阅读说明：本技术 一种杨梅复合饮料及制备方法 (Waxberry compound beverage and preparation method thereof ) 是由 赖梓洋 于 2019-12-03 设计创作，主要内容包括：本发明涉及一种杨梅复合饮料及制备方法,属于食品加工技术领域；各组分的重量份为：杨梅30~50份、杨桃20~30份、苹果20~30份、芦荟20~30份、β-环状糊精3~5份、柠檬酸0.1~1份、壳聚糖0.1~1份、NaCl 0.1~1份、VC 0.1~1份；具体是以杨梅、杨桃、苹果、芦荟为主要原料,以β-环状糊精、柠檬酸、壳聚糖、NaCl及VC等为辅料,经预处理、打浆、调配、澄清、分离、杀菌等工艺后制得杨梅复合饮料,该杨梅复合饮料营养丰富、色泽鲜亮,符合大众的营养和健康消费需求,具有良好的市场空间。(The invention relates to a waxberry compound beverage and a preparation method thereof, belonging to the technical field of food processing, wherein the waxberry compound beverage comprises, by weight, 30-50 parts of waxberries, 20-30 parts of carambola, 20-30 parts of apples, 20-30 parts of aloe, 3-5 parts of β -cyclodextrin, 0.1-1 part of citric acid, 0.1-1 part of chitosan, 0.1-1 part of NaCl and 0.1-1 part of VC, and is prepared by taking the waxberries, the carambola, the apples and the aloe as main raw materials, β -cyclodextrin, citric acid, chitosan, NaCl, VC and the like as auxiliary materials, and carrying out pretreatment, pulping, blending, clarification, separation, sterilization and other processes.)

1. The waxberry compound beverage is characterized in that: the weight parts of each component are as follows:

30-50 parts of waxberry, 20-30 parts of carambola, 20-30 parts of apple, 20-30 parts of aloe, 3-5 parts of β -cyclodextrin, 0.1-1 part of citric acid, 0.1-1 part of chitosan, 0.1-1 part of NaCl and 0.1-1 part of VC.

2. The waxberry compound beverage is characterized in that: the weight parts of each component are as follows:

40 parts of waxberry, 25 parts of carambola, 25 parts of apple, 25 parts of aloe, 4 parts of β -cyclodextrin, 0.5 part of citric acid, 0.5 part of chitosan, 0.5 part of NaCl and 0.5 part of VC.

3. A preparation method of a waxberry compound beverage is characterized by comprising the following steps: the method comprises the following steps:

(1) selecting fresh fructus Myricae Rubrae, removing leaves and fruit stalks, cleaning with flowing clear water, draining, squeezing, separating residue juice, adding citric acid 0.025%, β -cyclodextrin 0.020% and NaCl 0.025% into fructus Myricae Rubrae juice, and protecting color to obtain fructus Myricae Rubrae juice;

(2) preparing carambola juice: selecting fresh fructus Averrhoae Carambolae, removing fruit stalk, cleaning with flowing clear water, trimming, removing seed, cutting into pieces, blanching in boiling water for 1 min to inactivate enzyme, draining water, squeezing, and separating residue to obtain fructus Averrhoae Carambolae juice;

(3) preparing apple juice: cleaning fresh apples with clear water, draining, peeling, cutting, removing cores, blanching the blocky apples in boiling water for 30 s to inactivate enzymes, draining, soaking in a solution prepared from 0.75% of NaCl and 0.05% of VC by mass percent for 20min to protect colors, draining, juicing and separating residue juice to obtain apple juice;

(4) preparing aloe juice: cleaning fresh folium Aloe with clear water, draining, removing upper and lower epidermis to obtain folium Aloe flesh, blanching in boiling water for 1 min, rapidly cooling to remove bitter taste, draining, squeezing, and separating residue juice to obtain Aloe juice;

(5) blending waxberry compound juice: mixing the waxberry juice, the carambola juice, the apple juice and the aloe juice according to specific weight parts;

(6) clarification: accurately weighing 1 g of chitosan, adding the chitosan into 100 mL of citric acid solution with the mass fraction of 1%, boiling in boiling water bath, adding the chitosan into the compound fruit juice according to the parts by weight, and standing at a low temperature for 24 hours to precipitate macromolecular substances such as pectin, cellulose and the like in the fruit juice;

(7) separation: centrifuging the clarified composite fruit juice at 4000 r/min for 10 min, separating precipitate, and collecting supernatant to obtain clarified fruit juice;

(8) filling: heating the clarified compound fruit juice to 90 deg.C, maintaining for 5 min, and filling into 250ml glass bottle while it is hot;

(9) and (3) sterilization: sterilizing at 80 deg.C for 20min, and rapidly cooling to room temperature to obtain fructus Myricae Rubrae composite beverage.

4. The method for preparing waxberry compound beverage according to claim 3, wherein the method comprises the following steps: controlling the sugar-acid ratio of the composite juice in the step (5) to be (13-15): 1.

5. the method for preparing waxberry compound beverage according to claim 3, wherein the method comprises the following steps: the sterilization condition in the step (9) is 20min at 80 ℃.

Technical Field

The invention relates to a waxberry compound beverage and a preparation method thereof, belonging to the field of food processing.

Background

The waxberry (Myrica rubra Sieb. et Zucc.) is produced in the south province of Yangtze river basin such as Zhejiang and Fujian, the fruit is soft and juicy, bright in color and high in nutritive value, and has the medicinal effects of producing body fluid to quench thirst, tonifying spleen and stimulating appetite; however, the waxberry has thin outer peel, breathes vigorously after being picked, is extremely intolerant to transportation and storage, and can be rotted and lost by 40% -60% due to improper preservation. Therefore, the vigorous development of the waxberry processing industry becomes a key for pulling the economic growth of the waxberry industry. Beverage production is one of the major routes in fruit processing.

In order to make the mouth feel and flavor of the waxberry compound beverage more compatible, carambola, apple and aloe barbadensis are respectively selected as auxiliary materials in the research, and the red bayberry compound beverage is reconstituted on the premise of keeping the flavor of the waxberry. The chitosan is a cationic alkaline polysaccharide, has adsorbability and degradability, is a clarifying agent widely used in food, can achieve a better clarifying effect in longan juice, apple juice and the like, and is safe, non-toxic and good in stability.

At present, the production of the composite clear beverage is still prepared by blending single clear fruit and vegetable juice, and the operation process is complex, time-consuming and labor-consuming. Therefore, the research uses chitosan as a clarifying agent, changes the production process of the traditional composite clarifying type beverage and reduces the production cost.

The waxberry compound beverage is developed by taking waxberry, carambola, apple and aloe as main raw materials and β -cyclodextrin, citric acid, chitosan, NaCl, VC and the like as auxiliary materials, is rich in nutrition and bright in color, meets the requirements of nutrition and health consumption of the public, and has good market space.

Disclosure of Invention

The invention aims to provide a waxberry compound beverage and a preparation method thereof, and the waxberry compound beverage is prepared by taking waxberries, carambola, apples and aloe as main raw materials and β -cyclodextrin, citric acid, chitosan, NaCl, VC and the like as auxiliary materials through the processes of pretreatment, pulping, blending, clarification, separation, sterilization and the like.

In order to achieve the purpose, the invention adopts the technical scheme that:

the waxberry compound beverage comprises the following components in parts by weight:

30-50 parts of waxberry, 20-30 parts of carambola, 20-30 parts of apple, 20-30 parts of aloe, 3-5 parts of β -cyclodextrin, 0.1-1 part of citric acid, 0.1-1 part of chitosan, 0.1-1 part of NaCl and 0.1-1 part of VC.

The waxberry compound beverage comprises the following components in parts by weight:

40 parts of waxberry, 25 parts of carambola, 25 parts of apple, 25 parts of aloe, 4 parts of β -cyclodextrin, 0.5 part of citric acid, 0.5 part of chitosan, 0.5 part of NaCl and 0.5 part of VC.

A preparation method of a waxberry compound beverage comprises the following steps:

(1) selecting fresh fructus Myricae Rubrae, removing leaves and fruit stalks, cleaning with flowing clear water, draining, squeezing, separating residue juice, adding citric acid 0.025%, β -cyclodextrin 0.020% and NaCl 0.025% into fructus Myricae Rubrae juice, and protecting color to obtain fructus Myricae Rubrae juice;

(2) preparing carambola juice: selecting fresh fructus Averrhoae Carambolae, removing fruit stalk, cleaning with flowing clear water, trimming, removing seed, cutting into pieces, blanching in boiling water for 1 min to inactivate enzyme, draining water, squeezing, and separating residue to obtain fructus Averrhoae Carambolae juice;

(3) preparing apple juice: cleaning fresh apples with clear water, draining, peeling, cutting, removing cores, blanching the blocky apples in boiling water for 30 s to inactivate enzymes, draining, soaking in a solution prepared from 0.75% of NaCl and 0.05% of VC by mass percent for 20min to protect colors, draining, juicing and separating residue juice to obtain apple juice;

(4) preparing aloe juice: cleaning fresh folium Aloe with clear water, draining, removing upper and lower epidermis to obtain folium Aloe flesh, blanching in boiling water for 1 min, rapidly cooling to remove bitter taste, draining, squeezing, and separating residue juice to obtain Aloe juice;

(5) blending waxberry compound juice: mixing the waxberry juice, the carambola juice, the apple juice and the aloe juice according to specific parts by weight, and controlling the sugar-acid ratio of the composite juice to be (13-15): 1 in the range of;

(6) clarification: accurately weighing 1 g of chitosan, adding the chitosan into 100 mL of citric acid solution with the mass fraction of 1%, boiling in boiling water bath, adding the chitosan into the compound fruit juice according to the parts by weight, and standing at a low temperature for 24 hours to precipitate macromolecular substances such as pectin, cellulose and the like in the fruit juice;

(7) separation: centrifuging the clarified composite fruit juice at 4000 r/min for 10 min, separating precipitate, and collecting supernatant to obtain clarified fruit juice;

(8) filling: heating the clarified compound fruit juice to 90 deg.C, maintaining for 5 min, and filling into 250ml glass bottle while it is hot;

(9) and (3) sterilization: sterilizing at 80 deg.C for 20min, and rapidly cooling to room temperature to obtain fructus Myricae Rubrae composite beverage.

The invention has the following advantages:

the waxberry compound beverage developed by the invention is rich in nutrition and bright in color, meets the requirements of nutrition and healthy consumption of the public, and has good market space.

Detailed Description

The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.