Composite pumpkin pulp beverage and production method thereof

A technology for pumpkin pulp and pumpkin, applied in the application, food preparation, food science and other directions, can solve the problems of easy stratification, precipitation and uncoordinated flavor of fruit and vegetable compound juice, unstable pulp beverage, etc. Adverse effects of nutrition, solution stability, low cost effect

Inactive Publication Date: 2012-03-14
安徽大吉象食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to solve the lack of types of fruit and vegetable composite juice beverages in the current market. Low-acidity vegetables such as pumpkin and carrot beverages often require high temperature and long-term sterilization to achieve commercial sterility. Juice is easy to stratify, sediment and flavor are not coordinated and turbid, and most of the pulp is removed in the production process of fruit and vegetable juice, resulting in waste of fruit and vegetable resources. A kind of pumpkin, carrot, tomato whole pulp and apple juice or apple pulp compound , to produce natural compound fruit and vegetable pulp drinks with harmonious flavor, moderate sugar-acid ratio, good taste, stable color and body, and good health care functions

Method used

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  • Composite pumpkin pulp beverage and production method thereof
  • Composite pumpkin pulp beverage and production method thereof
  • Composite pumpkin pulp beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] (1) Select fresh and ripe pumpkins, carrots and tomatoes as raw materials, wash, slightly peel, segment, and remove seeds, and carry out inter-process color protection of pumpkins and carrots in clear water or 0.1% to 0.3% citric acid solution ( Time ≤ 3h), wash and drain in a pressure cooker (pressure ≥ 2kg / cm 2 ) cook until cooked, add 1 to 2 times the weight of raw materials for beating, and pass through a colloid mill; tomato pulp is made into tomato puree, adjust its pH value to 3.5 to 4.0 with citric acid, keep warm at 35 to 45°C for 1 to 2 hours, and pass through the colloid Grinding; concentrated apple juice reduced to 100% apple juice.

[0056] (2) Compound pumpkin pulp, carrot pulp, tomato pulp and apple juice according to 51% of pumpkin pulp, 20% of carrot pulp, 10% of tomato pulp and 19% of apple juice, mix well, add pure water to make the total The content of raw material slurry accounts for 28% of the total volume.

[0057] (3) Add fructose syrup 6%, fru...

Embodiment 2

[0060] (1) Select quick-frozen pumpkins and quick-frozen carrots, grind them directly, add 60°C pure water twice the weight of the raw materials to thaw until the temperature rises to 10°C, add concentrated tomato pulp and concentrated apple juice directly, the original pulp accounts for 30% of the total weight .

[0061] (2) Compound pumpkin puree, carrot puree, tomato puree and apple juice in ratios of 0.50, 0.15, 0.15 and 0.20, and mix well.

[0062] (3) Add 7.5% sucrose, 1% fructooligosaccharide, 0.5% isomaltulose, acid-resistant CMC: 0.045%, gellan gum: 0.01%, xanthan gum 0.04%, Vc: 25mg / kg, with citric acid Mix with malic acid in a ratio of 1:1 to form a 50% solution to adjust the pH value of the composite slurry to 4.0, and then homogenize twice at 30Mpa to obtain a uniform and stable pumpkin composite slurry beverage.

[0063] (4) Bottle the homogenized pumpkin composite pulp beverage or put it in a can (250ml) and exhaust it in a water bath at 85-90°C for 10 minutes,...

Embodiment 3

[0065] (1) Select fresh and ripe pumpkins, carrots and tomatoes as raw materials, wash, slightly peel, cut, and remove seeds, respectively add 1 to 2 times the weight of raw materials for beating, and adjust the pH value of pumpkin pulp with citric acid. 5.5 to 6.5, heat at 30 to 45°C for 1 to 2 hours, then pass through a colloid mill for later use. Use citric acid to adjust the pH value of the carrot pulp to 4.5-5.0, keep it warm at 35-45°C for 1-2 hours, and pass it through a colloid mill for later use. For tomato puree, adjust its pH value to 3.5-4.0 with citric acid, keep it warm at 35-45°C for 1-2 hours, pass through a colloid mill for later use; it can also be reduced to tomato puree by adding water to the concentrated tomato puree, and pass through a colloid mill for later use.

[0066] (2) Compound pumpkin pulp, carrot pulp, tomato pulp and apple juice according to 60% of pumpkin pulp, 15% of carrot pulp, 10% of tomato pulp and 15% of apple juice, mix well, add pure wa...

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Abstract

The invention discloses a composite pumpkin pulp beverage, the main components of which include pumpkin pulp, carrot pulp, tomato pulp and apple pulp; the percentages of the main components in volume are 40-60% of pumpkin pulp, 10-30% of carrot pulp, 10-25% of tomato pulp and 15-25% of apple pulp; other accessories are added during the mixing process; the raw materials are fixed uniformly, ground by a colloid grinder and then homogenized for twice at the pressure of 20-40 Mpa, and the uniform and stable composite pumpkin pulp beverage is obtained; the composite pumpkin pulp beverage is degassed at vacuum under certain conditions and then sterilized and filled to form the finished composite pumpkin pulp beverage. The product is rich in carotenoid and dietary fibers and works well in improving eyesight and promoting gastrointestinal motility; the special coordinated taste produced by the mixing of the pumpkin pulp and the carrot pulp is punctuated; carotene and carotenoid in the pumpkins, the carrots and the tomatoes are reacted mutually to generate stable colors and biological activities, and meanwhile, the acidity and the nutrition constituents are adjusted by using apple juice; the product is a novel composite fruit-vegetable juice with uniform shape, smooth taste and stable colors.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a pumpkin composite pulp beverage and a production method thereof. technical background [0002] Pumpkins, carrots, tomatoes and apples are rich in carotene and carotenoids, high-quality dietary fiber such as pectin and polysaccharides, and various mineral nutrients such as K, Ca and Fe, as well as plant polyphenols, alkaloids and flavonoids. It is a biologically active ingredient, which has good effects on maintaining normal vision, enhancing human gastrointestinal motility, promoting bone development, and improving cardiovascular function. There are many pumpkin and carrot beverages developed in domestic and foreign markets, most of which are beverages made from a single raw material. There are also some patents and literature reports on pumpkin compound juice beverages, such as pumpkin kiwifruit fruit tea, pumpkin pineapple compound fruit and vegetable juice, pumpkin compound...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L2/04A23L33/00
Inventor 张培林韩永斌史晓媛付艳萍周银华张振华胡志刚
Owner 安徽大吉象食品科技有限公司
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