Preparation method of digestion-aiding multi-flavor high-proportion cucumber compound fruit and vegetable juice

Abstract

The invention discloses a preparation method of digestion-aiding multi-flavor high-proportion cucumber compound fruit and vegetable juice, and belongs to the technical field of fruit and vegetable juice processing. Fresh cucumbers, lettuce, celery, apples, pears and okra are used as main raw materials, 50-70% of cucumber juice, 30-50% of composite vegetable juice and 30-50% of composite fruit juice form basic fruit juice, okra extract accounting for 5-20% of the total volume is added on the basis of the basic fruit juice, the multi-flavor high-proportion cucumber composite fruit and vegetable juice is formed, and no food additive is added. Wherein the content of the cucumber juice is 50% or above, and the requirement of a human body for nutrients contained in cucumbers can be well met. The technical problems of poor taste and uneven color caused by low cucumber juice proportion and easy layering are solved, the nutrition flavor and shelf life of the cucumber composite fruit and vegetable juice can be maintained through an ultrahigh pressure technology, and the current situation of lack of cucumber juice processing products in the market is made up.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit and vegetable juice processing, and particularly relates to a method for preparing a digestion-promoting multi-flavor high-proportion cucumber composite fruit and vegetable juice. Background Art

[0002] In recent years, the fruit and vegetable juice markets in developed countries such as Europe, America, Japan, etc. have tended to develop in the directions of low sodium, low sugar, natural nutrition, etc. The fruit and vegetable juice beverage industry in China has also gradually transformed towards nutrition and health. However, there are still some phenomena in the domestic market where chemical thickeners, preservatives, flavoring agents, and artificial pigments are used in the processing of some fruit and vegetable juices, which cannot meet the consumers' demands for natural, healthy, and nutritious fruit and vegetable juices. In addition, some products add sugars such as granulated sugar and sucrose to adjust the taste, and excessive long-term intake is not conducive to health. Therefore, it is of great significance to develop natural, nutritious, and healthy composite fruit and vegetable juices.

[0003] Cucumber is a herbaceous plant of the genus Cucumis in the Cucurbitaceae family, rich in nutrients and active ingredients such as vitamin E, minerals such as iron and potassium, carotenoids, and malonic acid. It has the effects of promoting gastrointestinal motility and digestion, reducing cholesterol, anti-tumor, and beauty. Malonic acid in it is rare in other fruits and vegetables outside cucumbers and has the effect of inhibiting the conversion of sugars into fat. However, there are few composite fruit and vegetable juices with cucumber as the raw material on the market currently, and the proportion of cucumber juice is relatively small. Cucumber juice itself will separate layers at normal temperature in about 5 - 6 hours. When the proportion of cucumber juice in the composite fruit and vegetable juice increases, it is easy to cause problems such as overall juice separation, pigment precipitation, and poor taste and flavor. The reason is that the particles in cucumber juice are uneven and easy to agglomerate, resulting in pulp precipitation and pigment precipitation. Among them, pulp precipitation is that insoluble dietary fibers (such as cellulose, pectin), proteins, tiny particles, etc. in cucumber pulp naturally sink due to gravity when standing still. Natural pigments in cucumbers (such as chlorophyll, carotenoids, etc.) are mostly unstable organic substances, which may gradually decompose due to oxidation or light after juicing, resulting in the fading of green color and the appearance of yellowish-green precipitation at the bottom. It may also combine with polyphenolic substances or metal ions and precipitate out from the liquid to form flocculent, granular, or layered precipitates.

[0004] Chinese Patent CN104187961A discloses an aloe, pear, and cucumber composite fruit and vegetable juice and its preparation method. The proportion of cucumber juice is only 20%, and sodium carboxymethylcellulose is added as a stabilizer to solve the layering phenomenon. Chinese Patent CN104544404A discloses a preparation method of a natural fruit and vegetable composite beverage, which has the effects of quenching thirst, calming the nerves, and relieving depressive symptoms. However, the addition amount of cucumber juice is relatively low, only accounting for 20%, and the product flavor is relatively single. Chinese Patent CN113317419A discloses a preparation method of a mango and cucumber composite fruit and vegetable juice, which has the effects of relieving thirst and annoyance, diuresis, and detoxification. Although the addition amount of cucumber juice has increased, additives such as sucrose, citric acid, xanthan gum, and agar are added to the composite fruit and vegetable juice to maintain good sensory quality. Currently, there are few reports on natural additive-free fruit and vegetable juice beverages mainly based on cucumber juice. The existing technologies generally have problems such as low cucumber addition amount, the need to add exogenous chemical thickeners, insufficient efficacy, low utilization rate of dietary fiber, and poor taste and nutrition. Summary of the Invention

[0005] In view of the above-mentioned prior art, the object of the present invention is to provide a preparation method of a cucumber composite fruit and vegetable juice with multiple flavors, high proportion, and digestive function. In the present invention, cucumber is used as the main component of the fruit and vegetable juice, and other nutritional components with functions such as flavor enhancement, thickening, and digestion are added. Among them, the dietary fiber content in celery can reach 1.4 g / 100 g, the dietary fiber content in the edible part of lettuce is about 1.9 g / 100 g, apples and pears are rich in pectin, and the dietary fiber content is 1.2 - 3.2 g / 100 g. These insoluble and soluble fibers can stimulate intestinal peristalsis. In addition, lactucin in lettuce has a slight sedative effect on the intestine, apigenin in celery can slightly stimulate the secretion of digestive juices, and the pectin (soluble fiber) contained in apples and pears absorbs water and swells to form a gel, which can soften feces and relieve constipation. The polyphenol oxidase and a small amount of protease contained in them can help decompose some nutrients. Therefore, adding these raw materials can regulate intestinal function, stimulate intestinal peristalsis, contribute to digestion, and jointly improve the nutrition of cucumber fruit and vegetable juice while improving the formula.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] In the first aspect of the present invention, a cucumber composite fruit and vegetable juice with multiple flavors and high proportion is provided. The cucumber composite fruit and vegetable juice with multiple flavors and high proportion includes raw materials in the following volume ratios:

[0008] Cucumber juice 50 - 70%, composite vegetable juice and composite fruit juice 30 - 50%, forming a basic fruit juice. On the basis of the basic fruit juice, okra extract with a total volume ratio of 5 - 20% is added to form a cucumber composite fruit and vegetable juice with multiple flavors and high proportion;

[0009] The volume ratio of the compound vegetable juice to the compound fruit juice is (5 - 50):(1 - 45);

[0010] In the compound vegetable juice, the volume ratio of lettuce juice to celery juice is (1 - 4):(1 - 4); in the compound fruit juice, the volume ratio of apple juice to pear juice is (1 - 4):(1 - 4);

[0011] A method for preparing a multi - flavor high - proportion cucumber compound fruit and vegetable juice includes the following steps:

[0012] Pulverize fresh cucumbers and other fruits and vegetables separately, take the slurry for filtration to remove residues, and mix them in proportion to obtain the multi - flavor high - proportion cucumber compound fruit and vegetable juice.

[0013] Further, the other fruits and vegetables include lettuce, celery, apples, pears, and okra.

[0014] Further, the treatment method of the other fruits and vegetables is as follows:

[0015] Cut the lettuce into small sections, wash it clean, blanch it in water, pulverize it, and filter to obtain lettuce juice;

[0016] Remove the leaves and roots of the celery, cut it into small sections, wash it clean, blanch it in water, pulverize it, and filter to obtain celery juice;

[0017] Wash the apples clean, peel, core, and cut them into pieces, pulverize them, and filter to obtain apple juice;

[0018] Wash the pears clean, peel, core, and cut them into pieces, pulverize them, and filter to obtain pear juice;

[0019] Wash the okra clean, remove the seeds, pre - cook it, pulverize it, centrifuge it, and take the supernatant to obtain okra extract.

[0020] Further, the blanching water temperature is 90 - 100 °C, and the blanching time is 3 - 7 min.

[0021] Further, the pulverizing speed is 8000 - 12000 r / min, and the pulverizing time is 40 - 70 s.

[0022] Further, after pulverizing, filter with a filter screen, and the mesh number of the filter screen is 50 - 300 meshes.

[0023] Further, the pre - cooking water temperature is 90 - 100 °C, and the pre - cooking time is 5 - 10 min.

[0024] Further, the centrifugation speed is 10000 r / min, and the centrifugation time is 15 min.

[0025] In the second aspect of the present invention, there is provided the application of the described multi - flavor high - proportion cucumber compound fruit and vegetable juice in food or health products.

[0026] Beneficial effects of the present invention:

[0027] The present invention prepares a compound fruit and vegetable juice from fresh cucumbers, lettuce, celery, apples, pears, and okra. Through scientific compatibility combination and process optimization, without adding external reagents, it solves the problems of low cucumber juice addition amount, juice stratification, single function of the drink, and poor taste in the prior art. In the present invention, the addition amount of cucumber juice is as high as 50 - 70%, and it is compounded with lettuce juice, celery juice, apple juice, pear juice, and okra extract, avoiding the stratification phenomenon; through sensory evaluation scores, color values, and turbidity tests, the compound fruit and vegetable juice of the present invention has a high score, has excellent sensory quality, rich dietary fiber content, and helps digestion, etc., and is suitable for industrial production and market promotion. Description of the drawings

[0028] Figure 1 Photos of adding different amounts of cucumber juice (30% - 100%) (A - H).

[0029] Figure 2 Sensory score of single cucumber juice

[0030] Figure 3 Photos of low - concentration (50%) cucumber compound juice added with lettuce and celery juice (A - G).

[0031] Figure 4 Sensory score of cucumber juice (50 parts) added with lettuce and celery

[0032] Figure 5 Photos of medium - concentration (60%) cucumber compound juice added with lettuce and celery juice (A - G).

[0033] Figure 6 Sensory score of cucumber juice (60 parts) added with lettuce and celery

[0034] Figure 7 Photos of high - concentration (70%) cucumber compound juice added with lettuce and celery juice (A - G).

[0035] Figure 8 Sensory score of cucumber juice (70 parts) added with lettuce and celery

[0036] Figure 9 Photos of low - concentration (50%) cucumber compound juice added with apple and pear juice (A - D).

[0037] Figure 10 Sensory score of cucumber juice (50 parts) added with apple and pear

[0038] Figure 11 Photos of medium - concentration (60%) cucumber compound juice added with apple and pear juice (A - D).

[0039] Figure 12Sensory scores of cucumber juice (60 portions) added with apple and pear

[0040] Figure 13 Photos (A - D) of high - concentration (70%) cucumber composite juice added with apple and pear juices

[0041] Figure 14 Sensory scores of cucumber juice (70 portions) added with apple and pear

[0042] Figure 15 Photos (A - J) of low - concentration (50%) cucumber composite juice added with different proportions of fruit and vegetable juices

[0043] Figure 16 Sensory scores of each group of cucumber composite fruit and vegetable juices (50 portions)

[0044] Figure 17 Photos (A - H) of medium - concentration (60%) cucumber composite juice added with different proportions of fruit and vegetable juices

[0045] Figure 18 Sensory scores of each group of cucumber composite fruit and vegetable juices (60 portions)

[0046] Figure 19 Photos (A - F) of high - concentration (70%) cucumber composite juice added with different proportions of fruit and vegetable juices

[0047] Figure 20 Sensory scores of each group of cucumber composite fruit and vegetable juices (70 portions)

[0048] Figure 21 Influence of adding okra extract on 60% cucumber composite fruit and vegetable juice (A - C)

[0049] Figure 22 Sensory scores of cucumber composite fruit and vegetable juice added with okra extract Detailed implementation manners

[0050] It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which this application belongs.

[0051] The present invention focuses on and solves the following problems:

[0052] 1. Problem of the use of chemical additives: In the prior art, many fruit and vegetable juices use additives such as chemical thickeners, preservatives, sugars, flavorings, and artificial pigments during the processing. Although these additives can improve the stability and taste of the products, they do not meet the consumers' demands for natural, healthy, and nutritious products, and long - term intake may have an adverse impact on health. The present invention does not use any food additives and only blends natural fruit and vegetable juices to achieve the purpose of nutrition and health.

[0053] 2. Problem of low proportion of cucumber juice: In the prior art, the proportion of cucumber juice in the compound fruit and vegetable juice is relatively low, usually only about 20%. This results in insufficient manifestation of the nutrients and active ingredients of cucumbers in the fruit and vegetable juice, and the efficacy cannot be fully exerted. The present invention solves the problems of insufficient proportion of cucumber juice and insufficient functional manifestation by adding more than 50% of cucumber juice.

[0054] 3. Problems of juice stratification and pigment precipitation: When the proportion of cucumber juice increases, problems such as juice stratification and pigment precipitation are likely to occur, affecting the sensory quality of the product. The prior art usually solves these problems by adding chemical stabilizers (such as sodium carboxymethylcellulose), but this introduces chemical additives, which does not meet the requirement of being natural. The present invention solves the problems of juice stratification and pigment precipitation in the fruit and vegetable juice by pre-experimentally screening fruits and vegetables such as celery, lettuce, apple, pear, okra, etc., and through blanching means and formula optimization.

[0055] 4. Problems of single flavor and insufficient utilization of dietary fiber: The compound fruit and vegetable juice in the prior art has a relatively single flavor, which cannot meet the needs of consumers for diverse flavors, and the utilization rate of dietary fiber in the fruit and vegetable juice is relatively low. The present invention solves the problems of single flavor and insufficient utilization of dietary fiber by adding various fruits and vegetables by different means and maintaining the product flavor and nutrition through ultra-high pressure technology.

[0056] In order to enable those skilled in the art to more clearly understand the technical solution of the present application, the technical solution of the present application will be described in detail below in combination with specific embodiments.

[0057] The test materials not specifically described used in the embodiments of the present invention are all conventional test materials in the art and can be obtained through commercial channels. The cucumber variety selected in this experiment is Yinan cucumber with a long handle and thorns. The variety characteristics are straight strips, black color, sweet taste, and with a top flower and thorns. Yinan cucumber has a lot of juice and a sweet taste, with a unique strong aroma. Its flesh is green and dense, containing fructose, various free amino acids, as well as volatile oil, cucurbitacin, cucumber enzyme, etc. For every 100g, the water content ≤ 96.0%, Ca ≥ 15mg, P ≥ 29mg, Fe ≥ 0.15mg, vitamin C ≥ 11mg, total sugar ≥ 1.58g, and the sugar content is significantly higher than that of cucumbers from other places, with a better flavor. This raw material can be obtained through normal commercial channels.

[0058] Example 1: Research on the basic formula of single cucumber juice

[0059] Wash the cucumbers clean with tap water, remove the surface dirt, rinse with clean water, and beat them into pulp with a juicer at a speed of 10,000 r / min for 50 s. After beating, filter with a filter screen with a mesh number of 120 meshes. The addition amounts of cucumber juice are 30 parts, 40 parts, 50 parts, 60 parts, 70 parts, 80 parts, 90 parts, and 100 parts (labeled as A - H respectively), and add drinking water to make up to 100 parts. According to "GB / T 31121-2014 Fruit and Vegetable Juice and Its Beverages (Including Amendment No. 1)", the sensory requirements should comply with this standard. During the subsequent experimental process, according to the sensory inspection method in the standard, score the four items of color (color), aroma (fragrance), taste (taste), and form (shape), with 5 points for each item and a total score of 20 points. The specific scoring criteria are shown in Table 1 below. Subsequently, in each sensory evaluation chart, perform one-way ANOVA on color, aroma, taste, and form respectively. Different letters indicate that there are significant differences between groups in the scoring items (p < 0.05).

[0060] Table 1 Sensory Scoring Criteria

[0061]

[0062] In addition to sensory evaluation, turbidity can also reflect the stability of fruit juice. In this invention, a full-automatic color difference meter is used to measure the brightness (L*), red-green value (a*), and yellow-blue value (b*) of the compound fruit and vegetable juice beverage in the reflection mode. Take 30 mL of cucumber juice, centrifuge it at 3,500 r / min for 15 min at room temperature, and then take the supernatant to measure the light absorption value at 660 nm. The larger A660 is, the higher the turbidity of the sample. The experimental results are shown in Table 2:

[0063] Table 2 Effects of Cucumber Juice Addition Amount on Juice Turbidity and Color Values

[0064]

[0065]

[0066] Note: Perform one-way ANOVA on color, aroma, taste, and form respectively. Different letters indicate that there are significant differences between groups in the scoring items (p < 0.05).

[0067] As shown in Table 2, the turbidity increases with the increase of the cucumber juice addition amount. In groups C - E, that is, the cucumber juice with 50 - 70 parts of cucumber added has a moderate effect on turbidity, about 0.06; in terms of color values, with the increase of the cucumber juice addition amount, the L* and b* values increase, and the a* value decreases. Combining Figure 1-2Through the sensory evaluation in terms of color, aroma, taste, and appearance, it was found that in the C-E group, that is, the cucumber juice with 50 - 70 parts of cucumber added, the color score was significantly higher than that of other groups, and the aroma score and taste score were significantly higher than those of groups A and B, that is, the 30 - 40 parts group. Therefore, the optimal amount of cucumber added in the best formula is 50 - 70 parts, and subsequent experiments were carried out with this addition amount.

[0068] Example 2: Preparation of Other Fruit and Vegetable Juices

[0069] Preparation of lettuce juice: Cut the lettuce into small pieces, wash it clean with tap water, blanch it in boiling water at 95 °C for 5 min, use a juicer to pulp it at a rotational speed of 10000 r / min for 60 s, and filter to obtain lettuce juice.

[0070] Preparation of celery juice: Remove the leaves and roots of the celery, cut it into small pieces, wash it clean with tap water, blanch it in boiling water at 95 °C for 5 min, use a juicer to pulp it at a rotational speed of 10000 r / min for 70 s, and filter to obtain celery juice.

[0071] Preparation of apple juice: Wash the apple clean with tap water, peel it, remove the core and cut it into pieces, use a juicer to pulp it at a rotational speed of 10000 r / min for 40 s, and filter to obtain apple juice.

[0072] Preparation of pear juice: Wash the pear clean with tap water, peel it, remove the core and cut it into pieces, use a juicer to pulp it at a rotational speed of 10000 r / min for 60 s, and filter to obtain pear juice.

[0073] During the preparation process of the above fruit and vegetable juices, after pulping, filter with a filter screen with a mesh number of 120. The obtained fruit and vegetable juices are reserved for use.

[0074] Example 3: Optimization of Lettuce - Celery Compatibility

[0075] Prepare cucumber juice, lettuce juice, and celery juice according to the methods of Example 1 and Example 2, and according to the formula obtained in Example 1, fix the cucumber juice at 50 parts, 60 parts, and 70 parts respectively to conduct experiments on Formulas 1 - 3 of this example.

[0076] Formula 1: According to Example 1, fix the cucumber juice at 50 parts; the ratio of lettuce to celery is approximately 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, and the total addition amount is 50 parts. Among them, the addition amount of lettuce juice is 10, 13, 17, 25, 33, 38, 40 parts (labeled as A - G respectively). The experimental results are shown in Table 3:

[0077] Table 3 Effects of Lettuce and Celery Addition Amounts on the Turbidity and Color Values of 50 Parts of Cucumber Juice

[0078]

[0079]

[0080] Note: The color, aroma, taste, and appearance were analyzed by one-way ANOVA respectively. Different letters indicate significant differences between groups for each scoring item (p < 0.05).

[0081] As can be seen from Table 3, the turbidity generally increased with the increase in the addition amount of lettuce. The addition amount of lettuce in group F was 38 parts, and the turbidity was significantly higher than that in groups A - E. It may be that there were more fibers and particles at this ratio, and the digestive function was better. In addition, the negative value of a* in group F was significantly higher than that in groups A - C, that is, the green color increased, and the positive value of b* was significantly higher than that in groups A - B, that is, the yellow color increased. Figure 3-4 As can be seen from [reference], for the sensory scoring in terms of color, aroma, taste, and appearance, the total sensory score of group F was the highest. Among them, the taste score was significantly higher than that of group A, and the appearance score was significantly higher than that of groups A, D, and G, indicating that this ratio could reduce the astringency of celery. Therefore, in the best formula of 50 parts of cucumber juice, the addition amount of lettuce was 38 parts, and the addition amount of celery was 12 parts at this time, that is, the ratio of lettuce to celery was approximately 3:1.

[0082] Formula 2: According to Example 1, the amount of cucumber juice was fixed at 60 parts; the ratios of lettuce to celery were approximately 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, and 4:1, and the total addition amount was 40 parts. Among them, the addition amounts of lettuce juice were 8, 10, 13, 20, 27, 30, and 32 parts (labeled as A - G respectively). The experimental results are shown in Table 4:

[0083] Table 4 Effects of addition amounts of lettuce and celery on turbidity and color values of 60 parts of cucumber juice

[0084]

[0085] Note: The color, aroma, taste, and appearance were analyzed by one-way ANOVA respectively. Different letters indicate significant differences between groups for each scoring item (p < 0.05).

[0086] As can be seen from Table 4, with 60 parts of cucumber juice fixed and adding lettuce and celery juice, the turbidity and the negative value of a* generally increased with the increase in the addition amount of lettuce. The addition amount of lettuce in group F was 30 parts, and the turbidity and the negative value of a* were significantly higher than those in groups A - C, that is, the fiber content increased and the green color increased; for the sensory scoring in terms of color, aroma, taste, and appearance, Figure 5-6 as can be seen from [reference], the taste score of group F was significantly higher than that of groups A - B, and the appearance score was significantly higher than that of groups A, B, and E, indicating that an appropriate increase in the proportion of lettuce could reduce the raw taste of celery and make the sediment in the vegetable juice less. Therefore, in the best formula of 60 parts of cucumber juice, the addition amount of lettuce was 30 parts, and the addition amount of celery was 10 parts at this time, that is, the ratio of lettuce to celery was 3:1.

[0087] Formula 3: According to Example 1, the cucumber juice is fixed at 70 parts; the ratio of lettuce to celery is approximately 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, and the total addition amount is 30 parts. Among them, the addition amount of lettuce juice is 6, 8, 10, 15, 20, 22, 24 parts (labeled A - G respectively). The experimental results are shown in Table 5:

[0088] Table 5 Effects of the addition amounts of lettuce and celery on the turbidity and color values of 70 parts of cucumber juice

[0089]

[0090] Note: One - way ANOVA was performed on color, aroma, taste, and appearance respectively. Different letters indicate significant differences between groups for the corresponding score items (p < 0.05).

[0091] As can be seen from Table 5, when 70 parts of cucumber juice is added with different ratios of lettuce - celery juice, there is no significant difference in turbidity among groups. It may be that the proportion of cucumber juice has a greater impact on turbidity. When testing the color values, for group F with 22 parts of lettuce added, the negative value of a* and the positive value of b* are significantly higher than those of group B, that is, the green and yellow colors increase; Figure 7-8 As can be seen, there are no significant differences in the scores of color, aroma, and taste, which may be because the relatively high cucumber content neutralizes the off - flavors. The appearance score of the group with 22 parts of lettuce added is significantly higher than those of groups A, B, D, and G, and the overall sensory score is the highest. Therefore, in the optimal formula of 70 parts of cucumber juice, the addition amount of lettuce is 22 parts, the addition amount of celery is 8 parts, and the ratio of lettuce to celery is approximately 1:3.

[0092] Example 4: Optimization of apple - pear compatibility

[0093] Prepare cucumber juice, apple juice, and pear juice according to the methods of Example 1 and Example 2, and conduct experiments on Formulas 1 - 3 of this example with 50 parts, 60 parts, and 70 parts of cucumber juice fixed respectively according to the formula obtained in Example 1.

[0094] Formula 1: According to Example 1, the cucumber juice is fixed at 50 parts; the ratio of apple to pear is approximately 4:1, 3:2, 2:3, 1:4, and the total addition amount is 50 parts. Among them, the addition amount of apple juice is 40, 30, 20, 10 parts (labeled A - D respectively). The experimental results are shown in Table 6:

[0095] Table 6 Effects of the addition amounts of apple and pear on the turbidity and color values of 50 parts of cucumber juice

[0096]

[0097] Note: One - way ANOVA was performed on color, aroma, taste, and appearance respectively. Different letters indicate significant differences between groups for the corresponding score items (p < 0.05).

[0098] As can be seen from Table 6, with 50 parts of cucumber juice fixed and apple-pear juice added, there was no significant difference in turbidity among the groups. As the addition amount of apple juice decreased, the L* value decreased significantly. Group B was the group with 30 parts of apple juice added, and the negative value of the a* value was significantly higher than that of Group D, that is, the green color increased. It may be that the browning became slower after reducing the addition amount of pear juice. As Figure 9-10 shown, the total score of Group B was the highest, and the taste score was significantly higher than that of Group D. That is, adding apples can improve the product flavor, but too much addition will cause the taste to be sour. Therefore, in the best formula of 50 parts of cucumber juice, the addition amount of apple is 30 parts, and the addition amount of pear is 20 parts at this time, that is, the ratio of apple to pear is about 3:2.

[0099] Formula 2: According to Example 1, 60 parts of cucumber juice were fixed; the ratio of apple to pear was about 4:1, 3:2, 2:3, 1:4, and the total addition amount was 40 parts. Among them, the addition amounts of apple juice were 32, 24, 16, and 8 parts (labeled as A - D respectively). The experimental results are shown in Table 7:

[0100] Table 7 Effects of apple and pear addition amounts on the turbidity and color values of 60 parts of cucumber juice

[0101]

[0102] Note: One-way ANOVA was performed on the four items of color, aroma, taste, and appearance respectively. Different letters indicate significant differences among the groups for this score item (p < 0.05).

[0103] As shown in Table 7, with 60 parts of cucumber juice fixed and apple and pear juice added, it was found that when the addition amount of apple in Group B was 24 parts, the turbidity was significantly higher than that of Group D, and the fiber content was more. The L* value decreased significantly as the addition amount of apple juice decreased, indicating that apple juice can better improve the product brightness. The negative value of the a* value generally showed a decreasing trend, that is, the green color decreased, and the positive value of the b* value generally showed a decreasing trend, that is, the yellow color decreased. From Figure 11-12 it can be seen that from the four aspects of color, aroma, taste, and appearance for sensory scoring, the color score of Group B was significantly higher than that of Group A, and the texture and appearance score was significantly higher than that of Group C, and the total score was the highest among the four groups. Therefore, in the best formula of 60 parts of cucumber juice, the addition amount of apple is 24 parts, and the addition amount of pear is 16 parts at this time, that is, the ratio of apple to pear is about 3:2.

[0104] Formula 3: According to Example 1, 70 parts of cucumber juice were fixed; the ratio of apple to pear was about 4:1, 3:2, 2:3, 1:4, and the total addition amount was 30 parts. Among them, the addition amounts of apple juice were 24, 18, 12, and 6 parts (labeled as A - D respectively). The experimental results are shown in Table 8:

[0105] Table 8 Effects of apple and pear addition amounts on the turbidity and color values of 70 parts of cucumber juice

[0106]

[0107]

[0108] Note: The color, aroma, taste, and shape were analyzed by variance analysis respectively. Different letters indicate significant differences between groups of this scoring item (p < 0.05).

[0109] As can be seen from Table 8, when the cucumber juice was fixed at 70 parts, as the addition amount of apple decreased, the turbidity generally showed an increasing trend, indicating that the pulp particles of the pear juice were finer and the fiber retention was more under this treatment method. When testing the color value, it was found that as the addition amount of apple juice decreased, the L* value decreased significantly, indicating that apple juice could better improve the brightness of the product. In Group B with 18 parts of apple added, the negative value of a* and the positive value of b* were significantly lower than those in Group A; Figure 13-14 As can be seen, from the four aspects of color, aroma, taste, and shape for sensory scoring, the color score of Group B was significantly higher than that of Group A and Group D, the taste score was significantly higher than that of Group C and Group D, and the texture and shape score was significantly higher than that of Group D, with the highest total score among the four groups. Therefore, in the best formula of 70 parts of cucumber juice, the addition amount of apple was 18 parts, and at this time the addition amount of pear was 12 parts, that is, the ratio of apple to pear was about 3:2.

[0110] Example 5: Optimization of the Compatibility of Compound Vegetable Juice and Compound Fruit Juice

[0111] Prepare fruit and vegetable juices according to the methods of Examples 1 - 4 and conduct experiments.

[0112] Formula 1: Fix the cucumber juice at 50 parts, and compound the compound vegetable juice (lettuce:celery = 3:1) in an amount of 5 - 50 parts and the compound fruit juice (apple:pear = 3:2) in an amount of 45 - 0 parts. The total addition amount after compounding is 50 parts, for a total of 100 parts. For example, when the vegetable juice is 5 parts, the fruit juice is added in an amount of 45 parts, expressed in terms of the addition amount of vegetable juice. (The addition of vegetable juice in amounts of 5 parts - 50 parts is labeled as A - J respectively). The experimental results are shown in Table 9:

[0113] Table 9 Effects of Compound Fruit and Vegetable Juices on the Turbidity and Color Values of 50 Parts of Cucumber Juice

[0114]

[0115] Note: The color, aroma, taste, and shape were analyzed by variance analysis respectively. Different letters indicate significant differences between groups of this scoring item (p < 0.05).

[0116] As can be seen from Table 9, when the cucumber juice was fixed at 50 parts and the compound vegetable juice and compound fruit juice were added, as the addition amount of vegetable juice increased, the turbidity generally showed a trend of increasing first and then decreasing. Among them, Group E was significantly higher than other groups, with more fiber retention. The negative value of a* generally showed an upward trend, that is, the green increased, and the positive value of b* generally showed an upward trend, that is, the yellow increased. Figure 15-16It can be seen that as the addition amount of fruit and vegetable juice increases, the color score generally shows an upward trend. The aroma scores and taste scores of Group C (15 - portion group) and Group D (20 - portion group) are significantly higher than those of Groups F - J. The texture and form score of Group D is the highest, significantly higher than those of Group A and Groups G - J. Generally speaking, the effect of the 15 - 25 - portion group is better. In the best formula of low - concentration (50%) cucumber compound juice, the addition amount of fruit and vegetable juice is 20 portions, at this time, the addition amount of lettuce is 15 portions, the addition amount of celery is 5 portions, the addition amount of apple is 18 portions, and the addition amount of pear is 12 portions.

[0117] Formula 2: Prepare fruit and vegetable juice according to the method of Examples 2 - 4. Fix the cucumber juice at 60 portions, and compound 5 - 40 portions of compound vegetable juice (lettuce:celery = 3:1) and 35 - 0 portions of compound fruit juice (apple:pear = 3:2), a total of 100 portions. For example, when the vegetable juice is 5 portions, the fruit juice is added at 35 portions, represented by the addition amount of vegetable juice. The experimental results are shown in Table 10:

[0118] Table 10 Effects of compound fruit and vegetable juice on the turbidity and color value of 60 - portion cucumber juice

[0119]

[0120] Note: Conduct one - way ANOVA on the four items of color, aroma, taste, and form respectively. Different letters indicate significant differences between groups in this score item (p < 0.05).

[0121] As can be seen from Table 10, when the cucumber juice is fixed at 60 portions and compound vegetable juice is added, as the addition amount of vegetable juice increases, the turbidity generally shows an upward trend. The fiber retention amount of Groups G - H is more, and the negative value of a* generally shows an upward trend, that is, the green color increases; Figure 17-18 It can be seen that from the four aspects of color, aroma, taste, and form for sensory scoring, as the addition amount of vegetable juice increases, the color score generally shows an upward trend. The color scores of Groups F - H (30 - 40 portions) with added vegetable juice are significantly higher than those of Groups A - B. The aroma score generally shows a decreasing trend as the addition amount of vegetable juice increases. Maybe the fruit aroma is more acceptable than the vegetable aroma. The taste scores of Groups F and G with added vegetable juice are significantly higher than those of Groups A - C and Group H. The texture and form score of Group D is the highest, and the total score is the highest for Group F. Generally speaking, the effect of the 25 - 35 - portion group is better. In the best formula of medium - concentration (60%) cucumber compound juice, the addition amount of vegetable juice is 30 portions, at this time, the addition amount of lettuce is 22 portions, the addition amount of celery is 8 portions, the addition amount of apple is 6 portions, and the addition amount of pear is 4 portions.

[0122] Formula 3: Prepare fruit and vegetable juice according to the method of Examples 2-4. Fix cucumber juice at 70 parts, and compound vegetable juice (lettuce: celery = 3:1) 5-30 parts and compound fruit juice (apple: pear = 3:2) 25-0 parts are compounded, totaling 100 parts. For example, when the vegetable juice is 5 parts, 25 parts of fruit juice are added, expressed in terms of the added parts of vegetable juice. The experimental results are shown in Table 11:

[0123] Table 11 Effects of compound fruit and vegetable juice on the turbidity and color values of 70 parts of cucumber juice

[0124]

[0125]

[0126] Note: One-way ANOVA was performed on color, aroma, taste, and texture respectively. Different letters indicate significant differences between groups for that score item (p < 0.05).

[0127] As can be seen from Table 11, with 70 parts of cucumber juice fixed, Group E added 25 parts of vegetable juice, and the turbidity was significantly higher than that of Groups A - B. The L* value and b* value showed an overall downward trend; Figure 19-20 As can be seen, as the addition amount of vegetable juice increased, the color score showed an overall upward trend, with Group F having the highest color score. The aroma score showed an overall downward trend, indicating a greater acceptance of fruity aroma. The taste scores of Groups C - E were significantly higher than those of other groups, and the texture score was also relatively high. Group D had the highest overall score. Therefore, the 15 - 25 parts group had better effects. In the optimal formula of high - concentration (70%) cucumber compound juice, the addition amount of vegetable juice was 20 parts, at this time, the addition amount of lettuce was 15 parts, the addition amount of celery was 5 parts, the addition amount of apple was 6 parts, and the addition amount of pear was 4 parts.

[0128] According to the results of Examples 1 - 5, a digestive - promoting multi - flavored high - proportion cucumber compound fruit and vegetable juice was prepared. The optimal formula is as follows: cucumber juice 50 - 70 parts, lettuce juice 15 - 22 parts, celery juice 5 - 8 parts, apple juice 6 - 18 parts, and pear juice 4 - 12 parts.

[0129] Example 6: Optimization by adding okra extract

[0130] Prepare cucumber compound fruit and vegetable juice according to the method of Example 5 and conduct an experiment on adding okra extract.

[0131] Preparation method of okra extract:

[0132] Remove the seeds from 100 g of okra, pre - cook in boiling water for 7 min, add 100 ml of water and blend in a blender for 30 s, centrifuge at 10000 r for 15 min, and take the supernatant to obtain okra extract.

[0133] Preparation of multi - flavored high - proportion cucumber compound fruit and vegetable juice

[0134] Prepare the compound juice according to Example 5. Select the best formula with 60% cucumber added as the control group. On the basis of the control group, add 0.1% pectin or 15% okra accounting for the total volume to the two experimental groups respectively to obtain multi-flavor high-proportion cucumber compound fruit and vegetable juice. Place the above control group and experimental groups at room temperature for 0 h, 15 h, and 30 h respectively, and test the following indicators:

[0135] Turbidity: Take 30 mL of the compound juice, centrifuge it at 3500 r / min for 15 min at room temperature, take the supernatant, and measure the light absorption value at 660 nm. The larger A660 is, the higher the turbidity of the sample is. Color value: Use a full-automatic color difference meter to measure the brightness (L*), red-green value (a*), and yellow-blue value (b*) of the compound fruit and vegetable juice beverage in the reflection mode. Apparent viscosity: Use a rheometer to conduct static rheological tests on cucumber juice. At 25 °C, simulate the oral chewing environment at a shear rate of 50.1 s -1 Shear rate, and use the apparent viscosity at this shear rate to reflect the flow characteristics of the fluid. The experimental results are shown in Table 12 below:

[0136] Table 12 Effects of okra extract on the turbidity, color value, and apparent viscosity of cucumber compound fruit and vegetable juice

[0137]

[0138] Note: Different letters indicate significant differences among groups at this time point (p < 0.05).

[0139] According to the results of the preliminary experiment, adding 15% okra extract has better viscosity and stability. When the addition is less than 10%, the thickening effect on cucumber juice is not good. Therefore, a concentration of 15% is selected for the experiment. As can be seen from Table 12, from different time points, the turbidity generally decreases with time. Among them, the turbidity of the pectin and okra groups is significantly higher than that of the control group, indicating that okra extract has a certain improvement on the overall stability of cucumber compound fruit and vegetable juice. From the perspective of color value, the L* value and b* value of the okra group are significantly higher than those of the control group and the pectin group, while the a* value is lower than those of the control group and the pectin group, indicating that adding okra extract can significantly improve the brightness of cucumber compound fruit and vegetable juice. From the perspective of apparent viscosity, it is found that the apparent viscosity of the okra group is significantly higher than that of the other two groups, indicating that adding okra can significantly increase the viscosity of the fruit and vegetable juice and can be used as a substitute for pectin. As Figure 21-22 can be seen, the sensory evaluation scores of each group are carried out. At 0 h, there is no significant difference in the total sensory evaluation scores of each group. As time prolongs, the scores generally show a downward trend. At 15 h and 30 h, there are significant differences among groups. Among them, the score of the okra group is significantly higher than that of the other two groups, especially maintaining a better texture and form, indicating that adding okra has a good improvement effect on the sensory state of the fruit and vegetable juice.

[0140] Test example: Stratification test of cucumber juice with different components

[0141] According to the foregoing experimental observations and result measurements, the lower the apparent viscosity, the faster the layering rate of the fruit and vegetable juice. For example, when the apparent viscosity is lower than 1.5, the fruit and vegetable juice will layer after standing for half an hour. By recording the apparent viscosity, the stability of the fruit and vegetable juice can be evaluated. The static rheological tests of cucumber juice with different components were carried out using a rheometer. At 25 °C, the oral chewing environment was simulated at a shear rate of 50.1 s -1 The flow characteristics of the fluid were reflected by the apparent viscosity at this shear rate.

[0142] Using the method of the embodiment of the present invention, cucumber juice, compound vegetable juice, compound fruit juice and okra extract were obtained; among them, in the compound vegetable juice, the volume ratio of lettuce to celery was 1:3; in the compound fruit juice, the volume ratio of apple to pear was 3:2. The experiment was divided into 5 groups, with 3 parallels in each group. The grouping and each component were as follows: Group 1, cucumber juice and purified water, volume ratio 1:1; Group 2, cucumber juice and compound vegetable juice, volume ratio 1:1; Group 3, cucumber juice and compound fruit juice, volume ratio 1:1; Group 4, cucumber juice and okra extract, volume ratio 1:1; Group 5, cucumber juice, compound vegetable juice, compound fruit juice, okra extract, volume ratio 3:1:1:1; that is, in each group, cucumber juice accounted for 50% of the total volume. After each group was prepared, it was left standing at room temperature, and the apparent viscosity was measured regularly using a rheometer.

[0143] After testing, the layering times of Group 1 - Group 5 were 4h, 5h, 6h, 49h, and 66h respectively. It can be seen that adding compound vegetable juice, compound fruit juice and okra extract to cucumber juice simultaneously can exert a synergistic effect, which helps to extend the layering time, improve the overall taste and enhance the product quality.

[0144] In addition, the multi - flavor high - proportion cucumber compound fruit and vegetable juice prepared by the present invention can be packaged in a polyethylene packaging bag (high - density polyethylene, thickness 0.16 mm) and then subjected to ultra - high pressure sterilization. The sterilization pressure is 500 - 600 MPa, and the sterilization time is 5 - 20 min, which can maintain the stability of various indicators for a longer time.

[0145] The above are only the preferred embodiments of the present application and are not used to limit the present application. For those skilled in the art, the present application can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A multi-flavor high-proportion cucumber composite fruit and vegetable juice, characterized in that, The multi-flavor high-proportion cucumber composite fruit and vegetable juice described above comprises raw materials in the following volume ratios: Cucumber juice 50 - 70%, composite vegetable juice and composite fruit juice 30 - 50%, which form the basic fruit juice. On the basis of the basic fruit juice, okra extract with a total volume ratio of 5 - 20% is added to form the multi-flavor high-proportion cucumber composite fruit and vegetable juice; Among them, the volume ratio of the composite vegetable juice to the composite fruit juice is (5 - 50):(1 - 45); In the composite vegetable juice, the volume ratio of lettuce juice to celery juice is (1 - 4):(1 - 4); in the composite fruit juice, the volume ratio of apple juice to pear juice is (1 - 4):(1 - 4); The manufacturing method of the multi-flavor high-proportion cucumber composite fruit and vegetable juice comprises the following steps: Fresh cucumbers and other fruits and vegetables are respectively pulped, the obtained pulp is filtered to remove residues, and they are mixed according to the ratio to obtain the multi-flavor high-proportion cucumber composite fruit and vegetable juice.

2. The multi-flavor high-proportion cucumber composite fruit and vegetable juice according to claim 1, wherein The other fruits and vegetables include lettuce, celery, apples, pears and okra.

3. The multi-flavor high-proportion cucumber composite fruit and vegetable juice according to claim 1, wherein The treatment methods of the other fruits and vegetables are as follows: The lettuce is cut into small sections, washed clean, blanched in water, pulped, and filtered to obtain lettuce juice; The celery is defoliated and rooted, cut into small sections, washed clean, blanched in water, pulped, and filtered to obtain celery juice; The apples are washed clean, peeled, cored and cut into pieces, pulped, and filtered to obtain apple juice; The pears are washed clean, peeled, cored and cut into pieces, pulped, and filtered to obtain pear juice; The okra is washed clean, seeded, pre-cooked, pulped, centrifuged, and the supernatant is taken to obtain okra extract.

4. The multi-flavor high proportion cucumber composite fruit and vegetable juice according to claim 3, characterized in that, The temperature of the blanching water is 90 - 100°C, and the blanching time is 3 - 7 min.

5. The multi-flavor high proportion cucumber composite fruit and vegetable juice according to claim 3, characterized in that, The pulping speed is 8000 - 12000 r / min, and the pulping time is 40 - 70 s.

6. The multi-flavor high-proportion cucumber composite fruit and vegetable juice according to claim 3, characterized in that After pulping, it is filtered with a filter screen, and the mesh number of the filter screen is 50 - 300 meshes.

7. The multi-flavor high-proportion cucumber composite fruit and vegetable juice according to claim 3, characterized in that The temperature of the pre-cooking water is 90 - 100°C, and the pre-cooking time is 7 - 10 min.

8. The multi-flavor high proportion cucumber composite fruit and vegetable juice according to claim 3, characterized in that, The centrifugation speed is 10000 r / min, and the centrifugation time is 15 min.

9. The application of the multi-flavor high-proportion cucumber composite fruit and vegetable juice according to any one of claims 1 - 8 in food or health products.

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