阅读说明：本技术 一种梨子汁饮料及其制备方法 (Pear juice beverage and preparation method thereof ) 是由 张全军 钟必凤 邓家林 李文贵 肖庆生 房开明 雷开荣 邹杰 唐刃 蒋安国 于 2020-12-29 设计创作，主要内容包括：本发明适用果汁饮料制品技术领域,提供了一种梨子汁饮料及其制备方法,梨子汁饮料包括以下原料：梨子汁、复配乳化剂、蔗糖、山梨酸钾、黄精汁、桑椹汁、玉竹汁、香精、柠檬酸、维生素C；所述梨子汁是由：无霉变的砀山梨清洗、去皮、切块、隔绝空气护色、清洗,预煮、螺旋压榨、过滤制成；所述复配乳化剂由改性大豆分离蛋白、阿拉伯胶、淀粉磷酸钠复配组成；通过改性大豆分离蛋白、阿拉伯胶、淀粉磷酸钠复配制成复配乳化剂加入到梨子汁中,再辅以黄精汁、桑椹汁和玉竹汁,提高了梨子汁的口感的同时,提高了止渴、生津、祛热消暑、化痰润肺、止咳平喘、滋阴降火的功效,提高了价值,值得推广。(The invention is applicable to the technical field of fruit juice beverage products, and provides a pear juice beverage and a preparation method thereof, wherein the pear juice beverage comprises the following raw materials: pear juice, a compound emulsifier, sucrose, potassium sorbate, sealwort juice, mulberry juice, polygonatum juice, essence, citric acid and vitamin C; the pear juice is prepared from: cleaning the mildew-free Dangshan pears, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to obtain the Dangshan pear; the compound emulsifier is prepared by compounding modified soybean protein isolate, Arabic gum and sodium starch phosphate; the compound emulsifier is prepared by compounding the modified soybean protein isolate, the Arabic gum and the sodium starch phosphate and is added into the pear juice, and the sealwort juice, the mulberry juice and the polygonatum juice are supplemented, so that the mouthfeel of the pear juice is improved, and meanwhile, the effects of quenching thirst, promoting the production of body fluid, removing heat and relieving summer heat, reducing phlegm and moistening lung, relieving cough and asthma, nourishing yin and reducing internal heat are improved, the value is improved, and the pear juice is worthy of popularization.)

1. The pear juice beverage is characterized by comprising the following raw materials in parts by weight: 80-100 parts of pear juice, 26-33 parts of compound emulsifier, 5-12 parts of cane sugar, 1-5 parts of potassium sorbate, 20-30 parts of sealwort juice, 15-25 parts of mulberry juice, 18-27 parts of polygonatum juice, 1-3 parts of essence, 2-7 parts of citric acid and 2-9 parts of vitamin C;

the pear juice is prepared from: cleaning the mildew-free Dangshan pears, peeling, cutting into blocks, isolating air for color protection, cleaning, pre-boiling, spirally squeezing and filtering to obtain the mildew-free Dangshan pears;

the compound emulsifier is prepared from modified soybean protein isolate, Arabic gum and sodium starch phosphate according to the weight ratio of (2.5-4.5): 2: 1.5 is compounded.

2. The pear juice beverage according to claim 1, wherein the modified soy protein isolate is prepared by the following method:

dispersing the soybean protein isolate in an alkaline protease solution with the pH value of 8-10, and carrying out enzymolysis for 5-6 hours at the temperature of 55-65 ℃ to obtain a soybean protein isolate enzymolysis solution;

and carrying out centrifugal separation on the soybean protein enzymolysis liquid, removing filtrate, and drying filter residues to obtain the modified soybean protein isolate.

3. The pear juice beverage according to claim 1, comprising the following raw materials in parts by weight: 83-98 parts of pear juice, 27-32 parts of compound emulsifier, 7-12 parts of cane sugar, 2-5 parts of potassium sorbate, 23-30 parts of sealwort juice, 17-24 parts of mulberry juice, 19-25 parts of polygonatum juice, 1-3 parts of essence, 3-7 parts of citric acid and 3-7 parts of vitamin C.

4. The pear juice beverage according to claim 1, comprising the following raw materials in parts by weight: 85-95 parts of pear juice, 29-32 parts of compound emulsifier, 8-10 parts of sucrose, 2-4 parts of potassium sorbate, 25-28 parts of sealwort juice, 18-20 parts of mulberry juice, 20-22 parts of polygonatum juice, 1-2 parts of essence, 4-5 parts of citric acid and 4-6 parts of vitamin C.

5. The pear juice beverage according to claim 1, comprising the following raw materials in parts by weight: 92 parts of pear juice, 31 parts of compound emulsifier, 9 parts of cane sugar, 3 parts of potassium sorbate, 27 parts of sealwort juice, 19 parts of mulberry juice, 21 parts of polygonatum juice, 2 parts of essence, 5 parts of citric acid and 5 parts of vitamin C.

6. A method of making a pear juice beverage according to any of claims 1 to 5, comprising the steps of:

1) cleaning fructus Pyri, rhizoma Polygonati, Mori fructus and rhizoma Polygonati Odorati with cleaning agent, and making into succus Pyri, rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice;

2) modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio (2.5-4.5): 2: 1.5 preparing a compound emulsifier for standby;

3) taking the following components in parts by weight: 80-100 parts of pear juice, 26-33 parts of compound emulsifier, 5-12 parts of cane sugar, 1-5 parts of potassium sorbate, 20-30 parts of sealwort juice, 15-25 parts of mulberry juice, 18-27 parts of polygonatum juice, 1-3 parts of essence, 2-7 parts of citric acid and 2-9 parts of vitamin C.

4) Uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A;

5) slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B;

6) adding enzyme into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating the enzyme of the juice after the enzymolysis and cooling;

7) homogenizing the juice prepared in the step 6) in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C;

8) and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

7. The method for preparing the pear juice beverage according to claim 6, wherein in the step 1), the cleaning agent is prepared by mixing tea saponin, sodium chloride and water in proportion.

8. The method for preparing the pear juice beverage according to claim 6, wherein in the step 1), the rhizome of the polygonatum sibiricum is dug in spring and autumn every year; collecting fresh Mori fructus when fruit turns red in 4-6 months; yu Zhu is collected in autumn to remove the above-ground roots and fibrous roots.

9. The method of making a pear juice beverage according to claim 6, wherein in step 6), the enzymes are pectinase and cellulase.

Technical Field

The invention belongs to the field of fruit juice beverage products, and particularly relates to a pear juice beverage and a preparation method thereof.

Background

With the development of society and the improvement of living standard of people, the demand of people on food is not limited to only meeting the satiety demand, but is pursuing nutritional, healthy and safe food, and people continuously take care of health through diet drinks while paying attention to health; particularly, in recent years, demand for fruit beverages has been increasing, and demand for beverages having a special fruit flavor, capable of relieving summer-heat and quenching thirst, and having an excellent health-care effect has been remarkably increasing.

The Dangshan pear is good in both raw and cooked food and is suitable for both the old and the young. "raw food can clear heat of six fu organs, cooked food can nourish yin of five zang organs", and has higher medicinal value, and is favored by all people for hundreds of years. The compendium of materia medica is recorded in the thirty th volume of the book, and the clinical application proves that the Dangshan pear has the efficacies of quenching thirst, promoting the secretion of saliva or body fluid, clearing away heat and relieving summer heat, reducing phlegm and moistening lung, relieving cough and asthma, nourishing yin to reduce pathogenic fire, cooling heart and removing toxicity and the like, and is called as the nectar in fruit and the drug sheng in the middle of Engraulis japonicus by the traditional Chinese medicine. The Dangshan pear is rich in nutrition, and contains various amino acids, vitamins and mineral substances which are necessary for a human body, 85% of water, 6% -9.7% of fructose, 1% -3.7% of glucose and 0.4% -2.6% of cane sugar according to determination, wherein the titratable sugar is about 7%, and the titratable acid is about 0.10%.

The pear juice beverage in the market has the problems of single taste and poor stability; meanwhile, in recent years, industrial waste gas, automobile exhaust, second-hand smoke and the like continuously stimulate the lung health of a human body; therefore, the pear juice beverage with better taste and the function of clearing away the lung-heat is provided.

Disclosure of Invention

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The embodiment of the invention provides a pear juice beverage, which aims to solve the problems of single taste and poor stability in the prior art, and can also moisten lung and clear lung.

The embodiment of the invention is realized in such a way that the pear juice beverage comprises the following raw materials in parts by weight: 80-100 parts of pear juice, 26-33 parts of compound emulsifier, 5-12 parts of cane sugar, 1-5 parts of potassium sorbate, 20-30 parts of sealwort juice, 15-25 parts of mulberry juice, 18-27 parts of polygonatum juice, 1-3 parts of essence, 2-7 parts of citric acid and 2-9 parts of vitamin C;

the pear juice is prepared from: cleaning pear without mildew, peeling, cutting into pieces, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing, and filtering;

the compound emulsifier is prepared from modified soybean protein isolate, Arabic gum and sodium starch phosphate according to the weight ratio of (2.5-4.5): 2: 1.5 is compounded.

As a further scheme of the invention: the preparation method of the modified isolated soy protein comprises the following steps:

dispersing the soybean protein isolate in an alkaline protease solution with the pH value of 8-10, and carrying out enzymolysis for 5-6 hours at the temperature of 55-65 ℃ to obtain a soybean protein isolate enzymolysis solution;

and carrying out centrifugal separation on the soybean protein enzymolysis liquid, removing filtrate, and drying filter residues to obtain the modified soybean protein isolate.

As a further scheme of the invention: the feed comprises the following raw materials in parts by weight: 83-98 parts of pear juice, 27-32 parts of compound emulsifier, 7-12 parts of cane sugar, 2-5 parts of potassium sorbate, 23-30 parts of sealwort juice, 17-24 parts of mulberry juice, 19-25 parts of polygonatum juice, 1-3 parts of essence, 3-7 parts of citric acid and 3-7 parts of vitamin C.

As a further scheme of the invention: the feed comprises the following raw materials in parts by weight: 85-95 parts of pear juice, 29-32 parts of compound emulsifier, 8-10 parts of sucrose, 2-4 parts of potassium sorbate, 25-28 parts of sealwort juice, 18-20 parts of mulberry juice, 20-22 parts of polygonatum juice, 1-2 parts of essence, 4-5 parts of citric acid and 4-6 parts of vitamin C.

As a further scheme of the invention: the feed comprises the following raw materials in parts by weight: 92 parts of pear juice, 31 parts of compound emulsifier, 9 parts of cane sugar, 3 parts of potassium sorbate, 27 parts of sealwort juice, 19 parts of mulberry juice, 21 parts of polygonatum juice, 2 parts of essence, 5 parts of citric acid and 5 parts of vitamin C.

A preparation method of pear juice beverage comprises the following steps:

1) cleaning fructus Pyri, rhizoma Polygonati, Mori fructus and rhizoma Polygonati Odorati with cleaning agent, and making into succus Pyri, rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice;

2) modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio (2.5-4.5): 2: 1.5 preparing a compound emulsifier for standby;

3) taking the following components in parts by weight: 80-100 parts of pear juice, 26-33 parts of compound emulsifier, 5-12 parts of cane sugar, 1-5 parts of potassium sorbate, 20-30 parts of sealwort juice, 15-25 parts of mulberry juice, 18-27 parts of polygonatum juice, 1-3 parts of essence, 2-7 parts of citric acid and 2-9 parts of vitamin C.

4) Uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A;

5) slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B;

6) adding enzyme into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating the enzyme of the juice after the enzymolysis and cooling;

7) homogenizing the juice prepared in the step 6) in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C;

8) and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

As a further scheme of the invention: the cleaning agent is prepared by mixing tea saponin, sodium chloride and water in proportion.

As a further scheme of the invention: in the step 1), digging rhizomes of the polygonatum sibiricum in spring and autumn every year; collecting fresh Mori fructus when fruit turns red in 4-6 months; yu Zhu is collected in autumn to remove the above-ground roots and fibrous roots.

As a further scheme of the invention: in step 6), the enzymes are pectinase and cellulase. According to the pear juice beverage provided by the embodiment of the invention, the modified soybean protein isolate, the Arabic gum and the sodium starch phosphate are compounded to prepare the compound emulsifier, the compound emulsifier is added into the pear juice, and the sealwort juice, the mulberry juice and the polygonatum juice are supplemented, so that the pear juice has the advantages of improving the taste, improving the effects of quenching thirst, promoting the secretion of saliva, removing heat and relieving summer heat, reducing phlegm and moistening the lung, relieving cough and asthma, nourishing yin and reducing pathogenic fire, improving the value and being worthy of popularization.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The Dangshan pear is good in both raw and cooked food and is suitable for both the old and the young. "raw food can clear heat of six fu organs, cooked food can nourish yin of five zang organs", and has higher medicinal value, and is favored by all people for hundreds of years. The compendium of materia medica is recorded in the thirty th volume of the book, and the clinical application proves that the Dangshan pear has the efficacies of quenching thirst, promoting the secretion of saliva or body fluid, clearing away heat and relieving summer heat, reducing phlegm and moistening lung, relieving cough and asthma, nourishing yin to reduce pathogenic fire, cooling heart and removing toxicity and the like, and is called as the nectar in fruit and the drug sheng in the middle of Engraulis japonicus by the traditional Chinese medicine. The Dangshan pear is rich in nutrition, and contains various amino acids, vitamins and mineral substances which are necessary for a human body, 85% of water, 6% -9.7% of fructose, 1% -3.7% of glucose and 0.4% -2.6% of cane sugar according to determination, wherein the titratable sugar is about 7%, and the titratable acid is about 0.10%.

Rhizoma Polygonati is dried rhizome of Polygonatum kingianum, Polygonatum sibiricum Red or Polygonatum cyrtonema of Liliaceae. Collected in spring and autumn, and cleaned after removing fibrous roots. The sealwort is sweet in nature and tasty and refreshing to eat. The fleshy rhizome is fat and thick, contains a large amount of starch, sugar, fat, protein, carotene, vitamins and various other nutritional ingredients, can allay hunger when eaten raw or stewed, has the function of body building, can increase the vitality of people, has abundant muscles and strong bone marrow, is very beneficial to the body, and has sweet and mild medicinal properties. It enters spleen, lung and kidney meridians. Has the functions of invigorating vital energy, nourishing Yin, invigorating spleen, moistening lung and benefiting kidney.

The fresh fructus Mori is dry fruit ear of Mori fructus of Moraceae. The medicine has the properties of sweet, sour and cold, and has the effects of nourishing yin and supplementing blood, and promoting the production of body fluid and moistening dryness; thirst due to fluid consumption, internal heat, diabetes, constipation due to intestinal dryness.

Rhizoma Polygonati Odorati is dried rhizome of Polygonatum odoratum of Liliaceae, collected in autumn, removed fibrous root, cleaned, sun-dried to soft, repeatedly kneaded, air-dried to no hard core, and sun-dried; or steaming, kneading to be translucent, and drying in the sun. Cut into thick pieces or segments, unprocessed. The property of the medicine is sweet and slightly cold. It enters lung and stomach meridians. Has the effects of nourishing yin, moistening dryness, promoting the production of body fluid and quenching thirst. The application includes lung yin deficiency, dryness-heat cough; stomach yin deficiency, dry throat, thirst, internal heat and diabetes.

According to the pear juice beverage provided by the embodiment of the invention, the modified soybean protein isolate, the Arabic gum and the sodium starch phosphate are compounded to prepare the compound emulsifier, the compound emulsifier is added into the pear juice, and the sealwort juice, the mulberry juice and the polygonatum juice are supplemented, so that the pear juice has the advantages of improving the taste, improving the effects of quenching thirst, promoting the secretion of saliva, removing heat and relieving summer heat, reducing phlegm and moistening the lung, relieving cough and asthma, nourishing yin and reducing pathogenic fire, improving the value and being worthy of popularization.

The technical effects of the pear juice beverage of the present invention will be further described with reference to the following embodiments, but the embodiments mentioned in the embodiments are only illustrative and explanatory of the technical solution of the present invention, and do not limit the scope of the present invention, and all modifications and substitutions based on the above principles should be within the scope of the present invention.

Example 1

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 80 parts of pear juice, 26 parts of compound emulsifier, 5 parts of cane sugar, 1 part of potassium sorbate, 20 parts of sealwort juice, 15 parts of mulberry juice, 18 parts of polygonatum juice, 1 part of essence, 2 parts of citric acid and 2 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding pectinase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Example 2

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 100 parts of pear juice, 33 parts of compound emulsifier, 12 parts of cane sugar, 5 parts of potassium sorbate, 30 parts of sealwort juice, 25 parts of mulberry juice, 27 parts of polygonatum juice, 3 parts of essence, 7 parts of citric acid and 9 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Example 3

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 83 parts of pear juice, 27 parts of compound emulsifier, 7 parts of cane sugar, 2 parts of potassium sorbate, 23 parts of sealwort juice, 17 parts of mulberry juice, 19 parts of polygonatum juice, 1 part of essence, 3 parts of citric acid and 3 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Example 4

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 98 parts of pear juice, 32 parts of compound emulsifier, 12 parts of cane sugar, 5 parts of potassium sorbate, 30 parts of sealwort juice, 24 parts of mulberry juice, 25 parts of polygonatum juice, 3 parts of essence, 7 parts of citric acid and 7 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Example 5

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 85 parts of pear juice, 29 parts of compound emulsifier, 8 parts of cane sugar, 2 parts of potassium sorbate, 25 parts of sealwort juice, 18 parts of mulberry juice, 20 parts of polygonatum juice, 1 part of essence, 4 parts of citric acid and 4 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Example 6

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 95 parts of pear juice, 32 parts of compound emulsifier, 10 parts of cane sugar, 4 parts of potassium sorbate, 28 parts of sealwort juice, 20 parts of mulberry juice, 22 parts of polygonatum juice, 2 parts of essence, 5 parts of citric acid and 6 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Example 7

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 92 parts of pear juice, 31 parts of compound emulsifier, 9 parts of cane sugar, 3 parts of potassium sorbate, 27 parts of sealwort juice, 19 parts of mulberry juice, 21 parts of polygonatum juice, 2 parts of essence, 5 parts of citric acid and 5 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Comparative example 1

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; cleaning rhizoma Polygonati, Mori fructus and mangosteen with cleaning agent respectively, and making into fresh rhizoma Polygonati juice, Mori fructus juice and rhizoma Polygonati Odorati juice; taking the following components in parts by weight: 92 parts of pear juice, 9 parts of cane sugar, 3 parts of potassium sorbate, 27 parts of sealwort juice, 19 parts of mulberry juice, 21 parts of polygonatum juice, 2 parts of essence, 5 parts of citric acid and 5 parts of vitamin C; uniformly mixing pear juice, sealwort juice, mulberry juice and polygonatum juice to prepare mixed juice A; slowly adding essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed juice A to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Comparative example 2

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; modified soybean protein isolate, Arabic gum and sodium starch phosphate are mixed according to the weight ratio of 2.5: 2: 1.5 preparing a compound emulsifier for standby; taking the following components in parts by weight: 92 parts of pear juice, 31 parts of compound emulsifier, 9 parts of cane sugar, 3 parts of potassium sorbate, 2 parts of essence, 5 parts of citric acid and 5 parts of vitamin C; slowly adding a compound emulsifier, essence, sucrose, potassium sorbate, citric acid and vitamin C into the pear juice to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Comparative example 3

Mixing tea saponin, sodium chloride and water at a ratio of 1:1:0.5 to prepare a cleaning agent for later use; cleaning the mildew-free Dangshan pears by using a cleaning agent, peeling, cutting into blocks, isolating air, protecting color, cleaning, pre-boiling, spirally squeezing and filtering to prepare pear juice for later use; taking the following components in parts by weight: 92 parts of pear juice, 9 parts of cane sugar, 3 parts of potassium sorbate, 2 parts of essence, 5 parts of citric acid and 5 parts of vitamin C; slowly adding essence, sucrose, potassium sorbate, citric acid and vitamin C into the mixed pear juice to obtain a concentrated solution B; adding cellulase into the concentrated solution B for enzymolysis, and after the enzymolysis is finished, inactivating enzyme and cooling the juice after the enzymolysis; homogenizing the obtained juice in two stages, wherein the first stage homogenizing pressure is 28Mpa, the second stage homogenizing pressure is 37Mpa, and the two homogenizing times are 20min to obtain feed liquid C; and (3) treating the feed liquid C at 85-90 ℃ for 10 minutes, cooling to 30 ℃, filling under an aseptic condition, and storing at normal temperature after the inspection is qualified to obtain the pear juice beverage.

Experimental example 1

Collecting 100 volunteers aged 18-50 years, respectively tasting 100mL pear juice beverages prepared in each of examples 1-7 and comparative examples 1-3 of the present invention in ten groups, and then evaluating the taste and the trial effect; the effect of the pear juice beverage is judged according to the following standards, namely the pear juice beverage has good taste, is pleasant in fragrance and proper in sweetness, is suitable for the taste of most people, and is divided into 5 points; the taste is good, the fragrance is too strong or light, the sweetness is slightly sweet or slightly light, and the taste is suitable for most people and is divided into 4 points; bad taste, too strong or too weak fragrance, too strong or too weak sweetness, not suitable for most people's taste, 0 point. The specific evaluation results are shown in table 1.

TABLE 1

The results show that the pear juice prepared in examples 1 to 7 has better mouthfeel, is more easily accepted by people, has sweet mouthfeel and has various fruit tastes.

Experimental example 2

Subject: randomly selecting 220 persons with symptoms of pharyngeal discomfort, dry cough and phlegm in the lung in the high haze period of winter, frequent outdoor work and frequent inhalation of second-hand smoke, randomly dividing the persons into 11 groups, and respectively taking the pear juice beverages prepared in the first 10 groups according to the embodiments 1-7 and the comparative examples 1-3 of the invention for 2 times a day in 1 bottle (500m1) each time for 5 days; the final group served as a control group and received drinking water, and the results are shown in Table 2.

TABLE 2

Item	Obvious improvement	Has some relief	The effect is not obvious
				Example 1	8	9	3
Example 2	8	8	4
				Example 3	11	6	3
Example 4	13	4	3
				Example 5	11	7	2
Example 6	12	6	2
				Example 7	15	5	0
Comparative example 1	5	7	8
				Comparative example 2	4	3	13
Comparative example 3	3	5	12
				Control group	2	3	15

The investigation result shows that: by continuously taking the pear juice beverage prepared in the embodiments 1 to 7 of the invention, pharyngeal discomfort, dry cough and phlegm symptoms of the lung can be obviously improved, and the best effect of the embodiment 7 is obtained, especially by comparing with the comparative examples 1 to 3 and a control group, the fact that the modified soybean protein isolate, the Arabic gum and the sodium starch phosphate are compounded to prepare the compound emulsifier which is added into the pear juice is shown to be mutually cooperated with the lung-moistening and lung-clearing effects of the pear juice, so that the lung-moistening and lung-clearing effects of the pear juice beverage are further improved, the value is improved, and the pear juice beverage is worthy of popularization.

In summary, the pear juice beverage provided by the embodiment of the invention is prepared by compounding the modified soybean protein isolate, the Arabic gum and the sodium starch phosphate to prepare the compound emulsifier, adding the compound emulsifier into the pear juice, and adding the sealwort juice, the mulberry juice and the polygonatum juice, so that the pear juice beverage improves the taste, improves the effects of quenching thirst, promoting the secretion of saliva, removing heat and relieving summer heat, reducing phlegm and moistening lung, relieving cough and asthma, nourishing yin and reducing pathogenic fire, improves the value and is worthy of popularization.

The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the invention, and any modifications, equivalents, improvements, etc. made within the spirit and principle of the present invention should be included in the scope of the present invention.