CN105533548A - Carrot pulp and making method thereof - Google Patents
Carrot pulp and making method thereof Download PDFInfo
- Publication number
- CN105533548A CN105533548A CN201610019681.5A CN201610019681A CN105533548A CN 105533548 A CN105533548 A CN 105533548A CN 201610019681 A CN201610019681 A CN 201610019681A CN 105533548 A CN105533548 A CN 105533548A
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- Prior art keywords
- carrot
- carrot paste
- paste
- heated
- softening
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Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 98
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 97
- 238000000034 method Methods 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 8
- 238000009924 canning Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000010009 beating Methods 0.000 claims description 13
- 238000003860 storage Methods 0.000 claims description 8
- 238000013467 fragmentation Methods 0.000 claims description 7
- 238000006062 fragmentation reaction Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 238000012859 sterile filling Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 229940023462 paste product Drugs 0.000 description 5
- 238000000227 grinding Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- HLLSOEKIMZEGFV-UHFFFAOYSA-N 4-(dibutylsulfamoyl)benzoic acid Chemical compound CCCCN(CCCC)S(=O)(=O)C1=CC=C(C(O)=O)C=C1 HLLSOEKIMZEGFV-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000917122 Greenidea Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a carrot pulp product and a making method. Carrot pulp is processed by conducting peeling, smashing, softening and pulping on carrot to increase the nutritional ingredient keeping rate, wherein the soluble solid content is 5-40%, and pH is 4.0-6.0. The making method includes the steps that A, raw materials are processed, wherein carrot is heated through steam and then mechanically peeled; B, smashing and acid regulation are conducted, wherein peeled carrot is smashed, water is added, carrot pulp is formed, and meanwhile citric acid is added for acid regulation; C, softening is conducted, wherein the carrot pulp is heated to 80-90 DEG C, and the temperature is kept for 5-10 min; D, pulping is conducted, wherein the softened carrot pulp is pulped and refined; E, high-temperature sterilization is conducted, wherein the carrot pulp is heated to 90-100 DEG C, and the temperature is kept for 30 s; F, concentration is conducted; G, canning and storing are conducted. Acid is appropriately regulated through citric acid, the carrot pulp is refined through the process of mechanical peeling, softening and pulping, and then the carrot pulp product abundant in nutrition, bright in color, smooth in taste and good in flavor is obtained.
Description
Technical field
The present invention relates to a kind of carrot paste and preparation method thereof, especially through the preparation method of the carrot paste of machine barking, fragmentation, acid adjustment, softening making beating, belong to vegetable deep-processing technical field.
Background technology
Carrot fleshy root contains abundant carotenoid, soluble sugar, starch, cellulose, multivitamin and multiple mineral element, there are the effects such as strengthening the spleen and stomach, tonifying liver improving eyesight, clearing heat and detoxicating, sending down abnormally ascending cough-relieving, skin care, have the title of " glabrousleaf asiabell root ".Carrot nutritional enriches, but the beverage be made up of carrot, carotene stability is poor, and in carrot processing process traditional peeling mode by dipping by lye, carrot nutritional is caused to lose serious, for keeping reducing carrot nutritional, solving carrot nutritional stable problem, taking machine barking to reduce nutritive loss; Acid adjustment slightly affects carrot stability, but acid adjustment can reduce the sterilization temperature of carrot paste processing, the suitable amount of adding acid that regulates keeps suitable pH to preserve carrot nutrient components and to be beneficial to the processing of carrot paste, and by the dissolution rate of making beating refinement raising carrotene.
Summary of the invention
The object of the invention be to provide a kind of carrot paste and preparation method thereof, by techniques such as machine barking, fragmentation, softening, making beating, and appropriate acid adjustment in shattering process, make the nutritional labeling in carrot juice keep maximizing, and make mouthfeel, sapid carrot paste product.
Technical scheme of the present invention is achieved in that this carrot paste, it is characterized in that carrot to carry out machine barking, fragmentation, to be protected look by acid adjustment and keep carrot paste nutrition, by thermoplastic, passivation carried out to the enzyme in carrot, and by making beating, refinement is carried out to daucus carrot particles, carrotene in carrot is tried one's best stripping, make nutritious, colour is vivid, smooth in taste, sapid carrot paste product.
The preparation method of described carrot paste, its feature comprises:
A: Feedstock treating: to carrot Steam Heating, machine barking;
B: break process: carrot fragmentation is added water and becomes carrot paste, and add citric acid;
C: softening: carrot paste is heated, softening carrot tissue;
D: making beating: carrot paste is carried out making beating process, make its pulp refinement;
E: sterilization: high temperature sterilization is carried out in carrot paste heating;
F: concentrated: be 5-40% to carrot paste evaporation and concentration to solubility solid content by concentration evaporator;
G, canning and storage: be cooled to less than 30 DEG C, carry out sterile filling, canned-15 DEG C of storages.
The preparation method of described carrot paste, Feedstock treating described in steps A is Steam Heating temperature is 60-80 DEG C, keeps 30-60s.
The preparation method of described carrot paste, the Task-size Controlling of carrot fragmentation described in step B, at 2-4 millimeter, carries out interpolation demineralized water according to water and carrot 0.5-2:1 ratio and becomes carrot paste, adds citric acid according to the ratio of carrot paste 0.1-0.3 ‰ simultaneously.
The preparation method of described carrot paste, is heated to 80-90 DEG C and keeps 5-10min described in step C.
The preparation method of described carrot paste, through two pass making beating described in step D, then through fine grinding, makes pulp Task-size Controlling at about 0.5mm.
The preparation method of described carrot paste, is heated to 90-100 DEG C and keeps 30s sterilization described in step e.
A significant contribution of the present invention is to utilize Steam Heating and carries out machine barking to carrot, add citric acid after broken and look is protected to carrot paste, utilize blanching to carry out softening making beating, obtain that bright, quality are soft and smooth, the carrot paste product of good mouthfeel.Sweetener, anticorrisive agent needn't be added in carrot paste product, keep pure natural proterties, nutritious, meet modern consumption green idea, can directly utilize as development of functional food.
Detailed description of the invention
Embodiment 1
1, Feedstock treating: carrot is steam heated to 80 DEG C and keeps 30s, carry out machine barking by hairbrush;
2, break process: carrot is broken, adds demineralized water in carrot and water 1:1 ratio and becomes carrot paste, and adds citric acid according to the ratio of carrot paste 0.15 ‰;
3, softening: carrot paste to be heated to 90 DEG C and to keep 5min;
4, pull an oar: by carrot paste first through two pass making beating, then through fine grinding process, make its pulp refinement, the Task-size Controlling of carrot is at about 0.5mm;
5, sterilization: carrot paste is heated to 100 DEG C and keeps 30s to carry out sterilization;
6, concentrated: carrying out evaporation and concentration by concentration evaporator to carrot paste, is 20% to solubility solid content;
7, canning and storage: be cooled to less than 30 DEG C, carries out sterile filling ,-15 DEG C of storages.
Carrot paste reference mass standard:
1, soluble solid: 18-22%
2, pH value: 4.5-5.5
3, insoluble solid >=≤30%
4, total number of bacteria :≤10000cfu/g.
5, Escherichia coli :≤10cfu/g.
6, yeast, mould :≤500cfu/g.
7, plumbous: < 100 μ g/kg
8, arsenic: < 100 μ g/kg
Embodiment 2
1, Feedstock treating: carrot is carried out be steam heated to 70 DEG C and keep 60s, machine barking;
2, break process: carrot is broken, adds demineralized water according to water and carrot 2:1 ratio and becomes carrot paste, and adds citric acid according to the ratio of carrot paste 0.2 ‰;
3, softening: carrot paste to be heated to 80 DEG C and to keep 10min;
4, pull an oar: by carrot paste first through two pass making beating, then carry out fine grinding process, make its pulp refinement;
5, sterilization: carrot paste is heated to 95 DEG C and keeps 30s to carry out sterilization;
6, concentrated: to be 30% by concentration evaporator to carrot paste evaporation and concentration to solubility solid content;
7, canning and storage: be cooled to less than 30 DEG C, carries out sterile filling ,-15 DEG C of storages.
The embodiment that the present invention enumerates is intended to further illustrate process, and any restriction is not formed to scope of the present invention, the product obtained by the embodiment of the present invention and all can obtain carrot paste product of the present invention via the method described in claims of the present invention 1-6.
Claims (6)
1. a carrot paste, it is characterized in that carrot paste is through machine barking, broken acid adjustment, softening making beating process, soluble solid content 5-40%, pH are the carrot paste of 4.0-6.0.
2. the preparation method of carrot paste according to claim 1, its feature comprises:
A: Feedstock treating: carrot Steam Heating, current are carried, and carry out machine barking by hairbrush;
B: break process: the fragmentation that added water by carrot becomes carrot paste, and adds citric acid;
C: softening: carrot paste to be heated and is incubated, softening carrot tissue;
D: making beating: carrot paste is carried out making beating process, make its pulp refinement;
E: sterilization: carrot paste is heated to 90-100 DEG C and keeps 30s to carry out sterilization;
F: concentrated: be 5-40% to carrot paste evaporation and concentration to solubility solid content by concentration evaporator;
G, canning and storage: be cooled to less than 30 DEG C, carry out sterile filling ,-15 DEG C of storages.
3. the preparation method of carrot paste according to claim 2, is characterized in that Feedstock treating described in steps A is that carrot is heated to 60-80 DEG C, and keeps 30-60s.
4. the preparation method of carrot paste according to claim 2, it is characterized in that the granularity of fragmentation during Feedstock treating described in step B is 2-4mm, the ratio adding citric acid is the 0.1-0.3 ‰ of carrot paste.
5. the preparation method of carrot paste according to claim 2, is characterized in that carrot paste described in step C is heated to 80-90 DEG C and keeps 5-10min.
6. the preparation method of carrot paste according to claim 2, is characterized in that described in step D, carrot paste size controlling is at about 0.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019681.5A CN105533548A (en) | 2016-01-13 | 2016-01-13 | Carrot pulp and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019681.5A CN105533548A (en) | 2016-01-13 | 2016-01-13 | Carrot pulp and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533548A true CN105533548A (en) | 2016-05-04 |
Family
ID=55813545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610019681.5A Pending CN105533548A (en) | 2016-01-13 | 2016-01-13 | Carrot pulp and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533548A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312036A (en) * | 2001-01-20 | 2001-09-12 | 中国科学院石家庄农业现代化研究所 | Concentrated carrot juice with high carotene content and its preparation |
| CN1726824A (en) * | 2005-07-08 | 2006-02-01 | 黑龙江大丰农业科技有限公司 | Technique for producing condensed juice of carrot through low evaporation, and condensed berry with no evaporation |
| CN101088382A (en) * | 2006-06-16 | 2007-12-19 | 高伟 | Making process of mashed carrot food |
| CN101972018A (en) * | 2010-10-11 | 2011-02-16 | 洪兴华 | Medicinal and health-care concentrated carrot juice and preparation method thereof |
-
2016
- 2016-01-13 CN CN201610019681.5A patent/CN105533548A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312036A (en) * | 2001-01-20 | 2001-09-12 | 中国科学院石家庄农业现代化研究所 | Concentrated carrot juice with high carotene content and its preparation |
| CN1726824A (en) * | 2005-07-08 | 2006-02-01 | 黑龙江大丰农业科技有限公司 | Technique for producing condensed juice of carrot through low evaporation, and condensed berry with no evaporation |
| CN101088382A (en) * | 2006-06-16 | 2007-12-19 | 高伟 | Making process of mashed carrot food |
| CN101972018A (en) * | 2010-10-11 | 2011-02-16 | 洪兴华 | Medicinal and health-care concentrated carrot juice and preparation method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20160504 |