CN110403112A - A kind of preparation method of bubble orange juice - Google Patents
A kind of preparation method of bubble orange juice Download PDFInfo
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- CN110403112A CN110403112A CN201910644742.0A CN201910644742A CN110403112A CN 110403112 A CN110403112 A CN 110403112A CN 201910644742 A CN201910644742 A CN 201910644742A CN 110403112 A CN110403112 A CN 110403112A
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- 235000015205 orange juice Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 150000004676 glycans Chemical class 0.000 claims abstract description 23
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 23
- 239000005017 polysaccharide Substances 0.000 claims abstract description 23
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 20
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001630 malic acid Substances 0.000 claims abstract description 14
- 235000011090 malic acid Nutrition 0.000 claims abstract description 14
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 14
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000012530 fluid Substances 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 239000003381 stabilizer Substances 0.000 claims description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 240000007164 Salvia officinalis Species 0.000 claims description 3
- 235000002912 Salvia officinalis Nutrition 0.000 claims description 3
- 235000002020 sage Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims 2
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000699670 Mus sp. Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003304 gavage Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FHHSEFRSDKWJKJ-UHFFFAOYSA-N nepetin Chemical compound C=1C(=O)C2=C(O)C(OC)=C(O)C=C2OC=1C1=CC=C(O)C(O)=C1 FHHSEFRSDKWJKJ-UHFFFAOYSA-N 0.000 description 2
- DMXHXBGUNHLMQO-UHFFFAOYSA-N pedaliin Natural products C1=C2OC(C=3C=C(O)C(O)=CC=3)=CC(=O)C2=C(O)C(OC)=C1OC1OC(CO)C(O)C(O)C1O DMXHXBGUNHLMQO-UHFFFAOYSA-N 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- -1 4- hydroxy phenyl lactic acid (4- Hydroxyphenyl lactic acid) Chemical compound 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- GCLAFEGUXXHIFT-IWLDQSELSA-N Homoplantaginin Chemical compound C1=C2OC(C=3C=CC(O)=CC=3)=CC(=O)C2=C(O)C(OC)=C1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GCLAFEGUXXHIFT-IWLDQSELSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- DMXHXBGUNHLMQO-IWLDQSELSA-N Nepitrin Chemical compound C1=C2OC(C=3C=C(O)C(O)=CC=3)=CC(=O)C2=C(O)C(OC)=C1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DMXHXBGUNHLMQO-IWLDQSELSA-N 0.000 description 1
- SGOMZDKEAPBAGC-UHFFFAOYSA-N Nepitrin Natural products COC1C(O)C(O)C(Oc2cc3OC(=CC(=O)c3c(O)c2OC)c4ccc(O)c(O)c4)OC1CO SGOMZDKEAPBAGC-UHFFFAOYSA-N 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- IHFBPDAQLQOCBX-UHFFFAOYSA-N hispidulin Chemical compound C=1C(=O)C2=C(O)C(OC)=C(O)C=C2OC=1C1=CC=C(O)C=C1 IHFBPDAQLQOCBX-UHFFFAOYSA-N 0.000 description 1
- OETSANFHEJPBHW-UHFFFAOYSA-N hispidulin Natural products COc1cc2c(cc1O)oc(cc2=O)-c1ccc(O)cc1 OETSANFHEJPBHW-UHFFFAOYSA-N 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000010016 myocardial function Effects 0.000 description 1
- 235000020925 non fasting Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of bubble orange juice, the main distinction compared to traditional preparation method is, first is that joined lichee grass polysaccharide, malic acid and soyabean oligosaccharides in orange juice, can be obviously improved the nutritive value of orange juice；Second is that due to joined lichee grass polysaccharide in orange juice, orange juice has significant anti-aging effects；Third is that in order to guarantee that the nutritional ingredient of orange juice is not influenced by high temperature in the present invention, low-temperature storage used to orange juice, when disinfection uses pasteurize, and aerating bubble step is equally handled at low temperature.
Description
Technical field
The present invention relates to fruit drink technical field more particularly to a kind of preparation methods of bubble orange juice.
Background technique
Orange juice (Orange juice) is to pass through the fruit drink that juice extractor squeezes by raw material of orange.It is fresh and
Nutritive value is high, can drink or directly drink by the method for freezing.In terms of efficacy effect, citrus fruit juice is especially orange
The isocellular hyperplasia of breast cancer, lung cancer can effectively be inhibited with the flavones in orange juice.Frequent drinking orange juice can also effectively prevent
Certain chronic diseases maintain myocardial function and reduce blood pressure.Studies have shown that drink daily 3 glasss of orange juices can increase in vivo it is highly dense
The content of lipoprotein (HDL) is spent, to reduce the possibility to suffer from a heart complaint.In addition, orange or drink orange juice are eaten of in duration of medication,
Body absorption of drugs amount can be increased, so that drug effect be made to double.
Common Sage Herb can all herbal medicine, there is heat-clearing, removing toxic substances, the features such as cool blood, diuresis, especially antiphlogistic effects are more preferably.Its body
Inside contain homoplantaginin, dinatin, eupafolin, glycosides displayed (nepitrin), 4- hydroxy phenyl lactic acid (4-
Hydroxyphenyl lactic acid), caffeic acid etc..Polysaccharide has the function of emulsification and a variety of adjusting human body physiological functions.
The present invention provides a kind of preparation method of bubble orange juice to promote the mouthfeel and nutritive value of orange juice.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation methods of bubble orange juice.
Technical scheme is as follows:
A kind of preparation method of bubble orange juice, comprising the following steps:
A, take high-quality fresh orange, removed the peel, be crushed, squeeze after filter, be put into storage in 0-4 DEG C of refrigerator, it is spare；
B, white granulated sugar, citric acid, lichee grass polysaccharide, malic acid, soyabean oligosaccharides, stabilizer and water is added, is mixed
Liquid；
C, mixed liquor is subjected to homogeneous, obtains homogenizing fluid, homogenizing fluid is sterilized；
D, homogenizing fluid is cooled to 0-2 DEG C, carbonated-water generator is added after filtering, is sufficiently mixed with carbon dioxide, until full
With until, bubble orange juice can be obtained after filling.
Preferably, in the step B, the mixed liquor, by following weight percent at being grouped as: orange juice 50-
70%, white granulated sugar 2-10%, citric acid 0.1-0.5%, lichee grass polysaccharide 0.2-2%, malic acid 0.05-0.5%, soy oligosaccharides
Sugared 1-8%, stabilizer 0.05-0.3% and water surplus.
It is further preferred that in the step B, the mixed liquor, by following weight percent at being grouped as: orange
Juice 50-70%, white granulated sugar 3-8%, citric acid 0.1-0.3%, lichee grass polysaccharide 0.5-1%, malic acid 0.1-0.25%, soybean
Oligosaccharide 2-5%, stabilizer 0.1-0.2% and water surplus.
Preferably, the purity of the lichee grass polysaccharide is 65-70%.
Preferably, in the step C, the sterilization is pasteurize.
The invention has the beneficial effects that: the preparation method of bubble orange juice of the invention, compared to traditional preparation method
The main distinction be, first is that joined lichee grass polysaccharide, malic acid and soyabean oligosaccharides in orange juice, orange can be obviously improved
The nutritive value of juice；Second is that due to joined lichee grass polysaccharide in orange juice, orange juice has significant anti-aging effects；Third is that this
In order to guarantee that the nutritional ingredient of orange juice is not influenced by high temperature in invention, low-temperature storage is used to orange juice, when disinfection is killed using Pasteur
Bacterium, aerating bubble step are equally handled at low temperature.
Specific embodiment
Embodiment 1:
A kind of preparation method of bubble orange juice, comprising the following steps:
A, take high-quality fresh orange, removed the peel, be crushed, squeeze after filter, be put into storage in 0-4 DEG C of refrigerator, it is spare；
B, white granulated sugar, citric acid, lichee grass polysaccharide, malic acid, soyabean oligosaccharides, stabilizer and water is added, is mixed
Liquid；
C, mixed liquor is subjected to homogeneous, obtains homogenizing fluid, homogenizing fluid is sterilized；
D, homogenizing fluid is cooled to 0-2 DEG C, carbonated-water generator is added after filtering, is sufficiently mixed with carbon dioxide, until full
With until, bubble orange juice can be obtained after filling.
In the step B, the mixed liquor, by following weight percent at being grouped as: orange juice 62%, white granulated sugar
5.5%, citric acid 0.25%, lichee grass polysaccharide 0.7%, malic acid 0.15%, soyabean oligosaccharides 3%, 0.15% and of stabilizer
Water surplus.
The purity of the lichee grass polysaccharide is 68%.
In the step C, the sterilization is pasteurize.
Embodiment 2:
A kind of preparation method of bubble orange juice, comprising the following steps:
A, take high-quality fresh orange, removed the peel, be crushed, squeeze after filter, be put into storage in 0-4 DEG C of refrigerator, it is spare；
B, white granulated sugar, citric acid, lichee grass polysaccharide, malic acid, soyabean oligosaccharides, stabilizer and water is added, is mixed
Liquid；
C, mixed liquor is subjected to homogeneous, obtains homogenizing fluid, homogenizing fluid is sterilized；
D, homogenizing fluid is cooled to 0-2 DEG C, carbonated-water generator is added after filtering, is sufficiently mixed with carbon dioxide, until full
With until, bubble orange juice can be obtained after filling.
In the step B, the mixed liquor, by following weight percent at being grouped as: orange juice 50%, white granulated sugar
8%, citric acid 0.1%, lichee grass polysaccharide 1%, malic acid 0.1%, soyabean oligosaccharides 5%, stabilizer 0.1% and water surplus.
The purity of the lichee grass polysaccharide is 70%.
In the step C, the sterilization is pasteurize.
Embodiment 3:
A kind of preparation method of bubble orange juice, comprising the following steps:
A, take high-quality fresh orange, removed the peel, be crushed, squeeze after filter, be put into storage in 0-4 DEG C of refrigerator, it is spare；
B, white granulated sugar, citric acid, lichee grass polysaccharide, malic acid, soyabean oligosaccharides, stabilizer and water is added, is mixed
Liquid；
C, mixed liquor is subjected to homogeneous, obtains homogenizing fluid, homogenizing fluid is sterilized；
D, homogenizing fluid is cooled to 0-2 DEG C, carbonated-water generator is added after filtering, is sufficiently mixed with carbon dioxide, until full
With until, bubble orange juice can be obtained after filling.
In the step B, the mixed liquor, by following weight percent at being grouped as: orange juice 70%, white granulated sugar
3%, more than citric acid 0.3%, lichee grass polysaccharide 0.5%, malic acid 0.25%, soyabean oligosaccharides 2%, stabilizer 0.2% and water
Amount.
The purity of the lichee grass polysaccharide is 65%.
In the step C, the sterilization is pasteurize.
Comparative example 1
By the lichee grass polysaccharide removal in embodiment 1, remaining proportion and preparation method are constant.
Intragastric administration on mice test is carried out to the bubble orange juice of embodiment 1-3 and comparative example 1 below, specific test method is such as
Under:
50 mouse are randomly divided into 5 groups by weight: blank control group, embodiment 1-3 and comparative example 1, every group 10
Only, the standard feed sub-cage rearing provided with Beijing Vital River Experimental Animals Technology Co., Ltd., free diet drinking-water.It adapts to
Property feed 5 days after carry out stomach-filling test.
Give experimental mice stomach-filling respectively daily, mouse timing measurement weight calculates the amount of stomach-filling, stomach-filling amount according to weight
Are as follows: 25ml/ days/kg, continuous gavage 30 days.
Continuous gavage 30 days, after last stomach-filling, each group mouse fasting 16 hours (overnight), then 1 property stomach-filling was given
50% ethyl alcohol 12ml/kg weight, materials (blank control group is not dealt with, non-fasting materials), tests hepatic tissue MDA after 6 hours
Content, SOD content and serum SOD content.
The result shows that the development difference of each group mouse weight is little, activity is normal during the test for animal, table without exception
It is existing, show that blended fruit juice has no adverse effects to the growth and development of mouse and health.Specific MDA content, SOD content and GSH content
Test result is as shown in table 1:
Table 1: the intragastric administration on mice test result of embodiment 1-3 and the bubble orange juice of comparative example 1.
By the above test result it is recognised that bubble orange juice prepared by method of the invention, has significant anti-aging effect
Fruit.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of bubble orange juice, which comprises the following steps:
A, take high-quality fresh orange, removed the peel, be crushed, squeeze after filter, be put into storage in 0-4 DEG C of refrigerator, it is spare；
B, white granulated sugar, citric acid, lichee grass polysaccharide, malic acid, soyabean oligosaccharides, stabilizer and water is added, obtains mixed liquor；
C, mixed liquor is subjected to homogeneous, obtains homogenizing fluid, homogenizing fluid is sterilized；
D, homogenizing fluid is cooled to 0-2 DEG C, carbonated-water generator is added after filtering, is sufficiently mixed with carbon dioxide, until saturation is
Only, bubble orange juice can be obtained after filling.
2. the preparation method of bubble orange juice as described in claim 1, which is characterized in that in the step B, the mixing
Liquid, by following weight percent at being grouped as: orange juice 50-70%, white granulated sugar 2-10%, citric acid 0.1-0.5%, Common Sage Herb
Polysaccharide 0.2-2%, malic acid 0.05-0.5%, soyabean oligosaccharides 1-8%, stabilizer 0.05-0.3% and water surplus.
3. the preparation method of bubble orange juice as described in claim 1, which is characterized in that in the step B, the mixing
Liquid, by following weight percent at being grouped as: orange juice 50-70%, white granulated sugar 3-8%, citric acid 0.1-0.3%, Common Sage Herb
Polysaccharide 0.5-1%, malic acid 0.1-0.25%, soyabean oligosaccharides 2-5%, stabilizer 0.1-0.2% and water surplus.
4. the preparation method of bubble orange juice as described in claim 1, which is characterized in that the purity of the lichee grass polysaccharide is
65-70%.
5. the preparation method of bubble orange juice as described in claim 1, which is characterized in that in the step C, the sterilization
For pasteurize.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439814A (en) * | 2021-06-01 | 2021-09-28 | 贵州理工学院 | Preparation method of functional dendrobium effervescent beverage |
| CN113694080A (en) * | 2021-08-17 | 2021-11-26 | 南京晓庄学院 | Antiviral application of common sage herb polysaccharide |
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2019
- 2019-07-17 CN CN201910644742.0A patent/CN110403112A/en active Pending
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|---|---|---|---|---|
| CN1093554A (en) * | 1993-02-11 | 1994-10-19 | 不列颠哥伦比亚大学 | Fruit drink, fruit drink mixture and fresh fruit juice beverage guaranteeing the quality at duration of storage |
| TW201505565A (en) * | 2013-03-22 | 2015-02-16 | Suntory Beverage & Food Ltd | Fruit juice-containing carbonated beverage |
| CN104997103A (en) * | 2015-08-12 | 2015-10-28 | 黑龙江天一农业科技开发有限公司 | Fruit and vegetable soybean milk drink and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439814A (en) * | 2021-06-01 | 2021-09-28 | 贵州理工学院 | Preparation method of functional dendrobium effervescent beverage |
| CN113694080A (en) * | 2021-08-17 | 2021-11-26 | 南京晓庄学院 | Antiviral application of common sage herb polysaccharide |
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