CN106923100A - A kind of cactus fruit cider composite beverage and preparation method thereof - Google Patents
A kind of cactus fruit cider composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106923100A CN106923100A CN201710126231.0A CN201710126231A CN106923100A CN 106923100 A CN106923100 A CN 106923100A CN 201710126231 A CN201710126231 A CN 201710126231A CN 106923100 A CN106923100 A CN 106923100A
- Authority
- CN
- China
- Prior art keywords
- cactus
- fruit
- juice
- cider
- preparation
- 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
- 241000219357 Cactaceae Species 0.000 title claims abstract description 80
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 46
- 235000019987 cider Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 239000002131 composite material Substances 0.000 title claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 229920001817 Agar Polymers 0.000 claims abstract description 12
- 239000008272 agar Substances 0.000 claims abstract description 12
- 235000010419 agar Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 238000005057 refrigeration Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000010724 Wisteria floribunda Nutrition 0.000 claims description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000015197 apple juice Nutrition 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 4
- 235000011941 Tilia x europaea Nutrition 0.000 description 4
- 239000004571 lime Substances 0.000 description 4
- 238000005360 mashing Methods 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000248349 Citrus limon Species 0.000 description 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 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 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
Abstract
The present invention relates to a kind of cactus fruit cider composite beverage and preparation method thereof, belong to food technology field.A kind of cactus fruit cider composite beverage is constituted according to following weight portion：The 3000g of cactus juice 300, the 1000g of cider 100, the 400g of white granulated sugar 40, the 500g of cactus fruit 50, the 8g of citric acid 0.8, the 2.5g of agar 0.25, the 5g of sodium alginate 0.5.Simultaneously the invention also discloses a kind of preparation technology of cactus fruit cider composite beverage.Product juice clear of the present invention, outward appearance is sparkling and crystal-clear bright, and mouthfeel is finer and smoother, and mouthfeel is sweet, slightly tart flavour, capable of direct drinking.
Description
Technical field
The present invention relates to a kind of cactus fruit cider composite beverage and preparation method thereof, belong to food technology field.
Background technology
With the improvement of people ' s living standards, health and health consciousness also constantly enhancing, and the rhythm of life for modernizing
Constantly accelerate, can adapt to this change, not only healthy but also convenient Bottled Health beverage just received the welcome of consumers.
The comprehensive advantage of itself of cactus fruit cider composite beverage continues to the development for pursuing natural, health and nutrition.It is compound
Beverage more focuses on nutrition, i.e., naturally, fashion, health, convenience, while its healthy nutritive value also can be improved further.
By patent retrieval, the patent on the production of cactus fruit cider composite beverage is had no.By consulting literatures
Also relevant paper report is had no.Present invention selection prepares cactus fruit apple by primary raw material of cactus fruit cider
Juice compound beverage, and it is properly added white granulated sugar and citric acid, agar, sodium alginate regulation mouthfeel.The relevant cactus reported
The preparation formula and method of fruit apple juice compound beverage are different from patent of the present invention, and the invention is a kind of NEW TYPE OF COMPOSITE beverage
Preparation method.
The content of the invention
The present invention relates to a kind of cactus fruit cider composite beverage and preparation method thereof, belong to food technology field.
A kind of cactus fruit cider composite beverage is constituted according to following weight portion：Cactus juice 300-3000g, cider 100-
1000g, white granulated sugar 40-400g, cactus fruit 50-500g, citric acid 0.8-8g, agar 0.25-2.5g, sodium alginate 0.5-
5g.Simultaneously the invention also discloses a kind of preparation technology of cactus fruit cider composite beverage.Product juice of the present invention
Clear, outward appearance is sparkling and crystal-clear bright, and mouthfeel is finer and smoother, and mouthfeel is sweet, slightly tart flavour, capable of direct drinking.
A kind of preparation method of cactus fruit cider composite beverage, it is characterised in that the preparation method includes following step
Suddenly：
(1) preparation of cactus grain：Select fresh food cactus.Cleaning, peeling, leaves transparent mesophyll, by mesophyll cutting
For specification is the fritter of 0.5cm × 0.3cm × 0.2cm.10min blanchings are carried out in 90 DEG C of thermostat water bath to go out enzyme.After cooling
The color protection of about 30 minutes is carried out with 1% citric acid solution.By the saturation lime now prepared of the cactus fruit after color protection
Water hardening, while add saline solution to go hardship, is about that to obtain within 24 hours cactus afterwards standby the time, wherein fruit: salt:
Saturated limewater (mass ratio)=5: 1: 100.
(2) preparation of cactus juice：To clean, the arabo-ascorbic acid of the cactus mesophyll addition 0.2% of peeling is carried out
Mashing, the time is about 2 minutes.Cactus juice is obtained with 100 mesh screen homogeneous, sealing refrigeration is standby.
(3) preparation of cider：Fuji apple cleaning, peeling, stoning, extracting juice is pressed with juice extractor, and time control is two
Within minute.Filtering, slagging-off, it is then that fruit juice stored under refrigeration is standby.
(4) cactus juice is taken, cider adds white granulated sugar, cactus fruit, citric acid, agar, alginic acid successively
Sodium, adds needs and stirs every time.
Specific embodiment
Embodiment given below, the present invention will be further described.
Embodiment 1：
A kind of cactus fruit cider composite beverage is constituted according to following weight portion：Cactus juice 300-3000g, apple
Fruit juice 100-1000g, white granulated sugar 40-400g, cactus fruit 50-500g, citric acid 0.8-8g, agar 0.25-2.5g, marine alga
Sour sodium 0.5-5g.
A kind of preparation method of cactus fruit cider composite beverage is as follows：
(1) preparation of cactus grain：Select fresh food cactus.Cleaning, peeling, leaves transparent mesophyll, by mesophyll cutting
For specification is the fritter of 0.5cm × 0.3cm × 0.2cm.10min blanchings are carried out in 90 DEG C of thermostat water bath to go out enzyme.After cooling
The color protection of about 30 minutes is carried out with 1% citric acid solution.By the saturation lime now prepared of the cactus fruit after color protection
Water hardening, while add saline solution to go hardship, is about that to obtain within 24 hours cactus afterwards standby the time, wherein fruit: salt:
Saturated limewater (mass ratio)=5: 1: 100.
(2) preparation of cactus juice：To clean, the arabo-ascorbic acid of the cactus mesophyll addition 0.2% of peeling is carried out
Mashing, the time is about 2 minutes.Cactus juice is obtained with 100 mesh screen homogeneous, sealing refrigeration is standby.
(3) preparation of cider：Fuji apple cleaning, peeling, stoning, extracting juice is pressed with juice extractor, and time control is two
Within minute.Filtering, slagging-off, it is then that fruit juice stored under refrigeration is standby.
(4) cactus juice 300g, cider 100g are taken, white granulated sugar 40g, cactus fruit 50g, citric acid is added successively
0.8g, agar 0.25g, sodium alginate 0.5g, add needs and stir every time.
Embodiment 2：
A kind of cactus fruit cider composite beverage is constituted according to following weight portion：Cactus juice 600g, cider
200g, white granulated sugar 80g, cactus fruit 100g, citric acid 1.6g, agar 0.5g, sodium alginate 1g.
A kind of preparation method of cactus fruit cider composite beverage is as follows：
(1) preparation of cactus grain：Select fresh food cactus.Cleaning, peeling, leaves transparent mesophyll, by mesophyll cutting
For specification is the fritter of 0.5cm × 0.3cm × 0.2cm.10min blanchings are carried out in 90 DEG C of thermostat water bath to go out enzyme.After cooling
The color protection of about 30 minutes is carried out with 1% citric acid solution.By the saturation lime now prepared of the cactus fruit after color protection
Water hardening, while add saline solution to go hardship, is about that to obtain within 24 hours cactus afterwards standby the time, wherein fruit: salt:
Saturated limewater (mass ratio)=5: 1: 100.
(2) preparation of cactus juice：To clean, the arabo-ascorbic acid of the cactus mesophyll addition 0.2% of peeling is carried out
Mashing, the time is about 2 minutes.Cactus juice is obtained with 100 mesh screen homogeneous, sealing refrigeration is standby.
(3) preparation of cider：Fuji apple cleaning, peeling, stoning, extracting juice is pressed with juice extractor, and time control is two
Within minute.Filtering, slagging-off, it is then that fruit juice stored under refrigeration is standby.
(4) cactus juice 600g, cider 200g are taken, white granulated sugar 80g, cactus fruit 100g, lemon is added successively
Sour 1.6g, agar 0.5g, sodium alginate 1g, add needs and stir every time.
Embodiment 3：
A kind of cactus fruit cider composite beverage is constituted according to following weight portion：Cactus juice 3000g, cider
1000g, white granulated sugar 400g, cactus fruit 500g, citric acid 8g, agar 2.5g, sodium alginate 5g.
A kind of preparation method of cactus fruit cider composite beverage is as follows：
(1) preparation of cactus grain：Select fresh food cactus.Cleaning, peeling, leaves transparent mesophyll, by mesophyll cutting
For specification is the fritter of 0.5cm × 0.3cm × 0.2cm.10min blanchings are carried out in 90 DEG C of thermostat water bath to go out enzyme.After cooling
The color protection of about 30 minutes is carried out with 1% citric acid solution.By the saturation lime now prepared of the cactus fruit after color protection
Water hardening, while add saline solution to go hardship, is about that to obtain within 24 hours cactus afterwards standby the time, wherein fruit: salt:
Saturated limewater (mass ratio)=5: 1: 100.
(2) preparation of cactus juice：To clean, the arabo-ascorbic acid of the cactus mesophyll addition 0.2% of peeling is carried out
Mashing, the time is about 2 minutes.Cactus juice is obtained with 100 mesh screen homogeneous, sealing refrigeration is standby.
(3) preparation of cider：Fuji apple cleaning, peeling, stoning, extracting juice is pressed with juice extractor, and time control is two
Within minute.Filtering, slagging-off, it is then that fruit juice stored under refrigeration is standby.
(4) cactus juice 3000g, cider 1000g are taken, white granulated sugar 400g, cactus fruit 500g, lemon is added successively
Lemon acid 8g, agar 2.5, mosanom 5g stirs according to addition needs.
Claims (2)
1. a kind of cactus fruit cider composite beverage, it is characterised in that：People slaps fruit apple juice compound beverage according to following
Weight portion is constituted：Cactus juice 300-3000g, cider 100-1000g, white granulated sugar 40-400g, cactus fruit 50-
500g, citric acid 0.8-8g, agar 0.25-2.5g, sodium alginate 0.5-5g.
2. as claimed in claim 1 a kind of preparation method of cactus fruit cider composite beverage, it is characterised in that the preparation
Method comprises the following steps：
(1) preparation of cactus fruit：Fresh food cactus is selected, is cleaned, peeling leaves transparent mesophyll, is by mesophyll cutting
Specification is the fritter of 0.5cm × 0.3cm × 0.2cm, 10min blanchings is carried out in 90 DEG C of thermostat water bath and is gone out enzyme, is used after cooling
1% citric acid solution carries out the color protection of about 30 minutes, by the saturated limewater now prepared of the cactus fruit after color protection
Hardening, while add saline solution to go hardship, is about that to obtain within 24 hours cactus grain afterwards standby the time, wherein fruit: salt: satisfies
With limewash (mass ratio)=5: 1: 100；
(2) preparation of cactus juice：To clean, the cactus mesophyll of peeling adds 0.2% arabo-ascorbic acid to be beaten,
Time is about 2 minutes, and cactus juice is obtained with 100 mesh screen homogeneous, and sealing refrigeration is standby；
(3) preparation of cider：Fuji apple cleaning, peeling, stoning, extracting juice is pressed with juice extractor, and time control was at two minutes
Within, filtering, slagging-off are then standby by fruit juice stored under refrigeration；
(4) cactus juice 300-3000g, cider 100-2000g are taken, white granulated sugar 40-400g, cactus fruit is added successively
50-500g, citric acid 0.8-8g, agar 0.25-2.5g, sodium alginate 0.5-5g, add needs and stir every time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710126231.0A CN106923100A (en) | 2017-03-06 | 2017-03-06 | A kind of cactus fruit cider composite beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710126231.0A CN106923100A (en) | 2017-03-06 | 2017-03-06 | A kind of cactus fruit cider composite beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923100A true CN106923100A (en) | 2017-07-07 |
Family
ID=59423522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710126231.0A Pending CN106923100A (en) | 2017-03-06 | 2017-03-06 | A kind of cactus fruit cider composite beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923100A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259006A (en) * | 2018-11-29 | 2019-01-25 | 浙江平湖谷元元营养饮品有限公司 | A kind of pineapple taste cactus beverage and preparation method thereof |
| CN111671024A (en) * | 2020-05-26 | 2020-09-18 | 张国辉 | Cactus beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103417414A (en) * | 2012-05-20 | 2013-12-04 | 李一凡 | Extracting method for cactus primary juice |
| CN104757642A (en) * | 2015-03-21 | 2015-07-08 | 田鑫 | Edible cactus health function beverage and production method thereof |
| CN104921223A (en) * | 2015-06-09 | 2015-09-23 | 许昌学院 | Aloe granule, grape juice and apple juice compound beverage and preparation method thereof |
| CN106071496A (en) * | 2016-06-29 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof |
-
2017
- 2017-03-06 CN CN201710126231.0A patent/CN106923100A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103417414A (en) * | 2012-05-20 | 2013-12-04 | 李一凡 | Extracting method for cactus primary juice |
| CN104757642A (en) * | 2015-03-21 | 2015-07-08 | 田鑫 | Edible cactus health function beverage and production method thereof |
| CN104921223A (en) * | 2015-06-09 | 2015-09-23 | 许昌学院 | Aloe granule, grape juice and apple juice compound beverage and preparation method thereof |
| CN106071496A (en) * | 2016-06-29 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259006A (en) * | 2018-11-29 | 2019-01-25 | 浙江平湖谷元元营养饮品有限公司 | A kind of pineapple taste cactus beverage and preparation method thereof |
| CN111671024A (en) * | 2020-05-26 | 2020-09-18 | 张国辉 | Cactus beverage and preparation method thereof |
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Application publication date: 20170707 |