CN104223248A - Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof - Google Patents
Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof Download PDFInfo
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- CN104223248A CN104223248A CN201410433552.1A CN201410433552A CN104223248A CN 104223248 A CN104223248 A CN 104223248A CN 201410433552 A CN201410433552 A CN 201410433552A CN 104223248 A CN104223248 A CN 104223248A
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- 240000007087 Apium graveolens Species 0.000 title claims abstract description 46
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 46
- 235000010591 Appio Nutrition 0.000 title claims abstract description 46
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 23
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 12
- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 18
- 240000003768 Solanum lycopersicum Species 0.000 title description 2
- 241000227653 Lycopersicon Species 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 14
- 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 12
- 239000007787 solid Substances 0.000 claims abstract description 6
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- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 4
- 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 4
- 239000008272 agar Substances 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241000675108 Citrus tangerina Species 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 230000001954 sterilising Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N Sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 241000143392 Oar Species 0.000 claims description 3
- 210000003491 Skin Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 101700000038 mpas Proteins 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000001187 sodium carbonate Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
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- 235000015205 orange juice Nutrition 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
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- 235000019789 appetite Nutrition 0.000 description 4
- BGEBZHIAGXMEMV-UHFFFAOYSA-N Bergapten Chemical compound O1C(=O)C=CC2=C1C=C1OC=CC1=C2OC BGEBZHIAGXMEMV-UHFFFAOYSA-N 0.000 description 2
- 210000001124 Body Fluids Anatomy 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- OAIJSZIZWZSQBC-LWRKPGOESA-N Lycopene Natural products CC(C)=CCC\C(C)=C/C=C/C(/C)=C\C=C\C(\C)=C/C=C/C=C(/C)\C=C\C=C(\C)/C=C/C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-LWRKPGOESA-N 0.000 description 2
- 210000000952 Spleen Anatomy 0.000 description 2
- 210000002784 Stomach Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000004936 stimulating Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- NTDLXWMIWOECHG-WJAPLXOZSA-N Apiin Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1Oc1cc(O)c2C(=O)C=C(c3ccc(O)cc3)Oc2c1)[C@H]1[C@@H](O)[C@@](O)(CO)CO1 NTDLXWMIWOECHG-WJAPLXOZSA-N 0.000 description 1
- NTDLXWMIWOECHG-YRCFQSNFSA-N Apiin Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O[C@H]1[C@@H]([C@@](O)(CO)CO1)O)O)CO)C(C=1)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C=C1 NTDLXWMIWOECHG-YRCFQSNFSA-N 0.000 description 1
- 210000001367 Arteries Anatomy 0.000 description 1
- 206010003549 Asthenia Diseases 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 210000002700 Urine Anatomy 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001396 anti-anti-diuretic Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003276 anti-hypertensive Effects 0.000 description 1
- 230000003110 anti-inflammatory Effects 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960002045 bergapten Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 201000001084 cerebrovascular disease Diseases 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000001882 diuretic Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002522 swelling Effects 0.000 description 1
- 230000001225 therapeutic Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a tomato, orange and celery compound fruit and vegetable juice which is prepared from tomato juice, orange juice, celery juice and auxiliary materials. The tomato, orange and celery compound fruit and vegetable juice is characterized in that the mass ratio of the tomato juice to the orange juice to the celery juice is 20% to 10% to 2%; the auxiliary materials comprise the following ingredients in percentage by total mass: 10 percent of white granulated sugar, 0.4 percent of citric acid, 0.5 percent of sodium carboxymethylcellulose and 0.2 percent of agar. Conforming to sensory index, the tomato, orange and celery compound fruit and vegetable juice is yellowish-green in color, has a suitable acid and sweet flavor, has a special flavor of the tomato and the orange, has a light fragrance of the celery, is uniform in turbidity of tissues, is free of layering or precipitates, and has good liquidity. Conforming to physical and chemical liquidity index, the tomato, orange and celery compound fruit and vegetable juice has the characteristics that the content of soluble solids is not less than 8%, and the content of total acid is 0.45%.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to tomato, oranges and tangerines, celery compound fruit and vegetable juice and preparation method.
Background technology
The traditional Chinese medical science is thought, tomato acid, micro-sweet, and property is put down, and promotes the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, the effect such as anti-inflammatory, is used for the treatment of poor appetite, pyreticosis, hinders heat, thirsty etc.There are the compositions such as abundant lycopene, vitamin in tomato, have anti-oxidant, anti-cancer, health-care efficacy such as control cardiovascular and cerebrovascular disease etc.Rutaceae Citrus class made a general reference by oranges and tangerines in botany.Citrus aroma is delicious, is rich in nutritious, except fruit juice enriches, sour-sweet moderate, and outside fragrance is good to eat, carbohydrate, organic acid, mineral matter, cellulose, protein, amino acid and multivitamin, particularly Vitamin C content also containing abundant are high compared with other fruit.The multiple efficacies such as oranges and tangerines have pleasant, cough-relieving, stomach invigorating, reduce phlegm, subside a swelling, pain relieving, dispersing stagnated hepatoqi.Celery has certain pharmacology and therapeutic value, containing apiin, bergapten, volatilization wet goods composition in the cauline leaf of celery, there is antihypertensive diuretic, improve a poor appetite and the pharmacological action such as stomach invigorating, can be used as the dietotherapy of the diseases such as puckery unfavorable, the irregular menstruation of hypertension, artery sclerosis, neurasthenia, urine heat.Make composite beverage, the peculiar flavour of existing tomato, oranges and tangerines, celery with tomato, oranges and tangerines, celery for raw material, have again step-down, give protection against cancer, promote the production of body fluid to quench thirst, the multiple health care such as spleen benefiting and stimulating the appetite.
Summary of the invention
The object of the present invention is to provide the compound fruit and vegetable juice that a kind of tomato, oranges and tangerines, celery are made, and the preparation method of this Juice, to overcome the deficiencies in the prior art.
Present invention employs such technical scheme:
The present invention chooses tomato, oranges and tangerines, celery, makes Juice respectively, and add auxiliary material, its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 4) filling, sterilization, cooling.
Be specially: described tomato, oranges and tangerines, celery compound fruit and vegetable juice, be made up, it is characterized in that of tomato juice, orange blossom, Celery Juice and auxiliary material, the mass ratio of tomato juice, orange blossom, Celery Juice is 20%: 10%: 2%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass; Citric acid is 0.4% of gross mass; Sodium carboxymethylcellulose is 0.5% of gross mass; Agar is 0.2% of gross mass.
The preparation method of tomato juice is:
1) choosing fruit, cleaning: select bright in colour, that there is certain maturity tomato, remove carpopodium base of fruit, first soak 6-10 minute with Eusol, then rinse well with clear water, drain stand-by;
2) broken, squeeze the juice: adopting hot crush method, namely with putting in more than 85 DEG C hot water the ferment treatment that goes out after crusher in crushing immediately, then pressing extracting juice with the juice extractor that sieve aperture is 0.8 millimeter;
3) filtration, glue mill: first use 150 order filter-cloth filterings, removing pomace, then grind through colloid mill.
The preparation method of orange blossom is:
1) select materials, clean: select the oranges and tangerines that the few skin of seed is thin, bright in colour, have certain maturity, remove carpopodium base of fruit, first soak 6-10 minute with Eusol, then use clear water rinsed clean, drain stand-by;
2) squeeze the juice: whole fruit is directly squeezed the juice;
3) coarse filtration, glue mill: first use 150 order filter-cloth filterings, removing pomace, then grind through colloid mill.
The preparation method of Celery Juice is:
1) manage dish, cleaning: celery band leaf uses, removing through arranging rot yellow leaf and root, cleaning the segment being cut into 2-3 centimetre;
2) blanching: first celery is soaked 30 minutes at dilute sodium carbonate solution, then pulls out and puts into boiling water blanching 3 minutes, be cooled to room temperature immediately after blanching with cold water;
3) squeeze the juice, filter: add water according to the ratio of celery and water 1: 2 and pull an oar, rear mistake filters solid slag, namely obtains Celery Juice.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take tomato juice, orange blossom, Celery Juice and auxiliary material, mixing preparation, stir;
2) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 10 MPas, immediately feed liquid is squeezed into vacuum degassing machine after homogeneous process is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization, cooling: degassed for 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 carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Organoleptic indicator of the present invention:
Pistac, sweet and sour taste, has tomato, the distinctive local flavor of oranges and tangerines, the slightly fragrance of celery, and tissue is evenly muddy, without layering and precipitation, has good mobility
Physical and chemical index:
Soluble solid >=8%; Total acidity 0.45%.
Detailed description of the invention
Specific embodiment: the present invention chooses tomato, oranges and tangerines, celery, makes Juice respectively, add auxiliary material, its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 4) filling, sterilization, cooling.
Be specially: described tomato, oranges and tangerines, celery compound fruit and vegetable juice, be made up, it is characterized in that of tomato juice, orange blossom, Celery Juice and auxiliary material, the mass ratio of tomato juice, orange blossom, Celery Juice is 20%: 10%: 2%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass; Citric acid is 0.4% of gross mass; Sodium carboxymethylcellulose is 0.5% of gross mass; Agar is 0.2% of gross mass.
The preparation method of tomato juice is:
1) choosing fruit, cleaning: select bright in colour, that there is certain maturity tomato, remove carpopodium base of fruit, first soak 6-10 minute with Eusol, then rinse well with clear water, drain stand-by;
2) broken, squeeze the juice: adopting hot crush method, namely with putting in more than 85 DEG C hot water the ferment treatment that goes out after crusher in crushing immediately, then pressing extracting juice with the juice extractor that sieve aperture is 0.8 millimeter;
3) filtration, glue mill: first use 150 order filter-cloth filterings, removing pomace, then grind through colloid mill.
The preparation method of orange blossom is:
1) select materials, clean: select the oranges and tangerines that the few skin of seed is thin, bright in colour, have certain maturity, remove carpopodium base of fruit, first soak 6-10 minute with Eusol, then use clear water rinsed clean, drain stand-by;
2) squeeze the juice: whole fruit is directly squeezed the juice;
3) coarse filtration, glue mill: first use 150 order filter-cloth filterings, removing pomace, then grind through colloid mill.
The preparation method of Celery Juice is:
1) manage dish, cleaning: celery band leaf uses, removing through arranging rot yellow leaf and root, cleaning the segment being cut into 2-3 centimetre;
2) blanching: first celery is soaked 30 minutes at dilute sodium carbonate solution, then pulls out and puts into boiling water blanching 3 minutes, be cooled to room temperature immediately after blanching with cold water;
3) squeeze the juice, filter: add water according to the ratio of celery and water 1: 2 and pull an oar, rear mistake filters solid slag, namely obtains Celery Juice.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take tomato juice, orange blossom, Celery Juice and auxiliary material, mixing preparation, stir;
2) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 10 MPas, immediately feed liquid is squeezed into vacuum degassing machine after homogeneous process is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization, cooling: degassed for 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 carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Organoleptic indicator of the present invention:
Pistac, sweet and sour taste, has tomato, the distinctive local flavor of oranges and tangerines, the slightly fragrance of celery, and tissue is evenly muddy, without layering and precipitation, has good mobility
Physical and chemical index:
Soluble solid >=8%; Total acidity 0.45%.
Claims (5)
1. tomato, oranges and tangerines, a celery compound fruit and vegetable juice, be made up of tomato juice, orange blossom, Celery Juice and auxiliary material, it is characterized in that, the mass ratio of tomato juice, orange blossom, Celery Juice is 20%: 10%: 2%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 10% of gross mass; Citric acid is 0.4% of gross mass; Sodium carboxymethylcellulose is 0.5% of gross mass; Agar is 0.2% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of tomato juice is:
1) choosing fruit, cleaning: select bright in colour, that there is certain maturity tomato, remove carpopodium base of fruit, first soak 6-10 minute with Eusol, then rinse well with clear water, drain stand-by;
2) broken, squeeze the juice: adopting hot crush method, namely with putting in more than 85 DEG C hot water the ferment treatment that goes out after crusher in crushing immediately, then pressing extracting juice with the juice extractor that sieve aperture is 0.8 millimeter;
3) filtration, glue mill: first use 150 order filter-cloth filterings, removing pomace, then grind through colloid mill.
3. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of orange blossom is:
1) select materials, clean: select the oranges and tangerines that the few skin of seed is thin, bright in colour, have certain maturity, remove carpopodium base of fruit, first soak 6-10 minute with Eusol, then use clear water rinsed clean, drain stand-by;
2) squeeze the juice: whole fruit is directly squeezed the juice;
3) coarse filtration, glue mill: first use 150 order filter-cloth filterings, removing pomace, then grind through colloid mill.
4. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of Celery Juice is:
1) manage dish, cleaning: celery band leaf uses, removing through arranging rot yellow leaf and root, cleaning the segment being cut into 2-3 centimetre;
2) blanching: first celery is soaked 30 minutes at dilute sodium carbonate solution, then pulls out and puts into boiling water blanching 3 minutes, be cooled to room temperature immediately after blanching with cold water;
3) squeeze the juice, filter: add water according to the ratio of celery and water 1: 2 and pull an oar, rear mistake filters solid slag, namely obtains Celery Juice.
5. 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) mix, allocate: proportionally take tomato juice, orange blossom, Celery Juice and auxiliary material, mixing preparation, stir;
2) homogeneous, degassed: carry out homogeneous process feed temperature about 60 DEG C, homogenization pressure is 10 MPas, immediately feed liquid is squeezed into vacuum degassing machine after homogeneous process is under the condition of 0.091 MPa degassed 5 minutes in vacuum;
3) filling, sterilization, cooling: degassed for 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 carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433552.1A CN104223248A (en) | 2014-08-25 | 2014-08-25 | Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433552.1A CN104223248A (en) | 2014-08-25 | 2014-08-25 | Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223248A true CN104223248A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410433552.1A Pending CN104223248A (en) | 2014-08-25 | 2014-08-25 | Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982992A (en) * | 2015-04-17 | 2015-10-21 | 邹健 | Tomato health beverage and preparation method thereof |
| CN107361259A (en) * | 2017-07-17 | 2017-11-21 | 北京市农林科学院 | A kind of method for preparing the tomato juice rich in pectin oligosaccharide and high bioavailability lycopene |
| CN107373224A (en) * | 2017-07-17 | 2017-11-24 | 北京市农林科学院 | A kind of tomato juice rich in pectin oligosaccharide and high bioavailability lycopene |
| CN108013287A (en) * | 2017-12-23 | 2018-05-11 | 西安交通大学 | A kind of celery hypoglycemic drink and preparation method thereof |
| CN109007485A (en) * | 2018-07-27 | 2018-12-18 | 长江大学 | A kind of preparation method of purslane tomato juice compound beverage |
-
2014
- 2014-08-25 CN CN201410433552.1A patent/CN104223248A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982992A (en) * | 2015-04-17 | 2015-10-21 | 邹健 | Tomato health beverage and preparation method thereof |
| CN107361259A (en) * | 2017-07-17 | 2017-11-21 | 北京市农林科学院 | A kind of method for preparing the tomato juice rich in pectin oligosaccharide and high bioavailability lycopene |
| CN107373224A (en) * | 2017-07-17 | 2017-11-24 | 北京市农林科学院 | A kind of tomato juice rich in pectin oligosaccharide and high bioavailability lycopene |
| CN108013287A (en) * | 2017-12-23 | 2018-05-11 | 西安交通大学 | A kind of celery hypoglycemic drink and preparation method thereof |
| CN109007485A (en) * | 2018-07-27 | 2018-12-18 | 长江大学 | A kind of preparation method of purslane tomato juice compound beverage |
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