CN104351873A - Sugarcane and water-chestnut fruit juice beverage - Google Patents
Sugarcane and water-chestnut fruit juice beverage Download PDFInfo
- Publication number
- CN104351873A CN104351873A CN201410634500.0A CN201410634500A CN104351873A CN 104351873 A CN104351873 A CN 104351873A CN 201410634500 A CN201410634500 A CN 201410634500A CN 104351873 A CN104351873 A CN 104351873A
- Authority
- CN
- China
- Prior art keywords
- juice
- sugarcane
- water chestnut
- concentrated
- raw material
- 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
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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 discloses a sugarcane and water-chestnut fruit juice beverage which is prepared from the following raw materials in parts by weight: 20-30 parts of concentrated sugarcane juice, 10-20 parts of water-chestnut normal juice, 5-10 parts of white granulated sugar, 0.1-0.3 part of citric acid, 0.01-0.03 part of sodium citrate and 0.1-0.3 part of L-ascorbic acid. The sugarcane and water-chestnut fruit juice beverage is rich in nutrition, good in mouth feel and rich in taste.
Description
Technical field
The present invention relates to technical field of beverage processing, be specifically related to a kind of sugarcane, water chestnut fruit drink.
Background technology
Sugarcane is temperate zone and tropical crops, it is the raw material manufacturing sucrose, the sugar content of sugarcane is very abundant, its sugar is generally be made up of sucrose, fructose and glucose, and be absorbed by the body, modern medicine study shows, containing abundant sugar, moisture in sugarcane, in addition, also containing the material such as various vitamins, fat, protein, organic acid, calcium, iron be highly profitable to human metabolism.Sugarcane not only can increase sweet taste to food, but also can provide nutrition and the heat of needed by human body.Containing protein, fat, carbohydrate, calcium, phosphorus, iron, asparagine, asparatate, glutamic acid, serine, alanine, valine, leucine, just this propylhomoserin, lysine, γ ?the several amino acids such as aminobutyric acid, the organic acids such as fumaric acid, butanedioic acid, Glycolic acid, malic acid, citric acid, oxalic acid and vitamin B1, B2, B6, C.At present, sugarcane is mainly used in sugaring, and the juice taste singly having sugarcane to make is single, is unfavorable for promoting.
Water chestnut, has another name called water chestnut, and its mouthfeel is crisp sweet, nutritious, containing the nutritional labelings such as protein, fat, vitamin, iron, calcium, carbohydrate have quench the thirst, heat-clearing, help digestion, whet the appetite, the effect such as beneficial gas improving eyesight, but the juice taste having water chestnut to make is lighter, liking not by consumer.
Compound juice beverage combines various beverages local flavor, and generation harmful substance of can not having an effect between various beverage ingredient, then in same container, various fruit juice is stirred, evenly, a kind of beverage formed after packing.In recent years, in developed country's development comparatively fast, market popularity kind was comparatively various abroad, market common are the compound juice beverage of the Tropical juice such as pineapple juice or orange juice and different vegetable juice for compound fruit drink and fruit-vegetable juice beverage.Such as: the composite juice of tomato juice and other multiple fruits and vegetables, the vegetable juice such as composite juice, Celery Juice, beet juice, spinach juice of the vegetables such as orange juice and carrot juice are equipped with the products such as the compound vegetable juice that salt, spices and citric acid etc. prepare.The fruit and vegetable juice product of China also has listing, but its condition of sales pessimistic, main cause is that products taste is not good, the natural sense of product color is poor.
Goal of the invention
For above-mentioned deficiency, technical problem to be solved by this invention is to provide a kind of nutritious, mouthfeel is good, heat-clearing is tasty and refreshing sugarcane, water chestnut compound juice beverage.
The scheme that technical solution problem of the present invention is taked is:
A kind of sugarcane, water chestnut fruit drink, be made up of following raw material: 20 ?30 parts of concentrated sugarcane juices, 10 ?20 parts of water chestnut juice Normal juice, 5 ?10 portions of white granulated sugars, 0.1 ?0.3 part of citric acid, 0.01 ?0.03 part of natrium citricum, 0.1 ?0.3 part of L ?ascorbic acid.
Preferably, a kind of sugarcane, water chestnut fruit drink, be made up of following raw material: 25 parts of concentrated sugarcane juices, 15 parts of water chestnut juice Normal juice, 7.5 portions of white granulated sugars, 0.2 part of citric acid, 0.02 part of natrium citricum, 0.2 part of L ?ascorbic acid.
Described concentrated sugarcane juice is made up of following steps:
A, raw material are selected: selection is ripe, nothing is rotted and the sugarcane raw material of insect pest;
B, cleaning, peeling: sugarcane raw material is carried out clean, remove the peel;
C, to squeeze the juice: the sugarcane after peeling is sent in juice extractor and squeezes the juice, add suitable quantity of water, improve crushing juice rate;
D, filtration: first use scraper filter coarse filtration, then with the filter of filter centrifugal essence, obtain fruit juice;
E, concentrated: fruit juice to be sent in vacuum concentration pot concentrated, be concentrated into total reducing sugar amount and reach 60% and go out tank.
Described water chestnut original juice be by ripe, without to rot and the water chestnut of insect pest cleans moisturizing making beating, then slurry is carried out centrifugation, remove thick slag in slurries and starch obtains.
Above-mentioned sugarcane, water chestnut fruit drink, its preparation method comprises the following steps:
1), by concentrated sugarcane juice, water chestnut juice Normal juice mixing after carry out sterilization treatment with microwave, temperature remain on 40 ?45 DEG C, the time be 2 ?4 hours;
2), by proportioning by white granulated sugar, citric acid, natrium citricum, L ?ascorbic acid join in the raw juice after sterilizing, then add pure water and stir;
3), carry out degassed in degasser, and carry out homogeneous with homogenizer;
4), by the fruit juice stirred boil, then add pure water and supply;
5), by fruit juice heat, tinning under temperature is not less than 70 DEG C of conditions is also sealed rapidly;
6), to the fruit juice after sealing carry out pasteurize sterilization, test after cooling, put in storage.
Sugarcane of the present invention, water chestnut fruit drink is nutritious, mouthfeel is good, thick taste.
Detailed description of the invention
Below embodiments of the invention are described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of sugarcane, water chestnut fruit drink, be made up of following raw material: 20 parts of concentrated sugarcane juices, 10 parts of water chestnut juice Normal juice, 5 portions of white granulated sugars, 0.1 part of citric acid, 0.01 part of natrium citricum, 0.1L ?ascorbic acid.
Described concentrated sugarcane juice is made up of following steps:
A, raw material are selected: selection is ripe, nothing is rotted and the sugarcane raw material of insect pest;
B, cleaning, peeling: sugarcane raw material is carried out clean, remove the peel;
C, to squeeze the juice: the sugarcane after peeling is sent in juice extractor and squeezes the juice, add suitable quantity of water, improve crushing juice rate;
D, filtration: first use scraper filter coarse filtration, then with the filter of filter centrifugal essence, obtain fruit juice;
E, concentrated: fruit juice to be sent in vacuum concentration pot concentrated, be concentrated into total reducing sugar amount and reach 60% and go out tank.
Described water chestnut original juice be by ripe, without to rot and the water chestnut of insect pest cleans moisturizing making beating, then slurry is carried out centrifugation, remove thick slag in slurries and starch obtains.
Above-mentioned sugarcane, water chestnut fruit drink, its preparation method comprises the following steps:
1), by after concentrated sugarcane juice, the mixing of water chestnut juice Normal juice carry out sterilization treatment with microwave, temperature remains on 40 DEG C, and the time is 2 hours;
2), by proportioning by white granulated sugar, citric acid, natrium citricum, L ?ascorbic acid join in the raw juice after sterilizing, then add pure water and stir;
3), carry out degassed in degasser, and carry out homogeneous with homogenizer;
4), by the fruit juice stirred boil, then add pure water and supply;
5), by fruit juice heat, tinning under temperature is not less than 70 DEG C of conditions is also sealed rapidly;
6), to the fruit juice after sealing carry out pasteurize sterilization, test after cooling, put in storage.
Embodiment 2
A kind of sugarcane, water chestnut fruit drink, be made up of following raw material: 25 parts of concentrated sugarcane juices, 15 parts of water chestnut juice Normal juice, 7.5 portions of white granulated sugars, 0.2 part of citric acid, 0.02 part of natrium citricum, 0.2 part of L ?ascorbic acid.
Described concentrated sugarcane juice is made up of following steps:
A, raw material are selected: selection is ripe, nothing is rotted and the sugarcane raw material of insect pest;
B, cleaning, peeling: sugarcane raw material is carried out clean, remove the peel;
C, to squeeze the juice: the sugarcane after peeling is sent in juice extractor and squeezes the juice, add suitable quantity of water, improve crushing juice rate;
D, filtration: first use scraper filter coarse filtration, then with the filter of filter centrifugal essence, obtain fruit juice;
E, concentrated: fruit juice to be sent in vacuum concentration pot concentrated, be concentrated into total reducing sugar amount and reach 60% and go out tank.
Described water chestnut original juice be by ripe, without to rot and the water chestnut of insect pest cleans moisturizing making beating, then slurry is carried out centrifugation, remove thick slag in slurries and starch obtains.
Above-mentioned sugarcane, water chestnut fruit drink, its preparation method comprises the following steps:
1), by after concentrated sugarcane juice, the mixing of water chestnut juice Normal juice carry out sterilization treatment with microwave, temperature remains on 42 DEG C, and the time is 3 hours;
2), by proportioning by white granulated sugar, citric acid, natrium citricum, L ?ascorbic acid join in the raw juice after sterilizing, then add pure water and stir;
3), carry out degassed in degasser, and carry out homogeneous with homogenizer;
4), by the fruit juice stirred boil, then add pure water and supply;
5), by fruit juice heat, tinning under temperature is not less than 70 DEG C of conditions is also sealed rapidly;
6), to the fruit juice after sealing carry out pasteurize sterilization, test after cooling, put in storage.
Embodiment 3
A kind of sugarcane, water chestnut fruit drink, be made up of following raw material: 30 parts of concentrated sugarcane juices, 20 parts of water chestnut juice Normal juice, 10 portions of white granulated sugars, 0.3 part of citric acid, 0.03 part of natrium citricum, 0.3 part of L ?ascorbic acid.
Described concentrated sugarcane juice is made up of following steps:
A, raw material are selected: selection is ripe, nothing is rotted and the sugarcane raw material of insect pest;
B, cleaning, peeling: sugarcane raw material is carried out clean, remove the peel;
C, to squeeze the juice: the sugarcane after peeling is sent in juice extractor and squeezes the juice, add suitable quantity of water, improve crushing juice rate;
D, filtration: first use scraper filter coarse filtration, then with the filter of filter centrifugal essence, obtain fruit juice;
E, concentrated: fruit juice to be sent in vacuum concentration pot concentrated, be concentrated into total reducing sugar amount and reach 60% and go out tank.
Described water chestnut original juice be by ripe, without to rot and the water chestnut of insect pest cleans moisturizing making beating, then slurry is carried out centrifugation, remove thick slag in slurries and starch obtains.
Above-mentioned sugarcane, water chestnut fruit drink, its preparation method comprises the following steps:
1), by after concentrated sugarcane juice, the mixing of water chestnut juice Normal juice carry out sterilization treatment with microwave, temperature remains on 45 DEG C, and the time is 4 hours;
2), by proportioning by white granulated sugar, citric acid, natrium citricum, L ?ascorbic acid join in the raw juice after sterilizing, then add pure water and stir;
3), carry out degassed in degasser, and carry out homogeneous with homogenizer;
4), by the fruit juice stirred boil, then add pure water and supply;
5), by fruit juice heat, tinning under temperature is not less than 70 DEG C of conditions is also sealed rapidly;
6), to the fruit juice after sealing carry out pasteurize sterilization, test after cooling, put in storage.
Claims (4)
1. sugarcane, a water chestnut fruit drink, is characterized in that being made up of following raw material: 20 ?30 parts concentrated sugarcane juices, 10 ?, 20 parts of water chestnut juice Normal juice, 5 ?, 10 portions of white granulated sugars, 0.1 ?, 0.3 part of citric acid, 0.01 ?, 0.03 part of natrium citricum, 0.1 ?, 0.3 part of L ?ascorbic acid.
2. sugarcane according to claim 1, water chestnut fruit drink, is characterized in that being made up of following raw material: 25 parts of concentrated sugarcane juices, 15 parts of water chestnut juice Normal juice, 7.5 portions of white granulated sugars, 0.2 part of citric acid, 0.02 part of natrium citricum, 0.2 part of L ?ascorbic acid.
3. sugarcane according to claim 1 and 2, water chestnut fruit drink, is characterized in that described concentrated sugarcane juice is made up of following steps:
A, raw material are selected: selection is ripe, nothing is rotted and the sugarcane raw material of insect pest;
B, cleaning, peeling: sugarcane raw material is carried out clean, remove the peel;
C, to squeeze the juice: the sugarcane after peeling is sent in juice extractor and squeezes the juice, add suitable quantity of water, improve crushing juice rate;
D, filtration: first use scraper filter coarse filtration, then with the filter of filter centrifugal essence, obtain fruit juice;
E, concentrated: fruit juice to be sent in vacuum concentration pot concentrated, be concentrated into total reducing sugar amount and reach 60% and go out tank.
4. sugarcane according to claim 1 and 2, water chestnut fruit drink, it is characterized in that described water chestnut original juice be by ripe, without to rot and the water chestnut of insect pest cleans moisturizing making beating, then slurry is carried out centrifugation, remove thick slag in slurries and starch obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410634500.0A CN104351873A (en) | 2014-11-12 | 2014-11-12 | Sugarcane and water-chestnut fruit juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410634500.0A CN104351873A (en) | 2014-11-12 | 2014-11-12 | Sugarcane and water-chestnut fruit juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351873A true CN104351873A (en) | 2015-02-18 |
Family
ID=52519263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410634500.0A Pending CN104351873A (en) | 2014-11-12 | 2014-11-12 | Sugarcane and water-chestnut fruit juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351873A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349349A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of Shanyao Lingzhi cocktail |
| CN106071499A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of preparation method of sugar cane juice beverage |
| CN106072570A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of preparation method of Caulis Sacchari sinensis juice health-preserving paste |
| CN106234866A (en) * | 2016-07-31 | 2016-12-21 | 吴军 | Garbo fruit beverage and preparation method thereof |
| CN108936134A (en) * | 2018-09-21 | 2018-12-07 | 广西皇人食品有限公司 | One kind promotes the production of body fluid to quench thirst flavor beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894426A (en) * | 2011-07-30 | 2013-01-30 | 南通耐力布业有限公司 | Sugarcane water chestnut juice |
| CN103734838A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Making method for concentrated sugarcane juice |
-
2014
- 2014-11-12 CN CN201410634500.0A patent/CN104351873A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894426A (en) * | 2011-07-30 | 2013-01-30 | 南通耐力布业有限公司 | Sugarcane water chestnut juice |
| CN103734838A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Making method for concentrated sugarcane juice |
Non-Patent Citations (3)
| Title |
|---|
| 佚名: "Process for preparation of sugar cane beverage base", 《德温特数据库》 * |
| 白水宝: "马蹄甘蔗汁饮料的工艺研究", 《山东食品科技》 * |
| 白水宝: "马蹄甘蔗汁饮料的工艺研究", 《山东食品科技》, no. 11, 31 December 2004 (2004-12-31), pages 28 - 30 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349349A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of Shanyao Lingzhi cocktail |
| CN106071499A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of preparation method of sugar cane juice beverage |
| CN106072570A (en) * | 2016-06-29 | 2016-11-09 | 韦智涛 | A kind of preparation method of Caulis Sacchari sinensis juice health-preserving paste |
| CN106234866A (en) * | 2016-07-31 | 2016-12-21 | 吴军 | Garbo fruit beverage and preparation method thereof |
| CN108936134A (en) * | 2018-09-21 | 2018-12-07 | 广西皇人食品有限公司 | One kind promotes the production of body fluid to quench thirst flavor beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104336706A (en) | Preparation method for sugarcane and water-chestnut juice | |
| CN102960795B (en) | Preparation method of fruit and vegetable beverage | |
| CN102894268B (en) | Fruit juice amazake and preparation method thereof | |
| CN104351873A (en) | Sugarcane and water-chestnut fruit juice beverage | |
| CN103820297B (en) | A kind of Kiwi fruit health fruit vinegar and preparation method thereof | |
| CN104336705A (en) | Sugarcane and passion fruit juice | |
| CN103653151A (en) | Production method for tomato juice beverage prepared with enzymatic method | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN101129172A (en) | Method for processing blackberry fruit pulp with low sugar | |
| CN104351875A (en) | Preparation method of fruit drink with sugarcane and passion fruits | |
| CN102366135A (en) | Averrhoa carambola Linn health beverage and its preparation method | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN103637326B (en) | A kind of full juice fruit vinegar beverage and preparation method thereof | |
| CN101623060B (en) | Mulberry jam and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN103976299A (en) | Composite fruit and vegetable powder and preparation method thereof | |
| CN103519038A (en) | Aarbutus jam and preparation method of arbutus jam | |
| CN103478799A (en) | Nutritional pomelo compound beverage | |
| KR20170108289A (en) | Manufacturing method of vinegar using tricuspidata fruits | |
| CN104351600A (en) | Processing method for wampee jam | |
| CN103484298A (en) | Mango wine | |
| CN104824501A (en) | Juicy peach flavored honey dry powder and preparation method therefor | |
| CN101623118A (en) | Apple and pear granule juice drink and production method thereof | |
| CN107373500A (en) | A kind of production method of instant quinoa Yellow-peach can |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150218 |