CN104223249A - Portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice and preparation method - Google Patents
Portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice and preparation method Download PDFInfo
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- CN104223249A CN104223249A CN201410441137.0A CN201410441137A CN104223249A CN 104223249 A CN104223249 A CN 104223249A CN 201410441137 A CN201410441137 A CN 201410441137A CN 104223249 A CN104223249 A CN 104223249A
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- juice
- purslane
- portulaca oleracea
- pear
- dalbergia odorifera
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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
- A23L2/04—Extraction of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice. The portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice is prepared from portulaca oleracea L juice, dalbergia odorifera juice and auxiliary materials. The portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice is characterized in that the mass ratio of the portulaca oleracea L juice to the dalbergia odorifera juice is 10% to 14%; the auxiliary materials comprise the following materials in percentage by mass based on the total mass: 6% of white granulated sugar, 0.12% of citric acid, 0.2% of xanthan gum, 0.01% of potassium sorbate and 0.015% of sodium isoascorbate. The portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice has the sensory indexes which are as follows: the color is light green, the mouth feel is sour and sweet and is tasty and refreshing, and cool; the juice has the special flavors of portulaca oleracea L and dalbergia odorifera; less sediment is allowable after uniform and transparent liquid is put for a long period; and physicochemical indexes are as follows: the content of soluble solids is more than or equal to 5% and the total acidity is 0.1%-0.2%.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to purslane, Huanghua Pear compound fruit and vegetable juice and preparation method.
Background technology
Purslane has another name called horse three-coloured amaranth, longevity greens/mustard green, is can the edible a kind of edible wild herbs of medicine, wherein containing multiple nutritional components, has abundant nutritive value and special medical care effect.Purslane is cold in nature, taste is sour, nontoxic, there is heat-clearing, removing toxic substances, beneficial gas, ease constipation, detumescence, only dysentery, prevent the effects such as various diseases.Unrighted acid in purslane can reduce the synthesis of liver to low-density lipoprotein, and reduce serum total cholesterol content, atherosclerosis, delays thrombosis.Containing the norepinephrine of 0.25% in purslane, can regulate human body glycometabolism, have the effect reducing blood sugar concentration, often edible have the effect reducing blood sugar to diabetic.Huanghua Pear, fruity is sweet and refreshing, and how tasty and refreshing juice is, and containing abundant nutrition, having promotes the production of body fluid moisturizes, clearing heat and eliminating phlegm, separates the health-care efficacy such as sore and wine poison.With purslane, Huanghua Pear for the compound fruit and vegetable juice that raw material is produced be a kind of novel natural health-care beverage.
Summary of the invention
The object of the present invention is to provide a kind of purslane, compound fruit and vegetable juice that Huanghua Pear is 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 purslane, Huanghua Pear, makes Juice respectively, and add auxiliary material, its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 3) filling, sterilization, cooling.
Be specially: described purslane, Huanghua Pear compound fruit and vegetable juice, be made up, it is characterized in that of purslane extract, chrysanthemum pear juice and auxiliary material, the mass ratio of purslane extract, chrysanthemum pear juice is 10%: 14%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 6% of gross mass; Citric acid is 0.12% of gross mass; Xanthans is 0.2% of gross mass; Potassium sorbate is 0.01% of gross mass, and sodium isoascorbate is 0.015% of gross mass.
The preparation method of purslane extract is:
1) raw material cleaning: choose without aging, the withered cauline leaf of nothing, fresh and tender purslane, cut off root, reject the foreign material such as disease leaf, rinse with circulating water and remove the impurity such as silt;
2) blanching: the purslane cleaned is scalded 2 minutes in the hot water of 90-95 DEG C of 4 times of quality, blanching is in order to the various oxidizing ferment of passivation based on polyphenol oxidase, prevent enzymatic browning, keep original green, and most of microorganism can be killed, also be purslane organization softening, be convenient to squeezing;
3) squeezing: adopt spiral juice extractor, adds the ascorbic acid of 0.05% in squeezing juice and the citric acid of 0.05% protects look, the two synergy, and effect of color protection is better;
4) filter: the juice of squeezing out 120 order filter-cloth filterings, the solid slag of removing, obtains purslane extract.
The preparation method of chrysanthemum pear juice is:
1) clean: removing decayed fruit, sick fruit, and with suitably improving water temperature or adding 0.1% natrium citricum or phosphatic method, to improve clean result;
2) remove the peel: Huanghua Pear peeling is to drench alkali as well, and the sodium hydroxide solution of general 4%-8%, processed, wash by rubbing with the hands rapidly and remove residual skin in 3 seconds by 100 DEG C;
3) broken: to adopt hammer crusher.
4) squeeze, filter: the Huanghua Pear fragment after fragmentation, put into spiral juice extractor to squeeze, just obtain coarse filtration Huanghua Pear Normal juice, thicker Huanghua Pear Normal juice is filtered through diatomite filter, crude fibre, colloid, disintegrating slag etc. in removing fruit juice, obtain the clear juice of Huanghua Pear.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take purslane extract, chrysanthemum pear juice and auxiliary material, mixing preparation, stirs;
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 mouthfeel, tasty and refreshing refrigerant, there are purslane, the distinctive local flavor of Huanghua Pear; Evenly, transparent liquid, allowed a small amount of precipitation after being long placed in.
Physical and chemical index:
Soluble solid >=5%; Total acidity 0.1%-0.2%.
Detailed description of the invention
Specific embodiment: the present invention chooses purslane, Huanghua Pear, makes Juice respectively, add auxiliary material, its preparation method is: 1) mix, allocate; 2) homogeneous, degassed 3) filling, sterilization, cooling.
Be specially: described purslane, Huanghua Pear compound fruit and vegetable juice, be made up, it is characterized in that of purslane extract, chrysanthemum pear juice and auxiliary material, the mass ratio of purslane extract, chrysanthemum pear juice is 10%: 14%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is 6% of gross mass; Citric acid is 0.12% of gross mass; Xanthans is 0.2% of gross mass; Potassium sorbate is 0.01% of gross mass, and sodium isoascorbate is 0.015% of gross mass.
The preparation method of purslane extract is:
1) raw material cleaning: choose without aging, the withered cauline leaf of nothing, fresh and tender purslane, cut off root, reject the foreign material such as disease leaf, rinse with circulating water and remove the impurity such as silt;
2) blanching: the purslane cleaned is scalded 2 minutes in the hot water of 90-95 DEG C of 4 times of quality, blanching is in order to the various oxidizing ferment of passivation based on polyphenol oxidase, prevent enzymatic browning, keep original green, and most of microorganism can be killed, also be purslane organization softening, be convenient to squeezing;
3) squeezing: adopt spiral juice extractor, adds the ascorbic acid of 0.05% in squeezing juice and the citric acid of 0.05% protects look, the two synergy, and effect of color protection is better;
4) filter: the juice of squeezing out 120 order filter-cloth filterings, the solid slag of removing, obtains purslane extract.
The preparation method of chrysanthemum pear juice is:
1) clean: removing decayed fruit, sick fruit, and with suitably improving water temperature or adding 0.1% natrium citricum or phosphatic method, to improve clean result;
2) remove the peel: Huanghua Pear peeling is to drench alkali as well, and the sodium hydroxide solution of general 4%-8%, processed, wash by rubbing with the hands rapidly and remove residual skin in 3 seconds by 100 DEG C;
3) broken: to adopt hammer crusher.
4) squeeze, filter: the Huanghua Pear fragment after fragmentation, put into spiral juice extractor and squeeze, just obtain coarse filtration Huanghua Pear Normal juice, thicker Huanghua Pear Normal juice filtered through diatomite filter, crude fibre, colloid, disintegrating slag etc. in removing fruit juice, obtain the clear juice of Huanghua Pear.
The method of described composite fruit juice is following step:
1) mix, allocate: proportionally take purslane extract, chrysanthemum pear juice and auxiliary material, mixing preparation, stirs;
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 mouthfeel, tasty and refreshing refrigerant, there are purslane, the distinctive local flavor of Huanghua Pear; Evenly, transparent liquid, allowed a small amount of precipitation after being long placed in.
Physical and chemical index:
Soluble solid >=5%; Total acidity 0.1%-0.2%.
Claims (4)
1. purslane, a Huanghua Pear compound fruit and vegetable juice, is made up of purslane extract, chrysanthemum pear juice and auxiliary material, it is characterized in that, the mass ratio of purslane extract, chrysanthemum pear juice is 10%: 14%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 6% of gross mass; Citric acid is 0.12% of gross mass; Xanthans is 0.2% of gross mass; Potassium sorbate is 0.01% of gross mass, and sodium isoascorbate is 0.015% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of purslane extract is:
1) raw material cleaning: choose without aging, the withered cauline leaf of nothing, fresh and tender purslane, cut off root, reject the foreign material such as disease leaf, rinse with circulating water and remove the impurity such as silt;
2) blanching: the purslane cleaned is scalded 2 minutes in the hot water of 90-95 DEG C of 4 times of quality, blanching is in order to the various oxidizing ferment of passivation based on polyphenol oxidase, prevent enzymatic browning, keep original green, and most of microorganism can be killed, also be purslane organization softening, be convenient to squeezing;
3) squeezing: adopt spiral juice extractor, adds the ascorbic acid of 0.05% in squeezing juice and the citric acid of 0.05% protects look, the two synergy, and effect of color protection is better;
4) filter: the juice of squeezing out 120 order filter-cloth filterings, the solid slag of removing, obtains purslane extract.
3. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of chrysanthemum pear juice is:
1) clean: removing decayed fruit, sick fruit, and with suitably improving water temperature or adding 0.1% natrium citricum or phosphatic method, to improve clean result;
2) remove the peel: Huanghua Pear peeling is to drench alkali as well, and the sodium hydroxide solution of general 4%-8%, processed, wash by rubbing with the hands rapidly and remove residual skin in 3 seconds by 100 DEG C;
3) broken: to adopt hammer crusher;
4) squeeze, filter: the Huanghua Pear fragment after fragmentation, put into spiral juice extractor and squeeze, just obtain coarse filtration Huanghua Pear Normal juice, thicker Huanghua Pear Normal juice filtered through diatomite filter, crude fibre, colloid, disintegrating slag etc. in removing fruit juice, obtain the clear juice of Huanghua Pear.
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) mix, allocate: proportionally take purslane extract, chrysanthemum pear juice and auxiliary material, mixing preparation, stirs;
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 |
|---|---|---|---|
| CN201410441137.0A CN104223249A (en) | 2014-08-22 | 2014-08-22 | Portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410441137.0A CN104223249A (en) | 2014-08-22 | 2014-08-22 | Portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice and preparation method |
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| CN104223249A true CN104223249A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410441137.0A Pending CN104223249A (en) | 2014-08-22 | 2014-08-22 | Portulaca oleracea L and dalbergia odorifera compound fruit and vegetable juice and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995257A (en) * | 2016-05-13 | 2016-10-12 | 郝飞虎 | Making method of portulaca oleracea juice |
| CN107625016A (en) * | 2017-09-20 | 2018-01-26 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of compound vegetable juice |
-
2014
- 2014-08-22 CN CN201410441137.0A patent/CN104223249A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995257A (en) * | 2016-05-13 | 2016-10-12 | 郝飞虎 | Making method of portulaca oleracea juice |
| CN107625016A (en) * | 2017-09-20 | 2018-01-26 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of compound vegetable juice |
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Application publication date: 20141224 |
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| WD01 | Invention patent application deemed withdrawn after publication |