Aronia melanocarpa thick slurry and preparation method thereof

Abstract

The invention discloses aronia melanocarpa thick pulp and a preparation method thereof. The aronia melanocarpa thick pulp comprises the following raw materials in parts by weight: 25-40 parts of aronia melanocarpa primary pulp; 10 to 25 parts of aronia melanocarpa concentrated juice; 30-40 parts of white granulated sugar; 5-10 parts of tamarind pulp; 0-5 parts of mashed purple sweet potatoes; 0-1 part of honey; 0.1 to 0.2 part of pectin; 0 to 0.1 part of sodium carboxymethyl cellulose; wherein the addition amounts of the pectin and the sodium carboxymethyl cellulose are not 0 at the same time. According to the technical scheme provided by the invention, the problem of nutrition loss of aronia melanocarpa in processing is solved, the market blank of aronia melanocarpa drinks is filled, and the aronia melanocarpa thick slurry which is rich in nutrition, bright in color, unique in flavor and free of artificially synthesized additives and the preparation method of the aronia melanocarpa thick slurry are provided.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage products, and particularly to an Aronia melanocarpa concentrated pulp and a preparation method thereof. Background Art

[0002] Fruit and vegetable juice beverage concentrated pulp is a product made from one or several of fruits (pulp), vegetable juices (pulp), concentrated fruit juices (pulp) or concentrated vegetable juices (pulp) as the main raw materials, with or without adding other food raw materials and (or) food additives, and can be consumed after being diluted with water in a certain proportion.

[0003] Aronia melanocarpa Elliott, also known as wild chokeberry and aronia berry, is rich in nutrients. In addition to conventional nutrients such as carbohydrates, proteins, vitamins, carotenoids, organic acids, various minerals and trace elements, it also contains a large amount of polyphenolic compounds such as proanthocyanidins, anthocyanins, flavonols and phenolic acids. In 2007, the United States Department of Agriculture compared 276 edible species and found that Aronia melanocarpa ranked first in antioxidant capacity and has anti-tumor, anti-inflammatory, antibacterial and other effects.

[0004] The high content of cellulose and pectin in Aronia melanocarpa will have a certain impact on the clarity and juice yield of the juice. The strong bitter taste of Aronia melanocarpa fruits is due to the presence of tannins, and the most important cause of the astringency is soluble tannins, which will have an adverse effect on the flavor of food. Aronia melanocarpa juice is easily oxidized and deteriorated, and the stability of anthocyanins is poor, which will change color with the change of acidity and alkalinity, turning red in acidic conditions and blue in alkaline conditions. Thermal processing may cause the loss of anthocyanins, and the higher the temperature, the greater the degree of anthocyanin damage.

[0005] Therefore, how to effectively remove the astringency and avoid the oxidation and discoloration of anthocyanins in the juice without affecting the original flavor of the fruit is a problem in processing. In order to satisfy the requirement that the beverage concentrate can restore freshly squeezed juice to the greatest extent after being prepared in proportion, it is necessary to adjust the sugar content, acidity, flavor, taste, color and other materials for adjusting sensory properties in the ingredients. The present invention solves the above problems from two aspects: raw material selection and process optimization selection. In order to meet people's increasing demand for healthy food, the present invention does not add artificial synthetic additives such as flavors, pigments, preservatives, sweeteners, acidulants, etc. On the basis of selecting natural raw materials, the present invention combines advanced processing technology to adjust the sensory properties of the concentrate product and improve the stability of the product; in terms of process selection, the present invention adopts tannin enzymolysis of bitter substances, and reduces the bitterness to the greatest extent by preparing clear juice concentrate and preparing high-sugar concentrate; pectin enzymolysis, pressing, centrifugation, ceramic membrane filtration, and low-temperature concentration are adopted to obtain clear juice concentrate, which solves the problem of low concentration efficiency of fruits rich in cellulose and pectin; due to the serious thermal sensitivity of anthocyanins, the present invention adopts low-temperature processing methods such as low-temperature enzymolysis, low-temperature concentration, rapid cooling, ultra-high pressure cold sterilization, and strictly shortens the process time of gluing and canning, so as to reduce the product discoloration and deterioration caused by anthocyanin oxidation as much as possible. Summary of the invention

[0006] The technical solution of the present invention to solve the above technical problem is to provide a black fruit glandular costa aronia concentrated pulp, comprising the following raw materials in parts by weight:

[0007] 25-40 parts of Aronia nigra puree;

[0008] 10-25 parts of Aralia nigra concentrated juice;

[0009] 30-40 parts of white sugar;

[0010] 5-10 parts of tamarind pulp;

[0011] 0-5 servings of purple sweet potato puree;

[0012] 0-1 portion of honey;

[0013] Pectin 0.1-0.2 parts;

[0014] Sodium carboxymethyl cellulose 0-0.1 part;

[0015] Wherein, the addition amount of pectin and sodium carboxymethyl cellulose is not 0 at the same time.

[0016] Furthermore, the Aronia nigra concentrated pulp comprises the following raw materials in parts by weight:

[0017] 40 parts of Aralia nigra puree;

[0018] 10 parts of Aronia nigra concentrated juice;

[0019] 40 parts of white granulated sugar;

[0020] 10 parts of tamarind pulp;

[0021] 3.5 parts of purple sweet potato puree;

[0022] 0.1 part of pectin;

[0023] 0.1 part of sodium carboxymethyl cellulose.

[0024] Furthermore, the concentrated juice of black chokeberry includes the following raw materials in parts by weight:

[0025] 35 parts of black chokeberry original pulp;

[0026] 25 parts of black chokeberry concentrated juice;

[0027] 30 parts of white granulated sugar;

[0028] 8 parts of tamarind pulp;

[0029] 0.5 part of honey;

[0030] 0.2 part of pectin.

[0031] Furthermore, the concentrated juice of black chokeberry includes the following raw materials in parts by weight:

[0032] 25 parts of black chokeberry original pulp;

[0033] 25 parts of black chokeberry concentrated juice;

[0034] 38 parts of white granulated sugar;

[0035] 5 parts of tamarind pulp;

[0036] 5 parts of purple sweet potato puree;

[0037] 1 part of honey;

[0038] 0.1 part of pectin;

[0039] 0.1 part of sodium carboxymethyl cellulose.

[0040] Furthermore, the concentrated juice of black chokeberry further includes processing aids, and the processing aids are: 60 - 80 μL / kg of pectinase and 0.1 - 0.15 g / kg of tannase.

[0041] To solve the above technical problems, the present invention also provides a method for preparing the concentrated juice of black chokeberry, which includes the following steps:

[0042] Step 1, mix the black chokeberry original pulp, white granulated sugar, tamarind pulp, and purple sweet potato puree, heat to 65°C, add the black chokeberry concentrated juice and honey, and raise the temperature to 82 - 83°C;

[0043] Step 2: Add pectin and sodium carboxymethylcellulose to the mixture in step (1), and homogenize and thicken it with a colloid mill.

[0044] Step 3: Can the thickened concentrated pulp at ≥65°C, cool it to 6 - 10°C, and perform ultra-high pressure sterilization at 300 - 400 MPa for 5 - 10 minutes.

[0045] Further, in step 1, the aronia melanocarpa concentrated juice is obtained by thawing aronia melanocarpa frozen fruits in a thawing pool at room temperature for 8 - 10 h, crushing and pulping them, then performing vertical pulping through a 0.5 mm filter screen, pouring the pulp into an enzymolysis tank, continuously adding 60 - 80 μL / kg pectinase and 0.1 - 0.15 g / kg tannase based on the total weight of the added materials while pouring the materials, with an enzymolysis temperature of 35 - 40°C and an enzymolysis time of 2.5 - 3 h. After enzymolysis, the materials are pressed to extract juice at 6 - 8 MPa, and then centrifuged successively by a horizontal centrifuge with a rotation speed of 3200 - 3500 r / min and a disc centrifuge with a rotation speed of 8500 - 9500 r / min, and then filtered through a 0.2 μm ceramic membrane and poured into a concentrator. The concentration temperature is 45 - 55°C, and the vacuum degree is -0.1 to -0.05 MPa. The obtained aronia melanocarpa concentrated juice has a sugar degree of 25 - 40°Bx.

[0046] Further, in step 1, for temperature-controlled blending, 25 - 40 parts of aronia melanocarpa raw pulp, 30 - 40 parts of granulated sugar, 5 - 10 parts of tamarind pulp, and 0 - 5 parts of purple sweet potato puree are poured into a blending tank in sequence, stirred at 45 - 50 Hz and heated to 65°C through a 0.25 MPa steam pressure. Then 10 - 25 parts of aronia melanocarpa concentrated juice and 0 - 1 part of honey are added, and heating is continued until the temperature reaches 82 - 83°C and then heating is stopped.

[0047] Further, in step 2, 0.1 - 0.2 parts of pectin, 0 - 0.1 parts of sodium carboxymethylcellulose as thickeners and 0.5 parts of moist granulated sugar are evenly mixed, and continuously poured into a colloid mill, with a gelling temperature of 80 - 82°C.

[0048] Further, in step 3, the canning temperature is not lower than 65°C, the canning time does not exceed 30 minutes, the water bath cooling temperature is 6 - 10°C, the cooling time is 15 - 20 minutes, the ultra-high pressure sterilization pressure is 300 - 400 MPa, and the ultra-high pressure time is 5 - 10 minutes.

[0049] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0050] (1) The aronia melanocarpa concentrated pulp provided by the present invention is purplish red, has a fresh aroma, a strong fragrance, a moderate sweet and sour taste, a rich and layered taste, and contains no essence, no pigment, no preservative, no sweetener, and no acidulant. The production process of the concentrated pulp is unique, with a high dilution ratio and more typical aronia melanocarpa characteristics.

[0051] (2) The present invention provides a method for preparing concentrated juice of Aronia melanocarpa. After the frozen fruits of Aronia melanocarpa are thawed and softened, they are enzymatically hydrolyzed with pectinase and tannase, and then centrifuged to obtain clear juice, which is filtered through a ceramic membrane and concentrated at low temperature. This process solves the problems that the high pectin content in Aronia melanocarpa cannot increase the concentration multiple and reduce the astringent taste of Aronia melanocarpa. The sugar degree of the prepared concentrated juice of Aronia melanocarpa can reach 40 °Bx, and the flavor is more pure and strong.

[0052] (3) The present invention provides a method for preparing thick pulp of Aronia melanocarpa, which has strict requirements for process time, temperature and pressure parameters. While reducing the process temperatures of enzymatic hydrolysis, concentration, canning, etc., shortening the processing times of enzymatic hydrolysis, sizing, canning, etc., and strictly controlling the heating rate during blending and the ultra-high pressure sterilization pressure, the purpose is to reduce the oxidative decomposition of anthocyanins, flavonoids, carotenoids and other substances in the thick pulp of Aronia melanocarpa, and avoid the phenomena of color blackening, flavor aging and product deterioration.

[0053] (4) The present invention provides a thickening process for the thick pulp of Aronia melanocarpa. The thickening agent is adhered to the surface of moist granulated sugar and added to the product. The method of solid activation solves the problems of more moisture and low juice concentration brought by the traditional liquid activation of thickening agents, and makes the thickening agent of the thick pulp of Aronia melanocarpa more uniform. After dilution, the product will not show adverse phenomena such as stratification and flocculation.

[0054] (5) The present invention provides a sterilization process method for the thick pulp of Aronia melanocarpa. Without adding preservatives, the sugar degree of the thick pulp of Aronia melanocarpa is increased to be higher than 45 °Bx, and the raw materials and outer packaging are sterilized by ultra-high pressure sterilization technology, which solves the problems of product oxidation and deterioration and quality decline caused by traditional pasteurization, and also meets the market demand of not adding preservatives. The sterilization pressure is determined to be 300 MPa - 400 MPa, and the ultra-high pressure time is 5 min - 10 min. The shelf life of the sterilized thick pulp of Aronia melanocarpa at room temperature is 1 year, and the shelf life at frozen storage is 3 years. Detailed implementation mode

[0055] The present invention provides a thick pulp of Aronia melanocarpa and a preparation method thereof, aiming to provide a thick pulp of Aronia melanocarpa with rich nutrition, bright color, unique flavor and no artificial synthetic additives and its preparation method.

[0056] The thick pulp of Aronia melanocarpa and the preparation method thereof proposed by the present invention will be described in the following specific examples:

[0057] 1) Selection of raw and auxiliary materials

[0058] For Aronia melanocarpa, small fruit varieties with anthocyanin content greater than 0.1% and sugar degree of 12 °Bx - 15 °Bx are selected. High sugar degree and high anthocyanin content are beneficial to improving the processing efficiency of thick pulp products.

[0059] Purple sweet potato puree contains a large amount of purple anthocyanins, which can blend with the purple pigment of Aronia melanocarpa, endow the thick juice product with good color, and bring in a large amount of dietary fiber, making the thick juice product thicker and more layered.

[0060] Tamarind pulp is selected from tamarinds with high acidity to provide the acidity of the thick juice product.

[0061] White granulated sugar and honey provide the sweetness of the product. White granulated sugar enhances the sweetness saturation, and the honey is rape honey with a small odor. The fructose it contains has a refreshing taste, making the sweet taste of the product more rich.

[0062] Pectin and sodium carboxymethylcellulose are thickeners. The pectin is high-fat pectin with a high degree of esterification and high viscosity, and has little effect on encapsulating the aroma of food. It is suitable for application in products with high soluble solids and rich in pulp fibers.

[0063] In the selection of raw materials for the present invention, all natural raw materials are selected, without essence, pigment, preservative, sweetener, and acidulant. The thickener is prepared by a natural extraction process, and the raw material characteristics of the product are retained to the greatest extent, meeting people's needs for healthy foods.

[0064] 2) Selection of process

[0065] 2.1) Enzymatic removal of astringency

[0066] The Aronia melanocarpa concentrated juice combines the tannase deastringency removal process and the clear juice low-temperature concentration process. Since Aronia melanocarpa contains a large amount of tannin substances, the fruit has a strong astringent taste, seriously affecting the quality of processed products. Therefore, traditional resin deastringency uses weakly basic ion exchange resin, which not only removes a large amount of plant polyphenol nutrients while removing astringent substances, but also reduces the citric acid content in the fruit juice. The present invention uses a biological enzyme preparation for enzymatic treatment, which has high treatment efficiency, strong specificity, mild enzymatic hydrolysis temperature, short enzymatic hydrolysis time, and is enzymatically hydrolyzed together with pectinase, retaining the nutrients of Aronia melanocarpa fruit juice to the greatest extent. The post-processing uses ceramic membrane filtration and is formulated into a high-sugar product. High sugar has a significant inhibitory effect on astringency, thereby reducing the astringency of Aronia melanocarpa thick juice;

[0067] 2.2) Clear juice concentration

[0068] Aronia melanocarpa belongs to small berries. The pectin and a large amount of cellulose in the pulp will affect the concentration efficiency. When the concentration exceeds twice, obvious browning and flavor change occur in the concentrated juice. Therefore, the present invention uses a process combining disk centrifugation, horizontal centrifugation, and ceramic membrane filtration to produce clear juice, and then concentrate. To maintain the quality of the fruit juice, a low-temperature concentration process at 45 - 55 °C is used to reduce the high-temperature oxidation and deterioration phenomenon of Aronia melanocarpa fruit juice.

[0069] 2.3) Glue application and thickening

[0070] Since the black chokeberry thick pulp contains materials with different specific gravities such as purple sweet potato powder, honey, and tamarind pulp, stratification and flocculation will occur after dilution by brewing. Therefore, a thickening agent is added to make the product more stable. The selected thickening agents are all white powders and will not affect the color of the black chokeberry thick pulp. In addition, the activation method of the thickening agent in the present invention is a solid activation method. Use a spray bottle to evenly spray water on the surface of granulated sugar until it is moist, then evenly stir the thickening agent powder with the granulated sugar so that the thickening agent completely adheres to the moist granulated sugar particles, and continuously add it to the thick pulp during the glue application process of the colloid mill. This solves the problems of low dilution multiple of the thick pulp caused by excessive water brought by the traditional activation of the thickening agent with water and the existence of glue particles in the stratification after dilution of the thick pulp due to incomplete activation of the thickening agent, and shortens the process time of glue application and thickening of the thick pulp.

[0071] To ensure the sensory quality of the black chokeberry thick pulp, the above-mentioned ingredients and processes are all the optimized results finally confirmed after a large number of screenings. The black chokeberry thick pulp has a uniform color and state, no sugar particle crystallization or stratification phenomenon, a moderate sweet and sour taste, a strong smell, and has the typical style of black chokeberry.

[0072] To describe the technical solution of the present invention clearly and completely, the following further describes the present invention in detail with reference to the embodiments.

[0073] Example 1:

[0074] A kind of black chokeberry thick pulp, comprising the following raw materials in parts by weight:

[0075] 25 - 40 parts of black chokeberry original pulp;

[0076] 10 - 25 parts of black chokeberry concentrated juice;

[0077] 30 - 40 parts of granulated sugar;

[0078] 5 - 10 parts of tamarind pulp;

[0079] 0 - 5 parts of purple sweet potato puree;

[0080] 0 - 1 part of honey;

[0081] 0.1 - 0.2 part of pectin;

[0082] 0 - 0.1 part of sodium carboxymethylcellulose;

[0083] Among them, the addition amounts of pectin and sodium carboxymethylcellulose are not 0 at the same time.

[0084] Furthermore, the concentrated chokeberry pulp also includes processing aids, which are: pectinase 60 - 80 μL / kg and tannase 0.1 - 0.15 g / kg.

[0085] Example 2:

[0086] A kind of concentrated chokeberry pulp, comprising the following raw materials in parts by weight:

[0087] 40 parts of raw chokeberry pulp;

[0088] 10 parts of concentrated chokeberry juice;

[0089] 40 parts of granulated sugar;

[0090] 10 parts of tamarind pulp;

[0091] 3.5 parts of purple sweet potato puree;

[0092] 0.1 part of pectin;

[0093] 0.1 part of sodium carboxymethyl cellulose. The dilution factor is 4 times (Beverage concentrate is a product that can be consumed after being diluted with water in a certain proportion. It can be understood that different processes and formulas have different degrees of concentration, so different amounts of water need to be added for dilution to restore the best taste).

[0094] Furthermore, the concentrated chokeberry pulp also includes processing aids, which are: pectinase 60 - 80 μL / kg and tannase 0.1 - 0.15 g / kg.

[0095] The preparation steps of this kind of concentrated chokeberry pulp are as follows:

[0096] 1. Prepare concentrated chokeberry juice

[0097] The frozen chokeberries are thawed in a thawing tank at room temperature for 8 - 10 h, crushed and pulped, then pulped vertically through a 0.5 mm filter screen, poured into an enzymolysis tank, and while pouring the materials, 60 μL / kg of pectinase and 0.1 g / kg of tannase based on the total weight of the materials are continuously added. The enzymolysis temperature is 35 °C and the enzymolysis time is 3 h. After enzymolysis, the materials are pressed to extract juice at 8 MPa, and then centrifuged successively by a horizontal centrifuge with a rotational speed of 3200 - 3500 r / min and a disc centrifuge with a rotational speed of 8500 - 9500 r / min, and then filtered through a 0.2 μm ceramic membrane to obtain clear juice. The juice is poured into a concentrator, the concentration temperature is 55 °C, and the vacuum degree is -0.1 to -0.05 MPa. After concentration, concentrated chokeberry juice with a sugar degree of 30 °Bx is obtained.

[0098] 2. Prepare purple sweet potato puree

[0099] Purple sweet potatoes are cleaned by bubbling and peeled with spiral blades, cut into pieces of 1 - 1.5 cm, placed in a steaming box, steamed for 25 minutes, and then stirred into a paste to obtain purple sweet potato paste.

[0100] 3. Preparation of tamarind pulp

[0101] Manually shell and pit the tamarind, peel the tamarind pulp, and add drinking water in a ratio of 5:1, boil it to obtain tamarind pulp.

[0102] 4. Preparation of aronia melanocarpa puree

[0103] Aronia melanocarpa puree is prepared by thawing frozen aronia melanocarpa fruits at room temperature for 8 - 10 hours in a thawing pool, cleaning by bubbling, crushing with a crusher, then passing through a vertical pulper with a 0.5 mm filter screen, and finally filtering through an 80 - mesh stainless steel double - layer filter.

[0104] 5. Blending

[0105] Pour 40 parts of aronia melanocarpa puree, 39.5 parts of granulated sugar, 10 parts of tamarind pulp, and 3.5 parts of purple sweet potato paste into a blending tank in sequence. Stir at 45 Hz and heat with 0.25 MPa steam pressure until the granulated sugar completely melts, then add 10 parts of aronia melanocarpa concentrated juice, and continue heating to 82 - 83 °C and stop heating.

[0106] 6. Gelatinizing and thickening

[0107] After the materials are blended, emulsify and gelatinize them with a colloid mill. Uniformly mix 0.1 part of thickener pectin, 0.1 part of sodium carboxymethylcellulose, and 0.5 part of moist granulated sugar, and continuously pour them into the colloid mill.

[0108] 7. Post - treatment

[0109] The thickened thick slurry is canned through a high - level tank. The canning temperature is not lower than 65 °C, the canning time does not exceed 30 minutes. After canning, the materials are cooled in a water bath. The cooling temperature is 10 °C, and the cooling time is 15 minutes. After cooling, it is sterilized by ultra - high pressure. The ultra - high pressure sterilization pressure is 400 MPa, and the ultra - high pressure time is 10 minutes to obtain aronia melanocarpa thick slurry.

[0110] Example 3:

[0111] An aronia melanocarpa thick slurry, comprising the following raw materials in parts by weight:

[0112] 35 parts of aronia melanocarpa puree;

[0113] 25 parts of aronia melanocarpa concentrated juice;

[0114] 30 parts of granulated sugar;

[0115] 8 parts of tamarind pulp;

[0116] 0.5 parts of honey;

[0117] 0.2 parts of pectin. The dilution multiple is 3 times.

[0118] Furthermore, the aronia melanocarpa thick juice also includes processing aids, and the processing aids are: 60 - 80 μL / kg of pectinase and 0.1 - 0.15 g / kg of tannase.

[0119] The preparation steps of this aronia melanocarpa thick juice are as follows:

[0120] 1. Prepare aronia melanocarpa concentrated juice

[0121] The frozen aronia melanocarpa fruits are thawed in a thawing tank at room temperature for 8 - 10 h, crushed and pulped, then passed through a 0.5 mm sieve for vertical pulping, poured into an enzymolysis tank, and 80 μL / kg of pectinase and 0.15 g / kg of tannase are continuously added while pouring the materials. The enzymolysis temperature is 40°C and the enzymolysis time is 2.5 h. After enzymolysis, the materials are pressed to extract juice at 6 MPa, and then centrifuged successively by a horizontal centrifuge with a rotational speed of 3200 - 3500 r / min and a disc centrifuge with a rotational speed of 8500 - 9500 r / min, and then filtered through a 0.2 μm ceramic membrane to obtain clear juice. The clear juice is poured into a concentrator, the concentration temperature is 45°C, and the vacuum degree is -0.1 to -0.05 MPa. After concentration, aronia melanocarpa concentrated juice with a sugar degree of 25°Bx is obtained.

[0122] 2. Prepare purple sweet potato puree

[0123] The purple sweet potatoes are cleaned by bubbling and peeled with a spiral blade, cut into blocks with a size of 1 - 1.5 cm, placed in a steamer, steamed for 25 min, and then stirred into a puree to obtain purple sweet potato puree.

[0124] 3. Prepare tamarind pulp

[0125] Manually shell and pit the tamarinds, peel the tamarind pulp, and add drinking water in a ratio of 5:1, then boil to obtain tamarind pulp.

[0126] 4. Prepare aronia melanocarpa raw pulp

[0127] The aronia melanocarpa raw pulp is obtained by thawing the frozen aronia melanocarpa fruits in a thawing tank at room temperature for 8 - 10 h, cleaning by bubbling, crushing with a crusher, then passing through vertical pulping with a 0.5 mm sieve, and filtering through an 80 - mesh stainless steel double - layer filter.

[0128] 5. Blending

[0129] Pour 35 parts of black chokeberry puree, 29.5 parts of granulated sugar, and 8 parts of tamarind pulp into the blending tank in sequence. Stir at 50 Hz and heat with 0.25 MPa steam pressure until the granulated sugar completely melts. Then add 25 parts of black chokeberry concentrated juice and 0.5 part of honey, and continue to heat up to 82 - 83 °C and stop heating.

[0130] 6. Gelatinization and thickening

[0131] After the materials are blended well, emulsify and gelatinize them through a colloid mill. Uniformly mix 0.2 part of thickener pectin and 0.5 part of moist granulated sugar, and continuously pour them into the colloid mill.

[0132] 7. Post-treatment

[0133] The thickened thick slurry is canned through a high-level tank. The canning temperature is not lower than 65 °C, the canning time does not exceed 30 min. After canning, the materials are cooled in a water bath. The cooling temperature is 8 °C, and the cooling time is 20 min. After cooling, they are sterilized by ultra-high pressure. The ultra-high pressure sterilization pressure is 400 MPa, and the ultra-high pressure time is 10 min, obtaining black chokeberry thick slurry.

[0134] Example 4:

[0135] A kind of black chokeberry thick slurry, comprising the following raw materials in parts by weight:

[0136] 25 parts of black chokeberry puree;

[0137] 25 parts of black chokeberry concentrated juice;

[0138] 38 parts of granulated sugar;

[0139] 5 parts of tamarind pulp;

[0140] 5 parts of purple sweet potato puree;

[0141] 1 part of honey;

[0142] 0.1 part of pectin;

[0143] 0.1 part of sodium carboxymethyl cellulose. The dilution multiple is 5 times.

[0144] Furthermore, the black chokeberry thick slurry also comprises processing aids, and the processing aids are: 60 - 80 μL / kg of pectinase and 0.1 - 0.15 g / kg of tannase.

[0145] The preparation steps of this kind of black chokeberry thick slurry are as follows:

[0146] 1. Preparation of black chokeberry concentrated juice

[0147] The frozen fruits of Aronia melanocarpa are thawed in a thawing tank at room temperature for 8 - 10 hours. After being crushed and pulped, they are pulped vertically through a 0.5 mm filter screen and poured into an enzymolysis tank. While pouring the materials, 80 μL / kg pectinase and 0.15 g / kg tannase are continuously added based on the total weight of the materials. The enzymolysis temperature is 40 °C and the enzymolysis time is 3 hours. After enzymolysis, the materials are pressed to extract juice at 8 MPa. Then, they are centrifuged successively by a horizontal centrifuge with a rotational speed of 3200 - 3500 r / min and a disc centrifuge with a rotational speed of 8500 - 9500 r / min, and then filtered through a 0.2 μm ceramic membrane to obtain clear juice. The clear juice is poured into a concentrator. The concentration temperature is 55 °C and the vacuum degree is -0.1 to -0.05 MPa. After concentration, Aronia melanocarpa concentrated juice with a sugar degree of 40 °Bx is obtained.

[0148] 2. Preparation of purple sweet potato puree

[0149] The purple sweet potatoes are cleaned by bubbling and peeled with a spiral blade, cut into pieces of 1 - 1.5 cm, placed in a steaming box, steamed for 25 minutes, and then stirred into a puree to obtain purple sweet potato puree.

[0150] 3. Preparation of tamarind pulp

[0151] The tamarinds are manually shelled and pitted, the tamarind pulp is peeled off, and drinking water is added in a ratio of 5:1, and then boiled until boiling to obtain tamarind pulp.

[0152] 4. Preparation of Aronia melanocarpa raw pulp

[0153] Aronia melanocarpa raw pulp is obtained by thawing the frozen fruits of Aronia melanocarpa in a thawing tank at room temperature for 8 - 10 hours, cleaning by bubbling, crushing with a crusher, then pulping vertically through a 0.5 mm filter screen, and filtering through an 80 - mesh stainless - steel double - layer filter.

[0154] 5. Blending

[0155] 25 parts of Aronia melanocarpa raw pulp, 37.5 parts of granulated sugar, and 5 parts of tamarind pulp are poured into a blending tank in sequence. Stir at 50 Hz and heat with a steam pressure of 0.25 MPa until the granulated sugar is completely melted. Then, 25 parts of Aronia melanocarpa concentrated juice and 1 part of honey are added, and the temperature is continuously raised to 82 - 83 °C and then heating is stopped.

[0156] 6. Gelatinizing and thickening

[0157] After the materials are blended well, they are emulsified and gelatinized by a colloid mill. 0.1 part of pectin as a thickening agent, 0.1 part of sodium carboxymethylcellulose, and 0.5 part of moist granulated sugar are evenly mixed and continuously poured into the colloid mill.

[0158] 7. Post - treatment

[0159] The thickened concentrated pulp is canned in a high-level tank. The canning temperature is not lower than 65 °C, and the canning time does not exceed 30 min. After canning, the material is cooled in a water bath. The cooling temperature is 6 °C, and the cooling time is 20 min. After cooling, it is sterilized by ultra-high pressure. The ultra-high pressure sterilization pressure is 400 MPa, and the ultra-high pressure time is 5 min, obtaining the concentrated pulp of Aronia melanocarpa.

[0160] The analysis results of the nutritional component contents and sensory characteristics of the beverages prepared by diluting the concentrated pulp of Aronia melanocarpa prepared in each example according to a proportion are shown in Table 1.

[0161] Table 1 Nutritional component contents and sensory characteristics of the beverages after diluting the concentrated pulp of each example:

[0162]

[0163]

[0164] Example 5:

[0165] A preparation method of concentrated pulp of Aronia melanocarpa includes the following steps:

[0166] Step 1, mixing the original pulp of Aronia melanocarpa, white granulated sugar, tamarind pulp, and purple sweet potato puree, heating to 65 °C, adding the concentrated juice of Aronia melanocarpa and honey, and raising the temperature to 82 - 83 °C;

[0167] Step 2, adding pectin and sodium carboxymethylcellulose to the mixture in step (1), and homogenizing and thickening with a colloid mill;

[0168] Step 3, canning the thickened concentrated pulp at ≥65 °C, cooling to 6 - 10 °C, and performing ultra-high pressure sterilization at 300 - 400 MPa for 5 - 10 minutes.

[0169] Furthermore, in step 1, the concentrated juice of Aronia melanocarpa is obtained by thawing the frozen fruits of Aronia melanocarpa in a thawing tank at normal temperature for 8 - 10 h, crushing and pulping, then performing vertical pulping through a 0.5 mm filter screen, pouring into an enzymolysis tank, continuously adding 60 - 80 μL / kg pectinase and 0.1 - 0.15 g / kg tannase based on the total weight of the added materials while pouring in the materials. The enzymolysis temperature is 35 - 40 °C, and the enzymolysis time is 2.5 - 3 h. After enzymolysis, the material is pressed to extract juice at 6 - 8 MPa, and is centrifuged successively by a horizontal centrifuge with a rotation speed of 3200 - 3500 r / min and a disc centrifuge with a rotation speed of 8500 - 9500 r / min, and then filtered through a 0.2 μm ceramic membrane, and poured into a concentrator. The concentration temperature is 45 - 55 °C, and the vacuum degree is -0.1 to -0.05 MPa. After concentration, the concentrated juice of Aronia melanocarpa with a sugar degree of 25 - 40 °Bx is obtained.

[0170] Further, in step 1, for temperature-controlled blending, 25 - 40 parts of aronia melanocarpa puree, 30 - 40 parts of granulated sugar, 5 - 10 parts of tamarind pulp, and 0 - 5 parts of purple sweet potato puree are poured into the blending tank in sequence, stirred at 45 - 50 Hz and heated to 65°C through a steam pressure of 0.25 MPa. Then, 10 - 25 parts of aronia melanocarpa concentrated juice and 0 - 1 part of honey are added, and the temperature is continuously raised to 82 - 83°C before stopping heating.

[0171] Further, in step 2, 0.1 - 0.2 part of pectin as a thickener, 0 - 0.1 part of sodium carboxymethylcellulose, and 0.5 part of moist granulated sugar are evenly mixed and continuously poured into a colloid mill, with the gelling temperature being 80 - 82°C.

[0172] Further, in step 3, the canning temperature is not lower than 65°C, the canning time does not exceed 30 minutes, the water bath cooling temperature is 6 - 10°C, the cooling time is 15 - 20 minutes, the ultra-high pressure sterilization pressure is 300 - 400 MPa, and the ultra-high pressure time is 5 - 10 minutes.

[0173] As described above, it is only the preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any change or substitution that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention should be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A sorghum aralia slurry, characterized in that: The invention comprises the following raw materials in parts by weight: 25-40 parts of Aronia nigra puree; 10-25 parts of Aralia nigra concentrated juice; 30-40 parts of white sugar; 5-10 parts of tamarind pulp; 0-5 servings of purple sweet potato puree; 0-1 portion of honey; Pectin 0.1-0.2 parts; Sodium carboxymethyl cellulose 0-0.1 part; Wherein, the addition amount of pectin and sodium carboxymethyl cellulose is not 0 at the same time.

2. The Aronia nigra pulp according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 40 parts of Aralia nigra puree; 10 parts of Aronia nigra concentrated juice; 40 parts of white sugar; 10 parts of tamarind pulp; 3.5 portions of purple sweet potato puree; Pectin 0.1 part; 0.1 parts of sodium carboxymethyl cellulose.

3. The Aronia nigra pulp according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 35 parts of Aralia nigra puree; 25 parts of Aralia nigra concentrated juice; 30 parts of white sugar; 8 parts of tamarind pulp; 0.5 parts of honey; 0.2 parts of pectin.

4. The Aronia nigra pulp according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 25 parts of Aralia nigra puree; 25 parts of Aralia nigra concentrated juice; 38 parts of white sugar; 5 parts of tamarind pulp; 5 servings of purple sweet potato puree; 1 part honey; Pectin 0.1 part; 0.1 parts of sodium carboxymethyl cellulose.

5. The Aronia nigra pulp according to any one of claims 1 to 4, characterized in that The invention also comprises processing aids, which are: pectinase 60-80 μL / kg and tannase 0.1-0.15 g / kg.

6. A method for preparing the aronia nigra pulp as claimed in any one of claims 1 to 5, characterized in that: The following steps are involved: Step 1, mixing aronia solani puree, white sugar, tamarind pulp, and purple sweet potato puree and heating to 65° C., adding aronia solani concentrated juice and honey, and heating to 82-83° C.; Step 2, adding pectin and sodium carboxymethyl cellulose to the mixed solution of step (1), and homogenizing and thickening the mixture by colloid mill; Step 3, canning the thickened slurry at ≥65°C, cooling to 6-10°C, and sterilizing at 300-400MPa ultra-high pressure for 5-10 minutes.

7. The preparation method according to claim 6, characterized in that: In step 1, the black fruit glandular rib aronia concentrated juice is slowed by thawing the black fruit glandular rib aronia frozen fruit in a room temperature 8-10h thawing pool, crushing and beating, and then vertically beating through a 0.5mm filter screen, pouring into an enzymolysis tank, and continuously adding 60-80μL / kg pectinase and 0.1-0.15g / kg tannase by total weight of the material while pouring the material, the enzymolysis temperature is 35-40°C, the enzymolysis time is 2.5-3h, and the material after enzymolysis is squeezed out of the juice at 6-8MPa, and the juice is successively centrifuged by a horizontal centrifuge with a rotation speed of 3200-3500r / min and a disc centrifuge with a rotation speed of 8500-9500r / min, and then filtered through a 0.2μm ceramic membrane, poured into a concentrator, the concentration temperature is 45-55°C, the vacuum degree is -0.1 to -0.05MPa, and after concentration, a black fruit glandular rib aronia concentrated juice with a sugar content of 25-40°Bx is obtained.

8. The preparation method according to claim 6, characterized in that: In step 1, 25-40 parts of Aronia nigra puree, 30-40 parts of white sugar, 5-10 parts of tamarind pulp, and 0-5 parts of purple sweet potato puree are poured into a mixing tank in sequence under temperature control, stirred at 45-50 Hz, heated to 65° C. under 0.25 MPa steam pressure, 10-25 parts of Aronia nigra concentrated juice and 0-1 part of honey are added, and the temperature is continued to rise to 82-83° C. and then the heating is stopped.

9. The preparation method according to claim 6, characterized in that: In step 2, evenly mix 0.1-0.2 parts of pectin, 0-0.1 parts of sodium carboxymethyl cellulose and 0.5 parts of moistened white sugar as thickeners, and continuously pour into the colloid mill at a colloid grinding temperature of 80-82°C.

10. The preparation method according to claim 6, characterized in that: In step 3, the canning temperature is not less than 65°C, the canning time is not more than 30 minutes, the water bath cooling temperature is 6-10°C, the cooling time is 15-20 minutes, the ultra-high pressure sterilization pressure is 300-400MPa, and the ultra-high pressure time is 5 minutes to 10 minutes.

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