CN1109296A

CN1109296A - Producing technology for natural multiple vitamin fruit and vegetable drink

Info

Publication number: CN1109296A
Application number: CN 94102973
Authority: CN
Inventors: 李明
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-03-29
Filing date: 1994-03-29
Publication date: 1995-10-04

Abstract

Apple, carrot, Chinese cabbage and tomto are used as raw materials, which are washed, smashed and squeezed in a juicing machine separately, the juice of apple, carrot and Chinese cabbage and tomato pulp are mixed homogeneously and pasteurized; the drink features low cost and having a definite of nutritive value.

Description

Producing technology for natural multiple vitamin fruit and vegetable drink

The present invention relates to a kind of beverage production process.

Various fruit juice beverages of Chu Shouing in the market, for example coconut milk, almond milk etc. are fragrant and sweet agreeable to the taste, and certain nutrient value is arranged, and are subjected to consumer's welcome.But,, generally be not easy to be accepted by consumers in general so the market price is higher because it is higher to produce the needed raw material cost.

The object of the present invention is to provide a kind of is multivitamin popular drink production technology of containing of raw material with multiple high yield fruits and vegetables.

The object of the present invention is achieved like this: selecting the higher apple of China's output, carrot, Chinese cabbage and tomato for use is raw material, with apple, carrot, Chinese cabbage and tomato clean respectively, fragmentation, Chinese cabbage is heated to 120 ℃ keeps 20-30 second, squeeze the juice then, put into after squeezing the juice centrifuge separate remove slag Normal juice, transfer pH value to PH4 with citric acid, be heated to 105 ℃ then, be incubated 20-30 second; Tomato is gone to be heated to 105 ℃ behind the seed, take advantage of high temperature and put into the beater making beating, be heated to 120 ℃, be incubated 30-40 second; Carrot is heated to 120 ℃ keeps 30-40 second, squeeze the juice then, carry out centrifugation and get Normal juice, Normal juice is heated to 125 ℃ of insulations 3-5 minute; Apple is heated to 85-90 ℃, is incubated 90 seconds, squeeze the juice, carry out centrifugation again and get Normal juice, the cider of above making, carrot juice, cabbage juice and strained tomatoes are mixed, put into the homogenizer homogeneous after, carry out pasteurize then, magma is heated to 105 ℃ is incubated 20-30 second.

Raw materials technology of the present invention (percentage by weight) proportioning is as follows, apple 58-70%, Chinese cabbage 10-22%, carrot 6-13%, tomato 8-14%.

Adopt the beverage of explained hereafter of the present invention, because raw materials used is higher vegetables of output and fruit, so production cost is lower, these vegetables and fruit contain more rich vitamin, mineral matter, cellulose, has certain nutrient value, and the nutrition of fruit and vegetable juice can be absorbed by the body rapidly, thereby to the sportsman, the brain worker has special meaning, can supplement the nutrients rapidly to lessen fatigue, regain one's strength, common people are as long as day drink 200-300ml just can obtain the necessary whole or most vitamin of human body, particularly in the winter and the spring that lack fruits and vegetables.

The following component content of the process implementing of the present invention optional usefulness of example is as the raw material proportioning:

Component	Content (%)
				Apple	60	65	70
Chinese cabbage	15	20	10
				Carrot	12	7	10
Tomato	13	8	10
				Add up to	100	100	100

At first tomato, carrot, apple, Chinese cabbage are cleaned respectively, the removing major part sticks to supracutaneous dust, earth, agricultural chemicals and removal and sticks to supracutaneous microorganism.Carry out fragmentation then, it is broken to put into disintegrating machine, the particle size after cracking that requires them between 3-9mm, be specially 3,6,9mm all can, particle size after cracking is even, does not contain the particle of granularity greater than 10mm.

With clean, Chinese cabbage after the fragmentation be heated to 120 ℃ keep 20,25,30 seconds all can, squeeze the juice, put into centrifuge after squeezing the juice and separate, remove slag Normal juice, add citric acid and transfer pH value to PH4, be heated to 105 ℃ then, be incubated 20,25,30 seconds and all can.

Head with the carrot excision cyan after cleaning, and remove exocuticle, to prevent that the pigment and the bitter substance that do not meet processing request from entering in the Normal juice, carry out fragmentation then, be heated to after the fragmentation 120 ℃ keep 30,35,40 seconds all can, squeeze the juice, putting into centrifuge after squeezing the juice separates, remove slag Normal juice, Normal juice is heated to 125 ℃, be incubated 3,4,5 minutes and all can.

With the apple after the fragmentation be heated to 85,87,90 ℃ all can, be incubated 90 seconds, not only inactive enzyme can also be killed most of vegetalitas microorganism.Send in the juice extractor and squeeze the juice, the crushing juice rate of high quality apple pulp mud can reach 64-68L/100kg.

Tomato after cleaning is removed green portion,, therefore must remove because green portion has bitter taste and contains poisonous Solanin.Base of fruit and the sepal of tomato are also removed.Tomato is put into except that the seed machine, and tomato is fractured into the bigger particle of granularity, removes the tomato seed with the sieve sieve again, is heated to 105 ℃, takes advantage of high temperature and puts into the beater making beating, is heated to 120 ℃ of insulations again and all can in 30,35,40 seconds.

The cider of above gained, carrot juice, cabbage juice and strained tomatoes are mixed, put into the homogenizer homogeneous, with magma be heated to 105 ℃ be incubated 20,25,30 seconds all can, carry out pasteurize.

Claims

1, a kind of producing technology for natural multiple vitamin fruit and vegetable drink, it is characterized in that adopting apple, carrot, Chinese cabbage and tomato is raw material, clean respectively, Chinese cabbage be heated to 120 ℃ after the fragmentation and keep 20-30 second, squeeze the juice then, remove slag after squeezing the juice Normal juice, transfer pH value to PH4 with citric acid, be heated to 105 ℃ then, be incubated 20-30 second; Tomato is gone to be heated to 105 ℃ behind the seed, take advantage of high temperature and put into the beater making beating, be heated to 120 ℃, be incubated 30-40 second; Carrot is heated to 120 ℃ keeps 30-40 second, squeeze the juice then, after removing slag Normal juice is heated to 125 ℃ and is incubated 3-5 minute; Apple is heated to 85-90 ℃, is incubated 90 seconds, squeeze the juice, the cider of above making, carrot juice, cabbage juice and strained tomatoes are mixed, put into the homogenizer homogeneous after, magma is heated to 105 ℃ is incubated 20-30 second, carry out after the pasteurize promptly.

2, a kind of producing technology for natural multiple vitamin fruit and vegetable drink according to claim 1 is characterized in that each component content percentage by weight is as follows, apple 58-70%, Chinese cabbage 10-22%, carrot 6-13%, tomato 8-14%.