CN1849935A - Pumpkin beverage and preparation method thereof - Google Patents
Pumpkin beverage and preparation method thereof Download PDFInfo
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- CN1849935A CN1849935A CN 200510022694 CN200510022694A CN1849935A CN 1849935 A CN1849935 A CN 1849935A CN 200510022694 CN200510022694 CN 200510022694 CN 200510022694 A CN200510022694 A CN 200510022694A CN 1849935 A CN1849935 A CN 1849935A
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- pumpkin
- juice
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- powder
- agent
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 127
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 127
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 127
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 127
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 127
- 235000013361 beverage Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000007872 degassing Methods 0.000 claims abstract description 17
- 239000002245 particle Substances 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 claims abstract description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 235000011837 pasties Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000007667 floating Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 3
- 239000002562 thickening agent Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pumpkin beverage prepared from pumpkin powder and a preparation method thereof, wherein the pumpkin beverage comprises the following components in percentage by weight: 5-30% of pumpkin powder, 0-5% of edible thickening agent, 0-1% of edible flavoring agent, 0-1% of edible sweetening agent and the balance of drinking water. The preparation method comprises the following steps: the pumpkin juice beverage is prepared by selecting raw materials, blending and pulping, homogenizing under high pressure, degassing, diluting and sterilizing, wherein pumpkin powder is used as an initial raw material, the particles of pumpkin are fine, the particle diameter of the pumpkin powder is 100-1000 meshes, the pumpkin juice prepared by the pumpkin powder is good in color and luster, small in suspended particles, the nutrition of pumpkin is easy to absorb by people, the pumpkin powder is used as a raw material for preparing the pumpkin juice, the perennial production of the pumpkin juice can be realized, different flavoring agents and sweetening agents are added into the pumpkin juice, the taste of the pumpkin juice can be changed, the pumpkin juice beverage is suitable for the demands of different crowds, the color of the pumpkin juice can be improved by adding the thickening agent, and the quality guarantee period.
Description
Technical field
The present invention relates to a kind of melon and fruit beverage, relate in particular to a kind of pumpkin beverage.
Background technology
Along with development of times, beverage has become the necessity in people's daily life, present drink variety has varied, but do not see Pumpkin Juice and pumpkin beverage on the market as yet, because pumpkin has many known beneficial effects to human body, thereby the modern presses for Pumpkin Juice and this class of pumpkin beverage drink with health role.
Summary of the invention
The object of the invention is to provide a kind of pumpkin beverage and preparation method thereof.
Pumpkin beverage of the present invention is formulated by the pumpkin powder, and its component and percentage by weight are: pumpkin powder 5%～30%, food thickenig agent 0～5%, food flavoring agent 0～1%, edible sweetener 0～1%, all the other are drinking water.
The granularity of described pumpkin powder is 100～1000 orders, and described food thickenig agent is a pure honey or by the Normal juice of "Hami" melon processing, food flavoring agent is a citric acid, and edible sweetener is an another name for sugar.
The preparation method of pumpkin beverage of the present invention comprises the steps:
1. raw material is selected: the component according to pumpkin beverage requires to select corresponding raw material for use, and wherein the granularity of pumpkin powder is 100～1000 orders, and water content is less than 10%, and is on sale on this pumpkin powder market; Described food thickenig agent, flavor enhancement, sweetener are commercial product.
2. be in harmonious proportion and pull an oar: food thickenig agent, food flavoring agent, edible sweetener are added in an amount of drinking water by the prescription metering, and stir, again the pumpkin powder is added in the above-mentioned aqueous solution, be heated to boiling and be incubated 5～20 minutes and get crushed pumpkin pasty state liquid, crushed pumpkin pasty state liquid is cooled to 60～85 ℃, it is dropped into successively pull an oar in beater, the fiberizer again and grind, guaranteeing does not wherein have the pumpkin powder particles, the ripe slurries of pumpkin;
3. high-pressure homogeneous, with the ripe slurries of deployed pumpkin high pressure homogenizer homogenizing, homogenization pressure guarantees that greater than 20Mpa floating shape particle diameter gets the homogeneous Pumpkin Juice less than 1 micron in the Pumpkin Juice;
4. the degassing: for guaranteeing the quality of pumpkin beverage, removal is attached to the gas on the suspended particulate in the pumpkin beverage, keep the Pumpkin Juice good surface appearance, prevent from canned, sterilization process, to produce bubble, the homogeneous Pumpkin Juice is outgased with degassing tank, vacuum in the degassing tank is 85～90Mpa, and the degassing time is 15～30 minutes;
5. dilute sterilization: the Pumpkin Juice after will outgasing adds pure water and is diluted to the predetermined concentration requirement, and is heated to 100 ℃, high temperature sterilization 10～30 minutes;
Owing to adopt the pumpkin powder as raw material, the particle of pumpkin is very thin, its particle diameter reaches 100～1000 orders, the pumpkin beverage color and luster of being prepared by it is good, sediment is very little, pumpkin nutrient is easier to be absorbed by people, utilize the pumpkin powder can realize the long-term production of pumpkin beverage as the pumpkin beverage raw material, avoid seasonal defective of producing, in pumpkin beverage, add the taste that different flavor enhancements and sweetener can change pumpkin beverage, to be fit to the demand of different crowd, add the color and luster that thickener can improve pumpkin beverage, extend the shelf life.
Description of drawings:
Fig. 1 is a kind of preparation technology's schematic diagram of the present invention,
The specific embodiment:
Illustrate the specific embodiment of the present invention below in conjunction with accompanying drawing:
Embodiment 1: prepare 1000 kilograms of concentration and be 10% original flavor pumpkin beverage, this pumpkin beverage is formulated by the pumpkin powder, its component and percentage by weight are: granularity is that 500 purpose pumpkin powder 10%, food thickenig agent are honey 0.5%, and all the other are pure water.
Its preparation method comprises the steps:
1. the selection of pumpkin powder: selecting granularity for use is 500 orders, water content is less than 100 kilograms in 7% pumpkin powder, this pumpkin powder Heilongjiang Province Mudanjiang Kang Weier health food Co., Ltd is on sale, the address of the said firm is: seven Lu Yangming sub-districts, east, Mudanjiang City, Heilongjiang Province east garden 3-15, phone: 0453-6675228,6675227, its packing sees Appendix 1;
2. softening making beating: in 150 kilograms of pure water, add pure honey (food thickenig agent) 5 kilograms and stir, with the above-mentioned aqueous solution pumpkin powder is fully dissolved formation pumpkin amidin, then the pumpkin amidin is heated to boiling, be incubated 20 minutes and get pumpkin soup pasty state liquid, when pumpkin soup pasty state liquid is cooled to 75 ℃, it is dropped into successively pull an oar in beater, the fiberizer again and grind, guaranteeing does not wherein have the pumpkin powder particles, the ripe slurries of pumpkin;
3. high-pressure homogeneous, with the ripe slurries of deployed pumpkin high pressure homogenizer homogenizing, homogenization pressure is 20Mpa, guarantees that floating shape particle diameter gets the homogeneous Pumpkin Juice less than 1 micron in the Pumpkin Juice;
4. the degassing: for guaranteeing the quality of Pumpkin Juice, removal is attached to the gas on the suspended particulate in the Pumpkin Juice, keep the Pumpkin Juice good surface appearance, prevent from canned, sterilization process, to produce bubble, the homogeneous Pumpkin Juice is outgased with degassing tank, vacuum in the degassing tank is 85～90Mpa, and the degassing time is 20 minutes;
5. dilute sterilization: the Pumpkin Juice after will outgasing adds 745 kg of water, and to be diluted to concentration be 10%, and be heated to 100 ℃, high temperature sterilization 15～20 minutes;
6. canned, seal, clear up warehouse-in.
Embodiment 2: prepare 1000 kilograms of concentration and be 15% sour-sweet flavor pumpkin beverage:
The compound method step is identical with embodiment 1, but the component difference of pumpkin beverage, the component of this pumpkin beverage and percentage by weight are: pumpkin powder 15%, food thickenig agent 5%, flavor enhancement 0.05%, sweetener 0.1%, all the other are pure water, the granularity of described pumpkin powder is 500 orders, described food thickenig agent is a Cantaloupe juice, and described food flavoring agent is a citric acid, and described edible sweetener is an another name for sugar.
Its preparation process is as follows:
1. select materials: selecting granularity for use is 500 orders, and water content is less than 150 kilograms in 7% pumpkin powder, 50 kilograms of Cantaloupe juices, 0.5 kilogram of citric acid, 1 kilogram of another name for sugar, 798.5 kilograms of pure water;
2. be in harmonious proportion making beating: will 50 kilograms of Cantaloupe juices, 0.5 kilogram of citric acid, another name for sugar add in 250 kilograms of pure water for 1 kilogram and fully stir, again above-mentioned pumpkin powder is added in this dissolving, and fully stir the pumpkin amidin, then the pumpkin amidin is heated to the insulation of boiling shape and got pumpkin soup pasty state liquid in 20 minutes, when pumpkin soup pasty state liquid is cooled to 70 ℃, it is dropped into successively pull an oar in beater, the fiberizer again and grind, guaranteeing does not wherein have the pumpkin powder particles, gets the ripe slurries of pumpkin;
3. high-pressure homogeneous, with the ripe slurries of deployed pumpkin high pressure homogenizer homogenizing, homogenization pressure is 20Mpa, guarantees that floating shape particle diameter gets the homogeneous Pumpkin Juice less than 1 micron in the Pumpkin Juice;
4. the degassing: for guaranteeing the quality of Pumpkin Juice, removal is attached to the gas on the suspended particulate in the Pumpkin Juice, keep the pumpkin beverage good surface appearance, prevent from canned, sterilization process, to produce bubble, the homogeneous Pumpkin Juice is outgased with degassing tank, vacuum in the degassing tank is 85～90Mpa, and the degassing time is 20～25 minutes;
5. dilute sterilization: it is 15% pumpkin beverage that the Pumpkin Juice after will outgasing is diluted to concentration with 548.5 kilograms pure water, and is heated to 100 ℃, carries out high temperature sterilization 15～20 minutes;
6. canned: it is canned to adopt automatic filling machine to carry out according to demand,
Above-mentioned only is two kinds and preparation method thereof of pumpkin beverage, and the kind of pumpkin beverage is a lot, no longer enumerate at this, and the pumpkin beverage of sample whatsoever, so long as make pumpkin beverage with the pumpkin powder, all within protection scope of the present invention.
Claims (4)
1, a kind of pumpkin beverage is characterized in that: its component and percentage by weight are: pumpkin powder 5%～30%, food thickenig agent 0～5%, food flavoring agent 0～1%, edible sweetener 0～1%, all the other are drinking water.
2, according to the described pumpkin beverage of claim 1, it is characterized in that: the granularity of described pumpkin powder is 100～1000 orders, and water content is less than 10%, and food thickenig agent is honey or Cantaloupe juice, and food flavoring agent is a citric acid, and edible sweetener is an another name for sugar.
3, the preparation method of claim 1 or 2 described pumpkin beverages comprises the steps:
1. raw material is selected: the component according to pumpkin beverage requires to select corresponding raw material for use, and wherein the granularity of pumpkin powder is 100～1000 orders, and water content is less than 10%;
2. mediation making beating: will stir in food thickenig agent, food flavoring agent, the edible sweetener adding drinking water by the prescription metering, again the pumpkin powder is added in the above-mentioned aqueous solution and fully stir and make the dissolving of pumpkin powder, be heated to the insulation of boiling shape and got crushed pumpkin pasty state liquid in 5～20 minutes, crushed pumpkin pasty state liquid is cooled to 60～85 ℃, it is dropped into successively pull an oar in beater, the fiberizer again and grind, guaranteeing does not wherein have the pumpkin powder particles, gets the ripe slurries of pumpkin;
3. high-pressure homogeneous, with the ripe slurries of deployed pumpkin high pressure homogenizer homogenizing, homogenization pressure guarantees that greater than 20Mpa floating shape particle diameter gets the homogeneous Pumpkin Juice less than 1 micron in the Pumpkin Juice;
4. the degassing: the homogeneous Pumpkin Juice is outgased with degassing tank, and the vacuum in the degassing tank is 85～90Mpa, and the degassing time is 15～30 minutes;
5. dilute sterilization: the Pumpkin Juice thin up after will outgasing is to requiring, and is heated to 100 ℃, high temperature sterilization 10～30 minutes.
4, the preparation method of the described pumpkin beverage of claim 3 is characterized in that: in mediation making beating step, the weight of drinking water is 1～2 times of pumpkin grain weight amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510022694 CN1849935A (en) | 2005-12-20 | 2005-12-20 | Pumpkin beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510022694 CN1849935A (en) | 2005-12-20 | 2005-12-20 | Pumpkin beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1849935A true CN1849935A (en) | 2006-10-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510022694 Pending CN1849935A (en) | 2005-12-20 | 2005-12-20 | Pumpkin beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1849935A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017041745A1 (en) * | 2015-09-11 | 2017-03-16 | 石家庄以岭药业股份有限公司 | Solid beverage containing ginseng and preparation method thereof |
| CN107373233A (en) * | 2017-08-25 | 2017-11-24 | 中国农业大学 | A kind of muskmelon juice quality product and preparation method thereof |
| CN107912662A (en) * | 2017-10-16 | 2018-04-17 | 广西农业职业技术学院 | A kind of pumpkin Chinese yam composite beverage and preparation method thereof |
-
2005
- 2005-12-20 CN CN 200510022694 patent/CN1849935A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017041745A1 (en) * | 2015-09-11 | 2017-03-16 | 石家庄以岭药业股份有限公司 | Solid beverage containing ginseng and preparation method thereof |
| CN107373233A (en) * | 2017-08-25 | 2017-11-24 | 中国农业大学 | A kind of muskmelon juice quality product and preparation method thereof |
| CN107373233B (en) * | 2017-08-25 | 2020-12-08 | 中国农业大学 | High-quality muskmelon juice product and preparation method thereof |
| CN107912662A (en) * | 2017-10-16 | 2018-04-17 | 广西农业职业技术学院 | A kind of pumpkin Chinese yam composite beverage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20061025 |