CN105231196A - Preparation method of quinoa flesh beverage - Google Patents
Preparation method of quinoa flesh beverage Download PDFInfo
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- CN105231196A CN105231196A CN201510553930.4A CN201510553930A CN105231196A CN 105231196 A CN105231196 A CN 105231196A CN 201510553930 A CN201510553930 A CN 201510553930A CN 105231196 A CN105231196 A CN 105231196A
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- lamb
- quinoa
- fruit
- quarters wheat
- pulp
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title claims abstract description 11
- 240000006162 Chenopodium quinoa Species 0.000 title abstract 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 81
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 244000141359 Malus pumila Species 0.000 claims abstract 2
- 240000006122 Chenopodium album Species 0.000 claims description 98
- 235000009344 Chenopodium album Nutrition 0.000 claims description 98
- 241000209140 Triticum Species 0.000 claims description 97
- 235000021307 Triticum Nutrition 0.000 claims description 97
- 235000015203 fruit juice Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 240000004244 Cucurbita moschata Species 0.000 claims description 20
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 20
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 20
- 235000020354 squash Nutrition 0.000 claims description 20
- 238000010009 beating Methods 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000004677 Nylon Substances 0.000 claims description 10
- 229920001778 nylon Polymers 0.000 claims description 10
- 230000003647 oxidation Effects 0.000 claims description 10
- 238000007254 oxidation reaction Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000000835 fiber Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 240000000111 Saccharum officinarum Species 0.000 claims description 5
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 14
- 230000035764 nutrition Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 3
- 230000032683 aging Effects 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 14
- 230000000694 effects Effects 0.000 description 8
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002124 endocrine Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 2
- 229910052753 mercury Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000000153 supplemental effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- JLQUFIHWVLZVTJ-UHFFFAOYSA-N carbosulfan Chemical compound CCCCN(CCCC)SN(C)C(=O)OC1=CC=CC2=C1OC(C)(C)C2 JLQUFIHWVLZVTJ-UHFFFAOYSA-N 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/52—Adding ingredients
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of a quinoa flesh beverage, and belongs to the technical field of food processing. The preparation method concretely comprises the following working procedures: carefully choosing quinoa, soaking the chosen quinoa, cleaning the soaked quinoa, drying the cleaned quinoa, ageing the dried quinoa, putting the aged quinoa into a pulping machine, pulping the quinoa in the pulping machine so as to obtain quinoa serosity, taking 50% of the quinoa serosity, and adding the taken quinoa serosity into blended fruit liquid so as to obtain a solution; degassing the solution, homogenizing the degassed solution, and sterilizing the homogenized solution so as to obtain the quinoa flavored flesh beverage. The quinoa flesh beverage disclosed by the invention conforms to the requirements of people for safety, health, nutrition and nature of foods, not only has the unique flavor of the quinoa and the nutrition of apples, but also is ready-to-eat, convenient, diversified in taste, and suitable for large-scale industrial production; the processing links of the quinoa are reduced, and the quality and the nutrition of the quinoa can be maintained to the maximum extent. The preparation method disclosed by the invention is simple in working procedures, the produced quinoa flesh beverage has the fragrance of the quinoa, is delicious, ready-to-eat, convenient, and suitable for common people to consume, and can become popular fashionable healthy beverages.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of preparation method of lamb's-quarters wheat fruit squash.
Background technology
Lamb's-quarters wheat (formal name used at school: Chenopodiumquinoawilld) originates in mountain area, South America Andean, is the main conventional food that print adds aborigines.Lamb's-quarters wheat, main its seed edible.Shape of the seed is in oblate, and size is close with millet, and color then has milky, milk yellow, bluish violet
Etc. multiple.Seed nutritional is worth high, and the mineral matter contained, vitamin enrich, and protein is more than 2 times of rice, especially containing the lysine that general cereal lacks, can, as the substitute of the grains such as rice, also be one of space food of astronaut.
The conventional nutrients analysis (%) of lamb's-quarters wheat: protein accounts for 15.8%, starch 52%, sugar 3.2%, fat 6%, dietary fiber 7.0%.And containing other nutritional labelings such as saponin(e 2.5% grade.Many kinds of lamb's-quarters wheat are the plant foods containing high-quality or complete protein, and its endosperm accounts for 68% of seed, and has nutritional activities.Its protein content is up to 16% ~ 22% (beef 20%), quality and milk powder and meat suitable, be rich in several amino acids, wherein have 9 seed amino acids of needed by human, ratio suitably and be easy to absorb, especially be rich in the lysine lacked in other plant, the mineral nutrients such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium and manganese, content is all higher, cholesterol level is 0, not containing seitan, be low fat, (305kcal/100g) low in calories cereal.
Calcium content in apple is abundanter than general fruit, contributes to metabolism and falls excess salt in body.Malic acid can metabolism heat, prevents LBSO.As for Soluble Fiber pectin, constipation can be solved.Pectin can also promote the discharge of lead in intestines and stomach, mercury, manganese, regulates body blood sugar level, the rapid drawdown that rises sharply of prevention blood sugar.Lamb's-quarters wheat and apple combine, body function can be strengthened, repair physique, immunity moderation and endocrine, raising physical stress ability, prevent disease, anticancer, fat-reducing, the effect such as supplemental treatment, be suitable for all colonies to eat, be particularly suited for hyperglycaemia, hypertension, high fat of blood, heart disease chronic diseases, and the special physique crowd such as infant, pregnant and lying-in women, children, student, the elderly.
Summary of the invention
The object of the invention is the preparation method in order to provide a kind of lamb's-quarters wheat fruit squash, the local flavor of lamb's-quarters wheat fruit squash existing lamb's-quarters wheat uniqueness prepared and the nutrition of apple, instant again.
The present invention is achieved through the following technical solutions:
A kind of preparation method of lamb's-quarters wheat fruit squash, comprise lamb's-quarters wheat impurity elimination cleaning, lamb's-quarters wheat dry slaking, the making beating of lamb's-quarters wheat, choosing fruit, wash fruit, peeling, stripping and slicing, precook, broken, making beating, filtration, allocate, degassed, mixing, homogeneous, sterilization, sealing, the operations such as packaging and warehousing, concrete steps are as follows:
1) lamb's-quarters wheat impurity elimination cleaning: screening high-quality lamb's-quarters wheat, and eluriate repeatedly (at least 3 times) with clear water, to remove dust, the impurity in lamb's-quarters wheat;
2) lamb's-quarters wheat dries slaking: featured lamb's-quarters wheat is put into fluid bed and carries out oven dry slaking, bake out temperature is 50 DEG C, the time is 50min;
3) lamb's-quarters wheat making beating: the lamb's-quarters wheat after oven dry slaking is put into beater and carries out making beating process, for subsequent use;
4) select fruit: the apple variety (such as marshal, Jin Guan, carbuncle etc.) choosing suitable for making fruit squash, require that, without rotten, anosis worm, fruit maturity is close or reach ripe level of eating raw;
5) wash fruit: first clean fruit surface dirt with clear water, then soak with the hydrochloric acid solution that mass concentration is 0.1%, continue afterwards to rinse with clear water again; Wax and the agricultural chemicals that will remove pericarp surface with the effect of salt acid soak;
6) remove the peel: after fruit decortication, immersing mass concentration is immediately in the salt solution of 1-2%, and being immersed in Main Function in salt solution is to protect look;
7) stripping and slicing: by fruit stripping and slicing, and be in the salt solution of 1-2% by fruit block continuation immersion mass concentration, use clear water rinsing 1-2 time before carrying out subsequent processing;
8) precook: precook fruit block 20-25 minute at 90 DEG C of temperature, after pulling fruit block afterwards out, be cooled to room temperature with cold water immediately; Wherein, thermal creep stress 90 DEG C, is to soften rapidly, and is cooled to room temperature with cold water immediately, is because should reduce air in whole production process to be mixed into raw material as far as possible, prevents variable color;
9) broken, making beating: fruit block is broken into fritter further, is beaten into pulp with the beater that aperture is 0.5-1.0mm, adds L-AA in pulp, add that quality is pulp quality 0.5% of L-AA, in case oxidation; Fruit is after stripping and slicing, tissue exposes in atmosphere, under the catalysis of polyphenol enzyme, be easy to brown stain occurs, produce peculiar smell, and cause the loss of nutritional labeling, therefore by the method reducing ph, be prevent the brown stain of fruit squash from being the most frequently used method, test shows that addition is that 0.5%L-ascorbic acid effect is better;
10) filter: by pulp by 60 order nylon net filters, larger fiber and fruit block in removing pulp;
11) allocate: be the standard of 20-50% by pulp content in beverage, ward off with sugarcane and allocate with citric acid, deployed rear use 100 order nylon net filter obtains fruit juice; Pulp content selects 20-50% to be that in finished product, pulp content is not less than 300g/L because fruit squash refers in pulp or concentrated fruit pulp the goods adding the modulation such as water, liquid glucose, acid; The goods of the fruit modulation that the few meat of multiplex peracid, juice is many, in finished product, pulp content is not less than 200g/L; So flesh-content of the present invention is 20-50% allotment by pulp content;
12) degassed: it is degassed that deployed fruit juice carries out decompression, with the oxidation in operation after alleviating;
13) mix: get the lamb's-quarters wheat got ready in step 3) and starch and join in degassed good fruit juice and carry out being mixed to get lamb's-quarters wheat fruit juice, wherein, what lamb's-quarters wheat was starched add, and quality is juice quality 50%; Select 50% object, applicant studies discovery: in order on the basis not destroying pulp juice taste, can farthest keep again lamb's-quarters to support mouthfeel and nutrition, and when the addition of lamb's-quarters wheat slurry is 50% of juice quality, effect is optimum;
14) homogeneous: use high pressure homogenizer or colloid mill homogeneous, to make the further granular of pulp in lamb's-quarters wheat fruit juice;
15) sterilization: lamb's-quarters wheat fruit juice is put into vial, then puts into microwave, carry out microwave disinfection, temperature is 80 DEG C, sterilizing time 3min; Generally, microwave disinfection temperature only wants 70 DEG C-105 DEG C, the time is about 90-180 second, but applicant's research shows: be suitable in this technique selecting the long method for disinfection of low temperature, and effect is best when obtaining that sterilization temperature is 80 DEG C, the time is 3min by continuous optimization test, sterilization thoroughly can be completed, farthest can protect again the quality of lamb's-quarters wheat and pulp;
16) seal, packaging and warehousing.
In traditional making and edible process, lamb's-quarters wheat has a lot of edible form, but use lamb's-quarters wheat and apple to make lamb's-quarters wheat fruit squash that is nutritious, instant to still belong to the first time, lamb's-quarters wheat fruit squash of the present invention, the feature of lamb's-quarters wheat bitter, consumption difference is overcome after cleaning slaking, and work in-process, reduce lamb's-quarters wheat procedure as far as possible, save the nutrition of lamb's-quarters wheat more from damage, lamb's-quarters wheat belongs to easily food ripe, easy to digest, and mouthfeel is unique, has balanced extra-nutrition effect, calcium content in apple enriches, and contributes to metabolism and falls excess salt in body.Malic acid can metabolism heat, prevents LBSO.As for Soluble Fiber pectin, constipation can be solved.Pectin can also promote the discharge of lead in intestines and stomach, mercury, manganese, regulates body blood sugar level, the rapid drawdown that rises sharply of prevention blood sugar.Lamb's-quarters wheat and apple combine, body function can be strengthened, repair physique, immunity moderation and endocrine, raising physical stress ability, prevent disease, anticancer, fat-reducing, the effect such as supplemental treatment, be suitable for all colonies, be particularly suited for hyperglycaemia, hypertension, high fat of blood, heart disease chronic diseases, and the special physique crowd such as infant, pregnant and lying-in women, children, student, the elderly.Long-term edible, Be very effective.
Still belong to the first time because use lamb's-quarters wheat to be combined with apple in the present invention to make drink, the drink made should be made to have the trophic function of lamb's-quarters wheat and apple concurrently, make the nutritional labeling perfect adaptation of lamb's-quarters wheat and apple again, so its preparation technology and preparation parameter have great difficulty for applicant, applicant can only constantly exploratory development in the process from grow out of nothing, just finally determining preparation technology and optimum preparation parameter through a large amount of theory analysises and continuous verification experimental verification, is the result that applicant pays creative work.Therefore, lamb's-quarters wheat fruit squash of the present invention meets the mankind to food security, health, nutrition, natural demand, the existing local flavor of lamb's-quarters wheat uniqueness and the nutrition of apple, instant again, multiple tastes, be applicable to large-scale industrial production, decrease the processing link of lamb's-quarters wheat, quality and the nutrition of lamb's-quarters wheat can be maintained to greatest extent.Operation of the present invention is simple, the lamb's-quarters wheat fruit squash of production, and Mai Xiang is good to eat, instant, is suitable for mass consumption, will become very powerful and exceedingly arrogant fashion health drink.
Detailed description of the invention
Embodiment 1
A preparation method for lamb's-quarters wheat fruit squash, comprises the steps:
1) lamb's-quarters wheat impurity elimination cleaning: screening high-quality lamb's-quarters wheat, and eluriate repeatedly with clear water, to remove dust, the impurity in lamb's-quarters wheat;
2) lamb's-quarters wheat dries slaking: featured lamb's-quarters wheat is put into fluid bed and carries out oven dry slaking, bake out temperature is 50 DEG C, the time is 50min;
3) lamb's-quarters wheat making beating: the lamb's-quarters wheat after oven dry slaking is put into beater and carries out making beating process, for subsequent use;
4) choosing fruit: the apple variety choosing suitable for making fruit squash, requires without rotting, anosis worm, fruit maturity close to or reach and eat ripe level raw;
5) wash fruit: first clean fruit surface dirt with clear water, then soak with the hydrochloric acid solution of 0.1%, continue afterwards to rinse with clear water again;
6) remove the peel: after fruit decortication, immerse in 2% salt solution immediately;
7) stripping and slicing: by fruit stripping and slicing, and fruit block is continued in immersion 1% salt solution, use clear water rinsing 1-2 time before carrying out subsequent processing;
8) precook: fruit block is precooked 25 minutes at 90 DEG C of temperature, after pulling fruit block afterwards out, be cooled to room temperature with cold water immediately;
9) broken, making beating: fruit block is broken into fritter further, is beaten into pulp with the beater that aperture is 0.8mm, adds L-AA in pulp, add that quality is pulp quality 0.5% of L-AA, in case oxidation;
10) filter: by pulp by 60 order nylon net filters, larger fiber and fruit block in removing pulp;
11) allocate: be the standard of 30% by pulp content in beverage, ward off with sugarcane and allocate with citric acid, deployed rear use 100 order nylon net filter obtains fruit juice;
12) degassed: it is degassed that deployed fruit juice carries out decompression, with the oxidation in operation after alleviating;
13) mix: get the lamb's-quarters wheat got ready in step 3) and starch and join in degassed good fruit juice and carry out being mixed to get lamb's-quarters wheat fruit juice, wherein, what lamb's-quarters wheat was starched add, and quality is juice quality 50%;
14) homogeneous: use high pressure homogenizer or colloid mill homogeneous, to make the further granular of pulp in lamb's-quarters wheat fruit juice;
15) sterilization: lamb's-quarters wheat fruit juice is put into vial, then puts into microwave, carry out microwave disinfection, temperature is 80 DEG C, sterilizing time 3min;
16) seal, packaging and warehousing.
Embodiment 2
A preparation method for lamb's-quarters wheat fruit squash, comprises the steps:
1) lamb's-quarters wheat impurity elimination cleaning: screening high-quality lamb's-quarters wheat, and eluriate repeatedly with clear water, to remove dust, the impurity in lamb's-quarters wheat;
2) lamb's-quarters wheat dries slaking: featured lamb's-quarters wheat is put into fluid bed and carries out oven dry slaking, bake out temperature is 50 DEG C, the time is 50min;
3) lamb's-quarters wheat making beating: the lamb's-quarters wheat after oven dry slaking is put into beater and carries out making beating process, for subsequent use;
4) choosing fruit: the apple variety choosing suitable for making fruit squash, requires without rotting, anosis worm, fruit maturity close to or reach and eat ripe level raw;
5) wash fruit: first clean fruit surface dirt with clear water, then soak with the hydrochloric acid solution of 0.1%, continue afterwards to rinse with clear water again;
6) remove the peel: after fruit decortication, immerse in 1% salt solution immediately;
7) stripping and slicing: by fruit stripping and slicing, and fruit block is continued in immersion 1.5% salt solution, use clear water rinsing 1-2 time before carrying out subsequent processing;
8) precook: fruit block is precooked 20 minutes at 90 DEG C of temperature, after pulling fruit block afterwards out, be cooled to room temperature with cold water immediately;
9) broken, making beating: fruit block is broken into fritter further, is beaten into pulp with the beater that aperture is 0.5mm, adds L-AA in pulp, add that quality is pulp quality 0.5% of L-AA, in case oxidation;
10) filter: by pulp by 60 order nylon net filters, larger fiber and fruit block in removing pulp;
11) allocate: be the standard of 50% by pulp content in beverage, ward off with sugarcane and allocate with citric acid, deployed rear use 100 order nylon net filter obtains fruit juice;
12) degassed: it is degassed that deployed fruit juice carries out decompression, with the oxidation in operation after alleviating;
13) mix: get the lamb's-quarters wheat got ready in step 3) and starch and join in degassed good fruit juice and carry out being mixed to get lamb's-quarters wheat fruit juice, wherein, what lamb's-quarters wheat was starched add, and quality is juice quality 50%;
14) homogeneous: use high pressure homogenizer or colloid mill homogeneous, to make the further granular of pulp in lamb's-quarters wheat fruit juice;
15) sterilization: lamb's-quarters wheat fruit juice is put into vial, then puts into microwave, carry out microwave disinfection, temperature is 80 DEG C, sterilizing time 3min;
16) seal, packaging and warehousing.
Embodiment 3
A preparation method for lamb's-quarters wheat fruit squash, comprises the steps:
1) lamb's-quarters wheat impurity elimination cleaning: screening high-quality lamb's-quarters wheat, and eluriate repeatedly with clear water, to remove dust, the impurity in lamb's-quarters wheat;
2) lamb's-quarters wheat dries slaking: featured lamb's-quarters wheat is put into fluid bed and carries out oven dry slaking, bake out temperature is 50 DEG C, the time is 50min;
3) lamb's-quarters wheat making beating: the lamb's-quarters wheat after oven dry slaking is put into beater and carries out making beating process, for subsequent use;
4) choosing fruit: the apple variety choosing suitable for making fruit squash, requires without rotting, anosis worm, fruit maturity close to or reach and eat ripe level raw;
5) wash fruit: first clean fruit surface dirt with clear water, then soak with the hydrochloric acid solution of 0.1%, continue afterwards to rinse with clear water again;
6) remove the peel: after fruit decortication, immerse in 1.5% salt solution immediately;
7) stripping and slicing: by fruit stripping and slicing, and fruit block is continued in immersion 2% salt solution, use clear water rinsing 1-2 time before carrying out subsequent processing;
8) precook: fruit block is precooked 23 minutes at 90 DEG C of temperature, after pulling fruit block afterwards out, be cooled to room temperature with cold water immediately;
9) broken, making beating: fruit block is broken into fritter further, is beaten into pulp with the beater that aperture is 1.0mm, adds L-AA in pulp, add that quality is pulp quality 0.5% of L-AA, in case oxidation;
10) filter: by pulp by 60 order nylon net filters, larger fiber and fruit block in removing pulp;
11) allocate: be the standard of 20% by pulp content in beverage, ward off with sugarcane and allocate with citric acid, deployed rear use 100 order nylon net filter obtains fruit juice;
12) degassed: it is degassed that deployed fruit juice carries out decompression, with the oxidation in operation after alleviating;
13) mix: get the lamb's-quarters wheat got ready in step 3) and starch and join in degassed good fruit juice and carry out being mixed to get lamb's-quarters wheat fruit juice, wherein, what lamb's-quarters wheat was starched add, and quality is juice quality 50%;
14) homogeneous: use high pressure homogenizer or colloid mill homogeneous, to make the further granular of pulp in lamb's-quarters wheat fruit juice;
15) sterilization: lamb's-quarters wheat fruit juice is put into vial, then puts into microwave, carry out microwave disinfection, temperature is 80 DEG C, sterilizing time 3min;
16) seal, packaging and warehousing.
Claims (1)
1. a preparation method for lamb's-quarters wheat fruit squash, is characterized in that, comprises the steps:
1) lamb's-quarters wheat impurity elimination cleaning: screening high-quality lamb's-quarters wheat, and eluriate repeatedly with clear water, to remove dust, the impurity in lamb's-quarters wheat;
2) lamb's-quarters wheat dries slaking: featured lamb's-quarters wheat is put into fluid bed and carries out oven dry slaking, bake out temperature is 50 DEG C, the time is 50min;
3) lamb's-quarters wheat making beating: the lamb's-quarters wheat after oven dry slaking is put into beater and carries out making beating process, for subsequent use;
4) choosing fruit: the apple variety choosing suitable for making fruit squash, requires without rotten, anosis worm;
5) wash fruit: first clean fruit surface dirt with clear water, then soak with the hydrochloric acid solution that mass concentration is 0.1%, continue afterwards to rinse with clear water again;
6) remove the peel: after fruit decortication, immersing mass concentration is immediately in the salt solution of 1-2%;
7) stripping and slicing: by fruit stripping and slicing, and be in the salt solution of 1-2% by fruit block continuation immersion mass concentration, use clear water rinsing 1-2 time before carrying out subsequent processing;
8) precook: precook fruit block 20-25 minute at 90 DEG C of temperature, after pulling fruit block afterwards out, be cooled to room temperature with cold water immediately;
9) broken, making beating: fruit block is broken into fritter further, is beaten into pulp with the beater that aperture is 0.5-1.0mm, adds L-AA in pulp, add that quality is pulp quality 0.5% of L-AA, in case oxidation;
10) filter: by pulp by 60 order nylon net filters, larger fiber and fruit block in removing pulp;
11) allocate: be the standard of 20-50% by pulp content in beverage, ward off with sugarcane and allocate with citric acid, deployed rear use 100 order nylon net filter obtains fruit juice;
12) degassed: it is degassed that deployed fruit juice carries out decompression, with the oxidation in operation after alleviating;
13) mix: get the lamb's-quarters wheat got ready in step 3) and starch and join in degassed good fruit juice and carry out being mixed to get lamb's-quarters wheat fruit juice, wherein, what lamb's-quarters wheat was starched add, and quality is juice quality 50%;
14) homogeneous: use high pressure homogenizer or colloid mill homogeneous, to make the further granular of pulp in lamb's-quarters wheat fruit juice;
15) sterilization: lamb's-quarters wheat fruit juice is put into vial, then puts into microwave, carry out microwave disinfection, temperature is 80 DEG C, sterilizing time 3min;
16) seal, packaging and warehousing.
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| CN106035668A (en) * | 2016-06-07 | 2016-10-26 | 河南科技大学 | Chenopodium quinoa breakfast milk and preparation method thereof |
| CN106261489A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Rhizoma Dioscoreae milk surum double protein instant powder |
| CN106261432A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Carnis Haliotidis Hericium erinaceus (Bull. Ex Fr.) Pers. instant powder |
| CN107691651A (en) * | 2016-08-08 | 2018-02-16 | 糜寨 | A kind of formula of vegetable milk itself and preparation method |
| CN108719712A (en) * | 2018-05-22 | 2018-11-02 | 北京农学院 | A kind of quinoa milk beverage and preparation method thereof |
| CN109601785A (en) * | 2018-12-29 | 2019-04-12 | 甘肃农业大学 | A kind of Piteguo quinoa composite beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035668A (en) * | 2016-06-07 | 2016-10-26 | 河南科技大学 | Chenopodium quinoa breakfast milk and preparation method thereof |
| CN106261489A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Rhizoma Dioscoreae milk surum double protein instant powder |
| CN106261432A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Carnis Haliotidis Hericium erinaceus (Bull. Ex Fr.) Pers. instant powder |
| CN107691651A (en) * | 2016-08-08 | 2018-02-16 | 糜寨 | A kind of formula of vegetable milk itself and preparation method |
| CN108719712A (en) * | 2018-05-22 | 2018-11-02 | 北京农学院 | A kind of quinoa milk beverage and preparation method thereof |
| CN109601785A (en) * | 2018-12-29 | 2019-04-12 | 甘肃农业大学 | A kind of Piteguo quinoa composite beverage |
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