CN101669662B - Method for preparing compound beverage of asparagus and green pepper - Google Patents

Abstract

The invention relates to a preparation method of a fruit and vegetable beverage, and specifically provides a preparation method of an asparagus and green pepper compound beverage which is prepared by using asparagus and green pepper as raw materials. It is characterized in that asparagus waste and green pepper waste are thawed and then beaten, and cellulase is added for enzymolysis; green pepper juice is added with pectinase and cellulase for enzymolysis, and then raw asparagus juice: raw green pepper juice according to 8-10: 1 volume ratio is mixed to obtain the compound juice, and then the mass fraction is 8-10% white granulated sugar, 0.05-0.15% citric acid, and 2-3% honey. The asparagus compound juice produced according to the combined process is yellow-green in color, rich in asparagus fragrance, sweet and sour, and soft in taste.

Description

Preparation method of asparagus and green pepper compound drink

technical field

The invention relates to a preparation method of a fruit and vegetable beverage, in particular to a preparation method of an asparagus and green pepper compound beverage.

Background technique

Asparagus is a perennial herbaceous plant of the genus Asparagus in the family Liliaceae, with the scientific name Asparagus officinalis L., also known as Asparagus officinalis L. The asparagus root is fleshy, blooms in spring and summer, the flowers are unisexual, yellow-green, dioecious. It is native to the Mediterranean coast of southern Europe and Asia Minor, and has a cultivation history of more than 2,000 years. In the West, asparagus is regarded as a precious and high-quality vegetable that can be used both as medicine and food, and is known as the "king of dishes".

The medicinal value of asparagus was first recorded in "Shen Nong's Materia Medica", and wild asparagus-Asparagus was listed as "top grade" after ginseng. Asparagus contains essential amino acids, minerals and other nutritional elements, as well as saponins and flavonoids and other biologically active components, which have anti-tumor, anti-mutation, anti-aging, blood fat-lowering, immune regulation and many other functions. Nutritionists and vegetarians call it a healthy food and a comprehensive anti-cancer food ^[2-3] . Asparagus has broad application prospects in food, medicine and other fields. Asparagus products are in great demand in the international market. Research and development of asparagus series health food has a very broad market prospect ^[4] .

Green peppers, also known as big peppers, bell peppers, bell peppers, etc., are also called sweet peppers and vegetable peppers because they can bear sweet berries. Green pepper is an annual or perennial herb, belonging to the genus of Solanaceae. Green peppers contain green capsaicin, vitamins A, C and other nutrients, which can promote digestion and fat metabolism. Green pepper is a common vegetable in people's daily life, and it is also a primary raw material for medicine, chemical industry, and military industry, and has great development value ^[5] .

At present, in addition to serving fresh food, Chinese asparagus is mainly exported in the form of processed canned asparagus and quick-frozen canned products, which enjoy a high reputation in the world. With the development of asparagus export production bases, more and more asparagus wastes are produced during the processing, and a large amount of wastes are also produced in the quick-freezing production of green peppers. These wastes are rich in nutrients, especially bamboo shoots. The nutrients in the skin are the same as those of the peeled bamboo shoots, and the content of many nutrients exceeds that of the peeled bamboo shoots. Therefore, making full use of these leftovers to develop products such as asparagus tea, asparagus powder, and asparagus green pepper compound beverage can not only improve the utilization rate of raw materials, but also increase the economic and social benefits of the enterprise.

In the literature on the compound juice that uses asparagus as one of the raw materials, there are apple juice, aloe vera juice, pineapple juice, peach juice and asparagus compounded to make beverages, but there is no compounded beverage made of asparagus and green peppers. reports.

Contents of the invention

The invention provides an asparagus and green pepper compound beverage which is made of asparagus and green pepper as raw materials.

Method of preparation of the beverage.

The present invention is realized by the following technical scheme, a preparation method of asparagus and green pepper compound beverage, thawing the asparagus discarded material and green pepper discarded material, beating, beating with a high-speed tissue masher, and the mass ratio of material to water is 1:2-3 , take out the beaten asparagus juice, add 0.07-0.09% cellulase, pH4.0, temperature 40°C, enzymolysis time 40min; add pectinase and cellulase to green pepper juice for enzymolysis, pectinase and cellulose The total enzyme dosage is 0.005-0.015%, the enzymolysis temperature is 50°C, the pH is 4.5, and the enzymolysis time is 45min, then the original asparagus juice: the original green pepper juice is mixed according to the volume ratio of 8-10:1 to obtain the compound juice, at 80°C Keep sterilizing for 5 minutes, deploy, add water to the compound juice, make the compound juice volume fraction 28-32%, and then add 8-10% white sugar, 0.05-0.15% citric acid, 2-3% honey . Stabilizer solution (0.04% pectin, 0.06% xanthan gum, 0.06% CMC), stirred and mixed evenly, added water quantitatively, passed through a colloid mill, and then filtered. The prepared beverage is sterilized by keeping it at 70°C for 10 minutes or at 80°C for 5 minutes.

For the enzymatic hydrolysis treatment of asparagus juice, the existing technology is relatively mature. The following is the process of determining the process parameters of green pepper enzymatic hydrolysis, beverage formula and other indicators.

Determination Index of Process Parameters of Green Pepper Enzymatic Hydrolysis

After thawing and beating the discarded green peppers, different ratios of pectinase and cellulase were added to carry out enzymatic hydrolysis treatment under certain conditions, and then the juice was extracted. The juice yield calculation formula is as follows:

Juicing rate=[(mm ₀ )/m ₁ ]×100%

In the formula: m is the mass of vegetable juice obtained after enzymatic hydrolysis; m ₀ is the mass of water added; m ₁ is the mass of input raw materials ^[13] .

Asparagus and green pepper compound beverage formula determined

Determine and analyze the amount of sugar, acid, the ratio of asparagus juice to green pepper juice and the amount of honey by single factor test, and then conduct an orthogonal test to determine the best formula by sensory evaluation. Determination of sterilization process of asparagus and green pepper compound beverage

Choose different sterilization temperature and sterilization time to discuss the best sterilization process.

Sensory Scoring Method

Scored by teams of 10 food students. The sensory evaluation is evaluated from 4 indicators of sweet and sour, asparagus taste, smell and overall evaluation. The sum of the scores of each index is used as an index to evaluate the pros and cons of asparagus compound juice formula ^[11] .

Experimental Results and Analysis

1 Determination of technological parameters of green pepper enzymatic hydrolysis

1.1 Determination of compound enzyme compound ratio

Add pectinase and cellulase to green pepper raw juice, the total enzyme dosage is 0.010%, when the enzymatic hydrolysis temperature is 50°C, the time is 40min, and pH is 3.0, the effect of different compound enzyme ratios on the green pepper juice yield is shown in the figure. 1.

Comparing the different ratios of compound enzymes in Figure 1, it can be found that when pectinase and cellulase are compounded at a ratio of 6:1, the enzymatic hydrolysis effect is the best, and the green pepper juice yield reaches 80.5%.

1.2 Effect of different pH values on green pepper enzymatic hydrolysis

Add complex enzymes to green pepper raw juice, the total enzyme dosage is 0.010%, the ratio of pectinase and cellulase is 6:1, the enzymolysis temperature is 50°C, the time is 40min, and the pH values of enzyme action are pH3.0 and Ph3 respectively .5, the influence of pH4.0, Ph4.5, pH5.0 on the juice yield of green pepper, the experimental results are shown in Figure 2.

It can be seen from Figure 2 that when the pH value of the compound enzyme is pH4.5, the enzymolysis effect is the best, and the juice yield is high, reaching 75.5%, while the juice yield is 70% at pH3.0, and the juice yield is 5.0. was 73%.

1.3 Effects of different temperatures on enzymatic hydrolysis of green pepper

Add complex enzymes to green pepper raw juice, the total enzyme dosage is 0.010%, the ratio of pectinase and cellulase is 6:1, the enzymolysis time is 40min, and when the pH is 4.0, the enzymolysis temperatures are 30°C and 40°C respectively , 50°C, 60°C, and 70°C on the juice yield of green peppers, the experimental results are shown in Figure 3.

It can be seen from Figure 3 that when the enzymatic hydrolysis temperature is 30°C, the juice yield rate is low, and as the temperature gradually increases, the juice yield rate also gradually increases. About 78%, the temperature continued to rise, and the green pepper juice yield dropped to 72.5%, because the high temperature destroyed the enzyme activity.

1.4 Effect of different time on green pepper enzymatic hydrolysis

Add complex enzymes to green pepper raw juice, the total enzyme dosage is 0.010%, the ratio of pectinase and cellulase is 6:1, the enzymolysis temperature is 50°C, pH4.0, and the enzymolysis time is 20min, 30min, The effect of 40min, 50min, and 60min on the juice yield of green peppers, the experimental results are shown in Figure 4. As can be seen from Figure 4, when the enzymolysis time is 20min, the juice yield is 74%, which is due to insufficient enzymolysis time. As the enzymatic hydrolysis time increases, the juice yield of green pepper also increases. When the enzymatic hydrolysis time reaches 50 minutes, the enzymatic hydrolysis effect is better, and the juice yield can reach 79%. When the enzymatic hydrolysis time continues to increase, the juice yield is 78.9%. Has not changed much.

1.5 Determination of the optimal enzymatic hydrolysis process parameters of compound enzyme

Add compound enzymes to green pepper raw juice, the total enzyme dosage is 0.010%, the proportion of pectinase and cellulase is 6:1, L ₉ (3 ⁴ ) orthogonal table is selected, and the juice yield (%) is used as an index, Orthogonal experiments were carried out on the three factors of enzymatic hydrolysis temperature, time, and pH value. The levels of the factors determined according to the single factor experiment are shown in Table 1. The test results and analysis are shown in Table 2.

Table 1 Factor level table

Table 2 Orthogonal test results and analysis table

From the range analysis in Table 2, it can be seen that the degree of influence of various factors on the enzymatic hydrolysis of green peppers is as follows: pH value of enzyme action > enzymatic hydrolysis temperature > enzymatic hydrolysis time. The optimum technological parameter level of enzymatic hydrolysis obtained in the test is A ₂ B ₁ C ₂ , while the optimum technological parameter level of theoretical enzymatic hydrolysis is A ₂ B ₁ C ₁ . At this level, a supplementary verification test is carried out, and the green pepper juice yield rate is measured 81.5%, so it is determined that the optimum process parameter level of green pepper enzymatic hydrolysis is A ₂ B ₁ C ₁ , that is, the pH value of the enzyme action is pH 4.5, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 45 minutes.

2 The formula of asparagus and green pepper compound drink is determined

The dosage of sugar, the dosage of acid, the ratio of asparagus juice to green pepper juice and the dosage of honey are determined through single factor analysis, and then the orthogonal test is carried out to determine the best formula through the method of sensory evaluation.

2.1 Determination of the proportion of asparagus juice and green pepper juice

The dosage ratio of asparagus juice and green pepper juice is an important factor affecting the taste of asparagus compound juice. A proper ratio can make the asparagus compound juice drink have a better taste and maintain the flavor of asparagus. The amount of white granulated sugar, citric acid and compound juice added in the test was 10.0%, 0.30% and 30% by mass fraction respectively, in which the original asparagus juice and the original green pepper juice were in volume ratios of 9:1, 8:2, 7:3, 6 :4, 5:5 cooperation. Use the sensory evaluation method to select the proportioning range with asparagus fragrance, and the test results are shown in Table 3.

Table 3 The effect of the ratio of asparagus juice and green pepper juice on the taste

It can be seen from Table 3 that when the volume ratio of asparagus juice to green pepper juice is 6:4 and 5:5, the flavor of green pepper is strong, while the taste of asparagus is light, and there is almost no asparagus flavor, which does not reflect the unique flavor of asparagus juice, and the compound juice The color is darker; when the volume ratio of the two is 9:1, 8:2, the flavor of asparagus is strong, with a touch of green pepper flavor. Therefore, the more appropriate volume ratios of the two are 9:1 and 8:2.

2.2 Effect of sugar on the taste of asparagus juice drink

Sweetness is one of the important factors affecting the taste of asparagus juice. In order to determine the appropriate range of white sugar dosage, five levels of white sugar dosage (mass fraction) were selected: 5.0%, 7.0%, 9.0%, 11.0%, and 13.0%. Other factors are selected respectively: the consumption of compound raw juice is 30%, the volume ratio of asparagus juice and green pepper juice is 9:1, and the consumption of citric acid is 0.20%. Through sensory evaluation, select the appropriate range of white sugar addition, the results are shown in Table 4.

Table 4 Influence table of sugar dosage on mouthfeel

It can be seen from Table 4 that when the amount of white sugar is 5.0%, the taste is sour, and the soft taste of the compound juice cannot be reflected; when the amount of white sugar is 13.0%, the taste is sweet; when the amount of white sugar is 9.0% and 11.0% , suitable for sweet and sour, soft taste. Therefore, the dosage of white granulated sugar is more appropriate at 9.0% and 11.0%.

2.3 The effect of acid on the taste of asparagus compound juice drink

Organic acids also have a great impact on the taste of asparagus juice beverages. In order to determine the appropriate dosage range of citric acid, the dosage (mass fraction) of citric acid is selected at 5 levels: 0.10%, 0.20%, 0.30%, 0.40%, and 0.50%. Other factors are selected respectively: the consumption of compound raw juice is 30%, wherein the volume ratio of asparagus juice and green pepper juice is 9:1, and the consumption of white granulated sugar is 8.0%. Through sensory evaluation, the appropriate range of citric acid addition was selected, and the results are shown in Table 5.

Table 5 Effect of acid dosage on taste

It can be seen from Table 5 that when the amount of citric acid is 0.10%, the taste is suitable, sweet and sour; when the amount of citric acid is 0.20%, the taste is suitable and slightly sour. When the dosage of citric acid is 0.30%, 0.40%, and 0.50%, the mouthfeel is slightly sour and slightly astringent. Therefore, the more appropriate dosage of citric acid is 0.10% and 0.20%.

2.4 Effect of honey on asparagus juice drink

In order to increase the mouthfeel and local flavor of beverage, satisfy the taste of market demand especially consumer, add honey in asparagus compound juice beverage, in order to determine the amount of honey added, the consumption (mass fraction) of honey is selected 1.0%, 3.0%, 5.0% , 7.0%, 9.0% 5 levels, other factors are: the consumption of composite raw juice is 30%, the ratio volume ratio of asparagus juice and green pepper juice is 9:1, the consumption of white granulated sugar is 9.0%, the consumption of citric acid is 0.10%. Through sensory evaluation, select the appropriate range of honey addition, the results are shown in Table 6.

Table 6 The effect of the amount of honey added on the taste

It can be seen from the results in Table 6 that when the amount of honey added is 1.0%, it has little effect on the mouthfeel of the compound juice. The flavor of asparagus compound juice is stronger than that of honey. When the amount of honey added is 3.0%, the prepared asparagus compound juice drink has a soft taste and special flavor. Therefore, the optimum amount of honey added is 3.0%.

2.5 Formula determination of asparagus compound juice

In order to obtain the best formula, on the basis of the above single factor experiment, an orthogonal experiment of four factors and three levels was carried out on the dosage of white sugar, the dosage of citric acid, the volume ratio of asparagus juice to green pepper juice, and the dosage of honey. L ₉ (3 ⁴ ) orthogonal table, according to the single factor test, determine the factor optimization level of the orthogonal test, the factor level table is shown in Table 7, and the test results and analysis are shown in Table 8.

Table 7 Factor level table

Table 8 Orthogonal test and result analysis table

It can be seen from Table 8 that the influence degree of each factor on the taste is as follows: the volume ratio of asparagus juice to green pepper juice>the amount of citric acid>the amount of white sugar>the amount of honey. The optimal level of the experiment is A ₂ B ₂ C ₃ D ₁ , and the optimal level of theory is A ₂ B ₂ C ₃ D ₃ . Under these conditions, a verification test is carried out. The product obtained has a strong honey taste and a sweet taste. Determine the optimal level of compound juice formula as A ₂ B ₂ C ₃ D ₁ , that is, the volume ratio of asparagus juice and green pepper juice is 9:1, the amount of white sugar is 9.0%, the amount of citric acid is 0.10%, and the amount of honey is 2.5% . Since the total amount of asparagus juice and green pepper juice is controlled at 30% by mass, and the volume ratio is 9:1, the amount of asparagus juice added is 27% by mass, and the amount of green pepper juice added is 3% by mass , the asparagus compound juice produced by this combination is yellow-green in color, rich in asparagus fragrance, sweet and sour, and soft in taste.

3 Determination of sterilization process parameters

Sterilization is a key process of a product, and the establishment of the optimal sterilization parameters is related to the stability and shelf life of the product, so it is necessary to explore an optimal sterilization process condition. The purpose of sterilization is to kill harmful microorganisms in beverages and extend the shelf life of products. After the prepared asparagus compound beverage was hot-filled, sealed, sterilized at 70°C-90°C for 5min-15min ^[16] , cooled to room temperature, and sensory evaluation was performed. The results are shown in Table 9.

Table 9 Sensory evaluation table under different sterilization

It can be seen from Table 9 that the sterilization conditions of 70°C for 10 minutes or 80°C for 5 minutes have the least impact on the sensory properties of the product. If the sterilization temperature is higher (above 90°C) or the high-temperature sterilization time is too long, the stability of the product will be destroyed instead, resulting in A little precipitation, and the flavor of the product is reduced, and the color is not good. Therefore, the compound juice beverage is sterilized at 80°C for 5 minutes after canning.

Description of drawings

Figure 1 Effect of different ratios of compound enzymes on the juice yield of green peppers

Figure 2 Effect of different pH values on green pepper enzymatic hydrolysis

Figure 3 Effects of different temperatures on green pepper enzymatic hydrolysis

Fig. 4 Effect diagram of green pepper enzymatic hydrolysis at different times

Detailed ways

Embodiment 1, a preparation method of asparagus and green pepper compound beverage, thaw asparagus waste and green pepper waste, then beat, beat with a high-speed tissue masher, the mass ratio of material to water is 1:2, gradually from low speed to high speed, beat The time is 1min, take out the asparagus juice after beating, add 0.07% cellulase in mass ratio, pH 4.0, temperature 40°C, enzymolysis time 40min; add pectinase and cellulase to green pepper juice for enzymolysis, pectin The total enzyme dosage of enzyme and cellulase is 0.005% by mass ratio (pectinase and cellulase), the enzymolysis temperature is 50°C, pH4.5, and the enzymolysis time is 45min, then asparagus raw juice:green pepper raw juice according to 8:1 The volume ratio is mixed to obtain the compound juice, and the temperature is maintained at 80° C. for 5 minutes to sterilize, and the compound juice is added with water so that the volume fraction of the compound juice is 28%, and then adding its mass fraction is 8.0% white granulated sugar, 0.12% citric acid, 2 % honey. Stabilizer solution (0.04% pectin, 0.06% xanthan gum, 0.06% CMC (sodium carboxymethyl cellulose)), stirred and mixed evenly, added water quantitatively, passed through a colloid mill, and then filtered. The prepared beverage is sterilized at 70°C for 10 minutes.

Example 2, a preparation method of asparagus and green pepper compound beverage, thaw the asparagus waste and green pepper waste, then beat, beat with a high-speed tissue masher, the mass ratio of material to water is 1:3, gradually from low speed to high speed, beat The time is 2 minutes, take out the beaten asparagus juice, add 0.09% cellulase, pH 4.0, temperature 40°C, enzymolysis time 40 minutes; add pectinase and cellulase to green pepper juice for enzymolysis, pectinase or fiber The total enzyme dosage of suzyme is 0.015%, the enzymolysis temperature is 50°C, pH 4.5, and the enzymolysis time is 45min, then the raw asparagus juice: green pepper juice is mixed according to the volume ratio of 10:1 to obtain a compound juice, and the temperature is maintained at 80°C for 5 minutes to sterilize , deployment, adding water to the compound juice so that the volume fraction of the compound juice is 32%, and then adding its mass fraction is 10.0% white granulated sugar, 0.08% citric acid, and 3% honey. Stabilizer solution (0.04% pectin, 0.06% xanthan gum, 0.06% CMC), stirred and mixed evenly, added water quantitatively, passed through a colloid mill, and then filtered. The prepared beverage is sterilized at 80°C for 5 minutes.

Example 3, a preparation method of asparagus and green pepper compound beverage, thaw asparagus discarded material and green pepper discarded material and then make a pulp, beat with a high-speed tissue masher, the mass ratio of material to water is 1:2, gradually increase from low speed to high speed, and beat The time is 1min, take out the asparagus juice after beating, add 0.08% cellulase, pH4.0, temperature 40℃, enzymolysis time 40min; add pectinase and cellulase to green pepper juice for enzymolysis, pectinase and fiber The total enzyme dosage of prime enzyme is 0.010% (pectinase: cellulase = 6: 1), the enzymolysis temperature is 50°C, pH 4.5, and the enzymolysis time is 45min, then the original asparagus juice: the original green pepper juice according to the volume of 9:1 Proportionally mixed to obtain the compound juice, kept at 80°C for 5 minutes to sterilize, prepared, added water to the compound juice, so that the volume fraction of the compound juice was 30%, and then added white granulated sugar, 0.10% citric acid, and 2.5% mass fraction of the compound juice of honey. Stabilizer solution (0.04% pectin, 0.06% xanthan gum, 0.06% CMC), stirred and mixed evenly, added water quantitatively, passed through a colloid mill, and then filtered. The prepared beverage is sterilized by keeping it at 70°C for 10 minutes or at 80°C for 5 minutes.

Claims (3)

1. the preparation method of a compound beverage of asparagus and green pepper is characterized in that asparagus is abandoned material and green pepper to be abandoned material and thaw and pull an oar then, pulls an oar with high-speed tissue mashing machine; Material quality ratio is 1: 2-3; Take out the asparagus juice after pulling an oar, add the 0.07-0.09% cellulase, pH4.0; 40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis; Pectase: the mass ratio of cellulase is 6: 1; The total enzyme dosage of pectase and cellulase is 0.005-0.015%, 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min; Asparagus Normal juice then: green pepper Normal juice is according to 8-10: 1 volume ratio mixes and obtains composite juice, keeps the 5min sterilization under 80 ℃ of temperature; Allotment, composite juice adds water, and making the composite juice volume fraction is 28-32%; And then add the white granulated sugar that its mass fraction is 8-10%, the citric acid of 0.05-0.15%, the honey of 2-3%; And stabilizing agent, mix, add water and quantitatively cross colloid mill in the back; Filter then, the beverage after the allotment is adopted 70 ℃-80 ℃ sterilization processing that keep 5min-10min.

2. the preparation method of compound beverage of asparagus and green pepper according to claim 1 is characterized in that asparagus is abandoned material and green pepper to be abandoned material and thaw and pull an oar then, pulls an oar with high-speed tissue mashing machine; Material quality ratio is 1: 2; Take out the asparagus juice after pulling an oar, add 0.08% cellulase, pH4.0; 40 ℃ of temperature, enzymolysis time 40min; Green pepper juice adds pectase and cellulase carries out enzymolysis; Pectase: the mass ratio of cellulase is 6: 1; The total enzyme dosage of pectase and cellulase is 0.010%, 50 ℃ of hydrolysis temperatures, pH4.5, enzymolysis time 45min; Asparagus Normal juice then: green pepper Normal juice is mixed according to 9: 1 volume ratios and is obtained composite juice, keeps the 5min sterilization under 80 ℃ of temperature; Allotment, composite juice adds water, and making the composite juice volume fraction is 28-32%; And then to add its mass fraction be 9% white granulated sugar, 0.10% citric acid, 2.5% honey; And stabilizing agent, mix, add water and quantitatively cross colloid mill in the back; Filter then, the beverage after the allotment is adopted 70 ℃-80 ℃ sterilization processing that keep 5min-10min.

3. the preparation method of compound beverage of asparagus and green pepper according to claim 1 and 2 is characterized in that stabilizing agent is the material of following mass ratio, pectin 0.04%, xanthans 0.06%, CMC0.06%.

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