CN101617844A - Fructus phyllanthi fruit juice beverage and preparation method thereof - Google Patents
Fructus phyllanthi fruit juice beverage and preparation method thereof Download PDFInfo
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- CN101617844A CN101617844A CN200810058601A CN200810058601A CN101617844A CN 101617844 A CN101617844 A CN 101617844A CN 200810058601 A CN200810058601 A CN 200810058601A CN 200810058601 A CN200810058601 A CN 200810058601A CN 101617844 A CN101617844 A CN 101617844A
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Abstract
The invention relates to a fructus phyllanthi fruit juice beverage and a preparation method thereof. The fructus phyllanthi fruit juice beverage which has unique flavor is prepared by the following steps: performing fruit selection, cleaning, crushing, centrifugation and filtration to obtain a fructus phyllanthi raw fruit juice; and adding auxiliary components of sucrose, glycoprotein, citric acid, a stabilizer, honey, licorice water, cooking salt, edible essence, edible pigment and the like. The beverage not only has the unique flavor, but also has excellent mouthfeel, has the functions of promoting the production of body fluid to quench thirst, hawking and protecting throat, nourishing lung and reducing pressure, and removing food retention and resolving phlegm, and is a nutritive fruit juice beverage with good mouthfeel and efficacies.
Description
Technical field
The present invention relates to a kind of Yunnan olive fruit drink and preparation method thereof, belong to the food and drink manufacture field.
Background technology
The Yunnan olive has another name called emblic, Phyllanthus embical fruit, Phyllanthus embical fruit etc., extensively is distributed in Jinsha jiang River one band in Yunnan.Yunnan olive nature and flavor are sweet, sour, puckery, cool, attach to the lung and stomach meridians, and its function is a clearing heat and cooling blood, and food digesting stomach fortifying promotes the production of body fluid to quench thirst; Be used to prevent diseases such as blood-head blood stasis, indigestion, abdominal distension, cough, laryngalgia and dry.The Yunnan olive is of high nutritive value, and is rich in Vc, has very high edible and medical value, and anticancer in addition, anti-aging function.But Yunnan olive taste is sour and astringent, should not directly eat, can only be by being processed into preserved fruit, beverage etc. to cover the acerbity that it is difficult to enter the mouth.At present, have Yunnan olive fruit drink selling on the market, but these beverages all have very heavy Olivanic Acid astringent taste, mouthfeel is not fine yet, and majority are difficult to accept.Therefore, the Yunnan olive fruit drink of developing a kind of sweet and sour taste has crucial meaning.
Summary of the invention
The objective of the invention is to obtain a kind of Yunnan olive fruit drink and preparation method thereof, make the Yunnan olive fruit drink that makes have good mouthfeel and local flavor.
The present invention be with fresh Yunnan olive fruits through choosing fruit, clean, broken, centrifugal, filter and obtain Yunnan olive original fruit juice, be raw material with Yunnan olive original fruit juice again, auxiliary materials such as interpolation sugar, acid, stabilizing agent are mixed with the fruit drink of unique flavor.
The prescription of Yunnan of the present invention olive fruit drink is: Yunnan olive original fruit juice 5～30%, sucrose 5～20%, albumen sugar 0.01～0.10%, citric acid 0.01～0.1%, stabilizing agent 0.01～0.1%, salt 0.5～3.0%, liquorice beverage 0.5～3.0%, honey 0.5～3.0%, 10% light green 5～40d/L, 1% olive essence, 15～60d/L, water 50-85%.
The production technology of Yunnan of the present invention olive fruit drink is:
(1) the choosing fruit is selected mature eighty-to-ninety percent, no disease and pest, is not had mildew and rot, AT, fresh Yunnan olive fruits;
(2) cleaning is poured the Yunnan olive fruits of choosing into and is soaked 30min in the service sink, and then rinses well with clear water;
(3) fragmentation is poured in the disintegrating machine washed Yunnan olive fruits broken;
(4) centrifugal with the Yunnan olive slurries centrifugal 5min in the centrifuge of 2000r/min after the fragmentation, make juice and slag initial gross separation;
(5) filtration is crossed 400 purpose frame-type filters with the centrifugal Yunnan olive juice that obtains, and removes granule impurity wherein, promptly obtains original fruit juice;
(6) seasoning is measured fruit juice and is poured in the container, weighing auxiliary material again, then albumen sugar, citric acid, stabilizing agent, salt and sucrose are mixed, with mixing with measured original fruit juice again after a small amount of about 50 ℃ drinking water dissolving, add remaining water, stir, add liquorice beverage and honey again, splash into light green solution and olive essence solution then while stirring, back homogeneous in the homogenizer of 50～150Pa stirs;
(7) degassing sterilization is heated to 75 ℃ of sterilizations that outgas;
(8) can is packed in the pop can while hot with the fruit drink of bottle placer after homogeneous;
(9) sterilization pop can that fruit drink will be housed is put into high-pressure sterilizing pot and is kept 3min down at 121 ℃, takes out the back and is cooled to room temperature rapidly with flowing water, promptly obtains the Yunnan olive fruit drink finished product of color and luster pale green.
Used stabilizing agent is one or more among xanthans and the CMC.
The water consumption of soluble protein sugar, citric acid, stabilizing agent, salt and sucrose is as the criterion can allow sucrose all dissolve.
The preparation method of above-mentioned liquorice beverage is: Radix Glycyrrhizae and distilled water are carried out infusion in 1: 10 ratio, treat that the water infusion to two/for the moment of the former water yield, stops heating, be cooled to room temperature, filter standby through 400 mesh frame filters.
After adopting such scheme, the Yunnan olive fruit drink that the present invention produces had both kept the peculiar taste of Yunnan olive, having good mouthfeel again, the effect of the gorget that promotes the production of body fluid to quench thirst, hawks, moistening lung step-down, resolving phlegm and removing blood stasis is also arranged simultaneously, is all good fruit nutrition juice beverages of mouthfeel and effect.
The specific embodiment
Yunnan olive fruit drink is made with following raw materials according: Yunnan olive original fruit juice 5%, sucrose 8%, albumen sugar 0.06%, citric acid 0.01%, stabilizing agent 0.06%, salt 1.0%, liquorice beverage 1.0%, honey 1.0%, 10% light green 25d/L, 1% olive essence 35d/L, water 83.8%.Stabilizing agent in above-mentioned is one or more among xanthans and the CMC.
The preparation method of above-mentioned Yunnan olive fruit drink may further comprise the steps:
(1) the choosing fruit is selected mature eighty-to-ninety percent, no disease and pest, is not had mildew and rot, AT, fresh Yunnan olive fruits;
(2) cleaning is poured the Yunnan olive fruits of choosing into and is soaked 30min in the service sink, and then rinses well with clear water;
(3) fragmentation is poured in the disintegrating machine washed Yunnan olive fruits broken;
(4) centrifugal with the Yunnan olive slurries centrifugal 5min in the centrifuge of 2000r/min after the fragmentation, make juice and slag initial gross separation;
(5) filtration is crossed 400 purpose frame-type filters with the centrifugal Yunnan olive juice that obtains, and removes granule impurity wherein, promptly obtains original fruit juice;
(6) seasoning is measured fruit juice and is poured in the container, weighing auxiliary material again, then albumen sugar, citric acid, stabilizing agent, salt and sucrose are mixed, with mixing with measured original fruit juice again after a small amount of 50 ℃ of drinking water dissolving, add remaining water, stir, add liquorice beverage and honey again, splash into light green solution and olive essence solution then while stirring, back homogeneous in the homogenizer of 50～150Pa stirs;
(7) degassing sterilization is heated to 75 ℃ of sterilizations that outgas;
(8) can is packed in the pop can while hot with the fruit drink of bottle placer after homogeneous;
(9) sterilization pop can that fruit drink will be housed is put into high-pressure sterilizing pot and is kept 3min down at 121 ℃, takes out the back and is cooled to room temperature rapidly with flowing water, promptly obtains the Yunnan olive fruit drink finished product of color and luster pale green.
Claims (6)
1. Yunnan olive fruit drink and preparation method thereof is characterized in that its prescription is: Yunnan olive original fruit juice 5～30%, sucrose 5～20%, albumen sugar 0.01～0.10%, citric acid 0.01～0.10%, stabilizing agent 0.01～0.10%, salt 0.5～3.0%, liquorice beverage 0.5～3.0%, honey 0.5～3.0%, 10% light green 5～40d/L, 1% olive essence, 15～60d/L, water 50～85%.
2. Yunnan as claimed in claim 1 olive fruit drink is characterized in that described stabilizing agent is one or more of xanthans and CMC.
3. the preparation method of Yunnan olive fruit drink according to claim 1 is characterized in that it may further comprise the steps:
(1) the choosing fruit is selected mature eighty-to-ninety percent, no disease and pest, is not had mildew and rot, AT, fresh Yunnan olive fruits;
(2) cleaning is poured the Yunnan olive fruits of choosing into and is soaked 30min in the service sink, and then rinses well with clear water;
(3) fragmentation is poured in the disintegrating machine washed Yunnan olive fruits broken;
(4) centrifugal with the Yunnan olive slurries centrifugal 5min in the centrifuge of 2000r/min after the fragmentation, make juice and slag initial gross separation;
(5) filter the centrifugal Yunnan olive juice that obtains and cross 400 purpose frame-type filters, remove granule impurity wherein, promptly obtain original fruit juice;
(6) seasoning is measured fruit juice and is poured in the container, weighing auxiliary material again, then albumen sugar, citric acid, stabilizing agent, salt and sucrose are mixed, with mixing with measured original fruit juice again after a small amount of about 50 ℃ drinking water dissolving, add remaining water, stir, add liquorice beverage and honey again, splash into light green solution and olive essence solution then while stirring, back homogeneous in the homogenizer of 50～150Pa stirs;
(7) degassing sterilization is heated to 75 ℃ of sterilizations that outgas;
(8) can is packed in the pop can while hot with the fruit drink of bottle placer after homogeneous;
(9) sterilization pop can that fruit drink is housed is put into high-pressure sterilizing pot and is kept 3min down at 121 ℃, takes out the back and is cooled to room temperature rapidly with flowing water, promptly obtains the Yunnan olive fruit drink finished product of color and luster pale green.
4. method as claimed in claim 3 is characterized in that, used stabilizing agent is one or more among xanthans and the CMC.
5. claim 3 or 4 described methods is characterized in that, the water consumption of soluble protein sugar, citric acid, stabilizing agent, salt and sucrose is as the criterion can allow sucrose all dissolve.
6. as claim 3,4 or 5 described methods, it is characterized in that the preparation method of liquorice beverage is: Radix Glycyrrhizae and distilled water are carried out infusion in 1: 10 ratio, treat that the water infusion is to two/for the moment of the former water yield, stop heating, be cooled to room temperature, filter standby through 400 mesh frame filters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810058601A CN101617844A (en) | 2008-06-30 | 2008-06-30 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810058601A CN101617844A (en) | 2008-06-30 | 2008-06-30 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
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| CN101617844A true CN101617844A (en) | 2010-01-06 |
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| CN200810058601A Pending CN101617844A (en) | 2008-06-30 | 2008-06-30 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475202A (en) * | 2010-11-29 | 2012-05-30 | 王玫 | Fructus phyllanthi pit aided lead elimination health food/drug and method for processing same |
| CN102578643A (en) * | 2012-01-20 | 2012-07-18 | 张志美 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
| CN105167042A (en) * | 2014-07-05 | 2015-12-23 | 余芳 | Health-care phyllanthus emblica and black nightshade beverage |
| CN105594968A (en) * | 2015-12-28 | 2016-05-25 | 楊光雲 | Phyllanthus emblica brown sugar and preparation technology thereof |
| CN105747052A (en) * | 2016-05-14 | 2016-07-13 | 广东佳业食品股份有限公司 | Production process of fresh olive beverage |
| CN108617897A (en) * | 2018-04-25 | 2018-10-09 | 胡泽荣 | A kind of micro-nano olive beverage and its processing method |
| CN108925797A (en) * | 2018-06-30 | 2018-12-04 | 云南树翡翠农林科技有限公司 | A kind of Yunnan olive magma and its preparation process |
| CN112868952A (en) * | 2021-02-04 | 2021-06-01 | 福建生物工程职业技术学院 | Production method of olive juice beverage and olive hardness sorting machine |
| CN114601081A (en) * | 2022-03-25 | 2022-06-10 | 云南双江福寿源食品开发有限责任公司 | Wild Yunnan olive raw juice |
| CN116832079A (en) * | 2023-07-03 | 2023-10-03 | 成都中医药大学 | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice |
-
2008
- 2008-06-30 CN CN200810058601A patent/CN101617844A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475202A (en) * | 2010-11-29 | 2012-05-30 | 王玫 | Fructus phyllanthi pit aided lead elimination health food/drug and method for processing same |
| CN102578643A (en) * | 2012-01-20 | 2012-07-18 | 张志美 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
| CN105167042A (en) * | 2014-07-05 | 2015-12-23 | 余芳 | Health-care phyllanthus emblica and black nightshade beverage |
| CN105594968A (en) * | 2015-12-28 | 2016-05-25 | 楊光雲 | Phyllanthus emblica brown sugar and preparation technology thereof |
| CN105747052A (en) * | 2016-05-14 | 2016-07-13 | 广东佳业食品股份有限公司 | Production process of fresh olive beverage |
| CN108617897A (en) * | 2018-04-25 | 2018-10-09 | 胡泽荣 | A kind of micro-nano olive beverage and its processing method |
| CN108925797A (en) * | 2018-06-30 | 2018-12-04 | 云南树翡翠农林科技有限公司 | A kind of Yunnan olive magma and its preparation process |
| CN112868952A (en) * | 2021-02-04 | 2021-06-01 | 福建生物工程职业技术学院 | Production method of olive juice beverage and olive hardness sorting machine |
| CN112868952B (en) * | 2021-02-04 | 2023-09-01 | 福建生物工程职业技术学院 | Production method of olive juice beverage and olive hardness sorting machine |
| CN114601081A (en) * | 2022-03-25 | 2022-06-10 | 云南双江福寿源食品开发有限责任公司 | Wild Yunnan olive raw juice |
| CN116832079A (en) * | 2023-07-03 | 2023-10-03 | 成都中医药大学 | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice |
| CN116832079B (en) * | 2023-07-03 | 2024-02-09 | 成都中医药大学 | Preparation method of primary pulp for relieving purgation effect of phyllanthus emblica normal juice |
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Application publication date: 20100106 |