CN1806692A - Pomegranate almond composite protein beverage and preparation method thereof - Google Patents
Pomegranate almond composite protein beverage and preparation method thereof Download PDFInfo
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Abstract
Disclosed is a pomegranate and apricot seed composite protein beverage, wherein each 100kg of the product comprises (by weight ratio): pomegranate normal juice 38-43kg, apricot seed normal juice 38-42kg, refined white sugar 11-13kg, lemon acid 0.15-0.18kg, composite emulsifying agent 0.13-0.18kg, alginic propylene glycol ester 0.14-0.16kg, vitamin C 0.0030-0.0050kg, and balancing tap water to fill to 100kg.
Description
Technical field
The invention belongs to the non-alcoholic beverage technical field, be specifically related to obtain from the solid content of fruit or vegetables.
Background technology
Solubility solidity thing content reaches 15%～17% in the guava juice, acid content 0.4%～0.6%, Vc content be 6～10mg/100mL, contain total reducing sugar 14.49g/100mL.Contain more organic acid in the guava juice, comprise quininic acid, styrene acid, protocatechuic acid, forulic acid etc.Pomegranate seed is the steroid hormone rich in natural resources, and androsterone, male glycol, testosterone and estriol and cholesterine and non-steroid class estrogen coumestrol etc. are arranged.Also have phosphatide, comprise lecithin, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidic acid acyl and lysophosphatidyl ethanolamine etc.Pomegranate fruit contains abundant tartaric acid, can participate in body metabolism, prevents that sugar is converted into fat, has certain effect for defatting beauty.
Semen armeniacae amarae is rich in multiple nutritional components, and its fat content reaches 35%～50%, is unrighted acids such as linoleic acid, leukotrienes more than 95%; Contain 17 seed amino acids, total amount is 26.725%, total reducing sugar 4.1%, amarogentin 2%～4%; Be rich in multiple mineral element and vitamin, wherein the content of calcium, iron, potassium, magnesium is respectively 3,7,4,6 times of milk.Also contain emulsin, prunase etc. in the semen armeniacae amarae.Amarogentin, commodity are called V
B17, amarogentin generates cherry skin glycosides and benzaldehyde cyanohydrin successively under the effect of beta-glucosidases such as amygdalase and prunase, resolves into benzoic acid and hydrogen cyanide again.Be rich in amarogentin in the semen armeniacae amarae, begin amarogentin from the fifties and be used for treating cancer in that countries such as the U.S., Mexico are wide-spread, claimed special effect.The experiment of a large amount of strictnesses has been done to the antitumor action of amarogentin by some countries, but about the amarogentin anti-cancer, control the effect of cancer, also have a lot of disputes.China has carried out clinical testing to amarogentin, and the result shows that it has effect preferably, and amarogentin has hypoglycemic activity, can prevent and treat the diabetes that cause because of the antineoplastic alloxan.The modern medicine clinical investigation discloses, and almond has reducing blood lipid, prevention of cardiac and atherosclerotic effect.Semen armeniacae amarae decomposes the benzaldehyde that produces can suppress pepsic activity, and benzaldehyde contracts and enzyme effect generation styrax through styrax.Styrax has analgesic activity, therefore can remove patient's misery with semen armeniacae amarae treatment advanced liver cancer.Amarogentin is producing benzaldehyde when the enzyme effect is decomposed to form hydrogen cyanide, the latter is external and all can suppress pepsic digestive function in healthy person or ulcer person's body.So semen armeniacae amarae has effect to regulating the stomach digestive system.Semen armeniacae amarae has antimutagenic effect, can reduce the quantity of being split the micronucleus polychromatic erythrocyte that the plain C of enzyme etc. causes by analgin, metronidazole, silk.In addition, almond oil also has the worm of becoming bactericidal action, and in vitro test has killing effect to Ascaris lumbricoides, and can antibacterial action be arranged to typhoid fever, paratyphosum Bacterium.
The vegetable protein beverage development speed is quite fast, and at present, the vegetable protein beverage of China is with the speed increment in every year 30%.In many cities, soymilk has become effective complementary goods of fresh milk, bean milk beverage, and especially with its abundant raw material, technology is ripe day by day, enters suitability for industrialized production the earliest, and becomes the vegetable protein kind of output maximum.
The vegetable protein beverage primary raw material is the seed of plant drupe class seed and plant.These seed benevolence contain significant quantities of fat, proteins,vitamins,minerals etc., are indispensable nutriments in the human life.Vegetable protein and goods thereof do not contain a large amount of linoleic acid plus linolenic acids owing to it does not contain cholesterol, and are long-term edible, not only can not cause the cholesterol deposition on the vascular wall, but also the cholesterol that deposits on the vascular wall is had dissolution.Contain more vitamin E in the plant seed benevolence, can prevent the unsaturated fat acid oxidase, remove superfluous cholesterol, prevent vascular sclerosis, reduce foxiness, the effect of prevention disease of old people is arranged.
Vegetable protein beverage also is rich in trace elements such as calcium, zinc, iron, is basic food, can cushion the ill-effect of acid foods such as meat, fish, egg, poultry, cereal.Groups of people especially do not contain lactase in the most bodies of Asian, and milk drink has allergic problem, does not contain lactose and drink vegetable protein beverage because of it, does not just have this problem.Identical with breast-feeding with its enteric bacteria of baby that soymilk is fed, wherein Bifidobacterium is preponderated, and can suppress other harmful bacteria growths, and prevention is infected, and the baby is had protective effect.And milk feeds, then Bifidobacterium seldom, the lactobacterium acidophilus is many, the baby is prone to indigestions such as diarrhoea.
In recent years, the vegetable protein beverage that occurs on the market can be divided into: natural plant protein beverage, modulation vegetable protein beverage, fruits and vegetables compound plant protein beverage, fermenting plant protein beverage etc., introduce respectively below.
Natural plant protein beverage be with the seed benevolence of plant through simple preliminary treatment (shell, immersion etc.), add the water mill slurry, heating is directly drunk, and claims natural plant protein beverage.
The modulation vegetable protein beverage be with the seed benevolence of plant through simple preliminary treatment, add the water mill slurry, screenings separates, and adds food additives etc., obtains the shelf-life after the sterilization to be the modulation vegetable protein beverage at the homogeneous latex emulsion more than 3 months.This type of vegetable protein beverage protein content is more than or equal to 0.5%, and fat is more than or equal to 1%.
Fruits and vegetables compound plant protein beverage is to add fruit juice or vegetable juice in vegetable protein beverage, handles through processing, is called fruits and vegetables compound plant protein beverage.Fruit juice commonly used has strawberry, orange, apple, pineapple etc., and adopt concentrates clear juice more.Vegetables commonly used have carrot, tomato etc.General vegetables work in-process is difficult to keep distinctive local flavor of fresh vegetables and fragrance.So in preparation and heating process, some variations will take place for vegetables and the juice of squeezing out thereof, and contain the colloidal suspension material as a lot of vegetable juice, when being heated to more than 70 ℃, precipitation is separated out easily.Particularly, not destroyed as yet because of original enzyme in the vegetable juice in the beginning heating period, more be easy to generate precipitation.For avoiding these variations, for many years, scientist has carried out considerable research.Existing known, the incipient stage in preparation, vegetables or vegetable juice must be heated to sufficiently high temperature, with passivation enzyme wherein, or the solid matter in the vegetables made necessary processing, make it can in juice, keep suspended state.Remove a few exceptions, vegetables only contain faint acid usually, therefore, need high temperature during pasteurization, to kill the spore of gemma bacterium.Even acidproof gemma is low under 4.2 condition in the pH value, can not grow usually.According to this principle, thus some vegetable juice is added the acid of q.s, so that carry out sterilization with lower heat treatment temperature.The method that improves vegetable juice acidity has: 1. add organic acid.2. increasing the vegetable juice of acidity allocates.3. ferment with raising acidity, and may make product keep charming characteristic or raising nutritive value.Fruits and vegetables compound plant protein beverage mostly is acid protein beverage, therefore, must add protein stabilizing agent, so that not aggegation of protein and be stable state.
Fermented vegetable protein beverage.Fermented vegetable protein beverage claims plant beverage of lactic acid bacteria again, is that the seed benevolence with plant is primary raw material, the beverage of making through lactobacillus-fermented.Plant beverage of lactic acid bacteria adds a spot of milk powder during the fermentation in plant seed benevolence slurry, the inducing agent during as fermentation.
Summary of the invention
A technical problem to be solved by this invention is to provide the pomegranate almond composite protein beverage of a kind of protein content height, acidity.
A technical problem to be solved by this invention is to provide a kind of preparation method preparation method of complete, practical pomegranate almond composite protein beverage.
Solving the problems of the technologies described above the technical scheme that is adopted is the 100kg product, makes with following raw material and weight proportion thereof:
Pomegranate Normal juice 38～43kg
Almond magma 38～42kg
White granulated sugar 11～13kg
Citric acid 0.15～0.18kg
Compound emulsifying agent 0.13～0.18kg
Propylene glycol alginate 0.14～0.16kg
Vitamin C 0.0030～0.0050kg
Running water adds to 100kg.
Above-mentioned compound emulsifying agent is that monoglyceride and Tripolyglycerol monostearates intermixture are stayed in the molecule steaming, and it is 1: 1.8 that the weight ratio of monoglyceride and Tripolyglycerol monostearates is stayed in the molecule steaming.
The optimum ratio of 100kg pomegranate almond composite protein beverage of the present invention is:
Pomegranate Normal juice 39～42kg
Almond magma 39～41kg
White granulated sugar 12～13kg
Citric acid 0.16～0.18kg
Compound emulsifying agent 0.15～0.17kg
Propylene glycol alginate 0.15～0.16kg
Vitamin C 0.0030～0.0045kg
Running water adds to 100kg.
The best proportioning of 100kg pomegranate almond composite protein beverage of the present invention is:
Pomegranate Normal juice 40kg
Almond magma 40kg
White granulated sugar 13kg
Citric acid 0.16kg
Compound emulsifying agent 0.15kg
Propylene glycol alginate 0.15kg
Vitamin C 0.0042kg
Running water adds to 100kg.
The preparation method of above-mentioned pomegranate almond composite protein beverage comprises the steps:
1, preparation guava juice
(1) pomegranate fruit grain is pressed extracting juice through squeezer, filter and remove residue gets guava juice Normal juice.
(2) guava juice protects look
Put pomegranate Normal juice in the stainless-steel pan of belt stirrer, add 0.0105% vitamin C of 0.35% citric acid of pomegranate Normal juice and pomegranate Normal juice, stir.
(3) guava juice clarification
The juice of my pomegranate that (2) are prepared places 500L stainless steel interlayer bucket, adds the pectase of 0.21kg, and processing is after 2.5 hours down at 45 ℃, and adding 21g gelatin left standstill 3 hours, got guava juice.
2, preparation almond paste
(1) semen armeniacae amarae peeling
With 10kg concentration is that 0.8% NaOH solution boils, and puts into the 5kg semen armeniacae amarae and, pulls out rapidly and place the clear water flushing 5 minutes of flowing, the semen armeniacae amarae that must remove the peel after 2 minutes in the NaOH solution boiling of boiling.
(2) semen armeniacae amarae debitterize
Placing the stainless steel jacketed pan to add 50kg concentration the semen armeniacae amarae after step (1) peeling is 0.8% citric acid solution, and the citric acid solution temperature is at 45 ℃, locate 22 hours after, debittering almond.
(3) almond defibrination
With the debittering almond that step (2) makes, add 60 ℃ 180kg water, use the colloid mill defibrination, slurries place stainless steel cask, the almond magma of making.
(4) preparation compound emulsifying agent
Get 100g emulsification value and be 3.8 molecule distillating monoglyceride, 180g emulsification value and be 7.2 Tripolyglycerol monostearates and mix, make the preparation compound emulsifying agent.
(5) almond paste emulsification
Take by weighing almond magma by weight and place the 300L stainless steel jacketed pan of belt stirrer, take by weighing compound emulsifying agent and join in the almond magma, add white granulated sugar simultaneously, stir and make it to be dissolved in the almond magma, make the emulsification almond paste.
3, preparation pomegranate almond composite protein juice
The guava juice of 1 preparation is joined in the emulsification almond paste in the stainless steel jacketed pan, the limit edged stirs, add propylene glycol alginate again, stir fully dissolving, join in the stainless steel jacketed pan after with the dissolving of remaining citric acid with 1kg water, adjust pH to 3.9～4.1 of pomegranate almond composite protein juice, water adds to 100kg, fully mix with mixer, make pomegranate almond composite protein juice.
4, homogeneous
With the pomegranate almond composite protein juice of step 3 preparation, be that 70 ℃, pressure are that 25MPa carries out homogeneous with homogenizer in temperature, make pomegranate almond composite protein beverage.
5, the degassing and bottling
Pomegranate almond composite protein beverage behind the homogeneous of step 4 preparation through heat exchanger heats to 80 ℃, is outgased with degasser, enter canned production line, canned capping.
6, sterilization, cooling, finished product
The pomegranate almond composite protein beverage of bottling is placed 100 ℃ of retort, sterilization in 15 minutes, take out, finished product is made in cooling naturally.
In preparation method's step 3 of the present invention, pH the best of adjusting pomegranate almond composite protein juice is 4.0.
Pomegranate almond composite protein beverage of the present invention is to be primary raw material with pomegranate and semen armeniacae amarae, make a kind of acid composite protein beverage, make local flavor light, brightly painted juice of my pomegranate and the almond paste that gives off a strong fragrance carry out the complementation of local flavor and nutrition, be the composite plant protein beverage of a kind of novelty, uniqueness, reached GB16322-1996 vegetable protein beverage sanitary standard.The inventor has carried out hybrid technique, process for stabilizing, best proportioning test, homogeneous test, the BA of guava juice color preservation technology, clarification process, almond peeling debitterized technique, refining process, emulsifying process, guava juice and almond paste, has determined proportioning of optimum feed stock of the present invention, auxiliary material and preparation method thereof.Product of the present invention and preparation method are complete, practical, are the suitability for industrialized production pomegranate almond composite protein beverage, and the technological parameter and the theoretical foundation of science is provided.
Description of drawings
Fig. 1 is the clear and bright design sketch of gelatin consumption to guava juice.
Fig. 2 is the clear and bright design sketch of time of repose to guava juice.
Fig. 3 is the influence figure of solid-liquid ratio to the almond paste protein content.
Fig. 4 is the influence figure of solid-liquid ratio to almond protein matter recovery rate.
Fig. 5 is the influence figure of defibrination time to the almond paste extraction rate of protein.
Fig. 6 is the influence figure of feed liquid defibrination temperature to the almond paste extraction rate of protein.
Fig. 7 is the influence figure of homogenization pressure to the pomegranate almond composite protein beverage light transmittance.
Fig. 8 is the influence figure of feed liquid homogenizing temperature to the pomegranate almond composite protein beverage light transmittance.
The specific embodiment
The present invention is described in more detail below in conjunction with drawings and Examples, but the invention is not restricted to these embodiment.
Product 100kg of the present invention is an example with production, and used raw material and weight proportion thereof are:
Pomegranate Normal juice 40kg
Almond magma 40kg
White granulated sugar 13kg
Citric acid 0.16kg
Compound emulsifying agent 0.15kg
Propylene glycol alginate 0.15kg
Vitamin C 0.0042kg
Running water adds to 100kg
Above-mentioned compound emulsifying agent is that monoglyceride and Tripolyglycerol monostearates intermixture are stayed in the molecule steaming, and it is 1: 1.8 that the weight ratio of monoglyceride and Tripolyglycerol monostearates is stayed in the molecule steaming.
Its preparation method is as follows:
1, preparation guava juice
(1) pomegranate fruit grain is pressed extracting juice through squeezer, filter and remove residue gets guava juice Normal juice.
(2) guava juice protects look
Put 40kg pomegranate Normal juice in the stainless-steel pan of belt stirrer, add citric acid 0.14kg and vitamin C 0.0042kg, stir.
(3) guava juice clarification
The juice of my pomegranate that (2) are prepared places 500L stainless steel interlayer bucket, adds the pectase of 0.21kg, and processing is after 2.5 hours down at 45 ℃, and adding 21g gelatin left standstill 3 hours, got guava juice.
2, preparation almond paste
(1) semen armeniacae amarae peeling
With 10kg concentration is that 0.8% NaOH solution boils, and puts into the 5kg semen armeniacae amarae and, pulls out rapidly and place the clear water flushing 5 minutes of flowing, the semen armeniacae amarae that must remove the peel after 2 minutes in the NaOH solution boiling of boiling.
(2) semen armeniacae amarae debitterize
Placing the stainless steel jacketed pan to add 50kg concentration the semen armeniacae amarae after step (1) peeling is 0.8% citric acid solution, and the citric acid solution temperature is at 45 ℃, handle 22 little after, debittering almond.
(3) almond defibrination
With the debittering almond that step (2) makes, add 60 ℃ 180kg water, use the colloid mill defibrination, slurries place stainless steel cask, the almond magma of making.
(4) preparation compound emulsifying agent
Get 100g emulsification value and be 3.8 molecule distillating monoglyceride, 180g emulsification value and be 7.2 Tripolyglycerol monostearates and mix, make the preparation compound emulsifying agent.
(5) almond paste emulsification
Get the 300L stainless steel jacketed pan that 40kg almond magma places belt stirrer, take by weighing the 0.15kg compound emulsifying agent and join in the almond magma, add the 13kg white granulated sugar simultaneously, stirring makes it to be dissolved in the almond magma, makes the emulsification almond paste.
3, preparation pomegranate almond composite protein juice
The guava juice of 1 preparation is joined in the emulsification almond paste in the stainless steel jacketed pan, the limit edged stirs, add the 0.15kg propylene glycol alginate again, stir fully dissolving, join in the stainless steel jacketed pan after the 0.02kg citric acid dissolving with 1kg water, adjust the pH to 4.0 of pomegranate almond composite protein juice, water adds to 100kg, fully mix with mixer, make pomegranate almond composite protein juice.
4, homogeneous
With the pomegranate almond composite protein juice of step 3 preparation, be that 70 ℃, pressure are that 25Mpa carries out homogeneous with homogenizer in temperature, make pomegranate almond composite protein beverage.
5, the degassing and bottling
Pomegranate almond composite protein beverage behind the homogeneous of step 4 preparation is heated to 80 ℃, outgases, enter canned production line through heat exchanger, canned capping with degasser.
6, sterilization, cooling, finished product
The pomegranate almond composite protein beverage of bottling is placed 100 ℃ of retort, sterilization in 15 minutes, take out, finished product is made in cooling naturally.
Product 100kg of the present invention is an example with production, and used raw material and weight proportion thereof are:
Pomegranate Normal juice 38kg
Almond magma 38kg
White granulated sugar 11kg
Citric acid 0.15kg
Compound emulsifying agent 0.13kg
Propylene glycol alginate 0.14kg
Vitamin C 0.003kg
Running water adds to 100kg
The proportioning of compound emulsifying agent is identical with embodiment 1.In its preparation methods steps 3, with the pH to 3.9 of citric acid adjustment pomegranate almond composite protein juice, other step of preparation method is identical with embodiment 1.
Product 100kg of the present invention is an example with production, and used raw material and weight proportion thereof are:
Pomegranate Normal juice 43kg
Almond magma 42kg
White granulated sugar 13kg
Citric acid 0.18kg
Compound emulsifying agent 0.18kg
Propylene glycol alginate 0.16kg
Vitamin C 0.005kg
Running water adds to 100kg
The proportioning of compound emulsifying agent is identical with embodiment 1.In its preparation methods steps 3, with the pH to 4.1 of citric acid adjustment pomegranate almond composite protein juice, other step of preparation method is identical with embodiment 1.
Product 100kg of the present invention is an example with production, and used raw material and weight proportion thereof are:
Pomegranate Normal juice 43kg
Almond magma 38kg
White granulated sugar 13kg
Citric acid 0.18kg
Compound emulsifying agent 0.15kg
Propylene glycol alginate 0.15kg
Vitamin C 0.0042kg
Running water adds to 100kg
The proportioning of compound emulsifying agent is identical with embodiment 1, and its preparation method is identical with embodiment 1.
Product 100kg of the present invention is an example with production, and used raw material and weight proportion thereof are:
Pomegranate Normal juice 38kg
Almond magma 42kg
White granulated sugar 11kg
Citric acid 0.15kg
Compound emulsifying agent 0.15kg
Propylene glycol alginate 0.15kg
Vitamin C 0.0042kg
Running water adds to 100kg
The proportioning of compound emulsifying agent is identical with embodiment 1, and its preparation method is identical with embodiment 1.
In order to determine best proportioning of the present invention and best processing step, the inventor has carried out a large amount of development tests in the laboratory, and various result of the tests are as follows:
Raw material and test material: pomegranate, semen armeniacae amarae, pectase.Emulsifying agent and stabilizing agent, the food-grade molecule distillating monoglyceride, Group Plc produces by the U.S. occasion in Guangzhou; Tripolyglycerol monostearates, sucrose ester, food-grade is produced by Jinhua, Zhejiang Province city enlightening ear chemical industry Co., Ltd; Propylene glycol alginate, food-grade is produced by Qingdao Jiang Xuan industry and trade Co., Ltd; Xanthans, carboxymethyl cellulose acid sodium, sodium alginate, food-grade, daybreak additive factory produces by the sea, Ningbo City; White granulated sugar, commercially available; The standard bovine serum albumin(BSA) is provided with material science institute by Shaanxi Normal University's chemistry.
Laboratory apparatus: TU-1800/1800S ultraviolet-visible spectrophotometer, the Beijing Puxi General Instrument Co., Ltd produces; UV-2000 type visible spectrophotometer, Buddhist nun Ke's instrument Co., Ltd produces; Centrifuge, Anting Scientific Instrument Factory, Shanghai produces; Kjeldahl apparatus, Tong Run source, Beijing electromechanical technology co., Ltd produces; PHS-4CT type acidometer, last Haikang instrument Instr Ltd. produces; Micro-wave oven, Shanghai Fuma Experiment Equipment Co., Ltd. produces; The electric heating constant temperature water tank, Shanghai Fuma Experiment Equipment Co., Ltd. produces; Colloid mill, the Ou Hai of Wenzhou City shake already, and food machinery factory produces; Homogenizer, east, Shanghai magnificent high pressure homogenizer factory produces; GS automatic control tissue mashing machine, Yancheng City laboratory apparatus factory produces; Hand-held saccharometer, optical precision instrument factory in Shanghai produces; Electronic balance (ten thousand/), German Sai Duolisi group produces.
1, the mensuration of raw material basic nutrition composition
(1) the basic nutrition composition measurement of pomegranate (day red eggs)
Soluble solid is measured with hand-held saccharometer method, the total acid titration measuring, and reduced sugar is measured with Fehlings reagent, Vc 2.6-dichloropheno-lindophenol titration measuring.Test result sees Table 1.
The basic nutrition composition of table 1 pomegranate
| Project | Soluble solid (%) | Reduced sugar (%) | Total acid (%) | Vc(mg/100g) |
| Content | 15.2 | 14.7 | 4.0 | 11 |
(2) amygdalate basic nutrition composition measurement
Fat content is measured with soxhlet extraction, and total protein content is measured with Kjeldahl.
The mensuration of semen armeniacae amarae isoelectric points of proteins: (the semen armeniacae amarae slurry that will add 10 times of water is diluted to 6 times to sodium hydrogen phosphate-citric acid solution method again, get 1mL and 5mL cushioning liquid in vitro mixing, leave standstill and observe its turbidity after 10 minutes, the pH value of the most muddy pipe is the isoelectric point of semen armeniacae amarae protein).
The mensuration of amarogentin: semen armeniacae amarae is after the peeling debitterize is handled, through pulverizing, get the about 10g of meal, precision is weighed, put in the kjeldahl flask, add water 150mL, close immediately plug places 37 ℃ of water-bath insulations 2 hours, connect condenser pipe, the water flowing steam distillation, distillate imports in the absorption liquid of water 10mL and ammonia solution 2mL, and receiving flask is put in the ice bath and is cooled off, when reaching 60mL, distillate stops distillation, add 16.5% KI test solution 2mL in the distillate, with the slowly titration of 0.1mol/L silver nitrate solution, the yellow muddiness of showing to solution does not disappear.0.1mol/L silver nitrate solution 1mL is equivalent to the 91.48mg amarogentin.Test result sees Table 2.
The amygdalate basic nutrition composition of table 2
| Project | Gross protein (%) | Fat (%) | Amarogentin (%) | Isoelectric point |
| Content | 25.2 | 49 | 3.5 | 4.7 |
2, the preparation of juice of my pomegranate test
(1) guava juice protects colour test
Citric acid protects colour test: get 6 parts of the guava juices of newly squeezing out, every part of 100mL, respectively add in guava juice with 0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0% concentration citric acid, protecting look handles, measuring the pH value with acidometer, is that the 516nm place measures absorbance with visible spectrophotometer at wavelength, and room temperature is placed after 24 hours and measured absorbance again, twice measured absorbance relatively is to determine to protect chromatic effect.Result of the test sees Table 3.
Table 3 variable concentrations citric acid is to the chromatic effect that protects of guava juice
| Citric acid concentration (%) | Absorbance (A) | The pH value | |
| The new guava juice that presses | Guava juice behind the | ||
| 0 | 0.931 | 0.672 | 4.45 |
| 0.2 | 1.230 | 1.025 | 4.05 |
| 0.4 | 1.440 | 1.232 | 3.85 |
| 0.6 | 1.512 | 1.302 | 3.75 |
| 0.8 | 1.520 | 1.330 | 3.53 |
| 1.0 | 1.700 | 1.489 | 3.43 |
Table 3 is as seen: the absorbance with new press for extracting juice guava juice is contrast, and the guava juice that adds citric acid was placed after 24 hours, and it is little that the amplitude that absorbance reduces reduces amplitude than control group absorbance.With 0.4% group of citric acid concentration is example, and the control group guava juice was placed after 24 hours, and absorbance has reduced by 0.259, has only reduced by 0.208 and the guava juice absorbance of 0.4% group of citric acid concentration is corresponding, and citric acid has color-protecting function to guava juice.The citric acid of variable concentrations joins in the guava juice, make the guava juice absorbance improve, and the pH value reduces.When citric acid concentration when 0.2% is increased to 1.0%, the guava juice absorbance is elevated to 1.700 from 1.230, the pH value drops to 3.43 from 4.05.Citric acid adding amount is big more, and the guava juice absorbance is high more, and color is bright-coloured more, and local flavor is sour more, considers the palatability that reduces cost with guava juice, is advisable to add 0.4% citric acid.
Vc protects colour test: get 5 parts of the guava juices of newly squeezing out, every part of 100mL, respectively add in guava juice with 0.00%, 0.01%, 0.03%, 0.05%, 0.07% concentration Vc, protecting look handles, measuring the pH value with acidometer, is that the 516nm place measures absorbance with spectrophotometer at wavelength, and room temperature is placed after 24 hours and measured absorbance again, twice absorbance of surveying relatively is to determine to protect chromatic effect.Result of the test sees Table 4.
Table 4 variable concentrations Vc is to the chromatic effect that protects of guava juice
| Vc concentration (%) | Absorbance (A) | The pH value | |
| The new guava juice that presses | Guava juice behind the | ||
| 0 | 0.928 | 0.627 | 4.44 |
| 0.01 | 0.789 | 0.746 | 4.33 |
| 0.03 | 0.601 | 0.530 | 4.41 |
| 0.05 | 0564 | 0.505 | 4.55 |
| 0.07 | 0.560 | 0.479 | 4.38 |
Table 4 is as seen: when newly pressing guava juice and not adding any color stabilizer, placed 24 hours, absorbance has reduced by 0.301, and adds 0.01%Vc, places 24 hours, and its absorbance has only reduced by 0.043.As seen, the adding of Vc makes the color and luster kept stable of guava juice in put procedure.Test finds, just added Vc after, the absorbance of guava juice diminishes immediately, and Vc concentration is high more, the guava juice absorbance is low more.With new press for extracting juice guava juice is example, when Vc concentration when 0 is increased to 0.07%, the guava juice absorbance is reduced to 0.560 from 0.928.Consider to reduce cost and protect chromatic effect that Vc concentration is advisable with 0.01%.
Composite color fixative protects colour test: get 6 parts of the guava juices of newly squeezing out, every part of 100mL, citric acid and Vc are pressed in the variable concentrations proportioning adding guava juice, protecting look and handle, measure the pH value with acidometer, is that the 516nm place measures absorbance with spectrophotometer at wavelength, room temperature is placed after 24 hours and is measured absorbance again, twice absorbance of surveying relatively asks 7 professionals to carry out mouth feel score, to determine to protect chromatic effect.Result of the test sees Table 5.
Table 5 composite color fixative is to the chromatic effect that protects of guava juice
| Citric acid+Vc (%) | Absorbance (A) | Mouth feel score (branch) | The pH value | |
| The new guava juice that presses | After placing 24h | |||
| 0.4+0.01 | 1.350 | 1.348 | 9 | 3.80 |
| 0.4+0.03 | 1.345 | 1.342 | 7 | 3.78 |
| 0.6+0.01 | 1.366 | 1.364 | 7 | 3.73 |
| 0.6+0.03 | 1.362 | 1.358 | 7 | 3.70 |
| 0.8+0.01 | 1.442 | 1.439 | 4 | 3.50 |
| 0.8+0.03 | 1.450 | 1.446 | 3 | 3.48 |
Annotate: mouth feel score full marks 10 minutes; 0～4: too acid; 4～8: meta-acid; 8～10: sour and sweet palatability
Table 5 as seen, the new press for extracting juice guava juice that adds composite color fixative was placed after 24 hours, absorbance reduction amplitude is 0.002～0.004.Add 0.4% citric acid and 0.01%Vc in guava juice, mouth feel score is the highest, is 9 minutes; Place after 24 hours, the absorbance of fruit juice only is reduced to 1.348 from 1.350.Take all factors into consideration and protect chromatic effect and two indexs of mouth feel score, the optimal addn of determining composite color fixative is 0.4% citric acid and 0.01%Vc, and the pH value of gained guava juice is 3.80.
(2) clearance of guava juice
1. pectase clarification guava juice test
Pectase consumption test: get 7 parts of guava juices, every part of 100mL, add concentration respectively and be 0.00 ‰, 0.05 ‰, 0.10 ‰, 0.15 ‰, 0.20 ‰, 0.25 ‰, 0.30 ‰ pectase, under natural pH value, 50 ℃ of temperature are incubated 2 hours, 3000r/min is centrifugal with centrifuge, get supernatant, measure light transmittance in 720nm wavelength place, determine suitable pectase consumption with spectrophotometer.Result of the test sees Table 6.
The clarifying effect of table 6 pectase consumption
| Consumption (‰) | 0.00 | 0.05 | 0.10 | 0.15 | 0.20 | 0.25 | 0.30 |
| Light transmittance (%) | 66.6 | 68.8 | 71.5 | 73.0 | 75.3 | 75.2 | 75.2 |
By table 6 as seen, along with the increase of pectase consumption, the guava juice light transmittance raises, but the pectase consumption is increased at 0.20 ‰ o'clock, and with the increase of pectase consumption, it is 75.3% constant that light transmittance remains on substantially.Illustrate that when the pectase consumption was 0.20 ‰, the pectic substance in the fruit juice may be decomposed substantially, therefore 0.20 ‰ pectase clarifying effect is best.
Pectase treatment temperature test: get 5 parts of guava juices, every part of 100mL, add pectase 0.2 ‰, under natural pH value, temperature is 40 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃, is incubated 2 hours, centrifugal with centrifuge, get supernatant,, determine suitable pectase treatment temperature with spectrophotometric instrumentation light transmittance.Result of the test sees Table 7.
The clarifying effect of pectase under table 7 different temperatures
| Temperature (℃) | 40 | 45 | 50 | 55 | 60 |
| Light transmittance (%) | 73.1 | 75.6 | 74.0. | 73.1 | 72.1 |
By table 7 as seen, when the pectase treatment temperature was 45 ℃, gained guava juice light transmittance was the highest, reached 75.6%, and clarifying effect is good.
Pectase processing time test: get 5 parts of guava juices, every part of 100mL, add pectase 0.2 ‰, under natural pH value, 45 ℃ of temperature are incubated 0.5 hour respectively, 1.0 hours, 1.5 hours, 2.0 hours, 2.5 hours, centrifugal with centrifuge, get supernatant,, determine suitable enzyme processing time with spectrophotometric instrumentation light transmittance.Result of the test sees Table 8.
The clarifying effect of table 8 different action times
| Time (hour) | 0.5 | 1.0 | 1.5 | 2.0 | 2.5 |
| Light transmittance (%) | 67.5 | 70.1 | 74.5 | 76.1 | 75.8 |
By table 8 as seen, the pectase effect is in the time of 2 hours, and the guava juice light transmittance is the highest, is 76.1%, and clarifying effect is good.
Pectase clarification orthogonal test: on the basis of above single factor experiment, carry out L with pectase consumption, pectase treatment temperature, pectase processing time
9(3
4) orthogonal test, determine best clarification condition, result of the test and range analysis see Table 9, and The results of analysis of variance sees Table 10.
The orthogonal experiments of table 9 pectase clarification guava juice
| Tested number | A pectase consumption (‰) | The B temperature (℃) | The C time (h) | The empty row of D | Light transmittance (%) |
| 1 2 3 4 5 6 7 8 9 K 1 K 2 K 3 k 1 k 2 k 3 R | 0.15 0.15 0.15 0.20 0.20 0.20 0.25 0.25 0.25 206.6 223.8 220.9 68.87 74.6 73.63 5.73 | 40 45 50 40 45 50 40 45 50 218.9 228.8 203.6 72.97 76.27 67.87 8.4 | 1.5 2.0 2.5 2.0 2.5 1.5 2.5 1.5 2.0 212.6 214.2 224.5 70.87 71.4 74.83 3.97 | 1 2 3 3 1 2 2 3 1 | 67.8 72.2 66.6 74.0 80.8 69.0 77.1 75.8 68.0 |
| The optimal level combination | A 2 | B 2 | C 3 |
By table 9 range analysis of orthogonal experiment as seen, the primary and secondary that influences each factor of pectase clarification guava juice is B＞A＞C in proper order, i.e. in pectase treatment temperature＞pectase consumption＞pectase processing time, each factor optimum level is combined as A
2B
2C
3, promptly the pectase consumption 0.20 ‰, 45 ℃ of pectase treatment temperatures, 2.5 hours pectase processing times.
The variance analysis of table 10 pectase clarification guava juice orthogonal test
| Soruces of variation | Quadratic sum | The free degree | All square | The F value | The Fa value | The level of signifiance |
| The 1st row | 56.527 | 2 | 28.263 | 77.79 | F 0.05(2，2)＝19 | * |
| The 2nd row | 106.46 | 2 | 53.73 | 147.88 | F 0.01(2，2)＝99 | ** |
| The 3rd row | 27.807 | 2 | 13.903 | 38.27 | * | |
| The 4th row | 0.727 | 2 | 0.363 | |||
| Error | 0.727 | 2 | 0.363 | |||
| Summation | 192.52 |
Table 10 The results of analysis of variance shows that the pectase treatment temperature has reached the utmost point level of signifiance to the influence of clarifying effect, and the influence to clarifying effect of pectase consumption and pectase processing time has reached the level of signifiance.
2. gelatin clarification guava juice test
Gelatin consumption test: get 6 parts of guava juices after pectase is handled, every part of 100mL, the gelatin consumption is 0g/100L, 20g/100L, 30g/100L, 40g/100L, 50g/100L, 60g/100L, left standstill 2 hours, centrifugal, get supernatant,, determine the optimum amount of gelatin with spectrophotometric instrumentation light transmittance.The gelatin consumption is seen Fig. 1 to the clarifying effect (room temperature left standstill 2 hours) of guava juice.
Fig. 1 as seen, add gelatin after, the light transmittance of guava juice obviously improves.When the gelatin consumption when 0g/100L is increased to 50g/100L, the light transmittance of guava juice is increased to 94.4% from 81.5%, clarifying effect is obvious.When the gelatin consumption continues to increase to 60g/100L, the fruit juice light transmittance still is 94.4%.The gelatin consumption is 50g/100L, can play good clarification to guava juice.
Gelatin processing time test: get 5 parts of guava juices after pectase is handled, every part of 100mL, the gelatin consumption is 50g/100L, leave standstill 1 hour following time, 2 hours, 3 hours, 4 hours, 5 hours respectively, centrifugal with centrifuge, get supernatant,, determine the optimization process time of gelatin with spectrophotometric instrumentation light transmittance.Time of repose is seen Fig. 2 to the clarifying effect (gelatin consumption 50g/100L) of guava juice.
As seen from Figure 2, added gelatin in the guava juice 1～3 hour, light transmittance obviously improves along with the prolongation of time, and the light transmittance of guava juice brings up to 98.9% from 92.4%, prolongation in time, and the guava juice light transmittance does not change.So 3 hours clarifying effect of gelatin processing is good.
By orthogonal table 9, Fig. 1, Fig. 2 as seen, add 0.20 ‰ pectase in the guava juice, 45 ℃ of treatment temperatures act on 2.5 hours, and the amount with 50g/100L adds gelatin again, leaves standstill 3 hours, and light transmittance reaches 98.9%, can obtain best clarifying effect.
3, almond paste preparation test
(1) semen armeniacae amarae barking method test
Semen armeniacae amarae is put in the NaOH solution of variable concentrations, NaOH solution is heated to boiling, under the different time condition, compare decortication effect then, the concentration of setting NaOH solution is respectively 0.6%, 0.8%, 1.0%, 1.2%, and the processing time was respectively 0.5,1.0,1.5,2.0,2.5 minute.Decortication effect sees Table 11.
The effect of table 11 semen armeniacae amarae barking method (peeling rate)
| Time (min) | NaOH solution concentration (%) | |||
| 0.6 | 0.8 | 1.0 | 1.2 | |
| 0.5 1.0 1.5 2.0 2.5 | a a b b c | a b b c d | b b b c d | b b c d d |
Annotate: a peeling rate 0%; B peeling rate is less than 100%; C peeling rate 100%, and almond does not have corrosion; D peeling rate 100%, but almond has corrosion.
Table 11 as seen, almond peeling rate reaches four kinds of barking methods of 100% and is: 0.6% NaOH, 2.5 minutes; 0.8%NaOH, 2 minutes; 1.0% NaOH, 2 minutes; 1.2% NaOH, 1.5 minutes.Consider that boiling time is oversize, can cause part protein denaturation in the semen armeniacae amarae, and save factor such as NaOH, semen armeniacae amarae boils in 0.8% NaOH solution and was best barking method in 2 minutes.
(2) semen armeniacae amarae debitterize test
With the semen armeniacae amarae after the peeling, rinse well, add 0.15% NaHSO
3Protect look, soak semen armeniacae amarae, it is carried out the debitterize test, use isonicotinic acid-pyrazolone colorimetric method for determining HCN residual quantity, and carry out the mouthfeel evaluation by table 12 standard with 5 times of citric acid solutions to semen armeniacae amarae weight.
Table 12 almond mouth feel score standard
| Sequence number | Standard | Scoring (branch) |
| 1 | No bitter taste, no tart flavour has strong almond flavor | 8-10 |
| 2 | No bitter taste has tart flavour, and almond flavor is lighter | 5-8 |
| 3 | Bitter taste is arranged, and almond flavor is light | ＜5 |
The test of citric acid solution concentration: get 6 parts of semen armeniacae amaraes, every part of 100g, place concentration to be respectively 0.0%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2% citric acid solution, 40 ℃ are incubated 22 hours, changed one time water in per 4 hours, with isonicotinic acid-pyrazolone colorimetric method for determining HCN residual quantity.The de-bittering effect of variable concentrations citric acid sees Table 13.
The de-bittering effect of table 13 variable concentrations citric acid solution (40 ℃, 22 hours)
| Concentration (%) | 0 | 0.4 | 0.6 | 0.8 | 1.0 | 1.2 |
| HCN(mg/kg) | 3.523 | 1.100 | 0.150 | 0.070 | 0.060 | 0.050 |
As shown in Table 13, along with citric acid solution concentration raises, the HCN residual quantity is low more, when citric acid concentration when 0% is elevated to 1.2%, HCN residual quantity (mg/kg) is reduced to 0.050 from 3.523.Because amarogentin easily decomposes under acid condition.When citric acid solution concentration increased to 0.8%, the HCN residual quantity was 0.01mg/kg.Citric acid solution concentration is advisable with 0.8%.
The test of debitterize temperature: get 5 parts of semen armeniacae amaraes, every part of 100g, placing concentration is 0.8% citric acid solution, treatment temperature is respectively 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, be incubated 22 hours, changed water one time in per 4 hours, with isonicotinic acid-pyrazolone colorimetric method for determining HCN residual quantity.The de-bittering effect of different debitterize temperature sees Table 14.
The de-bittering effect of the different debitterize temperature of table 14 (citric acid solution concentration 0.8%, 22 hour)
| Temperature (℃) | 30 | 35 | 40 | 45 | 50 |
| HCN(mg/kg) | 0.160 | 0.140 | 0.067 | 0.064 | 0.066 |
As shown in Table 14, the HCN residual quantity reduces along with the rising of temperature.When temperature was 45 ℃, the HCN residual quantity was reduced to 0.064mg/kg.When temperature raises again, amarogentin decomposes and slows down, and the HCN residual quantity raises on the contrary to some extent.The debitterize temperature is advisable with 45 ℃.
The selection of debitterize time: get 5 parts of semen armeniacae amaraes, every part of 100g places that concentration is 0.8%, the citric acid solution of 40 ℃ of temperature, respectively insulation in 8,12,16,20,24 hours, changed one time water in per 4 hours, with isonicotinic acid-pyrazolone colorimetric method for determining HCN residual quantity.The de-bittering effect of different debitterize times sees Table 15.
The de-bittering effect of different debitterize times of table 15 (citric acid solution concentration 0.8%, 40 ℃ of temperature)
| Time (h) | 8 | 12 | 16 | 20 | 24 |
| HCN(mg/kg) | 0.502 | 0.171 | 0.120 | 0.110 | 0.060 |
As shown in Table 15, along with the prolongation of debitterize time, the HCN residual quantity reduces.Temperature retention time is when 8 extend to 24 hours for a short time, and HCN residual quantity (mg/kg) is reduced to 0.060 from 0.502, along with the prolongation of time, will cause the loss of the soluble nutrient and the benzaldehyde of almond.The debitterize time was advisable with 24 hours.
The debitterize orthogonal test: on the basis of above single factor experiment, intercropping L during to citric acid solution concentration, debitterize temperature, debitterize
9(3
4) orthogonal test, carry out the mouthfeel evaluation with isonicotinic acid-pyrazolone colorimetric method for determining HCN residual quantity and by table 12, result of the test and range analysis see Table 16
Table 16 citric acid debitterize orthogonal experiments
| Tested number | A citric acid concentration (%) | The B temperature (℃) | The C time (h) | The empty row of D | HCN residual quantity (mg/kg) | Mouth feel score (branch) |
| 1 2 3 4 5 6 7 8 9 | 0.6 0.6 0.6 0.8 0.8 0.8 1.0 1.0 1.0 | 35 40 45 35 40 45 35 40 45 | 18 20 22 20 22 18 22 18 20 | 1 2 3 3 1 2 2 3 1 | 0.23 0.11 0.08 0.15 0.06 0.09 0.10 0.06 0.05 | 4 5 4 6 9 8 7 7 6 |
| Residual k 1Stay k 2Amount k 3 R | 0.13 0.10 0.08 0.05 | 0.16 0.08 0.07 0.09 | 0.13 0.10 0.08 0.05 | |||
| k 1Mouth k 2Sense k 3 R | 4.333 7.667 6.667 3.00 | 5.667 7.000 6.000 2.34 | 6.333 5.667 6.667 1.33 |
Table 16 range analysis is the result show, each factor to the influence of HCN residual quantity is in proper order: B＞A＞C, i.e. debitterize temperature＞citric acid solution concentration＞debitterize time; Each factor to the influence of almond mouthfeel is in proper order: A＞B＞C, i.e. citric acid solution concentration＞debitterize temperature＞debitterize time.With the HCN residual quantity is that the debitterized technique optimum combination of index is: A
3B
3C
3, promptly citric acid solution concentration is 1.0%, and the debitterize temperature is 45 ℃, and the debitterize time is 22 hours; With the almond mouth feel score is that the debitterized technique optimum combination of index is: A
2B
2C
3, promptly citric acid solution concentration is 0.8%, and the debitterize temperature is 40 ℃, and the debitterize time is 22 hours.
For optimizing the debitterize optimised process, take all factors into consideration two indexs of HCN residual quantity and almond mouthfeel.Wherein the A factor is first to the influence of almond mouthfeel, and is second to the influence of HCN residual quantity, so at a
3And A
2Select A between two levels
2, promptly citric acid solution concentration is 0.8%; The B factor is first to the influence of HCN residual quantity, and is second to the influence of almond mouthfeel, so at B
3And B
2Between select B
3, promptly the debitterize temperature is 45 ℃; The C factor is the 3rd to the influence of HCN residual quantity and almond mouthfeel, and optimal level is C
3So the debitterize time is 22 hours.
In sum, the optimal level of semen armeniacae amarae debitterized technique is combined as: A
2B
3C
3, i.e. citric acid solution concentration 0.8% (weight is 5 times of semen armeniacae amarae weight), 45 ℃ of debitterize temperature, 22 hours debitterize time.Because will add the water more than 10 times during the almond defibrination behind the debitterize, then the gained almond paste meets the regulation of cyanide≤0.05mg/L among the GB16322-1996.
(3) almond defibrination test
Almond rinsing behind the debitterize to neutral, is added water, and making beating changes slurries in colloid mill defibrination, gets almond paste, and is centrifugal with centrifuge, gets supernatant 1mL constant volume to 200mL, surveys content of soluble protein.
Solid-liquid ratio: get 6 parts of almonds, every part of 100g, almond is respectively with the ratio of water: 1: 16,1: 17,1: 18,1: 19,1: 20,1: 21, making beating, slurries are heated to 60 ℃, and defibrination 6 minutes is surveyed content of soluble protein with the Coomassie brilliant blue method.Solid-liquid ratio (almond: water) influence of almond paste protein content and almond protein matter recovery rate be the results are shown in Figure 3 and Fig. 4.
Fig. 3 and Fig. 4 show that solid-liquid ratio was increased at 1: 18 o'clock from 1: 16, and extraction rate of protein is elevated to 86.9% from 71.8%, and solid-liquid ratio continues to increase, and extraction rate of protein improves not obvious.When solid-liquid ratio is 1: 18, protein content is 1.28%, protein content 〉=0.5% of GB16322-1996 regulation vegetable protein beverage, solid-liquid ratio 1: 20 and 1: 21 o'clock, protein content all can reach the GB requirement, but consider that almond paste is compound with juice of my pomegranate, and also will bring part water into when adding emulsifying agent, stabilizing agent, all may reduce Protein content.For guaranteeing the protein content and the mouthfeel of final products, the solid-liquid ratio when determining defibrination is 1: 18.
The defibrination time: get 6 parts of almonds, every part of 100g, almond is 1: 18 with the ratio of water, making beating, 60 ℃ of defibrinations, the defibrination time is 3,4,5,6,7,8 hours, surveys the soluble protein recovery rate, determines the best defibrination time.Defibrination (solid-liquid ratio: 1: 18, the 60 ℃) influence of time to almond protein matter recovery rate the results are shown in Figure 5.
As shown in Figure 5, along with the prolongation of defibrination time, almond protein matter recovery rate raises, and the defibrination time, almond protein matter recovery rate was elevated to 87.4% from 44.5% when 3 minutes increase to 7 minutes.Time further prolongs, and extraction rate of protein no longer raises.Consider energy consumption problem, select defibrination to be advisable in 7 minutes.
Feed temperature: get 5 parts of almonds, every part of 100g, the position of almond and water 1: 18, making beating, slurries are heated to 30 ℃, 40 ℃, 50 ℃, 60 ℃, 70 ℃, and defibrination is surveyed the soluble protein recovery rate.Feed liquid (solid-liquid ratio: 1: 18,7 minutes) temperature the results are shown in Figure 6 to the influence of almond protein matter recovery rate.
As seen from Figure 6, when feed temperature was lower than 60 ℃, extraction rate of protein raise along with the rising of feed temperature.Feed temperature is when 30 ℃ rise to 60 ℃, and extraction rate of protein is elevated to 87.4% from 43.3%.Feed temperature further raises, and extraction rate of protein is on a declining curve.
4, the selection of emulsifying agent test
Emulsifying agent is joined in the almond paste through the colloid mill defibrination, and slurries filter with 150 order filter clothes, the filtrate homogeneous, and sterilization is measured light transmittance with spectrophotometer at 540nm wavelength place, and filtrate is centrifugal with centrifuge, measures rate of deposition.
The emulsification test of single emulsifying agent: select sucrose ester, molecule distillating monoglyceride (the emulsification value is 3.8), three kinds of emulsifying agents of Tripolyglycerol monostearates (the emulsification value is 7.2) for use, concentration (by almond paste) is respectively 0.00%, 0.05%, 0.10%, 0.15%, 0.20%, carry out single factor five hydraulic tests, survey light transmittance and rate of deposition, the mensuration of rate of deposition is as follows:
Accurately take by weighing sample liquid, after centrifugal 15 minutes, abandoning supernatant gets sediment with 3000r/min, and sediment weighing behind the oven drying weight is calculated rate of deposition with following formula:
Judge emulsifying effectiveness.Result of the test sees Table 17.
The single emulsifying agent of table 17 is to the emulsifying effectiveness of almond paste
| Emulsifying agent consumption (%) | Sucrose ester | Molecule distillating monoglyceride | Tripolyglycerol monostearates | |||
| Light transmittance (%) rate of deposition (%) | Light transmittance (%) rate of deposition (%) | Light transmittance (%) rate of deposition (%) | ||||
| 0 0.05 0.10 0.15 0.20 | 15.80 13.50 12.50 10.50 12.60 | 10.80 1.60 1.30 0.82 1.50 | 15.80 12.91 11.20 9.80 11.50 | 10.80 1.42 1.20 0.78 1.00 | 15.80 13.60 12.40 10.20 12.50 | 10.80 1.51 1.31 0.80 1.40 |
Table 17 expression, behind any emulsifying agent, light transmittance and rate of deposition all decrease, emulsification degree and stable corresponding raising more than adding in the almond paste.With the sucrose ester is example, when the sucrose ester use amount be almond paste 0.05% the time, the light transmittance of almond paste is reduced to 13.50% from 15.80% of blank group, rate of deposition is reduced to 1.60% from 10.80%.Three kinds of emulsifying agents all have certain emulsifying effectiveness, and three kinds of emulsifying agents are the best with 0.15% use amount all, and the light transmittance of almond paste and rate of deposition are all low than other use amount group.The light transmittance of almond paste is low more, and emulsifying effectiveness is good more; The rate of deposition of almond paste is low more, and stablizing effect is also good more.In actual production, in order to reach more desirable emulsifying effectiveness, the normal emulsifying agent that two or more emulsification value is different is used, and makes emulsification value expanded range, thereby reaches better emulsifying effectiveness.
The emulsification test of compound emulsifying agent: undertaken composite by table 18 molecule distillating monoglyceride and Tripolyglycerol monostearates, sucrose ester and Tripolyglycerol monostearates, be made into the emulsification value and be 4～11 compound emulsifying agent, and join in the almond paste with 0.15% addition, measure light transmittance and rate of deposition by the assay method in the emulsification test of single emulsifying agent.
Result of the test sees Table 18.
Table 18 compound emulsifying agent is to the emulsifying effectiveness of almond paste
| Molecule distillating monoglyceride: Tripolyglycerol monostearates HLB=3.8 HLB=7.2 | The HLB value | Light transmittance (%) | Rate of deposition (%) |
| 16∶1 18∶10 10∶18 1∶16 | 4 5 6 7 | 11.10 10.40 9.40 9.60 | 0.82 0.75 0.60 0.65 |
| Sucrose ester: Tripolyglycerol monostearates HLB=15 HLB=7.2 | |||
| 5∶44 10∶33 5∶9 19∶20 | 8 9 10 11 | 10.60 10.60 10.90 11.50 | 0.74 0.75 0.75 0.76 |
Table 18 expression, the compound emulsifying agent of different emulsification values is all influential to the light transmittance and the rate of deposition of almond paste.When the emulsification value when 4 are increased to 6, the light transmittance of almond paste is reduced to 9.40% from 11.10%, rate of deposition is reduced to 0.60% from 0.82%.The emulsification value is 6 o'clock, and the light transmittance of almond paste and rate of deposition are all low than other group, illustrate that almond paste has reached comparatively ideal stable state, and the emulsification degree are higher.The emulsification value further increases to 11, and the almond paste light transmittance is elevated to 11.50%, rate of deposition is elevated to 0.76%.The emulsification value is that 6 compound emulsifying agent is that molecule distillating monoglyceride and Tripolyglycerol monostearates are 10: 18, to emulsifying effectiveness the best of almond paste.
5, the proportioning test of juice of my pomegranate and almond paste
Juice of my pomegranate and almond paste are carried out proportioning with 3: 1,2: 1,1: 1,1: 2,1: 3 weight ratio respectively, and sensory evaluation is carried out in sterilization, and measures protein content, determines the optimum weight ratio of juice of my pomegranate and almond paste.
Result of the test sees Table 19.
Table 19 juice of my pomegranate and almond paste proportioning test result
| Juice of my pomegranate: almond paste | Sensory evaluation | Protein content (%) |
| 3∶1 2∶1 1∶1 1∶2 1∶3 | Flocculent deposit institutional framework exquisiteness appears after the sterilization, the taste meta-acid, the flocculent deposit pinkiness is arranged slightly, quality is even, have almond concurrently and the pomegranate local flavor has more precipitation, almond flavor is denseer a large amount of precipitations, the almond flavor is dense, and mouthfeel is more sticking | 0.10 0.43 0.52 0.48 0.54 |
Annotate: compound emulsifying agent addition (by almond paste) 0.15%, sucrose addition 13%
As shown in Table 19, guava juice and almond paste proportioning are 1: 1 o'clock, and sensory evaluation is the best as a result, and protein content is 0.52%, meet among the GB16322-1996 regulation about beverage protein matter content.So determine that the best proportioning of guava juice and almond paste is 1: 1.
6, the stability test of juice of my pomegranate, almond paste mixed juice
(1) stablizing effect of single stable agent
Selected white granulated sugar consumption is 13%, compound emulsifying agent consumption 0.15% (by almond paste), select CMC (CMC-Na), xanthans, sodium alginate, four kinds of stabilizing agents of propylene glycol alginate (PGA) for use, consumption is respectively 0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, join in juice of my pomegranate, the almond paste mixed juice homogeneous, sterilization, observe stability state, and measure rate of deposition.The single stable agent sees Table 20 to the stablizing effect of guava juice, almond paste mixed juice.
The agent of table 20 single stable is to the stablizing effect of mixed juice
| Stabilizing agent dosage (%) | Rate of deposition (%) | |||
| CMC-Na | Xanthans | Sodium alginate | PGA | |
| 0.00 0.05 0.10 0.15 0.20 0.25 | 0.60 0.58 0.57 0.57 0.57 0.58 | 0.60 0.57 0.54 0.54 0.54 0.56 | 0.60 0.58 0.57 0.56 0.56 0.57 | 0.60 0.58 0.55 0.35 0.35 0.35 |
As shown in Table 20, four kinds of stabilizing agents join in the mixed juice, and its rate of deposition all has decline.Xanthans and propylene glycol alginate are good than CMC and sodium alginate to the stablizing effect of mixed juice.The xanthans consumption brings up at 0.10% o'clock from 0.00%, and the mixed juice rate of deposition is reduced to 0.40% from 0.54%, and consumption further increases, and rate of deposition remains unchanged substantially; The propylene glycol alginate consumption brings up at 0.15% o'clock from 0.00%, and the mixed juice rate of deposition is reduced to 0.35% from 0.60%, and consumption further increases, and rate of deposition remains unchanged substantially.And the consumption of CMC and sodium alginate brings up at 0.20% o'clock by 0.00%, and the two rate of deposition has only reduced by 0.03% and 0.04% respectively, and stablizing effect is not obvious.
(2) stablizing effect of compound stabilizer
With concentration is 0.15% propylene glycol alginate (PGA), 0.20% propylene glycol alginate and 0.05% xanthans, 0.10% xanthans interworking, carries out the stablizing effect test of compound stabilizer, measures rate of deposition.Result of the test sees Table 21.
Table 21 compound stabilizer is to the stablizing effect of mixed juice
| PGA (%)+xanthans (%) | Rate of deposition (%) |
| 0.15+0.05 0.15+0.10 0.20+0.05 0.20+0.10 | 0.56 0.35 0.55 0.44 |
Table 21 expression, the propylene glycol alginate of adding 0.15% and 0.10% xanthans in guava juice, the almond paste mixed juice, rate of deposition is 0.35%, is lower than other rate of deposition of three groups.Associative list 20 is when the propylene glycol alginate consumption is 0.15%.The mixed juice rate of deposition is 0.35% also, considers cost, and stabilizing agent is advisable with 0.15% propylene glycol alginate.
7, pomegranate almond composite protein beverage prescription optimization test
Press the GB16322-1996 regulation, protein content 〉=0.5%.Determine the best proportioning of juice of my pomegranate and almond paste, selected the percentage by weight of juice of my pomegranate, almond paste mixed juice, compound emulsifying agent, stabilizing agent, white granulated sugar, made L
9(3
4) orthogonal test, sterilization is carried out subjective appreciation after leaving standstill a week, and orthogonal experiments sees Table 22.
The preferred orthogonal experiments of table 22 pomegranate almond composite protein beverage prescription
| Tested number | A mixed juice (%) | B compound emulsifying agent (%) | C stabilizing agent (%) | D white granulated sugar (%) | The sense organ appraise |
| 1 2 3 4 5 6 7 8 9 K 1 K 2 K 3 k 1 k 2 k 3The combination of R optimal level | 82 82 82 84 84 84 86 86 86 237.0 241.0 226.0 79.0 80.3 75.3 5.0 A 2 | 0.05 0.07 0.09 0.05 0.07 0.09 0.05 0.07 0.09 227.0 243.0 234.0 75.67 81.0 78.0 5.33 B 2 | 0.10 0.15 0.20 0.15 0.20 0.10 0.20 0.10 0.15 230.0 240.0 234.0 76.67 80.0 78.0 3.33 | 11 12 13 13 11 12 12 13 11 232.0 233.0 239.0 77.33 77.67 79.67 2.33 D 3 | 74 83 80 81 76 78 78 88 80 |
The sensory evaluation scores standard sees Table 23.
Table 23 pomegranate almond composite protein beverage sensory evaluation scores standard
| Project | Standard | Scoring |
| Color and luster (20 minutes) local flavor (20 minutes) mouthfeel (30 minutes) structural state (30 minutes) | The pink milky, the salubrious local flavor of slightly pink peony pomegranate has almond fragrance pomegranate flavor and almond concurrently and distinguishes the flavor of and all lightly have peculiar smell sour-sweet tasty and refreshing slightly, flavour is pleasant sour-sweet more agreeable to the taste, the lighter meta-acid of flavour or sweet partially, flavour is lighter to be uniform and stable emulsion, the visible impurity of the visible a small amount of pulp no obvious naked eyes of precipitation of naked eyes, there is more precipitation that lamination is arranged, a large amount of precipitations are arranged | 14-20 7-14 0-7 14-20 7-14 0-7 20-30 8-20 0-8 20-30 8-20 0-8 |
Annotate: the scoring total points is 100 minutes
8, homogeneous test
Homogenization pressure is to the influence of homogenizing effect: get 4 parts of feed liquids, every part of 2000mL is heated to 70 ℃, is respectively 25,30,35 at pressure, 40MPa carries out homogeneous, uses the spectrophotometric determination light transmittance, determines best homogenization pressure.Homogenization pressure the results are shown in Figure 7 to the influence of pomegranate almond composite protein beverage light transmittance.
As seen from Figure 7, the light transmittance of beverage increases and reduces along with homogenization pressure.When homogenization pressure when 25MPa increases to 35MPa, the beverage light transmittance is reduced to 9.3% from 11.2%.Illustrate that homogenization pressure is big more, the light transmittance of beverage is low more, and the beverage emulsifying degree is good more, and stability is high more.But when pressure increased further to 40MPa, light transmittance no longer reduced.Consider energy consumption problem, homogenization pressure is advisable with 35MPa.
Feed temperature is to the influence of homogenizing effect: get 5 parts of feed liquids, every part of 2000mL is heated to respectively ℃): 40 ℃, 50 ℃, 60 ℃, 70 ℃, 80 ℃ are carried out homogeneous, and pressure 35MPa homogeneous is used the spectrophotometric determination light transmittance, determines best feed temperature.Feed temperature the results are shown in Figure 8 to the influence of composite protein beverage light transmittance.
As shown in Figure 8, feed liquid is when 40 ℃ are brought up to 70 ℃, and the light transmittance of pomegranate almond composite protein beverage reduces with the rising of temperature, and light transmittance is reduced to 9.3% from 11.2%.But when temperature further was elevated to 80 ℃, light transmittance began to be increased to 10.8% again.Feed temperature is advisable with 70 ℃.
9, BA
Pomegranate almond composite protein beverage is carried out BA, placed 10 days down at 37 ℃ after the sterilization, determine sterilizing time and temperature by Micro biological Tests, Micro biological Tests the results are shown in Table 24.
Table 24 pomegranate almond composite protein beverage sense organ appraise result and microbiological indicator
| Sequence number | Temperature (℃) | Time (min) | Total plate count (individual/mL) | Coliform group count (individual/100mL) | Sense organ appraise (branch) |
| 1 2 3 4 5 6 7 8 9 10 | 80 85 90 90 95 95 100 100 115 121 | 30 20 10 15 10 15 10 15 10 10 | 295 287 210 180 164 146 85 76 20 0 | 100 80 40 32 20 10 3 0 0 0 | 50 64 75 80 85 90 93 96 88 85 |
Annotate: pathogenic bacteria all do not have.
Find out by table 24, the 3rd, 5,7,9,10 group of beverage, sterilizing time is 10 minutes, when sterilization temperature when 90 ℃ are increased to 121 ℃, (individual/as mL) to be reduced to 0 from 210, coliform group count is (individual/as 100mL) to be reduced to 0 from 40 for total plate count.Under same sterilizing time, sterilization temperature is high more, and total plate count and coliform group count are low more.With the 3rd, 4 group be example, sterilization temperature is 90 ℃, beverage has lacked 30 through sterilization 15 minutes than 10 minutes total plate count of sterilization, coliform group count has lacked 8.Under same temperature, sterilizing time is long more, and total plate count and coliform group count are low more.Behind 8,9,10 3 groups of drink sterilizations, total plate count is respectively 76,20,0 in this table, and coliform group count is 0, meet among the GB16322-1996 about the protein beverage total plate count (individual/mL)≤100, coliform group count (individual/100mL) be 0 regulation.The 8th group sensory evaluation scores is the highest, is 96 minutes, and is sterilization in open kettle, and total plate count and coliform number average meet GB.Take all factors into consideration the microbiological indicator and the sensory evaluation scores of product, determine sterilization conditions, be advisable in 15 minutes with 100 ℃.
In order to verify beneficial effect of the present invention, the present inventor will adopt the pomegranate almond composite protein beverage of the embodiment of the invention 1 weight ratio and preparation method thereof preparation to test according to GB16322-1996 vegetable protein beverage sanitary standard, and various check situations are as follows:
1, organoleptic examination
Color and luster: pink
Local flavor: pomegranate delicate fragrance local flavor has almond flavor concurrently, the soft coordination mouthfeel of local flavor: delicate mouthfeel, even, generous sense is arranged, and sour and sweet palatability, the free from extraneous odour structural state: be the homogeneous latex emulsion shape, the visible impurity of no naked eyes allows a small amount of pulp precipitation.
2, physical and chemical inspection
Assay sees Table 25.
Table 25 physical and chemical inspection result
| Project | National standard | Determination data |
| Soluble solid (%) | 8.0-10.0 | 8.0 |
| Protein (%) | ≥0.50 | 0.52 |
| The pH value | 4.00 | 4.0 |
| Cyanide (mg/L) | ≤0.05 | 0.04 |
| Arsenic (in As) mg/L | ≤0.20 | 0.15 |
| Plumbous (in Pb) mg/L | ≤0.30 | 0.28 |
3, Micro biological Tests
Assay sees Table 26.
Table 26 Micro biological Tests result
| Project | National standard | Determination data |
| Total plate count/mL | ≤100 | 76 |
| Coliform/100mL | ≤3 | Do not detect |
| Pathogenic bacteria | Must not detect | Do not detect |
From table 25 and table 26 as seen, the organoleptic indicator of pomegranate almond composite protein beverage, physical and chemical index and sanitary index all meet GB16322-1996 vegetable protein beverage standard.
Claims (5)
1, a kind of pomegranate almond composite protein beverage is characterized in that the 100kg product makes with following raw material and weight proportion thereof:
Pomegranate Normal juice 38～43kg
Almond magma 38～42kg
White granulated sugar 11～13kg
Citric acid 0.15～0.18kg
Compound emulsifying agent 0.13～0.18kg
Propylene glycol alginate 0.14～0.16kg
Vitamin C 0.0030～0.0050kg
Running water adds to 100kg
Above-mentioned compound emulsifying agent is that monoglyceride and Tripolyglycerol monostearates intermixture are stayed in the molecule steaming, and it is 1: 1.8 that the weight ratio of monoglyceride and Tripolyglycerol monostearates is stayed in the molecule steaming.
2,, it is characterized in that the 100kg product wherein makes by following weight proportion according to the described pomegranate almond composite protein beverage of claim 1:
Pomegranate Normal juice 39～42kg
Almond magma 39～41kg
White granulated sugar 12～13kg
Citric acid 0.16～0.18kg
Compound emulsifying agent 0.15～0.17kg
Propylene glycol alginate 0.15～0.16kg
Vitamin C 0.0030～0.0045kg
Running water adds to 100kg.
3,, it is characterized in that the 100kg product wherein makes by following weight proportion according to the described pomegranate almond composite protein beverage of claim 1:
Pomegranate Normal juice 40kg
Almond magma 40kg
White granulated sugar 13kg
Citric acid 0.16kg
Compound emulsifying agent 0.15kg
Propylene glycol alginate 0.15kg
Vitamin C 0.0042kg
Running water adds to 100kg.
4, a kind of preparation method of claim 1 pomegranate almond composite protein beverage is characterized in that it comprises the steps:
(1) preparation guava juice
1. pomegranate fruit grain is pressed extracting juice through squeezer, filter and remove residue gets guava juice Normal juice;
2. guava juice protects look
Put pomegranate Normal juice in the stainless-steel pan of belt stirrer, add 0.0105% vitamin C of 0.35% citric acid of pomegranate Normal juice and pomegranate Normal juice, stir;
3. guava juice clarification
2. the juice of my pomegranate for preparing is placed 500L stainless steel interlayer bucket, add the pectase of 0.21kg, processing is after 2.5 hours down at 45 ℃, and adding 21g gelatin left standstill 3 hours, got guava juice;
(2) preparation almond paste
1. semen armeniacae amarae peeling
With 10kg concentration is that 0.8% NaOH solution boils, and puts into the 5kg semen armeniacae amarae and, pulls out rapidly and place the clear water flushing 5 minutes of flowing, the semen armeniacae amarae that must remove the peel after 2 minutes in the NaOH solution boiling of boiling;
2. semen armeniacae amarae debitterize
Placing the stainless steel jacketed pan to add 50kg concentration the semen armeniacae amarae after step (1) peeling is 0.8% citric acid solution, and the citric acid solution temperature is at 45 ℃, handle 22 little after, debittering almond;
3. almond defibrination
With the debittering almond that step (2) makes, add 60 ℃ 180kg water, use the colloid mill defibrination, slurries place stainless steel cask, the almond magma of making;
4. prepare compound emulsifying agent
Get 100g emulsification value and be 3.8 molecule distillating monoglyceride, 180g emulsification value and be 7.2 Tripolyglycerol monostearates and mix, make the preparation compound emulsifying agent;
5. almond paste emulsification
Take by weighing almond magma by weight and place the 300L stainless steel jacketed pan of belt stirrer, take by weighing compound emulsifying agent and join in the almond magma, add white granulated sugar simultaneously, stir and make it to be dissolved in the almond magma, make the emulsification almond paste;
(3) preparation pomegranate almond composite protein juice
The guava juice of (1) preparation is joined in the interior emulsification almond paste of stainless steel jacketed pan, the limit edged stirs, add propylene glycol alginate again, stir fully dissolving, join in the stainless steel jacketed pan after with the dissolving of remaining citric acid with 1kg water, adjust pH to 3.9～4.1 of pomegranate almond composite protein juice, water adds to 100kg, fully mix with mixer, make pomegranate almond composite protein juice;
(4) homogeneous
With the pomegranate almond composite protein juice of step 3 preparation, be that 70 ℃, pressure are that 25Mpa carries out homogeneous with homogenizer in temperature, make pomegranate almond composite protein beverage;
(5) degassing and bottling
Pomegranate almond composite protein beverage behind the homogeneous of step 4 preparation through heat exchanger heats to 80 ℃, is outgased with degasser, enter canned production line, canned capping;
(6) sterilization, cooling, finished product
The pomegranate almond composite protein beverage of bottling is placed 100 ℃ of retort, sterilization in 15 minutes, take out, finished product is made in cooling naturally.
5, according to the preparation method of the described pomegranate almond composite protein beverage of claim 4, it is characterized in that: in its preparation methods steps (3), the pH that adjusts pomegranate almond composite protein juice wherein is 4.0.
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| CN104621311A (en) * | 2015-03-06 | 2015-05-20 | 会宁县星火生物科技发展有限公司 | Almond coffee |
| CN104856169A (en) * | 2015-06-01 | 2015-08-26 | 山东穆拉德生物医药科技有限公司 | Method for preparing original type clear pomegranate juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103461507A (en) * | 2013-09-24 | 2013-12-25 | 新疆红满疆饮料食品有限公司 | Small white almond full-kernel vegetable protein drink and production method thereof |
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| CN104856169A (en) * | 2015-06-01 | 2015-08-26 | 山东穆拉德生物医药科技有限公司 | Method for preparing original type clear pomegranate juice |
| CN105010551A (en) * | 2015-07-06 | 2015-11-04 | 杨世东 | Parsley and almond juice and preparation method thereof |
| CN105123951A (en) * | 2015-07-06 | 2015-12-09 | 杨世东 | Scented apricot kernel milk and preparation method thereof |
| CN106387573A (en) * | 2016-08-31 | 2017-02-15 | 内蒙古高原杏仁露有限公司 | Processing method of fresh extracted apricot kernel juice |
| CN106616158A (en) * | 2016-12-26 | 2017-05-10 | 大连福隆生物科技有限公司 | Manufacturing method of blackberry hazelnut juice |
| CN108732112A (en) * | 2017-04-25 | 2018-11-02 | 康师傅饮品控股有限公司 | The detection method and application thereof of additive stability in beverage made of fruits or vegetables |
| CN113142431A (en) * | 2021-04-09 | 2021-07-23 | 河北承德露露股份有限公司 | Almond fruit juice beverage |
| CN115088792A (en) * | 2022-05-12 | 2022-09-23 | 山东省农业科学院 | Almond polypeptide-pomegranate juice compound beverage and preparation method thereof |
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