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Red raspberry and carrot compound fruit and vegetable juice and making method thereof

A compound fruit and vegetable juice and carrot juice technology, which is applied to the functions of food ingredients, food science, application, etc., can solve the problems of small proportion and less research, and achieve the goal of extending the industrial chain, simple operation, and high nutritional value Effect

Inactive Publication Date: 2016-01-27
NORTHEAST FORESTRY UNIVERSITY +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the market, red raspberry fruit is mostly used to make mixed fruit juice with strawberry, blueberry, guava and other fruits, and the proportion is relatively small. At this stage, there are few researches on fruit and vegetable juice drinks made of red raspberry and other fruits and vegetables.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0031] Preparation of red raspberry puree: select 100kg of fresh red raspberry fruit with large, plump, mildew-free and pollution-free grains, remove sundries such as receptacle leaves, and rinse in the flow tank by the flowing water method. The flow rate of the flow tank is 2.5 m / s, the flushing time is 6min, and the solution in the flow cell is clear water. Drain the water, use a vertical cutting juicer to squeeze the cleaned red raspberries, and filter and squeeze the juice with two layers of gauze that have been boiled in boiling water for 18 minutes and then cooled to 20°C to obtain 60kg of red raspberry puree. spare.

preparation example 2

[0033] Preparation of carrot juice: choose fresh carrots without mildew, rot and mechanical damage, wash with clean water and remove the outer skin with a scraper. Cut carrots into 50kg diced carrots with a side length of 1cm, put the diced carrots into 95°C high-temperature water for blanching and color protection for 3 minutes, and cool them to 20°C. Put the cooled carrot diced and 50kg of water into a vertical cutting juicer to extract juice and make pulp, and add 0.025kg of citric acid to the water. After boiling in boiling water for 18 minutes and then cooling to 20 ℃, the two layers of gauze were used to filter and squeeze the juice, and the carrot residue was filtered to obtain 60 kg of carrot juice, which was used for later use.

Embodiment 1

[0035]Prepare 50kg red raspberry-carrot compound fruit and vegetable juice. Weigh 0.09kg of xanthan gum, 0.05kg of guar gum and 2.25kg of white granulated sugar, mix and stir evenly, add to 4.2kg of 85°C hot water, stir evenly until no lumps, let stand, and cool to 45 ℃. Get the red raspberry protoplasm 4.5kg of gained in the above-mentioned preparation example 1, the carrot juice 1.5kg of gained in the preparation example 2, mix, get red raspberry-carrot mixture, and the adjuvant that handles is well mixed with it, finally supplement 37.41 kg of drinking water. After uniform deployment, use a high-pressure homogenizer to homogenize, and the working pressure is 28MPa. After homogenization, degassing, filling and sealing are carried out. The red raspberry-carrot compound fruit and vegetable juice was sterilized in hot water at 70°C for 26 minutes. Let stand and cool to 25°C. Get a red raspberry-carrot complex fruit and vegetable juice.

[0036] The red raspberry-carrot co...

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PUM

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Abstract

The invention discloses red raspberry and carrot compound fruit and vegetable juice and a making method thereof. The red raspberry and carrot fruit and vegetable juice is prepared from, by weight, 6%-14% of red raspberry primary pulp, 1%-9% of carrot juice, 3%-6% of white granulated sugar, 0.12%-0.26% of xanthan gum, 0.08%-0.14% of guar gum and the balance water. The making method of the red raspberry and carrot compound fruit and vegetable juice comprises the steps of red raspberry primary pulp preparation, carrot juice preparation, auxiliary material mixing and treatment and mixing treatment of the fruit and vegetable juice. The red raspberry and carrot compound fruit and vegetable juice is fragrant in taste, delicate in flavor, mellow in mouthfeel, moderate in sour and sweet and capable of promoting the secretion of saliva or body fluid and promoting the appetite, and the health-care and nutritional effects of red raspberries and carrots are achieved.

Description

technical field [0001] The invention belongs to the field of natural compound fruit and vegetable juice, in particular to a red raspberry-carrot compound fruit and vegetable juice and a preparation method thereof. Background technique [0002] At present, the competition in the fruit juice market is becoming more and more fierce, and there are more and more types of fruit juice drinks, but most fruit juice drinks are processed from a single or several kinds of fruits, and few fruit and vegetable juice drinks are processed by combining fruits and vegetables. With the increasing health awareness of consumers, people are more and more expected to obtain the multiple nutrients of fruits and vegetables at the same time. A single fruit juice can no longer meet the needs of consumers, and complex healthy drinks will gradually become the main product in the beverage market. Compound fruit and vegetable juices are rich in cellulose, vitamin C and other nutrients, which can better se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23V2200/30A23V2250/506A23V2250/5086
Inventor 王金玲宁玮钰迟超旷慧
Owner NORTHEAST FORESTRY UNIVERSITY
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