CN109329670A - A kind of gumbo drink and its production technology - Google Patents
A kind of gumbo drink and its production technology Download PDFInfo
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- CN109329670A CN109329670A CN201811095093.5A CN201811095093A CN109329670A CN 109329670 A CN109329670 A CN 109329670A CN 201811095093 A CN201811095093 A CN 201811095093A CN 109329670 A CN109329670 A CN 109329670A
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- okra
- gumbo
- production technology
- concentrate
- drink
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 25
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 24
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract 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 abstract description 33
- 241001075517 Abelmoschus Species 0.000 claims abstract description 29
- 239000012141 concentrate Substances 0.000 claims abstract description 19
- 238000002224 dissection Methods 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000003905 agrochemical Substances 0.000 claims description 3
- 230000003749 cleanliness Effects 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- -1 okra Chemical compound 0.000 claims description 2
- 238000005538 encapsulation Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
- 244000013123 dwarf bean Species 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract description 2
- 235000020510 functional beverage Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-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
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 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
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
- A23L2/02—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
- A23L2/42—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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of gumbo drink and its production technologies, belong to functional beverage technical field.It is that cooking is eaten that it, which solves existing gumbo, the not high technical problem of nutrient utilization.This gumbo drink includes the concentrate, xylitol and citric acid of okra, the parts by weight of each component are as follows: 3-6 parts of the concentrate of okra, 4-6 parts of xylitol, citric acid is 0.03-0.06 parts, 15 μ l menthols or Mint Essence；Its production technology include sorting, cleaning, dissection, extraction, concentration, filtering, mixing, it is filling, storage and etc., the present invention uses fresh okra okra fruit or green bean for raw material, with vegetable-chopper by its dissection, most nutritious ingredient and reservation are concentrated to get completely by extracting, and mouthfeel will not change.
Description
Technical field
The invention belongs to functional beverage technical field, a kind of gumbo drink and its production technology are refered in particular to.
Background technique
Okra whole body is treasured, and nutritive value is abundant, is rich in iron, potassium, calcium, zinc and selenium and other trace elements.Every 100 grams of fresh fruits
In contain 2.5 grams of protein, fat 0.1 gram, 2.7 grams of carbohydrate, and be rich in vitamin A, vitamin C.Stick-slip liquid in okra fruit contains
There are pectin, cow's milk glycan and araban etc., wherein pectin contains Soluble Fiber and insoluble fibers each 50%, has preferably
Health value.General flavone content in okra is up to 2.8%.In addition to full of nutrition, there are also specific healthcare functions: such as resisting tired
Labor adjusts stomach, kidney tonifying, refreshes oneself, replenishes the calcium, beautifying face and moistering lotion etc..Therefore, how the nutrition and health care characteristic based on okra, open
Issue the technical issues of novel health-care tea beverage is as urgent need to resolve.
Summary of the invention
The object of the present invention is to provide: the gumbo drink and the drink how one kind obtains retaining gumbo maximum nutritive value
The production technology of product.
The object of the present invention is achieved like this:
A kind of gumbo drink, it is characterised in that: concentrate, xylitol and citric acid including okra, the weight of each component
Measure part are as follows: 3-6 parts of the concentrate of okra, 4-6 parts of xylitol, citric acid is 0.03-0.06 parts, 15 μ l menthols (or peppermint
Essence).
A kind of production technology of gumbo drink, it is characterised in that: the production technology includes the following steps:
A, sorting: fresh, non agricultural chemical residuum okra is chosen；
B, it cleans: the okra of selection is cleaned up and drained with circulating water；
C, dissection: by the vegetable-chopper dissection of the okra after draining；
D, it extracts: being put into multi-function extractor after the okra after dissection is weighed by formula, be added 10 times of okra
The water of weight simultaneously is heated to boiling, and is pumped out in extracting solution deposit basin after heat preservation 1 hour with filter pump；The water of equivalent is added again
And be heated to boiling, heat preservation 1 was as a child pumped out in extracting solution deposit basin with filter pump again.
E, it is concentrated: the extracting solution in basin being put into vacuum-concentrcted device and is concentrated under reduced pressure, until concentrate
Relative density is to 1.08-1.10g/cm3(being measured at 65 DEG C)；Above-mentioned setting parameter is as follows: temperature is 64-66 DEG C, and vacuum degree is
0.08-0.09Mpa, steam pressure 0.1Mpa.
F, it filters: processing is filtered to the concentrate after concentration；
G, it mixes: suitable xylitol and citric acid being added into filtered concentrate, and is uniformly mixed；
H, filling, storage: after pouring into container, after maintaining 15min to carry out high temperature sterilization at a high temperature of 121 DEG C, to container
It is sealed processing, product is then stored in warehouse for finished product.
In a kind of production technology of above-mentioned gumbo drink, in the step d, in heating process, steam pressure is maintained
Steam pressure is maintained at 0.05Mpa after 0.1Mpa, boiling.
In a kind of production technology of above-mentioned gumbo drink, in the step f, concentrate was carried out using centrifuge
Filter, parameter are as follows: revolving speed 4000r/min, duration 10min.
In a kind of production technology of above-mentioned gumbo drink, the container in the step h is the bottle of 245ml specification.
In a kind of production technology of above-mentioned gumbo drink, it is 100,000 grades that described step f, g, h, which are placed in cleanliness,
It is carried out in dust proof workshop.
The present invention is prominent and beneficial compared with prior art to be had the technical effect that
This gumbo drink uses fresh okra okra fruit or green bean for raw material, with vegetable-chopper by its dissection, by mentioning
It takes and is concentrated to get most nutritious ingredient and retains completely, and mouthfeel will not change；Used process equipment is
Commonly used equipment, processing technology is simple, at low cost, is conducive to the scale processing of product.
Detailed description of the invention
Fig. 1 is production technology schematic diagram of the invention.
Specific embodiment
With specific embodiment, the invention will be further described with reference to the accompanying drawing, referring to Fig. 1:
This gumbo drink includes the concentrate, xylitol and citric acid of okra, the parts by weight of each component are as follows: okra
3-6 parts of concentrate, 4-6 parts of xylitol, citric acid is 0.03-0.06 parts, 15 μ l menthols (or Mint Essence).
The production technology of above-mentioned gumbo drink includes the following steps:
A, sorting: fresh, non agricultural chemical residuum okra is chosen；
B, it cleans: the okra of selection is cleaned up and drained with circulating water；
C, dissection: by the vegetable-chopper dissection of the okra after draining；
D, it extracts: being put into multi-function extractor after the okra after dissection is weighed by formula, be added 10 times of okra
The water of weight simultaneously is heated to boiling, and is pumped out in extracting solution deposit basin after heat preservation 1 hour with filter pump；The water of equivalent is added again
And be heated to boiling, heat preservation 1 was as a child pumped out in extracting solution deposit basin with filter pump again；In above-mentioned heating process, steam
Pressure maintains 0.1Mpa, and steam pressure is maintained at 0.05Mpa after boiling.
E, it is concentrated: the extracting solution in basin being put into vacuum-concentrcted device and is concentrated under reduced pressure, until concentrate
Relative density is to 1.08-1.10g/cm3(being measured at 65 DEG C)；Above-mentioned setting parameter is as follows: temperature is 64-66 DEG C, and vacuum degree is
0.08-0.09Mpa, steam pressure 0.1Mpa.
F, it filters: processing is filtered to the concentrate after concentration；Above-mentioned filter operation uses centrifuge, and parameter is as follows:
Revolving speed 4000r/min, duration 10min.
G, it mixes: suitable xylitol and citric acid being added into filtered concentrate, and is uniformly mixed；
H, filling, storage: after pouring into container, after maintaining 15min to carry out high temperature sterilization at a high temperature of 121 DEG C, to container
It is sealed processing, product is then stored in warehouse for finished product.Wherein, container is the bottle of 245ml specification.
Further, described step f, g, h are placed in the dust proof workshop that cleanliness is 100,000 grades and carry out.
This gumbo drink uses fresh okra okra fruit or green bean for raw material, with vegetable-chopper by its dissection, by mentioning
It takes and is concentrated to get most nutritious ingredient and retains completely, and mouthfeel will not change；Used process equipment is
Commonly used equipment, processing technology is simple, at low cost, is conducive to the scale processing of product.
Above-described embodiment is only presently preferred embodiments of the present invention, is not limited the scope of the invention according to this, therefore: it is all according to
The equivalence changes that structure of the invention, shape, principle are done, should all be covered by within protection scope of the present invention.
Claims (6)
1. a kind of gumbo drink, it is characterised in that: concentrate, xylitol and citric acid including okra, the weight of each component
Part are as follows: 3-6 parts of the concentrate of okra, 4-6 parts of xylitol, citric acid is 0.03-0.06 parts, 15 μ l menthols (or minty note
Essence).
2. a kind of production technology of gumbo drink as described in claim 1, it is characterised in that: the production technology includes as follows
Step:
A, sorting: fresh, non agricultural chemical residuum okra is chosen；
B, it cleans: the okra of selection is cleaned up and drained with circulating water；
C, dissection: by the vegetable-chopper dissection of the okra after draining；
D, it extracts: being put into multi-function extractor after the okra after dissection is weighed by formula, 10 times of weight of okra are added
Water and be heated to boiling, heat preservation 1 hour after with filter pump pump out extracting solution deposit basin in；The water of equivalent is added again and adds
To boiling, heat preservation 1 was as a child pumped out in extracting solution deposit basin with filter pump heat again.
E, it is concentrated: the extracting solution in basin being put into vacuum-concentrcted device and is concentrated under reduced pressure, it is opposite until concentrate
Density is to 1.08-1.10g/cm3(being measured at 65 DEG C)；Above-mentioned setting parameter is as follows: temperature is 64-66 DEG C, vacuum degree 0.08-
0.09Mpa, steam pressure 0.1Mpa.
F, it filters: processing is filtered to the concentrate after concentration；
G, it mixes: suitable xylitol and citric acid being added into filtered concentrate, and is uniformly mixed；
H, filling, storage: after pouring into container, after maintaining 15min to carry out high temperature sterilization at a high temperature of 121 DEG C, container is carried out
Then product is stored in warehouse for finished product by encapsulation process.
3. a kind of production technology of gumbo drink according to claim 2, it is characterised in that: heated in the step d
Cheng Zhong, steam pressure maintain 0.1Mpa, and steam pressure is maintained at 0.05Mpa after boiling.
4. a kind of production technology of gumbo drink according to claim 2, it is characterised in that: in the step f, using from
Scheming is filtered concentrate, and parameter is as follows: revolving speed 4000r/min, duration 10min.
5. a kind of production technology of gumbo drink according to claim 2, it is characterised in that: the container in the step h
For the bottle of 245ml specification.
6. a kind of production technology of gumbo drink according to claim 2, it is characterised in that: described step f, g, h are set
It is carried out in the dust proof workshop that cleanliness is 100,000 grades.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811095093.5A CN109329670A (en) | 2018-09-19 | 2018-09-19 | A kind of gumbo drink and its production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811095093.5A CN109329670A (en) | 2018-09-19 | 2018-09-19 | A kind of gumbo drink and its production technology |
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| CN109329670A true CN109329670A (en) | 2019-02-15 |
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ID=65305608
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| CN201811095093.5A Pending CN109329670A (en) | 2018-09-19 | 2018-09-19 | A kind of gumbo drink and its production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293620A (en) * | 2020-10-15 | 2021-02-02 | 北京泰华食品饮料有限公司 | Dark plum juice production process |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2487774A (en) * | 2011-02-04 | 2012-08-08 | Diana Elizabeth Vascianna | Soya milk and okra beverage |
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| GB2487774A (en) * | 2011-02-04 | 2012-08-08 | Diana Elizabeth Vascianna | Soya milk and okra beverage |
| CN103230054A (en) * | 2013-04-25 | 2013-08-07 | 西华大学 | Okra beverage and preparing process |
| CN103637331A (en) * | 2013-09-16 | 2014-03-19 | 河北葵赋康饮料有限公司 | Okra juice drink and preparation method therefor |
| CN104287047A (en) * | 2014-10-21 | 2015-01-21 | 浙江葵瑞农业开发有限公司 | Production process of Abelmoschus esculentus solid drink |
| CN104366467A (en) * | 2014-10-21 | 2015-02-25 | 方道会 | Production process of tablets with okra |
| CN105851725A (en) * | 2015-01-19 | 2016-08-17 | 天津市影竹蔬菜种植专业合作社 | Okra polysaccharide beverage and preparation method thereof |
| CN106472890A (en) * | 2015-08-27 | 2017-03-08 | 邹波 | A kind of okra composite health beverage |
| CN106071494A (en) * | 2016-06-30 | 2016-11-09 | 芜湖职业技术学院 | A kind of Abelmoschus esculentus health beverage and preparation method thereof |
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| CN112293620A (en) * | 2020-10-15 | 2021-02-02 | 北京泰华食品饮料有限公司 | Dark plum juice production process |
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