CN112075557A - Preparation method of pomegranate red ginseng drink - Google Patents

Preparation method of pomegranate red ginseng drink Download PDF

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Publication number
CN112075557A
CN112075557A CN202010947291.0A CN202010947291A CN112075557A CN 112075557 A CN112075557 A CN 112075557A CN 202010947291 A CN202010947291 A CN 202010947291A CN 112075557 A CN112075557 A CN 112075557A
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pomegranate
red ginseng
juice
temperature
valve
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Pending
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CN202010947291.0A
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Chinese (zh)
Inventor
刘广亮
陈伟峰
聂善芳
刘宗红
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Shandong Meiguolai Food Co Ltd
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Shandong Meiguolai Food Co Ltd
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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
    • A23L2/42—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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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

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  • 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 invention discloses a preparation method of pomegranate red ginseng drink. The method for preparing the beverage by taking the pomegranate condensed juice, the red ginseng extract and the pomegranate flower extract as raw materials adopts the pomegranate condensed juice, the red ginseng extract and the pomegranate flower extract to prepare the pomegranate red ginseng beverage through blending, sterilization, filling and cooling. The pomegranate sterilizing liquid has reasonable raw material proportion, high nutrient content and good taste, adopts UHT, has the sterilizing temperature of 96 +/-2 ℃ and the sterilizing time of 15-20s, and can greatly preserve the color, the flavor and the nutrient substances of the pomegranate.

Description

Preparation method of pomegranate red ginseng drink
Technical Field
The invention relates to a method for preparing a beverage by taking pomegranate condensed juice, Korean red ginseng extract and pomegranate flower extract as raw materials, in particular to a method for preparing a pomegranate red ginseng beverage.
Background
Pomegranate fruit contains abundant carbohydrates, proteins, various amino acids, vitamins and various nutrient elements such as potassium, calcium, sodium, copper, magnesium, zinc, etc. for human body. Wherein the sugar content is up to 11-14%, the fruit acid content is 0.4-1.0%, the vitamin C content is 1-2 times of that of apples and pears, the phosphorus content is up to 145mg/kg (prominent in various fruits), and the amino acids are tryptophan, phenylalanine, lysine and the like.
The medicinal value of pomegranate fruit is recorded in Ben Cao gang mu and dietotherapy Ben Cao (compendium of materia Medica): the pomegranate person and Tianjiang also have the effects of stopping diarrhea, removing blood stasis, quenching thirst and dispelling fire.
The pomegranate juice contains the conventional nutrient components, also contains rich active substances such as polyphenol, anthocyanin and the like, can prevent and treat coronary heart disease and hypertension, can achieve the effects of invigorating stomach, refreshing, enhancing appetite and prolonging life, and has the peculiar effect of dispelling the effects of alcohol for people with excessive drinking. The pomegranate juice has much higher polyphenol content than green tea, and can play a role in resisting aging and preventing and treating cancer without influencing most normal cells.
Scientific research shows that pomegranate juice contains high-efficiency antioxidant for delaying senility, preventing atherosclerosis and slowing down canceration process. Pomegranate juice contains sterol substances, is estrogen, and has great attention to the effects of female climacteric syndrome, osteoporosis and other diseases.
The existing production technology has many defects, such as pasteurization at 85 ℃ is often adopted, and the sterilization time is 15 min. Because the sterilization temperature is low and the sterilization time is long, the nutrient substances in the pomegranate and the inherent color of the pomegranate are seriously damaged, and the pomegranate has a cooking taste and a caramel taste, so that the taste and the color of the pomegranate are influenced.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing pomegranate red ginseng drink to solve the above technical problems.
In order to achieve the above object, the present invention provides the following technical solutions:
a preparation method of pomegranate red ginseng drink comprises the following steps:
(1) blending: dissolving the pomegranate concentrated juice, the red ginseng extract, the pomegranate flower extract and the raw and auxiliary materials, pumping the solution into a blending tank, accurately metering the volume according to the production amount, stirring, and carrying out quality control inspection on the metered solution to obtain a qualified product and issuing an inspection report to enter the next process;
(2) and (3) filtering: double filtration, after fully dissolving, filtering by a 100-mesh filter screen; checking the damage condition of the filter screen and cleaning the filter screen before and after each use;
filtering with cardboard, placing 10 layers of filter paper, opening electric lock button, pressing infusion pump button, opening the inlet valve and outlet valve, opening the inlet valve when the water turbidity in the viewing window is reduced, sampling to laboratory when the juice turbidity in the viewing window is reduced, opening the outlet valve when the juice turbidity is below 20NTU, and closing circulating valve and reflux valve;
(3) and (3) sterilization: the sterilization temperature is 96 +/-2 ℃; the sterilization temperature difference is 2 ℃, and the lag time of the reflux valve is 2 s;
(4) filling: opening a steam valve, regulating the temperature of a preheating machine to be 50-70 ℃, regulating the temperature of spraying water to be 55-70 ℃, opening an electric lock, feeding water and steam, adding water by a vacuum pump, opening an air compressor inlet valve, regulating the production, opening an air filter switch, opening a main machine, and selecting an automatic key. And when no material exists, closing the reflux key.
(5) And (3) bottle inverting: automatically sterilizing for 40-60s by a bottle-inverting sterilization chain.
(6) And (3) spray cooling: cooling by adopting two temperature sections, wherein the temperature of the first section is 60-65 ℃, the temperature of the second section is 55-60 ℃, the temperature of a finished product is below 35 ℃ and is 5 ℃ higher than the dew point temperature, cooling water is periodically replaced (once per week), sodium hypochlorite solution is required to be added into the cooling water, the concentration is required to be 0.5-1ppm, cleanness and air drying are guaranteed, and no water drop is required on the surface of the bottle body;
(7) spraying and cooling to obtain the pomegranate red ginseng drink.
As a further scheme of the invention, before blending, the unopened pomegranate condensed juice, the Korean red ginseng extract and the pomegranate flower extract are taken out from a refrigeration house one day in advance, placed in a juice temporary storage area, opened, packaged and weighed, the weighed juice is pumped into a blending tank through a 200-mesh filter screen, and the unopened juice in the current shift is immediately sealed in the refrigeration house.
As a further scheme of the invention, the pomegranate red ginseng beverage comprises the following components: 100kg of pomegranate concentrated juice (quintuplet concentration), 24L of Korean red ginseng extract and 6L of pomegranate flower extract, and the volume is fixed to 550L-600L.
As a further scheme of the invention, the preparation tank scale is used for accurately determining the volume according to the production quantity, stirring is carried out for 10-15min, the qualified product is inspected through quality control after the volume is determined, and an inspection report is issued to enter the next procedure, wherein the inspection items comprise: sugar degree is more than or equal to 10, total acid is less than or equal to 20g/L, taste and color are achieved, and the materials are pumped into a storage tank after being inspected to be qualified.
As a further scheme of the invention, the raw and auxiliary materials are 3g/kg of white granulated sugar.
Compared with the prior art, the invention has the following advantages: the pomegranate sterilizing liquid has reasonable raw material proportion, high nutrient content and good taste, and can greatly preserve the color, the flavor and the nutrient substances of the pomegranate by adopting UHT (ultra high temperature instantaneous sterilization), wherein the sterilization temperature is 96 +/-2 ℃ and the sterilization time is 15-20 s.
Detailed Description
The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples, and the present invention is not limited to these examples in any way.
The pomegranate red ginseng drink comprises the following components: 100kg of pomegranate condensed juice (five times condensed), 24L of Korean red ginseng extract and 6L of pomegranate flower extract, and the volume is fixed to 550L-600L, and the preparation method comprises the following steps:
(1) taking the unopened pomegranate concentrated juice, Korean Ginseng Rubra extract, and flos Granati extract out of the refrigerator one day in advance, placing in a temporary juice storage area, opening the package, weighing, and pumping the weighed juice into a blending tank through a 200 mesh filter screen. The juice which is unsealed and is not used up in the current work is immediately sealed into a cold storage.
(2) Blending: adding white sugar 3g/kg according to the quality of the total pomegranate concentrated juice, the Korean red ginseng extract and the pomegranate flower extract, dissolving, pumping into a blending tank, accurately metering volume according to the production amount by using a scale of the blending tank, and stirring for 10-15 min. After quantification, the product is qualified through quality control inspection and an inspection report is issued, and the next procedure can be carried out, wherein the inspection items comprise: sugar degree is more than or equal to 10, total acid is less than or equal to 20g/L, taste and color are achieved, and the materials are pumped into a storage tank after being inspected to be qualified.
(3) And (3) filtering: double filtration: after being fully dissolved, the mixture is filtered by a 100-mesh filter screen, and the filter screen is inspected for damage before and after each use and cleaned.
Filtering the paper board: put into 10 layers of filter paper, open the electric lock button, press the transfer pump button, do not open feed valve and bleeder valve this moment, when treating the water turbidity decline in the sight window, open the feed valve, when treating the fruit juice turbidity decline in the sight window, the sample connection sample examines its turbidity to the laboratory, if then open the bleeder valve below 20NTU, closes circulating valve and reflux valve simultaneously.
(4) And (3) sterilization: the sterilization temperature is 96 +/-2 ℃; the sterilization temperature difference is 2 ℃, and the lag time of the reflux valve is 2 s;
(5) filling: opening a steam valve, regulating the temperature of the preheating machine to be between 50 and 70 ℃, and regulating the temperature of spraying water to be between 55 and 70 ℃. The electric lock is opened, water and steam are delivered, the vacuum pump adds water, the air compressor inlet valve is opened, the production capacity is adjusted, the air filter switch is opened, the host is turned on, and the automatic key is selected. And when no material exists, closing the reflux key.
(6) And (3) bottle inverting: automatically sterilizing for 40-60s by a bottle-inverting sterilization chain.
(7) And (3) spray cooling: two temperature zones are adopted for cooling, the temperature of the first section is 60-65 ℃, the temperature of the second section is 55-60 ℃, the temperature of a finished product is below 35 ℃, the temperature is 5 ℃ higher than the dew point temperature, cooling water is periodically replaced (once per week), sodium hypochlorite solution is required to be added into the cooling water, the concentration is required to be 0.5-1ppm, cleanness and air drying are guaranteed, and no water drop is required on the surface of the bottle body.
(8) Spraying and cooling to obtain the pomegranate red ginseng drink.
The measured analysis results of the nutritional components of the pomegranate red ginseng drink prepared by the method are shown in table 1.
Table 1: method for determining content of nutrient components in pomegranate red ginseng beverage
Figure DEST_PATH_IMAGE002
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (5)

1. The preparation method of the pomegranate red ginseng drink is characterized by comprising the following steps:
(1) blending: dissolving the pomegranate concentrated juice, the red ginseng extract, the pomegranate flower extract and the raw and auxiliary materials, pumping the solution into a blending tank, accurately metering the volume according to the production amount, stirring, and carrying out quality control inspection on the metered solution to obtain a qualified product and issuing an inspection report to enter the next process;
(2) and (3) filtering: double filtration, after fully dissolving, filtering by a 100-mesh filter screen;
filtering with cardboard, placing 10 layers of filter paper, opening electric lock button, pressing infusion pump button, opening the inlet valve and outlet valve, opening the inlet valve when the water turbidity in the viewing window is reduced, sampling to laboratory when the juice turbidity in the viewing window is reduced, opening the outlet valve when the juice turbidity is below 20NTU, and closing circulating valve and reflux valve;
(3) and (3) sterilization: the sterilization temperature is 96 +/-2 ℃; the lag time of the reflux valve is 2 s;
(4) filling: opening a steam valve, regulating the temperature of the preheating machine to be between 50 and 70 ℃, and regulating the temperature of spraying water to be between 55 and 70 ℃;
(5) and (3) bottle inverting: automatically sterilizing for 40-60s by a bottle-inverting sterilization chain.
(6) And (3) spray cooling: cooling by adopting two temperature sections, wherein the temperature of the first section is 60-65 ℃, the temperature of the second section is 55-60 ℃, the temperature of a finished product is below 35 ℃ and is 5 ℃ higher than the dew point temperature, cooling water is periodically replaced (once per week), sodium hypochlorite solution is required to be added into the cooling water, the concentration is required to be 0.5-1ppm, cleanness and air drying are guaranteed, and no water drop is required on the surface of the bottle body;
(7) spraying and cooling to obtain the pomegranate red ginseng drink.
2. The method for preparing the pomegranate red ginseng drink according to claim 1, wherein before blending, the unopened pomegranate condensed juice, the Korean red ginseng extract and the pomegranate flower extract are taken out from a freezer one day in advance, placed in a juice temporary storage area, unpacked and weighed, the weighed juice is pumped into a blending tank through a 200-mesh filter screen, and the unopened juice in the current shift is immediately sealed in the freezer.
3. The method of claim 1, wherein the pomegranate red ginseng drink comprises the following components: 100kg of pomegranate condensed juice, 24L of red ginseng extract and 6L of pomegranate flower extract, and the volume is fixed to 550L-600L.
4. The method for preparing the pomegranate red ginseng drink according to claim 1, wherein the volume is accurately determined according to the production quantity by using a scale of a blending tank, the stirring is performed for 10-15min, quality control inspection is performed after the volume is determined, an inspection report is issued, and the next process can be performed, wherein the inspection items comprise: sugar degree is more than or equal to 10, total acid is less than or equal to 20g/L, taste and color are achieved, and the materials are pumped into a storage tank after being inspected to be qualified.
5. The method for preparing pomegranate red ginseng drink according to claim 1, wherein the raw and auxiliary materials are 3g/kg of white granulated sugar.
CN202010947291.0A 2020-09-10 2020-09-10 Preparation method of pomegranate red ginseng drink Pending CN112075557A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653104A (en) * 2012-09-04 2014-03-26 香港穆拉德有限公司 Pomegranate compound drink with functions of reducing fat and protecting cardiovascular system and preparation method and application thereof
CN103932336A (en) * 2014-04-10 2014-07-23 四川大学 Pomegranate juice drink and production method thereof
CN104939229A (en) * 2015-06-01 2015-09-30 山东穆拉德生物医药科技有限公司 Preparation method of pomegranate juice beverage
CN105767178A (en) * 2016-03-14 2016-07-20 阜阳市颍州区金湖丰种植农民专业合作社 Pomegranate fermented lactic acid drink
KR20190001706A (en) * 2017-06-28 2019-01-07 재단법인 진안홍삼연구소 Beverage including red ginseng and punica granatum
KR20190057249A (en) * 2019-05-20 2019-05-28 재단법인 진안홍삼연구소 Beverage including red ginseng and punica granatum

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653104A (en) * 2012-09-04 2014-03-26 香港穆拉德有限公司 Pomegranate compound drink with functions of reducing fat and protecting cardiovascular system and preparation method and application thereof
CN103932336A (en) * 2014-04-10 2014-07-23 四川大学 Pomegranate juice drink and production method thereof
CN104939229A (en) * 2015-06-01 2015-09-30 山东穆拉德生物医药科技有限公司 Preparation method of pomegranate juice beverage
CN105767178A (en) * 2016-03-14 2016-07-20 阜阳市颍州区金湖丰种植农民专业合作社 Pomegranate fermented lactic acid drink
KR20190001706A (en) * 2017-06-28 2019-01-07 재단법인 진안홍삼연구소 Beverage including red ginseng and punica granatum
KR20190057249A (en) * 2019-05-20 2019-05-28 재단법인 진안홍삼연구소 Beverage including red ginseng and punica granatum

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