CN104223228A - Compound cactus vegetable juice and preparation method - Google Patents
Compound cactus vegetable juice and preparation method Download PDFInfo
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- CN104223228A CN104223228A CN201410360760.3A CN201410360760A CN104223228A CN 104223228 A CN104223228 A CN 104223228A CN 201410360760 A CN201410360760 A CN 201410360760A CN 104223228 A CN104223228 A CN 104223228A
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- cactus
- juice
- spinach
- cucumber
- compound
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- 241000219357 Cactaceae Species 0.000 title claims abstract description 61
- 150000001875 compounds Chemical class 0.000 title claims abstract description 21
- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 35
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 25
- 241000219315 Spinacia Species 0.000 claims abstract description 25
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 25
- 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 15
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 235000013361 beverage Nutrition 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 6
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 6
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 23
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000005352 clarification Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 6
- 206010039509 Scab Diseases 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 229930002875 chlorophyll Natural products 0.000 claims description 3
- 235000019804 chlorophyll Nutrition 0.000 claims description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000006025 fining agent Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000005729 Cylindropuntia imbricata Species 0.000 description 1
- 235000001427 Cylindropuntia imbricata Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000000973 chemotherapeutic effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 150000003626 triacylglycerols 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides compound cactus vegetable juice and a preparation method. The compound cactus vegetable juice is prepared from cactus juice and auxiliary materials. The compound cactus vegetable juice is characterized in that the mass ratio of the cactus juice is 10%; the auxiliary materials are as follows in percentage by mass: cucumbers account for 10% of the total mass, spinaches account for 7.5% of the total mass, citric acid accounts for 0.06% of the total mass, pectinase accounts for 0.2% of the total mass, ethyl maltol accounts for 0.002% of the total mass, and a compound stabilizer accounts for 0.35% of the total mass. The compound cactus vegetable juice has the sensory indexes that the clarified beverage is light green and the turbid beverage is green; the compound cactus vegetable juice has the special flavors of the cactus juice, cucumber juice and spinach juice, has no unusual odor, is moderately sour and sweet, and has no astringent taste; and the tastes of the cactuses, the cucumbers and the spinaches are coordinated. The physicochemical indexes are as follows: the content of total sugar is more than or equal to 8%, the content of total acid is more than or equal to 0.06% and the pH value is 4.3-4.5.
Description
Technical field
The present invention relates to natural compound vegetable juice field, be specifically related to cactus compound vegetable juice and preparation method.
Background technology
Compound vegetable juice has important nutritive value, to safeguarding that health has great significance.Lightly seasoned cold in nature, the promoting flow of qi and blood circulation of cactus, clearing heat and detoxicating, swelling and pain relieving, stomach invigorating antidiarrheal, diuresis of calming the nerves, can oral administration and externally treatment various diseases.Modern medicine study proves, cactus has effect that is clearing heat and detoxicating and enhancing body immunity, and this has Special Significance to the situation that malignant tumor patients being treated with radiotherapy chemotherapeutic period passive protective physical fitness reduces.Baobi lotus exclusive in cactus tissue, Kok Beattie cents, cholla stem composition have the effect preventing cancer cell from spreading and shifting, cactus has certain blood sugar reducing function and significantly reduces the effect of cholesterolemia and triglycerides, has certain curative effect to diabetes, cardiovascular and cerebrovascular diseases.In addition, the hydroxymalonic acid contained increases fat inhibitory action, can be used for fat-reducing.In cactus, organic acid is based on citric acid and malic acid, malic acid food digesting stomach fortifying, and can promote enterogastric peristalsis defaecation, and not containing oxalic acid in cactus, pole is beneficial to the absorption of human body to calcium.
Summary of the invention
The object of the present invention is to provide a kind of take cactus as the main compound vegetable juice made, and the preparation method of this vegetable juice, to overcome the deficiencies in the prior art.
Present invention employs such technical scheme:
The present invention chooses cactus, makes juice, and add auxiliary material, its preparation method is: 1), select materials, clean, cutting; 2) juice, clarification and centrifugal, is got; 3) mixing preparation; 4) glue mill and homogeneous; 5) sterilization, cooling.
Be specially: described cactus compound vegetable juice, be made up, it is characterized in that of cactus juice and auxiliary material, the mass ratio of cactus juice is 10%.
Described auxiliary material and mass ratio be respectively: cucumber is 10% of gross mass; Spinach is 7.5% of gross mass; Citric acid is 0.06% of gross mass; Pectase is 0.2% of gross mass; Ethyl maltol is 0.002% of gross mass; Compound stabilizer is 0.35% of gross mass.
The preparation method of cactus compound vegetable juice is:
1) raw material is selected and cleaning removal of impurities: cactus is selected without scab, without insect pest, the cactus sheet that fresh, green, meat is plump, adopts the Peracetic acid of 0.5% to soak within 30 minutes, carry out disinfection, then rinse well with clear water it; Cucumber is selected without disease and pest, fresh and tender cucumber, and impurity is removed in cleaning; Spinach selects the fresh and tender spinach of the large plumpness of leaf, rejects yellow leaf, scab leaf and leaf etc. of damaging by worms, and impurity is removed in cleaning;
2) cutting: cactus, removes thorn, then removes the surperficial sclerderm of cactus and thinly slice to improve crushing juice rate; After cucumber peeling, excision two ends muskmelon pedicel, is cut into the bulk of 3-5 cm thick; Spinach is cut into the fragment of 2 centimeter length after cleaning up and draining table water;
3) look is protected in blanching: the cactus of cutting into slices respectively, cucumber, spinach are added color stabilizer, and selects preference temperature and time, carries out blanching color retention; Its objective is inactive enzyme, softening tissue, stop chlorophyll to fade and brown stain, and improve crushing juice rate;
4) juice got by raw material: protect the cactus of look through blanching, cucumber, spinach use water cooling rapidly, and rinsed well by blanching liquid, and then add water making beating at 1: 1, obtained slurries are for subsequent use.
5) clarification and centrifugal: the slurries 3 layers of gauze coarse filtration obtained that cactus, cucumber, spinach are pulled an oar respectively, removing crude fibre, then add fining agent respectively and carry out clarifying treatment, again the supernatant after clarification is taken out and be separated through centrifuge, obtain cactus juice, Fresh Cucumber Juice, the spinach juice clarified;
6) allocate: three kinds of raw material juice mixing are added the solution such as auxiliary material sugar, acid, essence, stabilizing agent for subsequent use after realizing dissolution filter again, fully mix;
7) glue mill and homogeneous: in order to the mouthfeel requirement making the pulp particle fineness of muddy juice meet people, stablizing simultaneously in order to product, beverage liquid after allotment wants further micronization processes: first through colloid mill, again through the process of homogenizer micronize, make product finally reach stable dispersion, prevent layering, delicate mouthfeel is round and smooth;
8) sterilization: adopt sterilization in 90 DEG C, 30 minutes in time after feed liquid bottling, be then chilled to normal temperature rapidly.
Organoleptic indicator of the present invention:
Clarified beverage is light green, and muddy cloudy juice is in green; Have cactus juice, Fresh Cucumber Juice, the distinctive smell of spinach juice, smell without exception, sour-sweet moderate, without raw blue or green taste, astringent taste, the taste of cactus, cucumber, spinach three is coordinated.
Physical and chemical index:
Total sugar content >=8%; Total acid content >=0.06%; PH4.3-4.5.
Detailed description of the invention
Specific embodiment: the present invention chooses cactus, makes juice, and add auxiliary material, its preparation method is: 1), select materials, clean, cutting; 2) juice, clarification and centrifugal, is got; 3) mixing preparation; 4) glue mill and homogeneous; 5) sterilization, cooling.
Be specially: described cactus compound vegetable juice, be made up, it is characterized in that of cactus juice and auxiliary material, the mass ratio of cactus juice is 10%.
Described auxiliary material and mass ratio be respectively: cucumber is 10% of gross mass; Spinach is 7.5% of gross mass; Citric acid is 0.06% of gross mass; Pectase is 0.2% of gross mass; Ethyl maltol is 0.002% of gross mass; Compound stabilizer is 0.35% of gross mass.
The preparation method of cactus compound vegetable juice is:
1) raw material is selected and cleaning removal of impurities: cactus is selected without scab, without insect pest, the cactus sheet that fresh, green, meat is plump, adopts the Peracetic acid of 0.5% to soak within 30 minutes, carry out disinfection, then rinse well with clear water it; Cucumber is selected without disease and pest, fresh and tender cucumber, and impurity is removed in cleaning; Spinach selects the fresh and tender spinach of the large plumpness of leaf, rejects yellow leaf, scab leaf and leaf etc. of damaging by worms, and impurity is removed in cleaning;
2) cutting: cactus, removes thorn, then removes the surperficial sclerderm of cactus and thinly slice to improve crushing juice rate; After cucumber peeling, excision two ends muskmelon pedicel, is cut into the bulk of 3-5 cm thick; Spinach is cut into the fragment of 2 centimeter length after cleaning up and draining table water;
3) look is protected in blanching: the cactus of cutting into slices respectively, cucumber, spinach are added color stabilizer, and selects preference temperature and time, carries out blanching color retention; Its objective is inactive enzyme, softening tissue, stop chlorophyll to fade and brown stain, and improve crushing juice rate;
4) juice got by raw material: protect the cactus of look through blanching, cucumber, spinach use water cooling rapidly, and rinsed well by blanching liquid, and then add water making beating at 1: 1, obtained slurries are for subsequent use.
5) clarification and centrifugal: the slurries 3 layers of gauze coarse filtration obtained that cactus, cucumber, spinach are pulled an oar respectively, removing crude fibre, then add fining agent respectively and carry out clarifying treatment, again the supernatant after clarification is taken out and be separated through centrifuge, obtain cactus juice, Fresh Cucumber Juice, the spinach juice clarified;
6) allocate: three kinds of raw material juice mixing are added the solution such as auxiliary material sugar, acid, essence, stabilizing agent for subsequent use after realizing dissolution filter again, fully mix;
7) glue mill and homogeneous: in order to the mouthfeel requirement making the pulp particle fineness of muddy juice meet people, stablizing simultaneously in order to product, beverage liquid after allotment wants further micronization processes: first through colloid mill, again through the process of homogenizer micronize, make product finally reach stable dispersion, prevent layering, delicate mouthfeel is round and smooth;
8) sterilization: adopt sterilization in 90 DEG C, 30 minutes in time after feed liquid bottling, be then chilled to normal temperature rapidly.
Organoleptic indicator of the present invention:
Clarified beverage is light green, and muddy cloudy juice is in green; Have cactus juice, Fresh Cucumber Juice, the distinctive smell of spinach juice, smell without exception, sour-sweet moderate, without raw blue or green taste, astringent taste, the taste of cactus, cucumber, spinach three is coordinated.
Physical and chemical index:
Total sugar content >=8%; Total acid content >=0.06%; PH4.3-4.5.
Claims (2)
1. a cactus compound vegetable juice, is made up of cactus juice and auxiliary material, it is characterized in that, the mass ratio of cactus juice is 10%; Described auxiliary material and mass ratio be respectively: cucumber is 10% of gross mass; Spinach is 7.5% of gross mass; Citric acid is 0.06% of gross mass; Pectase is 0.2% of gross mass; Ethyl maltol is 0.002% of gross mass; Compound stabilizer is 0.35% of gross mass.
2. according to compound vegetable juice according to claim 1, it is characterized in that, the preparation method of cactus compound vegetable juice is:
1) raw material is selected and cleaning removal of impurities: cactus is selected without scab, without insect pest, the cactus sheet that fresh, green, meat is plump, adopts the Peracetic acid of 0.5% to soak within 30 minutes, carry out disinfection, then rinse well with clear water it; Cucumber is selected without disease and pest, fresh and tender cucumber, and impurity is removed in cleaning; Spinach selects the fresh and tender spinach of the large plumpness of leaf, rejects yellow leaf, scab leaf and leaf etc. of damaging by worms, and impurity is removed in cleaning;
2) cutting: cactus, removes thorn, then removes the surperficial sclerderm of cactus and thinly slice to improve crushing juice rate; After cucumber peeling, excision two ends muskmelon pedicel, is cut into the bulk of 3-5 cm thick; Spinach is cut into the fragment of 2 centimeter length after cleaning up and draining table water;
3) look is protected in blanching: the cactus of cutting into slices respectively, cucumber, spinach are added color stabilizer, and selects preference temperature and time, carries out blanching color retention; Its objective is inactive enzyme, softening tissue, stop chlorophyll to fade and brown stain, and improve crushing juice rate;
4) juice got by raw material: protect the cactus of look through blanching, cucumber, spinach use water cooling rapidly, and rinsed well by blanching liquid, and then add water making beating at 1: 1, obtained slurries are for subsequent use;
5) clarification and centrifugal: the slurries 3 layers of gauze coarse filtration obtained that cactus, cucumber, spinach are pulled an oar respectively, removing crude fibre, then add fining agent respectively and carry out clarifying treatment, again the supernatant after clarification is taken out and be separated through centrifuge, obtain cactus juice, Fresh Cucumber Juice, the spinach juice clarified;
6) allocate: three kinds of raw material juice mixing are added the solution such as auxiliary material sugar, acid, essence, stabilizing agent for subsequent use after realizing dissolution filter again, fully mix;
7) glue mill and homogeneous: in order to the mouthfeel requirement making the pulp particle fineness of muddy juice meet people, stablizing simultaneously in order to product, beverage liquid after allotment wants further micronization processes: first through colloid mill, again through the process of homogenizer micronize, make product finally reach stable dispersion, prevent layering, delicate mouthfeel is round and smooth;
8) sterilization: adopt sterilization in 90 DEG C, 30 minutes in time after feed liquid bottling, be then chilled to normal temperature rapidly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410360760.3A CN104223228A (en) | 2014-07-23 | 2014-07-23 | Compound cactus vegetable juice and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410360760.3A CN104223228A (en) | 2014-07-23 | 2014-07-23 | Compound cactus vegetable juice and preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN104223228A true CN104223228A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410360760.3A Pending CN104223228A (en) | 2014-07-23 | 2014-07-23 | Compound cactus vegetable juice and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767808A (en) * | 2016-03-31 | 2016-07-20 | 郏县程翔饮品有限公司 | Flower-scented cactus-Chinese waxgourd compound beverage and preparation method thereof |
| CN106071496A (en) * | 2016-06-29 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof |
| CN107960577A (en) * | 2017-11-21 | 2018-04-27 | 北京美宝高科技有限责任公司 | The production method and equipment of a kind of cactus juice |
-
2014
- 2014-07-23 CN CN201410360760.3A patent/CN104223228A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767808A (en) * | 2016-03-31 | 2016-07-20 | 郏县程翔饮品有限公司 | Flower-scented cactus-Chinese waxgourd compound beverage and preparation method thereof |
| CN106071496A (en) * | 2016-06-29 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof |
| CN107960577A (en) * | 2017-11-21 | 2018-04-27 | 北京美宝高科技有限责任公司 | The production method and equipment of a kind of cactus juice |
| CN107960577B (en) * | 2017-11-21 | 2021-09-10 | 北京美宝高科技有限责任公司 | Method and equipment for preparing cactus juice |
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Application publication date: 20141224 |