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Method for preparing oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears

A glucan, fruit and vegetable juice technology, applied in the preparation of peach and pear mixed fruit and vegetable juice beverages, tomato field, can solve the problems of low overall quality and product added value of the fruit industry, backward processing and fresh-keeping technology, etc., and shorten the dissolution time. and cost, enhance immunity, and develop promising effects

Active Publication Date: 2012-09-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the backward processing and fresh-keeping technology makes the overall quality and product added value of the fruit industry seriously low, so there is still a lot of room for improvement in the deep processing and industrialization of fruits and vegetables

Method used

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  • Method for preparing oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears
  • Method for preparing oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears
  • Method for preparing oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: A kind of preparation method of tomato, peach and pear mixed fruit and vegetable juice drink containing oat β-glucan, carries out following steps in sequence:

[0051] 1) Take 2 parts of sodium carboxymethylcellulose (CMC) and 98 parts of drinking water, heat and stir continuously until boiling, the highest temperature in the center is 97~99°C, wait for the CMC to dissolve completely (the time required is about 15 minutes ), stop heating, and obtain a transparent CMC gel after cooling to room temperature, and set aside;

[0052] 2) Take 4 parts of 75% (volume concentration) tomato juice, 0.8 parts of peach concentrate, 0.8 parts of pear concentrate, and 24 parts of drinking water, stir and mix well to obtain ingredient A for later use;

[0053] 3) Take 0.15 parts of stevioside (12.5 times the sweetness of sucrose), 0.02 parts of citric acid, 0.4 parts of oat beta-glucan powder (purity is 70%) and 30 parts of drinking water, and stir until completely dissol...

Embodiment 2

[0060] Embodiment 2: A kind of preparation method of tomato, peach and pear mixed fruit and vegetable juice beverage containing oat β-glucan, carries out the following steps successively:

[0061] 1) Take 2 parts of sodium carboxymethylcellulose (CMC) and 98 parts of drinking water, heat and stir continuously until boiling, the highest temperature in the center is 97~99°C, wait for the CMC to dissolve completely (the time required is about 15 minutes ), stop heating, and obtain a transparent CMC gel after cooling to room temperature, and set aside;

[0062] 2) Take 5 parts of 75% (volume concentration) tomato juice, 0.5 part of peach concentrate, 0.5 part of pear concentrate, and 24 parts of drinking water, stir and mix well to obtain ingredient A for later use;

[0063] 3) Take 0.2 parts of stevioside (12.5 times the sweetness of sucrose), 0.025 parts of citric acid, 0.35 parts of oat beta-glucan powder (purity is 70%) and 30 parts of drinking water, and stir until completely...

Embodiment 3

[0070] Embodiment 3: A kind of preparation method of tomato, peach and pear mixed fruit and vegetable juice drink containing oat β-glucan, carry out the following steps in sequence:

[0071] 1) Take 2 parts of sodium carboxymethylcellulose (CMC) and 98 parts of drinking water, heat and stir continuously until boiling, the highest temperature in the center is 97~99°C, wait for the CMC to dissolve completely (the time required is about 15 minutes ), stop heating, and obtain a transparent CMC gel after cooling to room temperature, and set aside;

[0072] 2) Take 6 parts of 75% (volume concentration) tomato juice, 0.4 part of peach concentrate, 0.4 part of pear concentrate, and 24 parts of drinking water, stir and mix well to obtain ingredient A for later use;

[0073] 3) Take 0.25 parts of stevioside (12.5 times the sweetness of sucrose), 0.03 parts of citric acid, 0.3 parts of oat beta-glucan powder (purity: 70%) and 30 parts of drinking water, and stir until completely dissolve...

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Abstract

The invention discloses a method for preparing an oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears. The method comprises the steps of 1) preparing a carboxy methylated cellulose (CMC) gel by using sodium carboxymethylcellulose and drinking water; 2) mixing uniformly tomato juice with the volume concentration of 75%, a peach concentrated solution, a pear concentrated solution and drinking water to obtain an ingredient A; 3) mixing uniformly stevioside, citric acid, oat beta-glucan powder with the purity of no less than 70% and drinking water to obtain an ingredient B; 4) mixing all ingredient A and all ingredient B, adding peach essence, the CMC gel and drinking water, and performing high pressure homogenization and degasification to obtain original material liquid of the drink; and 5) performing water bath of the original material liquid of the drink, cooling the liquid to 75 DEG C to 85 DEG C, performing hot filling and covering and sealing a container and inverting the container for 10 minutes to 20 minutes so as to achieve sterilization of the bottleneck of the container; and performing natural cooling of the liquid and enabling the temperature of the liquid to reach the room temperature to obtain the oat beta-glucan containing mixed fruit and vegetable juice drink of tomatoes, peaches and pears.

Description

technical field [0001] The invention relates to a health drink of mixed fruit and vegetable juice, in particular to a preparation method of a mixed fruit and vegetable juice drink of tomato, peach and pear containing oat beta-glucan. Background technique [0002] my country is very rich in fruit and vegetable resources, and the planting area and output of fruit trees rank first in the world. For example, in 2007, China's tomato output accounted for 25.86% of the world's total output. The output of pears and peaches ranks among the top 5 in the world, especially pears, which account for 52.9% of the world's total output. However, the backward processing and fresh-keeping technology makes the overall quality and product added value of the fruit industry seriously low, so there is still a lot of room for improvement in the deep processing and industrialization of fruits and vegetables. [0003] In recent years, with the improvement of living standards, the refinement of food a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L1/09
Inventor 叶兴乾夏金丹程玉吕兵兵李佳储银孙玉敬
Owner ZHEJIANG UNIV
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