CN1237379A

CN1237379A - Schisandra berry juice beverage preparation method

Info

Publication number: CN1237379A
Application number: CN 99112892
Authority: CN
Inventors: 张吉强
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-04-28
Filing date: 1999-04-28
Publication date: 1999-12-08

Abstract

The preparation method of schisandra berry juice beverage includes the following steps: using natural schisandra berry juice as raw material, blending auxiliary material, sterilizing, filling and quality inspection so as to obtain the invented schisandra berry juice beverage. It is clear and transparent, and possesses the light ruby-like colour, contains no additive essence or colouring agent, and contains 15 amino acids, several mineral elements, protein, vitamins and other nutrients, and possesses the functions of promoting the production of body fluid to quench thirst. Said invented beverage is sweet and sour, cool and refreshing.

Description

The preparation method of schisandra berry juice beverage

The invention belongs to the beverage category, is a kind of fruit juice beverage with nourishing, nutrition, health care.

The present fruit drink of producing, most raw materials adopt house to plant the fruit of Chinese magnoliavine, and employing medicine and chemical fertilizer do not have the natural fruit of Chinese magnoliavine itself to have fragrance and haematochrome during because of cultivation and growth, the long-term edible physical and mental health that is unfavorable for.

The purpose of this invention is to provide a kind of need not any interpolation spices and pigment, the long-term drinking schisandra berry juice beverage can improve people's intellection, enhances metabolism, and has higher value.

Technical scheme of the present invention is: the fruit of Chinese magnoliavine is the Chinese medicine of using always, and natural resources are abundant, mainly are distributed in the Northeast, with fruit medicine, have beneficial gas, nourshing kidney, astringe the lung, puckery essence, promote the production of body fluid, quench the thirst, intelligence development and the effect of calming the nerves.Amino acid, inorganic element content carry out assay determination in fruit juice, and pluck ripe berry and squeeze the juice autumn.Containing sugar in the fruit of Chinese magnoliavine fruit juice is 8.52%, organic acid 6.01%, and tannin 0.66%, vitamin C 55.29mg/100ml, various total amino acid contents are 97.1mg/l, wherein essential amino acid has 7 kinds, accounts for 17.7%.Inorganic element content is: k＞Ca＞Mg＞Fe＞Mn＞Zn＞Cu has the effect of building up health to human body, and pleasant citrus scented is arranged, and nutrition is abundant, the general fruit height of its content.

Schisandra berry juice beverage prescription: fruit of Chinese magnoliavine fruit juice 3%, white sugar 6%, sodium cyclamate 0.3%, citric acid 0.5 ‰, flavor enhancement 0.5 ‰, allotment adds the syrup for preparing in the material-compound tank, starts agitator, add fruit juice successively by prescription, extract and other supplementary material and pure water stir.

Schisandra berry juice beverage technical process: will pluck natural fresh Chinese magnoliavine fruit through sorting, flushing, fragmentation, and deposit about 20 hours after getting fruit juice, with the pressure filtration of l20 order double-layer filter cloth, press fining agent again, gelatin 0.09g/l, 0 ℃ of temperature, 20 hours time, fruit juice behind the following glue adopts diatomite filter to filter again, gets clear juice, main quality index is solid content＞15 °, total reducing sugar＞75mg/ml, Vc＞420 μ g/ml, PH＞2.

Syrup preparation: will meet the white sugar of GB317-84 standard, and put into sugar boiler, and add appropriate amount of purified water, auxiliary material sodium cyclamate and citric acid add simultaneously, add to be equivalent to liquid glucose and to weigh 0.5% active carbon again, are heated to 95 ℃ and make it to dissolve, be incubated 30 fens, pressure filtration while hot, cooling.

Sodium cyclamate: food grade, sweetener increases sugariness, makes sweet taste salubriouser.

Citric acid: food grade, acid is adjusted sugariness, gives prominence to and additional relevant fragrance.

Supplementary material → allotment → sterilization → can → quality inspection → finished product, adopt the instantaneous sterilization method with the jar can, to allocate homogeneous beverage pumps in the tubular type instantaneous sterilization device with pump from material-compound tank, under 120 ℃ of high temperature, kept 10 seconds, install to while hot in the jar, kept 3 minutes, divide three sections rapid cool to room temperature then, adopt high-temperature sterilization with the beverage bottle can, promptly 90 ℃ 20 minutes, be cooled to rapidly about 65 ℃ after the sterilization.

The present invention is with fruit of Chinese magnoliavine juice beverage, and it is light ruby red that color and luster is, as clear as crystal glossy, and the inlet back is sour-sweet moderate, refrigerant tasty and refreshing, promotes the production of body fluid to quench thirst.

The fruit juice acid content is higher, has bacteriostasis, and natural fragrance and haematochrome need not add essence and pigment.Contain 15 kinds with upper amino acid, multiple mineral does not have plain and a large amount of protein, and nutriments such as vitamin are the higher health drinks of a kind of nutritive value.

Claims

1, a kind of preparation method of schisandra berry juice beverage is characterized in that: prescription adopts fruit juice 3%, white sugar 6%, sodium cyclamate 0.3%, citric acid 0.5 ‰, flavor enhancement 0.5 ‰.

2, according to claims 1, it is characterized in that: quality index is solid content＞15 °, total reducing sugar＞75mg/ml, Vc＞420 μ g/ml, PH＞2.

3, according to claims 1: it is characterized in that adopting gelatin 0.09g/l, 0 ℃ of temperature, about 20 hours time, the fruit juice behind the following glue.