CN101897453B - Preparation method of pumpkin beverage - Google Patents
Preparation method of pumpkin beverage Download PDFInfo
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- CN101897453B CN101897453B CN2010102229835A CN201010222983A CN101897453B CN 101897453 B CN101897453 B CN 101897453B CN 2010102229835 A CN2010102229835 A CN 2010102229835A CN 201010222983 A CN201010222983 A CN 201010222983A CN 101897453 B CN101897453 B CN 101897453B
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Abstract
The invention relates to a preparation method of pumpkin beverage. The preparation method comprises the following steps: cutting pumpkin into thin slices, adding hot water for cooking and gelatinization, adding stabilizer after pulping, performing constant volume process, and filtering and homogenizing to obtain the finished product. The preparation method is characterized in that the added stabilizer is prepared by evenly mixing the following raw materials in parts by weight: 65-75 parts of xanthan gum, 15-25 parts of pectin, 55-65 parts of konjak refined powder, 45-55 parts of Tween and 3-5 parts of sodium citrate; and the prepared stabilizer is added in the pumpkin beverage in a weight ratio of 2.5:1000. The invention has the advantages of simple and reasonable preparation technology, short processing cycle, high raw material utilization rate, production efficiency and production yield, low production cost, easy operation and the like. The preparation method eliminates the influences of protein, fat, cellulose and mineral elements to the stability of the beverage, thus the pumpkin beverage has extremely good stability, the beverage can be stored for above 1 year without layering, generating impurities and precipitating, and the beverage has rich nutrition, comfortable mouthfeel and strong health function and is easy to absorb by human body.
Description
Technical field
The present invention relates to the improvement of method for preparing beverage, be specifically a kind of be the preparation method of the pumpkin beverage of primary raw material with the pumpkin.
Background technology
Pumpkin contains the nutriment of multiple human body needs such as protein, fat, carbohydrate.Contain protein 0.7 gram, fat 0.1 gram, carbohydrate 4.5 grams, cellulose 0.8 gram in per 100 gram pumpkins, wherein also have trace elements such as calcium, iron, phosphorus, potassium, copper, magnesium, zinc.
In recent years, along with the obvious raising of living standard and the enhancing of consumer health's consciousness and the fast development of beverage market, the deep processing of pumpkin, the especially processing of Pumpkin Juice beverage become the trend of a kind of novelty and healthy fashion just gradually.But because the uniqueness of such beverage ingredient; The lot of unstable factor appears in causing producing, like sex change, the deposition of protein, and the come-up of fat; The whole sex change that cellulosic unity deposition or flocculation and mineralogical composition cause and layering or flocculation etc., thus the popularization of this series products influenced.
Summary of the invention
The objective of the invention is to above-mentioned deficiency, providing a kind of is primary raw material with the pumpkin, and production technology is simple, nutritious, health care is strong, good stability, the preparation method of the pumpkin beverage of not stratified, free from admixture, nothing deposition.
The raw material that the present invention selected for use---pumpkin is selected from the Changbai Mountain, northeast, comes from north latitude 43 degree blacklands, ecologic planting district, cold ground, 1 year one season.Unique Changbai Mountain forest soil and ecological cold ground weather, the noble quality of the cold resource ecology food of achievement pumpkin.Pumpkin variety is selected the apricot nectar pumpkin of Chinese northern cold terre verte fertilizer plantation.Apricot nectar pumpkin has a kind of honey of uniqueness fragrant, and the color and luster cadmium yellow has very high nutritive value.
The preparation method of pumpkin beverage of the present invention comprises the steps:
(1) clean stripping and slicing: percent 20-40% by prepared pumpkin beverage weight takes by weighing the raw material pumpkin; Pumpkin is cleaned up, removes the peel seed; The crust of melon body recess is also wanted thorough Ex-all, remnants must not be arranged, stripping and slicing after the Ex-all; And the pumpkin after will handling uses cold water soak, prevents oxidation stain.
(2) section: with cleaned pumpkin piece, be cut into the thin slice of 2-4 millimeters thick with slicer.
(3) gelatinization is sheared: the pumpkin sheet after will cutting into slices, and send into and shear in the jar, add pumpkin sheet weight 2-3 70-80 ℃ hot water doubly, carry out the boiling gelatinization, gelatinization point 90-95 ℃, gelatinization time 20-50 minute.
(4) defibrination: pumpkin magma sampling after the gelatinization, observe whether naked eyes visible particle shape material is arranged, exist if any particulate material; Need to regulate colloid mill fineness degree defibrination by granular size; After no naked eyes visible, add white sugar dissolved matter and stabilizing agent, add again after pure water is settled to prepared pumpkin beverage weight; Be warming up to 90-95 ℃, be incubated 10 minutes.
Described white sugar dissolved matter, be that pumpkin beverage and the weight ratio of white sugar in preparation is 1000: the ratio of 5-15 takes by weighing white sugar, again after water-solubleization with 3-5 times of weight, heated and boiled, warp 150 order screen packs filter and make.
(5) filter homogeneous: sub-sampling again, detect pumpkin magma, organoleptic indicator: the unique perfume of pumpkin is arranged, free from extraneous odour; The visible unedible exogenous impurity of no naked eyes; Physical and chemical index: soluble solid >=4.5, total reducing sugar >=3.5%, pH value 5.0-7.2 with glucose meter; Send into storage tank after meeting the requirements; Be cooled to 60-70 ℃; Behind 120 order screen packs, 40Mpa homogeneous, after sending into automatic filling machine and in 20 minutes, accomplishing can, promptly get through ultra high temperature sterilization.
Be characterized in: the stabilizing agent that is added, process after mixing by the raw material of following weight parts:
Xanthans 65-75 part, pectin 15-25 part, konjaku powder 55-65 part, tween 45-55 part, natrium citricum 3-5 part,
In the weight ratio of pumpkin beverage and the stabilizing agent of preparation is 1000: 2.5 ratio, adds in the prepared pumpkin beverage.
In order better to guarantee the stability of pumpkin beverage, optimal stabilizing agent is processed after mixing by the raw material of following weight parts:
68 parts of xanthans, 20 parts of pectin, 60 parts of konjaku powders, 50 parts of tweens, 2 parts of natrium citricums, and be 1000: 2.5 ratio in the weight ratio of pumpkin beverage and the stabilizing agent of preparation, add in the prepared pumpkin beverage.
Compared with prior art, the preparation method's of pumpkin beverage of the present invention characteristics and beneficial effect are following:
1, preparation method of the present invention, the technology advantages of simple, save traditional squeeze the juice, step such as filtration, shortened the process-cycle, improved raw material availability, production efficiency and product yield, production cost is low, implements easily.
2, the more difficult control of the pumpkin beverage that makes of preparation method of the present invention, the big stability of concentration more is easy to generate flocculation sediment.Inventor of the present invention considers influencing each other of each item factor, has solved the influence to stability of protein, fat, cellulose and mineral element, according to the characteristic and the mechanism of action of various different emulsifiers and stabilizing agent; Through repetition test, confirmed the proportioning of various different emulsifiers and stabilizing agent, effectively solved the stability problem of pumpkin beverage; Make this pumpkin beverage have extraordinary stability; Preserve more than 1 year still not stratified, free from admixture, nothing deposition, long shelf-life.
3, the pumpkin beverage that makes of preparation method of the present invention has kept the various nutritional labelings in the raw material, helps improving the human body intestinal canal function, prevention constipation and intestines problem.Compare with the traditional preparation process method, reduced the variable color of the pigment such as inactivation or anthocyanidin of vitamin loss, mucus albuminous degeneration, active polysaccharide, improved the nutritive value of beverage.The peculiar fragrance that has kept pumpkin, genuineness, nutritious, be a kind of novel natural health drink.Long-term drinking can improve immunity of organisms, relaxes bowel, and beautifying face and moistering lotion, and have dispelling toxicity, detoxicating, the health-care efficacy of prophylaxis of cancer.Can fully satisfy people's back to nature, replenish the demand of human body institute palpus multiple nutritional components.
In sum, the preparation method of pumpkin beverage of the present invention, processing technology is simple, and production cost is low, implements easily.The pumpkin beverage that makes, it is very abundant to have nutrition, and comfortable taste is prone to be absorbed by the body, advantages such as health care is strong, good stability.
The specific embodiment
Below in conjunction with embodiments of the invention the present invention is further described, but the present invention is not limited to embodiment, those of ordinary skills do some modification with technical scheme of the present invention, still in protection domain of the present invention.
Embodiment 1-3: the preparation pumpkin beverage is with the preparation of stabilizing agent
The weight proportion of each raw material among each embodiment, (unit: gram) are seen table 1, preparation method: the raw material among each embodiment is mixed get final product.
Raw materials used source and technical indicator among each embodiment:
1, xanthans: reason is ground company's import.
2, pectin: Zibo Deosen Biochemical Ltd., product meets the XK13-217-00327 requirement.
3, konjaku powder: Hangzhou pectin Co., Ltd, product meets the XK13-217-00092 requirement.
4, tween: Jiangyou City is newly protected konjak products Co., Ltd, product accord with Q S510712020020 requirement.
5, natrium citricum: Fengyuan Biological Chemistry Co., Ltd., Anhui Prov., product meets the XK13-217-00224 requirement.
Table 1
| Embodiment number | Xanthans | Pectin | Konjaku powder | Tween | Natrium citricum |
| 1 | 650 | 150 | 550 | 450 | 30 |
| 2 | 680 | 200 | 600 | 500 | 20 |
| 3 | 750 | 250 | 650 | 550 | 50 |
Embodiment 4: the preparation of pumpkin beverage
Prepare 1 ton of pumpkin beverage, its preparation method is following:
(1) cleans stripping and slicing: choose 300 kilograms in the apricot nectar pumpkin of Chinese northern cold terre verte fertilizer plantation, pumpkin is cleaned up, removes the peel seed, thoroughly the crust of Ex-all melon body recess; Remnants must not be arranged; Stripping and slicing after the Ex-all, and the pumpkin after will handling uses cold water soak, prevents oxidation stain.Must use CIP, acid, alkali, hot water etc. that production equipment, pipeline are thoroughly cleaned every day simultaneously, reach working condition.
(2) section: with cleaned pumpkin piece, be cut into the thin slice of 3 millimeters thick with slicer.
(3) gelatinization is sheared: the pumpkin sheet after will cutting into slices, and send into and shear in the jar, add 600 kilograms 75 ℃ hot water, carry out the boiling gelatinization, gelatinization point 90-95 ℃, gelatinization time 30 minutes.
(4) dissolve 10 kilograms of white granulated sugars with 50 kg of water, and heated and boiled, filter through 150 order screen packs, get the white sugar dissolved matter, subsequent use.
(5) defibrination: the pumpkin magma sampling after the gelatinization, observe whether naked eyes visible particle shape material is arranged, exist if any particulate material; Need to regulate colloid mill fineness degree defibrination by granular size; After no naked eyes visible, add 2.5 kilograms of (4) gained white sugar dissolved matter and embodiment 2 gained stabilizing agents through colloid mill, add 1 ton of pure water constant volume again after; Be warming up to 95 ℃, be incubated 10 minutes.
(6) filter homogeneous: sub-sampling again, detect pumpkin magma, organoleptic indicator: the unique perfume of pumpkin is arranged, free from extraneous odour; The visible unedible exogenous impurity of no naked eyes; Physical and chemical index: soluble solid is 6.1%, with the total reducing sugar of glucose meter be 3.6%, the pH value is 6.5 etc. to meet the requirements; Send into storage tank then; Be cooled to 68 ℃ through plate type heat exchanger, behind 120 order screen packs, 40Mpa homogeneous, after sending into automatic filling machine and in 20 minutes, accomplishing can; The constant temperature cooling gets final product behind ultra high temperature sterilization.
Test Example 4: the Performance Detection of pumpkin beverage
1, pressed the pumpkin beverage sample of embodiment 4 gained in April, 2009; Send Beijing PONY spectrum Buddhist nun test; Send out 8 concerned countries standards such as (2007) No. 300 food nutrition tag control standards and CB/T5009.5-2003 according to defending supervision; Several the key technical indexes testing results in pumpkin beverage: energy 135KJ/100g, carbohydrate 7.1g/100g, albumen 0.6g/100g, fatty 0.1g/100g, crude fibre 0.28g/100g; Kept the nutritional labeling in the pumpkin to greatest extent in the proof pumpkin beverage, nutritious.
2, pressed the pumpkin beverage of embodiment 4 gained in July, 2009; Sample 24 bottles; Send Jilin Province product quality supervision and inspection institute, press the Q/HDNQS.03-2009 standard test, the assay sense organ meets the requirements; Several the key technical indexes: net content 292 grams, pH value 6.5, with the total reducing sugar 3.6% of glucose meter and soluble solid 6.1% etc., requirement all is above standard.
Claims (2)
1. the preparation method of a pumpkin beverage comprises the steps:
(1) clean stripping and slicing: the 20-40% by prepared pumpkin beverage weight takes by weighing the raw material pumpkin, and pumpkin is cleaned up, removes the peel seed, and the crust of melon body recess is also wanted thorough Ex-all; Remnants must not be arranged; Stripping and slicing after the Ex-all, and the pumpkin after will handling uses cold water soak, prevents oxidation stain;
(2) section: with cleaned pumpkin piece, be cut into the thin slice of 2-4 millimeters thick with slicer;
(3) gelatinization is sheared: the pumpkin sheet after will cutting into slices, and send into and shear in the jar, add pumpkin sheet weight 2-3 70-80 ℃ hot water doubly, carry out the boiling gelatinization, gelatinization point 90-95 ℃, gelatinization time 20-50 minute;
(4) defibrination: pumpkin magma sampling after the gelatinization, observe whether naked eyes visible particle shape material is arranged, exist if any particulate material; Need to regulate colloid mill fineness degree defibrination by granular size; After no naked eyes visible, add white sugar dissolved matter and stabilizing agent, add again after pure water is settled to prepared pumpkin beverage weight; Be warming up to 90-95 ℃, be incubated 10 minutes;
Described white sugar dissolved matter, be that pumpkin beverage and the weight ratio of white sugar in preparation is 1000: the ratio of 5-15 takes by weighing white sugar, again after water-solubleization with 3-5 times of weight, heated and boiled, warp 150 order screen packs filter and make;
(5) filter homogeneous: sub-sampling again, detect pumpkin magma, organoleptic indicator: the unique perfume of pumpkin is arranged, free from extraneous odour; The visible unedible exogenous impurity of no naked eyes; Physical and chemical index: soluble solid >=43, total reducing sugar >=3.5%, pH value 5.0-7.2 with glucose meter; Send into storage tank after meeting the requirements; Be cooled to 60-70 ℃; Behind 120 order screen packs, 40Mpa homogeneous, after sending into automatic filling machine and in 20 minutes, accomplishing can, promptly get through ultra high temperature sterilization;
It is characterized in that:
The stabilizing agent that is added, process after mixing by the raw material of following weight parts:
Xanthans 65-75 part, pectin 15-25 part, konjaku powder 55-65 part, tween 45-55 part, natrium citricum 3-5 part,
In the weight ratio of pumpkin beverage and the stabilizing agent of preparation is 1000: 2.5 ratio, adds in the prepared pumpkin beverage.
2. the preparation method of a pumpkin beverage comprises the steps:
(1) clean stripping and slicing: the 20-40% by prepared pumpkin beverage weight takes by weighing the raw material pumpkin, and pumpkin is cleaned up, removes the peel seed, and the crust of melon body recess is also wanted thorough Ex-all; Remnants must not be arranged; Stripping and slicing after the Ex-all, and the pumpkin after will handling uses cold water soak, prevents oxidation stain;
(2) section: with cleaned pumpkin piece, be cut into the thin slice of 2-4 millimeters thick with slicer;
(3) gelatinization is sheared: the pumpkin sheet after will cutting into slices, and send into and shear in the jar, add pumpkin sheet weight 2-3 70-80 ℃ hot water doubly, carry out the boiling gelatinization, gelatinization point 90-95 ℃, gelatinization time 20-50 minute;
(4) defibrination: pumpkin magma sampling after the gelatinization, observe whether naked eyes visible particle shape material is arranged, exist if any particulate material; Need to regulate colloid mill fineness degree defibrination by granular size; After no naked eyes visible, add white sugar dissolved matter and stabilizing agent, add again after pure water is settled to prepared pumpkin beverage weight; Be warming up to 90-95 ℃, be incubated 10 minutes;
Described white sugar dissolved matter, be that pumpkin beverage and the weight ratio of white sugar in preparation is 1000: the ratio of 5-15 takes by weighing white sugar, again after water-solubleization with 3-5 times of weight, heated and boiled, warp 150 order screen packs filter and make;
(5) filter homogeneous: sub-sampling again, detect pumpkin magma, organoleptic indicator: the unique perfume of pumpkin is arranged, free from extraneous odour; The visible unedible exogenous impurity of no naked eyes; Physical and chemical index: soluble solid >=4.5, total reducing sugar >=3.5%, pH value 5.0-7.2 with glucose meter; Send into storage tank after meeting the requirements; Be cooled to 60-70 ℃; Behind 120 order screen packs, 40Mpa homogeneous, after sending into automatic filling machine and in 20 minutes, accomplishing can, promptly get through ultra high temperature sterilization;
It is characterized in that:
The stabilizing agent that is added, process after mixing by the raw material of following weight parts:
68 parts of xanthans, 20 parts of pectin, 60 parts of konjaku powders, 50 parts of tweens, 2 parts of natrium citricums,
In the weight ratio of pumpkin beverage and the stabilizing agent of preparation is 1000: 2.5 ratio, adds in the prepared pumpkin beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102229835A CN101897453B (en) | 2010-07-07 | 2010-07-07 | Preparation method of pumpkin beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102229835A CN101897453B (en) | 2010-07-07 | 2010-07-07 | Preparation method of pumpkin beverage |
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| CN101897453B true CN101897453B (en) | 2012-07-25 |
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| CN2010102229835A Expired - Fee Related CN101897453B (en) | 2010-07-07 | 2010-07-07 | Preparation method of pumpkin beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104041887A (en) * | 2014-06-30 | 2014-09-17 | 马国丰 | Preparation process of nutritional American ginseng and pumpkin beverage |
| CN107912662A (en) * | 2017-10-16 | 2018-04-17 | 广西农业职业技术学院 | A kind of pumpkin Chinese yam composite beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097571A (en) * | 1994-04-04 | 1995-01-25 | 贵州遵义安富实业(集团)总公司 | Pumpkin juice and production method thereof |
| CN1251618C (en) * | 2003-08-21 | 2006-04-19 | 赵瑜 | Method for preparing health-care beverage of selenium-rich pumpkin |
| CN101254009A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Amylum crops femented beverage and method of preparing the same |
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2010
- 2010-07-07 CN CN2010102229835A patent/CN101897453B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097571A (en) * | 1994-04-04 | 1995-01-25 | 贵州遵义安富实业(集团)总公司 | Pumpkin juice and production method thereof |
| CN1251618C (en) * | 2003-08-21 | 2006-04-19 | 赵瑜 | Method for preparing health-care beverage of selenium-rich pumpkin |
| CN101254009A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Amylum crops femented beverage and method of preparing the same |
Non-Patent Citations (2)
| Title |
|---|
| 唐彦君等.南瓜保健饮料的研制.《黑龙江八一农垦大学学报》.2007,第19卷(第5期),第77-81页. * |
| 胡静等.南瓜饮料的研制.《安徽农业科学》.2007,第35卷(第30期),第9687-9688页. * |
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