Raspberry functional diet and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and relates to a raspberry functional diet which comprises the following raw materials in percentage by mass: 95-96% of raspberry, 2.5-3% of honeysuckle, 0.5-2% of angelica sinensis, 0.2-0.5% of safflower and 0.05-0.2% of fructus forsythiae, and the sum of the mass ratios of the honeysuckle, the angelica sinensis, the safflower and the fructus forsythiae does not exceed 5%. The invention further discloses a preparation method of the raspberry functional food and drink, and the preparation method comprises the steps of raw material selection, cleaning, treatment, mixing, fermentation, filtration, clarification, blending, sterilization, packaging and stock.The nutritional and functional characteristics of raspberry are fully utilized, the raspberry is matched with other raw materials to play a synergistic effect, and the prepared food and drink is rich in nutrition, has a health-care function, is simple in preparation process and is suitable for large-scale production. Nutritional ingredients and functional activity can be effectively reserved, the taste and stability are improved, and the market application prospect is good.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to a raspberry functional food and its preparation method. Background Art

[0002] With the improvement of living standards and the enhancement of health awareness, people's requirements for food have generally changed from the basic needs of food and quantity to nutrition and ecology. "Returning to nature" and "returning to simplicity" have been advocated by people. Consuming "green food" and "organic food" has gradually become a world trend. Raspberry is a perennial deciduous shrub fruit tree of the genus Rubus in the Rosaceae family. The fruit tastes sour and sweet with a unique texture. Its growth environment is usually relatively natural and less polluted, making it an ideal raw material for green food. Raspberry is rich in various nutritional components. Every 100 grams of fresh fruit contains about 47 milligrams of vitamin C, and also contains vitamin B1, vitamin B2, vitamin B12, as well as various essential amino acids and trace elements for the human body. In addition, raspberry is both a nectar source plant and a medicinal plant. According to modern Chinese medicine research, it has various effects such as quenching thirst, removing phlegm, promoting blood circulation, detoxifying, and keeping fit. In developed countries in Europe and America, fruits of the same genus Rubus in the same family are often processed into products such as jam and fruit wine. At present, there are relatively few functional foods and beverages with raspberry as the main raw material on the market, and some existing preparation methods have problems such as complex processes, more loss of nutritional components, and poor taste, making it difficult to fully exert the functional characteristics and nutritional value of raspberry. Therefore, it has important practical significance to develop a functional food and its preparation method that can effectively retain the nutritional components and functional activities of raspberry, and at the same time have good taste and stability. Summary of the Invention

[0003] In view of the problems existing in the prior art, the present invention discloses a raspberry functional food and beverage. The raw materials are formulated by mass ratio: 95%-96% of raspberry, 2.5%-3% of honeysuckle, 0.5%-2% of angelica, 0.2%-0.5% of safflower, and 0.05%-0.2% of forsythia.

[0004] As a preferred technical solution of the present invention, the sum of the mass ratios of honeysuckle, angelica, safflower, and forsythia does not exceed 5%.

[0005] The present invention also discloses a preparation method of the raspberry functional food and beverage, including the following steps:

[0006] Selection and cleaning of raw materials: Select fresh, mature, pest-free raspberries, as well as good-quality honeysuckle, angelica, safflower, and forsythia, and rinse them clean with water respectively;

[0007] Treatment of raw materials: Crush the washed raspberries into pulp, and pulverize and sieve honeysuckle, angelica, safflower, and forsythia respectively;

[0008] Mixing: Mix the raspberry pulp evenly with the fine powders of honeysuckle, angelica, safflower and forsythia to obtain a mixed material;

[0009] Fermentation: Add brewer's yeast to the mixed material and ferment at 20 - 30 °C for 5 - 15 days;

[0010] Filtration and clarification: Filter the fermented liquid, and then further clarify it by centrifugal separation or adding clarifying agents; Blending and sterilization: Add flavoring agents and stabilizers to the clarified liquid for blending, and then carry out sterilization treatment;

[0011] Packaging and storage: Fill the sterilized food or beverage into packaging containers, seal it and cool it for storage.

[0012] As a preferred technical solution of the present invention, the raspberry crushing treatment is carried out using a pulper or a crusher. As a preferred technical solution of the present invention, the fermentation process is stirred regularly.

[0013] As a preferred technical solution of the present invention, the filtration is carried out using gauze filtration or filter press filtration.

[0014] As a preferred technical solution of the present invention, the sterilization treatment is carried out using pasteurization or high-temperature sterilization.

[0015] As a preferred technical solution of the present invention, the flavoring agents added during the blending process include one or more of sugar, acid, and spices. The beneficial effects of the present invention: The present invention uses raspberry as the main raw material, combined with a small amount of honeysuckle, angelica, safflower and forsythia, making full use of the nutritional and functional characteristics of raspberry, and at the same time giving play to the synergistic effect of other raw materials, so that the prepared food or beverage has rich nutrition and certain health care functions. The preparation method is simple and feasible. Through reasonable steps such as raw material treatment, fermentation, filtration, blending and sterilization, it can effectively retain the nutritional components and functional activities in the raw materials, improve the taste and stability of the food or beverage, and has good market application prospects. Description of the Drawings

[0016] Figure 1 It is a process flow chart for the preparation of the present invention. Detailed Description of the Invention

[0017] Example 1

[0018] Raw material selection and cleaning: Select 950 grams of fresh, ripe and pest-free raspberries, 25 grams of good-quality honeysuckle, 5 grams of angelica, 2 grams of safflower and 0.5 grams of forsythia. Rinse them separately with clean water.

[0019] Raw material treatment: Use a pulper to crush the washed raspberries into pulp. Crush honeysuckle, angelica, safflower and forsythia separately and pass through an 80-mesh sieve.

[0020] Mixing: Put the raspberry pulp and the fine powders of honeysuckle, angelica, safflower and forsythia into a stirring container and stir evenly to obtain a mixed material.

[0021] Fermentation: Add 0.5 grams of brewer's yeast to the mixed material, stir evenly, and place it in an environment at 25°C for fermentation for 10 days. Stir once a day during the fermentation process.

[0022] Filtration and clarification: First filter the fermentation broth with gauze, and then further clarify it by means of centrifugal separation.

[0023] Blending and sterilization: Add appropriate amounts of granulated sugar and citric acid to the clarified liquid for blending, and adjust the sweetness and acidity to a suitable taste. Use the pasteurization method to sterilize at 65°C for 30 minutes.

[0024] Packaging and storage: Fill the sterilized food and beverage into glass bottles, seal them and cool them to room temperature, and store them in a cool and dry place.

[0025] In this embodiment, the content of raspberries is relatively high, and its rich nutritional components such as various vitamins, amino acids and trace elements are fully retained. Honeysuckle, angelica, safflower and forsythia act synergistically to endow the food and beverage with certain health care functions such as clearing heat and detoxifying, promoting blood circulation and removing stasis. The fermentation process makes the nutritional components in the raw materials more easily absorbed by the human body. The pasteurization method kills harmful microorganisms while retaining the nutrients and flavors to the greatest extent.

[0026] The raspberry functional food and beverage prepared in this embodiment has a moderate sweet and sour taste, a strong fruity aroma of raspberries, and a unique flavor brought by fermentation. The overall taste is mellow and refreshing, without an obvious medicinal taste, and is easily accepted by the public.

[0027] Example 2

[0028] Raw material selection and cleaning: Select 958 grams of fresh, ripe and pest-free raspberries, 28 grams of good-quality honeysuckle, 10 grams of angelica, 3 grams of safflower and 1 gram of forsythia. Rinse them carefully with clean water. Raw material treatment: Use a crusher to crush the washed raspberries into pulp. Crush honeysuckle, angelica, safflower and forsythia separately and pass them through a 100-mesh sieve.

[0029] Mixing: Thoroughly mix the raspberry pulp and the fine powders of honeysuckle, angelica, safflower and forsythia evenly to make a mixed material.

[0030] Fermentation: Add 0.8 grams of brewer's yeast to the mixed material, stir evenly, and ferment in an environment at 22°C for 12 days. Stir once every 12 hours during the fermentation period.

[0031] Filtration and clarification: Filter the fermentation broth with a filter press, and then add an appropriate amount of clarifying agent for further clarification.

[0032] Blending and sterilization: Add appropriate amounts of honey and spices to the clarified liquid for blending. Use the high-temperature sterilization method and sterilize at 121 °C for 15 minutes.

[0033] Packaging and storage: Fill the sterilized food and beverage into plastic bottles, seal and cool, and store in a cool and ventilated place.

[0034] In this embodiment, through the combination of various raw materials, the nutritional components are more abundant and diverse. As a flavoring agent, honey not only increases the sweetness but also contains various nutrients. High-temperature sterilization can effectively kill harmful microorganisms such as thermophilic bacillus, ensuring the safety and stability of the product.

[0035] The raspberry functional food and beverage prepared in this embodiment has a faint sweet honey flavor and a unique aroma of spices, and the taste of raspberry is still prominent. The texture is relatively thick and the sweetness is slightly high, but due to the adjustment of sourness and spices, the overall taste is rich and well-layered, suitable for people who like sweet flavors.

[0036] Example 3

[0037] Raw material selection and cleaning: Select 950 grams of fresh, ripe, and pest-free raspberries, 30 grams of good-quality honeysuckle, 15 grams of angelica, 4 grams of safflower, and 1 gram of forsythia. Rinse them thoroughly with water. Raw material treatment: Use a pulper to crush the raspberries into pulp. Crush honeysuckle, angelica, safflower, and forsythia respectively and pass through a 60-mesh sieve.

[0038] Mixing: Mix the raspberry pulp evenly with the fine powders of honeysuckle, angelica, safflower, and forsythia to obtain a mixed material.

[0039] Fermentation: Add 1 gram of brewer's yeast to the mixed material, stir evenly, and ferment in an environment at a temperature of 28 °C for 8 days. Stir twice a day during fermentation.

[0040] Filtration and clarification: First filter the fermentation broth with gauze, then filter with a filter press, and then use centrifugal separation for further clarification.

[0041] Blending and sterilization: Add appropriate amounts of sugar and acid to the clarified liquid for blending. Use the pasteurization method and sterilize at 70 °C for 25 minutes.

[0042] Packaging and storage: Fill the sterilized food and beverage into aluminum cans, seal and cool, and store in a cool environment.

[0043] In this embodiment, the various components in the raw materials act synergistically, enhancing the health care effect of the food and beverage. Multiple filtrations and centrifugal separations result in a high clarity of the product and a better appearance. Pasteurization is carried out at a relatively low temperature, which better retains the flavor and nutrients of the raw materials.

[0044] The raspberry functional food and beverage prepared in this embodiment has a refreshing taste, slightly higher acidity, which highlights the sour and sweet taste of raspberries and has a fresh fruity aroma. The overall taste is relatively light and suitable for drinking after meals or after exercise, which can help relieve greasiness and replenish energy.

[0045] Components not detailed in this article are prior art.

[0046] Although the specific embodiments of the present invention have been described in detail above, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those of ordinary skill in the art, various changes can be made without departing from the gist of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A raspberry functional food and beverage, characterized in that, The raw materials are formulated by mass ratio as follows: 95%-96% of raspberry, 2.5%-3% of honeysuckle, 0.5%-2% of angelica sinensis, 0.2%-0.5% of safflower, 0.05%-0.2% of forsythia suspensa.

2. The raspberry functional food and beverage according to claim 1, wherein The sum of the mass ratios of the honeysuckle, angelica sinensis, safflower and forsythia suspensa does not exceed 5%.

3. A preparation method of the raspberry functional food and beverage as described in claim 1 or 2, characterized in that, It includes the following steps: Selection and cleaning of raw materials: Select fresh, mature, pest-free raspberries, as well as good-quality honeysuckle, angelica sinensis, safflower and forsythia suspensa, and rinse them separately with clean water; Treatment of raw materials: Crush the washed raspberries into pulp, and separately pulverize and sieve the honeysuckle, angelica sinensis, safflower and forsythia suspensa; Mixing: Mix the raspberry pulp with the fine powders of honeysuckle, angelica sinensis, safflower and forsythia suspensa evenly to obtain a mixed material; Fermentation: Add brewer's yeast to the mixed material and ferment at 20-30°C for 5-15 days; Filtration and clarification: Filter the fermented liquid, and then further clarify it by centrifugal separation or adding clarifying agents; Blending and sterilization: Add flavoring agents and stabilizers to the clarified liquid for blending, and then perform sterilization treatment; Packaging and storage: Fill the sterilized food or drink into packaging containers, seal and cool for storage.

4. The preparation method of the raspberry functional food and drink according to claim 3, characterized in that The crushing treatment of the raspberries is carried out by a pulper or crusher.

5. The preparation method of the raspberry functional food and beverage according to claim 3, characterized in that, Stir regularly during the fermentation process.

6. The preparation method of the raspberry functional food and beverage according to claim 3, characterized in that, The filtration is carried out by filtration with gauze or a filter press.

7. The preparation method of the raspberry functional food and drink according to claim 3, characterized in that The sterilization treatment is carried out by pasteurization or high-temperature sterilization.

8. The preparation method of the raspberry functional food and drink according to claim 3, characterized in that, The flavoring agents added during the blending process include one or more of sugar, acid and spices.

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