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A kind of zucchini drink and its preparation process

A technology of zucchini and beverages, applied in food ingredients as turbidity agents, food science, food heat treatment, etc., can solve the problems of low yield of dried products, high nutritional loss, dark color, etc., and achieve easy real-time control and convenient consumption , delicate taste effect

Inactive Publication Date: 2016-04-06
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the deep processing of zucchini is mainly dried. The yield of dried products is low, the color is dark, the loss of nutrients is large, the flavor is poor, and it needs to be processed again when eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Material selection: select 8-9 mature zucchini with a length of 18-23 cm and a diameter of 4-6 cm that are bright in color, smooth in surface, consistent in texture, free from broken strips, rot, insect eyes, and scars, and washed;

[0031] (2) Cut into pieces: cut the washed zucchini in half, remove the pulp, seeds, and stalks, and cut into 1-2cm thick zucchini pieces;

[0032] (3) Color protection: add ascorbic acid and zinc gluconate to the zucchini pieces, keep at 80°C for 25 minutes, and perform color protection treatment; the amount of sodium ascorbate is 0.1% of the mass of the zucchini pieces, and the amount of zinc gluconate is 0.1% of the mass of the zucchini pieces. %;

[0033] (4) Blanching: soak the zucchini pieces in 6wt% salt water at 88°C for 15-20 minutes, then immediately put them in cold water for cooling;

[0034] (5) Beating: Add zucchini pieces and demineralized water into the beater at a ratio of 1:1, then add vitamin C, the dosage is 0.1% of...

Embodiment 2

[0041] (1) Material selection: select 8-9 mature zucchini with a length of 18-23 cm and a diameter of 4-6 cm that are bright in color, smooth in surface, consistent in texture, free from broken strips, rot, insect eyes, and scars, and washed;

[0042] (2) Cut into pieces: cut the washed zucchini in half, remove the pulp, seeds, and stalks, and cut into 1-2cm thick zucchini pieces;

[0043] (3) Color protection: Add ascorbic acid and zinc gluconate to the zucchini pieces, keep at 90°C for 15 minutes, and perform color protection treatment; the amount of sodium ascorbate is 1.0% of the mass of the zucchini pieces, and the amount of zinc gluconate is 0.01% of the mass of the zucchini pieces %;

[0044] (4) Blanching: soak the zucchini pieces in 10wt% salt water at 92°C for 15 minutes, then immediately put them in cold water for cooling;

[0045] (5) Beating: Add zucchini pieces and demineralized water into the beater at a ratio of 1:1, then add vitamin C, the dosage is 0.1% of t...

Embodiment 3

[0052] (1) Material selection: select 8-9 mature zucchini with a length of 18-23 cm and a diameter of 4-6 cm that are bright in color, smooth in surface, consistent in texture, free from broken strips, rot, insect eyes, and scars, and washed;

[0053] (2) Cut into pieces: cut the washed zucchini in half, remove the pulp, seeds, and stalks, and cut into 1-2cm thick zucchini pieces;

[0054] (3) Color protection: Add ascorbic acid and zinc gluconate to the zucchini pieces, keep at 85°C for 20 minutes, and perform color protection treatment; the amount of sodium ascorbate is 0.5% of the mass of the zucchini pieces, and the amount of zinc gluconate is 0.05% of the mass of the zucchini pieces %;

[0055] (4) Blanching: immerse the zucchini pieces in 8wt% salt water at 90°C for 18 minutes, then immediately put them in cold water for cooling;

[0056] (5) Beating: Add zucchini pieces and demineralized water into the beater at a ratio of 1:1, then add vitamin C, the dosage is 0.1% of t...

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Abstract

The invention discloses a zucchini beverage and a manufacturing process thereof. The raw materials of the beverage include, in parts by weight, 400-600 parts of zucchini juice, 15-20 parts of honey, 2-5 parts of citric acid, 100-150 parts of white sugar, Stabilizer 2~5 parts. The stabilizer is a mixture of sodium alginate, pectin and sodium carboxymethyl cellulose, wherein the mass ratio of sodium alginate, pectin and sodium carboxymethyl cellulose is 1:1:2. The manufacturing process of the zucchini drink includes the following steps: material selection, cutting into pieces, color protection, blanching, beating, filtering, blending, homogenizing, degassing, filling and sterilization. The manufacturing process is simple and easy to popularize and implement. The zucchini drink prepared by the manufacturing process of the present invention not only preserves the nutrition and flavor of fresh zucchini, but also is resistant to storage, and is convenient to eat, and complies with people's requirements for nutrition, health care, taste, convenience and the like.

Description

technical field [0001] The invention belongs to the field of vegetable processing, and in particular relates to a zucchini beverage and a production process thereof. Background technique [0002] Zucchini is a popular vegetable, rich in vitamin C and calcium, with a variety of medicinal and edible values, and is a recognized health food. Although the nutritional value of zucchini is high, it is easy to age, rot and deteriorate when stored at room temperature, and it is easy to be poisoned if eaten raw. Therefore, boiling zucchini slices to make drinks is one of the important ways of zucchini processing. At present, the deep processing of zucchini is mainly dried. The yield of dried products is low, the color is dark, the loss of nutrients is large, the flavor is poor, and it needs to be processed again when eating. Contents of the invention [0003] The object of the present invention is to provide a zucchini beverage and a production process thereof for the low utilizat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23L2/62A23L2/70A23V2002/00A23V2200/216A23V2200/048A23V2250/708A23V2250/1642A23V2250/5026A23V2250/5072A23V2250/51082A23V2300/24
Inventor 钟凤林赵瑞丽许茹林俊芳林义章
Owner FUJIAN AGRI & FORESTRY UNIV
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