Soybean molasses fruit orange functional beverage and preparation method thereof

A technology of soybean molasses and fruit orange, which is applied in the field of functional beverages and its preparation, can solve the problems of soybean molasses waste and other problems, achieve pure and refreshing taste, high content of dietary fiber small molecule active substances, and facilitate absorption and utilization

Active Publication Date: 2011-05-18
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the current problem of discarding soybean molasses or using it as feed, and to provide a soybean molasses fruit orange functional drink and its preparation method

Method used

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  • Soybean molasses fruit orange functional beverage and preparation method thereof
  • Soybean molasses fruit orange functional beverage and preparation method thereof
  • Soybean molasses fruit orange functional beverage and preparation method thereof

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specific Embodiment approach 1

[0010] Specific embodiment one: in this embodiment, the soybean molasses fruit orange functional drink is composed of soybean molasses, water, fruit orange juice, white sugar, citric acid, sodium carboxymethyl cellulose, xanthan gum and sodium alginate; The mass ratio of soybean molasses, water and fruit orange juice is 3:12:2, the addition of white granulated sugar is 5% of the total mass of soybean molasses, water and fruit orange juice, and the addition of citric acid is soybean molasses, water and fruit orange juice. 0.12% of the total mass of orange juice, the addition of sodium carboxymethylcellulose is 0.10% of the total mass of soybean molasses, water and fruit orange juice, and the addition of xanthan gum is 0.10% of the total mass of soybean molasses, water and fruit orange juice 0.08%, the added amount of sodium alginate is 0.10% of the total mass of soybean molasses, water and fruit orange juice.

specific Embodiment approach 2

[0011] Specific embodiment two: the preparation method of soybean molasses orange functional drink in the present embodiment is as follows: 1. Pretreatment: it is 95 ℃~100 ℃ cooking pot that the citrus of fruit maturity is 95%~100% input temperature medium, soak for 30s to 60s, take out the skin, remove the network, dry, and then separate the orange petals; 2. Acid treatment: put the orange petals in hydrochloric acid with a temperature of 32°C to 35°C and a mass concentration of 0.5% to 1%. Soak in the solution, stir with compressed air for 25min to 30min, and then drain; 3. Alkali treatment: Put the orange petals treated in step 2 into hydrogen oxidization at a temperature of 25°C to 30°C and a mass concentration of 0.2% to 0.5%. Soak in sodium solution for 25min to 30min; 4. Rinse: Rinse the orange petals treated in step 3 with water at 10°C to 18°C ​​for 30min to 35min; Put it into a juicer, stir and squeeze the juice, and then separate the fruit grains from the juice; 6. ...

specific Embodiment approach 3

[0065] Specific embodiment three: the difference between this embodiment and specific embodiment two is that in step two, the orange petals are soaked in a hydrochloric acid solution with a temperature of 34° C. and a mass concentration of 0.8%. Others are the same as in the second embodiment.

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Abstract

The invention discloses a soybean molasses fruit orange functional beverage and a preparation method thereof, relating to a functional beverage and a preparation method thereof. The invention solves the problem that soybean molasses is wasted or used as feed currently. The soybean molasses fruit orange functional beverage is prepared from soybean molasses, water, fruit orange juice, white granulated sugar, citric acid, sodium carboxy methyl cellulose, xanthan gum and sodium alginate by the steps of pretreatment, acid treatment, alkali treatment, rinsing, fruit grain separating, gizzard hardening, fruit orange juice preparing, blending, homogenizing, sterilizing and canning. The soybean molasses fruit orange functional beverage provided by the invention has the main characteristics of pure, tasty and refreshing mouthfeel, bright orange-yellow color, uniformity, no sediment, sweet scent, high content of micromolecular active substances including soybean oligose, soybean isoflavone, soybean saponin, vitamin C and dietary fiber, rich nutriments, and easiness for absorption and utilization by human bodies, and is beneficial to the achievement of a certain societal and economic benefits.

Description

technical field [0001] The invention relates to a functional beverage and a preparation method thereof. Background technique [0002] Soybean molasses is a by-product of alcohol-processed soybean protein concentrate prepared from defatted soybean meal. Sterols, omega-3 fatty acids, organic acids and phenolic acids. However, it has not been paid attention to at present, and most of them are discarded or used as feed. [0003] Domestic research on soybean molasses is almost blank, and only some researches only stay in the use of soybean molasses as a microbial fermentation raw material or the extraction of oligosaccharides, saponins and soybean isoflavones, and the development of new foods using its nutritional ingredients has not been reported. . Almost all of the commercially available functional drinks today use individual extracts from soybean molasses as the main functional ingredients, such as oligosaccharides, isoflavones, and saponins. Soybean molasses itself is da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L1/30A23L33/105A23L33/11A23L33/15
Inventor 石彦国孙冰玉
Owner HARBIN UNIV OF COMMERCE
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