CN105520012B - Natural yellow composite fruit juice and preparation method thereof - Google Patents
Natural yellow composite fruit juice and preparation method thereof Download PDFInfo
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- CN105520012B CN105520012B CN201610048227.2A CN201610048227A CN105520012B CN 105520012 B CN105520012 B CN 105520012B CN 201610048227 A CN201610048227 A CN 201610048227A CN 105520012 B CN105520012 B CN 105520012B
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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
- A23L2/06—Extraction of juices from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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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
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Abstract
The invention discloses a kind of natural yellow composite fruit juice and preparation method thereof, include the raw material of following parts by weight：30~50 parts of orange, 2~8 parts of lemon, 15~30 parts of carrot and 10~15 parts of pawpaw.It is raw material that the present invention, which selects orange, lemon, carrot and pawpaw, food additives are not contained, the present invention is preserved by the way that four kinds of fruit are put into seal box, the artificial environmental factor adjusted in seal box, promote fruit respiration, it is not destroying in fruit on the premise of other nutritional ingredients, the sugar as much as possible by fruit consumes, and can be suitble to the low sugar of patients with diabetes mellitus, natural yellow composite fruit juice so as to be made.
Description
Technical field
The present invention relates to a kind of fruit juice.It is more particularly related to a kind of natural yellow composite fruit juice and its preparation
Method.
Background technology
Orange is referred to as " treating the good fruit of disease ", contains abundant vitamin C, calcium, phosphorus, potassium, carrotene, citric acid, hesperidine
And the substances such as aldehyde, alcohol, alkenes.The vitamin C of rich content, P in orange can increase Abwehrkraft des Koepers, increase capillary
Elasticity, reduce blood cholesterol.Hyperlipemia, hypertension, arteriosclerosis often feeding orange are beneficial.Eat citrus water daily
Fruit, can also make the incidence of apoplexy reduce by 19%.Orange institute's containing cellulose and pectin substance, cellulose can promote enteron aisle compacted
It is dynamic, be conducive to gut purge defaecation, exclude internal harmful substance.Pectin can help to drain lipid and cholesterol as early as possible, and reduce external source
Property cholesterol absorption, therefore play an important role of reduce blood fat.Fat-soluble harmful substance can also be discharged body by the vitamin C in orange
Outside, it is the security personnel's health antioxidant that name conforms to reality.Orange also contains carrotene, can inhibit except containing vitamin C
The formation of carcinogen, moreover it is possible to which softening and protection blood vessel promote blood circulation, reduce cholesterol and blood fat.
Lemon is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quininic acid, citric acid, apple
Tartaric acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts sodium element etc., it is highly beneficial to human body.Vitamin C can be tieed up
The generation of the various tissues of human body and cytoplasm is held, and keeps their normal physiological functions.The in vivo matrix of people, bonding and into
Colloid etc. is required for vitamin C to protect.When vitamin C lacks, interstitial-jelly between cell also just and then becomes
It is few.In this way, cell tissue will become fragile, the ability for resisting external force is lost, human body is easy for scurvy occur；It also has more use
On the way, such as the effects that preventing cold, stimulation hematopoiesis and anticancer.
Carrotene is transformed into vitamin A, plays an important roll during epithelial cell canceration is prevented, in carrot
Lignin can also improve.It is anti-oxidant as one kind, have and inhibit oxidation and protect organism normal cell from the anti-of oxidative damage
Cancer acts on.The blood of the existing hematopoiesis function supplement needed by human body of carrotene, so as to improve anaemia or cold-blooded disease, simultaneously containing rich
Rich potassium.Carrot contains plant fiber water imbibition, and easily expansion is " full substance " in enteron aisle to volume in enteron aisle by force.Hu Luo
Vitamin A in fore-telling is the necessary material of normal development of skeleton, is conducive to the reproduction and growth of cell.
Containing abundant pectin in pawpaw, pawpaw is warm-natured sour, suppressing the hyperactive liver and easing the stomach, relaxing muscles and tendons network, muscles and bones living, blood pressure lowering.Pawpaw
Fruit rich in 17 kinds with upper amino acid and calcium, iron etc., also containing papain, carpaine etc..It is ascorbic in pawpaw
Content is very high, is 48 times of apple.Pawpaw can eliminate the toxin such as internal peroxide, purify blood, to hepatosis and
Hyperlipidemia, high blood pressure have control effect.Carpaine has effects that antitumor, and can prevent human carcinogen's substance nitrous
The synthesis of amine has strong active anticancer to lymhocytic leukaemia cells.Ferment in pawpaw can help to decompose meat, lower stomach
The workload of intestines, is helped digest, anti-to treat constipation, and can prevent digestive system canceration.Pawpaw can balanced, reinforcing teenager and pregnant woman
Gravidic hormonal physiological metabolism balance, moisturizing beauty treatment.
At present, the fruit drink species sold in the market is fruit juice and food mostly in general although species is various
Additive compound composition, but be free from additive, fruit juice it is few in number.Fruit juice on the market is with the addition of sugar mostly at present
The ingredients such as essence, essence, concentration of juices liquid, sugar content is larger, is easily destroyed the stabilization of blood glucose, is not appropriate for diabetic.Cause
This, there is an urgent need for a kind of sugar content is low, can either meet diabetic's oral erotism will not make the raised fruit juice of patient blood glucose again.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of natural yellow composite fruit juice, by the low orange of sugar content, lemon,
Carrot and pawpaw are made as raw material, do not contain food additives, and more crowds is suitble to drink, disclosure satisfy that diabetic
Oral erotism can avoid blood glucose rise again.
It is a still further object of the present invention to provide a kind of preparation method of natural yellow composite fruit juice, by that will pick
Orange, lemon, carrot and pawpaw be placed in seal box and preserve, artificially adjust the environment such as temperature, humidity in each seal box because
Element enhances the respiration of four kinds of fruit, consumes a large amount of sugars in fruit, so that the sugar content of the present invention drops significantly
It is low, and fructose concentrating liquid is extracted from the pericarp of pawpaw and four kinds of fruit, it adds in fruit juice as stabilizer, avoids food and add
Add the use of agent, the present invention provides a kind of low-sugar fruit juice without food additives, mellow in taste, comfortable acid, and is suitble to sugar
Urine patient drinks.
In order to realize these purposes and further advantage according to the present invention, a kind of natural yellow composite fruit juice is provided,
Include the raw material of following parts by weight：30~50 parts of orange, 2~8 parts of lemon, 15~30 parts of carrot and 10~15 parts
Pawpaw.
The purpose of the present invention can also realize further by a kind of preparation method of natural yellow composite fruit juice, including with
Lower step：
Step 1: weigh the orange of above-mentioned parts by weight, lemon, carrot and pawpaw be respectively placed in A seal boxs, No. B it is close
In joint sealing, C seal boxs and D seal boxs, the temperature and humidity of four seal boxs is adjusted according to four kinds of types of fruits：A temperature
Degree control preserves 4h under the conditions of 12~14 DEG C, and 3h is preserved under the conditions of preserving 2h and 9~11 DEG C under the conditions of 20~23 DEG C；B temperature
Degree control preserves 4h under the conditions of 18~20 DEG C, and 3h is preserved under the conditions of preserving 2h and 14~16 DEG C under the conditions of 25~30 DEG C；C temperature
Degree control preserves 4h under the conditions of 8~10 DEG C, and 3h is preserved under the conditions of preserving 2h and 6~8 DEG C under the conditions of 16~18 DEG C；D temperature
Control preserves 4h under the conditions of 15~16 DEG C, and 3h is preserved under the conditions of preserving 2h and 12~14 DEG C under the conditions of 23~25 DEG C；Every 1h
Flow is passed through into four seal boxs respectively as 0.3~0.8m3The fresh air of/min is passed through 5~8min every time, periodically to four
The sodium hydrate aqueous solution that mass fraction is 0.1% is sprayed on kind fruit, the humidity for keeping four seal boxs is 80~85%, the phase
Between with wavelength be 280~315nm four kinds of fruit of ultra violet lamp；
Step 2: taking out orange, lemon, carrot and pawpaw from four seal boxs respectively, 50~60 DEG C are then immersed in
5~8s in hot water takes out stand 10~20min immediately, and cold wind drying rubs each 20~30s of fruit surface, so with mixed powder
Fruit is rinsed into 5~10s under flowing water afterwards；
The mixed powder is that weight ratio is 2:1:1.5 salt, flour and sodium bicarbonate group into mixture；
Step 3: after being repeated in operating procedure one and step 2 2~4 times, four kinds of fruit are dried respectively and remove table
Skin, collecting four kinds of fruit surfaces, to obtain the first mixture for use, will obtain four kinds of fruit pulps difference strippings and slicings, and is respectively put into blanching
Blanching treatment is carried out in machine, it is 85~95 DEG C to adjust heat iron temperature, and blanching treatment time is 10~20s, by orange, the lemon after blanching
45~50 DEG C are cooled to three kinds of fruit strippings and slicings of carrot, is then respectively placed in juice extractor and squeezes the juice, it is corresponding to obtain three kinds of fruit
Three kinds of thick fruit juice are respectively placed in 10~20min of processing in the colloid mill of 10Mpa, then cross 100 mesh sieves and collect filter by thick fruit juice
Liquid respectively obtains orange juice, lemon juice and carrot juice；
Step 4: the first mixture described in step 3 is put into the volume fraction of 50~60 parts by weight as 90~95%
Ethanol water is heated to 70~80 DEG C of 20~30min of immersion, filter residue is then collected by filtration and obtains the second mixture, by step 3
Pawpaw stripping and slicing after middle blanching is simultaneously mixed with second mixture, is subsequently placed in 20~30s of processing in beater, is obtained fruit pulp
And washed repeatedly 1~3 time with the drinking water of 60~70 parts by weight, merge cleaning solution and with lemon acid for adjusting pH value to 2~2.5,
90~95 DEG C of temperature is controlled, stirring 50~60min of extraction is transferred to separation removal solid impurity in tab (s) formula centrifugal separator, obtains
Pectin extracting soln is put into cold boiler by pectin extracting soln, controls the vacuum degree of cold boiler as -0.1MPa, temperature
For 30~40 DEG C, the soluble solid content of pectin extracting soln is made to reach 15~20%, obtains fructose concentrating liquid；
Step 5: orange juice, lemon juice and the carrot juice in step 3 are mixed with the fructose concentrating liquid in step 4
3rd mixture is placed in 10~15min of processing in the high pressure homogenizer of 50Mpa, is transferred to 95 DEG C of bar by the 3rd mixture
10~15s of sterilization processing in family name's sterilization machine deaerates, filling under the conditions of 80~90 DEG C, cools down to get natural yellow composite fruit juice.
Preferably, described natural yellow composite fruit juice and preparation method thereof, by second mixture in step 4
Before being mixed with pawpaw stripping and slicing, second mixture is washed repeatedly with ethyl alcohol and ether 2~4 times, then cold wind is blown successively
It is dry.
Preferably, described natural yellow composite fruit juice and preparation method thereof, the drinking water are after softening
Drinking water.
Preferably, described natural yellow composite fruit juice and preparation method thereof, the disc-stack centrifuge seperator turn
Speed is 4000~5000r/min.
Preferably, described natural yellow composite fruit juice and preparation method thereof, it is filling described in step 5 to be：It will degassing
The 3rd mixture afterwards presses 350g/ bottles of specification, is filled under the conditions of 80~90 DEG C in the vial of 500mL, by glass
Glass bottle seals, and then glass bottle mouth down is put upside down to cooling.
Preferably, described natural yellow composite fruit juice and preparation method thereof, the rotating speed of the high pressure homogenizer are
4000~8000r/min.
The present invention includes at least following advantageous effect：
1st, the present invention is preserved by the way that the orange picked, lemon, carrot and pawpaw are placed in seal box, artificial to adjust
The environmental factors such as temperature, the humidity in each seal box are saved, enhances the respiration of four kinds of fruit, consumes a large amount of sugar in fruit
Point, so that the sugar content of the present invention substantially reduces, and fructose concentrating liquid is extracted from the pericarp of pawpaw and four kinds of fruit, added
Enter in fruit juice as stabilizer, avoid the use of food additive, the present invention provides a kind of low sugar without food additives
Fruit juice, mellow in taste, comfortable acid, and it is suitble to patients with diabetes mellitus, diabetic's oral erotism can be met and avoid blood glucose again
Rise；
2nd, three kinds of low orange of present invention selection sugar content, lemon and carrot fruit are squeezed the juice, and abundant dimension is contained in orange
The substances such as raw element C, calcium, phosphorus, potassium, carrotene, citric acid, hesperidine and aldehyde, alcohol, alkenes, can increase Abwehrkraft des Koepers, increase
Add the elasticity of capillary, reduce blood cholesterol, the incidence of apoplexy can also be made reduce by 19%；Lemon rich in vitamin C,
Carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, tonka-bean
Essence, a large amount potassium element and low amounts sodium element etc. have very strong antioxidation, to promoting the metabolism of skin, delaying to decline
Old and inhibition pigmentation etc. is all largely effective, can maintain the generations of the various tissues of human body and cytoplasm, and keeps them just
Normal physiological function；Carrotene in carrot can inhibit the formation of carcinogen, moreover it is possible to which softening and protection blood vessel promote blood
Liquid cycles, and reduces cholesterol and blood fat, easily expansion is enteron aisle to volume to the plant fiber water imbibition that carrot contains in enteron aisle by force
In " full substance ", also contain vitamin A in carrot, be the necessary material of normal development of skeleton, be conducive to the life of cell
Grow and increase, the compatibility combination of squeezing the juice of three kinds of fruit meets requirement of the human body to multiple nutritional components to greatest extent, from pawpaw and
Stabilizer of the pectin as fruit juice is extracted in the pericarp of four kinds of fruit, the addition of pectin can prevent the solidifying of acid casein particle
Collection, forms stable fruit drink, avoids the use of other food additives, improve health, the security of fruit juice, and with orange
Son, lemon, carrot and pawpaw are low for the fruit juice sugar content that raw material obtains, and the high people of weight-reducing, blood glucose is also drinkable, expand consumption
Crowd；
3rd, the present invention preserves a period of time by the way that orange, lemon, carrot and pawpaw are positioned in seal box, and according to
The temperature and humidity of each seal box of types of fruits artificial adjustment accelerates the respiration of four kinds of fruit, internal a large amount of to consume it
Sugar, first medium temperature, then high temperature, rear low temperature are conducive to the decomposition of the sugar of fruit internal, while are unlikely to that respiration is too fast to be led
Fruit pulp is caused to rot, i.e., the sugar in consumption fruit as much as possible, without destroying other ingredients in fruit, every 1h
Fresh air is passed through into seal box, the air in seal box is replaced at any time, ensures the smooth breathing of fruit, while avoid fruit
Interior bacterium infection, the humidity for ensureing seal box by periodically spraying sodium hydrate aqueous solution on fruit, further promotes water
The breathing of fruit, while sodium hydroxide can adsorb the carbon dioxide of fruit respiration generation, improve the air quality of seal box,
With the ultra violet lamp fruit that wavelength is 280~315nm, sterilizing, blunt enzyme can be played the role of；The present invention in advance will be in fruit
Sugar consume, and without using food additive, so as to make the low natural yellow composite fruit juice of sugar content；
4th, the present invention immerses the fruit taken out from seal box in 50~60 DEG C of hot water, the sugar inside fruit heat
It is oozed out to epidermis, further reduces the sugar content in fruit pulp, stand drying, the sugar of exudation forms wax layer on epidermis, uses
Mixed powder falls wax layer rubbing, removes remaining mixed powder, repetitive operation step 1 and step 2 on epidermis with flowing water, as far as possible
The sugar content in fruit pulp is reduced, the present invention utilizes the principle of fruit heat sugar diffusion, reduces in fruit pulp and contains sugar
Amount, it is easy to operate, and significant effect；
5th, the present invention is filling by the 3rd mixture at 80~90 DEG C, avoids the bacterium sense of the 3rd mixture in pouring process
Dye, sterilizes after filling, and the bottleneck of vial is put upside down downward to be had, beneficial to the air excluded in fruit juice.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or its combination.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
A kind of natural yellow composite fruit juice includes the raw material of following parts by weight：30 parts of orange, 2 parts of lemon, 15
The carrot and 10 parts of pawpaw of part.The compatibility combination of squeezing the juice of three kinds of fruit meets human body to multiple nutritional components to greatest extent
It is required that extracting stabilizer of the pectin as fruit juice from the pericarp of pawpaw and four kinds of fruit, the addition of pectin can prevent acid junket
The aggegation of albumen particle forms stable fruit drink, avoids the use of other food additives, improves health, the peace of fruit juice
Quan Xing, and it is low as the fruit juice sugar content that raw material obtains using orange, lemon, carrot and pawpaw, the high people of weight-reducing, blood glucose can also drink
With expansion consumer groups.
A kind of preparation method of natural yellow composite fruit juice, comprises the following steps：
Step 1: weigh the orange of above-mentioned parts by weight, lemon, carrot and pawpaw be respectively placed in A seal boxs, No. B it is close
In joint sealing, C seal boxs and D seal boxs, the temperature and humidity of four seal boxs is adjusted according to four kinds of types of fruits：A temperature
Degree control preserves 4h under the conditions of 12 DEG C, and 3h is preserved under the conditions of preserving 2h and 9 DEG C under the conditions of 20 DEG C；B temperature is controlled at 18 DEG C
Under the conditions of preserve 4h, preserve 3h under the conditions of preserving 2h and 14 DEG C under the conditions of 25 DEG C；The control of C temperature preserves 4h under the conditions of 8 DEG C,
3h is preserved under the conditions of preserving 2h and 6 DEG C under the conditions of 16 DEG C；The control of D temperature preserves 4h under the conditions of 15 DEG C, is protected under the conditions of 23 DEG C
3h is preserved under the conditions of depositing 2h and 12 DEG C；Flow is passed through into four seal boxs respectively as 0.3m every 1h3The fresh air of/min,
5min is passed through every time, the sodium hydrate aqueous solution that mass fraction is 0.1% is periodically sprayed on four kinds of fruit, keeps four sealings
The humidity of case is 80%, the four kinds of fruit of ultra violet lamp for being during which 280nm with wavelength；The present invention is by by orange, lemon, Hu
Radish and pawpaw, which are positioned in seal box, preserves a period of time, and according to the temperature of each seal box of types of fruits artificial adjustment and wet
Degree accelerates the respiration of four kinds of fruit, is conducive to water to consume its internal a large amount of sugar, first medium temperature, then high temperature, rear low temperature
The decomposition of sugar inside fruit, while be unlikely to that respiration is too fast to cause fruit pulp to rot, i.e., consumption water as much as possible
Sugar in fruit without destroying other ingredients in fruit, is passed through fresh air into seal box every 1h, replaces at any time close
Air in joint sealing, ensures the smooth breathing of fruit, while avoids the bacterium infection in fruit, by periodically being sprayed on fruit
Sodium hydrate aqueous solution ensures the humidity of seal box, further promotes the breathing of fruit, while sodium hydroxide can adsorb fruit
The carbon dioxide that respiration generates improves the air quality of seal box, the ultra violet lamp fruit for being 280nm with wavelength, energy
Enough play the role of sterilizing；The present invention in advance consumes the sugar in fruit, and without using food additive, so as to prepare
Go out the low natural yellow composite fruit juice of sugar content；
Step 2: taking out orange, lemon, carrot and pawpaw from four seal boxs respectively, 50 DEG C of hot water is then immersed in
Middle 5s, the sugar inside fruit heat are oozed out to epidermis, further reduce the sugar content in fruit pulp, take out stand immediately
10min, cold wind drying, the sugar of exudation form wax layer on epidermis, rub each fruit surface 20s with mixed powder, wax layer is rubbed
Stranding is fallen, and fruit is then rinsed 5s under flowing water, removes remaining mixed powder on epidermis；Utilize the original of fruit heat sugar diffusion
Reason reduces the sugar content in fruit pulp, easy to operate, and significant effect；
The mixed powder is that weight ratio is 2:1:1.5 salt, flour and sodium bicarbonate group into mixture；
Step 3: after being repeated in operating procedure one and step 22 times, four kinds of fruit are dried respectively and remove epidermis,
Collecting four kinds of fruit surfaces, to obtain the first mixture for use, will obtain four kinds of fruit pulps difference strippings and slicings, and is respectively put into blancher
Middle carry out blanching treatment, it is 85 DEG C, blanching treatment time 10s to adjust heat iron temperature, is passivated the activity of enzyme in pulp, slows down fruit fruit
Meat occur enzymatic browning, by after blanching orange, the three kinds of fruit strippings and slicings of lemon and carrot be cooled to 45 DEG C, be then respectively placed in
It squeezes the juice in juice extractor, obtains three kinds of fruit thick fruit juice accordingly, three kinds of thick fruit juice are respectively placed in the colloid mill of 10Mpa and are handled
Then 10min crosses 100 mesh sieves and collects filtrate, respectively obtains orange juice, lemon juice and carrot juice；
Step 4: it is water-soluble for 90% ethyl alcohol that the first mixture described in step 3 is put into the volume fraction of 50 parts by weight
Liquid is heated to 70 DEG C of immersion 20min, filter residue is then collected by filtration and obtains the second mixture, is washed repeatedly successively with ethyl alcohol and ether
Second mixture 2 times is mixed with the pawpaw stripping and slicing after blanching in step 3 after cold wind drying, is subsequently placed in beater
20s is managed, obtain fruit pulp and is washed repeatedly 1 time with the drinking water of the softened mistake of 60 parts by weight, merges cleaning solution and uses citric acid
PH value is adjusted to 2, controls 90 DEG C of temperature, stirring extraction 50min is transferred to the tab (s) formula centrifugal separator that rotating speed is 4000r/min
Middle separation removal solid impurity, obtains pectin extracting soln, pectin extracting soln is put into cold boiler, control cold boiler
Vacuum degree is -0.1MPa, and temperature is 30 DEG C, and the soluble solid content of pectin extracting soln is made to reach 15%, obtains pectin concentration
Liquid；
Step 5: orange juice, lemon juice and the carrot juice in step 3 are mixed with the fructose concentrating liquid in step 4
3rd mixture is placed in the high pressure homogenizer that 50Mpa rotating speeds are 4000r/min and handles 10min, turns by the 3rd mixture
Enter sterilization processing 10s in 95 DEG C of pasteurization machine, deaerate, by 350g/ bottles of specification, 500mL is filled under the conditions of 80 DEG C
Vial in, vial is sealed, then glass bottle mouth down is put upside down to cooling, exclude the air in fruit juice to get
Natural yellow composite fruit juice.
<Embodiment 2>
A kind of natural yellow composite fruit juice includes the raw material of following parts by weight：50 parts of orange, 8 parts of lemon, 30
The carrot and 15 parts of pawpaw of part.The compatibility combination of squeezing the juice of three kinds of fruit meets human body to multiple nutritional components to greatest extent
It is required that extracting stabilizer of the pectin as fruit juice from the pericarp of pawpaw and four kinds of fruit, the addition of pectin can prevent acid junket
The aggegation of albumen particle forms stable fruit drink, avoids the use of other food additives, improves health, the peace of fruit juice
Quan Xing, and it is low as the fruit juice sugar content that raw material obtains using orange, lemon, carrot and pawpaw, the high people of weight-reducing, blood glucose can also drink
With expansion consumer groups.
A kind of preparation method of natural yellow composite fruit juice, comprises the following steps：
Step 1: weigh the orange of above-mentioned parts by weight, lemon, carrot and pawpaw be respectively placed in A seal boxs, No. B it is close
In joint sealing, C seal boxs and D seal boxs, the temperature and humidity of four seal boxs is adjusted according to four kinds of types of fruits：A temperature
Degree control preserves 4h under the conditions of 14 DEG C, and 3h is preserved under the conditions of preserving 2h and 11 DEG C under the conditions of 23 DEG C；B temperature is controlled at 20 DEG C
Under the conditions of preserve 4h, preserve 3h under the conditions of preserving 2h and 16 DEG C under the conditions of 30 DEG C；The control of C temperature preserves under the conditions of 10 DEG C
4h preserves 3h under the conditions of preserving 2h and 8 DEG C under the conditions of 18 DEG C；D temperature is controlled preserves 4h under the conditions of 16 DEG C, under the conditions of 25 DEG C
3h is preserved under the conditions of preserving 2h and 14 DEG C；Flow is passed through into four seal boxs respectively as 0.8m every 1h3The fresh sky of/min
Gas is passed through 8min every time, and the sodium hydrate aqueous solution that mass fraction is 0.1% is periodically sprayed on four kinds of fruit, is kept for four
The humidity of seal box is 85%, the four kinds of fruit of ultra violet lamp for being during which 315nm with wavelength；The present invention is by by orange, lemon
Lemon, carrot and pawpaw, which are positioned in seal box, preserves a period of time, and according to the temperature of each seal box of types of fruits artificial adjustment
And humidity, accelerate the respiration of four kinds of fruit, to consume its internal a large amount of sugar, first medium temperature, then high temperature, rear low temperature, favorably
In the decomposition of the sugar of fruit internal, while be unlikely to that respiration is too fast to cause fruit pulp to rot, i.e., it is as much as possible to disappear
Sugar in water consumption fruit without destroying other ingredients in fruit, is passed through fresh air into seal box, at any time more every 1h
The air in seal box is changed, ensures the smooth breathing of fruit, while avoids the bacterium infection in fruit, by periodically on fruit
The humidity that sodium hydrate aqueous solution ensures seal box is sprayed, further promotes the breathing of fruit, while sodium hydroxide can adsorb
The carbon dioxide that fruit respiration generates improves the air quality of seal box, the ultra violet lamp water for being 315nm with wavelength
Fruit can play the role of sterilizing；The present invention in advance consumes the sugar in fruit, and without using food additive, from
And make the low natural yellow composite fruit juice of sugar content；
Step 2: taking out orange, lemon, carrot and pawpaw from four seal boxs respectively, 60 DEG C of hot water is then immersed in
Middle 8s, the sugar inside fruit heat are oozed out to epidermis, further reduce the sugar content in fruit pulp, take out stand immediately
20min, cold wind drying, the sugar of exudation form wax layer on epidermis, rub each fruit surface 30s with mixed powder, wax layer is rubbed
Stranding is fallen, and fruit is then rinsed 10s under flowing water, removes remaining mixed powder on epidermis；Utilize fruit heat sugar diffusion
Principle reduces the sugar content in fruit pulp, easy to operate, and significant effect；
The mixed powder is that weight ratio is 2:1:1.5 salt, flour and sodium bicarbonate group into mixture；
Step 3: after being repeated in operating procedure one and step 24 times, four kinds of fruit are dried respectively and remove epidermis,
Collecting four kinds of fruit surfaces, to obtain the first mixture for use, will obtain four kinds of fruit pulps difference strippings and slicings, and is respectively put into blancher
Middle carry out blanching treatment, it is 95 DEG C, blanching treatment time 20s to adjust heat iron temperature, is passivated the activity of enzyme in pulp, slows down fruit fruit
Meat occur enzymatic browning, by after blanching orange, the three kinds of fruit strippings and slicings of lemon and carrot be cooled to 50 DEG C, be then respectively placed in
It squeezes the juice in juice extractor, obtains three kinds of fruit thick fruit juice accordingly, three kinds of thick fruit juice are respectively placed in the colloid mill of 10Mpa and are handled
Then 20min crosses 100 mesh sieves and collects filtrate, respectively obtains orange juice, lemon juice and carrot juice；
Step 4: it is water-soluble for 95% ethyl alcohol that the first mixture described in step 3 is put into the volume fraction of 60 parts by weight
Liquid is heated to 80 DEG C of immersion 30min, filter residue is then collected by filtration and obtains the second mixture, is washed repeatedly successively with ethyl alcohol and ether
Second mixture 4 times is mixed with the pawpaw stripping and slicing after blanching in step 3 after cold wind drying, is subsequently placed in beater
30s is managed, obtain fruit pulp and is washed repeatedly 3 times with the drinking water of the softened mistake of 70 parts by weight, merges cleaning solution and uses citric acid
PH value is adjusted to 2.5, controls 95 DEG C of temperature, stirring extraction 60min is transferred to the tab (s) formula that rotating speed is 5000r/min and centrifuges
Separation removal solid impurity, obtains pectin extracting soln, pectin extracting soln is put into cold boiler in machine, controls cold boiler
Vacuum degree for -0.1MPa, temperature is 30~40 DEG C, and the soluble solid content of pectin extracting soln is made to reach 20%, obtains fruit
Glue concentrate；
Step 5: orange juice, lemon juice and the carrot juice in step 3 are mixed with the fructose concentrating liquid in step 4
3rd mixture is placed in the high pressure homogenizer that 50Mpa rotating speeds are 8000r/min and handles 15min, turns by the 3rd mixture
Enter sterilization processing 15s in 95 DEG C of pasteurization machine, deaerate, by 350g/ bottles of specification, 500mL is filled under the conditions of 90 DEG C
Vial in, vial is sealed, then glass bottle mouth down is put upside down to cooling, exclude the air in fruit juice to get
Natural yellow composite fruit juice.
<Embodiment 3>
A kind of natural yellow composite fruit juice includes the raw material of following parts by weight：40 parts of orange, 5 parts of lemon, 23
The carrot and 13 parts of pawpaw of part.The compatibility combination of squeezing the juice of three kinds of fruit meets human body to multiple nutritional components to greatest extent
It is required that extracting stabilizer of the pectin as fruit juice from the pericarp of pawpaw and four kinds of fruit, the addition of pectin can prevent acid junket
The aggegation of albumen particle forms stable fruit drink, avoids the use of other food additives, improves health, the peace of fruit juice
Quan Xing, and it is low as the fruit juice sugar content that raw material obtains using orange, lemon, carrot and pawpaw, the high people of weight-reducing, blood glucose can also drink
With expansion consumer groups.
A kind of preparation method of natural yellow composite fruit juice, comprises the following steps：
Step 1: weigh the orange of above-mentioned parts by weight, lemon, carrot and pawpaw be respectively placed in A seal boxs, No. B it is close
In joint sealing, C seal boxs and D seal boxs, the temperature and humidity of four seal boxs is adjusted according to four kinds of types of fruits：A temperature
Degree control preserves 4h under the conditions of 13 DEG C, and 3h is preserved under the conditions of preserving 2h and 10 DEG C under the conditions of 22 DEG C；B temperature is controlled at 19 DEG C
Under the conditions of preserve 4h, preserve 3h under the conditions of preserving 2h and 15 DEG C under the conditions of 28 DEG C；The control of C temperature preserves 4h under the conditions of 9 DEG C,
3h is preserved under the conditions of preserving 2h and 7 DEG C under the conditions of 17 DEG C；The control of D temperature preserves 4h under the conditions of 16 DEG C, is protected under the conditions of 24 DEG C
3h is preserved under the conditions of depositing 2h and 13 DEG C；Flow is passed through into four seal boxs respectively as 0.6m every 1h3The fresh air of/min,
7min is passed through every time, the sodium hydrate aqueous solution that mass fraction is 0.1% is periodically sprayed on four kinds of fruit, keeps four sealings
The humidity of case is 83%, the four kinds of fruit of ultra violet lamp for being during which 298nm with wavelength；The present invention is by by orange, lemon, Hu
Radish and pawpaw, which are positioned in seal box, preserves a period of time, and according to the temperature of each seal box of types of fruits artificial adjustment and wet
Degree accelerates the respiration of four kinds of fruit, is conducive to water to consume its internal a large amount of sugar, first medium temperature, then high temperature, rear low temperature
The decomposition of sugar inside fruit, while be unlikely to that respiration is too fast to cause fruit pulp to rot, i.e., consumption water as much as possible
Sugar in fruit without destroying other ingredients in fruit, is passed through fresh air into seal box every 1h, replaces at any time close
Air in joint sealing, ensures the smooth breathing of fruit, while avoids the bacterium infection in fruit, by periodically being sprayed on fruit
Sodium hydrate aqueous solution ensures the humidity of seal box, further promotes the breathing of fruit, while sodium hydroxide can adsorb fruit
The carbon dioxide that respiration generates improves the air quality of seal box, the ultra violet lamp fruit for being 298nm with wavelength, energy
Enough play the role of sterilizing；The present invention in advance consumes the sugar in fruit, and without using food additive, so as to prepare
Go out the low natural yellow composite fruit juice of sugar content；
Step 2: taking out orange, lemon, carrot and pawpaw from four seal boxs respectively, 55 DEG C of hot water is then immersed in
Middle 7s, the sugar inside fruit heat are oozed out to epidermis, further reduce the sugar content in fruit pulp, take out stand immediately
15min, cold wind drying, the sugar of exudation form wax layer on epidermis, rub each fruit surface 25s with mixed powder, wax layer is rubbed
Stranding is fallen, and fruit is then rinsed 8s under flowing water, removes remaining mixed powder on epidermis；Utilize the original of fruit heat sugar diffusion
Reason reduces the sugar content in fruit pulp, easy to operate, and significant effect；
The mixed powder is that weight ratio is 2:1:1.5 salt, flour and sodium bicarbonate group into mixture；
Step 3: after being repeated in operating procedure one and step 23 times, four kinds of fruit are dried respectively and remove epidermis,
Collecting four kinds of fruit surfaces, to obtain the first mixture for use, will obtain four kinds of fruit pulps difference strippings and slicings, and is respectively put into blancher
Middle carry out blanching treatment, it is 90 DEG C, blanching treatment time 15s to adjust heat iron temperature, is passivated the activity of enzyme in pulp, slows down fruit fruit
Meat occur enzymatic browning, by after blanching orange, the three kinds of fruit strippings and slicings of lemon and carrot be cooled to 48 DEG C, be then respectively placed in
It squeezes the juice in juice extractor, obtains three kinds of fruit thick fruit juice accordingly, three kinds of thick fruit juice are respectively placed in the colloid mill of 10Mpa and are handled
Then 15min crosses 100 mesh sieves and collects filtrate, respectively obtains orange juice, lemon juice and carrot juice；
Step 4: it is water-soluble for 93% ethyl alcohol that the first mixture described in step 3 is put into the volume fraction of 55 parts by weight
Liquid is heated to 75 DEG C of immersion 25min, filter residue is then collected by filtration and obtains the second mixture, is washed repeatedly successively with ethyl alcohol and ether
Second mixture 3 times is mixed with the pawpaw stripping and slicing after blanching in step 3 after cold wind drying, is subsequently placed in beater
25s is managed, obtain fruit pulp and is washed repeatedly 2 times with the drinking water of the softened mistake of 65 parts by weight, merges cleaning solution and uses citric acid
PH value is adjusted to 2.3, controls 93 DEG C of temperature, stirring extraction 55min is transferred to the tab (s) formula that rotating speed is 4500r/min and centrifuges
Separation removal solid impurity, obtains pectin extracting soln, pectin extracting soln is put into cold boiler in machine, controls cold boiler
Vacuum degree for -0.1MPa, temperature is 35 DEG C, and the soluble solid content of pectin extracting soln is made to reach 18%, it is dense to obtain pectin
Contracting liquid；
Step 5: orange juice, lemon juice and the carrot juice in step 3 are mixed with the fructose concentrating liquid in step 4
3rd mixture is placed in the high pressure homogenizer that 50Mpa rotating speeds are 6000r/min and handles 13min, turns by the 3rd mixture
Enter sterilization processing 13s in 95 DEG C of pasteurization machine, deaerate, by 350g/ bottles of specification, 500mL is filled under the conditions of 85 DEG C
Vial in, vial is sealed, then glass bottle mouth down is put upside down to cooling, exclude the air in fruit juice to get
Natural yellow composite fruit juice.
Through meeting national Specification experiment detection, the natural yellow composite fruit juice that above-described embodiment 1 obtains contains per 100g
Sugar amount is 5g, heat 35kcal, and the natural yellow composite fruit juice that embodiment 2 obtains is 4g per 100g sugar contents, and heat is
30kcal, the every 100g sugar contents of natural yellow composite fruit juice that embodiment 3 obtains are 3g, heat 25kcal, and the present invention provides
Natural yellow composite fruit juice can either meet the oral erotism of diabetic, and the blood glucose rise of patient will not be made.
Number of devices and treatment scale described herein are the explanations for simplifying the present invention.To the present invention application,
Modifications and variations will be readily apparent to persons skilled in the art.
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (6)
1. a kind of preparation method of natural yellow composite fruit juice, which is characterized in that the natural yellow composite fruit juice include with
The raw material of lower parts by weight：30~50 parts of orange, 2~8 parts of lemon, 15~30 parts of carrot and 10~15 parts of pawpaw；
The preparation method of the natural yellow composite fruit juice comprises the following steps：
Step 1: weighing the orange of above-mentioned parts by weight, lemon, carrot and pawpaw is respectively placed in A seal boxs, No. B sealing
In case, C seal boxs and D seal boxs, the temperature and humidity of four seal boxs is adjusted according to four kinds of types of fruits：A temperature
Control preserves 4h under the conditions of 12~14 DEG C, and 3h is preserved under the conditions of preserving 2h and 9~11 DEG C under the conditions of 20~23 DEG C；B temperature
Control preserves 4h under the conditions of 18~20 DEG C, and 3h is preserved under the conditions of preserving 2h and 14~16 DEG C under the conditions of 25~30 DEG C；C temperature
Control preserves 4h under the conditions of 8~10 DEG C, and 3h is preserved under the conditions of preserving 2h and 6~8 DEG C under the conditions of 16~18 DEG C；D temperature controls
System preserves 4h under the conditions of 15~16 DEG C, and 3h is preserved under the conditions of preserving 2h and 12~14 DEG C under the conditions of 23~25 DEG C；Every 1h points
Flow is not passed through into four seal boxs as 0.3~0.8m3The fresh air of/min is passed through 5~8min every time, periodically to four kinds
The sodium hydrate aqueous solution that mass fraction is 0.1% is sprayed on fruit, the humidity for keeping four seal boxs is 80~85%, during which
With four kinds of fruit of ultra violet lamp that wavelength is 280~315nm；
Step 2: taking out orange, lemon, carrot and pawpaw from four seal boxs respectively, 50~60 DEG C of hot water is then immersed in
In 5~8s, take out stand 10~20min immediately, cold wind drying rubs each 20~30s of fruit surface with mixed powder, then will
Fruit rinses 5~10s under flowing water；
The mixed powder is that weight ratio is 2:1:1.5 salt, flour and sodium bicarbonate group into mixture；
Step 3: after being repeated in operating procedure one and step 2 2~4 times, four kinds of fruit are dried respectively and remove epidermis, received
It is for use that four kinds of fruit surfaces of collection obtain the first mixture, will obtain four kinds of fruit pulps difference strippings and slicings, and is respectively put into blancher
Blanching treatment is carried out, it is 85~95 DEG C to adjust heat iron temperature, and blanching treatment time is 10~20s, by orange, lemon and the Hu after blanching
Three kinds of fruit strippings and slicings of radish are cooled to 45~50 DEG C, are then respectively placed in juice extractor and squeeze the juice, and obtain three kinds of fruit thick fruit accordingly
Three kinds of thick fruit juice are respectively placed in 10~20min of processing in the colloid mill of 10Mpa, then cross 100 mesh sieves and collect filtrate by juice, point
Orange juice, lemon juice and carrot juice are not obtained；
Step 4: the first mixture described in step 3 is put into the volume fraction of 50~60 parts by weight as 90~95% ethyl alcohol
Aqueous solution is heated to 70~80 DEG C of 20~30min of immersion, filter residue is then collected by filtration and obtains the second mixture, and in step 3
Pawpaw stripping and slicing mixing after blanching, is subsequently placed in beater 20~30s of processing, obtains fruit pulp and with the drink of 60~70 parts by weight
With water wash repeatedly 1~3 time, merge cleaning solution and use lemon acid for adjusting pH value to 2~2.5, control 90~95 DEG C of temperature, stir
50~60min is extracted, separation removal solid impurity in tab (s) formula centrifugal separator is transferred to, pectin extracting soln is obtained, by pectin extraction
Liquid is put into cold boiler, and controlling the vacuum degree of cold boiler, temperature is 30~40 DEG C, makes pectin extraction for -0.1MPa
The soluble solid content of liquid reaches 15~20%, obtains fructose concentrating liquid；
Step 5: orange juice, lemon juice and the carrot juice in step 3 are mixed with the fructose concentrating liquid in step 4 the 3rd
3rd mixture is placed in 10~15min of processing in the high pressure homogenizer of 50Mpa, is transferred to 95 DEG C of Pasteur and kills by mixture
10~15s of sterilization processing in bacterium machine deaerates, filling under the conditions of 80~90 DEG C, cools down to get natural yellow composite fruit juice.
2. the preparation method of natural yellow composite fruit juice as described in claim 1, which is characterized in that by described in step 4
Two mixtures wash repeatedly second mixture 2 with ethyl alcohol and ether successively before being mixed with the pawpaw stripping and slicing after blanching
~4 times, then cold wind drying.
3. the preparation method of natural yellow composite fruit juice as claimed in claim 2, which is characterized in that the drinking water is process
Drinking water after softening.
4. the preparation method of natural yellow composite fruit juice as claimed in claim 3, which is characterized in that the disc-stack centrifuge point
The rotating speed disembarked is 4000~5000r/min.
5. the preparation method of natural yellow composite fruit juice as claimed in claim 4, which is characterized in that filling described in step 5
For：The 3rd mixture after degassing is pressed to 350g/ bottles of specification, the glass of 500mL is filled under the conditions of 80~90 DEG C
In bottle, vial is sealed, then glass bottle mouth down is put upside down to cooling.
6. the preparation method of natural yellow composite fruit juice as claimed in claim 5, which is characterized in that the high pressure homogenizer
Rotating speed is 4000~8000r/min.
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| CN109419304B (en) * | 2017-08-24 | 2021-07-20 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, soybean milk making method and computer device |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0356668A3 (en) * | 1988-09-02 | 1991-07-31 | Deutsche Granini GmbH & Co. KG. | Process for preparing a fruity beverage |
| CN102370212A (en) * | 2010-08-24 | 2012-03-14 | 朱奕斐 | Kiwifruit and papaya composite vegetable and fruit juice |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0356668A3 (en) * | 1988-09-02 | 1991-07-31 | Deutsche Granini GmbH & Co. KG. | Process for preparing a fruity beverage |
| CN102370212A (en) * | 2010-08-24 | 2012-03-14 | 朱奕斐 | Kiwifruit and papaya composite vegetable and fruit juice |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
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