CN109645261A - A kind of haw and carrot composite beverage and preparation method thereof - Google Patents
A kind of haw and carrot composite beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109645261A CN109645261A CN201710935084.1A CN201710935084A CN109645261A CN 109645261 A CN109645261 A CN 109645261A CN 201710935084 A CN201710935084 A CN 201710935084A CN 109645261 A CN109645261 A CN 109645261A
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- CN
- China
- Prior art keywords
- juice
- carrot
- preparation
- haw
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 244000000626 Daucus carota Species 0.000 title claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title claims abstract description 11
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 201000010099 disease Diseases 0.000 claims description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 11
- 241000607479 Yersinia pestis Species 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 230000006378 damage Effects 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000575 pesticide Substances 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 2
- -1 organic acid compound Chemical class 0.000 abstract 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 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 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 abstract 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 abstract 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 abstract 1
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- 229930003471 Vitamin B2 Natural products 0.000 abstract 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 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 abstract 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 235000008758 anthocyanidins Nutrition 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 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 abstract 1
- 235000019155 vitamin A Nutrition 0.000 abstract 1
- 239000011719 vitamin A Substances 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- 239000011691 vitamin B1 Substances 0.000 abstract 1
- 235000019164 vitamin B2 Nutrition 0.000 abstract 1
- 239000011716 vitamin B2 Substances 0.000 abstract 1
- 229940045997 vitamin a Drugs 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 5
- 241000220259 Raphanus Species 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 244000160089 Crataegus cuneata Species 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000018992 Prunus glandulosa Nutrition 0.000 description 1
- 240000001619 Prunus glandulosa Species 0.000 description 1
- 235000013999 Prunus japonica Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L2/52—Adding ingredients
-
- 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 haw and carrot composite beverages and preparation method thereof, belong to food processing technology field.The beverage includes following raw material by weight percentage: haw juice 30%, carrot juice 20%, white granulated sugar 14%, citric acid 0.5%, CMC0.1% and carragheen 0.1%.So that the nutritional ingredient rich in the needed by human body such as higher flavonoids, organic acid compound and carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron in the beverage.
Description
Technical field
The present invention relates to haw and carrot composite beverages and preparation method thereof, belong to food processing technology field.
Background technique
Fructus Crataegi is also known as large-fruited Chinese hawthorn, red fruit, Chinese bush cherry ball, belongs to rosaceae hawthorn, and matter is hard, and pulp is thin, and fruit is sour-sweet suitable
Mouthful, it is rich in nutrition, and there is stomach invigorating, scattered silt, resolving sputum, disperse accumulation, removing toxic substances, reducing temperature of heatstroke prevention, restoring consciouness, promote appetite, expansion blood vessel, increase
Add coronary blood flow, improve heart vigor, stimulating central nervous system system and stabilizing blood pressure and cholesterol, softening blood vessel and diuresis,
Protect retina, promote intestines peristalsis and other effects.
Carrot also known as sweet Xun are Umbelliferae carrots.Carrot is rich in nutrition, has the title of " glabrousleaf asiabell root ", can treat yctalopia
The functions such as disease, protection respiratory tract and promotion children growth have the function of into lung, invigorating the spleen, change stagnant, removing toxic substances, promoting eruption, anticancer, and
The metabolism of skin can be stimulated, blood circulation is promoted, strengthen immunity mitigates oxygen and freely damages, and resists gene mutation, protection
Intestinal mucosa, proliferation beneficial bacteria of intestinal tract etc..
Summary of the invention
A kind of it is an object of that present invention to provide preparation processes haw and carrot composite beverage simple, full of nutrition.
A kind of haw and carrot composite beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
30-40 parts of haw juice
20-30 parts of carrot juice
14-15 parts of white granulated sugar
2-3 parts of citric acid
0.5-1 parts of CMC
0.5-1 parts of carragheen
Processing technology is as follows:
A. the preparation of haw juice: selection maturity is consistent, without disease pest, non-rot fresh feed hawthorn, is filled with circulating water
Divide washing, removal silt, impurity and remains of pesticide, addition suitable quantity of water heating extracts, filtered through gauze is used after extraction, obtains mountain
Short, bristly hair or beard juice.
B. the preparation of carrot juice: no disease and pests harm is selected, without rotten carrot, peeling is cut into small pieces after cleaning up, and uses
Carrot juice is obtained by filtration in radish juice by juice extractor.
C. mixing preparation, homogeneous: white granulated sugar, citric acid, stabilizer are successively added, is then stirred evenly；By what is mixed
Juice passes through colloid mill homogeneous.
D. 75 DEG C of water dip sterilization 5min, sub-sectional cooling to room temperature filling and sterilization, cooling: are used after filling.
The ratio of haw juice and water is 1: 4 in step a, and softening temperature is 85 DEG C, extraction time 1h.
It is added in composite beverage in step c after placing a period of time when CMC and carragheen ratio are 1: 2, stability is best.
Specific embodiment:
Embodiment 1:
A kind of haw and carrot composite beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
30 parts of haw juice
20 parts of carrot juice
14 parts of white granulated sugar
2 parts of citric acid
0.5 part of CMC
0.5 part of carragheen
Processing technology is as follows:
A. the preparation of haw juice: selection maturity is consistent, without disease pest, non-rot fresh feed hawthorn, is filled with circulating water
Divide washing, removal silt, impurity and remains of pesticide, addition suitable quantity of water heating extracts, filtered through gauze is used after extraction, obtains mountain
Short, bristly hair or beard juice.
B. the preparation of carrot juice: no disease and pests harm is selected, without rotten carrot, peeling is cut into small pieces after cleaning up, and uses
Carrot juice is obtained by filtration in radish juice by juice extractor.
C. mixing preparation, homogeneous: white granulated sugar, citric acid, stabilizer are successively added, is then stirred evenly；By what is mixed
Juice passes through colloid mill homogeneous.
D. 75 DEG C of water dip sterilization 5min, sub-sectional cooling to room temperature filling and sterilization, cooling: are used after filling.
Embodiment 2:
A kind of haw and carrot composite beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
30 parts of haw juice
20 parts of carrot juice
14 parts of white granulated sugar
2 parts of citric acid
1 part of CMC
0.5 part of carragheen
Processing technology is as follows:
A. the preparation of haw juice: selection maturity is consistent, without disease pest, non-rot fresh feed hawthorn, is filled with circulating water
Divide washing, removal silt, impurity and remains of pesticide, addition suitable quantity of water heating extracts, filtered through gauze is used after extraction, obtains mountain
Short, bristly hair or beard juice.
B. the preparation of carrot juice: no disease and pests harm is selected, without rotten carrot, peeling is cut into small pieces after cleaning up, and uses
Carrot juice is obtained by filtration in radish juice by juice extractor.
C. mixing preparation, homogeneous: white granulated sugar, citric acid, stabilizer are successively added, is then stirred evenly；By what is mixed
Juice passes through colloid mill homogeneous.
D. 75 DEG C of water dip sterilization 5min, sub-sectional cooling to room temperature filling and sterilization, cooling: are used after filling.
Embodiment 3:
A kind of haw and carrot composite beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
40 parts of haw juice
30 parts of carrot juice
15 parts of white granulated sugar
3 parts of citric acid
1 part of CMC
1 part of carragheen
Processing technology is as follows:
A. the preparation of haw juice: selection maturity is consistent, without disease pest, non-rot fresh feed hawthorn, is filled with circulating water
Divide washing, removal silt, impurity and remains of pesticide, addition suitable quantity of water heating extracts, filtered through gauze is used after extraction, obtains mountain
Short, bristly hair or beard juice.
B. the preparation of carrot juice: no disease and pests harm is selected, without rotten carrot, peeling is cut into small pieces after cleaning up, and uses
Carrot juice is obtained by filtration in radish juice by juice extractor.
C. mixing preparation, homogeneous: white granulated sugar, citric acid, stabilizer are successively added, is then stirred evenly；By what is mixed
Juice passes through colloid mill homogeneous.
D. 75 DEG C of water dip sterilization 5min, sub-sectional cooling to room temperature filling and sterilization, cooling: are used after filling.
Claims (3)
1. a kind of haw and carrot composite beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
30-40 parts of haw juice
20-30 parts of carrot juice
14-15 parts of white granulated sugar
2-3 parts of citric acid
0.5-1 parts of CMC
0.5-1 parts of carragheen
Processing technology is as follows:
A. the preparation of haw juice: selection maturity is consistent, without disease pest, non-rot fresh feed hawthorn, is filled with circulating water
Divide washing, removal silt, impurity and remains of pesticide, addition suitable quantity of water heating extracts, filtered through gauze is used after extraction, obtains mountain
Short, bristly hair or beard juice.
B. the preparation of carrot juice: no disease and pests harm is selected, without rotten carrot, peeling is cut into small pieces after cleaning up, with juicing
Carrot juice is obtained by filtration in radish juice by machine.
C. mixing preparation, homogeneous: white granulated sugar, citric acid, stabilizer are successively added, is then stirred evenly；The juice that will be mixed
Pass through colloid mill homogeneous.
D. 75 DEG C of water dip sterilization 5min, sub-sectional cooling to room temperature filling and sterilization, cooling: are used after filling.
2. a kind of haw and carrot beverage and preparation method thereof as described in claim 1, it is characterised in that hawthorn in the step a
The ratio of juice and water is 1: 4, and softening temperature is 85 DEG C, extraction time 1h.
3. a kind of haw and carrot beverage and preparation method thereof as described in claim 1, it is characterised in that compound in the step c
It is added in beverage after placing a period of time when CMC and carragheen ratio are 1: 2, stability is best.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710935084.1A CN109645261A (en) | 2017-10-10 | 2017-10-10 | A kind of haw and carrot composite beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710935084.1A CN109645261A (en) | 2017-10-10 | 2017-10-10 | A kind of haw and carrot composite beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645261A true CN109645261A (en) | 2019-04-19 |
Family
ID=66109324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710935084.1A Pending CN109645261A (en) | 2017-10-10 | 2017-10-10 | A kind of haw and carrot composite beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645261A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393243A (en) * | 2019-08-23 | 2019-11-01 | 渤海大学 | Carrot witloof composite nutritious beverage and preparation method thereof |
-
2017
- 2017-10-10 CN CN201710935084.1A patent/CN109645261A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393243A (en) * | 2019-08-23 | 2019-11-01 | 渤海大学 | Carrot witloof composite nutritious beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190419 |