CN1656941A

CN1656941A - Compound vegetable juice and its preparation method

Info

Publication number: CN1656941A
Application number: CN2005100425286A
Authority: CN
Inventors: 谢兆坤
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-02-18
Filing date: 2005-02-18
Publication date: 2005-08-24

Abstract

A composite vegetable juice rich in vitamines, amino acids and minerals is prepared from fresh carrot, tomator, celery, saparagus lettuce, white gourd and cucumber through proportional mixing, squeezing to obtain juice and aseptic vacuum packing.

Description

A kind of compound vegetable juice and preparation method thereof

Technical field

The present invention relates to a kind of vegetable juice and preparation method thereof, definite is a kind of many kinds compound vegetable juice and preparation for processing thereof.

Background technology

Vegetable juice is development in recent years beverage new varieties faster, and it is liked by common people with natural, nutrition, health care.Domestic market principal item has carrot juice, tomato juice, Celery Juice, Fresh Cucumber Juice etc. at present, and different vegetable juice has different effects.The crowd who drinks is also different, has foster order as carrot juice and soothes the spirit, and regulates metabolism, and the effect of building up resistance is infant's a first-class nutraceutical; Celery Juice can be prevented and treated hypertension, artery sclerosis, neurasthenia, insomnia, constipation and other diseases; Being suitable for the elderly drinks.That Fresh Cucumber Juice has is hypotensive, the function of reducing blood lipid, reducing weight and beautifying features.Being fit to a middle-aged person and women drinks.But because the specific health-care effect of single variety vegetable juice defines the consumer group, can not the behavior of simultaneous adaptation most consumers and taste and dietotherapy needs.

Summary of the invention:

The present invention is directed to the single variety vegetable juice nutrition and the health care dietary function single deficiency of prior art for preparing, provide that a kind of raw material is easy to get, the natural compound vegetable juice that does not add any additives, anticorrisive agent and water balanced in nutrition and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is: with carrot, tomato, celery, cucumber, asparagus lettuce, wax gourd is raw material, mixes to squeeze the juice in proportion and promptly makes compound vegetable juice;

Compound vegetable juice of the present invention (being weight portion) composed as follows:

Carrot 35-45,

Tomato 20-25,

Cucumber 15-20

Celery 10-15

Wax gourd 5-10

Asparagus lettuce 0-4

Concrete process technology scheme of the present invention is as follows: the raw material selection → cleaning → fragmentation → heat treatment → squeeze the juice → filter → homogeneous → degassing → sterilization → canned.

Raw material is selected: select before will raw materials usedly carrying out just, the vegetables of removing disease and rotting are to guarantee product quality and to reduce pollution spread in washing.

Clean: the vegetables after the initial option are washed, remove vegetable surface microorganism and pollutant, carrot, cucumber, asparagus lettuce, tomato etc. are cleaned with bactericide.

Broken: will select clean carrot, cucumber, wax gourd, asparagus lettuce, etc. peeling and be broken into 0.3 ~ 0.4 centimetre strip with many cutters with tomato, celery band leaf is cut into 3～5 centimetres of section shapes.

Heat treatment: will carry out boiling heat treatment through the vegetables of fragmentation, heat treated temperature is 70 ~ 80 degrees centigrade, and the time is 5 ~ 10 minutes, helps the stripping of pigment and flavor substance, to improve crushing juice rate.

Squeeze the juice: will put into grater through heat treated vegetables and carry out defibrination and get juice.

Filter: the straining machine that will obtain vegetables juice sieve diameter and be 0.5mm carries out coarse filtration to the vegetable juice of acquisition.Filter with bag hose then.

Homogeneous: adopt high pressure homogenizer, under 14.1 ~ 20.2 MPa effects, make contained thick suspended particulate fragmentation, even and stable is scattered in the vegetable juice.

The degassing: adopt the vacuum outgas method to remove oxygen contained in the vegetables and other gases.

Sterilization: adopt the transient heating bactericidal assay, vegetable juice is pumped into the instantaneous sterilization device rapidly, in 10 ~ 20 seconds, heat to 90 ~ 100 degrees centigrade and carry out quick sterilization.

Canned: vegetable juice carries out tinning, sealed cans and cooling immediately after sterilization processing, promptly become finished product.

The invention has the beneficial effects as follows:

The present invention adopts eutrophy such as the fresh carrot of pure natural, tomato, celery, asparagus lettuce, wax gourd, cucumber, and vegetables with different food therapy health effects, scientific formula is squeezed the juice and is made, the compound vegetable juice that this technology makes does not add any anticorrisive agent, additive and water, the nutritional labeling and the health-care effect of different vegetable have been integrated, is rich in the corresponding natural colored of various vegetables, the pure perfume (or spice) of taste, natural flavour mountaineous strong, be rich in vitamin, amino acid and several mineral materials, balanced in nutrition, prevent and cure diseases, be applicable to that any consumer groups drink.Product of the present invention can directly be drunk, and also can be used for allocating multiple beverage and other food.Solve existing market single variety vegetable juice nutritional labeling and the single deficiency of health-care effect, will become a big classification of vegetable juice.

The specific embodiment

Below in conjunction with embodiment, the present invention is further described.

Embodiment 1:

One, vegetable juice composition proportion (weight portion):

Carrot 40

Tomato 20

Cucumber 16

Celery 10

Asparagus 4

Wax gourd 10

Two, preparation method

1 part of preparation compound vegetable juice

(1) raw material is selected: select before will raw materials usedly carrying out just, the vegetables of removing disease and rotting are to guarantee product quality and to reduce pollution spread in washing.

(2) washing: the vegetables after the initial option are washed, remove vegetable surface microorganism and pollutant, carrot, cucumber, asparagus lettuce, tomato etc. are cleaned with bactericide.

(3) fragmentation: the carrot that will select to clean, cucumber, wax gourd, asparagus lettuce, etc. peeling and be broken into 0.3 ~ 0.4 centimetre strip with many cutters with tomato, celery band leaf is cut into 3～5 centimetres of section shapes.

(4) heat treatment: will carry out boiling heat treatment through the vegetables of fragmentation, heat treated temperature is 70 ~ 80 degrees centigrade, and the time is 5 ~ 10 minutes, helps the stripping of pigment and flavor substance, to improve crushing juice rate.

(5) squeeze the juice: will put into grater through heat treated vegetables and carry out defibrination and get juice.

(6) filter: the straining machine that will obtain vegetables juice sieve diameter and be 0.5mm carries out coarse filtration to the vegetable juice of acquisition.Filter with bag hose then.

(7) homogeneous: adopt high pressure homogenizer, under 14.1 ~ 20.2 MPa effects, make contained thick suspended particulate fragmentation, even and stable is scattered in the vegetable juice.

(8) degassing: adopt the vacuum outgas method to remove oxygen contained in the vegetables and other gases.

(9) sterilization: adopt the transient heating bactericidal assay, vegetable juice is pumped into the instantaneous sterilization device rapidly, in 10 ~ 20 seconds, heat to 90 ~ 100 degrees centigrade and carry out quick sterilization.

(10) canned: vegetable juice carries out tinning, sealed cans and cooling immediately after sterilization processing, promptly become finished product.

Embodiment 2:

One, vegetable juice composition proportion (weight portion):

Carrot 35

Tomato 25

Cucumber 18

Celery 15

Asparagus lettuce 2

Wax gourd 5

Two, the preparation method is with embodiment 1

Embodiment 3

One, vegetable juice composition proportion (weight portion):

Carrot 45

Tomato 22

Cucumber 15

Celery 12

Wax gourd 6

Two, the preparation method is with embodiment 1.

Claims

1, a kind of compound vegetable juice is characterized in that, component following (being weight portion):

Carrot 35～45

Tomato 20～25

Cucumber 15～20

Celery 10～15

Asparagus lettuce 0～4

Wax gourd 5～10

According to the preparation method of the described compound vegetable juice of claim 1, it is characterized in that 2, preparation method's step is: the raw material selection → cleaning → fragmentation → heat treatment → squeeze the juice → filter → homogeneous → degassing → sterilization → canned;

(1) raw material is selected: select before at the beginning of raw materials used the carrying out;

(2) washing: the vegetables after the initial option are washed;

(3) fragmentation: peeling such as the carrot that will select to clean, cucumber, wax gourd, asparagus lettuce also is broken into strip with tomato, the celery shape of cutting into chunks;

(4) heat treatment: will carry out boiling heat treatment through the vegetables of fragmentation;

(5) squeeze the juice: will carry out defibrination through heat treated vegetables and get juice;

(6) filter: will obtain vegetables juice and filter;

(7) homogeneous: adopt homogenizer that vegetable juice is carried out homogeneous;

(8) degassing: remove oxygen contained in the vegetables and other gases.

(9) sterilization: vegetable juice is pumped into the sterilization of instantaneous sterilization device;

3, according to the preparation method of the described compound vegetable juice of claim 2, it is characterized in that: the heat treated temperature in heat place is 70～80 degrees centigrade, and the time is 5～10 minutes; Homogeneous adopts high pressure homogenizer, under 14.1～20.2 MPa effects, makes contained thick suspended particulate fragmentation, and even and stable is scattered in the vegetable juice; The transient heating bactericidal assay is adopted in sterilization, and vegetable juice is pumped into the instantaneous sterilization device rapidly, heats in 10～20 seconds to 90～100 degrees centigrade and carries out quick sterilization.