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A preparing method of an asparagus juice beverage

A technology for asparagus juice and beverages, which is applied in the field of preparation of asparagus juice beverages, can solve the problems of inconvenient portability, and achieve the effects of cool taste, fresh taste and satisfying diversification

Inactive Publication Date: 2017-06-23
何文娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of asparagus juice beverage aiming at the problem that asparagus is comprehensive in nutrition, safe and has no side effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of asparagus juice drink, comprising the steps of:

[0014] (1) Select fresh, pest-free, and rotten fresh asparagus, clean them, kill them in boiling water for 5 minutes, let them dry to room temperature, and squeeze the juice with a screw press;

[0015] (2) Separating the asparagus juice with a centrifuge to remove the crude fiber and coarse residue to obtain the asparagus clarified liquid;

[0016] (3) Add the clarified asparagus liquid into the blending tank, add sugar, citric acid, and purified water, and blend it into a beverage raw juice containing 25% asparagus raw juice, a sugar content of 10, and an acidity of 0.06%;

[0017] (4) Heat the prepared beverage raw juice to 90°C, fill and cover, raise the temperature to 110°C and keep it warm for 15 minutes, and cool to room temperature to get ready.

Embodiment 2

[0019] A preparation method of asparagus juice drink, comprising the steps of:

[0020] (1) Select fresh, pest-free, and rotten fresh asparagus, clean them, kill them in boiling water for 8 minutes, let them dry to room temperature, and squeeze the juice with a screw press;

[0021] (2) Separating the asparagus juice with a centrifuge to remove the crude fiber and coarse residue to obtain the asparagus clarified liquid;

[0022] (3) Add the asparagus clarified liquid to the blending tank, add sugar, citric acid, and purified water, and blend it into a beverage raw juice containing 30% asparagus raw juice, a sugar content of 12, and an acidity of 0.08%;

[0023] (4) Heat the prepared beverage raw juice to 100°C, fill and cover, heat up to 120°C for 10 minutes, cool to room temperature, and the product is ready.

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PUM

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Abstract

The invention discloses a method for preparing an asparagus juice drink, which comprises the following steps: (1) select fresh, insect-free, and rotten fresh asparagus, clean them, and clean them with boiling water for 5-8 minutes. (2) Use a centrifuge to separate the asparagus juice to remove the crude fiber and slag to obtain the asparagus clarified liquid; (3) Add the asparagus clarified liquid to the blending tank, add sugar, citric acid, and purified water, and blend it into Asparagus raw juice 20-30%, sugar content 9-12, acidity below 0.1% beverage raw juice; (4) Heat the prepared beverage raw juice to 90-100°C, fill and seal, heat up to 110- Keep warm at 120 DEG C for 10-15 minutes, cool to room temperature, and get ready. The asparagus juice beverage prepared by the present invention has a fresh taste and cool mouthfeel by using asparagus as a raw material, adding a new taste to the liquid beverage.

Description

technical field [0001] The invention belongs to the technical field of vegetable beverages, in particular to a preparation method of asparagus juice beverages. Background technique [0002] Asparagus, also known as "Di bamboo shoots" and "Nan Di bamboo shoots", is the tender shoots of Phragmites reed growing in the wetlands of Dongting Lake area. It is a gift from heaven, rich in nutrition, unique in flavor, integrating natural wild and green organic characteristics, rich in nutrition, delicious in taste, and has the reputation of "Dongting Cordyceps". Enjoying the reputation of "King of Vegetables" in the international market, asparagus is rich in various amino acids, proteins and vitamins, and its content is higher than that of ordinary fruits and vegetables, especially asparagine and trace elements selenium, molybdenum and chromium in asparagus , manganese, etc., have the effect of regulating body metabolism and improving body immunity, and have strong inhibitory and pha...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L2/68A23L33/00
CPCA23L2/02A23L2/60A23L2/68A23V2002/00
Inventor 何文娟
Owner 何文娟