CN1134794A - Mixed vegetable juice beverage made from solanaceae fuits - Google Patents
Mixed vegetable juice beverage made from solanaceae fuits Download PDFInfo
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- CN1134794A CN1134794A CN 96103700 CN96103700A CN1134794A CN 1134794 A CN1134794 A CN 1134794A CN 96103700 CN96103700 CN 96103700 CN 96103700 A CN96103700 A CN 96103700A CN 1134794 A CN1134794 A CN 1134794A
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Abstract
The present invention prodies a recipe and making method for the mixed vegetable juice beverage of solanaceae plant which use egg plant as main material, the tomato, potato, green pepper and fruit of Chinese wolfberry as adjuncts. The product of said invention is dark brown in colour and like cocacola. It features right flavour, palatable, rich in multikind of nutritive components necessary for humanbody, no addition ofartificial pigment and antiseptics, besides, it also possesses of the functions of anticancer, preventing cancer, impoving looks, weight-reducing, nourishing the liver and tonifying the kidney, replenishing vital essence and improving acuity of vision. The making method is simple, the cost is low and there is no environment pollution.
Description
The present invention relates to a kind of mixing fruit-vegetable juice beverage, relating to several plant of Solanaceae eggplants, tomato, potato, the fruit of Chinese wolfberry, green capsicum particularly is fruit-vegetable juice beverage and the method for making thereof that raw material is made.
The development trend of beverage has been transferred to fully natural green Juice aspect at present, and existing tomato is used as the production of tomato juice beverage in plant of Solanaceae, and other several big entrees in the plant of Solanaceae such as eggplant, potato, capsicum etc. all are not utilized.And reasons such as single, the smell that tomato juice beverage is formed owing to its raw material, acid content make its mouthfeel, local flavor, color and luster not really desirable.Plant of Solanaceae is rich in abundant nutrition and the trace element that a lot of human bodies need, as protein, carbohydrate, fat, calcium, phosphorus, iron, carrotene, thiamine, riboflavin, niacin, ascorbic acid etc.Except that above-mentioned composition, each kind also has special medicinal component that is of value to health and various trace elements, as: contain compositions such as dragon alkali in the last of the ten Heavenly stems, choline, trigonelline, saponin, nasunin in the eggplant, wherein contained vitamin E, P are its outstanding characteristics, have heat-clearing, invigorate blood circulation, the drug effect of pain relieving, detumescence, prevent cancer in digestive system, carcinoma of mouth, tongue cancer etc. simultaneously; Contain lot of V B1, VB2, Vc, malic acid, citric acid etc. in the tomato, wherein tomatin, glutathione have the beauty and skin care function; Green capsicum contains lot of V c and capsicim, for containing a large amount of starch and multivitamin in anticancer, fat-reducing, cosmetic good merchantable brand, the potato, for a kind ofly be good for the stomach, fat-reducing, cosmetics; A kind of traditional rare Chinese medicine of Lycium wherein contains betaine, rutin, vitamin B1, C, tannin, cupreol, reaches several amino acids, organic acid etc., and main tool is nourishing liver and kidney, the effect of benefiting shrewd head, simultaneously also tool beauty treatment, antiobesity action.
Based on above-mentioned, the objective of the invention is to select the abundant several plants of Solanaceae of nutrition is raw material, provide with existing fully natural green Juice inequality be the fruit-vegetable juice beverage of major ingredient with the plant of Solanaceae, the method for making of this beverage is provided simultaneously.
In order to realize purpose of the present invention, the invention provides following technical scheme:
A kind of mixing fruit-vegetable juice beverage comprises that the plant of Solanaceae eggplant is the mixing Juice that primary raw material is made into, and the component and the proportioning of said beverage is (consumption is weight percentage):
Mix Juice 60-80 citric acid 0.01-0.1 stabilizing agent 0.1-0.4
Sucrose 10-14 Vc or sodium ascorbate 0.03-0.09 salt 0.05-0.2
Monosodium glutamate 0.05-0.1 surplus partly is a water for beverages
Mixing Juice raw material in the above-mentioned beverage is selected to be made up of eggplant juice and tomato juice, and proportioning is (consumption is weight percentage):
Eggplant juice 40-60 tomato juice 40-60
Mixing Juice raw material in the above-mentioned beverage is selected to be made up of eggplant juice and Sucus Lycii, and proportioning is (consumption is weight percentage):
Eggplant juice 80-90 Sucus Lycii 10-20
Mixing Juice raw material in the above-mentioned beverage is made up of eggplant juice, tomato juice and green capsicum juice, and proportioning is (consumption is weight percentage):
Eggplant juice 40-50 tomato juice 30-40 green capsicum juice 10-20
Mixing Juice raw material in the above-mentioned beverage is made up of eggplant juice, tomato juice and Sucus Lycii, and proportioning is (consumption is weight percentage):
Eggplant juice 40-50 tomato juice 30-40 structure matrimony vine juice 10-20
Mixing Juice raw material in the above-mentioned beverage is made up of eggplant juice, tomato juice, potato juice and Chinese holly juice, and proportioning is (consumption is weight percentage):
Eggplant juice 30-40 tomato juice 20-30 Sucus Lycii 5-10
Potato juice 20-30
Mixing Juice raw material in the above-mentioned beverage is made up of eggplant juice, tomato juice, potato juice and green capsicum juice, and proportioning is (consumption is weight percentage):
Eggplant juice 30-40 tomato juice 30-40 potato juice 20-30
Green capsicum juice 5-10
Mixing Juice raw material in the above-mentioned beverage is made up of eggplant juice, tomato juice, potato juice, green capsicum juice and Sucus Lycii, and proportioning is (consumption is weight percentage):
Eggplant juice 30-40 tomato juice 20-30 potato juice 15-20
Green capsicum juice 5-10 Sucus Lycii 5-10
The present invention provides the processing method of above-mentioned beverage simultaneously, comprise the mixing preparation, filtration, homogeneous, vacuum outgas, high-temperature sterilization of preparation, each component of Juice and the batching of each folk prescription Normal juice of Juice, step such as canned, in 70-100 ℃ of temperature, precooked 3-5 minute after wherein the raw material fragmentation is adopted in the preparation of folk prescription Normal juice, pull an oar then or squeeze the juice, filter cleaner, its Normal juice concentration basically identical of squeezing out is generally between 50-70%; Said homogeneous is selected 20-30MPa; Said high-temperature sterilization is sterilized down 2-3 second at temperature 120-135 ℃.
In order to understand essence of the present invention in more detail, provide the detailed preparation process of the present invention's mixing Juice below in detail:
One, the preparation of each folk prescription Normal juice:
1, the preparation of eggplant juice: after selecting materials, cleaning, be sliced into the piece about thick about 0.5-1.0cm, in eggplant and water 1 to 2 or 1 to 1 ratio, soaked in the water 5-10 minute, then after temperature is to precook 3-5 minute in 80-100 ℃, beater with sieve diameter 0.6mm, 0.4mm is pulled an oar 2 times, and the slurries that filter out input sealing storage juice is irritated cold storage in stand-by or the vacuum packaging bag of packing into;
2, the preparation of tomato juice:
After selecting materials, cleaning, drop into soak peeling in 4-10 minute in the lye tank (vat) be furnished with concentration 6-10% after, send in the seed machine brokenly and take off seed, by 1 to 1 or 1 to 0.5 adding moisture content, squeeze into the preheater preheating then, temperature 70-80 ℃, time 3-5 minute by underflow pump; After sieve diameter 0.6mm, twice making beating of 0.4mm beater, it is stand-by that juice flows into storage juice jar by screen cloth then;
3, the preparation of potato juice:
After selecting materials, cleaning, adopt peeling of drum eraser skin machine or 6-10%NaOH in peeling in 90-100 ℃ of following 4-10 minute, cut into slices or broken with machine magnetic, fruit water ratio in 1 to 1.5 or 1 to 2 adds water, after precooking under temperature 80-100 ℃, time 3-5 minute then, it is levigate to stand-by below the 0.4mm to drop into colloid mill;
4, the preparation of green capsicum juice:
After selecting materials, cleaning, the cutting two halves, wooden dipper placenta and seed in cutting out are crushed to behind the 0.3-0.6cm and precooked 3-5 minute under temperature 80-100 ℃ after adding water by 1 to 1, with juice extractor the pre-well-done capsicum of the fragmentation juice of squeezing out are filtered to standby below the 0.4-0.6mm;
5, the preparation of Sucus Lycii:
After selecting materials, cleaning, in 1 to 3 or 1 to 2 ratio soak to suction glutted till, under 80-100 ℃ of temperature, precook then, time 5-10 minute, stand-by with sieve diameter 0.8mm, 0.6mm, 2-3 back filtration of 0.4mm pulp grinder making beating.
Above-mentioned each folk prescription Normal juice concentration basically identical of squeezing out is generally between 50-70%.
Two, mixing preparation:
Nutrition at various raw materials, mouthfeel, local flavor, color and luster waits does Comprehensive Assessment, press the processing method of the fruit-vegetable juice beverage of the invention described above, with each the folk prescription Normal juice that makes in above-mentioned one, mixed juice according to different proportionings adds suitable sucrose again, citric acid, stabilizing agent etc., various recipe ingredients and batching with said beverage in the above-mentioned technical solution of the present invention, and the prescription in total technical scheme has certain limit, Juice at different proportionings has different concrete additions, filter with process, concentration is 50% syrup, adjusting the juice pol is 10-13%, and add lysed citric acid simultaneously, stabilizing agent, Vc and a small amount of salinity, slowly pour into, stir, surplus adds the good quality beverages water, allots the mixing Juice.
Three, homogeneous:
Purpose is to increase the stability of mixed juice, suppress layering, increase outward appearance U.S. and taste quality etc., the concrete colloid mill Juice that mixing preparation is good that adopts earlier is milled to below 1.5 microns, send in the homogenizer homogeneous then 1 to 2 time, homogenization pressure is generally under 20-30MPa.
Four, vacuum outgas:
Selecting temperature is that 50-60 ℃, vacuum are to carry out in the vacuum degassing machine of 90.64-93.31KPa (680-700mmHg), and its purpose is to reduce air content in the fruit juice, suppresses the breeding of oxidation and microorganism.
Five, high-temperature sterilization:
Being chosen in temperature 120-135 ℃ sterilizes down 2-3 second.
Six, can, seal, pack:
Composite juice after the sterilization enters the liquid-filling machine auto-filling, seals (sterilization in advance of bottle, lid).
Seven, cooling:
Take out when being cooled to 40 ℃, wipe bottle, check, decals, packing gets product then.
Below be the processing process of the present invention's mixing fruit-vegetable juice beverage:
Further specify essence of the present invention with embodiments of the invention below, but content of the present invention is not limited thereto:
Embodiment one:
The preparation of each folk prescription Normal juice:
1, the preparation of eggplant juice: select fresh anosis, well-done eggplant, clean, go the base of a fruit, be sliced into about thick about 0.5-1.0cm, weigh 12 kilograms, ratio in eggplant and water 1 to 1 adds 12 kilograms in water, soaked in the water 10 minutes, then after temperature is to precook 5 minutes in 80 ℃, beater with the band sieve aperture is pulled an oar 2 times, filters;
2, the preparation of tomato juice:
Selection is popular in, ripe, anosis, do not have 10 kilograms of mashed fresh tomato, after finishing, cleaning, section, the fragmentation, the ratio in 1 to 0.5 adds 5 kg water, precooks 3 minutes in 80 ℃ of temperature, after twice of the beater in 0.6mm, 0.4mm aperture making beating, filter standby then;
3, the preparation of potato juice:
Select 13 kilograms of potatos, after the cleaning, adopt 8%NaOH in 90 ℃ of taking-ups in following 4 minutes, peeling is floated clean earlier, add 20 kilograms in water by 10 kilograms cutability with 1 to 2 fruit water ratio, then in pulverizer coarse crushing to the 3-4mm particle, then after the 3 fens kinds of precooking under 80 ℃ of temperature, drop into colloid mill, the potato after precooking is levigate to stand-by below the 0.4mm;
4, the preparation of green capsicum juice:
Select 5 kilograms of pimentos, after the cleaning, the cutting two halves, wooden dipper placenta and seed add 5 kilograms in water in cutting out after the pulverizing, precook 5 minutes under 80 ℃ of temperature, with juice extractor the pre-well-done capsicum of the fragmentation juice of squeezing out are filtered to standby below the 0.6mm;
5, the preparation of Sucus Lycii:
Select 5 kilograms of Sucus Lyciis, after the cleaning, add 10 kilograms in water be dipped to suction glutted till, under 80 ℃ of temperature, precooked 5 minutes then, pull an oar with small-sized beater and filter under the 0.4mm aperture after 2 times.
Embodiment two:
Getting eggplant juice 1000 grams, tomato juice 1000 grams that prepare among the embodiment one fully mixes, get 2000 gram mixed juices, restrain the monosodium glutamates heating and dissolve filtration with 160 gram water addings, 300 gram sucrose, 2.5 gram agar and 0.13 gram citric acid, 5 gram salt, 1.25, slowly pour in the mixed juice, getting 80% by the proportioning mixed juice calculates, fill up water to 2500 gram, stir, promptly get 2500ml mixing fruit-vegetable juice beverage of the present invention.
Embodiment three:
Get the eggplant juice for preparing among the embodiment one 700 grams, Sucus Lycii 300 grams fully mix 1000 gram mixed juices, add 157.2 gram sucrose, 2.86 gram agar and 0.11 gram citric acid, 1.43 gram salt, Vc0.07 gram with 200 gram water, heating is dissolved filtration, is slowly poured in the mixed juice, getting 70% by the proportioning mixed juice calculates, fill up water to 1428.6 gram, stir and promptly get 1428.6 grams mixing fruit-vegetable juice beverage of the present invention.
Embodiment four:
Get the eggplant juice for preparing among the embodiment one 500 grams, tomato juice 400 grams, Tabasco 100 grams fully mix 1000 gram mixed juices, add 130 gram sucrose, 1.25 gram agar and 0.125 gram citric acid, 2 gram salt, 0.63 gram monosodium glutamate with 100 gram ml water, heating is dissolved to filter and is poured in the mixed juice, gets 80% by the proportioning mixed juice and calculates surplus and add water to 1250 grams and stir and promptly get 1250 and restrain mixing fruit-vegetable juice beverage of the present invention.
Embodiment five:
Get the eggplant juice for preparing among the embodiment one 400 grams, tomato juice 200 grams, Sucus Lycii 200 grams fully mix 1000 gram mixed juices, getting 80% by the proportioning mixed juice calculates, add citric acid 0.125 gram, sucrose 175 grams, agar 1.5 grams with 73.4 gram water, heat, dissolve, filter, pour in the mixed juice, stir and promptly get 1250 grams mixing fruit-vegetable juice beverage of the present invention.
Embodiment six:
Get the eggplant juice for preparing among the embodiment one 300 grams, tomato juice 300 grams, potato juice 300 grams, Tabasco 100 grams fully mix 1000 gram mixed juices, add 141.18 gram sucrose, 2.35 gram agar and 0.59 gram citric acid, 1.2 gram salt, 0.59 gram monosodium glutamate with 160 gram water, heating is dissolved to filter and is poured in the mixed juice, get 75% calculating surplus by the proportioning mixed juice and add water to 1333.3 grams, stir and promptly get 1333.3 grams mixing fruit-vegetable juice beverage of the present invention.
Embodiment seven:
Get the eggplant juice for preparing among the embodiment one 300 grams, tomato juice 300 grams, potato juice 300 grams, Sucus Lycii 100 grams fully mix 1000 gram mixed juices, add 150 gram sucrose, 1.88 gram agar and 0.125 gram citric acid with 160 gram water, heating is dissolved to filter and is poured in the mixed juice, get 75% by the proportioning mixed juice and calculate, surplus adds water to 1333.3 grams and stirs and promptly get 1333.3 and restrain mixing fruit-vegetable juice beverage of the present invention.
Embodiment eight:
Get the eggplant juice for preparing among the embodiment one 400 grams, tomato juice 200 grams, potato juice 200 grams, Tabasco 100 grams, Sucus Lycii 100 grams fully mix 1000 gram mixed juices, add 153 gram sucrose, 2.35 gram agar and 0.59 gram citric acid, 1.2 gram salt, 0.59 gram monosodium glutamate with 200 gram water, heating is dissolved to filter and is poured in the mixed juice, getting 70% by the proportioning mixed juice calculates, surplus fills up water, stirs and promptly gets 1428.6 grams mixing fruit-vegetable juice beverage of the present invention.
Above embodiment is a small amount of artificial preparation experiment, and the batch production production process is referring to embodiment nine.
Embodiment nine:
1, the preparation of each folk prescription Normal juice: press the preparation method of each folk prescription Normal juice among the embodiment one, produce 2 kilograms in 8 kilograms in eggplant juice, 4 kilograms of tomato juices, 4 kilograms of potato juices, Tabasco 2,000, structure matrimony vine juice respectively;
2, mixing preparation: get five kinds of folk prescription Normal juice that make in 1 and fully mix, get 20 kilograms of mixed juices; Get 3 kg water then in addition and add 3060 gram sucrose, 47 gram agar, 11.8 gram citric acids, 24 gram salt, 11.8 gram monosodium glutamates, heating is dissolved to filter and is poured the front into and make in the mixed juice, gets 75% by the proportioning mixed juice and calculates, and surplus fills up water, stir, get 26.67 kilograms and mix Juices;
3, homogeneous: adopt earlier colloid mill that the good Juice of mixing preparation in 2 is milled to below 1.5 microns, send in the homogenizer homogeneous then 2 times, homogenization pressure is under 20-30MPa;
4, vacuum outgas: in 50 ℃ of temperature, vacuum 90.64-93.31KK Pa (680-700mmHg), carry out;
5, high-temperature sterilization: sterilized 3 seconds down for 125 ℃ in temperature.
8, can, seal, pack: the composite juice after the sterilization enters the liquid-filling machine auto-filling, selects bottle (sterilization in advance of bottle, the lid) dixie cup of 200-250ml for use, seals then;
7, cooling: take out when being cooled to 40 ℃, wipe bottle, check, decals, packing promptly gets mixing fruit-vegetable juice beverage of the present invention then.
Claims (9)
1, a kind of mixing fruit-vegetable juice beverage is characterized in that comprising that the plant of Solanaceae eggplant is the mixing Juice that primary raw material is made into, and the component and the proportioning of said beverage is (consumption is weight percentage):
Mix Juice 60-80% citric acid 0.01-0.1 stabilizing agent 0.1-0.4%
Sucrose 10-14 Vc or sodium ascorbate 0.03-0.09% salt 0.05-0.2
Monosodium glutamate 0.05-0.1 surplus partly is a water for beverages
2, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice and tomato juice, and proportioning is (consumption is weight percentage):
Eggplant juice 40-60 tomato juice 40-60
3, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice and Sucus Lycii, and proportioning is (consumption is weight percentage):
Eggplant juice 80-90 Sucus Lycii 10-20
4, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice, tomato juice and green capsicum juice, and proportioning is (consumption is weight percentage):
Eggplant juice 40-50 tomato juice 30-40 green capsicum juice 10-20
5, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice, tomato juice and Sucus Lycii, and proportioning is (consumption is weight percentage):
Eggplant juice 40-50 tomato juice 30-40 Sucus Lycii 10-20
6, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice, tomato juice, potato juice and Chinese holly juice, and proportioning is (consumption is weight percentage):
Eggplant juice 30-40 tomato juice 20-30 Sucus Lycii 5-10
Potato juice 20-30
7, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice, tomato juice, potato juice and green capsicum juice, and proportioning is (consumption is weight percentage):
Eggplant juice 30-40 tomato juice 30-40 potato juice 20-30
Green capsicum juice 5-10
8, beverage according to claim 1 is characterized in that said mixing Juice raw material is made up of eggplant juice, tomato juice, potato juice, green capsicum juice and Sucus Lycii, and proportioning is (consumption is weight percentage):
Eggplant juice 30-40 tomato juice 20-30 potato juice 15-20
Green capsicum juice 5-10 Sucus Lycii 5-10
9, the processing method of claim 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 beverage, comprise the mixing preparation, filtration, homogeneous, vacuum outgas, high-temperature sterilization of preparation, each component of Juice and the batching of each folk prescription Normal juice of Juice, step such as canned, it is characterized in that in 70-100 ℃ of temperature, precooking 3-5 minute after the raw material fragmentation is adopted in folk prescription Normal juice preparation, pull an oar then or squeeze the juice, standby behind the filter cleaner; Said homogeneous is selected 20-30MPa; Said high-temperature sterilization is sterilized down 2-3 second at temperature 120-135 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96103700 CN1134794A (en) | 1996-04-24 | 1996-04-24 | Mixed vegetable juice beverage made from solanaceae fuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96103700 CN1134794A (en) | 1996-04-24 | 1996-04-24 | Mixed vegetable juice beverage made from solanaceae fuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1134794A true CN1134794A (en) | 1996-11-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96103700 Pending CN1134794A (en) | 1996-04-24 | 1996-04-24 | Mixed vegetable juice beverage made from solanaceae fuits |
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| Country | Link |
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| CN (1) | CN1134794A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429286A (en) * | 2011-12-10 | 2012-05-02 | 徐州工程学院 | Cordyceps militaris fruit body-eggplant peel-red jujube compound healthcare beverage and production method thereof |
| CN105747053A (en) * | 2014-12-18 | 2016-07-13 | 张文知 | Flavored beverage of tomato and hot pepper and coriander juice |
| CN106722445A (en) * | 2016-11-22 | 2017-05-31 | 上海交通大学 | A kind of compound nutritional of purple soil beans and tomato that adds is for food and drink product and preparation method thereof |
| CN110169552A (en) * | 2019-06-28 | 2019-08-27 | 琼海中原福润德食品厂 | A kind of preparation method of banana puree |
-
1996
- 1996-04-24 CN CN 96103700 patent/CN1134794A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429286A (en) * | 2011-12-10 | 2012-05-02 | 徐州工程学院 | Cordyceps militaris fruit body-eggplant peel-red jujube compound healthcare beverage and production method thereof |
| CN105747053A (en) * | 2014-12-18 | 2016-07-13 | 张文知 | Flavored beverage of tomato and hot pepper and coriander juice |
| CN106722445A (en) * | 2016-11-22 | 2017-05-31 | 上海交通大学 | A kind of compound nutritional of purple soil beans and tomato that adds is for food and drink product and preparation method thereof |
| CN110169552A (en) * | 2019-06-28 | 2019-08-27 | 琼海中原福润德食品厂 | A kind of preparation method of banana puree |
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