CN106509106A - Pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and preparation method thereof - Google Patents
Pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and preparation method thereof Download PDFInfo
- Publication number
- CN106509106A CN106509106A CN201510568729.3A CN201510568729A CN106509106A CN 106509106 A CN106509106 A CN 106509106A CN 201510568729 A CN201510568729 A CN 201510568729A CN 106509106 A CN106509106 A CN 106509106A
- Authority
- CN
- China
- Prior art keywords
- preparation
- citric acid
- sodium tripolyphosphate
- beverage
- feed liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and a preparation method thereof. The formula includes: 0.04% of sodium tripolyphosphate, 3.0% of pineapple fruit wine, 0.04% of citric acid, 0.009% of a strain, 35% of fresh milk, 11% of white granulated sugar, 0.12% of pectin, 0.3% of CMC, and the balance ingredient water. The preparation method includes: heating the fresh milk to 65DEG C to conduct homogenization at a pressure of 18-200Bar to obtain a material liquid, sterilizing the homogenized material liquid at a temperature of 95+/-5DEG C for 300s, cooling the sterilized material liquid to 42DEG C, adding the strain into the cooled material liquid according to an adding amount, stirring the substances evenly, conducting heat preservation fermentation at 42DEG C for 4-6h, and ending fermentation when the pH reaches 4.5, thus obtaining the beverage.
Description
Technical field
The present invention relates to a kind of preparation of beverage, the pineapple flavor beverage formula and preparation method of more particularly to a kind of addition citric acid and sodium tripolyphosphate, belong to preparation of beverage technical field.
Background technology
Beverage referred to water as base stock, by different formulas and fabrication process out, for the liquid food that people or livestock are directly drunk.Beverage due to the nutrient content such as sugared, sour, the newborn, sodium containing inequality, fat, energy and various amino acid, vitamin, inorganic salts in the beverage of different cultivars, therefore has certain nutrition in addition to moisture is provided.
Beverage generally can be divided into pick-me-up and non-alcoholic drink, and non-alcoholic drink is also known as soft drink.Alcoholic beverage mean drink for people and ethanol (alcohol) content 0.5 65 percent (v/v) beverage, including various fermented wines, Spirit and assembled alcoholic drinks.Non-alcoholic drink refers to alcohol content less than percent 0.5 (v/v), to supplement supping of the body water as main purpose, including solid beverage.Not pick-me-up and pick-me-up is generally divided into, pick-me-up substantially there are not following a few classes：Carbonated beverage：It is the bubble type beverage that carbon dioxide and a variety of spices, moisture, syrup, pigment etc. are mixed and formed.As cola, carbonated drink etc..Main component includes：The acidic materials such as carbonated water, citric acid, white sugar, spices, some contain caffeine.Fruit-vegetable juice beverage：Various fruit juice, it is fresh squeeze the juice, vegetable juice, fruit-vegetable mixed juice etc..
Drinks：Drink containing various nutritional factors, meets human body specific demand.Tea-based beverages：Various green tea, black tea, jasmine tea, oolong tea, wheat tea are with drinks such as, cold tea and iced teas.Some contain lemon composition.Milk beverage：The drink with sweet milk or dairy products as raw material such as milk, Yoghourt, milk tea.Coffee beverage：Drink containing coffee component.
The content of the invention
The present invention is based on existing drink formula and preparation method formula, using the principles of science of novelty, it is proposed that the pineapple flavor beverage formula of a kind of addition citric acid and sodium tripolyphosphate and preparation method.
The technical scheme that the present invention solves its technical problem employing is as follows.
The pineapple flavor beverage of a kind of addition citric acid and sodium tripolyphosphate is filled a prescription and preparation method, and described formula is：Sodium tripolyphosphate 0.04%, pineapple wine 3.0%, citric acid 0.04%, bacterial classification 0.009%, fresh milk 35%, white granulated sugar 11%, pectin 0.12%, CMC0.3%, balance of dispensing water；Described preparation method is：By fresh milk be warming up to 65 DEG C carry out homogeneous, homogenization pressure for 18-200Bar, obtain feed liquid, feed liquid after homogeneous is carried out sterilization, sterilization temperature be 95 ± 5 DEG C, sterilizing time be 300s, the feed liquid for having killed bacterium is cooled to into 42 DEG C, bacterial classification is added in the feed liquid after above-mentioned cooling, is stirred by addition, under conditions of 42 DEG C heat-preservation fermentation 4-6 hours, terminate fermentation when pH reaches 4.5, obtain beverage.
It is an advantage of the invention that:Rationally, comprehensive nutrition, preparation method are simple, convenient for production for its scientific formulation of the invention.
Specific embodiment
For making the object, technical solutions and advantages of the present invention of greater clarity, the present invention is described below by specific embodiment.However, it should be understood that these descriptions are simply exemplary, and it is not intended to limit the scope of the present invention.Additionally, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring idea of the invention.
The pineapple flavor beverage of a kind of addition citric acid and sodium tripolyphosphate is filled a prescription and preparation method, and described formula is：Sodium tripolyphosphate 0.04%, pineapple wine 3.0%, citric acid 0.04%, bacterial classification 0.009%, fresh milk 35%, white granulated sugar 11%, pectin 0.12%, CMC0.3%, balance of dispensing water；Described preparation method is：By fresh milk be warming up to 65 DEG C carry out homogeneous, homogenization pressure for 18-200Bar, obtain feed liquid, feed liquid after homogeneous is carried out sterilization, sterilization temperature be 95 ± 5 DEG C, sterilizing time be 300s, the feed liquid for having killed bacterium is cooled to into 42 DEG C, bacterial classification is added in the feed liquid after above-mentioned cooling, is stirred by addition, under conditions of 42 DEG C heat-preservation fermentation 4-6 hours, terminate fermentation when pH reaches 4.5, obtain beverage.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.It should be understood by those skilled in the art that; the present invention is not restricted to the described embodiments; merely illustrating the principles of the invention described in above-described embodiment and specification; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements are both fallen within scope of the claimed invention, and the claimed scope of the invention is by appending claims and its equivalent thereof.
Claims (1)
1. the pineapple flavor beverage of a kind of addition citric acid and sodium tripolyphosphate is filled a prescription and preparation method, it is characterised in that：Described formula is：Sodium tripolyphosphate 0.04%, pineapple wine 3.0%, citric acid 0.04%, bacterial classification 0.009%, fresh milk 35%, white granulated sugar 11%, pectin 0.12%, CMC0.3%, balance of dispensing water；Described preparation method is：By fresh milk be warming up to 65 DEG C carry out homogeneous, homogenization pressure for 18-200Bar, obtain feed liquid, feed liquid after homogeneous is carried out sterilization, sterilization temperature be 95 ± 5 DEG C, sterilizing time be 300s, the feed liquid for having killed bacterium is cooled to into 42 DEG C, bacterial classification is added in the feed liquid after above-mentioned cooling, is stirred by addition, under conditions of 42 DEG C heat-preservation fermentation 4-6 hours, terminate fermentation when pH reaches 4.5, obtain beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510568729.3A CN106509106A (en) | 2015-09-09 | 2015-09-09 | Pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510568729.3A CN106509106A (en) | 2015-09-09 | 2015-09-09 | Pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509106A true CN106509106A (en) | 2017-03-22 |
Family
ID=58345613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510568729.3A Pending CN106509106A (en) | 2015-09-09 | 2015-09-09 | Pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509106A (en) |
-
2015
- 2015-09-09 CN CN201510568729.3A patent/CN106509106A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106490153A (en) | The formula and technique of a kind of Flos Spatholirionis longifolii and milk processing beverage | |
| CN106490155A (en) | A kind of strawberry flavor drink formula containing carboxymethyl cellulose and pectin and processing technique | |
| CN106472741A (en) | A kind of green tea beverage processing technique | |
| CN106472756A (en) | A kind of tea-drinking preparation method for material containing polyphenol oxidase and peroxidase | |
| CN106472902A (en) | A kind of Herba Portulacae juice beverage prescription containing citric acid and sucrose | |
| CN106472905A (en) | The formula of a kind of employing Passifolra edulis fruit juice and Mel synthetic beverage and method | |
| CN106509106A (en) | Pineapple flavor beverage formula added with citric acid and sodium tripolyphosphate and preparation method thereof | |
| CN106490160A (en) | A kind of employing stevioside and formula and the technique of erythritol processing beverage | |
| CN106509099A (en) | Processing technology of milk base for dairy beverage processing | |
| CN106472752A (en) | A kind of black tea drinks processing technique | |
| CN106472899A (en) | A kind of hawthorn beverage formula | |
| CN106472755A (en) | A kind of method that extraction prepares black tea drinks with filtering technique | |
| CN106490146A (en) | A kind of drink formula and preparation technology containing carboxymethyl cellulose and propylene glycol alginate | |
| CN106472897A (en) | The formula of mango juice drink of a kind of interpolation xanthan gum and Saccharum Sinensis Roxb. and preparation method | |
| CN106509107A (en) | Formula and process for processing milk beverage by enzymolysis method from oat grains and oat flour | |
| CN106472901A (en) | A kind of grape juice drink formula | |
| CN106490426A (en) | A kind of beverage processing technology containing Microcrystalline Cellulose and dietary fiber | |
| CN106509108A (en) | Recipe and processing technology of milk drink containing gelidium amansii and sodium alginate in raw materials | |
| CN106509125A (en) | Formula and processing technology of milk drink containing carboxymethyl curdlan and propylene glycol alginate | |
| CN106490148A (en) | A kind of Fructus Chaenomeliss flavor beverage formula and processing technique for adding acesulfame potassium and glyceryl monostearate | |
| CN106509119A (en) | Recipe and processing technology of aloe vera fruit juice drink containing calcium chloride and vitamins | |
| CN106509122A (en) | Formula and processing flow of milk beverage added with sucrose ester and gellan gum | |
| CN106490159A (en) | Formula and preparation technology of a kind of core of Fructus Hordei Vulgaris granule for Raw material processing milk beverage | |
| CN106490147A (en) | A kind of technical matters flow process of employing fermentation method processing beverage | |
| CN106472757A (en) | A kind of black tea drinks preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170322 |