CN109043253A - A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof - Google Patents
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof Download PDFInfo
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- CN109043253A CN109043253A CN201810757121.9A CN201810757121A CN109043253A CN 109043253 A CN109043253 A CN 109043253A CN 201810757121 A CN201810757121 A CN 201810757121A CN 109043253 A CN109043253 A CN 109043253A
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- Prior art keywords
- fruit
- juice
- pullulan
- xylitol
- vegetable juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 120
- 229920001218 Pullulan Polymers 0.000 title claims abstract description 32
- 239000004373 Pullulan Substances 0.000 title claims abstract description 32
- 235000019423 pullulan Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 52
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000811 xylitol Substances 0.000 claims abstract description 52
- 235000010447 xylitol Nutrition 0.000 claims abstract description 52
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 52
- 229960002675 xylitol Drugs 0.000 claims abstract description 52
- 150000004676 glycans Chemical class 0.000 claims abstract description 44
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 44
- 239000005017 polysaccharide Substances 0.000 claims abstract description 44
- 230000001954 sterilising effect Effects 0.000 claims abstract description 41
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 22
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 22
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 22
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 22
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 22
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 22
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 22
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 22
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 22
- 235000021028 berry Nutrition 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 240000007228 Mangifera indica Species 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 244000106835 Bindesalat Species 0.000 claims abstract description 11
- 235000000318 Bindesalat Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 244000302512 Momordica charantia Species 0.000 claims abstract description 11
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 11
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 11
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 11
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 238000007872 degassing Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- 235000021022 fresh fruits Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 description 20
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 20
- 239000003765 sweetening agent Substances 0.000 description 20
- 230000000694 effects Effects 0.000 description 19
- 241000219109 Citrullus Species 0.000 description 18
- 235000013305 food Nutrition 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 13
- 239000003795 chemical substances by application Substances 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 11
- 239000002562 thickening agent Substances 0.000 description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 10
- 102000004877 Insulin Human genes 0.000 description 10
- 108090001061 Insulin Proteins 0.000 description 10
- 239000008280 blood Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 239000008103 glucose Substances 0.000 description 10
- 238000001727 in vivo Methods 0.000 description 10
- 229940125396 insulin Drugs 0.000 description 10
- 230000004060 metabolic process Effects 0.000 description 10
- 241001093152 Mangifera Species 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 9
- 230000001835 salubrious effect Effects 0.000 description 9
- 235000015192 vegetable juice Nutrition 0.000 description 9
- 235000019658 bitter taste Nutrition 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to fruit-vegetable juice beverage of a kind of pullulan-containing and preparation method thereof, fruit-vegetable juice beverage is made of the raw material of following weight percent: honey peach 20%-30%；Kiwi berry 10%-20%；Watermelon 10%-20%；Mango 10%-20%；Balsam pear 5%-10%；Carrot 10%-15%；Romaine lettuce 10%-25%；Xylitol 0-2%；Pulullan polysaccharide 0.05-0.3%.Preparation step are as follows: be enucleated honey peach, Kiwi berry, watermelon, mango peeling and stoning；The fruit stripping and slicing that will be handled well, vegetable cleaning completely rear stripping and slicing, is then squeezed the juice with juice extractor；Xylitol and pulullan polysaccharide are added into the juice being squeezed into and homogeneous deaerates after mixing evenly, the fruit-vegetable juice beverage of pullulan-containing is made in sterilization.It is convenient that fruit-vegetable juice beverage of the invention is drawn materials, and manufacture craft is simple, at low cost, and under conditions of guaranteeing mouthfeel and shelf-life, addition additive as few as possible is conducive to human health.
Description
Technical field
The invention belongs to biotechnology and food processing technology fields, relate generally to a kind of juice of pullulan-containing
Beverage and preparation method thereof.
Background technique
Pulullan polysaccharide is added in the present invention as a kind of novel food additives.Pulullan polysaccharide aqueous solution
There is lubricious, salubrious feeling, can be used as the modifying agent and thickener of food quality, has the function of improving mouthfeel.Meanwhile Pu Lu
Blue polysaccharide has acid resistance, can inhibit to a certain extent the activity of aerobic microbiological, to achieve the effect that extend the shelf life.
Compared with traditional juice, the present invention adds the work that a kind of pulullan polysaccharide can have modifying agent, thickener and preservative simultaneously
With.
Juice, which refers to, is not added with any foreign substance, directly using fresh or refrigeration fruits and vegetables as raw material, through over cleaning, selects
Afterwards, the fruits and vegetables juice obtained using the methods of the method for physics such as squeezing, extraction, centrifugation.Using juice as base-material, add water, sugar,
Juice made of acid or fragrance allotment is known as fruit-vegetable juice beverage.Fruit-vegetable juice beverage has effects that nutrition-balanced, can not only supplement
The multivitamin and microelement of needed by human body, and body immunity can be improved, promote digestion, defaecation ease constipation, beauty
Beauty treatment and other effects.But fruit-vegetable juice beverage in the prior art is to guarantee that mouthfeel and shelf-life can add additives much more very,
Influence its health effect.
Summary of the invention
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide a kind of fruit of pullulan-containing
Vegetable juice beverage and preparation method thereof.It is convenient that the fruit-vegetable juice beverage of pullulan-containing of the invention is drawn materials, and manufacture craft is simple, at
This is lower, and under conditions of guaranteeing mouthfeel and shelf-life, addition additive as few as possible is conducive to human health.
To solve the above problems, the present invention adopts the following technical scheme:
A kind of fruit-vegetable juice beverage of pullulan-containing, is made of the raw material of following weight percent:
Honey peach 20%-30%；
Kiwi berry 10%-20%；
Watermelon 10%-20%；
Mango 10%-20%；
Balsam pear 5%-10%；
Carrot 10%-15%；
Romaine lettuce 10%-25%；
Xylitol 0-2%；
Pulullan polysaccharide 0.05-0.3%.
The present invention also provides a kind of preparation methods of the fruit-vegetable juice beverage of pullulan-containing, comprising the following steps:
A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Further, the condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, 65 DEG C of temperature, quickly
90 DEG C are heated to, is sealed immediately after degassing.
Further, in step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min, after sterilization rapidly
It is cooled to 40 DEG C or less.
Further, in step C, speed when stirring is 300-400r/min.
Beneficial effect
(1) present invention has nutrition balanced using various fruits vegetables as raw material, improves the immunity of the human body, promotes digestion, defaecation
Ease constipation, beautifying face and moistering lotion and other effects.
(2) for the present invention using xylitol as sweetener, metabolism does not need insulin participation to xylitol in vivo, and does not make
Blood glucose value increases, and is the sweetener of human security.
(3) present invention is using pulullan polysaccharide as modifying agent, thickener and preservative.A kind of pulullan polysaccharide can have both a variety of
The effect of food additives, reduces human body to the intake of food additives without adding other food additives.Pu Lu
Blue polysaccharide is harmless as a kind of novel food additives, is added in fruit-vegetable juice beverage, people can be safe and secure
It drinks.
Specific embodiment
The invention will be further elucidated with reference to specific embodiments.It should be understood that these embodiments are merely to illustrate this hair
It is bright rather than limit the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, art technology
Personnel can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Fixed range.
Comparative example 1
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 20%,
Kiwi berry 15%,
Watermelon 16%,
Mango 12%,
Balsam pear 8%,
Carrot 12%,
Romaine lettuce 16%,
Xylitol 1%.
By the fruit-vegetable juice beverage taste of above-mentioned formula preparation compared with sweet tea, there is tart flavour, there is a silk bitter taste after entrance, but mouthfeel
It is coarse, it is not fine and smooth enough, and the shelf-life is short.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol is added in C
Xylitol is added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve the mouthfeel of juice.
Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is the sweetener of human security.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 400r/min.
By the fruit-vegetable juice beverage taste of above-mentioned formula preparation compared with sweet tea, there is tart flavour, there is a silk bitter taste after entrance, but mouthfeel
It is coarse, it is not fine and smooth enough, and the shelf-life is short.
Embodiment 1
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 20%；
Kiwi berry 15%；
Watermelon 20%；
Mango 12%；
Balsam pear 8%；
Carrot 12%；
Romaine lettuce 14%；
Xylitol 1%；
Pulullan polysaccharide 0.05%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 400r/min.
By the fruit-vegetable juice beverage taste of above-mentioned formula preparation compared with sweet tea, there is tart flavour, there is a silk bitter taste after entrance, but mouthfeel
It is coarse, it is not fine and smooth enough, and the shelf-life is short.
Embodiment 2
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 25%；
Kiwi berry 10%；
Watermelon 17%；
Mango 12.9%；
Balsam pear 5%；
Carrot 16.5%；
Romaine lettuce 12.5%；
Xylitol 2%；
Pulullan polysaccharide 0.05%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 300r/min.
By the fruit-vegetable juice beverage taste of above-mentioned formula preparation compared with sweet tea, there is light tart flavour, slightly there is a silk hardship after entrance
Taste, compared with comparative example one, mouthfeel is finer and smoother, without too apparent harsh feeling.Shelf-life is than juice drink prepared by comparative example one
Material is slightly extended.
Embodiment 3
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 30%；
Kiwi berry 10%；
Watermelon 14.7%；
Mango 10%；
Balsam pear 5%；
Carrot 10%；
Romaine lettuce 20%；
Xylitol 0%；
Pulullan polysaccharide 0.3%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 350r/min.
The fruit-vegetable juice beverage taste prepared by above-mentioned formula is sour-sweet moderate, slightly has a silk bitter taste, with one phase of comparative example
Than, delicate mouthfeel, entrance is good in taste substantially without harsh feeling.Shelf-life is prolonged than fruit-vegetable juice beverage prepared by comparative example one
It is long.
Embodiment 4
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 21.3%；
Kiwi berry 20%；
Watermelon 10%；
Mango 10%；
Balsam pear 10%；
Carrot 13%；
Romaine lettuce 15%；
Xylitol 0.5%；
Pulullan polysaccharide 0.2%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 360r/min.
By fruit-vegetable juice beverage taste meta-acid prepared by above-mentioned formula, pleasantly sweet, entrance has bitter taste, compared with comparative example one,
Delicate mouthfeel, no harsh feeling have concentrated thick sense, and mouthfeel is fine.Shelf-life is longer than fruit-vegetable juice beverage prepared by comparative example one.
Embodiment 5
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 21.3%；
Kiwi berry 10%；
Watermelon 10%；
Mango 10%；
Balsam pear 10%；
Carrot 13%；
Romaine lettuce 25%；
Xylitol 0.5%；
Pulullan polysaccharide 0.2%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 360r/min.
By fruit-vegetable juice beverage taste meta-acid prepared by above-mentioned formula, pleasantly sweet, entrance has bitter taste, compared with comparative example one,
Delicate mouthfeel, no harsh feeling have concentrated thick sense, and mouthfeel is fine.Shelf-life is longer than fruit-vegetable juice beverage prepared by comparative example one.
Embodiment 6
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 21%；
Kiwi berry 10%；
Watermelon 10%；
Mango 20%；
Balsam pear 10%；
Carrot 13%；
Romaine lettuce 15%；
Xylitol 0.8%；
Pulullan polysaccharide 0.2%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 360r/min.
By fruit-vegetable juice beverage taste meta-acid prepared by above-mentioned formula, pleasantly sweet, entrance has bitter taste, compared with comparative example one,
Delicate mouthfeel, no harsh feeling have concentrated thick sense, and mouthfeel is fine.Shelf-life is longer than fruit-vegetable juice beverage prepared by comparative example one.
Embodiment 7
A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof, is made of the raw material of following weight percent:
Honey peach 21%；
Kiwi berry 13%；
Watermelon 10%；
Mango 15%；
Balsam pear 10%；
Carrot 15%；
Romaine lettuce 15%；
Xylitol 0.8%；
Pulullan polysaccharide 0.2%.
Specific steps are as follows: A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；Xylitol is sweetener, can improve fruit
The mouthfeel of vegetable juice.Metabolism does not need insulin participation to xylitol in vivo, and increases blood glucose value, is human security
Sweetener.
Pulullan polysaccharide aqueous solution has lubricious, salubrious feeling, is used as food quality modifying agent and thickener, and having improves
The effect of mouthfeel, while having the effect of extending effective period of food quality.
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
Condition in step D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 by 65 DEG C of temperature
DEG C, it is sealed immediately after degassing.
In step E, sterilization in open kettle method is used when sterilization: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C after sterilization
Below.
In step C, speed when stirring is 360r/min.
By fruit-vegetable juice beverage taste meta-acid prepared by above-mentioned formula, pleasantly sweet, entrance has bitter taste, compared with comparative example one,
Delicate mouthfeel, no harsh feeling have concentrated thick sense, and mouthfeel is fine.Shelf-life is longer than fruit-vegetable juice beverage prepared by comparative example one.
Claims (5)
1. a kind of fruit-vegetable juice beverage of pullulan-containing, characterized in that be made of the raw material of following weight percent:
Honey peach 20%-30%；
Kiwi berry 10%-20%；
Watermelon 10%-20%；
Mango 10%-20%；
Balsam pear 5%-10%；
Carrot 10%-15%；
Romaine lettuce 10%-25%；
Xylitol 0-2%；
Pulullan polysaccharide 0.05-0.3%.
2. a kind of preparation method of the fruit-vegetable juice beverage of pullulan-containing according to claim 1, which is characterized in that packet
Include following steps:
A fresh fruit peeled and cored
Honey peach is enucleated, Kiwi berry peeling, watermelon peeling, mango peeling and stoning；
The stripping and slicing of B raw material is simultaneously squeezed the juice
Then the fruit stripping and slicing that will be handled well in step A squeezes the juice the completely rear stripping and slicing of the vegetable cleaning in raw material with juice extractor；
Xylitol and pulullan polysaccharide is added in C
Xylitol and pulullan polysaccharide are added in the juice being squeezed into step B and stirs evenly；
The degassing of D homogeneous
Step C is obtained into juice and carries out homogeneous degassing；
E sterilization
Juice obtained in step D is sterilized, the fruit-vegetable juice beverage of pullulan-containing is made.
3. a kind of preparation method of the fruit-vegetable juice beverage of pullulan-containing according to claim 1, which is characterized in that step
Condition in rapid D, when homogeneous deaerates are as follows: time 1min, pressure 20MPa, quickly heat up to 90 DEG C by 65 DEG C of temperature, stand after degassing
Seal.
4. a kind of preparation method of the fruit-vegetable juice beverage of pullulan-containing according to claim 1, which is characterized in that step
In rapid E, when sterilization uses sterilization in open kettle method: 100 DEG C of temperature, time 15min is rapidly cooled to 40 DEG C or less after sterilization.
5. a kind of preparation method of the fruit-vegetable juice beverage of pullulan-containing according to claim 1, which is characterized in that step
In rapid C, speed when stirring is 300-400r/min.
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Application publication date: 20181221 |