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Pullulan-containing fruit-vegetable juice beverage and preparation method thereof

A pullulan polysaccharide, fruit and vegetable juice technology, applied in the function of food ingredients, food ingredients as taste improvers, food science, etc., can solve problems affecting health care effects, achieve nutritional balance, reduce intake, and improve human health. The effect of immunity

Inactive Publication Date: 2018-12-21
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fruit and vegetable juice drinks in the prior art will add a lot of additives in order to ensure the taste and shelf life, which will affect its health care effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] A pullulan-containing fruit and vegetable juice beverage and a preparation method thereof are made from the following raw materials in weight percentage:

[0063] Peach 20%;

[0064] Kiwi 15%;

[0065] Watermelon 20%;

[0066] Mango 12%;

[0067] Bitter melon 8%;

[0068] Carrot 12%;

[0069] Lettuce 14%;

[0070] Xylitol 1%;

[0071] Pullulan 0.05%.

[0072] The specific steps are: A Fresh fruit is peeled and cored

[0073] Peel the peach, peel the kiwi, peel the watermelon, peel and remove the pit from the mango;

[0074] B ingredients cut into pieces and squeezed for juice

[0075] Cut the fruit processed in step A into pieces, clean the vegetables in the raw materials and cut them into pieces, and then squeeze the juice with a juicer;

[0076] C add xylitol and pullulan

[0077] Add xylitol and pullulan to the juice squeezed in step B and stir evenly; xylitol is a sweetener, which can improve the taste of fruit and vegetable juice. The metabolism of xyli...

Embodiment 2

[0088] A pullulan-containing fruit and vegetable juice beverage and a preparation method thereof are made from the following raw materials in weight percentage:

[0089] Peach 25%;

[0090] Kiwi 10%;

[0091] Watermelon 17%;

[0092] Mango 12.9%;

[0093] Bitter melon 5%;

[0094] Carrot 16.5%;

[0095] Lettuce 12.5%;

[0096] Xylitol 2%;

[0097] Pullulan 0.05%.

[0098] The specific steps are: A Fresh fruit is peeled and cored

[0099] Peel the peach, peel the kiwi, peel the watermelon, peel and remove the pit from the mango;

[0100] B ingredients cut into pieces and squeezed for juice

[0101] Cut the fruit processed in step A into pieces, clean the vegetables in the raw materials and cut them into pieces, and then squeeze the juice with a juicer;

[0102] C add xylitol and pullulan

[0103] Add xylitol and pullulan to the juice squeezed in step B and stir evenly; xylitol is a sweetener, which can improve the taste of fruit and vegetable juice. The metabolism o...

Embodiment 3

[0114] A pullulan-containing fruit and vegetable juice beverage and a preparation method thereof are made from the following raw materials in weight percentage:

[0115] Peach 30%;

[0116] Kiwi 10%;

[0117] Watermelon 14.7%;

[0118] Mango 10%;

[0119] Bitter melon 5%;

[0120] Carrot 10%;

[0121] Lettuce 20%;

[0122] Xylitol 0%;

[0123] Pullulan 0.3%.

[0124] The specific steps are: A Fresh fruit is peeled and cored

[0125] Peel the peach, peel the kiwi, peel the watermelon, peel and remove the pit from the mango;

[0126] B ingredients cut into pieces and squeezed for juice

[0127] Cut the fruit processed in step A into pieces, clean the vegetables in the raw materials and cut them into pieces, and then squeeze the juice with a juicer;

[0128] C add xylitol and pullulan

[0129] Add xylitol and pullulan to the juice squeezed in step B and stir evenly; xylitol is a sweetener, which can improve the taste of fruit and vegetable juice. The metabolism of xyl...

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Abstract

The invention relates to a Pullulan-containing fruit-vegetable juice beverage and a preparation method thereof. The fruit-vegetable juice beverage is prepared from the following raw materials in percentage by weight: 20-30% of juicy peach, 10-20% of kiwi fruit, 10-20% of watermelon, 10-20% of mango, 5-10% of bitter gourd, 10-15% of carrot, 10-25% of lettuce, 0-2% of xylitol and 0.05-0.3% of Pullulan. The preparation method comprises the following steps: stoning the juicy peach, and peeling and stoning the kiwi fruit, watermelon and mango; dicing the treated fruit, cleaning and dicing the vegetables, and juicing with a juicer; adding the xylitol and Pullulan into the obtained juice, stirring uniformly, then performing homogenization, degassing and sterilization to obtain the Pullulan-containing fruit-vegetable juice beverage. The fruit-vegetable juice beverage disclosed by the invention has the advantages of easily available materials, simple preparation technology and low cost; moreover, in the condition of guaranteeing mouthfeel and shelf life, few additives are added so as to promote physical health.

Description

technical field [0001] The invention belongs to the technical fields of biotechnology and food processing, and mainly relates to a fruit and vegetable juice beverage containing pullulan polysaccharide and a preparation method thereof. Background technique [0002] Pullulan is added in the present invention as a novel food additive. Pullulan polysaccharide aqueous solution has a smooth and refreshing feeling, and can be used as a food quality improver and thickener, and has the effect of improving the taste. At the same time, pullulan has acid resistance and can inhibit the activity of aerobic microorganisms to a certain extent, thereby achieving the effect of extending the shelf life. Compared with traditional fruit and vegetable juices, the addition of a pullulan in the present invention can have the functions of improver, thickener and preservative at the same time. [0003] Fruit and vegetable juice refers to the fruit and vegetable juice obtained directly from fresh or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/46A23L2/60A23L2/76A23L29/30A23L33/125
CPCA23L2/04A23L2/46A23L2/60A23L2/76A23V2002/00A23L29/30A23L33/125A23V2200/328A23V2250/6422A23V2200/14
Inventor 乔长晟高谦李振海李光明李洪
Owner TIANJIN UNIV OF SCI & TECH
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