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A pumpkin and beverage technology, applied in the direction of food science, etc., can solve the problems affecting promotion, etc., and achieve the effects of shortening the processing cycle, easy implementation, and difficult control of stability
Inactive Publication Date: 2012-07-25
JILIN NAIQI ECOLOGICAL FOOD
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Problems solved by technology
However, due to the uniqueness of this type of beverage ingredients, many unstable factors appear in the production process, such as protein denaturation, precipitation, fat floating, cellulose solidification precipitation or flocculation, and overall denaturation and stratification or flocculation caused by mineral components, etc. , thus affecting the promotion of such products
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Embodiment 1-3
[0024] Embodiment 1-3: the preparation of stabilizer for preparing pumpkin drink
[0025] The weight ratio of each raw material in each embodiment, (unit: gram) is shown in Table 1, preparation method: mix the raw material in each embodiment evenly.
[0026] Raw material sources and technical indicators used in each embodiment:
[0027] 1. Xanthan gum: imported by Riken Company.
[0028] 2. Pectin: Zibo Zhongxuan Biochemical Co., Ltd., the product meets the requirements of XK13-217-00327.
[0029] 3. Konjac fine powder: Hangzhou Pectin Co., Ltd., the product meets the requirements of XK13-217-00092.
[0030] 4. Tween: Jiangyou Xinbao Konjac Products Co., Ltd., the products meet the requirements of QS510712020020.
[0031] 5. Sodium citrate: Anhui Fengyuan Biochemical Co., Ltd., the product meets the requirements of XK13-217-00224.
[0032] Table 1
[0033] Example number
Embodiment 4
[0034] Embodiment 4: the preparation of pumpkin drink
[0035] Prepare 1 ton of pumpkin drink, its preparation method is as follows:
[0036] (1) Cleaning and cutting into pieces: select 300 kg of apricot nectar pumpkins grown with green organic fertilizers in the cold regions of northern China, clean the pumpkins, peel and remove the seeds, and thoroughly remove the outer skin in the depression of the melon body without any residue. Cut into pieces and soak the treated pumpkin in cold water to prevent oxidation and discoloration. At the same time, the production equipment and pipelines must be thoroughly cleaned with CIP, acid, alkali, hot water, etc. every day to meet the production conditions.
[0037] (2) Slicing: Cut the cleaned pumpkin pieces into 3 mm thick slices with a slicer.
[0038] (3) Gelatinization and shearing: Put the sliced pumpkin slices into the shearing tank, add 600 kg of hot water at 75°C, and cook and gelatinize. The gelatinization temperature is 90...
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Abstract
The invention relates to a preparation method of pumpkin beverage. The preparation method comprises the following steps: cutting pumpkin into thin slices, adding hot water for cooking and gelatinization, adding stabilizer after pulping, performing constant volume process, and filtering and homogenizing to obtain the finished product. The preparation method is characterized in that the added stabilizer is prepared by evenly mixing the following raw materials in parts by weight: 65-75 parts of xanthan gum, 15-25 parts of pectin, 55-65 parts of konjak refined powder, 45-55 parts of Tween and 3-5parts of sodium citrate; and the prepared stabilizer is added in the pumpkin beverage in a weight ratio of 2.5:1000. The invention has the advantages of simple and reasonable preparation technology, short processing cycle, high raw material utilization rate, production efficiency and production yield, low production cost, easy operation and the like. The preparation method eliminates the influences of protein, fat, cellulose and mineral elements to the stability of the beverage, thus the pumpkin beverage has extremely good stability, the beverage can be stored for above 1 year without layering, generating impurities and precipitating, and the beverage has rich nutrition, comfortable mouthfeel and strong health function and is easy to absorb by human body.
Description
technical field [0001] The invention relates to an improvement of a beverage preparation method, in particular to a preparation method of a pumpkin beverage with pumpkin as the main raw material. Background technique [0002] Pumpkin contains protein, fat, carbohydrates and other nutrients needed by the human body. Every 100 grams of pumpkin contains 0.7 grams of protein, 0.1 grams of fat, 4.5 grams of carbohydrates, and 0.8 grams of cellulose, as well as trace elements such as calcium, iron, phosphorus, potassium, copper, magnesium, and zinc. [0003] In recent years, with the obvious improvement of living standards, the enhancement of consumers' health awareness and the rapid development of the beverage market, the deep processing of pumpkins, especially the processing of pumpkin juice beverages, is gradually becoming a novel, healthy and fashionable trend. However, due to the uniqueness of this type of beverage ingredients, many unstable factors appear in the production ...
Claims
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Application Information
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