CN108308471A - A kind of pumpkin compounded beverage and preparation method thereof - Google Patents
A kind of pumpkin compounded beverage and preparation method thereof Download PDFInfo
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- CN108308471A CN108308471A CN201810212757.5A CN201810212757A CN108308471A CN 108308471 A CN108308471 A CN 108308471A CN 201810212757 A CN201810212757 A CN 201810212757A CN 108308471 A CN108308471 A CN 108308471A
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- pumpkin
- juice
- pawpaw
- beverage
- mix
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- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 52
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
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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
- A23L2/04—Extraction 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
Abstract
The invention discloses a kind of pumpkin compounded beverages, include the following raw material component by weight percentage：Composite fruit juice 40~60%, white granulated sugar 8~12%, citric acid 0.1~0.5%, sodium carboxymethylcellulose 0.08~0.12%, sodium alginate 0.05~0.08%, xanthans 0.05~0.08%, wherein the composite fruit juice is 3 by weight ratio by Pumpkin Juice and Chinese flowering quince juice:2 mix.The nutritional ingredient that the present invention passes through the high pawpaw completion pumpkin of VC contents, simultaneously by the adjustment of other raw materials, it is with good stability to make to prepare composite beverage, and obvious health-care efficacy, with higher market value, pursuit of the consumers in general to health drink is met.The invention also discloses the preparation methods of the pumpkin compounded beverage, by adjusting processing step, especially freezing, which is smashed to pieces, squeezes the juice and homogenization, not only increases its crushing juice rate for it, and the nutritional ingredient of pumpkin and pawpaw is preferably saved, while effectively increasing the stability of composite beverage.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of composite beverage.
Background technology
Pumpkin is made of skin, meat, flesh and seed three parts, since its each section all has original value, always
It is considered as a kind of food of medicine-food two-purpose.Pumpkin is a kind of vegetables low in calories (every about 17 kilocalories of 100g pumpkin melons meat), can
Food part is even more to have high medical value.The fatty 0.2g of every 100 grams of pumpkins, carbohydrate 2.0g, protein 4.0g,
Cellulose 2.4g, riboflavin 0.06mg, niacin 0.3mg, ascorbic acid 80mg, and contain abundant beta carotene, vitamin
The bioactive ingredients such as (A, B, C, E), mineral element, a variety of free amino acids and alkaloids, it is full of nutrition and comprehensive,
It is described as " kings of vegetables " by people.It is beneficial to health to often eat pumpkin, there is liver protection, toxin expelling, anti-diabetic, anti-oxidant, drop
The effects that low blood pressure and cholesterol, anticancer, inhibition kidney stone form and are anti-inflammatory.Although the nutritive value of pumpkin is very high, it
It is not a kind of welcome vegetables in diet, in order to make full use of nutritional ingredient contained by pumpkin, pumpkin product to open
Hair is particularly important.
Pawpaw is typical tropical fruit (tree), contains abundant fruit juice in pulp, therefore is highly suitable for being processed into fruit juice
Beverage.There is the pawpaw of " fruits of hundred benefits " refined title not only full of nutrition, also there are a variety of medical values, pawpaw to contain abundant dimension life
Element and mineral element (Ca, Mg, P, K etc.), wherein ascorbic content reaches 96.8mg/ (100g), it is the fruit such as watermelon and banana
5 times, in addition pawpaw also be rich in 17 kinds with upper amino acid, natural plant polyose, organic acid, protein, papain, kind wood
Melon alkali etc..Modern medicine study shows that pawpaw has the medicinal efficacies such as antitumor, antibacterial and anti parasitic, anti-freezing, blood pressure lowering,
And the protease contained in pawpaw then has the effect of stomach invigoratingization product, expelling parasite is subsided a swelling, therefore more eat pawpaw and can promote longevity.
With the development of the social economy, requirement of the people to food quality is higher and higher, consumer is in selection and purchase
Tend to nutrition, natural, health.Common soda and fruit drink have been unable to meet the need of people currently on the market
It wants, consumer more wants to eat in conjunction with more multi-nutrient element, and the work with prevention or the certain diseases of auxiliary treatment
Health drink.Composite juice beverage can not only realize the complementation of nutritional ingredient, moreover it is possible to improve flavor and provide more
Different mouthfeels, while there is certain health-care efficacy.Composite juice beverage, from now on will necessarily be in beverage city as emerging drink
Field occupies one seat.However existing compound fruit vegetable drink its nutritional ingredient is still based on simple composite, and beverage product
Stability it is low, fresh keeping time is short, be easy layering etc. drawbacks.How answering of having good stability is prepared by pumpkin and pawpaw are compound
Beverage is closed, there is prodigious market value.
Invention content
It is an object of the invention to for the above-mentioned prior art, provide a kind of pumpkin compounded beverage, while providing the beverage
Preparation method.
The technical solution used in the present invention is：A kind of pumpkin compounded beverage includes following former by weight percentage
Expect component：
The wherein described composite fruit juice is 3 by weight ratio by Pumpkin Juice and Chinese flowering quince juice:2 mix.
As being further improved for said program, the material-water ratio of the Pumpkin Juice and Chinese flowering quince juice is 1:2.
A kind of preparation method of pumpkin compounded beverage as described above comprising following processing step：
1) pretreatment of raw material：Peeling, remove seed flesh after statement fresh pumpkin is cleaned with flowing water are chosen, 3~4cm is cut into3's
Fritter is spare；Peeling, remove seed after the moderate red heart pawpaw of maturity is cleaned with flowing water are chosen, the small pieces of 5mm or so thickness are cut into
It is spare；
2) blanching treatment：It, will by the pumpkin segmented with destroy the enzyme treatment is carried out after 100 DEG C of 4~5min of hot water blanching treatment
The pawpaw segmented after 95 DEG C of 2~3min of hot water blanching treatment with carrying out destroy the enzyme treatment；
3) freezing processing：Step 2) treated pumpkin and pawpaw are dispensed into freshness protection package, sealing container is placed into, sets
It is freezed for 24 hours in -18 DEG C of freezers；
4) it squeezes the juice：By after freezing processing pumpkin and pawpaw smash into Sorbet shape to pieces with meat grinder respectively, with four layers of gauze mistake
Filter obtains pumpkin Normal juice and pawpaw Normal juice respectively, then is 3 by weight ratio:2 mix to obtain composite fruit juice, spare；
5) mixing preparation：According to the weight percentage of raw materials by white granulated sugar and sodium carboxymethylcellulose, sodium alginate and xanthan
Glue is added to after being sufficiently mixed in 55~65 DEG C of pure water, and stirring is filtered with 100 mesh nylon screens, must be mixed until all dissolvings
Solution adds citric acid and is heated to boiling, and postcooling is mixed to 60~70 DEG C, then with composite fruit juice obtained by step 4), is obtained
Semi-finished product；
6) homogenization：Semi-finished product obtained by step 5) are handled with high pressure homogenizer, homogenization pressure is 20~
25MPa, temperature are 60 DEG C, and the time is 2min/ times, and number of processes is twice；
7) it deaerates, sterilize：Semi-finished product progress after step 6) homogeneous is canned, it is capped but does not screw, be put into constant temperature boiling
Heat de-airing in pot bottle cap screwing, then is placed in constant temperature digester when temperature reaches 95 DEG C and carries out 100 DEG C of sterilizings
30min, postcooling to room temperature, obtains finished product.
The beneficial effects of the invention are as follows：
The present invention is by the nutritional ingredient of the high pawpaw completion pumpkin of VC contents, while by the adjustment of other raw materials,
It is with good stability to make to prepare composite beverage, and obvious health-care efficacy, there is higher market value, meet vast disappear
Pursuit of the person of expense to health drink.
By adjusting preparation method, especially freezing is smashed to pieces squeezes the juice and homogenization the present invention, not only increases it and goes out
Juice rate, and the nutritional ingredient of pumpkin and pawpaw preferably is saved, while effectively increasing the stability of composite beverage.
Specific implementation mode
The present invention is specifically described with reference to embodiment, in order to technical field personnel to the present invention
Understand.It is necessary to it is emphasized that embodiment is only intended to, the present invention will be further described herein, should not be understood as to this
The limitation of invention protection domain, fields person skilled in the art, the non-intrinsically safe that the present invention is made according to foregoing invention content
The modifications and adaptations of property, should still fall within protection scope of the present invention.Mentioned raw materials following simultaneously are unspecified, are
Commercial product；The processing step or preparation method not referred in detail be processing step known to a person skilled in the art or
Preparation method.
Embodiment 1
A kind of pumpkin compounded beverage includes the following raw material component by weight percentage：
The wherein described composite fruit juice is 3 by weight ratio by Pumpkin Juice and Chinese flowering quince juice:2 mix；The Pumpkin Juice
Material-water ratio with Chinese flowering quince juice is 1:2.
Preparation method：
1) pretreatment of raw material：Peeling, remove seed flesh after statement fresh pumpkin is cleaned with flowing water are chosen, 3~4cm is cut into3's
Fritter is spare；Peeling, remove seed after the moderate red heart pawpaw of maturity is cleaned with flowing water are chosen, the small pieces of 5mm or so thickness are cut into
It is spare；
2) blanching treatment：It, will by the pumpkin segmented with destroy the enzyme treatment is carried out after 100 DEG C of 4~5min of hot water blanching treatment
The pawpaw segmented after 95 DEG C of 2~3min of hot water blanching treatment with carrying out destroy the enzyme treatment；
3) freezing processing：Step 2) treated pumpkin and pawpaw are dispensed into freshness protection package, sealing container is placed into, sets
It is freezed for 24 hours in -18 DEG C of freezers；
4) it squeezes the juice：By after freezing processing pumpkin and pawpaw smash into Sorbet shape to pieces with meat grinder respectively, with four layers of gauze mistake
Filter obtains pumpkin Normal juice and pawpaw Normal juice respectively, then is 3 by weight ratio:2 mix to obtain composite fruit juice, spare；
5) mixing preparation：According to the weight percentage of raw materials by white granulated sugar and sodium carboxymethylcellulose, sodium alginate and xanthan
Glue is added to after being sufficiently mixed in 55~65 DEG C of pure water, and stirring is filtered with 100 mesh nylon screens, must be mixed until all dissolvings
Solution adds citric acid and is heated to boiling, and postcooling is mixed to 60~70 DEG C, then with composite fruit juice obtained by step 4), is obtained
Semi-finished product；
6) homogenization：Semi-finished product obtained by step 5) are handled with high pressure homogenizer, homogenization pressure is 20~
25MPa, temperature are 60 DEG C, and the time is 2min/ times, and number of processes is twice；
7) it deaerates, sterilize：Semi-finished product progress after step 6) homogeneous is canned, it is capped but does not screw, be put into constant temperature boiling
Heat de-airing in pot bottle cap screwing, then is placed in constant temperature digester when temperature reaches 95 DEG C and carries out 100 DEG C of sterilizings
30min, postcooling to room temperature obtain 1 finished product of embodiment.
Embodiment 2
A kind of pumpkin compounded beverage includes the following raw material component by weight percentage：
The wherein described composite fruit juice is 3 by weight ratio by Pumpkin Juice and Chinese flowering quince juice:2 mix；The Pumpkin Juice
Material-water ratio with Chinese flowering quince juice is 1:2.
The preparation method of the present embodiment is identical as the preparation method of embodiment 1, is prepared into 2 finished product of embodiment.
Embodiment 3
A kind of pumpkin compounded beverage includes the following raw material component by weight percentage：
The wherein described composite fruit juice is 3 by weight ratio by Pumpkin Juice and Chinese flowering quince juice:2 mix；The Pumpkin Juice
Material-water ratio with Chinese flowering quince juice is 1:2.
The preparation method of the present embodiment is identical as the preparation method of embodiment 1, is prepared into 3 finished product of embodiment.
Embodiment 4：Product test
The finished product that Example 1~3 is prepared into carries out organoleptic quality evaluation and stability test respectively.
Organoleptic quality evaluates mode：Divided according to mouthfeel 25, flavor 25 divides, color and luster 25 divides, tissue morphology 25 divide to product into
Row sensory evaluation scores.
Stability test：Each embodiment finished product takes two bottles of samples respectively, wherein one bottle of sample carries out centrifugal treating, observation
Precipitation capacity after centrifugation, centrefuge experiment parameter are：Rotating speed 3000r/min, time 10min；Another bottle of sample is used as standing sedimentation
Experiment observes the color and luster and precipitation status of sample after sample stands 3 months.
Product test result shows that the organoleptic quality evaluation score of Examples 1 to 3 finished product is above 95 points, and stability is tried
Test equal qualification.
Above-described embodiment is the preferred embodiment of the present invention, it is all with similar technique of the invention and made by equivalence changes,
The protection category of the present invention should all be belonged to.
Claims (3)
1. a kind of pumpkin compounded beverage, which is characterized in that include the following raw material component by weight percentage：
The wherein described composite fruit juice is 3 by weight ratio by Pumpkin Juice and Chinese flowering quince juice:2 mix.
2. a kind of pumpkin compounded beverage according to claim 1, it is characterised in that：The material water of the Pumpkin Juice and Chinese flowering quince juice
Than being 1:2.
3. a kind of preparation method of pumpkin compounded beverage as claimed in claim 1 or 2, which is characterized in that walked including following technique
Suddenly：
1) pretreatment of raw material：Peeling, remove seed flesh after statement fresh pumpkin is cleaned with flowing water are chosen, 3~4cm is cut into3Fritter it is standby
With；Peeling, remove seed after the moderate red heart pawpaw of maturity is cleaned with flowing water are chosen, the small pieces for being cut into 5mm or so thickness are spare；
2) blanching treatment：By the pumpkin segmented with destroy the enzyme treatment is carried out after 100 DEG C of 4~5min of hot water blanching treatment, by cutting
Good pawpaw after 95 DEG C of 2~3min of hot water blanching treatment with carrying out destroy the enzyme treatment；
3) freezing processing：Step 2) treated pumpkin and pawpaw are dispensed into freshness protection package, sealing container is placed into, be placed in-
It is freezed for 24 hours in 18 DEG C of freezers；
4) it squeezes the juice：By after freezing processing pumpkin and pawpaw smash into Sorbet shape to pieces with meat grinder respectively, with four layers of filtered through gauze, point
Pumpkin Normal juice and pawpaw Normal juice are not obtained, then are 3 by weight ratio:2 mix to obtain composite fruit juice, spare；
5) mixing preparation：White granulated sugar and sodium carboxymethylcellulose, sodium alginate and xanthans are filled according to the weight percentage of raw materials
It being added in 55~65 DEG C of pure water after dividing mixing, stirring is dissolved up to whole, is filtered with 100 mesh nylon screens, is obtained mixed solution,
Add citric acid and be heated to boiling, postcooling to 60~70 DEG C, then with step 4) obtained by composite fruit juice mix, obtain partly at
Product；
6) homogenization：Semi-finished product obtained by step 5) are handled with high pressure homogenizer, homogenization pressure is 20~25MPa, temperature
Degree is 60 DEG C, and the time is 2min/ times, and number of processes is twice；
7) it deaerates, sterilize：Semi-finished product progress after step 6) homogeneous is canned, it is capped but does not screw, be put into constant temperature digester
Heat de-airing bottle cap screwing, then is placed in constant temperature digester when temperature reaches 95 DEG C and carries out 100 DEG C of sterilizing 30min, after
It is cooled to room temperature, obtains finished product.
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| CN109362909A (en) * | 2018-08-20 | 2019-02-22 | 浙江省农业科学院 | A kind of Gynura bicolor tea composite beverage |
| CN110140840A (en) * | 2019-05-24 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen instant fruit is molten and its preparation process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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