Cranberry composite fruit and vegetable juice beverage containing salted thick slurry and preparation method of cranberry composite fruit and vegetable juice beverage

Abstract

The cranberry compound fruit and vegetable juice beverage comprises the following components in percentage by mass: 10%-15% of cranberry original juice, 8%-12% of the cranberry pickled thick slurry, 0.1%-1.0% of concentrated purple sweet potato juice, 0.01%-0.10% of concentrated raspberry juice, 1%-8% of high fructose corn syrup, 0.01%-0.10% of sodium citrate, 0.01%-0.05% of vitamin C, 0.005%-0.015% of compound essence and the balance of water, wherein the thick cranberry pickling pulp is generated in the pickling process of the preserved cranberries. The waste liquid generated in the pickling process of the preserved cranberries is reused, the resource utilization rate is increased, the dosage of flavor adjusting substances is reduced, the nutritional ingredients of the beverage are enriched, the cost is saved, and the market acceptance of the cranberry compound fruit and vegetable juice beverage is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of cranberry juice beverages, and particularly relates to a cranberry composite fruit and vegetable juice beverage containing pickled concentrated pulp and a preparation method thereof. Background Art

[0002] Cranberry, also known as cranberry, small red cranberry, Latin name: Oxycoccos, the fruit is a red berry, with high water content and low calories, rich in dietary fiber, multiple vitamins and minerals, and contains polyphenolic compounds such as proanthocyanidins, anthocyanins, flavonols, phenolic acids, etc. Cranberry has the effects of inhibiting Helicobacter pylori, anti-oxidation, anti-tumor, preventing cardiovascular diseases, protecting the oral cavity and teeth, and delaying aging. Cranberry is a natural antibacterial health fruit with strong antibacterial activity. It is the best natural food for preventing and treating various bacterial infections of the urinary system, urethritis, cystitis, and chronic pyelonephritis in women.

[0003] However, cranberries are not easy to store. The most common products are cranberry preserves or juice drinks. Most drinks are prepared with fresh juice. Because cranberry fruits are extremely acidic, they cannot be directly fermented to produce drinks without adjusting the pH value. Currently, the main methods to improve the acidic taste of cranberry juice drinks include adding sugar, sugar substitutes and other sweeteners or adding alkaline substances such as calcium carbonate. However, excessive addition of sugar will cause health risks and is gradually unacceptable to consumers. Adding alkaline substances will easily affect the physical and chemical properties and taste of cranberry juice drinks. In addition, because cranberries contain tannic acid, their juice drinks often have astringent taste and a certain irritation, which requires the addition of other acidic substances for adjustment.

[0004] Chinese patent CN103535805A discloses a cranberry and kiwi fruit compound juice beverage, which is made of fresh cranberry and kiwi fruit juice as main raw materials, and is added with 35-40% F-42 fructose syrup, malic acid, sodium sorbate, and water. It is rich in nutrition, unique in flavor, sweet and sour in taste, helps to enhance immunity and maintain human cardiovascular health.

[0005] Chinese patent CN103719981A discloses a cranberry juice beverage and a production method thereof. The cranberry is used as a main raw material, and the cranberry juice beverage is obtained through pulping, enzyme treatment, filtration, blending, homogenization, sterilization, canning, inspection, and storage. The cranberry juice beverage fully retains the nutrients in the cranberry, so that the beverage has health functions such as maintaining beauty, improving constipation, preventing Alzheimer's disease, and moderately lowering blood pressure. At the same time, the cranberry juice beverage has a unique flavor and good taste.

[0006] However, the current cranberry juice drinks are all made directly from cranberries, and in the pickling process of cranberry preserved fruit, due to the high water content of the raw materials, pickling waste liquid will be produced, which contains cranberry juice, sugar, malic acid, citric acid, enzymes and other substances. If it is directly discarded, it is easy to cause a large amount of resource waste and the processing difficulty is relatively high; if it is directly put into the pickling process again, as the number of pickling increases, a large amount of anthocyanins and other substances accumulate in the pickling waste liquid, making its color purple-black, thereby deepening the color of the cranberry preserved fruit, affecting its appearance and economic value. Therefore, when directly using cranberry pickling waste liquid for repeated pickling, it is often necessary to perform decolorization after pickling for more than 3 times, otherwise it will directly affect the product, and the decolorization process requires a large amount of adsorbent, and the steps are relatively cumbersome and costly. Therefore, it is necessary to develop a product and method that can utilize cranberry pickling waste liquid to reduce resource waste and recycling costs. Summary of the invention

[0007] In view of the above technical problems, the present invention provides a cranberry compound fruit and vegetable juice beverage containing pickled concentrate and a preparation method thereof, wherein the beverage is prepared using waste liquid generated by cranberry pickling, thereby reducing the amount of flavor regulating substances used, enriching the nutritional components of the beverage, saving costs, and improving the market acceptance of the cranberry compound fruit and vegetable juice beverage.

[0008] In order to achieve the above-mentioned object, the present invention provides a cranberry composite fruit and vegetable juice beverage containing pickled concentrated pulp, which comprises, by mass percentage, 10-15% of original cranberry juice, 8-12% of cranberry pickled concentrated pulp, 0.1-1.0% of concentrated purple potato juice, 0.01-0.10% of concentrated raspberry juice, 1-8% of fructose syrup, 0.01-0.10% of sodium citrate, 0.01-0.05% of vitamin C, 0.005-0.015% of composite flavor, and the balance is water.

[0009] Preferably, the preparation method of the cranberry pickled syrup is as follows: (1) Primary pickling: Mix cranberries with primary pickling sugar water and pectinase and pickle for 70-100 minutes; (2) Second pickling: Add sugar and small ingredients to the dried cranberries after the first pickling, and then tumble and pickle them in a vacuum oven for 720 min; (3) Solid-liquid separation: separating the dried cranberries from the pickling liquid after the second pickling; (4) three-time pickling: adding the pickling liquid separated in step (3) to the dried cranberries separated in step (3) again, and vacuum rolling and pickling until the dried cranberries have a sugar content of 55-65%; (5) Solid-liquid separation to obtain pickling waste liquid, and sterilization to obtain pickling concentrated pulp.

[0010] Further preferably, the mass ratio of cranberry fruit to initial pickling syrup in step (1) is 1:0.5-0.8; and the amount of pectinase added is 0.02‰ of the mass of initial pickling syrup.

[0011] Further preferably, the cranberry fruit is fresh fruit, frozen fruit or cranberry fruit after squeezing juice.

[0012] More preferably, the primary pickled sugar water consists of 200 parts by weight of fructose syrup, 54 parts by weight of water, 1 part by weight of citric acid and 2 parts by weight of DL-malic acid.

[0013] Preferably, the mass ratio of the dried cranberries to the sugar and small ingredients in step (2) is 1:1.5-2.0:0.02-0.03.

[0014] More preferably, the sugar material consists of fructose syrup, white sugar and trehalose in a mass ratio of 20:7:7; the small ingredients consist of citric acid, DL-malic acid and sodium metabisulfite in a mass ratio of 6.8:13.6:1.

[0015] Preferably, the vacuum tumbling and kneading pickling conditions in step (2) and step (4) are 40-44°C and -0.03-0.05MPa, and stirring is performed for 30 seconds every 30 minutes during the pickling process.

[0016] Preferably, during the pickling process described in step (4), sugar and other small ingredients may be added according to the sugar content of the dried fruit.

[0017] Preferably, the concentration ratio of the concentrated purple sweet potato juice to the concentrated raspberry juice is 1:5-8; the composite flavor is composed of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5.

[0018] The present invention also provides a method for preparing a cranberry composite fruit and vegetable juice beverage containing pickled concentrated pulp, comprising the following steps: (1) washing, piercing, cutting and juicing cranberries to obtain cranberry juice; (2) mixing cranberry original juice with cranberry pickled concentrate, concentrated purple potato juice and concentrated raspberry juice to obtain fruit and vegetable juice; (3) Adding fructose syrup, sodium citrate, vitamin C and compound flavor to the fruit and vegetable juice, and then adding water to 100%, mixing, sterilizing, filling and cooling to obtain cranberry compound fruit and vegetable juice.

[0019] The beneficial effects of the present invention are: 1. The waste liquid from the pickling of cranberry preserves is utilized, which reduces the waste liquid treatment pressure, improves the utilization rate of resources, and avoids the enrichment of pigments by controlling the number of pickling times, thereby affecting the appearance of the product. At the same time, the waste liquid from the pickling of cranberry preserves is used to prepare a cranberry compound fruit and vegetable juice beverage, which improves the sour taste of the cranberry juice, reduces the amount of sugar added to cover up the sour taste, reduces the cost, and makes the product more easily accepted by the market.

[0020] 2. The trehalose, citric acid and malic acid contained in the cranberry pickled juice can reduce the irritation of tannin in the original cranberry juice, making the taste softer and more easily accepted by the market, while also saving the amount of acid regulating substances.

[0021] 3. Cranberry pickled concentrate contains rich anthocyanins. When it is used to prepare cranberry compound fruit and vegetable juice beverages, the anthocyanin content in the beverage can be further increased, the antioxidant property can be improved, and it has the functions of beauty, skin care and health, which increases market acceptance. At the same time, it can also avoid the use of artificial colors and is more popular with consumers.

[0022] 4. Concentrated purple sweet potato juice can mask the sour taste of original cranberry juice and reduce the amount of flavor regulators. At the same time, the anthocyanins, dietary fiber, minerals and vitamins contained in purple sweet potatoes can further enrich the nutritional value of cranberry compound fruit and vegetable juice drinks, enhance its antioxidant effect, and help enhance the body's immunity. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The present invention is a cranberry composite fruit and vegetable juice beverage prepared with different formulas. In the figure, A is Example 2, B is Example 3, C is Example 4, D is Comparative Example 1, E is Comparative Example 2, F is Comparative Example 3, G is Comparative Example 4, H is Comparative Example 5, I is Comparative Example 6, and J is Comparative Example 7. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further explained below in conjunction with the accompanying drawings and specific embodiments. It is worth noting that the following embodiments are only preferred embodiments of the present invention and should not be understood as limiting the present invention. The protection scope of the present invention shall be based on the contents recorded in the claims. Any modification or replacement made by those skilled in the art to the technical solution of the present invention without creative work shall fall within the protection scope of the present invention.

[0025] In the following examples, concentrated purple sweet potato juice was purchased from Guotou Zhonglu with the material number of 10005322 and a concentration ratio of 1:6; concentrated raspberry juice was purchased from Yuefantai with the material number of 10005566 and a concentration ratio of 1:6.

[0026] Example 1 To prepare cranberry pickle syrup, follow these steps: (1) thawing and washing the frozen cranberries, piercing the frozen cranberries to remove the cranberry seeds, and then cutting and squeezing 40% of the juice to obtain original cranberry juice and dried cranberries; (2) Preparing the primary pickling syrup: pump 200 parts by weight of fructose syrup F55 into a sugar boiling tank, add 54 parts by weight of RO water, stir evenly, and heat to 60°C, then add 1 part by weight of citric acid and 2 parts by weight of DL-malic acid, stir evenly to obtain the primary pickling syrup; (3) Pickling once: add 1 part by weight of the dried cranberries prepared in step (1) into a tumbling machine, add 0.6 parts by weight of the initial pickling syrup and pectinase, and tumble and pickle at room temperature for 90 minutes, stirring for 30 seconds every 30 minutes during the pickling process; wherein the amount of pectinase added is 0.02‰ of the weight of the initial pickling syrup; (4) preparing sugar and small ingredients: mixing fructose syrup, white sugar and trehalose in a mass ratio of 20:7:7 to obtain sugar; mixing citric acid, DL-malic acid and sodium metabisulfite in a mass ratio of 6.8:13.6:1 to obtain small ingredients; (5) Second pickling: add sugar and small ingredients to the tumbler after the first pickling, and tumble and pickle for 720 min at 42°C and -0.04 MPa in a vacuum environment, stirring for 30 s every 30 min; the mass ratio of dried cranberries to sugar and small ingredients is 1:1.7:0.0214; (6) Solid-liquid separation: After the secondary pickling, solid-liquid separation is performed to obtain cranberry pickled dried fruit and pickling liquid respectively; (7) Three-time pickling: the pickling liquid obtained in step (6) is again put into the tumbling machine containing the pickled cranberry dried fruits, and the pickling is performed by vacuum tumbling and pickling until the sugar content of the pickled cranberry dried fruits reaches 63%; during the pickling process, the sugar content of the pickled cranberry dried fruits is tested every 3 hours, and sugar and small ingredients are added according to the sugar content; (8) After the pickling is completed, the solid and liquid are separated to obtain cranberry preserved fruits and pickling waste liquid. The pickling waste liquid is sterilized at 84°C for 15 minutes to obtain cranberry pickling concentrate.

[0027] Example 2 A cranberry compound fruit and vegetable juice beverage comprises, by mass percentage, 12% original cranberry juice, 10% pickled cranberry pulp, 0.5% concentrated purple potato juice, 0.03% concentrated raspberry juice, 5% fructose syrup, 0.05% sodium citrate, 0.03% vitamin C, 0.01% compound flavor, and the remainder is water, wherein the compound flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5.

[0028] Preparation method: (1) The original cranberry juice prepared in step (1) of Example 1 and the cranberry pickled concentrated juice prepared in Example 1 are mixed with concentrated purple potato juice and concentrated raspberry juice to obtain a composite fruit and vegetable juice; (2) Adding fructose syrup F55, sodium citrate, food-grade vitamin C and compound flavors to the compound fruit and vegetable juice, mixing well and then adding RO water to 100% to obtain a compound fruit and vegetable juice beverage; (3) The compound fruit and vegetable juice beverage is sterilized, filled, and cooled to obtain a cranberry compound fruit and vegetable juice beverage.

[0029] Example 3 A cranberry composite fruit and vegetable juice beverage comprises, by mass percentage, 10% original cranberry juice, 8% cranberry pickled concentrated syrup, 0.1% concentrated purple potato juice, 0.01% concentrated raspberry juice, 1% fructose syrup, 0.01% sodium citrate, 0.01% vitamin C, 0.005% composite flavor, and the balance is water, wherein the composite flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5; wherein the cranberry pickled concentrated syrup is prepared by Example 1.

[0030] The preparation method is the same as Example 2.

[0031] Example 4 A cranberry composite fruit and vegetable juice beverage comprises, by mass percentage, 15% original cranberry juice, 12% cranberry pickled concentrated syrup, 1.0% concentrated purple potato juice, 0.10% concentrated raspberry juice, 8% fructose syrup, 0.10% sodium citrate, 0.05% vitamin C, 0.015% composite flavor, and the balance is water, wherein the composite flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5; wherein the cranberry pickled concentrated syrup is prepared by Example 1.

[0032] The preparation method is the same as Example 2.

[0033] Comparative Example 1 A cranberry compound juice beverage, the formula and preparation method are the same as those in Example 2, except that the concentrated purple sweet potato juice is not added. The specific formula is as follows: Calculated by mass percentage, the composition comprises 12% original cranberry juice, 10% cranberry pickled syrup, 0.03% concentrated raspberry juice, 5% fructose syrup, 0.05% sodium citrate, 0.03% vitamin C, 0.01% compound flavor, and the balance is water, wherein the compound flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5; and the cranberry pickled syrup is prepared by Example 1.

[0034] Comparative Example 2 A cranberry composite fruit and vegetable juice beverage, the formula and preparation method are the same as those in Example 2, except that the amount of concentrated purple sweet potato juice is changed to 1.5%. The specific formula is as follows: Calculated by mass percentage, the invention comprises 12% original cranberry juice, 10% cranberry pickled concentrated syrup, 1.5% concentrated purple potato juice, 0.03% concentrated raspberry juice, 5% fructose syrup, 0.05% sodium citrate, 0.03% vitamin C, 0.01% compound flavor, and the balance is water, wherein the compound flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5; wherein the cranberry pickled concentrated syrup is prepared by Example 1.

[0035] Comparative Example 3 A cranberry composite fruit and vegetable juice beverage, the formula and preparation method are the same as those in Example 2, except that the cranberry pickled concentrated pulp is not added. The specific formula is as follows: Calculated in percentage by mass, it includes 12% original cranberry juice, 0.5% concentrated purple sweet potato juice, 0.03% concentrated raspberry juice, 5% fructose syrup, 0.05% sodium citrate, 0.03% vitamin C, 0.01% compound flavor, and the remainder is water. The compound flavor is composed of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5.

[0036] Comparative Example 4 A cranberry composite fruit and vegetable juice beverage, the formula and preparation method are the same as those in Example 2, except that the amount of cranberry pickled concentrated syrup is changed to 15%. The specific formula is as follows: Calculated by mass percentage, the invention comprises 12% of original cranberry juice, 15% of cranberry pickled concentrated syrup, 0.5% of concentrated purple potato juice, 0.03% of concentrated raspberry juice, 5% of fructose syrup, 0.05% of sodium citrate, 0.03% of vitamin C, 0.01% of compound flavor, and the balance is water, wherein the compound flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5; wherein the cranberry pickled concentrated syrup is prepared by Example 1.

[0037] Comparative Example 5 A cranberry composite fruit and vegetable juice beverage, the formula and preparation method are the same as those in Example 2, except that the concentrated purple potato juice and cranberry pickled concentrated syrup are not added. The specific formula is as follows: Calculated in percentage by mass, it includes 12% original cranberry juice, 0.03% concentrated raspberry juice, 5% fructose syrup, 0.05% sodium citrate, 0.03% vitamin C, 0.01% compound flavor, and the remainder is water. The compound flavor is composed of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:5.

[0038] Comparative Example 6 A cranberry composite fruit and vegetable juice beverage comprises, by weight percentage, 12% original cranberry juice, 0.5% concentrated purple sweet potato juice, 0.03% concentrated raspberry juice, 11% high fructose syrup, 2% maltose syrup, 0.05% pectin, 0.05% sodium citrate, 0.03% vitamin C, 0.01% composite flavor, and the balance is water, wherein the composite flavor consists of cranberry flavor, raspberry flavor and blackberry flavor in a weight ratio of 2:3:5, and the preparation method is the same as that of Example 2.

[0039] Comparative Example 7 A cranberry composite fruit and vegetable juice beverage, the formula and preparation method are the same as those of Example 2, except that the cranberry pickled syrup is replaced with cranberry pickled syrup that has been pickled five times, wherein the preparation method of the cranberry pickled syrup is the same as that of Example 1, and step (7) is repeated twice to obtain cranberry pickled syrup that has been pickled five times.

[0040] Results: The beverages prepared in the above examples and comparative examples were tested for their physical and chemical properties according to GB / T 31121-2014 standard, and then the beverages were placed under 660nm to test their transmittance. The results are shown in Table 1: Table 1 Physical and chemical indicators and taste of cranberry compound fruit and vegetable juice

[0041] It can be seen from the above table that purple sweet potato juice can improve the sour taste of cranberry juice, but if the dosage is too much, the taste of purple sweet potato juice will cover up the taste of cranberry juice, so 0.5% addition is the best; the addition of cranberry pickled concentrate can reduce the dosage of fructose syrup and pectin, and at the same time make the flavor of cranberry more mellow. The syrup pickled three times is chosen because the color becomes darker due to too many pickling times, which does not match the color of cranberry juice, so 10% addition of cranberry juice drink concentrate is chosen for the best flavor; the final formula of this cranberry compound fruit and vegetable juice drink is determined as follows: 12% original cranberry juice, 10% cranberry juice drink concentrate, 5% fructose syrup, 0.5% concentrated purple sweet potato juice, 0.05% sodium citrate, 0.03% vitamin C, 0.002% cranberry flavor, 0.005% blackberry flavor, and 0.003% raspberry flavor.

[0042] Compared with Example 2, Comparative Example 6 saves the amount of preserved fruit syrup and pectin used. Based on the net content of 300 mL per bottle of cranberry compound fruit and vegetable juice beverage, the cost of each bottle can be saved by 1 yuan, and the raw material cost of each ton of cranberry compound fruit and vegetable juice beverage can be saved by about 3,333 yuan.

Claims

1. A cranberry compound fruit and vegetable juice beverage containing pickled concentrate, characterized in that: Calculated by mass percentage, it includes 10-15% original cranberry juice, 8-12% pickled cranberry pulp, 0.1-1.0% concentrated purple potato juice, 0.01-0.10% concentrated raspberry juice, 1-8% fructose syrup, 0.01-0.10% sodium citrate, 0.01-0.05% vitamin C, 0.005-0.015% compound flavor, and the balance is water.

2. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 1, characterized in that: The preparation method of the cranberry pickled syrup is as follows: (1) Primary pickling: Mix cranberries with primary pickling sugar water and pectinase and pickle for 70-100 minutes; (2) Second pickling: Add sugar and small ingredients to the dried cranberries after the first pickling, and then tumble and pickle them in a vacuum oven for 700-750 minutes; (3) Solid-liquid separation: separating the dried cranberries from the pickling liquid after the second pickling; (4) three-time pickling: adding the pickling liquid separated in step (3) to the dried cranberries separated in step (3) again, and vacuum rolling and pickling until the dried cranberries have a sugar content of 55-65%; (5) Solid-liquid separation to obtain pickling waste liquid, and sterilization to obtain pickling concentrated pulp.

3. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 2, characterized in that: The mass ratio of the dried cranberries to the initial pickling syrup in step (1) is 1:0.5-0.8; the amount of pectinase added is 0.02‰ of the mass of the initial pickling syrup.

4. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 3, characterized in that: The primary pickling sugar water consists of 200 parts by weight of fructose syrup, 54 parts by weight of water, 1 part by weight of citric acid and 2 parts by weight of DL-malic acid.

5. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 2, characterized in that: The mass ratio of the dried cranberries to the sugar and small ingredients in step (2) is 1:1.5-2.0:0.02-0.

03.

6. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 5, characterized in that: The sugar material consists of fructose syrup, white sugar and trehalose in a mass ratio of 20:7:7; the small material consists of citric acid, DL-malic acid and sodium metabisulfite in a mass ratio of 6.8:13.6:

1.

7. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 2, characterized in that: The vacuum tumbling and curing conditions in step (2) and step (4) are 40-44° C. and -0.03 to -0.05 MPa, and the curing is stirred for 30 seconds every 30 minutes.

8. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 2, characterized in that: During the pickling process described in step (4), sugar and other small ingredients may be added according to the sugar content of the dried fruit.

9. The cranberry compound fruit and vegetable juice beverage containing pickled concentrate according to claim 1, characterized in that: The concentration ratio of the concentrated purple sweet potato juice to the concentrated raspberry juice is 1:5-8; the composite flavor is composed of cranberry flavor, raspberry flavor and blackberry flavor in a mass ratio of 2:3:

5.

10. A method for preparing a cranberry composite fruit and vegetable juice beverage containing pickled concentrate, characterized in that: The steps include: (1) washing, piercing, cutting and juicing cranberries to obtain cranberry juice; (2) mixing cranberry original juice with cranberry pickled concentrate, concentrated purple potato juice and concentrated raspberry juice to obtain fruit and vegetable juice; (3) Adding fructose syrup, sodium citrate, vitamin C and compound flavor to the fruit and vegetable juice, and then adding water to 100%, mixing, sterilizing, filling and cooling to obtain cranberry compound fruit and vegetable juice.

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