is provided, and great potential value is provided for improving the development and utilization of the new girald plum resource of the garoost.
Disclosure of Invention
The invention aims at the technical scheme that no literature and patent report is available at present for preparing the compound beverage by using the novel Jia Mei. The invention aims to provide a novel product of a compound drink of Karman fresh plum and a preparation method thereof, which are characterized in that a preparation method for reserving nutrient substances of the Karman fresh plum to the maximum is explored, the raw material proportion and the parameters of sterilization and vacuum degassing processes are optimized, the Karman fresh plum compound drink with unique taste, low sugar content and health care functions of oxidation resistance and the like is developed, the retention rate of the antioxidant substances is improved, the problems of poor taste, preservative addition, serious nutrient loss and the like of the composite drink of the Karman fresh plum prepared by the traditional process are solved, a product meeting the requirements of the public on the natural green compound drink is developed, and the added value of the Karman fresh plum is improved.
In order to achieve the technical purpose, the invention adopts the technical scheme that:
the invention specifically provides a novel Karman fresh plum composite beverage, which comprises 8000-12000 parts of Karman fresh plum, 90-110 parts of fig, 32-40 parts of stabilizer and 500-700 parts of stevioside, wherein the stabilizer is prepared from xanthan gum, sodium alginate and carboxymethyl cellulose according to the weight ratio of 1: (2-4): (3-7) by mass ratio.
Preferably, the invention specifically provides a novel Kaschinger fresh plum compound drink which comprises 9000-11000 parts of Kaschinger fresh plum, 95-105 parts of fig, 34-38 parts of a stabilizer and 550-650 parts of stevioside according to parts by weight.
More preferably, the invention specifically provides a novel gamman-fresh plum composite beverage, which comprises 10000 parts of gamman-fresh plum, 100 parts of fig, 36 parts of stabilizer and 600 parts of stevioside by weight, wherein the stabilizer is prepared from xanthan gum, sodium alginate and carboxymethyl cellulose according to the weight ratio of 1: 3: 5 in a mass ratio.
Meanwhile, the invention provides a preparation method of a novel Kaishi and Xinmei compound beverage, which specifically adopts the following technical steps:
(1) selecting mature and intact Karman fresh plum and fig, removing impurities, washing, sterilizing at pulse electric field intensity of 15-35KV/cm and electric field frequency of 200Hz for 40-80 μ s;
(2) refrigerating the Gaicia new plum and the fig obtained in the step (1) at 0-4 ℃ for more than 24h, and performing Gaicia new plum stoning at low temperature;
(3) mixing the Karman fresh plum and the fig in the step (2), crushing, adding artificial fiber, and performing cold pressing at the temperature of less than 23 ℃;
(4) sieving the mixed liquid obtained in the step (3) by a 60-mesh sieve for rough filtration;
(5) treating the filtrate filtered in the step (4) for 2.5 hours at 38 ℃ by adopting 0.5% pectinase, and adding a stabilizer to mix uniformly;
(6) grinding the mixed solution obtained by mixing in the step (5) by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloidal mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa;
(7) putting the mixed liquid obtained in the step (6) into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, and the vacuum degassing time is 60-120 s, and removing dissolved oxygen in the mixed liquid to obtain the compound beverage raw stock;
(8) and (3) mixing the compound beverage primary pulp prepared in the step (7) with sterile water according to the ratio of (0.6-1.4): 1, mixing the components in a volume ratio, adding stevioside, and blending to obtain a kaeming fresh plum composite beverage;
(9) performing secondary sterilization on the Karman Xinmei composite beverage prepared in the step (8) under the pulse electric field intensity of 25-45KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 80-120 mu s;
(10) and (4) filling the compound kachiji beverage prepared in the step (9) after sterilization treatment into brown packaging bottles under an aseptic condition.
In the preparation method of the Kaeming Xinmei composite beverage provided by the invention, the intensity of the pulse electric field for primary sterilization is 25KV/cm, and the processing time is 40-80 mus.
In the preparation method of the Kaeming new plum composite beverage provided by the invention, the vacuum degassing time is 90 s.
In the preparation method of the Kaschi fresh plum composite beverage provided by the invention, the raw pulp of the composite beverage and sterile water are mixed according to the ratio of 1: 1 volume ratio.
In the preparation method of the Kaeming fresh plum composite beverage provided by the invention, the pulse electric field intensity of the secondary sterilization is 35KV/cm, and the processing time is 100 mus.
By implementing the technical scheme, the invention obtains the following technical effects:
(1) the novel Kaemist and Xinmei compound beverage provided by the invention adopts pure natural seasonings, does not add chemical synthetic preservatives, synthetic pigments and synthetic essences, and accords with the connotation of green processing.
(2) According to the preparation method of the novel Karman fresh plum composite beverage product, the novel Karman fresh plum, the fig and the auxiliary materials are in the unique proportion, the prepared novel Karman fresh plum composite beverage is brown yellow, glossy and appropriate in sour-sweet degree, has the fragrance of the prune, is added with the fragrance of the fig, is unique in taste and has a better sensory level.
(3) The invention discloses a Karman fresh plum compound drink and a preparation method thereof, which develops a Karman fresh plum compound drink with unique taste, low sugar content and health care functions of oxidation resistance and the like by exploring a preparation method for retaining nutrient substances of the Karman fresh plum to the maximum, optimizing the raw material proportion and the parameters of sterilization and vacuum degassing processes, obviously increases the activities of T-SOD, CAT and GSH-PX in the liver of a rat after gavage of the Karman fresh plum compound drink prepared by the technical scheme provided by the invention compared with a model group, obviously reduces the ALT activity in blood compared with the model group, solves the problems of poor taste, addition of a preservative, serious nutrition loss and the like of the Karman fresh plum compound drink prepared by the traditional process, and develops a product meeting the requirements of the public on natural green compound drinks, meanwhile, the added value of the new California plum is improved.
Drawings
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Detailed Description
The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.
The Karman fresh plum, the fig, the xanthan gum, the sodium alginate, the carboxymethyl cellulose, the pectinase, the stevioside and the sterile water adopted by the invention can be purchased through public channels, an SW-CJ-2D type double single-side purification workbench, Suzhou purification equipment Co., Ltd; GNP-9080 model water-isolated constant temperature incubator, HH-4 model digital display constant temperature water bath, Jiangsu Jintanronghua apparatus manufacturing Co., Ltd; YXQ-LS-18SI type portable pressure steam sterilizer, Shanghai Bingfeng industry Co., Ltd; THZ-C type constant temperature oscillator, taicang city experimental facilities; model JMS80 colloid mill, mutually feng machinery ltd, wenzhou. The equipment and instruments adopted in the process are all common equipment in the field.
All materials, practices and instrumentation assays selected for use in the present invention are well known in the art and are not intended to limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.
The first embodiment is as follows: garman and new plum composite beverage
The novel gaoshi and fresh plum compound beverage comprises, by weight, 8000-12000 parts of gaoshi and fresh plum, 90-110 parts of fig, 32-40 parts of a stabilizer and 500-700 parts of stevioside, wherein the stabilizer is prepared from xanthan gum, sodium alginate and carboxymethyl cellulose according to the ratio of 1: (2-4): (3-7) by mass ratio.
Example two: preparation of Kaji new plum composite beverage
The embodiment provides a preparation method of a new product, namely a gaician and new plum compound beverage on the basis of the formula of the new product, namely the gaician and new plum compound beverage provided by the first embodiment, and the preparation method specifically comprises the following steps:
(1) selecting mature and intact Karman fresh plum and fig, removing impurities, washing, sterilizing at pulse electric field intensity of 15-35KV/cm and electric field frequency of 200Hz for 40-80 μ s;
(2) refrigerating the Gaicia new plums and the figs obtained in the step (1) at 0-4 ℃ for more than 24h, and performing the kernel removal of the Gaicia new plums at low temperature;
(3) mixing the Karman fresh plum and the fig in the step (2), crushing, adding artificial fiber, and performing cold pressing at the temperature of less than 23 ℃;
(4) sieving the mixed liquid obtained in the step (3) by a 60-mesh sieve for rough filtration;
(5) treating the filtrate filtered in the step (4) for 2.5 hours at 38 ℃ by adopting 0.5% pectinase, and adding a stabilizer to mix uniformly;
(6) grinding the mixed solution obtained by mixing in the step (5) by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloidal mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa;
(7) putting the mixed liquid obtained in the step (6) into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, and the vacuum degassing time is 60-120 s, and removing dissolved oxygen in the mixed liquid to obtain the compound beverage raw stock;
(8) and (3) mixing the compound beverage primary pulp prepared in the step (7) with sterile water according to the ratio of (0.6-1.4): 1, mixing the components according to a volume ratio, adding 6 percent of stevioside, and blending to obtain a Jiashi new plum composite beverage;
(9) performing secondary sterilization on the Karman Xinmei composite beverage prepared in the step (8) under the pulse electric field intensity of 25-45KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 80-120 mu s;
(10) and (4) filling the compound kachiji beverage prepared in the step (9) after sterilization treatment into brown packaging bottles under an aseptic condition.
Example three: garman and new plum composite beverage
Selecting 8000kg of mature, uniform and undamaged Karman fresh plum and 90kg of fig, removing impurities, washing, sterilizing at a pulse electric field strength of 15KV/cm and an electric field frequency of 200Hz, and treating for 40 mus; refrigerating the treated Kaschinger fresh plum and fig at 0-4 deg.C for more than 24h, and removing kernels of the Kaschinger fresh plum at low temperature; mixing the treated fresh Karman plum and fig, crushing, adding artificial fiber, and performing cold pressing at a temperature of less than 23 ℃; sieving the mixed liquid obtained by cold squeezing treatment with a 60-mesh sieve for rough filtration; treating the filtered filtrate with 0.5% pectinase at 38 deg.C for 2.5h, adding xanthan gum, sodium alginate, and carboxymethyl cellulose according to a ratio of 1: 2: 3, 32kg of stabilizer mixed according to the mass ratio is uniformly mixed; grinding the mixed solution obtained by mixing by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloid mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa; placing the mixed solution after the colloid milling into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, and the vacuum degassing time is 60s, and removing dissolved oxygen in the mixed solution to obtain a composite beverage primary pulp; mixing the compound beverage raw pulp and sterile water according to the weight ratio of 0.6: mixing the raw materials in a volume ratio of 1, adding 500kg of stevioside, and blending to obtain a Kaschi fresh plum composite beverage; performing secondary sterilization on the obtained Karman fresh plum composite beverage under the pulse electric field intensity of 25KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 80 mu s; and (3) filling the prepared sterilized Kaschi fresh plum composite beverage into a brown packaging bottle under an aseptic condition.
Example four: garman and new plum composite beverage
Selecting 9000kg of mature, uniform and undamaged Karman fresh plum and 95kg of fig, removing impurities, washing, sterilizing at 20KV/cm pulse electric field strength and 200Hz electric field frequency for 50 mus; refrigerating the treated Kaschinger fresh plum and fig at 0-4 deg.C for more than 24h, and removing kernels of the Kaschinger fresh plum at low temperature; mixing the treated fresh Karman plum and fig, crushing, adding artificial fiber, and performing cold pressing at a temperature of less than 23 ℃; sieving the mixed liquid obtained by cold squeezing treatment with a 60-mesh sieve for rough filtration; treating the filtered filtrate with 0.5% pectinase at 38 deg.C for 2.5h, adding xanthan gum, sodium alginate, and carboxymethyl cellulose according to a ratio of 1: 2: 4, 34kg of stabilizer mixed according to the mass ratio is uniformly mixed; grinding the mixed solution obtained by mixing by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloid mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa; placing the mixed solution after the colloid milling into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, the vacuum degassing time is 75s, and removing dissolved oxygen in the mixed solution to obtain a composite beverage primary pulp; mixing the compound beverage raw pulp and sterile water according to the weight ratio of 0.8: mixing the components in a volume ratio of 1, adding 550kg of stevioside, and blending to obtain a Kaschi new plum composite beverage; performing secondary sterilization on the obtained Karman fresh plum composite beverage under the pulse electric field intensity of 30KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 90 mu s; and (3) filling the prepared sterilized Kaschi fresh plum composite beverage into a brown packaging bottle under an aseptic condition.
Example five: garman and new plum composite beverage
Selecting 10000kg of mature, uniform and undamaged Karman fresh plum and 100kg of fig, removing impurities, washing, sterilizing at the pulse electric field intensity of 25KV/cm and the electric field frequency of 200Hz, and treating for 60 mu s; refrigerating the treated Kaschinger fresh plum and fig at 0-4 deg.C for more than 24h, and removing kernels of the Kaschinger fresh plum at low temperature; mixing the treated fresh Karman plum and fig, crushing, adding artificial fiber, and performing cold pressing at a temperature of less than 23 ℃; sieving the mixed liquid obtained by cold squeezing treatment with a 60-mesh sieve for rough filtration; treating the filtered filtrate with 0.5% pectinase at 38 deg.C for 2.5h, adding xanthan gum, sodium alginate, and carboxymethyl cellulose according to a ratio of 1: 3: 5, 36kg of stabilizer which is mixed according to the mass ratio of 5; grinding the mixed solution obtained by mixing by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloid mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa; placing the mixed solution after the colloid milling into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, and the vacuum degassing time is 90s, and removing dissolved oxygen in the mixed solution to obtain a composite beverage primary pulp; mixing the compound beverage raw pulp and sterile water according to the ratio of 1: mixing the raw materials in a volume ratio of 1, adding 600kg of stevioside, and blending to obtain a Kaschi new plum composite beverage; performing secondary sterilization on the obtained Karman fresh plum composite beverage under the pulse electric field intensity of 30KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 100 mu s; and (3) filling the prepared sterilized Kaschi fresh plum composite beverage into a brown packaging bottle under an aseptic condition.
Example six: garman and new plum composite beverage
Selecting 11000kg of mature, uniform and intact Karman fresh plum and 105kg of fig, removing impurities, washing, sterilizing at 30KV/cm pulse electric field strength and 200Hz electric field frequency for 70 mus; refrigerating the treated Kaschinger fresh plum and fig at 0-4 deg.C for more than 24h, and removing kernels of the Kaschinger fresh plum at low temperature; mixing the treated fresh Karman plum and fig, crushing, adding artificial fiber, and performing cold pressing at a temperature of less than 23 ℃; sieving the mixed liquid obtained by cold squeezing treatment with a 60-mesh sieve for rough filtration; treating the filtered filtrate with 0.5% pectinase at 38 deg.C for 2.5h, adding xanthan gum, sodium alginate, and carboxymethyl cellulose according to a ratio of 1: 3: 6, mixing 38kg of stabilizer in a mass ratio uniformly; grinding the mixed solution obtained by mixing by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloid mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa; placing the mixed solution after the colloid milling into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, the vacuum degassing time is 105s, and removing dissolved oxygen in the mixed solution to obtain a composite beverage primary pulp; mixing the compound beverage raw pulp and sterile water according to the ratio of 1: 1, mixing the raw materials in a volume ratio, adding 650kg of stevioside, and blending to obtain a Kaschi new plum composite beverage; performing secondary sterilization on the obtained Karman fresh plum composite beverage under the pulse electric field intensity of 35KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 110 mu s; and (3) filling the prepared sterilized Kaschi fresh plum composite beverage into a brown packaging bottle under an aseptic condition.
Example seven: garman and new plum composite beverage
Selecting 12000kg of mature, uniform and intact Karman fresh plum and 110kg of fig, removing impurities, washing, sterilizing at 33KV/cm pulse electric field strength and 200Hz electric field frequency for 80 mus; refrigerating the treated Kaschinger fresh plum and fig at 0-4 deg.C for more than 24h, and removing kernels of the Kaschinger fresh plum at low temperature; mixing the treated fresh Karman plum and fig, crushing, adding artificial fiber, and performing cold pressing at a temperature of less than 23 ℃; sieving the mixed liquid obtained by cold squeezing treatment with a 60-mesh sieve for rough filtration; treating the filtered filtrate with 0.5% pectinase at 38 deg.C for 2.5h, adding xanthan gum, sodium alginate, and carboxymethyl cellulose according to a ratio of 1: 4: 7, 40kg of stabilizer mixed according to the mass ratio of 7; grinding the mixed solution obtained by mixing by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloid mixed solution; secondly, homogenizing and crushing the colloidal compound beverage at the pressure of 10-12 MPa; placing the mixed solution after the colloid milling into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, and the vacuum degassing time is 120s, and removing dissolved oxygen in the mixed solution to obtain a composite beverage primary pulp; mixing the compound beverage raw pulp and sterile water according to the ratio of 1: 1, mixing according to a volume ratio, adding 700kg of stevioside, and blending to obtain a Kaschi new plum composite beverage; performing secondary sterilization on the obtained Karman fresh plum composite beverage under the pulse electric field intensity of 40KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 120 mu s; and (3) filling the prepared sterilized Kaschi fresh plum composite beverage into a brown packaging bottle under an aseptic condition.
Example eight: determination of antioxidant substances in Kaschi-Xinmei compound beverage
The new product kagi-neotame compound beverage prepared in the second to sixth embodiments of the present invention was used as the test 1-5 group, and the kagi-neotame compound beverage prepared according to the processing technique of the prune juice provided by zhanghong in "analysis of nutrient components and research of storage processing technology of western plum in xinjiang", was used as the control 2 group for chlorogenic acid content determination, the unprocessed kagi-neotame was directly juiced and subjected to chlorogenic acid content determination as the control 1 group, the ratio between the chlorogenic acid content of each test group and the control group was compared, and the determination method was referred to the determination method of "determination of chlorogenic acid and total phenolic acid content of shijin in yacon tuber". The measurement results are shown in table 1:
table 1: chlorogenic acid content determination statistical result table
As shown in table 1, through the determination of the chlorogenic acid content of each test group and the control group and the comparison with the control group 1, it is found that the kaiser fresh plum compound beverage prepared by the technical solutions in the second to sixth embodiments provided by the present invention has a good retention effect on chlorogenic acid, which is significantly higher than that of the kaiser fresh plum compound beverage prepared by the technical solution provided in the control group 2.
Example nine: determination of antioxidant substances in Kaschi-Xinmei compound beverage
Performing sensory evaluation on the new product Kaima-Xinmei compound beverage prepared in the second to sixth embodiments of the invention as a test group 1-5 and a Kaima-Ximei compound beverage prepared according to the Ximei juice processing technology provided by Zhang hong in Xinjiang Ximei nutritional component analysis and storage processing technology research as a comparison group 2, inviting 50 people to perform quality evaluation and sensory evaluation on each group, wherein 15 old people in the young and middle are 10 old people respectively, and the old and the young are half of male and female respectively; the scoring comprises four aspects of appearance (20 points), color (25 points), taste (30 points) and aroma (25 points), and the scoring personnel independently do not influence each other to ensure the accuracy of the evaluation result. And (4) counting the evaluation results, calculating the average value of each group, and reserving two digits after the decimal point, which is specifically shown in table 2.
Table 2: statistical result table for sensory evaluation
The prepared novel product of the Kaschi-Xinmei compound beverage is obviously superior to the Kaschi-Xinmei compound beverage processed by the prior art in any aspect of appearance, color, taste and aroma, and is obviously superior to a comparison 2 in appearance, color, taste and aroma, so that the novel product provided by the invention is better in sensory score, particularly in aroma and taste, and is also suitable for consumers at different ages and different consumption levels.
Example ten: determination of health, physicochemical quality index of Kaji new plum composite beverage
In this embodiment, the health and physical and chemical quality indexes of the new product of the compound type kaima and new plum beverage prepared by the preparation method of the second to sixth embodiments of the present invention and the compound type kaima and new plum beverage processed by the existing process (comparison 2) are compared and tested, and the statistical results are shown in table 3.
Table 3: statistical table for comparison test result of sanitary, physicochemical quality index
As can be seen from the data in the above table 3, compared with the conventional process for processing a cameramen and a cameramen composite beverage (comparison 2), the new product and cameramen and new plum composite beverage prepared by the method can furthest retain the original functional active nutritional ingredients of the cameramen and new plum, and does not add any chemical synthetic preservative, synthetic pigment and synthetic essence; the physical and chemical indexes can meet the national relevant standards.
The prepared novel product of the Gardebur and Xinmei compound beverage takes the local special fruit Gardebur and Xinmei of Xinjiang Gardebur as materials, develops and produces the Gardebur and Xinmei compound beverage with special flavor, and has important significance for further deeply developing the special fruit Gardebur and Xinmei which are widely planted in the southern Xinjiang area and improving the agricultural added value; on the basis of high sensory evaluation, the novel Karman and Xinmei compound beverage provided by the invention has high antioxidant substance content, is an ideal low-sugar compound beverage, and solves the problems of serious nutrient loss, high sugar content addition and the like of the Karman and Xinmei compound beverage prepared by the traditional process.
Example eleven: function verification of Kaji new plum composite beverage
On the basis of the first to tenth embodiments, the influence of the preparation of the processed camisole new plum compound beverage (control group 2) prepared by the existing prune processing technology (group A) on the antioxidant capacity of rats on the basis of the optimal technical scheme provided by the fourth embodiment of the invention is tested.
Test animals: male SPF-grade SD rats 60 with four-week age, half male and half female, and body weight of 100-130 g.
The test method comprises the following steps:
animal grouping and feeding: the 60 rats were divided into three groups, male and female, at random. The control group freely takes the common feed and the sterilized water, the model group freely takes the high-sugar high-fat feed and the sterilized water, and the control group and the model group are filled with the sterilized water by stomach weight every day. Example four test groups for preparing the kamaster prune complex drink by gavage were fed with high-sugar high-fat diet and sterilized water at a dose of 60 mg/kg' and 20 mg/kg, respectively. The stomach is irrigated at nine fixed times every morning for 12 weeks continuously. Rats were observed weekly for physiological habits during the experiment.
Serum index detection: at the end of the experiment, rats were fasted overnight for 12h, blood was collected from the eyeball the following morning, blood was centrifuged at 3000r/min for 15min, and serum ALT levels were measured.
Liver index detection: the liver was removed from a freezer at-60 deg.C, frozen and thawed, and 1g of liver tissue was homogenized with ice physiological saline to a concentration of 10%, and ice-bath was performed during preparation of the homogenate. Centrifuging at 3000r/min for 15min, and collecting supernatant for test. Detecting the activity of T-SOD, CAT and GSH-PX in liver.
And (3) data analysis: all data were statistically analyzed using SPSS 19 software and expressed as (x + s), and comparisons of differences between groups were measured using a single factor. P <0.05, considered to have significant differences; p <0.01, is considered to have a very significant difference.
The results of the specific tests are shown in Table 4.
Table 4: influence of different test groups on antioxidant capacity of rat body
Note: denotes P <0.05, denotes P <0.01
As can be seen from the data in Table 4, daily intake of high-sugar and high-fat results in the increase of free fatty acid levels in rats, oxidative stress in the liver, liver damage, increase of free radicals in the liver, and decrease of antioxidant enzyme activity. The experiments show that the compound drink prepared by the technical scheme for preparing the Karman fresh plum provided by the fourth best embodiment has the effects of improving the antioxidant capacity of rats fed with high sugar and high oil, improving the activity of antioxidant enzyme, obviously increasing the activities of T-SOD, CAT and GSH-PX in livers compared with a model group, and obviously reducing the activity of ALT in blood compared with the model group.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Claims (8)
1. The Kamao new plum composite beverage is characterized by comprising 8000-12000 parts of Kamao new plum, 90-110 parts of fig, 32-40 parts of stabilizer and 500-700 parts of stevioside, wherein the stabilizer is prepared from xanthan gum, sodium alginate and carboxymethyl cellulose according to the weight ratio of 1: (2-4): (3-7) by mass ratio.
2. The Kaschinger fresh plum drink as claimed in claim 1, wherein the Kaschinger fresh plum drink comprises 9000-11000 parts of Kaschinger fresh plum, 95-105 parts of fig, 34-38 parts of a stabilizer and 550-650 parts of stevioside by weight.
3. The Kaschinger fresh plum drink as claimed in claim 1, wherein the Kaschinger fresh plum drink comprises 10000 parts of Kaschinger fresh plum, 100 parts of fig, 36 parts of a stabilizer and 600 parts of stevioside in parts by weight.
4. The galist new plum drink according to claim 1, wherein the galist new plum drink is prepared by the following steps:
(1) selecting mature and intact Karman fresh plum and fig, removing impurities, washing, sterilizing at pulse electric field intensity of 15-35KV/cm and electric field frequency of 200Hz for 40-80 μ s;
(2) refrigerating the Gaicia new plums and the figs obtained in the step (1) at 0-4 ℃ for more than 24h, and performing the kernel removal of the Gaicia new plums at low temperature;
(3) mixing the Karman fresh plum and the fig in the step (2), crushing, adding artificial fiber, and performing cold pressing at the temperature of less than 23 ℃;
(4) sieving the mixed liquid obtained in the step (3) by a 60-mesh sieve for rough filtration;
(5) treating the filtrate filtered in the step (4) for 2.5 hours at 38 ℃ by adopting 0.5% pectinase, and adding a stabilizer to mix uniformly;
(6) grinding the mixed solution obtained by mixing in the step (5) by a colloid mill with the rotor rotating speed of 2000 r/min-20000 r/min to form a colloidal mixed solution; secondly, homogenizing and crushing the colloidal beverage at the pressure of 10-12 MPa;
(7) putting the mixed liquid obtained in the step (6) into a vacuum degassing tank for vacuum degassing, wherein the temperature in the vacuum degassing tank is less than 23 ℃, the vacuum degree is 0.1-0.2 MPa, and the vacuum degassing time is 60-120 s, and removing dissolved oxygen in the mixed liquid to obtain the drink raw stock;
(8) mixing the drink raw pulp prepared in the step (7) with sterile water according to the ratio of (0.6-1.4): 1, mixing the components in a volume ratio, adding stevioside, and blending to obtain a kaji new plum beverage;
(9) performing secondary sterilization on the Karman fresh plum drink prepared in the step (8) under the pulse electric field intensity of 25-45KV/cm and the electric field frequency of 200Hz, wherein the treatment time is 80-120 mu s;
(10) and (4) filling the kamaster fresh plum beverage prepared in the step (9) into a brown packaging bottle under an aseptic condition.
5. The preparation method of a Kaschinger fresh plum beverage as claimed in claim 4, wherein the pulse electric field intensity of the primary sterilization is 25KV/cm, and the treatment time is 40-80 μ s.
6. The method of claim 4, wherein the vacuum degassing time is 90 seconds.
7. The method of claim 4, wherein the beverage syrup is mixed with sterile water in a ratio of 1: 1 volume ratio.
8. The preparation method of a Kaschinger fresh plum beverage as claimed in claim 4, wherein the pulsed electric field intensity of the secondary sterilization is 35KV/cm, and the treatment time is 100 μ s.
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