CN103844290A - Celery juice and preparation method thereof - Google Patents
Celery juice and preparation method thereof Download PDFInfo
- Publication number
- CN103844290A CN103844290A CN201210510179.6A CN201210510179A CN103844290A CN 103844290 A CN103844290 A CN 103844290A CN 201210510179 A CN201210510179 A CN 201210510179A CN 103844290 A CN103844290 A CN 103844290A
- Authority
- CN
- China
- Prior art keywords
- celery juice
- preparation
- juice
- celery
- blanching
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007087 Apium graveolens Species 0.000 title claims abstract description 31
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 31
- 235000010591 Appio Nutrition 0.000 title claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 claims description 3
- 230000006978 adaptation Effects 0.000 claims description 3
- 229930002875 chlorophyll Natural products 0.000 claims description 3
- 235000019804 chlorophyll Nutrition 0.000 claims description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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 celery juice. The formula comprises 150kg of raw celery juice, 25kg of saccharose, 1kg of xanthan gum, 1.5kg of sodium carboxymethylcellulose and 5kg of table salt. The invention further discloses a preparation method of the celery juice. The preparation method sequentially comprises the following steps: preparing the raw celery juice; washing; blanching; cooling; crushing; juicing; separating; blending; homogenizing; filling; sealing; sterilizing; cooling; obtaining a finished product. The celery juice disclosed by the invention not only has special celery taste and is palatable in sweetness, but also is conducive to relieving heat and thirst, moistening lung, invigorating stomach, inducing diuresis and the like.
Description
Technical field
The present invention relates to a kind of liquid beverage, especially Celery Juice and preparation method thereof.
Background technology
Celery is nutritious, and crude fiber content is high; And be rich in mineral matter, and wherein K content is the highest, is 385mg/100g, and secondly Ca content is 205mg/100g, and Fe in trace element, Zn content are high, also contain abundant amino acid.
Summary of the invention
The applicant, according to market demand, is studied improvement, and a kind of Celery Juice and preparation method thereof is provided.The present invention adopts following technical scheme:
A kind of Celery Juice, its formula comprises: Celery Juice 150kg, sucrose 25kg, xanthans 1kg, sodium carboxymethylcellulose 1.5kg, salt 5kg.
A preparation method for Celery Juice, comprises the steps: successively
Celery Juice-> cleaning-> blanching-> is cooling-and squeeze the juice-> of > fragmentation-> separation-> allotment-> homogeneous-> is filling-and > sealing-> sterilization-> is cooling-> finished product.
Described blanching step is carried out blanching in the solution that contains chlorophyll copper sodium 200mg/kg, i.e. blanching 3 minutes in the solution of 95 DEG C, then uses cold rinse, cooling.
Described adaptation step with warm water dissolving, is then mixed with Celery Juice after sucrose, salt, sodium carboxymethylcellulose, yellow collagen are mixed by said ratio, is heated to 60～65 DEG C.
Described homogenizing step, by high pressure homogenizer homogeneous under the pressure of 25MPa, mixes feed liquid more even.
Technique effect of the present invention is: the Celery Juice that the present invention makes not only has distinctive celery taste, sweet salty agreeable to the taste, and hot cough-relieving, moistening lung, stomach invigorating, diuresis etc. contribute to disappear.
Detailed description of the invention
Embodiment 1
A kind of Celery Juice, its formula comprises: Celery Juice 150kg, sucrose 25kg, xanthans 1kg, sodium carboxymethylcellulose 1.5kg, salt 5kg.
A preparation method for Celery Juice, comprises the steps: successively
Celery Juice-> cleaning-> blanching-> is cooling-and squeeze the juice-> of > fragmentation-> separation-> allotment-> homogeneous-> is filling-and > sealing-> sterilization-> is cooling-> finished product.
Described blanching step is carried out blanching in the solution that contains chlorophyll copper sodium 200mg/kg, i.e. blanching 3 minutes in the solution of 95 DEG C, then uses cold rinse, cooling.
Described adaptation step with warm water dissolving, is then mixed with Celery Juice after sucrose, salt, sodium carboxymethylcellulose, yellow collagen are mixed by said ratio, is heated to 65 DEG C.
Described homogenizing step, by high pressure homogenizer homogeneous under the pressure of 25MPa, mixes feed liquid more even.
Claims (5)
1. a Celery Juice, is characterized in that: its formula comprises: Celery Juice 150kg, sucrose 25kg, xanthans 1kg, sodium carboxymethylcellulose 1.5kg, salt 5kg.
2. a preparation method for Celery Juice, it is characterized in that described method comprise the steps: successively Celery Juice-> cleaning-> blanching-> cooling-squeeze the juice-> of > fragmentation-> separation-> allotment-> homogeneous-> is filling-> sealing-> sterilization-> is cooling-> finished product.
3. according to the preparation method of a kind of Celery Juice claimed in claim 2, it is characterized in that: described blanching step is carried out blanching in the solution that contains chlorophyll copper sodium 200mg/kg, i.e. blanching 3 minutes in the solution of 95 DEG C, then uses cold rinse, cooling.
4. according to the preparation method of a kind of Celery Juice claimed in claim 2, it is characterized in that: described adaptation step is mixed sucrose, salt, sodium carboxymethylcellulose, yellow collagen by said ratio after, with warm water dissolving, then mix with Celery Juice, be heated to 60～65 DEG C.
5. according to the preparation method of a kind of Celery Juice claimed in claim 2, it is characterized in that: described homogenizing step, by high pressure homogenizer homogeneous under the pressure of 25MPa, mixes feed liquid more even.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210510179.6A CN103844290A (en) | 2012-11-30 | 2012-11-30 | Celery juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210510179.6A CN103844290A (en) | 2012-11-30 | 2012-11-30 | Celery juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103844290A true CN103844290A (en) | 2014-06-11 |
Family
ID=50852746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210510179.6A Pending CN103844290A (en) | 2012-11-30 | 2012-11-30 | Celery juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103844290A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724994A (en) * | 2016-03-22 | 2016-07-06 | 贵州师范大学 | Water fennel fresh drink and making method thereof |
-
2012
- 2012-11-30 CN CN201210510179.6A patent/CN103844290A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724994A (en) * | 2016-03-22 | 2016-07-06 | 贵州师范大学 | Water fennel fresh drink and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224846B (en) | Instant healthcare coffee and preparation method thereof | |
| CN104116098B (en) | The preparation method of Instant Drinks type honey tomato juice | |
| CN103875867B (en) | The aid digestion hawthorn strawberry preserve of a kind of nourishing the stomach | |
| CN103493897A (en) | Haw soybean milk capable of invigorating stomach and helping digestion | |
| CN102551146A (en) | Method for preparing sugarcane and lemon juice compound beverage | |
| CN105192501A (en) | Jam containing passion fruits and blueberries as well as preparation method of jam | |
| CN102258211B (en) | Preparation method of Rosa damascena suspended beverage | |
| CN104248009A (en) | Red date vinegar beverage and production process thereof | |
| CN103349267A (en) | Pumpkin sauce and preparation method thereof | |
| CN1915049B (en) | Pumpkin green tea beverage and preparation method | |
| CN102188026A (en) | Sour pear juice for moistening lung and preparation method thereof | |
| CN103504399A (en) | Plum juice drink | |
| CN103535827A (en) | Long-skirt dictyophora beverage processing method | |
| CN103689723B (en) | Fructose type mulberry drink and production method thereof | |
| CN103844290A (en) | Celery juice and preparation method thereof | |
| CN101797066A (en) | Production method of fructus schizandrae compound beverage | |
| CN104413523A (en) | Appetizing nutrient beverage and preparation method | |
| CN103229863B (en) | Cattle bone-containing black tea beverage for blood fat reduction, and preparation method thereof | |
| CN106071494A (en) | A kind of Abelmoschus esculentus health beverage and preparation method thereof | |
| CN106071449A (en) | A kind of expelling summer-heat health beverage | |
| CN103859140B (en) | A kind of low temperature extracts the technique of soybean protein isolate | |
| CN106937719A (en) | With collagen, l-cn, phytochrome (anthocyanidin), acerola concentrate, ginseng extract are the beverage of main Material synthesis | |
| CN102440295A (en) | Health-care soybean milk | |
| CN104705726A (en) | Fruit and vegetable honey beverage recipe | |
| CN103005451A (en) | Sea buckthorn fruit juice additive liquid and method for preparing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140611 |