CN104223234A - Blackcurrant-apple composite fruit juice and preparation method thereof - Google Patents
Blackcurrant-apple composite fruit juice and preparation method thereof Download PDFInfo
- Publication number
- CN104223234A CN104223234A CN201410367302.2A CN201410367302A CN104223234A CN 104223234 A CN104223234 A CN 104223234A CN 201410367302 A CN201410367302 A CN 201410367302A CN 104223234 A CN104223234 A CN 104223234A
- Authority
- CN
- China
- Prior art keywords
- juice
- fruit juice
- apple
- blackcurrant
- composite fruit
- 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
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 39
- 239000002131 composite material Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000013949 black currant juice Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000019987 cider Nutrition 0.000 claims description 13
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 11
- 240000001890 Ribes hudsonianum Species 0.000 claims description 11
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 239000013618 particulate matter Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004411 aluminium Substances 0.000 abstract description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052782 aluminium Inorganic materials 0.000 abstract description 3
- 229910052785 arsenic Inorganic materials 0.000 abstract description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052802 copper Inorganic materials 0.000 abstract description 3
- 239000010949 copper Substances 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052753 mercury Inorganic materials 0.000 abstract description 3
- 235000015197 apple juice Nutrition 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 blackcurrant-apple composite fruit juice and a preparation method thereof. The blackcurrant-apple composite fruit juice is prepared from blackcurrant juice, apple juice and an auxiliary material. The blackcurrant-apple composite fruit juice is characterized in that the mass ratio of the blackcurrant juice to the apple juice is 25%:15%; and the auxiliary material and the mass ratio are respectively as follows: the total mass of white granulated sugar is 10%. The sensory indexes of the blackcurrant-apple composite fruit juice are as follows: the color is bright, the fragrance is pleasant, the unique taste of the composite fruit juice is contained, the sour and sweet degree is proper, no smell is generated, the fruit juice is uniform and consistent, no obvious layering phenomenon occurs and no foreign impurities are mixed; and the physicochemical indexes of the blackcurrant-apple composite fruit juice are as follows: the aluminium is less than or equal to 1.0mg/L; the copper is less than or equal to 3mg/L; and the arsenic is less than or equal to 0.2mg/L; and the mercury is less than or equal to 0.01mg/L.
Description
Technical field
The present invention relates to composite natural fruit juice field, be specifically related to blackcurrant, apple composite fruit juice and preparation method.
Background technology
Composite fruit juice has important nutritive value, belongs to " alkalescent food ", to safeguarding that health has great significance.Blackcurrant has another name called Hei Fangli, and another name black soya bean, black track producing particle, this horse money given for work etc. are a kind of important berries, containing abundant vitamin, the acid of nitrogen base, organic acid, mineral matter etc.The Vitamin C content of blackcurrant is higher, has peculiar flavour, and small part is used for eating raw, and major part is used for manufacturing fruit drink, jam, canned fruit.Cider is nutritious, sour and sweet palatability, and flavour is dense, is desirable fruit juice raw material.In prior art, utilize apple to be combined with other fruit, the composite fruit juice made is more, but coordinates the report making fruit juice still not see with blackcurrant.
Summary of the invention
The object of the present invention is to provide a kind of blackcurrant, composite fruit juice that apple is made, and the preparation method of this fruit juice, to overcome the deficiencies in the prior art.
Present invention employs such technical scheme:
1), mixing preparation the present invention chooses blackcurrant, apple, makes fruit juice respectively, and add auxiliary material, its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described blackcurrant, apple composite fruit juice, be made up, it is characterized in that of black gallon juice, cider and auxiliary material, the mass ratio of black gallon juice and cider is 25%: 15%:
Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass.
The preparation method of black gallon juice is:
Ninety percent fresh fruit of newly gathering, with hot water rinsing inactive enzyme, then use clean water, then use kibbler roll attrition crushing, add antioxidant and leave standstill about 12 hours, add pectase and carry out enzymolysis, again by flame filter press or filter cloth coarse filtration, then carry out essence filter with diatomite filter, and with degerming plate filtration sterilization, color can be obtained good, as clear as crystal high-quality black currant juice.
The preparation method of cider is:
Before processing, apple raw material must clean and choose to take out stains and decayed fruit.The crushing operation of apple should meet adopted technological requirement of squeezing the juice, and after squeezing the juice, usually uses centrifugal separation.Minority sieving method removes pulp particle larger in apple fumet, then decomposes pectin in fruit juice and starch large particulate matter respectively with pectase and amylase.
The method of described composite fruit juice is following step:
1) proportionally take black gallon juice, cider and auxiliary material, mixing preparation, stir;
2) compound that obtains is 21 MPas with operating pressure, 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, boil after boiling 12-14 minute and be cooled to normal temperature.
Organoleptic indicator of the present invention:
Bright, pleasant aroma, there is the exclusive flavour of composite fruit juice, sour and sweet palatability, free from extraneous odour, pulp juice uniformity, without obvious lamination, without exogenous impurity.
Physical and chemical index:
Aluminium≤1.0 mg/litre; Copper≤3 mg/litre; Arsenic≤0.2 mg/litre; Mercury≤0.01 mg/litre.
Detailed description of the invention
Specific embodiment: the present invention chooses blackcurrant, apple, makes fruit juice respectively, 1), mixing preparation add auxiliary material, its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described blackcurrant, apple composite fruit juice, be made up, it is characterized in that of black gallon juice, cider and auxiliary material, the mass ratio of black gallon juice and cider is 25%: 15%:
Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass.
The preparation method of black gallon juice is:
Ninety percent fresh fruit of newly gathering, with hot water rinsing inactive enzyme, then use clean water, then use kibbler roll attrition crushing, add antioxidant and leave standstill about 12 hours, add pectase and carry out enzymolysis, again by flame filter press or filter cloth coarse filtration, then carry out essence filter with diatomite filter, and with degerming plate filtration sterilization, color can be obtained good, as clear as crystal high-quality black currant juice.
The preparation method of cider is:
Before processing, apple raw material must clean and choose to take out stains and decayed fruit.The crushing operation of apple should meet adopted technological requirement of squeezing the juice, and after squeezing the juice, usually uses centrifugal separation.Minority sieving method removes pulp particle larger in apple fumet, then decomposes pectin in fruit juice and starch large particulate matter respectively with pectase and amylase.
The method of described composite fruit juice is following step:
1), proportionally take black gallon juice, cider and auxiliary material, mixing preparation, stir;
2), step 1) compound that obtains, be 21 MPas with operating pressure, 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, boil after boiling 12-14 minute and be cooled to normal temperature.
Organoleptic indicator of the present invention:
Bright, pleasant aroma, there is the exclusive flavour of composite fruit juice, sour and sweet palatability, free from extraneous odour, pulp juice uniformity, without obvious lamination, without exogenous impurity.
Physical and chemical index:
Aluminium≤1.0 mg/litre; Copper≤3 mg/litre; Arsenic≤0.2 mg/litre; Mercury≤0.01 mg/litre.
Claims (4)
1. blackcurrant, an apple composite fruit juice, is made up of black gallon juice, cider and auxiliary material, it is characterized in that, the mass ratio of black gallon juice and cider is 25%: 15%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that, the preparation method of black gallon juice is:
Ninety percent fresh fruit of newly gathering, with hot water rinsing inactive enzyme, then use clean water, then use kibbler roll attrition crushing, add antioxidant and leave standstill about 12 hours, add pectase and carry out enzymolysis, again by flame filter press or filter cloth coarse filtration, then carry out essence filter with diatomite filter, and with degerming plate filtration sterilization, color can be obtained good, as clear as crystal high-quality black currant juice.
3. according to composite fruit juice according to claim 1, it is characterized in that, the preparation method of cider is:
Before processing, apple raw material must clean and choose to take out stains and decayed fruit, the crushing operation of apple should meet adopted technological requirement of squeezing the juice, after squeezing the juice, usual centrifugal separation, minority sieving method removes pulp particle larger in apple fumet, then decomposes pectin in fruit juice and starch large particulate matter respectively with pectase and amylase.
4. according to composite fruit juice according to claim 1, it is characterized in that, the method for described composite fruit juice is following step:
1) proportionally take black gallon juice, cider and auxiliary material, mixing preparation, stir;
2) compound that obtains is 21 MPas with operating pressure, 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, boil after boiling 12-14 minute and be cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410367302.2A CN104223234A (en) | 2014-07-22 | 2014-07-22 | Blackcurrant-apple composite fruit juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410367302.2A CN104223234A (en) | 2014-07-22 | 2014-07-22 | Blackcurrant-apple composite fruit juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223234A true CN104223234A (en) | 2014-12-24 |
Family
ID=52212841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410367302.2A Pending CN104223234A (en) | 2014-07-22 | 2014-07-22 | Blackcurrant-apple composite fruit juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223234A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621645A (en) * | 2015-01-15 | 2015-05-20 | 姜新帅 | Freshly-squeezed fruit juice |
| CN106135593A (en) * | 2016-08-26 | 2016-11-23 | 林俊仁 | A kind of preparation method of fruit tea |
| CN107319220A (en) * | 2017-08-09 | 2017-11-07 | 安徽扬子真爱你食品有限公司 | A kind of manufacture formula of blackcurrant taste compound juice beverage |
-
2014
- 2014-07-22 CN CN201410367302.2A patent/CN104223234A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621645A (en) * | 2015-01-15 | 2015-05-20 | 姜新帅 | Freshly-squeezed fruit juice |
| CN106135593A (en) * | 2016-08-26 | 2016-11-23 | 林俊仁 | A kind of preparation method of fruit tea |
| CN107319220A (en) * | 2017-08-09 | 2017-11-07 | 安徽扬子真爱你食品有限公司 | A kind of manufacture formula of blackcurrant taste compound juice beverage |
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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: 20141224 |