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 PDF

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Publication number
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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Prior art keywords
juice
celery
tomato
orange
fruit
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CN201410433552.1A
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Chinese (zh)
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吴金霞
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Individual
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Priority to CN201410433552.1A priority Critical patent/CN104223248A/en
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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
    • 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 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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  • 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 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

Tomato, oranges and tangerines, celery compound fruit and vegetable juice and preparation method
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.
CN201410433552.1A 2014-08-25 2014-08-25 Tomato, orange and celery compound fruit and vegetable juice and preparation method thereof Pending CN104223248A (en)

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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

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Publication Number Publication Date
CN104223248A true CN104223248A (en) 2014-12-24

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Cited By (5)

* Cited by examiner, † Cited by third party
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

Cited By (5)

* Cited by examiner, † Cited by third party
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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