CN103190660A

CN103190660A - Balsam pear raw juice

Info

Publication number: CN103190660A
Application number: CN2013101281915A
Authority: CN
Inventors: 林华
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-01
Filing date: 2013-04-01
Publication date: 2013-07-10

Abstract

The invention relates to a balsam pear juice processing technology, and belongs to the field of balsam pear manufacture. The technology maximally retains the natural raw juice favor and valuable medicated diet nutritive value of fresh balsam pear. The technical scheme is as follows: large-size thick-flesh balsam pear is cut and washed for use; a pot of clear water is heated to 90 DEG C (optionally a small amount of zinc gluconate is added for color protection in 100 milligrams/kilogram of water); and diced balsam pear is put into the heated water, and 10 minutes later, the diced balsam pear are taken out, put into cold water, drained off water, juiced and filtered. After the balsam pear juice is clarified (optionally a small amount of pectinase is added for clarification), saccharide or sugar substitute is added to prepare the raw juice, wherein the formula weight percent is: the balsam pear juice content is larger than 99% and small than 100%, and the content of saccharide or sugar substitute is larger than or equal to 0% and smaller than 1%, or, the content of balsam pear juice is larger than or equal to 0% and small than 75%, and the content of the saccharide or sugar substitute is greater than 25% or smaller than or equal to 100%. After the preparation, the juice is sterilized, disinfected and packaged. The product is clear and bright yellow green in color, sweet in bitterness, mouth-clearing, sweet and cool, refreshing and throat-wetting. If honey is adopted as the saccharide, the honey and the balsam pear raw juice supplement each other, are in good match no matter from the perspective of flavor or from the perspective of medicated diet nutritive value.

Description

Balsam pear Normal juice

Technical field

A kind of Bitter Melon Juice process technology relates to balsam pear and makes the field.

Background technology

Traditional balsam pear beverage is made in order to be reduced to the bitter taste of product, and usually balsam pear is taked to add methods such as debitterize agent, immersion and handle, or the balsam pear Normal juice thin up reduced concentrations to squeezing out.These methods and resultses that generally adopt destroy often or have reduced the dense pure local flavor of raw material and precious herbal cuisine nutritive value.Methods such as the interpolation chemistry essence of especially regular employing, acid, food stabilizer, anticorrisive agent, the result destroys especially or has reduced natural green food local flavor speciality, for the wise consumer who advocates green original ecology healthy food does not get.This Bitter Melon Juice manufacturing technology is returned Piao and is returned very, take off immersion, debitterize, thin up reduced concentrations and handle without any, do not adopt method and technologies such as adding chemical essence, acid, food stabilizer, anticorrisive agent to process, it has retained the dense Normal juice delicate fragrance of balsam pear and pure natural to the utmost, retain the flavor taste of Bitter Melon Juice uniqueness and abundant precious herbal cuisine curative effect nutritive value, catered to consumers in general's Normal juice, ecology, nutrition, healthy demand better.

Summary of the invention

The present invention relates to a kind of preparation method and prescription of Bitter Melon Juice, it is characterized in that it being that a kind of employing balsam pear is squeezed the juice and carbohydrate or generation sugar are raw material, process according to a certain ratio, raw material is taked following percentage by weight: 99%＜Bitter Melon Juice content≤100%, 0%≤carbohydrate or generation sugared content＜1%, perhaps 0%≤Bitter Melon Juice content＜75%, 25%＜carbohydrate or generation sugared content≤100%.Technological process is: fresh balsam pear wash and cut, squeeze the juice, filter, add carbohydrate or for sugar make beverage, sterilization forms.The invention has the beneficial effects as follows, a kind of natural green food, greatly limit has kept original nutritional labeling of bright balsam pear and dense pure Normal juice local flavor, has kept balsam pear abundant precious herbal cuisine curative effect and nutritive value to a greater extent.It does not contain any anticorrisive agent.The preparation process of this Bitter Melon Juice is simple, and cost is low.Consumers in general's Normal juice, ecology, nutrition, healthy demand have been catered to better., kept balsam pear dense pure natural flavour mountaineous, kept the due speciality of natural green food and abundant precious herbal cuisine nutritive value.

The specific embodiment

Choose the thick balsam pear of pork wash cut standby.One pot of heating of clear water is put into the balsam pear fourth as for 90 ℃ (alternative add a small amount of zinc gluconate protect look, 100 milligrams/kg of water) and was scalded 10 minutes, pull subcooled water out after, draining, squeeze the juice, filter.Behind the clarification Bitter Melon Juice (the alternative a small amount of pectase that adds is clarified), adding the sugared allotment of carbohydrate or generation forms, formulation weight percentage: 99%＜Bitter Melon Juice content≤100%, 0%≤carbohydrate or the generation sugared content＜1%, perhaps 0%≤Bitter Melon Juice content＜75%, 25%＜carbohydrate or the generation sugared content≤100%.Modulation back sterilization packing.

The limpid yellow green of product color, the Normal juice delicate fragrance of band balsam pear.Have sweetly in the hardship, tasty and refreshing sweet cold clearly wets one's whistle.Carbohydrate is as selecting honey, and honey and balsam pear Normal juice complement each other, and no matter is from the angle of taste or from the angle of herbal cuisine nutritive value, all is good joining.

Claims

1. the preparation method of a Bitter Melon Juice and prescription is characterized in that it being a kind of by Bitter Melon Juice and carbohydrate (or generation is sugared) formation, process according to a certain ratio.

2. beverage according to claim 1 is characterized in that raw material takes following percentage by weight: 99%＜Bitter Melon Juice≤100%, 0%≤carbohydrate or generation sugar＜1%.

3. beverage according to claim 1 is characterized in that raw material takes following percentage by weight: 0%≤Bitter Melon Juice＜75%, 25%＜carbohydrate or generation sugar≤100.

4. beverage according to claim 1 is characterized in that carbohydrate employing amount is 0, and other raw material is taked following percentage by weight: Bitter Melon Juice 75%-99%, sugared 1%-25% of generation.