CN104223241A - Ground cherry and kiwi fruit composite fiber juice and preparation method thereof - Google Patents
Ground cherry and kiwi fruit composite fiber juice and preparation method thereof Download PDFInfo
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- CN104223241A CN104223241A CN201410389415.2A CN201410389415A CN104223241A CN 104223241 A CN104223241 A CN 104223241A CN 201410389415 A CN201410389415 A CN 201410389415A CN 104223241 A CN104223241 A CN 104223241A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 99
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 57
- 239000002131 composite material Substances 0.000 title claims abstract description 40
- 244000298697 Actinidia deliciosa Species 0.000 title abstract 4
- 235000009230 Physalis pubescens Nutrition 0.000 title abstract 4
- 235000002491 Physalis viscosa Nutrition 0.000 title abstract 4
- 240000006285 Physalis pubescens Species 0.000 title 1
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000015197 apple juice Nutrition 0.000 claims abstract description 20
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 20
- 235000020188 drinking water Nutrition 0.000 claims abstract description 20
- 239000003651 drinking water Substances 0.000 claims abstract description 20
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 20
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 20
- 244000298715 Actinidia chinensis Species 0.000 claims description 79
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 79
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims description 79
- 235000001978 Withania somnifera Nutrition 0.000 claims description 79
- 240000004482 Withania somnifera Species 0.000 claims description 79
- 235000021028 berry Nutrition 0.000 claims description 79
- 235000015203 fruit juice Nutrition 0.000 claims description 52
- 239000012141 concentrate Substances 0.000 claims description 33
- 239000005720 sucrose Substances 0.000 claims description 19
- 241000607479 Yersinia pestis Species 0.000 claims description 15
- 201000010099 disease Diseases 0.000 claims description 15
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 15
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 235000011430 Malus pumila Nutrition 0.000 claims description 7
- 235000015103 Malus silvestris Nutrition 0.000 claims description 7
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 2
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241001106044 Physalis Species 0.000 abstract 3
- 235000013334 alcoholic beverage Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 19
- 238000001816 cooling Methods 0.000 description 18
- 235000013399 edible fruits Nutrition 0.000 description 18
- 238000011049 filling Methods 0.000 description 18
- 238000007789 sealing Methods 0.000 description 18
- 230000008719 thickening Effects 0.000 description 18
- 238000004140 cleaning Methods 0.000 description 13
- 235000019628 coolness Nutrition 0.000 description 9
- 241000220225 Malus Species 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses ground cherry and kiwi fruit composite fiber juice and a preparation method thereof, and relates to non-alcohol beverage and a preparation method thereof. The juice consists of the following components (in percentage by weight): 20-40 percent of coarse kiwi fruit fiber juice, 5-10 percent of coarse ground cherry fiber juice, 15-30 percent of concentrated apple juice or carrot juice, 3-10 percent of saccharose, 0.05-0.15 percent of sodium carboxymethyl cellulose, 0.05-0.10 percent of xanthan gum and the balance being drinking water. The preparation method comprises the steps of 1, preparing the coarse fiber juice; 2, performing mixing; and 3, performing homogenization, canning and sterilization to obtain the ground cherry and kiwi fruit composite fiber juice. The composite fiber juice prepared by the preparation method contains rich superoxide dismutase, VA, VB, VC, VE, proteins, fat, fibers and the like and has the functions of enhancing immunity, resisting oxidization, reducing cholesterol, promoting peristalsis of intestines and stomach and the like.
Description
Technical field
The present invention relates to a kind of non-alcoholic beverages and preparation method thereof, particularly relate to a kind of wintercherry Kiwi berry composite fibre fruit juice and preparation method thereof.
Background technology
Along with the raising of people's living standard, people also more focus on healthy nutritive value and the sensory experience of food on diet.Dietary fiber in food at the prevention carcinoma of the rectum, the cholesterol reduced in serum, regulate in blood sugar in diabetic patients level, anticancer and fat-reducing etc. there is significant effect.The intake of dietary fiber every day has influence on the fitness of people, and human body should absorb the dietary fiber of 25 ~ 35g every day, but the dietary fiber intake of majority is 15g at present, lower than answering intake.
Summary of the invention
The object of this invention is to provide a kind of nutritious, good mouthfeel, dietary fiber intake can be improved, there is wintercherry Kiwi berry composite fibre fruit juice of anti-ageing, develop immunitypty and preparation method thereof simultaneously.
The object of the invention is to be achieved through the following technical solutions:
A kind of wintercherry Kiwi berry composite fibre fruit juice, primary raw material is Kiwi berry, wintercherry, apple and carrot, its formula (by weight percentage) composed as follows: the thick juice 20 ~ 40% of Kiwi berry fiber, the thick juice 5 ~ 10% of wintercherry fiber, concentrated apple juice or carrot juice 15 ~ 30%, sucrose 3 ~ 10%, sodium carboxymethylcellulose 0.05 ~ 0.15%, xanthans 0.05 ~ 0.10%, drinking water surplus.
The preparation method of above-mentioned wintercherry Kiwi berry composite fibre fruit juice, comprises the steps:
One, the preparation of the thick juice of fiber:
1, the preparation of the thick juice of wintercherry fiber: select without disease and pest, ripe wintercherry fresh fruit, broken, squeeze the juice, filter, concentrated, obtain the thick juice of wintercherry fiber, concentrated condition is: temperature 35 ~ 40 DEG C, rotating speed 40 ~ 70rpm, vacuum 0.09 ~ 0.1Mpa.
2, the preparation of the thick juice of Kiwi berry fiber: select without disease and pest, ripe Kiwi berry, clean rear peeling, fragmentation, squeeze the juice, filter, concentrate, obtain the thick juice of Kiwi berry fiber, concentrated condition is: temperature 35 ~ 40 DEG C, rotating speed 40 ~ 70rpm, vacuum 0.09 ~ 0.1Mpa.
3, the preparation of concentrated apple juice or carrot juice: select without disease and pest, ripe apple or carrot, broken, squeeze the juice, filter, concentrated, obtain concentrated apple juice or carrot juice, concentrated condition is: temperature 35 ~ 40 DEG C, rotating speed 40 ~ 70rpm, vacuum 0.09 ~ 0.1Mpa.
Two, allocate: the thick juice 20 ~ 40% of Kiwi berry fiber by weight percentage, the thick juice 5 ~ 10% of wintercherry fiber, concentrated apple juice or carrot juice 15 ~ 30%, sucrose 3 ~ 10%, 0.05 ~ 0.15% sodium carboxymethylcellulose, 0.05 ~ 0.10% xanthans, all the other carry out proportioning for drinking water;
Three, post-production: homogeneous is canned after 15 ~ 20 minutes under 20 ~ 30MPa, obtains wintercherry Kiwi berry composite fibre fruit juice through superhigh temperature instantaneous (130 DEG C, 5s) sterilization.
The composite fibre fruit juice prepared in the present invention contains abundant superoxide dismutase, V
a, V
b, V
c, V
e, protein, fat and fiber etc., have develop immunitypty, anti-oxidant, reduce the function such as cholesterol, strengthening gastrointestinal peristalsis.
Detailed description of the invention
Detailed description of the invention one: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, apple, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 ~ 40 DEG C, and rotating speed is 40 ~ 70rpm, and vacuum is 0.09 ~ 0.1Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and concentrated apple juice is: choosing fruit → cleaning → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 ~ 40 DEG C, and rotating speed is 40 ~ 70rpm, and vacuum is 0.09 ~ 0.1Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 20 ~ 40% of Kiwi berry fiber by weight percentage, the thick juice 5 ~ 10% of wintercherry fiber, concentrated apple juice 15 ~ 30%, sucrose 3 ~ 10%, 0.05 ~ 0.15% sodium carboxymethylcellulose, 0.05 ~ 0.10% xanthans, all the other are drinking water; 2) homogeneous: 20 ~ 30MPa, homogeneous twice, each 10 ~ 15min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention two: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, apple, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 DEG C, and rotating speed is 40rpm, and vacuum is 0.09Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and concentrated apple juice is: choosing fruit → cleaning → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 DEG C, and rotating speed is 40rpm, and vacuum is 0.09Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 20% of Kiwi berry fiber by weight percentage, the thick juice 5% of wintercherry fiber, concentrated apple juice 15%, sucrose 3%, sodium carboxymethylcellulose 0.05%, xanthans 0.05%, all the other are drinking water; 2) homogeneous: 20MPa, homogeneous twice, each 10min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention three: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, apple, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 38 DEG C, and rotating speed is 50rpm, and vacuum is 0.1Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and concentrated apple juice is: choosing fruit → cleaning → broken → squeeze the juice → filter → concentrate, thickening temperature is 38 DEG C, and rotating speed is 50rpm, and vacuum is 0.1Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 30% of Kiwi berry fiber by weight percentage, the thick juice 7% of wintercherry fiber, concentrated apple juice 20%, sucrose 5%, sodium carboxymethylcellulose 0.08%, xanthans 0.08%, all the other are drinking water; 2) homogeneous: 25MPa, homogeneous twice, each 12min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention four: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, apple, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 40 DEG C, and rotating speed is 60rpm, and vacuum is 0.1Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and concentrated apple juice is: choosing fruit → cleaning → broken → squeeze the juice → filter → concentrate, thickening temperature is 40 DEG C, and rotating speed is 70rpm, and vacuum is 0.09Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 35% of Kiwi berry fiber by weight percentage, the thick juice 8% of wintercherry fiber, concentrated apple juice 25%, sucrose 8%, sodium carboxymethylcellulose 0.12%, xanthans 0.10%, all the other are drinking water; 2) homogeneous: 30MPa, homogeneous twice, each 15min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention five: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, carrot, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 ~ 40 DEG C, and rotating speed is 40 ~ 70rpm, and vacuum is 0.09 ~ 0.1Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and Carrot juice concentrate is: choosing fruit → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 ~ 40 DEG C, and rotating speed is 40 ~ 70rpm, and vacuum is 0.09 ~ 0.1Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 20 ~ 40% of Kiwi berry fiber by weight percentage, the thick juice 5 ~ 10% of wintercherry fiber, Carrot juice concentrate 15 ~ 30%, sucrose 3 ~ 10%, sodium carboxymethylcellulose 0.05 ~ 0.15%, xanthans 0.05 ~ 0.10%, all the other are drinking water; 2) homogeneous: 20 ~ 30MPa, homogeneous twice, each 10 ~ 15min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention five: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, carrot, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 ~ 40 DEG C, and rotating speed is 40 ~ 70rpm, and vacuum is 0.09 ~ 0.1Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and Carrot juice concentrate is: choosing fruit → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 ~ 40 DEG C, and rotating speed is 40 ~ 70rpm, and vacuum is 0.09 ~ 0.1Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 20 ~ 40% of Kiwi berry fiber by weight percentage, the thick juice 5 ~ 10% of wintercherry fiber, Carrot juice concentrate 15 ~ 30%, sucrose 3 ~ 10%, 0.05 ~ 0.15% sodium carboxymethylcellulose, 0.05 ~ 0.10% xanthans, all the other are drinking water; 2) homogeneous: 20 ~ 30MPa, homogeneous twice, each 10 ~ 15min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention six: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, carrot, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 40 DEG C, and rotating speed is 50rpm, and vacuum is 0.09Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and Carrot juice concentrate is: choosing fruit → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 40 DEG C, and rotating speed is 50rpm, and vacuum is 0.09Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 25% of Kiwi berry fiber by weight percentage, the thick juice 6% of wintercherry fiber, Carrot juice concentrate 18%, sucrose 4%, sodium carboxymethylcellulose 0.06%, xanthans 0.06%, all the other are drinking water; 2) homogeneous: 20MPa, homogeneous twice, each 10min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention seven: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, carrot, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 DEG C, and rotating speed is 40rpm, and vacuum is 0.1Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and Carrot juice concentrate is: choosing fruit → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 35 DEG C, and rotating speed is 40rpm, and vacuum is 0.1Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 30% of Kiwi berry fiber by weight percentage, the thick juice 7% of wintercherry fiber, Carrot juice concentrate 22%, sucrose 6%, sodium carboxymethylcellulose 0.08%, xanthans 0.08%, all the other are drinking water; 2) homogeneous: 25MPa, homogeneous twice, each 12min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Detailed description of the invention eight: a kind of preparation technology of wintercherry Kiwi berry composite fibre fruit juice, comprise and choose fresh mature and make fruit juice respectively without the Kiwi berry of disease and pest, wintercherry, carrot, allotment, through processing steps such as homogeneous, degassed, sterilization, filling, sealing, coolings.Concrete technology step is as follows:
One, the preparation method of the thick juice of Kiwi berry fiber is: choosing fruit → cleaning → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 38 DEG C, and rotating speed is 60rpm, and vacuum is 0.09Mpa.
Two, the preparation method of the thick juice of wintercherry fiber and Carrot juice concentrate is: choosing fruit → peeling → broken → squeeze the juice → filter → concentrate, thickening temperature is 38 DEG C, and rotating speed is 60rpm, and vacuum is 0.1Mpa.
Three, the preparation of wintercherry Kiwi berry composite fibre fruit juice: 1) the thick juice 35% of Kiwi berry fiber by weight percentage, the thick juice 8% of wintercherry fiber, Carrot juice concentrate 28%, sucrose 8%, sodium carboxymethylcellulose 0.12%, xanthans 0.10%, all the other are drinking water; 2) homogeneous: 30MPa, homogeneous twice, each 15min; 3) exhaust, high-temperature short-time sterilization, filling, sealing, cooling.
Claims (10)
1. a wintercherry Kiwi berry composite fibre fruit juice, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 20 ~ 40% of Kiwi berry fiber, the thick juice 5 ~ 10% of wintercherry fiber, concentrated apple juice or carrot juice 15 ~ 30%, sucrose 3 ~ 10%, sodium carboxymethylcellulose 0.05 ~ 0.15%, xanthans 0.05 ~ 0.10%, drinking water surplus.
2. wintercherry Kiwi berry composite fibre fruit juice according to claim 1, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 20% of Kiwi berry fiber, the thick juice 5% of wintercherry fiber, concentrated apple juice 15%, sucrose 3%, sodium carboxymethylcellulose 0.05%, xanthans 0.05%, all the other are drinking water.
3. wintercherry Kiwi berry composite fibre fruit juice according to claim 1, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 30% of Kiwi berry fiber, the thick juice 7% of wintercherry fiber, concentrated apple juice 20%, sucrose 5%, sodium carboxymethylcellulose 0.08%, xanthans 0.08%, all the other are drinking water.
4. wintercherry Kiwi berry composite fibre fruit juice according to claim 1, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 35% of Kiwi berry fiber, the thick juice 8% of wintercherry fiber, concentrated apple juice 25%, sucrose 8%, sodium carboxymethylcellulose 0.12%, xanthans 0.10%, all the other are drinking water.
5. wintercherry Kiwi berry composite fibre fruit juice according to claim 1, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 25% of Kiwi berry fiber, the thick juice 6% of wintercherry fiber, Carrot juice concentrate 18%, sucrose 4%, sodium carboxymethylcellulose 0.06%, xanthans 0.06%, all the other are drinking water.
6. wintercherry Kiwi berry composite fibre fruit juice according to claim 1, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 30% of Kiwi berry fiber, the thick juice 7% of wintercherry fiber, Carrot juice concentrate 22%, sucrose 6%, sodium carboxymethylcellulose 0.08%, xanthans 0.08%, all the other are drinking water.
7. wintercherry Kiwi berry composite fibre fruit juice according to claim 1, it is characterized in that described fruit juice (by weight percentage) composed as follows: the thick juice 35% of Kiwi berry fiber, the thick juice 8% of wintercherry fiber, Carrot juice concentrate 28%, sucrose 8%, sodium carboxymethylcellulose 0.12%, xanthans 0.10%, all the other are drinking water.
8. a preparation method for wintercherry Kiwi berry composite fibre fruit juice, is characterized in that described method step is as follows:
One, the preparation of the thick juice of fiber:
1, the preparation of the thick juice of wintercherry fiber: select without disease and pest, ripe wintercherry fresh fruit, broken, squeeze the juice, filter, concentrated, obtain the thick juice of wintercherry fiber;
2, the preparation of the thick juice of Kiwi berry fiber: select the Kiwi berry without disease and pest, maturation, cleans rear peeling, fragmentation, squeezes the juice, filters, concentrates, obtain the thick juice of Kiwi berry fiber;
3, the preparation of concentrated apple juice or carrot juice: select without disease and pest, ripe apple or carrot, broken, squeeze the juice, filter, concentrated, obtain concentrated apple juice or carrot juice;
Two, allocate: by weight percentage, by thick for Kiwi berry fiber juice 20 ~ 40%, the thick juice 5 ~ 10% of wintercherry fiber, concentrated apple juice or carrot juice 15 ~ 30%, sucrose 3 ~ 10%, 0.05 ~ 0.15% sodium carboxymethylcellulose, 0.05 ~ 0.10% xanthans, all the other carry out proportioning for drinking water;
Three, post-production: homogeneous, canned, sterilization, obtains wintercherry Kiwi berry composite fibre fruit juice.
9. the preparation method of wintercherry Kiwi berry composite fibre fruit juice according to claim 8, is characterized in that the concentrated condition of the thick juice of described fiber is: temperature 35 ~ 40 DEG C, rotating speed 40 ~ 70rpm, vacuum 0.09 ~ 0.1Mpa.
10. the preparation method of wintercherry Kiwi berry composite fibre fruit juice according to claim 8, is characterized in that described processing condition is: homogeneous 15 ~ 20 minutes under 20 ~ 30MPa.
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Application publication date: 20141224 |