CN101473983A - Method for producing compound beverage with pineapple and gulfweed juices - Google Patents

Abstract

A kind of production method of pineapple, sargasso compound beverage, in pineapple juice and sargasso stock solution, add white granulated sugar, sour agent, stabilizer, after homogenization, degassing, sterilization process, make a kind of color, fragrance, A new type of nutritional drink with excellent sensory qualities such as taste. According to the invention, the pineapple and sargasso compound beverage has the compound flavor of pineapple and sargassum, and the prepared drink has the characteristics of unique mouthfeel, prominent flavor, pure color, suitable sweet and sour, and rich nutrition. Using pineapple and sargassum to process health drinks can promote the development of pineapple industry and the application and development of sargasso, which has huge economic value and significant social benefits.

Description

A kind of production method of pineapple, sargasso compound beverage

technical field

The invention provides a production method of a pineapple and sargasso compound beverage.

Background technique

Pineapple is famous all over the world for its aromatic smell, sweet flesh and beautiful appearance. Pineapple is a perennial herb of the genus Pineapple, which is produced in tropical regions. Pineapple pulp is not only nutritious, but also has medicinal functions. It has the functions of invigorating the stomach, helping digestion, relieving cough, and diuresis. It is an ideal fruit for bronchitis and chronic gastritis.

Sargassum is a large algae in the ocean, belonging to Phaeophyta, Carragees, and Sargassumaceae. Sargassum is a local perennial brown algae. The plant body is divided into three parts: the holder, the main rod and the leaf. The holder is rhizoid-shaped, pseudo-discoid, tumor-shaped, disc-shaped and conical, etc. The main rod is cylindrical, oblate or flattened, smooth or has bristles , lateral branches emerge from all directions of the main stem. The leaves are flat or club-shaped. The leaf margins are entire or serrated. In some species, the shapes of the leaves on the same plant are different, and the shapes of the upper, middle and lower leaves are different. Air sacs or reproductive todos Air sacs produced from leaf axils help plants float upright in water to receive sunlight for photosynthesis. The air sac is also an important basis for classification. The plant body is divided into three parts: the surface layer, the cortex and the pith. Sargassum has monoecious or dioecious plants, and monoecious or dioecious litters. There are currently 250 species, most of which are warm-water species, widely distributed in warm and warm waters, especially in the Indo-West Pacific and Australia. The algae are large and generally more than 1m in height. China is one of the main producing areas of sargassum, with 60 species. It is mainly produced in coastal areas such as Guangdong and Hainan. The resources are quite rich, with an annual output of about 1.2 million tons. Sargassum contains a variety of nutrients, rich in alginate, cellulose, hemicellulose, vitamins and minerals, etc. The content of iodine and other elements in minerals is high. It is a special food for supplementing iodine. It also contains protein and a relatively high proportion. High unsaturated fatty acids, especially EPA content is more. Studies in recent years have shown that Sargassum extract contains a variety of biologically active substances. The active ingredients of the extract include unsaturated fatty acids, terpenoid sterols, vitamins, amino acids, carotene, different plant growth hormones and trace amounts required by various organisms. elements and so on. The polysaccharides rich in Sargassum have excellent biological and physiological effects. Studies have shown that Sargassum extract also has anti-tumor, anti-coagulant, and hypotensive physiological activities; it also has the ability to enhance cell superoxide dismutase and hydrogen peroxide. Enzyme activity, and promote antibody immune function. Sargassum is not eaten directly by the people. Although coastal fishermen also have the habit of drying sargassum and boiling water to drink directly to prevent and treat thyroiditis, high blood pressure and other diseases, but due to its strong algae smell and poor taste However, it has not been promoted and widely accepted, so there are still most of the sargassum that have not been salvaged and rotted in the sea, resulting in a waste of natural resources. As a result, the current processing and utilization of sargassum is relatively narrow, and only a small part is used as Most of the raw materials for feed, alginate extraction and pharmaceutical industry have not been fully developed and utilized. Therefore, it is necessary to change the processing method of Sargassum and increase the series of processed products of Sargasso to improve the utilization value of Sargasso and promote the development of Sargassum. The development of aquaculture.

The current application of sargassum is mainly to extract alginate, mannitol, iodine, chlorophyll, sargassum essence and alginate. There are relatively few developments in medicine: treatment of high blood pressure, health food, in scientific research, it is mainly the extraction of polysaccharides from Sargassum, the research of deodorization technology, the analysis of nutritional components, the analysis of chemical components, the research of mineral elements, the effect of polysaccharides on radiation Effects of injured mouse splenocytes and extraction of sodium alginate. At present, it is seldom used in food, and only a small amount of methods such as teabag beverages are studied with the extract of Sargassum. Sargassum is mostly used for feed, and the development and utilization of Sargassum is still relatively small, and there are basically no products of Sargassum food industry. Compound fruit and vegetable juice drinks are loved by people because of their special taste, rich nutrition, and certain health care functions. At present, there is no report on the development of compound drinks with pineapple and sargassum as the main raw materials.

Contents of the invention

1. Technical problems to be solved

The color of sargassum is dark, the taste is rough, and it has a strong fishy smell, which limits the addition of sargassum as a raw material in food. The object of the present invention is to provide a method for producing a pineapple-sargassum compound beverage capable of improving the peculiar smell and color of sargassum so that it has the mixed flavor and mouthfeel of sargassum and pineapple, and the nutrition can be compatible. The raw materials of the invention are processed pineapple juice and sargassum stock solution, and the auxiliary materials of the invention include sugar, citric acid, stabilizer and the like.

2. Technical solution

Pectinase and cellulase are edible commercial enzymes, and the enzyme activity when used should be in the range of 50,000 to 120,000 units (pectinase) and 60,000 to 180,000 units (cellulase). The ratio of the cellulase in the compound enzyme is determined through experimental optimization, wherein the cellulase accounts for 20%-50% of the total enzyme amount.

The production process and formulation of the mixed beverage of pineapple juice and sargassum juice obtained after enzyme treatment were determined by experiments.

Production technology of pineapple and sargassum compound beverage

(1) Process flow

A pineapple juice; fresh pineapple→raw material selection→cleaning→cut end→crushing→compound enzyme treatment→juicing→filtering→juice

Operating points

①Selection and cleaning: Select eight or nine mature (soft ripe), no pests and diseases, no rotten fresh fruit, soak in 0.5% hydrochloric acid for 15 minutes, then rinse with water.

② Crushing: After crushing with a crusher, the particle size of the fruit is less than 3 mm.

③Compound pectinase treatment: add compound enzyme preparation at a ratio of 60-320g/T, keep the temperature at 35°C-60°C, keep warm for 10-40 minutes, and the pH of the pineapple juice is 3.0-6.0.

④ Juicing: Juicing with a crawler juicer.

⑤ Filtration: Filter with a 120-mesh screen.

B Sargassum stock solution: raw material→selection→cleaning→drying→crushing (through 60 mesh sieve)→enzymolysis→filtering→stock solution

Operating points

①Select the harvested Sargassum, remove the rotten Sargassum, wash it and dry it naturally, then crush it with a grinder, pass it through a 40-80 mesh sieve, take a certain amount of Sargassum powder, add 15 times the water, add Sargassum weight 0.3%-4% cellulase, under the condition of pH value 2-6, temperature 30-80 DEG C stirring enzymolysis, enzymolysis time 1.0-4.0 hours.

② Sargassum enzymolysis solution, after filtering the above Sargassum enzymolysis solution with a sieve of 120 mesh or more, heating to 86° C., sterilizing, and cooling to obtain the Sargassum stock solution.

C pineapple, sargassum compound drink:

Adding raw materials→mixing→deploying→homogenizing→degassing→canning and sealing→sterilization→cooling→finished product

The composition (%) of each component in the beverage formula is as follows: pineapple sargassum mixed juice (volume ratio of pineapple juice and sargassum juice 3: 7) consumption 35-45, citric acid 0.1-0.30, sodium citrate 0.01-0.02, Ascorbic acid 0.020-0.04, sucrose 6.0-8.8, xanthan gum 0.15-0.25, sodium carboxymethylcellulose 0.1-0.2, water 50-65.

(2) Process description

①Preparation: Melt sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., then add pineapple and sargassum juice mixture evenly in quantitative amounts, and fully stir all raw materials to make them evenly mixed.

② Homogenization: After the temperature of the mixed material is 40-50 ℃, the material liquid is homogenized, and the homogenization pressure is 30-50kg/cm ² .

③ Degassing: The vacuum degree of degassing is 350 mercury column pressure, and the time is 10 minutes.

④Filling and sealing: use filling machine for quantitative filling and sealing.

⑤ Sterilization: The sealed beverage is sterilized in a water bath, the sterilization temperature is kept at 90°C, and the sterilization time is 20 minutes.

⑥ Cooling: After sterilization, use cold water to cool down the beverage temperature to 40°C as soon as possible.

The invention has the compound flavor of pineapple and sargassum, and the prepared beverage has the characteristics of unique mouthfeel, prominent flavor, pure color, suitable sweet and sour, and rich nutrition. Using pineapple and sargassum to process health drinks can promote the development of pineapple industry and the application and development of sargasso, which has huge economic value and significant social benefits. It has special taste, rich nutrition, and has certain health care functions, so it is loved by people.

Detailed ways

The present invention uses pineapple and sargassum as the main raw materials, and studies the process parameters and technical key issues of the pineapple and sargasso compound beverage, and uses pineapple and sargassum as the main material, and is equipped with appropriate amount of white sugar, sour agent and stabilizer And other food-grade additives, after homogenization, degassing, sterilization and other processes, a new type of nutritional drink with excellent sensory qualities such as color, aroma and taste has been developed. The best technological conditions of pineapple and sargassum compound beverage are: 40% of mixed juice of sargassum and pineapple, 0.1% of citric acid, 0.01% of sodium citrate, 0.02% of ascorbic acid, and 7% of sucrose; It is xanthan gum 0.15% + carboxymethyl cellulose sodium 0.1%; the best sterilization condition is 90°C/20 minutes. According to the invention, the pineapple and sargassum compound beverage has the compound flavor of pineapple and sargassum, and the prepared drink has the characteristics of unique mouthfeel, outstanding flavor, pure color, suitable sweet and sour, and rich nutrition. The invention utilizes the pineapple and the sargassum to process the health drink, can promote the development of the pineapple industry and the application and development of the sargassum, and has huge economic value and remarkable social benefits.

Example 1

Each component of beverage is by following composition (%): pineapple, sargassum mixed juice (volume ratio 3: 7 of pineapple juice and sargassum juice) consumption 35, citric acid 0.2, sodium citrate 0.02, ascorbic acid 0.020, sucrose 7.5, Xanthan gum 0.20, sodium carboxymethyl cellulose 0.15, water 60.

After dissolving sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., quantitatively and evenly add the mixture of pineapple and sargassum juice, and fully stir all the raw materials to make them evenly mixed. After the temperature of the mixed material is 45°C, the material liquid is homogenized, and the homogenization pressure is 35kg/cm ² . The vacuum degree of degassing adopts 350 mercury column pressure for 10 minutes. The filling machine is used for quantitative filling and sealing. The beverage after sealing is sterilized in a water bath, the sterilizing temperature is maintained at 90° C., and the sterilizing time is 20 minutes. After sterilization, use cold water to cool down the beverage temperature to 40°C as soon as possible.

Example 2

Each component of beverage is by following composition (%): pineapple sargassum mixed juice (volume ratio 3: 7 of pineapple juice and sargassum juice) consumption 40, citric acid 0.30, sodium citrate 0.015, ascorbic acid 0.040, sucrose 8.0, yellow Raw gum 0.20, sodium carboxymethyl cellulose 0.1, water 55.

After dissolving sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., quantitatively and evenly add the pineapple sargassum juice mixture, and fully stir all the raw materials to make them evenly mixed. After the temperature of the mixed material is 45°C, the material liquid is homogenized, and the homogenization pressure is 40kg/cm ² . The vacuum degree of degassing adopts 350 mercury column pressure for 10 minutes. The filling machine is used for quantitative filling and sealing. The beverage after sealing is sterilized in a water bath, the sterilizing temperature is maintained at 90° C., and the sterilizing time is 20 minutes. After sterilization, use cold water to cool down the beverage temperature to 40°C as soon as possible.

Example 3

Each component of beverage is by following composition (%): pineapple, sargassum mixed juice (volume ratio 3: 7 of pineapple juice and sargassum juice) consumption 45, citric acid 0.25, sodium citrate 0.02, ascorbic acid 0.030, sucrose 8.5, Xanthan gum 0.15, sodium carboxymethyl cellulose 0.2, water 50.

After dissolving sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., quantitatively and evenly add the mixture of pineapple and sargassum juice, and fully stir all the raw materials to make them evenly mixed. After the temperature of the mixed material is 50°C, the material liquid is homogenized, and the homogenization pressure is 45kg/cm ² . The vacuum degree of degassing adopts 350 mercury column pressure for 10 minutes. The filling machine is used for quantitative filling and sealing. The beverage after sealing is sterilized in a water bath, the sterilizing temperature is maintained at 90° C., and the sterilizing time is 20 minutes. After sterilization, use cold water to cool down the beverage temperature to 40°C as soon as possible.

Claims (10)

1, the production method of a kind of pineapple, sargassum composite beverage is characterized in that being equipped with enzyme preparation, white granulated sugar, acid, stabilizing agent and reaches various auxiliary materials in pineapple juice and sargassum stoste, handle and make through homogeneous, the degassing, process for sterilizing.

2, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, it is characterized in that enzyme preparation is through after the preservation of certain hour, pectase work is in 5～120,000 units, and cellulase activity is in 6～180,000 units, and cellulase accounts for 20%～50% of total enzyme amount.

3, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, the complex enzyme addition is characterized in that the complex enzyme addition in pineapple fruit juice production is 60～320g/T (raw material).

4, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, it is characterized in that 35 ℃～60 ℃ of PROCESS FOR TREATMENT temperature, temperature retention time 10～50 minutes, the pH of pineapple fruit juice is 3.0-6.0.

5, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, it is characterized in that sargassum stoste is by having the plain enzyme of commercial fibre that certain enzyme is lived, be applied in the sargassum aqueous solution with certain granules degree by certain amount, by carrying out enzymolysis, the sargassum enzymolysis liquid after filtering, be heated to 86 ℃ through testing definite enzyme action condition, kept 10 minutes, sterilization, cooling obtains sargassum stoste.

6, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, it is characterized in that the gather raw material of back drying of the annual 2-5 of sargassum month coastal waters, be the 40-80 order with pulverizer pulverized particles degree.

7,, it is characterized in that the pH value 2-6 of sargassum enzymatic hydrolysis condition, temperature 30-80 ℃ of condition, enzymolysis time 1.0-4.0 hour according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage.

8, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, it is characterized in that sargassum stoste is filtered with 120 orders above-mentioned sargassum enzymolysis liquid with top sieve after, be heated to 86 ℃, kept 6 minutes, sterilization is cooled off, and obtains sargassum stoste.

9, according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage, it is characterized in that in pineapple and sargassum stoste, adding various auxiliary materials, above-mentioned raw materials is fully stirred, make it evenly mixed, homogeneous, the degassing, can, sterilization, cooling, storage at normal temperatures.

10,, it is characterized in that the composition (%) of each auxiliary material component in the beverage is as follows according to the production method of the described a kind of pineapple of claim 1, sargassum composite beverage:

Pineapple sargassum mixed juice 35-45, the volume ratio of pineapple juice and sargassum juice 3: 7, citric acid 0.1-0.30, natrium citricum 0.01-0.02, ascorbic acid 0.020-0.04, sucrose 6.0-8.8, xanthans 0.15-0.25, sodium carboxymethylcellulose 0.1-0.2, water 50-60.