CN106261230A - A kind of compound snow pear juice and preparation method thereof - Google Patents

Abstract

The invention discloses a composite pear juice and a preparation method thereof. The pear juice, yam juice, spinach juice and traditional Chinese medicine soup are mixed, copper chlorophyllin sodium, sodium erythorbate, citric acid and lactic acid are added, and vacuum degassing is carried out after uniform stirring. The composite pear juice is obtained by filling and sealing the vacuum-degassed fruit and vegetable juice, and then performing ultra-high pressure sterilization. A compound pear juice of the present invention highlights the unique fragrance of pears and the rich nutritional components of yam and spinach. Using sodium copper chlorophyllin, sodium erythorbate, citric acid and lactic acid as additives, it can not only enhance the appetite of drinkers and promote calcium, Phosphorus is digested and absorbed, and at the same time, it also has the functions of maintaining food color, improving product quality, inhibiting bacteria, and extending shelf life. It is a new type of compound Chinese medicine fruit and vegetable juice.

Description

A kind of compound pear juice and preparation method thereof

technical field

The invention relates to a Sydney juice, in particular to a composite Sydney juice and a preparation method thereof.

Background technique

Compound traditional Chinese medicine fruit and vegetable juice has the characteristics of unique flavor, comprehensive nutrition and traditional Chinese medicine conditioning. At present, in my country's fruit and vegetable juice market, new beverages represented by compound fruit and vegetable juice are more and more popular among consumers, and there is a large market space. However, the existing compound fruit and vegetable juices have the following problems: (1) The compounding ratio of fruits and vegetables is unreasonable, which affects its nutrient content and sensory quality, and does not take into account the changes in color, aroma, taste and stability during the compounding process. (2) In the storage process, due to the influence of external factors such as light temperature, the color, flavor, etc. are unstable. (3) Simple complex nutrients of fruits and vegetables are not easily absorbed.

Contents of the invention

Aiming at the above-mentioned problems in the prior art, the present invention provides a composite pear juice and a preparation method thereof, which can maintain the flavor of pear, is rich in nutrition, and can avoid adverse effects of heat treatment on it.

In order to solve the above-mentioned technical problems, the present invention adopts the following technical scheme: a compound pear juice, in parts by weight, consists of the following components: 60-75 parts of pear juice, 25-35 parts of yam juice, 15-20 parts of spinach juice , 5-8 parts of rock sugar, 3-5 parts of food additives, 8-10 parts of traditional Chinese medicine soup, 0.1-0.2 parts of sodium copper chlorophyllin, 0.1-0.2 parts of sodium erythorbate, 0.2-0.5 parts of citric acid, and 0.1-0.3 parts of lactic acid.

As a further optimization of the above scheme, a compound pear juice consists of the following components in parts by weight: 70 parts of pear juice, 25 parts of yam juice, 15 parts of spinach juice, 6 parts of rock sugar, 4 parts of food additives, and traditional Chinese medicine soup 8 parts, 0.1 part of sodium copper chlorophyllin, 0.1 part of sodium erythorbate, 0.4 part of citric acid, and 0.2 part of lactic acid.

As a further optimization of the above scheme, a compound pear juice consists of the following components in parts by weight: 60 parts of pear juice, 28 parts of yam juice, 16 parts of spinach juice, 8 parts of rock sugar, 3 parts of food additives, and traditional Chinese medicine soup 8 parts, 0.1 part of sodium copper chlorophyllin, 0.1 part of sodium erythorbate, 0.3 part of citric acid, and 0.25 part of lactic acid.

As a further optimization of the above scheme, the traditional Chinese medicine soup is composed of the following components in parts by weight: 25-35 parts of red dates, 8-10 parts of lily, 3-5 parts of ginger, 6-8 parts of Semen Plantaginis, 3 parts of Cassia Semen -5 parts, 3-5 parts of Scrophulariaceae.

As a further optimization of the above scheme, the traditional Chinese medicine soup consists of the following components in parts by weight: 28 parts of red dates, 9 parts of lily, 4 parts of ginger, 7 parts of plantago seed, 3 parts of cassia seed, and 5 parts of scrophulariaceae.

As a further optimization of the above scheme, the food additive consists of the following components in parts by weight: 15-20 parts of rice wine, 10-15 parts of honey, 15-20 parts of lotus leaf, 6-8 parts of corn black mold powder .

As a further optimization of the above scheme, the food additive consists of the following components in parts by weight: 18 parts of rice wine, 10 parts of honey, 16 parts of lotus leaf, and 7 parts of corn black mold powder.

The present invention also provides a kind of preparation method of compound pear juice, comprises the steps:

(1) Select ripe fresh pears and yams for cleaning, peeling, and slicing to obtain pear slices and yam slices; select fresh spinach for cleaning and root removal to obtain spinach leaves;

(2) Add water and beat the Sydney pear slices, yam slices, and spinach leaves respectively to obtain Sydney cloudy juice, yam cloudy juice, and spinach cloudy juice; , filter to obtain pear juice, yam juice and spinach juice;

(3) select jujube, lily, ginger, plantain seed, cassia seed, crocodile scrophulariae, boil and extract with 5-8 times the amount of water, and obtain the extract of traditional Chinese medicine soup for later use;

(4) Mix pear juice, yam juice, spinach juice and traditional Chinese medicine soup, add food additives and stir evenly, add sodium copper chlorophyllin and sodium erythorbate to protect the color;

(5) in the mixture that step (4) obtains, add citric acid and lactic acid, carry out vacuum degassing after stirring;

(6) Filling and sealing the vacuum-degassed material and then performing ultra-high pressure sterilization to obtain the composite pear juice.

As a further optimization of the above scheme, in step (5), the pressure of the vacuum degassing is 5-15 Pa, and the time is 1-4 min.

As a further optimization of the above scheme, according to the preparation method of a compound pear juice according to claim 8, it is characterized in that: in step (6), the pressure of the ultra-high pressure sterilization is 350-500Mpa, and the time is 2-10min .

Compared with the prior art, the beneficial effect of a kind of compound pear juice of the present invention and preparation method thereof is reflected in:

(1) A kind of composite pear juice of the present invention mixes pear juice, yam juice, spinach juice and traditional Chinese medicine soup, adds sodium copper chlorophyllin, sodium erythorbate, citric acid and lactic acid, carries out vacuum degassing after stirring evenly, will pass through The fruit and vegetable juice after vacuum degassing is filled and sealed, and then subjected to ultra-high pressure sterilization to obtain the compound pear juice. A compound pear juice of the present invention highlights the unique fragrance of pears and the rich nutritional components of yam and spinach. Using sodium copper chlorophyllin, sodium erythorbate, citric acid and lactic acid as additives, it can not only enhance the appetite of drinkers and promote calcium, Phosphorus is digested and absorbed, and at the same time, it also has the functions of maintaining food color, improving product quality, inhibiting bacteria, and extending shelf life.

(2) Chinese medicine decoction is contained in a kind of composite pear juice of the present invention, comprises red jujube, lily, ginger, plantago seed, cassia seed, scrophulariaceae in the Chinese medicine composition. The medicinal properties of the active ingredients of plantago seed, cassia seed, and scrophulariaceae are as follows:

Plantago seed, sweet and cold in taste, enters the kidney, bladder, liver, and lung meridians, and has the effects of diuresis and dredging, dampness and diarrhea, liver heat and eyesight, heat and phlegm. Cassia seed, bitter, sweet, salty, slightly cold in nature, enters the liver, kidney, and large intestine meridians; laxes bowels, lowers lipids and improves eyesight, and treats constipation, hyperlipidemia, and hypertension. Clears liver and eyesight, promotes water and laxative, has laxative effect, lowers blood pressure and blood fat. Scrophulariaceae, sweet, bitter, salty, slightly cold in nature, has the effects of clearing heat and cooling blood, nourishing yin and reducing fire, detoxifying and dispelling stagnation. The compound pear juice of the present invention has good effects of relieving cough and reducing phlegm, invigorating qi and moistening lung.

(3) A kind of compound pear juice of the present invention, technique is easy to standardize, is suitable for large-scale production. It is of great practical and social significance to improve the competitiveness of enterprise products, effectively expand market share, and promote technological innovation and technological progress of enterprises.

detailed description

In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail through the following examples. However, it should be understood that the specific embodiments described here are only used to explain the present invention, and are not intended to limit the scope of the present invention.

Example 1

A compound pear juice, in parts by weight, consists of the following components: 60 parts of pear juice, 25 parts of yam juice, 15 parts of spinach juice, 5 parts of rock sugar, 3 parts of food additives, 8 parts of traditional Chinese medicine soup, 0.1 parts of sodium copper chlorophyllin 0.1 part of sodium erythorbate, 0.2 part of citric acid, and 0.1 part of lactic acid.

Wherein, the traditional Chinese medicine soup consists of the following components in parts by weight: 25 parts of red dates, 8 parts of lily, 3 parts of ginger, 6 parts of plantago seed, 3 parts of cassia seed and 3 parts of scrophulariaceae. The food additive consists of the following components in parts by weight: 15 parts of rice wine, 10 parts of honey, 15 parts of lotus leaf and 6 parts of corn black mold powder.

A kind of preparation method of compound pear juice of this priority embodiment, comprises the steps:

(1) Select ripe fresh pears and yams for cleaning, peeling, and slicing to obtain pear slices and yam slices; select fresh spinach for cleaning and root removal to obtain spinach leaves;

(2) Add water and beat the Sydney pear slices, yam slices, and spinach leaves respectively to obtain Sydney cloudy juice, yam cloudy juice, and spinach cloudy juice; Filter to obtain pear juice, yam juice and spinach juice;

(3) select jujube, lily, ginger, plantain seed, cassia seed, crocodile scrophulariae, boil and extract with 5-8 times the amount of water, and obtain the extract of traditional Chinese medicine soup for later use;

(4) Mix pear juice, yam juice, spinach juice and traditional Chinese medicine soup, add food additives and stir evenly, add sodium copper chlorophyllin and sodium erythorbate to protect the color;

(5) Add citric acid and lactic acid to the mixture obtained in step (4), stir evenly and carry out vacuum degassing; the pressure of the vacuum degassing is 8Pa, and the time is 3min.

(6) Fill and seal the material after vacuum degassing, and then carry out ultra-high pressure sterilization to obtain the composite pear juice. The pressure of the ultra-high pressure sterilization is 400Mpa, and the time is 8min.

Example 2

A compound pear juice, in parts by weight, consists of the following components: 75 parts of pear juice, 35 parts of yam juice, 20 parts of spinach juice, 8 parts of rock sugar, 5 parts of food additives, 10 parts of traditional Chinese medicine soup, 0.2 parts of sodium copper chlorophyllin 0.2 parts of sodium erythorbate, 0.5 parts of citric acid, and 0.3 parts of lactic acid.

Wherein, the traditional Chinese medicine soup consists of the following components in parts by weight: 35 parts of red dates, 10 parts of lily, 5 parts of ginger, 8 parts of plantago seed, 5 parts of cassia seed and 5 parts of scrophulariaceae. The food additive consists of the following components in parts by weight: 20 parts of rice wine, 15 parts of honey, 20 parts of lotus leaf and 8 parts of corn black mold powder.

The preparation method of a kind of composite pear juice of the present embodiment is the same as that of embodiment 1, so it will not be described in detail.

Example 3

A compound pear juice, in parts by weight, consists of the following components: 70 parts of pear juice, 25 parts of yam juice, 16 parts of spinach juice, 6 parts of rock sugar, 4 parts of food additives, 8 parts of traditional Chinese medicine soup, 0.1 parts of sodium copper chlorophyllin 0.1 part of sodium erythorbate, 0.4 part of citric acid, and 0.2 part of lactic acid.

Wherein, the traditional Chinese medicine soup is composed of the following components in the following parts by weight: 28 parts of red dates, 9 parts of lily, 4 parts of ginger, 7 parts of plantago seed, 3 parts of cassia seed and 5 parts of scrophulariaceae. The food additive consists of the following components in parts by weight: 18 parts of rice wine, 10 parts of honey, 16 parts of lotus leaf and 7 parts of corn black mold powder.

A kind of preparation method of compound pear juice of this priority embodiment, comprises the steps:

(1) Select ripe fresh pears and yams for cleaning, peeling, and slicing to obtain pear slices and yam slices; select fresh spinach for cleaning and root removal to obtain spinach leaves;

(2) Add water and beat the Sydney pear slices, yam slices, and spinach leaves respectively to obtain Sydney cloudy juice, yam cloudy juice, and spinach cloudy juice; Filter to obtain pear juice, yam juice and spinach juice;

(3) select jujube, lily, ginger, plantain seed, cassia seed, crocodile scrophulariae, boil and extract with 5-8 times the amount of water, and obtain the extract of traditional Chinese medicine soup for later use;

(4) Mix pear juice, yam juice, spinach juice and traditional Chinese medicine soup, add food additives and stir evenly, add sodium copper chlorophyllin and sodium erythorbate to protect the color;

(5) Add citric acid and lactic acid to the mixture obtained in step (4), stir evenly, and perform vacuum degassing; the pressure of the vacuum degassing is 12Pa, and the time is 2.5min.

(6) Fill and seal the material after vacuum degassing, and then carry out ultra-high pressure sterilization to obtain the composite pear juice. The pressure of the ultra-high pressure sterilization is 450Mpa, and the time is 5min.

The composite pear juice prepared in this preferred embodiment has good flavor, rich nutrition, attractive color and pure taste. The microbial indicators meet the requirements of GB7101-2015, and the shelf life at 4°C reaches 1.5 months. The specific indicators are shown in Table 1.

Table 1

Example 4

A compound pear juice, in parts by weight, consists of the following components: 60 parts of pear juice, 28 parts of yam juice, 15 parts of spinach juice, 8 parts of rock sugar, 3 parts of food additives, 8 parts of traditional Chinese medicine soup, 0.1 parts of sodium copper chlorophyllin 0.1 part of sodium erythorbate, 0.3 part of citric acid, and 0.25 part of lactic acid.

Wherein, the traditional Chinese medicine soup is composed of the following components in the following parts by weight: 28 parts of red dates, 9 parts of lily, 4 parts of ginger, 7 parts of plantago seed, 3 parts of cassia seed and 5 parts of scrophulariaceae. The food additive consists of the following components in parts by weight: 18 parts of rice wine, 10 parts of honey, 16 parts of lotus leaf and 7 parts of corn black mold powder.

The preparation method of a kind of composite pear juice of the present embodiment is the same as that of embodiment 1, so it will not be described in detail.

Example 5

A compound pear juice, in parts by weight, consists of the following components: 75 parts of pear juice, 26 parts of yam juice, 17 parts of spinach juice, 6 parts of rock sugar, 3 parts of food additives, 8 parts of traditional Chinese medicine soup, 0.1 parts of sodium copper chlorophyllin 0.1 part of sodium erythorbate, 0.2 part of citric acid, and 0.1 part of lactic acid.

Wherein, the traditional Chinese medicine soup consists of the following components in parts by weight: 35 parts of red dates, 10 parts of lily, 3 parts of ginger, 6 parts of plantago seed, 4 parts of cassia seed and 3 parts of scrophulariaceae. The food additive consists of the following components in parts by weight: 15 parts of rice wine, 12 parts of honey, 16 parts of lotus leaf and 6 parts of corn black mold powder.

A kind of preparation method of compound pear juice of this priority embodiment, comprises the steps:

(1) Select ripe fresh pears and yams for cleaning, peeling, and slicing to obtain pear slices and yam slices; select fresh spinach for cleaning and root removal to obtain spinach leaves;

(2) Add water and beat the Sydney pear slices, yam slices, and spinach leaves respectively to obtain Sydney cloudy juice, yam cloudy juice, and spinach cloudy juice; Filter to obtain pear juice, yam juice and spinach juice;

(3) select jujube, lily, ginger, plantain seed, cassia seed, crocodile scrophulariae, boil and extract with 5-8 times the amount of water, and obtain the extract of traditional Chinese medicine soup for later use;

(4) Mix pear juice, yam juice, spinach juice and traditional Chinese medicine soup, add food additives and stir evenly, add sodium copper chlorophyllin and sodium erythorbate to protect the color;

(5) Add citric acid and lactic acid to the mixture obtained in step (4), stir evenly and carry out vacuum degassing; the pressure of the vacuum degassing is 6Pa, and the time is 4min.

(6) Fill and seal the material after vacuum degassing, and then carry out ultra-high pressure sterilization to obtain the composite pear juice. The pressure of the ultra-high pressure sterilization is 500Mpa, and the time is 3min.

The composite pear juice prepared in this preferred embodiment has good flavor, rich nutrition, attractive color and pure taste. The microbial indicators meet the requirements of GB7101-2015, and the shelf life at 4°C reaches 1.5 months. The specific indicators are shown in Table 2.

Compared with Example 3, this preferred embodiment has a slightly higher pressure for the ultra-high pressure treatment, but the treatment time is reduced to 3 minutes, so the equipment loss is reduced and the treatment efficiency is high.

Table 2

Example 6

A compound pear juice, in parts by weight, consists of the following components: 66 parts of pear juice, 28 parts of yam juice, 17 parts of spinach juice, 5 parts of rock sugar, 4 parts of food additives, 8 parts of traditional Chinese medicine soup, 0.1 parts of sodium copper chlorophyllin 0.15 parts of sodium erythorbate, 0.23 parts of citric acid, and 0.15 parts of lactic acid.

Wherein, the traditional Chinese medicine soup consists of the following components in parts by weight: 26 parts of red dates, 8 parts of lily, 3 parts of ginger, 6 parts of plantago seed, 3 parts of cassia seed and 4 parts of scrophulariaceae. The food additive consists of the following components in parts by weight: 20 parts of rice wine, 12 parts of honey, 18 parts of lotus leaf and 6 parts of corn black mold powder.

The preparation method of a kind of composite pear juice of the present embodiment is the same as that of embodiment 1, so it will not be described in detail.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements or improvements made within the spirit and principles of the present invention shall be included in the protection of the present invention. within range.

Claims (10)

1. A compound pear juice is characterized in that, in parts by weight, it is made up of the following components: 60-75 parts of pear juice, 25-35 parts of yam juice, 15-20 parts of spinach juice, 5-8 parts of rock sugar, 3-5 parts of food additives, 8-10 parts of traditional Chinese medicine soup, 0.1-0.2 parts of sodium copper chlorophyllin, 0.1-0.2 parts of sodium erythorbate, 0.2-0.5 parts of citric acid, and 0.1-0.3 parts of lactic acid. 2. A compound pear juice, characterized in that, in parts by weight, consists of the following components: 70 parts of pear juice, 25 parts of yam juice, 15 parts of spinach juice, 6 parts of rock sugar, 4 parts of food additives, 8 parts of Chinese medicine soup 0.1 part of sodium copper chlorophyllin, 0.1 part of sodium erythorbate, 0.4 part of citric acid, and 0.2 part of lactic acid. 3. A compound pear juice, characterized in that, in parts by weight, consists of the following components: 60 parts of pear juice, 28 parts of yam juice, 16 parts of spinach juice, 8 parts of rock sugar, 3 parts of food additives, 8 parts of Chinese medicine soup 0.1 part of sodium copper chlorophyllin, 0.1 part of sodium erythorbate, 0.3 part of citric acid, and 0.25 part of lactic acid. 4. A kind of compound pear juice according to any one of claims 1-3, characterized in that: said traditional Chinese medicine soup consists of the following components in parts by weight: 25-35 parts of red dates, 8-10 parts of lilies, 3-5 parts of ginger, 6-8 parts of plantain seed, 3-5 parts of cassia seed, 3-5 parts of scrophulariaceae. 5. A kind of compound pear juice according to claim 4, characterized in that: said traditional Chinese medicine soup consists of the following components in parts by weight: 28 parts of red dates, 9 parts of lily, 4 parts of ginger, 7 parts of Semen Plantaginis 3 parts, 3 parts of Cassia seed, 5 parts of Scrophulariaceae. 6. A kind of composite pear juice according to any one of claims 1-3, characterized in that: said food additive, in parts by weight, consists of the following components: 15-20 parts of rice wine, 10-15 parts of honey , 15-20 parts of lotus leaf, 6-8 parts of corn black mold powder. 7. A kind of composite pear juice according to claim 6, characterized in that: said food additive, in parts by weight, consists of the following components: 18 parts of rice wine, 10 parts of honey, 16 parts of lotus leaf, black corn 7 parts of mold powder. 8. the preparation method of a kind of composite pear juice as described in any one of claim 1-3, is characterized in that, comprises the steps: (1) Select ripe fresh pears and yams for cleaning, peeling, and slicing to obtain pear slices and yam slices; select fresh spinach for cleaning and root removal to obtain spinach leaves; (2) Add water and beat the Sydney pear slices, yam slices, and spinach leaves respectively to obtain Sydney cloudy juice, yam cloudy juice, and spinach cloudy juice; Filter to obtain pear juice, yam juice and spinach juice; (3) select jujube, lily, ginger, plantain seed, cassia seed, crocodile scrophulariae, boil and extract with 5-8 times the amount of water, and obtain the extract of traditional Chinese medicine soup for later use; (4) Mix pear juice, yam juice, spinach juice and traditional Chinese medicine soup, add food additives and stir evenly, add sodium copper chlorophyllin and sodium erythorbate to protect the color; (5) in the mixture that step (4) obtains, add citric acid and lactic acid, carry out vacuum degassing after stirring; (6) Filling and sealing the vacuum-degassed material and then performing ultra-high pressure sterilization to obtain the composite pear juice. 9. The preparation method of a kind of composite pear juice according to claim 8, characterized in that: in step (5), the pressure of the vacuum degassing is 5-15Pa, and the time is 1-4min. 10 . The method for preparing compound pear juice according to claim 8 , characterized in that: in step (6), the pressure of the ultra-high pressure sterilization is 350-500 MPa, and the time is 2-10 min. 11 .