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Averrhoa carambola beverage and preparation method thereof

A technology of beverage and preparation steps, which is applied in the field of carambola beverage and its preparation, which can solve the problems of easy browning, short shelf life, and inability to enjoy it frequently, and achieve the effects of good color, clear juice, and good storage stability

Inactive Publication Date: 2017-09-19
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But carambola is a perishable fruit with a short shelf life, which prevents people from enjoying it frequently.
In addition, carambola is very easy to brown after processing, and in the existing technology, the carambola juice prepared by directly squeezing the juice has a sour and astringent taste. Food additives no longer satisfy people's pursuit of natural beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of carambola beverage comprises the following preparation steps:

[0026] 1) Select fresh carambola, clean and slice;

[0027] 2) adding deionized water with 1 times of carambola weight, adding 0.008% vitamin C of carambola weight, beating to obtain carambola slurry;

[0028] 3) The carambola slurry is subjected to ultra-high pressure treatment at 360MPa for 100s;

[0029] 4) Add 0.006% compound enzyme of carambola weight ratio of 1:3 pectinase and cellulase, and enzymolyze it for 30 minutes at a temperature of 45° C. and a pH value of 5;

[0030] 5) Homogenize in a 16MPa high-pressure homogenizer for 18 minutes;

[0031] 6) Centrifuge at 3000r / min for 5min, filter, adjust the sugar content to 15°Brix, fill, and sterilize to obtain the carambola beverage.

[0032] Technical indicators of carambola beverage: no impurities; yellow and transparent; good luster; standing for 6 months, no stratification, no precipitation, no pathogenic bacteria; wit...

Embodiment 2

[0034] The preparation method of carambola beverage comprises the following preparation steps:

[0035] 1) Select fresh carambola, clean and slice;

[0036] 2) adding deionized water with 2 times of carambola weight, adding 0.007% vitamin C of carambola weight, beating to obtain carambola slurry;

[0037] 3) The carambola slurry is treated at 365MPa for 90s under ultra-high pressure;

[0038] 4) Add 0.008% of the weight ratio of pectinase and cellulase to the carambola compound enzyme with a weight ratio of 1:4, and enzymolyze it for 35 minutes at a temperature of 46° C. and a pH value of 4.3;

[0039] 5) Homogenize in a 18MPa high-pressure homogenizer for 17 minutes;

[0040] 6) Centrifuge at 2800r / min for 7 minutes, filter, adjust the sugar content to 14°Brix, fill, and sterilize to obtain the carambola beverage.

[0041] Technical indicators of carambola beverage: no impurities; yellow and transparent; good luster; standing for 6 months, no stratification, no precipitati...

Embodiment 3

[0043] The preparation method of carambola beverage comprises the following preparation steps:

[0044] 1) Select fresh carambola, clean and slice;

[0045] 2) adding deionized water with 2 times of carambola weight, adding 0.006% vitamin C of carambola weight, beating to obtain carambola slurry;

[0046] 3) The carambola slurry is subjected to ultra-high pressure treatment for 80s at 370MPa;

[0047] 4) Add 0.01% of the weight ratio of pectinase and cellulase to the carambola compound enzyme with a weight ratio of 1:5, and enzymolyze it for 40 minutes at a temperature of 47° C. and a pH value of 4;

[0048] 5) Homogenize in a 20MPa high-pressure homogenizer for 15 minutes;

[0049] 6) Centrifuge at 2500r / min for 8min, filter, adjust the sugar content to 13°Brix, fill, and sterilize to obtain the carambola beverage.

[0050] Technical indicators of carambola beverage: no impurities; yellow and transparent; good luster; standing for 7 months, no stratification, no precipitat...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to an averrhoa carambola beverage and a preparation method thereof. The preparation method of the averrhoa carambola beverage comprises the following steps: 1), selecting fresh averrhoa carambola fruits, carrying out thorough washing, and carrying out slicing; 2), adding deionized water, adding vitamin C, and carrying out beating so as to obtain averrhoa carambola pulp; 3), performing ultra-high pressure treatment on the averrhoa carambola pulp; 4), adding compound enzymes composed of pectinase and cellulase so as to carry out enzymatic hydrolysis treatment; 5), carrying out homogenization treatment; and 6), carrying out centrifugal separation and filtering, adjusting sugar content to 10-15 DEG Brix, and then, carrying out filling and sterilization so as to obtain the averrhoa carambola beverage. The invention further provides an averrhoa carambola beverage prepared by the preparation method. The averrhoa carambola beverage prepared by the preparation method is purely natural, free of food additives and preservatives, as well as stable during storage.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a carambola beverage and a preparation method thereof. Background technique [0002] Carambola Linn (Averrhoa carambola Linn) is a plant of the Oxalidaceae family. The fruit of carambola is five-shaped in appearance, green or light green when unripe, yellow-green to bright yellow when ripe, and a single fruit weighs about 80 grams. The skin is as thin as a film, less fiber, more crisp and juicy, sweet and sour, fragrant and sweet, and the edible rate is over 92%. The carambola peel is waxy, smooth and bright, crisp and juicy. Carambola contains a variety of nutrients, and contains a lot of volatile components, with a fragrance. It can reduce the body's absorption of fat, lower blood fat and cholesterol, and prevent cardiovascular diseases such as hypertension and arteriosclerosis or obese people. At the same time, it can also protect the liver and lower blood sugar. C...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L2/70A23L33/00A23L2/42
CPCA23L2/02A23L2/42A23L2/52A23L2/70A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/048A23V2250/708A23V2300/46A23V2200/15
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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