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A citrulluslanatus thunb beverage and a production method thereof

The technology of a watermelon beverage and a production method, which is applied in the direction of food science and the like, can solve the problems of harming health and weakening the nutritional value of the beverage, and achieve the effects of good health care effect, fragrant taste and wide source of materials.

Inactive Publication Date: 2015-10-14
邹健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Watermelon is rich in nutrition and has a pleasant flavor. In the current beverage production and processing process, a large number of preservatives, additives, pigments and essences have been added, which greatly weakens the nutritional value of the beverage and will damage people's health; therefore, With the improvement of people's living standards, the awareness of nutrition and health care is getting higher and higher, and the pursuit of nutrition and natural beverage supplements is favored by more and more people.

Method used

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  • A citrulluslanatus thunb beverage and a production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A kind of watermelon beverage and preparation method thereof, comprises the following steps:

[0022] (1) raw materials are taken by weight: 110 parts of watermelon, 60 parts of tomato, 30 parts of carrot, 5 parts of sugarcane juice, 2 parts of citric acid and 200-300 parts of mineral water;

[0023] (2) select fresh watermelon, tomato and carrot, and clean it;

[0024] (3) Crushing and juicing: Separately crush watermelon, tomato, and carrot to squeeze juice, compound filtration, mixing and blending, degassing, heat sterilization and enzyme elimination, cooling, filtering, and clarification to obtain the original juice, and then put it into aseptic irrigation.

[0025] In the embodiment of the present invention, the mixing and deployment in step (3) is to mix the three kinds of raw material juices with mineral water after the watermelon, tomato and carrot are crushed and squeezed for juice, and then citric acid is added to adjust the pH value. At 3-3.5, add sugar mak...

Embodiment 2

[0030] A kind of watermelon beverage and preparation method thereof, comprises the following steps:

[0031] (1) raw materials are taken by weight: 180 parts of watermelon, 90 parts of tomato, 60 parts of carrot, 40 parts of sugarcane juice, 7 parts of citric acid and 300 parts of mineral water;

[0032] (2) select fresh watermelon, tomato and carrot, and clean it;

[0033] (3) Crushing and juicing: Separately crush watermelon, tomato, and carrot to squeeze juice, compound filtration, mixing and blending, degassing, heat sterilization and enzyme elimination, cooling, filtering, and clarification to obtain the original juice, and then put it into aseptic irrigation.

[0034] In the embodiment of the present invention, the mixing and deployment in step (3) is to mix the three kinds of raw material juices with mineral water after the watermelon, tomato and carrot are crushed and squeezed for juice, and then citric acid is added to adjust the pH value. At 3.5-4.2, add sugar maki...

Embodiment 3

[0039] A kind of watermelon beverage and preparation method thereof, comprises the following steps:

[0040] (1) raw materials are taken by weight: 160 parts of watermelon, 80 parts of tomato, 560 parts of carrot, 30 parts of sugarcane juice, 4 parts of citric acid and 260 parts of mineral water;

[0041] (2) select fresh watermelon, tomato and carrot, and clean it;

[0042] (3) Crushing and juicing: Separately crush watermelon, tomato, and carrot to squeeze juice, compound filtration, mixing and blending, degassing, heat sterilization and enzyme elimination, cooling, filtering, and clarification to obtain the original juice, and then put it into aseptic irrigation.

[0043] In the embodiment of the present invention, the mixing and deployment in step (3) is to mix the three kinds of raw material juices with mineral water after the watermelon, tomato and carrot are crushed and squeezed for juice, and then citric acid is added to adjust the pH value. At 4.2-5.5, add sugar jui...

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Abstract

The present invention relates to the field of fruit beverage processing, and particularly relates to a citrulluslanatus thunb beverage and a production method thereof. The beverage is made from the following raw materials in parts by weight: citrulluslanatus thunb 110-180 parts, tomatoes 60-90 parts, carrots 30-60 parts, saccharum officinarum juice 5-40 parts, citric acid 2-7 parts and mineral water 200-300 parts. The production method includes the following steps: (1) weighing the raw materials in parts by weight; (2) picking and washing fresh citrulluslanatus thunb, tomatoes and carrots; (3) smashing and juicing: separately smashing and juicing citrulluslanatus thunb, tomatoes and carrots; compounding and filtering the juice, mixing the juice with the mineral water, adjusting pH and sugar degree, degassing the juice, conducting heat sterilization and enzyme inactivation on the juice, cooling, filtering and defecating the juice to obtain raw juice, and then canning the raw juice into sterile tanks. The citrulluslanatus thunb beverage maintains an original flavor of the citrulluslanatus thunb without adding any flavors, preservatives, sweeteners, and other chemical raw materials in the processing and producing process, and is fragrant and mellow in taste and good in mouthfeel.

Description

technical field [0001] The invention relates to the field of fruit beverage processing, in particular to a watermelon beverage and a preparation method thereof. Background technique [0002] Watermelon (Citrullus lanatus Thunb), a watermelon species of Cucurbitaceae, is one of the top ten fruits in the world and has high nutritional value and medicinal efficacy. Watermelon contains a variety of nutrients and beneficial substances needed by the human body, such as a large amount of fructose, glucose and rich malic acid, phosphoric acid, glutamic acid, arginine, carotene and other indispensable nutrients for the human body. Watermelon pulp also contains a large amount of lycopene, which is an important source of natural lycopene, with a content of 4.87mg / 100g, which is higher than that in fresh tomatoes. Lycopene has a strong ability to scavenge active oxygen, and its antioxidant capacity is more than twice that of carotene. Watermelon also has high medicinal value. Watermel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/70
CPCA23L2/02A23L2/52A23L2/70A23V2002/00
Inventor 邹健
Owner 邹健
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