CN104256838A - Manufacturing method of bitter gourd instant beverage - Google Patents
Manufacturing method of bitter gourd instant beverage Download PDFInfo
- Publication number
- CN104256838A CN104256838A CN201410420609.4A CN201410420609A CN104256838A CN 104256838 A CN104256838 A CN 104256838A CN 201410420609 A CN201410420609 A CN 201410420609A CN 104256838 A CN104256838 A CN 104256838A
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- CN
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- Prior art keywords
- balsam pear
- melon
- drying
- slurry
- bitter gourd
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- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 235000007173 Abies balsamea Nutrition 0.000 claims description 2
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- 206010028980 Neoplasm Diseases 0.000 abstract description 5
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- 210000001519 tissue Anatomy 0.000 description 3
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 2
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- 239000002221 antipyretic Substances 0.000 description 2
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- 235000019789 appetite Nutrition 0.000 description 2
- 229930185803 charantin Natural products 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000001258 Cinchona calisaya Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940023569 palmate Drugs 0.000 description 1
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- 229960000948 quinine Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Abstract
The invention discloses a manufacturing method of a bitter gourd instant beverage and belongs to the field of beverage processing. The method is characterized by adopting manufacturing processes including: selecting bitter gourd, dipping, rinsing, cleaning, splitting, smashing, protecting color, pre-cooking, pulping, performing micro-milling, mixing, blending, homogenizing, degassing, sterilizing, concentrating, drying and packaging to obtain a finished product. The beneficial effects of the method are that: the product is light green, little bitter, sour, sweet and delicious and has faint fragrance of the bitter gourd; the product has functions of boosting human body immunity, and has cancer-preventing, anticancer and blood glucose reducing functions; and the product can be adopted as a dietary therapy object for patients with obesity, diabetes, angiocardiopathy and cancer, and can also be adopted as a healthcare food for common population to prevent similar diseases.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of preparation method of bitter gourd instant beverage.
Background technology
Balsam pear, has another name called balsam pear, is cucurbitaceous plant, is annual climbing herb.Stem, branch, petiole and bennet have all draped over one's shoulders pubescence, the raw tendril of armpit.The diameter of leaf reaches 3 to 12 centimetres, and have 5 to 7 road palmate drastic cracks, sliver ovalize, there is sawtooth outer.At the end of spring and the beginning of summer bloom, monoecism, yellow.Fruit is oblong, and there is most irregular strumae on surface, and seed is hidden among Fleshy fruits, has red capsule to wrap up in time ripe.
The effect of balsam pear: 1. promote diet, anti-inflammatory antipyretic: the Charantin in balsam pear and bitter principle can improve a poor appetite, spleen benefiting and stimulating the appetite; Contained alkaloids substance quinine, have diuresis to invigorate blood circulation, anti-inflammatory antipyretic, the improving eyesight that clears away heart-fire effect; 2. cancer-resisting: containing a kind of composition inside balsam pear, can the effectively canceration of T suppression cell and the recovery of promotion mutation cell, has certain antitumaous effect; 3. reduce blood sugar: the Fresh sap of balsam pear, the material containing Charantin and similar insulin, having good hypoglycemic activity, is the ultimate food of diabetic.Moreover, balsam pear also has prevention of osteoporosis, regulates endocrine, oxidation resistant effect, and further strengthening body resistance, improves the reaction mechanism inside health simultaneously.
The growth cycle of balsam pear is short, not storage tolerance, for being processed into the comprehensive utilization that bitter gourd instant beverage can realize balsam pear raw material, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve balsam pear growth cycle short, not storage tolerance problem, provides a kind of preparation method of bitter gourd instant beverage.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of bitter gourd instant beverage, it is characterized in that: the fabrication processing adopting balsam pear-select-soak-embathe-cleaning-subdivision-fragmentation-protect look-precook-pull an oar-micro-mill-mixing-allotment-homogeneous-degassed-sterilizing-concentrate-drying-pack, finished product, concrete operation step is:
A, balsam pear pre-treatment: before feeding intake, the foreign material be mixed in balsam pear and decayed fruit are rejected, with flowing clear water by balsam pear wash clean, cut seed open, then balsam pear be broken into the melon fourth that diameter is 1.5 centimetres;
B, protect look, precook: found by test, in soft water, add citric acid 0.2%, gluconic acid Chinese catalpa 100 mg/kg, precook under 85 DEG C of conditions 15 minutes, effect of color protection is better;
C, making beating, micro-mill: the melon fourth beater after precooking breaks into thick slurry, then wear into colloid mill the fine and smooth slurries that diameter is 10 ~ 60 microns;
D, mixing: beta-schardinger dextrin-is made the solution that concentration is 1%, in beta-schardinger dextrin-under the condition of 75 DEG C: the ratio mixing of melon slurry=1:100, and fully stir 1 hour;
E, allotment: food additive citric acid 0.5%, protein sugar 0.1%, ISOASCORBIC ACID 50 mg/kg are starched with melon and mixes, fully stir with the speed of 80 revs/min;
F, homogeneous: deployed melon slurry, carry out homogeneous with 50 MPa, pulp organized finer and smoother, is conducive to stablizing of quality and taste;
G, degassed: adopt vacuum degassing machine degassed, vacuum is 100 kPas, get rid of the air in melon slurry tissue, prevent the color and luster change because oxidation causes;
H, sterilizing: with the sterilizing of ultra high temperature short time sterilization machine, temperature 135 DEG C, 2 seconds time, discharging when temperature drops to 50 DEG C;
I, concentrated: adopt cryogenic vacuum to concentrate, vacuum is 98 kPas, temperature 45 C, concentrated rear slurry concentration is 65% best;
J, drying: adopt spraying dry agent to carry out drying, EAT 210 ~ 220 DEG C, temperature of outgoing air 96 ~ 100 DEG C, after dry, material water ratio is 2.5%-3%;
K, packaging: by the food bag packing of the balsam pear powder of drying, be finished product.
Beneficial effect: product of the present invention is light green color, slightly bitter taste, sour and sweet palatability, has the delicate fragrance of balsam pear; This product is conducive to strengthening body resistance, has cancer-resisting, hypoglycemic effect, both as the dietotherapy good merchantable brand of obesity, diabetes, cardiovascular disease, cancer person, can also can be used as the health food that general population prevents similar disease.
Detailed description of the invention
Embodiment 1
:
A preparation method for bitter gourd instant beverage, concrete operation step is:
A, balsam pear pre-treatment: before feeding intake, the foreign material be mixed in balsam pear and decayed fruit are rejected, with flowing clear water by balsam pear wash clean, cut seed open, then balsam pear be broken into the melon fourth that diameter is 1.5 centimetres;
B, protect look, precook: found by test, in soft water, add citric acid 0.2%, gluconic acid Chinese catalpa 100 mg/kg, appropriate rock sugar, precook under 85 DEG C of conditions 15 minutes, effect of color protection is better;
C, making beating, micro-mill: the melon fourth beater after precooking breaks into thick slurry, then wear into colloid mill the fine and smooth slurries that diameter is 10 ~ 60 microns;
D, mixing: beta-schardinger dextrin-is made the solution that concentration is 1%, in beta-schardinger dextrin-under the condition of 75 DEG C: the ratio mixing of melon slurry=1:100, and fully stir 1 hour;
E, allotment: food additives malic acid 0.5%, protein sugar 0.1%, ISOASCORBIC ACID 50 mg/kg are starched with melon and mixes, fully stir with the speed of 80 revs/min;
F, homogeneous: deployed melon slurry, carry out homogeneous with 50 MPa, pulp organized finer and smoother, is conducive to stablizing of quality and taste;
G, degassed: adopt vacuum degassing machine degassed, vacuum is 100 kPas, get rid of the air in melon slurry tissue, prevent the color and luster change because oxidation causes;
H, sterilizing: with the sterilizing of ultra high temperature short time sterilization machine, temperature 135 DEG C, 2 seconds time, discharging when temperature drops to 50 DEG C;
I, concentrated: adopt cryogenic vacuum to concentrate, vacuum is 98 kPas, temperature 45 C, concentrated rear slurry concentration is 65% best;
J, drying: adopt spraying dry agent to carry out drying, EAT 210 ~ 220 DEG C, temperature of outgoing air 96 ~ 100 DEG C, after dry, material water ratio is 2.5%-3%;
K, packaging: by the food bag packing of the balsam pear powder of drying, 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 bitter gourd instant beverage, concrete operation step is:
A, balsam pear pre-treatment: before feeding intake, the foreign material be mixed in balsam pear and decayed fruit are rejected, with flowing clear water by balsam pear wash clean, cut seed open, then balsam pear be broken into the melon fourth that diameter is 1.5 centimetres;
B, protect look, precook: found by test, in soft water, add citric acid 0.2%, gluconic acid Chinese catalpa 100 mg/kg, precook under 90 DEG C of conditions 10 minutes, effect of color protection is better;
C, making beating, micro-mill: the melon fourth beater after precooking breaks into thick slurry, then wear into colloid mill the fine and smooth slurries that diameter is 10 ~ 60 microns;
D, mixing: beta-schardinger dextrin-is made the solution that concentration is 2%, in beta-schardinger dextrin-under the condition of 75 DEG C: the ratio mixing of melon slurry=1:100, and fully stir 1 hour;
E, allotment: food additive citric acid 0.5%, protein sugar 0.1%, ISOASCORBIC ACID 50 mg/kg are starched with melon and mixes, fully stir with the speed of 80 revs/min;
F, homogeneous: deployed melon slurry, carry out homogeneous with 50 MPa, pulp organized finer and smoother, is conducive to stablizing of quality and taste;
G, degassed: adopt vacuum degassing machine degassed, vacuum is 100 kPas, get rid of the air in melon slurry tissue, prevent the color and luster change because oxidation causes;
H, sterilizing: with the sterilizing of ultra high temperature short time sterilization machine, temperature 135 DEG C, 2 seconds time, discharging when temperature drops to 50 DEG C;
I, concentrated: adopt cryogenic vacuum to concentrate, vacuum is 98 kPas, temperature 45 C, concentrated rear slurry concentration is 65% best;
J, drying: adopt spraying dry agent to carry out drying, EAT 210 ~ 220 DEG C, temperature of outgoing air 96 ~ 100 DEG C, after dry, material water ratio is 2.5%-3%; Add appropriate milk powder, Homogeneous phase mixing;
K, packaging: by the food bag packing of the balsam pear powder of drying, 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 a bitter gourd instant beverage, it is characterized in that: the fabrication processing adopting balsam pear-select-soak-embathe-cleaning-subdivision-fragmentation-protect look-precook-pull an oar-micro-mill-mixing-allotment-homogeneous-degassed-sterilizing-concentrate-drying-pack, finished product, concrete operation step is:
A, balsam pear pre-treatment: before feeding intake, the foreign material be mixed in balsam pear and decayed fruit are rejected, with flowing clear water by balsam pear wash clean, cut seed open, then balsam pear be broken into the melon fourth that diameter is 1.5 centimetres;
B, protect look, precook: found by test, in soft water, add citric acid 0.2%, gluconic acid Chinese catalpa 100 mg/kg, precook under 85 DEG C of conditions 15 minutes, effect of color protection is better;
C, making beating, micro-mill: the melon fourth beater after precooking breaks into thick slurry, then wear into colloid mill the fine and smooth slurries that diameter is 10 ~ 60 microns;
D, mixing: beta-schardinger dextrin-is made the solution that concentration is 1%, in beta-schardinger dextrin-under the condition of 75 DEG C: the ratio mixing of melon slurry=1:100, and fully stir 1 hour;
E, allotment: food additive citric acid 0.5%, protein sugar 0.1%, ISOASCORBIC ACID 50 mg/kg are starched with melon and mixes, fully stir with the speed of 80 revs/min;
F, homogeneous: deployed melon slurry, carry out homogeneous with 50 MPa, pulp organized finer and smoother, is conducive to stablizing of quality and taste;
G, degassed: adopt vacuum degassing machine degassed, vacuum is 100 kPas, get rid of the air in melon slurry tissue, prevent the color and luster change because oxidation causes;
H, sterilizing: with the sterilizing of ultra high temperature short time sterilization machine, temperature 135 DEG C, 2 seconds time, discharging when temperature drops to 50 DEG C;
I, concentrated: adopt cryogenic vacuum to concentrate, vacuum is 98 kPas, temperature 45 C, concentrated rear slurry concentration is 65% best;
J, drying: adopt spraying dry agent to carry out drying, EAT 210 ~ 220 DEG C, temperature of outgoing air 96 ~ 100 DEG C, after dry, material water ratio is 2.5%-3%;
K, packaging: by the food bag packing of the balsam pear powder of drying, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420609.4A CN104256838A (en) | 2014-08-25 | 2014-08-25 | Manufacturing method of bitter gourd instant beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420609.4A CN104256838A (en) | 2014-08-25 | 2014-08-25 | Manufacturing method of bitter gourd instant beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256838A true CN104256838A (en) | 2015-01-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420609.4A Pending CN104256838A (en) | 2014-08-25 | 2014-08-25 | Manufacturing method of bitter gourd instant beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN104256838A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605460A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Production method of bitter gourd instant beverage |
| CN105011286A (en) * | 2015-08-14 | 2015-11-04 | 谢晓亮 | Balsam pear maca functional drink |
| CN105285650A (en) * | 2015-11-16 | 2016-02-03 | 栾培培 | Preparation method of carica papaya L. fruit instant beverage |
| CN107319240A (en) * | 2017-05-27 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | The preparation method of Nuo Ni fruit health drinks |
| CN109757642A (en) * | 2019-03-21 | 2019-05-17 | 安徽农业大学 | A kind of preparation method of balsam pear solid beverage |
Citations (3)
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| CN105011286A (en) * | 2015-08-14 | 2015-11-04 | 谢晓亮 | Balsam pear maca functional drink |
| CN105285650A (en) * | 2015-11-16 | 2016-02-03 | 栾培培 | Preparation method of carica papaya L. fruit instant beverage |
| CN107319240A (en) * | 2017-05-27 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | The preparation method of Nuo Ni fruit health drinks |
| CN109757642A (en) * | 2019-03-21 | 2019-05-17 | 安徽农业大学 | A kind of preparation method of balsam pear solid beverage |
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