CN106721721A - The preparation method of Rosa roxburghii juice beverage - Google Patents
The preparation method of Rosa roxburghii juice beverage Download PDFInfo
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- CN106721721A CN106721721A CN201611185559.1A CN201611185559A CN106721721A CN 106721721 A CN106721721 A CN 106721721A CN 201611185559 A CN201611185559 A CN 201611185559A CN 106721721 A CN106721721 A CN 106721721A
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- Prior art keywords
- juice
- rosa roxburghii
- raw material
- homogeneous
- sterilization
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- 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.)
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 49
- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 31
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007872 degassing Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000004743 Polypropylene Substances 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 4
- 229920000728 polyester Polymers 0.000 claims description 4
- 229920001155 polypropylene Polymers 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 240000007472 Leucaena leucocephala Species 0.000 claims description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 230000000452 restraining effect Effects 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000009849 vacuum degassing Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- -1 carrotene Chemical class 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- 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)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of Rosa roxburghii juice beverage, belong to technical field of beverage processing.It is characterized in that the technological process for using for, raw material is chosen, cleans, removing the peel, repairing, precooking, crushing, squeezing the juice, filtering, allocating, homogeneous, degassing, tinning, sterilization, cooling, finished product.There is abundant nutrition and health care effect by the Rosa roxburghii juice beverage being made after processing, the new way of fresh Rosa roxburghii comprehensive utilization is opened, its practicality and commodity value is improved.Product is nutritious, crisp texture, the fragrant with Rosa roxburghii, and this product is rich in vitamin, with digestion-promoting spleen-invigorating, the effects such as restraining stopping leak, clearing away summerheat, build up health.Processing method is simple, it is easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, more particularly, to a kind of preparation method of Rosa roxburghii juice beverage.
Background technology
Rosa roxburghii, also known as the sour pear of thorn, thatch pears, oblonga, send the spring to return, it is the perennial machaka rosa roxburghii of the rose family
Fruit, the fruit of Rosa roxburghii is also simultaneously the first-class raw material of processing health food, ripe Rosa roxburghii meat is plump, sweet and sour, fruit
The trace element beneficial to human body, and peroxide are planted rich in sugar, vitamin, carrotene, organic acid and several amino acids, more than 10
Compound mutase.Especially Vitamin C content is high, is highest in current fruit, the milli of content 841.58 in every 100 grams of fresh fruits
Gram~3541.13 milligrams, it is 50 times of oranges and tangerines, 10 times of Kiwi berry, the laudatory title with " king of vitamin C ".
Rosa roxburghii is little through the product of deep processing, and Rosa roxburghii juice beverage is made using fresh Rosa roxburghii, and product is nutritious, eat,
Storage is convenient, can increase the added value of agricultural product, and product commodity value is high.
The content of the invention
The technical problems to be solved by the invention are, with Rosa roxburghii as raw material, to be processed into wooden Rosa roxburghii juice beverage, new to solve
A kind of fresh not long keeping problem of Rosa roxburghii raw material, there is provided nutritious Rosa roxburghii juice beverage product.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of Rosa roxburghii juice beverage, it is characterised in that the technological process for using for the selection of, raw material, cleaning, peeling,
Repair, precook, crushing, squeezing the juice, filtering, allocating, homogeneous, degassing, tinning, sterilization, cooling, finished product；Its key step is as follows：
A, raw material selection：From well-grown, organize tender and crisp, meat is fresh, no disease and pests harm, the Rosa roxburghii of rotten and mechanical damage；
B, precook：Precooked using boiling water, be degree to be cooked, taken the dish out of the pot in time, be cooled to room temperature with cold water rapidly；
It is C, broken：Treated raw material loads chopping in disintegrating machine, to make to squeeze the juice smoothly, crushes 3 times repeatedly, the fragment after crushing
It is 0.05mm；
D, squeeze the juice, filter：Raw material after will be broken is put into expeller is squeezed the juice, and the juice squeezed out is filtered by 280 mesh；
E, allotment：Using sodium carboxymethylcellulose as stabilizer, sour-sweet taste is deployed into, the happy juice of 23% fragrant plant, 1% honey raisin tree are added during allotment
Juice and appropriate fructose, cream, acacia powder；
F, homogeneous, degassing：Deployed juice through high-pressure homogeneous treatment, homogenization pressure at 32 MPas, the juice vacuum after homogeneous
Degasser carries out vacuum outgas；
G, tinning：Filling, 92 DEG C of temperature of pack is carried out using the polyester/aluminum foil/polypropylene composite materials bag for meeting GB1004 requirements,
116 DEG C of temperature conditionss sealings, and check seal quality by bag；
H, sterilization, cooling：Condition using 105 DEG C, 1 minute is sterilized, and normal temperature, as finished product are water-cooled to flowing after sterilization.
Beneficial effect：A kind of preparation method of Rosa roxburghii juice beverage of the present invention, with fresh Rosa roxburghii as primary raw material, by adding
The Rosa roxburghii juice beverage being made after work has abundant nutrition and health care effect, opens the new way of fresh Rosa roxburghii comprehensive utilization,
Improve its practicality and commodity value.Product is nutritious, crisp texture, the fragrant with Rosa roxburghii, and this product is given birth to rich in dimension
Element, with digestion-promoting spleen-invigorating, the effects such as restraining stopping leak, clearing away summerheat, build up health.Processing method is simple, it is easy to implement.
Specific embodiment
Embodiment 1：
A kind of preparation method of Rosa roxburghii juice beverage, its key step is as follows：
A, raw material selection：From well-grown, ninety percent is ripe, organizes tender and crisp, and meat is fresh, no disease and pests harm, rotten and mechanical damage
Rosa roxburghii；
B, precook：The main purpose precooked is enzyme removal protecting color, softening tissue, improves crushing juice rate, is precooked using boiling water, be cooked for
Degree, takes the dish out of the pot in time, is cooled to room temperature with cold water rapidly；
It is C, broken：Treated raw material loads chopping in disintegrating machine, to make to squeeze the juice smoothly, can crush repeatedly 2 ~ 3 times, after crushing
Fragment is 1.5 ~ 2.5mm；
D, squeeze the juice, filter：Raw material after will be broken is put into expeller is squeezed the juice, and the juice squeezed out is filtered by 180 mesh；
E, allotment：Using sodium carboxymethylcellulose as stabilizer, be deployed into pungent fragrance, during allotment add 6% ~ 8% Celery Juice, 2% ~
2.5% ginger juice and proper amount of sugar, salt, monosodium glutamate；
F, homogeneous, degassing：To produce precipitation after preventing tinning, outward appearance and mouthfeel are influenceed, therefore deployed juice must be through high pressure
Homogenization, more than 18 MPas, the juice after homogeneous carries out vacuum outgas to homogenization pressure with vacuum degassing machine；
G, tinning：Using meet GB1004 requirement polyester/aluminum foil/polypropylene composite materials bag carry out it is filling, pack temperature be not less than
68 DEG C, 180 ~ 220 DEG C of temperature conditionss sealings, and check seal quality by bag；
H, sterilization, cooling：Using 100 DEG C, the condition of 5-6 minutes it is sterilized, be water-cooled to normal temperature with flowing after sterilization, as into
Product.
Embodiment 2：
A kind of preparation method of Rosa roxburghii juice beverage, its key step is as follows：
A, raw material selection：From well-grown, ninety percent is ripe, organizes tender and crisp, and meat is fresh, no disease and pests harm, rotten and mechanical damage
Rosa roxburghii；
B, precook：The main purpose precooked is enzyme removal protecting color, softening tissue, improves crushing juice rate, is precooked using boiling water, be cooked for
Degree, takes the dish out of the pot in time, is cooled to room temperature with cold water rapidly；
It is C, broken：Treated raw material loads chopping in disintegrating machine, to make to squeeze the juice smoothly, can crush repeatedly 1 ~ 2 time, after crushing
Fragment is 2 ~ 3mm；
D, squeeze the juice, filter：Raw material after will be broken is put into expeller is squeezed the juice, and the juice squeezed out is filtered by 160 mesh；
E, allotment：Using sodium carboxymethylcellulose as stabilizer, be deployed into pungent fragrance, during allotment add 8% ~ 10% cider, 1% ~
2% pickle and proper amount of sugar, salt, monosodium glutamate；
F, homogeneous, degassing：To produce precipitation after preventing tinning, outward appearance and mouthfeel are influenceed, therefore deployed juice must be through high pressure
Homogenization, at 30 MPas, the juice after homogeneous carries out vacuum outgas to homogenization pressure with vacuum degassing machine；
G, tinning：Filling, 85 DEG C of temperature of pack is carried out using the polyester/aluminum foil/polypropylene composite materials bag for meeting GB1004 requirements,
230 DEG C of temperature conditionss sealings, and check seal quality by bag；
H, sterilization, cooling：Using 140 DEG C, the condition of 2-3 minutes it is sterilized, be water-cooled to normal temperature with flowing after sterilization, as into
Product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of Rosa roxburghii juice beverage, it is characterised in that the technological process for using is for raw material is chosen, cleans, goes
Skin, repair, precook, crushing, squeezing the juice, filtering, allocating, homogeneous, degassing, tinning, sterilization, cooling, finished product；Its key step is such as
Under：
A, raw material selection：From well-grown, organize tender and crisp, meat is fresh, no disease and pests harm, the Rosa roxburghii of rotten and mechanical damage；
B, precook：Precooked using boiling water, be degree to be cooked, taken the dish out of the pot in time, be cooled to room temperature with cold water rapidly；
It is C, broken：Treated raw material loads chopping in disintegrating machine, to make to squeeze the juice smoothly, crushes 3 times repeatedly, the fragment after crushing
It is 0.05mm；
D, squeeze the juice, filter：Raw material after will be broken is put into expeller is squeezed the juice, and the juice squeezed out is filtered by 280 mesh；
E, allotment：Using sodium carboxymethylcellulose as stabilizer, sour-sweet taste is deployed into, the happy juice of 23% fragrant plant, 1% honey raisin tree are added during allotment
Juice and appropriate fructose, cream, acacia powder；
F, homogeneous, degassing：Deployed juice through high-pressure homogeneous treatment, homogenization pressure at 32 MPas, the juice vacuum after homogeneous
Degasser carries out vacuum outgas；
G, tinning：Filling, 92 DEG C of temperature of pack is carried out using the polyester/aluminum foil/polypropylene composite materials bag for meeting GB1004 requirements,
116 DEG C of temperature conditionss sealings, and check seal quality by bag；
H, sterilization, cooling：Condition using 105 DEG C, 1 minute is sterilized, and normal temperature, as finished product are water-cooled to flowing after sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611185559.1A CN106721721A (en) | 2016-12-21 | 2016-12-21 | The preparation method of Rosa roxburghii juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611185559.1A CN106721721A (en) | 2016-12-21 | 2016-12-21 | The preparation method of Rosa roxburghii juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106721721A true CN106721721A (en) | 2017-05-31 |
Family
ID=58894115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611185559.1A Pending CN106721721A (en) | 2016-12-21 | 2016-12-21 | The preparation method of Rosa roxburghii juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106721721A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024925A (en) * | 2019-05-05 | 2019-07-19 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt prebiotics juice technique |
| CN110447794A (en) * | 2019-08-07 | 2019-11-15 | 贵州大学 | A kind of Blackthorn pear fruit-juice flavor regulation method |
| CN111838463A (en) * | 2020-06-10 | 2020-10-30 | 广州市东鹏食品饮料有限公司 | Rosa roxburghii and ginger juice flavored milk beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519271A (en) * | 2013-10-04 | 2014-01-22 | 张俊辉 | Original-taste loofah beverage making method |
-
2016
- 2016-12-21 CN CN201611185559.1A patent/CN106721721A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519271A (en) * | 2013-10-04 | 2014-01-22 | 张俊辉 | Original-taste loofah beverage making method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024925A (en) * | 2019-05-05 | 2019-07-19 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt prebiotics juice technique |
| CN110447794A (en) * | 2019-08-07 | 2019-11-15 | 贵州大学 | A kind of Blackthorn pear fruit-juice flavor regulation method |
| CN110447794B (en) * | 2019-08-07 | 2022-05-17 | 贵州大学 | Rosa roxburghii juice flavor control method |
| CN111838463A (en) * | 2020-06-10 | 2020-10-30 | 广州市东鹏食品饮料有限公司 | Rosa roxburghii and ginger juice flavored milk beverage and preparation method thereof |
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