Hovenia acerba and cubilose drink

Abstract

Compared with traditional honey raisin tree squeezed juice, the honey raisin tree primary pulp juice obtained by squeezing and concentrating fresh fruit branches, fresh fruit seeds, fresh fruit peels, fresh fruit peels and fresh fruit peels is bright in color and fresh and sweet in taste, the honey raisin tree primary pulp obtained by traditional squeezing is black in color and slightly has a traditional Chinese medicine taste due to branches, seeds and peels, and therefore the honey raisin tree primary pulp juice is more valuable. The sweet taste is mainly the sweet taste of the xylitol and the sweet taste of the hovenia acerba, the flavor of cubilose and rose is well fused, and the taste and flavor are unique.

Description

Technical Field

[0001] The invention relates to a comprehensive flavor beverage, in particular to a jujube, bird's nest and rose flavor beverage and a preparation process thereof. Background Art

[0002] In today's diversified consumer market, the beverage industry is booming. Consumers' demand for beverages is no longer limited to the basic function of quenching thirst, but they are increasingly pursuing products with unique flavors, rich nutrition and health attributes. From the perspective of flavor, traditional beverages have relatively single flavors and serious homogeneity. For example, common carbonated beverages, fruit juice drinks, etc., whose flavor combinations are already relatively common in the market, are difficult to meet consumers' growing pursuit of fresh and unique taste experiences. Consumers are eager to try beverages with novel flavor combinations to enrich their taste experience. In terms of nutrition, as people's health awareness continues to improve, higher requirements are also placed on the nutritional content of beverages. Traditional beverages often have too high sugar content and limited nutritional content, and cannot provide consumers with enough beneficial nutrients. Nowadays, consumers are more inclined to choose beverages containing natural and healthy nutrients, expecting that beverages can not only meet their taste needs, but also supplement the body with necessary nutrients, such as protein, vitamins, minerals, etc. In terms of health attributes, in modern life, people are faced with a fast-paced lifestyle, high work pressure and increasingly serious environmental problems, which makes their demand for beverages with health functions continue to rise. Beverages with antioxidant, immunity-enhancing, and body function-regulating effects are gaining favor among more and more consumers.

[0003] Jujube, as a raw material with unique flavor and rich nutritional value, has not been fully developed and utilized in the beverage market. Jujube is rich in functional ingredients such as polyphenols and flavonoids, and has potential effects such as anti-oxidation, hangover and liver protection. However, beverage products with jujube as the main raw material are extremely rare in the market. This is mainly because there are certain difficulties in processing jujube raw materials. For example, the extraction and stabilization technology of its flavor is still imperfect, and how to reasonably match it with other raw materials to create a unique and popular flavor is also a challenge. Bird's nest, rich in nutrients such as protein and sialic acid, has always been regarded as a good tonic. Incorporating bird's nest into beverages can enhance the nutritional value and grade of the product, but in actual applications, how to ensure the uniform dispersion of bird's nest in the beverage system and the effective retention of nutrients, while avoiding its adverse effects on the taste and stability of the beverage, is a key issue that needs to be solved.

[0004] Rose not only has a unique and charming aroma, but also contains a variety of ingredients that are beneficial to the human body, such as aromatic oils, vitamins, etc., and has certain health benefits. However, the aroma of roses is easy to volatilize during the production and storage of beverages. How to maintain the persistence and purity of the aroma of roses in beverages, and how to make it blend harmoniously with the flavors of other raw materials, is also one of the current challenges facing beverage research and development. In summary, the development of a comprehensive flavor beverage that can combine the unique flavor and nutritional health functions of jujube, bird's nest and rose, while solving technical problems such as raw material processing and product stability, has broad market prospects and important practical significance. Summary of the invention

[0005] The purpose of the present invention is to provide a preparation process for a comprehensive flavor beverage that can integrate the unique flavors and nutritional and health functions of jujube, bird's nest and rose, while solving technical problems such as raw material processing and product stability, so as to solve the problem that the flavors of existing beverages are difficult to integrate.

[0006] To achieve the above-mentioned purpose, the present invention provides a jujube and bird's nest drink, which specifically comprises the following ingredients: water, xylitol, jujube puree calculated at 1g per bottle, Rosadore rose beverage containing rose oil, bird's nest calculated at 0.2g per bottle, grape seed extract, and a compound stabilizer including xanthan gum, agar, and sodium carboxymethyl cellulose.

[0007] The present invention also provides a preparation method, comprising the following steps: (1) Raw material pretreatment Jujube pulp: First, the jujube raw materials are strictly screened, and fresh fruits are selected for branching, seeding, peeling and washing. Circulating water washing combined with a soft brush are used to remove surface impurities to ensure that the jujube is clean. Then, the washed jujube is crushed and crushed into a suitable particle size by a crusher with a specific aperture for subsequent juicing. The juicing process adopts low-temperature juicing technology, which is carried out at a temperature not higher than 30°C to retain the heat-sensitive nutrients and flavor substances in the jujube to the greatest extent. After juicing, the multi-stage filtration system is used to remove large particles of residues with a coarse filter, and then filtered through a fine filter of 80-200μm to obtain clarified jujube pulp. In order to ensure the quality of the pulp, it is necessary to monitor and strictly control the microbial indicators in real time. If necessary, low-temperature pasteurization (60-65°C, 15-30 minutes) is used to kill harmful microorganisms and reduce the damage to the flavor and nutrition of the pulp.

[0008] Bird's nest: Select high-quality bird's nests and soak them in pure water for 6 to 8 hours at a temperature of 25 to 30°C to allow the bird's nest to fully absorb water and expand. After soaking, use tweezers to carefully remove impurities and fluff from the bird's nest, and then gently wash it several times to ensure the purity of the bird's nest. In order to retain the nutritional components and structural integrity of the bird's nest, vacuum low-temperature drying technology is used to pre-treat the cleaned bird's nest. The drying temperature is controlled at 40 to 50°C and the vacuum degree is maintained at -0.08 to -0.06MPa to achieve the appropriate moisture content and properties, which is convenient for subsequent uniform dispersion in the beverage system.

[0009] Rose Drink: Rosadore Rose Drink is stored in a sealed, low-temperature (2 - 8°C) environment and filled with inert gas (such as nitrogen) to prevent the rose oil from volatilizing and oxidizing. Before use, its aroma quality must be strictly tested, and the rose oil content must be analyzed through professional olfactory sensory evaluation and gas chromatography-mass spectrometry (GC-MS) to ensure that the rose aroma is pure, rich and the ingredients are stable.

[0010] (2) Mixing First, add water-soluble ingredients such as xylitol, compound stabilizer (xanthan gum, agar, sodium carboxymethyl cellulose) into an appropriate amount of water, stir and dissolve at a temperature of 40-50℃ and a stirring speed of 150-200r / min to form a uniform solution. This temperature can ensure that the ingredients are fully dissolved and avoid degradation or denaturation of the ingredients due to excessive temperature.

[0011] Next, the pre-treated jujube pulp is slowly added to the above solution, the stirring speed is adjusted to 100-120r / min, and the stirring time is 10-15 minutes, so that the jujube pulp and the solution are initially fused.

[0012] Subsequently, Rosadore rose drink was added. In order to reduce the volatilization of rose aroma, a closed container was used during the addition process, and the ambient temperature was controlled at 20-25°C, the stirring speed was maintained at 80-100r / min, and the stirring time was 5-8 minutes to ensure that the rose aroma was evenly distributed in the system.

[0013] Then disperse the processed bird's nest in a small amount of warm water (temperature 30 - 35℃) to make a bird's nest suspension, and then slowly pour it into the mixing system while stirring at a speed of 60 - 80r / min for 20 - 30 minutes to evenly disperse the bird's nest and avoid agglomeration and precipitation.

[0014] Finally, add grape seed extract, xylitol and compound stabilizer, stir at a stirring speed of 50-60r / min for 5-10 minutes to fully mix the ingredients and form a stable beverage mixture.

[0015] (3) Sterilization and filling Sterilization: Based on product characteristics and preliminary test data, a two-stage sterilization process is used. First, pre-sterilization is carried out, and the mixed liquid is heated to 70-75℃ for 1-2 minutes to initially kill most of the microorganisms with poor heat resistance. Then ultra-high temperature instantaneous sterilization (UHT) is carried out, and the high temperature is maintained at 135-140℃ for 3-5 seconds to effectively kill heat-resistant microorganisms such as spores, while minimizing the damage to the product flavor and nutrients. By precisely controlling the sterilization temperature and time, it is ensured that the product microbial indicators meet food safety standards while retaining the flavor and nutrition of the beverage.

[0016] Filling: Filling is done in a Class 100 clean filling workshop, and the sterilized beverage is cooled to 20-25℃ before filling. Quantitative filling equipment is used, and high-precision flow meters and weighing sensors are used for joint control to ensure that the net content error of each bottle is controlled within ±1g. During the filling process, nitrogen replacement technology is used to fill nitrogen into the packaging container before filling, exhaust air, reduce the contact between beverage and oxygen, and prevent oxidation and deterioration. At the same time, the filling speed is controlled at 30-40 bottles / minute to avoid beverage overflow or excessive foaming due to excessive filling speed, which affects product quality.

[0017] As specific implementation steps, the present invention improves a preparation process of a jujube-shaped bird's nest rose flavored drink, comprising the following steps: Raw material pretreatment: screening, using fresh fruits to take branches, remove seeds, peel and wash, crush, low-temperature juice extraction, multi-stage filtration, and low-temperature pasteurization when necessary to obtain jujube pulp; bird's nests are soaked at a specific temperature and time, cleaned and vacuum-dried at low temperature; rose beverages are stored in a sealed, low-temperature and inert gas-filled storage, and the aroma quality is tested before use.

[0018] Mixing: first dissolve the water-soluble ingredients in water at a specific temperature and stirring speed, then add jujube pulp, rose beverage, bird's nest suspension, grape seed extract, xylitol, and compound stabilizer in sequence, heat and stir to mix, the compound stabilizer includes xanthan gum, agar, and sodium carboxymethyl cellulose.

[0019] Sterilization and filling: A two-stage sterilization process is adopted, first pre-sterilization and then ultra-high temperature instantaneous sterilization. Quantitative filling is carried out in a Class 100 clean workshop, and nitrogen replacement technology is used to control the filling speed and temperature.

[0020] As a further preferred embodiment, the low-temperature jujube juice squeezing temperature is not higher than 30°C, the multi-stage filtration adopts a coarse filter followed by a 80-200 μm fine filter, and the low-temperature pasteurization conditions are 60-65°C for 15-30 minutes.

[0021] As a further preferred embodiment, the bird's nest is soaked in water at a temperature of 25-30°C for 6-8 hours, and the vacuum low-temperature drying temperature is 40-50°C, with a vacuum degree of -0.08-0.06MPa.

[0022] As a further preferred embodiment, the temperature and stirring speed of the ingredients when mixed during the mixing and blending process are controlled according to specific order and parameters.

[0023] As a further preferred embodiment, in the two-stage sterilization process, the pre-sterilization temperature is 70-75°C, maintained for 1-2 minutes, and the ultra-high temperature instantaneous sterilization temperature is 135-140°C, maintained for 3-5 seconds.

[0024] As a further preferred embodiment, the filling process is carried out in a Class 100 clean workshop, using quantitative filling equipment, controlling the net content through a high-precision flow meter and a weighing sensor, and controlling the oxygen content through nitrogen replacement technology. The filling speed is 30-40 bottles / minute and the filling temperature is 20-25°C.

[0025] The beneficial effects of the present invention are as follows: the current jujube pulp is all made of fresh fruit, branches, seeds, peeled and washed, and then squeezed and concentrated into the pulp juice. Compared with the traditional jujube squeezed juice, our jujube pulp is bright in color and sweet in taste. The process of the present invention also effectively integrates the characteristic flavors of jujube, rose and bird's nest, with rich taste and harmonious aroma, which is different from traditional beverages on the market. The precise raw material pretreatment and mixing and blending process retains and highlights the flavor characteristics of each raw material to the greatest extent, making the product flavor more pure and rich. The nutritional components of ingredients such as jujube, bird's nest, and grape seed extract are effectively retained during the preparation process. In particular, the special pretreatment process for raw materials such as bird's nest and jujube avoids the loss and destruction of nutrients during the processing process, gives the product a variety of nutritional components, has health care functions, and meets consumers' needs for healthy drinks. Reasonable selection of compound stabilizers, and through unique mixing and blending and filling processes, the product has good stability during the shelf life, and is not prone to stratification, precipitation, and the like. Accurately control the process parameters of each link to ensure that the various components in the beverage system are evenly dispersed and interact stably. During the entire preparation process, strict parameter control and quality monitoring are carried out on the raw material processing, mixing and preparation, sterilization and filling, etc., to ensure the consistency and stability of product quality and realize large-scale industrial production. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1: A jujube and bird's nest drink, specifically, comprising the following ingredients: water, xylitol, jujube puree calculated at 1g per bottle, Rosado rose beverage containing rose oil, bird's nest calculated at 0.2g per bottle, grape seed extract, and a compound stabilizer including xanthan gum, agar, and sodium carboxymethyl cellulose.

[0028] Embodiment 2: A preparation process of a jujube, bird's nest and rose flavored drink, comprising the following steps: raw material pretreatment: screening the jujube, taking branches and seeds from fresh fruits, peeling and cleaning, crushing, low-temperature juicing, multi-stage filtration, and low-temperature pasteurization if necessary to obtain jujube pulp; soaking the bird's nest at a specific temperature and time, cleaning and vacuum low-temperature drying; the rose beverage is stored in a sealed, low-temperature and inert gas-filled manner, and the aroma quality is tested before use.

[0029] Mixing: first dissolve the water-soluble ingredients in water at a specific temperature and stirring speed, then add jujube pulp, rose beverage, bird's nest suspension, grape seed extract, xylitol, and compound stabilizer in sequence, heat and stir to mix, the compound stabilizer includes xanthan gum, agar, and sodium carboxymethyl cellulose.

[0030] Sterilization and filling: A two-stage sterilization process is adopted, first pre-sterilization and then ultra-high temperature instantaneous sterilization. Quantitative filling is carried out in a Class 100 clean workshop, and nitrogen replacement technology is used to control the filling speed and temperature.

[0031] As a further preferred embodiment, the low-temperature jujube juice squeezing temperature is not higher than 30°C, the multi-stage filtration adopts a coarse filter followed by a 80-200 μm fine filter, and the low-temperature pasteurization conditions are 60-65°C for 15-30 minutes.

[0032] The bird's nest is soaked in water at a temperature of 25-30°C for 6-8 hours, and is vacuum dried at a temperature of 40-50°C with a vacuum degree of -0.08-0.06MPa.

[0033] In the two-stage sterilization process, the pre-sterilization temperature is 70-75°C, maintained for 1-2 minutes, and the ultra-high temperature instantaneous sterilization temperature is 135-140°C, maintained for 3-5 seconds.

[0034] The filling process is carried out in a Class 100 clean room, using quantitative filling equipment, and controlling the net content through a high-precision flow meter and a weighing sensor. The oxygen content is controlled by nitrogen replacement technology, with a filling speed of 30-40 bottles / minute and a filling temperature of 20-25°C.

[0035] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process of a jujube, bird's nest and rose flavored drink, characterized in that: The process includes the following steps: raw material pretreatment: screening the jujube, taking branches and seeds from fresh fruits, peeling and washing, crushing, low-temperature jujube juice extraction, multi-stage filtration, and low-temperature pasteurization treatment when necessary to obtain the jujube pulp; soaking the bird's nest at a specific temperature and time, cleaning and vacuum low-temperature drying; the rose beverage is stored in a sealed, low-temperature and inert gas-filled manner, and the aroma quality is tested before use; Mixing: first dissolving the water-soluble ingredients in water at a specific temperature and stirring speed, then sequentially adding jujube pulp, rose beverage, bird's nest suspension, grape seed extract, xylitol, and a compound stabilizer, heating and stirring to mix, wherein the compound stabilizer includes xanthan gum, agar, and sodium carboxymethyl cellulose; Sterilization and filling: A two-stage sterilization process is adopted, first pre-sterilization and then ultra-high temperature instantaneous sterilization. Quantitative filling is carried out in a Class 100 clean workshop, and nitrogen replacement technology is used to control the filling speed and temperature.

2. The preparation process according to claim 1, characterized in that: The temperature of the low-temperature jujube juice extraction is not higher than 30°C, the multi-stage filtration adopts a coarse filter and then a 80-200μm fine filter, and the low-temperature pasteurization condition is 60-65°C for 15-30 minutes.

3. The preparation process according to claim 1, characterized in that: The bird's nest is soaked in water at a temperature of 25-30°C for 6-8 hours, and is vacuum dried at a temperature of 40-50°C with a vacuum degree of -0.08-0.06MPa.

4. The preparation process according to claim 1, characterized in that: During the mixing and blending process, the temperature and stirring speed of the components when mixed are controlled according to specific sequences and parameters.

5. The preparation process according to claim 1, characterized in that: In the two-stage sterilization process, the pre-sterilization temperature is 70-75°C, maintained for 1-2 minutes, and the ultra-high temperature instantaneous sterilization temperature is 135-140°C, maintained for 3-5 seconds.

6. The preparation process according to claim 1, characterized in that: The filling process is carried out in a Class 100 clean room, using quantitative filling equipment, and controlling the net content through a high-precision flow meter and a weighing sensor. The oxygen content is controlled by nitrogen replacement technology, with a filling speed of 30-40 bottles / minute and a filling temperature of 20-25°C.

7. The jujube and bird's nest rose flavored drink prepared by the preparation process of the jujube and bird's nest rose flavored drink according to any one of claims 1 to 6, wherein: Contains the following ingredients: water, xylitol, jujube puree calculated at 1g per bottle, Rosadore Rose Beverage containing rose oil, bird's nest calculated at 0.2g per bottle, grape seed extract, and compound stabilizers including xanthan gum, agar, and sodium carboxymethyl cellulose.