CN109077204A - A kind of full pulp pear juice and preparation method thereof - Google Patents
A kind of full pulp pear juice and preparation method thereof Download PDFInfo
- Publication number
- CN109077204A CN109077204A CN201811018327.6A CN201811018327A CN109077204A CN 109077204 A CN109077204 A CN 109077204A CN 201811018327 A CN201811018327 A CN 201811018327A CN 109077204 A CN109077204 A CN 109077204A
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- China
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- parts
- pears
- pear juice
- imperial crown
- clear water
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- 235000015206 pear juice Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241000220324 Pyrus Species 0.000 claims abstract description 103
- 235000021017 pears Nutrition 0.000 claims abstract description 94
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000019261 food antioxidant Nutrition 0.000 claims abstract description 27
- 239000011435 rock Substances 0.000 claims abstract description 27
- 239000003381 stabilizer Substances 0.000 claims abstract description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 239000013078 crystal Substances 0.000 claims abstract description 22
- 238000010257 thawing Methods 0.000 claims abstract description 13
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 11
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 9
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 9
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 9
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 9
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 9
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 8
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 8
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 8
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 8
- 239000001168 astaxanthin Substances 0.000 claims abstract description 8
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000005493 rutin Nutrition 0.000 claims abstract description 8
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 8
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229960004555 rutoside Drugs 0.000 claims abstract description 8
- 241001122767 Theaceae Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 43
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 230000004927 fusion Effects 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 8
- 239000002699 waste material Substances 0.000 abstract description 5
- 235000015203 fruit juice Nutrition 0.000 abstract description 4
- 210000001015 abdomen Anatomy 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 4
- 241000287420 Pyrus x nivalis Species 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000003130 cardiopathic effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 208000002815 pulmonary hypertension Diseases 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000003086 food stabiliser Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 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 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 208000027498 hoarse voice Diseases 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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 present invention relates to fruit juice preparation technical fields, and disclose a kind of full pulp pear juice, raw material including following parts by weight proportion: 8-10 parts of imperial crown pears, 1-2 parts of stabilizer, 5-10 parts of clear water, 2-4 parts of crystal rock sugar and 1-3 parts of food antioxidant, 1-2 parts of stabilizer are one of ascorbic acid or sodium ascorbate, and 1-3 parts of food antioxidant are combination one or more in natural VE, tea polyphenols, rutin and astaxanthin.The full pulp pear juice and preparation method thereof, pear juice is made using pure manual method completely, the pulp of pears will be made to generate the variation of matter after the freezing of imperial crown pears, then very easily the pears handle of imperial crown pears and pear skin can be removed by defrosting, then pass through addition crystal rock sugar, so that crystal rock sugar merges completely with the pulp of imperial crown pears, further improve the mouthfeel and effect of pears meat and pear juice, it can be consumed by pears meat when drinking pear juice simultaneously, play the role of wrapping up in abdomen, the waste for avoiding pears meat is conducive to economize on resources.
Description
Technical field
The present invention relates to fruit juice preparation technical field, specially a kind of full pulp pear juice and preparation method thereof.
Background technique
Pear juice is one kind of fruit juice, is to pass through physical method such as squeezing, centrifugation and extraction etc. obtain by raw material of pyrus nivalis
Juice product refers generally to pure pyrus nivalis original fruit juice or snow pear juice beverage.
Imperial crown pears are cold in nature sweet in flavor, have the effect of fluid dryness, clearing heat and eliminating phlegm and heart clearing, lung moistening, and often feeding imperial crown pears can have
Effect is alleviated because of pulmonary tuberculosis, the dry throat that the patient of tracheitis and the infection of the upper respiratory tract occurs, pain of itching, hoarse voice and the symptoms such as phlegm is thick,
Imperial crown pears have effects that reduce blood pressure and nourishing yin and clearing heat, hypertension, heart disease, hepatitis and cirrhosis patient often eat pears energy
Promote appetite, help digest, and have diuresis defaecation and refrigeration function, Liangzhou imperial crown pear fruit subcircular, young fruit standardizes bagging
Growth, the yellowish-white cleaning in fruit face, thin skin meat is thick, and meat is carefully white, soft succulence, crisp tasty and refreshing, unique flavor, sour and sweet palatability, fragrance
It is strong, soluble solid content 12%, Vitamin C content 41.0mg/kg, soluble sugar 78.0g/kg, organic acid 1.45g/
Kg, the quantity of heat production of 100 grams of pulp is 37 kilocalories, all higher than other melon and fruit heats of same amount, is furthermore rich in protein, fat, Hu
Radish element, vitamin B1 and B2 etc., zinc especially needed by human, calcium, magnesium, iron and selenium and other trace elements content are high, by imperial crown pears
Being fabricated to pear juice can be with the edible of more convenient people.
Current existing pear juice is made of mechanical expression or centrifugation, such as in 102871176 A of Chinese patent CN
A kind of processing method of disclosed extracted fresh honey pear juice, the extracted fresh honey pear juice are made by the way that machine is broken, by mechanical expression and from
Pears meat after the heart can all show scoriform, and general mouthfeel is poor, all can directly throw away, and only can leave and take juice and drink, and be thrown away
Pears meat have effects that heart clearing, lung moistening, reduce blood pressure and nourishing yin and clearing heat, to pulmonary tuberculosis, hypertension and cardiopathic people all
There is very big benefit, directly throws away pears meat and cause very big waste, be unfavorable for economizing on resources, so propose a kind of full pulp pears
Juice and preparation method thereof solves the problems, such as above-mentioned propose.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of full pulp pear juices and preparation method thereof, have saving money
Source and it is in good taste the advantages that, scoriform can all be showed by solving pears meat of the existing pear juice after mechanical expression and centrifugation, one
As mouthfeel it is poor, all can directly throw away, the pears meat that only can be left and taken juice and drink, and be thrown away has heart clearing, lung moistening, reduces blood pressure
And the effect of nourishing yin and clearing heat, there is very big benefit to pulmonary tuberculosis, hypertension and cardiopathic people, directly throws away pears meat and make
At very big waste, it is unfavorable for the problem of economizing on resources.
(2) technical solution
It economizes on resources and purpose in good taste for realization is above-mentioned, the invention provides the following technical scheme: a kind of full pulp pear juice,
Raw material including following parts by weight proportion: 8-10 parts of imperial crown pears, 1-2 parts of stabilizer, 5-10 parts of clear water, 2-4 parts of crystal rock sugar
With 1-3 parts of food antioxidant.
Preferably, described stabilizer 1-2 parts are one of ascorbic acid or sodium ascorbate.
Preferably, described food antioxidant 1-3 parts are one or more in natural VE, tea polyphenols, rutin and astaxanthin
Combination.
Preferably, clear water 5-10 parts of the temperature is maintained between 10-15 degrees Celsius.
Preferably, the raw material including following parts by weight proportion: 8 parts of imperial crown pears, 1 part of stabilizer, 5 parts of clear water, crystalline ice
2 parts and 1 part of food antioxidant of sugar.
Preferably, the raw material including following parts by weight proportion: 9 parts of imperial crown pears, 1.5 parts of stabilizer, 7.5 parts of clear water, crystalline substance
3 parts and 2 parts of food antioxidant of body rock sugar.
Raw material including following parts by weight proportion: 10 parts of imperial crown pears, 2 parts of stabilizer, 10 parts of clear water, 4 parts of crystal rock sugar
With 3 parts of food antioxidant.
Another technical problem to be solved by the present invention is that providing a kind of preparation method of full pulp pear juice, including following step
It is rapid:
1) 8-10 parts of imperial crown pears are taken to clean up rear and be put into refrigerator freezing 12h for 8-10 parts of imperial crown pears, cryogenic temperature exists
Subzero two to subzero between five degrees Celsius, and above-mentioned material is given over to spare；
2) take 4-7 parts of clear water to pour into No.1 container, then by the material taking-up in step 1) be put into No.1 container into
Row thaws, and thawing time is between three to four hours；
3) 8-10 parts of imperial crown pears after thawing in step 2) are cut in half, and then apply on 8-10 parts of imperial crown pears of surface
One layer of preservative film, gently squeezes, so that pears handle and pear skin are separated with pears meat, and pears meat is poured into No. two containers；
4) it takes 2-4 parts and clear water 1-3 parts of crystal rock sugar to pour into No. three containers, then No. three containers is heated, directly
Stop after melting completely with 1-3 parts of clear water completely to 2-4 parts of crystal rock sugar, heating and temperature control, and will be above-mentioned at 50 degrees Celsius
Material gives over to spare；
5) it will be mixed after material natural cooling obtained in step 3) with material obtained in step 4) and pour into No. four appearances
In device, then successively takes 1-3 parts and stabilizer 1-2 parts of food antioxidant to be put into No. four containers, shake gently to above-mentioned institute
Stop after thering is material to merge completely, and above-mentioned material is given over to spare；
6) material obtained in step 5) is used into pasteurize instantaneous sterilization 5s-7s, can be prepared by full pulp pear juice.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of full pulp pear juices and preparation method thereof, have following beneficial to effect
Fruit:
1, pear juice is made using pure manual method completely in full pulp pear juice and preparation method thereof, after the freezing of imperial crown pears
So that the pulp of pears generates the variation of matter, then very easily the pears handle of imperial crown pears and pear skin can be removed by defrosting,
Then pears meat and pears are further improved so that crystal rock sugar merges completely with the pulp of imperial crown pears by addition crystal rock sugar
The mouthfeel and effect of juice, while while drinking pear juice, can be consumed by pears meat, plays the role of wrapping up in abdomen, avoids the wave of pears meat
Take, is conducive to economize on resources.
2, full pulp pear juice and preparation method thereof passes through addition food antioxidant and stabilizer, food antioxidant
In natural VE, tea polyphenols, rutin and astaxanthin be natural, be not artificial synthesized antioxidant, Ke Yiyou
Effect extends the shelf life of full pulp pear juice, while reducing harm of the artificial synthesized antioxidant to human body, eats more
Add safety, stabilizer is ascorbic acid or sodium ascorbate, and ascorbic acid and sodium ascorbate can maintain the biology in pears meat
The stability of flavonod, it is ensured that the effect of pears meat is maintained during the preparation process.
3, it is former to remain imperial crown pears by the instantaneous ultra high temperature sterilization of pasteurize for full pulp pear juice and preparation method thereof
Some fresh flavors and nutrition, while the Technology of The UHT ensure that the stability of product quality, further extend full fruit
The shelf life of meat pear juice, and this preparation method directlys adopt artificial peeling, stoning and color protection, fresh-keeping treating method and is directly prepared into
, it is not concentrated, the process flow of full pulp pear juice is shortened, is conducive to the expanding production of full pulp pear juice, improves enterprise
Competitiveness.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment one: a kind of full pulp pear juice, the raw material including following parts by weight proportion: 8 parts of imperial crown pears, stabilizer 1
Part, 5 parts of clear water, 2 parts of crystal rock sugar and 1 part of food antioxidant, 1 part of stabilizer is one in ascorbic acid or sodium ascorbate
Kind, 1 part of food antioxidant is combination one or more in natural VE, tea polyphenols, rutin and astaxanthin, the temperature that 5 parts of clear water
Degree is maintained at 10 degrees Celsius.
Another technical problem to be solved by the present invention is that providing a kind of preparation method of full pulp pear juice, including following step
It is rapid:
1) 8 parts of imperial crown pears are taken to clean up rear and be put into refrigerator freezing 12h for 8 parts of imperial crown pears, cryogenic temperature is subzero two
Degree Celsius, and above-mentioned material given over to spare；
2) it takes 3 parts of clear water to pour into No.1 container, then the material taking-up in step 1) is put into No.1 container and is carried out
It thaws, thawing time is three hours；
3) 8 parts of imperial crown pears after thawing in step 2) are cut in half, and then apply one layer of guarantor on 8 parts of imperial crown pears of surface
Fresh film, gently squeezes, so that pears handle and pear skin are separated with pears meat, and pears meat is poured into No. two containers；
4) it takes 2 parts and 2 parts of clear water of crystal rock sugar to pour into No. three containers, then No. three containers is heated, until brilliant
2 parts of body rock sugar stops after melting completely with 2 parts of clear water completely, and heating and temperature control gives over at 50 degrees Celsius, and by above-mentioned material
It is spare；
5) it will be mixed after material natural cooling obtained in step 3) with material obtained in step 4) and pour into No. four appearances
In device, then successively takes 1 part and 1 part of stabilizer of food antioxidant to be put into No. four containers, shake gently to above-mentioned property
Stop after material fusion completely, and above-mentioned material is given over to spare；
6) material obtained in step 5) is used into pasteurize instantaneous sterilization 5s, can be prepared by full pulp pear juice.
Embodiment two: a kind of full pulp pear juice, the raw material including following parts by weight proportion: 9 parts of imperial crown pears, stabilizer
1.5 parts, 7.5 parts of clear water, 3 parts of crystal rock sugar and 2 parts of food antioxidant, 1.5 parts of stabilizer are ascorbic acid or ascorbic acid
One of sodium, 2 parts of food antioxidant are combination one or more in natural VE, tea polyphenols, rutin and astaxanthin, clear water
7.5 parts of temperature is maintained at 12.5 degrees Celsius.
Another technical problem to be solved by the present invention is that providing a kind of preparation method of full pulp pear juice, including following step
It is rapid:
1) 9 parts of imperial crown pears are taken to clean up rear and be put into refrigerator freezing 12h for 9 parts of imperial crown pears, cryogenic temperature is subzero two
Degree Celsius, and above-mentioned material given over to spare；
2) take 5.5 parts of clear water to pour into No.1 container, then by the material taking-up in step 1) be put into No.1 container into
Row thaws, and thawing time is four hours；
3) 9 parts of imperial crown pears after thawing in step 2) are cut in half, and then apply one layer of guarantor on 9 parts of imperial crown pears of surface
Fresh film, gently squeezes, so that pears handle and pear skin are separated with pears meat, and pears meat is poured into No. two containers；
4) it takes 3 parts and 2 parts of clear water of crystal rock sugar to pour into No. three containers, then No. three containers is heated, until brilliant
3 parts of body rock sugar stops after melting completely with 2 parts of clear water completely, and heating and temperature control gives over at 50 degrees Celsius, and by above-mentioned material
It is spare；
5) it will be mixed after material natural cooling obtained in step 3) with material obtained in step 4) and pour into No. four appearances
It in device, then successively takes 2 parts and 1.5 parts of stabilizer of food antioxidant to be put into No. four containers, shakes gently to above-mentioned all
Material stops after merging completely, and above-mentioned material is given over to spare；
6) material obtained in step 5) is used into pasteurize instantaneous sterilization 6s, can be prepared by full pulp pear juice.
Embodiment three: a kind of full pulp pear juice, the raw material including following parts by weight proportion: 10 parts of imperial crown pears, stabilizer 2
Part, 10 parts of clear water, 4 parts of crystal rock sugar and 3 parts of food antioxidant, 2 parts of stabilizer is in ascorbic acid or sodium ascorbate
One kind, 3 parts of food antioxidant are combination one or more in natural VE, tea polyphenols, rutin and astaxanthin, 10 parts of clear water
Temperature is maintained at 15 degrees Celsius.
Another technical problem to be solved by the present invention is that providing a kind of preparation method of full pulp pear juice, including following step
It is rapid:
1) 10 parts of imperial crown pears are taken to clean up rear and be put into refrigerator freezing 12h for 10 parts of imperial crown pears, cryogenic temperature is subzero
Five degrees Celsius, and above-mentioned material given over to spare；
2) it takes 7 parts of clear water to pour into No.1 container, then the material taking-up in step 1) is put into No.1 container and is carried out
It thaws, thawing time is four hours；
3) 10 parts of imperial crown pears after thawing in step 2) are cut in half, and then apply one layer on 10 parts of imperial crown pears of surface
Preservative film gently squeezes, so that pears handle and pear skin are separated with pears meat, and pears meat is poured into No. two containers；
4) it takes 4 parts and 3 parts of clear water of crystal rock sugar to pour into No. three containers, then No. three containers is heated, until brilliant
4 parts of body rock sugar stops after melting completely with 3 parts of clear water completely, and heating and temperature control gives over at 50 degrees Celsius, and by above-mentioned material
It is spare；
5) it will be mixed after material natural cooling obtained in step 3) with material obtained in step 4) and pour into No. four appearances
In device, then successively takes 3 parts and 2 parts of stabilizer of food antioxidant to be put into No. four containers, shake gently to above-mentioned property
Stop after material fusion completely, and above-mentioned material is given over to spare；
6) material obtained in step 5) is used into pasteurize instantaneous sterilization 7s, can be prepared by full pulp pear juice.
The beneficial effects of the present invention are: the full pulp pear juice and preparation method thereof, is made pears using pure manual method completely
Juice will make the pulp of pears generate the variation of matter after the freezing of imperial crown pears, then can be very easily by imperial crown pears by defrosting
Pears handle and pear skin remove, then by addition crystal rock sugar so that crystal rock sugar merges completely with the pulp of imperial crown pears, into one
It can be consumed by pears meat when walking and improve the mouthfeel and effect of pears meat and pear juice, while drinking pear juice, play the role of wrapping up in abdomen,
The waste for avoiding pears meat is conducive to economize on resources, by addition food antioxidant and stabilizer, in food antioxidant
Natural VE, tea polyphenols, rutin and astaxanthin are natural, are not artificial synthesized antioxidants, can effectively prolong
The shelf life of long full pulp pear juice, while reducing harm of the artificial synthesized antioxidant to human body, it eats and more pacifies
Entirely, stabilizer is ascorbic acid or sodium ascorbate, and ascorbic acid and sodium ascorbate can maintain the biological species in pears meat yellow
The stability of copper, it is ensured that the effect of pears meat is maintained during the preparation process, by the instantaneous ultra high temperature sterilization of pasteurize, retains
The original fresh flavor of imperial crown pears and nutrition, while the Technology of The UHT ensure that the stability of product quality, further
The shelf life of full pulp pear juice is extended, and this preparation method directlys adopt artificial peeling, stoning and color protection, fresh-keeping treating method
It is directly prepared into, it is not concentrated, the process flow of full pulp pear juice is shortened, is conducive to the expanding production of full pulp pear juice, mentions
The competitiveness of Gao Liao enterprise, scoriform can all be showed by solving pears meat of the existing pear juice after mechanical expression and centrifugation, and one
As mouthfeel it is poor, all can directly throw away, the pears meat that only can be left and taken juice and drink, and be thrown away has heart clearing, lung moistening, reduces blood pressure
And the effect of nourishing yin and clearing heat, there is very big benefit to pulmonary tuberculosis, hypertension and cardiopathic people, directly throws away pears meat and make
At very big waste, it is unfavorable for the problem of economizing on resources.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of full pulp pear juice, which is characterized in that the raw material including following parts by weight proportion: 8-10 parts of imperial crown pears are stablized
1-2 parts of agent, 5-10 parts of clear water, 2-4 parts of crystal rock sugar and 1-3 parts of food antioxidant.
2. a kind of full pulp pear juice according to claim 1, which is characterized in that described stabilizer 1-2 parts are ascorbic acid
Or one of sodium ascorbate.
3. a kind of full pulp pear juice according to claim 1, which is characterized in that described food antioxidant 1-3 parts are day
One or more combination in right VE, tea polyphenols, rutin and astaxanthin.
4. a kind of full pulp pear juice according to claim 1, which is characterized in that clear water 5-10 parts of the temperature is maintained at
Between 10-15 degrees Celsius.
5. a kind of full pulp pear juice according to claim 1, which is characterized in that the original including following parts by weight proportion
Material: 8 parts of imperial crown pears, 1 part of stabilizer, 5 parts of clear water, 2 parts of crystal rock sugar and 1 part of food antioxidant.
6. a kind of full pulp pear juice according to claim 1, which is characterized in that the original including following parts by weight proportion
Material: 9 parts of imperial crown pears, 1.5 parts of stabilizer, 7.5 parts of clear water, 3 parts of crystal rock sugar and 2 parts of food antioxidant.
7. a kind of full pulp pear juice according to claim 1, which is characterized in that the original including following parts by weight proportion
Material: 10 parts of imperial crown pears, 2 parts of stabilizer, 10 parts of clear water, 4 parts of crystal rock sugar and 3 parts of food antioxidant.
8. a kind of preparation method of full pulp pear juice, which comprises the following steps:
1) 8-10 parts of imperial crown pears are taken to clean up rear and be put into refrigerator freezing 12h for 8-10 parts of imperial crown pears, cryogenic temperature is subzero
Two to subzero between five degrees Celsius, and above-mentioned material is given over to spare；
2) it takes 4-7 parts of clear water to pour into No.1 container, then the material taking-up in step 1) is put into No.1 container and is solved
Freeze, thawing time is between three to four hours；
3) 8-10 parts of imperial crown pears after thawing in step 2) are cut in half, and then apply one layer on 8-10 parts of imperial crown pears of surface
Preservative film gently squeezes, so that pears handle and pear skin are separated with pears meat, and pears meat is poured into No. two containers；
4) it takes 2-4 parts and clear water 1-3 parts of crystal rock sugar to pour into No. three containers, then No. three containers is heated, until brilliant
2-4 parts of body rock sugar stops after melting completely with 1-3 parts of clear water completely, and heating and temperature control is at 50 degrees Celsius, and by above-mentioned material
It gives over to spare；
5) it will mix and pour into No. four containers with material obtained in step 4) after material natural cooling obtained in step 3),
Then it successively takes 1-3 parts and stabilizer 1-2 parts of food antioxidant to be put into No. four containers, shakes gently to above-mentioned all materials
Stop after fusion completely, and above-mentioned material is given over to spare；
6) material obtained in step 5) is used into pasteurize instantaneous sterilization 5s-7s, can be prepared by full pulp pear juice.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112674188A (en) * | 2020-12-29 | 2021-04-20 | 贵州宏财聚农投资有限责任公司 | Bottled roxburgh rose black tea and preparation method thereof |
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