CN103478807B - Loquat and aloe drinks and production method thereof - Google Patents
Loquat and aloe drinks and production method thereof Download PDFInfo
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- CN103478807B CN103478807B CN201310397450.4A CN201310397450A CN103478807B CN 103478807 B CN103478807 B CN 103478807B CN 201310397450 A CN201310397450 A CN 201310397450A CN 103478807 B CN103478807 B CN 103478807B
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- aloe
- loquat
- juice
- beverage preparation
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- 241001116389 Aloe Species 0.000 title claims abstract description 64
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 64
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 title 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 63
- 241001092070 Eriobotrya Species 0.000 claims abstract description 55
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims description 25
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- 229910052799 carbon Inorganic materials 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 239000003818 cinder Substances 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 102000008186 Collagen Human genes 0.000 claims description 2
- 108010035532 Collagen Proteins 0.000 claims description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 2
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 229960004106 citric acid Drugs 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 229920001436 collagen Polymers 0.000 claims description 2
- 229960001484 edetic acid Drugs 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 229940001482 sodium sulfite Drugs 0.000 claims description 2
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- 230000000050 nutritive effect Effects 0.000 abstract description 3
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- 239000008213 purified water Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 8
- 235000005340 Asparagus officinalis Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 235000008935 nutritious Nutrition 0.000 description 6
- 235000015203 fruit juice Nutrition 0.000 description 4
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- 238000000034 method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- HKIKAXXIWJHWLY-ZIIYPAMZSA-N Aloesin Chemical compound C=12OC(CC(=O)C)=CC(=O)C2=C(C)C=C(O)C=1[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HKIKAXXIWJHWLY-ZIIYPAMZSA-N 0.000 description 1
- HKIKAXXIWJHWLY-QEVGBQTESA-N Aloesin Natural products O=C(CC=1Oc2c([C@H]3[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O3)c(O)cc(C)c2C(=O)C=1)C HKIKAXXIWJHWLY-QEVGBQTESA-N 0.000 description 1
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 229940006091 aloe polysaccharide Drugs 0.000 description 1
- KFJNVVJUICKJEQ-LQDZTQBFSA-N aloenin Chemical compound O1C(=O)C=C(OC)C=C1C1=C(C)C=C(O)C=C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 KFJNVVJUICKJEQ-LQDZTQBFSA-N 0.000 description 1
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 1
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000036269 ulceration Effects 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses loquat and aloe drink and a production method thereof, belonging to the technical field of drinks processing. The loquat and aloe drink comprises loquat, aloe, cane sugar, a compound stabilizing agent, a color fixative and purified water. Components in the loquat and aloe, which are beneficial to a human body, dissolve in the drink of people, and thus the nutritive value is increased. The loquat and aloe drink prepared by blending loquat juice and aloe juice according to a certain proportion has the characteristics of delicious taste and developmental nutrition, and also has the freshness of the aloe juice, and is rich in nutrition, delicious due to proper sweetness and sourness.
Description
Technical field
The present invention relates to technical field of beverage processing, specifically a kind of loquat aloe beverage and production method.
Background technology
The nutritive value of loquat is abundant especially, the nutritional labeling containing multiple needed by human body, containing vitamin C and B family vitamin in fruit, and organic acid, carbohydrate, protein, fat, and several mineral materials.Containing several amino acids and trace element in loquat juice, there are the several functions such as relieving cough and moistening lung, softening blood vessel, reducing blood lipid and blood sugar, can be used for the symptoms such as treatment cough, coronary heart disease, hypertension.The seasonality of loquat is strong and do not popularize in the whole nation in addition, is processed into the problem that beverage can solve its preservation, also for beverage industry adds new kind, allows the some more selection of people.
Aloe contains tens kinds of effective ingredients useful to human body: aloe polysaccharide, aloin, protein, amino acid, trace element, vitamin, aloearbonaside, Aloesin, aloe saponin etc., the chronic disease of all feeling simply helpless to some hospitals, difficult disease usually have mysterious effect, are called " magical plant ", " first-aid kit for domestic use " by people's honor.Aloe is rich in nicotinic acid, vitamin B6 etc., is the stomach invigorating laxative of bitter taste, has the effect of anti-inflammatory, renovating tummy mucous membrane and pain relieving, is conducive to the treatment of gastritis, gastric ulcer, can promotes that ulceration heals.For burn, aloe also can have well anti-infective, effect of helping healing.Itself is also rich in chromium element, has insulinoid effect, and the metabolism of blood glucose in energy control agent is that desirable food and the medicine aloe of diabetes patient is rich in biotin etc., is beauty treatment, fat-reducing, the anti-good merchantable brand treated constipation.Good corrective action is had to fat metabolism, gastrointestinal function, excretory system.Along with the raising of living standards of the people, the health care consciousness of people constantly strengthens, for natural, both nutritious, and the welcome of the beverage having again a pharmacological action extremely consumer.For this reason, develop aloe juice beverage and have wide market prospects.
Therefore, utilize loquat juice and asparagus juice to be processed into fruit juice taste deliciousness, nutritious, there is market widely.
Summary of the invention
The object of this invention is to provide a kind of loquat aloe beverage simultaneously containing loquat juice and asparagus juice, it not only has loquat delicious flavour, nutritious feature, and asparagus juice is pure and fresh simultaneously, is a kind of new beverage of nutritious, sweet and sour taste.
For achieving the above object, the technical solution used in the present invention is: a kind of loquat aloe beverage, is made up of following weight percent composition: loquat 25 ~ 35, aloe 15 ~ 25, sucrose 3 ~ 5, compound stabilizer 0.30 ~ 0.35, color stabilizer 1.0, pure water 40 ~ 45.
Further, be made up of following weight percent composition: loquat 30, aloe 20, sucrose 4, compound stabilizer 0.31, color stabilizer 1.0, pure water 50.
Further, described compound stabilizer contains sodium carboxymethylcellulose, PGA and yellow collagen.
Further, described color stabilizer contains ascorbic acid, citric acid, sodium sulfite and ethylenediamine tetra-acetic acid and receives.
Another object of the present invention is to provide a kind of loquat aloe beverage preparation method, comprises the steps:
(1) select fresh loquat, the clarification loquat juice through cleaning, blanching, peeling, stoning, making beating, enzymolysis, filtration, system is stand-by;
(2) select Fresh leaf of aloe, through look of sterilize, remove the peel, pull an oar, protect, squeeze the juice, coarse filtration, decolouring, essence filter, system aloe green grass or young crops juice stand-by;
(3) the clarification loquat juice of gained in step (1) and step (2) and the blue or green juice of aloe are mixed, through allotment, homogeneous, degassed, filling, sterilization, cooling, preservation, later loquat aloe finished beverage.
Further, add color stabilizer during making beating in described step (1), and heat-treat rapidly.
Further, add pectase, stir during enzymolysis in described step (1) by 100mg/L, filter after placing a period of time, filtrate leaves standstill 24h at low temperatures.
Further, the decolouring in described step (2) is filtered with essence, is added to by active carbon in aloe juice, through the absorption of active carbon, coloring matter contained in aloe juice removing is carried out melt cinder separation with plate and frame filter press again, obtains colourless clear liquid.
Further, the homogeneous in described step (3) is that mixed liquor to be sent into pressure be carry out homogeneous in the homogenizer of 30Mpa.
Further, the sterilization temperature in described step (3) is 85 DEG C, and the time is 15min.
Advantageous Effects of the present invention is: the present invention by loquat and aloe to the useful component dissolves of human body in the beverage of people, add its nutritive value.According to certain ratio, the loquat of loquat juice and asparagus juice is carried out the loquat aloe beverage allocated, it not only has loquat delicious flavour, nutritious feature, and asparagus juice is pure and fresh simultaneously, is a kind of beverage of nutritious, sweet and sour taste.
Detailed description of the invention
Below by embodiment, the invention will be further described.
Embodiment 1
Loquat 30, aloe 20, sucrose 4, compound stabilizer 0.31, color stabilizer 1.0, pure water 50;
(1) loquat raw material is selected.Adopt ripe fresh loquat, except stoning, stalk, go rotten etc. is not suitable for processing part.
(2) broken juice.Get juice with beater, add color stabilizer, prevent fruit juice to be oxidized, and heat-treat rapidly to suppress oxidasic activity.
(3) enzymolysis.In loquat juice, add pectase, stir, filter after placing a period of time, filtrate leaves standstill 24h at low temperatures, obtains limpid clear juices.
(4) aloe raw material is selected: well-grown, neat Fresh leaf of aloe.Respectively cut an opening on one side at blade base cutter, then break downwards with hand, take off fresh leaf.
(5) broken, squeeze the juice, coarse filtration: aloe gel is sent into disintegrating machine, and smashed rapidly as fritter, squeezing the juice through spiral juice extractor, obtains aloe juice after coarse filtration.
(6) decolouring is filtered with essence: be added to by active carbon in aloe juice, through the absorption of active carbon, coloring matter contained in aloe juice removing is carried out melt cinder separation with plate and frame filter press again, obtains almost colourless clear liquid.
(7) allocate: loquat juice and asparagus juice are allocated in above ratio, while in addition various auxiliary material and additive.
(8) homogeneous: the mixed liquor mixed up is sent into high pressure homogenizer and carries out homogeneous, homogeneous operating pressure is 30Mpa, and the slurry after allotment enters degassed process under vacuum.
(9) sterilization: adopt 85 DEG C, 15min is the sterilization of beverage, cooling preservation gets product.
Embodiment 2
Loquat 35, aloe 15, sucrose 4, compound stabilizer 0.31, color stabilizer 1.0, pure water 50;
(1) loquat raw material is selected.Adopt ripe fresh loquat, except stoning, stalk, go rotten etc. is not suitable for processing part.
(2) broken juice.Get juice with beater, add color stabilizer, prevent fruit juice to be oxidized, and heat-treat rapidly to suppress oxidasic activity.
(3) enzymolysis.In loquat juice, add pectase, stir, filter after placing a period of time, filtrate leaves standstill 24h at low temperatures, obtains limpid clear juices.
(4) aloe raw material is selected: well-grown, neat Fresh leaf of aloe.Respectively cut an opening on one side at blade base cutter, then break downwards with hand, take off fresh leaf.
(5) broken, squeeze the juice, coarse filtration: aloe gel is sent into disintegrating machine, and smashed rapidly as fritter, squeezing the juice through spiral juice extractor, obtains aloe juice after coarse filtration.
(6) decolouring is filtered with essence: be added to by active carbon in aloe juice, through the absorption of active carbon, coloring matter contained in aloe juice removing is carried out melt cinder separation with plate and frame filter press again, obtains almost colourless clear liquid.
(7) allocate: loquat juice and asparagus juice are allocated in above ratio, while in addition various auxiliary material and additive.
(8) homogeneous: the mixed liquor mixed up is sent into high pressure homogenizer and carries out homogeneous, homogeneous operating pressure is 30Mpa, and the slurry after allotment enters degassed process under vacuum.
(9) sterilization: adopt 85 DEG C, 15min is the sterilization of beverage, cooling preservation gets product.
Embodiment 3
Loquat 25, aloe 25, sucrose 4, compound stabilizer 0.31, color stabilizer 1.0, pure water 50;
(1) loquat raw material is selected.Adopt ripe fresh loquat, except stoning, stalk, go rotten etc. is not suitable for processing part.
(2) broken juice.Get juice with beater, add color stabilizer, prevent fruit juice to be oxidized, and heat-treat rapidly to suppress oxidasic activity.
(3) enzymolysis.In loquat juice, add pectase, stir, filter after placing a period of time, filtrate leaves standstill 24h at low temperatures, obtains limpid clear juices.
(4) aloe raw material is selected: well-grown, neat Fresh leaf of aloe.Respectively cut an opening on one side at blade base cutter, then break downwards with hand, take off fresh leaf.
(5) broken, squeeze the juice, coarse filtration: aloe gel is sent into disintegrating machine, and smashed rapidly as fritter, squeezing the juice through spiral juice extractor, obtains aloe juice after coarse filtration.
(6) decolouring is filtered with essence: be added to by active carbon in aloe juice, through the absorption of active carbon, coloring matter contained in aloe juice removing is carried out melt cinder separation with plate and frame filter press again, obtains almost colourless clear liquid.
(7) allocate: loquat juice and asparagus juice are allocated in above ratio, while in addition various auxiliary material and additive.
(8) homogeneous: the mixed liquor mixed up is sent into high pressure homogenizer and carries out homogeneous, homogeneous operating pressure is 30Mpa, and the slurry after allotment enters degassed process under vacuum.
(9) sterilization: adopt 85 DEG C, 15min is the sterilization of beverage, cooling preservation gets product.
Claims (7)
1. loquat aloe beverage, it is characterized in that, be prepared from by following weight percent composition: loquat 25 ~ 35, aloe 15 ~ 25, sucrose 3 ~ 5, compound stabilizer 0.30 ~ 0.35, color stabilizer 1.0, pure water 40 ~ 50, and the sum of each raw material components is 100%; Described compound stabilizer contains sodium carboxymethylcellulose, PGA and yellow collagen; Described color stabilizer contains ascorbic acid, citric acid, sodium sulfite and ethylenediamine tetra-acetic acid and receives.
2. loquat aloe beverage preparation method according to claim 1, is characterized in that, comprise the steps:
(1) fresh loquat is selected, stand-by through cleaning, blanching, peeling, stoning, making beating, enzymolysis, filtration, obtained clarification loquat juice;
(2) select Fresh leaf of aloe, through look of sterilize, remove the peel, pull an oar, protect, squeeze the juice, coarse filtration, decolouring, essence filter, obtained aloe green grass or young crops juice is stand-by;
(3) the clarification loquat juice of gained in step (1) and step (2) and the blue or green juice of aloe are mixed, later namely obtain loquat aloe finished beverage through allotment, homogeneous, degassed, filling, sterilization, cooling, preservation.
3. loquat aloe beverage preparation method according to claim 2, is characterized in that, adds color stabilizer, and heat-treat rapidly in described step (1) during making beating.
4. loquat aloe beverage preparation method according to claim 2, is characterized in that, add pectase by 100mg/L during enzymolysis in described step (1), stir, filter after placing a period of time, filtrate leaves standstill 24h at low temperatures.
5. loquat aloe beverage preparation method according to claim 2, it is characterized in that, decolouring in described step (2) is filtered with essence, active carbon is added in aloe juice, through the absorption of active carbon, coloring matter contained in aloe juice removing is carried out melt cinder separation with plate and frame filter press again, obtains colourless clear liquid.
6. loquat aloe beverage preparation method according to claim 2, is characterized in that, the homogeneous in described step (3) is that mixed liquor to be sent into pressure be carry out homogeneous in the homogenizer of 30Mpa.
7. loquat aloe beverage preparation method according to claim 2, it is characterized in that, the sterilization temperature in described step (3) is 85 DEG C, and the time is 15min.
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