CN106261296A - NFC fresh squeezing fruit and vegetable juice - Google Patents
NFC fresh squeezing fruit and vegetable juice Download PDFInfo
- Publication number
- CN106261296A CN106261296A CN201610720220.0A CN201610720220A CN106261296A CN 106261296 A CN106261296 A CN 106261296A CN 201610720220 A CN201610720220 A CN 201610720220A CN 106261296 A CN106261296 A CN 106261296A
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- Prior art keywords
- juice
- vegetable juice
- fruice
- sucus
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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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to NFC fresh squeezing fruit and vegetable juice, belong to deep-processing technical field of agricultural products, including fruice and vegetable juice, it is characterised in that described fruice is Sucus Mali pumilae or Fructus actinidiae chinensis juice or bananas juice or Sucus Vitis viniferae or Fructus Citri Limoniae juice or orange juice or is mutually combined；Described vegetable juice is Sucus Cucumidis sativi or Caulis et Folium Lactucae Sativae juice or Sucus Oenanthes Javanicae or Radix Dauci Sativae juice or Sucus Zingberis or Tomato juice or is mutually combined, and described fruice is mutually mixed by a certain percentage with described vegetable juice.Use the comprehensive of the abundant mouthfeel of such scheme improving product and nutrition.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, particularly a kind of non-concentrated fresh squeezing fruit and vegetable juice.
Background technology
Current NFC fresh squeezing fruit and vegetable juice cost is high, and production efficiency is low, it is impossible to produce on a large scale, affluence of only having ready conditions
Family just can drink NFC fresh squeezing fruit and vegetable juice by juice extractor, it is impossible to wants anywhere or anytime to drink just to drink.
And the NFC fresh squeezing fruit and vegetable juice produced by juice extractor can be secondary polluted, and NFC fresh squeezing fruit and vegetable juice can contain
Substantial amounts of microorganism and antibacterial.
The invention belongs to deep-processing technical field of agricultural products, particularly a kind of non-concentrated fresh squeezing fruit and vegetable juice.
The invention belongs to deep-processing technical field of agricultural products, particularly a kind of non-concentrated fresh squeezing fruit and vegetable juice.
Summary of the invention
The invention aims to the comprehensive of the abundant mouthfeel of improving product and nutrition.
The above-mentioned technical purpose of the present invention has the technical scheme that NFC fresh squeezing fruit and vegetable juice, including water
Fruit juice and vegetable juice, it is characterised in that described fruice is Sucus Mali pumilae or Fructus actinidiae chinensis juice or bananas juice or Sucus Vitis viniferae or Fructus Citri Limoniae juice
Or orange juice or be mutually combined；Described vegetable juice is Sucus Cucumidis sativi or Caulis et Folium Lactucae Sativae juice or Sucus Oenanthes Javanicae or Radix Dauci Sativae juice or Sucus Zingberis or Tomato juice
Or be mutually combined, described fruice is mutually mixed by a certain percentage with described vegetable juice.
As the production method of preferred NFC fresh squeezing fruit and vegetable juice, the first step is described fruice and described vegetable juice to be collected
It is stored in machining center；
Second step is mixed described fruice and described vegetable juice to be filtered；
3rd step is mixed described fruice and described vegetable juice to be sterilized；
4th step is that mixed described fruice and described vegetable juice are carried out ultrapurification；
5th step is by mixed described fruice and described vegetable juice fill, capping.
As preferably, described collection includes described fruice and the collection of described vegetable juice or for extracting described fruice
Collection with the former sarcocarp of described vegetable juice.
As preferably, described tinning uses PET bottle, clear through coding, labeling, first paragraph after described PET bottle molding
Come into operation after wash disinfection and two-stage nitration aseptic water washing.
As preferably, the lid of described capping after one section of cleaning and sterilizing and two-stage nitration aseptic water washing by aseptic compression
Air sends into working place.
As preferably, described one section of cleaning and sterilizing uses immersion type.
In sum, the products taste of the present invention is abundant, comprehensive nutrition.And product can be at a completely enclosed environment
In carry out rapid heating and cooling continuous, quick process, while killing harmful microorganism, on product special flavour, nutritional labeling impact
Minimum, and prevent the secondary pollution of product, simultaneously from the omnidistance cold chain system of raw material-production-storage-transport-sale, protect
Demonstrate,prove the quality of whole product.
And the most intelligentized production system to avoid the terminal caused because of the shortage of stock out of stock, reduce storehouse the most simultaneously
Stockpile the generation of pressure, reduce the cost of overall stock.The most full-automatic production, is not only greatly saved labor cost, also
Reduce labor intensity, direct saving work expense from the point of view of economic benefit.Optimize the configuration of resource.
Accompanying drawing explanation
Figure of description is the production stage of the production method of NFC fresh squeezing fruit and vegetable juice.
Detailed description of the invention
Embodiment one, vegetable Sucus Mali pumilae, ratio of squeezing the juice is 200 grams of needs Brassica oleracea L.var.capitata L., Fructus Mali pumilae 2, Herba Apii graveolentis 1.The heart will be rolled up
Dish, foot stalk of Herba Apii Graveolentis clean chopping, Fructus Mali pumilae stripping and slicing, squeeze the juice the most together and are stored in machining center.
Embodiment two, Fructus Cucumidis sativi Fructus actinidiae chinensis juice, ratio of squeezing the juice is needs Fructus Cucumidis sativi 200 grams, Fructus actinidiae chinensis 50 grams, cold water 200 milli
Liter, the little spoon of Mel two.Fructus Cucumidis sativi is cleaned and removes seed, stay skin to be cut into small pieces, Fructus actinidiae chinensis peeling stripping and slicing, squeeze the juice together, add cold water
Stirring is stored in machining center.
Embodiment three, Sydney Fructus Musae Caulis et Folium Lactucae Sativae juice, ratio of squeezing the juice is 1, needs Sydney；1, Fructus Musae；100 grams of Caulis et Folium Lactucae Sativae；Fructus Citri Limoniae 1
Individual.Sydney being cleaned peeling, is cut into the size that can put into juice extractor, Fructus Musae peeling is cut into several sections, and Caulis et Folium Lactucae Sativae is cleaned, and is wrapped in perfume (or spice)
Any of several broadleaf plants, Fructus Citri Limoniae gross weight to being cut to four parts, enucleation.All material order is put into, and squeezes into juice and be stored in machining center.
Embodiment four, Fructus Vitis viniferae Fructus Citri Limoniae juice, ratio of squeezing the juice is needs Fructus Vitis viniferae 150 grams；1, Fructus Citri Limoniae；Mel is appropriate.Fructus Vitis viniferae is washed
Only；Fructus Citri Limoniae gross weight is to being cut to four parts；Fructus Vitis viniferae, Fructus Citri Limoniae are put into and squeeze into juice；Add Mel stir and be stored in machining center.
Embodiment five, Sucus Oenanthes Javanicae, ratio of squeezing the juice is needs Herba Apii graveolentis 40g～50g, cabbage 80g～100g, Fructus Citri junoris 30g, recklessly
Radix Raphani and each 150g～200g of Fructus Mali pumilae.To break into juice in cabbage to be wrapped in for Herba Apii graveolentis, and whole raw materials are beaten juice be together stored in processing
Center.
Embodiment six, Herba Spinaciae orange juice, ratio of squeezing the juice is needs Herba Spinaciae 30g～70g, cabbage 80g～100g, orange 30
G～40g, Radix Dauci Sativae and each 150g～200g of Fructus Mali pumilae, Herba Spinaciae and cabbage.Herba Spinaciae and cabbage first to be shredded and just breaks into juice.Will
The juice of molding is stored in machining center.
Embodiment seven, cabbage juice, ratio of squeezing the juice is needs cabbage 200g, Radix Dauci Sativae 200g, Fructus Mali pumilae 200g, by Koryo
Dish first to shred and to be the most all squeezed into juice and be stored in machining center.
Embodiment eight, honey milk fruit juice, ratio of squeezing the juice is needs Mel 1 spoon, 100 grams of milk, 1, Fructus Musae, Fructus Mali pumilae half
Individual.Fructus Musae, apple peel enucleation being cut into small pieces, milk, Mel, Fructus Musae, Fructus Mali pumilae being squeezed the juice together is stored in machining center.
Embodiment nine, mango coconut juice, ratio of squeezing the juice is needs Fructus Mangifera Indicae 1,1, Cortex cocois radicis, 1, Fructus Musae, Mel half spoon, can
Can core 1 spoon, 150 grams of milk.Fructus Mangifera Indicae, Fructus Musae, cocoa core are first squeezed the juice, is subsequently poured into Sucus Cocois, Mel, milk are stored in processing
The heart.
Embodiment ten, fresh ginger Fructus Citri tangerinae juice, ratio of squeezing the juice is needs Fructus Citri tangerinae 2, fresh ginger 1 piece, Fructus Mali pumilae 2.By fresh ginger, Fructus Citri tangerinae
Peeling, Fructus Mali pumilae is cut into small pieces, and squeezing the juice the most together is stored in machining center.
Embodiment 11, Fructus Mali pumilae radish Juice, ratio of squeezing the juice is needs Fructus Mali pumilae 1, half of Radix Dauci Sativae, 150 grams of milk, Mel are few
Permitted.Radix Dauci Sativae, Fructus Mali pumilae are cleaned, apple peel enucleation, be then cut into fritter and squeeze the juice, add milk, Mel is mixed thoroughly and is stored in processing
Center.
Embodiment 12, Rhizoma Zingiberis Recens Fructus Citri tangerinae murphy juice, need Rhizoma Solani tuber osi, Rhizoma Zingiberis Recens, fresh Fructus Citri tangerinae.Fresh Rhizoma Solani tuber osi, ginger crush are adjusted with orange squash
Even it is stored in machining center.
Embodiment 13, Fructus Citri Limoniae Sucus Mali pumilae, ratio of squeezing the juice is 1/2 medium sized Fructus Mali pumilae of needs, 1/4 Fructus Citri Limoniae, also
A few fritter Radix Dauci Sativaes can be added.They are squeezed the juice together and is stored in machining center.
Embodiment 14, Fructus Ananadis comosi Sucus Oenanthes Javanicae, ratio of squeezing the juice is 1/4, needs Fructus Ananadis comosi, and 1/2 west added by Herba Apii graveolentis 1/2 section
Red Fructus Kaki.They are squeezed the juice and is stored in machining center.
Embodiment 15, Citrus Brassica oleracea L.var.capitata L. juice, ratio of squeezing the juice is for needing without skin Citrus 1.1/4 medium sized volume heart
Dish, adds 1 Herba Coriandri, and they being squeezed the juice together is stored in machining center.
Embodiment 16, Fructus Lycopersici esculenti Fructus Citri Limoniae juice, ratio of squeezing the juice is needs Fructus Lycopersici esculenti 1,1/2, Fructus Citri Limoniae.First Fructus Citri Limoniae is squeezed
Juice is stand-by, then is squeezed the juice by Fructus Lycopersici esculenti, then they mixing is stored in machining center.
Embodiment 17, Fructus Ananadis comosi Fructus Momordicae charantiae fairy maiden's fruit juice, ratio of squeezing the juice is 1/5, needs Fructus Ananadis comosi, 1/2, Fructus Momordicae charantiae, fairy maiden fruit 3
Individual.They are squeezed the juice successively, after stirring, is stored in machining center.
Embodiment 18, Radix Dauci Sativae juice, ratio of squeezing the juice mixes half Fructus Citri junoris for needing a fresh carrot.It is stored in after fresh squeezing and adds
Work center.
Above-described embodiment is the collection to fruice, vegetable juice and mixed juice thereof, by the fruice collected, vegetable juice and
Its mixed juice puts into the aseptic cold-penetration line of NFC fruit drink and reprocesses, from being formulated to constant volume, from UHT to cooling, from bottle blowing
To fill, from covering to warehouse-in of casing, after packaging, fruice was stored in the environment of-4 DEG C within 15-18 days shelf-life.Whole
Individual process is all to be placed on by fruice in closed-type sterile pipeline by sequencing screen operator.Totally-enclosed pipeline rout and fortune
Make, less various Work tools contact with product and the contact of associated contact material, it is to avoid artificially or the intersection dirt of environment
Dye, substantially increases quality and the mouthfeel of product, the most advanced process for sterilizing remain well fruit juice nutritional labeling and
Mouthfeel.The yearly productive capacity of whole full-automatic sterile cold-penetration streamline reaches 25000 tons, and whole production capacity quantifies, stable yield, very well
Meet market and consumer demand, it is ensured that the normal operation of whole production and supply catenary system, plan aspect formed supply
Chain gearing.
First carry out in aseptic cold-penetration line is to filter with 20 mesh rustless steel duplex strainers.
Employing bus sterilizes.Owing to heat time heating time is short, color and nutritional labeling for fruit and vegetable juice preserve and have very much
Profit.
Enter back into ultra-clean tank, fruit juice is purified.
The packing method of fruice is different because of the kind of fruit and vegetable juice and container types.Common are iron flask, glass
Bottle, paper container, aluminum foil compound bag etc..The container thorough disinfection used should be processed before fill so that it is meet use standard.Dress
It is noted that leave certain space at top during tank, the bottom clearance degree of tank is 2 ~ 3mm, and the bottom clearance degree of bottle is 10 ~ 15mm.Fruit nectar
Canned in addition to paper container, all use hot filling, form certain vacuum in making container, preferably keep quality of finished.
Sterilizing in conjunction with bus, fruit and vegetable juice is commonly used aseptic filling systems and is carried out fill.Aseptic filling systems of the present invention uses and moulds
Material cup aseptic packing system.So-called aseptic packaging refers to a kind of novel package mode that food is carried out in an aseptic environment.This
The program of manner of packing is first to sterilize food, and sterilization generally uses steam ultra high temperature short time sterilization mode, then aseptic
Under environment, food being put into the packing container sterilized, and close, container is typically with hydrogenperoxide steam generator or epoxy
Ethane gas carries out sterilizing.In other words, before aseptic packaging requires packaging, food itself is aseptic, and packing container is aseptic and pack environment
Aseptic.This packaging is extremely short due to sterilization process, and the color of food changes little, superior compared with other manner of packings.
Tinning uses PET bottle, rushes through coding, labeling, one section of cleaning and sterilizing and two-stage nitration sterilized water after PET bottle molding
Come into operation after washing.The lid of capping is sent into by aseptic compressed air after one section of cleaning and sterilizing and two-stage nitration aseptic water washing
Working place.Aforesaid one section of cleaning and sterilizing uses immersion type.
The most still deepfreeze is carried out by refrigerator car low-temperature transport to high-end consumption place, more than 18 day shelf-life
After, reprocessing ground is discharged vehicle and is gone to each high-end consumption place to reclaim.
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
The present embodiment can be made after reading this specification by member as required does not has the amendment of creative contribution, but as long as at this
All protected by Patent Law in the right of invention.
Claims (6)
1. NFC fresh squeezing fruit and vegetable juice, including fruice and vegetable juice, it is characterised in that described fruice is Sucus Mali pumilae or Fructus actinidiae chinensis
Juice or bananas juice or Sucus Vitis viniferae or Fructus Citri Limoniae juice or orange juice or be mutually combined；Described vegetable juice is Sucus Cucumidis sativi or Caulis et Folium Lactucae Sativae juice or Sucus Oenanthes Javanicae
Or Radix Dauci Sativae juice or Sucus Zingberis or Tomato juice or be mutually combined, described fruice is mutually mixed by a certain percentage with described vegetable juice.
The production method of NFC the most according to claim 1 fresh squeezing fruit and vegetable juice, it is characterised in that the first step is by described water
Fruit juice and described vegetable juice are collected and are stored in machining center；
Second step is mixed described fruice and described vegetable juice to be filtered；
3rd step is mixed described fruice and described vegetable juice to be sterilized；
4th step is that mixed described fruice and described vegetable juice are carried out ultrapurification；
5th step is by mixed described fruice and described vegetable juice fill, capping.
The production method of NFC the most according to claim 2 fresh squeezing fruit and vegetable juice, it is characterised in that described collection includes described
Fruice and the collection collecting or be used for extracting the former sarcocarp of described fruice and described vegetable juice of described vegetable juice.
The production method of NFC the most according to claim 2 fresh squeezing fruit and vegetable juice, it is characterised in that described tinning uses PET bottle
Son, comes into operation after described PET bottle molding after coding, labeling, one section of cleaning and sterilizing and two-stage nitration aseptic water washing.
5. according to the production method of the fresh squeezing fruit and vegetable juice of the NFC described in claim 2 or 4, it is characterised in that the lid of described capping
Son is sent into working place by aseptic compressed air after one section of cleaning and sterilizing and two-stage nitration aseptic water washing.
The production method of NFC the most according to claim 5 fresh squeezing fruit and vegetable juice, it is characterised in that described one section of cleaning and sterilizing
Use immersion type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720220.0A CN106261296A (en) | 2016-08-25 | 2016-08-25 | NFC fresh squeezing fruit and vegetable juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720220.0A CN106261296A (en) | 2016-08-25 | 2016-08-25 | NFC fresh squeezing fruit and vegetable juice |
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| Publication Number | Publication Date |
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| CN106261296A true CN106261296A (en) | 2017-01-04 |
Family
ID=57616094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610720220.0A Pending CN106261296A (en) | 2016-08-25 | 2016-08-25 | NFC fresh squeezing fruit and vegetable juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080120A (en) * | 2017-05-17 | 2017-08-22 | 苏州诺衡分析技术有限公司 | Has the fresh squeezing Juice of oxidation resistance |
| CN108419966A (en) * | 2018-03-26 | 2018-08-21 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of tomato Kiwi berry compound fruit and vegetable juice and its production technology |
| CN108552438A (en) * | 2018-04-08 | 2018-09-21 | 山西大学 | A kind of health nutritious beverage |
| CN109043253A (en) * | 2018-07-11 | 2018-12-21 | 天津科技大学 | A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080120A (en) * | 2017-05-17 | 2017-08-22 | 苏州诺衡分析技术有限公司 | Has the fresh squeezing Juice of oxidation resistance |
| CN108419966A (en) * | 2018-03-26 | 2018-08-21 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of tomato Kiwi berry compound fruit and vegetable juice and its production technology |
| CN108419966B (en) * | 2018-03-26 | 2021-08-03 | 湖南化工职业技术学院（湖南工业高级技工学校） | Tomato and kiwi fruit composite fruit and vegetable juice and production process thereof |
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| CN109043253A (en) * | 2018-07-11 | 2018-12-21 | 天津科技大学 | A kind of fruit-vegetable juice beverage of pullulan-containing and preparation method thereof |
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