CN106551212A - A kind of orange beverage - Google Patents
A kind of orange beverage Download PDFInfo
- Publication number
- CN106551212A CN106551212A CN201610870097.0A CN201610870097A CN106551212A CN 106551212 A CN106551212 A CN 106551212A CN 201610870097 A CN201610870097 A CN 201610870097A CN 106551212 A CN106551212 A CN 106551212A
- Authority
- CN
- China
- Prior art keywords
- fructus citri
- citri junoriss
- orange
- water
- junoriss
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021565 orange beverage Nutrition 0.000 title claims abstract description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000000975 bioactive effect Effects 0.000 claims abstract description 13
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 239000000600 sorbitol Substances 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015205 orange juice Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000011550 stock solution Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 230000003796 beauty Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 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
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 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
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021056 liquid food Nutrition 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
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 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
- A23L2/52—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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of orange beverage, is made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 12% 16%, white sugar 2% 4%, Mel 2% 3%, water-soluble bioactive calcium 1% 3%, sodium citrate 0.3% 0.7%, Sorbitol 1% 1.2%, remainder are pure water.Fructus Citri junoriss can play skin care, effect of beauty skin rich in abundant vitamin and trace element.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of orange beverage.
Background technology
Fructus Citri junoriss sweet and sour taste, is autumn and winter common delicious good fruit.Fructus Citri junoriss are the fruit of low calorie, low fat, per 100 grams
Containing 0.7 gram of protein, 0.6 gram of fat, 57 caloric heats.Its nutritive value is very high, containing very rich in protein, has
Element necessary to the human bodies such as machine acid, vitamin, and calcium, phosphorus, magnesium, sodium, this is that other fruit are hardly matched.Mandarin orange is rich in
Vitamin C and citric acid, the effect with beauty and allaying tiredness, anti-flu suit the taste of both old and young, and proper amount of edible has to human body greatly
Place.
Beverage referred to water as base stock, by different formula and fabrication process out, is directly drunk for people
Liquid food.Beverage in addition to it can provide moisture, due in the beverage of different cultivars containing inequality it is sugared, sour, dimension life
The nutritional labelings such as element, aminoacid, mineral and inorganic salt, therefore with certain nutrition.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of orange beverage.
The present invention is adopted the technical scheme that：
A kind of orange beverage, is made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 12%-16%, white sugar 2%-
4%th, Mel 2%-3%, water-soluble bioactive calcium 1%-3%, sodium citrate 0.3%-0.7%, Sorbitol 1%-
1.2%th, remainder is pure water.
Preferably, described orange beverage, is made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 14%, white sugar
3%th, Mel 2.5%, water-soluble bioactive calcium 2%, sodium citrate 0.5%, Sorbitol 1.1%, remainder are pure
Water.
The preparation method of the orange beverage, comprises the technical steps that：
1) the good Fructus Citri junoriss of growth conditions are selected, strip off skin after cleaning takes out sarcocarp, chooses seed；
2) Fructus Citri junoriss sarcocarp is put in juice extractor, the process that carries out squeezing the juice obtains Fructus Citri junoriss serosity；
3) the Fructus Citri junoriss serosity of gained is filtered, obtains Fructus Citri junoriss stock solution；
4) white sugar, Mel, water-soluble bioactive calcium, citric acid are added in Fructus Citri junoriss stock solution according to percentage by weight
Sodium, Sorbitol and pure water, and be stirred for uniformly, obtaining orange juice mixed liquor；
5) orange juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 500-600MPa, the retention time is 20-
30 minutes；
6), after the orange juice mixed liquor cooling a period of time after process to be sterilized, orange beverage finished product can be obtained.
It is an advantage of the invention that：
1) Fructus Citri junoriss can play skin care, effect of beauty skin rich in abundant vitamin and trace element；
2) supertension sterilize is adopted in the preparation process of orange juice, effectively prevent traditional thermal sterilization and process as high temperature adds
Heat sterilization, and the products taste local flavor for causing declines and nutrient component damages.
Specific embodiment
The above of the present invention is described in further detail again below by way of the form for preparing embodiment, but should not
This scope for being interpreted as above-mentioned theme of the invention is only limitted to into Examples below, all skills realized based on the above of the present invention
Art belongs to the scope of the present invention.
Embodiment 1
A kind of orange beverage, is made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 12%, white sugar 2%, Mel 2%,
Water-soluble bioactive calcium 1%, sodium citrate 0.3%, Sorbitol 1%, remainder are pure water.
The preparation method of the orange beverage, comprises the technical steps that：
1) the good Fructus Citri junoriss of growth conditions are selected, strip off skin after cleaning takes out sarcocarp, chooses seed；
2) Fructus Citri junoriss sarcocarp is put in juice extractor, the process that carries out squeezing the juice obtains Fructus Citri junoriss serosity；
3) the Fructus Citri junoriss serosity of gained is filtered, obtains Fructus Citri junoriss stock solution；
4) white sugar, Mel, water-soluble bioactive calcium, citric acid are added in Fructus Citri junoriss stock solution according to percentage by weight
Sodium, Sorbitol and pure water, and be stirred for uniformly, obtaining orange juice mixed liquor；
5) orange juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 500MPa, the retention time is 20 minutes；
6), after the orange juice mixed liquor cooling a period of time after process to be sterilized, orange beverage finished product can be obtained.
Embodiment 2
A kind of orange beverage, is made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 14%, white sugar 3%, Mel
2.5%th, water-soluble bioactive calcium 2%, sodium citrate 0.5%, Sorbitol 1.1%, remainder are pure water.
The preparation method of the orange beverage, comprises the technical steps that：
1) the good Fructus Citri junoriss of growth conditions are selected, strip off skin after cleaning takes out sarcocarp, chooses seed；
2) Fructus Citri junoriss sarcocarp is put in juice extractor, the process that carries out squeezing the juice obtains Fructus Citri junoriss serosity；
3) the Fructus Citri junoriss serosity of gained is filtered, obtains Fructus Citri junoriss stock solution；
4) white sugar, Mel, water-soluble bioactive calcium, citric acid are added in Fructus Citri junoriss stock solution according to percentage by weight
Sodium, Sorbitol and pure water, and be stirred for uniformly, obtaining orange juice mixed liquor；
5) orange juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 550MPa, the retention time is 25 minutes；
6), after the orange juice mixed liquor cooling a period of time after process to be sterilized, orange beverage finished product can be obtained.
Embodiment 3
A kind of orange beverage, is made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 16%, white sugar 4%, Mel 3%,
Water-soluble bioactive calcium 3%, sodium citrate 0.7%, Sorbitol 1.2%, remainder are pure water.
The preparation method of the orange beverage, comprises the technical steps that：
1) the good Fructus Citri junoriss of growth conditions are selected, strip off skin after cleaning takes out sarcocarp, chooses seed；
2) Fructus Citri junoriss sarcocarp is put in juice extractor, the process that carries out squeezing the juice obtains Fructus Citri junoriss serosity；
3) the Fructus Citri junoriss serosity of gained is filtered, obtains Fructus Citri junoriss stock solution；
4) white sugar, Mel, water-soluble bioactive calcium, citric acid are added in Fructus Citri junoriss stock solution according to percentage by weight
Sodium, Sorbitol and pure water, and be stirred for uniformly, obtaining orange juice mixed liquor；
5) orange juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 600MPa, the retention time is 30 minutes；
6), after the orange juice mixed liquor cooling a period of time after process to be sterilized, orange beverage finished product can be obtained.
Claims (3)
1. a kind of orange beverage, it is characterised in that be made up of according to percentage by weight following raw materials according：Fructus Citri junoriss 12%-16%, white sand
Sugared 2%-4%, Mel 2%-3%, water-soluble bioactive calcium 1%-3%, sodium citrate 0.3%-0.7%, Sorbitol
1%-1.2%, remainder are pure water.
2. orange beverage according to claim 1, it is characterised in that be made up of according to percentage by weight following raw materials according：Fructus Citri junoriss
14%th, white sugar 3%, Mel 2.5%, water-soluble bioactive calcium 2%, sodium citrate 0.5%, Sorbitol 1.1%, remaining
Part is pure water.
3. the preparation method of orange beverage according to claim 1, it is characterised in that comprise the technical steps that：
1) the good Fructus Citri junoriss of growth conditions are selected, strip off skin after cleaning takes out sarcocarp, chooses seed；
2) Fructus Citri junoriss sarcocarp is put in juice extractor, the process that carries out squeezing the juice obtains Fructus Citri junoriss serosity；
3) the Fructus Citri junoriss serosity of gained is filtered, obtains Fructus Citri junoriss stock solution；
4) white sugar, Mel, water-soluble bioactive calcium, sodium citrate, mountain are added in Fructus Citri junoriss stock solution according to percentage by weight
Pears sugar alcohol and pure water, and be stirred for uniformly, obtaining orange juice mixed liquor；
5) orange juice mixed liquor is carried out into ultrahigh-pressure sterilization in the environment of pressure is 500-600MPa, the retention time is 20-30 point
Clock；
6), after the orange juice mixed liquor cooling a period of time after process to be sterilized, orange beverage finished product can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610870097.0A CN106551212A (en) | 2016-09-27 | 2016-09-27 | A kind of orange beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610870097.0A CN106551212A (en) | 2016-09-27 | 2016-09-27 | A kind of orange beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106551212A true CN106551212A (en) | 2017-04-05 |
Family
ID=58418264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610870097.0A Pending CN106551212A (en) | 2016-09-27 | 2016-09-27 | A kind of orange beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106551212A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043252A (en) * | 2018-10-25 | 2018-12-21 | 重庆尚蔬坊饮料食品股份有限公司 | orange juice and preparation method thereof |
-
2016
- 2016-09-27 CN CN201610870097.0A patent/CN106551212A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043252A (en) * | 2018-10-25 | 2018-12-21 | 重庆尚蔬坊饮料食品股份有限公司 | orange juice and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170405 |
|
| WD01 | Invention patent application deemed withdrawn after publication |