CN105011265A - Method for manufacturing hispid bottle gourd normal juice beverage - Google Patents
Method for manufacturing hispid bottle gourd normal juice beverage Download PDFInfo
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- CN105011265A CN105011265A CN201410456148.6A CN201410456148A CN105011265A CN 105011265 A CN105011265 A CN 105011265A CN 201410456148 A CN201410456148 A CN 201410456148A CN 105011265 A CN105011265 A CN 105011265A
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Abstract
The invention discloses a method for manufacturing a hispid bottle gourd normal juice beverage and belongs to the field of beverage processing. The method is characterized by comprising raw material selection, cleaning, peeling, trimming, precooking, crushing, juicing, filtration, mixing, homogenization, degassing, canning, sterilization, cooling and finished product obtaining. The manufactured hispid bottle gourd normal juice beverage has rich nutrition and health care effects, a new approach is provided for comprehensive utilization of fresh hispid bottle gourds, and the practicality and commercial value of the fresh hispid bottle gourds are improved. The product is rich in nutrition and crisp in taste, has faint scent of the hispid bottle gourds, is favorable for enhancing organism immunity functions and achieves effects of inducing diuresis to alleviate edema and relieving a cough to relieve restlessness. The processing method is simple and easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, especially relate to a kind of preparation method of edible gourd juice beverage.
Background technology
Edible gourd is Curcurbitaceae, another name: a sweet a kind of edible gourd, a sweet a kind of edible gourd, and fruit thickness is well-balanced and in cylindric, directly or slightly bow, and green white, pulp white, soft and succulency when fruit is tender, can do vegetables.Edible gourd is put down, and slightly sweet flavor, has inducing diuresis for removing edema, cough-relieving relieving restlessness, effect for the treatment of stranguria dissipating bind.
Modern science shows: edible gourd protein and various trace elements, contributes to enhanced machine body immunity function; Meanwhile, containing abundant vitamin C in edible gourd, the synthesis of energy enhancing antibody, improves antiviral ability.Two kinds of trypsin inhibitors can be isolated from edible gourd, have inhibitory action to trypsase, thus play the effect of hypoglycemic.And carrotene is more at content at edible gourd, the synthesis of human carcinogen's material after food, can be stoped, thus reduce the formation of cancer cell, reduce the incidence of disease of human carcinoma.
Edible gourd is seasonal vegetable, not easily preserves, and is mainly used as vegetables and eats, and edible gourd is little through the product of deep processing, and utilize fresh edible gourd to make edible gourd juice beverage, product is nutritious, and eat, preserve conveniently, can increase the added value of agricultural product, product commodity value is high.
Summary of the invention
Technical problem to be solved by this invention is raw material with edible gourd, is processed into wooden edible gourd juice beverage, to solve the not long keeping problem of fresh edible gourd raw material, provides nutritious a kind of edible gourd juice beverage product.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for edible gourd juice beverage, it is characterized in that the technological process adopted is, raw material choose, clean, remove the peel, repair, precook, fragmentation, squeeze the juice, filter, allocate, homogeneous, degassed, tinning, sterilization, cooling, finished product; Its key step is as follows:
A, raw material are chosen: select well-grown, medium well, bar is long and perfectly round, and organize tender and crisp, meat is fresh, without edible gourd of disease and pest, rotten and mechanical damage;
B, to precook: the main purpose of precooking is enzyme removal protecting color, softening tissue, improve crushing juice rate, adopt boiling water to precook, to boil as degree, 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 4 ~ 5 times, the fragment after fragmentation is 1 ~ 2mm;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out filters through 200 orders;
E, allotment: using sodium carboxymethylcellulose as stabilizing agent, be deployed into pungent fragrance, adds 10% ~ 15% radish Juice, 2% ~ 4% ginger juice and proper amount of sugar, salt, monosodium glutamate during allotment;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, therefore 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 the polyester/aluminum foil/polypropylene composite materials bag meeting GB1004 requirement to carry out filling, pack temperature 75 DEG C, 185 ~ 220 DEG C of temperature conditions sealings by fusing, and check seal quality by bag;
H, sterilization, cooling: the condition sterilization adopting 115 DEG C, 3 minutes, is cooled to normal temperature with circulating water after sterilization, is finished product.
Product quality requires: juice is clarified, tool seasoning local flavor, free from extraneous odour.
Beneficial effect: the preparation method of a kind of edible gourd juice beverage of the present invention, with fresh edible gourd for primary raw material, edible gourd juice beverage made after processing has abundant nutrition and health care effect, opens the new way of fresh edible gourd comprehensive utilization, improves its practicality and commodity value.Product is nutritious, mouthfeel is sharp and clear, has the fragrant of edible gourd, is conducive to enhanced machine body immunity function, reaches inducing diuresis for removing edema, effect of cough-relieving relieving restlessness.Processing method is simple, easy to implement.
Detailed description of the invention
Embodiment 1:
A preparation method for edible gourd juice beverage, its key step is as follows:
A, raw material are chosen: select well-grown, ninety percent is ripe, and bar is long and perfectly round, and organize tender and crisp, meat is fresh, without edible gourd of disease and pest, rotten and mechanical damage;
B, to precook: the main purpose of precooking is enzyme removal protecting color, softening tissue, improve crushing juice rate, adopt boiling water to precook, to boil as degree, 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 2 ~ 3 times, the fragment after fragmentation is 1.5 ~ 2.5mm;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out filters through 180 orders;
E, allotment: using sodium carboxymethylcellulose as stabilizing agent, be deployed into pungent fragrance, adds 6% ~ 8% Celery Juice, 2% ~ 2.5% ginger juice and proper amount of sugar, salt, monosodium glutamate during allotment;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, therefore deployed juice must through high-pressure homogeneous process, and homogenization pressure is more than 18 MPas, and the juice vacuum degassing machine after homogeneous carries out vacuum outgas;
G, tinning: adopt the polyester/aluminum foil/polypropylene composite materials bag meeting GB1004 requirement to carry out filling, pack temperature is not less than 68 DEG C, 180 ~ 220 DEG C of temperature conditions sealings by fusing, and checks seal quality by bag;
H, sterilization, cooling: adopt 100 DEG C, the condition sterilization of 5-6 minute, be cooled to normal temperature with circulating water after sterilization, be finished product.
Embodiment 2:
A preparation method for edible gourd juice beverage, its key step is as follows:
A, raw material are chosen: select well-grown, ninety percent is ripe, and bar is long and perfectly round, and organize tender and crisp, meat is fresh, without edible gourd of disease and pest, rotten and mechanical damage;
B, to precook: the main purpose of precooking is enzyme removal protecting color, softening tissue, improve crushing juice rate, adopt boiling water to precook, to boil as degree, 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 1 ~ 2 time, the fragment after fragmentation is 2 ~ 3mm;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out filters through 160 orders;
E, allotment: using sodium carboxymethylcellulose as stabilizing agent, be deployed into pungent fragrance, adds 8% ~ 10% cider, 1% ~ 2% pickle and proper amount of sugar, salt, monosodium glutamate during allotment;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, therefore deployed juice must through high-pressure homogeneous process, and homogenization pressure is in 30 MPas, and the juice vacuum degassing machine after homogeneous carries out vacuum outgas;
G, tinning: adopt the polyester/aluminum foil/polypropylene composite materials bag meeting GB1004 requirement to carry out filling, pack temperature 85 DEG C, 230 DEG C of temperature conditions sealings by fusing, and check seal quality by bag;
H, sterilization, cooling: adopt 140 DEG C, the condition sterilization of 2-3 minute, 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. a preparation method for edible gourd juice beverage, it is characterized in that the technological process adopted is, raw material choose, clean, remove the peel, repair, precook, fragmentation, squeeze the juice, filter, allocate, homogeneous, degassed, tinning, sterilization, cooling, finished product; Its key step is as follows:
A, raw material are chosen: select well-grown, medium well, bar is long and perfectly round, and organize tender and crisp, meat is fresh, without edible gourd of disease and pest, rotten and mechanical damage;
B, to precook: the main purpose of precooking is enzyme removal protecting color, softening tissue, improve crushing juice rate, adopt boiling water to precook, to boil as degree, 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 4 ~ 5 times, the fragment after fragmentation is 1 ~ 2mm;
D, squeeze the juice, filter: the raw material after fragmentation is put into expeller and squeezes the juice, the juice of squeezing out filters through 200 orders;
E, allotment: using sodium carboxymethylcellulose as stabilizing agent, be deployed into pungent fragrance, adds 10% ~ 15% radish Juice, 2% ~ 4% ginger juice and proper amount of sugar, salt, monosodium glutamate during allotment;
F, homogeneous, degassed: after preventing tinning, produce precipitation, affect outward appearance and mouthfeel, therefore 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 the polyester/aluminum foil/polypropylene composite materials bag meeting GB1004 requirement to carry out filling, pack temperature 75 DEG C, 185 ~ 220 DEG C of temperature conditions sealings by fusing, and check seal quality by bag;
H, sterilization, cooling: the condition sterilization adopting 115 DEG C, 3 minutes, is cooled to normal temperature with circulating water after sterilization, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410456148.6A CN105011265A (en) | 2014-09-10 | 2014-09-10 | Method for manufacturing hispid bottle gourd normal juice beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410456148.6A CN105011265A (en) | 2014-09-10 | 2014-09-10 | Method for manufacturing hispid bottle gourd normal juice beverage |
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| CN105011265A true CN105011265A (en) | 2015-11-04 |
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| CN201410456148.6A Pending CN105011265A (en) | 2014-09-10 | 2014-09-10 | Method for manufacturing hispid bottle gourd normal juice beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261311A (en) * | 2016-09-23 | 2017-01-04 | 安徽智联管理咨询有限公司 | A kind of manufacture method of Caulis Zizaniae caduciflorae fruity health-care beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066571A (en) * | 1992-03-12 | 1992-12-02 | 张泽生 | A kind of processing method of peach juice beverage |
| CN103504407A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method of cucumber cloudy juice |
| CN103519271A (en) * | 2013-10-04 | 2014-01-22 | 张俊辉 | Original-taste loofah beverage making method |
| CN103798895A (en) * | 2013-09-23 | 2014-05-21 | 高磊 | Method for processing balsam pear juice drink |
-
2014
- 2014-09-10 CN CN201410456148.6A patent/CN105011265A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066571A (en) * | 1992-03-12 | 1992-12-02 | 张泽生 | A kind of processing method of peach juice beverage |
| CN103798895A (en) * | 2013-09-23 | 2014-05-21 | 高磊 | Method for processing balsam pear juice drink |
| CN103504407A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method of cucumber cloudy juice |
| CN103519271A (en) * | 2013-10-04 | 2014-01-22 | 张俊辉 | Original-taste loofah beverage making method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261311A (en) * | 2016-09-23 | 2017-01-04 | 安徽智联管理咨询有限公司 | A kind of manufacture method of Caulis Zizaniae caduciflorae fruity health-care beverage |
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Application publication date: 20151104 |
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