CN1613380A - Lettuce juice and preparation - Google Patents

Abstract

A romanie lettuce juice beverage rich in vitamines and trace elements for improving immunity is prepared from romaine lettuce, xanthan gum, antioxidizing agent, saccharide and water through preparing the juice of romaine lettuce, and proportionally mixing it with others.

Description

A kind of lettuce juice and preparation method thereof

Technical field

The present invention relates to a kind of vegetables vegetable juice and preparation method thereof, relate to a kind of lettuce juice and preparation method thereof specifically.

Background technology

Romaine lettuce is rich in nutrition, contains polyphenoils, bata-carotene and vitamin B1, B2, B6 and vitamin C, vitamin E, and it also contains abundant trace element and dietary cellulosic, and calcium, phosphorus, potassium, sodium, magnesium and a spot of copper, iron, zinc are arranged.Often eat romaine lettuce and can improve the stomach and intestine blood circulation, promote digesting and assimilating of fat and protein.Romaine lettuce can also be protected liver, promotes bile to form, and prevents cholestasis, effectively prevents cholelithiasis and cholecystitis.In addition, romaine lettuce can be removed the rubbish in the blood, has blood sterilization and diuresis, can also remove enterogenous endotoxin, prevents constipation.

The romaine lettuce eating method is a lot of.In hamburger, romaine lettuce is indispensable part.Romaine lettuce dips in sauce and eats, and is nutritious and crisp, fragrant and pleasant to taste, clearly pleasant.Adhere to drinking every day romaine lettuce soup and with pressure certain help is arranged alleviating stress.Romaine lettuce chopping is eaten with the back that stirs fry in oil on a small quantity, compare with eating something rare, the absorptivity of nutrient can improve about 10 times.But squeeze the juice and prepare beverage with romaine lettuce, yet there are no to some extent report.

Fresh fruit (vegetables) juice is the healthy beverage of generally acknowledging, resemble cider, Fresh Cucumber Juice, tomato juice, cabbage juice etc., all more or less body is had certain health care, but fresh fruit (vegetables) juice beverage is in-site made often, the unsuitable resting period is long, otherwise can cause nutrient to be lost or rotten, so be unfavorable for regular drinking.

The fruit-vegetable juice beverage processing of a lot of technology is arranged, as a kind of bracken juice beverage and preparation method thereof (CN 1143476), carrot raw juice beverage and preparation method thereof (CN 1137359), health-care vegetable juice drink (CN 1114542) etc., but do not see have with romaine lettuce juice and core material.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of lettuce juice and preparation method thereof, to solve shortcoming of the prior art.

One of the object of the invention is to provide a kind of lettuce juice, and its prescription comprises following components in weight percentage:

Romaine lettuce juice 10-40%

Xanthans 0.1-2.0%

Antioxidant 0.1-2.0%

Carbohydrate 0-10%

Water surplus

The preferred ingredients proportioning is:

Romaine lettuce juice 20-30%

Xanthans 0.1-1.0%

Antioxidant 0.1-1.0%

Carbohydrate 0-5%

Water surplus

Wherein romaine lettuce juice is to adopt the romaine lettuce seed of imported from Holland to carry out water planting to support the root romaine lettuce that goes that forms and form through squeezing the juice, xanthans is fully to disperse through colloid mill, antioxidant is one or both in vitamin C or the different Vc sodium, carbohydrate is one or more in fructose, maltose or the xylitol, and water is pure water or distilled water or other Juices.

Wherein the effect of xanthans is to strengthen the stability of this lettuce juice, and the effect of antioxidant is to prevent that the active component in the dish juice is oxidized.

The present invention also provides the preparation method of this lettuce juice, and this method in turn includes the following steps:

1) blanching: the romaine lettuce that will cut root scalds 30-60 second through boiling water;

2) cold floating: the romaine lettuce of blanching is floated with cold water is cold in the time of second at 30-40;

3) drain and squeeze the juice, collect dish juice, add different Vc sodium, centrifugal, remove the dish slag;

4) will add fructose, xanthans in the dish juice respectively, and the water allotment, the percentage by weight of last dish juice, different Vc sodium, xanthans fructose is respectively 10-40%, 0.1-2.0%, 0.1-2.0%, 0-10%;

5) stir evenly, make its homogeneous;

6) ultra high temperature short time sterilization: temperature is wanted 〉=130 ℃.

Wherein: the blanching effect: keep the distinctive fresh color and luster of romaine lettuce, and sterilization and filtration.Coldly float effect: cooling rapidly, play and keep the distinctive fresh color and luster of romaine lettuce, guarantee the nutritional labeling of romaine lettuce.Drain effect: the romaine lettuce surface moisture is drained rapidly, and the back of being convenient to squeeze the juice guarantees the dish juice concentration.

Can quoting as beverage separately of this lettuce juice can also be mixed with other beverage with other Juices, milk, coffee, tea, wine etc.Because be rich in trace elements such as vitamin, calcium, phosphorus in the romaine lettuce dish juice, often quote, can strengthen Abwehrkraft des Koepers, preventing cold.

The lettuce juice that the present invention is prepared from has following characteristic and quality:

(1) be at present domestic unique be the drink of raw material system juice with the romaine lettuce that do not have native water culture plantation;

(2) color and luster is bud green, and mouthfeel is good, is rich in vitamin and trace element;

(3) shelf-life is through facts have proved: in 1 year, great change does not take place in product performance and interior quality, and the product microbiological indicator all is lower than national standard;

(4) do not use any anticorrisive agent and artificial color, broken through juice beverage and relied on food preservative and artificial color to keep the defective of product self character;

(5) use fructose, maltose or xylitol, do not use sucrose.Bring glad tidings to the diabetic.

It below is technology for detection to lettuce juice of the present invention

(1) physics organoleptic indicator: color and luster, proterties, smell, flavour, impurity, packing.

Based on range estimation, trial test, news flavor, relatively contrast.

Table 1 physics organoleptic indicator's detection

Project	Requirement
		Color and luster	Be emerald green
Proterties	Turbidity is suitable, and microprecipitation is arranged
		Smell	Fragrance with corresponding pure vegetable juice.
Flavour	Flavour with corresponding pure vegetable juice, mouthfeel coordinate, soft, sweet and sour taste, free from extraneous odour
		Impurity	There is not macroscopic impurity.
Packing	Packing cleaning, not damaged, packaging pattern are rectified

(2) physical and chemical index: soluble solid content, total acid, content of beary metal etc.

Soluble solid content detects with hand-held saccharometer.

Total acid carries out titration with acid-base titration.

Trust Shanghai City non-staple food quality monitoring testing stations such as content of beary metal are tested.

The detection of table 2 physical and chemical index

Project	Index
		Soluble solid (compound microcapsule), % 〉=	3
Total acid (with citrometer).%≤	0.4
		Former pure vegetable juice content, %	10
Arsenic (in As) mg/kg≤	0.2
		Plumbous (in Pb).Mg/kg≤	0.3
Copper (in Cu), mg/kg≤	5
		Net content	Meeting State Bureau of Technical Supervision makes No. 43
Food additives	Meet the GB2760 regulation

(3) microbiological indicator: total plate count, coliform, pathogenic bacteria, mould, saccharomycete

Total plate count with nutrient agar desinfection chamber water allocate plate after after 36 ℃ of incubators are cultivated 48 hours counting.Coliform is counted after 36 ℃ of incubators are cultivated 24 hours in desinfection chamber sampling back with the lactose cholate.

Trust Shanghai City non-staple food quality monitoring testing stations such as pathogenic bacteria are tested.

The detection of table 3 microbiological indicator

Project	Index
		Total plate count, cfu/ml≤	????100
Coliform group count, MPN/100ml≤	????3
		The bacterium (enteron aisle cure the disease bacterium and curing the disease property coccus) of curing the disease	Must not detect

(4) non-staple food quality monitoring testing station in Shanghai City is to the detection of nutrient

The detection of table 4 nutrient index

Interventions Requested title and unit	Assay
		Vitamin C mg/100g	?38.4
Calcium mg/L	?1.14*10 2

Phosphorus mg/100ml	?3.72
		Iron mg/L	?0.70

The specific embodiment

Embodiment 1

The romaine lettuce of cutting root was scalded 35 seconds through boiling water; Romaine lettuce with blanching floated with cold water is cold in 35 seconds time then; Drain and squeeze the juice, collect dish juice 80kg, add different Vc sodium 800g, centrifugal, remove the dish slag; To add fructose 24kg, xanthans 800g in the dish juice respectively, and finally reach 800L with the pure water allotment; Stir evenly, make its homogeneous; Ultra high temperature short time sterilization, temperature are 130 ℃, and be canned at last, sealing.

Embodiment 2

The romaine lettuce of cutting root was scalded 35 seconds through boiling water; Romaine lettuce with blanching floated with cold water is cold in 35 seconds time then; Drain and squeeze the juice, collect dish juice 320kg, add different Vc sodium 1000g, centrifugal, remove the dish slag; To add maltose 24kg, xanthans 1600g in the dish juice respectively, and finally reach 800L with the pure water allotment; Stir evenly, make its homogeneous; Ultra high temperature short time sterilization, temperature are 140 ℃, and be canned at last, sealing.

Embodiment 3

The romaine lettuce of cutting root was scalded 35 seconds through boiling water; Romaine lettuce with blanching floated with cold water is cold in 35 seconds time then; Drain and squeeze the juice, collect dish juice 160kg, add vitamin C 1600g, centrifugal, remove the dish slag; To add maltose 24kg, xanthans 1000g in the dish juice respectively, and finally reach 800L with the pure water allotment; Stir evenly, make its homogeneous; Ultra high temperature short time sterilization, temperature are 140 ℃, and be canned at last, sealing.

Claims (4)

1. lettuce juice is characterized in that this beverage comprises following components in weight percentage:

Romaine lettuce juice 10-40%

Xanthans 0.1-2.0%

Antioxidant 0.1-2.0%

Carbohydrate 0-10%

Water surplus

2. lettuce juice according to claim 1 is characterized in that this beverage comprises following components in weight percentage:

Romaine lettuce juice 20-30%

Xanthans 0.1-1.0%

Antioxidant 0.1-1.0%

Carbohydrate 0-5%

Water surplus

3. lettuce juice according to claim 1 and 2, it is characterized in that described xanthans is that colloid mill disperses, described antioxidant is one or both in vitamin C or the different Vc sodium, and described carbohydrate is one or more in fructose, maltose or the xylitol.

4. a method that is used to prepare each described lettuce juice of claim 1-3 is characterized in that this method comprises the steps:

1) blanching: the romaine lettuce that will cut root scalds 30-60 second through boiling water;

2) cold floating: the romaine lettuce of blanching is floated with cold water is cold in the time of second at 30-40;

3) drain and squeeze the juice, collect dish juice, add different Vc sodium, centrifugal, remove the dish slag;

4) will add fructose, xanthans in the dish juice respectively, and the water allotment, the percentage by weight of last dish juice, different Vc sodium, xanthans fructose is respectively 10-40%, 0.1-2.0%, 0.1-2.0%, 0-10%;

5) stir evenly, make its homogeneous;

6) ultra high temperature short time sterilization: temperature is wanted 〉=130 ℃.