Hongmeiren composite fruit juice beverage and preparation method thereof

Abstract

The invention discloses a red beauty compound fruit juice beverage and a preparation method thereof, and belongs to the technical field of fruit juice beverage processing. The red beauty compound fruit juice beverage comprises the following raw materials in percentage by weight: 8 to 20 percent of red beauty fruit juice, 3 to 10 percent of ponkan fruit juice, 1 to 5 percent of apple juice, 5 to 10 percent of high fructose corn syrup, 2 to 5 percent of crystalline fructose, 0.1 to 0.5 percent of lemon juice, 60 to 80 percent of water and 0.1 to 0.5 percent of vitamin C. The Hongmeiren composite fruit juice beverage has the characteristics of moderate sweet and sour, pure taste, rich nutrition, unique mouthfeel and the like, and has a wide market prospect.

Description

Technical Field

[0001] The invention relates to the field of fruit juice beverage processing, and more specifically to a red beauty compound fruit juice beverage and a preparation method thereof. Background Art

[0002] Red Beauty citrus fresh fruit is a natural "vitamin C jelly" rich in vitamin C. It is a good product for supplementing vitamin C, and it is sweet and sour. After eating, it is full of sweetness. However, the fresh fruit of "Red Beauty" citrus is not easy to store for a long time. The storage space is limited, and it is easy to produce a large backlog in the short term, which will bring economic losses to fruit farmers and is not conducive to active market regulation. "Accelerating the Construction of an Agricultural Power and Promoting Agricultural and Rural Modernization" emphasizes the need to extend the agricultural product industry chain, develop deep processing of agricultural products, and leave the added value of agricultural products to the people. Therefore, Red Beauty citrus can increase the added value of the industry, enrich people's lives, and promote people's income by extending the industry chain and improving the processing level. Red Beauty juice drinks have certain competitiveness in the market with their unique sweet and sour taste and rich nutrients. However, the traditional production process of Red Beauty juice drinks often has problems such as monotonous taste, easy loss of nutrients, and short shelf life, which makes it difficult to meet the growing taste and health needs of consumers.

[0003] Therefore, developing a red beauty compound fruit juice beverage with rich taste, comprehensive nutrition, simple preparation and low cost and its preparation process has important market value and application prospect. Summary of the invention

[0004] In view of the problems existing in the prior art, the first purpose of the present invention is to provide a Red Beauty compound fruit juice beverage, which has moderate sweetness and sourness, pure taste, rich nutrition and is not easy to lose, has a long shelf life, and has broad market prospects; the second purpose is to provide a method for preparing the Red Beauty compound fruit juice beverage.

[0005] To solve the above problems, the present invention adopts the following technical solutions: A red beauty compound fruit juice beverage comprises the following raw materials in parts by weight: 8-20% of red beauty juice, 3-10% of ponkan juice, 1-5% of apple juice, 5-10% of fructose syrup, 2-5% of crystalline fructose, 0.1-0.5% of lemon juice, 60-80% of water and 0.1-0.5% of vitamin C.

[0006] Furthermore, the weight ratio of the red beauty juice, ponkan juice and apple juice is 4-8:1.5-3:1.

[0007] The present invention also provides a method for preparing a Red Beauty compound fruit juice beverage, which is used for preparing the above-mentioned Red Beauty compound fruit juice beverage.

[0008] Further, the preparation method is as follows: S1: Select the ripe red beauty raw materials, wash them, peel them, remove the seeds, and beat them. S2: Premixing: Add the red beauty juice in S1 into a shear tank pre-stored with an appropriate amount of water, then add ponkan juice and apple juice, premix them to obtain premixed pulp, and then pump it into the blending tank; S3: de-astringency and seasoning treatment: add crystalline fructose and fructose-glucose syrup to the premixed juice obtained in S2, turn on high-speed shear stirring, and keep stirring until the mixture is uniform to obtain mixed fruit pulp; S4: blending: adding lemon juice and vitamin C to the mixed fruit pulp obtained in S3 for blending; S5: homogenization, UHT sterilization, filling, and secondary sterilization to obtain the Red Beauty compound fruit juice beverage.

[0009] Furthermore, in step S5, the Red Beauty compound fruit juice beverage comprises the following raw materials in percentage by mass: 19-40% of Red Beauty compound fruit pulp, 0.1-0.5% of lemon juice, 0.1-0.5% of vitamin C, and the rest is water.

[0010] Furthermore, the Red Beauty compound fruit pulp is obtained by mixing Red Beauty juice, Ponkan juice and apple juice.

[0011] Furthermore, the homogenization pressure in the S5 step is 26-30 MPa.

[0012] Furthermore, in the step S5, the sterilization temperature is 97-101°C and the sterilization time is 15-20 s.

[0013] Furthermore, in the step S5, the temperature of the secondary sterilization is 70-75°C, and the sterilization time of the secondary sterilization is 10-15 min.

[0014] Furthermore, the step S5 also includes that the bottles and lids need to be rinsed or sterilized with sterile water before canning.

[0015] Compared with the prior art, the advantages of the present invention are: 1. The Red Beauty compound fruit juice beverage of this solution has moderate sweetness and sourness, pure taste, rich nutrition, and has broad market prospects; moreover, the Red Beauty compound fruit juice beverage has comprehensive nutrition, the nutrients are not easily lost during the storage period, and the shelf life is long.

[0016] 2. The Red Beauty compound juice beverage and its production process of this scheme not only inherit the original nutritional value and taste characteristics of Red Beauty, but also achieve a dual improvement in taste and nutrition through scientific formula and process innovation. At the same time, the production process described in the present invention is simple and easy to implement, suitable for large-scale production, and provides strong support for the prosperous development of the Red Beauty compound juice beverage market. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The present invention is a flow chart of the preparation steps. DETAILED DESCRIPTION

[0018] Embodiment 1: A preparation method of a red beauty compound fruit juice beverage is as follows: (1) Selecting mature red beauty raw materials, washing them, peeling them, and beating them to obtain red beauty juice pulp; adding 8% by weight of the red beauty juice pulp into a shear tank pre-stored with an appropriate amount of water, and then adding 3% by weight of ponkan juice and 1.7% by weight of apple juice, pre-mixing, and then pumping it into a mixing tank containing 77.6% drinking water, and stirring; (2) dissolving and mixing 7% by mass of high fructose syrup and 2.5% by mass of crystalline fructose, pumping the mixture into the mixing tank of step (1), and stirring; (3) Dissolving and mixing 0.1% by weight of lemon juice and 0.1% by weight of vitamin C, pumping the mixture into the mixing tank of step (2), and stirring to obtain a premixed juice; (4) The premixed juice in the blending tank of step (3) is mixed and stirred to prepare a mixed juice; after being stirred evenly, the prepared mixed juice is conveyed to a homogenizer and homogenized at a pressure of 28 MPa; then the homogenized mixed juice is subjected to UHT sterilization operation, the UHT sterilization temperature is 99°C, and the UHT sterilization time is 20 s; (5) Rinse or sterilize the bottles and lids used for canning with sterile water; (6) Filling the mixed juice after UHT sterilization in step (4) into the bottles sterilized in step (5); then performing secondary sterilization on the canned beverage, the sterilization time is 15 minutes, and the temperature is 75°C; (7) The sterilized canned mixed juice is divided into three sections, and cooled in sections at 60°C, 40°C and 10°C for 30 min respectively, and then subjected to quality inspection. The finished product is the Red Beauty compound juice beverage; (8) The Red Beauty compound fruit juice beverage obtained in step (7) is subjected to coding, labeling, boxing and sealing to obtain a finished product.

[0019] Embodiment 2: The difference between this embodiment and embodiment 1 is that the Red Beauty compound juice beverage includes the following raw materials in percentage by weight: 14% Red Beauty juice, 7% Ponkan juice, 5% apple juice, 7% fructose syrup, 2% crystalline fructose, 0.3% lemon juice, 0.1% vitamin C and 64.6% water.

[0020] Embodiment 3: The difference between this embodiment and embodiment 1 is that the Red Beauty compound juice beverage includes the following raw materials in percentage by weight: 8% Red Beauty juice, 3% Ponkan juice, 2% apple juice, 7% fructose syrup, 2% crystalline fructose, 0.5% lemon juice, 0.5% vitamin C and 77% water.

[0021] Embodiment 4: The difference between this embodiment and embodiment 1 is that the Red Beauty compound fruit juice beverage includes the following raw materials in percentage by weight: 16% Red Beauty juice, 6% Ponkan juice, 3% apple juice, 8% fructose syrup, 2% crystalline fructose, 0.5% lemon juice, 0.5% vitamin C and 64% water.

[0022] Embodiment 5: The difference between this embodiment and embodiment 1 is that the Red Beauty compound fruit juice beverage includes the following raw materials in percentage by weight: 20% Red Beauty juice, 8% Ponkan juice, 2% apple juice, 5% fructose syrup, 2% crystalline fructose, 0.1% lemon juice, 0.5% vitamin C and 62.4% water.

[0023] Embodiment 6: The difference between this embodiment and embodiment 1 is that the Red Beauty compound juice beverage includes the following raw materials in percentage by weight: 8% Red Beauty juice, 10% Ponkan juice, 2% apple juice, 5% fructose syrup, 5% crystalline fructose, 0.5% lemon juice, 0.1% vitamin C and 69.4% water.

[0024] Embodiment 7: The difference between this embodiment and embodiment 1 is that the Red Beauty compound juice beverage includes the following raw materials in percentage by weight: 8% Red Beauty juice, 6% Ponkan juice, 5% apple juice, 5% fructose syrup, 5% crystalline fructose, 0.5% lemon juice, 0.1% vitamin C and 70.4% water.

[0025] Comparative Example 1: (S1) Fruit peeling: Wash the Red Beauty citrus fruits and peel them; soak the citrus fruits in 0.4% sodium carbonate solution for 30 min, then rinse them with clean water, and peel them manually or mechanically; (S2) Juicing: Squeeze the pulp to obtain juice and store it for later use; (S3) Peel freezing: freezing the peel to below -20°C; (S4) Peel pressing and oil removal: The frozen peel is pressed and oil is removed by a press, and the peel residue is set aside; the press is a three-roller type or a spiral type; (S5) grinding: grinding the peel residue with water using a colloid mill, with the ratio of peel to water being 1:1.6; (S6) Homogenization: Pass the peel pulp through 80 mesh to remove the residue, then homogenize once at 30 MPa and store for later use; (S7) Mixing ingredients: Mix water, fruit juice, peel pulp and auxiliary materials according to the formula; heat the prepared liquid to 77° C. and homogenize once at a pressure of 28 MPa; (S8) Sterilization: sterilize the liquid by UHT sterilization; the temperature of the UHT sterilization is 110°C, and the UHT sterilization time is 10 seconds; (S9) Packaging inspection: The sterilized liquid is aseptically packaged and after passing the inspection, it becomes Red Beauty Juice.

[0026] Test Example 1: The sensory properties of the juices involved in Examples 1 to 7 and Comparative Example 1 were tested, and the test results are shown in Table 1.

[0027] Table 1 Sensory property test results of juices involved in Examples 1 to 7 and Comparative Example 1

[0028] As shown in Table 1, the Red Beauty compound juice prepared in the present application has no obvious astringency and bitterness compared with the juice prepared in the comparative example, and retains more of the fresh fragrance of Red Beauty. In addition, the finished juice prepared in the present application has less precipitation.

[0029] Test Example 2: The stability of the juices involved in Examples 1 to 7 and Comparative Example 1 was tested, and the test results are shown in Table 2.

[0030] Table 2 Stability test results of juices involved in Examples 1 to 7 and Comparative Example 1

[0031] As shown in Table 2, compared with Examples 6 and 7, Examples 1 to 5 had no obvious stratification phenomenon and no oil ring after being placed for 30 days, and there was less precipitation and no bitterness. Compared with Comparative Example 1, Examples 1 to 7 had no bitterness and no oil ring, indicating that our formula and production process have significant advantages in maintaining beverage quality.

Claims

1. A Red Beauty compound fruit juice beverage, characterized in that: The Red Beauty fruit juice beverage comprises the following raw materials in percentage by weight: 8-20% of Red Beauty fruit juice, 3-10% of ponkan juice, 1-5% of apple juice, 5-10% of fructose syrup, 2-5% of crystalline fructose, 0.1-0.5% of lemon juice, 60-80% of water and 0.1-0.5% of vitamin C.

2. The Red Beauty compound fruit juice beverage according to claim 1, characterized in that: The weight ratio of the red beauty juice, ponkan juice and apple juice is 4-8:1.5-3:

1.

3. A method for preparing a red beauty compound fruit juice beverage according to any one of claims 1-2, characterized in that: The preparation method is as follows: S1: Select the ripe red beauty raw materials, wash them, peel them, remove the seeds, and beat them. S2: Premixing: Add the red beauty juice in S1 into a shear tank pre-stored with an appropriate amount of water, then add ponkan juice and apple juice, premix them to obtain premixed juice, and then pump them into the blending tank; S3: de-astringency and seasoning treatment: add crystalline fructose and fructose-glucose syrup to the premixed juice obtained in S2, turn on high-speed shear stirring, and keep stirring until the mixture is uniform to obtain mixed fruit pulp; S4: blending: adding lemon juice and vitamin C to the mixed fruit pulp obtained in S3 for blending; S5: homogenization, UHT sterilization, filling, and secondary sterilization to obtain the Red Beauty compound fruit juice beverage.

4. The method for preparing a Red Beauty compound fruit juice beverage according to claim 3, characterized in that: In step S5, the Red Beauty compound fruit juice beverage comprises the following raw materials in percentage by mass: 19-40% of Red Beauty compound fruit pulp, 0.1-0.5% of lemon juice, 0.1-0.5% of vitamin C, and the rest is water.

5. The method for preparing a Red Beauty compound fruit juice beverage according to claim 4, characterized in that: The Red Beauty compound fruit pulp is obtained by mixing Red Beauty juice, Ponkan juice and apple juice.

6. The method for preparing a Red Beauty compound fruit juice beverage according to claim 3, characterized in that: The homogenization pressure in the step S5 is 26-30 MPa.

7. The method for preparing a Red Beauty compound fruit juice beverage according to claim 3, characterized in that: In the step S5, the sterilization temperature is 97-101°C and the sterilization time is 15-23 s.

8. The method for preparing a Red Beauty compound fruit juice beverage according to claim 3, characterized in that: In the step S5, the temperature of the secondary sterilization is 70-75°C, and the sterilization time of the secondary sterilization is 10-15 min.

9. The method for preparing a Red Beauty compound fruit juice beverage according to claim 3, characterized in that: The step S5 also includes washing or sterilizing the bottles and caps with sterile water before filling.

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