KR20010106387A - Preparation method of juice and its products - Google Patents

Abstract

Nonfilled and filled granular PTFE powders each having a high apparent density, a small quantity of electrostatic charge and excellent powder fluidity, capable of providing moldings freed from deterioration of tensile strength and elongation and coloration caused by surfactants, and having a high degree of whiteness; and a process for producing the same, which comprises wetting 100 parts by weight of a PTFE powder alone or a mixture thereof with a filler with 30 to 60 parts by weight of an aqueous solution of a nonionic surfactant comprising a hydrophobic segment composed of poly(oxyalkylene) units each having 3 to 4 carbon atoms and a hydrophilic segment composed of poly(oxyethelene) units and granulating the wet powder by a mechanical force.

Description

Green juice preparation method and its green juice {Preparation method of Juice and its products}

It is an object of the present invention to minimize the destruction of nutrients during preparation, to soften the taste, and to provide a green juice production method and its green juice easy sterilization process.

Green juice is a food with a very high nutrient content that can be drunk as a juice of juice by pressing vegetables, fruits, etc. by physical methods.

Conventional green juices are prepared in the order of washing the raw materials after washing with water, sterilizing, filling and packing. By the way, the green juice according to the conventional manufacturing method as described above has a disadvantage in that the loss of nutrients is large, causing loss of inherent volatile flavor components and a decrease in texture. In detail, when the raw vegetables and fruits are first juiced in the air as they are, the tissues are crushed and vitamin C (L-ascorbic acid) comes into contact with oxygen in the air, where vitamin C is oxidized by ascorbate oxidase. Destroyed. In addition, the juice should be exposed to the air for a certain period of time for the sterilization process. During this time, the oxidation progresses and the nutritional value of vitamin C is almost lost. The conventional sterilization method mainly uses ultraviolet sterilization method for the purpose of maintaining freshness. UV irradiation promotes the destruction of vitamin C. After a long time of juice, the volatile fragrances are lost, resulting in a loss of taste and sensuality.

On the other hand, the oxidase can be inactivated by blanching treated for a short time in hot water.

Therefore, the present invention is to proceed the juice process after performing the poaching process to inactivate the oxidase (ascorbate oxidase) in the raw material before the juice process to break the tissue. In other words, the raw material is washed with hot water, steam or micro-oven after washing for 15 seconds to 3 minutes to provide a green juice manufacturing method and the green juice is prepared in the order of the juice process, filling and packaging process.

In the present invention, in the preparation of green juice, the plant is washed with water and cleansed for 15 seconds to 3 minutes, and then proceeds to the juice process, followed by the preparation of the green juice, characterized in that the manufacturing process of the filling and packaging process and the green juice It is about.

A feature of the present invention is to perform juice by performing a blanching process of slightly washing raw washed water with heat. The degassing process is heat-treated for 15 seconds to 3 minutes in hot water of 95 ° C. or higher to obtain sterilization effects of raw materials, inactivation of ascorbate oxidase, and elution of certain harmful components.

The sterilization treatment prior to the juice process is effectively performed in hot water in a short time, so the heat transfer efficiency is higher than the light irradiation or plate type sterilization method, and sterilization can be done in a short time, which can reduce the loss of nutrients. Since the air exposure time in the juice state is short, it is effective for maintaining freshness. Inactivation of ascorbate oxidase prevents the oxidation of vitamin C even when tissues are destroyed during the juice process. Some of the plants used as raw materials for the production of green juice contain components that are undesirable when consumed in large quantities by the human body, such as salts, glycosides, saponins, and tannins. Poaching the plants by hot water removes some of the water-soluble components of the above-mentioned specific components, making them more desirable as food.

Extraction process is carried out in the juicer, taking care not to contaminate the raw material boiled. The juice of the green juice is transferred to the charger using a transport tube, which is kept airtight, and then packed in a container by a predetermined amount from the charger.

Meanwhile, the degassing process uses a steam or micro oven at 100 ° C. in place of hot water to obtain sterilization and inactivation of ascorbate oxidase.

The dechigging process of the present invention removes some of the water-soluble components such as saponins, salts, and tannins, which are undesirable for the human body, when a certain amount of the plant components is ingested. By inactivating) it prevents the loss of vitamin C during the juice process.

Claims (2)

Washing the plants clean, performing the degassing process for 15 seconds to 3 minutes, and then proceed to the juice process, and then the green juice production method characterized in that the manufacturing in the order of filling and packaging process. Washing the plants clean, 15 seconds to 3 minutes to carry out the poaching process and then proceed to the juice process, and then green juice, characterized in that prepared in the order of filling and packaging process.