CN102232589A - Strawberry pulp and juice and acetic acid drink and preparation method thereof - Google Patents
Strawberry pulp and juice and acetic acid drink and preparation method thereof Download PDFInfo
- Publication number
- CN102232589A CN102232589A CN2011101868855A CN201110186885A CN102232589A CN 102232589 A CN102232589 A CN 102232589A CN 2011101868855 A CN2011101868855 A CN 2011101868855A CN 201110186885 A CN201110186885 A CN 201110186885A CN 102232589 A CN102232589 A CN 102232589A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- acetic acid
- drink
- percent
- mixture
- 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
Abstract
The invention discloses a strawberry pulp and juice and acetic acid drink and a preparation method thereof. The preparation method comprises the following steps: mixing raw material solution I and water, regulating the mixture with solution of edible acetic acid till the mass percentage content of the acetic acid is 0.1 to 0.3 percent, wherein the raw material solution I comprises the following components in percentage by mass: 45 to 85 percent of strawberry pulp, 0.3 to 1.5 percent of acidity regulator, 10 to 50 percent of sweetener, 0.005 to 0.55 percent of flavoring agent and 0.1 to 5 percent of stabilizer. The drink disclosed by the invention has high pulp content, natural color and rich nutrients; the dietary fiber content in the drink is increased obviously; the drink contains rich vitamins, acetic acid, organic acid and minerals; the drink is favorable for the absorption of human body; the fragrance of strawberry is prominent; the taste is pure, cool and agreeable; the color, fragrance and flavor are excellent; the drink can be stored at normal temperature for a long time without going bed; and the drink is a high-tech product rich in dietary fiber and nutrients.
Description
Technical field
The present invention relates to a kind of strawberry nectar acetic acid beverage and preparation method thereof.
Background technology
Strawberry claims wild red bayberry again, and the fruit for the rosaceous plant strawberry originates in South America.The domestic ground such as Guangxi, Yunnan, Tibet, Jiangsu, Zhejiang, Jiangxi, Liaoning that now are distributed in.On American-European Japan and other places, the status of strawberry is very high, and higher economic value is arranged.Recent two decades comes, and strawberry also is in fashion gradually in China, by people are liked.Strawberry cultivars has more than 2,000, and it is heart-shaped that the strawberry outward appearance is, and is delicious red tender, the pulp succulence, sweet and sour taste, aromatic flavour, also having the unexistent pleasant fragrance of general fruit, is all good persons of color rare in the fruit, therefore often is described as " queen in the fruit " by people.Strawberry nutrition is abundant, according to one's analysis, strawberry is rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carrotene, vitamin B1, B2, nicotinic acid and mineral calcium, magnesium, phosphorus, iron etc., these nutrients are to the good facilitation of having grown, and are of great advantage to old man, children.The foreign scholar discovers that the active ingredient in the strawberry can suppress the growth of cancerous swelling.Every hectogram strawberry contains 50～100 milligrams of vitamin Cs, and is higher more than 10 times than apple, grape.Scientific research confirmed already that the nutritional labeling of strawberry was the healthy food that suits the taste of both old and young easily by human consumption, absorption.
The food method of strawberry is many, commonly strawberry is rinsed well, and is directly edible, maybe the strawberry of cleaning is mixed with white sugar or sweet milk to eat, and unique flavor, peculiar.Along with the development of food industry, strawberry has been made various jam, jelly, preserved fruit, sweet can, fruit juice etc., and market prospects are very considerable.Strawberry is used as medicine and also can be rated as top gradely, and the traditional Chinese medical science thinks that the strawberry nature and flavor are sweet, cool, goes into spleen, stomach, lung channel, has moistening lung to promote the production of body fluid, strengthening the spleen and stomach, and inducing diuresis to reduce edema, the merit of driving away summer heat is applicable to the cough with lung heat, poor appetite, oliguresis, hot summer weather polydipsia etc.Vitamin C abundant in the strawberry to artery sclerosis, coronary heart disease, angina pectoris, cerebral hemorrhage, hypertension, high fat of blood etc., all has positive prevention effect except can preventing scurvy.Pectin that contains in the strawberry and cellulose can promote gastrointestinal peristalsis, improve constipation, the generation of prevention hemorrhoid, intestinal cancer.The amine substance that contains in the strawberry, to leukaemia, alpastic anemia has certain curative effect.
Foreign medical science the man do much research on to strawberry.U.S. scientist studies confirm that strawberry has good non-oxidizability, human body is had the effect of antagonism, removing oxygen radical.In ten big beauty foods are listed strawberry by the U.S..Strawberry is described as " magical fruit " in Germany.Along with improving constantly of living standard, human demand to food not only is confined to fill the stomach allay one's hunger, more expectation can eat healthy and beautiful next, and the nutritive value of strawberry is just meeting modern's this diet idea, therefore, strawberry enjoys men and women, old and young's favor on the bright-colored fruit market of look shape.So far do not see with the strawberry to be the report that feedstock production contains the strawberry nectar acetic acid beverage.
Summary of the invention
The object of the present invention is to provide a kind of is the beverage and preparation method thereof of primary raw material with the strawberry.
The preparation method of strawberry nectar acetic acid beverage of the present invention comprises material liquid I is mixed with drinking water, and to use the edible acetum to regulate mixture to acetic acid quality percentage composition be 0.1～0.3% step, and wherein said material liquid I comprises following component by mass percentage:
Wherein:
Described strawberry pulp is that strawberry mixes according to mass ratio 1: 2～5 with drinking water after mixture broken, that making beating is made;
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
Of the present invention is in the optimal technical scheme, and described edible acetum is the fruits vinegar or the grain vinegar through fermented soy of acetic acid quality percentage composition 5～6%.
The adding proportion of material liquid I and drinking water can be carried out with reference to the former fruit content requirement of final products, considers from mouthfeel and nutrient content angle, and selecting in the optimized technical scheme of the present invention to make the mass percent of material liquid I and drinking water is 1～2: 1.
Further in the preferred version, method of the present invention also comprises the gained mixture through the colloid mill defibrination, the step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.More preferably, described mixture behind the colloid mill defibrination strawberry pulp granularity less than 0.1mm.Preferred 20～the 50MP of homogenization pressure.The method of TRANSIENT HIGH TEMPERATURE sterilization is preferably adopted in sterilization, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.Preferred 80～90 ℃ of can temperature.
Most preferably scheme of the present invention comprises the steps:
1. letter sorting screening raw material strawberry, sort out mould decayed fruit, sick wormed fruit after, soaked 1～5 minute with clear water;
2. strawberry and drinking water are mixed according to mass ratio 1: 2～5 after strawberry pulp broken, that separate base of fruit, pull an oar and make; Prepare material liquid I according to following component and quality proportioning then:
Wherein:
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
3. with material liquid I and drinking water according to mass ratio 1～2: 1 mixes, and to use acetic acid quality percentage composition be acetic acid quality percentage composition to 0.1～0.3% that 5～6% fruits vinegar or grain vinegar through fermented soy are regulated mixture;
The step of the 4. said mixture TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloid mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes the strawberry nectar acetic acid beverage, wherein behind the defibrination strawberry pulp granularity less than 0.1mm.
The strawberry nectar acetic acid beverage that another object of the present invention is to provide the method by above-mentioned arbitrary technical scheme to make.
Product flesh-content height of the present invention, yet color and luster is from being rich in nutrition, dietary fiber content in the beverage is significantly increased, be rich in vitamin, acetic acid, organic acid, mineral matter, help absorption of human body, the strawberry fruital is outstanding, pure taste, pleasant agreeable to the taste, the color tool is good, long-term storage is never degenerated under the normal temperature state, is to be rich in dietary fiber, nutritious new high-tech product in the beverage.
The specific embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Get 1000 kilograms of strawberries; With the letter sorting of raw material strawberry, wash with clear water; It is broken with the strawberry fruit to add 2000 kilograms of drinking water, and with the vibrosieve separating fruit base of a fruit, 2800 kilograms of strawberry pulps are made in making beating; With 16 kilograms of citric acids; 560 kilograms of sucrose; 0.28 kilogram of ethyl maltol; 3.0 kilograms of pectin; Pump in the blend tank after 3.0 kilograms in agar dissolves, add drinking water 2100kg and fully mix, using acetic acid content is 100 kilograms of 6% rice vinegars, and the acetic acid quality percentage composition of regulating the gained mixture is 0.1%; Through the colloid mill defibrination, strawberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 20MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 20 ℃; Packing is strawberry nectar acetic acid beverage finished product.
Embodiment 2
Get 10000 kilograms of strawberries; With the letter sorting of raw material strawberry, wash with clear water; It is broken with the strawberry fruit to add 50000 kilograms of drinking water, and with the vibrosieve separating fruit base of a fruit, 57000 kilograms of strawberry pulps are made in making beating; With 810 kilograms of malic acid; 16200 kilograms of HFCSs; 400 kilograms of maltols; 400 kilograms of xanthans; Pump in the blend tank after 400 kilograms of carragheens dissolve, add drinking water 40000kg and fully mix, using acetic acid content is 7800 kilograms of acetic acid quality percentage compositions to 0.3% of regulating the gained mixture of strawberry fruit vinegar of 5%; Through the colloid mill defibrination, strawberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 50MP; The degassing; 121 ℃ of instantaneous sterilizations; 90 ℃ of hot fillings; Capping; Be cooled to 30 ℃; Packing is strawberry nectar acetic acid beverage finished product.
Embodiment 3
Get 100 kilograms of strawberries; With the letter sorting of raw material strawberry, wash with clear water; It is broken with the strawberry fruit to add 300 kilograms of drinking water, and with the vibrosieve separating fruit base of a fruit, 380 kilograms of strawberry pulps are made in making beating; With 2.4 kilograms in tartaric acid; 72 kilograms of sucrose; 0.24 kilogram of ethyl maltol; 4.8 kilograms in gelatin; Pump in the blend tank after 4.8 kilograms of sodium cellulose glycolates dissolve, add drinking water 450kg and fully mix, using acetic acid content is 33 kilograms of acetic acid quality percentage compositions to 0.2% of regulating the gained mixture of strawberry fruit vinegar of 6%; Through the colloid mill defibrination, strawberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 35MP; The degassing; 121 ℃ of instantaneous sterilizations; 85 ℃ of hot fillings; Capping; Be cooled to 25 ℃; Packing is strawberry nectar acetic acid beverage finished product.
Embodiment 4
Get 1000 kilograms of strawberries; With the letter sorting of raw material strawberry, wash with clear water; It is broken with the strawberry fruit to add 4000 kilograms of drinking water, and with the vibrosieve separating fruit base of a fruit, 4700 kilograms of strawberry pulps are made in making beating; With 100 kilograms of citric acids; 2340 kilograms of HFCSs; 7.8 kilograms of maltols; 100 kilograms of pectin; Pump in the blend tank after 100 kilograms of Arabic gums dissolve, add drinking water 5000kg and fully mix, using acetic acid content is 390 kilograms of acetic acid quality percentage compositions to 0.15% of regulating the gained mixture of rice vinegar of 5%; Through the colloid mill defibrination, strawberry pulp granularity is less than 0.1 millimeter then; Homogenization pressure is 45MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 15 ℃; Packing is strawberry nectar acetic acid beverage finished product.
Claims (10)
1. the preparation method of a strawberry nectar acetic acid beverage, comprise material liquid I is mixed with drinking water, and to use the edible acetum to regulate mixture to acetic acid quality percentage composition be 0.1～0.3% step, and wherein said material liquid I comprises following component by mass percentage:
Wherein:
Described strawberry pulp is that strawberry mixes according to mass ratio 1: 2～5 with drinking water after mixture broken, that making beating is made;
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate.
2. the described method of claim 1 is characterized in that described edible acetum is the fruits vinegar or the grain vinegar through fermented soy of acetic acid quality percentage composition 5～6%.
3. the described method of claim 2, the mass percent that it is characterized in that described material liquid I and drinking water is 1～2: 1.
4. the described method of claim 1 is characterized in that described method also comprises to the gained mixture through the colloid mill defibrination step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.
5. the described method of claim 4, it is characterized in that described mixture behind the colloid mill defibrination strawberry pulp granularity less than 0.1mm.
6. the described method of claim 4 is characterized in that described homogenization pressure is 20～50MP.
7. the described method of claim 4 is characterized in that described sterilization adopts the method for TRANSIENT HIGH TEMPERATURE sterilization, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.
8. the described method of claim 4 is characterized in that described can temperature is 80～90 ℃.
9. the described method of claim 1 comprises the steps:
1. letter sorting screening raw material strawberry, sort out mould decayed fruit, sick wormed fruit after, soaked 1～5 minute with clear water;
2. strawberry and drinking water are mixed according to mass ratio 1: 2～5 after strawberry pulp broken, that separate base of fruit, pull an oar and make; Prepare material liquid I according to following component and quality proportioning then:
Wherein:
Described acid is selected from citric acid, tartaric acid and malic acid;
Described sweetener is selected from natural carbohydrate, manually synthetic carbohydrate and starch transform carbohydrate;
Described flavouring agent is maltol or ethyl maltol;
Described stabilizing agent is selected from one or more in pectin, agar, sodium alginate, xanthans, Arabic gum, carragheen, gelatin and the sodium cellulose glycolate;
3. with material liquid I and drinking water according to mass ratio 1～2: 1 mixes, and to use acetic acid quality percentage composition be acetic acid quality percentage composition to 0.1～0.3% that 5～6% fruits vinegar or grain vinegar through fermented soy are regulated mixture;
The step of the 4. said mixture TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloid mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes the strawberry nectar acetic acid beverage, wherein behind the defibrination strawberry pulp granularity less than 0.1mm.
10. the strawberry nectar acetic acid beverage that makes of the method for claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101868855A CN102232589A (en) | 2011-07-05 | 2011-07-05 | Strawberry pulp and juice and acetic acid drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101868855A CN102232589A (en) | 2011-07-05 | 2011-07-05 | Strawberry pulp and juice and acetic acid drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102232589A true CN102232589A (en) | 2011-11-09 |
Family
ID=44884052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101868855A Pending CN102232589A (en) | 2011-07-05 | 2011-07-05 | Strawberry pulp and juice and acetic acid drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102232589A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116107A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural strawberry vinegar and manufacturing process thereof |
| CN104248006A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Strawberry vinegar beverage and production process thereof |
| CN107647220A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of preparation method of safe and healthy strawberry drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283827A (en) * | 2008-05-21 | 2008-10-15 | 林伟锋 | Tomato fruit vinegar beverage and production method thereof |
| CN101361534A (en) * | 2008-09-27 | 2009-02-11 | 沈阳麦金利食品制造有限公司 | Production technique of vinegar sauce and product thereof |
| CN102028280A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blueberry beverage |
-
2011
- 2011-07-05 CN CN2011101868855A patent/CN102232589A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283827A (en) * | 2008-05-21 | 2008-10-15 | 林伟锋 | Tomato fruit vinegar beverage and production method thereof |
| CN101361534A (en) * | 2008-09-27 | 2009-02-11 | 沈阳麦金利食品制造有限公司 | Production technique of vinegar sauce and product thereof |
| CN102028280A (en) * | 2010-11-29 | 2011-04-27 | 溧阳市白露山生态农业发展有限公司 | Blueberry beverage |
Non-Patent Citations (1)
| Title |
|---|
| 高海生等: "果肉型草莓饮料的生产工艺研究", 《中国食品学报》, vol. 4, no. 4, 31 December 2004 (2004-12-31), pages 47 - 50 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104248006A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Strawberry vinegar beverage and production process thereof |
| CN104116107A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural strawberry vinegar and manufacturing process thereof |
| CN107647220A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of preparation method of safe and healthy strawberry drink |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104509899A (en) | Lotus root blueberry beverage | |
| CN101385541B (en) | Nutritious dried noodle | |
| CN101288477B (en) | Red date clear beverage | |
| CN102273690A (en) | Hawthorn pulp juice beverage and preparation method thereof | |
| CN101623117B (en) | Flavored compound sweet corn beverage and its preparation method | |
| CN102266094A (en) | Sugar-free guava pawpaw beverage and preparation method thereof | |
| CN102273693A (en) | Strawberry pulp juice beverage and preparation method thereof | |
| CN101411422B (en) | Tomato and peach pieces | |
| CN104705744A (en) | Preparation method of lycium ruthenicm murr, dateplum persimmon and vitis vinifera compound beverage | |
| KR20120122373A (en) | A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method | |
| CN102232589A (en) | Strawberry pulp and juice and acetic acid drink and preparation method thereof | |
| CN102296019B (en) | Strawberry pulp unstrained wine and preparation method thereof | |
| CN107432390A (en) | A kind of honey fruit beverage | |
| CN104720069A (en) | Chinese yam, Chinese date and vitamin fortified solid drink and preparation method thereof | |
| CN102154089A (en) | Production method of fig fruit vinegar | |
| CN112244250A (en) | Jelly and production method thereof | |
| CN104026235A (en) | Cranberry collagen polypeptide Ca yoghurt | |
| CN102273692A (en) | Blackberry pulp juice acetic acid beverage and preparation method thereof | |
| CN102246859A (en) | Fructus cannabis and cashew nut milk drink and preparation method thereof | |
| CN101040694A (en) | Multi-flavour beverage of rosa roxburghii tratt and balsam pear | |
| CN102273691A (en) | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof | |
| CN110074363A (en) | A kind of nutritional Chinese yam composite powder and preparation method thereof | |
| CN112120083B (en) | Ginkgo fruit and citron dew and preparation method thereof | |
| CN1689419A (en) | Corn milk yoghourt | |
| CN115886171B (en) | Composite solid beverage and preparation method thereof |
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: 20111109 |