CN105795299A - Preparation method of instant myrica rubra granule solid beverage - Google Patents

Abstract

The present invention relates to a kind of preparation method of instant red bayberry granule solid drink, and its preparation step is, the first step: the selection and cleaning of fruit; Step 5: preparation of soft material and granulation; Step 6: drying; Step 7: granulation to obtain the solid beverage product of bayberry granules, packaged in aluminum-plastic film, 20g/bag. It better retains the original nutrients and flavor of the fruit, has no peculiar smell, and has a suitable sugar-acid ratio. It can be dissolved in cold water and taken after brewing. The recommended amount of water is 10‑20 times the mass of the granules. Adults can take 2 packs or 40 g per day. It is easy to prepare, bright in color, safe and hygienic, and convenient for storage and transportation.

Description

A kind of preparation method of instant red bayberry granule solid beverage

technical field

The invention belongs to the technical field of fruit deep processing, and relates to a preparation method of instant waxberry granular solid beverage.

Background technique

Myrica rubra Sieb.et Zucc, also known as Myrica rubra Sieb.et Zucc, is one of the subtropical evergreen tree fruit trees and belongs to the genus Myrica rubra. Red bayberry fruit is light red to purple red, attractive in color, rich in anthocyanins and other biologically active substances, juicy, sweet and sour, and has health effects such as relieving diarrhea, anti-oxidation and anti-inflammation. It has always been popular among consumers in Southeast Asian countries favorite. My country has a wide planting area of bayberry, and it is the largest producer and exporter in the world. The cultivation and planting are mainly distributed in the southeastern provinces and southwestern regions. There are more than 10 kinds of purple, bayberry, black crisp, etc., and the annual fruit output is as high as more than 1 million tons. The production period of red bayberry is concentrated in May-June. Because there is no protection of the peel, its surface is uneven and will be contaminated with various microorganisms. In addition, the fruit is rich in nutrients and is very easy to spoil and deteriorate. It is not resistant to storage. Under natural conditions, the fresh-keeping period is only 2-3 days.

In order to prolong the supply period of red bayberry, it needs to be processed as soon as possible after picking. At present, the processing rate of bayberry fruit is about 40%, and the processing form is mainly juicing and drying. However, red bayberry juice has a large volume and high storage and transportation costs. Red bayberry juice is prone to discoloration during high-temperature sterilization and long-term storage, which affects the commodity properties. .

Spray drying technology uses the physical effect of mechanical movement to disperse the material that needs to be dried into very fine mist-like particles by using an atomizer, and makes it contact with hot air in an instant (5-100 s). The process of removing most of the water and drying the solid matter in the material into powder. In recent years, spray drying technology has been widely used in the production and research of solid beverages. Myrica rubra fruit is rich in anthocyanins and polyphenolic phytochemicals, which are sensitive to light and heat. Long-term high temperature and strong light will degrade and destroy them. If spray drying technology is applied to instant dehydration of bayberry juice, the nutrients and non-nutrient bioactive substances of bayberry will be retained to the greatest extent. For fruit juice products with high sugar content, the glass transition temperature is low, and wall sticking is prone to occur during the spray drying process, resulting in reduced powder collection rate and uneven color, so it is necessary to optimize the process conditions.

Contents of the invention

In order to overcome the above-mentioned shortcoming of the prior art, the present invention provides a kind of preparation method of instant red bayberry granule solid beverage, firstly establishes the optimum spray-drying process of red bayberry juice, then uses red bayberry spray-dried fruit powder as raw material, adds different auxiliary materials, adopts wet granulation Technology optimizes the process flow of red bayberry granule solid beverage, obtains red bayberry granule solid beverage with better brewing properties and sensory properties, opens up a new way for the deep processing of red bayberry fruit, and the invention can be used for industrial production of red bayberry granule, providing consumers with a The novel bayberry solid beverage realizes the annual supply of bayberry products and enriches the fruit solid beverage product market.

The technical scheme that the present invention adopts to solve its technical problem is: a kind of preparation method of instant red bayberry granule solid drink, and its preparation step is:

The first step: fruit selection and cleaning: freshly picked bayberry fruit removes branches, leaves and sundries, rinses with water, drains and places in a 4°C cold storage for 12 hours to pre-cool;

Step 2: Juicing: Use a mechanical squeeze juicer to squeeze the pre-cooled bayberry fruit, and the juice yield is about 60%. Since the raw bayberry juice contains a small amount of pulp fiber, use a 200-mesh sieve to filter and remove it. Immediately Spray dry or freeze at -18°C;

Step 3: Preparation of spray-dried red bayberry fruit powder: add maltodextrin with a mass ratio of 30% and a DE value of 15, and a mass ratio of 0.25% food-grade vitamin C for color protection, homogenize at 7500rpm for 10 minutes, and spray dry. : The feed temperature is 60°C, the inlet air temperature is 150°C, and the outlet air temperature is maintained at 80±2°C by adjusting the feed speed;

Step 4: Blend and mix the main and auxiliary materials of bayberry granules: mix bayberry fruit powder, sugar powder, xylitol, and citric acid according to the mass ratio of 53.87%, 25%, 20%, and 0.13%;

Step 5: Making soft material and granulating: Slowly add adhesive liquid to the auxiliary material to adjust the humidity of the material, mix evenly to make soft material, and use a 20-mesh sieve Sieve through a mesh to make granular wet granules;

Step 6: Drying: Spread the prepared wet granules on a baking tray, and vacuum dry for 20 minutes under the conditions of vacuum degree 30KPa and temperature 50°C;

The seventh step: granulation: Due to the different particle sizes of the dried granules, 20-40 mesh screens are used for granulation to obtain the solid beverage product of red bayberry granules, which are packaged in aluminum-plastic film, 20g/bag.

The color of the bayberry granule solid beverage is pink, the white degree L value measured by a Hunter colorimeter is 54.2, the red degree a value is 25.7, and the yellow degree b value is 1.2; the water content is <3%, and the hygroscopicity is <10 %; compared with the inherent phytochemical content of bayberry juice, the retention rate of anthocyanins is ≥80%, and the retention rate of polyphenols is ≥75%; the time required for complete dissolution is ≤40s, which is in line with the dissolution time of instant solid beverages <1 min requirements.

The adhesive liquid is prepared by dissolving 1% polyvinylpyrrolidone in 90% alcohol.

The positive effect of the present invention is: it uses red bayberry fruit powder as raw material, adds different auxiliary materials, adopts wet granulation technology to optimize the process flow of red bayberry granule solid beverage, and obtains red bayberry granule solid beverage with better brewing properties and sensory properties, which is red bayberry fruit Deep processing opens up a new way, which better retains the original nutrients and flavor of the fruit, no peculiar smell, suitable sugar-acid ratio, and can be dissolved in cold water. It is recommended that the amount of water added is 10-20 times the mass of the granules. Adults can take 2 times a day. The package is 40g. It has the characteristics of convenient preparation, bright color, safety and sanitation, and convenient storage and transportation.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

detailed description

The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

A preparation method of instant red bayberry granule solid beverage, the preparation steps are: the first step: fruit selection and cleaning: freshly picked red bayberry fruit removes branches, leaves and sundries, rinses with clean water, drains and places in a 4°C cold storage for 12 hours Pre-cooling;

Step 2: Juicing: Use a mechanical squeeze juicer to squeeze the pre-cooled bayberry fruit, and the juice yield is about 60%. Since the raw bayberry juice contains a small amount of pulp fiber, use a 200-mesh sieve to filter and remove it. Immediately Spray dry or freeze at -18°C;

Step 3: Preparation of spray-dried red bayberry fruit powder: add maltodextrin with a mass ratio of 30% and a DE value of 15, and a mass ratio of 0.25% food-grade vitamin C for color protection, homogenize at 7500rpm for 10 minutes, and spray dry. : The feed temperature is 60°C, the inlet air temperature is 150°C, and the outlet air temperature is 80°C;

Step 4: Blend and mix the main and auxiliary materials of bayberry granules: mix bayberry fruit powder, sugar powder, xylitol, and citric acid according to the mass ratio of 53.87%, 25%, 20%, and 0.13%;

Step 5: Making soft material and granulating: Slowly add adhesive liquid to the auxiliary material to adjust the humidity of the material, mix evenly to make soft material, and use a 20-mesh sieve Sieve through a mesh to make granular wet granules;

Step 6: Drying: Spread the prepared wet granules on a baking tray, and vacuum dry for 20 minutes under the conditions of vacuum degree 30KPa and temperature 50°C;

The seventh step: granulation: Due to the different particle sizes of the dried granules, 20-40 mesh screens are used for granulation to obtain the solid beverage product of red bayberry granules, which are packaged in aluminum-plastic film, 20g/bag.

The color of the bayberry granule solid beverage is pink, the white degree L value measured by a Hunter colorimeter is 54.2, the red degree a value is 25.7, and the yellow degree b value is 1.2; the water content is <3%, and the hygroscopicity is <10 %; compared with the inherent phytochemical content of bayberry juice, the retention rate of anthocyanins is ≥80%, and the retention rate of polyphenols is ≥75%; the time required for complete dissolution is ≤40s, which is in line with the dissolution time of instant solid beverages <1 min requirements.

The adhesive liquid is prepared by dissolving 1% polyvinylpyrrolidone in 90% alcohol.

Example 1

(1) Fruit selection and cleaning of fresh red bayberry: remove branches and leaves and other sundries, pick out the deteriorated and moldy red bayberry, weigh 50 kg fresh red bayberry, wash and drain with water, and pre-cool at 4 °C for 12 h.

(2) Juicing: 36.5L of fruit juice is obtained after squeezing bayberry fruit.

(3) Filtration: Use a 200-mesh sieve to remove part of the pulp fiber and pomace, and obtain about 36.3L of filtrate.

(4) Blending: Add 10.88 kg of drying aid maltodextrin and 0.1 kg of vitamin C to the filtered bayberry raw juice and stir to dissolve it.

(5) Homogenization: Put the formulated feed liquid into a homogeneous emulsifier for 10 minutes of homogenization, so that the particles in the feed liquid can be further refined, fully dispersed, dissolved and mixed.

(6) Spray drying: keep the juice feed temperature at 60°C on an electromagnetic heater, stir at a low speed, and spray dry at an inlet air temperature of 150°C and an outlet air temperature of 80°C to obtain 9.97 kg of bayberry fruit powder.

(7) Adding auxiliary materials: add 4.545 kg of sugar powder, 3.636 kg of xylitol, and 23 g of citric acid to the powder of bayberry fruit obtained by spray drying, and mix well.

(8) Soft material making and granulation: use 90% alcohol containing 1% polyvinylpyrrolidone as a binder, slowly add it to the mixed raw materials to make a soft material, mix while adding, and "hold it into a ball, lightly press The effect of "instant powder" is enough, and it is sieved with a 20-mesh sieve to make a granular solid beverage.

(9) Drying: spread the prepared wet granules on a baking tray, and carry out vacuum drying for 20 minutes under the conditions of vacuum degree of 30KPa and temperature of 50°C.

(10) Grain granulation: Due to the different particle sizes of the dried granules, they are first sieved with a 20-mesh sieve, and then sieved with a 40-mesh sieve. The inter-particles are the produced bayberry granule solid beverage.

Example 2

(1) Fruit selection and cleaning of fresh red bayberry: remove branches and leaves and other sundries, pick out deteriorated and moldy red bayberry, weigh 500 kg of fresh and usable bayberry, wash with water and drain, and pre-cool at 4 °C for 12 h.

(2) Juicing: 365L of fruit juice is obtained after squeezing bayberry fruit.

(3) Filtration: Use a 200-mesh sieve to remove part of the pulp fiber and pomace, and obtain about 363L of filtrate.

(4) Blending: Add 109 kg of drying aid maltodextrin and 1 kg of vitamin C to the filtered red bayberry juice and stir to dissolve it.

(5) Homogenization: Put the formulated feed liquid in batches into a homogeneous emulsifier for 10 minutes of homogenization, so that the particles in the feed liquid can be further refined, fully dispersed, dissolved, and mixed.

(6) Spray drying: keep the juice feed temperature at 60°C on an electromagnetic heater, stir at a low speed, and spray dry at an inlet air temperature of 150°C and an outlet air temperature of 80°C to obtain 100 kg of bayberry fruit powder.

(7) Adding auxiliary materials: add 45 kg of powdered sugar, 36 kg of xylitol, and 230 g of citric acid to the powder of bayberry fruit obtained by spray drying, and mix well.

(8) Soft material making and granulation: use 90% alcohol containing 1% polyvinylpyrrolidone as a binder, slowly add it to the mixed raw materials to make a soft material, mix while adding, and "hold it into a ball, lightly press The effect of "instant powder" is enough, and it is sieved with a 20-mesh sieve to make a granular solid beverage.

(9) Drying: spread the prepared wet granules on a baking tray, and carry out vacuum drying for 20 minutes under the conditions of vacuum degree of 30KPa and temperature of 50°C.

(10) Grain granulation: Due to the different particle sizes of the dried granules, they are first sieved with a 20-mesh sieve, and then sieved with a 40-mesh sieve. The inter-particles are the produced bayberry granule solid beverage.

The invention uses red bayberry fruit powder as a raw material, adds different auxiliary materials, adopts wet granulation technology to optimize the technological process of red bayberry granule solid beverage, obtains red bayberry granule solid beverage with better brewing properties and sensory properties, and opens up a new way for the deep processing of red bayberry fruit. It better retains the original nutrients and flavor of the fruit, has no peculiar smell, and has a suitable sugar-acid ratio. It can be dissolved in cold water and taken after brewing. It is recommended to add water 10-20 times the mass of the granules. Adults can take 2 packs of 40 g per day. It is easy to prepare, bright in color, safe and hygienic, and convenient for storage and transportation.

Claims (3)

1. the preparation method of an instant waxberry granular solids beverage, it is characterised in that preparation process is:

The first step: the selecting and cleaning of fruit: the Waxberry fruit of fresh harvesting removes branch and leaf and foreign material, clear water rinses, after draining It is placed into Cool Room 4 DEG C 12 h pre-cooling；

Second step: squeeze the juice: the Waxberry fruit after pre-cooling utilizes mechanical expression formula juice extractor squeeze the juice, and crushing juice rate is about 60%, Owing to original juice of red bayberry is containing a small amount of pulp, uses 200 eye mesh screens to filter and remove, carry out immediately being spray-dried or-18 DEG C freeze Deposit；

3rd step: the preparation of spray drying Fructus Myricae rubrae fruit powder: maltodextrin, the mass ratio that addition mass ratio is 30%, DE value is 15 0.25% food stage vitamin C color fixative, 7500rpm homogenizing 10 min, it is spray-dried, spray condition: feeding temperature 60 DEG C, Inlet temperature 150 DEG C, makes leaving air temp maintain 80 ± 2 DEG C by adjusting charging rate；

4th step: Fructus Myricae rubrae granule main ingredient blending and mixing: by Fructus Myricae rubrae fruit powder, Icing Sugar, xylitol, citric acid according to 53.87%, 25%, the quality of 20%, 0.13% compares mix homogeneously；

5th step: soft material processed and granulation: being slowly added to slurry in adjuvant and adjust humidity of materials, mix homogeneously makes soft material, with The effect of " that holds is agglomerating, and light pressure is the most scattered ", sieves with 20 eye mesh screens and makes the wet grain of graininess；

6th step: be dried: the wet grain made is laid in drip pan, carries out vacuum under conditions of vacuum 30KPa, temperature 50 C It is dried 20 min；

7th step: granulate: dried granule differs due to granule size, uses the screen cloth of 20-40 mesh to carry out granulate, obtains poplar Prunus mume (sieb.) sieb.et zucc. granular solids beverage products, aluminum plastic film encapsulates, 20g/ bag.

2. the preparation method of instant waxberry granular solids beverage as claimed in claim 1, it is characterised in that described Fructus Myricae rubrae granule is solid Body beverage color is pink, and the white content L-value using Hunter colorimeter to record is 54.2, and red degree a value is 25.7, Yellow degree b value is 1.2；Water content ＜ 3%, hygroscopicity ＜ 10%；Compared with the phytochemical content that cranberry juice is intrinsic, pattern Retention rate >=80% of glycosides, polyphenol retention rate >=75%；It is completely dissolved required time≤40s, meets instant solid beverage molten The requirement of solution time ＜ 1 min.

3. the preparation method of instant waxberry granular solids beverage as claimed in claim 1, it is characterised in that described slurry is by 1% Polyvinylpyrrolidone is dissolved in 90% alcohol and obtains.