CN1330895A - Prcess for preparing canned hot vegetable juice - Google Patents
Prcess for preparing canned hot vegetable juice Download PDFInfo
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- CN1330895A CN1330895A CN 00114669 CN00114669A CN1330895A CN 1330895 A CN1330895 A CN 1330895A CN 00114669 CN00114669 CN 00114669 CN 00114669 A CN00114669 A CN 00114669A CN 1330895 A CN1330895 A CN 1330895A
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- grams
- gram
- vegetable juice
- manufacture method
- juice
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 29
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 238000009924 canning Methods 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 240000007087 Apium graveolens Species 0.000 claims description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 8
- 235000010591 Appio Nutrition 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 2
- 240000000467 Carum carvi Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 244000302512 Momordica charantia Species 0.000 claims description 2
- 235000009811 Momordica charantia Nutrition 0.000 claims description 2
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 2
- 235000018365 Momordica dioica Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 244000046738 asparagus lettuce Species 0.000 claims description 2
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 2
- 229960004853 betadex Drugs 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 210000004911 serous fluid Anatomy 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 238000010009 beating Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
A thermally canned vegetable juice is prepared through choosing raw materials, washing, crushing, adding water, beating, enzymolysis, filter adding flavouring, high-temp sterilization, loading in cans and sealing. Its advantages include high quality, long storage period and good taste.
Description
The present invention relates to a kind of manufacture method of hot filling vegetable juice.
Along with social progress, the human living standard improves constantly enhancing with people's health care consciousness, the consumer is growing to the demand of nutraceutical, functional food, exploitation natural fruit and vegetables juice beverage has been trend of the times, have vast market prospect, this just impels beverage manufacturer on the production method of fine-processing technique and drink traditional handicraft to be improved.The processing method that adds the water making beating after traditional first blanching of adopting is softening more not only makes fruits and vegetables entity and nutritional labeling loss seriously, and vegetables juice transparency is low, and quality is preserved unstable.
The objective of the invention is to provide a kind of manufacture method of hot filling vegetable juice, the product with stable quality that adopts this method to produce, the pot-life is longer.
Hot filling vegetable beverage manufacture method of the present invention is finished like this, it comprise select materials, clean, broken and add the water pulping process, it is characterized in that: the vegetable serous fluid of getting is after enzymolysis, filtration, interpolation condiment and UHTS operation, hot canning seals in the packing jar at last.
In the above-mentioned enzymolysis step, the enzymolysis agent of employing is: tartaric acid enzyme and cellulase; Vegetable juice behind the enzymolysis is through centrifugation, vibrosieve, preheating, and clarification filtration carries out UHTS after adding condiment and film separating step again.Preheat temperature described in the preheating step is 70～80 ℃; Ultrapasteurized temperature is 113～117 ℃, and sterilization time is 40～60 seconds.
Each processing step advantage is as follows in the manufacture method of the present invention:
(1) hot canning technology
The present invention has adopted the remarkable advantage of hot filling technology, and the one, reduced the oxygen content that dissolves in the vegetable juice, therefore help reducing the degree of oxidation of oxygen, thereby prolong the pot-life dish juice; The 2nd, the heat treatment in the hot filling technology can make the enzyme in the vegetable juice be in passive state for a long time, thereby effectively guarantees the stabilizing quality of vegetable juice in storage life; The 3rd, hot canning technology can effectively prevent the container that exists in the traditional handicraft, the secondary pollution of pipeline and environment etc.
(2) enzymolysis process
The function of the enzymolysis step among the present invention is to utilize the pectin substance that contains in the enzyme preparation hydrolysis vegetable juice, and fruit juice viscosity is descended, thereby in order to filtration, improves crushing juice rate.
(3) level filtering technique
1. centrifugation.The particle flocculation that larger particles impurity that contains in the removal vegetable juice and enzymolysis produce.
2. vibrosieve.Under the prerequisite of centrifugation, further remove the suspension in the vegetable juice, preserve the look grain simultaneously, obtain fresh color and luster, local flavor and the typical fragranced of vegetable juice.
3. the clarification filtration after the preheating is a diatomite filtration.Remove and pine in advance alleviating the load of ultrafiltration because the materials such as precipitation that protein denaturation produces make dish juice clear.
4. ultrafiltration.Hyperfiltration technique will be removed particulates such as a small amount of pectin residual in the dish juice, macro-molecular protein, suspension, make dish juice further obtain clarification.Significantly reduce the content of microorganism in dish juice, alleviate the load of sterilization.The ultrafiltration of carrying out in closed environment can significantly reduce the influence of oxygen to dish juice quality, and some effect and the local flavor of product are kept.
Compare with traditional filtering technique, the level filtering technique of this technology improves dish clarification of juice degree greatly, and effectively remove many unfavorable factors that influence quality, the vegetable juice purity that obtains is higher, and losses such as nutriment, local flavor are less, adopt level to filter and not only improve product quality, and can guarantee to produce efficient, smooth operation, enhance productivity, be beneficial to the maintenance of equipment and the prolongation in service life.
(4) super high temperature sterilizing technology
Owing to contain a large amount of microorganisms in the vegetable raw-material, pollute juice inevitably in the process of processing dish juice, traditional handicraft adopts pasteurization, requires sterilization time long though can reach sterilization, and is very big for the quality influence of this thermal sensitivity beverage of vegetable juice.This process using UHTS technology is sterilized under 113-117 ℃ condition 40-60 second, and sterilization time is short, the temperature height, effective killing microorganisms can keep nutritional labeling, the local flavor of dish juice again to greatest extent, simultaneously the effective higher enzyme of heat endurance in the passivation dish juice.
In sum, production technology design of the present invention is tight, and with high content of technology, the excellent product quality of producing is a kind of novel modern beverage production new technology.
Below in conjunction with embodiment the present invention is specifically described.
One, Bitter Melon Juice manufacture method
Adopt the technology characteristics of the manufacture method production Bitter Melon Juice of above-mentioned hot canning vegetable juice to be: described vegetable juice is a Bitter Melon Juice, whenever selects the bright balsam pears of 300 grams for use, and the condiment that should be furnished with is white granulated sugar 50 grams, citric acid 0.2 gram, natrium citricum 0.1 gram, salt 0.2 gram, beta-cyclodextrin 0.2 gram.
Two, Celery Juice manufacture method
Adopt the technology characteristics of the manufacture method production Celery Juice of above-mentioned hot canning vegetable juice to be: described vegetable juice is a Celery Juice, and the condiment of whenever selecting for use 200 gram celeries to be furnished with is white granulated sugar 40 grams, salt 0.2 gram, citric acid 0.2 gram, vitamin C 0.2 gram.
Three, vegetables water drink manufacture method
Adopt the technology characteristics of the manufacture method production vegetables water drink of above-mentioned hot canning vegetable juice to be: described vegetable juice is a vegetables water drink, every apolegamy vegetables: tomato 60 grams, carrot 30 grams, green onion 5 grams, spinach 20 grams, broccoli 10 grams, onion 5 grams, spring vegetable 20 grams, pumpkin 10 grams, caraway 5 grams, Chinese cabbage 5 grams, bean sprouts 5 grams, celery 5 grams, asparagus lettuce 10 grams, the condiment that should be furnished with is: albumen sugar 0.4 gram, lemon extract 0.1 gram, sugar 30 grams, citric acid 0.5 gram.
Claims (7)
1, a kind of manufacture method of hot canning vegetable juice, comprise select materials, clean, broken and add the water pulping process, it is characterized in that: the vegetable serous fluid of getting is after enzymolysis, filtration, interpolation condiment and UHTS operation, hot canning seals in the packing jar at last.
2, the manufacture method of hot canning vegetable juice according to claim 1 is characterized in that: in the enzymolysis step, the enzymolysis agent of employing is: tartaric acid enzyme and cellulase.
3, the manufacture method of hot filling vegetable juice according to claim 1 and 2 is characterized in that: the vegetable juice behind the enzymolysis is through centrifugation, and vibrosieve, preheating are carried out UHTS behind clarification filtration interpolation condiment and the film separating step again.Preheat temperature described in the preheating step is 70～80 ℃.
4, the manufacture method of hot canning vegetable juice according to claim 3 is characterized in that: ultrapasteurized temperature is 113～117 ℃, and sterilization time is 40～60 seconds.
5, the manufacture method of hot filling vegetable juice according to claim 4 is characterized in that: described vegetable juice is a Bitter Melon Juice, and the condiment of whenever selecting for use the 300 bright balsam pears that restrain to be furnished with is white granulated sugar 50 grams, citric acid 0.2 gram, natrium citricum 0.1 gram, salt 0.2 gram, beta-cyclodextrin 0.2 gram.
6, the manufacture method of hot filling vegetable juice according to claim 4 is characterized in that: described vegetable juice is a Celery Juice, and the condiment of whenever selecting for use 200 gram celeries to be furnished with is white granulated sugar 40 grams, salt 0.2 gram, citric acid 0.2 gram, vitamin C 0.2 gram.
7, the manufacture method of hot filling vegetable juice according to claim 4 is characterized in that: described vegetable juice is a vegetables water drink, every apolegamy vegetables: tomato 60 grams, carrot 30 grams, green onion 5 grams, spinach 20 grams, broccoli 10 grams, onion 5 grams, spring vegetable 20 grams, pumpkin 10 grams, caraway 5 grams, Chinese cabbage 5 grams, bean sprouts 5 grams, celery 5 grams, asparagus lettuce 10 grams, the condiment that should be furnished with is: albumen sugar 0.4 gram, lemon extract 0.1 gram, sugar 30 grams, citric acid 0.5 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00114669 CN1119951C (en) | 2000-06-28 | 2000-06-28 | Prcess for preparing canned hot vegetable juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00114669 CN1119951C (en) | 2000-06-28 | 2000-06-28 | Prcess for preparing canned hot vegetable juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1330895A true CN1330895A (en) | 2002-01-16 |
| CN1119951C CN1119951C (en) | 2003-09-03 |
Family
ID=4584316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00114669 Expired - Fee Related CN1119951C (en) | 2000-06-28 | 2000-06-28 | Prcess for preparing canned hot vegetable juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1119951C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697119A (en) * | 2012-06-09 | 2012-10-03 | 东莞市照燕生物科技有限公司 | Formula of health-care anti-fatigue fruit and vegetable juice and preparation technology for fruit and vegetable juice |
| CN102697118A (en) * | 2012-06-09 | 2012-10-03 | 东莞市照燕生物科技有限公司 | Formula of anti-oxidation anti-cancer fruit and vegetable juice and preparation technology for fruit and vegetable juice |
| CN101664213B (en) * | 2009-08-18 | 2013-01-30 | 北京开元弘胜食品有限公司 | Preparation method of enzymolysis vegetable juice beverage |
| CN103783622A (en) * | 2014-02-13 | 2014-05-14 | 彭聪 | Processing method for water dropwort beverage |
| CN104997016A (en) * | 2015-08-18 | 2015-10-28 | 天津利纳斯化工有限公司 | Compound fruit-vegetable essence extract |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669761B (en) * | 2011-03-10 | 2014-06-18 | 南昌大学 | Balsam pear beverage and preparation method thereof |
-
2000
- 2000-06-28 CN CN 00114669 patent/CN1119951C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664213B (en) * | 2009-08-18 | 2013-01-30 | 北京开元弘胜食品有限公司 | Preparation method of enzymolysis vegetable juice beverage |
| CN102697119A (en) * | 2012-06-09 | 2012-10-03 | 东莞市照燕生物科技有限公司 | Formula of health-care anti-fatigue fruit and vegetable juice and preparation technology for fruit and vegetable juice |
| CN102697118A (en) * | 2012-06-09 | 2012-10-03 | 东莞市照燕生物科技有限公司 | Formula of anti-oxidation anti-cancer fruit and vegetable juice and preparation technology for fruit and vegetable juice |
| CN102697118B (en) * | 2012-06-09 | 2014-04-30 | 东莞市照燕生物科技有限公司 | Formula of anti-oxidation anti-cancer fruit and vegetable juice and preparation technology for fruit and vegetable juice |
| CN103783622A (en) * | 2014-02-13 | 2014-05-14 | 彭聪 | Processing method for water dropwort beverage |
| CN104997016A (en) * | 2015-08-18 | 2015-10-28 | 天津利纳斯化工有限公司 | Compound fruit-vegetable essence extract |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1119951C (en) | 2003-09-03 |
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Owner name: SUN XIANGZHANG Free format text: FORMER OWNER: DEGUAN NATURAL FOOD CO LTD, FUJIAN PROV Owner name: ZHENG BAODONG; LIN DAJIAN Free format text: FORMER OWNER: NONE Effective date: 20031010 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20031010 Address after: 350000 Fujian province Fuzhou City quanta Road No. 208 quanta Anfu Village Co-patentee after: Zheng Baodong Patentee after: Sun Xiangzhang Co-patentee after: Lin Dajian Address before: Fujian province 350009 new road, Wing Cheong Building 12 Patentee before: Deguan Natural Food Co., Ltd., Fujian Prov |
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| C17 | Cessation of patent right | ||
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Granted publication date: 20030903 |