Metahemin composite beverage and preparation method thereof

Abstract

The invention relates to a plum fiber compound beverage. The red bayberry beverage is a functional beverage taking red bayberries as a main raw material, and is designed and developed by combining modern nutriology and traditional Chinese medicine theories according to intestinal health and anti-oxidation requirements. The product is rich in waxberry active ingredients, dietary fibers and prebiotics, anthocyanin contained in the product has high oxidation resistance and can neutralize free radicals in the body, protect cells from being damaged and delay senescence, waxberry fibers can promote intestinal tract movement and make defecation smoother, and based on the synergistic effect of all the ingredients, the health care effect is good. The beverage has multiple effects of regulating intestinal microecology, resisting oxidation, enhancing immunity and the like, and is suitable for sedentary office workers, middle-aged and elderly people and healthy snack replacement consumer groups.

Description

Technical Field

[0001] The invention relates to the technical field of fruit juice drinks, in particular to a plum cellulose compound drink and a preparation method thereof. Background Art

[0002] Bayberry is produced in Zhejiang, Fujian and other provinces south of the Yangtze River. Bayberry has a unique sweet and sour flavor. The fruit is soft and juicy, bright in color, and high in nutritional value. Bayberry contains a variety of amino acids and vitamins, which can lower cholesterol, lower blood lipids, and soften blood vessels. At the same time, bayberry contains trace elements required by the human body, such as selenium. However, the outer peel of bayberry is thin and the respiration is vigorous after harvesting, which makes it extremely intolerant to transportation and storage. Therefore, vigorously developing the bayberry processing industry has become the key to driving the economic growth of the bayberry industry. Beverage production is one of the main ways to process fruits. By selecting different ingredients and mixing them with bayberry juice and bayberry fiber liquid to prepare bayberry beverages, the taste, flavor and nutritional value of bayberry compound beverages can be improved. Summary of the invention

[0003] In view of the problems existing in the prior art, the present invention discloses a bayberry cellulose compound beverage. The main ingredients and weight proportions of each liter of the beverage are: 45-55g bayberry concentrated juice, 470-490g bayberry fiber liquid, 15-20g bayberry enzyme, 70-80g snow pear concentrated juice, 290-310g prebiotics, 47.05-52.05g food additives, and 122.95-132.95g pure water.

[0004] As a preferred embodiment of the present invention, the prebiotics include 195-205 g of oligofructose and 95-105 g of oligogalactose.

[0005] As a preferred embodiment of the present invention, the food additives include 19-20.8 g of glycerol, 19-20.8 g of gum arabic, 9-10.4 g of pectin, and 0.05 g of preservative.

[0006] As a preferred embodiment of the present invention, the preservative is potassium sorbate.

[0007] A method for preparing a cellulose-based composite beverage comprises the following steps: Step 1: Select oligofructose and oligogalactose and mix them in proportion, add pure water and stir evenly to dissolve into a solution with a concentration of 50% to obtain a prebiotic solution; Step 2: Select gum arabic and pectin and mix them in proportion, and dissolve them in pure water to a concentration of 5% to obtain a colloidal solution; Step 3: Heat pure water to 60°C, add prebiotic solution and colloid solution in sequence, and stir for 10 minutes; Step 4: Then, add bayberry concentrated juice, bayberry fiber liquid, bayberry enzyme, and snow pear concentrated juice to the solution obtained in Step 3 in proportion and mix evenly. Step 5: Then, add glycerol and potassium sorbate to the mixture obtained in Step 4 in proportion to obtain a completely mixed solution. Step 6: Use high-pressure homogenization equipment to homogenize the completely mixed solution. The homogenization pressure is 20 - 25 Mpa, and the temperature is 50 - 60 °C to obtain a homogenized mixed solution. Step 7: After pasteurizing the homogenized mixed solution, perform hot filling under the condition that the temperature is not lower than 80 °C, and then cool it in stages to room temperature to obtain a compound drink.

[0008] As a preferred embodiment of the present invention, the temperature of the pure water added in Step 1 is controlled at 50 °C.

[0009] As a preferred embodiment of the present invention, the temperature of the pure water added in Step 2 is controlled at 60 °C.

[0010] As a preferred embodiment of the present invention, the temperature of the sterilization treatment in Step 7 is 85 °C, and the time is 15 s.

[0011] As a preferred embodiment of the present invention, the staged cooling in Step 7 is specifically divided into three stages. The first stage takes 5 - 10 minutes to cool down to 60 - 65 °C, the second stage takes 10 - 15 minutes to cool down to 30 - 40 °C, and the third stage takes 5 - 8 minutes to cool down to room temperature.

[0012] Bayberry concentrated juice is rich in anthocyanins such as cyanidin-3-glucoside, organic acids, and vitamin C, and has strong antioxidant activity.

[0013] Bayberry fiber liquid contains dietary fiber, which can promote intestinal peristalsis.

[0014] Bayberry fermentation liquid contains bayberry polyphenol transformation products such as myricetin, with high bioavailability, and synergistically enhances antioxidant and anti-inflammatory effects.

[0015] Fructooligosaccharide and galactooligosaccharide can selectively promote the proliferation of Bifidobacterium.

[0016] Pectin and arabic gum can form a gel network to delay gastric emptying.

[0017] Snow pear juice is rich in sorbitol, which synergistically improves the intestinal transit time with bayberry fiber.

[0018] Glycerol acts as a humectant to maintain the stability of the liquid and at the same time assists in dissolving the active ingredients.

[0019] Advantages of the present invention: The present invention is a functional beverage mainly made of Chinese bayberries, designed and developed in combination with modern nutrition science and traditional Chinese medicine theory to meet the needs of intestinal health and antioxidant. The product is rich in active ingredients of Chinese bayberries, dietary fiber and prebiotics. The anthocyanins contained therein have strong antioxidant properties, can neutralize free radicals in the body, protect cells from damage, and delay aging. Chinese bayberry fiber can promote intestinal peristalsis and make defecation smoother. Based on the synergistic effect of various components, this beverage has multiple effects such as regulating intestinal microecology, antioxidant and enhancing immunity, and is suitable for sedentary office workers, middle-aged and elderly people and the consumer group who replace healthy snacks. Detailed implementation mode Example

[0021] A compound beverage of Chinese bayberry fiber of the present invention, the main components and their weight part ratios per liter of the beverage are as follows: Chinese bayberry concentrated juice 45 g; Chinese bayberry fiber liquid 470 g; Chinese bayberry enzyme 15 g; Pear concentrated juice 80 g; Fructooligosaccharide 205 g; Galactooligosaccharide 105 g; Glycerol 19 g; Arabic gum 19 g Pectin 9 g; Purified water 132.95 g; Potassium sorbate 0.05 g.

[0022] A preparation method of a compound beverage of Chinese bayberry fiber, comprising the following steps: Step 1: Select fructooligosaccharide and galactooligosaccharide, mix them in proportion, and add purified water at 50 °C and stir evenly to dissolve into a solution with a concentration of 50% to obtain a prebiotic solution; Step 2: Select arabic gum and pectin, mix them in proportion, and dissolve them in purified water at 60 °C to a concentration of 5% to obtain a colloidal solution; Step 3: Heat the purified water to 60 °C, and sequentially add the prebiotic solution and the colloidal solution, and stir for 10 minutes; Step 4: Then add Chinese bayberry concentrated juice, Chinese bayberry fiber liquid, Chinese bayberry enzyme and pear concentrated juice to the solution obtained in Step 3 in proportion and mix evenly; Step 5: Then add glycerol and potassium sorbate to the mixture obtained in Step 4 in proportion to obtain a completely mixed solution; Step 6: Homogenize the completely mixed solution with a high-pressure homogenization device, the homogenization pressure is 20 Mpa, and the temperature is 60 °C to obtain a homogenized mixed solution; Step 7: After subjecting the homogenized mixture to pasteurization, perform hot filling under the condition that the temperature is not lower than 80°C, and then cool it in stages to room temperature to obtain the compound drink.

[0023] Among them, the temperature of the sterilization treatment is 85°C and the time is 15 s; the staged cooling is specifically divided into three stages. The first stage takes 5 minutes to cool down to 65°C, the second stage takes 10 minutes to cool down to 40°C, and the third stage takes 8 minutes to cool down to room temperature.

[0024] Example 2 For a plum fiber compound drink of the present invention, the main components and their weight part ratios per liter of the drink are as follows: Concentrated bayberry juice: 55 g; Bayberry fiber liquid: 490 g; Bayberry enzyme: 20 g; Concentrated snow pear juice: 70 g; Fructooligosaccharide: 195 g; Galactooligosaccharide: 95 g; Glycerol: 20.8 g; Arabic gum: 20.8 g Pectin: 10.4 g; Purified water: 122.95 g; Potassium sorbate: 0.05 g.

[0025] A preparation method of a plum fiber compound drink includes the following steps: Step 1: Select fructooligosaccharide and galactooligosaccharide, mix them in proportion, and add purified water at 50°C and stir evenly to dissolve into a solution with a concentration of 50% to obtain a prebiotic solution. Step 2: Select arabic gum and pectin, mix them in proportion, and dissolve them in purified water at 60°C to a concentration of 5% to obtain a colloidal solution. Step 3: Heat the purified water to 60°C, and sequentially add the prebiotic solution and the colloidal solution, and stir for 10 minutes. Step 4: Then add concentrated bayberry juice, bayberry fiber liquid, bayberry enzyme, and concentrated snow pear juice to the solution obtained in Step 3 in proportion and mix evenly. Step 5: Then add glycerol and potassium sorbate to the mixture obtained in Step 4 in proportion to obtain a completely mixed solution. Step 6: Use a high-pressure homogenization device to perform homogenization treatment on the completely mixed solution. The homogenization pressure is 25 Mpa and the temperature is 50°C to obtain a homogenized mixture. Step 7: After subjecting the homogenized mixture to pasteurization, perform hot filling under the condition that the temperature is not lower than 80°C, and then cool it in stages to room temperature to obtain the compound drink.

[0026] Among them, the temperature for the sterilization treatment is 85°C and the time is 15 s; the stepwise cooling is specifically divided into three stages. The first stage takes 10 minutes to cool down to 60°C, the second stage takes 15 minutes to cool down to 30°C, and the third stage takes 5 minutes to cool down to room temperature.

[0027] Example 3 For a plum fiber composite drink of the present invention, the main components and their weight part ratios per liter of the drink are as follows: Concentrated bayberry juice: 50 g; Bayberry fiber solution: 480 g; Bayberry enzyme: 17 g; Concentrated pear juice: 75 g; Fructooligosaccharide: 200 g; Galactooligosaccharide: 100 g; Glycerol: 20 g; Arabic gum: 20 g Pectin: 10 g; Purified water: 127.95 g; Potassium sorbate: 0.05 g.

[0028] A preparation method of a plum fiber composite drink includes the following steps: Step 1: Select fructooligosaccharide and galactooligosaccharide, mix them in proportion, and add purified water at 50°C, stir evenly to dissolve into a solution with a concentration of 50% to obtain a prebiotic solution. Step 2: Select arabic gum and pectin, mix them in proportion, and dissolve them with purified water at 60°C to a concentration of 5% to obtain a colloidal solution. Step 3: Heat the purified water to 60°C, and sequentially add the prebiotic solution and the colloidal solution, and stir for 10 minutes. Step 4: Then add concentrated bayberry juice, bayberry fiber solution, bayberry enzyme, and concentrated pear juice to the solution obtained in Step 3 in proportion, and mix evenly. Step 5: Then add glycerol and potassium sorbate to the mixture obtained in Step 4 in proportion to obtain a completely mixed solution. Step 6: Use a high-pressure homogenization device to perform homogenization treatment on the completely mixed solution. The homogenization treatment pressure is 23 Mpa and the temperature is 55°C to obtain a homogenized mixed solution. Step 7: After performing sterilization treatment on the homogenized mixed solution by pasteurization, perform hot filling under the condition that the temperature is not lower than 80°C, and then cool stepwise to room temperature to obtain a composite drink.

[0029] Among them, the temperature for the sterilization treatment is 85°C and the time is 15 s; the stepwise cooling is specifically divided into three stages. The first stage takes 8 minutes to cool down to 63°C, the second stage takes 13 minutes to cool down to 35°C, and the third stage takes 6 minutes to cool down to room temperature.

[0030] Components not described in detail in this document are prior art.

[0031] 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 variations that do not involve creative labor are still within the protection scope of the present invention.

Claims

1. A plum fiber composite drink, characterized in that, Its main components and their weight portion ratios are as follows: in each liter of the beverage, there are 45 - 55 g of bayberry concentrated juice, 470 - 490 g of bayberry fiber liquid, 15 - 20 g of bayberry enzyme, 70 - 80 g of snow pear concentrated juice, 290 - 310 g of prebiotics, 47.05 - 52.05 g of food additives, and 122.95 - 132.95 g of pure water.

2. The complex drink containing plum fiber according to claim 1, wherein: The prebiotics include 195 - 205 g of fructooligosaccharide and 95 - 105 g of galactooligosaccharide.

3. The mei fiber composite drink according to claim 1, characterized in that: The food additives include 19 - 20.8 g of glycerol, 19 - 20.8 g of arabic gum, 9 - 10.4 g of pectin, and 0.05 g of preservative.

4. The Mei Fiber Complex Drink according to claim 3, wherein: The preservative selected is potassium sorbate.

5. The preparation method of a plum fiber composite drink according to claim 1, characterized in that It includes the following steps: Step 1: Select fructooligosaccharide and galactooligosaccharide, mix them in proportion, and add pure water and stir evenly to dissolve into a solution with a concentration of 50% to obtain a prebiotic solution. Step 2: Select arabic gum and pectin, mix them in proportion, and dissolve them with pure water to a concentration of 5% to obtain a colloidal solution. Step 3: Heat the pure water to 60 °C, and sequentially add the prebiotic solution and the colloidal solution, and stir for 10 minutes. Step 4: Then add bayberry concentrated juice, bayberry fiber liquid, bayberry enzyme, and snow pear concentrated juice to the solution obtained in Step 3 in proportion and mix evenly. Step 5: Then add glycerol and potassium sorbate to the mixture obtained in Step 4 in proportion to obtain a completely mixed solution. Step 6: Use a high-pressure homogenization device to perform homogenization treatment on the completely mixed solution. The homogenization pressure is 20 - 25 Mpa, and the temperature is 50 - 60 °C to obtain a homogenized mixed solution. Step 7: After performing pasteurization on the homogenized mixed solution for sterilization treatment, perform hot filling under the condition that the temperature is not lower than 80 °C, and then cool it in stages to room temperature to obtain a compound beverage.

6. The preparation method of a plum fiber composite drink according to claim 5, characterized in that: The temperature of the pure water added in Step 1 is controlled at 50 °C.

7. The preparation method of a plum fiber composite drink according to claim 5, characterized in that: The temperature of the pure water added in Step 2 is controlled at 60 °C.

8. The preparation method of a plum fiber composite drink according to claim 5, characterized in that: The temperature of the sterilization treatment in Step 7 is 85 °C, and the time is 15 s.

9. The preparation method of a plum fiber composite drink according to claim 5, characterized in that: The staged cooling in Step 7 is specifically divided into three stages. The first stage takes 5 - 10 minutes to cool down to 60 - 65 °C, the second stage takes 10 - 15 minutes to cool down to 30 - 40 °C, and the third stage takes 5 - 8 minutes to cool down to room temperature.