CN103504406A - Sponge gourd-aloe juice beverage and processing method thereof - Google Patents
Sponge gourd-aloe juice beverage and processing method thereof Download PDFInfo
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- CN103504406A CN103504406A CN201310458583.8A CN201310458583A CN103504406A CN 103504406 A CN103504406 A CN 103504406A CN 201310458583 A CN201310458583 A CN 201310458583A CN 103504406 A CN103504406 A CN 103504406A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title abstract description 4
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 51
- 241001116389 Aloe Species 0.000 claims abstract description 50
- 244000302544 Luffa aegyptiaca Species 0.000 claims abstract description 40
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 17
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 6
- 229930003231 vitamin Natural products 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 5
- 235000013343 vitamin Nutrition 0.000 claims abstract description 5
- 229940088594 vitamin Drugs 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 12
- 244000003416 Asparagus officinalis Species 0.000 claims description 7
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 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 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- -1 carboxymethyl vitamin Chemical class 0.000 claims description 3
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 claims description 3
- 229940005991 chloric acid Drugs 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 244000144927 Aloe barbadensis Species 0.000 description 1
- 235000002961 Aloe barbadensis Nutrition 0.000 description 1
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000020538 functional fruit tea Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a sponge gourd-aloe juice beverage and a processing method thereof and belongs to the technical field of beverage processing. The sponge gourd-aloe juice beverage is characterized in that the formula is as follows: 500 g of sponge gourd, 250 g of aloe, 150 g of lotus seed, 200 g of white granulated sugar appropriate amounts of citric acid and carboxymethyl vitamins. With fresh sponge gourd and aloe as major materials, the processed sponge gourd-aloe juice beverage is rich in nutrients and beneficial for health care, and a new approach to comprehensive utilization of fresh sponge gourd and aloe materials is developed to improve the practicability and commodity value of fresh sponge gourd and aloe materials. The product is nutritious and crispy and has the pure fragrance of sponge gourd and aloe. The processing method is simple and easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, especially relate to a kind of sponge gourd aloe juice beverage and preparation method thereof.
Background technology
Sponge gourd is Curcurbitaceae, also claims a day sponge gourd, day sieve, rough melon, continuous melon.The traditional Chinese medical science thinks, sponge gourd taste is sweet, cool in nature, enters liver, stomach warp, has clearly the effects such as the cool blood of heat, removing toxic substances defaecation, dispelling pathogenic wind and eliminating phlegm, the beauty treatment of profit flesh, the network that stimulates the menstrual flow, promoting circulation of blood arteries and veins, lower milk, can also be used for the treatment of the illnesss such as the hot polydipsia of pyreticosis body, asthma due to excessive phlegm cough.In sponge gourd, Vitamin C content is higher, in every hectogram, just containing 8 milligrams, can be used for Vitamin C disease and prevents various vitamin C deficiencies.Because Cobastab equal size in sponge gourd is high, be conducive to children's's brain development and middle-aged and old brain healthy; The juice of sponge gourd rattan has the specific function that keeps skin elasticity, can face beauty and smoothing wrinkles.In addition, in sponge gourd, containing the B family vitamin that prevents skin aging, the compositions such as the vitamin C of skin whitening, can protect skin, eliminate patch, make skin pure white, delicate, are rare cosmetic good merchantable brands, therefore the title of Sucus Luffae " beauty's water ".Ms eats sponge gourd more and also regulating menstruation is had some setbacks helpful.
Aloe can be built up health, and healthy people takes aloe and adheres to aloe bath not only can preventing and treating various diseases, and can also improve physique, strengthens muscle power, keeps full of vitality.The reasons such as Healthy People body fluid is alkalescent, and overworked or life is nervous can make body fluid become acidity, easily infected virus, and conventional aloe barbadensis Miller can make body fluid keep alkalescence, remains healthy, does not catch a cold.Mucus in aloe (mucin is exactly protein), is that to take the polysaccharides such as arboran A Baloe mannanaloetin be nucleus, and mucus class material is the important component that prevents cell senescence and treatment chronic allergic.Mucoitin is present in the muscle of human body and gastrointestinal mucosa etc. to be located, and allows and organizes high resilience, if liquid element is not enough, muscle and mucous membrane will have been lost elasticity and stiff aging.The cell that forms human body, if mucoitin is not enough, cell will be weak gradually, loses the ability of defence germ, virus.In addition, mucoitin also has strong body, strong essence effect.
Sponge gourd, aloe are all the plants that season of growth property is stronger, are difficult for storage, and sponge gourd through the product of deep processing seldom, utilize bright sponge gourd and aloe to make sponge gourd aloe juice beverage for raw material, product is nutritious, and it is convenient to eat, preserve, can increase the added value of agricultural product, product commodity value is high.
Summary of the invention
Technical problem to be solved by this invention is that to take sponge gourd, aloe be raw material, is processed into sponge gourd aloe juice beverage, to solve the not long keeping problem of fresh sponge gourd, aloe raw material, provides nutritious sponge gourd aloe juice beverage product and preparation method thereof.
The present invention solves the technical scheme that its technical problem takes:
A kind of sponge gourd aloe juice beverage and preparation method thereof, is characterized in that the main formula adopting is 500 grams, sponge gourd, 250 grams of aloes, and 150 grams, lotus seeds, 200 grams of white granulated sugars, each is appropriate for citric acid and carboxymethyl vitamin; Its main preparation method step is:
The preparation of A, Sucus Luffae:
A raw material select with clean select well-grown, 80to 90mature, organize tender and crisp, meat is fresh, without the sponge gourd of rotten and mechanical damage, and clean up with circulating water;
B precooks for softening tissue, and enzyme removal protecting color improves crushing juice rate, sponge gourd is carried out to boiling water and precook, and takes the dish out of the pot immediately after well-done, is cooled to room temperature rapidly with cold water;
C stripping and slicing is cut into uniform bulk by cooled raw material with stainless steel knife;
D squeezes the juice and by being cut into block raw material, putting into spiral juice extractor and squeeze the juice with filtering, and the juice of squeezing out is standby after 180 object plate and frame filter press filter;
The preparation of B lotus seeds slurry:
A selects materials and goes coat to select the pure lotus seeds of color and luster, puts into clear water and soaks 15-20 hour, to soak into not breach, is as the criterion, and is then placed in 3%-5%NaHCO
3in solution, boil 1-2 minute, after pulling out, slough coat, then put into circulating water rinsing for several times, clean alkali lye;
B precooks, smash to pieces and with defibrination, the lotus seeds of peeling are put into 95-98 ℃ of hot water and boil 5 minutes, boils to soft Shi，Yong tissue mashing machine and is broken into mud, then with standby after colloid mill fine grinding pulping;
The preparation of C asparagus juice:
A raw material is selected and is cleaned selection 3-4 leaf age, well-grown Fresh leaf of aloe sheet, and in circulating water, rinse well, and then soak 2-3 minute in 1% chloric acid aqueous solution, cleaner through rinsed with sterile water;
B peeling cuts root of blade white portion and blade tip with cutter, and because the yellow substance in aloe skin is green onion quinone, bitter and affect local flavor, so should remove crust clean;
C blanching, smash to pieces and the aloe of peeling is put into 100 ℃ of boiling water soak 5 minutes, then with tissue mashing machine, smash to pieces, obtain aloe juice;
D homogeneous is due to aloe juice thickness, and poor fluidity, must be that 15-20 MPa, temperature are to carry out homogeneous processing under 60 ℃ of conditions at pressure by aloe juice;
E filters with sterilizing and is removed fiber and connect tissue by stainless steel filter coarse filtration, obtains clarified solution, then adopts ultra high temperature short time sterilization, and temperature 115-135 ℃, 3 seconds time, refrigerates standby;
The preparation of D beverage:
A mix is heated to 40-50 ℃ by above-mentioned formula by Sucus Luffae, add sodium carboxymethylcellulose and white granulated sugar, being stirred to is heated to boil after dissolving keeps 15-20 minute, is cooled to 30 ℃, then adds aloe clarified solution, lotus seeds slurry, citric acid solution to allocate;
B homogeneous carries out homogeneous processing respectively by deployed feed liquid under 51-53 MPa, 15-20 MPa condition, by homogeneous, is processed and can be made to organize homogeneous, has smooth sense, and avoids finished product to produce precipitation;
C is degassed for avoiding Sucus Luffae, asparagus juice oxidation shank color and flavor variations, in vacuum, is that 0.007-0.0105 MPa, temperature are to carry out vacuum outgas under the condition of 40-50 ℃.
Products characteristics: employing Sucus Luffae is major ingredient, asparagus juice, lotus seeds slurry are batching, add a kind of functional fruit tea beverage that integrates nutrition, health care, medical treatment that white sugar, citric acid, stabilizing agent etc. are made.
Beneficial effect: a kind of sponge gourd aloe juice beverage of the present invention and preparation method thereof, take fresh sponge gourd, aloe is primary raw material, the sponge gourd aloe juice beverage of making after processing has abundant nutritional labeling and good health-care efficacy, the new way of having opened up bright sponge gourd, aloe raw material comprehensive utilization, improves its practicality and commodity value.Product is nutritious, mouthfeel is sharp and clear, has the fragrant of sponge gourd, aloe.Processing method is simple, easy to implement.
The specific embodiment
Embodiment 1:
A kind of sponge gourd aloe juice beverage and preparation method thereof, is characterized in that the formula adopting is sponge gourd 500-550 gram, aloe 250-280 gram, and lotus seeds 150-200 gram, white granulated sugar 200-220 gram, each is appropriate for citric acid and carboxymethyl vitamin; Its main preparation method step is:
The preparation of A, Sucus Luffae:
A raw material select with clean select well-grown, 80to 90mature, organize tender and crisp, meat is fresh, without the sponge gourd of rotten and mechanical damage, and clean up with circulating water;
B precooks for softening tissue, and enzyme removal protecting color improves crushing juice rate, sponge gourd is carried out to boiling water and precook, and takes the dish out of the pot immediately after well-done, is cooled to room temperature rapidly with cold water;
C stripping and slicing is cut into uniform bulk by cooled raw material with stainless steel knife;
D squeezes the juice and by being cut into block raw material, putting into spiral juice extractor and squeeze the juice with filtering, and the juice of squeezing out is standby after 180 object plate and frame filter press filter;
The preparation of B lotus seeds slurry:
A selects materials and goes coat to select the pure lotus seeds of color and luster, puts into clear water and soaks 16 hours, to soak into not breach, is as the criterion, and is then placed in 5%NaHCO
3in solution, boil 2 minutes, after pulling out, slough coat, then put into circulating water rinsing for several times, clean alkali lye;
B precooks, smash to pieces and with defibrination, the lotus seeds of peeling are put into 95 ℃ of hot water and boil 6 minutes, boils to soft Shi，Yong tissue mashing machine and is broken into mud, then with standby after colloid mill fine grinding pulping;
The preparation of C asparagus juice:
A raw material is selected and is cleaned selection 3-4 leaf age, well-grown Fresh leaf of aloe sheet, and in circulating water, rinse well, and then soak 3 minutes in 1.2% chloric acid aqueous solution, cleaner through rinsed with sterile water;
B peeling cuts root of blade white portion and blade tip with cutter, and because the yellow substance in aloe skin is green onion quinone, bitter and affect local flavor, so should remove crust clean;
C blanching, smash to pieces and the aloe of peeling is put into 100 ℃ of boiling water soak 6 minutes, then with tissue mashing machine, smash to pieces, obtain aloe juice;
D homogeneous is due to aloe juice thickness, and poor fluidity, must be that 20 MPas, temperature are to carry out homogeneous processing under 65 ℃ of conditions at pressure by aloe juice;
E filters with sterilizing and is removed fiber and connect tissue by stainless steel filter coarse filtration, obtains clarified solution, then adopts ultra high temperature short time sterilization, and 135 ℃ of temperature, 3 seconds time, refrigerate standby;
The preparation of D beverage:
A mix is heated to 45 ℃ by above-mentioned formula by Sucus Luffae, adds sodium carboxymethylcellulose and white granulated sugar, and being stirred to is heated to boil after dissolving keeps 18 minutes, is cooled to 30 ℃, then adds aloe clarified solution, lotus seeds slurry, citric acid solution to allocate;
B homogeneous carries out homogeneous processing respectively by deployed feed liquid under 50 MPas, 20 MPa conditions, by homogeneous, is processed and can be made to organize homogeneous, has smooth sense, and avoids finished product to produce precipitation;
C is degassed for avoiding Sucus Luffae, asparagus juice oxidation shank color and flavor variations, in vacuum, is that 0.008 MPa, temperature are to carry out vacuum outgas under the condition of 45 ℃.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. sponge gourd aloe juice beverage and preparation method thereof, is characterized in that the formula adopting is 500 grams, sponge gourd, 250 grams of aloes, and 150 grams, lotus seeds, 200 grams of white granulated sugars, each is appropriate for citric acid and carboxymethyl vitamin; Its main preparation method step is:
The preparation of A, Sucus Luffae:
A raw material select with clean select well-grown, 80to 90mature, organize tender and crisp, meat is fresh, without the sponge gourd of rotten and mechanical damage, and clean up with circulating water;
B precooks for softening tissue, and enzyme removal protecting color improves crushing juice rate, sponge gourd is carried out to boiling water and precook, and takes the dish out of the pot immediately after well-done, is cooled to room temperature rapidly with cold water;
C stripping and slicing is cut into uniform bulk by cooled raw material with stainless steel knife;
D squeezes the juice and by being cut into block raw material, putting into spiral juice extractor and squeeze the juice with filtering, and the juice of squeezing out is standby after 180 object plate and frame filter press filter;
The preparation of B lotus seeds slurry:
A selects materials and goes coat to select the pure lotus seeds of color and luster, puts into clear water and soaks 15-20 hour, to soak into not breach, is as the criterion, and is then placed in 3%-5%NaHCO
3in solution, boil 1-2 minute, after pulling out, slough coat, then put into circulating water rinsing for several times, clean alkali lye;
B precooks, smash to pieces and with defibrination, the lotus seeds of peeling are put into 95-98 ℃ of hot water and boil 5 minutes, boils to soft Shi，Yong tissue mashing machine and is broken into mud, then with standby after colloid mill fine grinding pulping;
The preparation of C asparagus juice:
A raw material is selected and is cleaned selection 3-4 leaf age, well-grown Fresh leaf of aloe sheet, and in circulating water, rinse well, and then soak 2-3 minute in 1% chloric acid aqueous solution, cleaner through rinsed with sterile water;
B peeling cuts root of blade white portion and blade tip with cutter, and because the yellow substance in aloe skin is green onion quinone, bitter and affect local flavor, so should remove crust clean;
C blanching, smash to pieces and the aloe of peeling is put into 100 ℃ of boiling water soak 5 minutes, then with tissue mashing machine, smash to pieces, obtain aloe juice;
D homogeneous is due to aloe juice thickness, and poor fluidity, must be that 15-20 MPa, temperature are to carry out homogeneous processing under 60 ℃ of conditions at pressure by aloe juice;
E filters with sterilizing and is removed fiber and connect tissue by stainless steel filter coarse filtration, obtains clarified solution, then adopts ultra high temperature short time sterilization, and temperature 115-135 ℃, 3 seconds time, refrigerates standby;
The preparation of D beverage:
A mix is heated to 40-50 ℃ by above-mentioned formula by Sucus Luffae, add sodium carboxymethylcellulose and white granulated sugar, being stirred to is heated to boil after dissolving keeps 15-20 minute, is cooled to 30 ℃, then adds aloe clarified solution, lotus seeds slurry, citric acid solution to allocate;
B homogeneous carries out homogeneous processing respectively by deployed feed liquid under 51-53 MPa, 15-20 MPa condition, by homogeneous, is processed and can be made to organize homogeneous, has smooth sense, and avoids finished product to produce precipitation;
C is degassed for avoiding Sucus Luffae, asparagus juice oxidation shank color and flavor variations, in vacuum, is that 0.007-0.0105 MPa, temperature are to carry out vacuum outgas under the condition of 40-50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310458583.8A CN103504406A (en) | 2013-10-04 | 2013-10-04 | Sponge gourd-aloe juice beverage and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310458583.8A CN103504406A (en) | 2013-10-04 | 2013-10-04 | Sponge gourd-aloe juice beverage and processing method thereof |
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| CN103504406A true CN103504406A (en) | 2014-01-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256796A (en) * | 2014-08-25 | 2015-01-07 | 王芳 | A manufacturing method of a loofah normal-juice beverage |
| CN104397798A (en) * | 2014-11-27 | 2015-03-11 | 李康勇 | Beverage containing juice of watermelon with white seeds, white flesh and white peel and production process thereof |
| CN105029584A (en) * | 2014-09-19 | 2015-11-11 | 宦银琴 | Preparation method of luffa aloe juice beverage |
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| CN104256796A (en) * | 2014-08-25 | 2015-01-07 | 王芳 | A manufacturing method of a loofah normal-juice beverage |
| CN105029584A (en) * | 2014-09-19 | 2015-11-11 | 宦银琴 | Preparation method of luffa aloe juice beverage |
| CN104397798A (en) * | 2014-11-27 | 2015-03-11 | 李康勇 | Beverage containing juice of watermelon with white seeds, white flesh and white peel and production process thereof |
| CN106106737A (en) * | 2016-06-30 | 2016-11-16 | 余林岚 | A kind of processing method of fruit-flavored tremella yoghurt |
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