CN104187983A - Bitter gourd and strawberry compound fruit and vegetable juice and preparation method thereof - Google Patents
Bitter gourd and strawberry compound fruit and vegetable juice and preparation method thereof Download PDFInfo
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- CN104187983A CN104187983A CN201410441139.XA CN201410441139A CN104187983A CN 104187983 A CN104187983 A CN 104187983A CN 201410441139 A CN201410441139 A CN 201410441139A CN 104187983 A CN104187983 A CN 104187983A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 title claims abstract description 9
- 244000302512 Momordica charantia Species 0.000 title claims description 19
- 238000002360 preparation method Methods 0.000 title claims description 15
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- 240000009088 Fragaria x ananassa Species 0.000 title 1
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- 239000000463 material Substances 0.000 claims abstract description 13
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- 238000001914 filtration Methods 0.000 claims description 15
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- 238000011049 filling Methods 0.000 claims description 8
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- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
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- 238000010438 heat treatment Methods 0.000 claims description 3
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- 230000035800 maturation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
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- 238000011085 pressure filtration Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
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- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
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- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000010979 ruby Substances 0.000 abstract description 3
- 229910001750 ruby Inorganic materials 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
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- 235000020383 bitter gourd juice Nutrition 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 206010024229 Leprosy Diseases 0.000 description 1
- 241000218984 Momordica Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
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- 230000004089 microcirculation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
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- 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
- 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 bitter gourd and strawberry compound fruit and vegetable juice which is prepared from bitter gourd juice, strawberry juice and auxiliary materials, and is characterized in that a mass ratio of the bitter gourd juice to the strawberry juice is 25 percent to 50 percent; the auxiliary materials comprise the following components in percentage by total mass: 14 percent of white granulated sugar, 0.05 percent of citric acid and 0.02 percent of sodium carboxymethylcellulose. The bitter gourd and strawberry compound fruit and vegetable juice has the sensory indexes that the juice is ruby, glossy, uniform, clarified, transparent, soft in taste and aromatic in fragrance, does not have precipitates, suspended solids or impurities, has light special fresh scent of the bitter gourd and has the effects of promoting production of body fluid and refreshing after entering the mouth and has great aftertaste. The physicochemical indexes are that the content of soluble solids is 9-10 percent, the total acidity is 0.5-0.8 percent, and the content of heavy metals does not exceed the standard.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to balsam pear, strawberry compound fruit and vegetable juice and preparation method.
Background technology
Balsam pear claims again leprosy grape and bright and beautiful lichee, and Curcurbitaceae Momordica plant is famous health-care vegetable.Modern nutriology and medical research show, balsam pear contains various nutrients and the active components such as vitamin, mineral matter, trace element, charantin, Charantin, polypeptide, carbohydrate, amino acid, have hypoglycemic, anticancer, antiviral, strengthen immunity, enhance metabolism, improve the effects such as cardiovascular and cerebrovascular microcirculation.Strawberry is again the foreign certain kind of berries, is herbaceos perennial.Strawberry fruit meat softness, succulence, taste sour and sweet palatability, has unique fragrance and local flavor, and strawberry, except the mineral matters such as sugary, protein and calcium, iron, phosphorus are higher, also contains the vitamin C compared with horn of plenty, has good nutritive value.
Summary of the invention
The compound fruit and vegetable juice that the object of the present invention is to provide a kind of balsam pear, strawberry 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 balsam pear, strawberry, makes respectively Juice, adds auxiliary material, and its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 3) filling, sterilization.
Be specially: described balsam pear, strawberry compound fruit and vegetable juice, made by Bitter Melon Juice, strawberry juice and auxiliary material, it is characterized in that, the mass ratio of Bitter Melon Juice, strawberry juice is 25%: 50%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 14%; Citric acid is 0.05% of gross mass; Sodium carboxymethylcellulose is 0.02% of gross mass.
The preparation method of Bitter Melon Juice is:
1) select melon, cleaning: the fresh balsam pear of gathering is selected in time, removed impurity, rotten melon, disease and pest melon;
2) go seed, cutting: cut flesh open, go seed to clean, be cut into the fritter of 0.5 centimetre of left and right;
3) blanching, protect look, making beating: balsam pear piece is placed in to the aqueous solution of 0.1% composite color fixative, boils 5-8 minute, blanching is softening, then be to enter beater making beating at 1: 1 according to material-water ratio, when making beating is squeezed the juice, be anti-oxidation, can add appropriate ascorbic acid;
4) filter: first carry out coarse filtration with 60 order filter clothes, then by the colloid mill fine grinding of the juice of coarse filtration, slurries are filtered through 120 order filter centrifugals.
The preparation method of strawberry juice is:
1) choosing fruit: select abundant maturation, anosis pest pollution and rotten fruit, select the use of arranging in pairs or groups above of two kinds, the strawberry juice local flavor making is better;
2) clean, remove carpopodium: in mobile tank, wash, wash away the thing that sticks of silt and blade and so on, after cleaning, with 0.03% disinfecting solution of potassium permanganate 1 minute, and then rinse 2-3 time excision carpopodium and sepal with flowing water;
3) scald fruit: boiling hot fruit can not be used iron pan, available stainless-steel pan or enamel basin, take Steam Heating or open firing, the strawberry that drains water is poured in boiling water and scalded 30-60 second, make strawberry fruit central temperature reach 60-80 DEG C, then pull out and be placed in clean basin, after being heated, can reduce fruit the stickiness of colloid, the activity of destructive enzyme, organize the oxidized loss of vitamin C, also help squeezing out of pigment, improve crushing juice rate;
4) squeeze the juice: the available various squeezer of squeezing the juice, also can carry out broken strawberry with centrigugal swing dryer and stainless steel meat grinder, after strawberry fragmentation, be put in filter cloth bag, centrifugal in centrigugal swing dryer, collect fruit juice by delivery port, the juice squeezing out for 3 times is mixed, and crushing juice rate can reach 75%;
5) filter: it is 0.3-1 millimeter scraper filter that filtration can adopt aperture, also can, with the centrifuge of 0.18 millimeter of aperture silk of liner, adopt pressure filtration or filtration under diminished pressure method, can increase filtered driving force, accelerate the rate of filtration.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take Bitter Melon Juice, strawberry juice and auxiliary material, mixing preparation, stirs;
2) homogeneous, degassed: carry out homogeneous processing in 60 DEG C of left and right of feed temperature, homogenization pressure is 10 MPas, homogeneous is squeezed into vacuum degassing machine by feed liquid after processing immediately, is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization: degassed homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carry out sterilization, 100 DEG C of sterilization temperatures, 15 minutes time, classification cooling, cooling.
Organoleptic indicator of the present invention:
Ruby, glossy, uniformity; Clear, without precipitation and suspension, free from admixture, mouthfeel is soft, fragrant odour, the slightly distinctive fragrant of balsam pear, entrance promotes the production of body fluid, refreshes oneself, resistance to aftertaste
Physical and chemical index:
Soluble solid 9%-10%; Total acidity 0.5%-0.8%; Content of beary metal must not exceed standard.
Detailed description of the invention
Specific embodiment: the present invention chooses balsam pear, strawberry, makes respectively Juice, add auxiliary material, its preparation method is: 1), mix, allotment; 2), homogeneous, degassed; 3) filling, sterilization.
Be specially: described balsam pear, strawberry compound fruit and vegetable juice, made by Bitter Melon Juice, strawberry juice and auxiliary material, it is characterized in that, the mass ratio of Bitter Melon Juice, strawberry juice is 25%: 50%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 14%; Citric acid is 0.05% of gross mass; Sodium carboxymethylcellulose is 0.02% of gross mass.
The preparation method of Bitter Melon Juice is:
1) select melon, cleaning: the fresh balsam pear of gathering is selected in time, removed impurity, rotten melon, disease and pest melon;
2) go seed, cutting: cut flesh open, go seed to clean, be cut into the fritter of 0.5 centimetre of left and right;
3) blanching, protect look, making beating: balsam pear piece is placed in to the aqueous solution of 0.1% composite color fixative, boils 5-8 minute, blanching is softening, then be to enter beater making beating at 1: 1 according to material-water ratio, when making beating is squeezed the juice, be anti-oxidation, can add appropriate ascorbic acid;
4) filter: first carry out coarse filtration with 60 order filter clothes, then by the colloid mill fine grinding of the juice of coarse filtration, slurries are filtered through 120 order filter centrifugals.
The preparation method of strawberry juice is:
1) choosing fruit: select abundant maturation, anosis pest pollution and rotten fruit, select the use of arranging in pairs or groups above of two kinds, the strawberry juice local flavor making is better;
2) clean, remove carpopodium: in mobile tank, wash, wash away the thing that sticks of silt and blade and so on, after cleaning, with 0.03% disinfecting solution of potassium permanganate 1 minute, and then rinse 2-3 time excision carpopodium and sepal with flowing water;
3) scald fruit: boiling hot fruit can not be used iron pan, available stainless-steel pan or enamel basin, take Steam Heating or open firing, the strawberry that drains water is poured in boiling water and scalded 30-60 second, make strawberry fruit central temperature reach 60-80 DEG C, then pull out and be placed in clean basin, after being heated, can reduce fruit the stickiness of colloid, the activity of destructive enzyme, organize the oxidized loss of vitamin C, also help squeezing out of pigment, improve crushing juice rate;
4) squeeze the juice: the available various squeezer of squeezing the juice, also can carry out broken strawberry with centrigugal swing dryer and stainless steel meat grinder, after strawberry fragmentation, be put in filter cloth bag, centrifugal in centrigugal swing dryer, collect fruit juice by delivery port, the juice squeezing out for 3 times is mixed, and crushing juice rate can reach 75%;
5) filter: it is 0.3-1 millimeter scraper filter that filtration can adopt aperture, also can, with the centrifuge of 0.18 millimeter of aperture silk of liner, adopt pressure filtration or filtration under diminished pressure method, can increase filtered driving force, accelerate the rate of filtration.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take Bitter Melon Juice, strawberry juice and auxiliary material, mixing preparation, stirs;
2) homogeneous, degassed: carry out homogeneous processing in 60 DEG C of left and right of feed temperature, homogenization pressure is 10 MPas, homogeneous is squeezed into vacuum degassing machine by feed liquid after processing immediately, is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization: degassed homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carry out sterilization, 100 DEG C of sterilization temperatures, 15 minutes time, classification cooling, cooling.
Organoleptic indicator of the present invention:
Ruby, glossy, uniformity; Clear, without precipitation and suspension, free from admixture, mouthfeel is soft, fragrant odour, the slightly distinctive fragrant of balsam pear, entrance promotes the production of body fluid, refreshes oneself, resistance to aftertaste
Physical and chemical index:
Soluble solid 9%-10%; Total acidity 0.5%-0.8%; Content of beary metal must not exceed standard.
Claims (4)
1. balsam pear, a strawberry compound fruit and vegetable juice, be made up of Bitter Melon Juice, strawberry juice and auxiliary material, it is characterized in that, the mass ratio of Bitter Melon Juice, strawberry juice is 25%: 50%; Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 14%; Citric acid is 0.05% of gross mass; Sodium carboxymethylcellulose 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 Bitter Melon Juice is:
1) select melon, cleaning: the fresh balsam pear of gathering is selected in time, removed impurity, rotten melon, disease and pest melon;
2) go seed, cutting: cut flesh open, go seed to clean, be cut into the fritter of 0.5 centimetre of left and right;
3) blanching, protect look, making beating: balsam pear piece is placed in to the aqueous solution of 0.1% composite color fixative, boils 5-8 minute, blanching is softening, then be to enter beater making beating at 1: 1 according to material-water ratio, when making beating is squeezed the juice, be anti-oxidation, can add appropriate ascorbic acid;
4) filter: first carry out coarse filtration with 60 order filter clothes, then by the colloid mill fine grinding of the juice of coarse filtration, slurries are filtered through 120 order filter centrifugals.
3. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of strawberry juice is:
1) choosing fruit: select abundant maturation, anosis pest pollution and rotten fruit, select the use of arranging in pairs or groups above of two kinds, the strawberry juice local flavor making is better;
2) clean, remove carpopodium: in mobile tank, wash, wash away the thing that sticks of silt and blade and so on, after cleaning, with 0.03% disinfecting solution of potassium permanganate 1 minute, and then rinse 2-3 time excision carpopodium and sepal with flowing water;
3) scald fruit: boiling hot fruit can not be used iron pan, available stainless-steel pan or enamel basin, take Steam Heating or open firing, the strawberry that drains water is poured in boiling water and scalded 30-60 second, make strawberry fruit central temperature reach 60-80 DEG C, then pull out and be placed in clean basin, after being heated, can reduce fruit the stickiness of colloid, the activity of destructive enzyme, organize the oxidized loss of vitamin C, also help squeezing out of pigment, improve crushing juice rate;
4) squeeze the juice: the available various squeezer of squeezing the juice, also can carry out broken strawberry with centrigugal swing dryer and stainless steel meat grinder, after strawberry fragmentation, be put in filter cloth bag, centrifugal in centrigugal swing dryer, collect fruit juice by delivery port, the juice squeezing out for 3 times is mixed, and crushing juice rate can reach 75%;
5) filter: it is 0.3-1 millimeter scraper filter that filtration can adopt aperture, also can, with the centrifuge of 0.18 millimeter of aperture silk of liner, adopt pressure filtration or filtration under diminished pressure method, can increase filtered driving force, accelerate the rate of filtration.
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) mix, allocate: proportionally take Bitter Melon Juice, strawberry juice and auxiliary material, mixing preparation, stirs;
2) homogeneous, degassed: carry out homogeneous processing in 60 DEG C of left and right of feed temperature, homogenization pressure is 10 MPas, homogeneous is squeezed into vacuum degassing machine by feed liquid after processing immediately, is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization: degassed homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carry out sterilization, 100 DEG C of sterilization temperatures, 15 minutes time, classification cooling, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410441139.XA CN104187983A (en) | 2014-08-22 | 2014-08-22 | Bitter gourd and strawberry compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410441139.XA CN104187983A (en) | 2014-08-22 | 2014-08-22 | Bitter gourd and strawberry compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187983A true CN104187983A (en) | 2014-12-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410441139.XA Pending CN104187983A (en) | 2014-08-22 | 2014-08-22 | Bitter gourd and strawberry compound fruit and vegetable juice and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104187983A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902586A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of balsam pear sea salt beverage and preparation method thereof |
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2014
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902586A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of balsam pear sea salt beverage and preparation method thereof |
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