CN110810679A - Nutritional grape juice and preparation method thereof - Google Patents
Nutritional grape juice and preparation method thereof Download PDFInfo
- Publication number
- CN110810679A CN110810679A CN201911187372.9A CN201911187372A CN110810679A CN 110810679 A CN110810679 A CN 110810679A CN 201911187372 A CN201911187372 A CN 201911187372A CN 110810679 A CN110810679 A CN 110810679A
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- grape juice
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
Abstract
The invention relates to a beverage and a preparation method thereof, in particular to a nutritional grape juice and a preparation method thereof, wherein the formula comprises the following components in parts by weight: 50-60 parts of grape juice, 10-15 parts of honey, 0.5-2 parts of vitamin C, 5-10 parts of sodium bicarbonate, 0.1-0.5 part of stabilizer, 0.5-1 part of sour agent, 0.5-0.8 part of preservative and 20-30 parts of green tea; the method comprises the steps of grape pretreatment, heating and color improvement, squeezing and filtering, mixing, canning and sterilizing and the like. The grape juice beverage is a product taking grape juice as a main raw material, has mellow flavor and good mouthfeel, furthest retains the nutritional ingredients in grape fruits, remarkably improves the content of dietary fiber in the product, and has remarkable effect on balanced nutrition intake of a human body.
Description
Technical Field
The invention relates to a beverage and a preparation method thereof, in particular to a nutritional grape juice and a preparation method thereof.
Background
The grapes belong to deciduous vine plants, also called grapes, are delicious and have high nutritive value. Has effects of relieving hypoglycemia, invigorating spleen, regulating stomach function, and resisting aging, and is beneficial to neurasthenia and fatigue. The grape can be eaten by general people, and is especially suitable for people with weak body and malnutrition. However, the problems of fresh keeping, storage, transportation, flavor preservation and the like of the fresh grapes make it difficult to meet the long-term eating requirements of consumers.
The grape juice is praised as plant milk by scientists, and medical research proves that the grape juice is the best food for nephritis patients and can reduce the albumin and sodium chloride of the kidney. At the same time, grape must also contain a large amount of easily digestible and absorbable sugars, with carbohydrate content of up to 16%, most of which is glucose. The grape also contains 0.5% of plant fiber, potassium chloride, iron, phosphorus, etc. These substances contribute to the balance of ascorbic acid and are essential for physical construction, particularly skeletal and neurological construction. Meanwhile, the grapes also contain organic acids for promoting digestion. Scientists believe that grape juice has an adjuvant effect on the recovery of weak and sick people, and patients with angiosclerosis and nephritis.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the nutritional grape juice and the preparation method thereof, and the nutritional grape juice is delicious in taste and simple to prepare.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a nutritional grape juice comprises the following components in parts by weight: 50-60 parts of grape juice, 10-15 parts of honey, 0.5-2 parts of vitamin C, 5-10 parts of sodium bicarbonate, 0.1-0.5 part of stabilizer, 0.5-1 part of sour agent, 0.5-0.8 part of preservative and 20-30 parts of green tea.
Preferably, the stabilizer is one or a mixture of pectin and xanthan gum.
Preferably, the sour agent is one or a mixture of 0.15% of citric acid and 0.05% of sodium citrate.
Preferably, the preservative is sodium benzoate.
Preferably, the formula further comprises: 15-40 parts of purified water.
A method for preparing nutritional grape juice comprises the following steps:
(1) grape pretreatment: soaking grape fruits in 0.03% potassium permanganate solution for 3-5 min, rinsing in flowing clear water, removing fruit stalks, washing for 3-5 times, and crushing with a crusher to remove seeds for later use;
(2) heating and color improvement: heating the crushed grapes to 60-70 ℃, and maintaining for 15 minutes to ensure that the pigment of the grapes is fully infiltrated into the juice;
(3) squeezing and filtering: squeezing crushed grapes to obtain juice, adding a proper amount of purified water into squeezed pomace to carry out secondary juicing, mixing the two juices, transferring the juice into a storage barrel, immediately carrying out pasteurization (about 80 ℃), cooling the juice to 40 ℃ after sterilization, and carrying out enzyme treatment;
(4) mixing: adding Mel, vitamin C, sodium bicarbonate, stabilizer, sour agent, antiseptic, and green tea, mixing, adding white sugar to adjust sweetness, and adding appropriate amount of purified water;
(5) canning and sterilizing: putting the mixed fruit juice into a sterilized glass jar, covering, sealing by pumping, sterilizing in 95-100 deg.C hot water for 10-15 min, cooling to 35-40 deg.C, wiping the jar, and labeling.
Preferably, in step (5), the cooling method is a split cooling method.
The invention has the beneficial effects that: the grape juice beverage is a product taking grape juice as a main raw material, has mellow flavor and good mouthfeel, furthest retains the nutritional ingredients in grape fruits, remarkably improves the content of dietary fiber in the product, and has remarkable effect on balanced nutrition intake of a human body.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.
A nutritional grape juice comprises the following components in parts by weight: 50-60 parts of grape juice, 10-15 parts of honey, 0.5-2 parts of vitamin C, 5-10 parts of sodium bicarbonate, 0.1-0.5 part of stabilizer, 0.5-1 part of sour agent, 0.5-0.8 part of preservative and 20-30 parts of green tea.
Preferably, the stabilizer is one or a mixture of pectin and xanthan gum.
Preferably, the sour agent is one or a mixture of 0.15% of citric acid and 0.05% of sodium citrate.
Preferably, the preservative is sodium benzoate.
Preferably, the formula further comprises: 15-40 parts of purified water.
A method for preparing nutritional grape juice comprises the following steps:
(1) grape pretreatment: soaking grape fruits in 0.03% potassium permanganate solution for 3-5 min, rinsing in flowing clear water, removing fruit stalks, washing for 3-5 times, and crushing with a crusher to remove seeds for later use;
(2) heating and color improvement: heating the crushed grapes to 60-70 ℃, and maintaining for 15 minutes to ensure that the pigment of the grapes is fully infiltrated into the juice;
(3) squeezing and filtering: squeezing crushed grapes to obtain juice, adding a proper amount of purified water into squeezed pomace to carry out secondary juicing, mixing the two juices, transferring the juice into a storage barrel, immediately carrying out pasteurization (about 80 ℃), cooling the juice to 40 ℃ after sterilization, and carrying out enzyme treatment;
(4) mixing: adding Mel, vitamin C, sodium bicarbonate, stabilizer, sour agent, antiseptic, and green tea, mixing, adding white sugar to adjust sweetness, and adding appropriate amount of purified water;
(5) canning and sterilizing: putting the mixed fruit juice into a sterilized glass jar, covering, sealing by pumping, sterilizing in 95-100 deg.C hot water for 10-15 min, cooling to 35-40 deg.C, wiping the jar, and labeling.
Preferably, in step (5), the cooling method is a split cooling method.
The invention has the beneficial effects that: the grape juice beverage is a product taking grape juice as a main raw material, has mellow flavor and good mouthfeel, furthest retains the nutritional ingredients in grape fruits, remarkably improves the content of dietary fiber in the product, and has remarkable effect on balanced nutrition intake of a human body.
The first embodiment is as follows:
a nutritional grape juice comprises the following components in parts by weight: 55 parts of grape juice, 10 parts of honey, 0.8 part of vitamin C, 6 parts of sodium bicarbonate, 0.2 part of pectin, 0.2 part of xanthan gum, 0.3 part of 0.15% citric acid, 0.4 part of 0.05% sodium citrate, 0.6 part of sodium benzoate, 20 parts of green tea and 30 parts of purified water.
A method for preparing nutritional grape juice comprises the following steps:
(1) grape pretreatment: soaking grape fruits in 0.03% potassium permanganate solution for 3-5 min, rinsing in flowing clear water, removing fruit stalks, washing for 3-5 times, and crushing with a crusher to remove seeds for later use;
(2) heating and color improvement: heating the crushed grapes to 60-70 ℃, and maintaining for 15 minutes to ensure that the pigment of the grapes is fully infiltrated into the juice;
(3) squeezing and filtering: squeezing crushed grapes to obtain juice, adding a proper amount of purified water into squeezed pomace to carry out secondary juicing, mixing the two juices, transferring the juice into a storage barrel, immediately carrying out pasteurization (about 80 ℃), cooling the juice to 40 ℃ after sterilization, and carrying out enzyme treatment;
(4) mixing: adding Mel, vitamin C, sodium bicarbonate, pectin, xanthan gum, 0.15% citric acid, 0.05% sodium citrate, sodium benzoate, and green tea, mixing, adding white sugar to adjust sweetness, and adding appropriate amount of purified water;
(5) canning and sterilizing: filling the mixed fruit juice into a sterilized glass jar, covering, sealing by pumping, sterilizing in 95-100 deg.C hot water for 10-15 min, cooling to 35-40 deg.C by sectional cooling, wiping the jar, and labeling.
Example two:
a nutritional grape juice comprises the following components in parts by weight: 60 parts of grape juice, 12 parts of honey, 1.2 parts of vitamin C, 6 parts of sodium bicarbonate, 0.3 part of pectin, 0.75 part of 0.15% citric acid, 0.6 part of sodium benzoate, 25 parts of green tea and 30 parts of purified water.
A method for preparing nutritional grape juice comprises the following steps:
(1) grape pretreatment: soaking grape fruits in 0.03% potassium permanganate solution for 3-5 min, rinsing in flowing clear water, removing fruit stalks, washing for 3-5 times, and crushing with a crusher to remove seeds for later use;
(2) heating and color improvement: heating the crushed grapes to 60-70 ℃, and maintaining for 15 minutes to ensure that the pigment of the grapes is fully infiltrated into the juice;
(3) squeezing and filtering: squeezing crushed grapes to obtain juice, adding a proper amount of purified water into squeezed pomace to carry out secondary juicing, mixing the two juices, transferring the juice into a storage barrel, immediately carrying out pasteurization (about 80 ℃), cooling the juice to 40 ℃ after sterilization, and carrying out enzyme treatment;
(4) mixing: adding Mel, vitamin C, sodium bicarbonate, pectin, citric acid, sodium benzoate, and green tea, mixing, adding white sugar to adjust sweetness, and adding appropriate amount of purified water;
(5) canning and sterilizing: filling the mixed fruit juice into a sterilized glass jar, covering, sealing by pumping, sterilizing in 95-100 deg.C hot water for 10-15 min, cooling to 35-40 deg.C by sectional cooling, wiping the jar, and labeling.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (7)
1. The nutritional grape juice is characterized by comprising the following components in parts by weight: 50-60 parts of grape juice, 10-15 parts of honey, 0.5-2 parts of vitamin C, 5-10 parts of sodium bicarbonate, 0.1-0.5 part of stabilizer, 0.5-1 part of sour agent, 0.5-0.8 part of preservative and 20-30 parts of green tea.
2. A nutritious grape juice as claimed in claim 1, wherein: the stabilizer is one or a mixture of pectin and xanthan gum.
3. A nutritious grape juice as claimed in claim 1, wherein: the sour agent is one or a mixture of 0.15% of citric acid and 0.05% of sodium citrate.
4. A nutritious grape juice as claimed in claim 1, wherein: the preservative is sodium benzoate.
5. A nutritious grape juice as claimed in claim 1, wherein: the formula also comprises: 15-40 parts of purified water.
6. A process for the preparation of a nutritious grape juice according to claims 1-5, characterized in that: the method comprises the following steps:
(1) grape pretreatment: soaking grape fruits in 0.03% potassium permanganate solution for 3-5 min, rinsing in flowing clear water, removing fruit stalks, washing for 3-5 times, and crushing with a crusher to remove seeds for later use;
(2) heating and color improvement: heating the crushed grapes to 60-70 ℃, and maintaining for 15 minutes to ensure that the pigment of the grapes is fully infiltrated into the juice;
(3) squeezing and filtering: squeezing crushed grapes to obtain juice, adding a proper amount of purified water into squeezed pomace to carry out secondary juicing, mixing the two juices, transferring the juice into a storage barrel, immediately carrying out pasteurization (about 80 ℃), cooling the juice to 40 ℃ after sterilization, and carrying out enzyme treatment;
(4) mixing: adding Mel, vitamin C, sodium bicarbonate, stabilizer, sour agent, antiseptic, and green tea, mixing, adding white sugar to adjust sweetness, and adding appropriate amount of purified water;
(5) canning and sterilizing: putting the mixed fruit juice into a sterilized glass jar, covering, sealing by pumping, sterilizing in 95-100 deg.C hot water for 10-15 min, cooling to 35-40 deg.C, wiping the jar, and labeling.
7. The method of claim 6, wherein the method comprises the steps of: in the step (5), the cooling mode is a segmented cooling mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911187372.9A CN110810679A (en) | 2019-11-28 | 2019-11-28 | Nutritional grape juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911187372.9A CN110810679A (en) | 2019-11-28 | 2019-11-28 | Nutritional grape juice and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110810679A true CN110810679A (en) | 2020-02-21 |
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| CN201911187372.9A Pending CN110810679A (en) | 2019-11-28 | 2019-11-28 | Nutritional grape juice and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280351A (en) * | 2020-03-17 | 2020-06-16 | 山西尧京酒业有限公司 | Aerated grape juice formula and preparation method thereof |
| CN112262934A (en) * | 2020-09-29 | 2021-01-26 | 湖北意亚食品科技有限公司 | Preparation process of grape juice |
| CN115191528A (en) * | 2022-06-29 | 2022-10-18 | 新疆吐鲁番火洲果业股份有限公司 | Preparation process for rose-flavor grape concentrated juice |
-
2019
- 2019-11-28 CN CN201911187372.9A patent/CN110810679A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280351A (en) * | 2020-03-17 | 2020-06-16 | 山西尧京酒业有限公司 | Aerated grape juice formula and preparation method thereof |
| CN112262934A (en) * | 2020-09-29 | 2021-01-26 | 湖北意亚食品科技有限公司 | Preparation process of grape juice |
| CN115191528A (en) * | 2022-06-29 | 2022-10-18 | 新疆吐鲁番火洲果业股份有限公司 | Preparation process for rose-flavor grape concentrated juice |
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Application publication date: 20200221 |