CN108112849A

CN108112849A - Method for preparing solid beverage thereof

Info

Publication number: CN108112849A
Application number: CN201611058169.8A
Authority: CN
Inventors: 焦趁英
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-11-27
Filing date: 2016-11-27
Publication date: 2018-06-05

Abstract

The invention discloses a kind of method for preparing solid beverage thereof, are related to technical field of beverage preparation.It mainly includes the following steps that：It chooses and uses fresh fruit, remove the impurity such as fruit stone, clean up, drain, be beaten, separation takes juice to be concentrated after filtering.Icing Sugar first is made in white sugar crushing during dispensing, then inspissated juice, Icing Sugar, dextrin are mixed evenly in proportion.Mixture pelleting, drying after dispensing after finished product sterilization cooling, are packed, pack, is bottled and filling.Solid beverage for liquid beverage, solid beverage have the advantages that it is small, drink conveniently, pack simple, easy to carry, clean hygiene, be a kind of very popular high nutrition beverage.

Description

Method for preparing solid beverage thereof

Technical field

The present invention relates to technical field of beverage preparation, specifically a kind of method for preparing solid beverage thereof.

Background technology

Solid beverage for liquid beverage, solid beverage have it is small, drink conveniently, packaging is simple, carrying side Just it is a kind of very popular high nutrition beverage, the advantages that clean hygiene.Fruity type solid beverage has corresponding fresh fruit Color, smell and taste outside, the substances such as nutrient needed by human, vitamin can also be provided, solid beverage technology is constantly more in recent years Newly, constantly upgrading, wide market are allotted.Fruity type solid beverage refers to sugar, fruit juice, nutrition fortifier, food flavor Or colorant etc. is raw material, that is processed into rushes the molten rear product being consistent with color, smell and taste with the name of an article with water.Fruity type solid is drunk Material can be divided into fruit-flavored solid beverage and fruit juice type solid beverage.The raw juice content of fruit-flavor type solid material usually 2.5% with Under or without original fruit juice.And the raw juice content of fruit juice type solid beverage is usually more than 2.5% or even all by original fruit juice system It makes.

The content of the invention

The pleasantly sweet material of primary raw material, acid flavoring, essence and flavoring agent, fruit juice, food coloring, the malt paste of Fruity type solid beverage Essence etc..

Sweetening material：Sweetening material is one of primary raw material of Fruity type beverage, is the main source of such product sweet taste.Sugarcane Sugar, glucose, fructose, maltose etc. can be used as sweet taste raw material, but generally all use sucrose, because sucrose is relatively cheap, Preservation is also easier, and processing performance is good, is generally made into the liquid glucose of 60%-65% during use by heating.

Acid flavoring：Acid flavoring is the primary raw material of fruit-flavor type raw material.It makes product have tart flavour, plays seasoning, promotes food The effect of desire.Citric acid, malic acid, tartaric acid etc. can be used as acid flavoring, the most commonly used is citric acid, because its tart flavour It is purer.Citric acid is generally white crystals, easily makes moist and weathering.General dosage is 0.7%-1.0%.It is generally logical during use Cross the solution that heating is made into 50%.It preferably deposits at shady and cool drying, notices that capping is moisture-proof.

Essence and flavoring agent：Essence and flavoring agent makes product have the fragrance and flavour of various fresh fruits.Orange, lemon, banana, apple, cherry Peach etc. can be used as fruit-flavor type food flavor, but must be dissolved in water, and give off a strong fragrance without stimulating, and general dosage is 0.5%-0.8%.It should deposit at shady and cool drying, avoid sun exposure and close to heat source.

Fruit juice：Fruit juice is the primary raw material of fruit juice type solid beverage.The fresh fruits such as apple, orange, banana, Kiwi berry, pears, warp Over cleaning, broken, squeezing, filtering, concentration, can be made into the fruit juice of high concentration.Fruit juice will avoid contact in generating process The canisters such as copper, iron, thickening temperature is low, operation will not ingress of air as far as possible soon, it is ascorbic broken in fruit juice to reduce It is bad.Fruit juice concn height is, it is necessary to depending on production technology.According to slurry boulton process or spray drying process, generally It asks and reaches Baume degrees 40⁰B é or so.Fruit drink content is generally 20% or so in product.

Food coloring：Food coloring makes product have the color and luster sense of reality corresponding with fresh fruit.The food coloring generally used There are famille rose, lemon yellow, light blue, turmeric, beet red, burnt sugar coloring etc..During using pigment, pay attention to dosage no more than state food The regulation of sanitary standard.Various food colorings must all be closed intact, deposit at shady and cool dry.

Maltodextrin：Maltodextrin is white powder object, is made of starch through minuent hydrolysis, composition is mainly dextrin. It can be used for the viscosity for improving beverage and the sugariness for reducing beverage.

The technological process of production：Sorting → pre-soaking, cleaning → extraction of the juice → filtering → concentration → dispensing → granulation → drying → Packaging

A most important step is dispensing in the technological process of production, and in this process, various composition to be crushed very thin, according to formula After mixing, become a kind of powder product.It is noted that problems in this operation：

1. it must feed intake during dispensing according to formula.The formula of fruit juice type solid beverage is substantially identical with fruit-flavor type, difference It is to substitute whole or most essence with inspissated juice.Citric acid and food coloring can not also with or use less.The two Dextrin can be added on the basis of above-mentioned formula, to reduce sugariness.

2. granulated sugar need to be first ground into can be by 80-100 targeted fine powders, obtained Icing Sugar must pass through 60 mesh before dosing Sieve in order to avoid raw sugar powder or its caking are mixed into and close material machine, can be mixed fully, to ensure batch mixing beneficial to Icing Sugar with other various raw materials Uniformly, there is not color dot and white point.

3. if maltodextrin need to be put into, equally need first to feed intake through sieve and then after Icing Sugar.

4. food coloring and citric acid need first to be stirred when feeding intake with water dissolution before feeding intake.

5. put into mixer all with water, be advisable with the 5%-7% for being maintained at whole inventorys.

Specific embodiment

1. sorting：It chooses and uses no disease and pests harm, non-rot, full fresh fruit, it is rotten, rotten to reject underdone, disease pest, wound Fruit, generally manually sorting.

2. pre-soaking, cleaning：The impurity such as fruit stone are removed after immersion, is thoroughly cleaned up, is subsequently placed in the clear water of flowing It is drained in hollowed-out vessel.The safety and sanitation of raw material can be ensured by being cleaned again by pre-soaking.

3. extraction of the juice：The fruit drained is carried out to take juice, fruit is beaten and then is separated with centrifugal separation.To the greatest extent may be used to obtain Fruit juice more than energy can add 1 times or so of clear water that pomace is stirred evenly, and be separated again once after half an hour, merge fruit juice twice.

4. filtering：It takes the juice after juice that can use gauze coarse filtration once, stands 6-12 h, take its supernatant, then with bilayer yarn Cloth filters.

5. concentration：In order to extend the shelf-life of fruit juice, the fruit juice after filtering will be concentrated immediately.Vacuum is kept during concentration The vacuum degree of concentration pan is 60-87 kPa, and steam pressure is 0.15-0.20 MPa, and juice temperature is 50-60 DEG C, makes fruit juice Soluble solid reaches 60%.

6. dispensing：First by white sugar crushing Icing Sugar is made, then 2 parts of inspissated juice, 10 parts of Icing Sugar, 1 part of dextrin ratio It is mixed evenly, a small amount of citric acid can also be added in improve flavor.

7. it is granulated：Mixture after dispensing can be granulated with comminutor, comminutor sieve diameter 10-12 mesh.

8. drying：In order to keep nutritional ingredient and flavor, preferably with vacuum drying, vacuum degree is 87-91 when dry KPa, temperature are 55 DEG C or so, and the time is 30-40 min.

9. packaging：It after dried finished product is cooled down by ultraviolet sterilization, is packed immediately, packs, is bottled and filling .

Claims

A kind of 1. method for preparing solid beverage thereof, it is characterised in that following steps：Sorting → pre-soaking, cleaning → extraction of the juice → filtering → Concentration → dispensing → granulation → drying → packaging.
2. the preparation method according to claim 1, its preparation method：It chooses with fresh fruit, removing fruit stone etc. after immersion Impurity is cleaned up and drained；The fruit drained is beaten, is then separated with centrifugal separation；Juice is taken to be concentrated after filtering, during concentration The vacuum degree of vacuum concentration pan is kept as 60-87 kPa, steam pressure is 0.15-0.20 MPa, and juice temperature is 50-60 DEG C, The soluble solid of fruit juice is made to reach 60%；During dispensing first by white sugar crushing Icing Sugar is made, then 2 parts of inspissated juice, 10 parts of Icing Sugar, the ratio of 1 part of dextrin are mixed evenly；Mixture after dispensing can be granulated with comminutor, then be dried, finished product After being cooled down by ultraviolet sterilization, packed immediately.