CN106578791A - Red-centered kiwifruit beverage and preparation method thereof - Google Patents
Red-centered kiwifruit beverage and preparation method thereof Download PDFInfo
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- CN106578791A CN106578791A CN201611069402.2A CN201611069402A CN106578791A CN 106578791 A CN106578791 A CN 106578791A CN 201611069402 A CN201611069402 A CN 201611069402A CN 106578791 A CN106578791 A CN 106578791A
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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Abstract
The invention discloses a red-centered kiwifruit beverage and a preparation method thereof and belongs to the technical field of foods and beverages. The red-centered kiwifruit beverage is prepared from 28 to 40 portions by weight of red-centered kiwifruits, 12 to 18 portions by weight of xylitol, 6 to 10 portions by weight of calcium lactate, 10 to 15 portions by weight of pectin, 1 to 2 portions by weight of nisin, and 50 to 70 parts by weight of purified water. The preparation method comprises cleaning and peeling red-centered kiwifruits, carrying out squeezing and sterilization, carrying out uniform blending and carrying out sterile filling. The preparation method maximally retrains nutrients of the red-centered kiwifruit, utilizes a reasonable formula and has simple processes. The red-centered kiwifruit beverage has a good taste, a good fragrance, long storage time, and safety and convenience in eating, and meets demands of modern people's consumption.
Description
Technical field
The invention belongs to technical field of food beverage, more particularly to a kind of red kiwifruit beverage and preparation method thereof.
Background technology
Fructus actinidiae chinensiss are a kind of abundant fruit of nutritive value, with multi-efficiency and effect, the king being known as in fruit.
Macaque head contains the several amino acids of leucine, Phenylalanine, isoleucine, L-Tyrosine, alanine etc. 10, and abundant mineral
Matter, including abundant calcium, phosphorus, ferrum, also containing carotene and multivitamin, have important effect to keeping health.
Fructus actinidiae chinensiss can treat vitamin C deficiency as a kind of beverage.Daily one glass of Chinese gooseberry beverage can well improve within one month
The colour of skin and quality.The vitamin C that it contains contributes to reducing the cholesterol levels in blood, plays expansion of blood vessels and reduces blood pressure
Effect.It also strengthens cardiac muscle, can help the level of stable Blood Cholesterol.At present, the production of Chinese gooseberry beverage
Technique is mainly directly squeezed by raw material of Fructus actinidiae chinensiss, and mouthfeel is general, and Chinese gooseberry beverage is apt to deteriorate after breaking a seal, and is needed shorter
Finish off in time, not so easily cause waste.The kind of Chinese gooseberry beverage is not also a lot, thus develop a kind of mouthfeel it is good,
The again nutritious Chinese gooseberry beverage of shelf lives length, the demand to meeting Fructus actinidiae chinensiss consumption market has certain meaning.
The content of the invention
It is an object of the invention to provide a kind of red kiwifruit beverage and preparation method thereof, the red kiwifruit beverage vessel
Have good, low in calories mouthfeel, low fat, the features such as nutritious, storage time is long.
The technical scheme is that：A kind of red kiwifruit beverage, raw material includes by weight：Red kiwifruit 28
～40 parts, 12～18 parts of xylitol, 6～10 parts of calcium lactate, 10～15 parts of pectin, 1～2 part of nisin, pure water 50
～70 parts.
Preferably, raw material includes by weight：30 parts of red kiwifruit, 12 parts of xylitol, 6 parts of calcium lactate, 10 parts of pectin,
1 part of nisin, 50 parts of pure water.
Preferably, raw material includes by weight：35 parts of red kiwifruit, 15 parts of xylitol, 8 parts of calcium lactate, 12 parts of pectin,
1 part of nisin, 60 parts of pure water.
Preferably, raw material includes by weight：38 parts of red kiwifruit, 18 parts of xylitol, 10 parts of calcium lactate, pectin 15
Part, 2 parts of nisin, 70 parts of pure water.
A kind of preparation method of red kiwifruit beverage, comprises the following steps：
（1）The red kiwifruit cleaning peeling of ripe high-quality is selected, lamellar is cut into；
（2）The red kiwifruit for cutting is put into after juice extractor squeezed, by 70～90 mesh sieves big particle or kind are removed
Sub- particle, obtains Fructus actinidiae chinensis juice；
（3）Putting Fructus actinidiae chinensis juice into sterilizer carries out high temperature instantaneous sterilization, and temperature setting is 90～100 DEG C, and the time is 15～
30s,；
（4）Sterilize Jing after natural cooling, by above-mentioned weight portion, by Fructus actinidiae chinensis juice, xylitol, calcium lactate, pectin, streptococcus acidi lactici
Element and pure water carry out mixing preparation；
（5）By the red kiwifruit beverage semi-finished product after allotment after 120～130 mesh screens, repeat step（3）Described
High temperature instantaneous sterilization, is obtained red kiwifruit beverage；
（6）Using sterile filling, red kiwifruit beverage is poured into after sterilization is cleaned and the qualified vial of Jing Micro biological Tests
In.
Red kiwifruit, is a kind of edible and the medicinal fruit being integrated, per hectogram fresh fruit meat containing vitamin C 100～
It is 420 milligrams, higher than Citrus 5～10 times, it is higher than Fructus Citri Limoniae 11～13 times, it is higher than Fructus Mali pumilae 20～80 times.The delicacy of red kiwifruit sarcocarp,
Give off a strong fragrance, sweet mouthfeel is salubrious, acidity is extremely low, nutritious.Vitamin C rich in superelevation and P, K, Ca, Mg, Fe, Cu etc.
Several mineral materials and 18 kinds of aminoacid, the calcium content of trace element first of in fruit, to be referred to as " king in fruit ", " king of Vc ",
Calcium content particularly in trace element is higher, and the calcium in fruit can directly be absorbed by the body.
Xylitol is a kind of natural plant sweetening agent, and often energy is provided for human body with slight refrigerant sense after entrance,
Synthesis glycogen, reduces the consumption of fat and the protein in hepatic tissue, liver is protected and is repaired, and reduces in human body and is harmful to
The generation of ketoboidies.Calcium lactate as soluble calcium salt, the effect with stable buffering, dissolution velocity is fast, bioavailability is high,
It is in good taste, beneficial to the absorption in human body intestinal canal.Pectin is a kind of natural polymer, with good gelatine and emulsifying
Stabilization, taking in pectin can reduce the content of body's cholesterol, can promote fecal fat, neutral steroids and bile
Excretion.Nisin be it is a kind of it is efficient, nontoxic, safely, the antiseptics for natural food that has no side effect, can be with digested road egg
White enzymatic degradation is absorbed by the body for aminoacid.
The invention has the beneficial effects as follows：The red kiwifruit beverage of the present invention, remains to greatest extent red kiwifruit
Nutritional labeling, rationally, preparation method is simple for formula.The red kiwifruit mouthfeel is good, fragrant taste, and storage time is long, eats
It is convenient and safe, the consumption demand of modern people can be met.
Specific embodiment
Embodiment one
A kind of red kiwifruit beverage, raw material includes by weight：28～40 parts of red kiwifruit, 12～18 parts of xylitol, breast
6～10 parts of sour calcium, 10～15 parts of pectin, 1～2 part of nisin, 50～70 parts of pure water.Its preparation method includes following
Step：
1. the red kiwifruit cleaning peeling of ripe high-quality is selected, lamellar is cut into；
2. the red kiwifruit for cutting is put into after juice extractor squeezed, by 70～90 mesh sieves big particle or seed are removed
Particle, obtains Fructus actinidiae chinensis juice；
3. putting Fructus actinidiae chinensis juice into sterilizer carries out high temperature instantaneous sterilization, and temperature setting is 90～100 DEG C, and the time is 15～
30s,；
4. sterilize Jing after natural cooling, by above-mentioned weight portion, by Fructus actinidiae chinensis juice, xylitol, calcium lactate, pectin, streptococcus acidi lactici
Element and pure water carry out mixing preparation；
5. the height by the red kiwifruit beverage semi-finished product after allotment after 120～130 mesh screens, described in repeat step 3
Warm instantaneous sterilization, is obtained red kiwifruit beverage；
6. sterile filling is adopted, red kiwifruit beverage is poured into after sterilization is cleaned and the qualified vial of Jing Micro biological Tests
In.
Embodiment two
A kind of red kiwifruit beverage, raw material includes by weight：30 parts of red kiwifruit, 12 parts of xylitol, 6 parts of calcium lactate,
10 parts of pectin, 1 part of nisin, 50 parts of pure water.Its preparation method is comprised the following steps：
1. the red kiwifruit cleaning peeling of ripe high-quality is selected, lamellar is cut into；
2. the red kiwifruit for cutting is put into after juice extractor squeezed, remove big particle by 80 mesh sieves or seed is broken
Grain, obtains Fructus actinidiae chinensis juice；
3. putting Fructus actinidiae chinensis juice into sterilizer carries out high temperature instantaneous sterilization, and temperature setting is 90 DEG C, and the time is 25s,；
4. sterilize Jing after natural cooling, by above-mentioned weight portion, by Fructus actinidiae chinensis juice, xylitol, calcium lactate, pectin, streptococcus acidi lactici
Element and pure water carry out mixing preparation；
5. the height by the red kiwifruit beverage semi-finished product after allotment after 120～130 mesh screens, described in repeat step 3
Warm instantaneous sterilization, is obtained red kiwifruit beverage；
6. sterile filling is adopted, red kiwifruit beverage is poured into after sterilization is cleaned and the qualified vial of Jing Micro biological Tests
In.
Embodiment three
A kind of red kiwifruit beverage, raw material includes by weight：35 parts of red kiwifruit, 15 parts of xylitol, 8 parts of calcium lactate,
12 parts of pectin, 1 part of nisin, 60 parts of pure water.Its preparation method is comprised the following steps：
1. the red kiwifruit cleaning peeling of ripe high-quality is selected, lamellar is cut into；
2. the red kiwifruit for cutting is put into after juice extractor squeezed, remove big particle by 85 mesh sieves or seed is broken
Grain, obtains Fructus actinidiae chinensis juice；
3. putting Fructus actinidiae chinensis juice into sterilizer carries out high temperature instantaneous sterilization, and temperature setting is 95 DEG C, and the time is 20s,；
4. sterilize Jing after natural cooling, by above-mentioned weight portion, by Fructus actinidiae chinensis juice, xylitol, calcium lactate, pectin, streptococcus acidi lactici
Element and pure water carry out mixing preparation；
5. the high temperature moment by the red kiwifruit beverage semi-finished product after allotment after 120 mesh screens, described in repeat step 3
Sterilization, is obtained red kiwifruit beverage；
6. sterile filling is adopted, red kiwifruit beverage is poured into after sterilization is cleaned and the qualified vial of Jing Micro biological Tests
In.
Example IV
A kind of red kiwifruit beverage, raw material includes by weight：38 parts of red kiwifruit, 18 parts of xylitol, 10 parts of calcium lactate,
15 parts of pectin, 2 parts of nisin, 70 parts of pure water.Its preparation method is comprised the following steps：
1. the red kiwifruit cleaning peeling of ripe high-quality is selected, lamellar is cut into；
2. the red kiwifruit for cutting is put into after juice extractor squeezed, remove big particle by 90 mesh sieves or seed is broken
Grain, obtains Fructus actinidiae chinensis juice；
3. putting Fructus actinidiae chinensis juice into sterilizer carries out high temperature instantaneous sterilization, and temperature setting is 98 DEG C, and the time is 15s,；
4. sterilize Jing after natural cooling, by above-mentioned weight portion, by Fructus actinidiae chinensis juice, xylitol, calcium lactate, pectin, streptococcus acidi lactici
Element and pure water carry out mixing preparation；
5. the high temperature moment by the red kiwifruit beverage semi-finished product after allotment after 130 mesh screens, described in repeat step 3
Sterilization, is obtained red kiwifruit beverage；
6. sterile filling is adopted, red kiwifruit beverage is poured into after sterilization is cleaned and the qualified vial of Jing Micro biological Tests
In.
The above, the only specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
The change expected without creative work or simple replacement, all should be included within the scope of the present invention.
Claims (5)
1. a kind of red kiwifruit beverage, it is characterised in that raw material includes by weight：28～40 parts of red kiwifruit, xylose
12～18 parts of alcohol, 6～10 parts of calcium lactate, 10～15 parts of pectin, 1～2 part of nisin, 50～70 parts of pure water.
2. red kiwifruit beverage according to claim 1, it is characterised in that raw material includes by weight：Red heart macaque
30 parts of Fructus Persicae, 12 parts of xylitol, 6 parts of calcium lactate, 10 parts of pectin, 1 part of nisin, 50 parts of pure water.
3. red kiwifruit beverage according to claim 1, it is characterised in that raw material includes by weight：Red heart macaque
35 parts of Fructus Persicae, 15 parts of xylitol, 8 parts of calcium lactate, 12 parts of pectin, 1 part of nisin, 60 parts of pure water.
4. red kiwifruit beverage according to claim 1, it is characterised in that raw material includes by weight：Red heart macaque
38 parts of Fructus Persicae, 18 parts of xylitol, 10 parts of calcium lactate, 15 parts of pectin, 2 parts of nisin, 70 parts of pure water.
5. a kind of preparation method according to the arbitrary red kiwifruit beverage of Claims 1 to 4, it is characterised in that include with
Lower step：
（1）The red kiwifruit cleaning peeling of ripe high-quality is selected, lamellar is cut into；
（2）The red kiwifruit for cutting is put into after juice extractor squeezed, by 70～90 mesh sieves big particle or kind are removed
Sub- particle, obtains Fructus actinidiae chinensis juice；
（3）Putting Fructus actinidiae chinensis juice into sterilizer carries out high temperature instantaneous sterilization, and temperature setting is 90～100 DEG C, and the time is 15～
30s,；
（4）Sterilize Jing after natural cooling, by above-mentioned weight portion, by Fructus actinidiae chinensis juice, xylitol, calcium lactate, pectin, streptococcus acidi lactici
Element and pure water carry out mixing preparation；
（5）By the red kiwifruit beverage semi-finished product after allotment after 120～130 mesh screens, repeat step（3）Described
High temperature instantaneous sterilization, is obtained red kiwifruit beverage；
（6）Using sterile filling, red kiwifruit beverage is poured into after sterilization is cleaned and the qualified vial of Jing Micro biological Tests.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069402.2A CN106578791A (en) | 2016-11-29 | 2016-11-29 | Red-centered kiwifruit beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069402.2A CN106578791A (en) | 2016-11-29 | 2016-11-29 | Red-centered kiwifruit beverage and preparation method thereof |
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| CN106578791A true CN106578791A (en) | 2017-04-26 |
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|---|---|---|---|
| CN201611069402.2A Pending CN106578791A (en) | 2016-11-29 | 2016-11-29 | Red-centered kiwifruit beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
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2016
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| CN1273055A (en) * | 1999-11-26 | 2000-11-15 | 贵阳市食品生物工程研究所 | Process for preparing suspension-type carambola beverage |
| CN101133886A (en) * | 2006-09-03 | 2008-03-05 | 山东滨州冬枣研究院 | Winter jujube vinegar beverage |
| CN103040050A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit juice and processes |
| CN105558677A (en) * | 2014-10-17 | 2016-05-11 | 南京龙力佳农业发展有限公司 | Kiwi fruit food and preparing method thereof |
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Cited By (1)
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| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
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Application publication date: 20170426 |