CN104256755A - Lily juice beverage and preparation method thereof - Google Patents
Lily juice beverage and preparation method thereof Download PDFInfo
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- CN104256755A CN104256755A CN201410318639.4A CN201410318639A CN104256755A CN 104256755 A CN104256755 A CN 104256755A CN 201410318639 A CN201410318639 A CN 201410318639A CN 104256755 A CN104256755 A CN 104256755A
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- 241000234435 Lilium Species 0.000 title claims abstract description 67
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 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 33
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 229930091371 Fructose Natural products 0.000 claims abstract description 13
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 13
- 239000005715 Fructose Substances 0.000 claims abstract description 13
- 235000013361 beverage Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 11
- 241001116389 Aloe Species 0.000 claims abstract description 11
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001630 malic acid Substances 0.000 claims abstract description 11
- 235000011090 malic acid Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 24
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000003507 refrigerant Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000007664 blowing Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 3
- 239000005417 food ingredient Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010033661 Pancytopenia Diseases 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 208000024389 cytopenia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000003677 hemocyte Anatomy 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 201000002364 leukopenia Diseases 0.000 description 1
- 231100001022 leukopenia Toxicity 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
Landscapes
- 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)
Abstract
The invention relates to a lily juice beverage. Every 5,000 L of the beverage is composed of the following raw materials including 350-650 kg of fructose, 10-20 kg of dried lily bulb, 350-650 kg of white granulated sugar, 3-6 kg of malic acid, 14-27 kg of citric acid, 3.5-6.5 kg of sodium citrate, 3.5-6.5 kg of a stabilizing agent 103, 1.7-3.3 kg of a stabilizing agent 104, 1.5-2.5 kg of a stabilizing agent 203, 1.5-2.5 kg of a stabilizing agent 204, 1.5-3 kg of lily essence, 1.5-2.5 kg of apple essence, 2-4 kg of aloe essence, 0.2-0.4 kg of cool essence, and the balance being RO water. The dried lily bulb is used as the raw material, and nutritional elements are well extracted to prepare the lily juice beverage. The preparation method is simple, is suitable for large-scale production, has low production cost and can meet consumption level of the public.
Description
Technical field
The invention belongs to field of beverage preparation, relate to a kind of lily juice beverage in particular.
Background technology
As everyone knows, lily moistening lung, calm the nerves, the effect such as beauty treatment, it has sweet cool clear and rich, clearing away the lungheat and moisturizing cough-relieving, clearing away the heart fire and tranquillizing arresting convulsion effect.Lily also has anti-cancer and kill cancer action, and lily, containing multiple alkaloid, has prevention effect to leukopenia, and energy hemocytes increasing, has therapeutic action to cytopenia after chemotherapy and radiation treatment.Lily can also promote and strengthen monocytic series in vivo and to unify phagocytic function, and improve the humoral immunity ability of body, therefore lily all has good preventing iron-smelting effect to kinds cancer.
Therefore lily is a kind of well natural health care.But lily is fresh vegetable class, preserve more difficult.Lily is usually made dried lily bulb and stores by people, and because dried lily bulb is edible inconvenient, taste is undesirable in addition, and thus masses not too welcome this product of dried lily bulb, and market sale is undesirable.The beverage of similar lily juice of the prior art, adds a large amount of sugar, in order to cover the hard work taste of lily, this sugar content high beverage be not suitable for all masses.Technical staff, in order to promote the utilization rate of lily, increase the surcharge of dried lily bulb and utilization, in order to allow people better can absorb nutrition in dried lily bulb, masses can be allowed to accept extensively lily beverage, now provide a kind of new technical scheme.
Summary of the invention
The object of the present invention is to provide lily juice beverage now providing a kind of applicable popular taste, sugar content low, nutritious and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kind of lily juice beverage, be made up of following raw material in every 5000L beverage: fructose 350-650kg, dried lily bulb 10-20kg, white granulated sugar 350-650kg, malic acid 3-6kg, citric acid 14-27kg, natrium citricum 3.5-6.5kg, stabilizing agent 1033.5-6.5kg, stabilizing agent 1041.7-3.3kg, stabilizing agent 2031.5-2.5kg, stabilizing agent 2041.5-2.5kg, lily essence 1.5-3kg, flavoring apple essence 1.5-2.5kg, aloe flavour 2-4kg, refrigerant essence 0.2-0.4kg, surplus is RO water.
Preferably, be made up of following raw material in every 5000L beverage: fructose 500kg, dried lily bulb 15kg, white granulated sugar 500kg, malic acid 4.5kg, citric acid 21kg, natrium citricum 5kg, stabilizing agent 1035kg, stabilizing agent 1042.5kg, stabilizing agent 2032kg, stabilizing agent 2042kg, lily essence 2.4kg, flavoring apple essence 2kg, aloe flavour 3kg, refrigerant essence 0.3kg, surplus is RO water.
A preparation method for lily juice beverage, comprises the following steps:
(1) dissolve fructose: in molten sugar bowl, add 85 DEG C of RO water 1000L, open and stir; And the white granulated sugar adding fructose and half amount while stirring in molten sugar bowl dissolves, guarantee to dissolve completely, cool after strainer filtering and squeezed into blend tank; Stir after 5 minutes and confirm that dried molassed amount is enough, stir for subsequent use;
(2) dissolve white granulated sugar and stabilizing agent: add 65 DEG C of 400L RO water to high-speed stirred cylinder, open and stir; Slowly add the white granulated sugar, stabilizing agent 103, the stabilizing agent 104 that reserve, guarantee it to add completely; Continue to stir, mixing speed is after 960-1200 rev/min, 10min, guarantees to dissolve completely, after 100 orders filter, is squeezed into blend tank;
(3) dried lily bulb process: color and luster, smell etc. are had N/R dried lily bulb to be placed in stainless steel cask, and be placed in dry blowing 10min in 100 DEG C of sterilization kettles, dried lily bulb after dry blowing is placed in grinder grinding, dried lily bulb after grinding is placed in high-speed stirred cylinder and adds stabilizing agent 203, stabilizing agent 204, normal temperature RO water 500L, squeeze in colloid mill through 200 order screen packs after stirring 10min, squeeze into after colloid mill fine grinding in blend tank;
(4) acid of batching host is dissolved: in host cylinder, squeeze into 500L normal-temperature water, open and stir; By malic acid, citric acid, natrium citricum, after stirring 5min, guarantee that dissolving mixes, squeeze in blend tank after 200 mesh filter screens filter; In host cylinder, add proper amount of normal-temperature water again, squeezed in blend tank after 200 mesh filter screens filter, guarantee the food ingredient remained in host cylinder and pipeline all to squeeze in blend tank;
(5) dissolve essence: lily essence, flavoring apple essence, aloe flavour, refrigerant essence are added in blend tank, and pack with water flushing, stir and squeeze in blend tank after 15 minutes;
(6) constant volume: stir and be held open state, add RO water to proper volume, stir after 10 minutes in blending vat, adjustment volume is to 5000L.
Beneficial effect of the present invention:
(1) the present invention make use of raw material dried lily bulb fully, and nutrient is well extract, the raw material taste delicate fragrance made, and color is emerald green, micro-sweet good to eat, have beauty treatment, anticancer, hypotensive, improve the effect such as immunity.
(2) the present invention prepares the method for lily juice beverage simply, and be applicable to large-scale production, production cost is low, can meet the popular level of consumption.
(3) the lily juice beverage prepared of method of the present invention, sugar content is low, adopts vacuum bagged or bottled, is easy to carry, and is applicable to household and goes out to drink, and drinks provide convenience for long term consumer.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Stabilizing agent 103 described in the present invention, stabilizing agent 104, stabilizing agent 203, stabilizing agent 204 is the known stabilizing agents of those skilled in the art of the present technique.
Embodiment 1
A kind of lily juice beverage, first gets the raw materials ready: prepare in every 5000L beverage, get the raw materials ready: fructose 500kg, dried lily bulb 15kg, white granulated sugar 500kg, malic acid 4.5kg, citric acid 21kg, natrium citricum 5kg, stabilizing agent 1035kg, stabilizing agent 1042.5kg, stabilizing agent 2032kg, stabilizing agent 2042kg, lily essence 2.4kg, flavoring apple essence 2kg, aloe flavour 3kg, refrigerant essence 0.3kg, surplus is RO water.
Concrete preparation method, comprises the following steps: (1) adds the RO water 1000L of 85 DEG C in molten sugar bowl, opens and stirs; And while stirring, the white granulated sugar adding fructose and half amount in molten sugar bowl dissolves, guarantee to dissolve completely, cool after strainer filtering and squeezed into blend tank; Stir after 5 minutes and confirm that dried molassed amount is enough, stir for subsequent use; (2) add 65 DEG C of 400L RO water to high-speed stirred cylinder, open and stir; Slowly add the half amount white granulated sugar and stabilizing agent 103, stabilizing agent 104 that reserve, guarantee it to add completely; Continue to stir, mixing speed is after 960-1200 rev/min, 10min, guarantees to dissolve completely, after 100 orders filter, is squeezed into blend tank; (3) N/R dried lily bulb color and luster, smell etc. is had to be placed in stainless steel cask, and be placed in dry blowing 10min in 100 DEG C of sterilization kettles, dried lily bulb after dry blowing is placed in grinder grinding, dried lily bulb after grinding is placed in high-speed stirred cylinder and adds stabilizing agent 203, stabilizing agent 204, normal temperature RO water 500L, squeeze in colloid mill through 200 order screen packs after stirring 10min, squeeze into after colloid mill fine grinding in blend tank; (4) in host cylinder, squeeze into 500L normal-temperature water, open and stir; By malic acid, citric acid, natrium citricum, after stirring 5min, guarantee that dissolving mixes, squeeze in blend tank after 200 mesh filter screens filter; In host cylinder, add proper amount of normal-temperature water again, squeezed in blend tank after 200 mesh filter screens filter, guarantee the food ingredient remained in host cylinder and pipeline all to squeeze in blend tank; (5) lily essence, flavoring apple essence, aloe flavour, refrigerant essence are added in blend tank, and pack with water flushing, stir and squeeze in blend tank after 15 minutes; (6) stirring is held open state, adds RO water to proper volume, stir after 10 minutes in blending vat, and adjustment volume, to 5000L, obtains lily juice beverage.
Embodiment 2
First get the raw materials ready: prepare in every 5000L beverage, fructose 350kg, dried lily bulb 10kg, white granulated sugar 350kg, malic acid 3kg, citric acid 14kg, natrium citricum 3.5kg, stabilizing agent 1033.5kg, stabilizing agent 1041.7kg, stabilizing agent 2031.5kg, stabilizing agent 2041.5kg, lily essence 1.5kg, flavoring apple essence 1.5kg, aloe flavour 2kg, refrigerant essence 0.2kg, surplus is RO water.
It prepares lily juice beverage by step production stage method in embodiment 1.
Embodiment 3
First get the raw materials ready: prepare in every 5000L beverage, fructose 650kg, dried lily bulb 20kg, white granulated sugar 650kg, malic acid 6kg, citric acid 27kg, natrium citricum 6.5kg, stabilizing agent 1036.5kg, stabilizing agent 1043.3kg, stabilizing agent 2032.5kg, stabilizing agent 2042.5kg, lily essence 3kg, flavoring apple essence 2.5kg, aloe flavour 4kg, refrigerant essence 0.4kg, surplus is RO water.
It prepares lily juice beverage by step production stage method in embodiment 1.
In the present invention, RO water is pure water, and the advantage of pure water is do not have bacterium, virus, clean, sanitary, is soft water, and mouthfeel is good, and is small-micelle water, is easily absorbed by the body.The requirement of RO water is: electrical conductivity :≤20us/cm; PH:5.5-7.0.
After production, the physical and chemical index detecting lily juice beverage is:
Above-mentioned invention to be exemplarily described; obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed this insubstantial that method of the present invention is conceived and technical scheme is carried out to improve; or the design of invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (3)
1. a lily juice beverage, it is characterized in that, be made up of following raw material in every 5000L beverage: fructose 350-650kg, dried lily bulb 10-20 kg, white granulated sugar 350-650 kg, malic acid 3-6 kg, citric acid 14-27 kg, natrium citricum 3.5-6.5 kg, stabilizing agent 103 3.5-6.5 kg, stabilizing agent 104 1.7-3.3 kg, stabilizing agent 203 1.5-2.5 kg, stabilizing agent 204 1.5-2.5 kg, lily essence 1.5-3kg, flavoring apple essence 1.5-2.5 kg, aloe flavour 2-4kg, refrigerant essence 0.2-0.4kg, surplus is RO water.
2. a kind of lily juice beverage according to claim 1, is characterized in that, be made up of: fructose 500kg in every 5000L beverage following raw material, dried lily bulb 15 kg, white granulated sugar 500 kg, malic acid 4.5 kg, citric acid 21 kg, natrium citricum 5 kg, stabilizing agent 103 5kg, stabilizing agent 104 2.5 kg, stabilizing agent 203 2kg, stabilizing agent 204 2kg, lily essence 2.4kg, flavoring apple essence 2 kg, aloe flavour 3kg, refrigerant essence 0.3kg, surplus is RO water.
3. the preparation method of a kind of lily juice beverage according to claim 1 and 2, is characterized in that, comprise the following steps:
(1) dissolve fructose: in molten sugar bowl, add 85 DEG C of RO water 1000L, open and stir; And the white granulated sugar adding fructose and half amount while stirring in molten sugar bowl dissolves, guarantee to dissolve completely, cool after strainer filtering and squeezed into blend tank; Stir after 5 minutes and confirm that dried molassed amount is enough, stir for subsequent use;
(2) dissolve white granulated sugar and stabilizing agent: add 65 DEG C of 400L RO water to high-speed stirred cylinder, open and stir; Slowly add the white granulated sugar, stabilizing agent 103, the stabilizing agent 104 that reserve, guarantee it to add completely; Continue to stir, mixing speed is after 960-1200 rev/min, 10min, guarantees to dissolve completely, after 100 orders filter, is squeezed into blend tank;
(3) dried lily bulb process: color and luster, smell etc. are had N/R dried lily bulb to be placed in stainless steel cask, and be placed in dry blowing 10min in 100 DEG C of sterilization kettles, dried lily bulb after dry blowing is placed in grinder grinding, dried lily bulb after grinding is placed in high-speed stirred cylinder and adds stabilizing agent 203, stabilizing agent 204, normal temperature RO water 500L, squeeze in colloid mill through 200 order screen packs after stirring 10min, squeeze into after colloid mill fine grinding in blend tank;
(4) acid of batching host is dissolved: in host cylinder, squeeze into 500L normal-temperature water, open and stir; By malic acid, citric acid, natrium citricum, after stirring 5min, guarantee that dissolving mixes, squeeze in blend tank after 200 mesh filter screens filter; In host cylinder, add proper amount of normal-temperature water again, squeezed in blend tank after 200 mesh filter screens filter, guarantee the food ingredient remained in host cylinder and pipeline all to squeeze in blend tank;
(5) dissolve essence: lily essence, flavoring apple essence, aloe flavour, refrigerant essence are added in blend tank, and pack with water flushing, stir and squeeze in blend tank after 15 minutes;
(6) constant volume: stir and be held open state, add RO water to proper volume, stir after 10 minutes in blending vat, adjustment volume is to 5000L.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410318639.4A CN104256755A (en) | 2014-07-04 | 2014-07-04 | Lily juice beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410318639.4A CN104256755A (en) | 2014-07-04 | 2014-07-04 | Lily juice beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104256755A true CN104256755A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410318639.4A Pending CN104256755A (en) | 2014-07-04 | 2014-07-04 | Lily juice beverage and preparation method thereof |
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| CN (1) | CN104256755A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544407A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Aloe juice beverage for enhancing immunity and preparation method of aloe juice beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096935A (en) * | 1993-06-29 | 1995-01-04 | 宜兴市皇家食品厂 | Lily juice and production method thereof |
| CN101664221A (en) * | 2009-09-22 | 2010-03-10 | 王向东 | Method for clarifying lily juice by enzymolysis |
-
2014
- 2014-07-04 CN CN201410318639.4A patent/CN104256755A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096935A (en) * | 1993-06-29 | 1995-01-04 | 宜兴市皇家食品厂 | Lily juice and production method thereof |
| CN101664221A (en) * | 2009-09-22 | 2010-03-10 | 王向东 | Method for clarifying lily juice by enzymolysis |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544407A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Aloe juice beverage for enhancing immunity and preparation method of aloe juice beverage |
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