CN106071446B - A kind of Granny Smith low in calories and the compound pulp drinks of Hayward Kiwi berry and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of Granny Smiths low in calories and the compound pulp drinks of Hayward Kiwi berry and preparation method thereof, the beverage is that pure water is added after mixing cold broken Granny Smith flesh puree with Hayward Kiwi berry flesh puree, steviol glycoside, antierythrite, xylo-oligosaccharide, flaxseed gum, essence to stir evenly, 70~80 DEG C of heat preservations 3~after five minutes, it is prepared through homogeneous, filling, vacuum outgas, sterilization.Drinks heat of the present invention is low, color light green, and mouthfeel is aromatic, dietary fiber content is high, Vc content is high, existing Granny Smith and the distinctive fragrance of Kiwi berry, and has and promote calcium absorption and effect of weight reducing；Suitable obesity, the crowd of diabetes are edible, even more the nutrient health drink of ordinary consumer.Manufacture craft of the present invention is simple, be Granny Smith, Actinidia using providing an effective approach, and rich choice of products beverage market is, it can be achieved that serialization industrialized production, has positive impetus to industry development.

Description

A low-calorie Granny Smith apple and Hayward kiwi fruit complex pulp functional drink and the same Preparation

technical field

The invention belongs to the technical field of food processing, and in particular relates to a low-calorie Granny Smith apple and Hayward kiwi fruit composite pulp functional beverage and a preparation method thereof.

Background technique

At present, traditional fruit juice drinks on the market generally have the problems of low nutrients, high sugar content and high calorie content. Long-term drinking without using health can easily lead to obesity, hypertension, coronary heart disease and other chronic metabolic diseases, which reduce the quality of life.

With the improvement of people's living standards, chronic metabolic diseases such as obesity and diabetes are increasing day by day. The occurrence of these worldwide health problems is related to the excessive intake of high-calorie substances such as fat and sugar. Therefore, low-fat, low-sugar and low-calorie Nutritious and healthy food has become the first choice of consumers, among which pure natural pulp beverages rich in nutrients and health functional beverages are increasingly favored by consumers. Functional beverages are a kind of non-traditional beverages for the purpose of regulating human physiological functions or supplementing nutrients, with clear regulations for suitable groups and dosages. However, the market share of fruit pulp functional beverages is still very small.

CN102626242A discloses a preparation method of fresh jujube apple juice, CN102475328A discloses a low-calorie sea buckthorn beverage, CN103211254A discloses a processing method of dogwood pulp beverage, CN103371387A discloses a production method of fermented walnut kiwi beverage, and the See about a low-calorie, low-sugar energy drink with green apple pulp and kiwi fruit pulp.

SUMMARY OF THE INVENTION

The technical problem to be solved by the present invention is to provide a low-calorie Granny Smith and Hayward kiwi fruit composite pulp functional beverage with low calorie, fragrant taste, high dietary fiber and Vc content and weight loss effect, and provide a functional beverage for the beverage. a preparation method.

The technical solution adopted to solve the above-mentioned technical problems is that the functional beverage is made from the following raw materials in the proportion of parts by mass:

The above-mentioned low-calorie Granny Smith apple and Hayward kiwi fruit complex pulp functional drink is preferably made from the following raw materials in the proportion of parts by mass:

The above-mentioned pulp puree is a mixture with a mass ratio of green apple pulp puree and Hayward kiwifruit pulp puree of 1:1.5 to 2, preferably, the mass ratio of green apple pulp puree to Hayward kiwifruit puree is 1. :2 mixture.

The above-mentioned essence is preferably a mixture in which the mass ratio of IFF SC526009 natural apple essence, Fenhao natural apple essence, Shanghai Bairun XAH-528 kiwi essence, and COMAX FLAVORS CM100437 kiwi essence is 1:1:1:1.

The preparation method of the low-calorie Granny Smith apple and Hayward kiwi fruit composite pulp functional beverage of the present invention consists of the following steps:

1. The granny smith apples and Hayward kiwi fruit are respectively subjected to cold crushing and beating to obtain the puree of the green apple pulp and the puree of the Hayward kiwi fruit pulp.

2. According to the mass percentage composition described in claim 1, the puree of green apple pulp, puree of Hayward kiwi fruit pulp, steviol glycosides, erythritol, xylo-oligosaccharide, flaxseed gum and essence are added into purified water , after mixing evenly, heat to 70-80 ℃, keep warm for 3-5 minutes, cool to normal temperature, and homogenize the mixed material with a homogenizer.

3. Degas the homogenized fruit juice while it is still hot with a vacuum degasser, then place it in a boiling water bath and sterilize it for 5-10 minutes to obtain a low-calorie Granny Smith and Hayward kiwi fruit complex pulp functional drink .

Granny Smith is a world-renowned green apple variety for both processing and fresh consumption. It has a unique flavor and is rich in nutrients. The pulp is light green and white. The flesh is crisp and juicy. Gum, Vc, dietary fiber and other nutrients; Hayward kiwifruit is one of the main varieties of kiwifruit in Shaanxi. Its pulp is green, the content of vitamin C is extremely high, and it also contains a large amount of amino acids, pectin, and minerals. The invention uses the patented cold crushing technology equipment to process Granny Smith apple and Hayward kiwi fruit pulp, which is completely different from the traditional whole fruit beating, and retains the nutrients and flavor substances of the original fruit to the greatest extent, and the whole fruit beating may exist. The harm is completely eliminated, safe and green. The compounding of these two pulp purees can not only make the composite pulp functional drink present a pleasant light green and apple fragrance, but also make the product contain Vc, pectin in Granny Smith apple and kiwi fruit at the same time. , amino acids, dietary fiber and other nutrients, to achieve the effect of doubling nutrition and health care function coordination and synergy. Moreover, the high acidity of the pulp itself is also very beneficial to the preservation of the nutrient Vc.

Flaxseed gum is a natural food additive made from flax seeds or seed skins through extraction, concentration, refining and drying. It is a hydrophilic colloid with good solubility and rich in dietary fiber. Used in the food industry. The present invention adds flaxseed gum as a stabilizer for the composite pulp functional beverage. The flaxseed gum has very good emulsifying and gelling properties, and can be combined with the pectin substances in the puree of Granny Smith apple and Hayward kiwi fruit pulp (ie Water-soluble dietary fiber) interacts to form a stable turbid system, so that the composite pulp functional drink can maintain its color and stability well during storage, and can be blended with the two pulps to create a harmonious taste. and flavor, the beverage of the present invention is superior to other pulp beverages using gum arabic, algin gum, xanthan gum, gelatin and CMC as emulsification and stable thickeners.

Steviol glycoside is a new type of natural sweetener extracted from the leaves of the Compositae herb, Stevia. Its biggest feature is high sweetness and low calorie; The value is only 1/300 of that of sucrose. Erythritol is a natural sugar alcohol filling sweetener, which cannot be digested and degraded by any enzyme system in the body, and has almost no effect on blood sugar. It is widely present in a variety of fruits and fermented foods. Xylo-oligosaccharide is a functional sugar extracted from corncob, which has the effect of weight loss and can also promote the absorption of calcium. The natural sweeteners added in the present invention - erythritol, stevioside, xylo-oligosaccharide, are not absorbed by the human body and hardly generate heat. The taste makes the sweetness of the product pleasant, and overcomes the bitterness after the single use of steviol glycosides. The combination of the three is synergistic with each other, and plays the role of sweet and sour interdependence, which not only makes the composite pulp beverage taste pleasant and sweet, but its low sugar content can greatly reduce the calorie of the product, and it also has the function of promoting calcium absorption.

Dietary fiber is a kind of non-starch polysaccharide that cannot be digested by digestive enzymes in the human gastrointestinal tract and cannot be absorbed and utilized by the human body. It has important physiological functions such as preventing cardiovascular disease, cancer, and diabetes. Seven Nutrients". Dietary fiber has a very strong water holding capacity, and intake of dietary fiber can make people feel full, thereby reducing food intake and achieving weight loss effect.

The raw materials used in the present invention are all low-calorie materials, wherein the cold crushed Granny Smith apple pulp and flaxseed gum can provide a large amount of dietary fiber, and the Hayward kiwi fruit provides a large amount of Vc, so as to maintain the health of the digestive system and reduce cholesterol. and high blood pressure. In addition, the coordinating effects of oxalic acid, quinic acid, malic acid, shikimic acid, etc. in the pulp can overcome the peculiar smell that may occur in some processing, so as to achieve a good effect of improving the taste.

The composite pulp functional beverage of the invention overcomes the disadvantages of high sugar content, high calorie content, low pulp content and low nutrient content of ordinary pulp beverages. With high content of and Vc, it has significant health care function and therapeutic effect. It is the best choice for obese and three high people to quench their thirst and supplement dietary fiber and Vc; and the product contains almost no lipids, which is a kind of fast-paced food in today's fast-paced. A low-calorie health drink that can both satiate and increase dietary fiber in the work environment. The product of the invention is a low-calorie, low-sugar and low-fat healthy food.

Detailed ways

The present invention is further described in detail below with reference to the examples, but the protection scope of the present invention is not limited to these examples.

Example 1

Taking the preparation of Granny Smith apple and Hayward kiwi fruit composite pulp functional drink 1000g as an example, the raw material composition is as follows:

Its preparation method is as follows:

1. The granny smith apples and Hayward kiwifruit are respectively subjected to cold crushing and beating with a cold crushing and beating machine to obtain the puree of the green apple pulp and the puree of the Hayward kiwi fruit pulp.

2. Mix 100g of green apple pulp, 200g of Hayward kiwi pulp, 0.15g of steviol glycosides, 45g of erythritol, 7g of xylo-oligosaccharides, 0.75g of flaxseed gum, 0.25g of IFF SC526009 natural apple essence , 0.25g Fenhao Natural Apple Flavor, 0.25g Shanghai Bairun XAH-528 Kiwi Fruit Flavor, 0.25g COMAX FLAVORS CM100437 Kiwi Fruit Flavor, add 646.1g pure water, mix well, heat to 70-80℃, keep warm for 5 minutes, and then cool to At normal temperature, homogenize the mixed material with a homogenizer, the pressure is 400 bar, and the homogenization is performed 3 to 4 times.

3. Degas the homogenized fruit juice while it is still hot with a vacuum degasser, then place it in a boiling water bath and sterilize it for 5-10 minutes to obtain a low-calorie Granny Smith and Hayward kiwi fruit complex pulp functional drink .

Example 2

Taking the preparation of Granny Smith apple and Hayward kiwi fruit composite pulp functional drink 1000g as an example, the raw material composition is as follows:

The preparation method is the same as that of Example 1.

Example 3

Taking the preparation of Granny Smith apple and Hayward kiwi fruit composite pulp functional drink 1000g as an example, the raw material composition is as follows:

The preparation method is the same as that of Example 1.

In order to determine the best ratio of the present invention and the best process steps, the inventor has carried out a large number of tests, and various test conditions are as follows:

Test materials: cold-crushed green apple pulp, cold-crushed Hayward kiwi pulp, steviol glycosides, erythritol, xylo-oligosaccharides, flaxseed gum, and flavors are all food grade.

1. Single factor test

(1) Effects of pulp content and proportion on beverage taste

GB/T 31121-2014 "Fruit and Vegetable Juices and Beverages" stipulates that the original pulp mass fraction of pulp (pulp) beverages shall not be less than 20%. Considering the taste and commercial profit of the finished product, the following sets of comparative experiments were carried out:

Weigh 20g, 25g, 30g, 35g and 40g of mixed pulp (the mass ratio of the puree of green apple pulp and puree of Hayward kiwi fruit is 1:1) and put them into 5 beakers. Then add purified water to each beaker to make the total mass reach 100g, and stir well. Place at room temperature and conduct sensory evaluation. The sensory evaluation standards are shown in Table 1, and the sensory evaluation results are shown in Table 2.

Further optimization experiments were carried out on the addition ratio of the two pulps, and the mass ratios of green apple pulp and Hayward kiwifruit pulp were selected as 1:1, 1:1.5, 1:2, 1:2.5, and 1.5: 1, 2:1, 2.5:1 for comparison test. After the preparation, they were placed at room temperature and subjected to sensory evaluation. The sensory evaluation criteria were shown in Table 1, and the sensory evaluation results were shown in Table 3.

Table 1 Sensory evaluation criteria for pulp content

Note: The total score of sensory evaluation is 10 points, and the evaluation personnel are 15 to 20 professional reviewers of different ages and genders.

Table 2 Effect of pulp content on fruit juice taste

Fruit pulp mass fraction (%) Sensory evaluation results (points) Remark 20 5.82 Light color, too thin, thin taste 25 6.04 Lighter in color, more viscous, slightly thinner in taste 30 7.97 Good gloss, more viscous, suitable taste 35 8.06 Good gloss, more viscous, rich taste 40 6.23 Good gloss, viscous, rich taste

It can be seen from the test results in Table 2 that the sensory evaluation scores are higher when the pulp content is 30% and 35%, in order to reduce the production cost in the production process of the enterprise. Therefore, in the present invention, the content of pulp puree in the composite pulp functional beverage is preferably 30%.

Table 3 Effect of pulp ratio on fruit juice taste

pulp ratio Sensory evaluation results (points) Remark 1:1 6.37 The color is dark yellow, more viscous, and the taste of kiwi fruit is light 1:1.5 7.30 The color is greenish, more viscous, the taste of kiwi is lighter 1:2 8.22 The color is greenish, more viscous, and the two kinds of fruit pulps are suitable for the taste 1:2.5 5.74 Green in color, viscous, almost no apple flavor 1.5:1 6.82 The color is dark yellow, more viscous, and the taste of kiwi fruit is light 2:1 5.35 Dark yellow in color, more viscous, light kiwi taste 2.5:1 4.02 Dark yellow in color, more viscous, almost no kiwi fruit taste

It can be seen from the test results in Table 3 that when the mass ratio of the puree of green apple pulp and puree of Hayward kiwifruit pulp is 1:2, the sensory evaluation score is the highest. Therefore, the present invention selects the mass ratio of the puree of the green apple pulp to the puree of the Hayward kiwi fruit pulp in the composite pulp functional beverage to be 1:2.

(2) Determination of sugar-acid ratio and sweetener addition amount

The ratio of sugar and acid will ultimately affect the taste of the beverage. Generally, the total solids of the green apple pulp used for processing are above 8°Brix, and the titratable acid is above 0.5%. The total solid content of Hayward kiwifruit pulp puree is above 10°Brix, and the titratable acid is above 1%. Therefore, the flavor that has been processed and not prepared is too bland. Only by adjusting the ratio of sugar and acid correspondingly, to play the role of mutual dependence between sugar and acid, and adding appropriate amount of auxiliary materials, can the purpose of improving the flavor of the beverage be achieved. The sweeteners used in the formulation are steviol glycosides, erythritol, and xylo-oligosaccharides. First, according to the pre-test results and the analysis of similar products on the market, it is determined that the optimal sugar-to-acid ratio is 22:1 with sucrose, and then according to the principle of low calorie, steviol glycosides with a sweetness that is 240 times as sweet as sucrose are selected. It is erythritol whose sweetness is 0.6 times that of sucrose and xylo-oligosaccharides whose sweetness is 0.4 times that of sucrose. According to the preliminary results obtained by repeated tests, the optimal dosage ratio of sweetener and sour agent was determined, and the test results are shown in Table 4.

Table 4 Additive dosage ratio

additive Dosage (%) steviol glycosides 0.015 Erythritol 4.5 xylo-oligosaccharide 0.7

Sweeteners and acidulants are food additives that impart sweetness and sourness to food, which can make food have a palatable feeling, contribute to the formation of good flavor, and complement each other with the flavors of many foods themselves. The test results show that when the concentration of pulp puree is 30% and the additions of stevioside, erythritol and xylo-oligosaccharide are 0.015%, 4.5% and 0.7%, respectively, the beverage has a suitable sweet and sour flavor and rich taste. The addition of erythritol not only makes the juice taste better and has an endless aftertaste, but also masks the bitterness after licorice of steviol glycosides. The combination of the three successfully simulates the pleasant sweetness of sucrose.

(3) Selection of stabilizer

Fruit pulp beverages contain fruit pulp. If improperly handled during processing and storage, the pulp will easily precipitate, which will lead to stratification of the beverage, affecting the sensory quality and consumers' desire to buy. Therefore, the addition of an appropriate amount of stabilizer is of great significance to maintain the uniformity of the pulp beverage system and to keep it from delamination during the shelf life. The test selected carboxymethyl cellulose (CMC), high-ester pectin, and flaxseed gum as stabilizers. First, three kinds of stabilizers were used alone to prepare pulp beverages with stabilizer contents of 0.025%, 0.05%, and 0.075%, respectively. The pulp concentration was 35%, and the additions of stevioside, erythritol, and xylo-oligosaccharide were 0.015%, 4.5%, and 0.7%, respectively. The above-mentioned raw materials are mixed uniformly, homogenized and sterilized to prepare a pulp beverage. The prepared pulp drink was first subjected to sensory evaluation, and then placed at room temperature for 7 days to observe its stratification. The test results are shown in Table 5.

Table 5 Effects of different contents and different types of stabilizers on the stability and taste of pulp beverages

stabilizer Addition (%) stratification time (days) pulp drink viscosity Fruit drink taste CMC 0.025 2 rarer Slight smell CMC 0.05 4 Appropriate viscosity Slight smell CMC 0.075 - sticky Slight smell high ester pectin 0.025 2 too thin Appropriate taste high ester pectin 0.05 3 dilute Appropriate taste high ester pectin 0.075 5 dilute Appropriate taste Flaxseed Gum 0.025 4 dilute Appropriate taste Flaxseed Gum 0.05 - Appropriate viscosity Appropriate taste Flaxseed Gum 0.075 - Appropriate viscosity Appropriate taste

The test results show that 0.075% of CMC and 0.05% and 0.075% of flaxseed gum can achieve the expected stability when added to the pulp drink, and the juice does not appear delamination after 7 days of storage. However, adding 0.075% of CMC pulp drink has a slight peculiar smell after colloid heating, so flaxseed gum is selected as the stabilizer of the pulp drink.

(4) The choice of flavor

The present invention selects IFF SC526009 natural apple essence, Fenhao natural apple essence, Shanghai Bairun XAH-528 kiwi fruit essence, and COMAX FLAVORS CM100437 kiwi fruit essence for testing. The total amount of flavors added is 0.1%, and the compound test is carried out according to the different flavors and tastes of the flavors. 2:2:1:1, 3:3:1:1, 1:1:2:2, 1:1:3:3, and sensory evaluation is carried out after evenly blending them, and the proportions are added to the prepared pulp drink respectively. The above four kinds of essences were added for compounding, and after homogenization and sterilization, the mouthfeel of the pulp beverage was subjected to sensory evaluation. The evaluation criteria are shown in Table 6, and the evaluation results are shown in Table 7.

Table 6 Sensory evaluation criteria for the effect of four flavor combinations on the taste of pulp beverages

project 10-8 points 7-4 points 3-0 points Aroma (weight 30%) Strong aroma, no smell Strong aroma, no smell Light aroma, smelly Aftertaste (weight 30%) No licorice aftertaste licorice aftertaste Licorice aftertaste Taste and Taste (weight 40%) Sweet and sour sour/sweet taciturn

Note: The total score of sensory evaluation is 10 points, and the evaluators are 15-20 professional reviewers of different ages and genders.

Table 7 Effects of four kinds of flavor compound on the taste of pulp drink

According to the sensory evaluation results in Table 7, the mass ratio of IFF SC526009 natural apple essence, Fenhao natural apple essence, Shanghai Bairun XAH-528 kiwi fruit essence, and COMAX FLAVORS CM100437 kiwi fruit essence is 1:1:1:1 as the essence of the present invention. mixture.

2. Optimization of the formulation of Granny Smith apple and Hayward kiwi fruit complex pulp energy drink

On the basis of the previous single-factor test, in order to investigate the influence of multiple factors on the stability and taste of pulp beverages, the inventors selected pulp concentration (A), sugar-acid ratio (B), and the addition amount of flaxseed gum (C). 3-factor 3-level orthogonal test. The test method is that in each test, the addition amount of stevioside is 0.015g, the addition amount of erythritol is 4.5g, the addition amount of xylo-oligosaccharide is 0.7g, and the total addition amount of flavor is 0.1g (IFF SC526009 Natural Apple Flavor, A mixture of Fenhao natural apple flavor, Shanghai Bairun XAH-528 kiwi flavor, and COMAX FLAVORS CM100437 kiwi flavor in a mass ratio of 1:1:1:1). Then adjust the pulp concentration, sugar-acid ratio, and the amount of flaxseed gum according to Table 8, and finally supplement it with purified water to 100g. All raw and auxiliary materials are mixed evenly, homogenized, sterilized and degassed to make a pulp drink, and the appearance, color, aroma, texture and taste are comprehensively scored. The scoring criteria are shown in Table 8, and the test results are shown in Table 9.

Table 8 The sensory scoring criteria of the fruit pulp beverage formulation optimization test

Note: The total score of sensory evaluation is 10 points, and the evaluators are 15-20 professional reviewers of different ages and genders.

Table 9 Optimization test results of pulp beverage formula

As can be seen from Table 9, the concentration of fruit pulp, the ratio of sugar to acid, and the addition of linseed gum have an important impact on the product quality. It shows that within the test range, the pulp concentration is the main factor affecting the product quality, while the sugar-acid ratio and the addition amount of flaxseed gum have little effect on the product quality. The best combination is A ₂ B ₂ C ₃ , that is, the concentration of pulp is 30%, the ratio of sugar to acid is 22:1, and the addition amount of flaxseed gum is 0.075%.

In order to verify the beneficial effects of the present invention, the inventors analyzed various indicators of the Granny Smith and Hayward kiwifruit composite pulp functional beverage prepared in Example 1 of the present invention (refer to GB 19297-2003 "Hygienic Standard for Fruit and Vegetable Juice Beverages"). "NY 82.2-1988 "Juice Determination Method Sensory Inspection"), various analysis and inspection conditions are as follows:

(1) Sensory detection

Detection method: According to Table 10, observe the color under natural light, taste and evaluate the flavor.

Test results: The product is light green, has a strong aroma, is viscous, tastes moderately sweet and sour, and the whole system is uniform.

Table 10 Sensory testing standards

(2) Nutrition and physical and chemical indicators

Vc is determined according to the method specified in GB/T 6195-1986 "Determination of vitamin C content in fruits and vegetables (2,6-dichloroindophenol titration method)", and total sugar is determined according to GB/T 5009.8-2008 "Determination of sucrose content in food" The soluble solids were measured with a refractometer, and the fat was measured according to GB/T 14772-2008 "Determination of Crude Fat in Foods". The test results are shown in Table 11.

Table 11 Test results of nutrition and physicochemical indexes of pulp beverage

(3) Hygiene index detection

Detection method: The arsenic content is detected according to the method specified in GB 5009.11 "Determination of total arsenic in food", the lead content is detected according to the method specified in GB 5009.12 "Determination of total lead in food", and the copper content is detected according to GB 5009.13 "Determination of total copper in food". The mercury content is tested according to the method specified in GB 5009.17 "Determination of Total Mercury in Food", and the microbiological test is tested according to the method specified in GB 4789.26 "Food Hygiene Microbiological Inspection Canned Food Inspection". The test results are shown in Table 12.

Table 12 Test results of health indicators

(4) Dietary fiber and calorie indicators

Dietary fiber was measured according to the method specified in NY/T 1594-2008 "Determination of Total Dietary Fiber in Fruits by Non-enzymatic-Gravimetric Method", and energy was measured by MTZW-A4 high-precision dual-purpose automatic calorimeter. The results are shown in Table 13 .

Table 13 Test results of dietary fiber and calorie indicators

project Test results Dietary fiber% 1.23% Calories kJ/100mL 120

Dietary fiber is mainly a polysaccharide that cannot be used by the human body, that is, a polysaccharide that cannot be digested by digestive enzymes in the human gastrointestinal tract and cannot be absorbed and utilized by the human body. It is a functional ingredient with health care functions in food. Increasing the content of dietary fiber in the diet can reduce calorie intake, reduce the digestion and absorption of nutrients in the intestine, promote the consumption of stored fat in the body, and play a role in weight loss. Soluble dietary fiber can slow glucose absorption and improve diabetes symptoms. Plant foods such as fruits and vegetables are one of the main sources of dietary fiber. Generally, the dietary fiber content of fruits and vegetables is 1% to 2%, and the dietary fiber content of apples after peeling is 1% to 1.5%. Dietary fiber will be lost to a certain extent. The dietary fiber content of the fruit pulp beverage of the present invention is 1.23%, the loss of dietary fiber in processing is very small, and the total amount is much higher than that of similar commodities. The calorie of the present invention is 120 kJ/100mL, and the calorie of similar commercial products is 150kJ/100mL～250kJ/100mL, so the compound pulp functional beverage of the present invention has low calorie.

Based on the above test results, it can be seen that the sensory test, nutritional physicochemical test, hygienic index and microbial index test results of the low-calorie Granny Smith apple and Hayward kiwi fruit composite pulp functional beverage of the present invention all conform to GB 19297-2003 "Fruit and Vegetable Juice Beverage Hygiene". Standard" and NY 82.2-1988 "Determination of Fruit Juice Sensory Test" and the requirements of various indicators, and low calorie dietary fiber content.

Claims (4)

1. a low-calorie Granny Smith apple and Hayward kiwi fruit composite pulp functional beverage, is characterized in that it is made of the raw material of following mass portion proportioning: Pure pulp 30%～35% Steviol glycosides 0.01%～0.02% Erythritol 4%～5% Xylo-oligosaccharide 0.5%～0.8% Flaxseed Gum 0.05%～0.08% Flavor 0.075%～0.105% Purified water to 100% The above pulp puree is a mixture with a mass ratio of the green apple puree and the Hayward kiwi fruit puree of 1:1.5 to 2, wherein the green apple puree and the Hayward kiwi fruit puree are the mixture of Granny Smith apple pulp and Hayward kiwi fruit puree. and the Hayward kiwi fruit were obtained by cold crushing and beating respectively; The above-mentioned essence is a mixture of IFF SC526009 natural apple essence, Fenhao natural apple essence, Shanghai Bairun XAH-528 kiwi essence, and COMAX FLAVORS CM100437 kiwi essence in a mass ratio of 1:1:1:1. 2. low-calorie Granny Smith and Hayward kiwi fruit composite pulp functional beverage according to claim 1, is characterized in that it is made of the raw material of following mass parts ratio: Pure pulp 30% Steviol glycosides 0.015% Erythritol 4.5% Xylo-oligosaccharide 0.7% Flaxseed Gum 0.075% Flavor 0.1% Purified water was added to 100%. 3. The low-calorie Granny Smith and Hayward kiwi fruit composite pulp functional beverage according to claim 1 and 2 is characterized in that: the pulp puree is the mass ratio of the green apple pulp puree and the Hayward kiwi fruit puree pulp as a 1:2 mixture. 4. a preparation method of the low-calorie Granny Smith apple and Hayward kiwi fruit composite pulp functional beverage according to claim 1, is characterized in that it is made up of the following steps: (1) Cold crushing and beating the Granny Smith apple and Hayward kiwi fruit respectively, to obtain the puree of the green apple pulp and the puree of the Hayward kiwi fruit pulp; (2) According to the mass percentage composition described in claim 1, pure green apple pulp, Hayward kiwi fruit pulp, steviol glycosides, erythritol, xylo-oligosaccharide, flaxseed gum, and essence are added to pure In water, after mixing evenly, heat to 70-80 ℃, keep warm for 3-5 minutes, cool to normal temperature, and homogenize the mixture with a homogenizer; (3) Degas the homogenized fruit juice while it is still hot with a vacuum degasser, then place it in a boiling water bath and sterilize it for 5 to 10 minutes to obtain the low-calorie Granny Smith and Hayward kiwi fruit complex pulp function. drinks.