CN102342553A - Mandarin orange juice beverage - Google Patents
Mandarin orange juice beverage Download PDFInfo
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- CN102342553A CN102342553A CN2011102921939A CN201110292193A CN102342553A CN 102342553 A CN102342553 A CN 102342553A CN 2011102921939 A CN2011102921939 A CN 2011102921939A CN 201110292193 A CN201110292193 A CN 201110292193A CN 102342553 A CN102342553 A CN 102342553A
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- mandarin orange
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- bowl mandarin
- orange juice
- bowl
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Abstract
The invention provides a mandarin orange juice beverage, which comprises the following components in percentage by mass: 15 to 20 percent of original mandarin orange juice, 2 percent of white granulated sugar, 0.23 percent of citric acid, 0.2 percent of stabilizing agent, 0.1 percent of L-calcium lactate, 0.03 percent of potassium sorbate, 0.02 percent of D-sodium erythorbate, 0.02 percent of aspartame (containing phenylalanine), 0.008 percent of sunset yellow, 0.005 percent of lemon yellow, and the balance of water. The mandarin orange juice beverage researched by using the traditional mandarin orange in Wenzhou districts has good mouthfeel and rich nutrient content, is favorable for market popularization and application of traditional agricultural products, and brings excellent market value.
Description
Technical field
The invention belongs to technical field of beverage, specifically be meant a kind of from utilizing the bowl mandarin orange juice beverage of bowl mandarin orange preparation.
Background technology
The beverage of selling in the market is multifarious, of a great variety; Like tea beverage, soda, milk beverage, beverage made of fruits or vegetables etc.; Wherein beverage made of fruits or vegetables combines other additives to be prepared from squeezing the juice of various fruits and vegetables; Because beverage made of fruits or vegetables can keep the genuineness of fruits and vegetables preferably, and contains abundant vitamin, therefore receive consumer's welcome deeply.
The bowl mandarin orange is the traditional agricultural special product in area, Wenzhou, Zhejiang.The bowl mandarin orange has little bitter taste when just eating; For analyzing the composition and the value thereof of bowl mandarin orange bitter substance; Under the help of units concerned such as Shanghai Institute of Pharmaceutical Industry, Wenzhou Medical House,, confirm that the Main Ingredients and Appearance of bowl mandarin orange bitter substance is neohesperidin and naringin through the exploratory development in 8 years; And animal experimentized, the result shows that these two kinds of compositions have step-down, cooling, anti-anoxic and increase coronary flow etc. drug action is arranged.According to the dietotherapy Preliminary Clinical Observation, the hyperpiesia people there is curative effect preferably.What Wenzhou is among the people to be have " Dragon Boat Festival, the bowl mandarin orange was like antelope " says, and febrile illnesses such as sphagitis, headache can be brought down a fever, controlled to widespread bowl mandarin orange.This shows that " little hardship " truly has the effect of drug effect to human body in the bowl mandarin orange, the bowl mandarin orange is traditional fruit, is again the dietotherapy good merchantable brand.
The bowl mandarin orange is of high nutritive value, and contains multivitamin, and the heat of dispelling is promoted the production of body fluid preventing phlegm from forming and stopping coughing, the medical usefulness that refreshing and detoxicating etc. are special.Supplement to the Herbal, relevant ancient book such as " occupying the recipe of admiring with breath " is all relevant for the record introduction of bowl mandarin orange medical value, and wherein clear " bowl is taken advantage of benefit " once carried: " people's precious bowl mandarin orange person can ward off carbon monoxide poisoning with it.New Year's Eve is driven in the capital, steps on that to recommend be to grow up that to meet mandarin orange rare for example, though a value two or three hundred must all be asked it ".Normal many food bowl mandarin oranges, to treatment cough, measles, hepatitis, high heat, hypertension, diabetes, hyperthyroidism, neurasthenia, the enhance immunity function all has good effect.
Through retrieval, also there is not the beverage of bowl mandarin orange juice preparation in the market.Therefore marketing and the application of bowl mandarin orange have been limited undoubtedly.
Summary of the invention
The objective of the invention is in order to overcome the shortcoming and defect that prior art exists, and a kind of unique flavor, nutritious bowl mandarin orange juice beverage are provided.
For realizing above-mentioned purpose, technical scheme of the present invention is: include following component, by percentage to the quality:
Bowl mandarin orange Normal juice 15-20%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
Preferred disposition is: include following component, by percentage to the quality:
Bowl mandarin orange Normal juice 15%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
Perhaps:
Bowl mandarin orange Normal juice 20%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
Further being provided with is the bowl mandarin orange juice that described bowl mandarin orange juice is fresh squeezing.
The present invention utilizes the traditional bowl mandarin orange in area, Wenzhou, develops bowl mandarin orange juice beverage, and mouthfeel is good, and nutrient content is abundant, helps the marketing and the application of traditional agricultural product, the market value of the excellence of bringing.The bowl hesperidium aurantium is real golden yellow bright-coloured, fresh and sweet succulence, and slightly bitter, nutritive value is higher; Bowl mandarin orange unique flavor, the meat soft and succulency, fresh and sweet good to eat, through the fruit assay determination, water content 84.7 grams in 100 gram bowl hesperidium aurantium are real; 55.2 milligrams of calcium, citric acid 0.34 gram, reduced sugar 4.13 grams; Total reducing sugar 9.47 grams, 26.7 milligrams of vitamin Cs, 560 milligrams of vitamin Ds.
The specific embodiment
Through embodiment the present invention is carried out concrete description below; Only be used for the present invention is further specified; Can not be interpreted as the qualification to protection domain of the present invention, the technician in this field can make some nonessential improvement and adjustment to the present invention according to the content of foregoing invention.
Manufacturing process of the present invention: earlier in service sink, put a certain amount of clear water in advance during cleaning, pour raw material into service sink then, artificial stale with in the raw material; Rot; Mouldy, at the beginning of the leaf of disease and pest fruit and plant, foreign matters such as stalk transfer choosing to go; And the sand and dust on raw material surface are cleaned up → the bowl mandarin orange are poured into (getting oily flat rubber belting conveyer)
Remove the surperficial residual soil of bowl mandarin orange → warp (elevator) entering (hammer crushing crusher machine) again → warp (spiral juice extractor) fruit juice and pericarp are filtered →
Through (seperator) carry out coarse filtration → warp (diatomite filter) filter → warp (micro-pore-film filtration machine) carries out essence filter → warp (vacuum degasifer) pressure and keeps 0.07 mp again
Get rid of contained incoagulable gas in the feed liquid → warp (single-screw (single screw) pump) and get into 85-92 degree centigrade of (shell and tube sterilizer) steam pressure 0.12-0.2mpa maintenance sterilization temperature
Time keep 10-15 minute → lower the temperature through (shell and tube cooler) → put into freezer to the fruit juice of handling well to refrigerate.
Drinking production:
Pour the pure water of a certain amount of processing into toward (dissolving sugar bowl) lining, water is burnt 70-85 degree centigrade, pour the white sugar stirring and dissolving into, filter → all batchings are poured in the blend tank
Mixing stirring → warp (vacuum degasifer) pressure keeps 0.07 to get rid of contained incoagulable gas in the feed liquid → warp (single-screw (single screw) pump) entering (high pressure homogeneous pump)
Pressure remained on the 15--17mpa homogenizing time 15-20 minute → keeps 85-92 degree centigrade of sterilization temperature through (shell and tube sterilizer) steam pressure 0.12-0.2mpa
Time keep 10-15 minute → through (shell and tube cooler) lowered the temperature → cooled off after, product squeezed into that the air cleaning degree should keep between finished product high position storage tank → canning cart
Carry out canned at 100,000 grades.
The bowl mandarin orange juice that the present invention is used through the preparation of following method, is taken fresh, no mouldy and do not have a rotten bowl mandarin orange; Then the bowl mandarin orange is cleaned and preliminary treatment; Remove foreign matters such as leaf stalk, and pretreated bowl mandarin orange is put in the spiral juice extractor, squeeze the juice; After squeezing the juice, unedible impurity such as pericarp are filtered.Certainly because vegetables and fruits are squeezed the juice is that those skilled in the art know, other modes are equally applicable to the present invention to the squeeze the juice bowl mandarin orange juice of acquisition of bowl mandarin orange.
Embodiment 1
With the bowl mandarin orange juice of above-mentioned preparation, following component is configured preparation bowl mandarin orange juice beverage,
Bowl mandarin orange Normal juice 15%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame (containing phenylalanine) 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
Embodiment 2
With the bowl mandarin orange juice of above-mentioned preparation, following component is configured preparation bowl mandarin orange juice beverage,
Bowl mandarin orange Normal juice 20%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame (containing phenylalanine) 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
Embodiment 3
With the bowl mandarin orange juice of above-mentioned preparation, following component is configured preparation bowl mandarin orange juice beverage,
Bowl mandarin orange Normal juice 17.5%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame (containing phenylalanine) 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
In the aforesaid operations, the buying of raw material and operation such as sterilizing are strict according to state health standards.
Claims (4)
1. bowl mandarin orange juice beverage is characterized in that: include following component, by percentage to the quality:
Bowl mandarin orange Normal juice 15-20%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
2. according to the described a kind of bowl mandarin orange juice beverage of claim 1, it is characterized in that: include following component, by percentage to the quality:
Bowl mandarin orange Normal juice 15%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%;
D-sodium isoascorbate 0.02%; Aspartame 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
3. a kind of bowl mandarin orange juice beverage according to claim 1 is characterized in that:
Bowl mandarin orange Normal juice 20%; White granulated sugar 2%;
Citric acid 0.23%; Stabilizing agent 0.2%;
L-calcium lactate 0.1%; Potassium sorbate 0.03%; D-sodium isoascorbate 0.02%; Aspartame 0.02%;
Sunset yellow 0.008%; Lemon yellow 0.005%;
Surplus is a water.
4. a kind of bowl mandarin orange juice beverage according to claim 1 is characterized in that: the bowl mandarin orange juice that described bowl mandarin orange Normal juice is fresh squeezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102921939A CN102342553A (en) | 2011-09-29 | 2011-09-29 | Mandarin orange juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102921939A CN102342553A (en) | 2011-09-29 | 2011-09-29 | Mandarin orange juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102342553A true CN102342553A (en) | 2012-02-08 |
Family
ID=45541931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102921939A Pending CN102342553A (en) | 2011-09-29 | 2011-09-29 | Mandarin orange juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102342553A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610800A (en) * | 2013-11-13 | 2014-03-05 | 浙江大学 | Method for separating and purifying seven flavonoid compounds from tangerine oil vacuole layer |
| CN103829314A (en) * | 2014-02-11 | 2014-06-04 | 刘禾青 | Citrus tangerina juice beverage and processing method thereof |
-
2011
- 2011-09-29 CN CN2011102921939A patent/CN102342553A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 林显荣: "《瓯柑》", 28 February 2007, 中国林业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610800A (en) * | 2013-11-13 | 2014-03-05 | 浙江大学 | Method for separating and purifying seven flavonoid compounds from tangerine oil vacuole layer |
| CN103829314A (en) * | 2014-02-11 | 2014-06-04 | 刘禾青 | Citrus tangerina juice beverage and processing method thereof |
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| 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: 20120208 |