CN1301671C - Production method of emblic leafflower fruit juice beverage and its raw material formula - Google Patents
Production method of emblic leafflower fruit juice beverage and its raw material formula Download PDFInfo
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- CN1301671C CN1301671C CNB031391761A CN03139176A CN1301671C CN 1301671 C CN1301671 C CN 1301671C CN B031391761 A CNB031391761 A CN B031391761A CN 03139176 A CN03139176 A CN 03139176A CN 1301671 C CN1301671 C CN 1301671C
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- emblic
- juice
- fruit juice
- fruit
- freezing
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Abstract
The present invention relates to a method for producing an emblic leafflower fruit juice beverage and a raw material recipe thereof. The present invention is characterized in that the method has the processing steps of selection of fresh emblic leafflower fruits, cleaning, salting, rinsing, freezing, beating for removing stones, freeze preservation, unfreezing, crush, juice extraction, centrifugal separation, preparation and volume fixing, degassing and homogenizing, sterilizing, canning, etc., and thus, the finished products can be prepared. The method has the advantages of simple manufacturing technology, low energy consumption and high yield rate, is favorable to prepare the emblic leafflower fruit juice beverage with abundant nutrition and the disease prevention and health care functions, and has low production cost and good application development prospect.
Description
Affiliated technical field
The present invention relates to a kind of emblic fruit juice drink producing method and composition of raw materials thereof.
Technical background
Emblic has another name called the Yunnan olive, is the very high fruit of a kind of nutritive value, and it is rich in ascorbic acid (vitamin C) amlaic acid, gallic acid, Lupeol, cupreol, tannin compound and minerals and vitamins thereof etc.Experiment showed, that emblic has the cough-relieving of promoting the production of body fluid, reduces phlegm, strengthening the spleen and stomach and effect such as clearing heat and detoxicating, but also have anti-cancer and antitumaous effect.
Though emblic contains above-mentioned nutritional labeling and effect, crude emblic sour-puckery flavor and hardship, common people are difficult to accept, and traditional green plum processing method normally is made into fruit wine or preserved fruit, destroys very big to the nutritional labeling of green plum like this.
Summary of the invention
Purpose of the present invention just is to provide a kind of emblic fruit drink, and it is in the nutritional labeling that has fully kept former fruit, and has removed the sour and astringent bitter taste of former fruit, and mouthfeel is good.
Technical scheme of the present invention is such: it is characterized in that: its processing step is: choose the emblic fresh fruit, through clean, salted, rinsing, freezing, beating is taken off nuclear, cold storage, is thawed, broken, squeeze the juice, after centrifugation, allotment constant volume, degassing homogeneous, sterilization and the operation such as canned, can make finished product.
Described composition of raw materials and weight proportion are: take off nuclear emblic pulp 18-24%, oligosaccharide syrup 6-10%, sodium carboxymethylcellulose 0.04-0.05%, xanthans 0.04-0.05%, sodium isoascorbate 0.02-0.04%, refined salt 0.01-0.02%, Aspartame 0.02-0.03%, cycloheptaamylose 0.1-0.2%, ethyl maltol 0.01-0.02% and pure water 68-75%.
According to the emblic beverage that above step is made, can keep nutritional labeling and the function factor of the former fruit of emblic, can remove the bitter taste of emblic again.This preparation method's technology is simple, and energy consumption is low and yield rate is high, helps preparing nutritious, has the emblic fruit drink of disease-prevention health effect, and low production cost has bigger application development prospect.
The specific embodiment
Embodiments of the invention are as follows: finished product all is example (embodiment never is limited to this) with 100Kg
Embodiment one:
Take by weighing oligosaccharide syrup 8Kg by weight ratio, sodium carboxymethylcellulose 0.045Kg, xanthans 0.045Kg, sodium isoascorbate 0.03Kg, refined salt 0.015Kg, Aspartame 0.025Kg, cycloheptaamylose 0.15Kg and ethyl maltol 0.01Kg are standby.After choosing maturity and be 9 one-tenth above emblic fresh fruits and cleaning, after nuclear, cold storage and thaw routine are taken off in salted, rinsing, freezing, beating, take by weighing and take off nuclear emblic pulp 21Kg, it is confused melt water slowly pour disintegrating machine into and carry out fragmentation; Squeeze the juice then and centrifugation, the more above-mentioned auxiliary material that takes by weighing is added in the pulp, add pure water, and allotment evenly to the 100Kg constant volume; After after degassing homogeneous, sterilization and the operation such as canned, can make finished product.
Wherein said salted step picks up after 24 hours with 8-10 degree saline sook for the emblic fresh fruit that will clean, with clear water rinsing 2 times; Described beating is taken off the nuclear step for after freezing Phyllanthus embical fruit is taken out, and copies with hammer immediately and splits, and take out nuclear, collects the pulp boxing for later use then; The described step of thawing is taken out from freezing the storehouse for freezing emblic pulp is shifted to an earlier date 8-12 hour, and it is standby that appropriateness is melted the back; The described step of squeezing the juice is secondary that the meat juice extractor of the Phyllanthus embical fruit after the fragmentation is squeezed the juice, and this two roads juice is mixed; Described centrifugation is carried out centrifugation for the clear juice of mixed emblic is slowly poured in the centrifuge, it is standby to get supernatant.
Embodiment two:
Take by weighing and take off nuclear emblic pulp 18Kg, oligosaccharide syrup 7Kg, sodium carboxymethylcellulose 0.04Kg, xanthans 0.05Kg, sodium isoascorbate 0.04Kg, refined salt 0.02Kg, Aspartame 0.03Kg, cycloheptaamylose 0.1Kg and ethyl maltol 0.01Kg.All the other processing steps are with embodiment one.
Embodiment three:
Take by weighing and take off nuclear emblic pulp 24Kg, oligosaccharide syrup 10Kg, sodium carboxymethylcellulose 0.05Kg, xanthans 0.05Kg, sodium isoascorbate 0.03Kg, refined salt 0.02Kg, Aspartame 0.03Kg, cycloheptaamylose 0.2Kg and ethyl maltol 0.02Kg.All the other processing steps are with embodiment one.
Claims (5)
1. emblic fruit juice drink producing method, it is characterized in that: (1) its composition of raw materials and weight proportion are: take off nuclear emblic pulp 18-24%, oligosaccharide syrup 6-10%, sodium carboxymethylcellulose 0.04-0.05%, xanthans 0.04-0.05%, sodium isoascorbate 0.02-0.04%, refined salt 0.01-0.02%, Aspartame 0.05-0.03%, cycloheptaamylose 0.1-0.2%, ethyl maltol 0.01-0.02% and pure water 68-75%; (2) its processing step is: choose the emblic fresh fruit, through clean, salted, rinsing, freezing, beating is taken off nuclear, cold storage, is thawed, broken, squeeze the juice, centrifugation, get supernatant, allotment constant volume, the degassing homogeneous, sterilization and canned operation after, can make finished product.
2. emblic fruit juice drink producing method according to claim 1 is characterized in that: described beating is taken off the nuclear step for after freezing Phyllanthus embical fruit is taken out, and copies with hammer immediately and splits, and take out nuclear, collects the pulp boxing for later use then.
3. emblic fruit juice drink producing method according to claim 1 and 2 is characterized in that: the described step of thawing is taken out from freezing the storehouse for freezing emblic pulp is shifted to an earlier date 8-12 hour, and it is standby that appropriateness is melted the back.
4. emblic fruit juice drink producing method according to claim 1 and 2 is characterized in that: the described step of squeezing the juice is secondary that the meat juice extractor of the Phyllanthus embical fruit after the fragmentation is squeezed the juice, and time two road juice are mixed.
5. emblic fruit juice drink producing method according to claim 1 and 2 is characterized in that: described step with centrifugal separation is carried out centrifugation for the clear juice of mixed emblic is slowly poured in the centrifuge, it is standby to get supernatant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031391761A CN1301671C (en) | 2003-08-27 | 2003-08-27 | Production method of emblic leafflower fruit juice beverage and its raw material formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031391761A CN1301671C (en) | 2003-08-27 | 2003-08-27 | Production method of emblic leafflower fruit juice beverage and its raw material formula |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1589676A CN1589676A (en) | 2005-03-09 |
| CN1301671C true CN1301671C (en) | 2007-02-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031391761A Expired - Fee Related CN1301671C (en) | 2003-08-27 | 2003-08-27 | Production method of emblic leafflower fruit juice beverage and its raw material formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1301671C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687177A (en) * | 2015-02-28 | 2015-06-10 | 广西瑞启康饮料有限公司 | Sugar-free emblic juice beverage and production method thereof |
| CN106616137A (en) * | 2017-02-17 | 2017-05-10 | 云南省农业科学院热区生态农业研究所 | Dual-rose emblic leafflower fruit juice beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064790A (en) * | 1992-01-20 | 1992-09-30 | 玉林市益宝饮料厂 | Emblic fruit juice is produced and drink producing method |
| CN1093551A (en) * | 1993-12-08 | 1994-10-19 | 福建林学院 | Emblic leafflower fruit concentrated juice and drink producing method thereof |
| CN1152420A (en) * | 1996-09-27 | 1997-06-25 | 华南理工大学 | Beverage of Phyllanthus emblica and making method |
-
2003
- 2003-08-27 CN CNB031391761A patent/CN1301671C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064790A (en) * | 1992-01-20 | 1992-09-30 | 玉林市益宝饮料厂 | Emblic fruit juice is produced and drink producing method |
| CN1093551A (en) * | 1993-12-08 | 1994-10-19 | 福建林学院 | Emblic leafflower fruit concentrated juice and drink producing method thereof |
| CN1152420A (en) * | 1996-09-27 | 1997-06-25 | 华南理工大学 | Beverage of Phyllanthus emblica and making method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1589676A (en) | 2005-03-09 |
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| C14 | Grant of patent or utility model | ||
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Owner name: FUZHOU GREAT WORLD OLIVE CO., LTD. Free format text: FORMER OWNER: ZHENG JINYING Effective date: 20131213 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Inventor after: Zheng Hualin Inventor before: Zheng Jinying |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHENG JINYING TO: ZHENG HUALIN Free format text: CORRECT: ADDRESS; FROM: 350026 FUZHOU, FUJIAN PROVINCE TO: 350000 FUZHOU, FUJIAN PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20131213 Address after: Nantai road Cangshan District Fuzhou 350000 Fujian province No. 38 Hang Hing Garden Building 1 4-5F Patentee after: FUZHOU DASHIJIE OLIVE CO., LTD. Address before: 350026, Fuzhou Fuzhou great world olive limited company, 109 Pu Lu, Cangshan District, Fujian, China Patentee before: Zheng Jinying |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070228 Termination date: 20150827 |
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| EXPY | Termination of patent right or utility model |