CN102551146A - Method for preparing sugarcane and lemon juice compound beverage - Google Patents
Method for preparing sugarcane and lemon juice compound beverage Download PDFInfo
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- CN102551146A CN102551146A CN2012100238218A CN201210023821A CN102551146A CN 102551146 A CN102551146 A CN 102551146A CN 2012100238218 A CN2012100238218 A CN 2012100238218A CN 201210023821 A CN201210023821 A CN 201210023821A CN 102551146 A CN102551146 A CN 102551146A
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Abstract
The invention discloses a method for preparing sugarcane and lemon juice compound beverage. The method comprises the following steps: (1) selecting and using fresh healthy sugarcane, cleaning, removing head and tail parts, peeling, squeezing out and filtering sugarcane juice for later use; (2) selecting fresh lemon fruits, squeezing out and filtering lemon juice for later use; (3) well mixing the following material in percentage by mass: 20-25% of the sugarcane juice, 4-6% of the lemon juice, 3-5% of white granulated sugar and 66-70% of purified water and filtering again; (4) homogenizing by using a high-pressure homogenizer at a pressure of 25-30MPa; and (5) degassing for 20min by using a degasser with a degassing vacuum degree of 0.5-0.7MPa, filling at a temperature of 75-85 DEG C, capping and sealing, placing in water at a temperature of 100 DEG C and heating for 10-15min, rapidly cooling to 40 DEG C to obtain the sugarcane and lemon juice compound beverage. According to the invention, the natural sour taste of the lemon and the sweet taste of the sugarcane are fully utilized to carry out sugar-acid ratio blending to ensure that the compound beverage is moderate in sour and sweet taste and pure, fresh and pleasant in taste and has no need for adding overmuch food additives. The preparation method has the advantages of simpleness and easiness in obtaining raw materials.
Description
Technical field
The present invention relates to the composite fruit juice beverage, relate in particular to the preparation method of a kind of sugarcane, lemon juice composite beverage.
Background technology
Sugarcane also contains each amino acid, abundant trace element and polyphenol substance except that containing a large amount of moisture and sugar.The traditional Chinese medical science thinks that sugarcane goes into lung, stomach two warps, have heat-clearing, promote the production of body fluid, the therapeutic method to keep the adverse qi flowing downward, moisturize, the special-effect of tonifying lung benefit stomach.After sugarcane was pressed into juice, nutritional labeling can't be damaged, and can obtain more beautiful mouthfeel on the contrary." occupying diet spectrum " even think that sugar-cane juice is " a born Fu Mai Tang " with breath.Research in recent years shows that simultaneously sugar-cane juice contains polyphenoils, can produce certain effect to anti-ageing and disease prevention and cure.
Lemon is the fruit drink common used material, contains rich organic acid and vitamin, and especially ascorbic content is very abundant, has the blood coagulation of raising effect, prevents angiocardiopathy, the effect of prophylaxis of hypertension.Lemon also is multi-efficiencies such as natural cosmetic good merchantable brand, the tender skin of Pear Power, and it is edible very to be fit to the women.Sugarcane is cold in nature, and lemon is warm in nature, and both combinations can bring tasty and refreshing moist impression.
Contain abundant sweet taste and sour odour material in sugarcane and the lemon, drink separately and cross sweet or meta-acid easily.Thereby existing lemon juice class beverage and sugar-cane juice class beverage are often through adding a large amount of sugars or in sugar-cane juice, adding sour odour material such as citric acid to regulate sugar-acid ratio in lemon juice.But if with the in addition allotment of proper proportion of lemon juice and sugar-cane juice, self energy produces and more sour-sweetly suits, pure and fresh tasty and refreshing local flavor, must not add too much food additives, has kept the natural characteristic and the security thereof of food to a certain extent.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, the preparation method of a kind of sugarcane, lemon juice composite beverage is provided.
The preparation method's of sugarcane, lemon juice composite beverage step is following:
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be the sugar-cane juice of 20-25%, mass percent is the lemon juice of 4-6%, and mass percent is the white granulated sugar of 3-5%, and mass percent is that the pure water of 66-70% fully mixes, and filters once more;
4) under the pressure of 25-30MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.5-0.7MPa, 75-85 ℃ of following can, seals to be placed in 100 ℃ of water and heats 10-15min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
The preparation method's of sugarcane, lemon juice composite beverage step is following:
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be 22% sugar-cane juice, mass percent is 4% lemon juice, and mass percent is 4% white granulated sugar, and mass percent is that 70% pure water fully mixes, and filters once more;
4) under the pressure of 25-30MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.5-0.7MPa, 75-85 ℃ of following can, seals to be placed in 100 ℃ of water and heats 10-15min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
The beneficial effect that the present invention compared with prior art has:
1) contains rich organic acid and vitamin in the lemon, tender skin of Pear Power and the natural effect of preventing multiple chronic disease;
2) contain each amino acid, abundant trace element and polyphenols in the sugarcane, clearing heat and promoting fluid, tonifying lung benefit stomach;
3) make full use of natural tart flavour of lemon and the sweet taste of sugarcane and carry out the sugar-acid ratio allotment, it is sour-sweet suitable to have, pure and fresh pleasant mouthfeel, and need not add too much food additives;
4) organic acid in the lemon and polyphenoils can delay the oxidation of aldehydes matter in the sugar-cane juice, and the effect that suppresses bacterial growth is arranged, and need not add anticorrisive agent;
5) preparation method is simple, and abundant raw material is easy to get.
The specific embodiment
The present invention is a raw material with fresh lemon and sugarcane, through squeezing the juice and allocating, has fully kept the natural nutrient component of lemon and sugarcane.Wherein reasonably utilize the sweet substance that contains in the sour odour material that contains in the lemon and the sugarcane to regulate sugar-acid ratio, must not add too much food additives.This beverage appearance appears faint yellow, and is translucent for evenly, distributes the mixing delicate fragrance of lemon and sugarcane, and health is had certain facilitation.And skin whitening is arranged, effect such as the short digestion of being good for the stomach.
Embodiment 1
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be 20% sugar-cane juice, mass percent is 4% lemon juice, and mass percent is 3% white granulated sugar, and mass percent is that 66% pure water fully mixes, and filters once more;
4) under the pressure of 25MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.5MPa, 75 ℃ of following cans, seals to be placed in 100 ℃ of water and heats 10min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
Embodiment 2
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be 25% sugar-cane juice, mass percent is 6% lemon juice, and mass percent is the white granulated sugar of 3-5%, and mass percent is that 70% pure water fully mixes, and filters once more;
4) under the pressure of 30MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.7MPa, 85 ℃ of following cans, seals to be placed in 100 ℃ of water and heats 15min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
Embodiment 3
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be 22% sugar-cane juice, mass percent is 4% lemon juice, and mass percent is 4% white granulated sugar, and mass percent is that 70% pure water fully mixes, and filters once more;
4) under the pressure of 25MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.5MPa, 75 ℃ of following cans, seals to be placed in 100 ℃ of water and heats 10min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
Embodiment 4
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be 22% sugar-cane juice, mass percent is 4% lemon juice, and mass percent is 4% white granulated sugar, and mass percent is that 70% pure water fully mixes, and filters once more;
4) under the pressure of 30MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.7MPa, 85 ℃ of following cans, seals to be placed in 100 ℃ of water and heats 15min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
Claims (2)
1. the preparation method of a sugarcane, lemon juice composite beverage is characterized in that its step is following:
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be the sugar-cane juice of 20-25%, mass percent is the lemon juice of 4-6%, and mass percent is the white granulated sugar of 3-5%, and mass percent is that the pure water of 66-70% fully mixes, and filters once more;
4) under the pressure of 25-30MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.5-0.7MPa, 75-85 ℃ of following can, seals to be placed in 100 ℃ of water and heats 10-15min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
2. the preparation method of a sugarcane, lemon juice composite beverage is characterized in that its step is following:
1) choose the sugarcane of fresh and healthy, clean, decaptitating truncates, and peels, and squeezes sugar-cane juice, filters, subsequent use;
2) choose fresh lemon, squeeze lemon juice, filter subsequent use;
3) with mass percent be 22% sugar-cane juice, mass percent is 4% lemon juice, and mass percent is 4% white granulated sugar, and mass percent is that 70% pure water fully mixes, and filters once more;
4) under the pressure of 25-30MPa, carry out homogeneous with high pressure homogenizer;
5) with the degasser 20min that outgases, degassing vacuum is 0.5-0.7MPa, 75-85 ℃ of following can, seals to be placed in 100 ℃ of water and heats 10-15min, is cooled to 40 ℃ then rapidly, obtains sugarcane, lemon juice composite beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012100238218A CN102551146A (en) | 2012-02-03 | 2012-02-03 | Method for preparing sugarcane and lemon juice compound beverage |
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| CN2012100238218A CN102551146A (en) | 2012-02-03 | 2012-02-03 | Method for preparing sugarcane and lemon juice compound beverage |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325809A (en) * | 2015-10-28 | 2016-02-17 | 内江师范学院 | Fresh-keeping sugarcane juice and making method |
| CN106071499A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of preparation method of sugar cane juice beverage |
| CN106418023A (en) * | 2016-05-18 | 2017-02-22 | 枫树唐（天津）饮料科技有限公司 | Health care beverage with fat cleaning and weight loss effects and preparation method thereof |
| CN106805037A (en) * | 2016-12-19 | 2017-06-09 | 蚌埠鲲鹏食品饮料有限公司 | A kind of purple potato grain carrot beverage |
| CN107751663A (en) * | 2016-08-16 | 2018-03-06 | 曾绍珍 | A kind of sugarcane beverage |
| CN108419966A (en) * | 2018-03-26 | 2018-08-21 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of tomato Kiwi berry compound fruit and vegetable juice and its production technology |
| CN111657410A (en) * | 2020-06-29 | 2020-09-15 | 广西科技师范学院 | Mulberry-sugarcane compound beverage and preparation method thereof |
| CN114097958A (en) * | 2021-10-29 | 2022-03-01 | 临夏市哈利德清真食品有限公司 | Piteguo juice beverage with anti-alcohol effect and preparation method thereof |
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| CN1348504A (en) * | 1999-03-29 | 2002-05-08 | 国家农艺研究院 | Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice |
| CN1833548A (en) * | 2006-04-07 | 2006-09-20 | 邓庆忠 | Sugarcane beverage and its prepn. method |
| CN101057691A (en) * | 2007-05-11 | 2007-10-24 | 陈江 | Watermelon pineapple lemon juice beverage |
| CN101467752A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Fresh sugarcane juice series natural beverage and production method thereof |
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2012
- 2012-02-03 CN CN2012100238218A patent/CN102551146A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1348504A (en) * | 1999-03-29 | 2002-05-08 | 国家农艺研究院 | Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice |
| CN1833548A (en) * | 2006-04-07 | 2006-09-20 | 邓庆忠 | Sugarcane beverage and its prepn. method |
| CN101057691A (en) * | 2007-05-11 | 2007-10-24 | 陈江 | Watermelon pineapple lemon juice beverage |
| CN101467752A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Fresh sugarcane juice series natural beverage and production method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325809A (en) * | 2015-10-28 | 2016-02-17 | 内江师范学院 | Fresh-keeping sugarcane juice and making method |
| CN106418023A (en) * | 2016-05-18 | 2017-02-22 | 枫树唐（天津）饮料科技有限公司 | Health care beverage with fat cleaning and weight loss effects and preparation method thereof |
| CN106071499A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of preparation method of sugar cane juice beverage |
| CN107751663A (en) * | 2016-08-16 | 2018-03-06 | 曾绍珍 | A kind of sugarcane beverage |
| CN106805037A (en) * | 2016-12-19 | 2017-06-09 | 蚌埠鲲鹏食品饮料有限公司 | A kind of purple potato grain carrot beverage |
| CN108419966A (en) * | 2018-03-26 | 2018-08-21 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of tomato Kiwi berry compound fruit and vegetable juice and its production technology |
| CN108419966B (en) * | 2018-03-26 | 2021-08-03 | 湖南化工职业技术学院（湖南工业高级技工学校） | Tomato and kiwi fruit composite fruit and vegetable juice and production process thereof |
| CN111657410A (en) * | 2020-06-29 | 2020-09-15 | 广西科技师范学院 | Mulberry-sugarcane compound beverage and preparation method thereof |
| CN114097958A (en) * | 2021-10-29 | 2022-03-01 | 临夏市哈利德清真食品有限公司 | Piteguo juice beverage with anti-alcohol effect and preparation method thereof |
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Application publication date: 20120711 |