CN104187958A - Honey pomelo and kelp combined fruit and vegetable juice and preparation method thereof - Google Patents
Honey pomelo and kelp combined fruit and vegetable juice and preparation method thereof Download PDFInfo
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- CN104187958A CN104187958A CN201410419461.2A CN201410419461A CN104187958A CN 104187958 A CN104187958 A CN 104187958A CN 201410419461 A CN201410419461 A CN 201410419461A CN 104187958 A CN104187958 A CN 104187958A
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- juice
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- tangle
- kelp
- fruit
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000012907 honey Nutrition 0.000 title claims abstract description 16
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 12
- 240000000560 Citrus x paradisi Species 0.000 title abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 title abstract 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 17
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000276331 Citrus maxima Species 0.000 claims description 30
- 235000001759 Citrus maxima Nutrition 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 14
- 239000002131 composite material Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 235000019658 bitter taste Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 claims description 4
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 claims description 4
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims description 4
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 claims description 4
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000008520 organization Effects 0.000 claims description 3
- 238000002161 passivation Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 229910001385 heavy metal Inorganic materials 0.000 abstract 1
- 229910017604 nitric acid Inorganic materials 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012859 sterile filling Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses honey pomelo and kelp combined fruit and vegetable juice and a preparation method thereof. The honey pomelo and kelp combined fruit and vegetable juice is prepared from honey pomelo juice, kelp juice and auxiliary materials. The honey pomelo and kelp combined fruit and vegetable juice is characterized in that the mass ratio of honey pomelo juice to kelp juice is 40% to 30%; the auxiliary materials comprise the following components in percentage by mass: 5% of white granulated sugar, 1% of honey, 0.3% of nitric acid, 0.1% of sodium carboxymethylcellulose, 0.1% of algin and 0.008% of vanillin. The sensory indexes are that the honey pomelo and kelp combined fruit and vegetable juice is light orange-yellow, is uniform and consistent, is sour and sweet, is pure in mouthfeel, has the special fragrance of the honey pomelo, has no fishy smell and peculiar smell of the kelp, is uniform and not layered, has trace amount of precipitation after being placed for a long time and has no impurity. The physicochemical indexes are that the content of soluble solids are greater than or equal to 10%, the content of the total acid content is 0.3%-0.38%, and the heavy metal content conforms to the national beverage standard.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to sweet shaddock, sea-tangle compound fruit and vegetable juice and preparation method.
Background technology
Sea-tangle is the high maritime vegetables of a kind of nutritive value, and its health care is for people know.Sea-tangle is fatty 0.1%, crude fibre 10%, protein 12%, mineral matter 12.9%, also contains amino acid and the multivitamin of various needed by human, is the typical natural health care of low in calories, high dietary-fiber, high protein, high mineral.Honey shaddock local flavor sweet and sour palatability, is rich in sugar, sour minute and vitamin C, is of high nutritive value, and pleasant aroma after fruit maturation, is subject to consumer's favor deeply, is the very good material of processing fruit drink.But, shaddock squeezing the juice, sterilization, storage just there will be bitter taste afterwards, is called tardy bitter taste phenomenon, this is owing to there being the bitter substances such as natural limonin, aurantiin, neohesperidin in fruit juice.The bitter taste of grapefruit juice will inevitably affect the local flavor of converted products, must carry out debitterize processing.Sea-tangle and sweet shaddock are taken off respectively to raw meat, debitterize processing, and the sea-tangle juice making and sweet shaddock juice are carried out to compound allotment, be processed into novel compound fruit vegetable beverage, be deeply subject to consumer's welcome.
Summary of the invention
The compound fruit and vegetable juice that the object of the present invention is to provide a kind of sweet shaddock, sea-tangle to make, and the preparation method of this Juice, to overcome the deficiencies in the prior art.
The present invention has adopted such technical scheme:
The present invention chooses sweet shaddock, sea-tangle, makes respectively Juice, adds auxiliary material, and its preparation method is: 1) mixing preparation; 2) homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described sweet shaddock, sea-tangle compound fruit and vegetable juice, by sweet shaddock juice, sea-tangle juice and auxiliary material, made, it is characterized in that, the mass ratio of sweet shaddock juice, sea-tangle juice is 40%: 30%.
Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 5%; Honey is 1% of gross mass; Citric acid is 0.3% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass; Sodium alginate is 0.1% of gross mass; Vanillic aldehyde is 0.008% of gross mass.
The preparation method of sea-tangle juice is:
1) select materials: select dark, the plump dry sea-tangle without going mouldy of color, as the raw material of preparation sea-tangle juice;
2) clean, soak: with clear water, wash away the impurity such as surperficial silt, be then soaked in water 4 hours, make its abundant imbibition;
3) broken, making beating: first that sea-tangle is broken, then add 8 times of drinking water to sea-tangle quality that sea-tangle is broken into juice;
4) insulation lixiviate: after heating is boiled, add 0.06% glacial acetic acid in sea-tangle slurries, then constantly stir extraction time 90 minutes at 80-85 ℃;
5) centrifugation: sea-tangle leaching liquor is removed residue through centrifuge separation, 4800 revs/min of centrifuge speeds;
6) filter: isolated clear liquid filters with 100 object silks;
7) de-raw meat: to adding 2% a-cyclodextrine and 0.1% ginger juice in the sea-tangle juice extracting, stir.
Producing of honey shaddock juice
1) choosing fruit: select abundant mellow fruit;
2) remove the peel, go seed: peel off pomelo peel, capsule clothing, remove shaddock seed, the pulp of obtaining rinses with clear water;
3) pull an oar, precook: by pulp, by material-water ratio, be to put into beater making beating at 1: 2, then slurries put into the stainless-steel pan 4-5 minute that precooks, add appropriate citric acid and ascorbic acid, main purpose, for the enzymatic activity of passivation pulp organization, prevents juice browning;
4) enzymolysis, squeeze the juice, filter: after making beating, add 0.4% pectase enzymolysis 90 minutes at 45 ℃ ± 2 ℃, be then warming up to 95-96 ℃ by pectase deactivation, squeeze the juice after cooling, with 100 object silks, filter;
5) debitterize: the a-cyclodextrine to adding 0.5% in the fruit juice after filtering, stir, a-cyclodextrine can form embedding compound with the bitter substance such as aurantiin, neohesperidin, limonin and reduce the bitter taste of product.
The method of described composite fruit juice is following step:
1) proportionally take sweet shaddock juice, sea-tangle juice and auxiliary material, mixing preparation, stirs;
2) step 1) compound that obtains, take operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 ℃, boiling to boil after 12-14 minute is cooled to normal temperature.Cooling rear employing composite soft packaging carries out sterile filling.
Organoleptic indicator of the present invention:
Melon yellow look, uniformity; Sour-sweet tasty and refreshing, pure taste, has the distinctive fragrance of sweet shaddock, without sea-tangle fishy smell and peculiar smell; Evenly, without layering, a small amount of precipitation, free from admixture after being long placed in, have been allowed.
Physical and chemical index:
Soluble solid >=10%; Total acid content 0.3%-0.38%; Content of beary metal meets the beverage standard of national regulation.
The specific embodiment
Specific embodiment: the present invention chooses sweet shaddock, sea-tangle, makes respectively Juice, adds auxiliary material, and its preparation method is: 1) mixing preparation; 2) homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described sweet shaddock, sea-tangle compound fruit and vegetable juice, by sweet shaddock juice, sea-tangle juice and auxiliary material, made, it is characterized in that, the mass ratio of sweet shaddock juice, sea-tangle juice is 40%: 30%.
Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 5%; Honey is 1% of gross mass; Citric acid is 0.3% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass; Sodium alginate is 0.1% of gross mass; Vanillic aldehyde is 0.008% of gross mass.
The preparation method of sea-tangle juice is:
1) select materials: select dark, the plump dry sea-tangle without going mouldy of color, as the raw material of preparation sea-tangle juice;
2) clean, soak: with clear water, wash away the impurity such as surperficial silt, be then soaked in water 4 hours, make its abundant imbibition;
3) broken, making beating: first that sea-tangle is broken, then add 8 times of drinking water to sea-tangle quality that sea-tangle is broken into juice;
4) insulation lixiviate: after heating is boiled, add 0.06% glacial acetic acid in sea-tangle slurries, then constantly stir extraction time 90 minutes at 80-85 ℃;
5) centrifugation: sea-tangle leaching liquor is removed residue through centrifuge separation, 4800 revs/min of centrifuge speeds;
6) filter: isolated clear liquid filters with 100 object silks;
7) de-raw meat: to adding 2% a-cyclodextrine and 0.1% ginger juice in the sea-tangle juice extracting, stir.
Producing of honey shaddock juice
1) choosing fruit: select abundant mellow fruit;
2) remove the peel, go seed: peel off pomelo peel, capsule clothing, remove shaddock seed, the pulp of obtaining rinses with clear water;
3) pull an oar, precook: by pulp, by material-water ratio, be to put into beater making beating at 1: 2, then slurries put into the stainless-steel pan 4-5 minute that precooks, add appropriate citric acid and ascorbic acid, main purpose, for the enzymatic activity of passivation pulp organization, prevents juice browning;
4) enzymolysis, squeeze the juice, filter: after making beating, add 0.4% pectase enzymolysis 90 minutes at 45 ℃ ± 2 ℃, be then warming up to 95-96 ℃ by pectase deactivation, squeeze the juice after cooling, with 100 object silks, filter;
5) debitterize: the a-cyclodextrine to adding 0.5% in the fruit juice after filtering, stir, a-cyclodextrine can form embedding compound with the bitter substance such as aurantiin, neohesperidin, limonin and reduce the bitter taste of product.
The method of described composite fruit juice is following step:
1) proportionally take sweet shaddock juice, sea-tangle juice and auxiliary material, mixing preparation, stirs;
2) step 1) compound that obtains, take operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 ℃, boiling to boil after 12-14 minute is cooled to normal temperature.Cooling rear employing composite soft packaging carries out sterile filling.
Organoleptic indicator of the present invention:
Melon yellow look, uniformity; Sour-sweet tasty and refreshing, pure taste, has the distinctive fragrance of sweet shaddock, without sea-tangle fishy smell and peculiar smell; Evenly, without layering, a small amount of precipitation, free from admixture after being long placed in, have been allowed.Physical and chemical index: soluble solid >=10%; Total acid content 0.3%-0.38%; Content of beary metal meets the beverage standard of national regulation.
Claims (4)
1. sweet shaddock, a sea-tangle compound fruit and vegetable juice, made by sweet shaddock juice, sea-tangle juice and auxiliary material, it is characterized in that, the mass ratio of sweet shaddock juice, sea-tangle juice is 40%: 30%; Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 5%; Honey is 1% of gross mass; Citric acid is 0.3% of gross mass; Sodium carboxymethylcellulose is 0.1% of gross mass; Sodium alginate is 0.1% of gross mass; Vanillic aldehyde is 0.008% of gross mass.
2. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of sea-tangle juice is:
1) select materials: select dark, the plump dry sea-tangle without going mouldy of color, as the raw material of preparation sea-tangle juice;
2) clean, soak: with clear water, wash away the impurity such as surperficial silt, be then soaked in water 4 hours, make its abundant imbibition;
3) broken, making beating: first that sea-tangle is broken, then add 8 times of drinking water to sea-tangle quality that sea-tangle is broken into juice;
4) insulation lixiviate: after heating is boiled, add 0.06% glacial acetic acid in sea-tangle slurries, then constantly stir extraction time 90 minutes at 80-85 ℃;
5) centrifugation: sea-tangle leaching liquor is removed residue through centrifuge separation, 4800 revs/min of centrifuge speeds;
6) filter: isolated clear liquid filters with 100 object silks;
7) de-raw meat: to adding 2% a-cyclodextrine and 0.1% ginger juice in the sea-tangle juice extracting, stir.
3. according to composite fruit juice claimed in claim 1, it is characterized in that: the preparation method of sweet shaddock juice is:
1) choosing fruit: select abundant mellow fruit;
2) remove the peel, go seed: peel off pomelo peel, capsule clothing, remove shaddock seed, the pulp of obtaining rinses with clear water;
3) pull an oar, precook: by pulp, by material-water ratio, be to put into beater making beating at 1: 2, then slurries put into the stainless-steel pan 4-5 minute that precooks, add appropriate citric acid and ascorbic acid, main purpose, for the enzymatic activity of passivation pulp organization, prevents juice browning;
4) enzymolysis, squeeze the juice, filter: after making beating, add 0.4% pectase enzymolysis 90 minutes at 45 ℃ ± 2 ℃, be then warming up to 95-96 ℃ by pectase deactivation, squeeze the juice after cooling, with 100 object silks, filter;
5) debitterize: the a-cyclodextrine to adding 0.5% in the fruit juice after filtering, stir, a-cyclodextrine can form embedding compound with the bitter substance such as aurantiin, neohesperidin, limonin and reduce the bitter taste of product.
4. according to composite fruit juice claimed in claim 1, it is characterized in that: the method for described composite fruit juice is following step:
1) proportionally take sweet shaddock juice, sea-tangle juice and auxiliary material, mixing preparation, stirs;
2) step 1) compound that obtains, take operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed: the composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling: the fruit juice of filling and sealing is put into the hot water preheating of 60-80 ℃, boiling to boil after 12-14 minute is cooled to normal temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747150A (en) * | 2016-03-02 | 2016-07-13 | 浙江大学 | Shaddock and hawthorn fruit cakes and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747150A (en) * | 2016-03-02 | 2016-07-13 | 浙江大学 | Shaddock and hawthorn fruit cakes and preparation method thereof |
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Application publication date: 20141210 |