CN111374245A - Sea-buckthorn fruit juice beverage and preparation process thereof - Google Patents
Sea-buckthorn fruit juice beverage and preparation process thereof Download PDFInfo
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- CN111374245A CN111374245A CN202010379346.2A CN202010379346A CN111374245A CN 111374245 A CN111374245 A CN 111374245A CN 202010379346 A CN202010379346 A CN 202010379346A CN 111374245 A CN111374245 A CN 111374245A
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a sea-buckthorn fruit juice beverage which is characterized by comprising the following components: the raw materials comprise, by weight, main materials including 62-64 parts of purified water and 30-32 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution: fructo-oligosaccharide is 19: 1; the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow. The invention prepares two products with special functions into a novel solute by compounding the sea-buckthorn and the fructo-oligosaccharide, and then prepares the sea-buckthorn fruit juice beverage by taking purified water as a solvent and adding specific food additives, so that the complementary synergy of the sea-buckthorn and the fructo-oligosaccharide is achieved.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a sea-buckthorn fruit juice beverage and a preparation process thereof.
Background
Along with the continuous improvement of the living standard of people, the diet of people also changes greatly, and the bad habits such as overeating, life and rest irregularity aggravate the burden of intestines and stomach of human bodies, thereby causing many cases such as dyspepsia, and people also favor the product capable of adjusting the intestinal tract.
However, the conventional gastrointestinal regulation oral liquid has low absorption efficiency, poor sealing property, short shelf life, health care effect which cannot meet the requirements of the existing market, complex manufacturing process and high production cost, so that technical personnel in the field provide a sea buckthorn fruit juice beverage and a preparation process thereof to solve the problems in the background technology.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide the sea-buckthorn fruit juice beverage which has the advantages of cheap and easily-obtained raw materials, mellow fragrance, sweet aftertaste, thick texture, various health-care effects and suitability for drinking requirements of contemporary people.
The invention also aims to provide a preparation process of the sea-buckthorn fruit juice beverage, which has simple process and low cost.
In order to achieve the above object, the present invention provides a hippophae rhamnoides fruit juice beverage, comprising: the following raw materials in parts by weight:
the main materials comprise 62-64 parts of purified water and 30-32 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following raw materials: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
The sea-buckthorn has the effects of promoting blood circulation, dissipating blood stasis, reducing phlegm, relieving chest stuffiness, tonifying spleen, invigorating stomach, promoting the production of body fluid, quenching thirst, clearing heat and relieving diarrhea, and has a certain treatment effect on various diseases. Relieve cough, dispel phlegm, promote digestion, remove food stagnation, activate blood and dissipate blood stasis. Can be used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, traumatic injury, blood stasis, swelling, and amenorrhea due to blood stasis.
The fructo-oligosaccharide has low calorific value, and has effects of preventing dental caries, benefiting intestinal canal, reducing blood lipid, promoting nutrition absorption, and preventing and treating diarrhea and constipation.
The invention has the idea that two products with special functions are prepared into a novel solute through a unique process by compounding the sea buckthorn and the fructo-oligosaccharide, and then the sea buckthorn fruit juice beverage is prepared by taking purified water as a solvent and adding a specific food additive, so that the sea buckthorn and the fructo-oligosaccharide achieve complementary synergism and achieve the effect of 1+1> 2.
The preferable scheme of the sea-buckthorn fruit juice beverage comprises the following raw materials in parts by weight:
the main materials comprise 63 parts of purified water and 31 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
The preferable scheme of the sea-buckthorn fruit juice beverage comprises the following raw materials in parts by weight:
the main materials comprise 64 parts of purified water and 30 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
The invention discloses a preparation process of a sea-buckthorn fruit juice beverage, which is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S4 to obtain third-level raw seabuckthorn pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw sea buckthorn pulp obtained in the step S7 for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a mixed liquid of the raw sea buckthorn pulp and fructo oligosaccharides for later use;
s9: taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, xanthan gum, sodium carboxymethylcellulose, sodium citrate, potassium sorbate, aspartame, acesulfame potassium, sunset yellow and citric acid according to mass fraction to obtain primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-fructo-oligosaccharide mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn fruit juice beverage;
s11: subjecting the primary fructus Hippophae juice beverage obtained in S10 to average value treatment for 40min by a homogenizer while keeping the primary fructus Hippophae juice beverage at 75 deg.C;
s12: sterilizing the primary sea buckthorn fruit juice beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, wherein the sterilization temperature of the high-temperature instant sterilizer is adjusted to 108-110 ℃;
s13: rapidly canning the primary sea-buckthorn fruit juice beverage obtained in the step S12 by using a vacuum aseptic canning machine, sealing the bottle to obtain a finished sea-buckthorn fruit juice beverage, and keeping the finished sea-buckthorn fruit juice beverage at 75 ℃;
s14: and (4) keeping the temperature of the sea buckthorn fruit juice beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
As a preferable scheme of the preparation process of the sea-buckthorn fruit juice beverage, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
The invention at least comprises the following beneficial effects:
the invention relates to a seabuckthorn fruit juice beverage and a preparation process thereof, wherein two products with special functions are prepared into a novel solute through a unique process by compounding seabuckthorn and fructo-oligosaccharide, and then pure water is taken as a solvent, and a specific food additive is added to prepare the seabuckthorn fruit juice beverage, so that the seabuckthorn and the fructo-oligosaccharide achieve complementary synergy and achieve the effect of 1+1> 2.
2, the sea-buckthorn fruit juice beverage and the preparation process thereof have the advantages that the prepared sea-buckthorn fruit juice beverage has better nutritional value retention, fewer impurities and better mouthfeel.
Detailed Description
It will be understood that terms such as "having," "including," and "comprising," when used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1:
the invention discloses a sea-buckthorn fruit juice beverage which is characterized by comprising the following components: the following raw materials in parts by weight:
the main materials comprise 62 parts of purified water and 32 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
The preparation process of the sea buckthorn juice beverage is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S4 to obtain third-level raw seabuckthorn pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw sea buckthorn pulp obtained in the step S7 for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a mixed liquid of the raw sea buckthorn pulp and fructo oligosaccharides for later use;
s9: taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, xanthan gum, sodium carboxymethylcellulose, sodium citrate, potassium sorbate, aspartame, acesulfame potassium, sunset yellow and citric acid according to mass fraction to obtain primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-fructo-oligosaccharide mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn fruit juice beverage;
s11: subjecting the primary fructus Hippophae juice beverage obtained in S10 to average value treatment for 40min by a homogenizer while keeping the primary fructus Hippophae juice beverage at 75 deg.C;
s12: sterilizing the primary sea buckthorn fruit juice beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, wherein the sterilization temperature of the high-temperature instant sterilizer is adjusted to 108-110 ℃;
s13: rapidly canning the primary sea-buckthorn fruit juice beverage obtained in the step S12 by using a vacuum aseptic canning machine, sealing the bottle to obtain a finished sea-buckthorn fruit juice beverage, and keeping the finished sea-buckthorn fruit juice beverage at 75 ℃;
s14: and (4) keeping the temperature of the sea buckthorn fruit juice beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
Example 2:
the main materials comprise 62 parts of purified water and 32 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
The preparation process of the sea buckthorn juice beverage is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S4 to obtain third-level raw seabuckthorn pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw sea buckthorn pulp obtained in the step S7 for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a mixed liquid of the raw sea buckthorn pulp and fructo oligosaccharides for later use;
s9: taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, xanthan gum, sodium carboxymethylcellulose, sodium citrate, potassium sorbate, aspartame, acesulfame potassium, sunset yellow and citric acid according to mass fraction to obtain primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-fructo-oligosaccharide mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn fruit juice beverage;
s11: subjecting the primary fructus Hippophae juice beverage obtained in S10 to average value treatment for 40min by a homogenizer while keeping the primary fructus Hippophae juice beverage at 75 deg.C;
s12: sterilizing the primary sea buckthorn fruit juice beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, wherein the sterilization temperature of the high-temperature instant sterilizer is adjusted to 108-110 ℃;
s13: rapidly canning the primary sea-buckthorn fruit juice beverage obtained in the step S12 by using a vacuum aseptic canning machine, sealing the bottle to obtain a finished sea-buckthorn fruit juice beverage, and keeping the finished sea-buckthorn fruit juice beverage at 75 ℃;
s14: and (4) keeping the temperature of the sea buckthorn fruit juice beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
Example 3
The main materials comprise 62 parts of purified water and 32 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
The preparation process of the sea buckthorn juice beverage is characterized by comprising the following process steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S4 to obtain third-level raw seabuckthorn pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw sea buckthorn pulp obtained in the step S7 for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a mixed liquid of the raw sea buckthorn pulp and fructo oligosaccharides for later use;
s9: taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, xanthan gum, sodium carboxymethylcellulose, sodium citrate, potassium sorbate, aspartame, acesulfame potassium, sunset yellow and citric acid according to mass fraction to obtain primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-fructo-oligosaccharide mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn fruit juice beverage;
s11: subjecting the primary fructus Hippophae juice beverage obtained in S10 to average value treatment for 40min by a homogenizer while keeping the primary fructus Hippophae juice beverage at 75 deg.C;
s12: sterilizing the primary sea buckthorn fruit juice beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, wherein the sterilization temperature of the high-temperature instant sterilizer is adjusted to 108-110 ℃;
s13: rapidly canning the primary sea-buckthorn fruit juice beverage obtained in the step S12 by using a vacuum aseptic canning machine, sealing the bottle to obtain a finished sea-buckthorn fruit juice beverage, and keeping the finished sea-buckthorn fruit juice beverage at 75 ℃;
s14: and (4) keeping the temperature of the sea buckthorn fruit juice beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, the rotation speed of the centrifuge in the S2 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
The sea-buckthorn has the effects of promoting blood circulation, dissipating blood stasis, reducing phlegm, relieving chest stuffiness, tonifying spleen, invigorating stomach, promoting the production of body fluid, quenching thirst, clearing heat and relieving diarrhea, and has a certain treatment effect on various diseases. Relieve cough, dispel phlegm, promote digestion, remove food stagnation, activate blood and dissipate blood stasis. Can be used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, traumatic injury, blood stasis, swelling, and amenorrhea due to blood stasis.
The fructo-oligosaccharide has low calorific value, and has effects of preventing dental caries, benefiting intestinal canal, reducing blood lipid, promoting nutrition absorption, and preventing and treating diarrhea and constipation.
The invention has the idea that two products with special functions are prepared into a novel solute through a unique process by compounding the sea buckthorn and the fructo-oligosaccharide, and then the sea buckthorn fruit juice beverage is prepared by taking purified water as a solvent and adding a specific food additive, so that the sea buckthorn and the fructo-oligosaccharide achieve complementary synergism and achieve the effect of 1+1> 2.
Example 4
The experiment on the effect of the mixture ratio of the raw seabuckthorn pulp and the fructo-oligosaccharide comprises the following steps:
cough relieving efficacy experiment
Experimental group 1: patients with acute tracheitis comprise 20 people; experimental group 2: patients with acute tracheitis comprise 20 people; experimental group 3: patients with acute tracheitis comprise 20 people;
control group 1: patients with acute tracheitis comprise 20 people; control group 2: patients with acute tracheitis comprise 20 people; control group 3: patients with acute tracheitis comprise 20 people;
the experimental method comprises the following steps: seabuckthorn puree is taken by patients with acute tracheitis in experimental group 1 every day: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 19:1 is taken for 15 days continuously every day;
seabuckthorn puree is taken by patients with acute tracheitis in experimental group 2 every day: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 19.5:1 is taken for 15 days continuously every day;
seabuckthorn puree is taken by patients with acute tracheitis in experimental group 3 every day: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 20:1 is taken for 15 days continuously every day;
the patients with acute tracheitis in the control group 1 were administered with the raw juice of hippophae rhamnoides daily: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 18.5:1 is taken for 15 days continuously every day;
the patients with acute tracheitis in the control group 2 were administered with the raw juice of seabuckthorn fruit: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 18:1 is taken for 15 days continuously every day;
the patients with acute tracheitis in the control group 3 were administered with the raw juice of seabuckthorn fruit: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 17.5:1 is taken for 15 days continuously every day;
experimental data table:
| the number of patients with significant improvement of cough symptoms | The number of patients with no significant improvement in cough symptoms | |
| Experimental group 1 | 19 | 1 |
| Experimental group 2 | 17 | 3 |
| Experimental group 3 | 16 | 4 |
| Control group 1 | 17 | 3 |
| Control group 2 | 15 | 5 |
| Control group 3 | 16 | 4 |
The results show that: the symptom improvement effect of the patient with acute tracheitis is most obvious in the experimental group 1, so that the seabuckthorn fruit primary pulp: the finished product of the seabuckthorn fruit juice beverage with fructo-oligosaccharide of 19:1 has the optimal effect of relieving cough.
Gastrointestinal improvement efficacy experiments:
experimental group 1: 20 patients with gastrointestinal diseases; experimental group 2: 20 patients with gastrointestinal diseases; experimental group 3: 20 patients with gastrointestinal diseases;
control group 1: 20 patients with gastrointestinal diseases; control group 2: 20 patients with gastrointestinal diseases; control group 3: 20 patients with gastrointestinal diseases;
the experimental method comprises the following steps: seabuckthorn puree is administered daily to patients with gastrointestinal disorders of experimental group 1: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 19:1 is taken for 15 days continuously every day;
seabuckthorn puree is administered daily to patients with gastrointestinal disorders of experimental group 2: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 19.5:1 is taken for 15 days continuously every day;
seabuckthorn puree is administered daily to patients with gastrointestinal disorders of experimental group 3: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 20:1 is taken for 15 days continuously every day;
seabuckthorn puree was administered daily to patients with gastrointestinal disorders of control group 1: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 18.5:1 is taken for 15 days continuously every day;
the seabuckthorn puree was administered daily to the patients with gastrointestinal disease in control group 2: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 18:1 is taken for 15 days continuously every day;
administration of seabuckthorn puree to patients with gastrointestinal disorders of control group 3 daily: 500ml of seabuckthorn fruit juice beverage finished product with fructo-oligosaccharide of 17.5:1 is taken for 15 days continuously every day;
experimental data table:
| the number of patients with significantly improved gastrointestinal conditions | The number of patients with no obvious improvement on the gastrointestinal conditions | |
| Experimental group 1 | 18 | 2 |
| Experimental group 2 | 15 | 4 |
| Experimental group 3 | 14 | 6 |
| Control group 1 | 15 | 5 |
| Control group 2 | 13 | 7 |
| Control group 3 | 14 | 6 |
The results show that: the symptom improvement effect of the gastrointestinal disease patients is most obvious in the experimental group 1, so that the seabuckthorn fruit raw juice: the finished product of the seabuckthorn fruit juice beverage with fructo-oligosaccharide of 19:1 has the best effect of improving the intestines and stomach.
Therefore, one of the creativity of the invention is that the proportion of the raw seabuckthorn juice to the fructo-oligosaccharide in the main material is as follows: the ratio of fructo-oligosaccharide to fructo-oligosaccharide is 19:1, and the finished product of the sea-buckthorn fruit juice beverage can exert the maximum effect in the ratio.
Example 5
The influence experiment of the S3 process on the finished product in the preparation process of the invention is as follows:
experimental groups: 100kg of finished sea-buckthorn fruit juice beverage prepared by the complete process provided by the invention;
control group: 100kg of finished sea-buckthorn juice beverage prepared by removing the process S3;
the experimental method comprises the following steps: filtering the finished product of the sea-buckthorn fruit juice beverage of the experimental group by a h11 filter screen, and weighing impurities;
filtering the finished product of the seabuckthorn fruit juice beverage of the control group by a h11 filter screen, and weighing impurities;
experimental data results: the mass of the impurities in the experimental group is 67g, and the mass of the impurities in the control group is 118 g;
the result shows that the S3 process can effectively reduce the impurities in the finished product of the sea buckthorn fruit juice beverage.
Therefore, another inventive aspect of the present invention is that in the production process, before adding fructo-oligosaccharide into raw juice of seabuckthorn fruit, the raw juice of seabuckthorn fruit needs to be processed by the process S3: the secondary seabuckthorn raw juice is frozen and stored for 48 to 60 hours at the temperature of minus 20 ℃ instead of being directly added with fructo-oligosaccharide, and the process aims at, because the cell wall of the seabuckthorn fruit is damaged to a great extent in the juicing process, the beneficial substances such as Total Flavonoids (TFH), superoxide dismutase (SOD) and the like contained in the seabuckthorn fruit can be released in a large amount, the substances can be slowly oxidized in the normal temperature environment to generate denaturation and form precipitates, thereby not only greatly reducing the nutritive value of the raw juice of the sea buckthorn, but also can affect the taste of the raw juice of the seabuckthorn, the secondary raw juice of the seabuckthorn is processed by freezing and storing for 48 to 60 hours at the temperature of minus 20 ℃, can effectively prevent the oxidation of the nutrient substances and the movement of broken cell walls in a low-temperature freezing environment so as to prevent the agglomeration and bonding of the cell walls to form precipitates.
Example 6
The influence experiment of the S4 process on the finished product in the preparation process of the invention is as follows:
experimental groups: 100kg of finished sea-buckthorn fruit juice beverage prepared by the complete process provided by the invention;
control group: other processes are unchanged, in the S4 process, the temperature of the secondary seabuckthorn raw juice is quickly raised to 50 ℃ by using mild fire and is rapidly raised to be melted by using strong fire, the temperature raising time is 70min, and 100kg of finished seabuckthorn fruit juice beverage is prepared;
the experimental method comprises the following steps: filtering the finished product of the sea-buckthorn fruit juice beverage of the experimental group by a h11 filter screen, and weighing impurities;
filtering the finished product of the seabuckthorn fruit juice beverage of the control group by a h11 filter screen, and weighing impurities;
experimental data results: the mass of the impurities in the experimental group is 45g, and the mass of the impurities in the control group is 132 g;
the result shows that the S4 process can effectively reduce the impurities in the finished product of the sea buckthorn fruit juice beverage.
Therefore, another inventive aspect of the present invention is embodied in the production process, before adding the fructo-oligosaccharide, S4: taking S3 frozen two-stage seabuckthorn raw juice according to parts by weight, rapidly heating and melting to 50 ℃ by strong fire, controlling the heating time to be 20-30min, rapidly heating by strong fire and controlling the time to be 20-30min, wherein in the slow heating process, broken cell walls move slowly and are very easy to form fine bubble walls to be freely combined, so that mutual agglomeration and bonding are caused to form precipitates, the rapid heating can accelerate the moving speed of liquid water molecules, and the moving speed of the broken cell walls is accelerated, so that the broken cell walls are not easy to bond in the mutual contact process;
example 7
Experiments on the influence of the original seabuckthorn pulp added with fructo-oligosaccharide on the finished product by keeping the temperature of 50 ℃ in the processes of S6 and S7 in the whole process:
experimental groups: 50L of finished sea-buckthorn juice beverage prepared according to the complete process provided by the invention;
control group 1: keeping the other processes unchanged, and keeping the temperature of the raw seabuckthorn pulp added with fructo-oligosaccharide at 55 ℃ in the processes S6 and S7 to obtain 50L of finished seabuckthorn juice beverage;
control group 2: keeping the other processes unchanged, and keeping the temperature of the raw seabuckthorn pulp added with fructo-oligosaccharide at 53 ℃ in the processes S6 and S7 to obtain 50L of finished seabuckthorn juice beverage;
control group 3: keeping the other processes unchanged, and keeping the temperature of the raw seabuckthorn pulp added with fructo-oligosaccharide at 47 ℃ in the processes S6 and S7 to obtain 50L of finished seabuckthorn juice beverage;
the experimental method comprises the following steps: standing the finished products of the experimental group, the control group 1, the control group 2 and the control group 3 for 10 hours respectively, and taking the liquid at the top and the bottom of each component for a transmittance experiment;
the experimental results are as follows:
the results show that the sea-buckthorn juice beverage finished products prepared by the experimental group have the highest combination degree and the most stable combination degree of the sea-buckthorn raw juice and the fructo-oligosaccharide;
the invention is also creatively realized in the production process, the seabuckthorn raw juice added with the fructo-oligosaccharide is kept at 50 ℃ in the whole process of the processes S6 and S7, so that the seabuckthorn raw juice and the fructo-oligosaccharide are in the optimal temperature environment when being combined to improve the activities of seabuckthorn molecules and the fructo-oligosaccharide, the seabuckthorn molecules and the fructo-oligosaccharide are contacted more fully, the nutrient substances in the seabuckthorn raw juice are inactivated when the temperature is too high, and the activities of the seabuckthorn raw juice and the fructo-oligosaccharide are reduced when the temperature is too low, so that.
Example 8
And (3) carrying out an experiment on the influence of reducing the homogenizing pressure on the finished product at the later stage:
experimental groups: 50L of finished sea-buckthorn juice beverage prepared according to the complete process provided by the invention;
control group: performing mean value treatment on the three-level original juice of fructus Hippophae obtained in S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to 25mpa and is kept unchanged, and the prepared fructus Hippophae juice beverage is 50L;
the experimental method comprises the following steps: standing the finished products of the experimental group and the control group for 10 hours respectively, and taking the liquid at the top and the bottom of each component for a transmittance experiment;
the experimental results are as follows:
the results show that the sea-buckthorn juice beverage finished products prepared by the experimental group have the highest combination degree and the most stable combination degree of the sea-buckthorn raw juice and the fructo-oligosaccharide;
therefore, another inventive aspect of the present invention is embodied in the production process S7, S7: carrying out mean value treatment on the three-level seabuckthorn raw pulp obtained in the step S6 for 40min by a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and the three-level seabuckthorn raw pulp is kept at 50 ℃, and the process aims to firstly carry out homogenization treatment in a high-pressure environment, so that the mixed liquid of the seabuckthorn raw pulp and fructo-oligosaccharide is more uniform on the whole to improve the taste and texture of a finished product, and then carrying out proper pressure reduction treatment to properly reduce the activity of substances so as to keep the mixed liquid which achieves the homogenization effect in an optimal combination state.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.
Claims (5)
1. A seabuckthorn fruit juice beverage, which is characterized by comprising: the following raw materials in parts by weight:
the main materials comprise 62-64 parts of purified water and 30-32 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following raw materials: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
2. The seabuckthorn fruit juice beverage according to claim 1, which comprises the following raw materials in parts by weight:
the main materials comprise 63 parts of purified water and 31 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
3. The seabuckthorn fruit juice beverage according to claim 1, which comprises the following raw materials in parts by weight:
the main materials comprise 64 parts of purified water and 30 parts of a seabuckthorn raw stock-fructo-oligosaccharide mixed solution, wherein the seabuckthorn raw stock in the seabuckthorn raw stock-fructo-oligosaccharide mixed solution comprises the following components: fructo-oligosaccharide is 19: 1;
the auxiliary materials comprise 5.7 parts of white granulated sugar and 0.3 part of additive, wherein the additive comprises 0.1 part of citric acid, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose, 0.01 part of sodium citrate, 0.03 part of potassium sorbate, 0.001 part of aspartame, 0.02 part of acesulfame potassium and 0.03 part of sunset yellow.
4. The preparation process of the seabuckthorn fruit juice beverage according to any one of claims 1 to 3, which comprises the following steps:
s1: juicing the seabuckthorn fruits to obtain primary seabuckthorn puree;
s2: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s3: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s4: taking S3 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s5: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S4 to obtain third-level raw seabuckthorn pulp;
s6: stirring the tertiary sea-buckthorn primary pulp obtained in the step S5 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s7: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S6 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s8: sterilizing the third-level raw sea buckthorn pulp obtained in the step S7 for 10-15S by using a high-temperature instant sterilizer, adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃ to obtain a mixed liquid of the raw sea buckthorn pulp and fructo oligosaccharides for later use;
s9: taking purified water according to mass fraction, heating to 50 ℃, and sequentially adding white granulated sugar, xanthan gum, sodium carboxymethylcellulose, sodium citrate, potassium sorbate, aspartame, acesulfame potassium, sunset yellow and citric acid according to mass fraction to obtain primary solution;
s10: heating the primary solution obtained in the step S9 to 75 ℃, adding the seabuckthorn raw pulp-fructo-oligosaccharide mixed solution obtained in the step S8 into the primary solution, and stirring for 30min by using a high-shear stirrer to obtain a primary seabuckthorn fruit juice beverage;
s11: subjecting the primary fructus Hippophae juice beverage obtained in S10 to average value treatment for 40min by a homogenizer while keeping the primary fructus Hippophae juice beverage at 75 deg.C;
s12: sterilizing the primary sea buckthorn fruit juice beverage obtained in the step S11 for 10-15S by using a high-temperature instant sterilizer, wherein the sterilization temperature of the high-temperature instant sterilizer is adjusted to 108-110 ℃;
s13: rapidly canning the primary sea-buckthorn fruit juice beverage obtained in the step S12 by using a vacuum aseptic canning machine, sealing the bottle to obtain a finished sea-buckthorn fruit juice beverage, and keeping the finished sea-buckthorn fruit juice beverage at 75 ℃;
s14: and (4) keeping the temperature of the sea buckthorn fruit juice beverage finished product obtained in the step (S13) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
5. The process of claim 4, wherein the rotation speed of the centrifuge in S2 is 4200 and 4800 rpm, and the centrifugation environment is 18-20 ℃.
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| CN112401099A (en) * | 2020-11-21 | 2021-02-26 | 深圳福源堂生物科技有限公司 | Preparation method of sea-buckthorn prebiotics solid beverage |
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