CN103082356A - Suspension composite juice and preparation method thereof - Google Patents
Suspension composite juice and preparation method thereof Download PDFInfo
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- CN103082356A CN103082356A CN2011103472265A CN201110347226A CN103082356A CN 103082356 A CN103082356 A CN 103082356A CN 2011103472265 A CN2011103472265 A CN 2011103472265A CN 201110347226 A CN201110347226 A CN 201110347226A CN 103082356 A CN103082356 A CN 103082356A
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Abstract
The invention provides a suspension composite juice and a preparation method thereof. The method comprises a step of preparing a granular main material, wherein a main material is refrigerated and crushed to obtain the granular main material with an average particle size of 2 to 7 mm, and a step of mixing, wherein the granular main material is uniformly mixed with a liquid accessory material and a thickening agent to obtain the suspension composite juice. The suspension composite juice provided by the invention contains the liquid accessory material, the thickening agent and the granular main material suspended in the liquid accessory material, and the average particle size of the granular main material is 2 to 7 mm. With the method provided by the invention, the suspension composite juice with suspended particles can be prepared, original flavor of the main material in the suspension composite juice is maintained, and the suspension composite juice has thick flavor.
Description
Technical field
The present invention relates to a kind of composite juice and preparation method thereof, particularly relate to a kind of suspension composite juice and preparation method thereof.
Background technology
A kind of beverage that is known as suspension fruit juice occurred in recent years, the suspension fruit drink refers to that pulp can be uniformly distributed in fruit juice preferably, can not produce the fruit drink of obvious layering or sinkage within the shelf-life.Because the pulp in the suspension fruit drink is true, directly perceived, give lucid and lively sensation, and easily along with drinking together entrance trial test, therefore be well received by consumers.And society uphold nature fruit juice, the pulp that suspends in suspension fruit juice have just in time catered to consumer's this psychology, so have huge market potential.
In the suspension fruit drink that can see in the market, the major ingredient that floats on a liquid is mainly orange grain (for example " fruit grain orange " beverage), and in should orange grain suspension fruit drink, the pulp of suspension be graininess yet, just is fibrous.This class suspension fruit drink is all by making fibrous pulp disperse and be suspended in liquid dispensing to make.
Therefore, only can process the fruit that a few self has abundant fiber by above-mentioned prior art in the market, obtain the fruit drink that suspends.But utilize prior art to be difficult to make the suspension fruit drink as orange as melons and fruits such as strawberry, Kiwi berrys, reason is, self has fiber orange, still can keep some orange fibers in making beating (namely broken) step of prior art, and do not have abundant fiber in the melons and fruits such as strawberry, Kiwi berry, easily be fractured into slurries in making beating in step, therefore utilize prior art can't prepare suspension fruit juice with suspended particulate.
In addition, modern's rhythm of life is more and more faster, a lot of families do not have plenty of time to study the technology of cooking, and a lot of in overseas Chinese also are difficult to often have abroad genuine Chinese dishes, therefore in order to make the methods simplification of cooking, be necessary to prepare the standard condiment that respectively plants vegetables for culinary art.Sold a lot of condiment in the market, but these condiment are aqueous or pulverous mostly, are difficult to see the shadow of onion, ginger, garlic in the dish that utilizes these condiment to fry out, this has affected the requirement of dish for color greatly.
Therefore, in sum, utilize prior art can't prepare suspension composite juice with suspended particulate, be necessary to develop a kind of method that can prepare with the suspension composite juice of suspended particulate.
Summary of the invention
The object of the present invention is to provide a kind of suspension composite juice with suspended particulate and preparation method thereof.
The invention provides a kind of preparation method of the composite juice that suspends, it is characterized in that, the method comprises: the preparation section of graininess major ingredient, and it comprises the freezing rear fragmentation of major ingredient, obtaining average grain diameter is the graininess major ingredient of 2-7mm; And mixed processes, it comprises described graininess major ingredient and aqueous batching and thickener mixing, obtains the composite juice that suspends.
The invention provides a kind of suspension composite juice, it is characterized in that, this suspension composite juice contains aqueous batching, thickener, and is suspended in the graininess major ingredient in aqueous batching, and the average grain diameter of described graininess major ingredient is 2-7mm.
At first, compared with prior art, the present invention is due to first freezing with major ingredient before fragmentation, even also can access desirable graininess thereby make in the fragmentations after freezing such as melon and fruit that self not having as strawberry, Kiwi berry enrich fiber and onion, ginger, garlic, therefore, can prepare suspension composite juice with real fruit suspended particulate by method provided by the invention.
Secondly, when industrial preparation suspension composite juice, as utilize prior art, the eucaryotic cell structure of the large havoc major ingredient of the middle meeting of precooking after making beating (as melon and fruit, perhaps onion, ginger and garlic etc.), thus lost to a great extent the original local flavor of major ingredient; And therefore the present invention can access the graininess major ingredient due to first that major ingredient is freezing before fragmentation after fragmentation, and therefore the graininess major ingredient can keep the original local flavor of major ingredient preferably owing to being graininess in precooking.
Again, in the present invention, due to major ingredient is freezing, therefore when preparation suspension composite juice especially prepares suspension fruit juice, when selecting major ingredient namely to select fruit, can select the higher fruit of maturity, freezing rear transportation is preserved, and has extended the fruit holding time.owing to preserving after freezing to fruit, therefore, just can select the fruit of natural maturity when plucking fruit, needn't be as producing existing fruit juice, because worrying in transportation, fruit loss in the processes such as storage, and the low fruit of harvesting maturity, the ripe taste that can't reflect fruit, this is also to be almost all juice productions enterprise at present, all can only take to add the reason that a large amount of fruity flavors carry out the fruit juice seasoning, therefore, the present invention adopts the fruit of natural maturity as raw material, can make the taste of suspension fruit drink better, this is that prior art can not reach.
The specific embodiment
The below is specifically described the preparation method of suspension composite juice provided by the invention.
The preparation method of suspension composite juice provided by the invention comprises: the preparation section of graininess major ingredient, and it comprises the freezing rear fragmentation of major ingredient, obtaining average grain diameter is the graininess major ingredient of 2-7mm; And mixed processes, it comprises described graininess major ingredient and aqueous batching and thickener mixing, obtains the composite juice that suspends.
Wherein, the average grain diameter of described graininess major ingredient is preferably 3-5mm.Average grain diameter is excessive, is difficult for making the graininess major ingredient to be suspended in enduringly in aqueous batching; Average grain diameter is too small, and mouthfeel is bad.For the ease of obtain having the graininess major ingredient of average grain diameter as above by fragmentation, simultaneously for the ease of snap frozen, method provided by the invention also preferably includes and chops up operation before the preparation section that is positioned at the graininess major ingredient, this operation comprises: major ingredient is chopped up into block, the average grain diameter of block major ingredient can be 1-5cm, is preferably 1-3cm.
When described suspension composite juice is suspension fruit juice, for preventing the oxidizing brown stain on fruit fruit top layer after the fragmentation, preferably freezing chopping up after before, use VC content as the water of 0.5-2 % by weight with block major ingredient immersion at least 5 minutes.
Described freezing temperature can be-10 ℃～-30 ℃, is preferably-15 ℃～-20 ℃.Freezing temperature is higher than-10 ℃, and major ingredient is difficult for fresh-keeping for a long time.Freezing temperature is lower than-30 ℃, and is easily that major ingredient is freezing.in addition, usually, in freezing process, the part cell of major ingredient is can be owing to catching a cold destroyed to be fallen, the part nutrition leak that causes major ingredient, therefore, cause the undue loss of its nutritional labeling for fear of the cyto-architectural breakage of major ingredient in refrigerating process, preferably with the major ingredient snap frozen, the condition of preferred described quick-frozen this moment made described major ingredient cool to-10 ℃～-30 ℃ by normal temperature in 25 minutes, more preferably described freezing condition made described major ingredient cool to-15 ℃～-20 ℃ by normal temperature in 15 minutes, such freezing conditions can be so that major ingredient be no more than 10% at freezing middle nutrition leak.
In order both to obtain the graininess major ingredient of tool average grain diameter likely after fragmentation, the blade that is unlikely to again infringement disintegrating machine in fragmentation, preferred described fragmentation is to carry out under-5 ℃～15 ℃ in the temperature of described major ingredient, and more preferably the temperature at described major ingredient is to carry out under 0 ℃～10 ℃.
In addition, in described mixed processes, take the consumption of described graininess major ingredient as 100 weight portions, the consumption of described aqueous batching can be the 300-550 weight portion, is preferably the 330-500 weight portion; The consumption of described thickener meets state food standard (being below 2/1000ths of suspension composite juice weight) and described graininess major ingredient stably is suspended in aqueous batching and gets final product, but take the consumption of described graininess major ingredient as 100 weight portions, the consumption of described thickener is preferably the 0.005-0.2 weight portion, more preferably the 0.01-0.1 weight portion.
There is no particular limitation to the suspension composite juice in the present invention, so long as the graininess major ingredient be suspended in liquid dispensing the suspension composite juice all can, such as thinking suspension fruit juice, suspension flavouring juice etc., so long as get final product with the suspension composite juice of suspended particulate.Wherein, described suspension flavouring juice can be used as cooking condiment, steam the numerous food classifications such as dish condiment, salting seasoning, cold and dressed with sauce condiment, barbecue seasoning, flavouring for cooking soup, fast food soup stock.
When described suspension composite juice was suspension fruit juice, described major ingredient can be various melons and fruits, such as can think in apple, pears, peach, apricot, carambola, "Hami" melon, honey dew melon, muskmelon, cucumber, cherry tomato, strawberry etc. one or more; Described graininess major ingredient can be various graininess melons and fruits, such as can think in graininess apple, graininess pears, graininess peach, graininess apricot, graininess carambola, graininess "Hami" melon, graininess honey dew melon, graininess muskmelon, graininess cucumber, graininess cherry tomato, graininess strawberry etc. one or more; Described aqueous batching can contain water.
wherein, described aqueous batching in described suspension fruit juice can also contain additive as required, described additive can be sugar, malic acid, one or more in vitamin C and fruity flavor etc., in described additive, the content of each composition can be decided according to the actual requirements, for example, take the consumption of described graininess major ingredient as 100 weight portions, the content of described sugar can be the 5-30 weight portion, the content of described malic acid can be the 0.05-0.3 weight portion, described ascorbic content can be the 0.01-0.05 weight portion, there is no particular limitation to the content of described fruity flavor in the present invention, can suitably add according to the taste needs of fruit juice, and because the suspension fruit juice of method preparation of the present invention is compared with existing fruit juice, the taste of fruit juice is denseer, therefore also can not add fruity flavor, only suitably add when higher to the taste requirement of fruit juice and get final product.
When described suspension composite juice is the suspension flavouring juice, described major ingredient can comprise one or more in onion, ginger and garlic, described graininess major ingredient can comprise one or more in graininess onion, graininess ginger and graininess garlic, described aqueous batching can contain salt solution and/or soy sauce, with the mixture of vinegar and/or syrup, described vinegar can be mature vinegar and/or light-coloured vinegar.
The present invention determines to get final product as for the concrete content of each composition in described graininess major ingredient and aqueous batching as long as limit the consumption of graininess major ingredient, aqueous batching and thickener described in the suspension flavouring juice according to actual needs.Wherein, as required, described suspension flavouring juice can also contain chilli powder and/or zanthoxylum powder, and the content of described chilli powder and/or zanthoxylum powder can be determined according to actual needs.Described aqueous batching in described suspension flavouring juice can also contain one or more in cooking wine, beer and water etc., and the content of described cooking wine, beer and water etc. also can be determined according to actual needs.In addition, with identical described in above-mentioned suspension fruit juice, the described aqueous batching in described suspension flavouring juice also can contain a small amount of essence, and the consumption of essence is selected to get final product according to the needs of baste, in addition, with similarly above-mentioned, also can not add essence.
The effect of described thickener is to make described graininess major ingredient stably to be suspended in described aqueous batching, various thickeners commonly used in field of food can be, for example one or more in sodium carboxymethylcellulose, sodium alginate, xanthans, gelatin, guar gum, maltodextrin, cyclodextrine, agar, Sodium Caseinate, carragheen, locust bean gum pectin, tamarind gum and microcrystalline cellulose can be.
The below is specifically described suspension composite juice provided by the invention.
Suspension composite juice provided by the invention contains aqueous batching, thickener and is suspended in graininess major ingredient in aqueous batching, and the average grain diameter of described graininess major ingredient is 2-7mm.
Identical with above-mentioned description in the preparation method of suspension composite juice, the average grain diameter of described graininess major ingredient can be preferably 3-5mm.
Identical with above-mentioned description in the preparation method of suspension composite juice, in described suspension composite juice, take the content of described graininess major ingredient as 100 weight portions, the content of described aqueous batching can be the 300-550 weight portion, is preferably the 330-500 weight portion; The content of described thickener meets state food standard (being below 2/1000ths of weight of suspension composite juice) and described graininess major ingredient stably is suspended in aqueous batching and gets final product, but take the content of described graininess major ingredient as 100 weight portions, the content of described thickener is preferably the 0.005-0.2 weight portion, more preferably the 0.01-0.1 weight portion.
All identical with above-mentioned description in the preparation method of suspension composite juice about each composition in the purposes of the kind of suspension composite juice, suspension flavouring juice and suspension fruit juice and suspension flavouring juice and content thereof etc., do not repeat them here.
In addition, when industrial preparation suspension composite juice, the method that the present invention prepares the suspension composite juice can also comprise: after mixed processes, to the mixture that obtains in mixed processes precook, degassed, the sterilization and can.
Describedly precook, the method for degassed, sterilization and can is for conventionally known to one of skill in the art, be for example CN 1266650A at publication number, open day be that on September 20th, 2000, denomination of invention are open in the patent application of " fruit particles suspended beverage and preparation method thereof ", do not repeated them here.
It should be noted that, when industrial preparation suspension composite juice, if utilize the method for prior art, the large havoc major ingredient of the middle meeting of precooking after making beating is (as melon and fruit, perhaps onion, ginger, garlic etc.) cell, thereby lost to a great extent the original local flavor of major ingredient; And therefore the present invention can access the graininess major ingredient due to first that major ingredient is freezing before fragmentation after fragmentation, and therefore the graininess major ingredient can keep the original local flavor of major ingredient preferably owing to being graininess in precooking.
The present invention will be described in more detail below with reference to embodiment.
Embodiment 1
Embodiment 1 is used for take the preparation method of suspension snow pear juice suspension fruit juice provided by the invention as example illustrates and the suspension snow pear juice that is prepared by the method.
Choose the snow pear of 150kg maturation, after peeling, stoning, be cut into the bulk that average grain diameter is 2cm, then the water of block snow pear being put into VC content and be 1 % by weight soaked 5 minutes, use afterwards refrigerator to carry out snap frozen, the freezing conditions that refrigerator is set made block snow pear be down to-18 ℃ by normal temperature in 15 minutes.Snow pear piece after quick-frozen is packed at once and is deposited in the freezer of-18 ℃ and stores, and stores the shelf-life can reach 36 months.In use, at first take out freezing block snow pear, when adopting microwave should bulk snow pear quick-thawing to be 5 ℃ to central temperature, utilize the fruits and vegetables shredding machine to carry out fragmentation to block snow pear at this temperature, obtaining average grain diameter is the graininess snow pear of 4mm.
Get the graininess snow pear obtained above of 100kg, with the water of 500kg, the sodium carboxymethylcellulose of 0.05kg, the white granulated sugar of 10kg, the malic acid mixing of 0.1kg, obtain mixture, i.e. suspension snow pear juice with suspension snow pear particle of the present invention.
In industrial production, further utilize publication number for CN 1266650A, open day be on September 20th, 2000, denomination of invention for disclosed method in the patent application embodiment of " fruit particles suspended beverage and preparation method thereof " with mixture obtained above precook, degassed, sterilization and can.Specifically, first mixture obtained above was precooked 10 minutes, get in 70 ℃ the filter-cloth filtering that the aperture is 4mm, be cooled to 40 ℃ after filtration, refluxed 10 minutes, during backflow, vacuum is 600mmHg, degassed after refluxing, be that the closing volume mouth vacuumizes, vacuum pressure is 500mmHg, and the degassed time is 15 minutes; Then use the tubular type sterilizer 112 ℃ of lower sterilizations 10 seconds, the liquid after sterilization enters storage tank to be filled, then is cooled to 40 ℃, and carries out can and sealing in the filtrated air jet chamber under 45 ℃, the normal pressure environment of 200mmHg.Snow pear juice product obtains suspending.
Find after tasting the said goods, the snow pear local flavor of the suspension snow pear juice product that embodiment 1 obtains is dense, has illustrated to adopt method of the present invention to keep preferably the original local flavor of snow pear in follow-up precooking.
Comparative Examples 1
Comparative Examples 1 be used for illustrating existing fruit juice the preparation method and by the method preparation not with the snow pear juice of suspended particulate.
According to composition and the proportioning identical with embodiment 1, utilize the preparation method of existing fruit juice to prepare snow pear juice.Specifically, the snow pear 100kg after learn from else's experience peeling, stoning, use the fruits and vegetables shredding machine identical with embodiment 1 under the condition identical with embodiment 1 to its pull an oar (namely broken), obtain the snow pear slurries.Then with the snow pear slurries that obtain and the water of 400kg, the sodium carboxymethylcellulose of 0.05kg, the white granulated sugar of 10kg, the malic acid mixing of 0.1kg, obtain mixture, i.e. snow pear juice.
Because said method directly will be removed the peel snow pear crushing and beating after stoning, like this, snow pear is becoming the snow pear slurries after through making beating, can't keep graininess, therefore, there is not the snow pear particle in the snow pear juice that said method is prepared, for not with the snow pear juice of suspension snow pear particle.
In industrial production, further utilize method in the same manner as in Example 1 with obtained above not with the snow pear juice of snow pear suspended particulate precook, degassed, the sterilization and can, obtain snow pear juice product.
Find after tasting the said goods, the snow pear local flavor of the snow pear juice product that Comparative Examples 1 obtains is lighter, has illustrated that the method that adopts Comparative Examples 1 has lost the original local flavor of snow pear to a great extent in follow-up precooking.
Table 1 means the form of the result that embodiment 1 and comparative example 1 are compared.
Table 1
| Project | The solid content ratio | Suspension solid content form | Snow pear juice product appearance |
| Embodiment 1 | Many | Graininess | Clear |
| Comparative example 1 | Few | Cotton-shaped | Muddy |
As shown in table 1, obtain suspending after the snow pear juice product that snow pear juice product and Comparative Examples 1 obtain making respectively embodiment 1, relatively the form of solid content in both.
Find when comparing the form of both solid contents, in embodiment 1, broken rear a large amount of graininess solid content that forms, size is even, and is less because of the moisture (snow pear Normal juice) that cytoclasis produces, and obtains more solid content.And in the suspension snow pear fruit juice that makes, the suspension solid content is graininess.And, the suspension snow pear fruit juice that obtains according to embodiment 1 in appearance, clear, the snow pear pulp particle of the inner solid content that suspends is high-visible.
And in Comparative Examples 1, due to the snow pear crushing and beating that directly will remove the peel after stoning, like this, snow pear has become the snow pear slurries after through making beating, overwhelming majority snow pear cell all is broken, and produces large quantity of moisture (snow pear Normal juice), and resulting solid content ratio seldom, and solid content is not graininess, and size is inhomogeneous.In the snow pear suspension fruit juice of making, the solid content of suspension is cotton-shaped, does not have the particle of snow pear pulp, and is very muddy in appearance, can not recognize the border of suspension solid content.
Embodiment 2
Embodiment 2 is used for take the preparation method of suspension strawberry juice suspension fruit juice provided by the invention as example illustrates and the suspension strawberry juice that is prepared by the method.
Choose the strawberry of 150kg maturation, after peeling, stoning, be cut into the bulk that average grain diameter is 3cm, then block strawberry is put into refrigerator and carry out snap frozen, the freezing conditions that refrigerator is set made block strawberry be cooled to-20 ℃ by normal temperature in 10 minutes, strawberry piece after quick-frozen is packed at once and is deposited in the freezer of-20 ℃ and stores, and stores the shelf-life can reach 36 months.In use, at first take out the block strawberry after freezing, when adopting microwave should bulk strawberry quick-thawing to be 0 ℃ to central temperature, utilize the fruits and vegetables shredding machine to carry out fragmentation to block strawberry at this temperature, obtaining average grain diameter is the graininess strawberry of 5mm.
Get the graininess strawberry obtained above of 100kg, with the water of 400kg, the sodium carboxymethylcellulose of 0.01kg, the malic acid mixing of 0.3kg, obtain mixture, i.e. suspension strawberry juice with suspension strawberry particle of the present invention.
In industrial production, further utilize method in the same manner as in Example 1 with mixture obtained above precook, degassed, the sterilization and can, the strawberry juice product obtains suspending.Find after tasting, the strawberry local flavor of the suspension strawberry juice product that embodiment 2 obtains is dense, has illustrated to adopt method of the present invention to keep preferably the original local flavor of strawberry in follow-up precooking.
Embodiment 3
Embodiment 3 is used for take the preparation method of suspension fish-flavoured shredded pork flavouring juice suspension flavouring juice provided by the invention as example illustrates and the suspension fish-flavoured shredded pork flavouring juice that is prepared by the method.
Choose the onion of 75kg, the ginger of 30kg and the garlic of 45kg peeling, be cut into respectively the bulk that average grain diameter is 1cm, then respectively block onion, block ginger and block garlic are put into refrigerator and carry out snap frozen, the freezing conditions that refrigerator is set made block onion, block ginger and block garlic be cooled to-15 ℃ by normal temperature in 5 minutes, block onion after quick-frozen, block ginger and block garlic are packed respectively at once and are deposited in the freezer of-15 ℃ and store, and store the shelf-life can reach 36 months.In use, at first take out block onion, block ginger and block garlic after freezing, adopt microwave that block onion, block ginger and block garlic are thawed when being 10 ℃ to central temperature, utilize the fruits and vegetables shredding machine respectively block onion, block ginger and block garlic to be carried out fragmentation at this temperature, obtaining respectively average grain diameter is graininess onion, graininess ginger and the graininess garlic of 3mm.
Get the graininess onion obtained above of 50kg, the graininess ginger obtained above of 20kg and the graininess garlic obtained above of 30kg, with the vinegar of the soy sauce of the white granulated sugar of the sodium carboxymethylcellulose of the water of 290kg, 0.1kg, 30kg, 3kg salt, 2kg, 10kg and 50kg cut the green pepper mixing, obtain mixture, obtain the suspension fish-flavoured shredded pork flavouring juice with suspended particulate shape onion, graininess ginger and graininess garlic of the present invention.
In industrial production, further utilize method in the same manner as in Example 1 with suspension fish-flavoured shredded pork flavouring juice obtained above precook, degassed, the sterilization and can, fish-flavoured shredded pork flavouring juice product obtains suspending.Find after tasting, the fish-flavoured shredded pork local flavor of the suspension fish-flavoured shredded pork flavouring juice product that embodiment 3 obtains is dense, has illustrated to adopt method of the present invention to keep preferably the fish-flavoured shredded pork local flavor in follow-up precooking.
After making suspension fish-flavoured shredded pork flavouring juice, observe the wherein form of solid content.Found that, in embodiment 3, broken rear a large amount of graininess solid content that forms, size is evenly, and is less because of the moisture (Normal juice of onion, ginger, garlic etc.) that cytoclasis produces, and obtains more solid content.And in the suspension fish-flavoured shredded pork flavouring juice that makes, the suspension solid content is graininess.
Claims (10)
1. the preparation method of the composite juice that suspends, is characterized in that, the method comprises:
The preparation section of graininess major ingredient, it comprises the freezing rear fragmentation of major ingredient, obtaining average grain diameter is the graininess major ingredient of 2-7mm; And
Mixed processes, it comprises described graininess major ingredient and aqueous batching and thickener mixing, obtains the composite juice that suspends.
2. preparation method according to claim 1, wherein, the average grain diameter of described graininess major ingredient is 3-5mm.
3. preparation method according to claim 1, wherein, described freezing condition made described major ingredient cool to-10 ℃～-30 ℃ by normal temperature in 25 minutes, and described fragmentation is to carry out under-5 ℃～15 ℃ in the temperature of described major ingredient.
4. preparation method according to claim 3, wherein, described freezing condition made described major ingredient cool to-15 ℃～-20 ℃ by normal temperature in 15 minutes, and described fragmentation is to carry out under 0 ℃～10 ℃ in the temperature of described major ingredient.
5. preparation method according to claim 1, wherein, in described mixed processes, take the consumption of described graininess major ingredient as 100 weight portions, the consumption of described aqueous batching is 300～550 weight portions, the consumption of described thickener is the 0.005-0.2 weight portion.
6. preparation method according to claim 5, wherein, in described mixed processes, take the consumption of described graininess major ingredient as 100 weight portions, the consumption of described aqueous batching is 330～500 weight portions, the consumption of described thickener is the 0.01-0.1 weight portion.
7. preparation method according to claim 1, wherein,
When described suspension composite juice was suspension fruit juice, described major ingredient was melon and fruit, and described graininess major ingredient is the graininess melon and fruit, and described aqueous batching contains water;
When described suspension composite juice is the suspension flavouring juice, described major ingredient comprises one or more in onion, ginger and garlic, described graininess major ingredient comprises one or more in graininess onion, graininess ginger and graininess garlic, described aqueous batching contain salt solution and/or soy sauce, with the mixture of vinegar and/or syrup.
8. a suspension composite juice, is characterized in that, this suspension composite juice contains aqueous batching, thickener and is suspended in graininess major ingredient in aqueous batching, and the average grain diameter of described graininess major ingredient is 2-7mm.
9. suspension composite juice according to claim 8, wherein, in described suspension composite juice, take the content of described graininess major ingredient as 100 weight portions, the content of described aqueous batching is 300～550 weight portions, and the content of described thickener is the 0.005-0.2 weight portion.
10. suspension composite juice according to claim 8, wherein,
When described suspension composite juice was suspension fruit juice, described graininess major ingredient was the graininess melon and fruit, and described aqueous batching contains water;
When described suspension composite juice was the suspension flavouring juice, described graininess major ingredient comprised one or more in graininess onion, graininess ginger and graininess garlic, described aqueous batching contain salt solution and/or soy sauce, with the mixture of vinegar and/or syrup.
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| JPH0372859A (en) * | 1989-08-09 | 1991-03-28 | Hokkaido Wain Kk | Preparation of concentrated pear juice |
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| CN1266650A (en) * | 2000-03-09 | 2000-09-20 | 汪淑贤 | Fruit particles suspended beverage and preparing process thereof |
| CN1806691A (en) * | 2006-02-14 | 2006-07-26 | 湖南老爹农业科技开发股份有限公司 | Process for preparing kiwi fruit-grain fruit-juice beverage |
| CN101011086A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising fruit and vegetable granule and production method thereof |
| CN101779776A (en) * | 2010-03-18 | 2010-07-21 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
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2011
- 2011-11-07 CN CN201110347226.5A patent/CN103082356B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0372859A (en) * | 1989-08-09 | 1991-03-28 | Hokkaido Wain Kk | Preparation of concentrated pear juice |
| JPH09252753A (en) * | 1996-03-26 | 1997-09-30 | Kotobuki Akad:Kk | Production of powdered food for health drink |
| CN1266650A (en) * | 2000-03-09 | 2000-09-20 | 汪淑贤 | Fruit particles suspended beverage and preparing process thereof |
| CN1806691A (en) * | 2006-02-14 | 2006-07-26 | 湖南老爹农业科技开发股份有限公司 | Process for preparing kiwi fruit-grain fruit-juice beverage |
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| CN101779776A (en) * | 2010-03-18 | 2010-07-21 | 裴光泰 | Dehydrated blueberry powder, manufacturing method thereof and flour containing powder |
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