Pumpkin sweet-corn beverage and preparation method thereof

A sweet corn and beverage technology, applied in the field of deep processing of natural compound vegetable juice, achieves the effects of reducing processing steps, ensuring taste, and reducing sterilization intensity

Inactive Publication Date: 2008-01-16
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Through the disclosure of existing technologies, it is found that the research on pumpkin and sweet corn beverages at home and abroad is currently blank; most of the domestic research is limited to the processing technology of pure sweet corn or pumpkin beverages, th

Method used

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  • Pumpkin sweet-corn beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1: the preparation of pumpkin, sweet corn drink product

[0037] 1% pumpkin pulp, 9% sweet corn kernels; 0.02% compound sweetener composed of sucralose and acesulfame potassium, citric acid, V C 0.25% compound sour agent; 0.1% natural compound stabilizer composed of gum arabic and xanthan gum; the rest is composed of drinking water at constant volume.

[0038] Wash and drain the high-quality pumpkins and sweet corns that have no mechanical damage, no pests, no mildew spots, and meet the processing requirements, then peel, flesh, and thresh to ensure that the materials are in blocks smaller than 2×2cm for later use.

[0039] 1. Color protection:

[0040] The finished products of the above steps are respectively placed in the cleaning pool, and 1% of the color-protecting agent is added for later use. The color-protecting agent consists of NaCl, citric acid, V C The three are combined or used alone;

[0041] 2. Crushing and beating:

[0042] The materials in...

Embodiment 2

[0051] Embodiment 2: the preparation of pumpkin, sweet corn drink product

[0052] Composed of 5% pumpkin pulp, 5% sweet corn kernels; 0.03% compound sweetener composed of stevia and acesulfame potassium; composed of V C 0.3% composite sour agent composed of malic acid; 0.25% natural composite stabilizer composed of xanthan gum and guar gum; the rest is composed of drinking water at constant volume.

[0053] Wash and drain the high-quality pumpkins and sweet corns that have no mechanical damage, no pests, no mildew spots, and meet the processing requirements, then peel, flesh, and thresh to ensure that the materials are in blocks smaller than 2×2cm for later use.

[0054] 1. Color protection:

[0055] The finished products of the above steps are respectively placed in the cleaning pool, and 0.8% of the color-protecting agent is added for subsequent use. The color-protecting agent is composed of NaCl, citric acid, V C The three are combined or used alone;

[0056] 2. Crushin...

Embodiment 3

[0066] Embodiment 3: the preparation of pumpkin, sweet corn drink product

[0067] 3% of pumpkin pulp, 7% of sweet corn kernels; 0.05% compound sweetener composed of acesulfame potassium and aspartame; composed of citric acid, V C 0.15% compound sour agent with malic acid; 0.15% natural compound stabilizer composed of gum arabic, xanthan gum and guar gum; the rest is composed of drinking water at constant volume.

[0068] Wash and drain the high-quality pumpkins and sweet corns that have no mechanical damage, no pests, no mildew spots, and meet the processing requirements, then peel, flesh, and thresh to ensure that the materials are in blocks smaller than 2×2cm for later use.

[0069] 1. Color protection:

[0070] The finished products of the above steps are respectively placed in the cleaning pool, and 0.5% of the color-protecting agent is added for later use. The color-protecting agent consists of NaCl, citric acid, V C The three are combined or used alone;

[0071] 2. C...

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Abstract

The invention discloses a safe low-sugar beverage which takes pumpkin and sweet corn as the main raw materials, and is added with the auxiliary materials of sweetener, sour agent and thickener, and the production method. The pumpkin, sweet corn beverage ingredients is based on the weight of the beverage of 100Kg according to the percentage by weight; the ingredients comprises pumpkin pulp of 1Kg to 5Kg, shelled corn of 5Kg to 10Kg, composite sweetener of 0.02Kg to 0.05Kg, composite acetic acid of 0.15Kg to 0.3Kg, natural composite stabilizer of 0.1Kg to 0.25Kg, the remainder are water. After the protective coloration is implemented, the raw materials are crushed and pulped for making the jatex; the dissolution rate of the soluble solid of the raw materials can be increased without enzyme preparation by regulating the ratio of the raw materials and the water. The invention has the advantages that: the processing time is shortened; the processing costs are lowered; the mineral composition, vitamins and dietary fiber are reserved. The product also has the advantage of low sugar, low energy and rich nutrition, thereby which is easy to be accepted by the people.

Description

field of invention [0001] The invention relates to the technical field of deep processing of natural compound vegetable juice. Specifically, the invention relates to a pumpkin and sweet corn drink and a preparation method thereof. Background technique [0002] With the development of beverages in the world and the dietary habits of people in various countries, dietary resources and living standards are different, and with the advancement of science and technology and international exchanges, the structure of beverages in various countries is constantly changing. In the 1990s, consumers turned to pursue healthy and natural drinks, and some drinks called "new age drinks" were continuously introduced to the market. The results of international and domestic demand analysis show that the consumption of fruit juice will increase greatly in the next 3-5 years. Experts predict that the consumption of fruit juice in my country will increase at a rate of 10% to 15%. The current produ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L1/29A23L1/212A23L1/10A23L1/48A23L7/10A23L19/00A23L33/00A23L35/00
Inventor 刘军黄海
Owner XINJIANG UNIVERSITY
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