CN104983004A - Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof - Google Patents
Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof Download PDFInfo
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- CN104983004A CN104983004A CN201510335690.0A CN201510335690A CN104983004A CN 104983004 A CN104983004 A CN 104983004A CN 201510335690 A CN201510335690 A CN 201510335690A CN 104983004 A CN104983004 A CN 104983004A
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- grape
- xuancheng
- pawpaw
- fruit
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 23
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 23
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 23
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 15
- 240000006365 Vitis vinifera Species 0.000 title claims abstract 10
- 240000000425 Chaenomeles speciosa Species 0.000 title abstract 6
- 235000005078 Chaenomeles speciosa Nutrition 0.000 title abstract 6
- 239000002131 composite material Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004576 sand Substances 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000013580 sausages Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 238000005352 clarification Methods 0.000 claims abstract description 5
- 244000189799 Asimina triloba Species 0.000 claims description 36
- 235000006264 Asimina triloba Nutrition 0.000 claims description 36
- 235000009467 Carica papaya Nutrition 0.000 claims description 36
- 238000002156 mixing Methods 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 244000298479 Cichorium intybus Species 0.000 claims description 6
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 6
- 241000249864 Tussilago Species 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 240000006740 Cichorium endivia Species 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000003733 chicria Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 13
- 239000000047 product Substances 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 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
-
- 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
- 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)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses grape and chaenomeles speciosa composite fruit and vegetable juice. The grape and chaenomeles speciosa composite fruit and vegetable juice is prepared from, by weight, 280-320 parts of chaenomeles speciosa, 2-3 parts of konjaku flour, 5-6 parts of endive syrup, 4-5 parts of soy-preserved radish, 2-3 parts of onion, 3-4 parts of sausage, 3-5 parts of red date, 8-12 parts of grape, 1-2 parts of apple peel, 2-3 parts of anemarrhenae, 3-4 parts of momordica grosvenori, 1-2 parts of flos farfarae, 3-4 parts of dwarf lilyturf root, 1-2 parts of glossy privet fruit, a proper amount of fine sand, a proper amount of chitosan and a proper amount of water. In the preparing method of the grape and chaenomeles speciosa composite fruit and vegetable juice, the deastringency, digestion and clarification processing are carried out on the chaenomeles speciosa in sequence, the taste of the product is made to be mellow and not astringent, the added grape has the effects of preventing the cardia-cerebrovascular disease, resisting oxidation and defying aging, and the added glossy privet fruit and other various Chinese herbs have the effects of tonifying the liver and the kidney, blackening hair and improving eyesight.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of grape Xuancheng's pawpaw compound fruit and vegetable juice and preparation method thereof.
Background technology
Xuancheng's pawpaw is Xuancheng Profile, anhui Province special product, one of " integration of drinking and medicinal herbs " plant that China is famous, national geography mark agricultural product.Fruits nutrition enriches, and has high edibility and health-care effect, and carrying out deep processing to Xuancheng's pawpaw has very profound significance, but due to fruit astringent taste very heavy, its deastringent process process for Xuancheng's pawpaw is studied, and optimizes and obtains best working process parameter; In addition, add water multiple, extraction time, temperature to the impact of Xuancheng's pawpaw extractive juice quality by single factor experiment research, determine Xuancheng's pawpaw fruit juice optimum extraction technological parameter, and be applied in preparation method; Also Xuancheng's pawpaw juice clarification method is studied, all in preparation method, have employed preferred plan, Xuancheng's pawpaw compound fruit and vegetable juice is all improved on taste and nutritive effect.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of grape Xuancheng's pawpaw compound fruit and vegetable juice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of grape Xuancheng's pawpaw compound fruit and vegetable juice, is characterized in that being made up of the raw material of following weight portion:
Xuancheng's pawpaw 280-320, konjaku flour 2-3, Chicory syrup 5-6, soy preserved radish head 4-5, onion 2-3, sausage 3-4, red date 3-5, grape 8-12, apple skin 1-2, wind-weed 2-3, Momordica grosvenori 3-4, tussilago 1-2, tuber of dwarf lilyturf 3-4, fruit of glossy privet 1-2, fine sand is appropriate, shitosan is appropriate, water is appropriate.
The preparation method of described a kind of grape Xuancheng's pawpaw compound fruit and vegetable juice, is characterized in that comprising the following steps:
(1) get appropriate fine sand, add suitable quantity of water mixing, in fine sand, water content is 18%-25%, be heated to 50-55 DEG C again and be incubated, for subsequent use, Xuancheng's pawpaw is embedded in above-mentioned fine sand, constant temperature buries 100-120 minute, by take away the puckery taste process after Xuancheng's pawpaw take out, and clean, remove the peel and after flesh stripping and slicing for subsequent use; Again Xuancheng's pawpaw block is placed in closed container lixiviate process, adds three times of water, after being heated to 60-62 DEG C, insulation 6-8 hour, filters, obtains Xuancheng's pawpaw juice; In Xuancheng's pawpaw juice, add shitosan, shitosan addition is 0.3g/l, and constant temperature remains on 50 DEG C, leaves standstill clarification 25-30 minute, gets supernatant liquor;
(2) soy preserved radish head, onion, sausage are minced into mud, add Chicory syrup and stir homogeneous, be placed in steamer water proof and steam 20-30 minute, take out oven dry, pulverize;
(3) by red date, grape mixing, add 10-15 times of water making beating, obtain pulp; By apple skin, the wind-weed, Momordica grosvenori, tussilago, the tuber of dwarf lilyturf, fruit of glossy privet mixing, with gauze parcel, obtain middle cartridge bag; Material after pulp and middle cartridge bag, step (2) being processed, konjaku flour are mixed into pot, slow fire infusion 30-40 minute, cartridge bag in removal, and in pot, leftover materials are placed in centrifuge and carry out centrifuging treatment, get supernatant liquor;
(4) by the mixing of materials after step (1), (3) process, at the temperature of 90-95 DEG C, sterilizing 15-20 minute, cooling, packing.
Advantage of the present invention is:
Grape Xuancheng's pawpaw compound fruit and vegetable juice of the present invention has carried out successively taking away the puckery taste to Xuancheng's pawpaw in preparation method, lixiviate, clarifying treatment, make product aromatic taste, not puckery mouth, the grape of adding has prevention cardiovascular and cerebrovascular diseases, anti-oxidant, antidotal effect, the multiple Chinese herbal medicine such as the fruit of glossy privet of interpolation have tonify the liver and kidney, crow must effect of improving eyesight.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of grape Xuancheng's pawpaw compound fruit and vegetable juice, be made up of the raw material of following weight portion:
Xuancheng's pawpaw 320, konjaku flour 3, Chicory syrup 6, soy preserved radish 5, onion 3, sausage 4, red date 5, grape 12, apple skin 2, the wind-weed 3, Momordica grosvenori 4, tussilago 2, the tuber of dwarf lilyturf 4, the fruit of glossy privet 2, fine sand is appropriate, shitosan is appropriate, water is appropriate.
The preparation method of described a kind of grape Xuancheng's pawpaw compound fruit and vegetable juice, comprises the following steps:
(1) get appropriate fine sand, add suitable quantity of water mixing, in fine sand, water content is 25%, be heated to 55 DEG C again and be incubated, for subsequent use, Xuancheng's pawpaw is embedded in above-mentioned fine sand, constant temperature buries 120 minutes, by take away the puckery taste process after Xuancheng's pawpaw take out, and clean, remove the peel and after flesh stripping and slicing for subsequent use; Again Xuancheng's pawpaw block is placed in closed container lixiviate process, adds three times of water, after being heated to 62 DEG C, be incubated 8 hours, filter, obtain Xuancheng's pawpaw juice; In Xuancheng's pawpaw juice, add shitosan, shitosan addition is 0.3g/l, and constant temperature remains on 50 DEG C, leaves standstill clarification 30 minutes, gets supernatant liquor;
(2) soy preserved radish head, onion, sausage are minced into mud, add Chicory syrup and stir homogeneous, be placed in steamer water proof and steam 30 minutes, take out oven dry, pulverize;
(3) by red date, grape mixing, add 15 times of water making beating, obtain pulp; By apple skin, the wind-weed, Momordica grosvenori, tussilago, the tuber of dwarf lilyturf, fruit of glossy privet mixing, with gauze parcel, obtain middle cartridge bag; Material after pulp and middle cartridge bag, step (2) being processed, konjaku flour are mixed into pot, slow fire infusion 40 minutes, cartridge bag in removal, and in pot, leftover materials are placed in centrifuge and carry out centrifuging treatment, get supernatant liquor;
(4) by the mixing of materials after step (1), (3) process, at the temperature of 95 DEG C, sterilizing 20 minutes, cooling, packing.
Claims (2)
1. a grape Xuancheng's pawpaw compound fruit and vegetable juice, is characterized in that being made up of the raw material of following weight portion:
Xuancheng's pawpaw 280-320, konjaku flour 2-3, Chicory syrup 5-6, soy preserved radish head 4-5, onion 2-3, sausage 3-4, red date 3-5, grape 8-12, apple skin 1-2, wind-weed 2-3, Momordica grosvenori 3-4, tussilago 1-2, tuber of dwarf lilyturf 3-4, fruit of glossy privet 1-2, fine sand is appropriate, shitosan is appropriate, water is appropriate.
2. the preparation method of a kind of grape Xuancheng's pawpaw compound fruit and vegetable juice according to claim 1, is characterized in that comprising the following steps:
(1) get appropriate fine sand, add suitable quantity of water mixing, in fine sand, water content is 18%-25%, be heated to 50-55 DEG C again and be incubated, for subsequent use, Xuancheng's pawpaw is embedded in above-mentioned fine sand, constant temperature buries 100-120 minute, by take away the puckery taste process after Xuancheng's pawpaw take out, and clean, remove the peel and after flesh stripping and slicing for subsequent use; Again Xuancheng's pawpaw block is placed in closed container lixiviate process, adds three times of water, after being heated to 60-62 DEG C, insulation 6-8 hour, filters, obtains Xuancheng's pawpaw juice; In Xuancheng's pawpaw juice, add shitosan, shitosan addition is 0.3g/l, and constant temperature remains on 50 DEG C, leaves standstill clarification 25-30 minute, gets supernatant liquor;
(2) soy preserved radish head, onion, sausage are minced into mud, add Chicory syrup and stir homogeneous, be placed in steamer water proof and steam 20-30 minute, take out oven dry, pulverize;
(3) by red date, grape mixing, add 10-15 times of water making beating, obtain pulp; By apple skin, the wind-weed, Momordica grosvenori, tussilago, the tuber of dwarf lilyturf, fruit of glossy privet mixing, with gauze parcel, obtain middle cartridge bag; Material after pulp and middle cartridge bag, step (2) being processed, konjaku flour are mixed into pot, slow fire infusion 30-40 minute, cartridge bag in removal, and in pot, leftover materials are placed in centrifuge and carry out centrifuging treatment, get supernatant liquor;
(4) by the mixing of materials after step (1), (3) process, at the temperature of 90-95 DEG C, sterilizing 15-20 minute, cooling, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335690.0A CN104983004A (en) | 2015-06-17 | 2015-06-17 | Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335690.0A CN104983004A (en) | 2015-06-17 | 2015-06-17 | Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104983004A true CN104983004A (en) | 2015-10-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510335690.0A Pending CN104983004A (en) | 2015-06-17 | 2015-06-17 | Grape and chaenomeles speciosa composite fruit and vegetable juice and preparing method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN104983004A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125658A (en) * | 2017-05-20 | 2017-09-05 | 宣城华科宣木瓜生物科技有限公司 | A kind of beautifying face and moistering lotion Xuancheng's pawpaw soup and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397215A (en) * | 2001-07-16 | 2003-02-19 | 赵江梅 | Health-care beverage containing components of chaenomeles fruit and red jujube |
| CN101953464A (en) * | 2009-07-20 | 2011-01-26 | 刘秀英 | Corn jelly containing calcium and zinc |
-
2015
- 2015-06-17 CN CN201510335690.0A patent/CN104983004A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397215A (en) * | 2001-07-16 | 2003-02-19 | 赵江梅 | Health-care beverage containing components of chaenomeles fruit and red jujube |
| CN101953464A (en) * | 2009-07-20 | 2011-01-26 | 刘秀英 | Corn jelly containing calcium and zinc |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125658A (en) * | 2017-05-20 | 2017-09-05 | 宣城华科宣木瓜生物科技有限公司 | A kind of beautifying face and moistering lotion Xuancheng's pawpaw soup and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151021 |