CN106261418A - Stew Sucus Pyri and the processing method of fruit herbaceous plant beverage thereof - Google Patents
Stew Sucus Pyri and the processing method of fruit herbaceous plant beverage thereof Download PDFInfo
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- CN106261418A CN106261418A CN201610836394.3A CN201610836394A CN106261418A CN 106261418 A CN106261418 A CN 106261418A CN 201610836394 A CN201610836394 A CN 201610836394A CN 106261418 A CN106261418 A CN 106261418A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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Abstract
The invention discloses a kind of stewed Sucus Pyri and the processing method of fruit herbaceous plant beverage thereof, wherein stewing Sucus Pyri uses fresh pears as raw material, pectin content is high, concentrated fruit juice production technology is have employed in the course of processing, pressafiner is first used effectively to squeeze the composite fruit juice after stewing and boiling, filter through shaking screen again, centrifugation, multiple tracks fine filtering, efficiently solve because raw material is difficult to the technical barrier by filtering extracting juice rich in a large amount of pectin and pulp, final obtained stewed Sucus Pyri directly can be quoted as beverage, and compound as the raw material preparing fruit herbaceous plant beverage, final acquisition has obvious pears local flavor, again with the fruit herbaceous plant beverage of certain draft local flavor, taste acceptance is high.
Description
Technical field
The present invention relates to a kind of stewed Sucus Pyri and the processing method of fruit herbaceous plant beverage thereof.
Background technology
It is known that Sucus Pyri has many benefits to people healthy: first, Sucus Pyri sweet in the mouth acid and putting down, there is lung moistening clear
Dry, the effect of relieving cough and resolving phlegm, nourishing blood and promoting granulation, therefore to laryngoxerosis, itch, bitterly, hoarseness, expectorant are thick etc. all good effect.Second, Sucus Pyri is rich
Containing dietary fiber, it it is best the intestines and stomach " cleaner ".Food in restaurant is mostly won victory with " taste ", and how greasy food is or pungent,
Constipation is easily induced after eating.And drink a glass Sucus Pyri after meal, gastrointestinal peristalsis can be promoted, make to accumulate in internal harmful substance and arrange in a large number
Go out, it is to avoid constipation.3rd, Sucus Pyri contains relatively polysaccharide and multivitamin, has certain protective effect to liver, is particularly suitable for
Drink personage.4th, Sucus Pyri have reduce blood pressure, effect of replenishing YIN and removing heat, suffer from the disease of hypertension, heart disease, hepatitis, liver cirrhosis
People, often drinks a little Sucus Pyri and benefits.5th, Sucus Pyri contributes to renal excretion uric acid and prevention gout, rheumatism and arthritis.
6th, Sucus Pyri can promote appetite, helps digest, and has diuresis relieving constipation and refrigeration function, can be used for keeping the skin wet and seeking during high heat
Support.7th, Sucus Pyri has the effect moisturizing pathogenic wind expelling, and when dry, people often feel that skin pruritus, mouth and nose are dried, sometimes
The few expectorant of dry cough, drinks one or two glass of Sucus Pyri every day and can alleviate dry.8th, the people of smoking drinks Sucus Pyri, can alleviate nuisance in medicated cigarette
Confrontation throat, the stimulation of respiratory tract.9th, Sucus Pyri contains the moisture of more than 80%, has often forgotten the old people drunk water, has drunk Sucus Pyri
Can reach the purpose kept the skin wet.But there is presently no special stewed pear nectar, people often take every day oneself stew boil or
Person squeezes the juice by fruit juice extractor, not only bothers, and only Sucus Pyri, nutrition and mouthfeel are the most single.
Summary of the invention
In order to overcome drawbacks described above, the invention provides a kind of stewed Sucus Pyri and the processing side of fruit herbaceous plant beverage thereof
Method, the stewed Sucus Pyri produced and fruit herbaceous plant beverage are not only convenient for storing, and in good taste.
The present invention is to solve that its technical problem be the technical scheme is that
The processing method of a kind of stewed Sucus Pyri, comprises the following steps:
Step 1, prepares the raw material of following mass fraction: pears, 100 parts；Fructus Lycii, 0.1～5 part；Fructus Momordicae, 0.1～4 part；
Flos Chrysanthemi, 0.1～1.5 part；Pericarpium Citri Reticulatae, 0.2～2 part；Mel, 2～20 parts；Pure water, 50～400 parts；
Step 2, adds pure water, obtains after the pears in described raw material, Fructus Lycii, Fructus Momordicae, Flos Chrysanthemi being crushed together with Pericarpium Citri Reticulatae
Obtain raw material and crush liquid；
Step 3, crushes described raw material liquid and is heated to 90 DEG C～92 DEG C, carry out enzyme denaturing process；
Step 4, the raw material after being processed by enzyme denaturing crushes in liquid addition raw material Mel, stewed boils vessel in heating extremely airtight
85～98 DEG C, stew and boil 60～240 minutes, it is thus achieved that soluble solid content is the stewed Sucus Pyri of 5.0～12.0Brix；
Step 5, puts into described stewed Sucus Pyri expeller and removes pears slag；
Step 6, is respectively 20 mesh, 30 mesh and three layers of shaking screen of 40 purposes by the stewed Sucus Pyri removing pears slag through mesh number and filters,
Removing filtering residue, obtain stewing Sucus Pyri filtrate, wherein, the frequency of vibration of this shaking screen is 800～1200 revs/min；
Step 7, is centrifuged described stewed Sucus Pyri filtrate on the high speed dish type centrifuge of 3000～6000 revs/min point
From；
Step 8, carries out 80 mesh, 200 mesh, 400 mesh and 1 μ sock filtration the most successively by the stewed Sucus Pyri filtrate after centrifugation,
Obtain the clarification that pol is 5.0～15.0Brix and stew Sucus Pyri；
Step 9, stewes described clarification Sucus Pyri and carries out the triple effect of following parameter successively and be concentrated in vacuo:
One effect, evaporating temperature 95 DEG C, vacuum 0.02MPa；
Two effects, evaporating temperature 85 DEG C, vacuum 0.05MPa；
Triple effect, evaporating temperature 74 DEG C, vacuum 0.07MPa；
Obtaining concentrating stewed Sucus Pyri, pol is 20～65Brix；
Step 10, stewes described concentration fill after Sucus Pyri high temperature sterilization, i.e. obtains and stew Sucus Pyri finished product.
As a further improvement on the present invention, in described step 3, described raw material is crushed liquid and is heated to 90 DEG C, enzyme denaturing
Process 4～6 minutes.
As a further improvement on the present invention, in described step 10, described concentration is stewed Sucus Pyri through 115 DEG C, 60 seconds
Fill after high-temperature instantaneous sterilization.
As a further improvement on the present invention, in described step 10, described fill is 82～90 DEG C of hot cannings, first uses nothing
Bacterium aluminium foil bag is wrapped inside dress, then with metal bucket as outer package.
As a further improvement on the present invention, in described step 10, it is cold that-18 DEG C of freezers put into by the stewed Sucus Pyri after fill
Freeze and store is deposited.
The present invention also provides for a kind of stewed Sucus Pyri, and this stewed Sucus Pyri is obtained by the processing method of the stewed Sucus Pyri of preceding claim
?.
The present invention also provides for a kind of fruit herbaceous plant beverage, including the component of following mass fraction:
Pure water: 74～90 parts；
White sugar: 5～8 parts；
Stewed Sucus Pyri: 1～6 part；
Concentration mandarin orange juice: 1～2 part；
Crystal sugar: 0.1～2 part；
Pectin: 0.1～0.2 part；
Citric acid: 0.01～0.05 part；
Edible essence: 0.06～0.18 part；
Wherein, described stewed Sucus Pyri is described stewed Sucus Pyri.
As a further improvement on the present invention, with the stewed Sucus Pyri of 1～6 mass parts as raw material, add 74～90 mass parts pure
Water purification, 5～8 mass parts white sugars, 0.1～2 mass parts crystal sugar, 1～2 mass parts concentrate mandarin orange juice, 0.1～0.2 mass parts fruit
Glue, 0.01～0.05 mass parts citric acid and 0.06～0.18 mass parts edible essence, sequentially pass through dissolving, allocate, preheat, fill
Dress, dress still sterilization, cooling, coding and packaging, it is thus achieved that fruit herbaceous plant beverage.
As a further improvement on the present invention, described processing method comprises the following steps:
Step 1, pectolysis, appropriate 50～80 DEG C pure will be joined after the pectin of 1:4 and the mixing of part white sugar
In water, through 1000～2000 revs/min, high-speed stirred dissolving in 3～8 minutes, pump in allotment bucket；
Step 2, other material dissolutions: by appropriate 20～50 DEG C of pure water 1000～2000 revs/min, 3～8 minutes high speeds
Residue white sugar, and crystal sugar, concentration mandarin orange juice, citric acid and stewed Sucus Pyri are dissolved in stirring respectively, pump in allotment bucket；
Step 3, mixing preparation: using pure water constant volume, detection pol is 8.0～12.0Brix, and citric acid acidity is 0.01
～0.05%, adding edible essence, stir 5～15 minutes through 30～100 revs/min, solution temperature is 20～50 DEG C；
Step 4, preheating: the solution that mixing preparation is good heats through plate type heat exchanger, and solution temperature is warming up to 80～98
℃；
Step 5, cleaning of evaporator: iron flask is through flushing device, clean with hot water injection；
Step 6, fill solution: preheated allotment solution is filled in iron flask and is covered, fill temperature is 75 DEG C；
Step 7, enters still sterilization: canned iron flask loads high temperature sterilization still, through 100～121 DEG C, within 3～20 minutes, kills
Bacterium；
Step 8, spraying cooling: the iron flask product process of passing through tunnel formula spraying cooler after high temperature sterilization, by product temperature
Degree is cooled to 30～40 DEG C；
Step 9, date of manufacture coding: spray date of manufacture code bottom iron flask；
Step 10, packs piling: by packing stacking machine, product is packaged into case, piling storehouse.
The invention has the beneficial effects as follows: the processing method of this stewed Sucus Pyri, employ fresh pears as raw material, pectin content
Height, have employed concentrated fruit juice production technology in the course of processing, first uses pressafiner effectively to squeeze answering after stewing and boiling
Close fruit juice, then through shaking screen filter, centrifugation, multiple tracks fine filtering, efficiently solve because of in raw material rich in a large amount of pectin
And pulp is difficult to the technical barrier by filtering extracting juice, final obtained stewed Sucus Pyri directly can be quoted as beverage,
And compound as the raw material preparing fruit herbaceous plant beverage, final acquisition has obvious pears local flavor, again with one
The fruit herbaceous plant beverage of fixed draft local flavor, taste acceptance is high.
Detailed description of the invention
, the present invention is elaborated in conjunction with the embodiments, but protection scope of the present invention is not limited to following embodiment, i.e. but
All simple equivalence changes made with scope of the present invention patent and description and modification, the most still belong to patent of the present invention
Within covering scope.
Embodiment 1:
The processing method of a kind of stewed Sucus Pyri, it is characterised in that comprise the following steps:
Step 1, prepares the raw material of following mass fraction: pears, 100 parts；Fructus Lycii, 4 parts；Fructus Momordicae, 1 part；Flos Chrysanthemi, 1 part；Old
Skin, 2 parts；Mel, 5 parts；Pure water, 50 parts；
Step 2, adds pure water, obtains after the pears in described raw material, Fructus Lycii, Fructus Momordicae, Flos Chrysanthemi being crushed together with Pericarpium Citri Reticulatae
Obtain raw material and crush liquid；
Step 3, crushes liquid by described raw material and is heated to 90 DEG C, and the enzyme denaturing carried out 5 minutes processes；
Step 4, the raw material after being processed by enzyme denaturing crushes in liquid addition raw material Mel, stewed boils vessel in heating extremely airtight
85 DEG C, stew and boil 100 minutes, it is thus achieved that soluble solid content is the stewed Sucus Pyri of 10.0Brix；
Step 5, puts into described stewed Sucus Pyri expeller and removes pears slag；
Step 6, is respectively 20 mesh, 30 mesh and three layers of shaking screen of 40 purposes by the stewed Sucus Pyri removing pears slag through mesh number and filters,
Removing filtering residue, obtain stewing Sucus Pyri filtrate, wherein, the frequency of vibration of this shaking screen is 900 revs/min；
Step 7, carries out centrifugation by described stewed Sucus Pyri filtrate on the high speed dish type centrifuge of 4000 revs/min；
Step 8, carries out 80 mesh, 200 mesh, 400 mesh and 1 μ sock filtration the most successively by the stewed Sucus Pyri filtrate after centrifugation,
Obtain the clarification that pol is 12.0Brix and stew Sucus Pyri；
Step 9, stewes described clarification Sucus Pyri and carries out the triple effect of following parameter successively and be concentrated in vacuo:
One effect, evaporating temperature 95 DEG C, vacuum 0.02MPa；
Two effects, evaporating temperature 85 DEG C, vacuum 0.05MPa；
Triple effect, evaporating temperature 74 DEG C, vacuum 0.07MPa；
Obtaining concentrating stewed Sucus Pyri, pol is 55Brix；
Step 10, stewes Sucus Pyri through 115 DEG C by described concentration, and fill after 60 seconds high-temperature instantaneous sterilizations, fill is 85 DEG C of heat
Canned, first it is wrapped inside dress with sterile aluminum foil bag, then puts into-18 DEG C of freezers with metal bucket as outer package, the stewed Sucus Pyri after fill
Stored frozen.
Embodiment 2:
The processing method of a kind of stewed Sucus Pyri, it is characterised in that comprise the following steps:
Step 1, prepares the raw material of following mass fraction: pears, 100 parts；Fructus Lycii, 4 parts；Fructus Momordicae, 1 part；Flos Chrysanthemi, 1.5 parts；
Pericarpium Citri Reticulatae, 0.8 part；Mel, 10 parts；Pure water, 100 parts；
Step 2, adds pure water, obtains after the pears in described raw material, Fructus Lycii, Fructus Momordicae, Flos Chrysanthemi being crushed together with Pericarpium Citri Reticulatae
Obtain raw material and crush liquid；
Step 3, crushes liquid by described raw material and is heated to 90 DEG C, and the enzyme denaturing carried out 5 minutes processes；
Step 4, the raw material after being processed by enzyme denaturing crushes in liquid addition raw material Mel, stewed boils vessel in heating extremely airtight
98 DEG C, stew and boil 200 minutes, it is thus achieved that soluble solid content is the stewed Sucus Pyri of 6.0Brix；
Step 5, puts into described stewed Sucus Pyri expeller and removes pears slag；
Step 6, is respectively 20 mesh, 30 mesh and three layers of shaking screen of 40 purposes by the stewed Sucus Pyri removing pears slag through mesh number and filters,
Removing filtering residue, obtain stewing Sucus Pyri filtrate, wherein, the frequency of vibration of this shaking screen is 1200 revs/min；
Step 7, carries out centrifugation by described stewed Sucus Pyri filtrate on the high speed dish type centrifuge of 5000 revs/min；
Step 8, carries out 80 mesh, 200 mesh, 400 mesh and 1 μ sock filtration the most successively by the stewed Sucus Pyri filtrate after centrifugation,
Obtain the clarification that pol is 10.0Brix and stew Sucus Pyri；
Step 9, stewes described clarification Sucus Pyri and carries out the triple effect of following parameter successively and be concentrated in vacuo:
One effect, evaporating temperature 95 DEG C, vacuum 0.02MPa；
Two effects, evaporating temperature 85 DEG C, vacuum 0.05MPa；
Triple effect, evaporating temperature 74 DEG C, vacuum 0.07MPa；
Obtaining concentrating stewed Sucus Pyri, pol is 70Brix；
Step 10, stewes Sucus Pyri through 115 DEG C by described concentration, and fill after 60 seconds high-temperature instantaneous sterilizations, fill is 90 DEG C of heat
Canned, first it is wrapped inside dress with sterile aluminum foil bag, then puts into-18 DEG C of freezers with metal bucket as outer package, the stewed Sucus Pyri after fill
Stored frozen.
Embodiment 3:
Prepare stewed Sucus Pyri obtained by embodiment 1 and following component (mass fraction):
Pure water: 80 parts；
White sugar: 6 parts；
Stewed Sucus Pyri: 5 parts；
Concentration mandarin orange juice: 1.5 parts；
Crystal sugar: 1 part；
Pectin: 0.15 part；
Citric acid: 0.04 part；
Edible essence: 0.16 part；
A kind of processing method using said components to be prepared fruit herbaceous plant beverage, comprises the following steps:
Step 1, pectolysis, appropriate 50～80 DEG C pure will be joined after the pectin of 1:4 and the mixing of part white sugar
In water, through 1000 revs/min, high-speed stirred dissolving in 8 minutes, pump in allotment bucket；
Step 2, other material dissolutions: with appropriate 30 DEG C of pure water with 1000 revs/min, 8 minutes high-speed stirred dissolve respectively
Residue white sugar, and crystal sugar, concentration mandarin orange juice, citric acid and stewed Sucus Pyri, pump in allotment bucket；
Step 3, mixing preparation: using pure water constant volume, detection pol is 9.0Brix, and citric acid acidity is 0.02%, then adds
Entering edible essence, stir 8 minutes through 60 revs/min, solution temperature is 30 DEG C；
Step 4, preheating: the solution that mixing preparation is good heats through plate type heat exchanger, and solution temperature is warming up to 90 DEG C；
Step 5, cleaning of evaporator: iron flask is through flushing device, clean with hot water injection；
Step 6, fill solution: preheated allotment solution is filled in iron flask and is covered, fill temperature is 75 DEG C；
Step 7, enters still sterilization: canned iron flask loads high temperature sterilization still, through 121 DEG C, and sterilization in 15 minutes；
Step 8, spraying cooling: the iron flask product process of passing through tunnel formula spraying cooler after high temperature sterilization, by product temperature
Degree is cooled to 30 DEG C；
Step 9, date of manufacture coding: spray date of manufacture code bottom iron flask；
Step 10, packs piling: by packing stacking machine, product is packaged into case, piling storehouse.
Embodiment 4:
Prepare stewed Sucus Pyri obtained by embodiment 2 and following component (mass fraction):
Pure water: 86 parts；
White sugar: 5 parts；
Stewed Sucus Pyri: 1.25 parts；
Concentration mandarin orange juice: 2 parts；
Crystal sugar: 2 parts；
Pectin: 0.12 part；
Citric acid: 0.05 part；
Edible essence: 0.18 part；
A kind of processing method using said components to be prepared fruit herbaceous plant beverage, comprises the following steps:
Step 1, pectolysis, appropriate 50～80 DEG C pure will be joined after the pectin of 1:4 and the mixing of part white sugar
In water, through 1000 revs/min, high-speed stirred dissolving in 8 minutes, pump in allotment bucket；
Step 2, other material dissolutions: with appropriate 30 DEG C of pure water with 1000 revs/min, 8 minutes high-speed stirred dissolve respectively
Residue white sugar, and crystal sugar, concentration mandarin orange juice, citric acid and stewed Sucus Pyri, pump in allotment bucket；
Step 3, mixing preparation: using pure water constant volume, detection pol is 9.0Brix, and citric acid acidity is 0.02%, then adds
Entering edible essence, stir 8 minutes through 60 revs/min, solution temperature is 30 DEG C；
Step 4, preheating: the solution that mixing preparation is good heats through plate type heat exchanger, and solution temperature is warming up to 90 DEG C；
Step 5, cleaning of evaporator: iron flask is through flushing device, clean with hot water injection；
Step 6, fill solution: preheated allotment solution is filled in iron flask and is covered, fill temperature is 75 DEG C；
Step 7, enters still sterilization: canned iron flask loads high temperature sterilization still, through 121 DEG C, and sterilization in 15 minutes；
Step 8, spraying cooling: the iron flask product process of passing through tunnel formula spraying cooler after high temperature sterilization, by product temperature
Degree is cooled to 30 DEG C；
Step 9, date of manufacture coding: spray date of manufacture code bottom iron flask；
Step 10, packs piling: by packing stacking machine, product is packaged into case, piling storehouse.
The stewed Sucus Pyri produced by above-described embodiment 1-4 and fruit herbaceous plant beverage carry out sensory testing, test crowd
It is 100 people, does taste preference degree test (nine points of systems).
You please give a mark according to fancy grade after judging this sample:
| Extremely like | 9 points of |
| Enjoy a lot | 8 points of |
| Prefer | 7 points of |
| Some is liked | 6 points of |
| Neither liking is not like | 5 points of |
| Some does not likes | 4 points of |
| Relatively do not like | 3 points of |
| Do not like very much | 2 points of |
| Extremely do not like | 1 point of |
The number making more than 7 scores is 95.1%, notable favorable comment.Contrast test is with other herbaceous plant drinks on the market of type
More than 7 scores numbers made by material is 52.4%, is significantly better than market product.
100 people all react fruit herbaceous plant beverage and have obvious pears local flavor, again with certain draft local flavor, taste
Acceptance is high.
Claims (9)
1. the processing method of a stewed Sucus Pyri, it is characterised in that comprise the following steps:
Step 1, prepares the raw material of following mass fraction: pears, 100 parts；Fructus Lycii, 0.1～5 part；Fructus Momordicae, 0.1～4 part；Flos Chrysanthemi,
0.1～1.5 part；Pericarpium Citri Reticulatae, 0.2～2 part；Mel, 2～20 parts；Pure water, 50～400 parts；
Step 2, adds pure water, it is thus achieved that former after the pears in described raw material, Fructus Lycii, Fructus Momordicae, Flos Chrysanthemi being crushed together with Pericarpium Citri Reticulatae
The broken liquid of material；
Step 3, crushes described raw material liquid and is heated to 90 DEG C～92 DEG C, carry out enzyme denaturing process；
Step 4, the raw material after being processed by enzyme denaturing crushes in liquid addition raw material Mel, airtight stewed boil vessel in heating to 85～
98 DEG C, stew and boil 60～240 minutes, it is thus achieved that soluble solid content is the stewed Sucus Pyri of 5.0～12.0Brix；
Step 5, puts into described stewed Sucus Pyri expeller and removes pears slag；
Step 6, is respectively 20 mesh, 30 mesh and three layers of shaking screen of 40 purposes by the stewed Sucus Pyri removing pears slag through mesh number and filters, remove
Filtering residue, obtains stewing Sucus Pyri filtrate, and wherein, the frequency of vibration of this shaking screen is 800～1200 revs/min；
Step 7, carries out centrifugation by described stewed Sucus Pyri filtrate on the high speed dish type centrifuge of 3000～6000 revs/min；
Step 8, carries out 80 mesh, 200 mesh, 400 mesh and 1 μ sock filtration the most successively by the stewed Sucus Pyri filtrate after centrifugation, obtains
Pol be 5.0～15.0Brix clarification stew Sucus Pyri；
Step 9, stewes described clarification Sucus Pyri and carries out the triple effect of following parameter successively and be concentrated in vacuo:
One effect, evaporating temperature 95 DEG C, vacuum 0.02MPa；
Two effects, evaporating temperature 85 DEG C, vacuum 0.05MPa；
Triple effect, evaporating temperature 74 DEG C, vacuum 0.07MPa；
Obtaining concentrating stewed Sucus Pyri, pol is 20～65Brix；
Step 10, stewes described concentration fill after Sucus Pyri high temperature sterilization, i.e. obtains and stew Sucus Pyri finished product.
The processing method of stewed Sucus Pyri the most according to claim 1, it is characterised in that: in described step 3, by described raw material
Broken liquid is heated to 90 DEG C, and enzyme denaturing processes 4～6 minutes.
The processing method of stewed Sucus Pyri the most according to claim 1, it is characterised in that: in described step 10, by described dense
Contracting stew Sucus Pyri through 115 DEG C, fill after 60 seconds high-temperature instantaneous sterilizations.
The processing method of stewed Sucus Pyri the most according to claim 1, it is characterised in that: in described step 10, described fill
It is 82～90 DEG C of hot cannings, is first wrapped inside dress with sterile aluminum foil bag, then with metal bucket as outer package.
The processing method of stewed Sucus Pyri the most according to claim 1, it is characterised in that: in described step 10, after fill
-18 DEG C of freezer stored frozen put into by stewed Sucus Pyri.
6. a stewed Sucus Pyri, it is characterised in that this stewed Sucus Pyri is added by the stewed Sucus Pyri according to any one of claim 1 to 5
Work method obtains.
7. a fruit herbaceous plant beverage, it is characterised in that include the component of following mass fraction:
Pure water: 74～90 parts；
White sugar: 5～8 parts；
Stewed Sucus Pyri: 1～6 part；
Concentration mandarin orange juice: 1～2 part；
Crystal sugar: 0.1～2 part；
Pectin: 0.1～0.2 part；
Citric acid: 0.01～0.05 part；
Edible essence: 0.06～0.18 part；
Wherein, described stewed Sucus Pyri is the stewed Sucus Pyri described in claim 6.
8. the processing method of a fruit herbaceous plant beverage as claimed in claim 7, it is characterised in that: with 1～6 mass parts
Stewed Sucus Pyri be raw material, add 74～90 mass parts pure water, 5～8 mass parts white sugars, 0.1～2 mass parts crystal sugar, 1～2
Mass parts concentrates mandarin orange juice, 0.1～0.2 mass parts pectin, 0.01～0.05 mass parts citric acid and 0.06～0.18 mass parts
Edible essence, sequentially pass through dissolving, allocate, preheat, fill, the sterilization of dress still, cooling, coding and packaging, it is thus achieved that fruit draft is planted
Thing beverage.
The processing method of fruit herbaceous plant beverage the most according to claim 8, it is characterised in that described processing method bag
Include following steps:
Step 1, pectolysis, by the pure water joining appropriate 50～80 DEG C after the pectin of 1:4 and the mixing of part white sugar,
Through 1000～2000 revs/min, high-speed stirred dissolving in 3～8 minutes, pump in allotment bucket；
Step 2, other material dissolutions: by appropriate 20～50 DEG C of pure water 1000～2000 revs/min, 3～8 minutes high-speed stirred
Dissolve residue white sugar, and crystal sugar, concentration mandarin orange juice, citric acid and stewed Sucus Pyri respectively, pump in allotment bucket；
Step 3, mixing preparation: use pure water constant volume, detection pol is 8.0～12.0Brix, citric acid acidity be 0.01～
0.05%, add edible essence, stir 5～15 minutes through 30～100 revs/min, solution temperature is 20～50 DEG C；
Step 4, preheating: the solution that mixing preparation is good heats through plate type heat exchanger, and solution temperature is warming up to 80～98 DEG C；
Step 5, cleaning of evaporator: iron flask is through flushing device, clean with hot water injection；
Step 6, fill solution: preheated allotment solution is filled in iron flask and is covered, fill temperature is 75 DEG C；
Step 7, enters still sterilization: canned iron flask loads high temperature sterilization still, through 100～121 DEG C, and sterilization in 3～20 minutes；
Step 8, spraying cooling: the iron flask product process of passing through tunnel formula spraying cooler after high temperature sterilization, product temperature is cold
But to 30～40 DEG C；
Step 9, date of manufacture coding: spray date of manufacture code bottom iron flask；
Step 10, packs piling: by packing stacking machine, product is packaged into case, piling storehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610836394.3A CN106261418A (en) | 2016-09-21 | 2016-09-21 | Stew Sucus Pyri and the processing method of fruit herbaceous plant beverage thereof |
Applications Claiming Priority (1)
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| CN101156704A (en) * | 2007-10-19 | 2008-04-09 | 黔西县绿原食品开发有限公司 | Rosa roxburghii pollen honey Rosa roxburghii juice beverage |
| CN101156629A (en) * | 2007-08-03 | 2008-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A nutrition vigor pneumatisation milk beverage |
| CN102342552A (en) * | 2011-08-23 | 2012-02-08 | 浙江森王食品有限公司 | Small white almond fruit juice beverage and preparation method thereof |
| CN102919933A (en) * | 2012-11-16 | 2013-02-13 | 上海交通大学 | Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof |
| CN104738757A (en) * | 2015-04-03 | 2015-07-01 | 广西大学 | Technical process of snow pear condensed juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101156629A (en) * | 2007-08-03 | 2008-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A nutrition vigor pneumatisation milk beverage |
| CN101156704A (en) * | 2007-10-19 | 2008-04-09 | 黔西县绿原食品开发有限公司 | Rosa roxburghii pollen honey Rosa roxburghii juice beverage |
| CN102342552A (en) * | 2011-08-23 | 2012-02-08 | 浙江森王食品有限公司 | Small white almond fruit juice beverage and preparation method thereof |
| CN102919933A (en) * | 2012-11-16 | 2013-02-13 | 上海交通大学 | Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof |
| CN104738757A (en) * | 2015-04-03 | 2015-07-01 | 广西大学 | Technical process of snow pear condensed juice |
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Application publication date: 20170104 |