Composite fruit, vegetable and coarse cereal juice and preparation method thereof

Abstract

The invention provides compound fruit, vegetable and coarse cereal juice and a preparation method thereof. The compound fruit, vegetable and coarse cereal juice comprises 15-20 parts by mass of carrot juice, 5-10 parts by mass of hawthorn juice, 3-5 parts by mass of peanut juice, 3-5 parts by mass of lemon juice and 5-10 parts by mass of yellow peach juice. The preparation method comprises the following steps: preparing carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice; and mixing the carrot juice, the hawthorn juice, the peanut juice, the lemon juice and the yellow peach juice, performing high-pressure micro-jet homogenizing and refining, performing vacuum degassing, and performing ultrahigh-temperature instantaneous sterilization to obtain the composite coarse cereal, fruit and vegetable juice. According to the invention, different fruits, vegetables and coarse cereals are compounded by means of nutrition complementation and color complementation of different fruits, vegetables and coarse cereals, and physical and biological methods such as high-temperature curing, high-pressure micro-jet homogenization, compound enzyme treatment and the like are utilized to improve the dissolution and bioavailability of nutrients and increase the juice yield, so that the fruit, vegetable and coarse cereal compound natural beverage is free of any chemical food additive.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of food, and in particular relates to a composite fruit, vegetable and grain juice and a preparation method thereof. Background Art

[0002] Carrots are known as the "king of fruits and vegetables". They have many health benefits for the human body. They are called "earth ginseng" and "small oriental ginseng". They are known as "small ginseng" grown in the ground. Their nutritional value is comparable to that of ginseng, and they are also known as the "king of vegetables". Carrots are rich in nutrients and have many biologically active functions such as beauty care, anti-aging, and improving body resistance. Carrots contain a very comprehensive range of nutrients. In addition to a large amount of starch, they are also rich in cellulose and a variety of minerals and trace elements, especially a large amount of β-carotene. It is determined that every 100 g contains 76 g of carbohydrates, 0.6 g of protein, 0.3 g of fat, 30 mg of calcium, 0.6 mg of iron, and carotenoids (also known as natural antioxidant nutrients). The uniqueness of carrots lies in their rich carotene. β-carotene is an essential precursor of vitamin A. Its physiological functions include improving vision, maintaining skin health, and promoting growth and development. It also has a strong antioxidant effect, which can inhibit the formation of lipid peroxides and lipofuscin in the body and slow down aging.

[0003] Hawthorn has a long history of cultivation in my country. Hawthorn is an "appetite medicine", "women's medicine" and "dysentery medicine". Hawthorn is rich in nutrients. In addition to general nutrients, it also contains a large amount of organic acids, including tartaric acid, citric acid, hawthorn acid, caffeic acid, chlorogenic acid, ursolic acid, oleanolic acid, etc. According to Chinese medicine theory, hawthorn is sour and sweet in nature, slightly warm, and enters the spleen, stomach, and liver meridians. The main functions are to eliminate food accumulation, disperse blood stasis, and expel tapeworms. Accelerating the deep processing and comprehensive development and utilization of hawthorn is of great strategic significance to promoting the revitalization of my country's hawthorn industry. However, during the processing process, due to the high acidity of hawthorn, it needs to be reduced by acid reduction or used in combination with other ingredients; and the hawthorn is rich in tannins, which will have an unpleasant color in the mouth, limiting the scope of application of hawthorn.

[0004] Lemon is rich in nutrients and functional substances such as vitamins, minerals, flavonoids, limonin, essential oils, dietary fiber, etc. In addition to its good nutritional effects, it also has medicinal effects such as anti-oxidation, beauty and skin care, anti-cancer and anti-cancer, and lowering "three highs". Lemon juice is rich in antioxidant substances such as citric acid and ascorbic acid. Citric acid, as an acidulant widely used in food, can reduce pH and PPO enzyme activity, control enzymatic browning reaction, and has antioxidant effect; the three carboxyl groups of citric acid can chelate the copper cofactor of PPO, and can also enhance the antioxidant effect of other antioxidants; ascorbic acid, as a natural antioxidant preservative, can inhibit the activity of fruit and vegetable oxidase and prevent fruit and vegetable browning.

[0005] Peanuts are known as "vegetable meat". They contain up to 50% oil, are of excellent quality and have a pleasant smell. Peanuts are rich in protein, healthy fats, potassium, calcium, phosphorus, B vitamins and dietary fiber. Peanuts are also a traditional Chinese medicine, suitable for malnutrition, spleen and stomach disorders, cough, phlegm and asthma, and lack of milk. Peanuts have higher calories than meat, 20% higher than milk and 40% higher than eggs. Other nutrients such as protein, riboflavin, calcium, phosphorus, and iron are also higher than milk, meat, and eggs. Peanuts also contain vitamins A, B, E, and K, as well as lecithin, protein amino acids, choline, oleic acid, arachidic acid, fatty acids, and palmitic acid. Peanuts can prevent heart disease, reduce the risk of death from heart stroke, lower bad cholesterol, improve fertility, enhance brain power, and help lose weight.

[0006] Yellow peach is rich in calories, carbohydrates, carotene, etc., as well as vitamins and minerals needed by the human body. Yellow peach has the functions of nourishing yin, replenishing deficiency, promoting body fluid, quenching thirst, promoting blood circulation, and removing blood stasis. Its main nutrients are: rich in vitamin C and a large amount of cellulose, carotene, lycopene, lycopene and various trace elements needed by the human body.

[0007] At present, there is no technical report on the composite fruit, vegetable and grain juice of carrot, hawthorn, yellow peach, peanut and lemon and its preparation method, and there is no report on carrot using the effect of fat in peanut to promote the bioavailability of carotene. Summary of the invention

[0008] The technical problem to be solved by the present invention is to overcome the deficiencies existing in the prior art, with the focus on the problems of insufficient deep processing of carrots, hawthorns, peanuts, yellow peaches and lemons, single products and insufficient flavor, and to provide a composite fruit and vegetable grain juice beverage and a preparation method thereof. A composite fruit and vegetable grain juice and a preparation method thereof are provided. The present invention utilizes the nutritional complementarity and color complementarity of different fruits and vegetables grains for compounding, and utilizes physical and biological methods, such as high temperature ripening, high pressure microfluidization homogenization, and composite enzyme treatment, to improve the dissolution and bioavailability of nutrients, improve the juice yield, and provide a composite fruit and vegetable grain natural beverage without any chemical food additives. The fruit and vegetable grain juice has a prominent lemon aroma and can also cover up the peculiar smell of carrots. The preparation method comprises the preparation of carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice, and mixing them in the required mass ratio to obtain a composite fruit and vegetable grain juice, which has the characteristics of high juice yield, good taste, rich nutrition and rich flavor.

[0009] In order to solve the above technical problems, the present invention provides a composite fruit, vegetable and grain juice, which comprises: 15 to 20 parts by mass of carrot juice, 5 to 10 parts by mass of hawthorn juice, 3 to 5 parts by mass of peanut juice, 3 to 5 parts by mass of lemon juice, and 5 to 10 parts by mass of yellow peach juice.

[0010] Based on a general technical concept, the present invention provides a method for preparing a composite fruit, vegetable and grain juice, the preparation method comprising the following steps: S1, preparing carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice; S2. Mix carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice, homogenize and refine by high-pressure microfluidization, degas in vacuum, and sterilize by ultra-high temperature instantaneous sterilization to obtain composite grain and fruit and vegetable juice.

[0011] In the above preparation method, further, the carrot juice is prepared by the following method: SA1-1, slice carrots, add water at a material-liquid ratio of 1:3-5 and pre-cook until soft; SA1-2, beat and crush the pre-cooked carrots into 200-300 mesh; SA1-3, enzymolysis with composite enzyme 1, inactivate the enzyme at 75°C-80°C for 3 min-5 min, filter to obtain carrot juice, wherein the composite enzyme 1 comprises 0.5wt‰-1wt‰ cellulase, 0.3wt‰-0.5wt‰ hemicellulase, and 0.3wt‰-0.5wt‰ pectinase.

[0012] In the above preparation method, the hawthorn juice is further prepared by the following method: SB1-1, add 3 to 5 times the weight of water to pre-cook hawthorn until soft; SB1-2, pulping the pre-cooked hawthorn; SB1-3, using composite enzyme 2 for enzymolysis, inactivating the enzyme at 75°C-80°C for 3 min-5 min, filtering to obtain hawthorn juice, wherein the composite enzyme 2 comprises 0.3wt‰-0.5wt‰ tannase and 0.3wt‰-0.5wt‰ pectinase.

[0013] In the above preparation method, further, the peanut juice is prepared by the following method: SC1-1, roast the peanuts at 120℃~130℃ for 20 min~30 min, peel them, soak them in 0.5wt% NaHCO3 solution for 2h~3h according to the material-liquid ratio of 1:3~5, and wash the peanuts; SC1-2, add 3 to 5 times water and grind into ultrafine powder; SC1-3, use 0.5wt‰ ~ 1wt‰ protease for enzymatic hydrolysis for 30 min ~ 60 min, inactivate the enzyme at 75℃ ~ 80℃ for 3min ~ 5min, and filter to obtain peanut juice.

[0014] In the above preparation method, further, the yellow peach juice is prepared by the following method: SD1-1, yellow peach and 0.5wt‰ to 1wt‰ vitamin C are beaten to obtain a slurry; SD1-2, treating the slurry at 85°C to 90°C to inactivate the enzyme for 30 s to 40 s; SD1-3. After cooling, enzymolysis is performed with composite enzyme 3, the enzyme is inactivated at 75°C, and yellow peach juice is obtained by filtration. The composite enzyme 3 comprises 0.5wt‰ to 1wt‰ pectinase and 0.3wt‰ to 0.5wt‰ cellulase.

[0015] In the above preparation method, further, in S2, the pressure of the high-pressure microfluidic homogenization and refinement is 20,000 psi to 30,000 psi, and the flow rate is 80 mL / min to 100 mL / min.

[0016] In the above preparation method, further, in S2, the vacuum degree of vacuum degassing is -0.05 MPa to -0.08 MPa, and the time is 10 min to 15 min.

[0017] In the above preparation method, further, in S2, the temperature of high temperature instantaneous sterilization is 135° C. to 150° C., and the time is 5 s to 8 s.

[0018] Compared with the prior art, the advantages of the present invention are: (1) The present invention provides a composite fruit, vegetable and grain juice, the raw materials of which include carrots, hawthorns, peanuts, yellow peaches and lemons, with a sweet and sour taste and a mellow flavor. The five raw materials can be matched to each other to enhance nutrition, complement each other in sourness and sweetness, color and luster, and provide comprehensive nutrition. Carrots have high nutritional value, but for a large part of the population, their smell and taste are not popular. The present invention masks the unwelcome smell of carrots by adding lemon juice. Carotene is a fat-soluble vitamin and needs to be combined with fat to better promote absorption. Peanut juice is rich in fat, which can greatly soften the tough external structural material on the outside of the carotene molecule, making it easier to be absorbed by the human body.

[0019] (2) The present invention provides a method for preparing a composite fruit, vegetable and grain juice, wherein carrots are pre-cooked and enzymatically hydrolyzed, and a colloid mill and a high-pressure microfluidizer are connected in series during the preparation process to complete the cell wall breaking process.

[0020] Among them, the pre-cooking treatment technology is mainly used to passivate various oxidases in carrots, inhibit enzymatic browning, inhibit β-carotene oxidation, prevent the loss of other nutrients, and make β-carotene easier to dissolve. Comparing the cooked and unripened carrots, it was found that the β-carotene content of the cooked carrots was higher than that of the unripened carrots. The average β-carotene content in the cooked carrots reached 23.59 mg / kg, and the average carotene content in the unripened carrots reached 15.62 mg / kg. Pre-cooking can also effectively reduce the bad flavor of carrots, soften the carrot raw materials, improve the stability of carrot juice, and increase the juice yield. It can split the fat-soluble β-carotene into micron or even nano-scale fine particles and water-soluble combinations, decompose the tissues in the carrot body, and the effective ingredients are easily absorbed by the human body. The absorption and utilization rate is more than 92%, which improves the taste of carrots and makes them more nutritious and healthier.

[0021] Carrot cell walls are divided into primary walls and secondary walls, both of which contain a large amount of cellulose. Studies have shown that carrot cell walls have a complex layered cellulose structure, and adjacent cells contain a large amount of pectin, which causes the carrot pulp cells to be unable to be fully crushed by conventional squeezing, resulting in a low juice yield. β-Carotene is wrapped by carrot cells and often combined with cellulose, etc., which is not easy to release and is not easily absorbed by the human body. Enzymatic hydrolysis can destroy the dense cell walls of carrots, thereby increasing the dissolution rate of β-carotene. Enzymatic hydrolysis is a key step in the production of carrot juice. Enzymatic hydrolysis of carrot juice can improve the juice yield and the β-carotene content. The enzymes used in the enzymatic hydrolysis of carrot pulp in the present invention include: cellulase, hemicellulase, pectinase, etc. Among them, cellulase is a composite enzyme containing exo-β-glucanase, endo-β-glucanase, β-glucosidase, etc.; pectinase is a protein that can catalyze activity and soften pectin substances, which can play a role in improving juice yield and reducing juice viscosity. After pre-cooking and enzymatic hydrolysis, the average β-carotene content in carrots increased from 23.59 mg / kg before enzymatic hydrolysis to 72.56 mg / kg.

[0022] In summary, carotene exists in the derived lipids in cells. Physical methods are used to process carrots from organs-tissues-single cells-cell wall breaking, protoplasm precipitation and residual wall uniform distribution, etc., to break the cell wall of carrots, so that nutrients such as carotene are evenly distributed in the product in a free state, thereby improving the utilization rate of carotene. In the preparation process, the cell wall breaking process is completed by connecting a colloid mill and a high-pressure microfluidizer in series, so that the carrot pulp material is subjected to high pressure in the equipment and then releases energy rapidly when it loses pressure instantly, and separates and breaks the cells with a strong impact force. In the present invention, the cell wall breaking process is completed by connecting a colloid mill and a high-pressure microfluidizer in series, so that the carrot material is subjected to high pressure in the equipment and then releases energy rapidly when it loses pressure instantly, and separates and breaks the cells with a strong impact force.

[0023] (3) The present invention provides a method for preparing a composite fruit, vegetable and grain juice. Precooking is the first step in preparing hawthorn juice. The purpose of precooking is to soften hawthorn fruit, inactivate enzymes and reduce the occurrence of browning. High-temperature precooking can induce the release of flavonoids in the juice and increase the concentration of flavonoids in the juice. The subsequent high-pressure microfluidization treatment helps to induce the release of flavonoids in the juice, which can increase the concentration of flavonoids in the juice and increase the functionality of the product. The average total flavonoid content in the hawthorn raw material is 3.42%, and the average total flavonoid content after high-temperature precooking and high-pressure microfluidization homogenization treatment is 4.66%. The research results provide a methodological basis for the development of functional juice.

[0024] (4) The present invention provides a method for preparing a composite fruit, vegetable and grain juice. The peanuts are roasted and ripened to inactivate the lipase in the peanuts, and the roasting produces a unique aroma. Peanut kernel selection → peanut roasting → peeling → peanut soaking → grinding → enzymatic hydrolysis → filtering peanut juice. The peanut kernels are washed and roasted at 120℃~130℃ for 20 min~30 min, and the red skin is removed. The peanuts are soaked in a 0.5% NaHCO3 solution for 2h~3h according to a material-liquid ratio of 1:3~5, in order to increase the water content of the peanuts and make the peanuts easier to break. Rinse them, add 3 to 5 times of water, and wet ultrafine grind them to make the nutrients easier to dissolve. Peanuts contain a large amount of protein and fat, among which unsaturated fatty acids and vitamins have the effect of lowering cholesterol and enhancing memory. Peanut juice is enzymatically hydrolyzed by protease to hydrolyze large molecular proteins into small molecular peptides, which are easier for the human body to absorb.

[0025] (5) The present invention provides a method for preparing a composite fruit and vegetable juice. Grain and fruit juice is prone to precipitation, which reduces the quality of the product. High-pressure microjet homogenization can achieve a particle size of less than 50µm, which can realize the utilization of all components, and the mouth can not feel the roughness and granularity at all. High-pressure microjet homogenization is an important method to improve the stability of fruit and vegetable beverages. The microjet homogenizer is a high-pressure fluid that passes through a fine hole module under a pressurized state. The pressure drops sharply and forms an ultrasonic flow rate. At this time, particle impact, cavitation, de-flow, shear and stress will occur in the fluid, and the fluid cells will be destroyed, atomized, emulsified, and dispersed. The high-pressure fluid passes quickly through the narrow gaps of the dispersion unit. At this time, the pressure in the fluid drops sharply to form a supersonic flow rate. The particles in the fluid collide, cavitation, and shear split the nano-sized fine molecules, so that they exist in a completely uniform state. The present invention also uses heat treatment, physical treatment (colloid mill and ultrafine grinding) and biological treatment (complex enzyme preparation treatment) to synergistically treat the material, which can achieve a better homogenization effect, refine and mix the material, make the grain, fruit and vegetable juice particles evenly distributed, and prevent the pulp from sinking.

[0026] (6) The present invention provides a method for preparing a composite fruit and vegetable juice. The fruit and vegetable juice is rich in nutrition, and microorganisms can easily cause the fruit and vegetable juice to deteriorate. The sterilization process is an important link in the long-term preservation of the fruit and vegetable juice. The main aspects of sterilization are: first, to kill the pathogenic bacteria in the fruit and vegetable juice, and second, to avoid adverse effects on the flavor, color, nutritional components, stability and other qualities of the fruit and vegetable juice as much as possible. In the present invention, ultra-high temperature instantaneous sterilization is selected, and the ultra-high temperature instantaneous is 135℃~150℃, 5s~8s. After ultra-high temperature instantaneous sterilization, the product is packaged in a sterile environment, which can effectively control the total amount of microorganisms in the product, greatly extend the shelf life of the food, and because the sterilization duration is very short, the nutrition and flavor of the product can be preserved to the maximum extent. DETAILED DESCRIPTION

[0027] The present invention is further described below in conjunction with specific preferred embodiments, but the protection scope of the present invention is not limited thereby.

[0028] The materials, reagents and instruments used in the following examples can all be purchased from commercial channels. The experimental methods in the following examples are all conventional methods in the art unless otherwise specified.

[0029] Example 1 A 100L composite fruit, vegetable and grain juice of the present invention comprises: 15 parts by mass of carrot juice, 5 parts by mass of hawthorn juice, 3 parts by mass of peanut juice, 3 parts by mass of lemon juice and 5 parts by mass of yellow peach juice.

[0030] The preparation method comprises the following steps: (1) Preparation of carrot juice: Select 15 kg of fresh, plump, uniform-sized carrots without pests or rot, wash, peel, cut into slices with a thickness of 0.5 cm to 1 cm, add 45 kg of water, pre-cook until soft, beat and crush to 200-300 mesh, enzymatically hydrolyze with complex enzyme 1 for 60 min (the components of complex enzyme 1 include: cellulase 7.5 g + hemicellulase 7.5 g + pectinase 4.5 g), inactivate the enzyme at 75°C for 5 min, and filter to obtain carrot juice.

[0031] (2) Preparation of hawthorn juice: Select 5 kg of fresh and mature hawthorn fruits, remove discolored, rotten, diseased and insect-damaged fruits, wash, add 15 kg of water, pre-cook until soft, beat, and enzymatically hydrolyze with complex enzyme 2 for 60 min (the components of complex enzyme 2 include: tannin 1.5 g + pectinase 2.5 g), inactivate the enzyme at 75°C for 5 min, and filter to obtain hawthorn juice.

[0032] (3) Preparation of peanut juice: Wash 3 kg of peanuts, bake them in an electric forced air drying oven at 120°C for 30 min, peel them, soak them in 9 kg of 0.5% NaHCO3 solution for 2 h, rinse them, add 9 kg of water, grind them into ultrafine powder, enzymatically hydrolyze them with 1.5 g of protease for 60 min, inactivate the enzyme at 75°C for 5 min, and filter them to obtain peanut juice.

[0033] (4) Preparation of lemon juice: Wash 3 kg of lemons, squeeze the juice, and filter to obtain lemon juice.

[0034] (5) Preparation of yellow peach juice: 5 kg of yellow peaches with 7 to 8 layers of ripeness were selected, washed, pitted, added with 2.5 g of Vc, pulped, inactivated at 85°C for 40 s, cooled, hydrolyzed with compound enzyme 3 for 60 min (compound enzyme 3 includes: pectinase 2.5 g + cellulase 2.5 g), inactivated at 75°C for 5 min, squeezed and filtered to obtain yellow peach juice.

[0035] (6) Carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice were compounded and homogenized by high-pressure microfluidization at a pressure of 20,000 psi and a flow rate of 100 mL / min. The mixture was then vacuum degassed (vacuum degree of -0.05 MPa for 15 min) and sterilized at ultra-high temperature (temperature of 135°C for 8 s) to obtain a composite grain, fruit and vegetable juice.

[0036] After testing, the fruit and vegetable grain juice prepared in Example 1 is light yellow in color, with a particle size of less than 50 μm, and has a compound aroma of peanuts, lemons, carrots, and peaches, with complementary sour and sweet flavors and colors. The fruit and vegetable grain juice has a prominent lemon aroma and can also cover up the peculiar smell of carrots. The soluble solids are 6.8 and the pH is 4.2.

[0037] Example 2 A 100 L composite fruit, vegetable and grain juice of the present invention comprises: 20 parts by mass of carrot juice, 10 parts by mass of hawthorn juice, 2 parts by mass of peanut juice, 5 parts by mass of lemon juice and 10 parts by mass of yellow peach juice.

[0038] The preparation method comprises the following steps: (1) Preparation of carrot juice: select 20 kg of fresh, plump, uniform-sized carrots without pests or rot, wash them, cut them into slices with a thickness of 0.5 cm to 1 cm, add 100 kg of water, pre-cook them, beat them into pulp and crush them into 200-300 mesh, enzymatically hydrolyze them with complex enzyme 1 for 30 min (the components of complex enzyme 1 include: cellulase 20 g + hemicellulase 6 g + pectinase 10 g), inactivate the enzymes at 80°C for 3 min), and filter them to obtain carrot juice.

[0039] (2) Preparation of hawthorn juice: Select 10 kg of fresh and mature hawthorn fruits, remove discolored, rotten, diseased and insect-damaged fruits, wash, add 50 kg of water, pre-cook until soft, beat, and enzymatically hydrolyze with complex enzyme 2 for 30 min (the components of complex enzyme 2 include: 5 g tanninase + 3 g pectinase), inactivate the enzyme at 80℃ for 3 min, and filter to obtain hawthorn juice.

[0040] (3) Preparation of peanut juice: Wash 5 kg of peanuts, bake them in an electric forced air drying oven at 130°C for 20 min, peel them, soak them in 25 kg of 0.3% NaHCO3 solution for 3 h, rinse them, add 25 kg of water, grind them into ultrafine powder, enzymatically hydrolyze them with 5 g of protease for 30 min, inactivate the enzyme at 80°C for 3 min, and filter them to obtain peanut juice.

[0041] (4) Preparation of lemon juice: Wash 5 kg of lemons, squeeze the juice, and filter to obtain lemon juice.

[0042] (5) Preparation of yellow peach juice: select 10 kg of yellow peaches with 7 to 8 layers of ripeness, wash, remove the core, add 10 g of Vc, beat, inactivate enzymes at 90°C for 30 s, cool, add complex enzyme 3 for 30 min (complex enzyme 3 includes: pectinase 10 g + cellulase 3 g), inactivate enzymes at 80°C for 3 min, squeeze the juice, filter, and obtain yellow peach juice.

[0043] (6) Carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice were compounded, homogenized by high-pressure microfluidization (pressure of 30,000 psi, flow rate of 80 mL / min), vacuum degassed (vacuum degree -0.08 MPa, time of 10 min), and ultra-high temperature instantaneous sterilization (temperature of 150°C, time of 5 s) to obtain composite grain and fruit and vegetable juice.

[0044] After testing, the fruit, vegetable and grain juice prepared in Example 1 is light yellow in color, with a particle size of less than 50 μm, and has a compound aroma of peanuts, lemons, carrots and peaches, with complementary sour and sweet flavors and colors. The fruit, vegetable and grain juice has a prominent lemon aroma and can also cover up the peculiar smell of carrots. The soluble solids are 7.2 and the pH is 4.0.

[0045] Experiment 1: Investigate the effects of carrot processing on its nutritional content.

[0046] Carrots were processed as follows: Treatment 1: Select 15 kg of fresh, plump, uniformly sized carrots without pests or rot, wash, peel, cut into slices with a thickness of 0.5 cm to 1 cm, add 45 kg of water, beat and crush to 200-300 mesh, and filter to obtain carrot juice.

[0047] Treatment 2: Select 15 kg of fresh, plump, uniformly sized carrots without pests or rot, wash, peel, cut into slices with a thickness of 0.5 cm to 1 cm, add 45 kg of water, pre-cook, beat and crush to 200-300 mesh, and filter to obtain carrot juice.

[0048] Treatment 3: Select 15 kg of fresh, plump, uniformly sized carrots without pests or rot, wash, peel, cut into slices with a thickness of 0.5 cm to 1 cm, add 45 kg of water, pre-cook, beat and crush to 200 mesh to 300 mesh, use compound enzyme 1 for enzymatic hydrolysis for 60 min (the components of compound enzyme 1 include: cellulase 7.5 g + hemicellulase 7.5 g + pectinase 4.5 g), inactivate the enzyme at 75°C for 5 min, and filter to obtain carrot juice.

[0049] The rest of the treatments were the same as in Example 1, and the content of β-carotene in the composite fruit, vegetable and grain juices made from three different types of carrot juices was investigated respectively: The average carotene content in unripe carrots reached 15.62 mg / kg. The average β-carotene content in ripened carrots reached 23.59 mg / kg. After pre-cooking and enzymatic hydrolysis, the average β-carotene content in carrots increased from 23.59 mg / kg before enzymatic hydrolysis to 72.56 mg / kg. The degree of cell wall breakage was observed under a microscope. The results showed that after the treatment of step 3, more than 95% of carrot cells were broken, which could significantly improve the sensory quality of carrot juice products and increase the stability of the products.

[0050] The carrot ripening technology can split the fat-soluble β-carotene into micron or even nano-scale fine particles and water-soluble combinations, decompose the carrot tissue, and make the effective ingredients easily absorbed by the human body. The absorption utilization rate is over 92%, which improves the taste of carrots and makes them more nutritious and healthier. Pre-cooking is a necessary process for carrot juice production. It is mainly used to passivate various oxidases in carrots, inhibit enzymatic browning, inhibit β-carotene oxidation, prevent the loss of other nutrients, and make β-carotene easier to dissolve. Pre-cooking can also effectively reduce the bad flavor of carrots, soften the carrot raw materials, improve the stability of carrot juice, and increase the juice yield.

[0051] Carrot cell walls are divided into primary walls and secondary walls, both of which contain a large amount of cellulose. Studies have shown that carrot cell walls have a complex layered cellulose structure, and adjacent cells contain a large amount of pectin, which results in that carrot pulp cells cannot be fully broken by conventional squeezing, resulting in a low juice yield. Enzymatic hydrolysis is a key step in the production of carrot juice. Enzymatic hydrolysis of carrot juice can increase the juice yield and the content of β-carotene. β-Carotene is wrapped by carrot cells and often combined with cellulose, etc., which is not easy to release and is not easily absorbed by the human body. Enzymatic hydrolysis can destroy the dense cell walls of carrots, thereby increasing the dissolution rate of β-carotene. Enzymatic hydrolysis of carrot pulp includes: cellulase, hemicellulase, pectinase, etc. Among them, cellulase is a complex enzyme containing exo-β-glucanase, endo-β-glucanase, β-glucosidase, etc.; pectinase is a protein that can catalyze activity and soften pectin substances, which can play a role in increasing juice yield and reducing juice viscosity.

[0052] Carotene exists in the derived lipids in cells. Physical methods are used to process carrots from organs-tissues-single cells-cell wall breaking, protoplasm precipitation and residual wall uniform distribution, etc., to break the cell wall of carrots, so that nutrients such as carotene are in a free state and evenly distributed in the product, thereby improving the utilization rate of carotene. In the preparation process, a colloid mill and a high-pressure microfluidizer are connected in series to complete the cell wall breaking process, so that the carrot pulp material is subjected to high pressure in the equipment and then releases energy rapidly when it loses pressure instantly, and separates and breaks the cells with a strong impact force. In the present invention, a colloid mill and a high-pressure microfluidizer are connected in series to complete the cell wall breaking process, so that the carrot material is subjected to high pressure in the equipment and then releases energy rapidly when it loses pressure instantly, and separates and breaks the cells with a strong impact force.

[0053] Comparative Example 1 A 100 L composite fruit, vegetable and grain juice comprises: 20 parts by weight of carrot juice, 10 parts by weight of hawthorn juice, 5 parts by weight of lemon juice and 10 parts by weight of yellow peach juice. The preparation method thereof is the same as that of Example 2.

[0054] Experiment 2: The bioavailability of the composite fruit, vegetable and grain juice of Example 2 and Comparative Example 1 was investigated.

[0055] The bioavailability of the composite fruit, vegetable and grain juice of Example 2 and the composite fruit, vegetable and grain juice of Comparative Example 1 were investigated respectively.

[0056] The results are as follows: the bioavailability of carotenoids in the carrot juice without adding peanut juice in Comparative Example 1 is less than 6%, while the addition of peanuts in Example 2 can improve the bioavailability of carotenoids, among which the bioavailability of β-carotene can reach 14.08%. The reason is that the addition of peanut juice, which is rich in fat, can greatly soften the tough external structural material of the carotene molecule, making it easier to be absorbed by the human body. Carotene is a fat-soluble vitamin and needs to be combined with fat to better promote absorption. The vitamins in the carrot juice produced by traditional processes are not easily decomposed and absorbed by the human digestive organs because of the tough cell walls. Peanuts are rich in fat. Peanuts are rich in fat. The combination of carrot juice and peanut juice is conducive to the absorption of carotene and increases bioavailability.

[0057] It has been determined that the ratio of vitamin A absorbed by the human body in the carrot juice beverage produced by the process of the present invention reaches 35%, while the carrot juice beverage produced by the traditional production process can only be absorbed by the human body at most 15%, thereby improving the absorption capacity of vitamin A.

[0058] Experiment 3: Investigate the content of total flavonoids in hawthorn juice with different treatments.

[0059] Treatment 1: Select 10 kg of fresh and mature hawthorn fruits, remove discolored, rotten, diseased and insect-infested fruits, wash, add 50 kg of water, pre-cook until soft, pulp, and use compound enzyme 2 for 30 min (the ingredients of compound enzyme 2 include: tannin 5 g + pectinase 3 g), inactivate the enzyme at 80℃ for 3 min, and filter to obtain hawthorn juice.

[0060] Treatment 2: Select 10 kg of fresh and mature hawthorn fruits, remove discolored, rotten, diseased and insect-infested fruits, wash them, add 50 kg of water to pulp, and use compound enzyme 2 for 30 min (the ingredients of compound enzyme 2 include: tannin 5 g + pectinase 3 g), inactivate the enzyme at 80℃ for 3 min, and filter to obtain hawthorn juice.

[0061] The rest of the preparation method is consistent with Example 1.

[0062] The results showed that in treatment 2, the total flavonoid content in the raw hawthorn was 3.42 on average, and in treatment 1, which was treated with high-temperature precooking and high-pressure microfluidization, the total flavonoid content was 4.66% on average. The reason is that precooking is the first step in the preparation of hawthorn juice, and the purpose of precooking is to soften the hawthorn fruit, inactivate enzymes, and reduce the occurrence of browning; high-temperature precooking can induce the release of flavonoids in the juice and increase the concentration of flavonoids in the juice; the subsequent high-pressure microfluidization treatment helps to induce the release of flavonoids in the juice, which can increase the concentration of flavonoids in the juice and increase the functionality of the product.

[0063] The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as above in the preferred embodiment, it is not used to limit the present invention. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the methods and technical contents disclosed above without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention, still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A composite fruit, vegetable and grain juice, characterized in that: The composite fruit, vegetable and grain juice comprises: 15 to 20 parts by weight of carrot juice, 5 to 10 parts by weight of hawthorn juice, 3 to 5 parts by weight of peanut juice, 3 to 5 parts by weight of lemon juice and 5 to 10 parts by weight of yellow peach juice.

2. A method for preparing the composite fruit, vegetable and grain juice according to claim 1, characterized in that: The preparation method comprises the following steps: S1, preparing carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice; S2. Mix carrot juice, hawthorn juice, peanut juice, lemon juice and yellow peach juice, homogenize and refine by high-pressure microfluidization, degas in vacuum, and sterilize by ultra-high temperature instantaneous sterilization to obtain composite grain and fruit and vegetable juice.

3. The preparation method according to claim 2, characterized in that: The carrot juice is prepared by the following method: SA1-1, slice carrots, add water at a material-liquid ratio of 1:3-5 and pre-cook until soft; SA1-2, beat and crush the pre-cooked carrots into 200-300 mesh; SA1-3, enzymolysis with composite enzyme 1, inactivate the enzyme at 75°C-80°C for 3 min-5 min, filter to obtain carrot juice, wherein the composite enzyme 1 comprises 0.5wt‰-1wt‰ cellulase, 0.3wt‰-0.5wt‰ hemicellulase, and 0.3wt‰-0.5wt‰ pectinase.

4. The preparation method according to claim 2, characterized in that: The hawthorn juice is prepared by the following method: SB1-1, add 3 to 5 times the weight of water to pre-cook hawthorn until soft; SB1-2, pulping the pre-cooked hawthorn; SB1-3, using composite enzyme 2 for enzymolysis, inactivating the enzyme at 75°C-80°C for 3 min-5 min, filtering to obtain hawthorn juice, wherein the composite enzyme 2 comprises 0.3wt‰-0.5wt‰ tannase and 0.3wt‰-0.5wt‰ pectinase.

5. The preparation method according to claim 2, characterized in that: The peanut juice is prepared by the following method: SC1-1, roast the peanuts at 120℃~130℃ for 20 min~30 min, peel them, soak them in 0.5wt% NaHCO3 solution for 2 h~3 h according to the material-liquid ratio of 1:3~5, and wash the peanuts; SC1-2, add 3 to 5 times water and grind into ultrafine powder; SC1-3, use 0.5wt‰ ~ 1wt‰ protease for enzymatic hydrolysis for 30 min ~ 60 min, inactivate the enzyme at 75℃ ~ 80℃ for 3 min ~ 5 min, and filter to obtain peanut juice.

6. The preparation method according to claim 2, characterized in that: The yellow peach juice is prepared by the following method: SD1-1, yellow peach and 0.5wt‰ to 1wt‰ vitamin C are beaten to obtain a slurry; SD1-2, treating the slurry at 85°C to 90°C to inactivate the enzyme for 30 s to 40 s; SD1-3. After cooling, enzymolysis is performed with composite enzyme 3, the enzyme is inactivated at 75°C, and yellow peach juice is obtained by filtration. The composite enzyme 3 comprises 0.5wt‰ to 1wt‰ pectinase and 0.3wt‰ to 0.5wt‰ cellulase.

7. The preparation method according to any one of claims 2 to 6, characterized in that In S2, the pressure of high-pressure microfluidic homogenization and refinement is 20000 psi to 30000 psi, and the flow rate is 80 mL / min to 100 mL / min.

8. The preparation method according to any one of claims 2 to 6, characterized in that In the S2, the vacuum degree of vacuum degassing is -0.05 MPa to -0.08 MPa, and the time is 10 min to 15 min.

9. The preparation method according to any one of claims 2 to 6, characterized in that In S2, the temperature of high temperature instantaneous sterilization is 135°C to 150°C, and the time is 5 s to 8 s.