CN115736146B - Water chestnut juice and preparation method thereof - Google Patents
Water chestnut juice and preparation method thereof Download PDFInfo
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- CN115736146B CN115736146B CN202211345970.6A CN202211345970A CN115736146B CN 115736146 B CN115736146 B CN 115736146B CN 202211345970 A CN202211345970 A CN 202211345970A CN 115736146 B CN115736146 B CN 115736146B
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Abstract
The application relates to a water chestnut juice and a preparation method thereof, wherein the preparation method comprises the following steps: s1, horseshoe meat pretreatment: s1-1, slicing and drying the water chestnut pulp to obtain water chestnut jerky; s1-2, soaking the dried horseshoe meat in a soaking solution with the feed liquid ratio of 1:20, and freezing after soaking for 2 hours; thawing to normal temperature and taking out; s1-3, drying the horseshoe meat, and cutting into particles with the particle size of 3-5 mm; s2, configuring syrup: adding white granulated sugar into clear water, stirring uniformly, adding concentrated sugarcane juice, and decocting to obtain syrup; s3, preparing a base material: adding water chestnut powder, D-sodium erythorbate, thickener, stabilizer and water chestnut pulp into syrup, homogenizing for 3min, and decocting to obtain base material; s4, quantitatively filling; s5, sterilizing to obtain the water chestnut juice. The water chestnut dew stabilizing agent has the effects of reducing water chestnut dew precipitation caking and improving stability of water chestnut dew.
Description
Technical Field
The application relates to the technical field of foods, in particular to a water chestnut juice and a preparation method thereof.
Background
Water chestnut is a kind of underground corm of water chestnut, which is a perennial aquatic herb plant of the genus Eleocharis in Cyperaceae, and is cultivated in the south of Yangtze river of China. The water chestnut juice has multiple tastes and sweet, is rich in nutrition, has a certain medicinal value, tastes fresh and sweet, and also clears heat and detoxicates, and is always a juice drink which is drunk by people.
However, most of these precipitates are formed by pulp particles, and some of them are formed by emulsions, suspensions and microbial-induced deterioration of fruit juice, and especially for the water chestnut juice, which contains pulp and fruit particles, the commercially available water chestnut juice has poor stability and is likely to be layered and precipitated during shelf life.
Disclosure of Invention
In order to reduce the phenomenon that water chestnut juice is easy to precipitate and agglomerate after standing and improve the stability of the water chestnut juice, the application provides the water chestnut juice and a preparation method thereof.
In a first aspect, the preparation method of the water chestnut juice provided by the application adopts the following technical scheme:
a preparation method of water chestnut juice comprises the following steps:
s1, horseshoe meat pretreatment:
s1-1, selecting high-quality horseshoe meat, slicing, and drying at 60-70 ℃ to obtain the dried horseshoe meat with the water content of 3-5%;
s1-2, soaking the dried horseshoe meat in a soaking solution with a feed-liquid ratio of 1:20, and performing freezing treatment at-5 to-7 ℃ after soaking for 2 hours; thawing to normal temperature, and taking the horseshoe meat out of the soaking liquid; the soaking liquid comprises the following components in percentage by mass: 3-5% of glutinous rice juice, 1-3% of western rice flour, 2-4% of chia seed extract, 0.2-0.4% of disodium succinate, 1-3% of polydextrose and the balance of water;
s1-3, drying the soaked horseshoe meat at 40 ℃ for 6 hours, and then cutting into particles with the particle size of 3-5mm for later use;
s2, configuring syrup: adding 17-19 parts by mass of white granulated sugar into 200-205 parts by mass of clear water, uniformly stirring, adding 2.8-3.0 parts by mass of concentrated sugarcane juice, uniformly stirring, and decocting at 60-70 ℃ for 7min to obtain syrup;
s3, preparing a base material: adding 4-8 parts by mass of water chestnut powder, 0.24-0.28 part by mass of D-sodium erythorbate, 0.24-0.28 part by mass of thickener, 0.4-0.6 part by mass of stabilizer and 10-14 parts by mass of water chestnut pulp into syrup, homogenizing for 3min, and decocting at 80 ℃ for 20min to obtain a base material; the thickener is prepared from xanthan gum and pullulan according to a mass ratio (2-3): 1.5; the stabilizer is prepared from propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to the mass ratio of (1-3): 1-2): 0.3-0.8): 5;
s4, quantitatively filling the base material;
s5, sterilizing the filled product at 102 ℃ for 15min; obtaining the finished product of the water chestnut juice.
By adopting the technical scheme, the horseshoe pulp is subjected to pretreatment, the pulp is subjected to heat treatment in the pretreatment process, the semi-permeability of part of cell membranes is destroyed, the permeability of pulp cells is further increased, then the dried pulp is subjected to soaking solution dipping treatment, and a part of glutinous rice juice, sago flour, chia seed extract, disodium succinate and polydextrose in the soaking solution can be fully immersed in the pulp, and the other part of the components can be adsorbed on the surface of the pulp; when the soaked pulp is frozen, the soaking liquid is frozen, the volume of the soaking liquid is expanded, the structure of the pulp is expanded by the soaking liquid entering the pulp, the pores in the thawed pulp are increased, the tissue structure of the pulp is more flexible, the pulp of the horseshoe is soft and elastic, the density difference between the pulp and a liquid phase of a system is reduced, the compatibility of the pulp and the system is improved, and finally, the pulp is processed into particles with the particle size of 3-5mm, so that the suspension stability of the pulp in the horseshoe dew system is further improved.
The application also adds a thickening agent and a stabilizing agent which are specially configured into the base material, wherein the thickening agent is prepared from xanthan gum and pullulan according to the mass ratio of (2-3), the stabilizing agent is prepared from propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to the mass ratio of (1-3), the thickening agent and the stabilizing agent which are prepared from the components are selected to play a good role in regulating the viscosity in the water chestnut dew system, the thickening agent and the stabilizing agent are matched with each other to form a microgel network-shaped supporting structure, the pulp added into the base material absorbs water to expand, the components in the soaking liquid on the pulp can form a colloid coating layer on the surface of the pulp, and the colloid coating layer on one hand blocks the polymerization among pulp grains and the pulp can be uniformly dispersed; on the other hand, the water chestnut pulp can be in fusion phase with the microgel network-shaped supporting structure, so that the pulp obtains supporting force, is stably suspended in a system for a long time under proper system viscosity, reduces layered sedimentation of the prepared water chestnut juice, and improves the stability of the water chestnut juice.
Preferably, the preparation method of the soaking solution in the step S1-2 comprises the following steps:
step 1, directly adding clean water into the washed glutinous rice, boiling the glutinous rice to be sticky at 50-60 ℃ according to the feed-liquid ratio of 1:20, filtering out the glutinous rice, and keeping the boiled glutinous rice juice for later use;
step 2, mixing and stirring disodium succinate, polydextrose and half of water required by the soaking solution uniformly; adding the Sichuan rice flour and the Qiya seed extract, and uniformly mixing to obtain a mixed solution;
and 3, taking a proper amount of glutinous rice juice and the rest water required by the soaking solution, adding the glutinous rice juice and the rest water into the mixed solution, and uniformly stirring to obtain the soaking solution.
By adopting the technical scheme, disodium succinate and polydextrose are firstly added into water to be dissolved and dispersed, then the west rice flour and the chia seed extract are added, and finally the glutinous rice juice is added, so that the components in the soaking solution are fully compatible by adding and stirring according to a certain sequence, and further the soaking modification effect of the dried horseshoe jerky is improved.
Preferably, the average grain size of the western rice flour is 80-100 meshes.
By adopting the technical scheme, the particle size of the western rice flour is limited, so that the western rice flour can be fully and uniformly dispersed in the soaking liquid, and the western rice flour can be fully adsorbed with the horseshoe meat when the horseshoe meat particles are soaked in the soaking liquid, and the suspension swelling performance of the western rice flour is beneficial to improving the suspension property of the horseshoe meat particles and reducing the settlement of the meat particles after the horseshoe meat particles are added into the system.
Preferably, the mass ratio between the thickener and the stabilizer is 1:2.
By adopting the technical scheme, the thickening agent and the stabilizing agent are key points of maintaining stability of the water chestnut juice system, and can be matched with each other in a proper proportion, so that the construction of a microgel network-shaped supporting structure is facilitated, the pulp can be stably suspended in the system for a long time under the supporting action of the microgel network-shaped supporting structure, the stability of the water chestnut juice is improved, and layered precipitation is reduced; the water chestnut juice and the water chestnut juice are matched in a specific proportion, so that the antioxidation and antibacterial performances of the system are improved, the quality guarantee period of the water chestnut juice is prolonged, and the flavor and taste are stable.
Preferably, the mass ratio of the propylene glycol alginate, the soybean lecithin, the polydextrose and the deionized water in the stabilizer is 1.3:1:0.6:5.
By adopting the technical scheme, the propylene glycol alginate, the soybean lecithin, the polydextrose and the deionized water are combined and proportioned according to a specific and accurate proportion, so that the synergistic interaction of the four components can be fully exerted, the generation of a microgel network structure in the system is promoted, stable and lasting suspension support is provided for pulp particles, and pulp sedimentation is reduced; and the four are matched according to a specific proportion, so that the opacification formed by pectin, protein and lipid substances in the system is reduced, the viscosity of the system is proper, and the prepared water chestnut juice is fine, soft and better in flavor.
Preferably, in the step S3, a quarter of sugar water is firstly used, 10-14 parts by mass of horseshoe meat is added into the sugar water to soak for 20min, so as to obtain pulp, and then the pulp is added into the rest sugar water.
By adopting the technical scheme, the water chestnut pulp particles are soaked in the syrup for a proper time before being added into the base material, so that the density difference between the pulp particles and juice is reduced, the suspension stability of the water chestnut pulp particles in a water chestnut dew system is further facilitated, and the sediment is further reduced.
Preferably, in the step S3, the water chestnut powder and the D-sodium erythorbate are added into the residual syrup, stirred uniformly, then the thickener, the stabilizer and the pulp are added, homogenized for 3min, and boiled at 80 ℃ for 20min to obtain the base material.
By adopting the technical scheme, the thickening agent and the stabilizing agent are added finally, so that the water chestnut powder and the D-sodium erythorbate are uniformly dispersed in the syrup, the stabilizing agent and the thickening agent are matched, the viscosity of the base material is regulated, and the compatibility and the suspension stability of the material components in the system are improved.
In a second aspect, the water chestnut juice provided by the application adopts the following technical scheme:
a water chestnut juice is prepared by adopting the preparation method of the water chestnut juice.
By adopting the technical scheme, the horseshoe pulp is pretreated, the D-sodium erythorbate is added into the base material, the thickening agent and the stabilizing agent with specific configuration are also added, and the prepared horseshoe dew has moderate sweetness and fresh and soft mouthfeel through the synergistic cooperation of the components, so that the pulp in the horseshoe dew can suspend for a long time, the horseshoe dew is not layered, and the quality guarantee stability is outstanding.
In summary, the present application includes at least one of the following beneficial technical effects:
1. according to the preparation method, the horseshoe pulp is subjected to pretreatment, in the pretreatment process, the pulp is subjected to heat drying treatment to increase the permeability of pulp cells, then the dried pulp is subjected to soaking treatment in a soaking solution, and the components of glutinous rice juice, sago flour, chia seed extract, disodium succinate and polydextrose in the soaking solution are soaked, frozen and thawed to increase the internal pores of the pulp, so that the tissue structure of the pulp is more flexible, the pulp of the horseshoe pulp is soft and elastic, the density of the pulp is changed, the compatibility of the pulp and a system is improved, and the pulp can be stably suspended in a horseshoe dew system;
2. in the application, specific components are adopted to prepare the thickening agent and the stabilizing agent, and the mass ratio of the thickening agent to the stabilizing agent is defined as 1:2; the components and the proportions are limited, so that the components and the proportions can be matched with each other in a proper proportion, a construction of a microgel network-shaped supporting structure is facilitated, pulp can be stably suspended in a system for a long time under the supporting action of the microgel network-shaped supporting structure, the stability of the water chestnut dew is improved, and layering precipitation is reduced; and the antioxidation and antibacterial performance of the system can be improved, the shelf life of the water chestnut juice can be prolonged, and the flavor and taste are stable.
Detailed Description
The present application will be described in further detail with reference to examples and comparative examples.
Preparation example
Preparation example 1
The preparation example discloses a preparation method of a soaking solution, which comprises the following steps:
step 1, directly adding clean water into the washed glutinous rice, boiling the glutinous rice to be sticky at 60 ℃ according to the feed-liquid ratio of 1:20, filtering out the glutinous rice, and keeping the boiled glutinous rice juice for later use;
step 2, mixing 1g of disodium succinate, 5g of polydextrose and 32g of water, and stirring at a speed of 30r/min until the particles are completely dissolved; adding 5g of sago flour (80 meshes) and 10g of chia seed extract, and stirring at a speed of 50r/min for 5min to obtain a mixed solution;
and 3, adding 15g of glutinous rice juice and 32g of water into the mixed solution, and stirring at a speed of 50r/min for 10min to obtain a soaking solution.
Preparation example 2
The preparation example discloses a preparation method of a soaking solution, which comprises the following steps:
step 1, directly adding clean water into the washed glutinous rice, boiling the glutinous rice to be sticky at 60 ℃ according to the feed-liquid ratio of 1:20, filtering out the glutinous rice, and keeping the boiled glutinous rice juice for later use;
step 2, mixing 3g of disodium succinate, 7g of polydextrose and 25g of water, and stirring at a speed of 30r/min until the particles are completely dissolved; adding 7g of sago flour (100 meshes) and 14g of chia seed extract, and stirring at a speed of 50r/min for 5min to obtain a mixed solution;
and 3, taking 19g of glutinous rice juice and 25g of water, adding the glutinous rice juice and the water into the mixed solution, and stirring the mixed solution for 10min at a speed of 50r/min to obtain a soaking solution.
Preparation example 3
The preparation example discloses a preparation method of a soaking solution, which comprises the following steps:
step 1, directly adding clean water into the washed glutinous rice, boiling the glutinous rice to be sticky at 60 ℃ according to the feed-liquid ratio of 1:20, filtering out the glutinous rice, and keeping the boiled glutinous rice juice for later use;
step 2, mixing 2g of disodium succinate, 6g of polydextrose and 31.5g of water, and stirring at a speed of 30r/min until the particles are completely dissolved; adding 6g of sago flour (100 meshes) and 12g of chia seed extract, and stirring at a speed of 50r/min for 5min to obtain a mixed solution;
and 3, taking 17g of glutinous rice juice and 31.5g of water, adding the glutinous rice juice and the water into the mixed solution, and stirring the mixed solution at a speed of 50r/min for 10min to obtain a soaking solution.
Preparation example 4
The preparation example discloses a preparation method of a stabilizer, which comprises the following steps: mixing propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to a mass ratio of 1:1:0.3:5, and stirring at 40 ℃ for 10min at a speed of 50r/min to obtain the stabilizer.
Preparation example 5
The preparation example discloses a preparation method of a stabilizer, which comprises the following steps: mixing propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to a mass ratio of 3:2:0.8:5, and stirring at 45 ℃ for 10min at a speed of 50r/min to obtain the stabilizer.
Preparation example 6
The preparation example discloses a preparation method of a stabilizer, which comprises the following steps: mixing propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to a mass ratio of 1.3:1:0.6:5, and stirring at a speed of 50r/min for 10min at 40 ℃ to obtain the stabilizer.
Preparation example 7
The preparation example discloses a preparation method of a stabilizer, which is different from preparation example 4 in that: propylene glycol alginate, soybean lecithin, polydextrose and deionized water in a mass ratio of 1:1:1:5.
Preparation example 8
The preparation example discloses a preparation method of a thickener, which comprises the following specific steps: and uniformly mixing the xanthan gum and the pullulan according to the mass ratio of 2:1.5 to obtain the thickener.
Preparation example 9
The preparation example discloses a preparation method of a thickener, which comprises the following specific steps: and uniformly mixing the xanthan gum and the pullulan according to the mass ratio of 3:1.5 to obtain the thickener.
Preparation example 10
The preparation example discloses a preparation method of a thickener, which comprises the following specific steps: and uniformly mixing the xanthan gum and the pullulan according to the mass ratio of 1:1 to obtain the thickener.
Examples
Example 1
The embodiment discloses a preparation method of water chestnut juice, which comprises the following steps:
s1, horseshoe meat pretreatment:
s1-1, selecting high-quality horseshoe meat, cutting into pieces, soaking the cut horseshoe meat in the soaking solution prepared in preparation example 1 at a feed-liquid ratio of 1:20 for 2 hours, and freezing at-5 ℃ for 8 hours;
s1-2, after thawing to normal temperature, taking the horseshoe meat out of the soaking solution, and drying at 60 ℃ to obtain the dried horseshoe meat with the water content of 3-5%;
s1-3, cutting the dried horseshoe into particles with the particle size of 3-5mm for later use;
s2, configuring syrup: adding 17g of white granulated sugar into 200g of clear water, stirring and dissolving until no particles exist, adding 2.8g of concentrated sugarcane juice, stirring at a speed of 30r/min for 10min, and decocting at 60 ℃ for 7min to obtain syrup;
s3, preparing a base material: adding 4g of water chestnut powder, 0.24g of D-sodium erythorbate, 0.24g of thickener, 0.4g of stabilizer and 10g of water chestnut pulp into syrup, homogenizing at a speed of 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain a base material; wherein the stabilizer is the stabilizer prepared in preparation example 4, and the thickener is the thickener prepared in preparation example 8;
s4, quantitatively filling the base material;
s5, pasteurizing the filled product at 102 ℃ for 15min; and obtaining the finished product water chestnut juice after inspection and packaging.
Example 2
The embodiment discloses a preparation method of water chestnut juice, which comprises the following steps:
s1, horseshoe meat pretreatment:
s1-1, selecting high-quality horseshoe meat, cutting into pieces, soaking the cut horseshoe meat in the soaking solution prepared in preparation example 1 at a feed-liquid ratio of 1:20 for 2 hours, and freezing at-7 ℃ for 8 hours;
s1-2, after thawing to normal temperature, taking the horseshoe meat out of the soaking solution, and drying at 50 ℃ to obtain the dried horseshoe meat with the water content of 3-5%;
s1-3, cutting the dried horseshoe into particles with the particle size of 3-5mm for later use;
s2, configuring syrup: adding 21g of white granulated sugar into 210g of clear water, stirring and dissolving until no particles exist, adding 3.0g of concentrated sugarcane juice, stirring at a speed of 30r/min for 10min, and decocting at 70 ℃ for 7min to obtain syrup;
s3, preparing a base material: adding 8g of water chestnut powder, 0.28g of D-sodium erythorbate, 0.28g of thickener, 0.6g of stabilizer and 14g of water chestnut pulp into syrup, homogenizing at a speed of 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain a base material; wherein the stabilizer is the stabilizer prepared in preparation example 5, and the thickener is the thickener prepared in preparation example 9;
s4, quantitatively filling the base material;
s5, pasteurizing the filled product at 102 ℃ for 15min; and obtaining the finished product water chestnut juice after inspection and packaging.
Example 3
The embodiment discloses a preparation method of water chestnut juice, which comprises the following steps:
s1, horseshoe meat pretreatment:
s1-1, selecting high-quality horseshoe meat, cutting into pieces, soaking the cut horseshoe meat in the soaking solution prepared in preparation example 3 at a feed-liquid ratio of 1:20, soaking for 2 hours, and freezing at-6 ℃ for 8 hours;
s1-2, after thawing to normal temperature, taking the horseshoe meat out of the soaking solution, and drying at 55 ℃ to obtain the dried horseshoe meat with the water content of 3-5%;
s1-3, cutting the dried horseshoe into particles with the particle size of 3-5mm for later use;
s2, configuring syrup: adding 19g of white granulated sugar into 205g of clear water, stirring and dissolving until no particles exist, adding 2.9g of concentrated sugarcane juice, stirring at a speed of 30r/min for 10min, and decocting at 65 ℃ for 7min to obtain syrup;
s3, preparing a base material: adding 6g of water chestnut powder, 0.26g of D-sodium erythorbate, 0.26g of thickener, 0.5g of stabilizer and 12g of water chestnut pulp into syrup, homogenizing at 1500r/min for 3min, and decocting at 80 ℃ for 20min to obtain a base material;
s4, quantitatively filling the base material;
s5, pasteurizing the filled product at 102 ℃ for 15min; and obtaining the finished product water chestnut juice after inspection and packaging.
Example 4
The present example discloses a method for preparing water chestnut juice, which is different from example 3 in that: in the step S3, firstly taking one fourth of syrup, and adding 12g of horseshoe meat into the syrup to soak for 20min to obtain pulp; then adding 6g of water chestnut powder, 0.26g of D-sodium erythorbate, 0.26g of thickener, 0.5g of stabilizer and pulp into the rest syrup, homogenizing for 3min at the speed of 1500r/min, and decocting for 20min at 80 ℃ to obtain a base material.
Example 5
The present example discloses a method for preparing water chestnut juice, which is different from example 3 in that: in the step S3, firstly taking one fourth of syrup, and adding 12g of horseshoe meat into the syrup to soak for 20min to obtain pulp; then adding 6g of water chestnut powder and 0.26g of D-sodium erythorbate into the residual syrup, stirring for 3min at the speed of 300r/min, finally adding 0.26g of thickener and 0.5g of stabilizer together with pulp into the residual syrup, homogenizing for 3min at the speed of 1500r/min, and decocting for 20min at 80 ℃ to obtain the base material.
Example 6
The present example discloses a method for preparing water chestnut juice, which is different from example 3 in that: in the step S3, the stabilizer prepared in preparation example 6 is selected as the stabilizer.
Example 7
The present example discloses a method for preparing water chestnut juice, which is different from example 3 in that: in the step S3, the addition amount of the thickener is 0.24g, and the addition amount of the stabilizer is 0.48g; i.e. the mass ratio of thickener to stabilizer is 1:2.
Example 8
The present example discloses a method for preparing water chestnut juice, which is different from example 5 in that: in the step S3, the stabilizer prepared in the preparation example 6 is selected as the stabilizer; the addition amount of the thickener was 0.24g, and the addition amount of the stabilizer was 0.48g.
Comparative example
Comparative example 1
The preparation method of the water chestnut juice is different from the embodiment 3 in that: and replacing the soaking solution in the step S1-1 with equal amount of clean water.
Comparative example 2
The preparation method of the water chestnut juice is different from the embodiment 3 in that: the horseshoe meat is not pretreated.
Comparative example 3
The preparation method of the water chestnut juice is different from the embodiment 3 in that: in the step S3, the stabilizer prepared in preparation example 7 is selected as the stabilizer.
Comparative example 4
The preparation method of the water chestnut juice is different from the embodiment 3 in that: in step S3, the thickener prepared in preparation example 10 is used as the thickener.
Comparative example 5
The preparation method of the water chestnut juice is different from the embodiment 3 in that: in step S3, pullulan in the thickener is replaced with an equal amount of xanthan gum.
Comparative example 6
The preparation method of the water chestnut juice is different from the embodiment 3 in that: in the step S3, the addition amount of the thickener was 0.3g, and the addition amount of the stabilizer was 0.3g, i.e., the mass ratio of the thickener to the stabilizer was 1:1.
Performance test
1. Suspension stability test:
the water chestnut juice prepared by the application is extracted and added into two 200mL beakers, 50mL of sample is added into each beaker, the sample in the first beaker is placed into a constant temperature box for standing treatment at room temperature for 2 hours, the second beaker is placed into the constant temperature box for standing treatment at 42 ℃ for 2 hours, the suspension condition of the particles in the sample is observed, and the water chestnut juice prepared by each example and comparative example is subjected to the same test.
2. Viscosity detection test:
the water chestnut juice prepared by the application is extracted and added into three 200mL beakers, 50mL of sample is added into each beaker, the sample in the first beaker is subjected to standing treatment, the second beaker is stirred at a constant speed of 30r/min for 10s by using a stirrer, the second beaker is stirred at a constant speed of 30r/min for 60s by using a stirrer, and the viscosity of the samples in the three beakers is detected by using a Brookfield (NDJ-4 rotational viscometer) of a Bowler DV2T viscometer, and the water chestnut juice prepared by each example and the water chestnut juice prepared by the comparative example are subjected to the same test.
3. And (3) quality guarantee period detection:
according to GB4789.2-2016 (food safety national Standard food microbiology test colony count determination), adding the water chestnut dew prepared by the method into 5 10mL beakers, placing the 5 beakers in a constant temperature and humidity chamber with the temperature of 26 ℃ and the relative humidity of 30% and kept ventilation, taking samples in each beaker for observation and recording the colony count in the samples when the beakers are placed for 2 hours, 12 hours, 24 hours and 48 hours respectively, and taking the average value of the detection results of the 5 beakers; the same test as described above was performed for the water chestnut dew prepared in each of the examples and comparative examples.
Specific test data for experiments 1-3 are detailed in tables 1-3.
TABLE 1
TABLE 2
TABLE 3 Table 3
According to the detection data of examples 1-3 in Table 1, the water chestnut dew prepared in examples 1-3 has fresh, soft and moderate sweetness and good taste and flavor, and the fruit grains in the water chestnut dew have stable and durable suspension property in a natural state and have good stability at a high temperature of 42 ℃; the water chestnut dew is not easy to deteriorate in 1 day in a microorganism detection test, and has good quality guarantee stability; in particular, after the water chestnut juice is stirred, the viscosity of the system is obviously reduced compared with the viscosity of the water chestnut juice when the water chestnut juice is kept still, so that the water chestnut juice beverage prepared in the embodiment 1-3 has better thixotropic property, and a consumer can properly stir the water chestnut juice when drinking, so that the water chestnut juice has better, softer, more smooth and slick taste compared with the original liquid.
The preparation process of the application comprises the steps of pre-treating the horseshoe pulp, and increasing the internal pores of the horseshoe pulp after a series of treatment of heat drying, soaking in a soaking solution, freezing, thawing and re-drying, so that the tissue structure of the pulp is more flexible, the pulp of the horseshoe pulp becomes soft and elastic, no obvious granular foreign body sensation is generated during drinking, the density difference between the pulp and a liquid phase is reduced, the compatibility of the pulp and a system is improved, and the pulp can stably suspend in the horseshoe dew system.
In the application, the components of glutinous rice juice, sago powder, chia seed extract, disodium succinate and polydextrose in the soaking solution can improve the internal pore structure of the pulp, so that the tissue structure of the pulp is more flexible, the pulp of the horseshoe is soft and elastic, the pulp is added into a liquid system, the expansion of the pulp and the absorption of sugar can be increased, the density difference between the pulp and the liquid phase of the system is reduced, the compatibility of the pulp and the system is improved, and the suspension stability of the pulp in the horseshoe dew system is further improved; the soaking liquid soaking treatment and the pretreatment of the pulp are reduced, so that the pulp quality of the pulp is not improved and improved, and the pulp in the water chestnut dew prepared in comparative examples 1 and 2 is difficult to realize stable suspension, and layering and precipitation of the water chestnut dew occur.
In the preparation process of the base materials in the embodiment 4 and the embodiment 5, the horseshoe pulp to be added in the base materials is processed, the addition sequence of the raw material components is further limited, and the horseshoe dew prepared in the embodiment 4 and the embodiment 5 has better suspension stability compared with the fruit granules in the embodiment 3 by further processing the raw material addition sequence and the pulp, so that layering precipitation of the horseshoe dew is reduced.
The stabilizer prepared in the preparation example 6 is selected in the example 6, so that the proportion among propylene glycol alginate, soybean lecithin, polydextrose and deionized water in the stabilizer is more accurate and proper, and the fruit particles in the water chestnut juice prepared in the example 6 have better suspension stability; the stabilizer prepared in the preparation example 7 is selected in the comparative example 3, the proportion of the components in the stabilizer exceeds the range defined by the application, the stabilizer is difficult to achieve the stabilizing effect of the stabilizer in the example 3, and the pulp particles in the water chestnut dew prepared in the comparative example 3 have obvious foreign body sensation and poor suspension stability.
The mass ratio of thickener and stabilizer defined in example 7 was 1:2; the proportion of the thickener and the stabilizer in the water chestnut juice is an important factor for realizing good stability, and under the cooperation of the thickener and the stabilizer in a specific proportion, the stability of the water chestnut juice is greatly improved, and the taste and the quality guarantee of the water chestnut juice are improved; the mass ratio of the thickener to the stabilizer in the comparative example 6 is 1:1, and the thickener and the stabilizer in the ratio are difficult to play a good synergistic effect in a system, so that the stability of the water chestnut dew prepared in the comparative example 6 is also influenced.
In comparative example 4, the thickener prepared in preparation example 10 and the pullulan in the thickener in comparative example 5 are replaced by the same amount of xanthan gum, and in comparative examples 4 and 5, the formula ratio of the thickener defined by the application is changed, so that the thickener is difficult to perform good matching with the stabilizer, and further, the performance of the water chestnut dew prepared in comparative examples 4 and 5 is poorer than that of the water chestnut dew prepared in example 3.
In example 8, the stabilizer prepared in preparation example 6 is selected on the basis of example 5, the proportion of the thickener and the stabilizer is limited, and the water chestnut syrup prepared in example 8 combines the advantages of all the ingredients and has optimal flavor and taste and quality guarantee stability.
The above embodiments are not intended to limit the scope of the present application, so: all equivalent changes in structure, shape and principle of the application should be covered in the scope of protection of the application.
Claims (8)
1. A preparation method of water chestnut juice is characterized by comprising the following steps: the method comprises the following steps:
s1, horseshoe meat pretreatment:
s1-1, selecting high-quality horseshoe meat, slicing, and drying at 60-70 ℃ to obtain the dried horseshoe meat with the water content of 3-5%;
s1-2, soaking the dried horseshoe meat in a soaking solution with a feed-liquid ratio of 1:20, and performing freezing treatment at-5 to-7 ℃ after soaking for 2 hours; thawing to normal temperature, and taking the horseshoe meat out of the soaking liquid; the soaking liquid comprises the following components in percentage by mass: 3-5% of glutinous rice juice, 1-3% of western rice flour, 2-4% of chia seed extract, 0.2-0.4% of disodium succinate, 1-3% of polydextrose and the balance of water;
s1-3, drying the soaked horseshoe meat at 40 ℃ for 6 hours, and then cutting into particles with the particle size of 3-5mm for later use;
s2, configuring syrup: adding 17-21 parts by mass of white granulated sugar into 200-210 parts by mass of clear water, uniformly stirring, adding 2.8-3.0 parts by mass of concentrated sugarcane juice, uniformly stirring, and decocting at 60-70 ℃ for 7min to obtain syrup;
s3, preparing a base material: adding 4-8 parts by mass of water chestnut powder, 0.24-0.28 part by mass of D-sodium erythorbate, 0.24-0.28 part by mass of thickener, 0.4-0.6 part by mass of stabilizer and 10-14 parts by mass of water chestnut pulp into syrup, homogenizing for 3min, and decocting at 80 ℃ for 20min to obtain a base material; the thickener is prepared from xanthan gum and pullulan according to a mass ratio (2-3): 1.5; the stabilizer is prepared from propylene glycol alginate, soybean lecithin, polydextrose and deionized water according to the mass ratio of (1-3): 1-2): 0.3-0.8): 5;
s4, quantitatively filling the base material;
s5, sterilizing the filled product at 102 ℃ for 15min; obtaining the finished product of the water chestnut juice.
2. The method for preparing the water chestnut juice according to claim 1, which is characterized in that: the preparation method of the soaking solution in the step S1-2 comprises the following steps:
step 1, directly adding clean water into the washed glutinous rice, boiling the glutinous rice to be sticky at 50-60 ℃ according to the feed-liquid ratio of 1:20, filtering out the glutinous rice, and keeping the boiled glutinous rice juice for later use;
step 2, mixing and stirring disodium succinate, polydextrose and half of water required by the soaking solution uniformly; adding the Sichuan rice flour and the Qiya seed extract, and uniformly mixing to obtain a mixed solution;
and 3, taking a proper amount of glutinous rice juice and the rest water required by the soaking solution, adding the glutinous rice juice and the rest water into the mixed solution, and uniformly stirring to obtain the soaking solution.
3. The method for preparing the water chestnut juice according to claim 2, which is characterized in that: the average grain size of the western rice flour is 80-100 meshes.
4. The method for preparing the water chestnut juice according to claim 1, which is characterized in that: the mass ratio of the thickener to the stabilizer is 1:2.
5. The method for preparing the water chestnut juice according to claim 1 or 4, which is characterized in that: the mass ratio of the propylene glycol alginate to the soybean lecithin to the polydextrose to the deionized water in the stabilizer is 1.3:1:0.6:5.
6. The method for preparing the water chestnut juice according to claim 1, which is characterized in that: in the step S3, a quarter of syrup is firstly taken, 10-14 parts by mass of horseshoe meat is added into the syrup for soaking for 20min to obtain pulp, and then the pulp is added into the rest syrup.
7. The method for preparing the water chestnut juice according to claim 6, wherein the method comprises the following steps: in the step S3, water chestnut powder and D-sodium erythorbate are added into the residual syrup, stirred uniformly, then a thickening agent, a stabilizing agent and pulp are added, homogenized for 3min, and boiled at 80 ℃ for 20min to obtain a base material.
8. A water chestnut juice, which is characterized in that: is prepared by the preparation method of the water chestnut juice according to any one of claims 1 to 7.
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