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Preparation method of rubus rosifolius beverage

A hollow foam and beverage technology, applied in the directions of bacteria used in food preparation, the function of food ingredients, food science, etc., can solve the problems of poor anti-oxidation effect, short fresh-keeping time, extrusion deformation of aggregated fruit, etc. Guaranteed pure natural properties, increased utilization, easy to operate

Inactive Publication Date: 2016-06-08
姚蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] There are many problems in the direct preservation of hollow fresh fruit, such as short preservation time and extrusion deformation of aggregated fruit. However, fresh fruit contains a large amount of SOD enzyme, and direct crushing will seriously affect the activity of SOD enzyme due to low acidity. It is light red and has poor anti-oxidation effect. The purpose of the present invention is to provide a simple method, low cost, stable SOD enzyme activity, high color and luster, strong anti-oxidation function, easy industrial production, and the obtained product has good taste and rich nutrition. Preparation method of fresh fruit compound jam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Thaw 200kg of fresh hollow soaked fruit stored at -10°C for more than 10 hours, add 600L of water with a pH value of 6 and a citrate ion concentration of about 30mmol / L, and perform mechanical homogenization at 3000rpm under normal pressure. The homogenization time is 15min. Filter twice with a layer of gauze to obtain a hollow bubble homogenate. Take 100kg of soybean meal and add 300L of water to carry out mechanical homogenization at 3000rpm under normal pressure. High temperature treatment at ℃ for 25 minutes to obtain enzymatic hydrolysis solution Ⅰ. Add 100kg of sweet tea leaves to 500L of water, extract at 85°C for 2 hours, filter once with a ceramic membrane to obtain the filtrate, and then concentrate under reduced pressure at 55°C to 80L to obtain the sweet tea extract. After adding 100kg of Catechua multiflora fruit into 200L enzymatic solution I, perform mechanical homogenization at 4000rpm under normal pressure for 15 minutes, and filter the homogenate of C...

Embodiment 1

[0036] Thaw 200kg of fresh hollow bubble fruit stored at -10°C for more than 10 hours. After adding 600L of water, perform mechanical homogenization at 3000rpm under normal pressure for 15 minutes. Filter twice with three layers of gauze to obtain hollow bubble homogenate. Take 100kg of soybean meal and add 300L of water to carry out mechanical homogenization at 3000rpm under normal pressure. High temperature treatment at ℃ for 25 minutes to obtain enzymatic hydrolysis solution Ⅰ. Add 100kg of sweet tea leaves to 500L of water, extract at 85°C for 2 hours, filter once with a ceramic membrane to obtain the filtrate, and then concentrate under reduced pressure at 55°C to 80L to obtain the sweet tea extract. After adding 100kg of Catechua multiflora fruit into 200L enzymatic solution I, perform mechanical homogenization at 4000rpm under normal pressure for 15 minutes, and filter the homogenate of Catechua multiflora twice with three layers of gauze. Mix 200L hollow bubble homoge...

Embodiment 2

[0038] Thaw 300 kg of fresh hollow soaked fruit stored at -8°C for more than 10 hours, add 1,000 L of water with a pH value of 6 and a citrate ion concentration of about 25 mmol / L, and perform mechanical homogenization at 2,000 rpm under normal pressure. The homogenization time is 20 minutes. Filter twice with a layer of gauze to obtain a hollow bubble homogenate. Take 200kg of peanut seed meal and add 700L of water, then carry out mechanical homogenization at 2000rpm under normal pressure. High temperature treatment at 80-90°C for 30 minutes to obtain enzymatic hydrolysis solution Ⅰ. Add 100kg of sweet tea leaves to 400L of water, extract at 75°C for 2 hours, filter once with a ceramic membrane to obtain the filtrate, and then concentrate under reduced pressure at 50-65°C to 50L to obtain the sweet tea extract. After adding 100kg of Catechua multiflora fruit to 250L of enzymatic hydrolysis solution Ⅰ, perform mechanical homogenization at 4000rpm under normal pressure for 10 ...

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Abstract

The invention provides a preparation method of a rubus rosifolius beverage. An appropriate amount of water is added to fresh rubus rosifolius fruits, the mixture is mechanically homogenized and filtered, residues are removed, fresh rubus rosifolius fruits are added to filtrate again, an appropriate amount of water is added, the mixture is mechanically homogenized, and a homogenized liquid is obtained; high-protein enzymatic hydrolysate is added to Berchemia floribunda fruits for homogenization, a product is mixed with the homogenized liquid and a sweet tea extract, the flavor is adjusted, instantaneous sterilization and canning are performed, and the fresh fruit composite beverage is obtained. By means of the method, the SOD (superoxide dismutase) enzyme activity is greatly stabilized, the content of water-soluble pigment substances is increased, the content of small peptide substances can also be increased, and absorption is facilitated. By means of the beverage preparation process, the utilization rate of the fresh rubus rosifolius fruits can be greatly increased, the obtained beverage product is suitable for vast consumers, and the process is simple and easy to operate. The color and luster of the beverage can be conveniently adjusted by the aid of pigment substances in the Berchemia floribunda fruits, and the pure natural characteristic of pigments in the beverage product is also guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a hollow bubble beverage and a preparation method thereof. Background technique [0002] Hollow bubble, also known as roseberry, aescin, Sanyue bubble, white flower March bubble, boating bubble, dragon boat bubble, inverted umbrella, raspberry. Erect or climbing shrubs, 2-3 m tall; branchlets terete, pilose or nearly glabrous, often light yellow, glandular, sparsely erect prickles. Leaflets 5-7, ovate-lanceolate or lanceolate, 3-5 cm long, 1.5-2 cm wide, apex acuminate, base round, sparsely pilose on both sides, almost glabrous when old, with shallow hairs Yellow shiny glandular spots, with sparse small prickles along the midrib below, and sharply notched heavy serrations on the edge; the petiole is 2-3 cm long, the terminal petiole is 0.8-1.5 cm long, and the leaf rachis are pilose and small Prickles, sometimes nearly glabrous, dotted by light yellow glands...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/21A23V2200/30A23V2200/314
Inventor 姚蓉
Owner 姚蓉
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