CN106819685A - A kind of Cranberry pulpy juice and preparation method thereof - Google Patents
A kind of Cranberry pulpy juice and preparation method thereof Download PDFInfo
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- CN106819685A CN106819685A CN201611181104.2A CN201611181104A CN106819685A CN 106819685 A CN106819685 A CN 106819685A CN 201611181104 A CN201611181104 A CN 201611181104A CN 106819685 A CN106819685 A CN 106819685A
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- 244000291414 Vaccinium oxycoccus Species 0.000 title claims abstract description 59
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 title claims abstract description 59
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 title claims abstract description 57
- 235000004634 cranberry Nutrition 0.000 title claims abstract description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 23
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 23
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 22
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 22
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- 244000241872 Lycium chinense Species 0.000 claims abstract description 17
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 17
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 17
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 17
- 239000013505 freshwater Substances 0.000 claims abstract description 17
- 235000020638 mussel Nutrition 0.000 claims abstract description 17
- 239000003755 preservative agent Substances 0.000 claims abstract description 15
- 230000002335 preservative effect Effects 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims description 22
- 241000218628 Ginkgo Species 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000005360 mashing Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N monobenzene Natural products C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000004283 Sodium sorbate Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000005260 corrosion Methods 0.000 claims 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000019250 sodium sorbate Nutrition 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 14
- 230000007774 longterm Effects 0.000 abstract description 4
- 208000000143 urethritis Diseases 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 206010037601 Pyelonephritis chronic Diseases 0.000 abstract description 3
- 201000006368 chronic pyelonephritis Diseases 0.000 abstract description 3
- 201000003146 cystitis Diseases 0.000 abstract description 3
- 208000015181 infectious disease Diseases 0.000 abstract description 3
- 230000002485 urinary effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 244000194101 Ginkgo biloba Species 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000011017 operating method Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 3
- 235000010234 sodium benzoate Nutrition 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229920002770 condensed tannin Polymers 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 206010019375 Helicobacter infections Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003415 peat Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000012976 tarts 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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)
Abstract
The present invention discloses a kind of Cranberry pulpy juice, is made up of the component of following weight portion：21 26 parts of Cranberry, 12 14 parts of lotus seeds, 8 10 parts of ginkgo nut, 9 13 parts of the fruit of Chinese wolfberry, 8 10 parts of rosemary, 14 16 parts of freshwater mussel flower, 46 parts of white granulated sugar, 0.01 0.03 parts of preservative, 0.2 0.4 parts of acidity regulator.Obtained Cranberry pulpy juice of the invention, it has been effectively kept the nutriment in raw material, obtained beverage is nutritious, the various bacterium infections of the energy daily urinary system of effectively preventing women, urethritis, cystitis, chronic pyelonephritis, long-term taking, can effectively alleviate the symptoms such as menalgia.
Description
Technical field
The invention belongs to drinking production field, and in particular to a kind of Cranberry pulpy juice and preparation method thereof.
Background technology
Cranberry, also known as mossberry, cranberry, european cranberry, the species of this subgenus are evergreen shrubs, are mainly grown in north
In the nice and cool area acid peat soil earth of hemisphere.Flower rediance, raceme, red fruit can cook fruit and eat.Exist at present
Some areas of North America are by substantial amounts of plantation.The fruit of results is used for making fruit juice, jam etc..Because Cranberry tart flavour in itself
It is relatively strong, typically convert the sweeter composition such as syrup or cider as in the fruit juice of beverage.Cranberry is that a kind of natural antibacterial is protected
Strong fruit, be prevent and treat the various bacterium infections of the daily urinary system of women, urethritis, cystitis, chronic pyelonephritis it is optimal from
Right dietetic food.Cranberry is the crops that can be grown in acid soil few in number, and they need substantial amounts of water.
Once a branches and tendrils start growth,, by continued propagation many years, some branches and tendrils can grow 75 to 110 years just can result for it.It is muddy
Turbid type beverage does not remove beverage prepared by contained solid matter after being generally fruit and vegetable pulping, and nutrient composition content is of a relatively high.It is fresh
The Juice bright of squeezing, solid matter uniformly suspends in the beverage, and fruits and vegetables fragrance overflows, and good sense organ and mouthfeel can
To bring the sensation of consumer's real thing, the trust of consumer is more obtained.When but this Juice is stablized in its natural state
Between it is shorter, sediment, and extension over time occur quickly, supernatant liquid gradually becomes clarified solution, easily allows people to produce
Impression that is stale or having broken down.
The content of the invention
It is an object of the invention to provide a kind of preparation method of Cranberry pulpy juice.
The present invention is achieved by the following technical solutions.
A kind of Cranberry pulpy juice, is made up of the component of following weight portion：Cranberry 21-26 parts, lotus seeds 12-14
Part, ginkgo nut 8-10 parts, fruit of Chinese wolfberry 9-13 parts, rosemary 8-10 parts, freshwater mussel flower 14-16 parts, white granulated sugar 4-6 parts, preservative 0.01-
0.03 part, acidity regulator 0.2-0.4 parts.
Specifically, described Cranberry, lotus seeds, ginkgo nut are fresh weight, and the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are dry weight.
Preferably, described preservative is the one kind in Sodium Benzoate or potassium sorbate.
Preferably, described acidity regulator is the one kind in citric acid, potassium citrate, lactic acid, tartaric acid.
As the further scheme of invention, a kind of Cranberry pulpy juice preparation method, including following operating procedure：
（1）Cranberry is put into 3-5 DEG C of environment and refrigerated 2-3 days, after taking-up, be immediately placed in tissue mashing refiner and beat
Slurry, then adds water thereto, is configured to the Cranberry slurries of 2-3g/ml, then puts it into standby in 3-5 DEG C of environment；
（2）Lotus seeds, ginkgo nut are put into boiling water, after decocting 6-8min, taking-up is beaten in being put into tissue mashing refiner, then
Add water thereto, be configured to lotus seeds, the ginkgo nut slurries of 1-2g/ml；
（3）It is put into -48 DEG C of freeze drying box after the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are mixed, makes its final water content be 5.0-
5.5%, then it is crushed to 140-160 mesh standby；
（4）By step（1）Gained slurries, step（2）Gained slurries and step（3）After the mixing of gained powder, using 1200r/min
Rotating speed stirring 20-30min, be then placed in carrying out homogeneous in superhigh-voltage homogenizing machine, wherein before homogeneous the temperature of mixture be 10-
15 DEG C, pressure during homogeneous is 30-40MPa, and homogenizing time is 6-8min；
（5）By in the mixture after homogenization, white granulated sugar, preservative, acidity regulator are added, using the rotating speed of 800r/min
After stirring 30-40min, filling, sterilizing is carried out to it, Cranberry pulpy juice is obtained after cooling.
Technical scheme more than, the beneficial effects of the invention are as follows：
Obtained Cranberry pulpy juice of the invention, has been effectively kept the nutriment in raw material, obtained beverage nutrition
It is abundant, the various bacterium infections of the energy daily urinary system of effectively preventing women, urethritis, cystitis, chronic pyelonephritis, for a long time
Take, can effectively alleviate the symptoms such as menalgia.Lotus seeds in dispensing can produce synergy, having in lotus seeds with Cranberry
Effect composition can strengthen the anti-oxidation efficacy of anti-oxidant polyphenols in Cranberry Juice Cocktail, lift the immunity of human body；Ginkgo nut and
Active ingredient synergy in the fruit of Chinese wolfberry, suppression of the condensed tannins to the growth and breeding of germ is imitated in lifting Cranberry
Really, especially there is good function to preventing and controlling women's urethral infection and suppress Helicobacter pylori infection, and
And it can effectively prevent the condensed tannins in Cranberry to be oxidized during preparation, can guarantee that effect of Cranberry；
Active ingredient synergy in rosemary and freshwater mussel flower, can not only effectively improve the taste of Cranberry pulpy juice, moreover it is possible to
The stability of pulpy juice is lifted, is prevented beverage from occurring top during storage and is excessively clarified and influence beverage quality
Phenomenon.
Specific embodiment
Below by specific embodiment, the present invention is described in detail, but the purposes of these illustrative implementation methods and
Purpose is only used for enumerating the present invention, not constitutes any type of any restriction to real protection scope of the invention, more non-to incite somebody to action
Protection scope of the present invention is confined to this.
Embodiment 1
A kind of Cranberry pulpy juice, is made up of the component of following weight portion：21 parts of Cranberry, 12 parts of lotus seeds, ginkgo nut 8
Part, 9 parts of the fruit of Chinese wolfberry, 8 parts of rosemary, 14 parts of freshwater mussel flower, 4 parts of white granulated sugar, 0.01 part of preservative, 0.2 part of acidity regulator.
Specifically, described Cranberry, lotus seeds, ginkgo nut are fresh weight, and the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are dry weight.
Preferably, described preservative is Sodium Benzoate.
Preferably, described acidity regulator is citric acid.
As the further scheme of invention, a kind of Cranberry pulpy juice preparation method, including following operating procedure：
（1）Cranberry is put into 3 DEG C of environment and is refrigerated 2 days, after taking-up, be immediately placed in mashing in tissue mashing refiner, so
Add water thereto afterwards, be configured to the Cranberry slurries of 2g/ml, then put it into standby in 3 DEG C of environment；
（2）Lotus seeds, ginkgo nut are put into boiling water, after decocting 6min, taking-up is beaten in being put into tissue mashing refiner, Ran Houxiang
Wherein add water, be configured to lotus seeds, the ginkgo nut slurries of 1g/ml；
（3）The fruit of Chinese wolfberry, rosemary, freshwater mussel flower are put into -48 DEG C of freeze drying box after mixing, make its final water content be
5.0%, then it is crushed to 140 mesh standby；
（4）By step（1）Gained slurries, step（2）Gained slurries and step（3）After the mixing of gained powder, using 1200r/min
Rotating speed stirring 20min, be then placed in carrying out homogeneous in superhigh-voltage homogenizing machine, wherein before homogeneous the temperature of mixture be 10 DEG C,
Pressure during homogeneous is 30MPa, and homogenizing time is 6min；
（5）By in the mixture after homogenization, white granulated sugar, preservative, acidity regulator are added, using the rotating speed of 800r/min
After stirring 30min, filling, sterilizing is carried out to it, Cranberry pulpy juice is obtained after cooling.
Obtained beverage in the present embodiment, limpid transparent, good in taste, sweet and sour taste after storing one month, has no heavy
Form sediment, by obtained beverage in this embodiment to 20 long-term takings, there are 16 women to think its preventive effect to gynecological disease
Significantly.
Embodiment 2
A kind of Cranberry pulpy juice, is made up of the component of following weight portion：23 parts of Cranberry, 13 parts of lotus seeds, ginkgo nut 9
Part, 11 parts of the fruit of Chinese wolfberry, 9 parts of rosemary, 15 parts of freshwater mussel flower, 5 parts of white granulated sugar, 0.02 part of preservative, 0.3 part of acidity regulator.
Specifically, described Cranberry, lotus seeds, ginkgo nut are fresh weight, and the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are dry weight.
Preferably, described preservative is potassium sorbate.
Preferably, described acidity regulator is potassium citrate.
As the further scheme of invention, a kind of Cranberry pulpy juice preparation method, including following operating procedure：
（1）Cranberry is put into 4 DEG C of environment and is refrigerated 2 days, after taking-up, be immediately placed in mashing in tissue mashing refiner, so
Add water thereto afterwards, be configured to the Cranberry slurries of 2.5g/ml, then put it into standby in 4 DEG C of environment；
（2）Lotus seeds, ginkgo nut are put into boiling water, after decocting 7min, taking-up is beaten in being put into tissue mashing refiner, Ran Houxiang
Wherein add water, be configured to lotus seeds, the ginkgo nut slurries of 1g/ml；
（3）The fruit of Chinese wolfberry, rosemary, freshwater mussel flower are put into -48 DEG C of freeze drying box after mixing, make its final water content be
5.3%, then it is crushed to 150 mesh standby；
（4）By step（1）Gained slurries, step（2）Gained slurries and step（3）After the mixing of gained powder, using 1200r/min
Rotating speed stirring 25min, be then placed in carrying out homogeneous in superhigh-voltage homogenizing machine, wherein before homogeneous the temperature of mixture be 13 DEG C,
Pressure during homogeneous is 35MPa, and homogenizing time is 7min；
（5）By in the mixture after homogenization, white granulated sugar, preservative, acidity regulator are added, using the rotating speed of 800r/min
After stirring 35min, filling, sterilizing is carried out to it, Cranberry pulpy juice is obtained after cooling.
Obtained beverage in the present embodiment, the impurity being visible by naked eyes is limpid transparent, special taste, after storing one month,
Precipitation is had no, by obtained beverage in this embodiment to 20 long-term takings, there are 15 women to think it to the pre- of gynecological disease
Anti- effect is significant.
Embodiment 3
A kind of Cranberry pulpy juice, is made up of the component of following weight portion：26 parts of Cranberry, 14 parts of lotus seeds, ginkgo nut 10
Part, 13 parts of the fruit of Chinese wolfberry, 10 parts of rosemary, 16 parts of freshwater mussel flower, 6 parts of white granulated sugar, 0.03 part of preservative, 0.4 part of acidity regulator.
Specifically, described Cranberry, lotus seeds, ginkgo nut are fresh weight, and the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are dry weight.
Preferably, described preservative is Sodium Benzoate.
Preferably, described acidity regulator is the one kind in tartaric acid.
As the further scheme of invention, a kind of Cranberry pulpy juice preparation method, including following operating procedure：
（1）Cranberry is put into 5 DEG C of environment and is refrigerated 3 days, after taking-up, be immediately placed in mashing in tissue mashing refiner, so
Add water thereto afterwards, be configured to the Cranberry slurries of 3g/ml, then put it into standby in 5 DEG C of environment；
（2）Lotus seeds, ginkgo nut are put into boiling water, after decocting 8min, taking-up is beaten in being put into tissue mashing refiner, Ran Houxiang
Wherein add water, be configured to lotus seeds, the ginkgo nut slurries of 2g/ml；
（3）The fruit of Chinese wolfberry, rosemary, freshwater mussel flower are put into -48 DEG C of freeze drying box after mixing, make its final water content be
5.5%, then it is crushed to 160 mesh standby；
（4）By step（1）Gained slurries, step（2）Gained slurries and step（3）After the mixing of gained powder, using 1200r/min
Rotating speed stirring 30min, be then placed in carrying out homogeneous in superhigh-voltage homogenizing machine, wherein before homogeneous the temperature of mixture be 15 DEG C,
Pressure during homogeneous is 40MPa, and homogenizing time is 8min；
（5）By in the mixture after homogenization, white granulated sugar, preservative, acidity regulator are added, using the rotating speed of 800r/min
After stirring 40min, filling, sterilizing is carried out to it, Cranberry pulpy juice is obtained after cooling.
Obtained beverage in the present embodiment, the impurity being visible by naked eyes is limpid transparent, after storing one month, has no precipitation,
By obtained beverage in this embodiment to 20 long-term takings, there are 17 women to think that its preventive effect to gynecological disease shows
Write.
Claims (5)
1. a kind of Cranberry pulpy juice, it is characterised in that be made up of the component of following weight portion：Cranberry 21-26 parts, lotus
Sub- 12-14 parts, ginkgo nut 8-10 parts, fruit of Chinese wolfberry 9-13 parts, rosemary 8-10 parts, freshwater mussel flower 14-16 parts, white granulated sugar 4-6 parts, anti-corrosion
Agent 0.01-0.03 parts, acidity regulator 0.2-0.4 parts.
2. a kind of Cranberry pulpy juice according to claim 1, it is characterised in that described Cranberry, lotus seeds,
Ginkgo nut is fresh weight, and the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are dry weight.
3. a kind of Cranberry pulpy juice according to claim 1, it is characterised in that described preservative is benzene first
One kind in sour sodium or potassium sorbate.
4. a kind of Cranberry pulpy juice according to claim 1, it is characterised in that described acidity regulator is
One kind in citric acid, potassium citrate, lactic acid, tartaric acid.
5. the Cranberry pulpy juice preparation method described in a kind of claim 1, it is characterised in that including following operation step
Suddenly：
（1）Cranberry is put into 3-5 DEG C of environment and refrigerated 2-3 days, after taking-up, be immediately placed in tissue mashing refiner and beat
Slurry, then adds water thereto, is configured to the Cranberry slurries of 2-3g/ml, then puts it into standby in 3-5 DEG C of environment；
（2）Lotus seeds, ginkgo nut are put into boiling water, after decocting 6-8min, taking-up is beaten in being put into tissue mashing refiner, then
Add water thereto, be configured to lotus seeds, the ginkgo nut slurries of 1-2g/ml；
（3）It is put into -48 DEG C of freeze drying box after the fruit of Chinese wolfberry, rosemary, freshwater mussel flower are mixed, makes its final water content be 5.0-
5.5%, then it is crushed to 140-160 mesh standby；
（4）By step（1）Gained slurries, step（2）Gained slurries and step（3）After the mixing of gained powder, using 1200r/min
Rotating speed stirring 20-30min, be then placed in carrying out homogeneous in superhigh-voltage homogenizing machine, wherein before homogeneous the temperature of mixture be 10-
15 DEG C, pressure during homogeneous is 30-40MPa, and homogenizing time is 6-8min；
（5）By in the mixture after homogenization, white granulated sugar, preservative, acidity regulator are added, using the rotating speed of 800r/min
After stirring 30-40min, filling, sterilizing is carried out to it, Cranberry pulpy juice is obtained after cooling.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373237A (en) * | 2017-09-05 | 2017-11-24 | 黑龙江省科学院大庆分院 | A kind of Cranberry Chinese fiber crops seed dregs of rice polypeptide oral liquor and preparation method thereof |
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| CN103719981A (en) * | 2013-12-17 | 2014-04-16 | 彭聪 | Cranberry juice beverage and production method thereof |
| CN105495233A (en) * | 2015-12-03 | 2016-04-20 | 天津隆顺榕发展制药有限公司 | Jujube beverage and preparation method thereof |
| CN105994785A (en) * | 2016-06-22 | 2016-10-12 | 蚌埠市老顽童食品厂 | Hami melon and pineapple taste black fungus milky tea |
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| CN1192869A (en) * | 1997-03-10 | 1998-09-16 | 郭洪斌 | Nutritious drink |
| CN101697829A (en) * | 2007-12-12 | 2010-04-28 | 王亚 | Lilly lotus seed beverage |
| CN103719981A (en) * | 2013-12-17 | 2014-04-16 | 彭聪 | Cranberry juice beverage and production method thereof |
| CN105495233A (en) * | 2015-12-03 | 2016-04-20 | 天津隆顺榕发展制药有限公司 | Jujube beverage and preparation method thereof |
| CN105994785A (en) * | 2016-06-22 | 2016-10-12 | 蚌埠市老顽童食品厂 | Hami melon and pineapple taste black fungus milky tea |
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| CN107373237A (en) * | 2017-09-05 | 2017-11-24 | 黑龙江省科学院大庆分院 | A kind of Cranberry Chinese fiber crops seed dregs of rice polypeptide oral liquor and preparation method thereof |
| CN107373237B (en) * | 2017-09-05 | 2020-10-30 | 黑龙江省科学院大庆分院 | Cranberry and hemp seed meal polypeptide oral liquid and preparation method thereof |
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