CN110393243A - Carrot witloof composite nutritious beverage and preparation method thereof - Google Patents
Carrot witloof composite nutritious beverage and preparation method thereof Download PDFInfo
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- CN110393243A CN110393243A CN201910786728.4A CN201910786728A CN110393243A CN 110393243 A CN110393243 A CN 110393243A CN 201910786728 A CN201910786728 A CN 201910786728A CN 110393243 A CN110393243 A CN 110393243A
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- carrot
- juice
- citric acid
- witloof
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 57
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 43
- 244000298479 Cichorium intybus Species 0.000 title claims abstract description 29
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- 238000002360 preparation method Methods 0.000 title claims description 33
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- 241000723343 Cichorium Species 0.000 claims abstract description 37
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- 238000001816 cooling Methods 0.000 claims description 18
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- 235000005979 Citrus limon Nutrition 0.000 claims description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of carrot witloof composite nutritious beverages.The raw material for making the carrot witloof composite nutritious beverage is made of carrot juice, chicory inulin liquid, citric acid solution, stabilizing solution and sweetener.Composite nutrient beverage provided by the invention is according to the compound a kind of absorption for being immunoreacted with adjusting normal intestinal flora, adjusting, promoting minerals of the physical characteristic and functional characteristic of chicory inulin and vitamin content carrot abundant, delaying senility, the high nutrition drink for reducing blood glucose with blood lipid and maintenance bone health.The present invention is orange-yellow liquid, and sweet mouthfeel, at low cost, suitable population is wider, on the market will be very by the favor of consumer.
Description
Technical field
The invention belongs to field of foodstuff beverage, it is specifically related to a kind of carrot witloof composite nutritious beverage and its preparation side
Method.
Background technique
With the improvement of living standards, demand of the people to beverage is quenched one's thirst with being not only satisfied with.The world today is to beverage
General requirement, " four change ", " three-lows ", " two is high ", " nothing " can be summarized as." four change " i.e. diversification, easy, health care
Change, is practical." three-lows ", that is, low fat, low cholesterol, low sugar." two is high " i.e. high protein, high dietary-fiber." nothing " is i.e. without anti-
Rotten agent, pigment, essence etc..In addition to this, the color of beverage and packaging are also an important factor for influencing consumer spending.Therefore it drinks
Expect that market has very bright development prospect.
Summary of the invention
The object of the present invention is to provide a kind of carrot witloof composite nutritious beverages and preparation method thereof.
The technical solution adopted by the present invention is that: it is compound to make the carrot witloof for carrot witloof composite nutritious beverage
The raw material of nutritious drink is made of carrot juice, chicory inulin liquid, citric acid solution, stabilizing solution and sweetener.
Preferably, the proportion of the raw material are as follows: carrot juice 240-260mL, chicory inulin liquid 90-110mL, citric acid solution
90-110mL, stabilizing solution 490-510mL, sweetener are 70-80g white granulated sugar.
Preferably, the proportion of the raw material are as follows: carrot juice 250mL, chicory inulin liquid 100mL, citric acid solution 100mL,
Stabilizing solution 500mL and white granulated sugar 75g.
Preferably, the carrot witloof composite nutritious beverage is prepared by the following method to obtain:
1) preparation method of carrot juice: the carrot 200g of selection maturation and no disease and pests harm and machinery wound；It will with clear water
Silt, the impurity on carrot surface clean up, and remove the root root base of a fruit, and peeling is then cut into the fine grained chippings of 0.5-1cm thickness；It will
The carrot cut and water are put into 100 DEG C of 8-10min that precook in stainless-steel pan by solid-liquid ratio 1:2, at the same be added 2g citric acid and
Then the carrot softened is poured into and is beaten 5-10min in beater by 2g arabo-ascorbic acid；0.2g pectin is added after mashing
Enzyme digests 1h at 40-50 DEG C, then heats to 90-95 DEG C of enzyme deactivation, squeezes the juice after cooling rapidly, is filtered with 100 mesh silks；It obtains recklessly
Radish Juice 240-260mL；
2) it the preparation method of chicory inulin liquid: by 75g white granulated sugar and 15g chicory inulin with after 100mL hot water dissolving, uses
The filtering of 100 mesh silks, obtains chicory inulin juice；
3) it the preparation method of citric acid solution: by 1.8g citric acid with after 100mL hot water dissolving, is filtered, is obtained with 100 mesh silks
Citric acid solution；
4) it the preparation method of stabilizing solution: by CMC2.5g, agar 1.1g, is added in 500mL80 DEG C of hot water, mixes uniformly to nothing
It is granular, obtain stabilizing solution；
5) mixing step: 20-30mL pure water is added in mixer, is heated to 60-70 DEG C, sequentially adds chicory inulin
Liquid, carrot juice, stabilizing solution, citric acid solution, add when stirring, quantitative to 1L；It is filtered with 80 mesh silks, is cooled to 60-65 DEG C, then
Homogenizer homogeneous 2 times are sent after colloid mill room temperature is handled 2 times, homogenization pressure 20-25MPa；It is re-fed into vacuum degassing machine removing
Air in slurry, vacuum condition 0.8Mpa；It is sent in the sterilization pool being made ready beforehand for afterwards, sterilizes 82 ± l DEG C of water temperature, kill
Bacterium time 30min；It is sent into level-one cooling bay after sterilization, 55-60 DEG C of water temperature, time 1-2min, is finally sent into second level cooling bay,
Water temperature room temperature, product can be obtained by being cooled to 38-40 DEG C.
A kind of preparation method of carrot witloof composite nutritious beverage, the carrot witloof composite nutritious beverage is to pass through
What following methods were prepared:
1) preparation method of carrot juice: the carrot 200g of selection maturation and no disease and pests harm and machinery wound；It will with clear water
Silt, the impurity on carrot surface clean up, and remove the root root base of a fruit, and peeling is then cut into the fine grained chippings of 0.5-1cm thickness；It will
The carrot cut and water are put into 100 DEG C of 8-10min that precook in stainless-steel pan by solid-liquid ratio 1:2, at the same be added 2g citric acid and
Then the carrot softened is poured into and is beaten 5-10min in beater by 2g arabo-ascorbic acid；0.2g pectin is added after mashing
Enzyme digests 1h at 40-50 DEG C, then heats to 90-95 DEG C of enzyme deactivation, squeezes the juice after cooling rapidly, is filtered with 100 mesh silks；It obtains recklessly
Radish Juice 240-260mL；
2) it the preparation method of chicory inulin liquid: by 75g white granulated sugar and 15g chicory inulin with after 100mL hot water dissolving, uses
The filtering of 100 mesh silks, obtains chicory inulin juice；
3) it the preparation method of citric acid solution: by 1.8g citric acid with after 100mL hot water dissolving, is filtered, is obtained with 100 mesh silks
Citric acid solution；
4) it the preparation method of stabilizing solution: by CMC2.5g, agar 1.1g, is added in 500mL80 DEG C of hot water, mixes uniformly to nothing
It is granular, obtain stabilizing solution；
5) mixing step: 20-30mL pure water is added in mixer, is heated to 60-70 DEG C, sequentially adds chicory inulin
Liquid, carrot juice, stabilizing solution, citric acid solution, add when stirring, quantitative to 1L；It is filtered with 80 mesh silks, is cooled to 60-65 DEG C, then
Homogenizer homogeneous 2 times are sent after colloid mill room temperature is handled 2 times, homogenization pressure 20-25MPa；It is re-fed into vacuum degassing machine removing
Air in slurry, vacuum condition 0.8Mpa；It is sent in the sterilization pool being made ready beforehand for afterwards, sterilizes 82 ± l DEG C of water temperature, kill
Bacterium time 30min；It is sent into level-one cooling bay after sterilization, 55-60 DEG C of water temperature, time 1-2min, is finally sent into second level cooling bay,
Water temperature room temperature, product can be obtained by being cooled to 38-40 DEG C.
In the preparation method of carrot witloof composite nutritious beverage of the present invention, it is necessary to pectase be added, to improve carrot
Juice crushing juice rate；It after stabilizing solution first must being added, then kills virus, to protect the distinctive color, smell and taste of drink.
The beneficial effects of the present invention are:
1. in the present invention, carrot juice: carrotene rich in can be changed adult body in enteron aisle after the effect of enzyme
Required vitamin A, vitamin A has the function of lubricious, robust skin, and can prevent and treat pachylosis and freckle, can alleviate
Dry skin, and improve the anti-infection ability of eye, respiratory tract, the urinary tract, intestinal mucosa.Also contain a kind of energy in carrot
The ingredient for enough reducing blood glucose has the apparent blood glucose that reduces to act on animal and people.In addition, carrot juice can also reduce blood pressure,
And there is effect of anti-lung cancer.Chicory inulin: also known as inulin refers to using cichory root as raw material, after removing isolating protein and minerals, through spraying
The inulin that mist drying and other steps obtain.It is a kind of prebiotic metaclass dietary fiber soluble easily in water that cannot be but digested, for white powder
End is naturally occurring polysaccharide, also referred to as levulan.This levulan from plants such as witloofs of witloof inulin, is being adjusted
Normal intestinal flora is saved, inhibits toxic tunning, adjusts immune response, the maintenance of weight, the absorption of minerals, slows down and decline
Always, hypoglycemic all to be played an important role with blood lipid and maintenance bone health etc..
2. different types of nutrient is sufficiently efficiently combined together by carrot nutritional beverage provided by the invention,
Polyfructosan and vitamin is allowed to be easier to allow absorption of human body.
3. not only its mouthfeel is important performance assessment criteria, and the color of its sensory effect such as beverage is same for beverage products
Sample generates great attraction to consumer, so how to prepare bright beverage is also drink enterprise in huge market
A magic weapon being won victory in competition.Carrot nutritional beverage provided by the invention, by pure carrot juice, chicory inulin liquid,
Citric acid solution and stabilizing solution mix according to a specific ratio, prepared beverage be it is bright-coloured orange, nutritive value is quite high.
4. carrot nutritional beverage provided by the invention has health-caring function, meets disappearing for contemporary China consumer
Take theory, and manufacturing cost is lower, color perfume (or spice) is tempting, rich in taste, and health-nutrition is delicately packed, and market potential is huge.In the market
Similar beverage types are less, and competitiveness is low.
5. the abundant nutrition of carrot is perfectly combined with chicory inulin, makes by carrot nutritional beverage provided by the invention
Obtaining compound beverage of the invention becomes a suction that there is adjusting normal intestinal flora, adjusting to be immunoreacted, promote minerals
Receipts, delaying senility, reduction blood glucose and the nutrition of blood lipid and maintenance bone health etc., the new beverage of pharmacology and healthcare function.Its at
This lower, low fat, food additives content is less, nutrient health, is suitble to crowd extensive.
Specific embodiment
Embodiment 1
The raw material proportioning of carrot witloof composite nutritious beverage are as follows: carrot juice 250mL, chicory inulin liquid 100mL, lemon
Acid solution 100mL, stabilizing solution 500mL and white granulated sugar 75g.
The carrot witloof composite nutritious beverage is prepared by the following method to obtain:
1) preparation of carrot juice
Select that carotene carotene content is high, maturity is moderate, epidermis and pulp are in scarlet or orange red, and no disease and pests harm and machinery
The kind 200g of wound；Cleaning peeling chopping is cleaned up the silt on carrot surface, impurity with clear water, removes the root root base of a fruit,
Peeling, is then cut into the fine grained chippings of 0.5-1cm thickness；The carrot cut is put by feed liquid (water) than 1:2 stainless by mashing of precooking
Precook 8min in steel pot, while 2g citric acid and 2g arabo-ascorbic acid is added, and the carrot softened is then poured into beater
Middle mashing 5min is until organizing exquisiteness.0.2g pectase is added after mashing, digests 1h at 40 DEG C, then heats to 90 DEG C and go out
Enzyme squeezes the juice rapidly after cooling, is filtered with 100 mesh silks, obtain carrot juice 240-260mL.
2) preparation of chicory inulin juice
By 75g white granulated sugar and 15g chicory inulin with after 100mL hot water dissolving, is filtered with 100 mesh silks, obtain chicory inulin
Juice.
3) preparation of citric acid solution
By 1.8g citric acid with after 100mL hot water dissolving, is filtered with 100 mesh silks, obtain citric acid solution.
4) preparation of stabilizing solution
By 3.6g compound stabilizer: i.e. CMC (sodium carboxymethylcellulose) 2.5g, agar 1.1g are spread on 80 DEG C of heat of 500mL
In water, it is evenly stirred until without granular, obtains stabilizing solution.
5) preparation of carrot witloof composite nutritious beverage
It by the dosage of table 1, stocks up by raw material proportioning, 20-30mL pure water is added in mixer, is heated to 60 DEG C, so
Feed in the following order afterwards: chicory inulin liquid, carrot juice, stabilizing solution, citric acid solution add when stirring, quantitative to 1L；With 80 mesh
Silk filtering is cooled to 60 DEG C, then send homogenizer homogeneous 2 times after colloid mill room temperature is handled 2 times, homogenization pressure 20-
25MPa, the air being re-fed into vacuum degassing machine removing slurry, vacuum condition 0.8Mpa；It is afterwards sent to and to be made ready beforehand for
In sterilization pool, 82 ± l DEG C of water temperature is sterilized, sterilizing time 30min；Feeding level-one cooling bay after sterilization, 55 DEG C of water temperature, the time
1min is finally sent into second level cooling bay, and water temperature room temperature, the time is indefinite, is cooled to 38 DEG C, obtains product, as a result such as table 1.
Table 1
Seen from table 1, carrot dosage is at 20%, product color be it is orange-yellow, carrot taste is moderate, and flavor is best.
Embodiment 2
The raw material proportioning of carrot witloof composite nutritious beverage are as follows: carrot juice 250mL, chicory inulin liquid 100mL, lemon
Acid solution 100mL, stabilizing solution 500mL and white granulated sugar 75g.
The carrot witloof composite nutritious beverage is prepared by the following method to obtain:
1) preparation of carrot juice
Select that carotene carotene content is high, maturity is moderate, epidermis and pulp are in scarlet or orange red, and no disease and pests harm and machinery
The kind 200g of wound；Cleaning peeling chopping is cleaned up the silt on carrot surface, impurity with clear water, removes the root root base of a fruit,
Peeling, is then cut into the fine grained chippings of 0.5-1cm thickness；The carrot cut is put by feed liquid (water) than 1:2 stainless by mashing of precooking
Precook 10min in steel pot, while 2g citric acid and 2g arabo-ascorbic acid is added, and the carrot softened is then poured into beater
Middle mashing 10min is until organizing exquisiteness；0.2g pectase is added after mashing, digests 1h at 45 DEG C, then heats to 95 DEG C and go out
Enzyme squeezes the juice rapidly after cooling, is filtered with 100 mesh silks, obtain carrot juice 240-260mL.
2) preparation of chicory inulin juice
By 75g white granulated sugar and 15g chicory inulin with after 100mL hot water dissolving, is filtered with 100 mesh silks, obtain chicory inulin
Juice.
3) preparation of citric acid solution
By 1.8g citric acid with after 100mL hot water dissolving, is filtered with 100 mesh silks, obtain citric acid solution.
4) preparation of stabilizing solution
By 3.6g compound stabilizer: i.e. CMC2.5g, agar 1.1g are spread in 80 DEG C of hot water of 500mL, are evenly stirred until nothing
It is granular, obtain stabilizing solution.
5) preparation of carrot witloof composite nutritious beverage
It by the dosage of table 1, stocks up by raw material proportioning, 20-30mL pure water is added in mixer, is heated to 70 DEG C, so
Feed in the following order afterwards: chicory inulin liquid, carrot juice, stabilizing solution, citric acid solution add when stirring, quantitative to 1L；With 80 mesh
Silk filtering is cooled to 65 DEG C, then send homogenizer homogeneous 2 times after colloid mill room temperature is handled 2 times, homogenization pressure 20-
25MPa, the air being re-fed into vacuum degassing machine removing slurry, vacuum condition 0.8Mpa；It is afterwards sent to and to be made ready beforehand for
In sterilization pool, 82 ± l DEG C of water temperature is sterilized, sterilizing time 30min；Feeding level-one cooling bay after sterilization, 60 DEG C of water temperature, the time
2min is finally sent into second level cooling bay, and water temperature room temperature, the time is indefinite, is cooled to 40 DEG C, obtains product；Product nutrition at
Divide such as table 2.
2 nutrient component meter of table
As can be seen from Table 2, carrot witloof composite nutritious beverage provided by the invention, energy is sufficient, contained each biostearin
More, content of mineral substances is abundant, and fat content is low.So carrot witloof composite nutritious beverage provided by the invention is full of nutrition,
Energy is sufficient, and most of crowds is suitble to drink.
Claims (5)
1. carrot witloof composite nutritious beverage, it is characterised in that: make the raw material of the carrot witloof composite nutritious beverage
It is made of carrot juice, chicory inulin liquid, citric acid solution, stabilizing solution and sweetener.
2. carrot witloof composite nutritious beverage according to claim 1, it is characterised in that: the proportion of the raw material are as follows:
Carrot juice 240-260mL, chicory inulin liquid 90-110mL, citric acid solution 90-110mL, stabilizing solution 490-510mL, sweetener
For white granulated sugar 70-80g.
3. carrot witloof composite nutritious beverage according to claim 2, it is characterised in that: the proportion of the raw material are as follows:
Carrot juice 250mL, chicory inulin liquid 100mL, citric acid solution 100mL, stabilizing solution 500mL and white granulated sugar 75g.
4. carrot witloof composite nutritious beverage according to claim 1 to 3, it is characterised in that: the carrot chrysanthemum
Lettuce composite nutritious beverage is prepared by the following method to obtain:
1) preparation method of carrot juice: the carrot 200g of selection maturation and no disease and pests harm and machinery wound；With clear water by Hu trailing plants
Silt, the impurity for foretelling surface clean up, and remove the root root base of a fruit, and peeling is then cut into the fine grained chippings of 0.5-1cm thickness；It will cut
Carrot and water by solid-liquid ratio 1:2 be put into 100 DEG C of 8-10min that precook in stainless-steel pan, while 2g citric acid is added and 2g is different
Then the carrot softened is poured into and is beaten 5-10min in beater by ascorbic acid；0.2g pectase, 40- are added after mashing
1h is digested at 50 DEG C, then heats to 90-95 DEG C of enzyme deactivation, squeezes the juice after cooling rapidly, is filtered with 100 mesh silks；Obtain carrot juice
240-260mL；
2) preparation method of chicory inulin liquid: by 75g white granulated sugar and 15g chicory inulin with after 100mL hot water dissolving, with 100 mesh
Silk filtering, obtains chicory inulin juice；
3) it the preparation method of citric acid solution: by 1.8g citric acid with after 100mL hot water dissolving, is filtered with 100 mesh silks, obtains lemon
Acid solution；
4) preparation method of stabilizing solution: CMC2.5g, agar 1.1g are added in 500mL80 DEG C of hot water, mix uniformly to without granular,
Obtain stabilizing solution；
5) mixing step: in mixer be added 20-30mL pure water, be heated to 60-70 DEG C, sequentially add chicory inulin liquid,
Carrot juice, stabilizing solution, citric acid solution, add when stirring, quantitative to 1L；It is filtered with 80 mesh silks, is cooled to 60-65 DEG C, then pass through
Colloid mill room temperature send homogenizer homogeneous 2 times after handling 2 times, homogenization pressure 20-25MPa；It is re-fed into vacuum degassing machine removing slurry
Air in material, vacuum condition 0.8Mpa；It is sent in the sterilization pool being made ready beforehand for afterwards, sterilizes 82 ± l DEG C of water temperature, sterilization
Time 30min；It is sent into level-one cooling bay after sterilization, 55-60 DEG C of water temperature, time 1-2min, is finally sent into second level cooling bay, water
Warm room temperature, product can be obtained by being cooled to 38-40 DEG C.
5. a kind of preparation method of carrot witloof composite nutritious beverage, it is characterised in that: the carrot witloof compound nutritional
Beverage is prepared by the following method to obtain:
1) preparation method of carrot juice: the carrot 200g of selection maturation and no disease and pests harm and machinery wound；With clear water by Hu trailing plants
Silt, the impurity for foretelling surface clean up, and remove the root root base of a fruit, and peeling is then cut into the fine grained chippings of 0.5-1cm thickness；It will cut
Carrot and water by solid-liquid ratio 1:2 be put into 100 DEG C of 8-10min that precook in stainless-steel pan, while 2g citric acid is added and 2g is different
Then the carrot softened is poured into and is beaten 5-10min in beater by ascorbic acid；0.2g pectase, 40- are added after mashing
1h is digested at 50 DEG C, then heats to 90-95 DEG C of enzyme deactivation, squeezes the juice after cooling rapidly, is filtered with 100 mesh silks；Obtain carrot juice
240-260mL；
2) preparation method of chicory inulin liquid: by 75g white granulated sugar and 15g chicory inulin with after 100mL hot water dissolving, with 100 mesh
Silk filtering, obtains chicory inulin juice；
3) it the preparation method of citric acid solution: by 1.8g citric acid with after 100mL hot water dissolving, is filtered with 100 mesh silks, obtains lemon
Acid solution；
4) preparation method of stabilizing solution: CMC2.5g, agar 1.1g are added in 500mL80 DEG C of hot water, mix uniformly to without granular,
Obtain stabilizing solution；
5) mixing step: in mixer be added 20-30mL pure water, be heated to 60-70 DEG C, sequentially add chicory inulin liquid,
Carrot juice, stabilizing solution, citric acid solution, add when stirring, quantitative to 1L；It is filtered with 80 mesh silks, is cooled to 60-65 DEG C, then pass through
Colloid mill room temperature send homogenizer homogeneous 2 times after handling 2 times, homogenization pressure 20-25MPa；It is re-fed into vacuum degassing machine removing slurry
Air in material, vacuum condition 0.8Mpa；It is sent in the sterilization pool being made ready beforehand for afterwards, sterilizes 82 ± l DEG C of water temperature, sterilization
Time 30min；It is sent into level-one cooling bay after sterilization, 55-60 DEG C of water temperature, time 1-2min, is finally sent into second level cooling bay, water
Warm room temperature, product can be obtained by being cooled to 38-40 DEG C.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504397A (en) * | 2012-06-19 | 2014-01-15 | 三门峡乐华康源生物科技有限责任公司 | Carrot juice beverage |
| CN109077201A (en) * | 2018-06-21 | 2018-12-25 | 渤海大学 | A kind of compound vegetable juice beverage and preparation method thereof |
| CN109645261A (en) * | 2017-10-10 | 2019-04-19 | 江苏芝能生物科技有限公司 | A kind of haw and carrot composite beverage and preparation method thereof |
-
2019
- 2019-08-23 CN CN201910786728.4A patent/CN110393243A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504397A (en) * | 2012-06-19 | 2014-01-15 | 三门峡乐华康源生物科技有限责任公司 | Carrot juice beverage |
| CN109645261A (en) * | 2017-10-10 | 2019-04-19 | 江苏芝能生物科技有限公司 | A kind of haw and carrot composite beverage and preparation method thereof |
| CN109077201A (en) * | 2018-06-21 | 2018-12-25 | 渤海大学 | A kind of compound vegetable juice beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 张卫明，等, 中国轻工业出版社 * |
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