阅读说明：本技术 蓝莓沙果果汁及其制备方法 (Blueberry and amomum tsao-ko juice and preparation method thereof ) 是由 吕翠英 于 2019-01-30 设计创作，主要内容包括：本发明公开了一种蓝莓沙果果汁及其制备方法,其组分包括：沙果汁12-25％,蓝莓汁5-10％,甜味剂2.41-4.78％,增稠剂2.0-2.5‰,防腐剂0.1-0.3‰,酸味调节剂1.6-2.3‰,护色剂0.1-0.3‰,其余为水,各组分的质量百分比之和为100％；制备方法包括：S1.沙果浆的制备、S2.称量配料、S3.大枣浆的制备、S4.蓝莓浆的制备、S5.辅料破碎、S6.调配、S7.复配、S8.灌装杀菌、S7.冷却。本发明优点在于,调整制备方法,先将沙果汁与部分辅料混合后,再加入蓝莓浆和大枣浆,避免在高温调配、高速剪切混合过程中蓝莓浆和大枣浆的营养成分被破坏,充分保留蓝莓、大枣、沙果的营养成分和香气；通过原料的配比,使得产品口感丰满、味道酸甜适中、色泽鲜亮,易被广大消费者所接受,拓宽了产品的销路。(The invention discloses blueberry and amomum tsao-ko juice and a preparation method thereof, wherein the blueberry and amomum tsao-ko juice comprises the following components: 12-25% of amomum fruit juice, 5-10% of blueberry juice, 2.41-4.78% of sweetening agent, 2.0-2.5 per mill of thickening agent, 0.1-0.3 per mill of preservative, 1.6-2.3 per mill of acidity regulator, 0.1-0.3 per mill of color fixative and the balance of water, wherein the sum of the mass percentages of the components is 100%; the preparation method comprises the following steps: s1, preparing fructus amomi pulp, S2, weighing and proportioning, S3, preparing Chinese date pulp, S4, preparing blueberry pulp, S5, crushing auxiliary materials, S6, blending, S7, compounding, S8, filling and sterilizing, and S7, cooling. The preparation method has the advantages that the preparation method is adjusted, the fructus amomi juice and partial auxiliary materials are mixed, and then the blueberry pulp and the jujube pulp are added, so that the nutrient components of the blueberry pulp and the jujube pulp are prevented from being damaged in the processes of high-temperature blending and high-speed shearing mixing, and the nutrient components and the fragrance of the blueberry, the jujube and the fructus amomi are fully reserved; the product has full mouthfeel, moderate sour and sweet taste and bright color and luster through the proportion of the raw materials, is easily accepted by consumers, and widens the market of the product.)

1. The blueberry and amomum tsao-ko juice is characterized by comprising the following raw materials in percentage by mass: 12-25% of amomum fruit juice, 5-10% of blueberry juice, 2.41-4.78% of sweetening agent, 2.0-2.5% of thickening agent, 0.1-0.3% of preservative, 1.6-2.3% of acidity regulator, 0.1-0.3% of color fixative and the balance of water, wherein the sum of the mass percentages of the components is 100%.

2. The blueberry berry juice as claimed in claim 1, wherein the sweetener comprises one or more of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame potassium, aspartame and sucralose.

3. The blueberry berry Malus asiatica juice as claimed in claim 2, wherein when said sweetener is a combination of several kinds, the mass percentage of each substance in the juice is: 1-2% of white granulated sugar, 1-2% of high fructose corn syrup, 0.3-0.6% of sodium cyclamate, 0.05-0.07% of acesulfame potassium, 0.05-0.08% of aspartame and 0.01-0.03% of sucralose.

4. The blueberry berry juice according to any one of claims 1, 2 or 3, wherein the thickener is any one or a combination of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar.

5. The blueberry berry juice as claimed in claim 4 wherein the preservative is potassium sorbate.

6. The blueberry berry juice as claimed in claim 4, wherein the acidity regulator is any one or combination of DL-malic acid, sodium citrate or citric acid.

7. The blueberry berry juice as claimed in claim 4, wherein the color fixative is D-sodium erythorbate.

8. The preparation method of the blueberry and amomum tsao-ko juice is characterized by comprising the following steps:

s1, preparing the amomum fruit pulp: the method comprises the following steps:

a1. treating the original fruits: removing unqualified fruits and impurities in the original crabapple fruits to obtain qualified original crabapple fruits; cleaning the qualified original amomum fruits to obtain clean original amomum fruits;

a2. pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2-3 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1-2s to obtain the amomum fruit pulp;

a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 11-14:2-3, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating the solution at 85-90 ℃ for 6-8min, and heating the solution until the white granulated sugar is completely dissolved to obtain sugar solution; mixing the sugar solution and fructus Mali Asiaticae pulp, and decocting under the pressure of 0.8-1MPa at 86-92 deg.C for 12-15min to obtain decocted fructus Mali Asiaticae pulp;

a4. desizing: desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, controlling the centrifugation speed at 1400-1480r/min and the centrifugation time at 8-10min to obtain fructus Mali Asiaticae juice;

s2, preparing blueberry juice: placing blueberries in a jacketed kettle, adding water, wherein the mass ratio of the water to the blueberries is 1-4.5:1-1.2, heating to 80-90 ℃, and breaking the blueberry peels to obtain blueberry pulp; placing the blueberry pulp in a centrifuge, controlling the centrifugation speed at 1400-1480r/min and the centrifugation time at 5-7min to obtain blueberry juice;

s3, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 12-25% of amomum fruit juice, 5-10% of blueberry juice, 2.41-4.78% of sweetening agent, 2.0-2.5 per mill of thickening agent, 0.1-0.3 per mill of preservative, 1.6-2.3 per mill of acidity regulator, 0.1-0.3 per mill of color fixative and the balance of water, wherein the sum of the mass percentages of the components is 100%;

s4, crushing auxiliary materials: s3, dry-mixing the thickening agent, the sweetening agent, the color fixative and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary material in a colloid mill, controlling the rotation speed of the colloid mill to be 2900-;

s5, blending: s3, heating water weighed in the weighed ingredients to 50-55 ℃, then sequentially adding crushing auxiliary materials, fructus amomi juice and blueberry juice into the water, uniformly mixing the materials, heating the mixture to 80-90 ℃, continuously mixing and stirring the mixture for 40-45min at the mixing speed of 80-95r/min, and then adding a sour regulator into the mixture to obtain base material liquid;

s6, compounding: mixing the base liquid, fructus Mali Pumilae pulp and fructus Myrtilli pulp at 80-95r/min, 80-90 deg.C for 20-25min to obtain fructus Myrtilli fructus Mali Pumilae juice;

s7, filtering and homogenizing: filtering with filter cloth with 180 meshes to obtain filtered juice; homogenizing the filtered juice at 80-90 deg.C under 15-16MPa to obtain homogenized juice; filtering the homogenized juice with 200 mesh filter cloth to obtain crude product;

s8, filling and sterilizing: filling the crude product at 80-90 deg.C to obtain a filled product; spray sterilizing the canned product at 85-95 deg.C for 30-40min to obtain sterilized product;

s9, cooling: and (4) transferring the sterilized finished product into a storage storehouse for natural cooling, wherein the temperature of the storage storehouse is controlled at 18-30 ℃, and the cooling time is more than or equal to 6h, so as to obtain the blueberry crab apple juice finished product.

9. The method for preparing the blueberry-containing amomum tsao-ko juice as claimed in claim 8, wherein in the step a1., the unqualified fruits include fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling, the fruits with the sand-resisting condition are fruits with soft texture and fine sand-shaped internal tissue, the fruits with the sugar-resisting condition are fruits with syrupy mucilage on the surface, and the falling fruits are fruits with sludge, impurities and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.

10. The preparation method of the blueberry berry juice as claimed in claim 8 or 9, wherein in the step s3, in the weighing of the ingredients, the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame potassium, aspartame and sucralose, and when the sweetener is a combination of several, the mass percentages of the substances in the juice are as follows: 0.5 to 0.7 percent of white granulated sugar, 3 to 5 percent of high fructose corn syrup, 0.3 to 0.5 per mill of sodium cyclamate, 0.04 to 0.06 per mill of acesulfame potassium, 0.04 to 0.06 per mill of aspartame and 0.02 to 0.04 per mill of sucralose; the thickening agent is any one or a combination of more of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar; the preservative is potassium sorbate; the sour regulator is any one or combination of sodium citrate or citric acid; the color fixative is D-sodium erythorbate.

11. The method of preparing blueberry press juice as claimed in claim 10, wherein the raw fruit of the press is zantanun press.

The technical field is as follows:

the invention relates to the field of food processing, and particularly relates to blueberry and amomum tsao-ko juice and a preparation method thereof.

Background art:

blueberries are of the Ericaceae family, the Vaccinium genus, and are derived from North America, and are called blueberries because the fruits are blue. The blueberry fruit contains rich nutrient components, and has the functions of preventing cranial nerve aging, protecting eyesight, strengthening heart, resisting cancer, softening blood vessels, enhancing human body immunity and the like. Because the blueberry is rich in anthocyanin, the blueberry has the effects of activating retina and promoting the regeneration of rhodopsin in retina cells, and can strengthen eyesight, prevent eyestrain, prevent myopia and improve eyesight. Is often used as a raw material for fruit juice. However, the blueberry juice on the market at present has single component, generally fresh and cool taste, sweet and greasy taste and single taste.

Fructus Mali Asiaticae, Malus of Rosaceae, has mild nature, sweet and sour taste, rich nutrition, and abundant vitamins, has effects of quenching thirst, promoting fluid production, arresting seminal emission, stopping dysentery, expelling parasites, and improving eyesight, and is widely distributed in yellow river, Yangtze river basin and Liaoning area, and has a good taste similar to apple, and many varieties. In particular, Zalan Tungsha fruit has the shape of a table tennis ball, bright color, smooth and glossy fruit surface, sour and sweet fruit taste, juicy fruit, rich fragrance, oil-immersed fruit core and unique flavor. On one hand, the taste of the juice is slightly sour, the crabapple is rich in vitamins, but the content of vitamin E is low, and the nutritional structure is not complete; on the other hand, the existing preparation method of the crabapple juice seriously damages the nutrient components of the original fruit and cannot effectively retain the taste, the smell and the nutrient components of the original fruit.

At present, no blueberry and Chinese pear-leaved crab-apple compound juice is found in the market, and if the two kinds of fruit juice can be prepared by compounding, the taste and the color of the product can be improved, and the nutritional structure is more reasonable and comprehensive.

The invention content is as follows:

the invention aims to provide blueberry and amomum tsao-ko juice which effectively reserves the nutrient components and fragrance of raw materials and has reasonable and comprehensive nutrient structure.

The second purpose of the invention is to provide a preparation method of blueberry and amomum tsao-ko juice which effectively retains the nutrient components and fragrance of the raw materials and has reasonable and comprehensive nutrient structure.

The first purpose of the invention is implemented by the following technical scheme, the blueberry and amomum tsao-ko juice comprises the following raw materials in percentage by mass: 12-25% of amomum fruit juice, 5-10% of blueberry juice, 2.41-4.78% of sweetening agent, 2.0-2.5% of thickening agent, 0.1-0.3% of preservative, 1.6-2.3% of acidity regulator, 0.1-0.3% of color fixative and the balance of water, wherein the sum of the mass percentages of the components is 100%.

Further, the sweetener comprises one or more of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame potassium, aspartame and sucralose.

Further, when the sweetener is a combination of several substances, the mass percentages of the substances in the fruit juice are as follows: 1-2% of white granulated sugar, 1-2% of high fructose corn syrup, 0.3-0.6% of sodium cyclamate, 0.05-0.07% of acesulfame potassium, 0.05-0.08% of aspartame and 0.01-0.03% of sucralose.

Further, the thickener is any one or a combination of more of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar.

Further, the preservative is potassium sorbate.

Further, the acidity regulator is any one or combination of more of DL-malic acid, sodium citrate or citric acid.

Further, the color fixative is D-sodium erythorbate.

The second purpose of the invention is realized by the following technical scheme, and the preparation method of the blueberry and amomum tsao-ko juice comprises the following steps:

s1, preparing the amomum fruit pulp: the method comprises the following steps:

a1. treating the original fruits: removing unqualified fruits and impurities in the original crabapple fruits to obtain qualified original crabapple fruits; cleaning the qualified original amomum fruits to obtain clean original amomum fruits;

a2. pulping: putting the clean sand fruit into a feeding port of a pulping machine, and controlling the rotating speed of the pulping machine to be 400r/min and the pulping time to be 2-3 seconds to obtain original fruit pulp; conveying the original fruit pulp to a feeding port of a colloid mill, and controlling the rotating speed of the colloid mill to be 2000r/min and the grinding time to be 1-2s to obtain the amomum fruit pulp;

a3. boiling: taking white granulated sugar, wherein the mass ratio of the white granulated sugar to the fructus amomi pulp is 11-14:2-3, dissolving the white granulated sugar in water with the same mass as the white granulated sugar, heating the solution at 85-90 ℃ for 6-8min, and heating the solution until the white granulated sugar is completely dissolved to obtain sugar solution; mixing the sugar solution and fructus Mali Asiaticae pulp, and decocting under the pressure of 0.8-1MPa at 86-92 deg.C for 12-15min to obtain decocted fructus Mali Asiaticae pulp;

a4. desizing: desizing: placing the decocted fructus Mali Asiaticae pulp in a centrifuge, controlling the centrifugation speed at 1400-1480r/min and the centrifugation time at 8-10min to obtain fructus Mali Asiaticae juice;

s2, preparing blueberry juice: placing blueberries in a jacketed kettle, adding water, wherein the mass ratio of the water to the blueberries is 1-4.5:1-1.2, heating to 80-90 ℃, and breaking the blueberry peels to obtain blueberry pulp; placing the blueberry pulp in a centrifuge, controlling the centrifugation speed at 1400-1480r/min and the centrifugation time at 5-7min to obtain blueberry juice;

s3, weighing and batching: weighing the following raw materials in percentage by mass according to the mass of the juice: 12-25% of amomum fruit juice, 5-10% of blueberry juice, 2.41-4.78% of sweetening agent, 2.0-2.5% of thickening agent, 0.1-0.3% of preservative, 11.6-2.3% of acidity regulator, 0.1-0.3% of color fixative and the balance of water, wherein the sum of the mass percentages of the components is 100%;

s4, crushing auxiliary materials: s3, dry-mixing the thickening agent, the sweetening agent, the color fixative and the preservative weighed in the weighing and proportioning to obtain a mixed auxiliary material; then placing the mixed auxiliary material in a colloid mill, controlling the rotation speed of the colloid mill to be 2900-;

s5, blending: s3, heating water weighed in the weighed ingredients to 50-55 ℃, then sequentially adding crushing auxiliary materials, fructus amomi juice and blueberry juice into the water, uniformly mixing the materials, heating the mixture to 80-90 ℃, continuously mixing and stirring the mixture for 40-45min at the mixing speed of 80-95r/min, and then adding a sour regulator into the mixture to obtain base material liquid;

s6, compounding: mixing the base liquid, fructus Mali Pumilae pulp and fructus Myrtilli pulp at 80-95r/min, 80-90 deg.C for 20-25min to obtain fructus Myrtilli fructus Mali Pumilae juice;

s7, filtering and homogenizing: filtering with filter cloth with 180 meshes to obtain filtered juice; homogenizing the filtered juice at 80-90 deg.C under 15-16MPa to obtain homogenized juice; filtering the homogenized juice with 200 mesh filter cloth to obtain crude product;

s8, filling and sterilizing: filling the crude product at 80-90 deg.C to obtain a filled product; spray sterilizing the canned product at 85-95 deg.C for 30-40min to obtain sterilized product;

s9, cooling: and (4) transferring the sterilized finished product into a storage storehouse for natural cooling, wherein the temperature of the storage storehouse is controlled at 18-30 ℃, and the cooling time is more than or equal to 6h, so as to obtain the blueberry crab apple juice finished product.

Further, in step a1., the unqualified fruits include fruits with one or more of black spots on the surface, defects, frost, rot, sand, sugar and falling to the ground, the fruits with sand-resisting condition are fruits with soft texture and fine sand-shaped internal tissue, the fruits with sugar-resisting condition are fruits with sugar-paste mucus on the surface, and the falling fruits are fruits with sludge, impurities and black spots on the surface; the sundries comprise any one or combination of a plurality of leaves, branches, sand and stones and plastics.

Further, in the step S3, in the ingredient weighing, the sweetener comprises any one or a combination of several of white granulated sugar, high fructose corn syrup, sodium cyclamate, acesulfame, aspartame and sucralose, and when the sweetener is a combination of several, the mass percentages of all the substances in the fruit juice are as follows: 0.5 to 0.7 percent of white granulated sugar, 3 to 5 percent of high fructose corn syrup, 0.3 to 0.5 per mill of sodium cyclamate, 0.04 to 0.06 per mill of acesulfame potassium, 0.04 to 0.06 per mill of aspartame and 0.02 to 0.04 per mill of sucralose; the thickening agent is any one or a combination of more of xanthan gum, carrageenan, sodium carboxymethylcellulose and agar; the preservative is potassium sorbate; the sour regulator is any one or combination of sodium citrate or citric acid; the color fixative is D-sodium erythorbate.

Further, the original fruit of Sasa is Zalandun fruit.

The invention has the advantages that: 1. by the proportion of the raw materials, the product has full mouthfeel, moderate sour and sweet taste, bright color and reasonable and comprehensive nutrition, and breaks the limitation of single mouthfeel and single taste of the fruit juice prepared from a single raw material; 2. the traditional fruit juice preparation method is changed, and a low-temperature sterilization method is adopted, so that the control difficulty of the sterilization process is reduced, scorched flavor of the amomum fruit juice and the blueberry juice in the sterilization process is avoided, and the stable flavor of the product is ensured; on the other hand, the original crabapple fruits do not need to be peeled and denucleated, and the nutritional ingredients in the crabapple fruit peels are reserved. 3. The thickener, the sweetener, the color fixative and the preservative are dry-mixed and then crushed by a colloid mill, so that the problem of uneven dissolution of the auxiliary materials is solved, and the mixing efficiency is obviously improved.

Description of the drawings:

FIG. 1 is a schematic view of the process of the present invention.

The specific implementation mode is as follows: