CN1314107A

CN1314107A - Freezing and juice extracting method for turnip

Info

Publication number: CN1314107A
Application number: CN 01113826
Authority: CN
Inventors: 李清华
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-04-04
Filing date: 2001-04-04
Publication date: 2001-09-26
Anticipated expiration: 2021-04-04
Also published as: CN1115983C

Abstract

Turnip is first slowly frozen in a freezer at -5 deg.c to -15 deg.c for 10-15 hr, then frozen at -20 deg.c to -30 deg.c for 15-20 hr and finally unfrozen at 20-30 deg.c. Unfrozen turnip is peeled, root eliminated and sliced before being squeezed in a squeezer to extract juice. The sectional freezing course from high temperature to low temperature completes the freezing, swelling and cracking of turnip cells from surface to inside, and this creates conditions for extracting juice. The method of the present invention makes the most nutritive components in turnip enter to the extracted juice without damage.

Description

Freezing and juice extracting method for turnip

The present invention relates to a kind of processing technology of radish Juice.

Carrot, green turnip, ternip all belong to Cruciferae, and abundant carbohydrate, vitamin and calcium, phosphorus, iron, zinc etc. are contained in their fleshy root inside.Radish is stronger to the human body tonic effect, and the good reputation of " northern glabrousleaf asiabell root " is arranged.Past people the eating method of radish is only limited to eat raw, pickled or coolly shine that to become to do the back edible.The nutrition of radish does not really obtain development and utilization.Recently people begin to produce nourishing beverage or food etc. with radish Juice, but since the particular tissues structure of radish make and get relatively difficulty of juice.General traditional juice extracting method is that it can only reach gets juice 40-50% with bright radish pressure extracting juice, and this method exists that efficient is low, cost is high, can not form the shortcoming of suitability for industrialized production.Said method also makes the nutrition overwhelming majority in the radish be retained in the bits, is moisture content substantially in the juice of being got, no value.Patent CN08507A discloses a kind of " bulking carrot-squeezing process and goods ", it is only limited to the freezing and juice extracting method of carrot, and it is that carrot is directly put into temperature is that-25 ℃～-28 ℃ freezer carries out freezing, because temperature reduces suddenly, moisture content can sharply freeze in the carrot cell, it is equivalent to the method for quick-freezing fresh-keeping, the phenomenon that the carrot inner cell fully breaks can not appear like this, and can't make in the carrot fiber in the carbohydrate and sugaredly fully separate, that finally can't realize ideal gets the juice effect.

The objective of the invention is to develop a kind of freezing and juice extracting method for turnip, it should make, and most nutritional labelings can both enter in institute's taking juice in the radish, guarantee that nutrition is not destroyed, it also has the juice of getting rate height, the characteristics that production efficiency height, cost be low, can form suitability for industrialized production.

Juice extracting method of the present invention is: adopt the freezing mode of segmentation, phase I is that the bright radish that will clean places-5 ℃～-15 ℃ freezing equipment, freezing 10-15 hour, second stage is to continue freezing 15-20 hour after cryogenic temperature being transferred to-20 ℃～-30 ℃, make radish fully freeze reality, then radish is placed in 21 ℃～30 ℃ the temperature environment and thaws, the good radish of thawing removes the peel, removes root, goes to push up the back stripping and slicing, radish block is put on the extrusion equipment slowly the juice in the radish body pressed only, the juice of squeezing out promptly can be made into radish Juice after filtration.

The present invention makes that most nutritions can both enter in institute's taking juice in the radish, guarantees that nutrition is not destroyed.This method has the characteristics that juice rate height, production efficiency height, cost are low, can form suitability for industrialized production of getting.

Embodiment one: the production method of present embodiment radish Juice is: adopt the freezing mode of segmentation, first section is the freezing equipment that the bright radish that will clean places 2 ℃ in-10 ℃ of soil, slowly freezing 13 hours; Second stage is cryogenic temperature to be transferred to-25 ℃ of soil to continue freezing 13 hours for 2 ℃, makes radish fully freeze reality.Freezing radish is thawed in the temperature environment of 2 ℃ in 25 ℃ of soil, and the best major part of radish keeps flat downwards when thawing on clean ground or chopping board, avoids multilayer to pile up, and prevents liquid spill.The good radish of will thawing is removed the peel, removes root, goes to be cut into uniform four behind the top, is put into then on the extrusion equipment, slowly the juice in the radish body is pressed only, and extrusion speed is not too fast when squeezing the juice.The juice of squeezing out promptly be can be made into radish Juice through filtering.Radish Juice can be as the raw material of system wine and beverage.Residue radish " Sponge " after squeezing the juice is thrown into soaked half an hour to one hour in the salt solution of 2-3%, pressing dry after the taking-up can be as the raw material of making various salted vegetables, pot foods, sugared dried meat.This kind " Sponge " overwhelming majority is a fine fiber structure, so the food of making is not only delicious but also effect of weight reducing arranged.

In the refrigerating process of phase I, because cryogenic temperature is not very low, moisture content in the radish cells in vivo tissue is because freezing expansion, histocyte breaks, liquid in the cell overflows in the space between cells, and in this course, the histocyte overwhelming majority in the radish body is broken.In second stage freezing, the cell that the radish core did not break originally is along with the reduction of temperature continues to break, fiber and sugared separating in the carbohydrate take place simultaneously, at this moment bigger variation has taken place in radish body internal organizational structure, arrange evenly by original tissue, become the irregular alignment that multinomial fiber connects.Constituted than large space between fiber and the fiber and held moisture content and nutrition, esoteric this structure phenomenon of radish is called " Sponge " phenomenon.The freezing temperature of segmentation from high to low, this just can make the cell in the radish body from outward appearance to inner essence all finish process freezing, that expand, break, creates conditions for getting juice.

Embodiment two: present embodiment and embodiment one are different is that skin, root, the top that radish removes that will thaw is put on the extrusion equipment separately respectively and squeezes the juice, and makes the radish Juice of Different Nutrition composition after squeezing the juice after filtration.

Claims

1, freezing and juice extracting method for turnip, it is characterized in that the mode that adopts segmentation freezing, phase I is that the bright radish that will clean places-5 ℃～-15 ℃ freezing equipment, freezing 10-15 hour, second stage is to continue freezing 15-20 hour after cryogenic temperature being transferred to-20 ℃～30 ℃, make radish fully freeze reality, then radish is placed in 21 ℃～30 ℃ the temperature environment and thaws, the radish peeling of thawing good, remove root, go to push up the back stripping and slicing, radish block is put on the extrusion equipment slowly the juice in the radish body pressed only, the juice of squeezing out promptly can be made into radish Juice after filtration.

2, freezing and juice extracting method for turnip according to claim 1 is characterized in that skin, root, top that the radish of thawing is removed are put on the extrusion equipment separately respectively and squeeze the juice, and make the radish Juice of Different Nutrition composition after filtration after squeezing the juice.