CN104013051A - Preparation process of ginger and orange juice compound beverage - Google Patents
Preparation process of ginger and orange juice compound beverage Download PDFInfo
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- CN104013051A CN104013051A CN201410297659.8A CN201410297659A CN104013051A CN 104013051 A CN104013051 A CN 104013051A CN 201410297659 A CN201410297659 A CN 201410297659A CN 104013051 A CN104013051 A CN 104013051A
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- ginger
- orange juice
- feed liquid
- juice
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- 241000234314 Zingiber Species 0.000 title claims abstract description 38
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 38
- 235000008397 ginger Nutrition 0.000 title claims abstract description 38
- 235000015205 orange juice Nutrition 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 150000001875 compounds Chemical class 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 229940046240 glucomannan Drugs 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 21
- 238000005516 engineering process Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004781 supercooling Methods 0.000 claims description 3
- 208000017667 Chronic Disease Diseases 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 5
- 201000008197 Laryngitis Diseases 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 210000002919 epithelial cell Anatomy 0.000 abstract description 5
- 230000010016 myocardial function Effects 0.000 abstract description 5
- 208000026435 phlegm Diseases 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 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
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- ZESRJSPZRDMNHY-YFWFAHHUSA-N 11-deoxycorticosterone Chemical class O=C1CC[C@]2(C)[C@H]3CC[C@](C)([C@H](CC4)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 ZESRJSPZRDMNHY-YFWFAHHUSA-N 0.000 description 1
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- MPDGHEJMBKOTSU-UHFFFAOYSA-N Glycyrrhetinsaeure Natural products C12C(=O)C=C3C4CC(C)(C(O)=O)CCC4(C)CCC3(C)C1(C)CCC1C2(C)CCC(O)C1(C)C MPDGHEJMBKOTSU-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001780 adrenocortical effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 breast Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 229960003720 enoxolone Drugs 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- WNIFXKPDILJURQ-UHFFFAOYSA-N stearyl glycyrrhizinate Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C)CCC(C(=O)OCCCCCCCCCCCCCCCCCC)(C)CC5C4=CC(=O)C3C21C WNIFXKPDILJURQ-UHFFFAOYSA-N 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 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
- A23L2/52—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
- A23L2/56—Flavouring or bittering agents
-
- 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
- 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 a preparation process of a ginger and orange juice compound beverage and belongs to the field of foods; the ginger and orange juice compound beverage disclosed by the invention is prepared from the following raw materials in parts by weight: 3 kg of orange juice, 2.5 kg of ginger, 4 kg of liquorice juice, 4 kg of milk, 9 kg of white granulated sugar, 150 g of citric acid, 10 g of xanthan gum, 22 g of konjac glucomannan, and 25 g of vitamin C; the ginger and orange juice compound beverage disclosed by the invention is finally prepared by virtue of a certain process. The invention has the benefit of providing the preparation process of the ginger and orange juice compound beverage; the ginger and orange juice compound beverage has the effects of preventing some chronic diseases, maintaining a myocardial function, reducing blood pressure, relieving cough, eliminating phlegm, pharyngalgia and laryngitis, prolonging the life of epithelial cells and the like, and is a health-care beverage.
Description
Technical field
The present invention relates to a kind of field of food, be specifically related to a kind of preparation technology of ginger orange juice composite beverage.
Background technology
Beverage refers to take water as base stock, by different formulas and fabrication process out, and the liquid food of directly drinking for people.Beverage is except providing moisture, due to nutritional labelings such as the sugar that contains inequality in the beverage of different cultivars, acid, breast, sodium, fat, energy and each seed amino acid, vitamin, inorganic salts, beverage generally can be divided into pick-me-up and non-alcoholic drink, and non-alcoholic drink claims again soft drink.Although the beverage types on existing market is various, also lack and a kind ofly can prevent some chronic disease, maintain myocardial function and reduce blood pressure, relieving cough, eliminate the phlegm, a kind of health drink that pharyngalgia laryngitis extends the effects such as epithelial cell life-span.
Summary of the invention
In order to overcome shortcoming and the weak point of background technology, the object of the present invention is to provide a kind of preparation technology of ginger orange juice composite beverage, solve the preparation technology who also lacks in the market a kind of ginger orange juice composite beverage.
A preparation technology for ginger orange juice composite beverage, it comprises the following steps:
Take following raw material: orange juice 3kg, ginger 2.5kg, succus liquiritiae 4kg, milk 4kg, white granulated sugar 9kg, citric acid 150g, xanthans 10g, konjac glucomannan 22g, Catergen 5g;
(1) ginger juice processed: ginger is cleaned to peeling, be cut into thin slice with cutter, the thickness of sheet is 0.3-0.5cm, again ginger is added to blanching 2min in the boiling water of 3 times, then ginger splices is cooling rear with beater making beating, juice obtains ginger juice by 4 layers of filtered through gauze, standby;
(2) allotment: orange juice, ginger juice, succus liquiritiae, milk, white granulated sugar, citric acid, xanthans, konjac glucomannan and vitamin C are together added to mixing and stirring in blend tank;
(3) homogeneous: the feed liquid that step (2) allotment is obtained is first through heating, and the feed liquid after heating is first crossed colloid mill, the rear homogenizer of crossing, carries out 2 times, crosses colloid mill and homogenizer and makes the abundant refinement of granule in feed liquid;
(4) degassed: after crossing colloid mill, feed liquid has been sneaked into a large amount of air, adopt heat de-airing method to carry out the degassed air of removing in feed liquid, when degassed, the temperature of feed liquid is heated to 75-85 ℃, keeps 5min;
(5) filling, sealing: the degassed feed liquid obtaining of step (4) is carried out filling, when filling, feed temperature is controlled at 85-90 ℃, and adopts vacuum seamer to carry out capping;
(6) sterilization, cooling: carry out immediately sterilization after step (5) capping, sterilization conditions is temperature 90-95 ℃, and the time is 20min, sterilization finishes by supercooling, being up to the standards is finished product warehouse-in.
Described orange juice can effectively prevent some chronic disease, maintains myocardial function and reduce blood pressure.Studies show that, drink the content that 3 glasss of orange juices can increase HDL (HDL) in body every day, thereby reduce the possibility suffering from a heart complaint.In addition, at period in a medicine, eat of orange or drink orange juice, can increase the uptake of body to medicine, thereby drug effect is doubled.
Described Radix Glycyrrhizae has the function of anti-inflammatory and antiallergic action, therefore in doctor trained in Western medicine clinically mainly as moderator.Relieving cough, eliminates the phlegm, treatment pharyngalgia laryngitis; Radix Glycyrrhizae or enoxolone have the effect of desoxycortone class, and chronic adrenocortical hypofunction is had to good efficacy; Radix Glycyrrhizae can promote stomach mucus to form and secretion, extends the epithelial cell life-span, has anti-inflammatory activity, is usually used in the treatment of chronic ulcer and duodenal ulcer; The flavones of Radix Glycyrrhizae has anti-inflammatory, spasmolysis and antiacid effect.
Beneficial effect of the present invention is: the preparation technology that a kind of ginger orange juice composite beverage is provided, this beverage has some chronic disease of prevention, maintains myocardial function and reduce blood pressure, and relieving cough, eliminates the phlegm, pharyngalgia laryngitis extends the effects such as epithelial cell life-span, is a kind of health drink.
The specific embodiment
Preparation technology below in conjunction with a kind of ginger orange juice of embodiment of the present invention composite beverage is described in detail.
Should be clear and definite, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
A preparation technology for ginger orange juice composite beverage, it comprises the following steps:
Take following raw material: orange juice 3kg, ginger 2.5kg, succus liquiritiae 4kg, milk 4kg, white granulated sugar 9kg, citric acid 150g, xanthans 10g, konjac glucomannan 22g, Catergen 5g;
(1) ginger juice processed: ginger is cleaned to peeling, be cut into thin slice with cutter, the thickness of sheet is 0.3-0.5cm, again ginger is added to blanching 2min in the boiling water of 3 times, then ginger splices is cooling rear with beater making beating, juice obtains ginger juice by 4 layers of filtered through gauze, standby;
(2) allotment: orange juice, ginger juice, succus liquiritiae, milk, white granulated sugar, citric acid, xanthans, konjac glucomannan and vitamin C are together added to mixing and stirring in blend tank;
(3) homogeneous: the feed liquid that step (2) allotment is obtained is first through heating, and the feed liquid after heating is first crossed colloid mill, the rear homogenizer of crossing, carries out 2 times, crosses colloid mill and homogenizer and makes the abundant refinement of granule in feed liquid;
(4) degassed: after crossing colloid mill, feed liquid has been sneaked into a large amount of air, adopt heat de-airing method to carry out the degassed air of removing in feed liquid, when degassed, the temperature of feed liquid is heated to 75-85 ℃, keeps 5min;
(5) filling, sealing: the degassed feed liquid obtaining of step (4) is carried out filling, when filling, feed temperature is controlled at 85-90 ℃, and adopts vacuum seamer to carry out capping;
(6) sterilization, cooling: carry out immediately sterilization after step (5) capping, sterilization conditions is temperature 90-95 ℃, and the time is 20min, sterilization finishes by supercooling, being up to the standards is finished product warehouse-in.
The invention provides a kind of preparation technology of ginger orange juice composite beverage, this beverage has some chronic disease of prevention, maintains myocardial function and reduce blood pressure, and relieving cough, eliminates the phlegm, and pharyngalgia laryngitis extends the effects such as epithelial cell life-span, is a kind of health drink.
Here description of the invention and application is illustrative, not wants by scope restriction of the present invention in the above-described embodiments.Here the distortion of disclosed embodiment and change is possible, and for those those of ordinary skill in the art, the various parts of the replacement of embodiment and equivalence are known.Those skilled in the art are noted that in the situation that not departing from spirit of the present invention or substantive characteristics, and the present invention can be with other form, structure, layout, ratio, and realizes with other assembly, material and parts.In the situation that not departing from the scope of the invention and spirit, can carry out other distortion and change to disclosed embodiment here.
Claims (1)
1. a preparation technology for ginger orange juice composite beverage, is characterized in that following steps:
Take following raw material: orange juice 3kg, ginger 2.5kg, succus liquiritiae 4kg, milk 4kg, white granulated sugar 9kg, citric acid 150g, xanthans 10g, konjac glucomannan 22g, Catergen 5g;
(1) ginger juice processed: ginger is cleaned to peeling, be cut into thin slice with cutter, the thickness of sheet is 0.3-0.5cm, again ginger is added to blanching 2min in the boiling water of 3 times, then ginger splices is cooling rear with beater making beating, juice obtains ginger juice by 4 layers of filtered through gauze, standby;
(2) allotment: orange juice, ginger juice, succus liquiritiae, milk, white granulated sugar, citric acid, xanthans, konjac glucomannan and vitamin C are together added to mixing and stirring in blend tank;
(3) homogeneous: the feed liquid that step (2) allotment is obtained is first through heating, and the feed liquid after heating is first crossed colloid mill, the rear homogenizer of crossing, carries out 2 times, crosses colloid mill and homogenizer and makes the abundant refinement of granule in feed liquid;
(4) degassed: after crossing colloid mill, feed liquid has been sneaked into a large amount of air, adopt heat de-airing method to carry out the degassed air of removing in feed liquid, when degassed, the temperature of feed liquid is heated to 75-85 ℃, keeps 5min;
(5) filling, sealing: the degassed feed liquid obtaining of step (4) is carried out filling, when filling, feed temperature is controlled at 85-90 ℃, and adopts vacuum seamer to carry out capping;
(6) sterilization, cooling: carry out immediately sterilization after step (5) capping, sterilization conditions is temperature 90-95 ℃, and the time is 20min, sterilization finishes by supercooling, being up to the standards is finished product warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410297659.8A CN104013051A (en) | 2014-06-29 | 2014-06-29 | Preparation process of ginger and orange juice compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410297659.8A CN104013051A (en) | 2014-06-29 | 2014-06-29 | Preparation process of ginger and orange juice compound beverage |
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| CN104013051A true CN104013051A (en) | 2014-09-03 |
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| CN201410297659.8A Pending CN104013051A (en) | 2014-06-29 | 2014-06-29 | Preparation process of ginger and orange juice compound beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815633A (en) * | 2016-03-25 | 2016-08-03 | 马鞍山中粮生物化学有限公司 | Functional fresh orange juice |
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|---|---|---|---|---|
| CN1351846A (en) * | 2001-11-29 | 2002-06-05 | 杨文光 | Method for producing licorice drink |
| CN101015674A (en) * | 2007-02-08 | 2007-08-15 | 河南大学 | Car sickness preventing and treating beverage |
| KR20120038031A (en) * | 2010-10-06 | 2012-04-23 | 경상대학교산학협력단 | Functional beverage comprising anjelica giga and rehmannia glutinosa for enhancing cognitive activity and method of manufacturing the same |
-
2014
- 2014-06-29 CN CN201410297659.8A patent/CN104013051A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351846A (en) * | 2001-11-29 | 2002-06-05 | 杨文光 | Method for producing licorice drink |
| CN101015674A (en) * | 2007-02-08 | 2007-08-15 | 河南大学 | Car sickness preventing and treating beverage |
| KR20120038031A (en) * | 2010-10-06 | 2012-04-23 | 경상대학교산학협력단 | Functional beverage comprising anjelica giga and rehmannia glutinosa for enhancing cognitive activity and method of manufacturing the same |
Non-Patent Citations (2)
| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815633A (en) * | 2016-03-25 | 2016-08-03 | 马鞍山中粮生物化学有限公司 | Functional fresh orange juice |
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