CN1149938C - Method for producing beverage contg. mixture of leechee juice and white gourd - Google Patents

Abstract

The present invention provides a fruit and vegetable juice beverage which is prepared from litchi juice and white gourd juice which are mixed according to an appreciable proportion. The product integrates the flavour and the advantages of a litchi and the flavour and the advantages of a white gourd and has the action of preventing excessive internal heat caused by litchi. The development of the product is favorable to producing litchee and white gourds; croppers can benefit, and the variety of beverages in the market can be added.

Description

The lichee wax gourd mixes the fruit-vegetable juice beverage production method

The invention belongs to the garden stuff processing field, especially the lichee wax gourd mixes beverage made of fruits or vegetables.

Lichee (Litchi chenesis) is more concentrated picking time, and harvest time high temperature season in full summer, be difficult to preservation and freshness after adopting.Along with the development of lichee cultivation technique and the increase year by year of cultivated area, the output of lichee will be more and more higher in recent years, and it is to solve lichee fresh fruit outlet that lichee is processed into beverage, prolongs one of important measures of lichee supply of commodities phase.

The lichee sweet heat warm in nature of distinguishing the flavor of, has the effect of taking a tonic or nourishing food to build up one's health, promotes effects such as cell metabolism the cerebral tissue cell urine that has that invigorating the spleen to arrest diarrhea, nourishing the liver are enriched blood, kidney-nourishing contracts.Yet the many foods of lichee are easily got angry, fire excess from yin deficiency person avoids usefulness, and therefore, quite the consumer scruples to drinking the Lychee juice beverage.

The cold of wax gourd (Benincasa hispid) property slightly sweet flavor has invigorating the spleen diuresis, effect such as clearing heat and detoxicating.Therefore be mixed and made into wax gourd juice and Lychee juice and mix fruit-vegetable juice beverage, can learn from other's strong points to offset one's weaknesses, the effect that has the prevention lichee to get angry.The Lychee juice processing that rises to of lichee output in recent years provides good and cheap raw material, the exploitation of lichee wax gourd mixing fruit-vegetable juice beverage not only helps the production of lichee, wax gourd, the grower is benefited, increases economic efficiency, and be the drink variety increasing colour in market.

Litchi drink market is existing sells, but the lichee wax gourd mixes fruit-vegetable juice beverage production is not arranged yet at present.

The preparation of normal juice of Litchi:

Technological process

Raw material is selected → is selected except that branches and leaves → cleaning → stoning, peeling → press for extracting juice meter → filtration → sterilization → intermediate storage.

Selective maturation, fresh lichee are removed the skill leaf, reject the disease and pest fruit of rotting, and clean up in circulating water, drain away the water.With the special-purpose corer of lichee, aim at the punching of base of a fruit handle, go the base of a fruit handle degree of depth to touch fruit stone degree of being with nozzle, press from both sides out nuclear after, peel off shell.Squeeze the juice with fly press, earlier with 60 orders, filter with 110 order filter clothes again.Be heated to 85 ℃ of sterilizations and inactive enzyme activity then, seal, be cooled to room temperature rapidly, put 0～Cool Room 4 intermediate storage with the tinning while hot of 15L high density polyethylene (HDPE) jar.As want Long-term Storage, preferably adopt-20 ℃ of cold storage.

The preparation of white gourd primary juice:

Technological process

Raw material selection → cleaning → cutting, remove the peel, go melon pulp → fragmentation → squeeze the juice → filter → sterilization → intermediate storage.

Selective maturation, fresh wax gourd are cleaned the back cutting, remove the peel, go melon pulp, will squeeze the juice with spiral juice extractor after meat cutter of melon or the crusher in crushing, juice earlier with 60 orders, after filter with 110 order filter clothes.Add 0.1% citric acid and be heated to 85 ℃ of acidifying sterilizations, seal, be cooled to room temperature rapidly, put 0～Cool Room 4 intermediate storage with the tinning while hot of 15L high density polyethylene (HDPE) jar.

The Lychee juice wax gourd mixes the allotment of fruit-vegetable juice beverage

Technological process

Lychee juice mix with wax gourd juice → add sugar, acid and additive → add water quantitatively → sterilization → can → seal → back sterilization → cooling → finished product.

Lychee juice, wax gourd juice are added blending vat in proportion, add saccharic acid and additive by the finished product requirement.Quantitative with demineralized water, stir, send sterilizer or jacketed pan to be heated to 75～80 ℃, the mouth of can potting subsequently, sealing temperature 〉=60 ℃.Carried out the back sterilization 5～10 minutes at 90～100 ℃ of hot water then.Cooling immediately after the sterilization.The first cleaning and sterilizing of jar bottle also will carry out disinfection to pipeline, bottle placer and can chamber, guarantees hygienic requirements.

At present, the beverage made of fruits or vegetables industry is promoted the industrial policy of " host centralized production, beverage disperses canned ".Therefore, the lichee wax gourd mixes the form that fruit-vegetable juice beverage can be processed into host, drinks or thin up again when canned.The production technology prescription of host is identical with its beverage, just reduces the consumption of water.

Above-mentioned said beverage or host dilution back product standard (relate to data and be weight ratio): Normal juice content 〉=20%; Lichee and wax gourd mixing match: 2: 1 or 3: 1 or 4: 3, the difference according to Normal juice content.Soluble solid (measuring): 10～15% with hand refractometer.Total acid content (, using titration measuring): 0.08～0.3g/100ml with citrometer.

Embodiment (relate to data and be weight ratio):

With Normal juice content is 35%, and lichee and wax gourd mixing match are 4: 3, and promptly normal juice of Litchi is 20%, and white gourd primary juice is 15%; Finished product contains sugar 13%, contains acid 0.15% and is example, introduces the lichee wax gourd and mixes the fruit-vegetable juice beverage production technology.

The described technology of by specification is extracted Lychee juice and wax gourd juice respectively, measures the sugar content and the acid content of Normal juice respectively with refractometer and acid-base titration.For example measure Lychee juice sugar, acid content is respectively 18% and 0.2%; Wax gourd juice sugar content (about 2%), acid content are very low, can ignore when cooking beverage.To produce the 100kg product, then required Lychee juice, wax gourd juice and sugar, sour additional amount are:

Normal juice 35% * 100kg=35kg.Wherein Lychee juice is 20kg; Wax gourd juice is 15kg.

Lychee juice contains sugar=20kg * 18%=3.6kg; Contain acid=20kg * 0.2%=0.04kg.

Add sugar=100kg * 13%-3.6kg=9.4kg;

Add acid=100kg * 0.15%-0.04kg=0.11kg.

The sugar that calculates required Lychee juice, wax gourd juice and need add (heating for dissolving is filtered with 100 order filter clothes), acid (filtering with cold-water solution 100 order filter clothes) are added blending vat, and by whether needing to add other additive, add demineralized water to 100kg, stir.Detect sugar, acid content and try out (3 people), whether meet product requirement.Send heat-exchangers of the plate type or jacketed pan to be heated to 75～80 ℃ of sterilizations, with being pumped into cold wall tank, seal immediately in temperature tinning more than 60 ℃.Carry out re-pasteurization 8～15min at 90～100 ℃ of hot water then.Be cooled to 38 ℃ with cold water after the sterilization, vial is wanted the segmentation cooling, and the temperature difference is less than 20 ℃.

Target level of product quality

The color and luster outward appearance: colourless or milky, clear does not have precipitation or little precipitation is arranged.

Fragrance: have the peculiar fragrance of lichee and wax gourd, fragrance is coordinated soft.

Flavour: have lichee and wax gourd flavour, coordinate, sweet acid is moderate, free from extraneous odour.

Normal juice content 〉=35%, lichee and wax gourd mixing match are 4: 3.

Soluble solid (measuring): 12～14% with hand refractometer.

Total acid content (, using titration measuring): 0.15g/100ml with citrometer

Shelf-life: 9 months

Product meets the beverage standard of national regulation.

Claims (1)

1, the lichee wax gourd mixes the fruit-vegetable juice beverage production method, it is characterized in that lichee and wax gourd juice add blending vat by proper proportion, add sugar, acid and additive, quantitative with demineralized water, stir, be heated to 75～80 ℃ of sterilizations, seal, carry out re-pasteurization 8～15min at 90～100 ℃ with temperature tinning more than 60 ℃; 1. the preparation of normal juice of Litchi: after the lichee stoning, peeling off, squeeze the juice, filter, be heated to 85 ℃ of sterilizations and inactive enzyme activity; 2. the preparation of white gourd primary juice: wax gourd is squeezed the juice, after the filtration, add 0.1% citric acid and be heated to 85 ℃ of acidifying sterilizations; 3. with lichee and wax gourd 2: 1 or 3: 1 or 4: 3 by weight, add blending vat and prepare Normal juice content 〉=20%.