CN105077455B - The preparation process of water chestnut juice - Google Patents
The preparation process of water chestnut juice Download PDFInfo
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- CN105077455B CN105077455B CN201510481869.7A CN201510481869A CN105077455B CN 105077455 B CN105077455 B CN 105077455B CN 201510481869 A CN201510481869 A CN 201510481869A CN 105077455 B CN105077455 B CN 105077455B
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- horseshoe
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- water chestnut
- vitamin
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- 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
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation processes of water chestnut juice, belong to food processing technology field.The present invention is not by being removed the peel processing after horseshoe microwave sterilization, not only take full advantage of the nutritional ingredient in horseshoe skin, the pollution of bacterium and helminth in skin is also avoided simultaneously, and the pigment in horseshoe skin is removed by active carbon decoloring, keep the mouthfeel and appearance luster of product, it is processed using twice ultrasonic wave, sufficiently extracts the beneficiating ingredient in horseshoe and horseshoe skin.The preparation process of water chestnut juice provided by the invention maintains the mouthfeel of horseshoe production on the basis of saving material, produce promote the production of body fluid to quench thirst, refrigerant appetizing, the horseshoe drink that recovers from fatigue of clear heat.
Description
Technical field
The present invention relates to a kind of method for preparing beverage, and in particular to a kind of preparation process of water chestnut juice.
Background technique
Water chestnut, Cyperaceae Eleocharis shallow water perennial root plant, is commonly called as horseshoe, also known as chestnut, is not only shape, even
Nature and flavor, ingredient, function are all similar to chestnut, and because it is in mud as a result, so having the title of ground chestnut.Water chestnut color of the leather purple is black, meat
Matter is pure white, sweet succulence, clear and melodious palatable, is the product in popular season.
Modern research shows that: in every fresh horseshoe of 100g, moisture content 68g, carbohydrate 21.8g, protein 1.5g, rouge
Fat 0.1g, crude fibre 0.5g, calcium 5mg, phosphorus 68mg, iron 0.5mg, multivitamin etc. can sufficiently meet the nutrition intake of people
Demand.In addition, there is the 20%-25% of data display water chestnut Pi Zhanxian water chestnut quality, contain " puchiin " (phenols, biology in skin
Alkali, organic acid, saponin(e and free Flavonoids class) and the bioactive ingredients such as natural brown pigment and dietary fiber, therefore having has
Heat-clearing, resolving sputum, disperse accumulation, the effect quenched one's thirst, to the diseases such as jaundice, heat gonorrhea, mass in the abdomen, hot eyes, abscess of throat have certain prevention and
Control efficiency.
However because horseshoe is grown in mud, crust and inside are likely to adhere to more bacterium and helminth, in horse
Hoof food production mesocuticle is generally all directly abandoned, and is not only needed special messenger to carry out crust removal work, is taken time and effort,
In beneficiating ingredient be not also fully used.Although also there is the research utilized to horseshoe epidermis, such as application No. is
A kind of drink for retaining water chestnut skin is disclosed in 201110207034.4 patent of invention " a kind of water chestnut beverage and preparation method thereof "
Expect production method, but it stays skin processing technology and not perfect, the pigment in processing in water chestnut skin can pollute finished product, and process
The bacterium in crust and helminth are also unprocessed in the process, can generate serious health concerns.
For another example in a kind of patent of invention " preparation method of horseshoe fermented beverage " of patent authorization number CN104026688B
A kind of unpeeled horseshoe fermented beverage production method is disclosed, does not also consider pigment problem in skin, and non-mistake when its processing
Skin slag is filtered, finished product is directly processed into, will have a direct impact on mouthfeel when drinking.
In conclusion there are labor intensive removal crusts and crust using incomplete for existing horseshoe beverage processing technology
Defect, even if there is also the defects in terms of mouthfeel, appearance for a small amount of belt leather processing technology.
Summary of the invention
The purpose of the invention is to overcome drawbacks described above existing in the prior art, a kind of preparation work of water chestnut juice is provided
Skill.
One, it stocks up: selecting without the rotten and fresh and tender horseshoe without insect pest as raw material, the horseshoe selected is cleaned repeatedly dry
Only, it is taken out within 1 hour with 0.1% salt solution immersion spare；
Two, microwave treatment: the horseshoe microwave treatment that above-mentioned cleaning is finished kills bacterium and worm's ovum；
Three, it precooks: the horseshoe that microwave treatment finishes is boiled 5 minutes in 100 DEG C of pure water；
Four, it is crushed and is gelatinized: the horseshoe of par-boiled is crushed, enter gelatinization pot gelatinization after adding water；
Five, it filters: the horseshoe slurries after gelatinization is filtered, remove filter residue, obtain horseshoe clear liquid；
Six, it decolourizes: filtered horseshoe clear liquid is passed through into active carbon decoloring；
Seven, it deploys: the horseshoe clear liquid after decoloration is put into material-compound tank ingredient；
Eight, homogeneous: putting into material pot after the horseshoe liquid homogeneous that ingredient is finished, and is kept for 85 DEG C of material pot temperature or more；
Nine, it sterilizes: horseshoe liquid is kept into 10-25 minutes sterilization processings at 121 DEG C；
Ten, cooling, tinning；The horseshoe liquid positive pressure sub-sectional cooling that sterilization is finished, tinning, storage.
In above-mentioned technical proposal, in the step 2, the frequency of microwave treatment is 2450Hz, power 800W-1000W,
Handling the time is 5-10 minutes.
In above-mentioned technical proposal, when the microwave treatment, when detecting that horseshoe temperature reaches 60-65 DEG C, microwave treatment
It finishes.
In above-mentioned technical proposal, in the step 4, the pure water of 6-7 times of weight is added into smashed horseshoe,
It keeps carrying out gelatinization processing in 25 minutes at 70 DEG C.
In above-mentioned technical proposal, in the step 4, before gelatinization plus after water, the horseshoe of crushing is subjected to ultrasonication,
Ultrasonication power be 850W-950W, ultrasonic treatment time 18-24 minutes.
In above-mentioned technical proposal, in the step 7, vitamin is added into the horseshoe clear liquid of 100 parts of weight in when allotment
0.5-1.5 parts by weight, sweetener 22-26 parts by weight.
In above-mentioned technical proposal, the vitamin is one of vitamin C, vitamin E, vitamin B2, vitamin B12
Or it is a variety of.
In above-mentioned technical proposal, the sweetener is the mixture of rock sugar, honey or both.
In above-mentioned technical proposal, the filter residue being obtained by filtration in the step 5 is extracted, leach extraction method is in 65-75
DEG C pure water in boil 35-45 minutes, while carrying out ultrasonication, ultrasonic power 1.5KW-1.6kw handles time 22-
24 minutes, obtained leaching liquor is added in the horseshoe clear liquid being obtained by filtration in step 5
Horseshoe is not removed the peel direct processing, the horse when reducing peeling by the preparation process of water chestnut juice provided by the invention
Hoof meat is lost simultaneously, moreover it is possible to make full use of the nutriment in horseshoe skin, process belt leather horseshoe using ultrasonic treatment, can destroy
Horseshoe configuration sufficiently extracts nutritional ingredient in horseshoe, then carries out secondary extraction to filtered filtration residue, can sufficiently recycle water chestnut
English and other beneficiating ingredients, while carrying out microwave treatment in the case where retaining horseshoe mouthfeel, kill contain in horseshoe skin it is thin
Bacterium and worm's ovum filter decoloration after gelatinization processing, avoid the pigment pollution clear liquid in horseshoe skin, only add multivitamin and not
The rock sugar and honey of excessive internal heat are finally made pure natural, the horseshoe drink of no chemical addition agent, smooth in taste, refrigerant driving away summer heat.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of preparation process of water chestnut juice, comprising the following steps:
One, it stocks up: selecting without the rotten and fresh and tender horseshoe without insect pest as raw material, selected horseshoe should be loose full,
After the horseshoe selected is cleaned up repeatedly, preliminarily pasteurized processing in 1 hour is impregnated with 0.1% salt solution, is then taken out standby
With；
Two, microwave treatment: the horseshoe microwave treatment that above-mentioned cleaning is finished, the frequency of microwave treatment are 2450Hz, power
For 1000W, handling the time is 8 minutes, guarantees to kill the bacterium in horseshoe skin and worm's ovum, while also being precooked saving for subsequent processing
Time；
Three, it precooks: the horseshoe that microwave treatment finishes being put into 100 DEG C of pure water at once and boiled 5 minutes；
Four, it is crushed and is gelatinized: the horseshoe of par-boiled is crushed, the pure of 6 times of horseshoe weight is added into smashed horseshoe
Water purification keeps carrying out gelatinization processing in 25 minutes into gelatinization pot after adding water at 70 DEG C；
Five, it filters: the horseshoe slurries after gelatinization is filtered, remove filter residue, obtain horseshoe clear liquid；Filter residue is extracted,
Extraction is to boil in 75 DEG C of pure water 45 minutes, and boiling while carries out ultrasonication, ultrasonic power 1.6kw, processing
Time 40 minutes, obtained leaching liquor is added in horseshoe clear liquid；
Six, it decolourizes: horseshoe clear liquid is handled by food grade active carbon decoloring, remove bluish violet, obtain the horse of pale
Hoof clear liquid；
Seven, it deploys: the horseshoe clear liquid after decoloration being put into material-compound tank ingredient, is added 0.5kg's in every 100kg horseshoe clear liquid
Vitamin C, the vitamin B12 of 0.5kg and 15Kg rock sugar；
Eight, homogeneous: putting into material pot after the horseshoe liquid homogeneous that ingredient is finished, and is kept for 85 DEG C of material pot temperature or more；
Nine, it sterilizes: horseshoe liquid is kept into 10 minutes sterilization processings at 121 DEG C；
Ten, cooling, tinning；The horseshoe liquid positive pressure sub-sectional cooling that sterilization is finished, tinning, storage.
Embodiment 2
A kind of preparation process of water chestnut juice, comprising the following steps:
One, it stocks up: selecting to clean up the horseshoe selected repeatedly as raw material without the rotten and fresh and tender horseshoe without insect pest
Afterwards, preliminarily pasteurized processing in 1.5 hours is impregnated with 0.1% salt solution, then taken out spare；
Two, microwave treatment: the horseshoe microwave treatment that above-mentioned cleaning is finished, the frequency of microwave treatment are 2450Hz, power
For 800W, stop microwave treatment when the temperature for detecting horseshoe reaches 60 DEG C, not only kill bacterium and worm's ovum in horseshoe skin,
Prolonged microwave treatment was avoided to influence the mouthfeel of horseshoe beverage simultaneously；
Three, it precooks: the horseshoe that microwave treatment finishes being put into 100 DEG C of pure water at once and boiled 5 minutes；
Four, it is crushed and is gelatinized: the horseshoe of par-boiled is crushed, the pure of 7 times of horseshoe weight is added into smashed horseshoe
Water purification adds and the horseshoe of crushing is carried out ultrasonication after water, and ultrasonication power is 885W, and ultrasonic treatment time 19 divides
Clock, the horseshoe that ultrasonication is finished are put into gelatinization pot, keep carrying out gelatinization processing in 25 minutes at 70 DEG C；
Five, it filters: the horseshoe slurries after gelatinization is filtered, remove filter residue, obtain horseshoe clear liquid；
Six, it decolourizes: filtered horseshoe clear liquid is handled by food grade active carbon decoloring, remove bluish violet, obtain light
The horseshoe clear liquid of white；
Seven, it deploys: the horseshoe clear liquid after decoloration being put into material-compound tank ingredient, is added 0.5kg's in every 100kg horseshoe clear liquid
Vitamin C, the vitamin E of 0.5kg, the vitamin B2 of 0.25kg, 0.25Kg B12,5Kg honey and 10Kg rock sugar；
Eight, homogeneous: putting into material pot after the horseshoe liquid homogeneous that ingredient is finished, and is kept for 85 DEG C of material pot temperature or more；
Nine, it sterilizes: horseshoe liquid is kept into 20 minutes sterilization processings at 121 DEG C；
Ten, cooling, tinning；The horseshoe liquid positive pressure sub-sectional cooling that sterilization is finished, tinning, storage.
The content being not described in detail in this specification belongs to the prior art well known to professional and technical personnel in the field.
Claims (4)
1. a kind of preparation process of water chestnut juice, which comprises the following steps:
One, it stocks up: selecting to clean up the horseshoe selected, as raw material with 0.5% without the rotten and fresh and tender horseshoe without insect pest
Salt solution impregnate 1-1.5 hours；
Two, microwave treatment: it is 2450Hz that the horseshoe that above-mentioned cleaning finishes, which is put into frequency, and power is in the microwave of 800W-1000W
Bacterium and worm's ovum are killed in processing 8-10 minutes, and when detecting that horseshoe temperature reaches 60-65 DEG C, microwave treatment is finished；
Three, it precooks: the horseshoe that microwave treatment finishes is boiled 5 minutes in 100 DEG C of pure water；
Four, it is crushed and is gelatinized: the horseshoe of par-boiled is crushed, the pure water of 6-7 times of weight is added, 25 points are kept at 70 DEG C
Clock carries out gelatinization processing in gelatinization pot；
Five, it filters: the horseshoe slurries after gelatinization is filtered, remove filter residue, obtain horseshoe clear liquid；Filter residue is pure at 65-75 DEG C
It is boiled in water purification 35-45 minutes, boiling while carries out ultrasonication, and ultrasonic power 1.5KW-1.6kw handles time 30-
40 minutes, leaching liquor is obtained, and leaching liquor is added in horseshoe clear liquid；
Six, it decolourizes: filtered horseshoe clear liquid is passed through into active carbon decoloring；
Seven, deploy: the horseshoe clear liquid after decoloration put into material-compound tank ingredient, when allotment into the horseshoe clear liquid of 100 parts of weight plus
Enter vitamin 0.5-1.5 parts by weight, sweetener 15-18 parts by weight；
Eight, homogeneous: putting into material pot after the horseshoe liquid homogeneous that ingredient is finished, and is kept for 85 DEG C of material pot temperature or more, keeps
10-20 minutes；
Nine, it sterilizes: horseshoe liquid is kept into 10-25 minutes sterilization processings at 121 DEG C；
Ten, cooling, tinning；The horseshoe liquid positive pressure sub-sectional cooling that sterilization is finished, tinning.
2. the preparation process of water chestnut juice according to claim 1, it is characterised in that: in the step 4, before gelatinization, add water
Afterwards, the horseshoe of crushing is subjected to ultrasonication, ultrasonication power is 850W-950W, and ultrasonic treatment time 18-24 divides
Clock.
3. the preparation process of water chestnut juice according to claim 1, it is characterised in that: the vitamin is vitamin C, dimension life
One of plain E, vitamin B2, vitamin B12 are a variety of.
4. the preparation process of water chestnut juice according to claim 1, it is characterised in that: the sweetener be rock sugar, honey or
The mixture of the two.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510481869.7A CN105077455B (en) | 2015-08-07 | 2015-08-07 | The preparation process of water chestnut juice |
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| CN201510481869.7A CN105077455B (en) | 2015-08-07 | 2015-08-07 | The preparation process of water chestnut juice |
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| CN105077455B true CN105077455B (en) | 2019-07-05 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173715A (en) * | 2016-07-21 | 2016-12-07 | 唐翔 | A kind of preparation technology of water chestnut juice |
| CN106107296A (en) * | 2016-07-21 | 2016-11-16 | 唐翔 | A kind of water chestnut juice drinks and production method thereof |
| CN106172730A (en) * | 2016-09-14 | 2016-12-07 | 贺州学院 | A kind of Corm Eleocharitis peel extract bacteriostasis, preservation agent and preparation and application |
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| CN104605442A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Preparation method for water chestnut juice with granules |
| CN106107296A (en) * | 2016-07-21 | 2016-11-16 | 唐翔 | A kind of water chestnut juice drinks and production method thereof |
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2015
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| CN1153616A (en) * | 1996-09-24 | 1997-07-09 | 桂林朗臣饮料有限公司 | Method for producing water chestnut juice beverage |
| ES2333510A1 (en) * | 2009-05-06 | 2010-02-22 | Manufacturas Pibernat, S.L. | Treatment of the residual subproduct of the chufa (cyperus esculentus) and the use of said subproduct of the chufa as a component of foodstuffs. (Machine-translation by Google Translate, not legally binding) |
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| CN104256786A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Preparation method of water chestnut fiber beverage |
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