CN112970979A - Hawthorn bubble drink and preparation method thereof - Google Patents
Hawthorn bubble drink and preparation method thereof Download PDFInfo
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- CN112970979A CN112970979A CN201911281773.0A CN201911281773A CN112970979A CN 112970979 A CN112970979 A CN 112970979A CN 201911281773 A CN201911281773 A CN 201911281773A CN 112970979 A CN112970979 A CN 112970979A
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 36
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- 241000220317 Rosa Species 0.000 claims abstract description 24
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- 150000001875 compounds Chemical class 0.000 claims abstract description 18
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Classifications
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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
-
- 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
-
- 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
- A23L2/40—Effervescence-generating compositions
-
- 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
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a hawthorn bubble drink which comprises the following components in parts by weight: 5-50% of compound hawthorn concentrated juice, 0-5% of strawberry raw juice, 0-2% of roselle concentrated juice, 0-2% of red date concentrated juice, 0-5% of dark plum concentrated juice, 0-1% of rose freeze-dried powder, 0-1% of hawthorn raw juice, 1-10% of white granulated sugar, and deoxygenated water for supplementing to 100%; the compound hawthorn concentrated juice comprises at least two hawthorn concentrated juices with soluble solid content; the hawthorn bubble drink comprises carbon dioxide, and the content of carbon dioxide is 0.3-0.8%. The hawthorn bubble drink disclosed by the invention is good in color, fragrance and taste, the fruit juice content is extremely high, and the hawthorn product is rich in hawthorn taste and is sour, sweet and tasty; the product prepared by the preparation method of the hawthorn bubble drink has unique flavor and high stability.
Description
Technical Field
The invention relates to the field of beverages, in particular to a hawthorn bubble beverage and a preparation method thereof.
Background
The beverage is one of important food types, and the promotion of nutrition and health care becomes the trend of beverage market development at home and abroad after returning to nature. The carbonated beverage is a prime force of soft beverage, and due to the carbon dioxide gas, the carbonated beverage not only has outstanding flavor and strong mouthfeel, but also can generate cool and refreshing feeling, and is a good beverage for relieving summer heat and quenching thirst in hot summer.
At present, the development of carbonated beverages bears huge challenges, and a great amount of natural raw materials are bound to be prepared for creating a carbonated beverage which pursues nutrition and health care, returns to nature, is not added manually, and ensures rich flavor and fresh mouthfeel; in the beverage, the side effect possibly caused by a large amount of natural juice is that the whole system is nearly saturated, carbon dioxide is difficult to be completely melted into the system, and only a plurality of tiny bubbles are dispersed in liquid, the most intuitive phenomenon reflected by a carbon dioxide insoluble system is that during canning, the most obvious phenomenon is that the canning cannot be carried out due to serious foam gushing and a large amount of gushing of liquid occurs when a consumer opens a bottle cap. Currently carbonated beverage producers generally ensure that carbon dioxide is adequately dissolved in the system by minimizing the amount of added contents or reducing the aeration of the carbonic acid, which can cause a number of drawbacks, such as: the color, flavor, texture and the like need to be compensated by additionally adding pigments, essences, additives and the like, and the carbonated beverage cannot achieve the aim of natural flavor while the flavor is ensured by adopting the compensation mode.
A hawthorn bubble drink which can ensure both the flavor and the high fruit juice content and a preparation method thereof are needed to solve the technical problems.
Disclosure of Invention
In order to solve the technical problems, the invention provides a hawthorn bubble drink and a preparation method thereof. The hawthorn bubble drink disclosed by the invention is good in color, fragrance and taste, the fruit juice content is extremely high, and the hawthorn product is rich in hawthorn taste and is sour, sweet and tasty; the product prepared by the preparation method of the hawthorn bubble drink has unique flavor and high stability.
The invention solves the technical problems by the following technical scheme:
the invention provides a hawthorn bubble drink which comprises the following components in parts by weight: 5-50% of compound hawthorn concentrated juice, 0-5% of strawberry raw juice, 0-2% of roselle concentrated juice, 0-2% of red date concentrated juice, 0-5% of dark plum concentrated juice, 0-1% of rose freeze-dried powder, 0-1% of hawthorn raw juice, 1-10% of white granulated sugar, and deoxygenated water for supplementing to 100%; the compound hawthorn concentrated juice comprises at least two hawthorn concentrated juices with soluble solid content; the hawthorn bubble drink comprises carbon dioxide, and the content of carbon dioxide is 0.3-0.8%.
According to the invention, the hawthorn bubble drink adopts the raw material, hawthorn, rich in a large amount of pectin, and is very easy to generate foam, the material saturation is high, and the phenomenon of gushing is easily generated in the process of aeration;
preferably, the hawthorn bubble drink contains 0.36-0.44% of carbon dioxide.
In the invention, the compound hawthorn concentrated juice comprises at least two hawthorn concentrated juices with soluble solid content, the hawthorn concentrated juice is conventional in the field, and is generally prepared by taking hawthorn as a raw material through the processes of selecting, removing impurities, cooking and softening, pulping, centrifugally separating, performing enzymolysis and clarification, concentrating, filling, packaging and the like; the soluble solid content of the hawthorn concentrated juice is generally more than 40 percent;
preferably, the compound hawthorn concentrated juice comprises a first hawthorn concentrated juice, a second hawthorn concentrated juice and a third hawthorn concentrated juice; the soluble solid content of the first hawthorn concentrated juice is more than or equal to 46 percent, the soluble solid content of the second hawthorn concentrated juice is more than or equal to 50 percent, the soluble solid content of the third hawthorn concentrated juice is more than or equal to 50 percent, and the content of the compound hawthorn concentrated juice is 23 percent.
In the invention, the strawberry raw pulp is conventional in the field, and is generally obtained by taking strawberry as a raw material and performing selection, cleaning, pulping, mixing, magnetic separation, filtering, sterilization and filling;
preferably, the content of the strawberry puree is 1%.
In the invention, the roselle concentrated juice is conventional in the field, and is generally obtained by taking roselle as a raw material, filtering, concentrating, sterilizing and aseptically filling;
preferably, the content of the roselle concentrated juice is 0.6%.
In the invention, the red date concentrated juice is conventional in the field, and is generally obtained by taking red dates as a raw material and performing selection, impurity removal, cleaning, cooking softening, pulping, centrifugal separation, enzymolysis clarification, concentration, filling and packaging;
preferably, the content of the red date concentrated juice is 0.4%.
In the invention, the dark plum concentrated juice is conventional in the field, generally takes dark plum as a raw material, and is obtained by juice extraction, filtration, concentration, sterilization and aseptic filling;
preferably, the content of the dark plum concentrated juice is 0.5%.
In the invention, the rose freeze-dried powder is conventional in the field and is generally a high-quality rose raw material, and is obtained by producing a powdery product through production processes such as pure water extraction, centrifugal separation, concentration, sterilization, drying, packaging and the like;
preferably, the content of the rose freeze-dried powder is 0.02%.
In the invention, the hawthorn primary pulp is conventional in the field, generally hawthorn is used as a raw material, and the hawthorn is prepared by the processes of selecting, cleaning, stewing and softening, pulping, colloid milling, sterilizing, homogenizing, filling, packaging and the like;
preferably, the content of the hawthorn puree is 0.05%.
In the invention, the white granulated sugar is conventional in the field;
preferably, the content of the white granulated sugar is 3.5%.
The invention also provides a preparation method of the hawthorn bubble drink, which comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 45-55 ℃ for dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1 in parts by weight, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: 104-110 ℃ for 10-40 s;
s4, adding the rest deoxidized water with the temperature of less than 10 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 4-7 ℃, and filling carbon dioxide gas to the target gas content;
s6, filling and pasteurizing, wherein the pasteurizing condition is 50-85 ℃ and 5-30 min.
In the present invention, in S1, the temperature of the deoxygenated water is preferably 50 ℃, and the temperature of the system during the dissolution process is preferably 35 to 55 ℃.
In the present invention, in S3, the sterilization conditions for UHT sterilization are preferably: 105 ℃ for 30 s.
In the present invention, preferably, in S4, the temperature of the deoxygenated water to be subjected to constant volume is 3 to 8 ℃.
In the present invention, it is preferable that the temperature of the mixture M3 in S5 be maintained at 5 ℃.
In the present invention, preferably, in S6, pasteurization is performed at 60 ℃ for 10 min.
According to the invention, the fruit juice content of the product reaches up to 100%, so that carbon dioxide is introduced while natural flavor is ensured, the cool and refreshing taste is increased, and the safe edibility and system stability of the product are ensured. The invention achieves the excellent technical effects by the following methods:
1. different types of fruit juices and different solutes present in the liquid have a great influence on the solubility of carbon dioxide, and clear, transparent and pulp-free fruit juices are generally used for preparing carbonated beverages; hawthorn and apples which are rich in pectin and easily generate foam are not selected, so that the purposes of reducing the saturation of materials and reducing the gushing phenomenon of products in the aeration process are achieved; in order to achieve specific hawthorn flavor and ensure the fruit juice content to be 100%, the raw material content and variety of the hawthorn fruit juice beverage are finally determined through a large number of experiments and adjustment of the material proportion;
2. experiments show that when the temperature of the material is higher than 12 ℃ during inflation, a large amount of bubbles and liquid are violently sprayed out after the product is opened, and the application is finally determined through a large amount of experimental researches, and the temperature of the material is controlled below 10 ℃ during the inflation link of the product;
3. under the conditions of the same addition of raw materials and the same material temperature, aerobic water and deoxidized water are respectively used for testing, the influence of the air content in liquid on the product system is researched, and the experimental result shows that a large amount of bubbles and liquid are violently sprayed out after the product is opened, and finally the product is determined to be prepared by adopting the deoxidized water in the processing process.
4. The content of carbon dioxide in the carbonated beverage has great influence on the taste of the beverage, and when the content of the carbon dioxide is too high, the sour and sweet tastes of the beverage are weakened; when the content of the carbon oxide is too low, the stimulation to people is slight, and the original taste of the carbonated beverage is lost; because the fruit juice content of the product is very high, the material contains a large amount of pectin and fruit pulp carried by the fruit juice, the system tends to be saturated, if too much carbon dioxide is filled, most of the carbon dioxide is difficult to be completely melted into the system, and the phenomenon that during canning, the canning cannot be carried out due to serious foam spewing and a large amount of spewing of liquid is caused when a consumer opens a bottle cap is directly caused; if too little carbon dioxide is charged, the taste is weakened, and the flavor is changed from fresh to sweet and greasy, so that the applicant finally determines the carbon dioxide charging amount of the application through a large number of experimental researches, and the flavor and the stability of the product are ensured.
The invention has the advantages and beneficial effects that: the invention selects various natural raw materials, adds white granulated sugar, rose and other auxiliary materials, adopts scientific process and formula, and produces the natural carbonated beverage with excellent color, fragrance and taste; the product produced according to the process has high fruit juice content, strong hawthorn flavor, sour, sweet and tasty taste, unique flavor and stable quality, has the taste of carbonated beverage, and is a natural carbonated beverage with rich nutrition.
Detailed Description
The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
The starting materials used in the following examples and comparative examples are commercially available.
Example 1
The embodiment provides a hawthorn bubble drink, which comprises the following components: 35g of white granulated sugar, 230g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 0.5g of hawthorn raw juice and 704.9g of deoxidized water; the gas content of carbon dioxide was 0.44%.
The preparation method of the hawthorn bubble drink comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: at 105 ℃ for 30 s;
s4, adding the residual deoxygenated water at 8 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s6, filling, and pasteurizing at 60 deg.C for 10 min.
Example 2
The embodiment provides a hawthorn bubble drink, which comprises the following components: 36g of white granulated sugar, 215g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 1g of hawthorn raw juice and 719g of deoxidized water; the gas content of carbon dioxide was 0.38%.
The preparation method of the hawthorn bubble drink comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: at 105 ℃ for 30 s;
s4, adding the residual deoxygenated water at 8 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s6, filling, and pasteurizing at 60 deg.C for 10 min.
Comparative example 1
The comparative example provides a hawthorn bubble drink, which comprises the following components: 36g of white granulated sugar, 215g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 1g of hawthorn raw juice and 717.2g of deoxidized water; the gas content of carbon dioxide was 0.56%.
The preparation method of the hawthorn bubble drink in the comparative example comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: at 105 ℃ for 30 s;
s4, adding the residual deoxygenated water at 8 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s6, filling, and pasteurizing at 60 deg.C for 10 min.
Comparative example 2
The comparative example provides a hawthorn bubble drink, which comprises the following components: 36g of white granulated sugar, 215g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 1g of hawthorn raw juice and 703.7g of deoxidized water; the gas content of carbon dioxide was 0.5%.
The preparation method of the hawthorn bubble drink in the comparative example comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: at 105 ℃ for 30 s;
s4, adding the residual deoxygenated water at 8 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s6, filling, and pasteurizing at 60 deg.C for 10 min.
Comparative example 3
The comparative example provides a hawthorn bubble drink, which comprises the following components: 36g of white granulated sugar, 215g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 1g of hawthorn raw juice and 719g of deoxidized water; the gas content of carbon dioxide was 0.38%.
The preparation method of the hawthorn bubble drink in the comparative example comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, adding the rest deoxidized water with the temperature of 8 ℃ into the mixed solution M2 for constant volume, and obtaining mixed solution M3 after the constant volume is finished;
s4, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s5, filling, and pasteurizing at 85 deg.C for 5 min.
Comparative example 4
The comparative example provides a hawthorn bubble drink, which comprises the following components: 40g of white granulated sugar, 215g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 10g of hawthorn raw juice and 706g of deoxidized water; the gas content of carbon dioxide was 0.38%.
The preparation method of the hawthorn bubble drink in the comparative example comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, adding the rest deoxidized water with the temperature of 8 ℃ into the mixed solution M2 for constant volume, and obtaining mixed solution M3 after the constant volume is finished;
s4, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s5, filling, and pasteurizing at 60 deg.C for 5 min.
Comparative example 5
The comparative example provides a hawthorn bubble drink, which comprises the following components: 40g of white granulated sugar, 215g of compound hawthorn concentrated juice, 10g of strawberry raw juice, 6g of roselle concentrated juice, 4g of red date concentrated juice, 5g of dark plum concentrated juice, 0.2g of rose freeze-dried powder, 10g of hawthorn raw juice and 706g of deoxidized water; the gas content of carbon dioxide was 0.38%.
The preparation method of the hawthorn bubble drink in the comparative example comprises the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 50 ℃, and dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: at 105 ℃ for 30 s;
s4, adding the residual deoxygenated water at 8 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 5 ℃, and filling carbon dioxide gas to the content of the target gas;
s6, filling, and pasteurizing at 65 deg.C for 10 min.
The technical effects of the examples 1-2 and the comparative examples 1-5 are shown in the following table 1:
TABLE 1 Effect of the products of examples 1-2 and comparative examples 1-5
As can be seen from the effects of the above examples and comparative examples, changing a certain process parameter of the present application has a great effect on the product effect; meanwhile, various natural raw materials are selected and matched with auxiliary materials such as white granulated sugar and roses, and a scientific process and a formula are adopted to produce the natural carbonated beverage with excellent color, fragrance and taste; the product produced according to the process has high fruit juice content, strong hawthorn flavor, sour, sweet and tasty taste, unique flavor and stable quality, has the taste of carbonated beverage, and is a natural carbonated beverage with rich nutrition.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. The hawthorn bubble drink is characterized by comprising the following components in parts by weight: 5-50% of compound hawthorn concentrated juice, 0-5% of strawberry raw juice, 0-2% of roselle concentrated juice, 0-2% of red date concentrated juice, 0-5% of dark plum concentrated juice, 0-1% of rose freeze-dried powder, 0-1% of hawthorn raw juice, 1-10% of white granulated sugar, and deoxygenated water for supplementing to 100%; the compound hawthorn concentrated juice comprises at least two hawthorn concentrated juices with soluble solid content; the hawthorn bubble drink comprises carbon dioxide, and the content of carbon dioxide is 0.3-0.8%.
2. The hawthorn bubble drink as claimed in claim 1, wherein the hawthorn bubble drink contains 0.36-0.44% of carbon dioxide;
and/or the compound hawthorn concentrated juice comprises a first hawthorn concentrated juice, a second hawthorn concentrated juice and a third hawthorn concentrated juice; the soluble solid content of the first hawthorn concentrated juice is more than or equal to 46 percent, the soluble solid content of the second hawthorn concentrated juice is more than or equal to 50 percent, the soluble solid content of the third hawthorn concentrated juice is more than or equal to 50 percent, and the content of the compound hawthorn concentrated juice is 23 percent;
and/or the content of the strawberry puree is 1%;
and/or, the content of the roselle concentrated juice is 0.6 percent;
and/or the content of the red date concentrated juice is 0.4 percent;
and/or, the content of the dark plum concentrated juice is 0.5%;
and/or the content of the rose freeze-dried powder is 0.02 percent;
and/or, the content of the hawthorn primary pulp is 0.05 percent;
and/or the content of the white granulated sugar is 3.5 percent.
3. The preparation method of the hawthorn bubble drink as claimed in claim 1 or 2, which is characterized by comprising the following steps:
s1, adding the white granulated sugar and the rose freeze-dried powder into deoxygenated water with the same mass and the temperature of 45-55 ℃ for dissolving to obtain mixed liquid M1;
s2, putting the hawthorn concentrated juice, the strawberry raw juice, the roselle concentrated juice, the red date concentrated juice, the dark plum concentrated juice and the hawthorn raw juice into the mixed solution M1 in parts by weight, and stirring and dissolving to obtain a mixed solution M2;
s3, carrying out UHT sterilization on the mixed solution M2, wherein the sterilization conditions are as follows: 104-110 ℃ for 10-40 s;
s4, adding the rest deoxidized water with the temperature of less than 10 ℃ into the sterilized mixed solution M2 to perform constant volume, and obtaining mixed solution M3 after the constant volume is completed;
s5, keeping the temperature of the mixed solution M3 at 4-7 ℃, and filling carbon dioxide gas to the target gas content;
s6, filling and pasteurizing, wherein the pasteurizing condition is 50-85 ℃ and 5-30 min.
4. The preparation method of the hawthorn bubble drink as claimed in claim 3, wherein in S1, the temperature of the deoxygenated water is 50 ℃, and the temperature of the system in the process of dissolution is 35-55 ℃.
5. The method for preparing hawthorn bubble drink according to claim 3, wherein in S3, the UHT sterilization conditions are as follows: 105 ℃ for 30 s.
6. The method for preparing hawthorn bubble drink according to claim 3, wherein the temperature of the deoxygenated water subjected to constant volume in S4 is 3-8 ℃.
7. The method for preparing hawthorn bubble drink according to claim 3, wherein the temperature of the mixed solution M3 in S5 is maintained at 5 ℃.
8. The method for preparing hawthorn bubble drink according to claim 3, wherein pasteurization is performed at 60 ℃ for 10min in S6.
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| CN114794334A (en) * | 2022-04-08 | 2022-07-29 | 上海肆望饮料有限公司 | Production process of hawthorn juice bubble water |
| CN115005345A (en) * | 2022-05-19 | 2022-09-06 | 内蒙古博煜农林科技开发有限公司 | A kind of sea red fruit bubble drink and preparation method thereof |
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