CN101433349A - Method for preparing red beet beverage - Google Patents
Method for preparing red beet beverage Download PDFInfo
- Publication number
- CN101433349A CN101433349A CNA2008102096751A CN200810209675A CN101433349A CN 101433349 A CN101433349 A CN 101433349A CN A2008102096751 A CNA2008102096751 A CN A2008102096751A CN 200810209675 A CN200810209675 A CN 200810209675A CN 101433349 A CN101433349 A CN 101433349A
- Authority
- CN
- China
- Prior art keywords
- red beet
- beverage
- preparation
- red
- homogenate
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for preparing red beet beverage, which is as follows: red beet is cleaned, unpeeled, chopped into blocks, cooked and mixed with water, and red beet juice is extracted by a homogenizer by homogenate; after the pH value of extract is adjusted, a sweetening agent and an antiseptic agent are added into the extract for regulation; and the finished product is obtained after filling, sterilization and sealing. The red beet beverage maintains the flavor and the color and luster of the red beet, contains nutrient contents and natural pigment of the red beet, and has the advantages of simple technological flow, easy industrial production and so on.
Description
Affiliated technical field:
The present invention relates to a kind of preparation technology of beverage.Be particularly related to a kind of preparation method of red beet beverage.
Background technology:
Red beet is a mutation of cultivated beet, belongs to Chenopodiaceae (Chenopodiaceae) Beta (Beta), is flame dish, filiale, common beet, orgnaizer of illegal blood donation again.
Red beet originates from the America and Europe, makes vegetables usefulness with mauve meat, is one of important vegetables of some countries of Europe and America, is traditional common vegetables in the many countries of America and Europe, almost must eat more than 50 ten thousand tons of the annual edible red beets of Poland every day.Among the people except that edible, can also be medicinal, several years ago, the World Health Organization analyzes and studies the various food that relate in people's diet, chooses to such an extent that red beet is just arranged in 13 kinds of best vegetables.Red beet is also classified as 30 kinds by U.S. cancer society one of fruits and vegetables of protective effect on cancer risk.
Because the raising of living standards of the people, people not only improve the requirement of the kinds of vegetables, quality, local flavor, and change to auxotype, health, medicinal direction, nutritious, good for health, vegetables that prevention is arranged and treat some disease are subjected to consumers in general's favor.The nutritive value of red beet and medical value have satisfied the demand of people to these class vegetables.
Red beet is rich in sugar and mineral matter, has very high nutritive value.Contain moisture 87.3g, protein 1.6g, fatty 0.1g, carbohydrate 9.9g, crude fibre 0.8g, magnesium 0.08g, calcium 16mg, phosphorus 35mg, sodium 60mg, potassium 335mg, iron 0.7mg in every 100g edible part, also contain trace elements such as betaine, vitamin, vitamin A, vitamin B1, vitamin B2, vitamin B6, cobalamin, vitamin E, vitamin C, folic acid and manganese, copper, molybdenum, iodine and saponin, betanin etc.Piece root haematochrome is the natural green food additive, alternative synthetic food color.
In addition, red beet also has unique medical value.Red beet contains more cobalt element, and it is a Cobastab
12One of formation element, also contain more I, can prevent goitre and atherosclerotic, red beet contains abundant betaine, be the metabolic effective conditioning agent of human body, can quicken the absorption of human body protein, improve liver function, also contain abundant saponin, it can be combined into the material that is difficult for absorption with cholesterol in the intestines, suppress the increase of cholesterol, also contain the magnesium elements of higher amount, it can be regulated the tensity of blood vessel and prevent thrombosis, effective to preventing and treating hypertension, in addition, also contain iron, copper, elements such as manganese can be prevented and treated anaemia, red beet helps digestion, can promote the absorption of zinc, help children and the elderly to obtain balanced nutrition, can digest vivotoxin, get rid of refuse in the body, be the good dish of sharp stomach benefit liver, roman and Greek red beet commonly used is as the antidote of high fever.
What red beet more had the value utilized is its contained haematochrome, it is a kind of alkaloids pigment, beet pigments is to replace one of artificial synthetic optimal natural colouring matter of haematochrome, has certain physiologically active, relative synthetic dyestuff, nontoxic, side effect, and have the liver function of improvement, sorbefacient effect, more safe and reliable, obtained consumers in general's recognition and acceptance.Its color is pure, bright-coloured, strong coloring force, can be widely used in fields such as beverage, food, medicine and cosmetics, is used in field of food industry in the products such as fruity water, fruit juice, candy, cake, can, sour milk more.
The present invention is quick, simple, easy to operate, cost is low, is fit to suitability for industrialized production.The red beet beverage is a dark red liquid, bright-colored, clear, and taste is sour-sweet tasty and refreshing, is rich in multiple kinds of carbohydrate, vitamin, mineral matter element and trace element etc., and is nutritious, good for health.
Summary of the invention:
The preparation technology that the object of the invention is to provide that a kind of technological process is simple, production process cleaning, cost are low, be fit to the red beet beverage of suitability for industrialized production.
In order to achieve the above object, the technical solution used in the present invention is: cook after red beet is cleaned the peeling stripping and slicing, mix with sour water, use refiner homogenate to extract red beet juice, with the red beet juice dilution, regulate pH value back interpolation sweetener and anticorrisive agent and allocate; Can, sterilization, capping are finished product.
Cook and be meant with steam red beet piece steaming 10～40 minutes.
Sour water mixes, and is meant with the deionized water that contains 0.2～2% acetic acid or phosphoric acid with refiner homogenate extraction red beet juice and mixes that ratio is 1:3～1:5 (W/W), and the homogenate time is 1～5 minute, and the homogenate number of times is 1～3 time.。
The red beet juice dilution is meant that the deionized water with 20～60 times dilutes.
Regulate the pH value and be meant that with phosphoric acid, vinegar acid for adjusting pH value be 3.5～6.5.
Sweetener is xylitol, stevioside, white granulated sugar, and addition is 5～25%.
Anticorrisive agent is potassium sorbate 0.05～0.5g/kg or Sodium Benzoate 0.02～0.2g/kg.
Advantage of the present invention:
1, have quick, simple, easy to operate, cost is low, is fit to advantages such as suitability for industrialized production;
2, bright-colored, clear, taste is sour-sweet tasty and refreshing;
3, be rich in multiple kinds of carbohydrate, vitamin, mineral matter element and trace element etc., nutritious, good for health.
Specific embodiments:
The present invention will be further detailed with embodiment, but it is not limited to any or the similar example of these embodiment.
Embodiment 1
Steaming after the 1kg red beet cleaning peeling stripping and slicing was mixed with the 3kg0.5% aqueous acetic acid after 30 minutes, extract with refiner homogenate, filter, filter residue extracts 2 times again, and each 2 minutes, filtrate merged, get red beet juice, with the deionized water dilution back vinegar acid for adjusting pH value 4.5 of red beet juice with 40 times, add xylitol 15g/kg, potassium sorbate 0.1g/kg, can after the stirring and dissolving, sterilization, capping get product.
Embodiment 2
Steaming after the 1kg red beet cleaning peeling stripping and slicing was mixed with 5kg 0.2% aqueous acetic acid after 30 minutes, extract with refiner homogenate, filter, filter residue extracts 1 time again, and each 3 minutes, filtrate merged, get red beet juice, with the deionized water dilution back vinegar acid for adjusting pH value 5 of red beet juice with 20 times, add xylitol 20g/kg, potassium sorbate 0.15g/kg, can after the stirring and dissolving, sterilization, capping get product.
Embodiment 3
Steaming after the 10kg red beet cleaning peeling stripping and slicing was mixed with 50kg 0.2% aqueous acetic acid after 45 minutes, extract with refiner homogenate, filter, filter residue extracts 1 time again, and each 3 minutes, filtrate merged, get red beet juice, with the deionized water dilution back vinegar acid for adjusting pH value 5 of red beet juice with 30 times, add xylitol 15g/kg, potassium sorbate 0.1g/kg, can after the stirring and dissolving, sterilization, capping get product.
Claims (7)
1, a kind of preparation method of red beet beverage is characterized in that: cook after red beet is cleaned the peeling stripping and slicing, mix with sour water, use refiner homogenate to extract red beet juice, with the red beet juice dilution, regulate pH value back interpolation sweetener and anticorrisive agent and allocate; Can, sterilization, capping are finished product.
2, according to the preparation method of the described a kind of red beet beverage of claim 1, it is characterized in that: cook and be meant with steam the red beet piece was steamed 10～40 minutes.
3, according to the preparation method of the described a kind of red beet beverage of claim 1, it is characterized in that: mix with sour water, extracting red beet juice with refiner homogenate is meant with the deionized water that contains 0.2～2% acetic acid or phosphoric acid and mixes, ratio is 1:3～1:5 (W/W), the homogenate time is 1～5 minute, and the homogenate number of times is 1～3 time.
4, according to the preparation method of the described a kind of red beet beverage of claim 1, it is characterized in that: the red beet juice dilution is meant that the deionized water with 20～60 times dilutes.
5, according to the preparation method of the described a kind of red beet beverage of claim 1, it is characterized in that: regulate the pH value and be meant that with phosphoric acid, vinegar acid for adjusting pH value be 3.5～6.5.
6, according to the preparation method of the described a kind of red beet beverage of claim 1, it is characterized in that: sweetener is xylitol, stevioside, white granulated sugar, and addition is 5～25%.
7, according to the preparation method of the described a kind of red beet beverage of claim 1, it is characterized in that: anticorrisive agent is potassium sorbate 0.05～0.5g/kg or Sodium Benzoate 0.02～0.2g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102096751A CN101433349A (en) | 2008-12-12 | 2008-12-12 | Method for preparing red beet beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102096751A CN101433349A (en) | 2008-12-12 | 2008-12-12 | Method for preparing red beet beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101433349A true CN101433349A (en) | 2009-05-20 |
Family
ID=40708107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008102096751A Pending CN101433349A (en) | 2008-12-12 | 2008-12-12 | Method for preparing red beet beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101433349A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2420243A1 (en) | 2010-08-18 | 2012-02-22 | Inovativo Biomedicinas Tehnologiju Instituts, SIA | Compositions obtainable from bred beetroot juice to promote iron absorption and blood forming |
| CN105533343A (en) * | 2015-12-31 | 2016-05-04 | 付东超 | Functional beetroot beverage |
-
2008
- 2008-12-12 CN CNA2008102096751A patent/CN101433349A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2420243A1 (en) | 2010-08-18 | 2012-02-22 | Inovativo Biomedicinas Tehnologiju Instituts, SIA | Compositions obtainable from bred beetroot juice to promote iron absorption and blood forming |
| CN105533343A (en) * | 2015-12-31 | 2016-05-04 | 付东超 | Functional beetroot beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720957B (en) | Purple corn beverage and preparation method thereof | |
| CN105851994A (en) | Processing method of pitaya peel jam | |
| CN102960795B (en) | Preparation method of fruit and vegetable beverage | |
| CN101288496A (en) | Health-care composite beverage | |
| CN103750460A (en) | Preparation method of hawthorn composite fruit-vegetable beverage | |
| CN107307359A (en) | A kind of apple jam and preparation method thereof | |
| CN101288497A (en) | Red date facial-nourishing dew | |
| CN104705744A (en) | Preparation method of lycium ruthenicm murr, dateplum persimmon and vitis vinifera compound beverage | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN102871173A (en) | Formula for pumpkin juice beverage | |
| CN103004989A (en) | Mulberry buffalo milk and preparation method thereof | |
| CN102349586B (en) | Olive-fruit tea and preparation method thereof | |
| KR19990015782A (en) | Method for preparing kelp beverages containing kelp extract as a main ingredient | |
| CN102090584B (en) | Pure natural apple compound dietary fiber fruit paste | |
| CN101433349A (en) | Method for preparing red beet beverage | |
| CN106343454A (en) | Health-maintaining red-core dragon fruit jam and making method thereof | |
| CN105146638A (en) | Preparation method of pleurotus eryngii compound beverage | |
| CN104430931A (en) | Black date aromatic glutinous hard bean curd and processing method thereof | |
| CN1972603A (en) | Process for producing whitish banaba extract, whitish banaba extract and food or drink containing whitish banaba extract | |
| KR101005892B1 (en) | Method for Preparing Flavor Enhancing Tomato Jam | |
| CN103371392A (en) | Preparation process of red jujube and carrot compound health care beverage | |
| CN105533347A (en) | Making method of red raspberry and stevia rebaudiana leaf compound beverage | |
| KR20110050271A (en) | Composition and manufacturing method of persimmon jam and jelly | |
| KR101876042B1 (en) | Tomato grain syrup, and manufacturing method thereof | |
| KR980008029A (en) | Manufacturing method of low calorie (Kcal) jam and healthy jam using jujube |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090520 |