Roxburgh rose whole fruit pulp beverage and preparation method thereof
Through juice, drying and crushing of prickly pear whole fruit, combined with juice and trefolia powder, the problem of prickly pear whole fruit pulp beverage is solved, and the efficient utilization of prickly pear resources is achieved and the product has an excellent taste. and nutritional value.
Patent Information
- Application Number
- CN202411472123.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-22
- Publication Date
- 2025-01-10
AI Technical Summary
There is a problem of insufficient fruit utilization in traditional prickly pear processing, which leads to a large amount of fruit pom being discarded and the lack of effective comprehensive utilization means, resulting in waste of resources and environmental pollution.
The juice and pomace are separated by juice from the whole fruit of prickly pear. The pomace is dried and crushed to produce the whole fruit of prickly pear. The juice, tremium powder and sweetener are mixed. The prickly pear is prepared by mixing it with juice, tremium powder and sweetener. The pressing method, freeze-drying and Low-temperature crushing technology ensures the retention of nutrients and excellent taste.
It realizes the efficient utilization of prickly pear resources, maximizes the retention of SOD, Vc, brass, total phenol and dietary fiber, reduces production costs and environmental pollution, and has delicate taste, which has the effects of strengthening the stomach, digesting food, and nourishing.
Smart Images
Figure CN119279115A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a roxburghii whole fruit pulp beverage and a preparation method thereof. Background Art
[0002] Seabuckthorn, as a fruit rich in vitamin C, vitamin P, SOD and other nutrients, has extremely high nutritional value and significant health benefits.
[0003] However, in the traditional processing field of roxburghii, there is a general problem of insufficient utilization of roxburghii fruit. Most of the roxburghii beverage products commonly found on the market focus on extracting roxburghii juice, and this processing method will inevitably produce a large amount of pomace waste during the production process. Although a certain amount of beneficial ingredients, such as dietary fiber, minerals, etc., still remain in these pomace, most of them can only be treated as garbage in the end due to the lack of effective comprehensive utilization means at this stage. This current situation not only brings a heavy burden to the environment, but also causes a great waste of roxburghii resources. From the perspective of sustainable development and maximum utilization of resources, this is obviously unreasonable and needs to be improved.
[0004] As consumers' pursuit of healthy drinks becomes stronger, whole fruit pulp beverages are highly favored in the market due to their ability to retain all the nutrients of fruits. However, the research and development and production of whole fruit pulp beverages of roxburghii still face a series of technical difficulties and challenges.
[0005] How to fully and efficiently extract various nutrients from sea buckthorn while ensuring excellent taste and high quality, and at the same time properly solve the problem of rational utilization of pomace, so as to significantly improve the comprehensive utilization rate of sea buckthorn, effectively reduce production costs, and minimize environmental pollution, has become a key issue that needs to be overcome in the current development of the sea buckthorn industry. Summary of the invention
[0006] In view of this, the object of the present invention is to provide a roxburgh whole fruit pulp beverage and a preparation method thereof, which fully utilizes the whole roxburgh fruit, and the prepared roxburgh whole fruit pulp beverage has less nutrient loss and good taste.
[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions: A method for preparing a roxburgh whole fruit pulp beverage comprises the following steps: juicing the whole roxburgh fruit, separating juice and pomace, drying and crushing the pomace to obtain pomace powder, and mixing the pomace powder, juice, tremella powder, water and a sweetener to obtain the roxburgh whole fruit pulp beverage.
[0008] Preferably, the juice extraction is selected from a pressing method or a centrifugal method.
[0009] Preferably, the drying is performed by freeze drying.
[0010] Preferably, the pulverizing comprises firstly low-temperature grinding and pulverizing at 0-15°C, and then low-temperature pulverizing by air flow at 7-15°C.
[0011] More preferably, the pomace is crushed to a size of 200 mesh or more.
[0012] Preferably, the whole roxburghii pulp beverage is mixed by weight ratio of 8%-12% pomace powder, 45%-55% fruit juice, 8%-12% tremella powder, 16%-24% water and 8%-12% sweetener.
[0013] Preferably, the sweetener is selected from one or both of oligofructose and erythrose.
[0014] Preferably, the roxburghii whole fruit pulp beverage further comprises homogenization, canning, sterilization and cooling treatments.
[0015] The invention also provides a roxburghii whole-fruit pulp beverage prepared by the preparation method.
[0016] Compared with the prior art, the present invention has the following beneficial effects: The invention provides a method for preparing a roxburghii whole fruit pulp beverage. The roxburghii whole fruit pulp beverage prepared by the process can maximize the utilization of SOD, Vc, brass, total phenols and dietary fiber in roxburghii, and solves the problem of pomace utilization in roxburghii production. The preparation method makes high utilization of roxburghii whole fruit, reduces environmental damage, improves natural utilization, and the product is evenly dispersed, delicate in taste and good in taste.
[0017] The whole roxburghii pulp beverage prepared by the invention has the effects of strengthening the stomach, digesting food, nourishing, improving immunity, strengthening physical fitness and increasing cell activity, can be used for food accumulation, spleen and stomach dysfunction, emaciation, low immunity, supplementing Vc, and has the effects of detoxification and beauty care. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 The invention discloses a finished product of a roxburghii whole fruit pulp beverage. DETAILED DESCRIPTION
[0019] The invention provides a method for preparing a roxburgh whole fruit pulp beverage, comprising the following steps: squeezing roxburgh whole fruit to separate juice and pomace, drying and crushing the pomace to obtain pomace powder, and mixing the pomace powder, juice, tremella powder, water and a sweetener to obtain the roxburgh whole fruit pulp beverage.
[0020] In the present invention, the whole fruit of roxburghii is preferably fresh and cleaned.
[0021] In the present invention, preferably, the juicing is selected from a squeezing method or a centrifugal method. The squeezing method of the present invention is to squeeze the juice in the roxburghii fruit by mechanical pressure to separate the juice and the pomace. As an implementation method, a screw press or a hydraulic press is used to squeeze the whole roxburghii fruit. The centrifugal method of the present invention is to crush the whole roxburghii fruit, put it into a high-speed rotating centrifuge, and use centrifugal force to separate the juice and the pomace.
[0022] In the present invention, preferably, the drying is freeze-drying, including but not limited to pre-freezing, sublimation drying and analytical drying, and further preferably, the drying is performed until the moisture content of the roxburghii pomace is 3%.
[0023] In the present invention, preferably, the pomace crushing includes firstly grinding and crushing at low temperature of 0-15°C, and then grinding and crushing at low temperature of 7-15°C by air flow. The present invention first grinds the pome of the roxburghii fruit by low temperature grinding, which can reduce the heat output in the crushing process, thereby reducing the heat-sensitive components and active substances in the pome of the roxburghii fruit. It is further preferred that the low temperature grinding and crushing temperature is 7°C; and then the pome of the roxburghii fruit is further crushed by air flow at low temperature, which can also effectively protect the heat-sensitive components and volatile components in the pome of the roxburghii fruit, reduce its loss and deterioration during the crushing process, and the obtained pome particles have a narrow particle size distribution, a more uniform particle size, and a good taste after being made into juice. It is further preferred that the air flow low temperature crushing temperature is 10°C, and the air flow low temperature crushing is more preferably 0.3-1h. .
[0024] In the present invention, the roxburghii pomace is preferably crushed to a size of 200 mesh or more, more preferably 480-650 mesh.
[0025] In the present invention, the roxburghii whole fruit pulp beverage is preferably a mixture of 8%-12% pomace powder, 45%-55% fruit juice, 8-12% tremella powder, 16%-24% water and 8%-12% sweetener in a mass ratio, and is further preferably a mixture of 10% pomace powder, 50% fruit juice, 10% tremella powder, 20% water and 10% sweetener.
[0026] In the present invention, the preferred sweetener is selected from one or both of oligofructose or erythrose. In addition to providing flavor, oligofructose or erythrose has the characteristics of improving intestinal flora, promoting mineral absorption, low calories and good stability. Erythrose has little effect on blood sugar and is suitable for consumption / drinking by diabetic patients.
[0027] In the present invention, the roxburghii whole fruit pulp beverage preferably also includes homogenization, canning, sterilization, and cooling treatment, which is more convenient for sale as a commodity. As an implementable method, the present invention adopts pasteurization for sterilization at 60-85° C. for 15-30 minutes, which kills pathogens and harmful microorganisms while minimizing the damage to the nutrients and flavor of the whole fruit pulp beverage, and naturally cools.
[0028] The invention also provides a roxburghii whole fruit pulp beverage prepared by the preparation method, and the beverage has the characteristics of high nutritional value and good taste.
[0029] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0030] Example 1 A method for preparing a roxburghii whole fruit pulp beverage comprises the following steps: (1) taking fresh roxburghii fruit, washing it, obtaining roxburghii juice and pomace by squeezing, and collecting and storing them separately; (2) freeze-drying the collected Rosa roxburghii pomace to a moisture content of 3%; (3) The dried roxburghii pear pomace is first subjected to low-temperature grinding (7° C.), and then subjected to airflow low-temperature grinding (10° C.), and ground to a particle size of more than 200 meshes to obtain roxburghii pomace powder; (4) Mix the roxburghii pear pomace powder, roxburghii pear juice, tremella powder, water and oligofructose in a mass ratio of 10%:50%:10%:20%:10%, homogenize, fill, pasteurize and cool to obtain a roxburghii whole fruit pulp beverage.
[0031] Example 2 A method for preparing a roxburghii whole fruit pulp beverage comprises the following steps: (1) taking fresh roxburghii fruit, washing it, obtaining roxburghii juice and pomace by squeezing, and collecting and storing them separately; (2) freeze-drying the collected Rosa roxburghii pomace to a moisture content of 3%; (3) The dried roxburghii pear pomace is first subjected to low-temperature grinding (0°C), and then subjected to airflow low-temperature grinding (7°C) to be ground into a particle size of more than 200 meshes to obtain roxburghii pomace powder; (4) Mix the roxburghii pear pomace powder, roxburghii pear juice, tremella powder, water and erythrose in a mass ratio of 8%:52%:12%:20%:8%, homogenize, fill, pasteurize and cool to obtain a roxburghii whole fruit pulp beverage.
[0032] Example 3 A method for preparing a roxburghii whole fruit pulp beverage comprises the following steps: (1) taking fresh roxburghii fruit, washing it, obtaining roxburghii juice and pomace by squeezing, and collecting and storing them separately; (2) Freeze-drying the collected Rosa roxburghii pomace to a moisture content of *%; (3) The dried roxburghii pear pomace is first subjected to low-temperature grinding (15° C.), and then subjected to airflow low-temperature grinding (15° C.) to be ground into a particle size of more than 200 meshes, thereby obtaining roxburghii pomace powder; (4) Mix the roxburghii pear pomace powder, roxburghii pear juice, tremella powder, water, oligofructose and erythrose in a mass ratio of 12%:48%:8%:22%:5%:5%, homogenize, fill, pasteurize and cool to obtain a roxburghii whole fruit pulp beverage.
[0033] Example 4 Effects of processing technology on nutrient content of roxburghii pomace Fresh roxburghii was taken, and the contents of SOD (nitroblue tetrazolium (NBT) photoreduction method), Vc (2,6-dichloroindophenol titration method), flavonoids (aluminum chloride colorimetry), polysaccharides (phenol-sulfuric acid method), total phenols (Folin-phenol method) and dietary fiber (enzyme weight method) in the samples were measured after the original pomace and the pomace powder were prepared according to the method of Example 1. The results are shown in Table 1.
[0034] Table 1 Differences in nutrient content between original pomace and pomace powder of roxburghii
[0035] It can be seen from Table 1 that after the original pomace of the roxburghii roxburghii is processed into pomace powder through a specific process, the contents of SOD, Vc, flavonoids, polysaccharides, total phenols and dietary fiber in the roxburghii roxburghii are improved to varying degrees, indicating that the processing technology of the present invention has a positive effect on improving the nutritional value of the pomace of the roxburghii roxburghii.
[0036] Example 5 Sensory quality evaluation of roxburghii whole fruit pulp beverage The sensory quality of the whole roxburghii pulp beverage of Examples 1-3 was evaluated as follows: 1. Evaluators Select a certain number of evaluators who have received professional training and have good sensory discrimination abilities.
[0037] 2. Evaluation Environment 1. The evaluation room should be kept quiet, well ventilated, with appropriate temperature and humidity, and free from odor.
[0038] 2. Use uniform lighting without color deviation.
[0039] 3. Evaluation Sample Preparation 1. Place the whole fruit puree beverage samples to be evaluated in the same container with the same capacity and shape.
[0040] 2. The temperature of the sample is maintained at 15℃ drinking temperature, 10-15℃.
[0041] IV. Evaluation Indicators 1. Appearance -Color: Observe whether the color of the juice is natural and uniform, and whether there are any abnormal color changes.
[0042] - Clarity: Determine whether the juice is clear and transparent, and whether there is turbidity, sediment or suspended matter.
[0043] 2. Aroma -Fruit aroma: Evaluate whether the fruit aroma of the juice is pure, rich and natural.
[0044] - Odor: Check for any odors such as fermented, sour, chemical, etc.
[0045] 3. Flavor - Sweetness: Feel whether the sweetness of the juice is moderate, too sweet or not sweet enough.
[0046] - Acidity: Judge whether the acidity is balanced, too sour or bland.
[0047] - Flavor: Experience whether the fruit flavor of the juice is prominent and whether it has a real fruit taste.
[0048] 4. Taste -Consistency: Determine whether the consistency of the juice is as expected, whether it is too thin or too thick.
[0049] - Smoothness: Feel how smooth the juice is in your mouth, whether it feels rough or astringent.
[0050] V. Evaluation Process 1. Evaluators should avoid eating irritating foods, smoking or using cosmetics with strong odors before evaluation.
[0051] 2. Each evaluator evaluates each sample independently.
[0052] 3. First observe the appearance of the sample, including color and clarity, then smell the aroma, then take a small sip to taste the flavor and mouthfeel, and finally give an overall evaluation based on all the indicators.
[0053] VI. Test Results Example 1 Sensory evaluation results of roxburghii whole fruit pulp beverage: Color: The color is natural and uniform, showing the unique color of sea buckthorn juice. Clarity: The overall clarity is good, with a few fine suspended matter, such as Figure 1 shown.
[0054] Fruity aroma: It exudes a relatively pure, rich and natural fruity aroma, and the fragrance of Tremella is also reflected. Odor: There is no odor, and the overall aroma is relatively fresh.
[0055] Sweetness: Moderate sweetness. Acidity: The pear itself has a certain acidity, but it is not too sour or bland. Flavor: The fruity flavor of the pear is prominent, and the unique taste brought by the tremella powder, experience the fruity taste and smooth taste.
[0056] Thickness: It has a certain thickness, but it is not too thin or too thick, which is in line with expectations. Smoothness: It is smooth in the mouth, without any rough or astringent feeling.
[0057] Example 2 Sensory evaluation results of roxburghii whole fruit pulp beverage: Color: The color of the beverage is bright and natural, and the overall color is uniform. Clarity: The clarity is relatively higher, with no obvious turbidity, precipitation or suspended matter.
[0058] Fruity aroma: with a strong fruity aroma, pure and natural. Odor: no odor, the overall aroma is fresh and pleasant.
[0059] Sweetness: The taste is relatively refreshing, not too sweet, suitable for consumers who don't like too much sweetness. Acidity: The acidity of the sea buckthorn is slightly obvious, but not too sour. Flavor: The sea buckthorn fruit flavor is prominent, and you can taste the original sea buckthorn taste.
[0060] Thickness: The overall thickness is moderate. Smoothness: It is smooth in the mouth without any roughness.
[0061] Example 3 Sensory evaluation results of roxburghii whole fruit pulp beverage: Color: Natural color. Clarity: Some fine suspended matter exists, but the overall clarity is acceptable.
[0062] Fruity aroma: The fruity aroma of the roxburghii is more obvious and natural. Odor: No odor, the aroma is pure.
[0063] Sweetness: moderate sweetness, which can meet the taste needs of most consumers. Acidity: appropriate, not too prominent or bland. Flavor: prominent fruit flavor, the real sea roxburgh taste plus the smoothness of tremella powder make the flavor richer.
[0064] Thickness: It has a certain thickness, but not too thick or thin. Smoothness: It has a suitable smoothness in the mouth and a comfortable taste.
[0065] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for preparing a roxburghii whole fruit pulp beverage, characterized in that: The following steps are involved: The juice and pomace are separated after the whole roxburghii fruit is squeezed, the pomace is dried and crushed to obtain pomace powder, and the pomace powder, juice, tremella powder, water and sweetener are mixed to obtain the roxburghii whole fruit pulp beverage; The drying is freeze drying, and the pulverizing includes first grinding and pulverizing at a low temperature of 0-15°C, and then pulverizing at a low temperature of 7-15°C in an air flow to pulverize to a size of more than 200 meshes; The roxburghii whole fruit pulp beverage is mixed by weight ratio of 8%-12% of pomace powder, 45%-55% of fruit juice, 8%-12% of tremella powder, 16%-24% of water and 8%-12% of sweetener.
2. The preparation method according to claim 1, characterized in that: The juicing is selected from a pressing method or a centrifugal method.
3. The preparation method according to claim 1, characterized in that: The sweetener is selected from one or both of oligofructose and erythrose.
4. The preparation method according to claim 1, characterized in that: The roxburghii whole fruit pulp beverage further comprises homogenization, canning, sterilization and cooling processes.
5. A roxburghii whole fruit pulp beverage prepared by the preparation method according to any one of claims 1 to 4.