CN104983005A - Crabapple and chaenomeles speciosa composite fruit and vegetable juice and preparation method thereof - Google Patents
Crabapple and chaenomeles speciosa composite fruit and vegetable juice and preparation method thereof Download PDFInfo
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- CN104983005A CN104983005A CN201510335799.4A CN201510335799A CN104983005A CN 104983005 A CN104983005 A CN 104983005A CN 201510335799 A CN201510335799 A CN 201510335799A CN 104983005 A CN104983005 A CN 104983005A
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- xuancheng
- pawpaw
- crabapple
- vegetable juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 235000005087 Malus prunifolia Nutrition 0.000 title claims abstract description 23
- 244000070406 Malus silvestris Species 0.000 title claims abstract description 23
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 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 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000004576 sand Substances 0.000 claims abstract description 13
- 241000219784 Sophora Species 0.000 claims abstract description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 244000179886 Moringa oleifera Species 0.000 claims abstract description 7
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 7
- 241000219925 Oenothera Species 0.000 claims abstract description 7
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 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 15
- 238000000034 method Methods 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 11
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 240000007817 Olea europaea Species 0.000 claims description 6
- 241001213934 Panicum schinzii Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 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
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000064816 Brassica oleracea var. acephala Species 0.000 abstract 1
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 240000009033 Lindernia ruellioides Species 0.000 abstract 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking 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
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 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)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses crabapple and chaenomeles speciosa composite fruit and vegetable juice. The crabapple and chaenomeles speciosa composite fruit and vegetable juice is manufactured from, by weight, 280-320 parts of chaenomeles speciosa, one to two parts of bamboo salt, three to five parts of bean dregs, five to six parts of bitter gourd powder, five to eight parts of puerarin powder, five to seven parts of red wine, eight to ten parts of crabapples, two to three parts of horseradish tree fresh leaves, three to four parts of kale borecole, two to three parts of evening primrose, one to two parts of lindernia ruellioides, one to two parts of concha margaritiferallsta, two to four parts of sophora flowers, three to five parts of folium mori, an appropriate amount of fine sand, an appropriate amount of chitosan and an appropriate amount of water. In a preparation method of the crabapple and chaenomeles speciosa composite fruit and vegetable juice, deastringency, extraction and clarification are sequentially carried out on the chaenomeles speciosa, the juice is savoury and mellow in taste and not astringent, the added crabapples have the effects of helping produce saliva and slake thirst and discharging fire and improving eyesight, and the added Chinese herbal medicine of the sophora flowers and the like has the effects of removing heat to cool blood and preventing strokes.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of Chinese pear-leaved crabapple 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 Chinese pear-leaved crabapple 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 Chinese pear-leaved crabapple 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, bamboo salt 1-2, bean dregs 3-5, balsam pear powder 5-6, kudzu-vine root powder 5-8, red wine 5-7, Chinese pear-leaved crabapple 8-10, Moringa fresh leaf 2-3, olive dish 3-4, evening primrose 2-3, dry land grass 1-2, mother-of-pearl 1-2, sophora flower 2-4, mulberry leaf 3-5, fine sand is appropriate, shitosan is appropriate, water is appropriate.
The preparation method of described a kind of Chinese pear-leaved crabapple 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) by evening primrose, dry land grass, mother-of-pearl, sophora flower, mulberry leaf mixing, water extraction 2-3 time, merging filtrate, obtains herb liquid; By Chinese pear-leaved crabapple, the fresh leaf of Moringa, olive dish mixing, add herb liquid making beating, obtain vegetables and fruits medicine slurry;
(3), after red wine being boiled, add bamboo salt and dissolve, then after adding 10-15 times of water dilution, add bean dregs, balsam pear powder, kudzu-vine root powder successively again, slow fire infusion 20-30 minute, takes the dish out of the pot, mixing of materials after processing with step (2), is placed in centrifuge and carries 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:
Chinese pear-leaved crabapple 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 Chinese pear-leaved crabapple of adding have promote the production of body fluid to quench thirst, effect of purging pathogenic fire and improving eyesight, the multiple Chinese herbal medicine such as the sophora flower of interpolation has effect of clearing heat and cooling blood, prevention of stroke.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of Chinese pear-leaved crabapple Xuancheng's pawpaw compound fruit and vegetable juice, be made up of the raw material of following weight portion:
Xuancheng's pawpaw 320, bamboo salt 2, bean dregs 5, balsam pear powder 6, kudzu-vine root powder 8, red wine 7, Chinese pear-leaved crabapple 10, the fresh leaf of Moringa 3, olive dish 4, evening primrose 3, dry land grass 2, mother-of-pearl 2, sophora flower 4, mulberry leaf 5, fine sand is appropriate, shitosan is appropriate, water is appropriate.
The preparation method of described a kind of Chinese pear-leaved crabapple 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) by evening primrose, dry land grass, mother-of-pearl, sophora flower, mulberry leaf mixing, water extraction 3 times, merging filtrate, obtains herb liquid; By Chinese pear-leaved crabapple, the fresh leaf of Moringa, olive dish mixing, add herb liquid making beating, obtain vegetables and fruits medicine slurry;
(3), after red wine being boiled, add bamboo salt and dissolve, then after adding 15 times of water dilutions, add bean dregs, balsam pear powder, kudzu-vine root powder successively again, slow fire infusion 30 minutes, takes the dish out of the pot, mixing of materials after processing with step (2), is placed in centrifuge and carries 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 Chinese pear-leaved crabapple 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, bamboo salt 1-2, bean dregs 3-5, balsam pear powder 5-6, kudzu-vine root powder 5-8, red wine 5-7, Chinese pear-leaved crabapple 8-10, Moringa fresh leaf 2-3, olive dish 3-4, evening primrose 2-3, dry land grass 1-2, mother-of-pearl 1-2, sophora flower 2-4, mulberry leaf 3-5, fine sand is appropriate, shitosan is appropriate, water is appropriate.
2. the preparation method of a kind of Chinese pear-leaved crabapple 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) by evening primrose, dry land grass, mother-of-pearl, sophora flower, mulberry leaf mixing, water extraction 2-3 time, merging filtrate, obtains herb liquid; By Chinese pear-leaved crabapple, the fresh leaf of Moringa, olive dish mixing, add herb liquid making beating, obtain vegetables and fruits medicine slurry;
(3), after red wine being boiled, add bamboo salt and dissolve, then after adding 10-15 times of water dilution, add bean dregs, balsam pear powder, kudzu-vine root powder successively again, slow fire infusion 20-30 minute, takes the dish out of the pot, mixing of materials after processing with step (2), is placed in centrifuge and carries 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 |
|---|---|---|---|
| CN201510335799.4A CN104983005A (en) | 2015-06-17 | 2015-06-17 | Crabapple and chaenomeles speciosa composite fruit and vegetable juice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335799.4A CN104983005A (en) | 2015-06-17 | 2015-06-17 | Crabapple and chaenomeles speciosa composite fruit and vegetable juice and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104983005A true CN104983005A (en) | 2015-10-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510335799.4A Pending CN104983005A (en) | 2015-06-17 | 2015-06-17 | Crabapple and chaenomeles speciosa composite fruit and vegetable juice and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104983005A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085678A (en) * | 2016-06-15 | 2016-11-09 | 安徽徽王食品有限公司 | A kind of aroma sleeping composite blueberry fruit juice and preparation method thereof |
Citations (3)
| 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 |
| CN103169116A (en) * | 2013-04-02 | 2013-06-26 | 邓成凯 | Beverage of fruit, plant perfume materials and edible flowers through combination match |
| CN104186860A (en) * | 2014-09-13 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | Tea beverage capable of moistening lung and beautifying and preparation method thereof |
-
2015
- 2015-06-17 CN CN201510335799.4A patent/CN104983005A/en active Pending
Patent Citations (3)
| 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 |
| CN103169116A (en) * | 2013-04-02 | 2013-06-26 | 邓成凯 | Beverage of fruit, plant perfume materials and edible flowers through combination match |
| CN104186860A (en) * | 2014-09-13 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | Tea beverage capable of moistening lung and beautifying and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085678A (en) * | 2016-06-15 | 2016-11-09 | 安徽徽王食品有限公司 | A kind of aroma sleeping composite blueberry fruit juice and preparation method thereof |
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Application publication date: 20151021 |