CN101919547A - Manufacturing process of suspended particle pear juice beverage - Google Patents
Manufacturing process of suspended particle pear juice beverage Download PDFInfo
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- CN101919547A CN101919547A CN2009100692247A CN200910069224A CN101919547A CN 101919547 A CN101919547 A CN 101919547A CN 2009100692247 A CN2009100692247 A CN 2009100692247A CN 200910069224 A CN200910069224 A CN 200910069224A CN 101919547 A CN101919547 A CN 101919547A
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- pears
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- flesh
- juice beverage
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Abstract
The invention relates to a manufacturing process of a suspended particle pear juice beverage, which comprises the following steps of: (1) blanching pears in hot water for 8-15 min to soften pear flesh; (2) quickly pulping the pear flesh and the softening water in a pulping machine with the fineness of 1.5-3 mm to prepare particle pear pulp; (3) dissolving stabilizers and sweeteners by stirring at 50-60 DEG C, adding into water added into a blending vat in advance, stirring, and finally adding the particle pear pulp; and (4) sterilizing and cooling. The invention has the advantages that (1) the phenomenon of brown stain is prevented; (2) sclereid in the pear flesh and the flesh can not be damaged; (3) fine flesh particles in the pear flesh can uniformly suspend to enhance mouth feel, so that people can truly feel the color, smell and taste of pears, and can drink pears instead of eating pears; and (4) the nutrient components and the flavor of pears can be furthest maintained and easily absorbed by the human body, and the beverage is natural, green and healthy and has high nutrient value.
Description
Technical field:
The present invention relates to a kind of fruit juice and processing method, particularly a kind of manufacture craft of suspended particle pear juice beverage.
Background technology:
Pears, juice multi-flavor U.S., micronutrient levels is abundant, has wet one's whistle reason lung, inflammation-diminishing and cough-controlling, opens the effect that intestines are good for the stomach.Its pear juice processing great majority are to concentrate after bright pears are squeezed the juice, and add various allotment juice allotments again and form.There is following open defect in this technology: 1, pear juice as easy as rolling off a log oxidation in process produces brown stain, and tangible sediment is arranged, and influences the aesthetic quality.2, be difficult to keep original local flavor of pears, can't keep lithocyte and pulp in the pears in the juice, people can't feel the color, smell and taste of pears when drinking.
Summary of the invention:
Purpose of the present invention just is the above-mentioned the deficiencies in the prior art of customer service, and a kind of manufacture craft of suspended particle pear juice beverage is provided, and this pear juice can keep the original local flavor and the pears meat primary colors of pears, and the phenomenon of variable color, precipitation can not take place.
Technical scheme of the present invention is: a kind of manufacture craft of suspended particle pear juice beverage is characterized in that: carry out according to the following step: 1. pears are put into hot water blanching 8-15 minute, pears meat is softened; 2. above-mentioned pears meat and demineralized water are put into the beater of fineness between 1.5-3mm and pull an oar rapidly, make particle pears slurry; 3. with stabilizing agent and sweetener after stirring and dissolving between 50-60 ℃, add in the water that blending vat adds earlier, stir, add above-mentioned particle pears slurry at last again; 4. sterilization, cooling.
The aforementioned stable agent is formed by gum gellan 20-30 part, carragheen 30-40 part and CMC10-20 part mixed preparing.
The weight proportion of above-mentioned pears, sweetener and stabilizing agent is: pears 40-50 part, 30 parts of white granulated sugars, sweetener 0.5-1 part, stabilizing agent 1.2-3 part, other 3-5 parts.
The temperature of above-mentioned hot water is between 80-85 ℃, and consumption is 2 times of pears.
Advantage of the present invention is: 1, soften owing to pears being put into the hot water blanching, therefore can kill the enzyme in the granulocyte, prevent to produce browning phenomenon.2, owing to adopt the beater of fineness between 1.5-3mm to pull an oar, make particle pears slurry, therefore can not destroy lithocyte and pulp in the pears meat.3, because the gellan gum in the stabilizing agent is the microorganism edible glue, and gelling performance is superior, therefore make product shape more stable, mouthfeel is improved greatly; Carragheen can make the tiny pulp grain in the pears meat evenly suspend, and increases mouthfeel, people is really felt become the color, smell and taste of pears " eating pears " and be " drinking pears ".And CMC odorless, tasteless, nontoxic has good bonding force and diffusivity.4, having kept the nutritional labeling and the local flavor of pears to greatest extent, be easily absorbed by the body, is drink natural, green, healthy, that nutritive value is very high.
The specific embodiment:
Embodiment 1: a kind of manufacture craft of suspended particle pear juice beverage, carry out according to the following step: 1. pears 50Kg is put into 100Kg, temperature 80-85 ℃ hot water blanching 10 minutes, pears meat is softened; 2. above-mentioned pears meat and demineralized water are put into the beater of fineness between 1.5-3mm and pull an oar rapidly, make particle pears slurry; 3. with stabilizing agent 1.2Kg, white granulated sugar 30Kg, sweetener 0.5Kg after stirring and dissolving between 50-60 ℃, add in the water that blending vat adds earlier, stir, add above-mentioned particle pears slurry at last again, constant volume 1T; Stabilizing agent is formed by gum gellan 20-30 part, carragheen 30-40 part and CMC10-20 part mixed preparing; 4. UHT sterilization, sterile filling or Retort sterilization, cooling.5. the cooling after shake up, the pear nectar finished product.
Embodiment 2: a kind of manufacture craft of suspended particle pear juice beverage, carry out according to the following step: 1. pears 40Kg is put into 80Kg, temperature 80-85 ℃ hot water blanching 10 minutes, pears meat is softened; 2. above-mentioned pears meat and demineralized water are put into the beater of fineness between 1.5-3mm and pull an oar rapidly, make particle pears slurry; 3. with stabilizing agent 3Kg, white granulated sugar 30Kg, sweetener 1Kg after stirring and dissolving between 50-60 ℃, add in the water that blending vat adds earlier, stir, add above-mentioned particle pears slurry at last again, constant volume 1T; Stabilizing agent is formed by gum gellan 20-30 part, carragheen 30-40 part and CMC10-20 part mixed preparing; 4. UHT sterilization, sterile filling or Retort sterilization, cooling.5. shake up after the cooling.The pear nectar finished product.
Claims (4)
1. the manufacture craft of a suspended particle pear juice beverage is characterized in that: carry out according to the following step: 1. pears are put into hot water blanching 8-15 minute, pears meat is softened; 2. above-mentioned pears meat and demineralized water are put into the beater of fineness between 1.5-3mm and pull an oar rapidly, make particle pears slurry; 3. with stabilizing agent and sweetener after stirring and dissolving between 50-60 ℃, add in the water that blending vat adds earlier, stir, add above-mentioned particle pears slurry at last again; 4. sterilization, cooling.
2. the manufacture craft of suspended particle pear juice beverage according to claim 1, it is characterized in that: the aforementioned stable agent is formed by gum gellan 20-30 part, carragheen 30-40 part and CMC10-20 part mixed preparing.
3. the manufacture craft of suspended particle pear juice beverage, it is characterized in that: the weight proportion of above-mentioned pears, sweetener and stabilizing agent is: pears 40-50 part, 30 parts of white granulated sugars, sweetener 0.5-1 part, stabilizing agent 1.2-3 part, other 3-5 parts.
4. the manufacture craft of suspended particle pear juice beverage, it is characterized in that: the temperature of above-mentioned hot water is between 80-85 ℃, and consumption is 2 times of pears.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100692247A CN101919547A (en) | 2009-06-11 | 2009-06-11 | Manufacturing process of suspended particle pear juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100692247A CN101919547A (en) | 2009-06-11 | 2009-06-11 | Manufacturing process of suspended particle pear juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101919547A true CN101919547A (en) | 2010-12-22 |
Family
ID=43334985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100692247A Pending CN101919547A (en) | 2009-06-11 | 2009-06-11 | Manufacturing process of suspended particle pear juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101919547A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614574A (en) * | 2016-01-04 | 2016-06-01 | 可口可乐装瓶商管理服务（上海）有限公司 | Method for producing fruit pulp particle beverage |
| CN106135960A (en) * | 2016-06-30 | 2016-11-23 | 建宁县福鑫莲业食品有限公司 | A kind of production method of Huanghua Pear beverage |
| CN107439865A (en) * | 2017-09-06 | 2017-12-08 | 宜兰食品工业股份有限公司 | A kind of plural gel and cereal suspending beverage and preparation method thereof |
-
2009
- 2009-06-11 CN CN2009100692247A patent/CN101919547A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614574A (en) * | 2016-01-04 | 2016-06-01 | 可口可乐装瓶商管理服务（上海）有限公司 | Method for producing fruit pulp particle beverage |
| CN106135960A (en) * | 2016-06-30 | 2016-11-23 | 建宁县福鑫莲业食品有限公司 | A kind of production method of Huanghua Pear beverage |
| CN107439865A (en) * | 2017-09-06 | 2017-12-08 | 宜兰食品工业股份有限公司 | A kind of plural gel and cereal suspending beverage and preparation method thereof |
| CN107439865B (en) * | 2017-09-06 | 2020-09-29 | 宜兰食品工业股份有限公司 | Compound gel and grain suspension beverage and preparation method thereof |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101222 |