CN101856135A - Carambola composite health-care beverage and processing technology thereof - Google Patents
Carambola composite health-care beverage and processing technology thereof Download PDFInfo
- Publication number
- CN101856135A CN101856135A CN201010185949A CN201010185949A CN101856135A CN 101856135 A CN101856135 A CN 101856135A CN 201010185949 A CN201010185949 A CN 201010185949A CN 201010185949 A CN201010185949 A CN 201010185949A CN 101856135 A CN101856135 A CN 101856135A
- Authority
- CN
- China
- Prior art keywords
- carambola
- raw materials
- loquat
- juice
- care beverage
- 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 discloses carambola composite health-care beverage and processing technology thereof. The processing technology comprises the following specific steps of: pre-treating raw materials; blanching the pre-treated raw materials; pulping and filtering the blanched raw materials; performing enzymolysis on the pulped and filtered raw materials; performing centrifugal and fine filtration on the raw materials; blending and mixing the filtered raw materials; performing ultrasonic homogenization on the mixture; degassing the ultrasonically homogenized mixture; and filling and sterilizing the degassed mixture to obtain a finished product. Based on an original conventional process, nutrient components in the beverage are kept to the full extent and product storage stability is greatly improved by applying new technology and adopting ultrasonic homogenization. Moreover, by adding oligomaltose, rapid propagation of beneficial bacterium, mainly bifidobacterium in intestinal canals of a human body is promoted, the weak acid environment in which the intestinal canals function normally is formed, the growth and accumulation of rotten substances in the intestinal canals are reduced and intestines peristalsis is promoted, so that the effect of health care is achieved. The carambola composite beverage prepared by the processing technology has the characteristics of coordinated flavor, remarkable faint scents of carambola and loquat, light brown orange color and luster, appropriate sour and sweet taste, tasty flavor and lubrication and the like.
Description
Technical field
The present invention relates to a kind of carambola composite health care beverage and processing technology thereof.
Background technology
Carambola, the torrid zone, subtropical zone special product fruit, the fruit good looking appearance, sweet, the succulence of the crisp flavor of matter is rich in V
C, the content of protein, fat, sugar and citric acid and multivitamin and mineral matter is also very high simultaneously.Carambola has good medical value, goes wind-heat, promotes the production of body fluid to quench thirst, relieving alcoholism, hemostasis, removing toxic substances and promoting tissue regeneration etc.Loquat, southern peculiar fruit has expelling phlegm and arresting coughing, promoting production of body fluid and nourishing the lung, effect that heat-clearing is good for the stomach, also contains anti-cancer, cancer-resisting substances such as abundant vitamin, amygdalin and Bai Lu pears alcohol in the Loquat-Shaped Cake simultaneously.
The present invention combines carambola and loquat, simultaneously by adding isomalto-oligosaccharide, impel in the human body intestinal canal and breed rapidly based on the beneficial bacterium of Bifidobacterium, improve a kind of NEW TYPE OF COMPOSITE health drink that intestinal microecology environment purpose is developed for reaching, for the carambola deep processing provides a new way.
Summary of the invention
The object of the invention provides a kind of carambola composite health care beverage and processing technology thereof.
The technological process of production of the present invention is:
Pretreatment of raw material → blanching → making beating filtration → enzymolysis → centrifugal smart filter → allotment mixing → ultrasonic wave homogeneous → degassing → can sterilization → finished product
Concrete processing step is:
1. pretreatment of raw material: select ripe very likely carambola and loquat, no disease and pest, do not have to go mouldy, not have and rot, pluck carpopodium, cut base of fruit and fruit stone with stainless steel knife, clean cut into pieces standby.Xanthans and sodium carboxymethylcellulose are used earlier the cold water soak swelling, and heating makes its dissolving standby.
2. blanching: the carambola, the loquat that cut are put into the boiling water blanching 2～3min that is added with 0.5～1%NaCl, and the enzyme and make its organization softening of going out is convenient to making beating.
3. making beating is filtered: carambola, loquat are dropped into crushing and beating in the mixer respectively, respectively add 0.01～0.02% V simultaneously
C, in case brown stain.Filter with 180 purpose filter clothes after making beating is finished, obtain carambola, loquat Normal juice.
4. enzymolysis: when two kinds of Normal juice are heated to 45～55 ℃ respectively, add the 0.03-0.05% pectase and handle 1～2h.
5. centrifugal smart filter: two kinds of Normal juice behind the enzymolysis are separated through tripod pendulum type batch centrifugal respectively earlier, and removing behind the pulp slag that particle is bigger in the juice in order to diatomite is the smart filter of plate and frame filter press of filter aid, makes the Normal juice of clear, preserves standby in 0～4 ℃ freezer.
6. allotment mixes: isomalto-oligosaccharide and citric acid are fully mixed pour heating for dissolving in the water (temperature is no more than 90 ℃) into, do not stop simultaneously to stir, add soaked xanthans and sodium carboxymethylcellulose, add carambola Normal juice, loquat Normal juice and pure water at last.
The allotment prescription is by weight: carambola Normal juice 30～40%, and loquat Normal juice 20～30%, isomalto-oligosaccharide 8～10%, citric acid 0.08～0.1%, xanthans 0.03～0.05%, sodium carboxymethylcellulose 0.03～0.05%, all the other are pure water.
7. ultrasonic wave homogeneous: mixed material carries out homogeneous under 300～400W ultrasonic wave, temperature is set at 50 ℃, and the time is 1～1.5h, makes the further evenly refinement of particulate in the juice.
8. the degassing: the feed liquid that will allocate behind the homogeneous pumps in the vacuum degassing machine, gets rid of the oxygen in the feed liquid, prevents oxidizing brown stain, and generally vacuum is 90～93kPa.
9. can sterilization: can final vacuum sealed cans, vacuum degree control are more than 360mmHg, and sterilization temperature is 100 ℃, time 10～15min.Be cooled to 40 ℃ rapidly with circulating water after sterilization is finished, wipe a jar warehouse-in immediately and obtain finished product.
Raw materials for production of the present invention can be any or several mixing in peach, plum, pears, the longan etc.
The present invention allocates and mixes in the link and can select other allotment raw materials according to different taste and local flavor demand.
The present invention uses of the new technology on original traditional handicraft basis, adopts the ultrasonic wave homogeneous, when keeping in the beverage nutritional labeling to the full extent, has also improved the stability of product storage greatly.In addition,, impel in the human body intestinal canal and breed rapidly, form the weakly acidic condition of enteron aisle operate as normal, reduce the growth and the accumulation of corrupt substance in the intestines, thereby promote that intestines peristalsis reaches function of health care based on the beneficial bacterium of Bifidobacterium by adding isomalto-oligosaccharide.The carambola composite beverage that the present invention produces has flavor coordination, obviously has the delicate fragrance of carambola and loquat, the color and luster sundown, and flavour is sour-sweet moderate, tasty and refreshing characteristics such as lubricated.
The specific embodiment
The invention will be further described for the following examples, but do not limit the present invention in any way.
Embodiment 1
Xanthans and sodium carboxymethylcellulose are used earlier the cold water soak swelling, and heating makes its dissolving standby.Select ripe very likely carambola 5Kg, loquat 5Kg, no disease and pest, do not have to go mouldy, not have and rot, pluck carpopodium, cut base of fruit and fruit stone, put into the boiling water blanching 2min that is added with 0.5% NaCl after clean the cutting into pieces with stainless steel knife.After blanching is finished carambola, loquat are dropped into crushing and beating in the mixer respectively, add 0.01% V simultaneously
CFilter with 180 purpose filter clothes the making beating back, obtains carambola, loquat Normal juice.When two kinds of Normal juice are heated to 50 ℃ respectively, add after 0.03% pectase handles 1h, separate through tripod pendulum type batch centrifugal, removing behind the pulp slag that particle is bigger in the juice in order to diatomite is the smart filter of plate and frame filter press of filter aid, make the Normal juice of clear, in 0～4 ℃ freezer, preserve standby.Choose carambola Normal juice 300ml, loquat Normal juice 200ml, isomalto-oligosaccharide 80ml, citric acid 0.8ml, xanthans 0.3ml, sodium carboxymethylcellulose 0.3ml, all the other are pure water, isomalto-oligosaccharide and citric acid are fully mixed pour heating for dissolving in the water into earlier, temperature is no more than 90 ℃, do not stop simultaneously to stir, add soaked xanthans and sodium carboxymethylcellulose again, add carambola Normal juice, loquat Normal juice and pure water at last.Mixed material carries out homogeneous under 300～400W ultrasonic wave, temperature is set at 50 ℃, and the time is 1h, makes the further evenly refinement of particulate in the juice.Feed liquid behind the homogeneous pumps in the vacuum degassing machine, and vacuum is 90～93kPa, behind the oxygen in the eliminating feed liquid, carries out can and vacuum sealing, and vacuum degree control is more than 360mmHg, and temperature is 100 ℃, time 10～15min.Be cooled to 40 ℃ rapidly with circulating water after sterilization is finished, wipe a jar warehouse-in immediately and obtain finished product.
The described raw materials for production of present embodiment can be any or several mixing in peach, plum, pears, the longan etc.
Embodiment 2
Xanthans and sodium carboxymethylcellulose are used earlier the cold water soak swelling, and heating makes its dissolving standby.Select ripe very likely carambola 8Kg, loquat 8Kg, no disease and pest, do not have to go mouldy, not have and rot, pluck carpopodium, cut base of fruit and fruit stone, put into the boiling water blanching 2min that is added with 0.8% NaCl after clean the cutting into pieces with stainless steel knife.After blanching is finished carambola, loquat are dropped into crushing and beating in the mixer respectively, add 0.02% V simultaneously
CFilter with 180 purpose filter clothes the making beating back, obtains carambola, loquat Normal juice.When two kinds of Normal juice are heated to 50 ℃ respectively, add after 0.04% pectase handles 1.5h, separate through tripod pendulum type batch centrifugal, removing behind the pulp slag that particle is bigger in the juice in order to diatomite is the smart filter of plate and frame filter press of filter aid, make the Normal juice of clear, in 0～4 ℃ freezer, preserve standby.Choose carambola Normal juice 350ml, loquat Normal juice 250ml, isomalto-oligosaccharide 90ml, citric acid 0.9ml, xanthans 0.4ml, sodium carboxymethylcellulose 0.4ml, all the other are pure water, isomalto-oligosaccharide and citric acid are fully mixed pour heating for dissolving in the water into earlier, temperature is no more than 90 ℃, do not stop simultaneously to stir, add soaked xanthans and sodium carboxymethylcellulose again, add carambola Normal juice, loquat Normal juice and pure water at last.Mixed material carries out homogeneous under 300～400W ultrasonic wave, temperature is set at 50 ℃, and the time is 1.5h, makes the further evenly refinement of particulate in the juice.Feed liquid behind the homogeneous pumps in the vacuum degassing machine, and vacuum is 90～93kPa, behind the oxygen in the eliminating feed liquid, carries out can and vacuum sealing, and vacuum degree control is more than 360mmHg, and temperature is 100 ℃, time 10～15min.Be cooled to 40 ℃ rapidly with circulating water after sterilization is finished, wipe a jar warehouse-in immediately and obtain finished product.
The described raw materials for production of present embodiment can be any or several mixing in peach, plum, pears, the longan etc.
Embodiment 3
Xanthans and sodium carboxymethylcellulose are used earlier the cold water soak swelling, and heating makes its dissolving standby.Select ripe very likely carambola 10Kg, loquat 10Kg, no disease and pest, do not have to go mouldy, not have and rot, pluck carpopodium, cut base of fruit and fruit stone, put into the boiling water blanching 3min that is added with 1% NaCl after clean the cutting into pieces with stainless steel knife.After blanching is finished carambola, loquat are dropped into crushing and beating in the mixer respectively, add 0.02% V simultaneously
CFilter with 180 purpose filter clothes the making beating back, obtains carambola, loquat Normal juice.When two kinds of Normal juice are heated to 50 ℃ respectively, add after 0.05% pectase handles 1.5h, separate through tripod pendulum type batch centrifugal, removing behind the pulp slag that particle is bigger in the juice in order to diatomite is the smart filter of plate and frame filter press of filter aid, make the Normal juice of clear, in 0～4 ℃ freezer, preserve standby.Choose carambola Normal juice 400ml, loquat Normal juice 300ml, isomalto-oligosaccharide 100ml, citric acid 1ml, xanthans 0.5ml, sodium carboxymethylcellulose 0.5ml, all the other are pure water, isomalto-oligosaccharide and citric acid are fully mixed pour heating for dissolving in the water into earlier, temperature is no more than 90 ℃, do not stop simultaneously to stir, add soaked xanthans and sodium carboxymethylcellulose again, add carambola Normal juice, loquat Normal juice and pure water at last.Mixed material carries out homogeneous under 300～400W ultrasonic wave, temperature is set at 50 ℃, and the time is 1.5h, makes the further evenly refinement of particulate in the juice.Feed liquid behind the homogeneous pumps in the vacuum degassing machine, and vacuum is 90～93kPa, behind the oxygen in the eliminating feed liquid, carries out can and vacuum sealing, and vacuum degree control is more than 360mmHg, and temperature is 100 ℃, time 10～15min.Be cooled to 40 ℃ rapidly with circulating water after sterilization is finished, wipe a jar warehouse-in immediately and obtain finished product.
The described raw materials for production of present embodiment can be any or several mixing in peach, plum, pears, the longan etc.
Claims (5)
1. a carambola composite health care beverage is characterized in that, production technology is: pretreatment of raw material, and blanching, making beating is filtered, enzymolysis, centrifugal smart filter, allotment mixes, ultrasonic wave homogeneous, the degassing, can sterilization, finished product.
2. a kind of carambola composite health care beverage according to claim 1 is characterized in that, described pretreatment of raw material is meant selects ripe very likely carambola, loquat, no disease and pest, nothing are gone mouldy, are not had and rot, pluck carpopodium, cut base of fruit and fruit stone with stainless steel knife, clean cut into pieces standby.
3. a kind of carambola composite health care beverage according to claim 1 and 2, it is characterized in that, it is with carambola Normal juice 30～40% that described allotment mixes, loquat Normal juice 20～30%, isomalto-oligosaccharide 8～10%, citric acid 0.08～0.1%, xanthans 0.05～0.06%, sodium carboxymethylcellulose 0.05～0.06% is according to soaking xanthans and sodium carboxymethylcellulose earlier, again isomalto-oligosaccharide and citric acid are fully mixed pour heating for dissolving in the water into, temperature is no more than 90 ℃, do not stop simultaneously to stir, add carambola fruit juice and loquat Juice at last.
4. a kind of carambola composite health care beverage according to claim 1 and 2, it is characterized in that described ultrasonic wave homogeneous is that mixed material is carried out homogeneous under 300～400W ultrasonic wave, temperature is set at 50 ℃, time is 1～1.5h, makes the further evenly refinement of particulate in the juice.
5. a kind of carambola composite health care beverage according to claim 1 and 2 is characterized in that, raw materials for production can be any or several mixing in peach, plum, pears, the longan etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010185949A CN101856135A (en) | 2010-05-28 | 2010-05-28 | Carambola composite health-care beverage and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010185949A CN101856135A (en) | 2010-05-28 | 2010-05-28 | Carambola composite health-care beverage and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101856135A true CN101856135A (en) | 2010-10-13 |
Family
ID=42942476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010185949A Pending CN101856135A (en) | 2010-05-28 | 2010-05-28 | Carambola composite health-care beverage and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101856135A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366135A (en) * | 2011-09-05 | 2012-03-07 | 崔荣华 | Averrhoa carambola Linn health beverage and its preparation method |
| CN102715603A (en) * | 2012-06-21 | 2012-10-10 | 徐州林泉绿色食品饮料厂 | Natural roxburgh rose and pear compound juice and production method thereof |
| CN103564558A (en) * | 2012-08-09 | 2014-02-12 | 江南大学 | Stable cherry plum juice and preparation method thereof |
| CN103907985A (en) * | 2014-03-30 | 2014-07-09 | 张俊辉 | Making method of syzygium cumini drinks |
| CN104013047A (en) * | 2014-05-23 | 2014-09-03 | 福建省闽中有机食品有限公司 | An acid carambola juice beverage and preparation method thereof |
| CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
| EP2857032A3 (en) * | 2010-12-02 | 2015-07-15 | Maruzen Pharmaceuticals Co., Ltd. | Tie2 activator, vascular endothelial growth factor (vegf) inhibitor, anti-angiogenic agent, agent for maturing blood vessels, agent for normalizing blood vessels, agent for stabilizing blood vessels, and pharmaceutical composition |
| CN105211985A (en) * | 2015-11-04 | 2016-01-06 | 广东嘉豪食品有限公司 | A kind of HFCS and sucrose coordinate system are for the method for high-quality fruit juice underflow |
| CN108740620A (en) * | 2018-06-12 | 2018-11-06 | 金果园老农（北京）食品股份有限公司 | A kind of prune clear beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075065A (en) * | 1992-12-17 | 1993-08-11 | 广西壮族自治区玉林地区亚热带保健饮料食品研究所 | Loquat Juice beverage and production method thereof |
| CN1108505A (en) * | 1994-03-17 | 1995-09-20 | 斗门县百园天然果汁食品有限公司 | Natural carambola-juice drink and processing method thereof |
| CN1265292A (en) * | 2000-03-03 | 2000-09-06 | 王其南 | Carambola juice beverage and its preparation |
-
2010
- 2010-05-28 CN CN201010185949A patent/CN101856135A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075065A (en) * | 1992-12-17 | 1993-08-11 | 广西壮族自治区玉林地区亚热带保健饮料食品研究所 | Loquat Juice beverage and production method thereof |
| CN1108505A (en) * | 1994-03-17 | 1995-09-20 | 斗门县百园天然果汁食品有限公司 | Natural carambola-juice drink and processing method thereof |
| CN1265292A (en) * | 2000-03-03 | 2000-09-06 | 王其南 | Carambola juice beverage and its preparation |
Non-Patent Citations (3)
| Title |
|---|
| 《食品研究与开发》 20090630 赖月云等 超声波均质作用下复合汁饮料的研制 第82-85页 1-4 第30卷, 第6期 * |
| 《食品科技》 20061220 刘国凌等 保健型杨桃清汁饮料的研制 第117-119页 1-4 , 第12期 * |
| 《食品科技》 20080320 莫冰等 混浊枇杷汁的配料和加工工序研究 第85-87页 2-4 , 第3期 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2857032A3 (en) * | 2010-12-02 | 2015-07-15 | Maruzen Pharmaceuticals Co., Ltd. | Tie2 activator, vascular endothelial growth factor (vegf) inhibitor, anti-angiogenic agent, agent for maturing blood vessels, agent for normalizing blood vessels, agent for stabilizing blood vessels, and pharmaceutical composition |
| CN102366135B (en) * | 2011-09-05 | 2013-10-09 | 崔荣华 | Averrhoa carambola Linn health beverage and its preparation method |
| CN102366135A (en) * | 2011-09-05 | 2012-03-07 | 崔荣华 | Averrhoa carambola Linn health beverage and its preparation method |
| CN102715603A (en) * | 2012-06-21 | 2012-10-10 | 徐州林泉绿色食品饮料厂 | Natural roxburgh rose and pear compound juice and production method thereof |
| CN103564558B (en) * | 2012-08-09 | 2016-12-21 | 江南大学 | A kind of stable cherry plum juice and preparation method thereof |
| CN103564558A (en) * | 2012-08-09 | 2014-02-12 | 江南大学 | Stable cherry plum juice and preparation method thereof |
| CN103907985A (en) * | 2014-03-30 | 2014-07-09 | 张俊辉 | Making method of syzygium cumini drinks |
| CN104013047A (en) * | 2014-05-23 | 2014-09-03 | 福建省闽中有机食品有限公司 | An acid carambola juice beverage and preparation method thereof |
| CN104013047B (en) * | 2014-05-23 | 2015-11-18 | 福建省闽中有机食品有限公司 | A kind of sour carambola-juice drink and preparation method thereof |
| CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
| CN105211985A (en) * | 2015-11-04 | 2016-01-06 | 广东嘉豪食品有限公司 | A kind of HFCS and sucrose coordinate system are for the method for high-quality fruit juice underflow |
| CN105211985B (en) * | 2015-11-04 | 2017-09-29 | 广东嘉豪食品有限公司 | A kind of fructose syrup and method of the sucrose coordinate system for high-quality fruit juice underflow |
| CN108740620A (en) * | 2018-06-12 | 2018-11-06 | 金果园老农（北京）食品股份有限公司 | A kind of prune clear beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101856135A (en) | Carambola composite health-care beverage and processing technology thereof | |
| CN102389005A (en) | Passiflora edulis drink and preparation method thereof | |
| CN102224878A (en) | Rosa roxburghii tratt fruit cake and preparation method thereof | |
| CN102697127A (en) | Sweet corn beverage and preparation method thereof | |
| CN107307359A (en) | A kind of apple jam and preparation method thereof | |
| CN104824582A (en) | Novel preparation process for natural coconut powder | |
| CN104522781A (en) | Ginseng-red date composite health drink and preparation method thereof | |
| CN102864066A (en) | Sugar-free high-fiber apple vinegar and preparation method thereof | |
| CN103380927B (en) | Shine skin papaya juice beverage and preparation method thereof | |
| CN103462120B (en) | Pinenut juice pulp particle beverage and preparation method thereof | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN102228297A (en) | Beverage with kelp polysaccharide dietary fiber gel particles and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN106578800A (en) | Sesame-flavour abelmoschus esculentus beverage and production method thereof | |
| CN102138693A (en) | Method for processing fish beverage | |
| CN105341827A (en) | Haw jam and making method thereof | |
| CN104305431A (en) | Making method of psidium guajava fruit tea | |
| CN1806690A (en) | Fire-purging art pumpkin beverage | |
| CN104055173A (en) | Preparation method of olive and papaya compound juice | |
| CN102370017A (en) | Green plum fruit tea and preparation method thereof | |
| CN105394319A (en) | A preparing method of carambola smoothie | |
| CN104939246A (en) | Fruity seaweed beverage and preparation method thereof | |
| CN101473983A (en) | Method for producing compound beverage with pineapple and gulfweed juices | |
| CN108902825A (en) | A kind of preparation method and applications of Chinese yam powder | |
| CN104222409A (en) | Processing method of health orange tea |
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: 20101013 |