CN102599583B - Preparation method of hawthorn and purple sweet potato clear juice drink - Google Patents
Preparation method of hawthorn and purple sweet potato clear juice drink Download PDFInfo
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- CN102599583B CN102599583B CN2012101050687A CN201210105068A CN102599583B CN 102599583 B CN102599583 B CN 102599583B CN 2012101050687 A CN2012101050687 A CN 2012101050687A CN 201210105068 A CN201210105068 A CN 201210105068A CN 102599583 B CN102599583 B CN 102599583B
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- hawthorn
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- purple sweet
- anthocyanidin
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Abstract
The invention provides a hawthorn and purple sweet potato clear juice drink and a preparation method thereof. The drink has bright color and good taste and is natural, healthy and nutritive. The hawthorn and purple sweet potato compound clear juice drink with bright color, appropriate sweetness and acidity and pure taste is prepared by selecting purple sweet potatoes and hawthorns as the raw materials, fully utilizing various functional substances such as organic acids and flavonoids in the hawthorns and anthocyanidin in the purple sweet potatoes, adopting scientific compounding and combining the enzymic technology with the anthocyanidin extraction technology. The product utilizes the organic acids in the natural products as the acidity agents of the drink for the first time, dispenses with additional acidity agents, realizes the diet concepts of nature, health and nutrition pursued by modern people and has the functions of cooling and quenching thirst, nourishing yin and engendering liquid, building body and removing free radicals in the bodies. The organic acids in the hawthorns not only are beneficial to leaching of anthocyanidin in the purple sweet potatoes, but also can stabilize anthocyanidin in the drink and the color of the drink and simultaneously provide palatable acidity for the drink. The drink and the preparation method are scientific and reasonable in technical design and have great significance to realization of comprehensive development and utilization of fruits and vegetables.
Description
Technical field
The present invention relates to a kind of hawthorn, purple potato clear-juice beverage and preparation method thereof, belong to fruits and vegetables deep processing field.
Background technology
Along with the raising of living standards of the people and the improvement of diet structure, the inferior health trend that causes owing to the shortage fruit vegetable nutrient more and more causes people's attention, therefore, contains the fruit-vegetable juice beverage that enriches fruit vegetable nutrient and arises at the historic moment thus.
Yet Liu Tong fruit-vegetable juice beverage is to add acid behind the fruit press and the sweetener blending forms mostly in the market, does not meet theory natural, healthy, nutrition.Contain multiple functional components such as rich organic acid and polysaccharide, pectin, flavonoids and vitamin in the hawthorn, formed the local flavor of hawthorn uniqueness.Abundant anthocyanin has given food beautiful colorful color in the purple potato, and easily is absorbed by the body, and has the removing interior free yl, suppresses the division of cancer cell and the effect of growth.Trace elements such as the polysaccharide in the purple potato and selenium, calcium, iron, zinc have the good health care function.
Therefore, the present invention is with hawthorn, purple potato is raw material, at first seed is removed in the hawthorn fragmentation, softening passivation, add purple potato defibrination by a certain percentage, utilize zymotechnic to discharge distinctive organic acid in hawthorn and the purple potato then, functional components such as anthocyanin, and then screenings separates, clarification, it is beautiful that the sterilization can namely becomes color and luster, natural, healthy, clear-juice beverage with hawthorn peculiar flavour, organic acid in the hawthorn helps the extraction of anthocyanin in the purple potato, simultaneously given beverage agreeable to the taste tart flavour again, and the anthocyanin in the purple potato and the organic acid in the hawthorn interact, and have given beverage beautiful color and luster.This clear-juice beverage has kept various functional components intrinsic in hawthorn and the purple potato, has realized the theory of natural, healthy, the nutrition of fruit-vegetable juice beverage, has refrigerantly to quench the thirst, remove interior free yl, improve the health and orectic effect.
Summary of the invention
The object of the present invention is to provide a kind of hawthorn peculiar flavour that has, natural, healthy, the hawthorn of nutrition, purple potato clear-juice beverage and preparation method thereof.
Purpose of the present invention can realize by following technological means: earlier seed is removed in the hawthorn fragmentation, softening passivation, add purple potato defibrination by a certain percentage, utilize zymotechnic to discharge functional components such as distinctive organic acid, anthocyanin in hawthorn and the purple potato then, and then, it is beautiful, natural, healthy that screenings separation, clarification, sterilization are namely become color and luster, has the fruits and vegetables clear-juice beverage of health care.
Concrete steps of the present invention are as follows:
1, hawthorn is softening: hawthorn is cleaned, seed is removed in fragmentation, 1: 10～30 mass ratio adds 85～95 ℃ of hot water to press solid-liquid ratio, be incubated 15～20min down at 85～95 ℃, make the hawthorn organization softening, enzyme in the hawthorn of passivation simultaneously, this both can make things convenient for follow-up enzymolysis, can prevent that again beverage from producing peculiar smell.
2, composite slurrying: when softening hawthorn slurry is cooled to 35～55 ℃, be 1: 2～4 to add and clean the purple potatos that are cut into fragment, beater slurrying then, colloid mill mill 2～3min by the mass ratio of hawthorn, purple potato.
3, slurries enzymolysis: add drinking water in the slurries that grind, the mass ratio of regulating hawthorn and water is 1: 40～60, adds pectinase enzymatic hydrolysis then, enzyme concentration 30～50U/g hawthorn, 35～55 ℃ of hydrolysis temperatures, enzymolysis time 1～4h.
4, screenings separates: the feed liquid behind the enzymolysis is centrifugal through 3500～4000r/min 10min, four layers of filtered through gauze realize that screenings separates.
5, Beverage Service: the clear liquid after screenings separates is pressed mass ratio and is added sweeteners such as 4%～8% HFCS, sucrose.
6, beverage clarification: deployed beverage is clarified less than the micro-filtrate membrane filtration of 0.45 μ m with the aperture.
7, can sterilization: the beverage of clarification adopts Brown Glass Brown glass bottles and jars only or light tight container package after the UHT sterilization, the sterile vacuum can, and the UHT sterilising temp is controlled at 130～145 ℃, sterilization time 3～5s.
The advantage of the inventive method:
1, adopt hawthorn, purple potato composite, give the natural tart flavour of beverage and beautiful color and luster, the product health-nutrition is worth higher.
2, adopt the hawthorn natural organic acids to extract anthocyanin, make that beverage is natural, healthy, nutrition, mouthfeel is better.
Description of drawings
Accompanying drawing is the manufacture craft schematic flow sheet of the purple potato clear-juice beverage of hawthorn.
The specific embodiment
Embodiment 1
Take by weighing hawthorn 5kg clean, broken, remove seed, add the hot water of 90 ℃ of 100L, at 90 ℃ of insulation 20min down, make the hawthorn organization softening; Take by weighing purple potato 15kg and clean stripping and slicing, join making beating in the hawthorn slurry that is cooled to 50 ℃ after softening, colloid mill mill 2min, add drinking water 150L to the slurries that grind again, regulate the ratio to 1 of hawthorn and water: 50, add pectinase enzymatic hydrolysis, enzyme concentration 50U/g hawthorn, 50 ℃ of hydrolysis temperatures, enzymolysis 3.5h, feed liquid behind the enzymolysis is through centrifugal, filter and realize that screenings separates, crossing that cleaner liquid adds behind 6% the HFCS with the aperture is the micro-filtrate membrane filtration clarification of 0.2 μ m, and the beverage after the clarification is through 140 ℃, after 3s UHT sterilizes, the brown bottle of packing into carries out the sterile vacuum packing, namely makes hawthorn, purple potato clear-juice beverage.
Claims (1)
1. the preparation method of a hawthorn, purple potato clear-juice beverage is characterized in that:
(1) raw material: hawthorn, purple potato;
(2) hawthorn is softening: hawthorn is cleaned, seed is removed in fragmentation, 1: 10～30 mass ratio adds 85～95 ℃ of hot water to press solid-liquid ratio, be incubated 15～20min down at 85～95 ℃, make the hawthorn organization softening, enzyme in the hawthorn of passivation simultaneously, this both can make things convenient for follow-up enzymolysis, can prevent that again beverage from producing peculiar smell;
(3) composite slurrying: when softening hawthorn slurry is cooled to 35～55 ℃, be 1: 2～4 to add and clean the purple potatos that are cut into fragment, beater slurrying then, colloid mill mill 2～3min by the mass ratio of hawthorn, purple potato;
(4) slurries enzymolysis: add drinking water in the slurries that grind, the mass ratio of regulating hawthorn and water is 1: 40～60, adds pectinase enzymatic hydrolysis then, enzyme concentration 30～50U/g hawthorn, 35～55 ℃ of hydrolysis temperatures, enzymolysis time 1～4h;
(5) screenings separates: the feed liquid behind the enzymolysis is centrifugal through 3500～4000r/min10min, four layers of filtered through gauze realize that screenings separates;
(6) Beverage Service: the clear liquid after screenings separates is pressed mass ratio and is added 4%～8% HFCS, sucrose allotment;
(7) beverage clarification: deployed beverage is clarified less than the micro-filtrate membrane filtration of 0.45 μ m with the aperture;
(8) can sterilization: the beverage of clarification adopts light tight container package after the UHT sterilization, the sterile vacuum can, and the UHT sterilising temp is controlled at 130～145 ℃, sterilization time 3～5s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101050687A CN102599583B (en) | 2012-04-12 | 2012-04-12 | Preparation method of hawthorn and purple sweet potato clear juice drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101050687A CN102599583B (en) | 2012-04-12 | 2012-04-12 | Preparation method of hawthorn and purple sweet potato clear juice drink |
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| Publication Number | Publication Date |
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| CN102599583A CN102599583A (en) | 2012-07-25 |
| CN102599583B true CN102599583B (en) | 2013-08-07 |
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| CN107080126B (en) * | 2017-04-06 | 2021-03-19 | 山东晨隆晟世生物科技有限公司 | Black garlic and hawthorn fruit body cleaning fluid and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3122063B2 (en) * | 1997-09-16 | 2001-01-09 | 薩摩酒造株式会社 | Method for producing beer-like happoshu using sweet potato |
| US20070269576A1 (en) * | 2006-05-18 | 2007-11-22 | Brent Barton | Exotic fruit juice and silver-containing beverage |
| CN101243898A (en) * | 2008-03-10 | 2008-08-20 | 北京市科威华食品工程技术有限公司 | Sweet potato leaf health care beverage |
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Non-Patent Citations (6)
| Title |
|---|
| 于艳琴.粒粒红枣甘薯山楂汁的研制.《农牧产品开发》.1995,(第12期),8-10. |
| 张志军.果胶酶处理对山楂汁提取及理化指标影响的研究.《天津农业科学》.2003,第9卷(第4期),18-20. |
| 李祥印等.甘薯饮料生产工艺应用研究.《山东农业科学》.2004,(第2期),42-43. |
| 果胶酶处理对山楂汁提取及理化指标影响的研究;张志军;《天津农业科学》;20031231;第9卷(第4期);18-20 * |
| 甘薯饮料生产工艺应用研究;李祥印等;《山东农业科学》;20040318(第2期);42-43 * |
| 粒粒红枣甘薯山楂汁的研制;于艳琴;《农牧产品开发》;19951231(第12期);8-10 * |
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