CN102406204A - Formula for producing fresh-keeping watermelon juice - Google Patents
Formula for producing fresh-keeping watermelon juice Download PDFInfo
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- CN102406204A CN102406204A CN2011103806177A CN201110380617A CN102406204A CN 102406204 A CN102406204 A CN 102406204A CN 2011103806177 A CN2011103806177 A CN 2011103806177A CN 201110380617 A CN201110380617 A CN 201110380617A CN 102406204 A CN102406204 A CN 102406204A
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- watermelon
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Abstract
The invention discloses a formula for producing fresh-keeping watermelon juice. The formula comprises the following components in percentage by weight: 0.005 to 0.05 percent of acidity regulator, 5 to 8 percent of white granulated sugar, 0.0030 to 0.0050 percent of composite colorant, 0.05 to 0.1 5 percent of antioxidant, 0.05 to 0.15 percent of thickening agent, namely xanthan gum, 1.65 to 5.00 percent of water, and 90 percent of fresh watermelon juice. Through regulation by using the formula, the quality of the produced watermelon juice is ensured to be uniform, and the produced watermelon juice has the same mouthfeel and flavor as fresh watermelons.
Description
Technical field
The invention belongs to the food and drink field, particularly a kind of prescription of producing fresh-keeping watermelon juice.
Background technology
Watermelon is the modal fruit that quenches one's thirst of relieving summer heat in China people summer, also is one of fruit of liking of people.For a long time, receive watermelon to produce the restriction in season, people can only have watermelon in summer.Along with food preservative technology---the development of controlled atmosphere cold storage technology, season limit is broken, but cost is too big, and quantity is also less, and the anti-season watermelon can't be popularized.Along with the development of agricultural science and technology, greenhouse watermelon becomes the main source of anti-season watermelon.Even so, the anti-season watermelon makes it not have to get into fully at large the main flow of anti-season consumption fruit because of cost, price and people's eating habit, convenience.Especially, the instant inconvenience of bringing of watermelon also is its obstruction that becomes the crowd of flowing consumption.For many years, the food brainstrust is all being made great efforts the research melon beverage, but because of its thermal sensitivity, never solves the fresh-keeping problem of watermelon juice fully.In recent years, Japanology has gone out a kind of high pressure sterilization method, and has developed high pressure sterilization equipment, makes watermelon juice production become possibility, but at present, this equipment is little because of production capacity, costs an arm and a leg, and also is not applied, and only is confined to laboratory research.
Watermelon juice is because of the technical equipment reason, and never big production product emerges.Technically, watermelon juice is because of reasons such as the maturity of process, raw material, kinds, and local flavor and mouthfeel are usually unstable, bring product quality problem to suitability for industrialized production.The present invention just is based on this viewpoint, has developed the standardization prescription of suitable industrialized production, and guarantees the scope of every series-produced constant product quality a permission.
Summary of the invention
The object of the invention provides a kind of prescription of producing fresh-keeping watermelon juice; The characteristics that this prescription is fresh and sweet according to watermelon juice; The inconsistent problem of quality of finished that different material and differing maturity etc. is brought; Through increasing additive and other small powder is adjusted, make it not make local flavor that bigger variation arranged because of the variation of processing and kind, maturity; Through surveying saccharic acid, carry out the saccharic acid adjustment, make the watermelon mouthfeel scope of its sour-sweet mouthfeel in maturation; Sugar stays the mouth acid after the decomposition, or causes peracid under one's belt after edible in the mouth of being everlasting, cause a mouthful stomach upset, so this prescription is also through having overcome this mouthfeel discomfort with salt.Through the adjustment of above prescription, we have found the standardized method of industrialized production, guarantee that the product quality of watermelon juice production is even, and mouthfeel and local flavor have the beautiful of bright watermelon.
Technical scheme of the present invention is achieved in that
Following material all is weight percentage:
Acid: 0.005-0.05%.Wherein: citric acid: 0.0025%-0.025%, malic acid: 0.0025%-0.025%.
White granulated sugar: 5-8%.
Compound pigment: 0.0030%--0.0050%, amaranth, famille rose, sunset yellow used in each 1: 1: 1 by weight percentage.
Antioxidant (different Vc): 0.05-0.15%
Thickener xanthans: 0.05-0.15%.
Water: 1.65--5.00%
The watermelon aquatic foods are squeezed the juice: 90%
Use technology
Adopt the present invention to fill a prescription when producing watermelon juice, select the watermelon raw material of same breed, identical maturity by technological requirement, selected; Remove watermelon rotten, that pollute, use the hairbrush clear water again, and flushing with clean water, last; Dash clearly totally with sterilized water, on broken half machine, cut half then; And remove because of weighing wounded, tissue, smell etc. have changed stale watermelon.
After accomplishing as above selection, get flesh again, remove seed, protect look, press extracting juice.Then, filter cleaner is allocated again.
The watermelon juice that allotment is good, levigate through colloid mill again, the enzyme that outgases, goes out, homogeneous on homogenizer, sterilization and aseptic embedding then, the check warehouse-in is accomplished whole process of production.
It is no matter comfortable from flavor tastes such as color and luster, flavour and smell, structural states through the watermelon juice after the processing to fill a prescription with the present invention.
The specific embodiment
The present invention uses when being the allotment in following watermelon juice production technology.
Granulated sugar in the prescription will add water-solubleization, after the filtration, adds in the watermelon juice.After suspending agent will soak in advance and dissolve, filter, add in the watermelon juice while stirring.
Other small powder in the prescription after all will dissolving, adds in the watermelon juice under stirring condition.
Each material in the prescription necessarily requires to select and purchase in strict accordance with the food safety and sanitation method.
Embodiment 1: (following material is unit of weight)
Citric acid: 0.02%, malic acid: 0.02%
White granulated sugar: 5%
Amaranth: famille rose 0.0015%: sunset yellow 0.0015%: 0.0015%
Antioxidant (different Vc): 0.1%
Thickener xanthans: 0.15%
Water: 4.70%
The watermelon aquatic foods are squeezed the juice: 90%
Press the prescription of embodiment 1, make the fresh-keeping watermelon juice product of 5kg.At first select the fresh watermelon of same kind, maturity unanimity, clean surface, and use aseptic water washing, for use.
Take by weighing the different V of 5 gram antioxidant
C,, for use with the demineralized water dissolving.
Get cleaned watermelon, cut half, get flesh.Melon pulp is pressed extracting juice 4.5kg, and watermelon seed and crude fibre discard or do it and use.
Take by weighing citric acid 1g, malic acid 1g, white granulated sugar 250g, amaranth 0.075g, famille rose 0.075, sunset yellow 0.075g, thickener xanthans 7.5g; Dissolve, filter with demineralized water respectively; Add in the above-mentioned watermelon juice, stir, quantitatively arrive 5kg with demineralized water again.Levigate through colloid mill afterwards, the enzyme that outgases, goes out, homogeneous on homogenizer, 90 ℃ then, 15s sterilization and aseptic embedding, this product is processed in cooling.Embodiment 2: (following material is unit of weight)
Citric acid: 0.022%, malic acid: 0.022%
White granulated sugar: 6%
Amaranth: famille rose 0.0016%: sunset yellow 0.0016%: 0.0016%
Antioxidant (different Vc): 0.12%
Thickener xanthans: 0.145%
Water: 3.74%
The watermelon aquatic foods are squeezed the juice: 90%
Production method is with embodiment 1.
Embodiment 3: (following material is unit of weight)
Citric acid: 0.025%, malic acid: 0.025%
White granulated sugar: 7%
Amaranth: famille rose 0.0018%: sunset yellow 0.0018%: 0.0018%
Antioxidant (different Vc): 0.13%
Thickener xanthans: 0.14%
Water: 2.67%
The watermelon aquatic foods are squeezed the juice: 90%
Production method is with embodiment 1.
Claims (4)
1. a prescription of producing fresh-keeping watermelon juice is characterized in that, below by weight percentage,
Acid: 0.005-0.05%,
White granulated sugar: 5-8%,
Compound pigment: 0.0030%--0.0050%,
Antioxidant (different Vc): 0.05-0.15%,
Thickener xanthans: 0.05-0.15%,
Water: 1.65--5.00%,
The watermelon aquatic foods are squeezed the juice: 90%,
Above total amount is 100%.
2. a kind of prescription of producing fresh-keeping watermelon juice according to claim 1 is characterized in that described acid is meant citric acid: 0.0025%-0.025% by weight percentage, malic acid: 0.0025%-0.025%.
3. a kind of prescription of producing fresh-keeping watermelon juice according to claim 1 is characterized in that compound pigment is amaranth, famille rose, sunset yellow, is made into by weight 1: 1: 1.
4. a kind of prescription of producing fresh-keeping watermelon juice according to claim 1 is characterized in that antioxidant is different Vc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103806177A CN102406204A (en) | 2011-11-25 | 2011-11-25 | Formula for producing fresh-keeping watermelon juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103806177A CN102406204A (en) | 2011-11-25 | 2011-11-25 | Formula for producing fresh-keeping watermelon juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102406204A true CN102406204A (en) | 2012-04-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103806177A Pending CN102406204A (en) | 2011-11-25 | 2011-11-25 | Formula for producing fresh-keeping watermelon juice |
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| CN (1) | CN102406204A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616445A (en) * | 2016-07-14 | 2018-01-23 | 北京市农林科学院 | A kind of preparation method of watermelon slices |
| CN109198325A (en) * | 2018-08-24 | 2019-01-15 | 陈葆新 | A kind of very watermelon juice production method |
| CN114208983A (en) * | 2021-12-21 | 2022-03-22 | 北京工商大学 | Method for removing peculiar smell of hot-processed watermelon juice and watermelon juice beverage |
-
2011
- 2011-11-25 CN CN2011103806177A patent/CN102406204A/en active Pending
Non-Patent Citations (6)
| Title |
|---|
| 李丽梅: "西瓜饮料配方及工艺 ", 《农村实用工程技术》 * |
| 李丽梅: "西瓜饮料配方及工艺", 《农村实用工程技术》, no. 09, 20 September 1996 (1996-09-20) * |
| 李凤翔，毛丽萍，张梅申: "天然保健饮料西瓜汁的研究 ", 《食品科技》 * |
| 李凤翔，毛丽萍，张梅申: "天然保健饮料西瓜汁的研究", 《食品科技》, no. 02, 20 March 1996 (1996-03-20) * |
| 潘思轶，王可兴: "天然西瓜汁饮料的研究 ", 《食品科学》 * |
| 潘思轶，王可兴: "天然西瓜汁饮料的研究", 《食品科学》, no. 03, 30 March 1994 (1994-03-30) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616445A (en) * | 2016-07-14 | 2018-01-23 | 北京市农林科学院 | A kind of preparation method of watermelon slices |
| CN107616445B (en) * | 2016-07-14 | 2020-12-22 | 北京市农林科学院 | Preparation method of watermelon slices |
| CN109198325A (en) * | 2018-08-24 | 2019-01-15 | 陈葆新 | A kind of very watermelon juice production method |
| CN114208983A (en) * | 2021-12-21 | 2022-03-22 | 北京工商大学 | Method for removing peculiar smell of hot-processed watermelon juice and watermelon juice beverage |
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Application publication date: 20120411 |