Method for preparing asparagus green juice beverage from asparagus

Abstract

The invention belongs to the technical field of beverage preparation, and provides a method for preparing an asparagus green juice beverage from asparagus, and the method comprises the steps of sorting and cleaning, freeze-drying and enzyme deactivation, squeezing and centrifugal separation, enzymolysis treatment, instant sterilization, clarification treatment, blending and filtering, filling and sterilization, heat preservation, inspection and packaging. Through the elaborately designed preparation technology, the nutritional ingredients and the taste of the asparagus are reserved to the maximum extent, so that the asparagus green juice beverage not only has the faint scent and sweetness of the asparagus, but also avoids the green taste of the asparagus as a herb, and the taste is fresher; the asparagus green juice beverage prepared by the invention is rich in vitamins and mineral substances, can provide comprehensive nutritional supplement for human bodies, and can enhance body resistance.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage preparation, in particular to a method for preparing an asparagus green juice beverage by utilizing asparagus. Background Art

[0002] Fruit juice beverage refers to a product made from one or more edible raw materials, with or without auxiliary materials, food additives, and food nutrient fortifiers, which is processed into quantitative packaging and is intended for direct drinking or mixing with other drinks, with an ethanol content not exceeding 0.5% by mass.

[0003] There are many kinds of fruit juice drinks on the market, but there are relatively few drinks with asparagus as the main ingredient. In addition, most asparagus drinks often ignore the preservation of the unique nutrients and taste of asparagus itself during the preparation process. However, traditional asparagus drink preparation methods are prone to problems such as loss of nutrients, poor taste, and unclear health effects.

[0004] Therefore, those skilled in the art have proposed a method for preparing an asparagus juice beverage using asparagus to solve the problems raised by the background art. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for preparing an asparagus juice beverage using asparagus, so as to solve the problems of easy loss of nutrients, poor taste, and unclear health effects in the traditional asparagus beverage preparation method in the prior art.

[0006] A method for preparing an asparagus juice beverage using asparagus comprises the following steps:

[0007] S1. Selection and cleaning: Select fresh asparagus, remove diseased, moldy, aged parts that are not suitable for juicing, and wash them with 1 / 1000 alkaline water and drain them;

[0008] S2, freeze drying: the washed asparagus is sliced, and then the asparagus slices or segments are placed in a freeze dryer for pre-freezing until the asparagus is completely frozen, and then the sublimation drying stage of the freeze dryer is started, and the ice crystals in the asparagus are directly sublimated into water vapor by controlling the temperature and pressure, so as to obtain dried asparagus. After the drying is completed, the asparagus is taken out and set aside;

[0009] S3, pressing and centrifugal separation: pressing the asparagus in time to obtain asparagus juice, and immediately centrifuging the pressed asparagus juice, or filtering it with two layers of medical gauze to obtain clear asparagus juice;

[0010] S4, enzymatic hydrolysis: adding 0.2% pectinase and 0.2% cellulase to the asparagus juice, and performing enzymatic hydrolysis in a water bath with stirring at 50° C. for 80 minutes;

[0011] S5, instant sterilization: the enzymatically hydrolyzed asparagus juice is immediately subjected to instant sterilization treatment at 115°C;

[0012] S6. Clarification treatment: After instant sterilization, add 2%-3% gelatin, stir evenly and let it stand for clarification for about 30 minutes. The sedimentation layer should not exceed 20% of the total liquid level.

[0013] S7, blending and filtering: blending the asparagus juice according to a specific recipe, and filtering after blending;

[0014] S8, filling and sterilization: the prepared asparagus juice beverage is immediately filled under negative pressure and pasteurized according to the product sterilization curve;

[0015] S9, Insulation and inspection: After sterilization, the products are immediately placed in the insulation warehouse for natural insulation for 3-10 days. After insulation, they are inspected and sampled, and unqualified products are removed;

[0016] S10, packaging: packaging according to the enterprise packaging standards to obtain the finished asparagus juice beverage.

[0017] Preferably, in step S5, the instant sterilization must meet the requirements of enzymatic hydrolysis.

[0018] Preferably, in step S6, the clarification treatment needs to retain the sedimentation layer.

[0019] Preferably, in step S7, the specific formula includes 15% asparagus juice, 10% lemon juice, 6% sucrose (adjustable to 12% sucrose water according to the formula ratio), 0.3% β-cyclodextrin, 0.1% cmc, 0.3% isoascorbic acid, and the pH is adjusted to 3.9.

[0020] Preferably, in step S8, during the pasteurization, the temperature is raised from room temperature to 80°C in 20 minutes, from 80°C to 115°C in 20 minutes, kept at 115°C for 20 minutes, then lowered from 115°C to 80°C in 20 minutes, and from 80°C to 60°C in 20 minutes.

[0021] Preferably, in step S9, the operation of removing unqualified products is to remove semi-finished products that are leaking juice, leaking air, or are fat and do not meet the factory standards.

[0022] The asparagus green juice beverage retains most of the nutrients and refreshing taste of asparagus, and has multiple health benefits such as dispersing nodules, eliminating acne, enhancing body resistance, promoting intestinal digestion, detoxifying and nourishing the liver, and beautifying the skin.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The present invention retains the nutritional components and taste of asparagus to the greatest extent through a carefully designed preparation process, so that the asparagus green juice beverage not only has the fragrance and sweetness of asparagus, but also avoids the green taste of asparagus as a herb, and has a more refreshing taste.

[0025] 2. The asparagus green juice beverage prepared by the present invention is rich in vitamins and minerals, can provide comprehensive nutritional supplements for the human body, and enhance the body's resistance; at the same time, the dietary fiber in the asparagus can increase the volume of feces, allowing it to pass through the intestines more smoothly, thereby reducing the occurrence of constipation, and can delay the digestion and absorption of food, thereby lowering blood sugar and blood lipid levels, and has a certain effect on preventing diabetes and cardiovascular diseases. The asparagus green juice beverage contains gamma-aminobutyric acid (GABA), which can regulate the activity of the nervous system, promote the depth and quality of sleep, and has an anti-anxiety effect, can relieve tension and anxiety, and improve the psychological state. At the same time, GABA can also regulate the activity of the cardiovascular system and lower blood pressure levels, and has a certain effect on preventing cardiovascular diseases.

[0026] 3. The asparagus juice beverage prepared by the present invention uses less additives, and utilizes the sterilization technology in the process flow and the antioxidant capacity of asparagus itself to play a preservative role, which echoes the positioning of healthy food with medicinal and edible properties. At the same time, human experimental results show that it helps sleep.

[0027] 4. The present invention reduces the cost of the asparagus juice beverage through a specific formula and preparation process, and at the same time gives the beverage a new flavor. The taste and flavor of the asparagus juice beverage are very different from those of existing asparagus beverages. For example, compared with the famous Taiwanese asparagus beverage Jinjin Asparagus Juice, the asparagus juice is more refreshing and less sweet (caused by excessive sugar and additives, and the effective ingredients of the asparagus itself are not fully utilized). Compared with many other asparagus products, the formula effectively alleviates the problem of the astringency of asparagus. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention is a flow chart of a method for preparing an asparagus green juice beverage using asparagus. DETAILED DESCRIPTION

[0029] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0030] like Figure 1 As shown:

[0031] The present invention provides a method for preparing an asparagus juice beverage by using asparagus, comprising the following steps:

[0032] S1. Selection and cleaning: Select fresh asparagus, remove diseased, moldy, aged and other parts that are not suitable for juicing, and wash them with 1 / 1000 alkaline water and dry them;

[0033] S2, freeze drying: the washed asparagus is sliced, and then the asparagus slices or segments are placed in a freeze dryer for pre-freezing until the asparagus is completely frozen, and then the sublimation drying stage of the freeze dryer is started, and the ice crystals in the asparagus are directly sublimated into water vapor by controlling the temperature and pressure, so as to obtain dried asparagus. After the drying is completed, the asparagus is taken out and set aside;

[0034] S3, pressing and centrifugal separation: pressing the asparagus in time to obtain asparagus juice, and immediately centrifuging the pressed asparagus juice, or filtering it with two layers of medical gauze to obtain clear asparagus juice;

[0035] S4, enzymatic hydrolysis: adding 0.2% pectinase and 0.2% cellulase to the asparagus juice, and performing enzymatic hydrolysis in a water bath with stirring at 50° C. for 80 minutes;

[0036] S5, instant sterilization: the enzymatically hydrolyzed asparagus juice is immediately subjected to instant sterilization treatment at 115°C;

[0037] S6. Clarification treatment: After instant sterilization, add 2%-3% gelatin, stir evenly and let it stand for clarification for about 30 minutes. The sedimentation layer should not exceed 20% of the total liquid level.

[0038] S7, blending and filtering: blending asparagus juice according to a specific formula, wherein the content of asparagus juice is 15%, the content of lemon juice is 10%, the content of sucrose is 6% (the sucrose water can be adjusted to 12% according to the formula ratio), and 0.3% of β-cyclodextrin, 0.1% of cmc, and 0.3% of isoascorbic acid are added at the same time, and the pH is adjusted to 3.9. After blending, filtering is performed;

[0039] S8, filling and sterilization: the prepared asparagus juice beverage is immediately filled under negative pressure and pasteurized according to the product sterilization curve, heating from room temperature to 80°C for 20 minutes, from 80°C to 115°C for 20 minutes, keeping at 115°C for 20 minutes, then cooling from 115°C to 80°C for 20 minutes, and from 80°C to 60°C for 20 minutes;

[0040] S9, Insulation and inspection: After sterilization, the products are immediately placed in the insulation warehouse for natural insulation for 3-10 days. After insulation, they are inspected and sampled, and unqualified products are removed;

[0041] S10, packaging: packaging according to the enterprise packaging standards to obtain the finished asparagus juice beverage.

[0042] As can be seen from the above, the present invention retains the nutritional components and taste of asparagus to the greatest extent through a carefully designed preparation process, so that the asparagus green juice beverage not only has the fragrance and sweetness of asparagus, but also avoids the green taste of asparagus as a herb, and has a fresher taste; the asparagus green juice beverage prepared by the present invention is rich in vitamins and minerals, can provide comprehensive nutritional supplements for the human body, and enhance body resistance; the asparagus green juice beverage prepared by the present invention has multiple health effects such as dissipating nodules, eliminating acne, detoxifying and nourishing the liver, beautifying and nourishing the skin, etc., can penetrate into organs such as the liver, spleen, and kidneys, wash away toxins inside, reduce wrinkles and spots, and make the skin smoother and more delicate; the present invention reduces the cost of the asparagus green juice beverage through a specific formula and preparation process, and at the same time gives the beverage a new flavor, making it more competitive in the market.

[0043] The following is a further explanation of the effects of specific recipes.

[0044] Embodiment 1: The present invention provides a method for preparing an asparagus juice beverage using asparagus, comprising the following steps:

[0045] S1. Selection and cleaning: Select fresh asparagus, remove diseased, moldy, aged and other parts that are not suitable for juicing, and wash them with 1 / 1000 alkaline water and dry them;

[0046] S2, freeze drying: the washed asparagus is sliced, and then the asparagus slices or segments are placed in a freeze dryer for pre-freezing until the asparagus is completely frozen, and then the sublimation drying stage of the freeze dryer is started, and the ice crystals in the asparagus are directly sublimated into water vapor by controlling the temperature and pressure, so as to obtain dried asparagus. After the drying is completed, the asparagus is taken out and set aside; the freeze dryer is started and the normal settings are performed;

[0047] S3, pressing and centrifugal separation: pressing the asparagus in time to obtain asparagus juice, and immediately centrifuging the pressed asparagus juice, or filtering it with two layers of medical gauze to obtain clear asparagus juice;

[0048] S4, enzymatic hydrolysis: adding 0.2% pectinase and 0.2% cellulase to the asparagus juice, and performing enzymatic hydrolysis in a water bath with stirring at 50° C. for 80 minutes;

[0049] S5, instant sterilization: the enzymatically hydrolyzed asparagus juice is immediately subjected to instant sterilization treatment at 115°C;

[0050] S6. Clarification treatment: After instant sterilization, add 2%-3% gelatin, stir evenly and let it stand for clarification for about 30 minutes. The sedimentation layer should not exceed 20% of the total liquid level.

[0051] S7, blending and filtering: blending asparagus juice according to a specific recipe, including 1 part of 15% asparagus juice, 1 part of 12% sucrose water, 1 part of 0.3% cyclodextrin, and 1 part of 10% lemonade, and adding 0.3% β-cyclodextrin, 0.1% cmc, and 0.3% isoascorbic acid, and adjusting the pH to 3.9. After blending, filtering is performed;

[0052] S8, filling and sterilization: the prepared asparagus juice beverage is immediately filled under negative pressure and pasteurized according to the product sterilization curve, heating from room temperature to 80°C for 20 minutes, from 80°C to 115°C for 20 minutes, keeping at 115°C for 20 minutes, then cooling from 115°C to 80°C for 20 minutes, and from 80°C to 60°C for 20 minutes;

[0053] S9, Insulation and inspection: After sterilization, the products are immediately placed in the insulation warehouse for natural insulation for 3-10 days. After insulation, they are inspected and sampled, and unqualified products are removed;

[0054] S10, packaging: packaging according to the enterprise packaging standards to obtain the finished asparagus juice beverage.

[0055] Example 2: This example is basically the same as the previous example, except that, S7, blending and filtering: blend asparagus juice according to a specific recipe, including 6 parts of 15% asparagus juice, 2 parts of 12% sucrose water, 1 part of 0.3% cyclodextrin, and 2 parts of 10% lemonade, and at the same time, add 0.3% β-cyclodextrin, 0.1% cmc, and 0.3% isoascorbic acid, and adjust the pH to 3.9. After blending, filter.

[0056] Example 3: This example is basically the same as the previous example, except that, S7, blending and filtering: blend asparagus juice according to a specific recipe, including 8 parts of 15% asparagus juice, 2 parts of 12% sucrose water, 1 part of 0.3% cyclodextrin, and 2 parts of 10% lemonade, and at the same time, add 0.3% β-cyclodextrin, 0.1% cmc, and 0.3% isoascorbic acid, and adjust the pH to 3.9. After blending, filter.

[0057] Comparative example: This comparative example is basically the same as any of the above embodiments, except that, S7, blending and filtering: the original juice is blended according to a specific formula, wherein 2 parts of 12% sucrose water, 1 part of 0.3% cyclodextrin, and 2 parts of 10% lemonade are added, and 0.3% β-cyclodextrin, 0.1% cmc, and 0.3% isoascorbic acid are added at the same time, and the pH is adjusted to 3.9. After blending, filtering is performed.

[0058] The above Examples 1 to 3 and the comparative example were tested to obtain the following table:

[0059]

[0060]

[0061] It can be seen from the above table that the formula of the Qingfeng Lu Drink obtained in Examples 1 to 3 is reasonable. The Qingfeng Lu Drink prepared by a special process not only retains most of the nutrients and refreshing taste of asparagus, but also reduces the cost and gives the beverage a new flavor. The comparative example does not add asparagus juice, so the refreshing taste of asparagus is lost, which is suitable for large-scale promotion.

[0062] To sum up: this drink uses asparagus as the main ingredient, can provide comprehensive nutritional supplements for the human body, enhance the body's resistance, and also has a good effect on dispersing nodules and eliminating acne.

[0063] Flavor and taste: This drink retains the fragrance and sweetness of asparagus to the greatest extent. It has the refreshing taste of asparagus while removing the green taste of asparagus as a herb.

[0064] Health benefits: Asparagus juice drink has many benefits; first of all, it has a strong effect on the dissipation of nodules and the elimination of acne. At the same time, it is rich in vitamins and minerals, which can provide comprehensive nutritional supplements for the human body and enhance the body's resistance; in addition, asparagus juice drink also has the effects of detoxification and liver nourishment, beauty and skin care. It can penetrate into the liver, spleen, kidneys and other organs, wash away the toxins inside, reduce wrinkles and spots, and make the skin smoother and more delicate.

[0065] Suitable for: This asparagus-flavored drink is suitable for people of all ages, especially young people who are troubled by acne.

[0066] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing an asparagus juice beverage using asparagus, characterized in that: The following steps are involved: S1. Selection and cleaning: Select fresh asparagus, remove diseased, moldy, aged parts that are not suitable for juicing, and wash them with 1 / 1000 alkaline water and drain them; S2, freeze drying: the washed asparagus is sliced, and then the asparagus slices or segments are placed in a freeze dryer for pre-freezing until the asparagus is completely frozen, and then the sublimation drying stage of the freeze dryer is started, and the ice crystals in the asparagus are directly sublimated into water vapor by controlling the temperature and pressure, so as to obtain dried asparagus. After the drying is completed, the asparagus is taken out and set aside; S3, pressing and centrifugal separation: pressing the asparagus in time to obtain asparagus juice, and immediately centrifuging the pressed asparagus juice, or filtering it with two layers of medical gauze to obtain clear asparagus juice; S4, enzymatic hydrolysis: adding 0.2% pectinase and 0.2% cellulase to the asparagus juice, and performing enzymatic hydrolysis in a water bath with stirring at 50° C. for 80 minutes; S5, instant sterilization: the enzymatically hydrolyzed asparagus juice is immediately subjected to instant sterilization treatment at 115°C; S6. Clarification treatment: After instant sterilization, add 2%-3% gelatin, stir evenly and let it stand for clarification for about 30 minutes. The sedimentation layer should not exceed 20% of the total liquid level. S7, blending and filtering: blending the asparagus juice according to a specific recipe, and filtering after blending; S8, filling and sterilization: the prepared asparagus juice beverage is immediately filled under negative pressure and pasteurized according to the product sterilization curve; S9, Insulation and inspection: After sterilization, the products are immediately placed in the insulation warehouse for natural insulation for 3-10 days. After insulation, they are inspected and sampled, and unqualified products are removed; S10, packaging: packaging according to the enterprise packaging standards to obtain the finished asparagus juice beverage.

2. A method for preparing an asparagus juice beverage using asparagus as claimed in claim 1, characterized in that: In step S5, the instant sterilization must meet the enzymatic hydrolysis requirements.

3. A method for preparing an asparagus juice beverage using asparagus as claimed in claim 1, characterized in that: In step S6, the clarification treatment requires retaining the sedimentation layer.

4. A method for preparing an asparagus juice beverage using asparagus as claimed in claim 1, characterized in that: In step S7, the specific formula includes 15% asparagus juice, 10% lemon juice, 6% sucrose (adjustable to 12% sucrose water according to the formula ratio), 0.3% β-cyclodextrin, 0.1% cmc, 0.3% isoascorbic acid, and the pH is adjusted to 3.

9.

5. A method for preparing an asparagus juice beverage using asparagus as claimed in claim 1, characterized in that: In step S8, during the pasteurization, the temperature is raised from room temperature to 80°C in 20 minutes, from 80°C to 115°C in 20 minutes, kept at 115°C for 20 minutes, then lowered from 115°C to 80°C in 20 minutes, and from 80°C to 60°C in 20 minutes.

6. A method for preparing an asparagus juice beverage using asparagus as claimed in claim 1, characterized in that: In step S9, the operation of removing unqualified products is to remove semi-finished products that are leaking juice, leaking air, or are fat and do not meet the product factory standards.

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