CN102239914A - Vitamin C (VC) fruit juice milk beverage and preparation method thereof - Google Patents
Vitamin C (VC) fruit juice milk beverage and preparation method thereof Download PDFInfo
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- CN102239914A CN102239914A CN2011101830468A CN201110183046A CN102239914A CN 102239914 A CN102239914 A CN 102239914A CN 2011101830468 A CN2011101830468 A CN 2011101830468A CN 201110183046 A CN201110183046 A CN 201110183046A CN 102239914 A CN102239914 A CN 102239914A
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Abstract
The invention discloses a vitamin C (VC) fruit juice milk beverage and a preparation method thereof. The VC fruit juice milk beverage consists of the following components in percentage by weight: 5 to 10 percent of milk, 18 to 22 percent of aloe juice, 18 to 22 percent of fig pulp, 4 percent of high fructose corn syrup, 2 percent of white granulated sugar, 0.02 percent of vitamin C, 0.25 percent of xanthan gum, 0.25 percent of sodium carboxymethylcellulose, 0.03 percent of potassium sorbate, and the balance of drinking water. The VC fruit juice milk beverage is prepared from aloe, fig and milk which are taken as main raw materials, and the vitamin C is added at the same time; and the VC fruit juice milk beverage is rich in various nutrient components which are beneficial to human bodies and has good mouthfeel, and consumers can drink throughout the year, so the VC fruit juice milk beverage has broad market application prospect. In addition, the preparation method is simple and convenient to operate.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of VC fruit juice milk beverage and preparation method thereof.
Background technology
Milk is a kind of tonic food that contains abundant protein, fat, and digest and assimilate easily, 98% the protein utilization that can be absorbed by the body in the milk, contain multiple aliphatic acid, lecithin, cholesterol in its fat, and contain nutritional labelings such as a large amount of calcium, phosphorus, potassium, iron, manganese and vitamin A, B, therefore can play the effect that keeps the human organ function and regulate metabolism, so there is the people to be referred to as " long-lived beverage ".
Aloe is a kind of health plant edible, medicinal, that improve looks, view and admire that integrates, and contains 75 kinds of elements, and is almost completely identical with the human body cell desired substance.Its effect is: the immune reactivation of aloe polysaccharide can improve the resistance against diseases of body.Various chronic diseases such as hypertension, gout asthma, cancer etc. are used aloe can heighten the effect of a treatment in therapeutic process, quicken the rehabilitation of body.Aloe is the laxative that is good for the stomach of bitter taste, and the effect of anti-inflammatory, renovating tummy mucous membrane and pain relieving is arranged, and helps the treatment of gastritis, gastric ulcer, can promote the ulceration healing, and for burn, scald, aloe also can have effect well anti-infective, that help healing.Itself also has insulinoid effect, and the blood sugar metabolism in the energy control agent is diabetes patient's desirable food and medicine.Aloe is still improved looks, loses weight, the anti-good merchantable brand that treats constipation, and fat metabolism, gastrointestinal function, excretory system are all had good corrective action.
Ficus is in the dry holder that is the moraceae plants fig.Its nutritional labeling is: contain moisture 81.3 grams in per 100 gram figs, protein 1.5 grams, fat 0.1 gram, crude fibre 3 grams, carbohydrate 13 grams, ash content 1.1 grams, carrotene 30 micrograms, 0.03 milligram of thiamine, 0.02 milligram in riboflavin, 0.1 milligram of niacin, 2 milligrams in ascorbic acid, 1.82 milligrams of vitamin E classes, 212 milligrams in potassium, 5.5 milligrams in sodium, 67 milligrams of calcium, 17 milligrams in magnesium, 0.1 milligram of iron, 0.17 milligram in manganese, 1.42 milligrams on zinc, 0.01 milligram of copper, 18 milligrams in phosphorus, selenium 0.67 microgram.In addition, the several amino acids etc. that also contains citric acid, fumaric acid, butanedioic acid, malic acid, third acetate, oxalic acid, quininic acid, lipase, protease and needed by human.
Effect: 1. reinforcing spleen to promote digestion, relax bowel: fig contains malic acid, citric acid, lipase, protease, hydrolase etc., helps the digestion of human body to food, promotes appetite, contains multiple lipid because of it again, so have the effect that relaxes bowel.2. reducing blood lipid, hypotensive: contained lipase, hydrolase etc. have the function that reduces blood fat and reduce blood lipid in the fig, so but reducing blood lipid reduces fat in endovascular deposition, and then play hypotensively, prevent the effect of coronary heart disease.3. reducing pharyngeal swelling: contain materials such as citric acid, fumaric acid, butanedioic acid, malic acid, third acetate, oxalic acid, quininic acid in the fig, have the merit of anti-inflammation detumescence, but reducing pharyngeal swelling.4. supplement the nutrients: contain the amino acid of a large amount of carbohydrates, lipid, protein, cellulose, vitamin, inorganic salts and needed by human etc. in the fig, the nutritional labeling that can effectively replenish human body strengthens body resistance against diseases.5, cancer-resisting: contain psoralen, Buddhist mandarin orange lactone isoreactivity composition in the serum of immature fruit, can extract a kind of aromatic substance " benzaldehyde " in the fruit juice of its ripening fruits, the two all have cancer-resisting effect, can prevent the generation of liver cancer, lung cancer, cancer of the stomach, delay the development of transplantability gland cancer, lymphosarcoma, impel its degeneration.
Though above-mentioned three kinds of materials have abundant nutrition and the effect of preventing and curing diseases, because aloe, Ficus be in plant class material, generally seldom directly edible, milk then belongs to dairy products, so the consumer is edible seldom simultaneously traditionally.
Summary of the invention
In order to address the above problem, the object of the present invention is to provide a kind of consumer to eat throughout the year, and nutritious VC fruit juice milk beverage and preparation method thereof.
In order to achieve the above object, VC fruit juice milk beverage provided by the invention is made up of following component by weight percentage:
VC fruit juice milk beverage preparation method provided by the invention comprises the following step that carries out in order:
1) after being cleaned, aloe makes asparagus juice, and according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;
2) after being cleaned, fig makes the fig slurry, and according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;
3) asparagus juice after the above-mentioned filtration, fig slurry are mixed with milk;
4) will dissolve with suitable quantity of water respectively according to white granulated sugar and the HFCS that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves afterwards;
5) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) join in the blend tank with the above-mentioned asparagus juice of making, fig slurry and milk mixture, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and according to vitamin C and potassium sorbate that above-mentioned addition takes by weighing, the drinking water constant volume of adding surplus also stirs, and makes the VC fruit juice milk beverage thus;
7) above-mentioned VC fruit juice milk beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole VC fruit juice milk beverage thus.
VC fruit juice milk beverage provided by the invention is to make as primary raw material with aloe, fig and milk, add vitamin C simultaneously, it not only is rich in multiple nutritional labeling to the human body beneficial, and mouthfeel is good, and the consumer can eat throughout the year, so market application foreground is very wide.In addition, this preparation method is simple, easy to operate.
The specific embodiment
Below in conjunction with specific embodiment VC fruit juice milk beverage provided by the invention and preparation method thereof is elaborated.
Embodiment 1:
The VC fruit juice milk beverage that present embodiment provides is made up of following component by weight percentage:
The VC fruit juice milk beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) makes asparagus juice after aloe is cleaned, take by weighing 18 kilograms of asparagus juices then and add the suitable quantity of water dilution, filter afterwards standby afterwards with 120 mesh sieves;
2) make the fig slurry after fig is cleaned, take by weighing 18 kilograms of figs slurries then and add the suitable quantity of water dilution, standby after filtering with 120 mesh sieves afterwards;
3) asparagus juice after the above-mentioned filtration, fig slurry are mixed with 5 kilograms of milk;
4) 2 kilograms of white granulated sugars and 4 kilograms of HFCSs are dissolved with suitable quantity of water respectively, standby after filtering with 120 mesh sieves afterwards;
5) 0.25 kilogram of xanthans and 0.25 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned asparagus juice of making, fig slurry and milk mixture, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and 0.02 kilogram of vitamin C and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, and makes the VC fruit juice milk beverage thus;
7) above-mentioned VC fruit juice milk beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole VC fruit juice milk beverage thus.
Embodiment 2:
The VC fruit juice milk beverage that present embodiment provides is made up of following component by weight percentage:
The VC fruit juice milk beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) makes asparagus juice after aloe is cleaned, take by weighing 22 kilograms of asparagus juices then and add the suitable quantity of water dilution, filter afterwards standby afterwards with 120 mesh sieves;
2) make the fig slurry after fig is cleaned, take by weighing 22 kilograms of figs slurries then and add the suitable quantity of water dilution, standby after filtering with 120 mesh sieves afterwards;
3) asparagus juice after the above-mentioned filtration, fig slurry are mixed with 10 kilograms of milk;
4) 2 kilograms of white granulated sugars and 4 kilograms of HFCSs are dissolved with suitable quantity of water respectively, standby after filtering with 120 mesh sieves afterwards;
5) 0.25 kilogram of xanthans and 0.25 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned asparagus juice of making, fig slurry and milk mixture, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and 0.02 kilogram of vitamin C and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, and makes the VC fruit juice milk beverage thus;
7) above-mentioned VC fruit juice milk beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole VC fruit juice milk beverage thus.
Embodiment 3:
The VC fruit juice milk beverage that present embodiment provides is made up of following component by weight percentage:
The VC fruit juice milk beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) makes asparagus juice after aloe is cleaned, take by weighing 20 kilograms of asparagus juices then and add the suitable quantity of water dilution, filter afterwards standby afterwards with 120 mesh sieves;
2) make the fig slurry after fig is cleaned, take by weighing 20 kilograms of figs slurries then and add the suitable quantity of water dilution, standby after filtering with 120 mesh sieves afterwards;
3) asparagus juice after the above-mentioned filtration, fig slurry are mixed with 8 kilograms of milk;
4) 2 kilograms of white granulated sugars and 4 kilograms of HFCSs are dissolved with suitable quantity of water respectively, standby after filtering with 120 mesh sieves afterwards;
5) 0.25 kilogram of xanthans and 0.25 kilogram of sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) the above-mentioned asparagus juice of making, fig slurry and milk mixture, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and 0.02 kilogram of vitamin C and 0.03 kilogram of potassium sorbate are joined in the blend tank, the drinking water that adds surplus is settled to 100 kilograms and stir, and makes the VC fruit juice milk beverage thus;
7) above-mentioned VC fruit juice milk beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole VC fruit juice milk beverage thus.
Claims (2)
1. VC fruit juice milk beverage, it is characterized in that: described fruit juice milk beverage is made up of following component by weight percentage:
2. the preparation method of a VC fruit juice milk beverage as claimed in claim 1, it is characterized in that: described preparation method comprises the following step that carries out in order:
1) after being cleaned, aloe makes asparagus juice, and according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;
2) after being cleaned, fig makes the fig slurry, and according to weigh back and add the suitable quantity of water dilution of above-mentioned addition, standby after filtering with 120 mesh sieves afterwards then;
3) asparagus juice after the above-mentioned filtration, fig slurry are mixed with milk;
4) will dissolve with suitable quantity of water respectively according to white granulated sugar and the HFCS that above-mentioned addition takes by weighing, standby after filtering with 120 mesh sieves afterwards;
5) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
6) join in the blend tank with the above-mentioned asparagus juice of making, fig slurry and milk mixture, white sand syrup, HFCS water, xanthans and sodium carboxymethylcellulose slurry and according to vitamin C and potassium sorbate that above-mentioned addition takes by weighing, the drinking water constant volume of adding surplus also stirs, and makes the VC fruit juice milk beverage thus;
7) above-mentioned VC fruit juice milk beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be finished the preparation process of whole VC fruit juice milk beverage thus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011101830468A CN102239914A (en) | 2011-06-30 | 2011-06-30 | Vitamin C (VC) fruit juice milk beverage and preparation method thereof |
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| CN2011101830468A CN102239914A (en) | 2011-06-30 | 2011-06-30 | Vitamin C (VC) fruit juice milk beverage and preparation method thereof |
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| CN102239914A true CN102239914A (en) | 2011-11-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123946A (en) * | 2015-08-20 | 2015-12-09 | 安徽米乐食品有限公司 | Sorbet-flavored beverage and preparation method thereof |
| US10117826B2 (en) * | 2016-03-31 | 2018-11-06 | Peter Angia Pham | Bodily lubricating and moisturizing compositions containing plant mucilage |
-
2011
- 2011-06-30 CN CN2011101830468A patent/CN102239914A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123946A (en) * | 2015-08-20 | 2015-12-09 | 安徽米乐食品有限公司 | Sorbet-flavored beverage and preparation method thereof |
| US10117826B2 (en) * | 2016-03-31 | 2018-11-06 | Peter Angia Pham | Bodily lubricating and moisturizing compositions containing plant mucilage |
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Application publication date: 20111116 |