CN103815484A - White gourd original juice drink and preparation method thereof - Google Patents
White gourd original juice drink and preparation method thereof Download PDFInfo
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- CN103815484A CN103815484A CN201410052918.0A CN201410052918A CN103815484A CN 103815484 A CN103815484 A CN 103815484A CN 201410052918 A CN201410052918 A CN 201410052918A CN 103815484 A CN103815484 A CN 103815484A
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- white
- white gourd
- preparation
- gourd
- sodium alginate
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- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 72
- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000014058 juice drink Nutrition 0.000 title abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 35
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 19
- 239000000661 sodium alginate Substances 0.000 claims abstract description 19
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 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 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241000238631 Hexapoda Species 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- AHRFRRASJMTTQU-UHFFFAOYSA-N 6-methyl-2,2-dioxooxathiazin-4-one;potassium Chemical compound [K].CC1=CC(=O)NS(=O)(=O)O1 AHRFRRASJMTTQU-UHFFFAOYSA-N 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- PNWSHHILERSSLF-UHFFFAOYSA-N 4-methylbenzene-1,3-dicarboxylic acid Chemical compound CC1=CC=C(C(O)=O)C=C1C(O)=O PNWSHHILERSSLF-UHFFFAOYSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- AHAREKHAZNPPMI-UHFFFAOYSA-N hexa-1,3-diene Chemical compound CCC=CC=C AHAREKHAZNPPMI-UHFFFAOYSA-N 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- 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 3
- 238000010009 beating Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 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
- 229930003231 vitamin Natural products 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
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- 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
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000012851 eutrophication Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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 relates to a white gourd original juice drink and a preparation method thereof. The drink is characterized by being composed of the following components in percentage by weight: 25 to 31% of white gourd original juice, 2 to 3% of cane sugar, 1 to 3% of honey, 0.01 to 0.03% of AK sugar, 0.1 to 0.2% of critic acid, 0.1 to 0.2% of sodium alginate, 0.06 to 0.1% of xanthan gum, 0.02 to 0.04% of potassium sorbate, and the balance being distilled water. The preparation method comprises the following steps: selecting fresh white gourds which are not bitten by insects, not damaged, and not rotten; washing, cutting, blanching, and then pulping the selected white gourds; mixing and blending the processed white gourds with cane sugar, honey, AK sugar, critic acid, sodium alginate, xanthan gum, and potassium sorbate; loading the prepared beverage, removing gas, and sterilizing so as to obtain the finished product. The invention provides a white gourd original juice drink and a preparation method thereof; the white gourds are directly pulped and made into drinks, thus the edible value of white gourds is maximally developed and utilized, and the preparation method has the characteristics of simple and practicable technology and good economic profit.
Description
Technical field:
The present invention relates to a kind of white gourd primary juice beverage and preparation method thereof, belong to fruits and vegetables class beverage preparing technical field.
Background technology:
Wax gourd is called white melon, pillow melon etc., originates in China.The distinguishing feature of wax gourd is that volume is large, output is high, washiness, heat are low, is rich in the nutritional labelings such as carbohydrate, protein, vitamin and dietary fiber.Wax gourd storage tolerance transports, heat resistance is strong, meat is pure white, crisp and refreshing succulence, is the very good material that is suitable for modernization processing of farm products, is applied to more and more the processing of all kinds of novel foodstuffs and health products.
The tradition processing of wax gourd is mainly used in being made into preserved fruit, preserved fruit etc.Wax gourd melon matter is fresh and tender, contains abundant trace element and vitamins and other nutritious components, and the inorganic salts such as its contained Ca, Fe are abundanter than watermelon, pumpkin, contained V
ccan match in excellence or beauty with tomato.Wax gourd is nutritious, also contain multiple physiologically active ingredient, typical hyperkalemia hyponatremia vegetables, and it also there is diuresis, heat-clearing, reduce phlegm, the effect such as detumescence, be desirable good vegetables for artery sclerosis, coronary heart disease, diabetes and hyperpietic, in field of medicaments, also have purposes widely.
At present, one of processing and utilization of wax gourd is mainly to utilize wax gourd Rong to make fruity moon cake fillings, because wax gourd Rong only accounts for 6% left and right of wax gourd gross weight, wax gourd more than 90% wax gourd juice in Rong's processed process can not be utilized, cause great waste, made this precious resources of wax gourd fail to obtain deeper effective exploitation and utilization.Therefore, deeply carry out the technical research of wax gourd comprehensive utilization, for the value of General Promotion wax gourd, promote that increasing peasant income are of great practical significance.
Summary of the invention:
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of white gourd primary juice beverage and preparation method thereof, by wax gourd directly making beating make beverage, to greatest extent development and utilization the edibility of wax gourd, there is process simple, good in economic efficiency feature.
The present invention realizes above-mentioned purpose by following technical solution.
A kind of white gourd primary juice beverage provided by the present invention, it consists of white gourd primary juice, sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, sodium alginate, xanthans, potassium sorbate, distilled water; Wherein the percentage by weight of each component is:
Described honey is commercially available honey, and its concentration is 0.5g/mL;
The Chinese of described 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt is: acesulfame potassium; Chemistry is by name: 6-methyl isophthalic acid, 2,3-oxygen oxazines-4-(3H)-one-2,2-dioxy sylvite; Chemical molecular formula is: C
4h
4kNO
4s;
Described citric acid is delicatessen food, and chemical molecular formula is: C
6h
8o
7;
Described sodium alginate is delicatessen food, and chemical molecular formula is: (C
6h
7o
6na)
n;
Described xanthans is delicatessen food;
Described potassium sorbate is 2,4-potassium hexadiene; Chemical molecular formula is: C
6h
7kO
2.
The preparation method of white gourd primary juice beverage of the present invention, comprises the steps:
(1) preparation of white gourd primary juice
Select fresh, without insect pest, without the wax gourd of the damage of rotting, clean with circulating water, by the wax gourd peeling after cleaning, remove flesh, be cut into small pieces, put into the water blanching 2min of 80-90 ℃; Wax gourd piece after blanching is put into beater pulls an oar; The wax gourd juice of pulling an oar out is filtered with filter cloth, obtain muddy white gourd primary juice;
(2) mixing preparation
Get in proportion white gourd primary juice, sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, sodium alginate, xanthans, potassium sorbate, distilled water;
First sodium alginate and xanthans are dissolved with distilled water, be mixed with sodium alginate soln and xanthan gum solution; Then sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, potassium sorbate, sodium alginate soln and xanthan gum solution are joined in white gourd primary juice, finally add remaining distilled water, carry out mixing and stirring;
(3) filling, degassed, sterilization
By beverage filling good mixing preparation in vial; Filling good wax gourd juice beverage is put into retort and carry out degassed, sterilization, in the time that central temperature reaches 85 ℃, capping, temperature is controlled at 85-95 ℃ of insulation 30min, and then spraying cooling, to normal temperature, dries up rear coding vanning.
The present invention has following beneficial effect compared with prior art:
The present invention directly pulls an oar wax gourd to make beverage, to greatest extent development and utilization the edibility of wax gourd, also for the wax gourd juice that slatterns in wax gourd Rong's process processed has found a new approach that utilizes, both reduce the waste of raw material, solved again the body eutrophication and the soil pollution problem that cause because of unreasonable discharge; Process of the present invention is simple, good in economic efficiency, has a good application prospect.
The specific embodiment:
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
(1) preparation of white gourd primary juice
Select wax gourd fresh, that damage without insect pest, without rotting, start upper white powder with epidermis and be advisable; Clean with circulating water, wash away the impurity such as silt; Peeling, remove flesh, affect color and the mouthfeel of beverage for fear of the marennin in skin, peeling is wanted thoroughly, and the wax gourd after cleaning is first cut partly, cuts into inch strips, and is finally cut into the fritter of 2 × 2 ㎝, puts into the water blanching 2min of 80-90 ℃; Wax gourd piece after blanching is put into beater pulls an oar, in the process of making beating and filtration, should note, before making beating, first water will be rinsed well in machine, then putting into wax gourd piece pulls an oar, the white gourd primary juice of pulling an oar out is filtered with filter cloth, large particle in elimination raw material, obtains muddy white gourd primary juice;
(2) mixing preparation
The present invention is take citric acid as acid, take sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt as combination sweetener, composite as compound stabilizer take sodium alginate and xanthans, take potassium sorbate as anticorrisive agent;
Get in proportion white gourd primary juice 70mL, honey 10mL, sucrose 6.25g, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.05g, citric acid 0.25g, sodium alginate 0.25g, xanthans 0.2g, potassium sorbate 0.1g, finally with distilled water constant volume to 250mL;
First sodium alginate and xanthans are dissolved with distilled water, be mixed with sodium alginate soln and xanthan gum solution, its concentration is 0.004g/mL;
Then sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, potassium sorbate, sodium alginate soln and xanthan gum solution are joined in white gourd primary juice, finally add remaining distilled water, carry out mixing and stirring;
(3) filling, degassed, sterilization
By beverage filling good mixing preparation in vial; Adopt pasteurization, filling good wax gourd juice beverage is put into retort and carry out degassed, sterilization, in the time that central temperature reaches 85 ℃, capping, temperature is controlled at 85-95 ℃ of insulation 30min, and then spraying cooling, to normal temperature, dries up rear coding vanning.
Claims (7)
1. a white gourd primary juice beverage, is characterized in that it consists of white gourd primary juice, sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, sodium alginate, xanthans, potassium sorbate, distilled water; Wherein the percentage by weight of each component is:
2. the preparation method of white gourd primary juice beverage as claimed in claim 1, is characterized in that comprising the steps:
(1) preparation of white gourd primary juice
Select fresh, without insect pest, without the wax gourd of the damage of rotting, clean with circulating water, by the wax gourd peeling after cleaning, remove flesh, be cut into small pieces, put into the water blanching 2min of 80-90 ℃; Wax gourd piece after blanching is put into beater pulls an oar; The wax gourd juice of pulling an oar out is filtered with filter cloth, obtain muddy white gourd primary juice;
(2) mixing preparation
Get in proportion white gourd primary juice, sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, sodium alginate, xanthans, potassium sorbate, distilled water; First sodium alginate and xanthans are dissolved with distilled water, be mixed with sodium alginate soln and xanthan gum solution; Then sucrose, honey, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, citric acid, potassium sorbate, sodium alginate soln and xanthan gum solution are joined in white gourd primary juice, finally add remaining distilled water, carry out mixing and stirring;
(3) filling, degassed, sterilization
By beverage filling good mixing preparation in vial; Filling good wax gourd juice beverage is put into retort and carry out degassed, sterilization, in the time that central temperature reaches 85 ℃, capping, temperature is controlled at 85-95 ℃ of insulation 30min, and then spraying cooling, to normal temperature, dries up rear coding vanning.
3. a kind of white gourd primary juice beverage according to claim 1, is characterized in that described honey is commercially available honey, and its concentration is 0.5g/mL.
4. a kind of white gourd primary juice beverage according to claim 1, is characterized in that the Chinese of described 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt is: acesulfame potassium; Chemistry is by name: 6-methyl isophthalic acid, 2,3-oxygen oxazines-4-(3H)-one-2,2-dioxy sylvite; Chemical molecular formula is: C
4h
4kNO
4s.
5. a kind of white gourd primary juice beverage according to claim 1, is characterized in that described citric acid is delicatessen food, and chemical molecular formula is: C
6h
8o
7.
6. a kind of white gourd primary juice beverage according to claim 1, is characterized in that described sodium alginate is delicatessen food, and chemical molecular formula is: (C
6h
7o
6na)
n.
7. a kind of white gourd primary juice beverage according to claim 1, is characterized in that described potassium sorbate is 2,4-potassium hexadiene; Chemical molecular formula is: C
6h
7kO
2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410052918.0A CN103815484A (en) | 2014-02-17 | 2014-02-17 | White gourd original juice drink and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172351A (en) * | 2014-08-08 | 2014-12-03 | 何德亮 | Thirst-quenching beverage |
| CN104824762A (en) * | 2015-05-26 | 2015-08-12 | 张立军 | Making method of multi-vitamin wax gourd liquor |
| CN105325954A (en) * | 2015-10-30 | 2016-02-17 | 韩浩 | Making method of special preserved white gourds |
| CN105995264A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Making method of wax gourd fiber beverage |
| CN109170397A (en) * | 2018-09-21 | 2019-01-11 | 江南大学 | A kind of preparation method and product of beverage made of Momordica grosvenorii Swingle |
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| JPS61239875A (en) * | 1985-04-18 | 1986-10-25 | Horiuchi:Kk | Drink made from wax gourd |
| CN1090733A (en) * | 1993-11-08 | 1994-08-17 | 何立荣 | White gourd primary juice beverage and processing method thereof |
| KR20050068289A (en) * | 2003-12-30 | 2005-07-05 | 김유석 | Manufacturing method of functional berverage and food by using wax gourd,flavonoid and honey |
| CN102450711A (en) * | 2010-10-29 | 2012-05-16 | 王嵘家 | Preparation method for wax gourd normal juice |
| CN102613636A (en) * | 2012-04-27 | 2012-08-01 | 武杰 | White gourd pulp juice health drink and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS61239875A (en) * | 1985-04-18 | 1986-10-25 | Horiuchi:Kk | Drink made from wax gourd |
| CN1090733A (en) * | 1993-11-08 | 1994-08-17 | 何立荣 | White gourd primary juice beverage and processing method thereof |
| KR20050068289A (en) * | 2003-12-30 | 2005-07-05 | 김유석 | Manufacturing method of functional berverage and food by using wax gourd,flavonoid and honey |
| CN102450711A (en) * | 2010-10-29 | 2012-05-16 | 王嵘家 | Preparation method for wax gourd normal juice |
| CN102613636A (en) * | 2012-04-27 | 2012-08-01 | 武杰 | White gourd pulp juice health drink and production method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172351A (en) * | 2014-08-08 | 2014-12-03 | 何德亮 | Thirst-quenching beverage |
| CN104824762A (en) * | 2015-05-26 | 2015-08-12 | 张立军 | Making method of multi-vitamin wax gourd liquor |
| CN105325954A (en) * | 2015-10-30 | 2016-02-17 | 韩浩 | Making method of special preserved white gourds |
| CN105995264A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Making method of wax gourd fiber beverage |
| CN109170397A (en) * | 2018-09-21 | 2019-01-11 | 江南大学 | A kind of preparation method and product of beverage made of Momordica grosvenorii Swingle |
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Application publication date: 20140528 |