CN105029588A - Preparing method of quince beverage - Google Patents

Preparing method of quince beverage Download PDF

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Publication number
CN105029588A
CN105029588A CN201510480396.9A CN201510480396A CN105029588A CN 105029588 A CN105029588 A CN 105029588A CN 201510480396 A CN201510480396 A CN 201510480396A CN 105029588 A CN105029588 A CN 105029588A
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CN
China
Prior art keywords
quince
beverage
quinces quince
quinces
processed
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Pending
Application number
CN201510480396.9A
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Chinese (zh)
Inventor
明毅强
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明毅强
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Priority to CN201510480396.9A priority Critical patent/CN105029588A/en
Publication of CN105029588A publication Critical patent/CN105029588A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparing method of a quince beverage. The preparing method is characterized in that quince serves as a main material, and the quince beverage is formed through the steps of raw material preprocessing, pulping, enzyme processing, filtering, mixing, homogenizing, sterilizing, canning, checking, storing and the like. The quince beverage produced through the method fully reserves the nutrient substances of quince, the color of the beverage is stabilized through homogenizing, and layered sedimentation is avoided; high fructose corn syrup serves as a sweetening agent, and the beverage is made to be heavy in fragrance and tasty in sour and sweetness; according to the method, operation is easy, and the method can be grasped easily; the beverage is rich in nutrition and convenient to drink and has the functions of clearing dampness, relieving summer heat, helping digestion, descending qi, stimulating the circulation of the blood, causing the muscles and joints to relax and the like.

Description

The preparation method of Quinces Quince beverage
Technical field
The present invention relates to a kind of preparation method of beverage, especially relate to the preparation method of Yi Zhong Quinces Quince beverage.
Background technology
Quinces Quince, another name oblonga, quite wingceltis etc., Qiang Wei Ke Quinces Quince belongs to defoliation small arbor, and taste is sweet, sour, warm in nature." Kaibao Bencao " is recorded: " main warming the middle warmer and descending qi, helps digestion, and removes vinegar water in the heart, deodorizes." fruit fragranced is dense; containing multiple nutrients material, general containing dry 15.5-23.9%, sugary 8-9.6%; some kind is up to 10.7%; malic acid 0.93%, vitamin 1.86%, mineral matter 0.47-5.5%; eat raw and have special fragrant; also containing catechin, yellow phosphorus element isoreactivity material in fruit, blood vessel intensity to be promoted, promote health.Traditional Chinese medical science Ren Wei Quinces Quince is warm in nature nontoxic, has clearing damp relieving summer-heat, stimulates the circulation of the blood and cause the muscles and joints to relax, helps digestion and treat the effect of the diseases such as heatstroke vomiting and diarrhoea, abdominal distension, arthralgia, spasm, indigestion.The You Yu Quinces Quince maturity period is short, and fruit is difficult to ensure to be deposited, easy to be mouldy rotten, and Quinces Quince is processed into the beverage drinking convenience, period of storage length by the waste , causing resource, the nutritive value of Ti Gao Quinces Quince and economic worth.
Summary of the invention
This invention Zhen Dui Quinces Quince processing maturation period is short, the defect of difficult storage, provides a kind of preparation method of nutritious, delicious taste, the Fang of drinking Bian Quinces Quince beverage.
The present invention solves the technical scheme that its technical problem takes:
The preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 6min with the citric acid soln immersion of 0.2%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 100 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: get 9kg Quinces Quince slurries and mix with the Sucus Phyllanthi of 1kg, obtained mixed serum, the pectase of 0.04kg is added in mixed serum, it is 50 DEG C that temperature controls, and the time is 2h, passes through enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 5.5kg, HFCS 0.9kg, xylitol 0.6kg, Passion Fruit Juice 0.2kg, food acids 0.08kg, essence 0.05kg, xanthans 0.02kg, maltitol 0.004kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 10s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Beneficial effect: adopt this method Sheng Chan Quinces Quince beverage, the nutriment of abundant Bao Liu Quinces Quince, the color stability of beverage is made by homogeneous, avoid layering and precipitating, adopt HFCS as sweetener, make that beverage fragranced is dense, sweet and sour taste, this method is simple to operate, be easy to grasp, beverage is nutritious, drink conveniently, has clearing damp relieving summer-heat, promoting digestion to eliminate stagnation, stimulates the circulation of the blood and cause the muscles and joints to relax.
Detailed description of the invention
Embodiment 1:
The preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 8min with the citric acid solution immersion of 0.1%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 80 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: the pectase adding 0.03kg in 10kg Quinces Quince slurries, it is 45 DEG C that temperature controls, and the time is 4h, by enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 4kg, HFCS 0.8kg, xylitol 0.5kg, food acids 0.06kg, essence 0.03kg, xanthans 0.01kg, maltitol 0.003kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 70 DEG C, and pressure is 30Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 90 DEG C, time 15s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 30 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 2:
The preparation method of Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 7min with the citric acid solution immersion of 0.15%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 90 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: get 8kg Quinces Quince slurries and mix with the black nightshade slurries of 2kg, obtained mixed serum, the pectase of 0.035kg is added in mixed serum, it is 48 DEG C that temperature controls, and the time is 3h, passes through enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 5kg, HFCS 1kg, xylitol 0.4kg, raspberry juice 0.2kg, food acids 0.07kg, essence 0.04kg, xanthans 0.015kg, maltitol 0.004kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 75 DEG C, and pressure is 25Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 93 DEG C, time 12s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 35 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 3:
The preparation method of Yi Zhong Quinces Quince beverage, is characterized in that, adopts following steps:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 6-8min with the citric acid solution immersion of 0.1-0.2%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 80-100 object screen filtration, get Quinces Quince slurries processed;
C, ferment treatment: add the pectase of its weight 0.3-0.4% in Quinces Quince slurries, and temperature controls as 45-50 DEG C, and the time is 2-4h, after enzymolysis, and get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 40-55 weight portion, HFCS 8-10 weight portion, xylitol 4-6 weight portion, food acids 0.6-0.8 weight portion, essence 0.3-0.5 weight portion, xanthans 0.1-0.2 weight portion, maltitol 0.03-0.05 weight portion, add water to 100 weight portions, stir, make mixed liquor;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 70-80 DEG C, and pressure is 20-30Mpa;
F, sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 10-15s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 30-40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
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 Yi Zhong Quinces Quince beverage, carries out as follows:
A, pretreatment of raw material: get maturation, without rotting, without the Wen Quince of disease and pest, after cleaning, seed process is gone in stripping and slicing, then protects look, immersion 6min with the citric acid soln immersion of 0.2%;
B, making beating: by protecting look Hou Quinces Quince block through disintegrating machine making beating process, cross 100 object screen filtrations, get Quinces Quince slurries processed;
C, ferment treatment: get 9kg Quinces Quince slurries and mix with the Sucus Phyllanthi of 1kg, obtained mixed serum, the pectase of 0.04kg is added in mixed serum, it is 50 DEG C that temperature controls, and the time is 2h, passes through enzymolysis, can pectin in Fen Xie Quinces Quince, separate out the nutriment in fruit, after enzymolysis, get Quinces Quince juice processed;
D, allotment: Qu Quinces Quince juice 5.5kg, HFCS 0.9kg, xylitol 0.6kg, Passion Fruit Juice 0.2kg, food acids 0.08kg, essence 0.05kg, xanthans 0.02kg, maltitol 0.004kg, add water to 10kg, stir, make mixed liquor, add xylitol, HFCS, both can not improve the blood-sugar content of drinking person, make again that Wen Quince drinks taste delicious food is tasty and refreshing, aftertaste is long;
E, homogeneous: by the mixed liquor homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, makes it organize and reaches homogeneous, delicate, avoid producing layering and precipitating;
F, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 10s, get Quinces Quince beverage processed;
G, canned: sterilization Hou Quinces Quince beverage is cooled to 40 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
CN201510480396.9A 2015-08-08 2015-08-08 Preparing method of quince beverage Pending CN105029588A (en)

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Application Number Priority Date Filing Date Title
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105309618A (en) * 2015-11-17 2016-02-10 张佳成 Preparation method for yoghurt with purple sweet potato and cydonia oblonga fruit flavor
CN106071448A (en) * 2016-06-19 2016-11-09 程龙凤 A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables
CN106359815A (en) * 2016-09-29 2017-02-01 芜湖市三山区绿色食品产业协会 Processing technique of Cydonia oblonga preserved fruit
CN106616838A (en) * 2016-09-14 2017-05-10 安徽宝恒农业有限公司 Canned quince fruits with mellow flavor
CN107149076A (en) * 2017-06-28 2017-09-12 周兆平 The preparation method of Yi Zhong Wen Quince passion fruit instant beverages

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101233944A (en) * 2008-02-29 2008-08-06 麦麦提·托胡提 Apple composite fruit juice health care beverage
CN104256759A (en) * 2014-07-23 2015-01-07 吴月存 Emblic leafflower and ponkan fruit composite juice and preparation method thereof
CN104783026A (en) * 2015-05-03 2015-07-22 张俊辉 Processing method for Chinese wampee fruit jam powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101233944A (en) * 2008-02-29 2008-08-06 麦麦提·托胡提 Apple composite fruit juice health care beverage
CN104256759A (en) * 2014-07-23 2015-01-07 吴月存 Emblic leafflower and ponkan fruit composite juice and preparation method thereof
CN104783026A (en) * 2015-05-03 2015-07-22 张俊辉 Processing method for Chinese wampee fruit jam powder

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
艾克拜尔•买买等: "榅桲饮料的制作工艺研究", 《食品研究与开发》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105309618A (en) * 2015-11-17 2016-02-10 张佳成 Preparation method for yoghurt with purple sweet potato and cydonia oblonga fruit flavor
CN106071448A (en) * 2016-06-19 2016-11-09 程龙凤 A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables
CN106616838A (en) * 2016-09-14 2017-05-10 安徽宝恒农业有限公司 Canned quince fruits with mellow flavor
CN106359815A (en) * 2016-09-29 2017-02-01 芜湖市三山区绿色食品产业协会 Processing technique of Cydonia oblonga preserved fruit
CN107149076A (en) * 2017-06-28 2017-09-12 周兆平 The preparation method of Yi Zhong Wen Quince passion fruit instant beverages

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Application publication date: 20151111