CN104187962A - Pumpkin and apple compound fruit and vegetable juice and preparation method thereof - Google Patents
Pumpkin and apple compound fruit and vegetable juice and preparation method thereof Download PDFInfo
- Publication number
- CN104187962A CN104187962A CN201410419827.6A CN201410419827A CN104187962A CN 104187962 A CN104187962 A CN 104187962A CN 201410419827 A CN201410419827 A CN 201410419827A CN 104187962 A CN104187962 A CN 104187962A
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- Prior art keywords
- juice
- pumpkin
- apple
- gross mass
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Classifications
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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
- 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
- A23L2/70—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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
Abstract
The invention relates to pumpkin and apple compound fruit and vegetable juice which is prepared from pumpkin juice, apple juice and auxiliary materials. The pumpkin and apple compound fruit and vegetable juice is characterized in that the mass ratio of the pumpkin juice to the apple juice is 25% to 25%; the auxiliary materials comprise the following components in percentage by total mass: 0.07% of proteoglycan, 0.05% of citric acid, 0.04% of malic acid, 0.1% of sodium carboxymethylcellulose, 0.01% of vanillin and 0.02% of apple essence. conforming to sensory indicators, the pumpkin and apple compound fruit and vegetable juice is light-yellow or orange-yellow, is uniform without impurities, is free of layering and precipitates after being placed for a long time, is fine and smooth in mouth feel, has a fresh apple fragrance without a thickly-sweet taste of pumpkin, and is sour and sweet without foreign smells. Conforming to physical and chemical indicators, the pumpkin and apple compound fruit and vegetable juice has the characteristics that the content of soluble solids is not less than 10%, and the content of total acid is not greater than 0.1%.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to pumpkin, apple composite fruit vegetables juice and preparation method.
Background technology
Pumpkin is the annual trailing plant of Curcurbitaceae Cucurbita.Pumpkin taste is sweet good to eat, has the effect of tonifying middle-Jiao and Qi, and pumpkin nutrient is abundant, is rich in pectin, pentosan, mannose, several amino acids, vitamin, mineral matter and alkaloid etc.Both domestic and external studies have shown that, pumpkin has good health-care efficacy to health, energy catalytic decomposition carcinogen nitrosamine, accelerate gastric concretion, cystolithic dissolving, help to eliminate unnecessary cholesterol in human body, prevent and treat artery sclerosis, diabetes are had to good prevention effect, pumpkin also has the effect of beauty treatment, be smooth away wrinkles, the non-defective unit of skin care.Adopt cider to mix by proper proportion with Pumpkin Juice, and add the suitable material such as sweetener and acid and essence, make compound fruit and vegetable juice beverage, can keep the distinctive nutritive value of pumpkin, can be in harmonious proportion mutually with apple local flavor again simultaneously, produce unique local flavor, pumpkin apple composite fruit vegetables juice beverage is also a kind of useful health drink to diabetes patient.
Summary of the invention
The compound fruit and vegetable juice that the object of the present invention is to provide a kind of pumpkin, apple to make, and the preparation method of this Juice, to overcome the deficiencies in the prior art.
The present invention has adopted such technical scheme:
The present invention chooses pumpkin, apple, makes respectively Juice, adds auxiliary material, and its preparation method is: 1) mixing preparation; 2) homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described pumpkin, apple composite fruit vegetables juice, made by pumpkin, cider and auxiliary material, it is characterized in that, the mass ratio of Pumpkin Juice, cider is 25%: 25%;
Described auxiliary material and mass ratio be respectively: protein sugar is gross mass 0.07%; Citric acid is 0.05% of gross mass; Malic acid is 0.04% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass; Vanillic aldehyde is 0.01% of gross mass; Flavoring apple essence is 0.02% of gross mass.
The preparation method of Pumpkin Juice is:
1) sampling and section: select golden yellow crust, meat crocus, sugar content is high, and the aging pumpkin that fiber is few is raw material, after cleaning up, removes melon pulp with clear water, and being then cut into thickness is the pumpkin sheet of 4 millimeter;
2) soak: pumpkin sheet 0.1% pyrophosphate solution is soaked to 3-5 minute, make color more bright-coloured, and can play anti-enzyme, anti-complexing metal and antioxidation;
3) blanching: soaked squash tissue slice is placed in to boiling water and boils 6 minutes, make melon meat tissue fully softening, and make enzyme deactivation;
4) squeeze the juice: pumpkin sheet good blanching is pulled out, be placed in tissue mashing machine, add 85-90 DEG C of hot water, material-water ratio is 1: 2, squeezes the juice;
5) filter: the slurries after squeezing the juice filter by 150 order gauze two superimposed, and filtering material slag, obtains pumpkin Normal juice, cooling for subsequent use;
The preparation method of cider is:
1) sampling and section: select crust light without spot, give off a strong fragrance, the red fuji apple that pulp organization is fine and closely woven is raw material, after cleaning up, with the pocket knife pericarp of pruning, cuts half block and cuts out kernel with clear water, is then cut into the fritter of 1 cm thick;
2) soak: the apple piece cutting is dropped in the mixed solution of 0.3% ascorbic acid and 0.2% sodium chloride and soak 5 minutes, play the effect that prevents enzymatic browning;
3) blanching: soaked chankings is placed in to 95 DEG C of hot water blanching 3-4 minute, and the activity of inactive enzyme also makes pulp organization softening, is beneficial to squeeze the juice;
4) squeeze the juice: material-water ratio is 1: 1, at 70-80 DEG C of temperature, squeeze the juice;
5) filter: with 150 order filter cloth filtering material slags, obtain apple fumet, cooling for subsequent use.
The method of described composite fruit juice is following step:
1), proportionally take Pumpkin Juice, cider and auxiliary material, mixing preparation, stirs;
2), step 1) compound that obtains, taking operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boiling to boil after 12-14 minute is cooled to normal temperature.Cooling rear employing composite soft packaging carries out sterile filling.
Organoleptic indicator of the present invention:
Light yellow or orange-yellow, uniformity, free from admixture, is long placed in without precipitation, and without lamination, delicate mouthfeel is smooth, has apple fresh fruit fragrance, without the sweet dense sense of pumpkin, sweet and sour taste, free from extraneous odour.
Physical and chemical index:
Soluble solid >=10%, total acid content≤0.1%.
Detailed description of the invention
1), mixing preparation specific embodiment: the present invention chooses pumpkin, apple, makes respectively Juice, adds auxiliary material, and its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described pumpkin, apple composite fruit vegetables juice, made by pumpkin, cider and auxiliary material, it is characterized in that, the mass ratio of Pumpkin Juice, cider is 25%: 25%;
Described auxiliary material and mass ratio be respectively: protein sugar is gross mass 0.07%; Citric acid is 0.05% of gross mass; Malic acid is 0.04% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass; Vanillic aldehyde is 0.01% of gross mass; Flavoring apple essence is 0.02% of gross mass.
The preparation method of Pumpkin Juice is:
1) sampling and section: select golden yellow crust, meat crocus, sugar content is high, and the aging pumpkin that fiber is few is raw material, after cleaning up, removes melon pulp with clear water, and being then cut into thickness is the pumpkin sheet of 4 millimeter;
2) soak: pumpkin sheet 0.1% pyrophosphate solution is soaked to 3-5 minute, make color more bright-coloured, and can play anti-enzyme, anti-complexing metal and antioxidation;
3) blanching: soaked squash tissue slice is placed in to boiling water and boils 6 minutes, make melon meat tissue fully softening, and make enzyme deactivation;
4) squeeze the juice: pumpkin sheet good blanching is pulled out, be placed in tissue mashing machine, add 85-90 DEG C of hot water, material-water ratio is 1: 2, squeezes the juice;
5) filter: the slurries after squeezing the juice filter by 150 order gauze two superimposed, and filtering material slag, obtains pumpkin Normal juice, cooling for subsequent use.
The preparation method of cider is:
1) sampling and section: select crust light without spot, give off a strong fragrance, the red fuji apple that pulp organization is fine and closely woven is raw material, after cleaning up, with the pocket knife pericarp of pruning, cuts half block and cuts out kernel with clear water, is then cut into the fritter of 1 cm thick;
2) soak: the apple piece cutting is dropped in the mixed solution of 0.3% ascorbic acid and 0.2% sodium chloride and soak 5 minutes, play the effect that prevents enzymatic browning;
3) blanching: soaked chankings is placed in to 95 DEG C of hot water blanching 3-4 minute, and the activity of inactive enzyme also makes pulp organization softening, is beneficial to squeeze the juice;
4) squeeze the juice: material-water ratio is 1: 1, at 70-80 DEG C of temperature, squeeze the juice;
5) filter: with 150 order filter cloth filtering material slags, obtain apple fumet, cooling for subsequent use.
The method of described composite fruit juice is following step:
1) proportionally take Pumpkin Juice, cider and auxiliary material, mixing preparation, stirs;
2) step 1) compound that obtains, taking operating pressure as 21 MPas, utilizes high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boiling to boil after 12-14 minute is cooled to normal temperature.Cooling rear employing composite soft packaging carries out sterile filling.
Organoleptic indicator of the present invention:
Light yellow or orange-yellow, uniformity, free from admixture, is long placed in without precipitation, and without lamination, delicate mouthfeel is smooth, has apple fresh fruit fragrance, without the sweet dense sense of pumpkin, sweet and sour taste, free from extraneous odour.
Physical and chemical index:
Soluble solid >=10%, total acid content≤0.1%.
Claims (4)
1. pumpkin, an apple composite fruit vegetables juice, be made up of pumpkin, cider and auxiliary material, it is characterized in that, the mass ratio of Pumpkin Juice, cider is 25%: 25%; Described auxiliary material and mass ratio be respectively: protein sugar is gross mass 0.07%; Citric acid is 0.05% of gross mass; Malic acid is 0.04% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass; Vanillic aldehyde is 0.01% of gross mass; Flavoring apple essence is 0.02% of gross mass.
2. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of Pumpkin Juice is:
1) sampling and section: select golden yellow crust, meat crocus, sugar content is high, and the aging pumpkin that fiber is few is raw material, after cleaning up, removes melon pulp with clear water, and being then cut into thickness is the pumpkin sheet of 4 millimeter;
2) soak: pumpkin sheet 0.1% pyrophosphate solution is soaked to 3-5 minute, make color more bright-coloured, and can play anti-enzyme, anti-complexing metal and antioxidation;
3) blanching: soaked squash tissue slice is placed in to boiling water and boils 6 minutes, make melon meat tissue fully softening, and make enzyme deactivation;
4) squeeze the juice: pumpkin sheet good blanching is pulled out, be placed in tissue mashing machine, add 85-90 DEG C of hot water, material-water ratio is 1: 2, squeezes the juice;
5) filter: the slurries after squeezing the juice filter by 150 order gauze two superimposed, and filtering material slag, obtains pumpkin Normal juice, cooling for subsequent use.
3. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of cider is:
1) sampling and section: select crust light without spot, give off a strong fragrance, the red fuji apple that pulp organization is fine and closely woven is raw material, after cleaning up, with the pocket knife pericarp of pruning, cuts half block and cuts out kernel with clear water, is then cut into the fritter of 1 cm thick;
2) soak: the apple piece cutting is dropped in the mixed solution of 0.3% ascorbic acid and 0.2% sodium chloride and soak 5 minutes, play the effect that prevents enzymatic browning;
3) blanching: soaked chankings is placed in to 95 DEG C of hot water blanching 3-4 minute, and the activity of inactive enzyme also makes pulp organization softening, is beneficial to squeeze the juice;
4) squeeze the juice: material-water ratio is 1: 1, at 70-80 DEG C of temperature, squeeze the juice;
5) filter: with 150 order filter cloth filtering material slags, obtain apple fumet, cooling for subsequent use.
4. according to composite fruit juice claimed in claim 1, it is characterized in that: the method for described composite fruit juice is following step:
1) proportionally take Pumpkin Juice, cider and auxiliary material, mixing preparation, stirs;
2) step 1) compound that obtains, taking operating pressure as 21 MPas, utilizes high pressure homogenizer to enter homogeneous;
3) degassed: the composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling: the fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boiling to boil after 12-14 minute is cooled to normal temperature, and cooling rear employing composite soft packaging carries out sterile filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410419827.6A CN104187962A (en) | 2014-08-19 | 2014-08-19 | Pumpkin and apple compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410419827.6A CN104187962A (en) | 2014-08-19 | 2014-08-19 | Pumpkin and apple compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187962A true CN104187962A (en) | 2014-12-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410419827.6A Pending CN104187962A (en) | 2014-08-19 | 2014-08-19 | Pumpkin and apple compound fruit and vegetable juice and preparation method thereof |
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| CN (1) | CN104187962A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053979A (en) * | 2015-08-24 | 2015-11-18 | 天津市恒安食品有限公司 | Non-sulfur enzyme inactivating and browning inhibitor for apple pulp and use method thereof |
| CN106360174A (en) * | 2016-08-31 | 2017-02-01 | 张子亮 | Making method of pumpkin and apple compound beverage |
| CN106472912A (en) * | 2016-10-14 | 2017-03-08 | 上海交通大学 | A kind of cider and preparation method thereof |
| CN107467439A (en) * | 2017-10-14 | 2017-12-15 | 保定市冰花食品股份有限公司 | A kind of beverage and preparation method thereof |
| CN108740633A (en) * | 2018-04-11 | 2018-11-06 | 中国农业大学 | A kind of processing method of super-pressure pumpkin compound fruit and vegetable juice |
| CN109845927A (en) * | 2018-12-25 | 2019-06-07 | 宜兰食品工业股份有限公司 | Composition and its application, the juice containing the composition |
| CN110506800A (en) * | 2019-09-10 | 2019-11-29 | 马贤荣 | Soybean, fresh pumpkin, the box-packed inner ester bean curd of carrot compound fruit and vegetable processing technology |
-
2014
- 2014-08-19 CN CN201410419827.6A patent/CN104187962A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053979A (en) * | 2015-08-24 | 2015-11-18 | 天津市恒安食品有限公司 | Non-sulfur enzyme inactivating and browning inhibitor for apple pulp and use method thereof |
| CN106360174A (en) * | 2016-08-31 | 2017-02-01 | 张子亮 | Making method of pumpkin and apple compound beverage |
| CN106472912A (en) * | 2016-10-14 | 2017-03-08 | 上海交通大学 | A kind of cider and preparation method thereof |
| CN107467439A (en) * | 2017-10-14 | 2017-12-15 | 保定市冰花食品股份有限公司 | A kind of beverage and preparation method thereof |
| CN107467439B (en) * | 2017-10-14 | 2021-02-12 | 保定市冰花食品股份有限公司 | Beverage and preparation method thereof |
| CN108740633A (en) * | 2018-04-11 | 2018-11-06 | 中国农业大学 | A kind of processing method of super-pressure pumpkin compound fruit and vegetable juice |
| CN109845927A (en) * | 2018-12-25 | 2019-06-07 | 宜兰食品工业股份有限公司 | Composition and its application, the juice containing the composition |
| CN110506800A (en) * | 2019-09-10 | 2019-11-29 | 马贤荣 | Soybean, fresh pumpkin, the box-packed inner ester bean curd of carrot compound fruit and vegetable processing technology |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |
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| WD01 | Invention patent application deemed withdrawn after publication |