Evening primrose fruit and vegetable juice and preparation method thereof

Abstract

According to the fruit and vegetable juice and the preparation method thereof provided by the invention, fruit juice and vegetable juice are mixed and then mixed with various vegetable juices (Chinese wolfberry fruits and carrots) to prepare a series of fruit and vegetable juices taking the cedrela chinensis as a base material, so that the variety of agricultural products of seasonal fruit cedrela chinensis is enriched, and the problems of unsalable and rotten cedrela chinensis inferior fruits are solved. As a special plant in Sichuan, the planting area and the yield are increased year by year, a fruit and vegetable juice fixed industrial chain is formed, and long-term and stable source income can be provided for local farmers; through deep processing, the added value of the hovenia acerba is improved, and more benefits are brought; the window period of the cedrela chinensis is prolonged, so that the cedrela chinensis can be sold in a longer time period, and waste is avoided; in addition, a large amount of manpower is needed in the processes of fruit selection, picking, squeezing, blending and finished product obtaining, employment opportunities are provided for local peasants, and the economic income of the peasants is increased; meanwhile, production and sales of the spring can directly or indirectly bring income to local economy, and sustainable development of the local economy is facilitated.

Description

Technical Field

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

[0002] Chunjian, also known as Babagan, Babagan, Chunjian mixed tangerine, Chunjian honey tangerine, and Chunjian citrus, is widely planted in Pujiang County, Sichuan, Meishan and other areas. Chunjian contains rich fruit acid and citric acid, which can promote the secretion of saliva, gastric juice and other digestive juices, and improve gastrointestinal digestion function. It also contains rich dietary fiber, which can moisturize the intestines and promote bowel movements. At the same time, Chunjian has a high content of vitamin C. Eating it in moderation can strengthen the elasticity of the human cardiovascular system and is beneficial to health.

[0003] Because the skin of Harumi is thin and juicy, it is not easy to store. It needs to be sold out in a short time, otherwise it will easily lose water and rot. At the same time, affected by the temperature and distance of the region, Harumi is very susceptible to freezing and spoilage during transportation, which affects the market sales of Harumi. Thirdly, because Harumi has a short maturity period and a short shelf life, it is a typical seasonal fruit, so the transportation distance is limited. The transportation cost of areas that are too far away in China has doubled, or even cannot be reached. This seasonal fruit is even rarer in foreign markets. Therefore, it is becoming increasingly difficult to sell Harumi in the market through the "fresh fruit" method in a short period of time.

[0004] Based on this, the present invention intends to process Harumi into a series of fruit and vegetable juice products with Harumi as the base material, so as to diversify the sales of products from the vacant space in the beverage market and avoid a large number of Harumi products being unsalable and rotting due to its short shelf life. Summary of the invention

[0005] In view of the above-mentioned deficiencies, the present invention aims to provide a spring jian fruit and vegetable juice and a preparation method thereof, which adopts a mixture of fruit juice and vegetable juice, and prepares a series of fruit and vegetable juices with spring jian as the base material by mixing with various vegetable juices (wolfberry, carrot), thereby enriching the agricultural product variety of seasonal fruit spring jian and solving the problem of unsalable and rotting of inferior spring jian fruit.

[0006] The present invention is achieved through the following technical solutions:

[0007] The present invention first discloses a spring fruit and vegetable juice, comprising:

[0008] 35 parts of Harumi Juice and 7 parts of Wolfberry Juice; or

[0009] 35 parts of Harumi fruit juice and 5 parts of carrot juice; of which:

[0010] The Harumi juice is NFC juice.

[0011] The present invention also discloses a method for preparing spring fruit and vegetable juice, comprising:

[0012] (1) Preparation of NFC Chunjian juice: After the Chunjian pulp is squeezed, the juice is filtered twice through 200-mesh gauze to obtain NFC Chunjian juice for use; at this time, the sweetness of NFC Chunjian is measured by a refractometer to be about 11, and the pH value is about 5.0. Babagan NFC juice has obvious advantages over commercially available NFC orange juice in terms of taste. We found from naked eye observation that the color of commercially available NFC orange juice is yellowish, while the color of Babagan NFC juice is orange, which seems more appetizing; in terms of taste, the commercially available NFC orange juice is sour, while the taste of Babagan NFC juice is sweet and sour. Babagan NFC juice has obvious advantages and is more easily recognized by consumers. Based on this, a series of fruit and vegetable juices based on Chunjian are prepared by mixing with various vegetable juices (wolfberry, carrot), developing its functional products and enriching its agricultural product varieties.

[0013] (2) Preparation of wolfberry juice: pre-cook wolfberries for 5 minutes to soften them, then add water and color preservative, and then soak for 10 minutes, crush and pulp them, filter them, and sterilize them at 90° C. for 30 minutes to obtain wolfberry juice;

[0014] (3) Preparation of Chunjian fruit and vegetable juice: Mix NFC Chunjian fruit juice and wolfberry juice, and then sterilize to obtain the juice.

[0015] Furthermore, in step (2), the mass ratio of wolfberry to water is 1:5;

[0016] The color protecting agent is Vc, and the filtering times is 2 times.

[0017] Furthermore, the added amount of Vc is 0.1-0.3g / 1000g.

[0018] Furthermore, the sterilization conditions of step (3) are: a constant temperature water bath at 90° C., sterilization for 30 minutes, then filling into a pre-cleaned container, cooling to room temperature and then storing in a refrigerator.

[0019] The present invention also discloses a method for preparing spring fruit and vegetable juice, comprising:

[0020] (1) Preparation of NFC Chunjian juice: After squeezing the Chunjian fruit pulp, the juice was filtered twice through 200-mesh gauze to obtain NFC Chunjian juice for later use;

[0021] (2) preparing carrot juice: soaking and washing fresh carrots with clean water, removing the roots and retaining the tender and fresh part of the carrots, cutting the washed carrots into small pieces of 2 to 3 cm, adding 3 times the amount of water, heating, blanching in boiling water, adding a color preservative, and then juicing, sterilizing, cooling, and storing in a refrigerator;

[0022] (3) Preparation of Chunjian fruit and vegetable juice: Mix NFC Chunjian fruit juice and carrot juice, and then sterilize to obtain the juice.

[0023] Furthermore, in step (2), the color preservative is Vc, the amount of the color preservative is 0.1-0.3 g / 1000 g, and the sterilization temperature is 90°C.

[0024] Furthermore, the sterilization in step (3) is as follows: sterilize in a constant temperature water bath at 90° C. for 30 minutes, then fill into a pre-cleaned container, cool to room temperature and store in a refrigerator.

[0025] The invention also discloses a spring-seeing fruit and vegetable juice prepared according to any one of the above preparation methods.

[0026] The beneficial effects of the present invention are:

[0027] As a specialty plant in Sichuan, the planting area and output of Chunjian have increased year by year. The formation of a fixed fruit and vegetable juice industry chain can provide a long-term and stable source of income for local farmers; the added value of Chunjian has been improved through deep processing, bringing more benefits; the window period of Chunjian has been extended, allowing Chunjian to be sold over a longer period of time to avoid waste; and a large amount of manpower is required in the process of selecting, picking, squeezing, blending and finishing Chunjian, which provides employment opportunities for local farmers and increases their own economic income; at the same time, the production and sales of Chunjian can directly or indirectly bring income to the local economy, which is conducive to the sustainable development of the local economy. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The sensory evaluation test results of the samples prepared in Example 1 are shown in FIG.

[0029] Figure 2 This is a diagram showing the sensory effects of the amount of wolfberry juice added on the product obtained in Example 1;

[0030] Figure 3 The DPPH free radical scavenging rate of the sample prepared in Example 1 is measured;

[0031] Figure 4 The results of the determination of the ABTS free radical scavenging rate of the sample prepared in Example 1;

[0032] Figure 5 The sensory evaluation test results of the samples prepared in Example 2 are shown in FIG.

[0033] Figure 6 The DPPH free radical scavenging rate of the sample prepared in Example 2 is measured;

[0034] Figure 7 The results are for measuring the ABTS free radical scavenging rate of the sample prepared in Example 2. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] Example 1

[0037] A spring wolfberry juice and a preparation method thereof, comprising:

[0038] (1) Preparation of NFC Harumi juice: After the Harumi pulp is squeezed, the juice is filtered twice through 200-mesh gauze to obtain NFC Harumi juice for later use; at this time, the sweetness of NFC Harumi is measured by a refractometer to be about 11 and the pH value is about 5.0.

[0039] (2) Preparation of wolfberry juice: pre-cook wolfberries for 5 minutes to soften them, then add 5 times the amount of water and vitamin C, the amount of vitamin C added is 0.1-0.3g / 1000g, then soak for 10 minutes, crush and pulp, filter twice, and sterilize at 90°C for 30 minutes to obtain wolfberry juice;

[0040] (3) Preparation of Chunjian fruit and vegetable juice: Mix 35 parts of Chunjian NFC juice and 7 parts of wolfberry juice, then sterilize in a constant temperature water bath at 90°C for 30 minutes, then fill into pre-cleaned containers, cool to room temperature and store in a refrigerator.

[0041] Example 2

[0042] A method for preparing Harumi carrot juice comprises:

[0043] (1) Preparation of NFC Chunjian juice: After squeezing the Chunjian fruit pulp, the juice was filtered twice through 200-mesh gauze to obtain NFC Chunjian juice for later use;

[0044] (2) preparing carrot juice: soaking and washing fresh carrots with clean water, removing the roots and retaining the tender and fresh part of the carrots, cutting the washed carrots into small pieces of 2 to 3 cm, adding 3 times the amount of water, heating, blanching in boiling water, adding color fixative Vc, the amount of Vc used is 0.1-0.3 g / 1000 g, squeezing the juice, sterilizing at 90° C., cooling and storing in a refrigerator;

[0045] (3) Preparation of Spring See Fruit and Vegetable Juice: Mix 35 parts of NFC Spring See Fruit Juice and 5 parts of Carrot Juice, then sterilize in a constant temperature water bath at 90°C for 30 minutes, then fill into pre-cleaned containers, cool to room temperature, and store in a refrigerator.

[0046] Test Example 1

[0047] Sensory evaluation test of the sample prepared in Example 1

[0048] First, take 1000g of freshly collected Chunjian pulp, squeeze and sterilize it to get about 600g of NFC Chunjian liquid, with a juice yield of about 60%, which is higher than similar products on the market. The taste and color are better than similar products on the market, and it is easier to be recognized by consumers. At this time, the sweetness of NFC is measured at 11.5 and the pH value is 5.0 using a refractometer.

[0049] Take 15g of wolfberry, pre-cook and soften for 5 minutes (wolfberry and water at 1:5), add 0.1-0.3g / 1000g of Vc as a color preservative, and then soak for 10 minutes. After crushing and beating, filter and sterilize to obtain about 250ml of wolfberry juice.

[0050] The prepared NFC juice of Babagan and wolfberry juice were mixed and prepared, and the comprehensive product evaluation standard for fruit and vegetable juice beverages formulated in NY-T434-2007 was referred to. Thirty people aged 10-60 were randomly selected to conduct sensory evaluation on the composite fruit and vegetable juice prepared by the present invention from four aspects: color, aroma, taste and texture state. The evaluation indicators are shown in Table 1. The full score is 100 points, and the average value is taken as the scoring result.

[0051] Table 1

[0052]

[0053]

[0054] The addition amount of one influencing factor was fixed, and the addition amount of wolfberry juice was 10%. When the addition amount of NFC juice of Babagan was 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% and 50% respectively, the sensory score was used as the effect of the addition amount of NFC juice of Babagan on the sensory quality of Babagan wolfberry composite fruit and vegetable juice. The results are shown in Figure 1 The results showed that when the addition amount of NFC juice of Babagan was 35%, the sensory score was the highest.

[0055] The addition amount of one influencing factor was fixed, and the addition amount of Babagan NFC juice was 35%. When wolfberry juice was used as the variable factor and the addition amount of wolfberry juice was 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, and 10%, the sensory score was used as the effect of the addition amount of wolfberry juice on the sensory quality of Babagan wolfberry composite fruit and vegetable juice. The results are shown in Figure 2 The results showed that when the addition amount of wolfberry juice was 7%, the sensory score was the highest.

[0056] After testing, it was found that 35% Chunjian juice had the best sensory experience, and based on this, the effects of different concentrations of wolfberry juice on the taste and mouthfeel of this product were tested, and it was concluded that the best overall taste was achieved by adding 7% wolfberry juice to 35% Chunjian juice.

[0057] Test Example 2

[0058] The results of DPPH free radical scavenging rate of the samples prepared in Example 1

[0059] The DPPH radical scavenging rate of the NFC juice of Papagan was measured to be 37.45%, while that of the commercially available NFC was 37.27%, with almost no difference, reaching the expected level. When the NFC juice of Papagan was diluted to 35% Chunjian juice, the DPPH radical scavenging rate was 33.53%, while the scavenging rate of similar products on the market was only 11.02%. Therefore, Papagan juice itself has good free radical scavenging ability. When the concentration of Chunjian Papagan was fixed at 35%, the DPPH radical scavenging ability of wolfberry fruit and vegetable juice was improved, and it showed a positive correlation with the added concentration of wolfberry juice. The results are shown in Figure 3 .

[0060] Test Example 3

[0061] Determination results of ABTS free radical scavenging rate of the sample prepared in Example 1

[0062] The ABTS free radical scavenging rate of 35% Chunjian juice was 36.28%, while the scavenging rate of similar products on the market was only 21.4%. When the concentration of Chunjian babaogan was fixed at 35%, the scavenging ability of wolfberry fruit and vegetable juice ABTS free radicals was significantly improved, and it was positively correlated with the added concentration of wolfberry juice. Figure 4 .

[0063] By measuring the free radical scavenging ability of different concentrations of Chunjian wolfberry fruit and vegetable juice, it was found that when the concentration of Chunjian was fixed, the free radical scavenging ability of the fruit and vegetable juice was positively correlated with the concentration of wolfberry, and its antioxidant effect showed a significant dose-effect relationship with the amount of wolfberry added. Wolfberry is a traditional medicinal and edible material, and its pharmacological effects include nourishing the liver and kidneys, protecting the eyes, immune regulation, lowering blood sugar, antioxidant and anti-aging. In this project, wolfberry can fully exert its antioxidant effect after extraction, so it promotes oxidation after mixing with Babagan juice, but the quality and taste of Chunjian wolfberry compound fruit and vegetable juice are closely related to the amount of the two added. Comprehensive sensory evaluation and antioxidant capacity level test results, taking into account the taste, flavor and functional tests, it can be preliminarily concluded that the combination of 35% Chunjian juice and 7% wolfberry juice is excellent.

[0064] Test Example 4

[0065] Sensory evaluation test of the sample prepared in Example 2

[0066] The difference between this section and Experimental Example 1 is that the wolfberry juice is replaced with carrot juice, and the method for making carrot juice is the same as that of Example 2.

[0067] The addition amount of one influencing factor was fixed, and the addition amount of Babagan NFC juice was 35%. When carrot juice was used as the variable factor and the addition amount of carrot juice was 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, and 10%, the sensory score was used as the effect of the addition amount of carrot juice on the sensory quality of Babagan carrot composite fruit and vegetable juice. The results are shown in Figure 5 The results showed that when the amount of carrot juice added was 5%, the sensory score was the highest.

[0068] Test Example 5

[0069] Determination results of DPPH free radical scavenging rate of the samples prepared in Example 2

[0070] When the concentration of Chunjian Papagan was fixed at 35%, the DPPH free radical scavenging ability of carrot juice was improved, showing a positive correlation with the added concentration of carrot juice. Figure 6 .

[0071] Test Example 6

[0072] Determination results of ABTS free radical scavenging rate of the samples prepared in Example 2

[0073] When the concentration of Chunjian Papagan was fixed at 35%, the scavenging ability of carrot juice for ABTS free radicals was also improved, and it was positively correlated with the added concentration of carrot. Figure 7 .

[0074] By measuring the free radical scavenging ability of Harumi carrot juice at different concentrations, it was found that when the Harumi concentration was fixed, the free radical scavenging ability of the juice was positively correlated with the concentration of carrots, and its antioxidant effect was dose-related with the amount of carrots added.

[0075] Carrots can be eaten raw or as vegetables, but they are light in taste and are not eaten frequently. However, carrots are rich in nutrients, such as vitamins, dietary fiber, carotene, trace elements, etc. They have many functions and effects, such as beauty, eyesight, and bowel movements. Therefore, eating more carrots is very good for the body. The color of Babagan juice is similar to that of carrots. Babagan juice is sweet and carrots are light in taste. The combination of the two makes a healthy and delicious fruit and vegetable juice.

[0076] The quality and taste of Harumi carrot compound fruit and vegetable juice are closely related to the amount of the two added. Based on the comprehensive sensory evaluation results and antioxidant capacity level test results, and taking into account the taste, flavor and functional tests, it was concluded that the combination of 35% Harumi juice and 5% carrot juice is excellent.

[0077] The above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, a person of ordinary skill in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents, and these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A spring fruit and vegetable juice comprising: 35 parts of Harumi juice and 7 parts of wolfberry juice; or 35 parts of Harumi juice and 5 parts of carrot juice; of which: The Harumi juice is NFC juice.

2. A method for preparing the Harumi fruit and vegetable juice according to claim 1, comprising: (1) Preparation of NFC Chunjian juice: After squeezing the Chunjian fruit pulp, the juice was filtered twice through 200-mesh gauze to obtain NFC Chunjian juice for later use; (2) Preparation of wolfberry juice: pre-cook wolfberries for 5 minutes to soften them, then add water and color preservative, and then soak for 10 minutes, crush and pulp them, filter them, and sterilize them at 90° C. for 30 minutes to obtain wolfberry juice; (3) Preparation of Chunjian fruit and vegetable juice: Mix NFC Chunjian fruit juice and wolfberry juice, and then sterilize to obtain the juice.

3. The preparation method according to claim 2, wherein: The mass ratio of wolfberry to water in step (2) is 1:5; The color protecting agent is Vc, and the filtering times is 2 times.

4. The preparation method according to claim 3, wherein: The added amount of Vc is 0.1-0.3g / 1000g.

5. The preparation method according to claim 2, wherein: The sterilization conditions of step (3) are: constant temperature water bath at 90°C, sterilization for 30 minutes, filling into pre-cleaned containers, cooling to room temperature and then storing in a refrigerator.

6. Harumi fruit and vegetable juice prepared according to the preparation method according to any one of claims 2 to 5.

7. A method for preparing the Harumi fruit and vegetable juice according to claim 1, comprising: (1) Preparation of NFC Chunjian juice: After squeezing the Chunjian fruit pulp, the juice was filtered twice through 200-mesh gauze to obtain NFC Chunjian juice for later use; (2) preparing carrot juice: cutting carrots into pieces and adding 3 times the amount of water, heating and blanching, then adding a color preservative, and then juicing. The obtained carrot juice is sterilized and stored in a refrigerator; (3) Preparation of Chunjian fruit and vegetable juice: Mix NFC Chunjian fruit juice and carrot juice, and then sterilize to obtain the juice.

8. The preparation method according to claim 7, wherein: The color preservative in step (2) is Vc, the amount of the color preservative used is 0.1-0.3 g / 1000 g, and the sterilization temperature is 90°C.

9. The preparation method according to claim 7, wherein: The sterilization in step (3) is as follows: sterilize in a constant temperature water bath at 90° C. for 30 minutes, then fill into a pre-cleaned container, cool to room temperature and store in a refrigerator.

10. Harumi fruit and vegetable juice prepared according to the preparation method according to any one of claims 7 to 9.

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