CN103637303A - Bitter gourd beverage and preparation method thereof - Google Patents
Bitter gourd beverage and preparation method thereof Download PDFInfo
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- CN103637303A CN103637303A CN201310618179.2A CN201310618179A CN103637303A CN 103637303 A CN103637303 A CN 103637303A CN 201310618179 A CN201310618179 A CN 201310618179A CN 103637303 A CN103637303 A CN 103637303A
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses bitter gourd beverage and a preparation method thereof. The bitter gourd beverage is prepared from the following raw materials: bitter gourds, pears, chrysanthemum tea, sugar, citric acid, sodium carboxymethylcellulose and sodium alga acid. The preparation method comprises the following steps: selecting and icing a qualified product; removing melon pulps and seeds, and cutting the product into particles; removing the bitterness from the product; protecting the color; crushing and pulping the bitter gourd; preparing pear juice; making chrysanthemum tea; mixing the materials; performing degassing, homogenization, sterilization and cooling. The bitter gourd beverage has the characteristics that the blood sugar can be controlled, and decomposing of fat can be suppressed. The bitter gourd beverage combines the nutrition characteristics and flavors of the bitter gourd, the pear and the chrysanthemum tea, tastes refreshing, is cool, can be used for relieving the summer heat, has rich nutrition and is stable in quality; the health-protection beverage which is complete in nutrition and has unique flavor is supplied to customers; the effects of tonifying spleen, stimulating the appetite, activating blood to induce diuresis, diminishing inflammation to relieve fever, clearing away heart-fire, improving eyesight and resisting and preventing cancers; the blood sugar can be controlled, and the decomposing of the fat can be suppressed; requirements of people on nutrition, health protection, flavor, convenience in eating and the like are met; the market of the bitter gourds is developed.
Description
Technical field
The invention belongs to a kind of beverage processing field, be specifically related to a kind of balsam pear beverage and preparation method thereof.
Background technology
Balsam pear has another name called balsam pear, balsam pear, leprosy grape, bright and beautiful lichee etc., and bitter is cold in nature, has the effect that heat is clearly washed heat, improving eyesight removing toxic substances, can control pyreticosis, polydipsia is drawn drink, heatstroke, dysentery, cute conjunctivitis pain, dislikes sore, the swollen erysipelas of carbuncle.Balsam pear not only contains the abundant nutritional labelings such as carbohydrate, protein, Duo Tai, vitamin, amino acid and mineral matter, the rich content of VC wherein, also contain the multiple active components of will using such as Charantin, Charantin, serotonine, galacturonic acid, pectin and MAP30 anti-AIDS toxalbumin, having high will using is worth, can hypoglycemic, anti-sudden change, antiviral, antitumor, and can strengthen body immune engineering.As a kind of health food of dietotherapeutic, balsam pear has high deep processing development to be worth.
Snow pear, therefore claim with the tender Bai Ruxue of meat.Taste is sweet cold in nature, containing malic acid, citric acid, vitamin B1, B2, C, carrotene etc., tool promote the production of body fluid moisturize, the effect of snow pear clearing heat and eliminating phlegm.< < Compendium of Materia Medica > > records, pears person, and also, its property is descending fluent for profit.It is medicinal can control wind-heat, moistening lung, the cool heart, dissolving phlegm, fall fire, removing toxic substances.Modern medicine study proves, pears truly have that moistening lung is dry clearly, relieving cough and reducing sputum, the effect of nourishing blood and promoting granulation, the throat therefore patient of acute tracheitis and the infection of the upper respiratory tract being occurred does, itches, bitterly, thick, the constipation of hoarsen, phlegm, urine is red, eliminating the phlegm all has good effect.Pears have again and reduce blood pressure and the effect of replenishing the vital essence and removing heat, so hypertension, hepatitis, that patient with liver cirrhosis is often eaten pears is beneficial.
Chrysanthemum is medicinal plants in China, has the effect of wind and heat dispersing, item removing toxic substances, primary treatment headache, dazzle the eyes, the disease such as hot eyes, ambition dysphoria with smothery sensation, pyogenic infections.Its main component is volatile oil, flavonoids and amino acid, trace element, have expand coronary artery, reduce blood pressure, prevent high spot fat, antitoxin, anti-inflammatory, the anti-ageing multiple physiologically active of waiting for a long time.
This three, is the health food of dietotherapeutic, cheap, wide material sources.Balsam pear in the market, snow pear, be mostly usual eating method, and the manufactured product of selling as product still seldom.In order to preserve their nutrition, local flavor, the balsam pear snow pear beverage of developing instant and having a peculiar flavour just seems very important, also meets the requirement of modern to physical condition.Nowadays, not only environmental protection but also healthy Juice became the main product of beverage industry, and " balsam pear beverage " will give us " beverage of green " world.
Summary of the invention
The object of the present invention is to provide a kind of balsam pear beverage and preparation method thereof, utilize balsam pear, snow pear, chrysanthemum tea nutritional characteristic and local flavor separately, develop the compound herbal tea beverage nutritious, mouthfeel is suitable, clear heat quenches one's thirst.
The technical scheme of balsam pear beverage of the present invention is achieved in that a kind of balsam pear beverage, in weight portion, its component is: 985～1236 parts, balsam pear, 593～747 parts of snow pears, 59～73 parts of chrysanthemum teas, 216～294 parts of sugar, 29～45 parts of citric acids, 12～21 parts of sodium carboxymethylcelluloses, 15～27 parts of sodium alginates.
And the weight portion of described balsam pear beverage is preferably: 1092～1186 parts, balsam pear, 654～711 parts of snow pears, 65～71 parts of chrysanthemum teas, 237～253 parts of sugar, 31～38 parts of citric acids, 19～23 parts of sodium carboxymethylcelluloses, 19～21 parts of sodium alginates.
Optimum weight part of described balsam pear beverage is: 1157 parts, balsam pear, 671 parts of snow pears, 68 parts of chrysanthemum teas, 245 parts of sugar, 36 parts of citric acids, 22 parts of sodium carboxymethylcelluloses, 20 parts of sodium alginates.
Above-mentioned balsam pear beverage is realized by following steps:
(1) select the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 2～3h in 3～8 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 40～55min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 50～70sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) snow pear is gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) after chrysanthemum tea is pulverized, immerses lixiviate 12～16min in the constant temperature bath of 81～88 ℃, then filtration, makes chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add sugar, citric acid, sodium carboxymethylcellulose and sodium alginate, mix;
(10) degassed: degassed 10～12min under 0.07～0.09MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 22～28MPa, homogeneous at 60～70 ℃ of temperature;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 15～25min, are then cooled to rapidly 35～45 ℃ of central temperatures, put into the environment of 35～39 ℃ and store.
After chrysanthemum tea being pulverized in step (8), immerses lixiviate 15min in the constant temperature bath of 85 ℃, then filtration, makes chrysanthemum tea.
Compared with prior art, the present invention has the following advantages: this product has merged balsam pear, snow pear, chrysanthemum tea nutritional characteristic and local flavor separately, clean taste, refrigerant heat, nutritious, the stay in grade of falling, for consumer provides comprehensive nutrition, the health care drink of unique flavor; Spleen benefiting and stimulating the appetite, has that diuresis is invigorated blood circulation, the effect of anti-inflammatory antipyretic, the improving eyesight that clears away heart-fire, cancer-resisting, can control blood sugar, suppress fatty decomposition; Meet the requirement of people to characteristics such as nutrition, health care, taste, instants, developed the market of balsam pear.
The specific embodiment
Embodiment 1
A balsam pear beverage, in weight portion, its component is: 985 parts, balsam pear, 593 parts of snow pears, 59 parts of chrysanthemum teas, 216 parts of sugar, 29 parts of citric acids, 12 parts of sodium carboxymethylcelluloses, 15 parts of sodium alginates.
Above-mentioned balsam pear beverage is realized by following steps:
(1) select 985 parts, the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 2h in 3 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 40min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 50sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) 593 parts of peelings of snow pear are gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) by after 59 parts of pulverizing of chrysanthemum tea, immerse lixiviate 16min in the constant temperature bath of 81 ℃, then filter, make chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add 216 parts of sugar, 29 parts of citric acids, 12 parts of sodium carboxymethylcelluloses, 15 parts of sodium alginates, mix;
(10) degassed: degassed 10min under 0.07MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 22MPa, homogeneous under temperature 60 C;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 15min, are then cooled to rapidly 35 ℃ of central temperatures, put into the environment of 35 ℃ and store.
Embodiment 2
A balsam pear beverage, in weight portion, its component is: 1236 parts, balsam pear, 747 parts of snow pears, 73 parts of chrysanthemum teas, 294 parts of sugar, 45 parts of citric acids, 21 parts of sodium carboxymethylcelluloses, 27 parts of sodium alginates.
Above-mentioned balsam pear beverage is realized by following steps:
(1) select 1236 parts, the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 3h in 8 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 55min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 70sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) 747 parts of peelings of snow pear are gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) by after 73 parts of pulverizing of chrysanthemum tea, immerse lixiviate 12min in the constant temperature bath of 88 ℃, then filter, make chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add 294 parts of sugar, 45 parts of citric acids, 21 parts of sodium carboxymethylcelluloses, 27 parts of sodium alginates, mix;
(10) degassed: degassed 12min under 0.09MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 28MPa, homogeneous under temperature 70 C;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 25min, are then cooled to rapidly 45 ℃ of central temperatures, put into the environment of 39 ℃ and store.
Embodiment 3
A balsam pear beverage, in weight portion, its component is: 1092 parts, balsam pear, 654 parts of snow pears, 65 parts of chrysanthemum teas, 237 parts of sugar, 31 parts of citric acids, 19 parts of sodium carboxymethylcelluloses, 19 parts of sodium alginates.
Above-mentioned balsam pear beverage is realized by following steps:
(1) select 1092 parts, the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 2h in 5 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 45min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 55sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) 654 parts of peelings of snow pear are gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) by after 65 parts of pulverizing of chrysanthemum tea, immerse lixiviate 13min in the constant temperature bath of 83 ℃, then filter, make chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add 237 parts of sugar, 31 parts of citric acids, 19 parts of sodium carboxymethylcelluloses, 19 parts of sodium alginates, mix;
(10) degassed: degassed 11min under 0.08MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 27MPa, homogeneous at 63 ℃ of temperature;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 19min, are then cooled to rapidly 36 ℃ of central temperatures, put into the environment of 36 ℃ and store.
Embodiment 4
A balsam pear beverage, in weight portion, its component is: 1186 parts, balsam pear, 711 parts of snow pears, 71 parts of chrysanthemum teas, 253 parts of sugar, 38 parts of citric acids, 23 parts of sodium carboxymethylcelluloses, 21 parts of sodium alginates.
Above-mentioned balsam pear beverage is realized by following steps:
(1) select 1186 parts, the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 3h in 7 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 52min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 65sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) 711 parts of peelings of snow pear are gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) by after 71 parts of pulverizing of chrysanthemum tea, immerse lixiviate 15min in the constant temperature bath of 85 ℃, then filter, make chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add 253 parts of sugar, 38 parts of citric acids, 23 parts of sodium carboxymethylcelluloses, 21 parts of sodium alginates, mix;
(10) degassed: degassed 11min under 0.08MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 26MPa, homogeneous at 66 ℃ of temperature;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 23min, are then cooled to rapidly 40 ℃ of central temperatures, put into the environment of 36 ℃ and store.
Embodiment 5
A balsam pear beverage, in weight portion, its component is: 1157 parts, balsam pear, 671 parts of snow pears, 68 parts of chrysanthemum teas, 245 parts of sugar, 36 parts of citric acids, 22 parts of sodium carboxymethylcelluloses, 20 parts of sodium alginates.
Above-mentioned balsam pear beverage is realized by following steps:
(1) select 1157 parts, the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 3h in 6 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 50min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 60sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) 671 parts of peelings of snow pear are gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) by after 68 parts of pulverizing of chrysanthemum tea, immerse lixiviate 15min in the constant temperature bath of 85 ℃, then filter, make chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add 245 parts of sugar, 36 parts of citric acids, 22 parts of sodium carboxymethylcelluloses, 20 parts of sodium alginates, mix;
(10) degassed: degassed 11min under 0.08MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at 65 ℃ of temperature;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 20min, are then cooled to rapidly 35 ℃ of central temperatures, put into the environment of 35 ℃ and store.
Above embodiment is only in order to technical scheme of the present invention to be described but not be limited, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that: it still can be modified or be equal to replacement technical scheme of the present invention, and these modifications or be equal to replacement and also can not make amended technical scheme depart from the spirit and scope of technical solution of the present invention.
Claims (5)
1. a balsam pear beverage, it is characterized in that, in weight portion, its component is: 985～1236 parts, balsam pear, 593～747 parts of snow pears, 59～73 parts of chrysanthemum teas, 216～294 parts of sugar, 29～45 parts of citric acids, 12～21 parts of sodium carboxymethylcelluloses, 15～27 parts of sodium alginates.
2. balsam pear beverage as claimed in claim 1, it is characterized in that, the weight portion of described component is: 1092～1186 parts, balsam pear, 654～711 parts of snow pears, 65～71 parts of chrysanthemum teas, 237～253 parts of sugar, 31～38 parts of citric acids, 19～23 parts of sodium carboxymethylcelluloses, 19～21 parts of sodium alginates.
3. balsam pear beverage as claimed in claim 2, is characterized in that, the weight portion of described component is: 1157 parts, balsam pear, 671 parts of snow pears, 68 parts of chrysanthemum teas, 245 parts of sugar, 36 parts of citric acids, 22 parts of sodium carboxymethylcelluloses, 20 parts of sodium alginates.
4. the preparation method of any described balsam pear beverage of claim 1～3, is characterized in that, comprises the following steps:
(1) select the thick balsam pear of green meat that quality is qualified, eight minutes ripe, with clear water, clean up, then put into the iced 2～3h in 3～8 ℃ of bad borders;
(2) go flesh to remove seed in the balsam pear in step (1), decaptitate and truncate, be cut into balsam pear fourth;
(3) debitterize: the solution that is respectively the citric acid of 8% sodium chloride and 0.2% by concentration soaks balsam pear fourth, soaks 40～55min;
(4) protect look: by concentration, be respectively under the micro-wave oven that ferric chloride solution that 0.15% VC and concentration are 0.15 is 60% in intensity and protect look 50～70sec;
(5) broken, making beating: the balsam pear fourth of protecting after look is pulled out, drained away the water, drop in beater, balsam pear and water are with the ratio making beating of 1:5;
(6) filter: with 300 object filter-cloth filterings, make Bitter Melon Juice;
(7) snow pear is gone to be cut into small pieces after seed, put into beater and pull an oar, then filter, make snow pear juice;
(8) after chrysanthemum tea is pulverized, immerses lixiviate 12～16min in the constant temperature bath of 81～88 ℃, then filtration, makes chrysanthemum tea:
(9) allotment: Bitter Melon Juice, snow pear juice, chrysanthemum tea are merged, then add sugar, citric acid, sodium carboxymethylcellulose and sodium alginate, mix;
(10) degassed: degassed 10～12min under 0.07～0.09MP vacuum;
(11) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 22～28MPa, homogeneous at 60～70 ℃ of temperature;
(12) sterilization is cooling: homogenizing fluid is filling while hot, and spiral cover sealing, 121 ℃ of sterilizing 15～25min, are then cooled to rapidly 35～45 ℃ of central temperatures, put into the environment of 35～39 ℃ and store.
5. the preparation method of balsam pear beverage as claimed in claim 4, is characterized in that, after in step (8), chrysanthemum tea being pulverized, immerses lixiviate 15min in the constant temperature bath of 85 ℃, and then filtration, makes chrysanthemum tea.
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| CN201310618179.2A CN103637303A (en) | 2013-11-28 | 2013-11-28 | Bitter gourd beverage and preparation method thereof |
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| CN104187912A (en) * | 2014-07-10 | 2014-12-10 | 阜阳市四季旺食品有限公司 | Heat-clearing sow thistle snow pear juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187912A (en) * | 2014-07-10 | 2014-12-10 | 阜阳市四季旺食品有限公司 | Heat-clearing sow thistle snow pear juice |
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| CN106689930A (en) * | 2016-12-20 | 2017-05-24 | 蚌埠鲲鹏食品饮料有限公司 | Bitter gourd compound beverage |
| CN106937691A (en) * | 2017-05-11 | 2017-07-11 | 滁州市金玉滁菊生态科技有限公司 | A kind of chrysanthemum tea deep process |
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Application publication date: 20140319 |