CN106376805A - Preparation method of tomato and carrot composite beverage - Google Patents
Preparation method of tomato and carrot composite beverage Download PDFInfo
- Publication number
- CN106376805A CN106376805A CN201610771176.6A CN201610771176A CN106376805A CN 106376805 A CN106376805 A CN 106376805A CN 201610771176 A CN201610771176 A CN 201610771176A CN 106376805 A CN106376805 A CN 106376805A
- Authority
- CN
- China
- Prior art keywords
- carrot
- tomato
- preparation
- finished product
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a tomato and carrot composite beverage. The preparation method comprises the following steps: (1) washing fresh carrots, and cutting carrots into blocks; (2) adding tomato juice and water into carrot blocks, heating to a temperature of 50 to 60 DEG C, stirring for 30 to 60 minutes, cooling, and filtering to obtain an extract; (3) mixing the extract with an emulsifier, sodium glutamate, and salt, heating to a temperature of 45 to 55 DEG C, stirring for 1 to 2 hours, and cooling to obtain a semi-finished product; (4) subjecting the semi-finished product to vacuum filling and sealing, and sterilizing the semi-finished product for 15 to 30 minutes at a temperature of 100 DEG C to obtain a finished product. The preparation method has the advantages of simple technology and low processing cost. The prepared beverage has a fine and fresh taste, a fresh and sweet taste of carrot, and a sweet and sour taste of tomato. The beverage can effectively reduce cholesterol in blood and prevent heart disease and tumors, if people drink the beverage regularly, and moreover, the beverage is user-friendly and is worthy to promote.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of preparation method of tomato Carrot Compound Beverage.
Background technology
With the raising of people's living standard, the market demand of leisure food is increasing, and in leisure food, beverage accounts for
Very big deal.Carrot is crisp delicious, the nutritious homely vegetables of a germplasm, have the title of " glabrousleaf asiabell root ".Carrot is rich
Containing nutrient contents such as carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.
In every 100 grams of carrots, containing about 0.6 gram of protein, 0.3 gram of fat, 7.6-8.3 gram of carbohydrate, 0.6 milligram of iron, provitamin A（Recklessly
Radish element）1.35-17.25 milligram, vitaminB10 .02-0.04 milligram, vitamin B2 0.04-0.05 milligram, vitamin C 12 milli
Gram, heat 150.7 kilojoule, separately contain pectin, starch, inorganic salts and several amino acids.The edible way of carrot is mainly boiled at present
Edible after ripe, for this reason, the applicant is devoted to researching and developing the more edible way of carrot.
Content of the invention
It is an object of the invention to overcoming existing deficiency, provide a kind of preparation method of tomato Carrot Compound Beverage.
The technical solution used in the present invention is：
A kind of preparation method of tomato Carrot Compound Beverage, comprises the following steps：（1）By fresh carrot wash clean, then break
It is broken into bulk；（2）It is stirred being heated to 50～60 DEG C after block carrot addition tomato juice and water, stir 30～60 points
Clock, cold filtration obtains extract；（3）By extract and emulsifying agent, paddy ammonia sodium, salt mixing, it is then heated to 45～55 DEG C,
Stirring cools down after 1～2 hour and obtains semi-finished product；（4）By semi-finished product vacuum filling and seal, then sterilized 15 at 100 DEG C～
Finished product can be obtained within 30 minutes.
Further, described step（2）In, carrot and tomato are by weight for 1：（0.25～0.45）.
Further, described step（3）In, emulsifying agent presses 1 by sorbitan monostearate and stearic glyceride:1
Weight ratio mixes.
Further, described step（3）In, by weight, including 100～200 parts of extract, emulsifying agent 0.05～0.1
Part, 0.01～0.02 part of paddy ammonia sodium, 0.02～0.04 part of salt.
The invention has the beneficial effects as follows：
The invention provides a kind of preparation method of tomato Carrot Compound Beverage, this preparation method process is simple, processing cost
Low, the beverage mouthfeel exquisiteness preparing is smooth, the local flavor that existing carrot is fresh and sweet, also has the sour-sweet taste of tomato, and its nutrition is rich
Richness, it is easy to digestion, also can improve body immunity, has functions that to make blood cholesterol effectively decline when often drinking, and
And contribute to preventing heart disease and tumour, instant, there is the high promotional value of comparison.
Specific embodiment
With reference to specific embodiment, the present invention is described further：
Embodiment 1
A kind of preparation method of tomato Carrot Compound Beverage, comprises the following steps：
（1）By fresh carrot wash clean, then it is broken into bulk；（2）Block carrot is added after fresh tomato juice and water
It is heated to 55 DEG C to be stirred, wherein carrot and tomato juice are by weight for 1：0.3, stir 45 minutes, cold filtration is carried
Take liquid；（3）By weight, weigh 100 parts of extract, 0.05 part of emulsifying agent, 0.01 part of paddy ammonia sodium, 0.02 part of salt, wherein
Emulsifying agent presses 1 by sorbitan monostearate and stearic glyceride:1 weight ratio mixes, then by above-mentioned raw materials
Mixing, is then heated to 50 DEG C, and stirring cools down after 1.5 hours and obtains semi-finished product；（4）By semi-finished product vacuum filling and seal, so
At 100 DEG C, sterilization can obtain finished product in 18 minutes afterwards.
A kind of preparation method of the tomato Carrot Compound Beverage of the present invention, this preparation method process is simple, processing cost
Low, the beverage mouthfeel exquisiteness preparing is smooth, the local flavor that existing carrot is fresh and sweet, also has the sour-sweet taste of tomato, and its nutrition is rich
Richness, it is easy to digestion, also can improve body immunity, has functions that to make blood cholesterol effectively decline when often drinking, and
And contribute to preventing heart disease and tumour, instant, there is the high promotional value of comparison.
Claims (4)
1. a kind of preparation method of tomato Carrot Compound Beverage is it is characterised in that comprise the following steps：（1）By fresh carrot
Wash clean, is then broken into bulk；（2）It is stirred being heated to 50～60 DEG C after block carrot addition tomato juice and water,
Stirring 30～60 minutes, cold filtration obtains extract；（3）By extract and emulsifying agent, paddy ammonia sodium, salt mixing, Ran Houjia
To 45～55 DEG C, stirring cools down after 1～2 hour and obtains semi-finished product heat；（4）By semi-finished product vacuum filling and seal, then 100
At DEG C, sterilization can obtain finished product in 15～30 minutes.
2. a kind of preparation method of tomato Carrot Compound Beverage according to claim 1 is it is characterised in that described step
（2）In, carrot and tomato juice are by weight for 1：（0.25～0.45）.
3. a kind of preparation method of tomato Carrot Compound Beverage according to claim 1 is it is characterised in that described step
（3）In, emulsifying agent presses 1 by sorbitan monostearate and stearic glyceride:1 weight ratio mixes.
4. a kind of preparation method of tomato Carrot Compound Beverage according to claim 1 is it is characterised in that described step
（3）In, by weight, including 100～200 parts of extract, 0.05～0.1 part of emulsifying agent, 0.01～0.02 part of paddy ammonia sodium, food
0.02～0.04 part of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610771176.6A CN106376805A (en) | 2016-08-31 | 2016-08-31 | Preparation method of tomato and carrot composite beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610771176.6A CN106376805A (en) | 2016-08-31 | 2016-08-31 | Preparation method of tomato and carrot composite beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376805A true CN106376805A (en) | 2017-02-08 |
Family
ID=57938713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610771176.6A Pending CN106376805A (en) | 2016-08-31 | 2016-08-31 | Preparation method of tomato and carrot composite beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376805A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170436A (en) * | 2018-10-12 | 2019-01-11 | 贵阳学院 | A kind of beverage with saline taste and preparation method thereof using white acid soup and tomato preparation |
-
2016
- 2016-08-31 CN CN201610771176.6A patent/CN106376805A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刘家宝等: "鲜味香菇饮料", 《食品加工技术、工艺和配方大全（精选版 下）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170436A (en) * | 2018-10-12 | 2019-01-11 | 贵阳学院 | A kind of beverage with saline taste and preparation method thereof using white acid soup and tomato preparation |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |
|
| RJ01 | Rejection of invention patent application after publication |