CN104172339A - Compound juice and preparation method thereof - Google Patents
Compound juice and preparation method thereof Download PDFInfo
- Publication number
- CN104172339A CN104172339A CN201410338137.8A CN201410338137A CN104172339A CN 104172339 A CN104172339 A CN 104172339A CN 201410338137 A CN201410338137 A CN 201410338137A CN 104172339 A CN104172339 A CN 104172339A
- Authority
- CN
- China
- Prior art keywords
- juice
- parts
- add
- preparation
- mango
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 title abstract 3
- 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 33
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 18
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 18
- 241001093152 Mangifera Species 0.000 claims abstract description 18
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 18
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 10
- 239000001630 malic acid Substances 0.000 claims abstract description 10
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 22
- 239000002131 composite material Substances 0.000 claims description 19
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 244000298715 Actinidia chinensis Species 0.000 claims description 10
- 235000021028 berry Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007968 orange flavor Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 3
- 235000005976 Citrus sinensis Nutrition 0.000 abstract 1
- 240000002319 Citrus sinensis Species 0.000 abstract 1
- 235000015205 orange juice Nutrition 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- -1 artificial color Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits 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
- A23L2/52—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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides compound juice and a preparation method thereof. Traditional juice is mostly prepared by blending chemical substances and the juice prepared by mixing food additives such as artificial pigments, sweetening agents, acidulants, spices and the like hardly has any nutritive values of fruit and can cause adverse effects on human health. The compound juice is characterized by comprising the following components in parts by weight: 10 parts of 7007 Israel concentrated orange juice, 12 parts of concentrated mango juice, 15 parts of concentrated kiwifruit juice, 60 parts of white granulated sugar, 3 parts of citric acid, 1 part of sodium citrate, 4 parts of malic acid, sodium erythorbate, 0.02 part of Vc, 0.2 part of sweet orange essence, 0.125 part of mango essence and 0.25 part of kiwifruit essence. The preparation method is used for preparing and mixing juice.
Description
technical field:
the present invention relates to a kind of composite fruit juice and preparation method thereof
background technology:
traditional fruit juice mostly all adopts chemical substance to blend and forms, the fruit juice that the food additives such as artificial color, sweetener, acid, spices blend is almost without any the nutritive value of fruit, and can produce indigestion, appetite decline to human body, disturb the synthetic adverse effect of plurality of enzymes in body.
summary of the invention:
the object of this invention is to provide a kind of composite fruit juice and preparation method thereof
above-mentioned object realizes by following technical scheme:
a kind of composite fruit juice, its composition comprises: orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice, white granulated sugar, citric acid, natrium citricum, malic acid, different VC_NA, Vc, orange flavor, mango essence, kiwi flavor, the parts by weight of described composite fruit juice are: 10Fen 7007 Israel's orange inspissated juices, 12 parts of mango concentrated juices, 15 parts of Kiwi berry inspissated juices, 60 portions of white granulated sugars, 3 parts of citric acids, 1 part of natrium citricum, 4 parts of malic acid, 0.02 part of Vc, 0.2 part of orange flavor, 0.125 part of mango essence, 0.25 part of kiwi flavor.
the preparation method of described composite fruit juice, blend tank A, B, C are added to normal temperature pure water in advance to 30% of constant volume total amount, add white granulated sugar solution, start and stir, then in blend tank A, B, C, add respectively orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice, add small powder allotment, add water to and be settled in advance 90% of constant volume total amount, add tune saccharic acid, after constant volume, stir 15 minutes, survey density, discharging after 80-100 orders filter, adds seasoning liquid, and described tune saccharic acid is citric acid, malic acid.
the preparation method of described composite fruit juice, described small powder is citric acid, natrium citricum, Vc, essence, described small powder need add 50 ~ 100 times of 80 ~ 90 ℃ of dissolved in purified water of small powder total amount.
the preparation method of described composite fruit juice, the every index of described seasoning liquid is refractive power: 7.4 ~ 7.6BX, total acid content: 0.28% ~ 0.30%, and degassed temperature: 55 ~ 60 ℃, degassed pressure :-0.5 ~-0.7bar, homogenizing temperature: 55 ~ 60 ℃, homogenization pressure: 180 ~ 200bar, sterilization temperature: 108 ℃, sterilizing time: 30S.
beneficial effect of the present invention:
fruit juice of the present invention adopts that fresh fruit is concentrated to be formed, the more additional nutritional labeling useful to human body, and whole nutritional labelings that it not only contains fruit, can also play the function such as promote food digestion, whet the appetite.
the specific embodiment:
embodiment 1:
a kind of composite fruit juice, its composition comprises: orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice, white granulated sugar, citric acid, natrium citricum, malic acid, different VC_NA, Vc, orange flavor, mango essence, kiwi flavor, the parts by weight of described composite fruit juice are: 10Fen 007 Israel's orange inspissated juice, 12 parts of mango concentrated juices, 15 parts of Kiwi berry inspissated juices, 60 portions of white granulated sugars, 3 parts of citric acids, 1 part of natrium citricum, 4 parts of malic acid, 0.02 part of Vc, 0.2 part of orange flavor, 0.125 part of mango essence, 0.25 part of kiwi flavor.
embodiment 2:
according to the preparation method of the composite fruit juice described in embodiment 1, blend tank A, B, C are added to normal temperature pure water in advance to 30% of constant volume total amount, add white granulated sugar solution, start and stir, then in blend tank A, B, C, add respectively orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice, add small powder allotment, add water to and be settled in advance 90% of constant volume total amount, add tune saccharic acid, after constant volume, stir 15 minutes, survey density, discharging after 80-100 orders filter, adds seasoning liquid, and described tune saccharic acid is citric acid, malic acid.
embodiment 3.
according to the preparation method of the composite fruit juice described in embodiment 1 or 2, described small powder is comprised of citric acid, natrium citricum, Vc, essence, and described small powder need add 50 ~ 100 times of 80 ~ 90 ℃ of dissolved in purified water of small powder total amount.
embodiment 4.
according to the preparation method of the composite fruit juice described in embodiment 1 or 2 or 3, the every index of described seasoning liquid is refractive power: 7.4 ~ 7.6BX, total acid content: 0.28% ~ 0.30%, and degassed temperature: 55 ~ 60 ℃, degassed pressure :-0.5 ~-0.7bar, homogenizing temperature: 55 ~ 60 ℃, homogenization pressure: 180 ~ 200bar, sterilization temperature: 108 ℃, sterilizing time: 30S.
embodiment 5.
according to the preparation method of the composite fruit juice described in embodiment 1 or 2 or 3 or 4, the discharging simultaneously of described orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice is filling, and described white sugar content can be according to individual demand adjustment.
Claims (4)
1. a composite fruit juice, its composition comprises: orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice, white granulated sugar, citric acid, natrium citricum, malic acid, different VC_NA, Vc, orange flavor, mango essence, kiwi flavor, is characterized in that: the parts by weight of described composite fruit juice are: 10Fen 7007 Israel's orange inspissated juices, 12 parts of mango concentrated juices, 15 parts of Kiwi berry inspissated juices, 60 portions of white granulated sugars, 3 parts of citric acids, 1 part of natrium citricum, 4 parts of malic acid, 0.02 part of Vc, 0.2 part of orange flavor, 0.125 part of mango essence, 0.25 part of kiwi flavor.
2. the preparation method of a composite fruit juice claimed in claim 1, it is characterized in that: blend tank A, B, C are added to normal temperature pure water in advance to 30% of constant volume total amount, add white granulated sugar solution, start and stir, then in blend tank A, B, C, add respectively orange inspissated juice, mango concentrated juice, Kiwi berry inspissated juice, add small powder allotment, add water to and be settled in advance 90% of constant volume total amount, add tune saccharic acid, after constant volume, stir 15 minutes, survey density, discharging after 80-100 orders filter, adds seasoning liquid, and described tune saccharic acid is citric acid, malic acid.
3. the preparation method of composite fruit juice according to claim 2, is characterized in that: described small powder is citric acid, natrium citricum, Vc, essence, and described small powder need add 50 ~ 100 times of 80 ~ 90 ℃ of dissolved in purified water of small powder total amount.
4. according to the preparation method of the composite fruit juice described in claim 2 or 3, it is characterized in that: the every index of described seasoning liquid is refractive power: 7.4 ~ 7.6BX, total acid content: 0.28% ~ 0.30%, degassed temperature: 55 ~ 60 ℃, degassed pressure :-0.5 ~-0.7bar, homogenizing temperature: 55 ~ 60 ℃, homogenization pressure: 180 ~ 200bar, sterilization temperature: 108 ℃, sterilizing time: 30S.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410338137.8A CN104172339A (en) | 2014-07-16 | 2014-07-16 | Compound juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410338137.8A CN104172339A (en) | 2014-07-16 | 2014-07-16 | Compound juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172339A true CN104172339A (en) | 2014-12-03 |
Family
ID=51953904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410338137.8A Pending CN104172339A (en) | 2014-07-16 | 2014-07-16 | Compound juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172339A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720037A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Syzygium guangxiense-kiwi fruit-mango health-maintaining nutritional juice |
| CN105285606A (en) * | 2015-12-03 | 2016-02-03 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit, apple, pear and orange juice |
| CN105454947A (en) * | 2015-11-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit-mango-orange juice |
-
2014
- 2014-07-16 CN CN201410338137.8A patent/CN104172339A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104720037A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Syzygium guangxiense-kiwi fruit-mango health-maintaining nutritional juice |
| CN105454947A (en) * | 2015-11-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit-mango-orange juice |
| CN105285606A (en) * | 2015-12-03 | 2016-02-03 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit, apple, pear and orange juice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |