CN1208581A - Beverage contg. strawberry and method for preparing same - Google Patents

Abstract

A strawberry beverage is prepared through selection of fresh strawberry, washing, treating with 0.5% acid solution for freshness, adding colour protecting agent, homogenizing with a colloidal mill, and blending with sugar solution. The invented beverage possesses the advantages of good mouthfeel, rich strawberry flavour and no colour fading.

Description

Strawberry beverage and preparation method thereof

The present invention relates to a kind of food and preparation method thereof, relate in particular to Strawberry beverage and preparation method thereof.

Strawberry is because of it is nutritious, sweet, the many extremely people favors of moisture content, but because strawberry is difficult to preserve, also the plantation to strawberry brings numerous inconvenience.People have carried out unremitting effort in order to preserve strawberry better.Disclose a kind of Strawberry beverage as Chinese patent CN1100604A, the shortcoming of this patent application is the long preservation that block strawberry shaping and processing technology all are unfavorable for strawberry.

The object of the present invention is to provide a kind of preparation method of new Strawberry beverage.

The present invention realizes in the following manner.

1, strawberry magma preparation.Fresh strawberry is after previous cleaning, choosing fruit, the defoliation base of a fruit, flushing for the second time, pour Preservation Treatment in the acid solution by a certain percentage into, acid strength is generally 0.5%, and the strawberry after the Preservation Treatment is sent into the homogeneous of pulling an oar in the colloid mill, add an amount of colour protecting liquid during making beating, strawberry magma.

2, syrup preparation.An amount of white granulated sugar is added in the jacketed pan, and the acid solution that adds fresh-keeping pond makes the sugar dissolving, puts into an amount of anticorrisive agent after the dissolving, and through froth breaking, filter syrup.

3, allotment back the Strawberry beverage slurries, and through can, cooling, storage.

4, Strawberry beverage slurries production charge ratio is:

Sequence number	Material name	Recipe ratio (percentage by weight)
			????1	White granulated sugar	????48.0％
????2	Fresh strawberry	????40.0％
			????3	Citric acid	????0.50％
????4	Sodium Benzoate	????0.02％
			????5	Potassium sorbate	????0.04％
????6	Different Vc sodium	????0.02％
			????7	Maltonic acid σ-lactone	????0.01％
????8	Ethyl maltol	????0.002％
			????9	Water	Add to 100%

It is good that the present invention has mouthfeel, the advantage that the strawberry local flavor is constant.

Below in conjunction with embodiment the present invention is described in further detail.

Fig. 1 is technological process of production figure of the present invention.

1, present embodiment is an example to produce 500Kg Strawberry beverage slurries.

2, strawberry magma preparation

1. previous cleaning: the strawberry after the purchase spreads on the concrete floor that is covered with plastic foil in cool place, stacks height and must not surpass 5cm.Adopt flowing water fully to wash silt particle and other impurity during previous cleaning.

2. choosing really: reject heterochromatic fruit, crude fruit, mildew and rot rotten fruit, disease and pest fruit and broken fruit.

3. the defoliation base of a fruit: handle with care when removing the base of a fruit, one holds base of a fruit handle, rotates fruit on the other hand, removes heart calyx leaf and other impurity.

4. clean: the strawberry behind the defoliation base of a fruit carries out second time again to be washed, thoroughly to wash away impurity such as earth.Get then at every turn and clean the strawberry 200Kg that drains.

5. the strawberry after the weighing is inserted in the fresh-keeping pond, Preservation Treatment in acid solution.The acid fresh-keeping liquid adopts the citric acid solution of 0.5% concentration.

6. the preparation of colour protecting liquid: from the molten fresh-keeping pond of acid, take by weighing the 10Kg citric acid; The 100g sodium isoascorbate; 50gD-gluconic acid-σ-lactone; The 10g ethyl maltol.Stirring makes dissolving fully.

7. the 200Kg strawberry in the fresh-keeping pond is pulled out, drained fresh-keeping liquid, drop in the pulper and pull an oar.Add above-mentioned colour protecting liquid while pulling an oar.

8. glue grinds homogeneous:

Preparation: before using colloid mill, at first must thoroughly clean colloid mill, remove the matter that minces firmly that may exist in the abrasive disc, in order to avoid damage abrasive disc and motor; Check 0 graduated ring of colloid mill, readjust 0, the counterclockwise rotation fixed handle is about 360 ° then, makes abrasive disc that certain clearance be arranged, and connects cooling water, in case motor overheating.

The homogeneous operation: start, will separate the strawberry slurry that removes the gred through making beating and handle one time by the colloid mill homogeneous, promptly obtain strawberry homogeneous magma, standby.

Clean: beater and colloid mill work finish, and should clean immediately, go bad the local flavor and the quality of the following batch product of influence in order to avoid the strawberry slurry remains in to ferment in the equipment.

3, syrup preparation

1. molten sugar: take by weighing white granulated sugar 240Kg, add in the jacketed pan, add the sour water 40kg in the fresh-keeping pond simultaneously, open the Steam Heating dissolving.After the dissolving, in stirring, add Sodium Benzoate 100g slowly, potassium sorbate 200g.Continuing the heating slight boiling condition kept 5 minutes.

2. de-bubble: stop heating, drag for except that supernatant foam on the syrup.

3. filter: syrup takes advantage of heat to filter one time by the cloth-bag type filter, and it is standby to squeeze into material-storage jar.

4, allotment

Above-mentioned strawberry magma that makes and syrup are pumped into the allotment pot, be warming up to 95 ℃, add citric acid 2200g, skim floats over the foam on feed liquid surface, measures pol with saccharometer, adds boiling water lentamente as one sees fit, makes the feed liquid pol be controlled at 50-52 ° of BX.Stop heating.

5, can

Mould the bucket sterilization: the new plastic bucket can have 75% medicinal alcohol soaking disinfection.The alcohol addition is no less than 20% of ladle capacity.Constantly shake and make all deposited deeply one deck alcohol of inner surface, do not stay dead angle or omission place.Then alcohol is poured into sterilization in another bucket, and the bung inner cap that disinfects is not made pollution.Old Plastic Drum is intact, bung is tight, can the using of sanitation and hygiene.After using preceding soda bath with 5% more than 60 ℃ to soak 10 minutes, peace and quiet with the clear water gradation, the control solid carbon dioxide is sterilized as stated above with alcohol again.

Hot filling: open the bung of moulding that disinfects, while hot the above-mentioned strawberry pulp for preparing is poured into Plastic Drum.Temperature is not less than 80 ℃ in the bucket, and notes not bringing into air as far as possible.Weigh reach predetermined weight (error＜0.5%) after, capping immediately.

Capping: the food-grade solid paraffin put in the pot dissolve, will mould a barrel inner cap and put and be stained with paraffin in the pot, take out immediately and will mould bucket and seal, enclosing cover will be moulded bung a chain for binding criminals line and tighten after also making its a chain for binding criminals line portion be stained with paraffin.

6, cooling: the bucket of moulding that seals was sidelong 15-20 minute at normal temperatures, placed mobile running water then, was quickly cooled to room temperature.

7, store: reject the product of air, off-capacity, transport to cold immediately 4-8 ℃ of storage down.

Claims (1)

1, a kind of Strawberry beverage and preparation method thereof is characterized in that:

(1) Strawberry beverage slurry ingredients ratio is: Sequence number Material name Recipe ratio (percentage by weight) ????1 White granulated sugar ????48.0％ ????2 Fresh strawberry ????40.0％ ????3 Citric acid ????0.50％ ????4 Sodium Benzoate ????0.02％ ????5 Potassium sorbate ????0.04％ ????6 Different Vc sodium ????0.02％ ????7 Maltonic acid σ-lactone ????0.01％ ????8 Ethyl maltol ????0.002％ ????9 Water Add to 100%

(2) the Strawberry beverage technological process of production is:

(3) the Preservation Treatment acid solution is 0.5% citric acid solution;

(4) the feed liquid pol of Strawberry beverage is controlled at 50-52 ° of BX.

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