Perilla frutescens waxberry juice and preparation method thereof
By combining perilla leaves, lemon juice and rock sugar with bayberry juice to prepare perilla bayberry juice, the problem of obvious sourness in the existing bayberry juice is solved, and the effects of flavor improvement and market value are achieved.
Patent Information
- Application Number
- CN202411585142.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-07
- Publication Date
- 2025-01-21
AI Technical Summary
Due to the obvious sour taste and low market value of existing bayberry juice, the bayberry is unsalable and wasteful.
By combining perilla leaves, lemon juice and rock sugar with bayberry juice, a kind of perilla bayberry juice is prepared, which uses specific formulas and processes, including steps such as boiling, filtering, mixing and sterilization Products.
Effectively cover up the sour taste in bayberry juice, improve the flavor, make the taste of drinks better, increase market value, and apply large -scale production.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the field of food, and in particular to perilla and bayberry juice and a preparation method thereof. Background Art
[0002] Bayberry is widely planted in southern my country and is a fruit with a high yield. Since bayberry itself has a certain sour taste, not all consumers like it very much. During the concentrated ripening period of bayberry, a large number of bayberries will be put on the market. At this time, many bayberries are often unsalable. In addition, the shelf life of bayberry at room temperature is relatively short and it is easy to rot, so many bayberries cannot be sold in time and are wasted. In order to increase the economic benefits of fruits and increase farmers' income, many fruits are currently developed into products such as juice and dried fruits. For bayberry, since bayberry itself has a relatively obvious sour taste, the sour taste contained in bayberry juice after forming it is generally difficult for consumers to accept, resulting in the low market value of bayberry juice.
[0003] It can be seen that the existing technology still needs to be improved and enhanced. Summary of the invention
[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a perilla bayberry juice and a preparation method thereof, aiming to solve the technical problem that the bayberry juice in the prior art has a distinct sour taste.
[0005] In order to achieve the above object, the present invention adopts the following technical solutions:
[0006] The first aspect of the present invention provides a perilla bayberry juice, wherein the raw materials for preparing the juice include the following components by weight: 1200-1500 parts of fresh bayberry, 200-300 parts of perilla leaves, 400-500 parts of crystal sugar, 8-12 parts of lemon juice, 2-4 parts of anti-browning agent and 2000 parts of water.
[0007] The described perilla bayberry juice comprises the following components in parts by weight: 1300-1400 parts of fresh bayberry, 250-300 parts of perilla leaves, 450-500 parts of crystal sugar, 10-12 parts of lemon juice, 2-4 parts of anti-browning agent and 2000 parts of water.
[0008] The described perilla bayberry juice comprises the following components in parts by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 500 parts of crystal sugar, 10 parts of lemon juice, 4 parts of anti-browning agent and 2000 parts of water.
[0009] A second aspect of the present invention provides a method for preparing perilla and bayberry juice, which is used to prepare the perilla and bayberry juice as described above, comprising the following steps:
[0010] S100 Preparation of bayberry juice: Wash the fresh bayberry, then add 1500 parts of water and mix with the fresh bayberry, heat and boil for 5 to 10 minutes, filter, and obtain bayberry juice;
[0011] S200. Preparing perilla juice: crushing perilla leaves, adding the remaining water, heating and boiling for 4 to 5 minutes, allowing to settle, filtering, and obtaining perilla juice;
[0012] S300. Mix bayberry juice and perilla juice, add crystal sugar, boil for 10 to 15 minutes, add lemon juice and anti-browning agent, stir evenly, homogenize, sterilize, and package to obtain the perilla bayberry juice.
[0013] The method for preparing perilla and bayberry juice, wherein, in S100, filtering is performed using a 50-100 mesh filter.
[0014] The method for preparing perilla and bayberry juice, wherein, in S300, the pressure during homogenization is 20-25 MPa.
[0015] The method for preparing perilla and bayberry juice, wherein, in S200, the time for static precipitation is 5 to 7 minutes.
[0016] The method for preparing perilla and bayberry juice, wherein, in S200, filtering is performed using a 250-300 mesh filter.
[0017] Beneficial effects: The first aspect of the present invention provides a perilla bayberry juice, which uses perilla leaves, lemon juice, rock sugar and bayberry as raw materials. The combination of perilla leaves, lemon juice and rock sugar effectively masks the sour taste in the bayberry juice, improves the flavor of the system, and tastes better.
[0018] The second aspect of the present invention provides a method for preparing perilla bayberry juice. The preparation method is simple, can effectively maintain the flavor of bayberry, is suitable for large-scale production, and allows bayberry to be transformed into more products with higher economic value. DETAILED DESCRIPTION
[0019] The present invention provides a perilla bayberry juice and a preparation method thereof. To make the purpose, technical scheme and effect of the present invention clearer and more specific, the present invention is further described in detail with reference to the following examples. It should be understood that the specific examples described herein are only used to explain the present invention and are not intended to limit the present invention.
[0020] The first aspect of the present invention provides a perilla bayberry juice, wherein the raw materials for preparing the juice include the following components by weight: 1200-1500 parts of fresh bayberry, 200-300 parts of perilla leaves, 400-500 parts of crystal sugar, 8-12 parts of lemon juice, 2-4 parts of anti-browning agent and 2000 parts of water.
[0021] In the above formula, perilla leaves can further form perilla juice, which can effectively neutralize and mask the sour taste of bayberry juice, making the drink taste better. Rock sugar can also effectively reduce the sour taste of bayberry juice and bring a mellow sweet taste. Lemon juice can increase the source of sourness in the drink, adjust the sour taste of the drink, make the sour taste more acceptable, and bring lemon fragrance to enrich the flavor of the drink. Anti-browning agents are mainly used to prevent beverages from browning during storage and maintain the good appearance of the beverage.
[0022] Specifically, the amount of perilla leaves should not be too much, otherwise it will bring a noticeable perilla flavor and make the taste of the drink worse; the amount of rock sugar should not be too much, otherwise it will lead to excessive sweetness and people will not be able to feel the flavor of bayberry. The amount of lemon juice should not be too little, otherwise the lemon fragrance will not be felt; the amount of lemon juice should not be too much, otherwise it will significantly increase the sour taste.
[0023] A second aspect of the present invention provides a method for preparing perilla and bayberry juice, which is used to prepare the perilla and bayberry juice as described above, comprising the following steps:
[0024] S100 Preparation of bayberry juice: Wash the fresh bayberry, then add 1500 parts of water and mix with the fresh bayberry, heat and boil for 5 to 10 minutes, filter, and obtain bayberry juice;
[0025] S200. Preparing perilla juice: crushing perilla leaves, adding the remaining water, heating and boiling for 4 to 5 minutes, allowing to settle, filtering, and obtaining perilla juice;
[0026] S300. Mix bayberry juice and perilla juice, add crystal sugar, boil for 10 to 15 minutes, add lemon juice and anti-browning agent, stir evenly, homogenize, sterilize, and package to obtain the perilla bayberry juice.
[0027] Preferably, in S100, a 50-100 mesh filter is used for filtering. A low mesh filter can be used for filtering to retain part of the pulp, making the drink taste richer.
[0028] Preferably, in S300, the pressure during homogenization is 20-25 MPa. The homogenization can increase the affinity between the juice and pectin, inhibit the stratification and precipitation of the juice, and thus maintain the uniformity and stability of the juice.
[0029] Preferably, in S200, the static sedimentation time is 5 to 7 minutes. The static sedimentation can remove small particles of sediment in the perilla juice and prevent the perilla leaves from affecting the taste.
[0030] Preferably, in S200, a 250-300 mesh filter is used for filtration. For the perilla juice, a high mesh filter is required for filtration to fully remove the perilla leaf residue that affects the taste.
[0031] Example 1
[0032] A perilla bayberry juice, wherein the raw materials for preparing the juice include the following components by weight: 1200 parts of fresh bayberry, 200 parts of perilla leaves, 400 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0033] The preparation method of the perilla and bayberry juice comprises the following steps:
[0034] S100 Preparation of bayberry juice: The fresh bayberry was cleaned, and then 1500 parts of water were added and mixed with fresh bayberry, heated and boiled for 8 minutes, filtered through a 50-mesh filter to obtain bayberry juice;
[0035] S200. Preparation of perilla juice: crush the perilla leaves, add the remaining water, heat and boil for 5 minutes, let stand for 5 minutes, filter with a 250-mesh filter to obtain perilla juice;
[0036] S300. Mix bayberry juice and perilla juice, add crystal sugar, boil for 10 minutes, add lemon juice and anti-browning agent, stir evenly, homogenize at a pressure of 20 to 25 MPa, sterilize, and package to obtain the perilla bayberry juice.
[0037] Example 2
[0038] A perilla bayberry juice, wherein the raw materials for preparing the juice include the following components by weight: 1300 parts of fresh bayberry, 200 parts of perilla leaves, 400 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0039] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0040] Example 3
[0041] A perilla bayberry juice, wherein the raw materials for preparing the juice include the following components by weight: 1400 parts of fresh bayberry, 200 parts of perilla leaves, 400 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0042] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0043] Example 4
[0044] A perilla bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1500 parts of fresh bayberry, 200 parts of perilla leaves, 400 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0045] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0046] Example 5
[0047] A perilla bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 400 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0048] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0049] Example 6
[0050] A perilla bayberry juice, wherein the raw materials for preparing the juice include the following components by weight: 1400 parts of fresh bayberry, 300 parts of perilla leaves, 400 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0051] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0052] Example 7
[0053] A perilla and bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 450 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0054] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0055] Example 8
[0056] A perilla bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 500 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0057] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0058] Comparative Example 1
[0059] A perilla bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 600 parts of crystal sugar, 8 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0060] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0061] Example 9
[0062] A perilla bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 500 parts of crystal sugar, 10 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0063] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0064] Example 10
[0065] A perilla bayberry juice, wherein the raw materials for its preparation include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 500 parts of crystal sugar, 12 parts of lemon juice, 4 parts of anti-browning agent, and 2000 parts of water;
[0066] The preparation method of the perilla and bayberry juice in this embodiment is the same as that in Example 1.
[0067]
[0068]
[0069] Sensory evaluation was performed on the perilla and bayberry juices prepared according to Examples 1-10 and Comparative Example 1. Ten volunteers were selected to perform evaluation according to the sensory evaluation standard, and the average of the evaluations of the ten volunteers was taken as the result.
[0070] The sensory scoring standards are as follows:
[0071]
[0072]
[0073] The sensory evaluation results are as follows:
[0074]
[0075]
[0076] From the above results, it can be seen that the basil bayberry juice prepared by the present invention has the sweet aroma of bayberry juice and lemon aroma in terms of smell, and also has the sweet aroma of bayberry juice in terms of taste, with lemon aroma and slight sourness, and almost no basil taste. There is no residual sour taste in the taste. It shows that the present formula can effectively cover up and neutralize the sour taste of bayberry juice itself, and bring richer aroma and taste, thereby improving palatability.
[0077] Specifically comparing Examples 1-4, it was found that within a certain range, when the amount of bayberry was 1300-1400 parts, the bayberry juice of the system had the best aroma and did not bring obvious sour taste. When the amount of bayberry was too much, the volunteers began to feel the sour taste of bayberry. When the amount of bayberry was too little, the aroma of the bayberry in the system was reduced.
[0078] Specifically comparing Examples 4-6, it was found that within a certain range, when the amount of perilla leaves was 250-300 parts, the bayberry juice aroma of the system was the best, and there was no obvious sour taste, indicating that the neutralization and masking effect of the sour taste was the best. Further comparing Examples 5 and 6, it was found that when the amount of perilla leaves was increased to 300 parts, the perilla flavor tended to be obvious, resulting in a decrease in taste.
[0079] Specifically comparing Examples 6-8 and Comparative Example 1, it is found that when the amount of rock sugar is 450-500 parts, the overall smell and taste are the best. When the amount of rock sugar is less, the sour taste is obvious. When the amount of rock sugar is more (Comparative Example 1), there will be an overly obvious sweetness, so that the aroma and taste of the juice itself are also affected.
[0080] Specifically comparing Examples 7, 9 and 10, it is found that when the amount of lemon juice is 8 parts, the overall smell and taste are the best. When the amount of lemon juice is too much, it will lead to too strong sour taste.
[0081] It is understandable that those skilled in the art can make equivalent substitutions or changes based on the technical solution and inventive concept of the present invention, and all these changes or substitutions should fall within the protection scope of the claims attached to the present invention.
Claims
1. A perilla and bayberry juice, characterized in that: The raw materials for preparing the product include the following components by weight: 1200-1500 parts of fresh bayberry, 200-300 parts of perilla leaves, 400-500 parts of crystal sugar, 8-12 parts of lemon juice, 2-4 parts of anti-browning agent and 2000 parts of water.
2. The perilla and bayberry juice according to claim 1, characterized in that The raw materials for preparing the method include the following components by weight: 1300-1400 parts of fresh bayberry, 250-300 parts of perilla leaves, 450-500 parts of crystal sugar, 10-12 parts of lemon juice, 2-4 parts of anti-browning agent and 2000 parts of water.
3. The perilla and bayberry juice according to claim 2, characterized in that: The raw materials for preparing the method include the following components by weight: 1400 parts of fresh bayberry, 250 parts of perilla leaves, 500 parts of crystal sugar, 10 parts of lemon juice, 4 parts of anti-browning agent and 2000 parts of water.
4. A method for preparing perilla and bayberry juice, characterized in that: The method for preparing the perilla and bayberry juice according to any one of claims 1 to 3 comprises the following steps: S100. Preparation of bayberry juice: Wash the fresh bayberry, then add 1500 parts of water and mix with the fresh bayberry, heat and boil for 5 to 10 minutes, filter, and obtain bayberry juice; S200. Preparing perilla juice: crushing perilla leaves, adding the remaining water, heating and boiling for 4 to 5 minutes, allowing to settle, filtering, and obtaining perilla juice; S300. Mix bayberry juice and perilla juice, add crystal sugar, boil for 10 to 15 minutes, add lemon juice and anti-browning agent, stir evenly, homogenize, sterilize, and package to obtain the perilla bayberry juice.
5. The method for preparing perilla and bayberry juice according to claim 4, characterized in that: In the S100, a 50-100 mesh filter is used for filtering.
6. The method for preparing perilla and bayberry juice according to claim 4, characterized in that: In the above-mentioned S300, the pressure during homogenization is 20 to 25 MPa.
7. The method for preparing perilla and bayberry juice according to claim 4, characterized in that: In the step S200, the static sedimentation time is 5 to 7 minutes.
8. The method for preparing perilla and bayberry juice according to claim 4, characterized in that: In the S200, a 250-300 mesh filter is used for filtering.