CN101313764A - Fig fruit juice and preparation method thereof - Google Patents
Fig fruit juice and preparation method thereof Download PDFInfo
- Publication number
- CN101313764A CN101313764A CNA2007100159130A CN200710015913A CN101313764A CN 101313764 A CN101313764 A CN 101313764A CN A2007100159130 A CNA2007100159130 A CN A2007100159130A CN 200710015913 A CN200710015913 A CN 200710015913A CN 101313764 A CN101313764 A CN 101313764A
- Authority
- CN
- China
- Prior art keywords
- juice
- percent
- weight percentage
- add
- citric acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a fig juice beverage health product, in particular to a fig juice beverage and a production method thereof. The method is characterized in that: fig juice with the weight percentage between 10 and 50 percent, white sugar with the weight percentage between 2 and 30 percent, sodium carboxymethyl cellulose with the weight percentage between 0.05 and 10 percent, xanthan gum with the weight percentage between 0.02 and 8 percent, potassium sorbate with the weight percentage between 0.008 and 5 percent, citric acid with the weight percentage between 0.01 and 0.5 percent, malic acid with the weight percentage between 0.06 and 0.4 percent, as well as lactic acid streptocin with the weight percentage between 0.001 and 0.2 percent, are cleaned and pulped; iso-vc sodium is added to protect color; after filtration, the white sugar, the sodium carboxymethyl cellulose, the xanthan gum, the citric acid, the malic acid and the lactic acid streptocin are added, mixed well and homogenized under high pressure, have gas pumped, accept instantaneous high-temperature sterilization, and then are cooled, thus the fig juice beverage with the functions of resisting cancer and virus and enhancing immunity can be obtained. The beverage is simple in production process, low in cost, purely natural and free from pollution, which is a new generation optimal health product with the functions of resisting cancer and virus and enhancing immunity.
Description
Technical field:
The present invention relates to a kind of health fig food, specifically a kind of is a kind of beverage of fig juice with anticancer function of main material production with the fig.
Background technology:
As everyone knows, cancer is human first killer, the factor that cancer produces has a lot, wherein Ren Lei life style will be unhealthful main cause, except factors such as environment (biology, physics, chemistry), occupation and heredity, factors such as eating habit, the drunk wine of smoking, stress and hypomotility also are the high factors of cancer morbidity.
In recent years, people's health perception is more and more stronger, prevents for some diseases more and more early, has obtained effect preferably, this patent is one has the prevention and the health products of therapeutic efficiency for cancer, mainly plays effect anticancer, antiviral, enhancing immunity.
Summary of the invention:
The purpose of patent of the present invention is to utilize biological means such as enzymatic isolation method, high-temperature short-time sterilization, and providing a kind of is primary raw material with the fig, is equipped with other auxiliary materials and makes beverage of fig juice and production method.
This experiment can reach by following measure:
A kind of beverage of fig juice, it is characterized in that by fig juice, white sugar, sodium carboxymethylcellulose, xanthans, potassium sorbate, citric acid, malic acid, nisin is formed, fig juice, white sugar, sodium carboxymethylcellulose, xanthans, potassium sorbate, citric acid, malic acid, the percentage by weight of nisin is fig juice 10%-50%, white sugar 2%-30%, sodium carboxymethylcellulose 0.05%-10%, xanthans 0.02%-8%, potassium sorbate 0.008%-5%, citric acid 0.01%-0.5%, malic acid 0.06%-0.4%, nisin 0.001%-0.2%
A kind of production method of beverage of fig juice, step is as follows:
1, fig is cleaned, removed Gen Di and the variable color part of rotting, the processing of peeling,
2, add the water of 1: 1 amount in the fig after decortication, add an amount of sodium isoascorbate again, protect look and handle, pull an oar then, cross colloid mill 2-3 time,
3, add enzyme in the slurry of the fig after the making beating and carry out enzymolysis, the enzyme that goes out again,
4, with 120 keevil frame filters the fig mixture is carried out isolated by filtration, the pending allotment of fruit juice,
5, preparation auxiliary material: it is molten in advance to add earlier sodium carboxymethylcellulose and xanthans, adds and waits water gaging heatingization sugar, changes good sugar with the filtration of 400 mesh sieves, and add suitable quantity of water and dissolve potassium sorbate, nisin, suitable quantity of water is dissolved citric acid and malic acid, stirs.Take by weighing a certain amount of fruit juice and be warming up to 40 ℃-80 ℃, add auxiliary material again, stir,
6, with high pressure homogenizer the feed liquid for preparing is kept 40 ℃～80 ℃ and carry out homogeneous 2min～20min, the froth breaking of bleeding,
7, the feed liquid for preparing is carried out filtration treatment, can with 120 mesh sieves,
8, high-temperature short-time sterilization: sterilising temp 90-120 ℃, sterilization time 2-8 second, pressure limitation 100-150Kpa, vacuum limit 20-60Kpa, chilling temperature 60-150 ℃, control mode adopts the time,
9, hot water cooling: earlier with 40-80 ℃ hot water drip washing cooling, reduce to 50-70 ℃ after, the warm water of using 20-40 ℃ instead comes drip washing, reduces to 20-40 ℃ and naturally cools to room temperature later on.
Advantageous effect of the present invention:
What 1, the present invention chose is the distinctive rascal fig in Weihai, has unique mouthfeel, and technology also is made into citric acid, malic acid etc. the distinctive taste of fig juice.This invention has not only solved the difficult problem of fig storage, prepares a kind of functional health-care drink with unique mouthfeel simultaneously.
2, high temperature instantaneous sterilization technology (UHT): superhigh temperature instantaneous sterilization method is to adopt steam under pressure to be heated to 90～120 ℃ to keep 2-8 second, cooling rapidly after transient heating.Its feature be the temperature height, the time compole short, can reach sterilization effect, extend the shelf life.Superhigh temperature (UHT) instantaneously sterilising technology has solved the problem of transportation, storage, fresh-keeping difficulty, has effectively kept nutriments such as protein, calcium.
The specific embodiment
Below the present invention is further described:
A kind of beverage of fig juice, it is characterized in that by fig juice, white sugar, sodium carboxymethylcellulose, xanthans, potassium sorbate, citric acid, malic acid, nisin is formed, fig juice, white sugar, sodium carboxymethylcellulose, xanthans, potassium sorbate, citric acid, malic acid, the percentage by weight of nisin is fig juice 10%-50%, white sugar 2%-30%, sodium carboxymethylcellulose 0.05%-10%, xanthans 0.02%-8%, potassium sorbate 0.008%-5%, citric acid 0.01%-0.5%, malic acid 0.06%-0.4%, nisin 0.001%-0.2%
Production method of the present invention is as follows:
1, fig is cleaned, removed Gen Di and the variable color part of rotting, the processing of peeling.
2, add the water of 1: 1 amount in the fig after decortication, add an amount of sodium isoascorbate again, protect look and handle, pull an oar then, cross colloid mill 2-3 time.
3, add enzyme in the slurry of the fig after the making beating and carry out enzymolysis, enzyme again goes out.
4, with 120 keevil frame filters the fig mixture is carried out isolated by filtration, the pending allotment of fruit juice.
5, preparation auxiliary material: it is molten in advance to add earlier sodium carboxymethylcellulose and xanthans, adds and waits water gaging heatingization sugar, changes good sugar with the filtration of 400 mesh sieves, and add suitable quantity of water and dissolve potassium sorbate, nisin, suitable quantity of water is dissolved citric acid and malic acid, stirs.Take by weighing a certain amount of fruit juice and be warming up to 40 ℃-80 ℃, add auxiliary material again, stir.
6, with high pressure homogenizer the feed liquid for preparing is kept 40 ℃～80 ℃ and carry out homogeneous 2min～20min, the froth breaking of bleeding.
7, the feed liquid for preparing is carried out filtration treatment, can with 120 mesh sieves.
8, high-temperature short-time sterilization: sterilising temp 90-120 ℃, sterilization time 2-8 second, pressure limitation 100-150Kpa, vacuum limit 20-60Kpa, chilling temperature 60-150 ℃, control mode adopts the time,
9, hot water cooling: earlier with 40-80 ℃ hot water drip washing cooling, reduce to 50-70 ℃ after, the warm water of using 20-40 ℃ instead comes drip washing, reduces to 20-40 ℃ and naturally cools to room temperature later on.
Claims (2)
1, a kind of beverage of fig juice, it is characterized in that by fig juice, white sugar, sodium carboxymethylcellulose, xanthans, potassium sorbate, citric acid, malic acid, nisin is formed, fig juice, white sugar, sodium carboxymethylcellulose, xanthans, potassium sorbate, citric acid, malic acid, the percentage by weight of nisin is fig juice 10%-50%, white sugar 2%-30%, sodium carboxymethylcellulose 0.05%-10%, xanthans 0.02%-8%, potassium sorbate 0.008%-5%, citric acid 0.01%-0.5%, malic acid 0.06%-0.4%, nisin 0.001%-0.2%.
2, a kind of beverage of fig juice according to claim 1, its production method are 1, fig are cleaned, and remove Gen Di and the variable color part of rotting, the processing of peeling; 2, add the water of 1: 1 amount in the fig after decortication, add an amount of sodium isoascorbate again, protect look and handle, pull an oar then, cross colloid mill 2-3 time; 3, add enzyme in the slurry of the fig after the making beating and carry out enzymolysis, enzyme again goes out; 4, with 120 keevil frame filters the fig mixture is carried out isolated by filtration, the pending allotment of fruit juice; 5, preparation auxiliary material: it is molten in advance to add earlier sodium carboxymethylcellulose and xanthans, adds and waits water gaging heatingization sugar, changes good sugar with the filtration of 400 mesh sieves, and add suitable quantity of water and dissolve potassium sorbate, nisin, suitable quantity of water is dissolved citric acid and malic acid, stirs.Take by weighing a certain amount of fruit juice and be warming up to 40 ℃-80 ℃, add auxiliary material again, stir; 6, with high pressure homogenizer the feed liquid for preparing is kept 40 ℃～80 ℃ and carry out homogeneous 2min～20min, the froth breaking of bleeding; 7, the feed liquid for preparing is carried out filtration treatment, can with 120 mesh sieves; 8, high-temperature short-time sterilization: sterilising temp 90-120 ℃, sterilization time 2-8 second, pressure limitation 100-150Kpa, vacuum limit 20-60Kpa, chilling temperature 60-150 ℃, control mode adopts the time; 9, hot water cooling: earlier with 40-80 ℃ hot water drip washing cooling, reduce to 50-70 ℃ after, the warm water of using 20-40 ℃ instead comes drip washing, reduces to 20-40 ℃ and naturally cools to room temperature later on.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100159130A CN101313764A (en) | 2007-05-31 | 2007-05-31 | Fig fruit juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100159130A CN101313764A (en) | 2007-05-31 | 2007-05-31 | Fig fruit juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101313764A true CN101313764A (en) | 2008-12-03 |
Family
ID=40105020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100159130A Pending CN101313764A (en) | 2007-05-31 | 2007-05-31 | Fig fruit juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101313764A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860546A (en) * | 2011-07-08 | 2013-01-09 | 熊津食品有限公司 | Fruit and vegetable beverage composition containing fig and preparation method thereof |
| CN104366612A (en) * | 2014-08-15 | 2015-02-25 | 成都希福生物科技有限公司 | Pear flower fig beverage |
| CN105054174A (en) * | 2015-08-25 | 2015-11-18 | 长春科技学院 | Physalis pubescens beverage and preparation method thereof |
| CN107619793A (en) * | 2017-11-08 | 2018-01-23 | 青岛农业大学 | A kind of aspergillus screened from fig |
| CN116035139A (en) * | 2023-03-03 | 2023-05-02 | 新疆苏特布拉克食品有限公司 | Production process of fig juice |
-
2007
- 2007-05-31 CN CNA2007100159130A patent/CN101313764A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860546A (en) * | 2011-07-08 | 2013-01-09 | 熊津食品有限公司 | Fruit and vegetable beverage composition containing fig and preparation method thereof |
| CN104366612A (en) * | 2014-08-15 | 2015-02-25 | 成都希福生物科技有限公司 | Pear flower fig beverage |
| CN105054174A (en) * | 2015-08-25 | 2015-11-18 | 长春科技学院 | Physalis pubescens beverage and preparation method thereof |
| CN105054174B (en) * | 2015-08-25 | 2018-08-24 | 长春科技学院 | A kind of hirsutic acid pulp beverage and preparation method thereof |
| CN107619793A (en) * | 2017-11-08 | 2018-01-23 | 青岛农业大学 | A kind of aspergillus screened from fig |
| CN116035139A (en) * | 2023-03-03 | 2023-05-02 | 新疆苏特布拉克食品有限公司 | Production process of fig juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102178304B (en) | Method for preparing banana juice | |
| CN100475059C (en) | Process of preparing product with functions of antagonizing hypoxia and fatigue with lilac daphne root | |
| WO2017004903A1 (en) | Edible bird's nest product and preparation method thereof | |
| CN1672595A (en) | Prepn of functional beverage containing effective components from natural product | |
| CN101049142B (en) | Method for preparing fruit flesh and fruit juice of Passionfruit | |
| CN104509910A (en) | Ginseng-Chinese yam compound health-care beverage and preparation method thereof | |
| CN102090682A (en) | Papaya-red date compound drink and method for preparing same | |
| CN101731690A (en) | Method for preparing turbid sweet potato beverage | |
| CN101313764A (en) | Fig fruit juice and preparation method thereof | |
| CN104041883A (en) | Lotus root edible fungi beverage and preparation method thereof | |
| CN101856135A (en) | Carambola composite health-care beverage and processing technology thereof | |
| CN109169939A (en) | A kind of preparation method of soybean milk powder | |
| CN102178312A (en) | Tartary buckwheat health-care drink and processing method thereof | |
| CN102940042A (en) | Chinese wolfberry milk and preparation method thereof | |
| CN103070438A (en) | Mixed vegetable juice drink, production method and production device | |
| CN104509909B (en) | Ginseng, lily composite health care beverage and preparation method | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN102224877A (en) | Walnut cake and preparation process thereof | |
| CN102783690A (en) | Production method for agaric beverage | |
| CN1806690A (en) | Fire-purging art pumpkin beverage | |
| KR101116115B1 (en) | Method of manufacturing jam using watermelon | |
| CN102048216A (en) | Method for processing healthy corn beverage | |
| CN104544447B (en) | A kind of compound cereal beverage and processing technology thereof | |
| CN102273517A (en) | Trichosanthes kirilowii Maxim seed plant protein beverage and production method thereof | |
| CN108102867A (en) | A kind of production method of pear cv nanguo brandy as distilled liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20081203 |