CN103844305A - 笋汁及其制备方法 - Google Patents

笋汁及其制备方法 Download PDF

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Publication number
CN103844305A
CN103844305A CN201210510224.8A CN201210510224A CN103844305A CN 103844305 A CN103844305 A CN 103844305A CN 201210510224 A CN201210510224 A CN 201210510224A CN 103844305 A CN103844305 A CN 103844305A
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bamboo shoot
juice
preparation
shoot juice
steps
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CN201210510224.8A
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邓耀林
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    • 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
    • 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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

本发明公开了一种笋柚汁，其配方包括：400kg笋汁原汁，蔗糖80kg，柠檬酸2kg、蔗糖80kg，食盐5kg，冰糖20kg。还公开了一种笋汁的制备方法，依次包括下述步骤：笋下脚料-＞清洗-＞榨汁-＞澄清-＞过滤-＞调配-＞灭菌-＞灌装-＞冷却-＞成品。本发明呈现笋汁特有的微米黄色，清亮透明，有笋汁特有的清香，清爽可口。

Description

笋汁及其制备方法
技术领域
本发明涉及一种液体饮料，尤其是笋汁及其制备方法。
背景技术
利用制作竹笋罐头的下脚料笋衣生产笋汁，这些下脚料虽不宜作罐头，但含有丰富的营养物质，是加工笋汁很好的原料。
发明内容
本申请人根据市场需要，进行了研究改进，提供一种笋汁及其制备方法。本发明采用如下的技术方案：
一种笋汁，其配方包括：400kg笋汁原汁，蔗糖80kg，柠檬酸2kg、蔗糖80kg，食盐5kg，冰糖20kg。
一种笋汁的制备方法，依次包括下述步骤：
笋下脚料-＞清洗-＞榨汁-＞澄清-＞过滤-＞调配-＞灭菌-＞灌装-＞冷却-＞成品。
所述调配步骤包括以下步骤：蔗糖、柠檬酸、食盐-＞熔化-＞过滤-＞加冰糖配料。
所述澄清步骤，包括利用酶制剂进行澄清，酶制剂包括果胶酶和淀粉酶，在45～50℃下作用2～3小时，酶制剂用量0.015％，澄清处理后过滤得到清汁。
所述灭菌步骤，在95℃下杀菌3～5分钟，冷却至65℃。
本发明的技术效果在于：本发明呈现笋汁特有的微米黄色，清亮透明，有笋汁特有的清香，清爽可口。
具体实施方式
实施例1
一种笋汁，其配方包括：4000kg笋汁原汁，蔗糖80kg，柠檬酸2kg、蔗糖80kg，食盐5kg，冰糖20kg。
一种笋汁的制备方法，依次包括下述步骤：
笋下脚料-＞清洗-＞榨汁-＞澄清-＞过滤-＞调配-＞灭菌-＞灌装-＞冷却-＞成品。
所述调配步骤包括以下步骤：蔗糖、柠檬酸、食盐-＞熔化-＞过滤-＞加冰糖配料。
所述澄清步骤，包括利用酶制剂进行澄清，酶制剂包括果胶酶和淀粉酶，在45℃下作用3小时，酶制剂用量0.015％，澄清处理后过滤得到清汁。
所述灭菌步骤，在95℃下杀菌5分钟，冷却至65℃。

Claims (5)

1.一种笋汁，其特征在于：所述沙田柚汁的配方包括：400kg笋汁原汁，蔗糖80kg，柠檬酸2kg、蔗糖80kg，食盐5kg，冰糖20kg。
2.一种笋汁的制备方法，其特征在于所述方法依次包括下述步骤：笋下脚料-＞清洗-＞榨汁-＞澄清-＞过滤-＞调配-＞灭菌-＞灌装-＞冷却-＞成品。
3.按照权利要求2所述的一种笋汁的制备方法，其特征在于：所述调配步骤包括以下步骤：蔗糖、柠檬酸、食盐-＞熔化-＞过滤-＞加冰糖配料。
4.按照权利要求2所述的一种笋汁的制备方法，其特征在于：所述澄清步骤，包括利用酶制剂进行澄清，酶制剂包括果胶酶和淀粉酶，在45～50℃下作用2～3小时，酶制剂用量0.015％，澄清处理后过滤得到清汁。
5.按照权利要求2所述的一种笋汁的制备方法，其特征在于：所述灭菌步骤，在95℃下杀菌3～5分钟，冷却至65℃。
CN201210510224.8A 2012-11-30 2012-11-30 笋汁及其制备方法 Pending CN103844305A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210510224.8A CN103844305A (zh) 2012-11-30 2012-11-30 笋汁及其制备方法

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CN201210510224.8A CN103844305A (zh) 2012-11-30 2012-11-30 笋汁及其制备方法

Publications (1)

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CN103844305A true CN103844305A (zh) 2014-06-11

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CN201210510224.8A Pending CN103844305A (zh) 2012-11-30 2012-11-30 笋汁及其制备方法

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CN (1) CN103844305A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109170415A (zh) * 2018-11-02 2019-01-11 平湖市浩天食品有限公司 一种高利用率的芦笋汁加工工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109170415A (zh) * 2018-11-02 2019-01-11 平湖市浩天食品有限公司 一种高利用率的芦笋汁加工工艺

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Application publication date: 20140611