Preparation method of pear and opuntia ficus-indica beverage
By optimizing the preparation and selection of cactus juice, combined with citric acid, resistant dextrin, sorbitol and fructose, the problems of sweetness adjustment and nutritional composition of existing cactus beverages are solved, and the satisfaction of low-sugar diet and beverage quality are achieved. promote.
Patent Information
- Application Number
- CN202411586515.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-08
- Publication Date
- 2024-12-27
AI Technical Summary
The existing cactus drinks adjust the sweetness by adding white sugar or honey, which affects the taste and cannot meet the needs of patients with diabetes, obesity and other diseases.
Use a fine hair brush to remove the skin velvet and fine thorns of the cactus fruit, peel and cut the peel, squeeze juice with a tissue crusher, and add citric acid or ascorbic acid to protect the color; combine resistant dextrin, sorbitol, and oligomerization. Fructose and black barley are formulated in proportion to the beverage formula, which ensures the beverage's low sugar and nutritional content by vacuum degassing and sterilization.
It improves the quality and market competitiveness of cactus juice, meets the low-sugar diet needs, and maintains the sweetness and nutritional function of the beverage, removes the unpleasant odor, and makes a unique black barley Ganzi pear fruit cactus fruit drink.
Smart Images
Figure CN119184230A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food, and particularly relates to a method for preparing a pear cactus fruit beverage. Background Art
[0002] Cactus belongs to the genus Opuntia of the family Cactaceae in the order Caryophyllales. It is a perennial herbaceous succulent plant rich in a variety of nutrients, including 17 kinds of amino acids, 4 kinds of vitamins, 8 kinds of trace elements and a large amount of flavonoids and polysaccharides. The pear cactus was originally a wild resource, but is now widely planted in Ganzi area. The fruit has a yellow-green skin, white to light green flesh, and tastes sweet and sour. It is rich in organic acids, vitamins, minerals and other nutrients, as well as functional ingredients such as polysaccharides and flavonoids. At present, most cactus beverages adjust the sweetness by adding white sugar or honey, which affects the taste and palatability of the product and cannot meet the requirements of patients with diabetes, obesity, etc. Summary of the invention
[0003] The object of the present invention is to provide a method for preparing a pear cactus fruit beverage, which improves the quality and market competitiveness of cactus juice by making certain optimizations and improvements in raw material pretreatment, juicing and enzyme treatment, formula design and preparation, sterilization and filling, light inspection and packaging, etc.
[0004] To achieve the above object, the present invention adopts the following technical solution:
[0005] A method for preparing a pear cactus fruit beverage comprises the following steps:
[0006] (1) Preparation of cactus juice;
[0007] Select Ganzi pear cactus fruit with yellow-green skin color, appropriate maturity, and no mold spots on the skin;
[0008] Use a fine-bristled brush to gently remove the hairs and thorns on the surface of the Ganzi Pear Cactus Fruit; rinse repeatedly with running water; place in a ventilated place to dry the surface moisture;
[0009] After drying, peel the fruit and cut it into pieces, then put it into a tissue crusher for crushing and juicing, and filter it with a 200-mesh nylon mesh;
[0010] The temperature is maintained at 70-80° C. in a constant temperature water bath for 20-30 seconds and then rapidly cooled to below 40° C. to kill microorganisms and inactivate enzymes in the juice; then 3% by weight of citric acid or / and ascorbic acid is added to prevent the pear cactus fruit from oxidizing and changing color and to protect its color; and pear cactus juice is obtained.
[0011] (2) Acquisition of excipients;
[0012] Get resistant dextrin, sorbitol, oligofructose and black barley;
[0013] As a low-molecular-weight water-soluble dietary fiber, resistant dextrin replaces part of sugar or fat, reduces the overall calories of the beverage, and meets the current pursuit of low-sugar diet;
[0014] Sorbitol is a nutritional sweetener and an important raw material for the production of sugar-free candies and various anti-caries foods. It is suitable for patients with diabetes, obesity and children who demand sweetness without adding any burden to the body.
[0015] As an important functional food additive, oligofructose not only has excellent sweetness properties, but also has multiple physiological functions, such as regulating intestinal flora, lowering blood sugar, and improving serum lipids.
[0016] Black barley has the characteristics of low sugar, low fat, high fiber, high vitamins and high protein, which can meet people's requirements for nutrition and health. The following is the processing of black barley:
[0017] Soak black barley in purified water 3 to 5 times the weight of black barley at room temperature for 10 to 12 hours to remove the odor, soften the tissue, and take it out and drain it. Put it in an oven and bake it for 30 to 40 minutes. When it has a good aroma, take it out, cool it, crush it, and pass it through an 80-mesh sieve. Use hot water 10 times the weight of black barley to mix the coix seed powder into a thin slurry, heat it to boiling to kill the enzyme, and filter it to get black barley juice.
[0018] (3) Preparation of prickly pear cactus fruit beverage;
[0019] The mixture is prepared according to the mass percentage of 70% of prickly pear cactus, 8% of purified water, 6% of resistant dextrin, 6% of sorbitol, 5% of oligofructose and 5% of black barley juice, and then homogenized at 25MPa and 50°C; degassed for 10 minutes at 0.07MPa by a vacuum method; and sterilized at 121°C for 10 minutes after filling and capping to obtain a prickly pear cactus fruit beverage.
[0020] (4) Light inspection and packing;
[0021] The filled pear cactus fruit beverage was tested by ultraviolet spectrophotometer, and the pear cactus fruit beverage with absorbance between 0.4 and 0.6 was labeled, packed and stored.
[0022] The invention uses Ganzi pear cactus fruit as raw material, adds resistant dextrin, sorbitol and oligofructose, improves the sweetness of the beverage, and at the same time maintains the nutritional functional components of the pear cactus fruit itself and meets the requirements of a low-sugar diet.
[0023] In addition, the invention also adds black barley, utilizes black barley and Ganzi pear cactus fruit as raw materials to process into health beverage, through scientific processing, reasonable blending, completely removes the unpleasant odors peculiar to black barley and cactus, and prepares the black barley Ganzi pear cactus fruit beverage with unique flavor. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 It is a schematic diagram of the process of the present invention.
[0025] Figure 2 The present invention is a flow chart of the preparation of cactus juice. DETAILED DESCRIPTION
[0026] like Figure 1 As shown, the present embodiment provides a method for preparing a pear cactus fruit beverage, comprising the following steps:
[0027] (1) Preparation of cactus juice, such as Figure 1 As shown;
[0028] Select Ganzi pear cactus fruit with yellow-green skin color, appropriate maturity, and no mold spots on the skin;
[0029] Use a fine-bristled brush to gently remove the hairs and thorns on the surface of the Ganzi Pear Cactus Fruit; rinse repeatedly with running water; place in a ventilated place to dry the surface moisture;
[0030] After drying, peel the fruit and cut it into pieces, then put it into a tissue crusher for crushing and juicing, and filter it with a 200-mesh nylon mesh;
[0031] The temperature is maintained at 70-80° C. in a constant temperature water bath for 20-30 seconds and then rapidly cooled to below 40° C. to kill microorganisms and inactivate enzymes in the juice; then 3% by weight of citric acid or / and ascorbic acid is added to prevent the pear cactus fruit from oxidizing and changing color and to protect its color; and pear cactus juice is obtained.
[0032] (2) Acquisition of excipients;
[0033] Get resistant dextrin, sorbitol, oligofructose and black barley;
[0034] As a low-molecular-weight water-soluble dietary fiber, resistant dextrin replaces part of sugar or fat, reduces the overall calories of the beverage, and meets the current pursuit of low-sugar diet;
[0035] Sorbitol is a nutritional sweetener and an important raw material for the production of sugar-free candies and various anti-caries foods. It is suitable for patients with diabetes, obesity and children who demand sweetness without adding any burden to the body.
[0036] As an important functional food additive, oligofructose not only has excellent sweetness properties, but also has multiple physiological functions, such as regulating intestinal flora, lowering blood sugar, and improving serum lipids.
[0037] Black barley has the characteristics of low sugar, low fat, high fiber, high vitamins and high protein, which can meet people's requirements for nutrition and health. The following is the processing of black barley:
[0038] Soak black barley in purified water 3 to 5 times the weight of black barley at room temperature for 10 to 12 hours to remove the odor, soften the tissue, and take it out and drain it. Put it in an oven and bake it for 30 to 40 minutes. When it has a good aroma, take it out, cool it, crush it, and pass it through an 80-mesh sieve. Use hot water 10 times the weight of black barley to mix the coix seed powder into a thin slurry, heat it to boiling to kill the enzyme, and filter it to get black barley juice.
[0039] (3) Preparation of prickly pear cactus fruit beverage;
[0040] The mixture is prepared according to the mass percentage of 70% of prickly pear cactus, 8% of purified water, 6% of resistant dextrin, 6% of sorbitol, 5% of oligofructose and 5% of black barley juice, and then homogenized at 25MPa and 50°C; degassed for 10 minutes at 0.07MPa by a vacuum method; and sterilized at 121°C for 10 minutes after filling and capping to obtain a prickly pear cactus fruit beverage.
[0041] (4) Light inspection and packing;
[0042] The filled pear cactus fruit beverage was tested by ultraviolet spectrophotometer, and the pear cactus fruit beverage with absorbance between 0.4 and 0.6 was labeled, packed and stored.
[0043] The above description is only a preferred implementation manner of the present invention, but the protection scope of the present invention is not limited thereto, and any modification and replacement based on the technical solution and inventive concept provided by the present invention should be included in the protection scope of the present invention.
Claims
1. A method for preparing a pear cactus fruit beverage, characterized in that: The steps include: (1) Preparation of cactus juice; Select Ganzi pear cactus fruit with yellow-green skin color, appropriate maturity, and no mold spots on the skin; Remove the hairs and thorns on the surface of the Ganzi pear cactus fruit; rinse repeatedly; ventilate and dry the surface moisture; After drying, peel the fruit and cut it into pieces, then put it into a tissue crusher to crush and squeeze the juice, and filter it; The mixture is kept in a constant temperature water bath at 70-80° C. for 20-30 seconds and then rapidly cooled to below 40° C., and then 3% by weight of vitamin C of Ganzi pear cactus fruit is added to obtain pear cactus juice; (2) Acquisition of excipients; Obtain resistant dextrin, sorbitol, oligofructose and black barley juice; (3) Preparation of prickly pear cactus fruit beverage; The mixture is prepared according to the mass percentage of 70% of prickly pear cactus, 8% of purified water, 6% of resistant dextrin, 6% of sorbitol, 5% of oligofructose and 5% of black barley juice, and then homogenized at 25MPa and 50°C; degassed for 10 minutes at 0.07MPa by a vacuum method; and sterilized at 121°C for 10 minutes after filling and capping to obtain a prickly pear cactus fruit beverage.
2. The method for preparing a pear cactus fruit beverage according to claim 1, characterized in that: The following steps are also included: (4) Light inspection and packing; The filled pear cactus fruit beverage was tested by ultraviolet spectrophotometer, and the pear cactus fruit beverage with absorbance between 0.4 and 0.6 was labeled, packed and stored.
3. The method for preparing a pear cactus fruit beverage according to claim 2, characterized in that: The filtration adopts 200 mesh nylon gauze.
4. The method for preparing a pear cactus fruit beverage according to claim 2, characterized in that: The vitamin C is citric acid and / or ascorbic acid.
5. The method for preparing a pear cactus fruit beverage according to claim 2, characterized in that: The method for preparing the black highland barley juice is as follows: Soak black barley in purified water 3 to 5 times the weight of black barley at room temperature for 10 to 12 hours to remove foreign taste, soften tissue, take out and drain; bake in an oven until black barley is 30 to 40 minutes, cool, crush, and pass through an 80-mesh sieve; use hot water 10 times the weight of black barley to mix coix seed powder into a thin slurry, heat to boiling to inactivate enzymes, and filter.
6. A prickly pear cactus fruit beverage prepared according to the preparation method according to any one of claims 2 to 5.