201026238 六、發明說明： 【發明所屬之技術領域】 本發明係有關一種蔬果汁萃取冷凍技術及方法，主要係 運用於製作蔬果原汁之方法者。 【先前技術】 按，習用之「供生產用於製備非沉積性、乳油狀、細 質及濃稠之水果飲料的廣用水果基料之配方及方法」如中201026238 VI. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a vegetable juice extraction and freezing technique and method, which are mainly used for the method for producing raw juice of fruits and vegetables. [Prior Art] According to the “Recipe and Method for Producing Wide-Use Fruit Base for Producing Non-Depositable, Creamy, Fine and Thick Fruit Beverages”
❹ 華民國專利申請案號第090112787, 一種生產水 果糊泥之方法，該水果糊泥主要具有來自水果之完整的單 一果肉細胞，該方法包含；（a)使水果之尺寸降低至碎片 之尺寸’其中熱傳係快速地由碎塊之外部向内部進行；（b ) 烹煮水果碎塊；以及（c)離解及細碎經烹煮之水果碎塊 以產生水果糊泥，其主要具有完整的單一水果果肉細胞。 其上述所述之「供生產用於製備非沉積性、乳油狀、 細質及濃稠之水果飲料的廣用水果基料之配方及方法」，其 方法雖可使該水果財完整的單-水果果肉細胞，但其實 施過程係H煮之方式將水果碎塊進以產生水果糊泥，此 烹煮過程需耗費較多時間，且其過程易俾水果糊泥内所存 之養刀與纖維遭⑤溫烹煮而流失或破壞之情事者。 【發明内容】 鮮並保護養分送達至=::3=原汁’可維持新 爲達到痛之目的，本發明主要係將蔬菜與水果之基 3 201026238 料進行細化以俾該蔬菜與水果體積縮小成泥或液狀，再藉 瞬間將其蔬果汁或蔬果泥冷凍之方式，將該冷凍後之冰塊 繼以包裝並運送者。 本發明蔬果汁萃取冷凍技術及方法，主要係使用冷凍之 方式’讓蔬果汁與蔬果泥之養分可藉瞬間結凍於該冰塊體 内’藉此，蔬果肉細胞之細胞壁可裂解並完全釋出，且藉 冰塊體之外壁將所有養分保護可保持蔬果汁之鮮度並不致 養分流失者。 ® 【實施方式】 本發明係有關一種蔬果汁萃取冷凍技術及方法，〔請參 閱第一圖〕其方法至少包括； 挑選蔬果（1 )，篩選新鮮之蔬菜與水果做為基料，以 柳丁為例·採收期為十至十二月為佳，挑選果粒富彈性、 飽滿、有重量者，外型則以橢圓形、果色呈深橙黃色、果 皮油包細緻且香氣濃郁者較優； Ο 預冷處理（2 )，挑選後的蔬果即先置入零下2 ot冰 樞束存’此可降低生菌數增長，若有蟲印亦可因束冷而輕 易脫落； 清洗處理（3 )，除去經筛選之蔬菜與水果之殘留的農 用化學藥劑、果皮、菜根、雜葉…等，並進以清洗，以柳 丁為例：清洗時可初步進行冰浴漂洗將具殺菌效果之克熱 淨（垸苯礦酸鹽）與可防止蒂頭變黑之除草劑HD， 後便將柳丁從冰櫃取出並以清水將果皮上的辨污去除，再 以lOt以下之冰水漂洗以俾進行第二次冰浴漂洗，經 201026238 此，亦可再次降低生菌數生長’同時可延緩蔬果氧化之速 度； 細化加工（4 )’將清洗處理（3 )後之蔬菜與水果截 切，截切後盛裝於保鮮盒迅速置入冷陳櫃，繼於冷柬櫃取 出後之蔬菜與水果藉榨取或攪伴來俾使該蔬菜與水果肉體 之體積細化成糊泥狀或汁液態狀； 瞬間冷凍（5 )，該成糊泥狀或汁液態狀之蔬菜與水果 藉由吹灑或喷霧之方式置入於一 〇°C以下之冷凍空間，經 Ο 此，該成糊泥狀或汁液態狀之蔬菜與水果可瞬間凝結成冰 晶或冰塊狀，並存於零下2 0°C之冰櫃以凍存； 包裝運送（6 )，其凝結成冰晶或冰塊狀之蔬菜與水果 均質收集於容器中’該容器可使用塑膠薄狀管體或袋體盛 裝以便於使用者可直接剪開食用，經包裝並運送至消費者 處者。 使用蔬果汁萃取冷凍技術及方法實施時，〔請參閱第一 ❾圖〕首先挑選蔬果（1 )，篩選欲製作之新鮮的蔬菜或水果， 而於10 C以下之環境下，將所選用之蔬菜或水果除去果 皮、菜根、雜葉…等，並清洗乾淨，而繼將清洗處理（3 ) 後之蔬菜或水果細化加工（4 )榨成蔬果汁或攪為蔬果泥， 、”田化加工（4 )時，可加入2 〇 %的無菌冰塊俾擾拌榨取 的過程可維持8°c以下之溫度，而該蔬果汁或蔬果泥可依 '消費者需求做為單一口味之單樣式或多種口味混和之多樣 式來搭配，加柳丁汁、果菜汁，此後再進而將經細化加工 (4)後之蔬果汁以喷灑方式將該蔬果汁液體喷置於一 〇 201026238 c以下之冷凍空間，而蔬果泥則可依吹灑方式將該蔬果泥 之碎末體亦m置於-crc以下之冷;東空間，此皆以俾使該 蔬果汁或蔬果泥於其環境下瞬間如東（5)並凝結成冰晶 或冰塊狀並存放於零下2 0乞之冰櫃以凍存，最後再將其 冰晶或冰塊體置於容器内包裝進行運送者。 本發明蔬果汁萃取冷床技術及方法，其優點在於，其操 作流程主要皆於;L (TC以下，此可常保該蔬果汁或蔬果泥 之新鮮度，該蔬果汁或蔬果泥主要係於細化加工（4)前 〇 _蔬菜與水城城以簡盒盛裝麵賴人冷;東櫃， 此可俾S亥蔬果汁或蔬果泥内之果肉細胞迅速膨脹進而造成 細胞壁裂解並完全釋出，而釋出之養分與纖維質藉由冰塊 之外壁包覆於冰塊内，當冰塊溶解時，其養分與纖維質便 可完全釋放出來’且該蔬果汁或蔬果泥係凝結成冰塊，冰 塊較於液體或為濃稠體皆更易於盛裝於容器與包裝者。 綜上所述，當知本發明具有新穎性，且本發明未見之 ❿ 於任何刊物，當符合專利法第21、2 2條之規定。 唯以上所述者，僅為本發明之一較佳實施例而已，當 不月b以之限疋本發明之範圍。即大凡依本發明申請專利範 圍所作之均等變化與修飾，皆應仍屬本發明專利涵蓋之範 圍内。 6 201026238 【圖式簡單說明】 第一圖：本發明之操作流程示意圖 【主要元件符號說明】 1 挑選蔬果 2 預冷處理 3 清洗處理 4 細化加工 5 瞬間冷凍 6 包裝運送❹ Patent Application No. 090112787, a method for producing fruit paste, which mainly comprises a single single pulp cell derived from fruit, the method comprising; (a) reducing the size of the fruit to the size of the fragment' Wherein the heat transfer is rapidly carried out from the outside to the inside of the pieces; (b) cooking the pieces of fruit; and (c) dissociating and finely chopping the pieces of the fruit to produce a fruit paste, which is mainly complete and single Fruit pulp cells. The above-mentioned "recipe and method for producing a widely used fruit base for preparing a non-depositable, emulsifiable, fine and thick fruit beverage", the method of which can make the fruit complete single - Fruit pulp cells, but the implementation process is to digest the fruit into pieces to produce fruit paste. This cooking process takes more time, and the process is easy to remove the knives and fibers stored in the fruit paste. 5 Those who are warmed to cook and lose or destroy. [Summary of the Invention] Fresh and protected nutrients are delivered until =::3=raw juice' can maintain new pain for the purpose of the present invention. The present invention mainly refines the vegetable and fruit base 3 201026238 to reduce the volume of the vegetable and fruit. Reduce the size into a mud or liquid, and then freeze the frozen fruit juice or vegetable puree in a timely manner, and then pack the frozen ice cubes and transport them. The invention discloses the method and method for extracting and freezing the vegetable juice, mainly by using the method of freezing, 'the nutrients of the vegetable juice and the vegetable puree can be frozen in the ice body instantaneously', whereby the cell wall of the vegetable pulp cell can be lysed and completely released. Out, and all nutrients protected by the outer wall of the ice block can keep the freshness of the vegetable juice and not cause nutrient loss. ® [Embodiment] The present invention relates to a vegetable juice extraction freezing technology and method, [see the first figure], the method includes at least; selecting fruits and vegetables (1), screening fresh vegetables and fruits as a base material, and taking Liu Ding For example, the harvesting period is better from 10 to December. If the fruit is rich in elasticity, fullness and weight, the shape is oval, the fruit is dark orange, the peel is fine and the aroma is strong. Excellent; Ο Pre-cooling treatment (2), the selected fruits and vegetables are first placed in the lower 2 ot ice hub bundles' This can reduce the growth of the number of bacteria, if there is insect printing can also fall off easily due to the cold; cleaning treatment (3 ), removing the remaining agricultural chemicals, peels, vegetable roots, miscellaneous leaves, etc. from the screened vegetables and fruits, and then washing them, taking Liu Ding as an example: when washing, preliminary ice bath rinsing will be carried out. The hot (phenate) and the herbicide HD, which can prevent the pedicle from turning black, will be taken out from the freezer and the stain on the peel will be removed with water, and then rinsed with ice water below lOt. Carry out the second ice bath rinse, after 201026238 , can also reduce the growth of the number of bacteria again 'can also delay the oxidation rate of fruits and vegetables; refine processing (4) 'cut the vegetables and fruits after cleaning (3), cut and then quickly placed in the crisper Chen cabinet, after the vegetable and fruit taken out of the cold box, is squeezed or stirred to make the volume of the vegetable and fruit flesh into a paste or juice state; instant freezing (5), the paste is muddy Or the vegetables and fruits in the form of sap are placed in a freezing space below a °C by blowing or spraying. After that, the vegetables and fruits in a state of mash or juice can be instantly condensed into Ice crystals or ice cubes, stored in a freezer at minus 20 °C for storage; packaged and transported (6), which is condensed into ice crystals or ice-shaped vegetables and fruits are collected in a container. 'The container can be thin plastic. The tube body or the bag body is mounted so that the user can cut it directly, package it and transport it to the consumer. When using the vegetable juice extraction freezing technology and method, [Please refer to the first map] first select the fruits and vegetables (1), select the fresh vegetables or fruits to be made, and in the environment below 10 C, select the vegetables to be used. Or the fruit is removed from the peel, vegetable roots, miscellaneous leaves, etc., and cleaned, and then the vegetable or fruit after the cleaning treatment (3) is refined (4) into a vegetable juice or stirred into a vegetable puree, "Tianhua processing (4) When adding 2%% of sterile ice cubes, the process of extracting and mixing can maintain a temperature below 8 °c, and the vegetable juice or vegetable puree can be used as a single flavor in a single flavor or Mixing a variety of flavors with a variety of flavors, adding willow juice, fruit and vegetable juice, and then spraying the vegetable juice liquid after the refinement processing (4) to a spray of 201026238 c or less Freezing space, while the fruit and vegetable puree can be placed in the cold of -crc below the blowing of the vegetable puree; the east space, so that the vegetable juice or vegetable puree in the environment is instantaneous East (5) and condense into ice crystals or ice cubes and store The freezer is stored at a temperature of minus 20 ounces, and finally the ice crystal or ice cube is placed in a container for transport. The invention relates to the technology and method for extracting cold bed of vegetable juice, which has the advantage that the operation process is mainly L (below TC, this can always guarantee the freshness of the vegetable juice or vegetable puree, the vegetable juice or vegetable puree is mainly in the refinement processing (4) before the 〇 _ vegetable and Shuicheng City to cover the cold with a simple box; In the East Cabinet, the flesh cells in the S-he vegetable juice or vegetable puree rapidly expand and cause the cell wall to be cracked and completely released, while the released nutrients and fiber are covered in the ice by the outer wall of the ice. When the ice cubes are dissolved, the nutrients and fiber can be completely released' and the vegetable juice or vegetable puree is condensed into ice cubes, and the ice cubes are more easily contained in the container and the package than the liquid or the thick body. As described above, it is to be understood that the present invention is novel, and the present invention is not found in any publication, and is in compliance with the provisions of Articles 21 and 22 of the Patent Law. The example is only when the month b is limited to the hair The scope of the present invention is to be construed as being within the scope of the present invention. 6 201026238 [Simple description of the diagram] First diagram: Schematic diagram of the operation flow of the present invention [mainly Description of component symbols] 1 Selection of fruits and vegetables 2 Pre-cooling treatment 3 Cleaning treatment 4 Refining processing 5 Instant freezing 6 Packaging and shipping