CN105639347B - A kind of production method of juice - Google Patents
A kind of production method of juice Download PDFInfo
- Publication number
- CN105639347B CN105639347B CN201610005483.3A CN201610005483A CN105639347B CN 105639347 B CN105639347 B CN 105639347B CN 201610005483 A CN201610005483 A CN 201610005483A CN 105639347 B CN105639347 B CN 105639347B
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- CN
- China
- Prior art keywords
- juice
- slurry
- warming
- beater
- tomato
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 12
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 12
- 241000266501 Ormosia ormondii Species 0.000 claims abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 12
- 238000010792 warming Methods 0.000 claims abstract description 12
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 11
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims description 14
- 241000220223 Fragaria Species 0.000 claims description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000307700 Fragaria vesca Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 240000009088 Fragaria x ananassa Species 0.000 abstract 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 108010048734 sclerotin Proteins 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of production method of juice belongs to food processing technology field, and in particular to a kind of production method of juice.Tomato, strawberry, carrot, yellow bean sprout are beaten respectively with beater, tomato slurry, strawberry slurry, carrot paste and yellow bean sprout slurry are uniformly mixed to obtain mixing fruit, vegetable juice, mixing fruit, vegetable juice and Wheat Sprout Powder are uniformly mixed, it is maintained 35-40 minutes under the conditions of 37-40 DEG C, then 50 DEG C are warming up to, it is kept for 30-45 minutes, it is warming up to 65 DEG C again, it maintains 4-5 hours, it is warming up to 65-70 DEG C again, it is kept for 30 minutes, filtrate is then obtained by filtration, filtrate is formulated, filtering, bottles, sterilizing, thus obtaining the product finished product.The juice made of the method for the present invention, it is not only full of nutrition, give off a strong fragrance, but also there is good health-care efficacy.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of juice.
Background technology
Juice be with fresh vegetables and fruit squeeze together with juice, juice can effectively be human body replenishing vitamins and
The nutriments such as the minerals such as calcium, phosphorus, potassium, magnesium and dietary fiber.Containing abundant alkaline matter in juice, can neutralize in blood
Acidic materials acidic constitution is converted into alkaline constitution, improve the immunity of the human body, keep human body more to allergy, hepatitis, flu etc.
The resistance of kind disease greatly enhances, meanwhile, inorganic base and alkaloid in juice etc. are at branch the excreta in intestines
Decomposition drains, and has good preventive and therapeutic action to constipation, in addition, juice can reconcile the calcium being lost in sclerotin, with this
Sclerotin can be become more solid by the Organic calcium contained in juice simultaneously, so juice is to treating and preventing osteoporosis
Also there is prodigious effect.In addition, juice can also help to maintain the pH value of human body, internal carcinogen is removed, enhancing cell is lived
Power and functions of intestines and stomach promote digestive juice secretion, dispelling fatigue.As the improvement of people's living standards, more and more consumption
Person focuses more on health, abandons soda, turns to fruit-vegetable juice beverage, juice drink is with its abundant nutrition, good guarantor
It is good for effect and is more and more favored.
Invention content
The object of the present invention is to provide a kind of production methods of juice, and this method is with tomato, strawberry, carrot, soya bean
Bud and wheat malt are raw material, the juice produced not only remain to the maximum extent original nutrition of vegetables and fruit at
Point, also add health-care efficacy.
The object of the present invention is achieved like this：
After being impregnated tomato two minutes with 90-95 DEG C of hot water, peeling breaks into tomato slurry with beater, uses beater
Strawberry is broken into strawberry slurry, carrot is broken into carrot paste with beater, yellow bean sprout is broken into yellow bean sprout slurry with beater, according to
Mass ratio 3:3:2:2 ratio starches tomato, strawberry slurry, carrot paste and yellow bean sprout slurry are uniformly mixed to obtain mixing fruit, vegetable juice.
Wheat malt is crushed into obtain Wheat Sprout Powder, according to mixing fruit, vegetable juice and Wheat Sprout Powder mass ratio 50:1 ratio will mix
Fruit, vegetable juice and Wheat Sprout Powder are uniformly mixed, and are maintained 35-40 minutes under the conditions of 37-40 DEG C, are then warming up to 50 DEG C, keep 30-
45 minutes, then 65 DEG C are warming up to, it maintains 4-5 hours, then be warming up to 65-70 DEG C, is kept for 30 minutes, filtrate is then obtained by filtration,
Filtrate is formulated, filtering, bottles, sterilizing, thus obtaining the product finished product.
The juice made of the method for the present invention, not only remains the nutritional ingredient in fruits and vegetables to the maximum extent,
And by the catalytic action of abundant enzyme in yellow bean sprout and wheat malt, and the biology for improving nutriment in fruit and vegetable is living
Property, the fragrance of fruit is increased, while also creating nutritional ingredient largely beneficial to human body.
Specific embodiment
After being impregnated tomato two minutes with 95 DEG C of hot water, peeling breaks into tomato slurry with beater, will be careless with beater
The certain kind of berries breaks into strawberry slurry, and carrot is broken into carrot paste with beater, yellow bean sprout is broken into yellow bean sprout slurry with beater, according to quality
Than 3:3:2:2 ratio starches tomato, strawberry slurry, carrot paste and yellow bean sprout slurry are uniformly mixed to obtain mixing fruit, vegetable juice.
Wheat malt is crushed into obtain Wheat Sprout Powder, according to mixing fruit, vegetable juice and Wheat Sprout Powder mass ratio 50:1 ratio will mix
Fruit, vegetable juice and Wheat Sprout Powder are uniformly mixed, and are maintained 35 minutes under the conditions of 38 DEG C, are then warming up to 50 DEG C, are kept for 40 minutes, then
It is warming up to 65 DEG C, maintains 4.5 hours, then be warming up to 67 DEG C, kept for 30 minutes, be then obtained by filtration filtrate, filtrate is formulated, mistake
Filter, bottling, sterilizing, thus obtaining the product finished product.
Claims (1)
1. a kind of production method of juice, it is characterized in that being prepared by following process：
(1) after using 90-95 DEG C of hot water to impregnate tomato two minutes, peeling breaks into tomato slurry with beater, will with beater
Strawberry breaks into strawberry slurry, and carrot is broken into carrot paste with beater, yellow bean sprout is broken into yellow bean sprout slurry with beater, according to matter
Measure ratio 3:3:2:2 ratio starches tomato, strawberry slurry, carrot paste and yellow bean sprout slurry are uniformly mixed to obtain mixing fruit, vegetable juice；
(2) wheat malt is crushed into obtain Wheat Sprout Powder, according to mixing fruit, vegetable juice and Wheat Sprout Powder mass ratio 50:1 ratio will mix fruit
Vegetable is starched and Wheat Sprout Powder is uniformly mixed, and is maintained 35-40 minutes under the conditions of 37-40 DEG C, is then warming up to 50 DEG C, keeps 30-45
Minute, then 65 DEG C are warming up to, it maintains 4-5 hours, then be warming up to 65-70 DEG C, is kept for 30 minutes, filtrate is then obtained by filtration, filter
Liquid is formulated, filtering, bottles, sterilizing, thus obtaining the product finished product.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810766949.0A CN108850741A (en) | 2016-01-07 | 2016-01-07 | The preparation method of juice |
| CN201610005483.3A CN105639347B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005483.3A CN105639347B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of juice |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810766949.0A Division CN108850741A (en) | 2016-01-07 | 2016-01-07 | The preparation method of juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105639347A CN105639347A (en) | 2016-06-08 |
| CN105639347B true CN105639347B (en) | 2018-10-23 |
Family
ID=56491435
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810766949.0A Pending CN108850741A (en) | 2016-01-07 | 2016-01-07 | The preparation method of juice |
| CN201610005483.3A Active CN105639347B (en) | 2016-01-07 | 2016-01-07 | A kind of production method of juice |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810766949.0A Pending CN108850741A (en) | 2016-01-07 | 2016-01-07 | The preparation method of juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN108850741A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819740A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of ginkgo beverage |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960008650B1 (en) * | 1994-03-15 | 1996-06-28 | 황맹희 | Fermented beverage from agricultural products |
| US20140234488A1 (en) * | 2013-02-15 | 2014-08-21 | Alice Chang | Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient |
| 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 |
| CN104687202B (en) * | 2015-04-09 | 2016-08-17 | 南安市中研中医药有限公司 | A kind of manufacture method of Fructus Musae fermented beverage |
| CN104872663A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for spirulina health care beverage |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
-
2016
- 2016-01-07 CN CN201810766949.0A patent/CN108850741A/en active Pending
- 2016-01-07 CN CN201610005483.3A patent/CN105639347B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN108850741A (en) | 2018-11-23 |
| CN105639347A (en) | 2016-06-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180829 Address after: 101300 1 buildings and 2 buildings, 1 Niu Hui Street, Shunyi District, Beijing. Applicant after: Beijing hand fruit and vegetable drinks Limited by Share Ltd Address before: 150016 25 Anhua street, Daoli District, Harbin, Heilongjiang Applicant before: Harbin Weiping Technology Development Co., Ltd. |
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| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |