CN1273055A - Process for preparing suspension-type carambola beverage - Google Patents
Process for preparing suspension-type carambola beverage Download PDFInfo
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- CN1273055A CN1273055A CN 99117387 CN99117387A CN1273055A CN 1273055 A CN1273055 A CN 1273055A CN 99117387 CN99117387 CN 99117387 CN 99117387 A CN99117387 A CN 99117387A CN 1273055 A CN1273055 A CN 1273055A
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- kiwi berry
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Abstract
A technology for preparing suspension-type carambola beverage includes such steps as squeezing carambola fruit to obtain juice, high-temp. sterilization, adding the first group of flavourings, high-pressure homogenization twice (and vacuum degassing between them), instantaneous sterilization, adding the second group of flavourings, stirring and filtering. The said first group of flavourings includes purified water, glucose and citric acid solution and the second one may be stabilizer, antiseptic and EDTA. It is rich in VC.
Description
The invention belongs to food, particularly, belong to the preparation method of non-alcoholic beverage.
Kiwi berry (Actinidia chinensis) is name " carambola ", " carambola " also, is the fruit of a kind of wooden rattan Ochnaceae plant, and its flavor is sweet, acerbity slightly, contains multivitamin, especially vitamin C.Kiwi berry mainly originates in Central-South, the west and south of China.Medical practice proves: the vitamin C in the Kiwi berry can be blocked the N-nitrosomorpholine of carcinogenesis and synthesizing of dimethyl ammonium nitrate in human body, have the effect of anticancer health-care.As seen Kiwi berry is extremely valuable food.Yet the storage extreme difference of Kiwi fresh fruit, ripe fresh fruit only can be preserved 5～10 days at normal temperatures.New Zealand is introducing Chinese gooseberry and in addition after the breed improvement, the taste of Kiwi berry is greatly improved, and the shelf-life also prolongs to some extent.But how to utilize for homemade Kiwi berry resource, remain a difficult problem.Therefore, people wish to find Kiwi berry to be processed into the way of other form food, can keep the nutritional labeling of Kiwi berry, do not destroy its natural flavour mountaineous and mouthfeel again.
The object of the present invention is to provide a kind of technology that can effectively Kiwi berry be processed into muddy juice type beverage.
The applicant just classified the development of the muddy juice type of Kiwi berry beverage as problem as far back as 1996, formed seminar specially, the muddy juice type of Kiwi berry beverage formula, preparation technology and Selection of technological conditions etc. are furtherd investigate, worked out a kind of preparation technology of beverage of the present invention at last.This process comprises:
(1) with Kiwi berry squeezing peeling, obtains Kiwi berry magma;
(2) with after the preliminary treatment of Kiwi berry magma process high-temperature sterilization, adding pure water, glucose syrup, citric acid solution are allocated;
(3) deployed mixed serum is through twice pressurization homogeneous, and the reduced vacuum degassing is therebetween once carried out instantaneous sterilizing then;
(4) above-mentioned homogenizing fluid is added stabilizing agent, anticorrisive agent and EDTA, filter and remove residue after fully stirring, can obtains finished product according to a conventional method.
The inventor points out that the glucose syrup suitable concentration of adding is 60%～70% (mass fraction); The citric acid solution suitable concentration that adds is 20%～30% (mass fraction).
Pressure is 30 ± 1MPa during a homogeneous, and pressure is 35 ± 1MPa during second homogenate, and vacuum is 0.060～0.070MPa when outgasing therebetween.The temperature of instantaneous sterilizing is 110～115 ℃, and sterilization time is 3～5 seconds; Temperature of charge is 80～85 ℃ during stirring.Temperature of charge is 60～70 ℃ during can.Used stabilizing agent is generally xanthans; Used anticorrisive agent is anticorrisive agent commonly used, for example benzoic acid, sodium propionate, calcium propionate, sorbic acid and sylvite thereof etc.
Use process provided by the invention, can produce and meet sanitary standard, be rich in ascorbic muddy juice type beverage.The mouthfeel of this beverage even better than natural kiwifruit fruit, its key technical indexes is: (1) soluble solid (20 ℃, with refractometer) 11.5%; (2) total acidity (with citrometer) 0.35%; (3) sense organ is a light green color, and fruit juice is even, free from admixture; (4) total number of bacteria≤100/ml, coliform≤6/ml wherein, pathogenic bacteria must not detect; (5) in the objectionable impurities, plumbous (in Pb)≤0.3mg/L, arsenic (in As)≤0.2mg/L, copper (in Cu).The present invention can be used for producing the muddy juice type of Kiwi berry beverage for processing, the storage of Kiwi berry provide suitable method, satisfies people's needs.
Accompanying drawing is the schematic flow sheet of technology of the present invention, 1 is the high-temperature sterilization pretreatment process among the figure, 2 is the materials allocating operation, 3 is a homogeneous operation, and 4 are the decompression degassing process, and 5 is the second homogenate operation, 6 is the instantaneous sterilizing operation, 7 for adding the auxiliary material agitating procedure, and 8 for filtering operation, and 9 is conventional can operation.
Embodiment: with Kiwi berry raw material squeezing peeling, get 200g Kiwi berry magma, after the high-temperature sterilization preliminary treatment, the pure water that adding 735g crosses through purified treatment, glucose syrup, the 10g concentration that 50g concentration is 65% (mass fraction) are the citric acid solution of 25% (mass fraction), allocate after mixing, carry out the homogeneous first time under 30 ± 1MPa pressure, the homogeneous second time is carried out in the degassing of then reducing pressure under 0.065MPa vacuum then under 35 ± 1MPa pressure.Carry out instantaneous sterilizing afterwards, feeding temperature is 110～115 ℃, and sterilization time is 4 seconds, and drop temperature is 80～85 ℃.The sterilization back adds auxiliary materials such as xanthans, sorbic acid, EDTA 5g altogether, filters after fully stirring, and removes filter residue, carries out can with the empty bottle of cleaning down at 60～70 ℃ at last, adds a cover encapsulation, can obtain the finished product of net weight 1000g.Finished product carries out dispatching from the factory after back sterilization, decals, coding, check, the vanning with usual manner.
Claims (4)
- The production technology of the muddy juice type of 1 Kiwi berry beverage, its feature comprises:(1) with Kiwi berry squeezing peeling, makes Kiwi berry magma;(2) with after the preliminary treatment of Kiwi berry magma process high-temperature sterilization, adding pure water, glucose syrup, citric acid solution are allocated;(3) deployed mixed serum is through twice pressurization homogeneous, and the reduced vacuum degassing is therebetween once carried out instantaneous sterilizing then;(4) above-mentioned homogenizing fluid is added stabilizing agent, anticorrisive agent and EDTA, filter and remove residue after fully stirring, can obtains finished product according to a conventional method.
- 2 according to the described production technology of claim 1, it is characterized in that the glucose syrup concentration that adds is 60%～70% (mass fraction); The citric acid solution concentration that adds is 20%～30% (mass fraction).
- 3 according to the described production technology of claim 1, and pressure is 30 ± 1MPa when it is characterized in that a homogeneous, and pressure is 35 ± 1MPa during second homogenate, and vacuum is 0.060～0.070MPa when outgasing therebetween; The temperature of instantaneous sterilizing is 110～115 ℃, and sterilization time is 3～5 seconds; Temperature of charge is 80～85 ℃ during stirring; Temperature is 60～70 ℃ during can.
- 4 according to the described production technology of claim 1, it is characterized in that used stabilizing agent is generally xanthans; Used anticorrisive agent is anticorrisive agent commonly used, for example benzoic acid, sodium propionate, calcium propionate, sorbic acid and sylvite thereof etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99117387 CN1104206C (en) | 1999-11-26 | 1999-11-26 | Process for preparing suspension-type carambola beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99117387 CN1104206C (en) | 1999-11-26 | 1999-11-26 | Process for preparing suspension-type carambola beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1273055A true CN1273055A (en) | 2000-11-15 |
| CN1104206C CN1104206C (en) | 2003-04-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99117387 Expired - Fee Related CN1104206C (en) | 1999-11-26 | 1999-11-26 | Process for preparing suspension-type carambola beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN1104206C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020087596A (en) * | 2001-05-15 | 2002-11-23 | 주식회사 펭귄종합식품 | A method of preparation of grape fruit juice capable of suspending the solid state grape particles and its composition |
| WO2005055733A1 (en) * | 2003-12-10 | 2005-06-23 | Specialised Protein Products (Proprietary) Limited | A method of producing a soya bean product |
| CN100336895C (en) * | 2005-09-23 | 2007-09-12 | 陕西师范大学 | Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink |
| CN100358441C (en) * | 2004-03-24 | 2008-01-02 | 深圳市千金方生物技术有限公司 | Health beverage for people with overbundance Yang and its prepn process |
| CN102366134A (en) * | 2011-09-05 | 2012-03-07 | 崔荣华 | Kiwi fruit tremella sanguinea beverage and its preparation method |
| CN104522784A (en) * | 2014-12-29 | 2015-04-22 | 湖南唯有生物科技有限公司 | Pulpy kiwi fruit beverage preparing method |
| CN105994649A (en) * | 2016-05-27 | 2016-10-12 | 明光市晶鑫饮料食品有限公司 | Kiwi fruit and milk shake beverage and preparation method thereof |
| CN106578791A (en) * | 2016-11-29 | 2017-04-26 | 广西乐业县乐宝电子商务有限公司 | Red-centered kiwifruit beverage and preparation method thereof |
| CN107668439A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The preparation method of Kiwi Fruit Juice Drink |
-
1999
- 1999-11-26 CN CN 99117387 patent/CN1104206C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020087596A (en) * | 2001-05-15 | 2002-11-23 | 주식회사 펭귄종합식품 | A method of preparation of grape fruit juice capable of suspending the solid state grape particles and its composition |
| WO2005055733A1 (en) * | 2003-12-10 | 2005-06-23 | Specialised Protein Products (Proprietary) Limited | A method of producing a soya bean product |
| CN100358441C (en) * | 2004-03-24 | 2008-01-02 | 深圳市千金方生物技术有限公司 | Health beverage for people with overbundance Yang and its prepn process |
| CN100336895C (en) * | 2005-09-23 | 2007-09-12 | 陕西师范大学 | Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink |
| CN102366134A (en) * | 2011-09-05 | 2012-03-07 | 崔荣华 | Kiwi fruit tremella sanguinea beverage and its preparation method |
| CN102366134B (en) * | 2011-09-05 | 2013-09-18 | 崔荣华 | Kiwi fruit tremella sanguinea beverage and its preparation method |
| CN104522784A (en) * | 2014-12-29 | 2015-04-22 | 湖南唯有生物科技有限公司 | Pulpy kiwi fruit beverage preparing method |
| CN105994649A (en) * | 2016-05-27 | 2016-10-12 | 明光市晶鑫饮料食品有限公司 | Kiwi fruit and milk shake beverage and preparation method thereof |
| CN106578791A (en) * | 2016-11-29 | 2017-04-26 | 广西乐业县乐宝电子商务有限公司 | Red-centered kiwifruit beverage and preparation method thereof |
| CN107668439A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The preparation method of Kiwi Fruit Juice Drink |
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| Publication number | Publication date |
|---|---|
| CN1104206C (en) | 2003-04-02 |
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