CN102805395A - Preparation method of ginger active water beverage - Google Patents
Preparation method of ginger active water beverage Download PDFInfo
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- CN102805395A CN102805395A CN201210283416XA CN201210283416A CN102805395A CN 102805395 A CN102805395 A CN 102805395A CN 201210283416X A CN201210283416X A CN 201210283416XA CN 201210283416 A CN201210283416 A CN 201210283416A CN 102805395 A CN102805395 A CN 102805395A
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Abstract
The invention relates to a preparation method of a ginger active water beverage. Main raw materials for preparing the beverage is fresh ginger, fresh white radish, fresh fruits and vegetables, tea exacts, purified water and food additives. The preparation method of the ginger active water beverage comprises the steps of respectively preparing ginger active water, white radish active water and fruit and vegetable active water by using the fresh ginger, the fresh white radish and the fresh fruits and vegetables, then mixing various prepared active waters and the tea extracts, the purified water and the food additives according to equally divided parts, and sterilizing and filling. The preparation method can sufficiently use the active water which is contained in plants and rich in nutritional ingredients, saves manpower and energy sources needed for drying the active water during traditional fruit and vegetable processing.
Description
Technical field:
The present invention relates to a kind of preparation method of beverage; Be a kind of be raw material with fresh ginger, bright ternip, fresh fruit vegetables, tea extract, pure water and food additives; Prepare the active water of fresh ginger, bright ternip and fresh fruit vegetables earlier, preparing with ginger active water and ternip active water again is the preparation method of the liquid beverage of primary raw material.
Background technology:
At present, liquid beverage receives liking of numerous people deeply, like the beverages such as fruit juice, cola, carbonated drink and mineral water that early go public.These beverages mainly have the effect of quenching the thirst, increase body vitamin and mineral matter.Along with the quickening of people's rhythm of life in recent years; Growth in the living standard; People are to self healthy also special concern and attention; Various to health useful and have heat-clearing and fire-reducing, beverage that quench the thirst ventilation, stomach strengthening and digestion promoting etc. have health goes on the market successively, also be well received by consumers.But the beverage of these healths has plenty of the Chinese medicine that has added certain function; Have plenty of the juice or the particle that have added certain fruits and vegetables; All do not have to be rich in nutrition and have active fruits and vegetables unimolecule activating activities water to extract, thereby reduced the absorption of human body active ingredient.Because the active water of fruits and vegetables or plant is the activated precious resources that are rich in nutrition, is the activated water that human body needs most, be to meet the science drinking water that Human Physiology requires; It is active, has very strong penetration and affinity, can be easy to see through the human body cell film, can reduce the viscosity of blood effectively, plays the effect that dredges the channels, and can impel capillary normally to work in an orderly manner especially, thereby improve microcirculation; Simultaneously can be effectively take poisonous substance matter and refuse out of external, fundamentally improve and recover the physiological function of human body.
Summary of the invention:
The objective of the invention is to overcome the deficiency of prior art; Effectively extract the active water of plant such as ginger, radish and fruits and vegetables; Provide a kind of have to quench one's thirst promote the production of body fluid, ventilate convenient, stomach strengthening and digestion promoting, strengthen metabolism, be rich in nutritional labeling and the preparation method of a kind of ginger active water beverage of active nutrient component arranged.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of ginger active water beverage; The primary raw material of preparation beverage is Tea Polyphenols, pure water and the food additives of fresh ginger, bright ternip, fresh fruit vegetables, tea extract; The preparation method of beverage prepares ginger, ternip and fruits and vegetables active water respectively with fresh ginger, bright ternip and fresh fruit vegetables earlier, and sterilization after then the various active water for preparing being mixed with tea extract, pure water and food additives by equal portions, can form;
The preparation method of A, described ginger active water is: select for use the fresh ginger that meets the relevant sanitary standard of country through running water clean and dry its epidermis use crusher in crushing to become the ginger little fourth piece of maximum appearance and size after the residual rinse water as 3-5mm; With the little fourth piece squeezing of ginger, pressing temperature is controlled at below 45 ℃, gets the ginger juice liquid that it squeezes out; The ginger juice liquid that squeezes out is carried out juice through centrifuge to be separated with slag; After 0-5 ℃ of deepfreeze left standstill the 3-12h layering, taking out the upper strata was the ginger essential oil of grease through the isolated juice of centrifuge, stayed the aqueous solution of layer; Be the ginger active water, the ginger active water is preserved at 0-5 ℃ of deepfreeze; Ginger slag drying behind the centrifuging and taking juice is processed fresh ginger powder, all can be made into fresh ginger powder in the said process after the drying precipitate of isolated slag and lower aqueous solution.
The preparation method of B, described ternip active water is: select for use the bright ternip that meets the relevant sanitary standard of country through running water clean and dry its epidermis be broken into the little fourth piece of ternip that maximum appearance and size is 3-5mm after the residual rinse water; With the little fourth piece squeezing of ternip; Pressing temperature is controlled at below 45 ℃; Getting its ternip juice that squeezes out carries out juice through centrifuge and separates with slag; Separated liquid supernatant is the ternip active water, and the ternip active water is preserved at 0-5 ℃ of deepfreeze; With the radish slag behind the centrifuging and taking juice dry bright carrot powder;
C, described fresh fruit vegetables are fresh fruit, fresh tomato, cucumber active water, bright pomegranate, bright wild jujube, fresh honeysuckle.When the ginger active water beverage of preparation difference in functionality or taste; Taste that can be as required, function etc. are used fresh fruit (fresh fruits such as apple, pears, oranges and tangerines, peach, hawthorn); These fresh fruits can only be used a kind of, also can two or more mix use; It is a kind of that fresh tomato in the fresh vegetables, cucumber active water, bright pomegranate, bright wild jujube, fresh honeysuckle etc. equally also are that taste, function as required etc. uses, and also can two or more mix and use.The preparation method of described fruits and vegetables active water is: select for use the fresh fruit vegetables that meet the relevant sanitary standard of country through clean and dry its epidermis be broken into the little fourth piece of fruits and vegetables that maximum appearance and size is 3-5mm after the residual rinse water; With the little fourth piece squeezing of fruits and vegetables; Pressing temperature is controlled at below 45 ℃; Get its fruits and vegetables juice that squeezes out and carry out juice through centrifuge and separate with slag, separated liquid supernatant is the fruits and vegetables active water, and the fruits and vegetables active water is preserved at 0-5 ℃ of deepfreeze; With dry fresh tomato, cucumber, pomegranate, wild jujube, the honeysuckle powder of getting of the fruits and vegetables slag behind the centrifuging and taking juice;
D, described various active water by equal portions mix the back sterilization with pure water and food additives, can is: various active water by weight equal portions and pure water and food additives by weight equal portions mix; Its proportioning is Tea Polyphenols 10-100 part of ginger active water 100-1000 part, ternip active water 500-4000 part, fruits and vegetables active water 100-4000 part, tea extract; Food additive citric acid 10-80 part, stevioside 0.5-2.0 part; Add by xanthans, melon bean gum and the sodium alginate mixed compound stabilizer 8-20 of weight equal portions part by 3: 1: 1, the umber summation that the umber sum that pure water is added into above-mentioned raw materials adds pure water is 10000 parts again; Again with the allotment of the mixed solution of above-mentioned raw materials, the high-pressure homogeneous suspension of processing, described high-pressure homogeneous be to adopt high pressure homogenizer that mixed solution is carried out homogenization processing at operating pressure 16MPa, carry out adopting after the homogenization processing vacuum degassing machine processing that outgases.Must contain solid content particle diameter 0.001-0.2 μ m after high-pressure homogeneous, make and organize homogeneous, sliding sense is arranged, and avoid product to produce deposition, adopting the high pressure homogenizer homogeneous is homogenieity and the stability that increases fruit drink.High pressure homogenizer requires 150-170kg/cm3, and general pressure is 15-17Mpa.Can make the fine particle in the fruit juice further broken in the homogenization processing, make particle size even, promote oozing out of pectin, make pectin and fruit juice affine, keep the even turbidity of fruit juice; The vacuum degassing machine processing that outgases is adopted in high-pressure homogeneous back; Degassing treatment temperature is 40-50 ℃, vacuum 0.0060-0.010Mpa; The degassing is handled the back and is adopted the sterilization of ozone sterilization method; It is the ozone gas processing 20min of 0.12L/min that the ozone sterilization method is sterilized to adopting concentration 0.048mg/min/mL, flow velocity, and the mixed solution that will pass through degassing processing and sterilization treatment keeps 40-50 ℃ temperature and in 10min, uses the bottle placer filling and sealing.
The technical solution adopted for the present invention to solve the technical problems can also be:
The present invention all adds the arabo-ascorbic acid anti-oxidant that 0.1-0.5 restrains by per kilogram juice with the ginger juice liquid that squeezes out, ternip juice and fruits and vegetables juice, and the contact with oxygen brown stain prevents to squeeze the juice.
The present invention carries out enzymolysis and ultrafiltration membrance filter to suspension, and described enzymolysis is that enzymatic hydrolysis condition is: 0.0025%-0.25% pectase and cellulase, the proportioning of pectase and cellulase are 1: 100-100: 1; Temperature 40-55 ℃; Time 0.5-3h, pH value 3.0-4.0, the process of enzymolysis is that adding amylase, pectase carry out the enzyme degraded generally speaking; Under amylase, pectase effect, pectin in the fruit juice and starch are broken down into the small-molecule substance of solubility.Require: the enzyme preparation storage temperature is at 0-5 ℃; Enzyme reaction temperature 49-52 ℃; Begin to finish enzymolysis time 90min to discharging from the enzymatic vessel charging.When being apparent feminine gender,, in enzymatic vessel, take to add or do not add the active carbon fining agent again according to the requirement of finished product colour through detecting.Because of the active water behind the homogeneous contains a spot of fiber, pectin, can cause the muddy or deposition of secondary, obtain comparatively clear solutions so carry out enzymolysis, be convenient to ultrafiltration; Enzymatic hydrolysis condition is 0.0025%-0.25% pectase and cellulase generally speaking, temperature 40-60 ℃, and time 0.5-3h, pH value 3.0-4.0; Milipore filter can remove deproteinize, microorganism and other macromolecular substances, makes micro organism quantity in the active water less than 10/ml, and the ultrafiltration condition can get settled solution for membrane filtration pressure is under 0.1-0.2Mpa, flow velocity 2-3.5m/s, temperature 1-55 ℃ after the ultrafiltration; Described ultrafiltration membrance filter is that the ultrafiltration membrance filter condition is: membrane filtration pressure is 0.1-0.2Mpa, flow velocity 2-3.5m/s.Being to adopt plate and frame filter press to filter the Juice of centrifugal mistake generally speaking, is filter aid with diatomite, is filter aid with diatomite.The diatomite consumption is the 0.5-1.0% of fruit juice.
Fresh fruit vegetables of the present invention are a kind of fruits and vegetables of the above, or are described two kinds of fruits and vegetables compatibilities or three kinds of fruits and vegetables compatibilities or multiple fruits and vegetables compatibility.
Vegetable active water of the present invention is to be different from the resultant juice of tradition squeezing, is example with the fresh ginger: with the fresh ginger raw material with physical method pulverize fresh ginger juice, fresh ginger juice is centrifugalized, centrifugal sediment dry fresh ginger powder; Centrifugate is refrigerated layering, separate upper strata De Jiang essential oil; Lower floor is the ginger active water.It is thus clear that fresh ginger juice has comprised this three part of fresh ginger powder, ginger essential oil and ginger active water.Our definable vegetable active water is to be rich in nutritional labeling, the activated liquid of keeping plant life.
Among the people have a maxim: " winter eats the radish summer and eats ginger, writes out a prescription without the doctor ".Ginger ability warming spleen and stomach for dispelling cold is usually used in treating deficiency-cold in spleen and stomach, appetizing and hearty appetite; Radish can proceed blood cycle, and is the dietotherapy good merchantable brand, but the multiple disease of supplemental treatment, and Compendium of Materia Medica is referred to as " the most favourable person of vegetables ".In addition, tea extract is rich in Tea Polyphenols, and Tea Polyphenols is a kind of natural polyphenol compounds that separates and get that extracts from green tea.Main component is a catechin, is rich in multivitamin and trace element, and its oxidation resistance is artificial synthetized oxidation preventive agent BHT, BHA 4-6 a times; Be VE 6-7 doubly; The 5-10 of VC times, and consumption is few, the potential toxic and side effect of no synthetic; Catechin has protective effect to pigment in the food and vitamins, can be used as natural, anticorrisive agent use.Have and prevent that food from fading, removing that " active oxygen radical " is antibacterial, detoxifcation, anti-cancer, anticancer, anti-sudden change, anti-human senility, bring high blood pressure down and effects such as the stability of cholesterol, raising human body body immunity, raising vitamin substances, anti-caries.
Vegetable active water adds the health-care efficacy of ginger, radish, tea extract, so this beverage is popular healthy beverage.Obtain ginger essential oil and fresh ginger powder with short-cut method simultaneously.
The present invention compared with prior art has following having a few:
1, the maximum advantage of the present invention is the required manpower and the energy of dried active water when having practiced thrift traditional garden stuff processing; Made full use of each position of plant.
2, be taken to the active moisture that is rich in the multiple nutrients material in fresh ginger, bright ternip and other fruits and vegetables class, do not adopt heat treated in the preparation process, avoided high temperature to destroy the nutrient in the vegetable active water, greatly kept the original nutrition active component.Long-term drinking, not only having quenches one's thirst convenient, the stomach strengthening and digestion promoting that promotes the production of body fluid, ventilates contains abundant vitamin and mineral matter, and unique local flavor is arranged.
3, vegetable active water is to be different from the resultant juice of traditional squeezing, is example with the fresh ginger: with the fresh ginger raw material with physical method pulverize fresh ginger juice, fresh ginger juice is centrifugalized, centrifugal sediment dry fresh ginger powder; Centrifugate is refrigerated layering, separate upper strata De Jiang essential oil; Lower floor is the ginger active water.It is thus clear that fresh ginger juice has comprised this three part of fresh ginger powder, ginger essential oil and ginger active water.Our definable vegetable active water is to be rich in nutritional labeling, the activated liquid of keeping plant life.The maximum advantage of the present invention is the required manpower and the energy of dried active water when having practiced thrift traditional garden stuff processing; Made full use of each position of plant.Processing technology of the present invention is simple, makes full use of raw material, saves cost.
4, the present invention adopts steviol glycoside as sweetener, and the sugariness of steviol glycoside is 150-300 a times of sucrose, and its calorific value is about 1/250 of a sucrose.Human body is had no side effect, obesity, diabetes, high blood pressure, heart disease, carious tooth etc. are had certain supplemental treatment effect.
5, the present invention adopts tea extract, and main component is a catechin, is rich in multivitamin and trace element; Its oxidation resistance is artificial synthetized oxidation preventive agent BHT, BHA 4-6 a times, is 6-7 times of VE, and the 5-10 of VC doubly; And consumption is few; The potential toxic and side effect of no synthetic, catechin has protective effect to pigment in the food and vitamins, can be used as natural, anticorrisive agent use.
Description of drawings
Fig. 1 is preparation technology's flow chart of ginger active water of the present invention
Fig. 2 is a process chart of the present invention
The specific embodiment:
For the present invention is described better, further explain through specific embodiment below in conjunction with accompanying drawing 1,2:
Embodiment 1: prescription (all raw materials all by weight ratio): 400 parts of ginger active waters; 4000 parts of ternip active waters; 2000 parts of cucumber active waters; 50 parts of the Tea Polyphenols of tea extract; 40 parts of citric acids; 3 parts of arabo-ascorbic acids; 0.5 part of stevioside; Compound stabilizer is an xanthans: the melon bean gum: 12 parts of sodium alginates (3: 1: 1); Pure water is added into 10000 parts;
The preparation method:
(1) preparation method of ginger active water, ginger powder and ginger essential oil
1. select and clean: select the fresh ginger that meets the relevant sanitary standard of country for use, clean, dry;
2. broken: that above-mentioned clean fresh ginger is become the square little fourth piece of 0.5cm with crusher in crushing;
3. squeezing: adopt belt press to squeeze into juice, pressing temperature is 40 ℃; What squeezing was adopted is belt press.Pulp distributes evenly as much as possible in expressing process, and the pulp THICKNESS CONTROL is pressed the adjusting of band tension force about 5cm, regulate according to the character of pulp, with crushing juice rate as criterion.If desired, carry out twice pressing again after can adding the equivalent water retting the pomace behind the single pressing, can improve the fruit juice crushing juice rate, but in the later stage because maturity is higher, and the crushing juice rate of increase has not had economy can be sayed, just cancel this step operation.
One presses: the squeezing time: 50min; Crushing juice rate: 80%;
Two press: amount of water: pomace: water=1: 1; Set crushing juice rate:＞50%; The squeezing time: 30min.
4. protect look: the ginger juice liquid that squeezes out, ternip juice and fruits and vegetables juice all by the arabo-ascorbic acid anti-oxidant of per kilogram juice adding 0.2 gram, are prevented juice oxidation generation brown stain.
5. centrifugal: the ginger behind the enzymolysis squeezed the juice carry out the juice slag through centrifuge and separate, supernatant leaves standstill the 12h layering at 5 ℃ of deepfreezes, and the upper strata is a grease, is the ginger essential oil; Lower floor is the aqueous solution, is the ginger active water, and is subsequent use; Can be made into fresh ginger powder after the drying precipitate;
(2) muddy type ginger active water method for preparing beverage
1. select for use meet the bright ternip of the relevant sanitary standard of country and cadmium yellow melon as stated above respectively through clean, broken, squeeze, protect look, centrifugal, supernatant, i.e. active water, low temperature is preserved, sediment dries, and is subsequent use;
2. take by weighing 50 parts of the Tea Polyphenols of tea extract, add pure water in 1: 100 ratio and dissolve fully, for use;
3. with the aqueous solution of the Tea Polyphenols of ginger active water that makes in above-mentioned (1) and above-mentioned tea extract and squeeze gained ternip active water respectively, the cucumber active water mixes, dissolvings such as stevioside, citric acid, ascorbic acid, compound stabilizer back is evenly added by formula rate.At first stabilizing agent is fully mixed with stevioside, pour heating for dissolving in the water into, temperature should be not less than 90 ℃, but liquid is acutely seethed with excitement, and in heating process, will evenly stir; Organic acid is dissolved in hot water, add then in the above-mentioned mixed active water, mixing, cooling, subsequent use; Again mixed active water is quantitatively mixed with stable feed liquid, replenish pure water at last, get final product.
4. high-pressure homogeneous: homogenization pressure is 16Mpa, makes and organizes homogeneous, and sliding sense is arranged, and avoids product to produce deposition;
5. with the above-mentioned solution for vacuum degassing after high-pressure homogeneous, 50 ℃ of temperature, vacuum 0.0060Mpa;
6. adopt the sterilization of ozone sterilization method, use concentration 0.048mg/min/mL, flow velocity to handle 18min as the ozone gas of 0.12L/min;
7. aseptic packaging: the mixed solution that will pass through homogenization processing, degassing processing and sterilization treatment keeps 50 ℃ temperature and in 10min, uses the bottle placer filling and sealing.
Embodiment 2: prescription (all raw materials all by weight ratio): 400 parts of ginger active waters; 4000 parts of ternip active waters; 2000 parts of cucumber active waters; 15 parts of tea extracts; 40 parts of citric acids; 3 parts of arabo-ascorbic acids; 0.5 part of stevioside; Pure water is added into 10000 parts;
The preparation method:
(1) preparation method of ginger active water, ginger powder and ginger essential oil
1. select and clean: select the fresh ginger that meets the relevant sanitary standard of country for use, clean, dry;
2. broken: that above-mentioned clean fresh ginger is become the square little fourth piece of 0.5cm with crusher in crushing;
3. squeezing: adopt belt press to squeeze into juice, pressing temperature is 40 ℃; What squeezing was adopted is belt press.Pulp distributes evenly as much as possible in expressing process, and the pulp THICKNESS CONTROL is pressed the adjusting of band tension force between 5cm, regulate according to the character of pulp, with crushing juice rate as criterion.If desired, carry out twice pressing again after can adding the equivalent water retting the pomace behind the single pressing, can improve the fruit juice crushing juice rate, but in the later stage because maturity is higher, and the crushing juice rate of increase has not had economy can be sayed, just cancel this step operation.
One presses: the squeezing time: 50min; Crushing juice rate: 80%;
Two press: amount of water: pomace: water=1: 1; Set crushing juice rate:＞50%; The squeezing time: 30min.
4. protect look: the ginger juice liquid that squeezes out, ternip juice and fruits and vegetables juice all by the arabo-ascorbic acid anti-oxidant of per kilogram juice adding 0.2 gram, are prevented juice oxidation generation brown stain.
5. centrifugal: the ginger behind the enzymolysis squeezed the juice carry out the juice slag through centrifuge and separate, supernatant leaves standstill the 12h layering at 5 ℃ of deepfreezes, and the upper strata is a grease, is the ginger essential oil; Lower floor is the aqueous solution, is the ginger active water, and is subsequent use; Can be made into fresh ginger powder after the drying precipitate;
(2) clarification type ginger active water method for preparing beverage
1. select for use meet the bright ternip of the relevant sanitary standard of country and cadmium yellow melon as stated above respectively through clean, broken, squeeze, protect look, centrifugal, supernatant, i.e. active water, low temperature is preserved, sediment dries, and is subsequent use;
2. take by weighing 15 parts of the Tea Polyphenols of tea extract, add pure water in 1: 100 ratio and dissolve fully, for use;
3. with the aqueous solution of the Tea Polyphenols of ginger active water that makes in above-mentioned (1) and above-mentioned tea extract and squeeze gained ternip active water respectively, the cucumber active water mixes, and formula rate evenly adding successively press in dissolving backs such as stevioside, citric acid, ascorbic acid, compound stabilizer.At first stevioside is added dissolved in purified water, subsequent use; Organic acid is dissolved in hot water, add then in the above-mentioned mixed active water, mixing, cooling, subsequent use; Again mixed active water is quantitatively mixed with stable feed liquid, replenish pure water at last, get final product.
4. high-pressure homogeneous; Homogenization pressure is 16Mpa, makes to organize homogeneous, and sliding sense is arranged, and avoids product to produce deposition;
5. adopt the solution behind enzymolysis, the above-mentioned homogeneous of ultrafiltration membrance filter.Enzymatic hydrolysis condition is 0.01% pectase and cellulase, 55 ℃ of temperature, time 1.0h, pH value 4.0; The ultrafiltration condition can get settled solution for membrane filtration pressure is 53 ℃ of 0.2Mpa, flow velocity 3.0m/s, temperature after the ultrafiltration;
6. above-mentioned settled solution is sent into the processing that outgases in the vacuum receiver, 50 ℃ of temperature, vacuum 0.0060Mpa;
7. adopt the sterilization of ozone sterilization method, use concentration 0.048mg/min/mL, flow velocity to handle 18min as the ozone gas of 0.12L/min;
8. aseptic packaging: the mixed solution that will pass through homogenization processing, degassing processing and sterilization treatment keeps 50 ℃ temperature and in 10min, uses the bottle placer filling and sealing.
Claims (4)
1. the preparation method of a ginger active water beverage; The primary raw material of preparation beverage is Tea Polyphenols, pure water and the food additives of fresh ginger, bright ternip, fresh fruit vegetables, tea extract; It is characterized in that: the preparation method of beverage adopts fresh ginger, bright ternip and fresh fruit vegetables to prepare ginger, ternip and fruits and vegetables active water respectively, and sterilization after then the various active water for preparing being mixed with tea extract, pure water and food additives by equal portions, can form;
The preparation method of A, described ginger active water is: select for use the fresh ginger that meets the relevant sanitary standard of country after cleaning, to use crusher in crushing to become the ginger little fourth piece of maximum appearance and size as 3-5mm; With the little fourth piece squeezing of ginger, pressing temperature is controlled at below 45 ℃, gets the ginger juice liquid that it squeezes out; The ginger juice liquid that squeezes out is carried out juice through centrifuge to be separated with slag; After 0-5 ℃ of deepfreeze left standstill the 3-12h layering, taking out the upper strata was the ginger essential oil of grease through the isolated juice of centrifuge, stayed the aqueous solution of layer; Be the ginger active water, the ginger active water is preserved at 0-5 ℃ of deepfreeze; With the dry fresh ginger powder that gets of the ginger slag behind the centrifuging and taking juice;
The preparation method of B, described ternip active water is: select for use the bright ternip that meets the relevant sanitary standard of country after cleaning, to be broken into the little fourth piece of ternip that maximum appearance and size is 3-5mm; With the little fourth piece squeezing of ternip; Pressing temperature is controlled at below 45 ℃; Get its ternip juice that squeezes out and carry out juice through centrifuge and separate with slag, separated liquid supernatant is the ternip active water, and the ternip active water is preserved at 0-5 ℃ of deepfreeze; With the radish slag behind the centrifuging and taking juice dry bright carrot powder;
C, described fresh fruit vegetables are fresh fruit, fresh tomato, cucumber active water, bright pomegranate, bright wild jujube, fresh honeysuckle; The preparation method of described fruits and vegetables active water is: select for use the fresh fruit vegetables that meet the relevant sanitary standard of country after cleaning, to be broken into the little fourth piece of fruits and vegetables that maximum appearance and size is 3-5mm; With the little fourth piece squeezing of fruits and vegetables; Pressing temperature is controlled at below 45 ℃; Get its fruits and vegetables juice that squeezes out and carry out juice through centrifuge and separate with slag, separated liquid supernatant is the fruits and vegetables active water, and the fruits and vegetables active water is preserved at 0-5 ℃ of deepfreeze; With dry fresh tomato, cucumber, pomegranate, wild jujube, the honeysuckle powder of getting of the fruits and vegetables slag behind the centrifuging and taking juice;
D, described various active water by equal portions mix the back sterilization with pure water and food additives, can is: various active water by weight equal portions and pure water and food additives by weight equal portions mix; Its proportioning is Tea Polyphenols 10-100 part of ginger active water 100-1000 part, ternip active water 500-4000 part, fruits and vegetables active water 100-4000 part, tea extract; Food additive citric acid 10-80 part, stevioside 0.5-2.0 part; Add by xanthans, melon bean gum and the sodium alginate mixed compound stabilizer 8-20 of weight equal portions part by 3: 1: 1, the umber summation that the umber sum that pure water is added into above-mentioned raw materials adds pure water is 10000 parts again; Again the mixed solution of above-mentioned raw materials is allocated; The high-pressure homogeneous suspension of processing; Described high-pressure homogeneous be to adopt high pressure homogenizer that mixed solution is carried out homogenization processing more than operating pressure 16MPa; Carry out adopting after the homogenization processing vacuum degassing machine processings that outgas, degassing treatment temperature is 40-50 ℃, vacuum 0.0060-0.010Mpa, and the degassing is handled the back and adopted the ozone sterilization method to sterilize; It is the ozone gas processing 20min of 0.12L/min that the ozone sterilization method is sterilized to adopting concentration 0.048mg/min/mL, flow velocity, and the mixed solution that will pass through homogenization processing, degassing processing and sterilization treatment keeps 40-50 ℃ temperature and in 10min, uses the bottle placer filling and sealing.
2. the preparation method of a kind of ginger active water beverage according to claim 1 is characterized in that: the arabo-ascorbic acid anti-oxidant that the ginger juice liquid that squeezes out, ternip juice and fruits and vegetables juice is all added the 0.1-0.5 gram by per kilogram juice.
3. the preparation method of a kind of ginger active water beverage according to claim 1; It is characterized in that: suspension is carried out enzymolysis and ultrafiltration membrance filter, and described enzymolysis is that enzymatic hydrolysis condition is: 0.0025%-0.25% pectase and cellulase, the proportioning of pectase and cellulase are 1: 100-100: 1; Temperature 40-50 ℃; Time 0.5-3h, pH value 3.0-4.0, described ultrafiltration membrance filter are that the ultrafiltration membrance filter condition is: membrane filtration pressure is 0.1-0.2Mpa, flow velocity 2-3.5m/s.
4. according to the preparation method of claim 1 or 2 or 3 described a kind of ginger active water beverages, it is characterized in that: the fresh fruit vegetables are described a kind of fruits and vegetables, or are described two kinds of fruits and vegetables compatibilities or three kinds of fruits and vegetables compatibilities or multiple fruits and vegetables compatibility.
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Cited By (5)
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| CN103083383A (en) * | 2012-12-19 | 2013-05-08 | 陈汉林 | Novel process for extracting honeysuckle juice |
| CN103689728A (en) * | 2013-12-20 | 2014-04-02 | 陕西思尔生物科技有限公司 | Ecological water containing active components of medicine-food homologous plants as well as preparation method and application thereof |
| EP2851080A1 (en) * | 2013-09-24 | 2015-03-25 | MediaPharma S.r.l. | Tomato powder-based composition |
| CN106036751A (en) * | 2016-06-29 | 2016-10-26 | 颜红英 | Preparation method for cooking wine |
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103083383A (en) * | 2012-12-19 | 2013-05-08 | 陈汉林 | Novel process for extracting honeysuckle juice |
| EP2851080A1 (en) * | 2013-09-24 | 2015-03-25 | MediaPharma S.r.l. | Tomato powder-based composition |
| WO2015044134A1 (en) * | 2013-09-24 | 2015-04-02 | Mediapharma S.R.L. | Tomato powder-based composition |
| CN103689728A (en) * | 2013-12-20 | 2014-04-02 | 陕西思尔生物科技有限公司 | Ecological water containing active components of medicine-food homologous plants as well as preparation method and application thereof |
| CN103689728B (en) * | 2013-12-20 | 2015-07-08 | 陕西思尔生物科技有限公司 | Ecological water containing active components of medicine-food homologous plants as well as preparation method and application thereof |
| CN106036751A (en) * | 2016-06-29 | 2016-10-26 | 颜红英 | Preparation method for cooking wine |
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
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