CN108294198A - A kind of mango passionflower chrysanthemum mixed juice beverage concentrate - Google Patents
A kind of mango passionflower chrysanthemum mixed juice beverage concentrate Download PDFInfo
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- CN108294198A CN108294198A CN201810076471.9A CN201810076471A CN108294198A CN 108294198 A CN108294198 A CN 108294198A CN 201810076471 A CN201810076471 A CN 201810076471A CN 108294198 A CN108294198 A CN 108294198A
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- juice
- mango
- chrysanthemum
- passionflower
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 84
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 77
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 77
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 77
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 62
- 244000189548 Chrysanthemum x morifolium Species 0.000 title claims abstract description 58
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 46
- 235000008504 concentrate Nutrition 0.000 title claims abstract description 40
- 239000012141 concentrate Substances 0.000 title claims abstract description 39
- 235000011925 Passiflora alata Nutrition 0.000 title claims abstract description 34
- 235000011922 Passiflora incarnata Nutrition 0.000 title claims abstract description 34
- 235000013750 Passiflora mixta Nutrition 0.000 title claims abstract description 34
- 235000013731 Passiflora van volxemii Nutrition 0.000 title claims abstract description 34
- 240000007228 Mangifera indica Species 0.000 title claims abstract description 10
- 240000002690 Passiflora mixta Species 0.000 title 1
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000284 extract Substances 0.000 claims abstract description 17
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 17
- 240000005250 Chrysanthemum indicum Species 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000015205 orange juice Nutrition 0.000 claims abstract description 13
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 241001093152 Mangifera Species 0.000 claims description 67
- 239000000203 mixture Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 8
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 8
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims description 5
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 claims description 5
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 5
- 244000042664 Matricaria chamomilla Species 0.000 claims description 5
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims description 5
- 239000003085 diluting agent Substances 0.000 claims description 5
- 230000035622 drinking Effects 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000016213 coffee Nutrition 0.000 abstract description 6
- 235000013353 coffee beverage Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000004438 eyesight Effects 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000003363 Cornus mas Nutrition 0.000 abstract description 3
- 240000006766 Cornus mas Species 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000019987 cider Nutrition 0.000 abstract description 3
- 235000020166 milkshake Nutrition 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 239000010341 ping gan Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/08—Concentrating or drying of 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
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of mango passionflower chrysanthemum mixed juice beverage concentrates, mango juice, passion fruit juice, pineapple juice, orange juice, cider are added in formula, by reasonably arranging in pairs or groups, make the various mixed juice beverage concentrate of color, nutrition is more comprehensively, and can realize industrialized production, flavor quality is stablized.Chrysanthemum extract liquor is added in fruit juice, it is on the one hand more abundant on flavor, more have levels, on the other hand imparting product is more multi-functional, clearing heat and detoxicating, clears liver and improve vision.Blended fruit juice is made to the mode of concentrate, convenient for storage transport, easy-to-use flexible, direct plus water or tea can make beverage, and coffee, Sorbet, milk shake etc. can also be added, make various intention drinks.
Description
Technical field
The invention belongs to field of beverage, it is more particularly related to which a kind of mango passionflower chrysanthemum blended fruit juice is drunk
Expect concentrate.
Background technology
Mango and passionflower are all the tropical fruit (tree)s being favored by people, and mango is fragrant and sweet, and pulp is fine and smooth, rich in vitamin,
A variety of nutriments such as carrotene, crude fibre, minerals, passionflower also known as passion fruit, there is pomegranate, banana, strawberry, lemon, awns
The fragrance of the various fruits such as fruit, smoked plum, with rich flavor, fragrance is pleasant, can eat raw and process, and because taste is extremely sour, is not suitable for fresh food, chrysanthemum
Flower, energy dispelling wind and heat from the body, clears liver and improve vision, Pinggan Yang, removing toxic substances.It is more with fruit juice prepared by mango and passionflower, but do not see with
The collocation of chrysanthemum uses, and that there is also nutrition is single for existing fruit drink, and compatibility is unreasonable, has a poor flavour, and production method is more traditional,
The unstable problem of quality.
Invention content
Problem to be solved by this invention is to provide a kind of mango passionflower chrysanthemum mixed juice beverage concentrate.
To achieve the goals above, the technical solution that the present invention takes is：
1, a kind of mango passionflower chrysanthemum mixed juice beverage concentrate, composition include：Mango juice 8%-16%, passionflower
Juice 10-20%, pineapple juice 2%-5%, orange juice 2%-5%, white granulated sugar 15-30%, chrysanthemum extract liquor 2%-5%, citric acid
0.2%-0.5%, sodium citrate 0.15%-0.2%, compound stabilizer 0.12%-0.24%, natural beta-carotin 0.1%-
0.3%, excess water.
2, a kind of industrialized production of processing mango passionflower chrysanthemum mixed juice beverage concentrate described in claim 1
Method, it is characterised in that：Include the following steps：
(1) white granulated sugar, auxiliary material high shear tank is poured into after heating water fully dissolves to filter through 80 mesh, into blend tank；
(2) extractor is added in chrysanthemum, by solid-liquid ratio 1：20 are added temperature as 90-98 DEG C of hot water, keep the temperature 10-20min, filter
Chrysanthemum residue is removed, extract liquor is entered into blend tank through the filtering of 60-100 mesh；
(3) after mango juice, passion fruit juice, pineapple juice, orange juice being weighed by weight blend tank is squeezed into through pump；
(4) filling after UHT is sterilized after the filtering of 60-100 mesh after seasoning liquid constant volume；
Preferably, the soluble solid content of the mango passionflower chrysanthemum mixed juice beverage concentrate is 25%-
40%
Preferably, capable of direct drinking after the concentrate dilution certain proportion.
Preferably, the diluent can be water or tea.
Preferably, the mango juice in the dispensing includes the mango pulp that fresh mango is removed the peel, is beaten after stoning, is also wrapped
Include commercially available mango juice, mango thickened pulp.
Preferably, other described fruit juice raw materials are it is also preferred that marketable material, including Normal juice and inspissated juice.
Preferably, the unlimited Dendranthema morifolium Varieties of chrysanthemum extract liquor in the dispensing, including FLOS CHRYSANTHEMI ALBA from Haizhou of China, tribute chrysanthemum, mother chrysanthemum, chamomile
Deng.
Preferably, after juice is first preheated to 80~90 DEG C by the UHT sterilization process, natural beta-carotin is added, and
At 138 DEG C, 3~5 seconds, filling and sealing is carried out after being cooled to 30~50 DEG C.
Advantageous effect：The present invention provides a kind of mango passionflower chrysanthemum mixed juice beverage concentrates, add in formula
Enter mango juice, passion fruit juice, pineapple juice, orange juice, cider, by reasonably arranging in pairs or groups, makes the various mixing of color
Fruit drink concentrate, nutrition more comprehensively, and can realize industrialized production, and flavor quality is stablized.Chrysanthemum extraction is added in fruit juice
Liquid is taken, it is on the one hand more abundant on flavor, more have levels, on the other hand imparting product is more multi-functional, clearing heat and detoxicating, clears liver
Improving eyesight.Blended fruit juice is made to the mode of concentrate, it is easy-to-use flexible convenient for storage transport, directly add water or tea
Beverage is made, coffee, Sorbet, milk shake etc. can also be added, makes various intention drinks.
Specific implementation mode
Embodiment 1：
A kind of mango passionflower chrysanthemum mixed juice beverage concentrate, by white granulated sugar, water, fruit juice and other dispensings it is compound and
At.
Its processing industry production method includes the following steps：
1, a kind of mango passionflower chrysanthemum mixed juice beverage concentrate, composition include：Mango juice 8%, passion fruit juice
10%, pineapple juice 2%, orange juice 2%, white granulated sugar 15%, chrysanthemum extract liquor 2%, citric acid 0.2%, sodium citrate 0.15%, again
With stabilizer 0.12%, natural beta-carotin 0.1%, excess water, soluble solid content is 25% in the concentrate,
It is capable of direct drinking after diluting by a certain percentage, or tea, fruit juice, coffee is added and drinks, certain dilution ratio includes 1 times
To 5 times, diluent can be water or tea, and the mango juice in dispensing includes the mango that fresh mango is removed the peel, is beaten after stoning
Slurry also includes commercially available mango juice, mango thickened pulp, preferably marketable material, and flavor, quality are relatively stablized, and it is fresh can to exclude mango
Fruit batch, individual difference cause good flavor unstable, and the mango juice place of production is unlimited, preferably India A Fangsuo mango.Similarly,
His fruit juice raw material is it is also preferred that marketable material, including Normal juice and inspissated juice.The unlimited Dendranthema morifolium Varieties of chrysanthemum extract liquor in dispensing, including
FLOS CHRYSANTHEMI ALBA from Haizhou of China, tribute chrysanthemum, mother chrysanthemum, chamomile etc., preferably FLOS CHRYSANTHEMI ALBA from Haizhou of China, Scent of Chrysanthemum is soft, and bitter taste is weak, and sweet mouthfeel is taken with fruit
With preferable.
2, a kind of industrialized production of processing mango passionflower chrysanthemum mixed juice beverage concentrate described in claim 1
Method, it is characterised in that：Include the following steps：
(1) white granulated sugar, auxiliary material high shear tank is poured into after heating water fully dissolves to filter through 80 mesh, into blend tank；
(2) extractor is added in chrysanthemum, by solid-liquid ratio 1：20 are added temperature as 90 DEG C of hot water, keep the temperature 10-20min, filter off
Extract liquor is entered blend tank by chrysanthemum residue through the filtering of 60 mesh；
(3) after mango juice, passion fruit juice, pineapple juice, orange juice being weighed by weight blend tank is squeezed into through pump；
(4) filling after UHT is sterilized after the filtering of 60 mesh after seasoning liquid constant volume, the U HT sterilization process is first by juice
After being preheated to 80 DEG C, natural beta-carotin is added, and at 138 DEG C, 3 seconds, filling and sealing is carried out after being cooled to 30 DEG C.
Embodiment 2：
1, a kind of mango passionflower chrysanthemum mixed juice beverage concentrate, composition include：Mango juice 8%-16%, passionflower
Juice 15%, pineapple juice 3.5%, orange juice 3.5%, white granulated sugar 17.5%, chrysanthemum extract liquor 3.5%, citric acid 0.35%, citric acid
Sodium 0.175%, compound stabilizer 0.18%, natural beta-carotin 0.2%, excess water, soluble solid in the concentrate
Object content is 25%-40%, capable of direct drinking after diluting by a certain percentage, or tea, fruit juice, coffee is added and drinks, described one
It includes 1 times to 5 times to determine dilution ratio, and diluent can be water or tea, and the mango juice in dispensing includes fresh mango peeling, stoning
The mango pulp being beaten afterwards also includes commercially available mango juice, mango thickened pulp, preferably marketable material, and flavor, quality are more steady
It is fixed, mango fresh fruit batch can be excluded, individual difference causes good flavor unstable, the mango juice place of production is unlimited, preferably India A Fang
Suo Mangguo.Similarly, other fruit juice raw materials are it is also preferred that marketable material, including Normal juice and inspissated juice.Chrysanthemum extract liquor in dispensing
Unlimited Dendranthema morifolium Varieties, including FLOS CHRYSANTHEMI ALBA from Haizhou of China, tribute chrysanthemum, mother chrysanthemum, chamomile etc., preferably FLOS CHRYSANTHEMI ALBA from Haizhou of China, Scent of Chrysanthemum is soft, and bitter taste is weak,
Sweet mouthfeel, it is preferable with fruit collocation.
2, a kind of industrialized production of processing mango passionflower chrysanthemum mixed juice beverage concentrate described in claim 1
Method, it is characterised in that：Include the following steps：
(1) white granulated sugar, auxiliary material high shear tank is poured into after heating water fully dissolves to filter through 80 mesh, into blend tank；
(2) extractor is added in chrysanthemum, by solid-liquid ratio 1：20 are added temperature as 97 DEG C of hot water, keep the temperature 15min, filter off chrysanthemum
Extract liquor is entered blend tank by residue through the filtering of 60-100 mesh；
(3) after mango juice, passion fruit juice, pineapple juice, orange juice being weighed by weight blend tank is squeezed into through pump；
(4) filling after UHT is sterilized after the filtering of 80 mesh after seasoning liquid constant volume, the UHT sterilization process is first by juice
After being preheated to 85 DEG C, natural beta-carotin is added, and at 138 DEG C, 4 seconds, filling and sealing is carried out after being cooled to 40 DEG C.
Embodiment 3：
1, a kind of mango passionflower chrysanthemum mixed juice beverage concentrate, composition include：Mango juice 16%, passion fruit juice
20%, pineapple juice 5%, orange juice 5%, white granulated sugar 30%, chrysanthemum extract liquor 5%, citric acid 0.5%, sodium citrate 0.2%, again
With stabilizer 0.24%, natural beta-carotin 0.3%, excess water, soluble solid content is 40% in the concentrate,
It is capable of direct drinking after diluting by a certain percentage, or tea, fruit juice, coffee is added and drinks, certain dilution ratio includes 1 times
To 5 times, diluent can be water or tea, and the mango juice in dispensing includes the mango that fresh mango is removed the peel, is beaten after stoning
Slurry also includes commercially available mango juice, mango thickened pulp, preferably marketable material, and flavor, quality are relatively stablized, and it is fresh can to exclude mango
Fruit batch, individual difference cause good flavor unstable, and the mango juice place of production is unlimited, preferably India A Fangsuo mango.Similarly,
His fruit juice raw material is it is also preferred that marketable material, including Normal juice and inspissated juice.The unlimited Dendranthema morifolium Varieties of chrysanthemum extract liquor in dispensing, including
FLOS CHRYSANTHEMI ALBA from Haizhou of China, tribute chrysanthemum, mother chrysanthemum, chamomile etc., preferably FLOS CHRYSANTHEMI ALBA from Haizhou of China, Scent of Chrysanthemum is soft, and bitter taste is weak, and sweet mouthfeel is taken with fruit
With preferable.
2, a kind of industrialized production of processing mango passionflower chrysanthemum mixed juice beverage concentrate described in claim 1
Method, it is characterised in that：Include the following steps：
(1) white granulated sugar, auxiliary material high shear tank is poured into after heating water fully dissolves to filter through 80 mesh, into blend tank；
(2) extractor is added in chrysanthemum, by solid-liquid ratio 1：20 are added temperature as 90-98 DEG C of hot water, keep the temperature 10-20min, filter
Chrysanthemum residue is removed, extract liquor is entered into blend tank through the filtering of 60-100 mesh；
(3) after mango juice, passion fruit juice, pineapple juice, orange juice being weighed by weight blend tank is squeezed into through pump；
(4) filling after UHT is sterilized after the filtering of 100 mesh after seasoning liquid constant volume, the UHT sterilization process is first by fruits and vegetables
After juice is preheated to 90 DEG C, natural beta-carotin is added, and at 138 DEG C, 5 seconds, filling and sealing is carried out after being cooled to 50 DEG C.
After process above, sample is taken out respectively, and measurement result is as follows：
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Prior art index |
| Nutritional profile | It is low | It is high | It is high | It is low |
| Flavor | It is good | It is good | Difference | Difference |
| Quality stability | Stablize | Stablize | It is unstable | It is unstable |
It can be obtained according to above table data, the mango passionflower chrysanthemum mixed juice beverage when 2 parameter of embodiment
Concentrate is higher than the nutritional profile of the beverage concentrate after prior art processing, and taste is better, and quality stability is than existing skill
The height that art processes is more advantageous to the processing of mango passionflower chrysanthemum mixed juice beverage concentrate at this time.
The present invention provides a kind of mango passionflower chrysanthemum mixed juice beverage concentrate, be added in formula mango juice,
It is dense to make the various mixed juice beverage of color by reasonably arranging in pairs or groups for passion fruit juice, pineapple juice, orange juice, cider
Contracting liquid, nutrition more comprehensively, and can realize industrialized production, and flavor quality is stablized.Chrysanthemum extract liquor is added in fruit juice, on the one hand
It is more abundant on flavor, more have levels, on the other hand imparting product is more multi-functional, clearing heat and detoxicating, clears liver and improve vision.It will mixing
Fruit juice makes the mode of concentrate, and convenient for storage transport, easy-to-use flexibly direct plus water or tea can make beverage, also
Coffee, Sorbet, milk shake etc. can be added, make various intention drinks.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (9)
1. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate, composition include：Mango juice 8%-16%, passion fruit juice
10-20%, pineapple juice 2%-5%, orange juice 2%-5%, white granulated sugar 15-30%, chrysanthemum extract liquor 2%-5%, citric acid
0.2%-0.5%, sodium citrate 0.15%-0.2%, compound stabilizer 0.12%-0.24%, natural beta-carotin 0.1%-
0.3%, excess water.
2. a kind of industrialized production side of processing mango passionflower chrysanthemum mixed juice beverage concentrate described in claim 1
Method, it is characterised in that：Include the following steps：
(1) white granulated sugar, auxiliary material high shear tank is poured into after heating water fully dissolves to filter through 80 mesh, into blend tank；
(2) extractor is added in chrysanthemum, by solid-liquid ratio 1：20 are added temperature as 90-98 DEG C of hot water, keep the temperature 10-20min, filter off chrysanthemum
Extract liquor is entered blend tank by flower residue through the filtering of 60-100 mesh；
(3) after mango juice, passion fruit juice, pineapple juice, orange juice being weighed by weight blend tank is squeezed into through pump；
(4) filling after UHT is sterilized after the filtering of 60-100 mesh after seasoning liquid constant volume.
3. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate described in accordance with the claim 1, it is characterised in that：It is described
The soluble solid content of mango passionflower chrysanthemum mixed juice beverage concentrate is 25%-40%.
4. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate described in accordance with the claim 1, it is characterised in that：It is described
It is capable of direct drinking after concentrate dilutes certain proportion.
5. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate according to claim 4, it is characterised in that：It is described
Diluent can be water or tea.
6. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate described in accordance with the claim 1, it is characterised in that：It is described
Mango juice in dispensing includes the mango pulp that fresh mango is removed the peel, is beaten after stoning, also includes commercially available mango juice, awns
Fruit thickened pulp.
7. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate described in accordance with the claim 1, it is characterised in that：It is described
Other fruit juice raw materials are it is also preferred that marketable material, including Normal juice and inspissated juice.
8. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate described in accordance with the claim 1, it is characterised in that：It is described
The unlimited Dendranthema morifolium Varieties of chrysanthemum extract liquor in dispensing, including FLOS CHRYSANTHEMI ALBA from Haizhou of China, tribute chrysanthemum, mother chrysanthemum, chamomile etc..
9. a kind of mango passionflower chrysanthemum mixed juice beverage concentrate according to claim 2, it is characterised in that：It is described
After juice is first preheated to 80~90 DEG C by UHT sterilization process, natural beta-carotin is added, and at 138 DEG C, 3~5 seconds, it is cooling
Filling and sealing is carried out after to 30~50 DEG C.
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| CN201810076471.9A CN108294198A (en) | 2018-01-26 | 2018-01-26 | A kind of mango passionflower chrysanthemum mixed juice beverage concentrate |
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