CN102356897A - Composite juice of hawthorn and oleaster and preparation method thereof - Google Patents
Composite juice of hawthorn and oleaster and preparation method thereof Download PDFInfo
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- CN102356897A CN102356897A CN2011102601432A CN201110260143A CN102356897A CN 102356897 A CN102356897 A CN 102356897A CN 2011102601432 A CN2011102601432 A CN 2011102601432A CN 201110260143 A CN201110260143 A CN 201110260143A CN 102356897 A CN102356897 A CN 102356897A
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- leaved oleaster
- apricot
- fruit juice
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Abstract
The invention relates to a composite juice of hawthorn and oleaster and a preparation method thereof. The composite juice is prepared from hawthorn juice, oleaster juice, apricot juice and auxiliary materials. The invention is characterized in that the mass ratio of hawthorn juice to oleaster juice to apricot juice is (10-15): (8-12): (6-10); the auxiliary materials comprise the following materials by mass ratio: 8-12% of white granulated sugar, 0.1-0.2% of citric acid and 0.01-0.1% of potassium sorbate. The preparation method comprises the following steps of: 1) mixing and blending; 2) homogenizing; 3) degassing; and 4) sterilizing and cooling. According to the invention, the sense indexes are as follows: the color is red-yellow and uniform; the fragrance mixed with strong hawthorn juice, oleaster juice and apricot juice is formed; and the composite juice is sweet without odor. The physiochemical indexes are as follows: the content of vitamin C is more than or equal to 100mg/100ml; the content of the original juice is more than or equal to 40%; the content of the soluble solid matter is 10%-13%; and all the indexes conform to the specifications of GB11671 and GB2760-1996.
Description
Technical field
The present invention relates to composite natural fruit juice field, be specifically related to hawthorn, arrow-leaved oleaster, dried apricot composite fruit juice and preparation method.
Background technology
Composite fruit juice has important nutritive value, belongs to " alkalescent food ", has great significance to safeguarding health.Hawthorn, arrow-leaved oleaster have rich nutrient substances, but the mouthfeel of eating raw is not good, the reasonable utilization that can't point out its commodity value and nutritional labeling; This defective has seriously restricted the enthusiasm that plantation is produced, and the mouthfeel of apricot is better, and the shelf-life is shorter; Maturity period is more concentrated, the limited amount of eating raw.
Summary of the invention
The composite fruit juice that the object of the present invention is to provide a kind of hawthorn, arrow-leaved oleaster, dried apricot to process, and the preparation method of this fruit juice are to overcome the deficiency that exists in the prior art.
The present invention has adopted such technical scheme:
1), mixing preparation the present invention chooses hawthorn, arrow-leaved oleaster, dried apricot, processes fruit juice respectively, adds auxiliary material, and its preparation method is:; 2), homogeneous; 3) degassing; 4) sterilization, cooling.
Be specially: said hawthorn arrow-leaved oleaster composite fruit juice, process by haw juice, arrow-leaved oleaster juice, apricot juice and auxiliary material, it is characterized in that the mass ratio of haw juice, arrow-leaved oleaster juice, apricot juice is 10-15: 8-12: 6-10;
Said auxiliary material and mass ratio are respectively: white granulated sugar is the 8-12% of gross mass; Citric acid is the 0.1-0.2% of gross mass; Potassium sorbate is the 0.01-0.1% of gross mass.
The preparation method of haw juice is:
A), choosing fruit; The selective maturation degree is consistent, anosis, mashed fresh fruit.
B), clean; Washing, flush away impurity.
C), poach; Haw berry and water weight ratio are 1: 2, and water is heated to 90-100 ℃, keep 1-3 hour, take out haw berry;
D), squeeze the juice; Explode fruit juice with wrapping up in the packet mode juice extractor;
E), the weight ratio of fruit juice and 85-95 ℃ of water is 1: 2, adopts the gauze filter to filter filter cloth aperture 120 orders.
F), centrifugation; Isolate parchment and fruit juice with centrifugal separator, it is subsequent use to obtain fruit juice.
The preparation method of arrow-leaved oleaster juice is:
1) selective maturation does not have the arrow-leaved oleaster of going mouldy, the flush away silt impurity;
2) arrow-leaved oleaster and water weight ratio are 1: 5-6; 55-85 ℃ boiling 30-50 minute;
3) pull an oar with the water of precooking the arrow-leaved oleaster of precooking with beater, isolate fruit stone, obtain arrow-leaved oleaster juice slurries;
4) smash pulp to arrow-leaved oleaster juice slurries with colloid mill, obtain arrow-leaved oleaster juice through filtering.
The preparation method of apricot juice is:
1) dried apricot and water weight ratio are 1: 5-10; 70-85 ℃ boiling 30-40 minute;
2) pull an oar precook dried apricot and water jointly with colloid mill, to obtain apricot juice subsequent use in filtration through 120 order grenadines.
The method of said composite fruit juice is following step:
1), proportionally take by weighing haw juice, arrow-leaved oleaster juice, apricot juice and auxiliary material, mixing preparation stirs;
2), compound that step 1) obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to get into homogeneous;
3) degassing; Composite fruit juice behind the homogeneous outgases through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; Put into 60-80 ℃ hot water preheating to the fruit juice of filling and sealing, boiling to boil is cooled to normal temperature after 12-14 minute and gets final product.
Organoleptic indicator of the present invention:
Color and luster is a reddish yellow, uniformity; The mixing fragrance that strong hawthorn, arrow-leaved oleaster, apricot juice are arranged; Sweet and sour taste, free from extraneous odour.
Physical and chemical index:
Vitamin C content >=100 milligram/100 milliliters; Original fruit juice content >=40%; Soluble solid 10%-13%; Meet GB11671, GB2760-1996 regulation.
The specific embodiment
1), mixing preparation specific embodiment: the present invention chooses hawthorn, arrow-leaved oleaster, dried apricot, processes fruit juice respectively, adds auxiliary material, and its preparation method is:; 2), homogeneous; 3) degassing; 4) sterilization, cooling.
Be specially: said hawthorn arrow-leaved oleaster composite fruit juice, process by haw juice, arrow-leaved oleaster juice, apricot juice and auxiliary material, it is characterized in that the mass ratio of haw juice, arrow-leaved oleaster juice, apricot juice is 10-15: 8-12: 6-10;
Said auxiliary material and mass ratio are respectively: white granulated sugar is the 8-12% of gross mass; Citric acid is the 0.1-0.2% of gross mass; Potassium sorbate is the 0.01-0.1% of gross mass.
The preparation method of haw juice is:
A), choosing fruit; The selective maturation degree is consistent, anosis, mashed fresh fruit.
B), clean; Washing, flush away impurity.
C), poach; Haw berry and water weight ratio are 1: 2, and water is heated to 90-100 ℃, keep 1-3 hour, take out haw berry;
D), squeeze the juice; Explode fruit juice with wrapping up in the packet mode juice extractor;
E), the weight ratio of fruit juice and 85-95 ℃ of water is 1: 2, adopts the gauze filter to filter filter cloth aperture 120 orders.
F), centrifugation; Isolate parchment and fruit juice with centrifugal separator, it is subsequent use to obtain fruit juice.
The preparation method of arrow-leaved oleaster juice is:
1) selective maturation does not have the arrow-leaved oleaster of going mouldy, the flush away silt impurity;
2) arrow-leaved oleaster and water weight ratio are 1: 5-6; 55-85 ℃ boiling 30-50 minute;
3) pull an oar with the water of precooking the arrow-leaved oleaster of precooking with beater, isolate fruit stone, obtain arrow-leaved oleaster juice slurries;
4) smash pulp to arrow-leaved oleaster juice slurries with colloid mill, obtain arrow-leaved oleaster juice through filtering.
The preparation method of apricot juice is:
1) dried apricot and water weight ratio are 1: 5-10; 70-85 ℃ boiling 30-40 minute;
2) pull an oar precook dried apricot and water jointly with colloid mill, to obtain apricot juice subsequent use in filtration through 120 order grenadines.
The method of said composite fruit juice is following step:
1), proportionally take by weighing haw juice, arrow-leaved oleaster juice, apricot juice and auxiliary material, mixing preparation stirs;
2), compound that step 1) obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to get into homogeneous;
3) degassing; Composite fruit juice behind the homogeneous outgases through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; Put into 60-80 ℃ hot water preheating to the fruit juice of filling and sealing, boiling to boil is cooled to normal temperature after 12-14 minute and gets final product.
Organoleptic indicator of the present invention:
Color and luster is a reddish yellow, uniformity; The mixing fragrance that strong hawthorn, arrow-leaved oleaster, apricot juice are arranged; Sweet and sour taste, free from extraneous odour.
Physical and chemical index:
Vitamin C content >=100 milligram/100 milliliters; Original fruit juice content >=40%; Soluble solid 10%-13%; Meet GB11671, GB2760-1996 regulation.
Claims (5)
1. a hawthorn arrow-leaved oleaster composite fruit juice is processed by haw juice, arrow-leaved oleaster juice, apricot juice and auxiliary material, it is characterized in that, the mass ratio of haw juice, arrow-leaved oleaster juice, apricot juice is 10-15: 8-12: 6-10:
Said auxiliary material and mass ratio are respectively: white granulated sugar is the 8-12% of gross mass; Citric acid is the 0.1-0.2% of gross mass; Potassium sorbate is the 0.01-0.1% of gross mass.
2. according to the described composite fruit juice of claim 1, it is characterized in that the preparation method of haw juice is:
A), choosing fruit; The selective maturation degree is consistent, anosis, mashed fresh fruit.
B), clean; Washing, flush away impurity.
C), poach; Haw berry and water weight ratio are 1: 2, and water is heated to 90-100 ℃, keep 1-3 hour, take out haw berry;
D), squeeze the juice; Explode fruit juice with wrapping up in the packet mode juice extractor;
E), the weight ratio of fruit juice and 85-95 ℃ of water is 1: 2, adopts the gauze filter to filter filter cloth aperture 120 orders.
F), centrifugation; Isolate parchment and fruit juice with centrifugal separator, it is subsequent use to obtain fruit juice.
3. according to the described composite fruit juice of claim 1, it is characterized in that the preparation method of arrow-leaved oleaster juice is:
1) selective maturation does not have the arrow-leaved oleaster of going mouldy, the flush away silt impurity;
2) arrow-leaved oleaster and water weight ratio are 1: 5-6; 55-85 ℃ boiling 30-50 minute;
3) pull an oar with the water of precooking the arrow-leaved oleaster of precooking with beater, isolate fruit stone, obtain arrow-leaved oleaster juice slurries;
4) smash pulp to arrow-leaved oleaster juice slurries with colloid mill, obtain arrow-leaved oleaster juice through filtering.
4. according to the described composite fruit juice of claim 1, it is characterized in that the preparation method of apricot juice:
1) dried apricot and water weight ratio are 1: 5-10; 70-85 ℃ boiling 30-40 minute;
2) pull an oar precook dried apricot and water jointly with colloid mill, to obtain apricot juice subsequent use in filtration through 120 order grenadines.
5. according to the described composite fruit juice of claim 1, it is characterized in that the method for said composite fruit juice is following step:
1), proportionally take by weighing haw juice, arrow-leaved oleaster juice, apricot juice and auxiliary material, mixing preparation stirs;
2), compound that step 1) obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to get into homogeneous;
3) degassing; Composite fruit juice behind the homogeneous outgases through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; Put into 60-80 ℃ hot water preheating to the fruit juice of filling and sealing, boiling to boil is cooled to normal temperature after 12-14 minute and gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102601432A CN102356897A (en) | 2011-09-05 | 2011-09-05 | Composite juice of hawthorn and oleaster and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102601432A CN102356897A (en) | 2011-09-05 | 2011-09-05 | Composite juice of hawthorn and oleaster and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102356897A true CN102356897A (en) | 2012-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011102601432A Pending CN102356897A (en) | 2011-09-05 | 2011-09-05 | Composite juice of hawthorn and oleaster and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157700A (en) * | 2018-01-11 | 2018-06-15 | 广西下火堂甜品管理有限公司 | A kind of fructus crataegi pinnatifidae and sugarcane composite fruit juice and preparation method thereof |
| CN114052150A (en) * | 2021-12-02 | 2022-02-18 | 新疆林科院造林治沙研究所 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
-
2011
- 2011-09-05 CN CN2011102601432A patent/CN102356897A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157700A (en) * | 2018-01-11 | 2018-06-15 | 广西下火堂甜品管理有限公司 | A kind of fructus crataegi pinnatifidae and sugarcane composite fruit juice and preparation method thereof |
| CN114052150A (en) * | 2021-12-02 | 2022-02-18 | 新疆林科院造林治沙研究所 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
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Application publication date: 20120222 |