CN104256769A - Passiflora edulis composite fruit and vegetable juice and preparing method thereof - Google Patents
Passiflora edulis composite fruit and vegetable juice and preparing method thereof Download PDFInfo
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- CN104256769A CN104256769A CN201410421174.5A CN201410421174A CN104256769A CN 104256769 A CN104256769 A CN 104256769A CN 201410421174 A CN201410421174 A CN 201410421174A CN 104256769 A CN104256769 A CN 104256769A
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- juice
- fruit
- watermelon
- carrot
- tomato
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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
- A23L2/52—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Passiflora edulis composite fruit and vegetable juice is disclosed. The composite fruit and vegetable juice is prepared from passiflora edulis juice, watermelon juice, tomato juice, carrot juice and accessory materials. The composite fruit and vegetable juice is characterized in that: the mass ratio of the passiflora edulis juice, the watermelon juice, the tomato juice and the carrot juice is 5%:12%:5%:3%; and the accessory materials comprise crystal sugar accounting for 4% of the total mass, agar accounting for 0.1% of the total mass and sodium carboxymethylcellulose accounting for 0.25% of the total mass. The sensory indexes of the composite fruit and vegetable juice comprise an orange yellow color, a uniform chaos state, little settlement after the composite fruit and vegetable juice is allowed to stand for a long period of time, original fruit taste and fragrance, sour, sweet and delicious taste, and no odor. The physicochemical indexes are that: the content of vitamin C is 5.25 mg/mL, the sugar content is 8.20%, and the total acid content is 0.124%.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to passionflower compound fruit and vegetable juice and preparation method.
Background technology
Passionflower is famous tropical fruit (tree), nutritious.Fruit sour and sweet palatability, gives off a strong fragrance, and has the laudatory title of " all kinds of fruits are fragrant " abroad, is rich in organic acid, vitamin, amino acid and trace element.Passionflower juice color and luster is clearly pleasing, but acidity is too high, and local flavor is too strong, directly cannot drink, be unfit to do single fruit drink.By passionflower Normal juice with lack ester perfume (or spice), delicate fragrance is simple and elegant, mouthfeel is soft watermelon, juice of tomato carry out compound allotment, and mix colours with carrot raw juice, can be made into the composite beverage that lovely luster, mouthfeel are novel, have special aroma.
Summary of the invention
The object of the present invention is to provide the compound fruit and vegetable juice that a kind of passionflower, watermelon, tomato, carrot 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 passionflower, watermelon, tomato, carrot, makes Juice respectively, and add auxiliary material, its preparation method is: 1) mixing preparation; 2) homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described passionflower compound fruit and vegetable juice, be made up, it is characterized in that of passion fruit juice, watermelon juice, tomato juice, carrot juice and auxiliary material, the mass ratio of passion fruit juice, watermelon juice, tomato juice and carrot juice is 5%: 12%: 5%: 3%.
Described auxiliary material and mass ratio be respectively: rock sugar is 4% of gross mass; Agar is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.25% of gross mass.
The preparation method of passion fruit juice is:
1) choosing fruit: reject raw, dry, disease and fruit of rotting, select ripe good passion flower fruit, if maturity is low, needs to place a period of time and carry out after-ripening;
2) fruit is washed: embathe 5-10 minute with the liquor potassic permanganate of circulating water cleaning or 0.01%-0.05%, rinse well with clear water;
3) squeeze the juice: adopt bruisher or beater that passionflower pulp is broken into juice;
4) filter: first with double gauze elimination seed and part pulp, then by 80 mesh filter screen fine filterings.
The preparation method of watermelon juice is:
1) select: select without disease and pest, without rotten, ripe, fresh watermelon;
2) clean, sterilize: after utilizing clear water to rinse well watermelon, use thimerosal disinfection, then clean with aseptic water washing;
3) pull an oar, filter: the watermelon through above-mentioned process is divided into two, dig out melon pulp and be placed in beater and smash, then filter, get its juice, be i.e. watermelon Normal juice.
The preparation method of tomato juice is:
1) select materials: the tomato selecting scarlet, the ripe appropriateness of color and luster, reject rotten wound, go mouldy, overdone or excessively blue or green fruit;
2) clean, finishing: in Rinsing Area, to clean on tomato the impurity such as silt, remove base of a fruit handle, repair with cutter and eliminate deblurring and dark green position;
3) blanching: adopt hot water leaching to scald, temperature 96-98 DEG C, time 20-40 second;
4) squeeze the juice: adopt spiral juice extractor or beater to squeeze the juice;
5) filter: filter for 2 times, mesh size is respectively 1.0 millimeters, 0.4 millimeter.
Producing of carrot juice
1) select materials: select carotene carotene content high, ripe appropriateness and non-lignifying, epidermis and fleshy stem be bright-coloured redness or orange red kind, and rejecting has the part of disease and pest or mechanical damage;
2) wash: the impurity such as the silt adhered to clear water washes clean carrot epidermis, reduce the quantity of the original bacteria being attached to surface;
3) precook: with steam or carry out in jacketed pan poach soften;
4) squeeze the juice, filter: sent in squeezer by the carrot after softening and squeeze the juice, namely the juice squeezed out obtain carrot raw juice after filtration.
The method of described composite fruit juice is following step:
1) proportionally take passion fruit juice, watermelon juice, tomato juice, carrot juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boil after boiling 12-14 minute and be cooled to normal temperature, after cooling, adopt composite soft packaging to carry out sterile filling.
Organoleptic indicator of the present invention:
Orange-yellow, in even chaos state, after being long placed in, there is a small amount of pulp to sink; There is the original flavour of fruit and fragrance, sour and sweet palatability, free from extraneous odour.
Physical and chemical index:
Vitamin C content 5.25 mg/ml; Sugar 8.20%; Total acid content 0.124%.
Detailed description of the invention
Specific embodiment: the present invention chooses passionflower, watermelon, tomato, carrot, makes Juice respectively, add auxiliary material, its preparation method is: 1) mixing preparation; 2) homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described passionflower compound fruit and vegetable juice, be made up, it is characterized in that of passion fruit juice, watermelon juice, tomato juice, carrot juice and auxiliary material, the mass ratio of passion fruit juice, watermelon juice, tomato juice and carrot juice is 5%: 12%: 5%: 3%.
Described auxiliary material and mass ratio be respectively: rock sugar is 4% of gross mass; Agar is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.25% of gross mass.
The preparation method of passion fruit juice is:
1) choosing fruit: reject raw, dry, disease and fruit of rotting, select ripe good passion flower fruit, if maturity is low, needs to place a period of time and carry out after-ripening;
2) fruit is washed: embathe 5-10 minute with the liquor potassic permanganate of circulating water cleaning or 0.01%-0.05%, rinse well with clear water;
3) squeeze the juice: adopt bruisher or beater that passionflower pulp is broken into juice;
4) filter: first with double gauze elimination seed and part pulp, then by 80 mesh filter screen fine filterings.
The preparation method of watermelon juice is:
1) select: select without disease and pest, without rotten, ripe, fresh watermelon;
2) clean, sterilize: after utilizing clear water to rinse well watermelon, use thimerosal disinfection, then clean with aseptic water washing;
3) pull an oar, filter: the watermelon through above-mentioned process is divided into two, dig out melon pulp and be placed in beater and smash, then filter, get its juice, be i.e. watermelon Normal juice.
The preparation method of tomato juice is:
1) select materials: the tomato selecting scarlet, the ripe appropriateness of color and luster, reject rotten wound, go mouldy, overdone or excessively blue or green fruit;
2) clean, finishing: in Rinsing Area, to clean on tomato the impurity such as silt, remove base of a fruit handle, repair with cutter and eliminate deblurring and dark green position;
3) blanching: adopt hot water leaching to scald, temperature 96-98 DEG C, time 20-40 second;
4) squeeze the juice: adopt spiral juice extractor or beater to squeeze the juice;
5) filter: filter for 2 times, mesh size is respectively 1.0 millimeters, 0.4 millimeter.
Producing of carrot juice
1) select materials: select carotene carotene content high, ripe appropriateness and non-lignifying, epidermis and fleshy stem be bright-coloured redness or orange red kind, and rejecting has the part of disease and pest or mechanical damage;
2) wash: the impurity such as the silt adhered to clear water washes clean carrot epidermis, reduce the quantity of the original bacteria being attached to surface;
3) precook: with steam or carry out in jacketed pan poach soften;
4) squeeze the juice, filter: sent in squeezer by the carrot after softening and squeeze the juice, namely the juice squeezed out obtain carrot raw juice after filtration.
The method of described composite fruit juice is following step:
1) proportionally take passion fruit juice, watermelon juice, tomato juice, carrot juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 DEG C, boil after boiling 12-14 minute and be cooled to normal temperature, after cooling, adopt composite soft packaging to carry out sterile filling.
Organoleptic indicator of the present invention:
Orange-yellow, in even chaos state, after being long placed in, there is a small amount of pulp to sink; There is the original flavour of fruit and fragrance, sour and sweet palatability, free from extraneous odour.
Physical and chemical index:
Vitamin C content 5.25 mg/ml; Sugar 8.20%; Total acid content 0.124%.
Claims (6)
1. a passionflower compound fruit and vegetable juice, is made up of passion fruit juice, watermelon juice, tomato juice, carrot juice and auxiliary material, it is characterized in that, the mass ratio of passion fruit juice, watermelon juice, tomato juice and carrot juice is 5%: 12%: 5%: 3%; Described auxiliary material and mass ratio be respectively: rock sugar is 4% of gross mass; Agar is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.25% of gross mass.
2. according to compound vegetable juice according to claim 1, it is characterized in that: the preparation method of passion fruit juice is:
1) choosing fruit: reject raw, dry, disease and fruit of rotting, select ripe good passion flower fruit, if maturity is low, needs to place a period of time and carry out after-ripening;
2) fruit is washed: embathe 5-10 minute with the liquor potassic permanganate of circulating water cleaning or 0.01%-0.05%, rinse well with clear water;
3) squeeze the juice: adopt bruisher or beater that passionflower pulp is broken into juice;
4) filter: first with double gauze elimination seed and part pulp, then by 80 mesh filter screen fine filterings.
3. according to compound vegetable juice according to claim 1, it is characterized in that: the preparation method of watermelon juice is:
1) select: select without disease and pest, without rotten, ripe, fresh watermelon;
2) clean, sterilize: after utilizing clear water to rinse well watermelon, use thimerosal disinfection, then clean with aseptic water washing;
3) pull an oar, filter: the watermelon through above-mentioned process is divided into two, dig out melon pulp and be placed in beater and smash, then filter, get its juice, be i.e. watermelon Normal juice.
4. according to compound vegetable juice according to claim 1, it is characterized in that: the preparation method of tomato juice is:
1) select materials: the tomato selecting scarlet, the ripe appropriateness of color and luster, reject rotten wound, go mouldy, overdone or excessively blue or green fruit;
2) clean, finishing: in Rinsing Area, to clean on tomato the impurity such as silt, remove base of a fruit handle, repair with cutter and eliminate deblurring and dark green position;
3) blanching: adopt hot water leaching to scald, temperature 96-98 DEG C, time 20-40 second;
4) squeeze the juice: adopt spiral juice extractor or beater to squeeze the juice;
5) filter: filter for 2 times, mesh size is respectively 1.0 millimeters, 0.4 millimeter.
5. according to compound vegetable juice according to claim 1, it is characterized in that: the preparation method of carrot juice is:
1) select materials: select carotene carotene content high, ripe appropriateness and non-lignifying, epidermis and fleshy stem be bright-coloured redness or orange red kind, and rejecting has the part of disease and pest or mechanical damage;
2) wash: the impurity such as the silt adhered to clear water washes clean carrot epidermis, reduce the quantity of the original bacteria being attached to surface;
3) precook: with steam or carry out in jacketed pan poach soften;
4) squeeze the juice, filter: sent in squeezer by the carrot after softening and squeeze the juice, namely the juice squeezed out obtain carrot raw juice after filtration.
6. according to compound vegetable juice according to claim 1, it is characterized in that: the method for described compound fruit and vegetable juice is following step:
1) proportionally take passion fruit juice, watermelon juice, tomato juice, carrot juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous;
3) degassed: the composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling: the hot water preheating of the fruit juice of filling and sealing being put into 60-80 DEG C, boil after boiling 12-14 minute and be cooled to normal temperature, adopts composite soft packaging to carry out sterile filling after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410421174.5A CN104256769A (en) | 2014-08-19 | 2014-08-19 | Passiflora edulis composite fruit and vegetable juice and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410421174.5A CN104256769A (en) | 2014-08-19 | 2014-08-19 | Passiflora edulis composite fruit and vegetable juice and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104256769A true CN104256769A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410421174.5A Pending CN104256769A (en) | 2014-08-19 | 2014-08-19 | Passiflora edulis composite fruit and vegetable juice and preparing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770802A (en) * | 2015-04-29 | 2015-07-15 | 合肥康龄养生科技有限公司 | Passion flower and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
| CN104886682A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Health-care passion fruit beverage and preparation method thereof |
| CN104970409A (en) * | 2015-06-11 | 2015-10-14 | 邹健 | A citrulluslanatus thunb beverage and a production method thereof |
| CN106071432A (en) * | 2016-05-23 | 2016-11-09 | 许昌学院 | A kind of watermelon, strawberry, the processing method of tomato compound fruit and vegetable juice |
| CN106173703A (en) * | 2016-08-19 | 2016-12-07 | 金成龙 | A kind of Radix et Caulis Opuntiae Dillenii Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN106234888A (en) * | 2016-08-19 | 2016-12-21 | 金成龙 | A kind of cherry tomato Herba Passiflorae Caeruleae mulse and preparation method thereof |
-
2014
- 2014-08-19 CN CN201410421174.5A patent/CN104256769A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770802A (en) * | 2015-04-29 | 2015-07-15 | 合肥康龄养生科技有限公司 | Passion flower and carrot compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
| CN104886682A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Health-care passion fruit beverage and preparation method thereof |
| CN104970409A (en) * | 2015-06-11 | 2015-10-14 | 邹健 | A citrulluslanatus thunb beverage and a production method thereof |
| CN106071432A (en) * | 2016-05-23 | 2016-11-09 | 许昌学院 | A kind of watermelon, strawberry, the processing method of tomato compound fruit and vegetable juice |
| CN106173703A (en) * | 2016-08-19 | 2016-12-07 | 金成龙 | A kind of Radix et Caulis Opuntiae Dillenii Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN106234888A (en) * | 2016-08-19 | 2016-12-21 | 金成龙 | A kind of cherry tomato Herba Passiflorae Caeruleae mulse and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |
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| WD01 | Invention patent application deemed withdrawn after publication |