CN105747053A - Flavored beverage of tomato and hot pepper and coriander juice - Google Patents
Flavored beverage of tomato and hot pepper and coriander juice Download PDFInfo
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- CN105747053A CN105747053A CN201410785462.9A CN201410785462A CN105747053A CN 105747053 A CN105747053 A CN 105747053A CN 201410785462 A CN201410785462 A CN 201410785462A CN 105747053 A CN105747053 A CN 105747053A
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- juice
- coriander
- lycopersici esculenti
- fructus
- fructus lycopersici
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Abstract
The invention discloses a flavored beverage of a tomato and hot pepper and coriander juice. The flavored beverage is manufactured through cleaning fresh tomatoes, and performing stalk removal, slicing, salting, heat shocking, beating, and filtering to obtain a tomato juice; cleaning fresh hot peppers, and performing stalk removal, seed removal, pulverization, color protection, juicing, and filtering to obtain a hot pepper juice; cleaning fresh coriander, and performing root removal, segmenting, beating, juicing, and filtering to obtain a coriander juice; mixing the tomato juice, the hot pepper juice, and the coriander juice; adding a proper amount of white granulated sugar, oyster sauce, and a stabilizing agent; and performing homogenization, degassing, and sterilization. The manufactured beverage of the vegetable juice is special in flavor, is fresh and delicious, and is suitable for people of all ages. The beverage is convenient for people to drink, and can fully develop a health-care effect.
Description
Technical field
The invention belongs to food processing technology field, espespecially Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage.
Background technology
Fructus Capsici, coriander are China tradition vegetables, and distributional region is extremely wide, and edible crowd is extremely many；Fructus Lycopersici esculenti belongs to introduced vegetable modern age, it has also become plantation is maximum, one of several vegetables that yield is maximum.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage, it is intended to increase Fructus Lycopersici esculenti Fructus Capsici coriander edible way, improve their mouthfeel, make unique flavor, attractive color, nutritious natural compound vegetable juice beverage.
For achieving the above object, the technical scheme is that
Specifically include following steps:
The preparation of Fructus Lycopersici esculenti juice: by fresh Fructus Lycopersici esculenti cleaning, stalk, section, salting, burn, making beating, filter to obtain Fructus Lycopersici esculenti juice；The preparation of Tabasco: fresh chilli is cleaned, stalk, go seed, broken, add Vc color fixative, squeeze the juice, filter to obtain Tabasco；The preparation of coriander juice: fresh coriander is cleaned, go root, cutting, pull an oar, squeeze the juice, filter to obtain coriander juice；Mixing preparation:
Fructus Lycopersici esculenti juice obtained by above-mentioned steps, Tabasco, coriander juice are pressed suitable proportion mixing, and is simultaneously introduced corresponding white sugar, Oyster sauce and stabilizer, obtains complex liquid；Homogenizing: by mixing preparation step gained complex liquid, carries out rapidly homogenizing process under certain pressure and temperature, obtains Homogeneous phase mixing liquid；Degassed: under vacuum condition, homogenizing to be processed even step gained mixed liquor and carry out degassed process, obtain degassed Homogeneous phase mixing liquid；Sterilizing: the degassed Homogeneous phase mixing liquid of gained is carried out microwave sterilizating at normal pressure, lower temperature, had both obtained Fructus Lycopersici esculenti, Fructus Capsici coriander flavor beverage.
Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage each component mass percent is: Fructus Lycopersici esculenti juice 20%, Tabasco 15%, white sugar 6～8%, Oyster sauce 0.5～1.0%, CMC-Na0.12～0.18% and sodium alginate 0.02～0.04%.
In the step of the preparation of Fructus Lycopersici esculenti juice, salting brine strength is 8%, the salting time is 30min；Fructus Lycopersici esculenti heat iron temperature is 95～100 DEG C, and the time is 3min: in the step of the preparation of Tabasco, and adding the amount of Vc with the mass percent of Fructus Capsici is 0.02%；In the step of mixing preparation, stabilizer is CMC-Na and sodium alginate；In the step of homogenizing, homogenization pressure 25MPa, temperature is 50～60 DEG C, time ask to be 2～3min；
In the step of vacuum outgas, vacuum is 0.05～0.08MPa, time 10min；In the step of microwave disinfection, temperature is 60～70 DEG C, the time is 5min.
By the Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage that this method prepares: bright in colour neither too strong nor too light；Juice is uniform, nothing precipitation, free from admixture；Having the fragrance of Fructus Capsici faint scent and coriander, abnormal smells from the patient is coordinated, sour-sweet tasty and refreshing, and old and young men and women is all suitable.
Detailed description of the invention
One. manufacture method and step
Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage, manufacture method comprises the following steps:
The preparation of a Fructus Lycopersici esculenti juice
By fresh Fructus Lycopersici esculenti cleaning, stalk, section, salting, burn, making beating, filter to obtain Fructus Lycopersici esculenti juice；
The preparation of b Tabasco
Fresh chilli is cleaned, stalk, go seed, broken, add Vc color fixative, squeeze the juice, filter to obtain Tabasco；
The preparation of c coriander juice
Fresh coriander is cleaned, go root, cutting, pull an oar, squeeze the juice, filter to obtain coriander juice；
D mixing preparation
Fructus Lycopersici esculenti juice obtained by above-mentioned steps, Tabasco, coriander juice are pressed suitable proportion mixing, and is simultaneously introduced corresponding white sugar, Oyster sauce and stabilizer, obtains complex liquid；
E homogenizing
By mixing preparation step d gained complex liquid, under certain pressure and temperature, carry out rapidly homogenizing process, obtain Homogeneous phase mixing liquid；
F is degassed
Under vacuum condition, homogenizing step e gained mixed liquor is carried out degassed process, obtain degassed Homogeneous phase mixing liquid；
G sterilizing
At normal pressure, lower temperature, the degassed Homogeneous phase mixing liquid of gained is carried out microwave sterilizating, both obtain Fructus Lycopersici esculenti, Fructus Capsici coriander flavor beverage.
Two, the composition of Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage
Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage each component mass percent is: Fructus Lycopersici esculenti juice 20%, Tabasco 15%, white sugar 6～8%, Oyster sauce 0.5～1.0%, CMC-Na0.12～0.18% and sodium alginate 0.02～0.04%.
Three, the main points in the course of processing
1., in the step a of the preparation of Fructus Lycopersici esculenti juice, salting brine strength is 8%, the salting time is 30min；Fructus Lycopersici esculenti heat iron temperature is 95～100 DEG C, and the time is 3min；
2., in the step b of the preparation of Tabasco, adding the amount of Vc with the mass percent of Fructus Capsici is 0.02%；
3., in the step d of mixing preparation, stabilizer is CMC-Na and sodium alginate；
4. in the step e of homogenizing, homogenization pressure 25MPa, temperature is 50～60 DEG C, time ask to be 2～3min；
5., in the step f of vacuum outgas, vacuum is 0.05～0.08MPa, time 10min；
6., in the step g of microwave disinfection, temperature is 60～70 DEG C, the time is 5min.
The above; embodiment is only that the preferred embodiment of the present invention is described; not the scope of the present invention is defined; under the premise without departing from the spirit of the technology of the present invention; various deformation that technical scheme is made by this area engineers and technicians and improvement, all should fall in the protection domain that claims of the present invention are determined.
Claims (8)
1. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage, is characterized in that: manufacture method comprises the following steps:
The preparation of a Fructus Lycopersici esculenti juice
By fresh Fructus Lycopersici esculenti cleaning, stalk, section, salting, burn, making beating, filter to obtain Fructus Lycopersici esculenti juice；
The preparation of b Tabasco
Fresh chilli is cleaned, stalk, go seed, broken, add Vc color fixative, squeeze the juice, filter to obtain Tabasco；
The preparation of c coriander juice
Fresh coriander is cleaned, go root, cutting, pull an oar, squeeze the juice, filter to obtain coriander juice；
D mixing preparation
Fructus Lycopersici esculenti juice obtained by above-mentioned steps, Tabasco, coriander juice are pressed suitable proportion mixing, and is simultaneously introduced corresponding white sugar, Oyster sauce and stabilizer, obtains complex liquid；
E homogenizing
By mixing preparation step d gained complex liquid, under certain pressure and temperature, carry out rapidly homogenizing process, obtain Homogeneous phase mixing liquid；
F is degassed
Under vacuum condition, homogenizing step e gained mixed liquor is carried out degassed process, obtain degassed Homogeneous phase mixing liquid；
G sterilizing
At normal pressure, lower temperature, the degassed Homogeneous phase mixing liquid of gained is carried out microwave sterilizating, both obtain Fructus Lycopersici esculenti, Fructus Capsici coriander flavor beverage.
2. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1, it is characterised in that: Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage each component mass percent is: Fructus Lycopersici esculenti juice 20%, Tabasco 15%, white sugar 6～8%, Oyster sauce 0.5～1.0%, CMC-Na0.12～0.18% and sodium alginate 0.02～0.04%.
3. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1: it is characterized in that: in the step a of the preparation of Fructus Lycopersici esculenti juice, salting brine strength is 8%, the salting time is 30min；Fructus Lycopersici esculenti heat iron temperature is 95～100 DEG C, and the time is 3min.
4. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1, it is characterised in that: in the step b of the preparation of Tabasco, adding the amount of Vc with the mass percent of Fructus Capsici is 0.02%.
5. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1, it is characterised in that: in the step d of mixing preparation, stabilizer is CMC-Na and sodium alginate.
6. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1, it is characterised in that: in the step e of homogenizing, homogenization pressure 25MPa, temperature is 50～60 DEG C, time ask to be 2～3min.
7. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1: in the step f of vacuum outgas, vacuum is 0.05～0.08MPa, time 10min.
8. Fructus Lycopersici esculenti Fructus Capsici coriander juice flavor beverage according to claim 1: in the step g of microwave disinfection, temperature is 60～70 DEG C, the time is 5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410785462.9A CN105747053A (en) | 2014-12-18 | 2014-12-18 | Flavored beverage of tomato and hot pepper and coriander juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410785462.9A CN105747053A (en) | 2014-12-18 | 2014-12-18 | Flavored beverage of tomato and hot pepper and coriander juice |
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| CN105747053A true CN105747053A (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410785462.9A Pending CN105747053A (en) | 2014-12-18 | 2014-12-18 | Flavored beverage of tomato and hot pepper and coriander juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR20210100280A (en) * | 2021-04-20 | 2022-11-09 | Εμμανουηλ Μαρκου Καλυβας | Processing of tomatoes and peppers for the preparation of tomato and pepper natural juice, paste, jam, syrup, spread and chutney |
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| CN1114542A (en) * | 1994-07-05 | 1996-01-10 | 范学忱 | Health-care vegetable juice drink |
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| CN101406303A (en) * | 2008-11-26 | 2009-04-15 | 天津农学院 | Pepper beverage and preparation method |
| CN101700134A (en) * | 2009-09-21 | 2010-05-05 | 杭州六易科技有限公司 | Preparation method of spicy beverage |
| CN101715807A (en) * | 2009-11-06 | 2010-06-02 | 海通食品集团股份有限公司 | Method for preserving and evenly thawing fast-frozen side dishes |
| CN103478278A (en) * | 2013-09-13 | 2014-01-01 | 内蒙古农业大学 | Green pepper juice lactone bean curd and preparation method thereof |
| CN103549317A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for grain-dipped flavor chili |
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2014
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Patent Citations (8)
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|---|---|---|---|---|
| CN1114542A (en) * | 1994-07-05 | 1996-01-10 | 范学忱 | Health-care vegetable juice drink |
| CN1134794A (en) * | 1996-04-24 | 1996-11-06 | 文中华 | Mixed vegetable juice beverage made from solanaceae fuits |
| CN101390607A (en) * | 2008-10-30 | 2009-03-25 | 山东潍坊龙威实业有限公司 | Process method of white clam tomato sauce |
| CN101406303A (en) * | 2008-11-26 | 2009-04-15 | 天津农学院 | Pepper beverage and preparation method |
| CN101700134A (en) * | 2009-09-21 | 2010-05-05 | 杭州六易科技有限公司 | Preparation method of spicy beverage |
| CN101715807A (en) * | 2009-11-06 | 2010-06-02 | 海通食品集团股份有限公司 | Method for preserving and evenly thawing fast-frozen side dishes |
| CN103478278A (en) * | 2013-09-13 | 2014-01-01 | 内蒙古农业大学 | Green pepper juice lactone bean curd and preparation method thereof |
| CN103549317A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for grain-dipped flavor chili |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR20210100280A (en) * | 2021-04-20 | 2022-11-09 | Εμμανουηλ Μαρκου Καλυβας | Processing of tomatoes and peppers for the preparation of tomato and pepper natural juice, paste, jam, syrup, spread and chutney |
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Application publication date: 20160713 |