Preparation method of akebia trifoliate turbid fruit juice beverage

Abstract

The invention provides a preparation method of an akebia trifoliate turbid fruit juice beverage, which is characterized in that akebia trifoliate primary pulp is used as a raw material, white granulated sugar and citric acid are used as auxiliary materials, pectin, guar gum and xanthan gum are used as compound stabilizers, and the turbid akebia trifoliate fruit juice beverage is processed. According to the present invention, with the sensory evaluation of the turbid juice and the sensory evaluation of the suspension stability and the stabilizer as the indexes, the formula of the akebia trifoliate turbid juice with the highest comprehensive score is screened out, and the akebia trifoliate turbid juice under the formula has the special fragrance of the akebia trifoliate, has characteristics of appropriate sweet and sour taste, smooth taste, milky white juice color, and good taste; the stability is good, the tissue is uniform, and the taste is mellow. The method can provide a technical basis for development and utilization of akebia trifoliate and production and processing of akebia trifoliate turbid juice.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a turbid fruit juice beverage of Akebia trifoliata. Background Art

[0002] Akebia trifoliate is a semi-deciduous woody vine of the genus Akebia in the family Lardizabalaceae. It is mainly distributed in the provinces of the Yangtze River Basin and the Yellow River Basin and the Qinba Mountain Area in China. Akebia trifoliate is a medicinal plant with a long history in China. Its roots, stems, leaves and fruits can all be used as medicine. The roots, stems and leaves contain saponins, alcohols, organic acids and other compounds. Akebia trifoliate is not only used as medicine, but its fruit is edible. The pulp of Akebia trifoliate has high sugar content, low acidity and high sugar-acid ratio. The overall taste of Akebia trifoliate fruit is sweet, sweet, sticky and fine. The pulp is rich in nutrients such as protein, amino acids, soluble sugars, fats, organic acids, minerals, etc., and is gradually attracting attention as an emerging fruit with both medicinal and edible properties.

[0003] Since the peel of Akebia trifoliata will crack along the back seam during the fruit ripening period, the fruit is very easy to rot and deteriorate, and the shelf life of fresh fruit is very short. The cracking of the peel will aggravate the pollution and corruption of the fruit and pulp, affecting the utilization rate of the fruit. Processing it into Akebia trifoliata fruit juice beverage can provide technical support for the extension of the Akebia trifoliata industry chain. CN 107183434 A discloses a method for preparing Akebia trifoliata fruit drink, which includes adding water to Akebia trifoliata pulp, adjusting the pH with citric acid, performing enzymolysis to obtain a clarified liquid, and finally adding citric acid and white sugar to obtain a clarified liquid. The method requires special enzymolysis and clarification and filtration steps, so that pectin, soluble starch, protein, and microparticles in the fruit are removed, and the nutrient content is reduced.

[0004] Turbid juice is generally a beverage made by pulping fruits and vegetables without removing the solid matter contained in them. It has a relatively high nutritional content, and sweeteners and acidifiers are usually added to optimize the taste and flavor of the juice. In addition, during storage, turbid juice has a short stability time and is prone to precipitation and stratification. For many consumers who use the presence of insoluble substances in juice drinks as an indicator of deterioration, this will directly lead to the product being difficult for consumers to accept. Therefore, in order to avoid precipitation and stratification and keep the juice in a uniform suspension state, stabilizers are usually added to maintain turbidity and suspension. The addition of stabilizers can reduce the interfacial tension between dispersed phases and allow originally incompatible substances to mix evenly, so as to achieve the purpose of increasing the viscosity of turbid beverages and form a stable dispersion system for the beverage. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a preparation method of a turbid fruit juice beverage of Akebia trifoliata in view of the deficiencies of the above-mentioned prior art, wherein the turbid fruit juice beverage is processed with the pulp of Akebia trifoliata fruit as a raw material and white sugar and citric acid as auxiliary materials, the best taste formula of the turbid fruit juice of Akebia trifoliata is screened by a fuzzy mathematical comprehensive evaluation method, the stability of the turbid fruit juice of Akebia trifoliata is studied by two aspects of filtration mesh number and stabilizer selection, the optimal ratio of the stabilizer is determined by using suspension stability and sensory evaluation as indicators and by adopting single factor and orthogonal test methods, so as to provide a technical basis for the production and processing of the turbid fruit juice of Akebia trifoliata.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0007] A method for preparing a turbid fruit juice beverage of three-leaf akebia, wherein the raw materials in the turbid fruit juice beverage are as follows: 10-18% of akebia puree, 5-9% of white sugar, 0.05-0.25% of citric acid, 0.025-0.15% of pectin, 0.05-0.3% of guar gum, 0.05-0.3% of xanthan gum, and the balance is water;

[0008] The preparation method comprises the following steps:

[0009] S1. Select fresh Akebia trifoliata fruits, wash them, peel off the peels to separate the seeds and pulp, and crush them to obtain Akebia trifoliata puree;

[0010] S2, mixing the Akebia trifoliata pulp obtained in S1 with water in a mass ratio of 1:1, and filtering with two layers of 100-400 mesh filter cloth to obtain a pulp solution;

[0011] S3, add white sugar and citric acid to the pulp solution obtained in S2, stir evenly, add stabilizer, replenish water, and obtain turbid juice of Akebia trifoliata;

[0012] S4. Filter the turbid juice of Akebia trifoliata obtained in S3 through a 100-mesh filter cloth, and can it into sterilized glass bottles at room temperature. Finally, put the canned juice but not tightly capped into boiling water for continuous heating sterilization. After degassing for 5 to 6 minutes, tighten the bottle cap while hot. After sterilizing at 100°C for 15 minutes, shake well, and cool to room temperature to obtain the turbid juice beverage of Akebia trifoliata.

[0013] Preferably, the mass volume percentages of the raw materials in the Akebia turbid fruit juice beverage are: 14% Akebia puree, 7% white sugar, 0.05% citric acid, 0.03% pectin, 0.05% guar gum, 0.06% xanthan gum, and the balance is water.

[0014] The present invention has the following significant technical effects:

[0015] 1. The present invention provides a method for preparing a turbid fruit juice beverage of three-leaf akebia. The method uses three-leaf akebia puree as a raw material, white sugar and citric acid as auxiliary materials, and pectin, guar gum and xanthan gum as a compound stabilizer to process the turbid three-leaf akebia fruit juice beverage. By adopting single factor and orthogonal test methods, and taking turbid fruit juice sensory evaluation, suspension stability and stabilizer sensory evaluation as indicators, a formula of three-leaf akebia turbid fruit juice with the highest comprehensive score is screened out. The three-leaf akebia turbid fruit juice under this formula has the special fragrance of three-leaf akebia, appropriate sourness and sweetness, smooth taste, milky white color, good stability, uniform texture and mellow taste.

[0016] 2. The turbid Akebia fruit juice beverage of the present invention retains the nutrients, pigments and aroma components of the Akebia fruit tissue to the maximum extent, and also breaks the growth conditions of Akebia and the time limit of fruit ripening, so that people in different regions or different seasons can still enjoy the delicious Akebia fruit, and can provide a technical basis for the development and utilization of Akebia and the production and processing of turbid Akebia fruit juice.

[0017] The present invention is further described in detail below with reference to the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The effects of Akebia trifoliata puree concentration, sugar content, and acid content on the sensory evaluation of Akebia trifoliata juice;

[0019] Figure 2 The effect of the filtration mesh size on the stability of the juice;

[0020] Figure 3 is the effect of different single stabilizers on the stability of juice;

[0021] Figure 4 The effect of different amounts of stabilizers on the stability of juice;

[0022] Figure 5 The effect of the stabilizer complex on the appearance of cloudy juice of Akebia trifoliata. DETAILED DESCRIPTION

[0023] Example 1

[0024] Experimental materials: The fruits of Akebia trifoliata were collected from the experimental site of August Mi Wild Fruit Research Institute in Huyi District, Xi'an City, which is located at 108°37′ east longitude, 34°07′ north latitude, 418.8m above sea level, and sandy loam. Five-year-old Akebia trifoliata plants were selected, and sufficient mature fruits were obtained from the experimental site in September 2023. After deseeding on site, they were brought back to the laboratory of Northwest Agriculture and Forestry University for freezing and standby use.

[0025] A method for preparing a turbid fruit juice beverage of Akebia trifoliata, the method comprising the following steps:

[0026] S1, select fresh Akebia trifoliata fruits, wash and peel off the peel, put them into Akebia trifoliata pulp separator, separate the seeds and pulp, and crush them to obtain Akebia trifoliata puree;

[0027] S2, mixing the Akebia trifoliata pulp obtained in S1 with water in a mass ratio of 1:1, and filtering through filter cloths of different mesh sizes to obtain a pulp solution;

[0028] S3, add white sugar and citric acid to the pulp solution obtained in S2, stir evenly, add stabilizer, replenish water, and obtain turbid juice of Akebia trifoliata;

[0029] S4. Filter the turbid juice of Akebia trifoliata obtained in S3 through a 100-mesh filter cloth, and can it into sterilized glass bottles at room temperature. Finally, put the canned juice but not tightly capped into boiling water for continuous heating sterilization. After degassing for 5 to 6 minutes, tighten the bottle cap while hot. After sterilizing at 100°C for 15 minutes, shake well, and cool to room temperature to obtain the turbid juice beverage of Akebia trifoliata.

[0030] Through single factor and orthogonal experiments, a 20-member judging panel used fuzzy mathematics comprehensive evaluation method to evaluate the taste sensory score and determine the formula of Akebia trifoliata turbid juice. The taste sensory evaluation criteria are shown in Table 1.

[0031] Table 1 Sensory evaluation standard of the taste of turbid juice of Akebia trifoliata

[0032]

[0033]

[0034] 1. Single factor test

[0035] (1) Under the conditions of 0.1% acid content and 7% sugar content, the effects of different puree concentrations (10%, 12%, 14%, 16%, 18%) on the sensory evaluation of beverages were studied; (2) Under the conditions of 12% puree concentration and 0.1% acid content, the effects of sugar content (5%, 6%, 7%, 8%, 9%) on the sensory evaluation of beverages were studied; (3) Under the conditions of 12% puree concentration and 7% sugar content, the effects of different acid contents (0.05%, 0.1%, 0.15%, 0.2%, 0.25%) on the sensory evaluation of beverages were studied. The results are as follows: Figure 1 As shown, (a) is the stock concentration, (b) is the sugar content, and (c) is the acid content. The preferred stock concentrations are 12%, 14%, and 16%, the preferred sugar contents are 6%, 7%, and 8%, and the preferred acid contents are 0.05%, 0.1%, and 0.15%.

[0036] 2. Orthogonal test: Based on the results of the single factor test, further L9(3 4 ) Orthogonal test optimization, the orthogonal factor levels are shown in Table 2, and the orthogonal test results and variance analysis results are shown in Table 3 and Table 4 respectively.

[0037] Table 2 Orthogonal test factors and levels of the formula of turbid juice of Akebia trifoliata

[0038]

[0039] Table 3 Results of orthogonal test of turbid juice formula of Akebia trifoliata

[0040]

[0041] Table 4 ANOVA results of the formula of Akebia trifoliata turbid juice

[0042] factor Sum of Squared Deviations Degrees of Freedom F Ratio F critical value Significance Puree concentration 50.249 2 5.144 19.000 / Sugar Content 18.916 2 1.936 19.000 / Acid content 190.782 2 19.529 19.000 * error 9.77 2 / / /

[0043] From the R value analysis in the orthogonal test results in Table 3, it can be seen that the influence of the three factors on the comprehensive score of the quality of Akebia trifoliata juice is C (acid content)> A (puree concentration)> B (sugar content). The larger the k value, the better the sensory evaluation of this level under this factor. From the k value analysis in the table, it can be seen that the size relationship between each factor and each level is A2>A1>A3, B3>B2>B1, C1>C3>C2.

[0044] From the variance analysis results in Table 4, it can be seen that the effect of acid content on the sensory evaluation of juice reached a significant level under the condition of α=0.05, which is the main factor affecting the sensory quality of Akebia trifoliata turbid juice, while the original pulp concentration and sugar content had no significant effect on the sensory score of the juice. The optimal combination of Akebia trifoliata juice formula is A2B3C1, that is, the original pulp concentration is 14%, the sugar content is 8%, and the acid content is 0.05%. The Akebia trifoliata turbid juice of this formula has obvious Akebia trifoliata fragrance, appropriate sweet and sour taste, and the juice is shiny milky white.

[0045] On the basis of the finalization of the concentration of the original pulp, sugar content and acid content in the turbid juice of Akebia trifoliata, the formula of the turbid juice of Akebia trifoliata was determined by filtering mesh and screening of stabilizers, and taking the comprehensive stability score as an indicator. The comprehensive stability score is to comprehensively score the stability sensory evaluation and the suspension stability coefficient with a weight of 50% each, using the index membership method, the comprehensive score = the sum of the index membership × weight, the index membership = (index value - index minimum value) / (index maximum value - index minimum value). Among them, the suspension stability coefficient R = A / A0, A is the absorbance value measured at 300nm after the sample to be tested is centrifuged at a speed of 4000r / min for 10min; A0 is the absorbance value measured at 300nm of the sample to be tested. The sensory evaluation standard of stability is shown in Table 5.

[0046] Table 5 Sensory evaluation standard for stability of turbid juice of Akebia trifoliata

[0047]

[0048] 1. Screening of filter mesh

[0049] After mixing the Akebia ternata puree with water in a ratio of 1:1, the mixture was filtered through two layers of filter cloth with mesh sizes of 100, 200, 300, and 400, respectively. Then, the Akebia ternata puree, white sugar, and citric acid were mixed evenly according to the concentration of the prepared Akebia ternata puree. The suspension stability was measured to study the effect of the filtration mesh size on the stability of the juice. The results are as follows: Figure 2 As shown. It can be seen that the suspension stability increases with the increase of the filtration level. When the filtration mesh is 400 mesh, the suspension stability is the highest, and the stability of the juice is better. Therefore, considering the commodity acquisition rate and production cost of juice beverages, the filtration mesh of 400 mesh is selected as the filtration method for the Akebia trifoliata puree.

[0050] 2. Screening of stabilizers

[0051] (1) Screening of single stabilizer: Pectin, guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose with a concentration (mass volume ratio) of 0.1% were mixed with the prepared Akebia ternata puree, white sugar and citric acid to obtain Akebia ternata turbid juice, which was then placed at room temperature. After 3 days, the stabilization effect was observed and the suspension stability was compared. The experimental results are as follows: Figure 3 As shown in the figure, the effects of the five stabilizers on the stability of cloudy juice of Akebia trifoliata are pectin> guar gum> xanthan gum> CMC-Na> sodium alginate.

[0052] (2) Single factor test of stabilizer: Three stabilizers with better stabilizing effect were selected, namely pectin, guar gum and xanthan gum. Six concentration levels were set according to their solubility and viscosity, namely xanthan gum (0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%), pectin (0.025%, 0.05%, 0.75%, 0.1%, 0.125%, 0.15%), and guar gum (0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%). The stabilizers of different concentrations were mixed evenly with the prepared Akebia affine pulp, white sugar and citric acid to obtain Akebia affine turbid juice, which was then placed at room temperature. The stabilizing effect was observed after 3 days, and the suspension stability was compared. The results are as follows. Figure 4As shown, (A) is the effect of different concentrations of xanthan gum on the appearance of akebia turbid juice, (a) is the effect of different concentrations of xanthan gum on the stability of akebia turbid juice; (B) is the effect of different concentrations of pectin on the appearance of akebia turbid juice, (b) is the effect of different concentrations of pectin on the stability of akebia turbid juice; (C) is the effect of different concentrations of guar gum on the appearance of akebia turbid juice, (c) is the effect of different concentrations of guar gum on the stability of akebia turbid juice. It can be obtained that the optimal addition amounts of xanthan gum, pectin and guar gum are 0.2%, 0.1% and 0.25% respectively.

[0053] When 0.1% pectin is mixed with Akebia trifoliata turbid beverage, the taste of the juice becomes noticeably viscous. Related studies have shown that the use of composite stabilizers may have a synergistic effect and can further prolong the stability of the product compared to the use of a single stabilizer. Therefore, pectin, xanthan gum, and guar gum were selected as three stabilizers for compounding experiments.

[0054] (3) Orthogonal test of stabilizers: Based on the single factor test, the optimal addition amount of pectin, guar gum and xanthan gum was selected as 20%, 30% and 40% as the three levels of each factor in the orthogonal test, and the suspension stability of cloudy juice and the comprehensive score obtained by the sensory evaluation of stability were used as the index value for the test. The orthogonal factor level table is shown in Table 6, and the orthogonal test results and variance analysis results are shown in Table 7 and Table 8 respectively.

[0055] Table 6 Factors and levels of orthogonal test of composite stabilizer for cloudy juice of Akebia trifoliata

[0056]

[0057] Table 7 Results of orthogonal test of turbid juice stabilizer of Akebia trifoliata

[0058]

[0059]

[0060] Table 8 Results of differential analysis of compound formula of turbid juice stabilizer of Akebia trifoliata

[0061] factor Sum of Squared Deviations Degrees of Freedom F Ratio F critical value Significance Pectin 0.117 2 0.409 19.000 / Guar Gum 0.038 2 0.133 19.000 / Xanthan gum 0.180 2 0.629 19.000 / error 0.29 2 / / /

[0062] Effects of 9 groups of stabilizer compound tests on the appearance of cloudy juice of Akebia trifoliata Figure 5As shown. According to the results in Table 7, the factors affecting the comprehensive score of the stability of the turbid juice of Akebia trifoliata are C (xanthan gum) > A (pectin) > B (guar gum). From the k value analysis, the size relationship between the levels of each factor is A2 > A1 > A3, B1 > B2 > B3, C2 > C3 > C1. From the variance analysis of Table 8, it can be seen that pectin, guar gum and xanthan gum have not achieved significant effects on the stability of turbid juice. The optimal combination of the stabilizer formula of Akebia trifoliata juice is A2B1C2, that is, when the screened formula is 0.03% pectin, 0.05% guar gum and 0.06% xanthan gum, the juice has a uniform texture, no precipitation, and a good sensory evaluation.

[0063] The invention uses akebia ternata puree as a raw material, white sugar and citric acid as auxiliary materials, and pectin, guar gum and xanthan gum as compound stabilizers to process into a turbid akebia fruit juice beverage. By adopting single factor and orthogonal test methods, taking turbid juice sensory evaluation, suspension stability and stabilizer sensory evaluation as indicators, a formula of akebia turbid juice with the highest comprehensive score is screened out. The akebia turbid juice under the formula has the special fragrance of akebia, suitable sourness and sweetness, smooth taste, milky white color, good stability, uniform texture and mellow taste, and retains the nutrients, pigments and aroma components of akebia fruit tissue to the greatest extent. The invention can provide a technical basis for the development and utilization of akebia ternata and the production and processing of akebia turbid juice.

[0064] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent change made to the above embodiment according to the technical essence of the invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing a turbid fruit juice beverage of Akebia trifoliata, characterized in that: The raw materials in the turbid Akebia juice beverage are as follows: 10-18% Akebia puree, 5-9% white sugar, 0.05-0.25% citric acid, 0.025-0.15% pectin, 0.05-0.3% guar gum, 0.05-0.3% xanthan gum, and the balance is water. The preparation method comprises the following steps: S1. Select fresh Akebia trifoliata fruits, wash them, peel off the peels to separate the seeds and pulp, and crush them to obtain Akebia trifoliata puree; S2, mixing the Akebia trifoliata pulp obtained in S1 with water in a mass ratio of 1:1, and filtering with two layers of 100-400 mesh filter cloth to obtain a pulp solution; S3, add white sugar and citric acid to the pulp solution obtained in S2, stir evenly, add stabilizer, replenish water, and obtain turbid juice of Akebia trifoliata; S4. Filter the turbid juice of Akebia trifoliata obtained in S3 through a 100-mesh filter cloth, and can it into sterilized glass bottles at room temperature. Finally, put the canned juice but not tightly capped into boiling water for continuous heating sterilization. After degassing for 5 to 6 minutes, tighten the bottle cap while hot. After sterilizing at 100°C for 15 minutes, shake well, and cool to room temperature to obtain the turbid juice beverage of Akebia trifoliata.

2. The method for preparing a turbid fruit juice beverage of Akebia trifoliata according to claim 1, characterized in that: The mass volume percentages of the raw materials in the akebia turbid fruit juice beverage are: 14% of akebia puree, 7% of white sugar, 0.05% of citric acid, 0.03% of pectin, 0.05% of guar gum, 0.06% of xanthan gum, and the balance is water.

Images