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Vitamin drink post-processing method

A technology for vitamins and beverages, applied in food heat treatment, food ultrasonic treatment, ultra-high pressure food processing, etc., can solve the problems of functional decline, vitamin activity decline, vitamin component loss, etc., to improve sterilization and improve permeability The effect of light rate and quality, and strong penetrating ability

Inactive Publication Date: 2018-04-17
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is aimed at the existing problems: because the beverage contains multiple vitamins, its heat resistance is relatively poor, and the high temperature during processing will cause the vitamin activity to decrease or deteriorate, thereby reducing the functional effect of use; but the traditional vitamin beverage uses Sterilization by short-term high temperature can avoid the complete destruction of beverage vitamins by high temperature for a long time, but some vitamin components will still be lost, and the sterilization is not complete, and the shelf life of beverages is relatively short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A post-processing method for vitamin beverages, comprising the following steps:

[0016] (1) Clarification: Add 1.2% of its mass mixed enzyme to the vitamin drink, which can degrade the pectin and other components in the vitamin drink, reduce the sedimentation rate of the drink, and improve the quality of the drink. Using 15kHz ultrasonic vibration for 16 minutes, it can Increase the contact probability of enzymes and pectin components, and then enzymatically hydrolyze at 25°C for 34 minutes to clarify the beverage;

[0017] (2) High-pressure heating: Put the clarified beverage in a high-pressure tank for high-pressure treatment, keep the temperature at 270Mpa, generate high-pressure compression to inactivate microorganisms, and avoid high temperature damage to nutrients, first keep the temperature at 46°C for 11 minutes, and then heat up to 56°C for 6 minutes, alternate treatment for 43 minutes, alternating temperature can improve the sterilization effect on resistant ...

Embodiment 2

[0024] (1) Clarification: Add 1.7% of its mass mixed enzyme to the vitamin drink, which can degrade the pectin and other components in the vitamin drink, reduce the sedimentation rate of the drink, and improve the quality of the drink. Using 16kHz ultrasonic vibration for 17 minutes, it can Increase the contact probability between the enzyme and the pectin component, and then enzymatically hydrolyze it at 27°C for 38 minutes to clarify the beverage;

[0025] (2) High-pressure heating: Put the clarified beverage in a high-pressure tank for high-pressure treatment, keep the temperature at 290Mpa, generate high-pressure compression to inactivate microorganisms, and avoid high temperature damage to nutrients. 58°C for 7 minutes, alternate treatment for 48 minutes, alternating temperature can improve the sterilization effect on resistant microorganisms, and vitamin drinks can be processed;

[0026] (3) Ultraviolet sterilization: first use infrared rays to heat the treated vitamin b...

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Abstract

The invention discloses a vitamin drink post-processing method which is characterized by comprising the following steps: (1) clarifying, namely putting a mixed enzyme agent into a vitamin drink, performing ultrasonic oscillation, and performing constant-temperature enzymolysis; (2) performing high-pressure heating, namely performing high-pressure treatment on the clarified drink in a high-pressuretank alternatively for 40-50 minutes so as to obtain a treated vitamin drink; (3) performing ultraviolet sterilization, namely firstly heating the treated vitamin drink with infrared rays, and performing ultraviolet radiation under the ultraviolet intensities of 270lux, 340lux and 410lux respectively; and (4) performing magnetization treatment, namely performing magnetization treatment on the sterilized vitamin drink in a magnetizer, and performing sterile filling, thereby obtaining a finished product, namely a vitamin drink.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a post-processing method of vitamin beverage. Background technique [0002] Vitamin drink refers to a variety of vitamins as nutrients, through the adjustment of the composition and proportion to achieve the function of supplementing human nutrition. It mainly uses purified water, sweeteners, vitamins, citric acid, etc. as processing raw materials, and contains Caffeine, taurine and other ingredients, in addition to supplementing the multivitamins required by the human body, drinking electrolytes such as calcium and iron that the human body loses when exercising or fatigue can quickly relieve fatigue, improve intestinal function, resist Oxidation, improve the body's immunity and other effects. Since the beverage contains a variety of vitamins, its heat resistance is relatively poor, and if the temperature is too high during processing, the activity of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/70A23L2/50A23L2/46A23L2/42
CPCA23L2/42A23L2/46A23L2/50A23L2/70A23L2/84A23V2002/00A23V2300/24A23V2300/46A23V2300/48
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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