Low-sugar nutritional fruit juice and preparation method thereof

Abstract

The invention belongs to the technical field of beverage processing, and relates to a fruit juice beverage, in particular to low-sugar nutritional fruit juice and a preparation method thereof. The fruit juice beverage is prepared from the following fruits in parts by weight: 50 to 60 parts of passion fruit, 200 to 220 parts of grapefruit pulp, 240 to 260 parts of apple blocks and 140 to 150 parts of banana sections.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage processing, and relates to a fruit juice beverage, in particular to a low-sugar nutritious fruit juice and a preparation method thereof. Background Art

[0002] Modern consumers are paying more and more attention to food health. Low-sugar, low-fat, high-fiber foods have become the new favorites of the market. As an important part of daily drinks, juice has become an important factor in consumer choice due to its low sugar and high nutrition. The juice market is constantly segmented, and a variety of functional juices have been launched to meet the needs of different groups of people. Low-sugar nutritious juice has occupied a place in the market with its unique health advantages. In recent years, sugar reduction technology has made significant progress, including the addition of natural sweeteners, membrane filtration to remove sugar, enzymatic degradation of glucose and other methods. The application of these technologies provides strong support for the development of low-sugar nutritious juice.

[0003] In summary, the present invention selects fruits that are rich in nutrition, contain multiple vitamins and minerals, as well as rich in dietary fiber and antioxidants, and uses natural sweetener xylitol instead of white sugar to prepare a low-sugar nutritious juice. Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a low-sugar nutritious juice and a preparation method thereof. The juice is prepared from pure natural fruits, and the fruits used include 50-60 parts of passion fruit, 200-220 parts of grapefruit pulp, 240-260 parts of apple pieces, and 140-150 parts of banana segments by weight.

[0005] In a first aspect, the present invention provides a method for preparing a fruit juice beverage, the specific steps of which are as follows:

[0006] S1. Preparation of raw materials: clean the passion fruit, peel and seed the grapefruit, peel and core the apple and cut into pieces, peel and cut the banana into sections, and weigh 50-60g of passion fruit, 200-220g of grapefruit pulp, 240-260g of apple pieces, and 140-150g of banana segments;

[0007] S2, enzymolysis: put the raw material weighed in step S1 into a crusher to squeeze the juice for 2-3 minutes, take out 1000 mL, adjust the pH to 4.0, add 150-200 mg pectinase and stir evenly, enzymolyze in a 40-50°C water bath for 100-140 minutes, then put it into a centrifuge and centrifuge it at room temperature for 10-20 minutes, and take the supernatant;

[0008] S3, ultrafiltration: take the supernatant after centrifugation in step S2, add 60-75% ethanol, distill and reflux extract twice, and recover ethanol under reduced pressure; then add 10% ethanol and reflux extract once, and combine the extracts; first filter the extract through a microporous filter membrane, then adjust the pH to 7 at 35°C, pour the filtrate into a hollow fiber column for ultrafiltration, and intercept small molecular substances below 10,000 units to prepare small molecule juice;

[0009] S4, blending: taking the small molecule juice prepared in step S3, diluting it with water at a solid-liquid ratio of 5:7, and adding 3-5% xylitol and 0.4-0.5% citric acid to mix evenly;

[0010] S5, homogenization: put the juice prepared in step S4 into a homogenizer and homogenize it under a pressure of 30MPa;

[0011] S6. Sterilization: After homogenization, sterilize at 121° C. for 15 min to obtain the nutritious juice of the present invention.

[0012] Preferably, the amount of pectinase added during enzymolysis in step S2 of the present invention is 180 mg.

[0013] Preferably, the temperature during enzymatic hydrolysis in step S2 of the present invention is 45°C.

[0014] Preferably, the enzymatic hydrolysis time in step S2 of the present invention is 120 min.

[0015] Preferably, the centrifugal speed in step S2 of the present invention is 3500 r / min.

[0016] Preferably, the extraction temperature of ethanol in step S3 of the present invention is 80-85°C.

[0017] Preferably, the microporous filter membrane in step S3 of the present invention is a 0.2 μm polyethersulfone filter membrane (PES).

[0018] Preferably, the amount of xylitol added in step S4 of the present invention is 4%.

[0019] Preferably, the amount of citric acid added in step S4 of the present invention is 0.6%.

[0020] Preferably: in step S5 of the present invention, the fruit juice beverage is first placed in a constant temperature water bath at 60° C. for 5 minutes before being placed in the homogenizer.

[0021] Preferably, the homogenization pressure in step S5 of the present invention is 30 MPa.

[0022] Preferably, in step S6 of the present invention, the fruit juice beverage is immediately cooled to room temperature using an ice water bath after sterilization.

[0023] In a second aspect, the fruit juice drink prepared by the present invention has the effect of controlling body fat.

[0024] The beneficial effects of the present invention are:

[0025] 1. After many experiments, the present invention screened out the optimal enzymatic hydrolysis conditions, which improved the clarity of the juice and made it clearer and more transparent.

[0026] 2. The passion fruit enzymolyte, apple enzymolyte and grapefruit enzymolyte in the present invention work synergistically to control body fat.

[0027] 3. The present invention uses xylitol as a juice sweetener, which can significantly reduce calorie intake while maintaining the flavor of the juice, and is suitable for consumers who pursue a healthy diet.

[0028] 4. Vitamin C and other antioxidant substances in the fruit juice beverage of the present invention can enhance the body's immunity and improve the body's ability to resist diseases and infections.

[0029] 5. The fruit juice beverage of the present invention is made from natural fruits and is safer and more hygienic.

[0030] 6. The fruit juice beverage of the present invention is scientifically formulated, rich in nutrition and good in taste.

[0031] 7. The fruit juice beverage of the present invention uses ultrafiltration technology to effectively remove suspended particles, colloids, proteins, microorganisms and other macromolecular substances in the juice, while retaining small molecular components such as flavor substances, vitamins and minerals in the juice, thereby improving the clarity of the beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0033] Figure 1 It is the effect of the amount of pectinase added on the transmittance of juice.

[0034] Figure 2 It is the influence of the juice-to-water ratio on the sensory score of juice drinks.

[0035] Figure 3 This is a comparison chart of the fat coefficient of each group of mice after 30 days of administration. Figure 4 This is a comparison chart of the concentration of serum total cholesterol TC in each group of mice after 30 days of administration. Figure 5This is a comparison chart of the total triglyceride TG concentration in the serum of each group of mice after 30 days of administration. DETAILED DESCRIPTION

[0036] In view of the patent content, technical solutions and related benefit issues of the present invention, specific implementation examples of the present invention are listed below to make in-depth research and evaluation of the specific effects during the implementation of the present invention. In order to facilitate the understanding of the field by technical personnel, the present invention is further illustrated and described below in conjunction with examples. The present invention includes but is not limited to these examples, and any other changes, modifications, substitutions, combinations, and simplifications made in violation of the spirit and principle of the present invention shall be equivalent replacement methods and are included in the protection scope of the present invention.

[0037] Example 1

[0038] This example demonstrates that the optimal amount of pectinase added can improve the clarity of fruit juice drinks.

[0039] This embodiment provides a fruit juice drink, and the preparation method thereof comprises the following steps:

[0040] S1. Preparation of raw materials: cut the passion fruit in the middle to dig out the pulp, peel and seed the grapefruit to take the pulp, peel and core the apple and cut into pieces, peel and cut the banana into sections, and weigh 50g of passion fruit pulp, 200g of grapefruit pulp, 240g of apple pieces, and 140g of banana segments;

[0041] S2, enzymolysis: put the raw material weighed in step S1 into a crusher to squeeze the juice for 2 minutes, take out 1000 mL, adjust the pH to 4.0, add 180 mg pectinase and stir evenly, enzymolyze in a 45°C water bath for 120 minutes, then put it into a centrifuge at room temperature and centrifuge at 3500 r / min for 15 minutes, and take the supernatant;

[0042] S3, ultrafiltration: take the supernatant after centrifugation in step S2, add 60% ethanol to distill and reflux for extraction twice at 80°C, and recover ethanol under reduced pressure; then add 10% ethanol to reflux for extraction once, and combine the extracts; first filter the extracts through a 0.2μm polyethersulfone filter membrane, then adjust the pH to 7 at 35°C, pour the filtrate into a hollow fiber column for ultrafiltration, and intercept small molecules below 10,000 units to make small molecule juice;

[0043] S4, preparation: using the small molecule juice prepared in step S3 as a base, adding clean water at a ratio of 5:7 for dilution, then adding 4% xylitol and 0.6% citric acid accounting for the total volume, and stirring thoroughly to make it evenly mixed;

[0044] S5, homogenization: the juice prepared in step S4 is placed in a constant temperature water bath at 60°C for 5 minutes, and then placed in a homogenizer for homogenization at a pressure of 30 MPa;

[0045] S6. Sterilization: After homogenization, sterilize at 121° C. for 15 min to obtain the nutritious juice of the present invention.

[0046] Comparative Example 1: The amount of pectinase added in step S2 was changed to 120 mg, and the remaining steps were the same as in Example 1.

[0047] Comparative Example 2: The amount of pectinase added in step S2 was changed to 150 mg, and the remaining steps were the same as in Example 1.

[0048] Comparative Example 3: The amount of pectinase added in step S2 was changed to 210 mg, and the remaining steps were the same as in Example 1.

[0049] Comparative Example 4: The amount of pectinase added in step S2 was changed to 240 mg, and the remaining steps were the same as in Example 1.

[0050] Experiment 1: Using spectrophotometry, with distilled water as a reference, the transmittance of the juice was measured at a wavelength of 600nm. The transmittance reflects the clarity of the juice, that is, the higher the transmittance, the clearer the juice.

[0051] Formula: A = -lg T A-- represents absorbance, T-- represents transmittance;

[0052] Figure 1 The effect of the amount of pectinase added on the light transmittance of the juice can be seen from the results. The light transmittance of the juice drink in Example 1 is significantly higher than that in Comparative Examples 1 to 4. Since the larger the light transmittance value, the higher the clarity and the better the clarification effect, it means that the amount of pectinase added in Example 1 is the best, and the obtained juice drink has the best clarification effect, which proves that the optimal amount of pectinase added can improve the clarity of the juice.

[0053] Example 2

[0054] This example demonstrates the optimal solid-liquid ratio of fruit juice.

[0055] This embodiment provides a fruit juice drink, and the preparation method thereof comprises the following steps:

[0056] S1. Preparation of raw materials: cut the passion fruit in the middle to dig out the pulp, peel and seed the grapefruit to take the pulp, peel and core the apple and cut into pieces, peel and cut the banana into sections, and weigh 55g of passion fruit pulp, 210g of grapefruit pulp, 250g of apple pieces, and 145g of banana segments;

[0057] S2, enzymolysis: put the raw material weighed in step S1 into a crusher to squeeze the juice for 2.5 minutes, take out 1000 mL, adjust the pH to 4.0, add 180 mg pectinase and stir evenly, enzymolyze in a 45°C water bath for 120 minutes, then put it into a centrifuge at room temperature and centrifuge at 3500 r / min for 15 minutes, and take the supernatant;

[0058] S3, ultrafiltration: take the supernatant after centrifugation in step S2, add 70% ethanol to distill and reflux extract twice at 83°C, and recover ethanol under reduced pressure; then add 10% ethanol to reflux extract once, and combine the extracts; first filter the extract through a 0.2μm polyethersulfone filter membrane, then adjust the pH to 7 at 35°C, pour the filtrate into a hollow fiber column for ultrafiltration, and intercept small molecular substances below 10,000 units to make small molecule juice;

[0059] S4, preparation: using the small molecule juice prepared in step S3 as a base, adding clean water at a ratio of 5:7 for dilution, then adding 4% xylitol and 0.6% citric acid accounting for the total volume, and stirring thoroughly to make it evenly mixed;

[0060] S5, homogenization: the juice prepared in step S4 is placed in a constant temperature water bath at 60°C for 5 minutes, and then placed in a homogenizer for homogenization at a pressure of 30 MPa;

[0061] S6. Sterilization: After homogenization, sterilize at 121° C. for 15 min to obtain the nutritious juice of the present invention.

[0062] Comparative Example 5: The ratio of juice to water in step S3 is 1:1, and the remaining steps are the same as those in Example 2.

[0063] Comparative Example 6: The ratio of juice to water in step S3 is 5:6, and the remaining steps are the same as those in Example 2.

[0064] Comparative Example 7: The ratio of juice to water in step S3 is 5:8, and the remaining steps are the same as those in Example 2.

[0065] Comparative Example 8: The ratio of juice to water in step S3 is 5:9, and the remaining steps are the same as those in Example 2.

[0066] In this embodiment, beverages made with different material-liquid ratios (juice and water) are scored according to the sensory evaluation standard for beverages. The scoring standard is shown in Table 1. The scoring results are shown in Table 1. Figure 2 shown.

[0067] Table 1 Sensory evaluation standards for beverages

[0068]

[0069]

[0070] Figure 2The effect of the juice-to-water ratio on the sensory score of the juice drinks was studied. The results show that the sensory score of the drinks in Example 2 is significantly better than that in Comparative Examples 5-8. This advantage is reflected in the brightness of the color of the juice drinks, the purity and coordination of the flavor, and the delicacy and stability of the texture. This confirms that the juice-to-water ratio in the juice drinks in Example 2 is the best ratio, which can effectively improve the overall sensory quality of the juice drinks and bring consumers a more pleasant drinking experience.

[0071] Example 3

[0072] This example demonstrates that the synergistic effect of passion fruit enzymatic hydrolysate, apple enzymatic hydrolysate and grapefruit enzymatic hydrolysate improves the control effect of fruit juice drinks on body fat.

[0073] This embodiment provides a fruit juice drink, and the preparation method thereof comprises the following steps:

[0074] S1. Preparation of raw materials: cut the passion fruit in the middle to dig out the pulp, peel and seed the grapefruit to take the pulp, peel and core the apple and cut into pieces, peel and cut the banana into sections, and weigh 60g of passion fruit pulp, 220g of grapefruit pulp, 260g of apple pieces, and 150g of banana segments;

[0075] S2, enzymolysis: put the raw material weighed in step S1 into a crusher to squeeze the juice for 3 minutes, take out 1000 mL, adjust the pH to 4.0, add 180 mg pectinase and stir evenly, enzymolyze in a 45°C water bath for 120 minutes, then put it into a centrifuge at room temperature and centrifuge at 3500 r / min for 15 minutes, and take the supernatant;

[0076] S3, ultrafiltration: take the supernatant after centrifugation in step S2, add 75% ethanol to distill and reflux extract twice at 85°C, and recover ethanol under reduced pressure; then add 10% ethanol to reflux extract once, and combine the extracts; first filter the extract through a 0.2μm polyethersulfone filter membrane, then adjust the pH to 7 at 35°C, pour the filtrate into a hollow fiber column for ultrafiltration, and intercept small molecular substances below 10,000 units to make small molecule juice;

[0077] S4, preparation: using the small molecule juice prepared in step S3 as a base, adding clean water at a ratio of 5:7 for dilution, then adding 4% xylitol and 0.6% citric acid accounting for the total volume, and stirring thoroughly to make it evenly mixed;

[0078] S5, homogenization: the juice prepared in step S4 is placed in a constant temperature water bath at 60°C for 5 minutes, and then placed in a homogenizer for homogenization at a pressure of 30 MPa;

[0079] S6. Sterilization: After homogenization, sterilize at 121° C. for 15 min to obtain the nutritious juice of the present invention.

[0080] Comparative Example 9: Passion fruit is not added in step S2, and the remaining steps are the same as those in Example 3.

[0081] Comparative Example 10: Apple is not added in step S2, and the remaining steps are the same as those in Example 3.

[0082] Comparative Example 11: No grapefruit pulp is added in step S2, and the remaining steps are the same as those in Example 3.

[0083] Comparative Example 12: Pectinase is not added in step S2, and the remaining steps are the same as those in Example 3.

[0084] Animal Experimentation:

[0085] The experiment used SPF KM mice (weight range 20±2g), which were provided by Sibeifu (Beijing) Biotechnology Co., Ltd. and kept in a strictly controlled environment. The feeding conditions included clean cages, constant room temperature (22±2℃), adequate oxygen supply, and a 12-hour circadian rhythm that simulated the natural light-dark cycle. All mice received a 7-day adaptive feeding before the formal experiment, during which the national regulations on experimental animals were strictly observed.

[0086] After 7 days, the experimental mice were randomly divided into five groups: a blank group, a model group, Example 3 group, and three comparative example groups (Comparative example groups 9-12). After grouping, the diet management of each group of mice was different:

[0087] Blank group: The mice were provided with basic feed and given 0.01 mL / g purified water by gavage daily.

[0088] Model group: The mice were fed with high-fat diet and given 0.01 mL / g purified water by gavage daily.

[0089] Group 3 of Example 1 was fed with a high-fat diet and given 0.01 mL / g of the corresponding fruit juice drink by gavage every day.

[0090] Comparative Example Groups 9-12 were fed with high-fat feed and given 0.01 mL / g of corresponding fruit juice by gavage every day.

[0091] The mice were gavaged continuously for 30 days, during which the health status and weight changes of the mice were strictly monitored. After gavage, the mice were fasted for 24 hours, their eyeballs were removed, and blood samples were collected. They were placed in a 37°C constant temperature water bath for 30 minutes to promote blood coagulation and serum separation. Subsequently, the blood samples were centrifuged at a speed of 3000r / min for 15 minutes, and the supernatant was taken to prepare serum. The concentrations of total cholesterol TC and triglyceride TG were determined according to the operating specifications of the kit.

[0092] After blood collection, the mice were further dissected to remove the fat tissue around the genitals for weighing. The fat index of the mice was calculated to evaluate the effects of different diets and intervention measures on the body fat accumulation of the mice.

[0093] Fat coefficient = (mouse body weight / fat weight) × 100%

[0094] Figure 3 This is a comparison chart of the fat coefficients of mice in each group after 30 days of administration. As can be seen from the figure, compared with the blank group, the fat coefficient of mice in the model group increased significantly, which directly reflects the promotion of fat accumulation in mice by high-fat diet; compared with the model group, the fat coefficients of mice in Example 3 group and Comparative Examples 9-12 groups were significantly reduced, and compared with Comparative Examples 9-12 groups, the fat coefficient of mice in Example 3 group was even lower, indicating that the mice in Example 3 group had the best inhibitory effect on fat accumulation and obesity induced by high-fat diet.

[0095] Figure 4 and Figure 5 The figures are respectively the concentration comparison diagrams of serum total cholesterol TC and triglyceride TG of mice in each group after 30 days of administration. As can be seen from the figure, compared with the blank group, the concentrations of serum total cholesterol TC and triglyceride TG of mice in the model group were significantly increased; compared with the model group, the concentrations of serum total cholesterol TC and triglyceride TG of mice in Example 3 group and Comparative Examples 9-12 group were significantly reduced, and compared with Comparative Examples 9-12 group, the concentrations of serum total cholesterol TC and triglyceride TG of mice in Example 3 group were relatively lower, indicating that the concentrations of serum total cholesterol TC and triglyceride TG of mice in Example 3 group were the lowest, and Example 3 group had the best inhibitory effect on serum total cholesterol TC and triglyceride TG caused by high-fat diet.

[0096] In summary, the fruit juice drinks in Example 3 have the best effect on inhibiting fat accumulation, inhibiting the increase of total cholesterol TC and triglyceride TG, and controlling body fat. It is confirmed that the passion fruit enzymatic hydrolysate, apple enzymatic hydrolysate and grapefruit enzymatic hydrolysate work synergistically to improve the control effect of fruit juice drinks on body fat.

[0097] The embodiments described above are merely descriptions of the preparation process of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solution of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A fruit juice drink, characterized in that: The fruit juice drink is obtained by enzymolysis of multiple fruits and has the function of controlling body fat; the fruits include 50-60 parts of passion fruit, 200-220 parts of grapefruit pulp, 240-260 parts of apple pieces, and 140-150 parts of banana segments by weight, and the enzyme used in the enzymolysis is pectinase.

2. A beverage according to claim 1, characterized in that: This drink uses the natural sweetener xylitol instead of white sugar to make it a low-sugar drink.

3. The low-sugar nutritious juice and the preparation method thereof according to claim 2, characterized in that: The specific preparation method is as follows: S1. Preparation of raw materials: clean the passion fruit, peel and seed the grapefruit, peel and core the apple and cut into pieces, peel and cut the banana into sections, and weigh 50-60g of passion fruit, 200-220g of grapefruit pulp, 240-260g of apple pieces, and 140-150g of banana segments; S2, enzymolysis: put the raw material weighed in step S1 into a crusher to squeeze the juice for 2-3 minutes, take out 1000 mL, adjust the pH to 4.0, add 150-200 mg pectinase and stir evenly, enzymolyze in a 40-50°C water bath for 100-140 minutes, then put it into a centrifuge for centrifugation for 10-20 minutes, and take the supernatant; S3, ultrafiltration: take the supernatant after centrifugation in step S2, add 60-75% ethanol, distill and reflux extract twice, and recover the ethanol under reduced pressure; then add 10% ethanol and reflux extract once, and combine the extracts; The extract is first filtered through a microporous filter membrane, then adjusted to pH 7 at 35°C, and the filtrate is poured into a hollow fiber column for ultrafiltration to intercept small molecules below 10,000 units to produce small molecule juice; S4, blending: taking the small molecule juice prepared in step S3, diluting it with water at a solid-liquid ratio of 5:7, and adding 3-5% xylitol and 0.4-0.5% citric acid to mix evenly; S5, homogenization: put the juice prepared in step S4 into a homogenizer for homogenization; S6. Sterilization: After homogenization, sterilize at 121° C. for 15 min to obtain the nutritious juice of the present invention.

4. A low-sugar nutritious juice and a preparation method thereof according to claim 3, characterized in that: In step S2 of the present invention, the raw material is squeezed and filtered through a 120-mesh sieve.

5. A low-sugar nutritious juice and a preparation method thereof according to claim 3, characterized in that: In the step S2 of the present invention, the amount of pectinase added during enzymolysis is 180 mg, the temperature is 45° C., and the time is 120 min.

6. A low-sugar nutritious juice and a preparation method thereof according to claim 3, characterized in that: The extraction temperature of ethanol in step S3 is 80-85°C.

7. The low-sugar nutritious juice and the preparation method thereof according to claim 3, characterized in that: The centrifugal speed in step S2 of the present invention is 3500r / min.

8. The low-sugar nutritious juice and the preparation method thereof according to claim 3, characterized in that: In step S5, the juice is first placed in a constant temperature water bath at 60° C. for 5 minutes before being put into the homogenizer.

9. The low-sugar nutritious juice and the preparation method thereof according to claim 3, characterized in that: The homogenization pressure in step S5 is 30 MPa.

10. The low-sugar nutritious juice and the preparation method thereof according to claim 3, characterized in that: In step S4, the amount of xylitol added is 4%, and the amount of citric acid added is 0.6%.

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