CN104256796A - A manufacturing method of a loofah normal-juice beverage - Google Patents
A manufacturing method of a loofah normal-juice beverage Download PDFInfo
- Publication number
- CN104256796A CN104256796A CN201410420695.9A CN201410420695A CN104256796A CN 104256796 A CN104256796 A CN 104256796A CN 201410420695 A CN201410420695 A CN 201410420695A CN 104256796 A CN104256796 A CN 104256796A
- Authority
- CN
- China
- Prior art keywords
- juice
- loofah
- sterilization
- homogeneous
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009814 Luffa aegyptiaca Nutrition 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 244000280244 Luffa acutangula Species 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 32
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000013467 fragmentation Methods 0.000 claims description 12
- 238000006062 fragmentation reaction Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000004743 Polypropylene Substances 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims 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 description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- -1 polypropylene Polymers 0.000 claims description 4
- 229920001155 polypropylene Polymers 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 235000019614 sour taste Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 238000009499 grossing Methods 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000037394 skin elasticity Effects 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000003956 Luffa Nutrition 0.000 description 3
- 241000219138 Luffa Species 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000025221 Humulus lupulus Species 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000710842 Japanese encephalitis virus Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 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
- A23L2/04—Extraction of juices
-
- 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
Abstract
The invention discloses a manufacturing method of a loofah normal-juice beverage and belongs to the technical field of beverage processing. The method is characterized by adopting processing processes including: sorting loofah, cleaning, peeling, trimming, pre-cooking, smashing, juicing, filtering, blending, homogenizing, degassing, filling a can, sterilizing, and cooling to obtain a finished product. The beneficial effects of the method are that: the product is clear, transparent, sour, sweet and delicious, and the product has a fresh and sweet loofah flavor. The product has functions of smoothing tendon, activating the collaterals, clearing heat and toxic materials, moistening skin, beautifying, and maintaining skin elasticity, and has anti-wrinkling and anti-ageing functions. The product is suitable for maintaining skin for women, and is convenient to eat and simple in operation.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of preparation method of original-taste loofah beverage.
Background technology
Sponge gourd, for Curcurbitaceae climbs up by holding on to herbaceous plant.Root system is powerful, and main climing all in great numbers with lateral bine growth, stipes tool divides branch tendril, easily raw adventitious root.Fruit is cylindric, and directly but slightly curved, surface smoothing, has dark vertical stripe usually, fine and tender taste time underdone, and the inside is reticular fibre, is split by top end cover; Seed is most, and black, edge becomes narrow wing, and the flowers and fruits maturity period is summer, autumn.
The effect of sponge gourd: 1. skin moistening and whitening: the juice of luffa vine and stem has the specific function keeping skin elasticity, can also face beauty and smoothing wrinkles, and therefore sponge gourd has the title of " beauty's water "; 2. brain tonic: Fructus Luffae extract has obvious prevention effect to japanese encephalitis virus; 3. removing toxicity for detumescence: luffa vine bitter is cool in nature, proceeds blood cycle, the effect of Qu Ke town phlegm; The sweet property of luffa taste is put down, and has clearing heat and detoxicating, the effect of inducing diuresis to reduce edema.
Sponge gourd is eaten raw usually, not storage tolerance, for being processed into the comprehensive utilization that original-taste loofah beverage can realize towel gourd raw material, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem that solution sponge gourd is not easily preserved, a kind of preparation method of original-taste loofah beverage is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of original-taste loofah beverage, it is characterized in that: the processing process of employing sponge gourd → choose → clean → remove the peel → repair → precook → broken → squeeze the juice → filter → allocate → homogeneous → degassed → tinning → sterilization → cooling → finished product, concrete operation step is:
A, selection: select well-grown, ninety percent is ripe, and organize tender and crisp, meat is fresh, in bottle green, is raw material without foxiness, disease and pest, sponge gourd that is rotten and mechanical damage;
B, to precook: adopt boiling water to precook, boil, take the dish out of the pot in time, be cooled to room temperature with cold water rapidly; The mainly enzyme removal protecting color of precooking, softening tissue, improves crushing juice rate;
C, fragmentation: the raw material processed loads chopping in disintegrating machine, for making to squeeze the juice smoothly, can repeatedly broken 3 ~ 4 times, the fragment after fragmentation is 2 ~ 3 millimeters;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out is through 220 object metre filter;
E, allotment: after filtration, add 0.15% sodium carboxymethylcellulose as stabilizing agent, add appropriate sugar and malic acid, is mixed with sweet sour taste;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, deployed juice must through high-pressure homogeneous process, and homogenization pressure is in 25 MPas, and the juice vacuum degassing machine after homogeneous carries out vacuum outgas;
G, tinning: adopt satisfactory polypropylene composite materials bag to carry out filling, pack temperature is 75 DEG C, sealing by fusing under 230 DEG C of temperature conditions, and checks seal quality by bag;
H, sterilization, cooling: under the condition of 100 DEG C, 8 minutes, carry out sterilization, be cooled to normal temperature with circulating water after sterilization, be finished product.
Beneficial effect: product clear of the present invention, sweet and sour taste, has the local flavor that sponge gourd is fresh and sweet.This product not only have proceed blood cycle, clearing heat and detoxicating effect, can also skin moistening and whitening, wrinkle resistant anti-ageing, keep elasticity of skin, applicable Ms is used as to maintain skin, and instant is simple to operate.
Detailed description of the invention
Embodiment 1
:
A preparation method for original-taste loofah beverage, concrete operation step is:
A, selection: select well-grown, ninety percent is ripe, and organize tender and crisp, meat is fresh, in bottle green, is raw material without foxiness, disease and pest, sponge gourd that is rotten and mechanical damage;
B, to precook: adopt boiling water to precook, boil, take the dish out of the pot in time, be cooled to room temperature with cold water rapidly; The mainly enzyme removal protecting color of precooking, softening tissue, improves crushing juice rate;
C, fragmentation: the raw material processed loads chopping in disintegrating machine, for making to squeeze the juice smoothly, can repeatedly broken 3 ~ 4 times, the fragment after fragmentation is 2 ~ 3 millimeters;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out is through 220 object metre filter;
E, allotment: after filtration, add 0.15% sodium carboxymethylcellulose as stabilizing agent, adds the Celery Juice of 15%, the ginger juice of 5% and sugar, salt, monosodium glutamate in right amount, be mixed with pungent fragrant taste;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, deployed juice must through high-pressure homogeneous process, and homogenization pressure is in 25 MPas, and the juice vacuum degassing machine after homogeneous carries out vacuum outgas;
G, tinning: adopt satisfactory polypropylene composite materials bag to carry out filling, pack temperature is 75 DEG C, sealing by fusing under 230 DEG C of temperature conditions, and checks seal quality by bag;
H, sterilization, cooling: under the condition of 100 DEG C, 8 minutes, carry out sterilization, be cooled to normal temperature with circulating water after sterilization, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for original-taste loofah beverage, concrete operation step is:
A, selection: select well-grown, ninety percent is ripe, and organize tender and crisp, meat is fresh, in bottle green, is raw material without foxiness, disease and pest, sponge gourd that is rotten and mechanical damage;
B, to precook: adopt boiling water to precook, boil, take the dish out of the pot in time, be cooled to room temperature with cold water rapidly; The mainly enzyme removal protecting color of precooking, softening tissue, improves crushing juice rate;
C, fragmentation: the raw material processed loads chopping in disintegrating machine, for making to squeeze the juice smoothly, can repeatedly broken 3 ~ 4 times, the fragment after fragmentation is 2 ~ 3 millimeters;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out is through 220 object metre filter;
E, allotment: after filtration, add 0.2% sodium carboxymethylcellulose as stabilizing agent, add a little salt and monosodium glutamate, is mixed with good to eat, the salty fresh taste of delicate fragrance;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, deployed juice must through high-pressure homogeneous process, and homogenization pressure is in 25 MPas, and the juice vacuum degassing machine after homogeneous carries out vacuum outgas;
G, tinning: adopt satisfactory polypropylene composite materials bag to carry out filling, pack temperature is 75 DEG C, sealing by fusing under 230 DEG C of temperature conditions, and checks seal quality by bag;
H, sterilization, cooling: under the condition of 100 DEG C, 8 minutes, carry out sterilization, be cooled to normal temperature with circulating water after sterilization, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of an original-taste loofah beverage, it is characterized in that: the processing process of employing sponge gourd → choose → clean → remove the peel → repair → precook → broken → squeeze the juice → filter → allocate → homogeneous → degassed → tinning → sterilization → cooling → finished product, concrete operation step is:
A, selection: select ninety percent ripe, organize tender and crisp, without foxiness, disease and pest, to rot and the sponge gourd of mechanical damage is raw material;
B, to precook: adopt boiling water to precook, boil, take the dish out of the pot in time, be cooled to room temperature with cold water rapidly;
C, fragmentation: the raw material processed loads chopping in disintegrating machine, for making to squeeze the juice smoothly, can repeatedly broken 3 ~ 4 times, the fragment after fragmentation is 2 ~ 3 millimeters;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out is through 220 object metre filter;
E, allotment: after filtration, add 0.15% sodium carboxymethylcellulose as stabilizing agent, add appropriate sugar and malic acid, is mixed with sweet sour taste;
F, homogeneous, degassed: by deployed juice through high-pressure homogeneous process, homogenization pressure is in 25 MPas, and the juice vacuum degassing machine after homogeneous carries out vacuum outgas;
G, tinning: adopt satisfactory polypropylene composite materials bag to carry out filling, pack temperature is 75 DEG C, sealing by fusing under 230 DEG C of temperature conditions, and checks seal quality by bag;
H, sterilization, cooling: under the condition of 100 DEG C, 8 minutes, carry out sterilization, be cooled to normal temperature with circulating water after sterilization, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420695.9A CN104256796A (en) | 2014-08-25 | 2014-08-25 | A manufacturing method of a loofah normal-juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420695.9A CN104256796A (en) | 2014-08-25 | 2014-08-25 | A manufacturing method of a loofah normal-juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256796A true CN104256796A (en) | 2015-01-07 |
Family
ID=52148479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420695.9A Pending CN104256796A (en) | 2014-08-25 | 2014-08-25 | A manufacturing method of a loofah normal-juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256796A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06240574A (en) * | 1993-02-18 | 1994-08-30 | Teijin Ltd | Saponin-containing fiber and its production |
| CN102823675A (en) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | Loofah sponge green tea beverage |
| CN103504406A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Sponge gourd-aloe juice beverage and processing method thereof |
| CN103519271A (en) * | 2013-10-04 | 2014-01-22 | 张俊辉 | Original-taste loofah beverage making method |
-
2014
- 2014-08-25 CN CN201410420695.9A patent/CN104256796A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06240574A (en) * | 1993-02-18 | 1994-08-30 | Teijin Ltd | Saponin-containing fiber and its production |
| CN102823675A (en) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | Loofah sponge green tea beverage |
| CN103504406A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Sponge gourd-aloe juice beverage and processing method thereof |
| CN103519271A (en) * | 2013-10-04 | 2014-01-22 | 张俊辉 | Original-taste loofah beverage making method |
Non-Patent Citations (1)
| Title |
|---|
| 王芮东: "丝瓜保健饮料的研制", 《保鲜与加工》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |