CN102239913A - VC fruit and vegetable milk beverage and its preparation method - Google Patents

Abstract

A VC fruit and vegetable milk beverage and its preparation method. The VC fruit and vegetable milk beverage is made from the following components of: 5-10% of milk, 18-22% of pea puree, 18-22% of tomato paste, 4% of fructose-glucose syrup, 2% of white sugar, 0.02% of vitamin C, 0.25% of xanthan gum, 0.25% of carboxymethylcellulose sodium, 0.03% of potassium sorbate and the balance being drinking water. The VC fruit and vegetable milk beverage, which is prepared by using the main raw materials of pea, tomato and milk with the addition of vitamin C at the same time, contains a plurality of nutritional components that are beneficial for human body and has a good taste; furthermore, as the beverage is not restricted by the harvest season of fruits, consumers can drink the beverage through the year. Therefore, the beverage provided by the invention has an extremely extensive application prospect in the market. In addition, the preparation method provided by the invention is simple and is convenient to operate.

Description

VC fruits and vegetables milk beverage and preparation method thereof

Technical field

The invention belongs to food technology field, particularly relate to a kind of VC fruits and vegetables milk beverage and preparation method thereof.

Background technology

Milk is a kind of tonic food that contains abundant protein, fat, and digest and assimilate easily, 98% the protein utilization that can be absorbed by the body in the milk, contain multiple aliphatic acid, lecithin, cholesterol in its fat, and contain nutritional labelings such as a large amount of calcium, phosphorus, potassium, iron, manganese and vitamin A, B, therefore can play the effect that keeps the human organ function and regulate metabolism, so there is the people to be referred to as " long-lived beverage ".

Pea has another name called the snow beans, both can stir-fry and eat as vegetables, and it is edible to wear into pea flour after the sub real maturation again.Rich in protein in the pea, quality is good, and contains necessary each seed amino acid of human body, often eats and benefits to growing.Pea is different with general vegetables, and it contains ends wooden fork acid, gibberellin and plant and coagulate material such as element and have anti-inflammation, strengthen metabolic function.The traditional Chinese medical science think pea reasonable in beneficial gas, kidney and spleen invigorating and the five internal organs, production of sperm marrow, the relieving restlessness effect of quenching the thirst.

The thick juice of tomato meat is many, and is nutritious, sweet and sour taste.Contain sugar 9 grams in per 500 gram tomatoes, fat 1.4 grams, protein 2.8 grams, 1.6 milligrams of vitamin As, 0.14 milligram of vitamin B1,0.1 milligram of vitamin B2,55 milligrams of vitamin Cs, 2.5 milligrams of citrins, 38 milligrams of calcium, 174 milligrams in phosphorus, 1.9 milligrams of iron, 75 milligrams in magnesium, 1250 milligrams in potassium, 50 milligrams in sodium, 190 milligrams of chlorine.Effect: promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, edible in suitable heating dry, hot summer weather polydipsia, the poor appetite; The people of suitable high blood pressure, kidney trouble, heart disease, hepatitis, fundus hemorrhage is edible; Suitable cancer patient is edible; Suitable vitamin C deficiency, pellagra (pellagra), diabetes, bleeding gums person eat; And it is edible to can be used as aesthetic health care food.

Though above-mentioned three kinds of materials have abundant nutrition and the effect of preventing and curing diseases,, owing to pea, tomato belong to vegetable matters, milk then belongs to dairy products, so the consumer is edible seldom simultaneously traditionally.Be subjected to the restriction of pea, tomato harvest season property in addition, therefore be difficult to long preservation, so the consumer can not eat throughout the year.

Summary of the invention

In order to address the above problem, the object of the present invention is to provide a kind of consumer to eat throughout the year, and nutritious VC fruits and vegetables milk beverage and preparation method thereof.

In order to achieve the above object, VC fruits and vegetables provided by the invention milk beverage is made up of following component by weight percentage:

VC fruits and vegetables milk method for preparing beverage provided by the invention comprises the following step that carries out in order:

1) makes pea sand after pea is cleaned, boiled, according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, filter afterwards standby afterwards with 120 mesh sieves then;

2) after being cleaned, tomato makes strained tomatoes, and according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;

3) pea sand, strained tomatoes and milk after the above-mentioned filtration are mixed;

4) will dissolve with suitable quantity of water respectively according to white granulated sugar and the HFCS that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves afterwards;

5) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;

6) join in the blend tank with above-mentioned pea sand, strained tomatoes and the milk mixture of making, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and according to vitamin C and potassium sorbate that above-mentioned addition takes by weighing, the drinking water constant volume of adding surplus also stirs, and makes VC fruits and vegetables milk beverage thus;

7) above-mentioned VC fruits and vegetables milk beverage is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the suckle preparation process of beverage of whole VC fruits and vegetables thus.

VC fruits and vegetables milk beverage provided by the invention is to make as primary raw material with pea, tomato and milk, add vitamin C simultaneously, it not only is rich in multiple nutritional labeling to the human body beneficial, mouthfeel is good, and be not subjected to the fruit harvest restriction in season, so the consumer can eat throughout the year, so market application foreground is very wide.In addition, this preparation method is simple, easy to operate.

The specific embodiment

Below in conjunction with specific embodiment VC fruits and vegetables milk beverage provided by the invention and preparation method thereof is elaborated.

Embodiment 1:

The VC fruits and vegetables milk beverage that present embodiment provides is made up of following component by weight percentage:

The VC fruits and vegetables milk method for preparing beverage that present embodiment provides comprises the following step that carries out in order:

1) make pea sand after pea is cleaned, boiled, it is husky and add the suitable quantity of water dilution to take by weighing 18 kilograms of peas then, filters afterwards standby afterwards with 120 mesh sieves;

2) make strained tomatoes after tomato is cleaned, take by weighing heavy 18 kilograms of strained tomatoes then and add the suitable quantity of water dilution, filter afterwards standby afterwards with 120 mesh sieves;

3) the pea sand after the above-mentioned filtration, strained tomatoes and 5 kilograms of milk are mixed;

4) 2 kilograms of white granulated sugars and 4 kilograms of HFCSs are dissolved with suitable quantity of water respectively, standby after filtering with 120 mesh sieves afterwards;

5) 0.25 kilogram of xanthans and 0.25 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;

6) above-mentioned pea sand, strained tomatoes and the milk mixture of making, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and 0.02 kilogram of vitamin C and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, and makes VC fruits and vegetables milk beverage thus;

7) above-mentioned VC fruits and vegetables milk beverage is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the suckle preparation process of beverage of whole VC fruits and vegetables thus.

Embodiment 2:

The VC fruits and vegetables milk beverage that present embodiment provides is made up of following component by weight percentage:

The VC fruits and vegetables milk method for preparing beverage that present embodiment provides comprises the following step that carries out in order:

1) make pea sand after pea is cleaned, boiled, it is husky and add the suitable quantity of water dilution to take by weighing 22 kilograms of peas then, filters afterwards standby afterwards with 120 mesh sieves;

2) make strained tomatoes after tomato is cleaned, take by weighing heavy 22 kilograms of strained tomatoes then and add the suitable quantity of water dilution, filter afterwards standby afterwards with 120 mesh sieves;

3) the pea sand after the above-mentioned filtration, strained tomatoes and 10 kilograms of milk are mixed;

4) 2 kilograms of white granulated sugars and 4 kilograms of HFCSs are dissolved with suitable quantity of water respectively, standby after filtering with 120 mesh sieves afterwards;

5) 0.25 kilogram of xanthans and 0.25 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;

6) above-mentioned pea sand, strained tomatoes and the milk mixture of making, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and 0.02 kilogram of vitamin C and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, and makes VC fruits and vegetables milk beverage thus;

7) above-mentioned VC fruits and vegetables milk beverage is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the suckle preparation process of beverage of whole VC fruits and vegetables thus.

Embodiment 3:

The VC fruits and vegetables milk beverage that present embodiment provides is made up of following component by weight percentage:

The VC fruits and vegetables milk method for preparing beverage that present embodiment provides comprises the following step that carries out in order:

1) make pea sand after pea is cleaned, boiled, it is husky and add the suitable quantity of water dilution to take by weighing 20 kilograms of peas then, filters afterwards standby afterwards with 120 mesh sieves;

2) make strained tomatoes after tomato is cleaned, take by weighing heavy 20 kilograms of strained tomatoes then and add the suitable quantity of water dilution, filter afterwards standby afterwards with 120 mesh sieves;

3) the pea sand after the above-mentioned filtration, strained tomatoes and 8 kilograms of milk are mixed;

4) 2 kilograms of white granulated sugars and 4 kilograms of HFCSs are dissolved with suitable quantity of water respectively, standby after filtering with 120 mesh sieves afterwards;

5) 0.25 kilogram of xanthans and 0.25 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;

6) above-mentioned pea sand, strained tomatoes and the milk mixture of making, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and 0.02 kilogram of vitamin C and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, and makes VC fruits and vegetables milk beverage thus;

7) above-mentioned VC fruits and vegetables milk beverage is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the suckle preparation process of beverage of whole VC fruits and vegetables thus.

Claims (2)

1. VC fruits and vegetables milk beverage, it is characterized in that: described fruits and vegetables milk beverage is made up of following component by weight percentage:

2. the preparation method of a VC fruits and vegetables as claimed in claim 1 milk beverage, it is characterized in that: described preparation method comprises the following step that carries out in order:

1) makes pea sand after pea is cleaned, boiled, according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, filter afterwards standby afterwards with 120 mesh sieves then;

2) after being cleaned, tomato makes strained tomatoes, and according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;

3) pea sand, strained tomatoes and milk after the above-mentioned filtration are mixed;

4) will dissolve with suitable quantity of water respectively according to white granulated sugar and the HFCS that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves afterwards;

5) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;

6) join in the blend tank with above-mentioned pea sand, strained tomatoes and the milk mixture of making, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and according to vitamin C and potassium sorbate that above-mentioned addition takes by weighing, the drinking water constant volume of adding surplus also stirs, and makes VC fruits and vegetables milk beverage thus;

7) above-mentioned VC fruits and vegetables milk beverage is adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the suckle preparation process of beverage of whole VC fruits and vegetables thus.