Application Of Superfine Crushed Wheat Bran Powder And Selenium-rich Vegetable Powder In Quick Frozen Orange Drink

Quick-frozen pulp and juice compound beverage is a new type of beverage that has developed rapidly in recent years.It uses fresh fruit as the main raw material,washed,peeled,diced pulp,supplemented with syrup mixed filling,packaging,quick-freezing and frozen storage products Thaw before eating and add water in proportion to stir to restore into a drink and drink.It is popular because of its excellent natural fruit flavor and some nutrients.However,most existing quick-frozen fruit drinks also have too much sugar content and too sweet,insufficient dietary fiber content,product texture and viscous stability Problems such as poor and insufficiently balanced nutrients are not compatible with the growing demand for nutritious and healthy drinks.Therefore,it is imperative to develop new processing techniques and develop new products of nutritious and healthy quick-frozen pulp and juice compound drinks.Taking into account the increasing public interest in "high dietary fiber drinks,sugar-reduced foods,and selenium-rich foods",combined with the processing and quality characteristics of this product,this topic uses "ordinary quick-frozen orange pulp juice drinks" as a carrier,adding ultra-micro crushed wheat Bran powder and selenium-enriched vegetable powder improve the flavor,taste and texture stability of beverages,increase the dietary fiber and selenium elements of wheat bran,reduce the sugar content and make the nutrients more comprehensive and balanced,laying the foundation for the development of new products of nutritious and healthy compound drinks.In this paper,by adding ultra-fine crushed wheat bran powder to regular sugar-freeze orange juice drinks and sugar-reduced orange juice drinks,the amount of wheat bran powder(150,250,350,800 mesh)and wheat bran dietary fiber added in different meshes was studied(3%,4%,5%,6%,7%)and the feed-water ratio(3.3:1,3.4:1,3.5:1,3.6:1,3.7:1)affect the quality characteristics of the two drinks,The difference between sugar-reduced beverages and conventional sugar content beverages was analyzed;by adding selenium-rich vegetable powder to conventional sugar-frozen orange drinks,different types of selenium-rich vegetable powders(selenium-rich cabbage powder,selenium-rich West The effect of the addition of orchid powder,selenium-enriched cordyceps leaves and shepherd’s purse powder)and selenium-enriched vegetable powder(25μg/100 m L,35μg/100 m L,45μg/100 m L)on the quality characteristics of beverages.The main conclusions of the study are as follows:(1)The effect of ultra-fine crushed wheat bran powder on the quality characteristics of conventional sugar-frozen quick-frozen orange drink: With the increase in the number of wheat bran powder,the sensory score of the drink is higher,the content of soluble solids,p H,total acid content,The total sugar content increases,the water content decreases,and the stability of the beverage is higher;with the increase in the amount of wheat bran dietary fiber,the sensory score of the beverage increases first and then decreases(the highest sensory score at 4%),Soluble solids content,p H,total acid content,total sugar content increase,moisture content decreases,although the stability is enhanced,but when the added amount is too high,the beverage does not show the state of pulp juice;Increased,the sensory score of the beverage increased first and then decreased(the highest sensory score at 3.5:1),the soluble solids content and total sugar content had no significant effect,the p H decreased,and the moisture content and total acid content increased There is no obvious difference in the stability of drinks.When the wheat bran powder mesh number is 800 mesh,the wheat bran dietary fiber addition amount is 4%,and the feed-water ratio is 3.5:1,the overall sensory and various indicators of the beverage are better.(2)The effect of ultra-fine crushed wheat bran powder on the quality characteristics of quick-frozen orange beverage after sugar reduction(the beverage after sugar reduction meets the labeling standard of "reduced sugar" in the food label,that is,the sugar content is reduced by more than 25% compared with the reference food): With the increase of the wheat bran powder mesh,the sensory score,some physical and chemical indicators and stability of the beverage are consistent with the research results before the sugar reduction of the beverage;with the increase of the amount of wheat bran dietary fiber added,the sensory score of the beverage,Some physical and chemical indicators and stability are basically consistent with the research results before the sugar reduction of the beverage;with the increase of the water-to-water ratio,the sensory score of the beverage,and some physical and chemical indicators and stability are basically consistent with the research results of the beverage before the sugar reduction.There was no obvious difference between the two drinks after adding the same mesh wheat bran powder;after adding the same amount of wheat bran dietary fiber in the two drinks,the sensory score after sugar reduction was lower than before sugar reduction,and the stability was different;There is no obvious difference between the two drinks under the same feed water ratio.When the wheat bran powder mesh is 800 mesh,the wheat bran dietary fiber is added at 3% and 4%,and the feed-water ratio is 3.5:1,the overall sensory and various indicators of the beverage are better.(3)Effect of selenium-enriched vegetable powder on the quality characteristics of conventional quick-frozen orange beverages: the amount of selenium-enriched vegetable powder added to the sensory score and some physical and chemical indicators of the beverage(soluble solids,p H,moisture,total acid,total sugar,The same below)No significant effect;different types of selenium-enriched vegetable powder have no significant effect on some physical and chemical indicators of beverages,and the sensory score of beverages with selenium-enriched kale powder or selenium-enriched broccoli powder is slightly higher than that of selenium-enriched cordier leaf broken rice Water chestnut powder drink.Finally,it was determined that selenium-rich vegetable powder was added to the conventional sugar-freezing orange drink until the selenium content of the beverage was 25μg/100 m L～35μg/100 m L.The selenium-rich vegetable powder was most suitable when the selenium-rich cabbage powder or selenium-enriched broccoli powder was selected.