CN103798889A - Preparation method of onion and medlar juice beverage - Google Patents
Preparation method of onion and medlar juice beverage Download PDFInfo
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- CN103798889A CN103798889A CN201410057835.0A CN201410057835A CN103798889A CN 103798889 A CN103798889 A CN 103798889A CN 201410057835 A CN201410057835 A CN 201410057835A CN 103798889 A CN103798889 A CN 103798889A
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- Prior art keywords
- onion
- juice
- radix glycyrrhizae
- matrimony vine
- stevia rebaudiana
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 64
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 63
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 25
- 244000182216 Mimusops elengi Species 0.000 title claims abstract description 25
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 25
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000291564 Allium cepa Species 0.000 title abstract 4
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 27
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000011049 filling Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 235000003086 food stabiliser Nutrition 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 abstract description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
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- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 159000000000 sodium salts Chemical class 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of an onion and medlar juice beverage. The beverage is prepared by adopting onion, medlar, liquorice and stevia rebaudiana as raw materials and prepared through a squeezing blending process. The selected raw materials are beneficial to a human body and scientifically blended together to obtain the novel healthy onion and medlar juice beverage.
Description
Technical field
The present invention relates to a kind of beverage made of fruits or vegetables, be specifically related to a kind of preparation method of onion medlar juice beverage, belong to beverage processing field.
Technical background
Fruit is dredged a kind of beverage that beverage refers to that the allotment of squeezing the juice from fruits and vegetables forms.Because containing the nutriments such as vitamin, carbohydrate, mineral matter in Juice, and have good mouthfeel and color and luster, it is a kind of to healthy and helpful beverage being considered as by people.Various common fruit-vegetable juice beverages have at present: orange+carrot+apple+pineapple+Kiwi berry mixing fruit-vegetable juice beverage, tomato+strawberry+mirabalan+grape fruits and vegetables juice blended beverage etc.These Juices select multiple fruits and vegetables to make raw material, and VC content is high, and mouthfeel is simple and honest, good to eat, popular to people.But this class Juice is because selecting plurality of raw materials, and processing, preservation are subject to the working condition restrictions such as time, season, plant layout, produce and are difficult for; In order to preserve, fresh-keeping, raw material, product have also used more additive, therefore may not be fresh.A kind of onion wolfberry juice of the present invention, raw material is easy to preserve, processing, and onion, matrimony vine, Radix Glycyrrhizae have many health cares, treatment function, very useful to human body.The excretion of the contained prostaglandin A energy of onion hemangiectasis, reduction blood viscosity, promotion sodium salt, thereby can produce effect hypotensive, antithrombotic, often edible have health-care effect to hypertension, high fat of blood and Patients with geriatric cardiovascular and cerebrovascular diseases; Onion also has hypoglycemic activity, supplies with brain cell heat energy, is diabetes, the tired patient's of mind the good vegetables of dietotherapy.Matrimony vine is famous and precious medicinal material and invigorant, and the traditional Chinese medical science has the saying of " medlar health preserving " very early, nourishing liver and kidney, and benefiting shrewd head all has fine tonic effect to human liver kidney.Radix Glycyrrhizae both had and invigorated the spleen and benefited qi, and clearing heat and detoxicating function can be used as again flavor enhancement and uses.These raw material reasonable compatibilities, product both there is certain nutritive value and good mouthfeel, can aspect health, health care, play good effect again.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of onion medlar juice beverage preparation method.This beverage is take onion, matrimony vine, Radix Glycyrrhizae, STEVIA REBAUDIANA as raw material, and technique used is that onion, matrimony vine are squeezed the juice, and Radix Glycyrrhizae, STEVIA REBAUDIANA heat are extracted, and institute's taking juice mixes in proportion.For achieving the above object, a kind of onion medlar juice beverage of the present invention preparation method, realizes by following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 85-90 ℃ and soak 20-45 minute, remove the acid in onion.In pulling out and falling back, ratio of water to material is 2-3:1, adds the amylase of feed liquid quality 0.10-0.5% and the pectase of 0.05-1%, and hydrolysis temperature is 33-45 ℃, and enzymolysis time is 2-4 hour, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:1-5, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.05%-0.1% to keep 1-3 hour at 40-45 ℃, carry out enzyme processing, be then warming up to 75-85 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by.3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 1-2: 0.5-1,70-95 ℃ of extraction 3 times, each 1 hour, collects hot water extract with Rotary Evaporators.4. allotment: add 10-20 part wolfberry juice in 100 parts of Conditions of Onion Juices, 1-10 part succus liquiritiae, add again 0.01-0.05 part flavoring essence, 0.01-0.05 part carragheen, 0.01-0.1 part citric acid,, 0.1-0.5 part food stabilizer, add 20-30 part pure water; After mixing in proportion, stir again, hook tune, homogeneous.5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
A kind of onion medlar juice beverage of the present invention, compared with prior art, has the following advantages:
A kind of onion wolfberry juice of the present invention, raw material is easy to preserve, processing, produces and is subject to seasonal effect little.And onion, matrimony vine, Radix Glycyrrhizae have many health cares, treatment function, very useful to human body.These raw material reasonable compatibilities, product both there is certain nutritive value and good mouthfeel, can aspect health, health care, play good effect again.
The specific embodiment
A kind of onion medlar juice beverage of embodiment 1 the present invention preparation method, realizes by following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 85 ℃ and soak 30 minutes, remove the acid in onion.In pulling out and falling back, ratio of water to material is 2:1, adds the amylase of feed liquid quality 0.10% and 1% pectase, and hydrolysis temperature is 36 ℃, and enzymolysis time is 2 hours, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:5, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.1% at 44 ℃, to keep 1 hour, carry out enzyme processing, be then warming up to 80 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by.3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 1: 0.5,75 ℃ of extractions 3 times, each 1 hour, collects hot water extract with Rotary Evaporators.4. allotment: in 100 parts of Conditions of Onion Juices, add 12 parts of wolfberry juices, 5 parts of succus liquiritiaes, then add 0.03 part of flavoring essence, 0.05 part of carragheen, 0.06 part of citric acid, 0.5 part of food stabilizer, add 25 parts of pure water; After mixing in proportion, stir again, hook tune, homogeneous.5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
A kind of onion medlar juice beverage of embodiment 2 the present invention preparation method, realizes by following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 88 ℃ and soak 40 minutes, remove the acid in onion.In pulling out and falling back, ratio of water to material is 3:1, adds the amylase of feed liquid quality 0.5% and 0.1% pectase, and hydrolysis temperature is 40 ℃, and enzymolysis time is 3 hours, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:1, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.08% at 40 ℃, to keep 3 hours, carry out enzyme processing, be then warming up to 75 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by.3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 1.5:1,85 ℃ of extractions 3 times, each 1 hour, collects hot water extract with Rotary Evaporators.4. allotment: in 100 parts of Conditions of Onion Juices, add 15 parts of wolfberry juices, 3 parts of succus liquiritiaes, then add 0.05 part of flavoring essence, 0.03 part of carragheen, 0.02 part of citric acid,, 0.1 part of food stabilizer, add 24 parts of pure water; After mixing in proportion, stir again, hook tune, homogeneous.5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
A kind of onion medlar juice beverage of embodiment 3 the present invention preparation method, realizes by following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 90 ℃ and soak 20 minutes, remove the acid in onion.In pulling out and falling back, ratio of water to material is 2:1, adds the amylase of feed liquid quality 0.3% and 0.5% pectase, and hydrolysis temperature is 42 ℃, and enzymolysis time is 4 hours, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:3, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.06% at 45 ℃, to keep 2 hours, carry out enzyme processing, be then warming up to 85 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by.3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 3:1,80 ℃ of extractions 3 times, each 1 hour, collects hot water extract with Rotary Evaporators.4. allotment: in 100 parts of Conditions of Onion Juices, add 18 parts of wolfberry juices, 8 parts of succus liquiritiaes, then add 0.01 part of flavoring essence, 0.02 part of carragheen, 0.1 part of citric acid,, 0.2 part of food stabilizer, add 20 parts of pure water; After mixing in proportion, stir again, hook tune, homogeneous.5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
A kind of onion medlar juice beverage of embodiment 4 the present invention preparation method, realizes by following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 87 ℃ and soak 45 minutes, remove the acid in onion.In pulling out and falling back, ratio of water to material is 3:1, adds the amylase of feed liquid quality 0.4% and 0.05% pectase, and hydrolysis temperature is 33 ℃, and enzymolysis time is 2.5 hours, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:4, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.09% at 41 ℃, to keep 2.5 hours, carry out enzyme processing, be then warming up to 78 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by.3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 1:1,90 ℃ of extractions 3 times, each 1 hour, collects hot water extract with Rotary Evaporators.4. allotment: in 100 parts of Conditions of Onion Juices, add 20 parts of wolfberry juices, 10 parts of succus liquiritiaes, then add 0.04 part of flavoring essence, 0.04 part of carragheen, 0.05 part of citric acid,, 0.4 part of food stabilizer, add 28 parts of pure water; After mixing in proportion, stir again, hook tune, homogeneous.5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
A kind of onion medlar juice beverage of embodiment 5 the present invention preparation method, realizes by following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 86 ℃ and soak 35 minutes, remove the acid in onion.In pulling out and falling back, ratio of water to material is 2.5:1, adds the amylase of feed liquid quality 0.20% and 0.08% pectase, and hydrolysis temperature is 35 ℃, and enzymolysis time is 3.5 hours, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:2, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.05% at 44 ℃, to keep 1.5 hours, carry out enzyme processing, be then warming up to 82 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by.3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 2: 1,95 ℃ of extractions 3 times, each 1 hour, collects hot water extract with Rotary Evaporators.4. allotment: in 100 parts of Conditions of Onion Juices, add 14 parts of wolfberry juices, 2 parts of succus liquiritiaes, then add 0.02 part of flavoring essence, 0.01 part of carragheen, 0.08 part of citric acid, 0.3 part of food stabilizer, add 30 parts of pure water; After mixing in proportion, stir again, hook tune, homogeneous.5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
Claims (3)
1. an onion medlar juice beverage, is characterized in that making take onion, matrimony vine, Radix Glycyrrhizae, STEVIA REBAUDIANA as raw material.
2. an onion medlar juice beverage, is characterized in that, take onion, matrimony vine, Radix Glycyrrhizae, STEVIA REBAUDIANA as raw material, technique used is that onion, matrimony vine are squeezed the juice, and Radix Glycyrrhizae, STEVIA REBAUDIANA heat are extracted, and institute's taking juice mixes in proportion.
3. an onion medlar juice beverage preparation method, its feature comprises the following steps:
1. onion processing: select without rotting, complete onion is removed dry hide, stem must, clean chopping, pour into immediately in the hot water of 85-90 ℃ and soak 20-45 minute, remove the acid in onion; In pulling out and falling back, ratio of water to material is 2-3:1, adds the amylase of feed liquid quality 0.10-0.5% and the pectase of 0.05-1 %, and hydrolysis temperature is 33-45 ℃, and enzymolysis time is 2-4 hour, and then juice is got in press filtration, stand-by after clarification; 2. matrimony vine processing: get fresh, complete, without the matrimony vine of the base of a fruit, clear water cleans; The matrimony vine of having screened and water are mixed by the mass ratio of 1:1-5, pour into and in disintegrating apparatus, pulverize slurrying; Then in the slurries of producing, add the pectase of slurries quality 0.05%-0.1% to keep 1-3 hour at 40-45 ℃, carry out enzyme processing, be then warming up to 75-85 ℃, cooling naturally, crosses 100 orders essence filters, gets filtrate stand-by; 3. Radix Glycyrrhizae, STEVIA REBAUDIANA processing: Radix Glycyrrhizae is cleaned chopping, STEVIA REBAUDIANA is cleaned, and takes Radix Glycyrrhizae, STEVIA REBAUDIANA according to the ratio of quality and the number of copies of 1-2: 0.5-1,70-95 ℃ of extraction 3 times, each 1 hour, collects hot water extract with Rotary Evaporators; 4. allotment: add 10-20 part wolfberry juice in 100 parts of Conditions of Onion Juices, 1-10 part succus liquiritiae, add again 0.01-0.05 part flavoring essence, 0.01-0.05 part carragheen, 0.01-0.1 part citric acid,, 0.1-0.5 part food stabilizer, add 20-30 part pure water; After mixing in proportion, stir again, hook tune, homogeneous; 5. sterilization: the juice that 4. step is prepared is heated to 118 ℃ of sterilizings 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and after hot filling, microwave disinfection obtains onion medlar juice beverage for 1 minute.
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| CN106578758A (en) * | 2016-12-06 | 2017-04-26 | 湖南农业大学 | Waxberry juice drink |
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