CN1907049A - Saussurea involucrate fruit and vegetable milk and its preparing process - Google Patents
Saussurea involucrate fruit and vegetable milk and its preparing process Download PDFInfo
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- CN1907049A CN1907049A CN 200610011057 CN200610011057A CN1907049A CN 1907049 A CN1907049 A CN 1907049A CN 200610011057 CN200610011057 CN 200610011057 CN 200610011057 A CN200610011057 A CN 200610011057A CN 1907049 A CN1907049 A CN 1907049A
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Abstract
The invention provides a saussurea involucrata milk comprising the following ingredients (by weight percent): saussurea involucrata extract 30-50%, vegetable juice 30-40%, milk raw material 20-40%, flavoring agent 0.5-8%, and stabilizing agent 0.2-0.6%. The invention also discloses the preparing process comprising steps of mixing homogeneously, deoxidizing, homogenizing, sterilizing and loading.
Description
Technical field
The present invention relates to a kind of fruits and vegetables milk and preparation technology thereof, particularly a kind of Saussurea involucrate fruit and vegetable milk and preparation technology thereof.
Background technology
Smallantus sonchifolium (Yacon) claim the saussurea involucrata potato again, and formal name used at school is Smallanthus sonchifolius, and composite family belonged to day, plateau, Andean in South America, original producton location, and pulp is rich in moisture, and is glittering and translucent, and mouthfeel is the spitting image of the water pears, and juice is how sweet crisp.Smallantus sonchifolium contains more than 20 kind of human body essential amino acid, mineral matter and trace element, and contains a large amount of water-soluble fibres, belongs to low-heat food.The maximum characteristics of Smallantus sonchifolium are to be rich in FOS, claim FOS again.Smallantus sonchifolium is particularly suitable for the diabetic and the slimmer is edible, and it has the clearing liver detoxifcation, and is hypotensive, defaecation, and the effect of skin maintenance has obvious effect to control cholesterol and blood sugar.Milk forms important nutraceutical into people because of its multiple nutrients composition that is rich in protein, calcium and needed by human body.Vegetables are mainly human body multivitamin, vegetable protein and cellulose etc. are provided.
Technical scheme
The object of the present invention is to provide a kind of Saussurea involucrate fruit and vegetable milk of nutrition and preparation technology thereof, Smallantus sonchifolium milk of the present invention has balanced in nutrition, comprehensive, has health care.
Technical scheme of the present invention is that Saussurea involucrate fruit and vegetable milk, raw material are Saussurea involucrate fruit juice, vegetable juice, dairy milk starting material and auxiliary material, the each component percentage by weight is Saussurea involucrate fruit juice 30-50%, vegetable juice 30-40%, dairy milk starting material 20-40%, flavor enhancement 0.5-8%, stabilizing agent 0.2-0.6%, each raw material weight is absolutely than sum, respectively Smallantus sonchifolium, vegetables is made as juice during preparation, with dairy milk starting material and flavor enhancement, stabilizing agent mixes, and is Saussurea involucrate fruit juice through deoxidation, homogeneous, sterilization, can.
The preparation technology of Saussurea involucrate fruit and vegetable milk is specially: (1) system Saussurea involucrate fruit juice, and (2) system vegetable juice, (3) add auxiliary material, the each component mixing and stirring, (4) use the vacuum degassing machine deoxidation, (5) homogeneous, (6) sterilization, (7) can, (8) check, (9) warehouse-in.
Vegetable juice among the present invention is one or more vegetable juice combinations in carrot juice, tomato juice or the corn juice.Dairy milk starting material is bright ox, goat milk, milk powder, one or more combinations in the condensed milk.Being acid with citric acid, malic acid, lactic acid in the flavor enhancement, is sweetener with sucrose, honey, acesulfame potassium and Abbas's sugar, can add different amounts according to the different taste of design.But stabilizing agent be in sodium cellulosate, carragheen, xanthans, pectin, the agar one or more, it is better to be used in combination effect with sodium cellulosate and other glue.Very easily oxidation blackening after Smallantus sonchifolium is peeled, the present invention has mainly carried out preliminary treatment to Smallantus sonchifolium in preparation technology, feasible as clear as crystal, the nondiscolouring of Saussurea involucrate fruit juice color of making.
The nutritionist thinks that there is the problem of nutritional imbalance in modern metropolitan cities and people from cities and towns dietary structure.Modern diseases such as hypertension, high fat of blood, high cholesterol and diabetes and dietary structure be unreasonable substantial connection.Keep the nutrient balance and the vitality of health, should increase the intake of fruit, vegetables and milk group food.Smallantus sonchifolium belongs to low-heat food.Smallantus sonchifolium is a kind of nutritional health food, and milk is rich in protein, and vegetables can provide multivitamin, vegetable protein and cellulose for human body.The present invention is a primary raw material with bright Saussurea involucrate fruit juice with health role, being aided with vegetable juice such as fresh carrot, tomato, corn adds in the dairy products, through existing food technology processing, make each raw material fully keep effective ingredient, the scientific and reasonable collocation of each raw material, get the comprehensive nutrition equilibrium, also with health role.The present invention has and builds up health, and improves the health-care effect of immunity, to the prevention diabetes, reduces blood fat, the clearing liver detoxifcation, and hypotensive, toxin-expelling and face nourishing has better action, and control cholesterol and blood sugar are had obvious effect.Instant of the present invention, the mouthfeel uniqueness, taste fragrance, lovely luster is a kind of novel health beverages.Technology advanced person of the present invention, good product quality are suitable for suitability for industrialized production.
Below in conjunction with the specific embodiment the present invention is further described, but protection domain is not limited to the cited specific embodiment.
The specific embodiment
According to the form below is got the raw materials ready, listed being weight percentage in the table, and each raw material sum is absolutely.
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Saussurea involucrate fruit juice | 40.6％ | 36％ | 30％ | 48.6％ |
| Vegetables | Carrot juice 30% | Tomato juice 20% | Corn steep liquor 40% | Carrot juice, tomato juice, corn steep liquor each 10% |
| Dairy milk starting material | Milk 10% | Milk 39.2% | Skimmed milk power 10% | Milk 10% |
| Skimmed milk 18% | Skimmed milk 14.1% | Skimmed milk 10% | ||
| Acid | Citric acid 0.3% | Malic acid 0.2% | Lactic acid 0.3% | Citric acid 0.3% |
| Sweetener | Acesulfame potassium 0.5% | Multitudinous sugared 4% | Honey 5% | Abbas's sugar 0.5% |
| Fruit flavors | 0.1％ | 0.1％ | 0.1％ | 0.1％ |
| Stabilizing agent | Carragheen 0.2% | Agar 0.2% | Xanthans 0.2% | Pectin 0.2% |
| Sodium cellulosate 0.3% | Sodium cellulosate 0.3% | Sodium cellulosate 0.3% | Sodium cellulosate 0.3% |
Concrete technology is:
(1) system Saussurea involucrate fruit juice cleans the bright product of Smallantus sonchifolium, removes the peel, removes the rotten Smallantus sonchifolium that goes rotten,, put into color stabilizer and soaked 1-3 hour Smallantus sonchifolium stripping and slicing or sheet with stainless steel knife, take out the back and wash with clear water, put into the fiberizer defibrination, the 100-200 order filters, with pasteurization, high-temperature sterilization.Color stabilizer is received for containing the 0.1-0.3% arabo-ascorbic acid, 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sulfate;
(2) the concrete technology of system carrot juice is: clean the bright product of carrot, remove top, root, remove the rotten carrot that goes rotten,, put into 0.2% aqueous citric acid solution and soaked 1-3 hour the carrot section, taking out the back washes with clear water, boiling 5-10 minute, remove and give birth to vexed flavor, put into the fiberizer defibrination, the 150-250 order filters, with pasteurization or high-temperature sterilization;
(3) the concrete technology of system tomato juice is: select ninety percent ripe Fructus Lycopersici esculenti of no spot, corruption, disease, clean and remove the base of a fruit, use medicining liquid dipping 20-40 minute, take out the back and wash with clear water, put into juice extractor and squeeze the juice, the 150-250 order filters;
(4) the concrete technology of system corn juice is: select eight, ninety percent ripe fresh corn, remove the peel, go must, clean, remove and go rotten rotten and the corn of disease and pest is arranged, the fiberizer defibrination is put in threshing, the 150-250 order filters;
(5) carragheen, xanthans, agar and pectin are dipped to dissolving with 20-50 times of clean water, add acesulfame potassium, sucrose or Abbas is candy boils, the 150-250 order filters, and also stabilizing agent can be dissolved, and boils, add the honey stirring and dissolving after the 150-250 order filter;
(6) sodium cellulosate add 20-30 doubly, temperature is that 40-70 ℃ clean water is stirred to dissolving, filter;
(7) be that 40-50 ℃ clean water is stirred to dissolving with the acid temperature, filter;
(8) each component mixing and stirring;
(9) use the vacuum degassing machine deoxidation;
(10) use the high pressure homogenizer homogeneous;
(11) microwave sterilization,
(12) can,
(13) check is gone into.
Claims (8)
1, a kind of Saussurea involucrate fruit and vegetable milk is characterized in that, raw material is Saussurea involucrate fruit juice, vegetable juice, dairy milk starting material and auxiliary material, the each component percentage by weight is Saussurea involucrate fruit juice 30-50%, vegetable juice 30-40%, dairy milk starting material 20-40%, flavor enhancement 0.5-8%, stabilizing agent 0.2-0.6%, each raw material weight is absolutely than sum, respectively Smallantus sonchifolium, vegetables is made as juice during preparation, with dairy milk starting material and flavor enhancement, stabilizing agent mixes, and is Saussurea involucrate fruit juice through deoxidation, homogeneous, sterilization, can.
2, Saussurea involucrate fruit and vegetable milk as claimed in claim 1 is characterized in that, vegetable juice is at least a in carrot juice, tomato juice, the corn juice.
3, Saussurea involucrate fruit and vegetable milk as claimed in claim 1 is characterized in that, dairy milk starting material is bright ox, goat milk, and milk powder is at least a in the condensed milk.
4, Saussurea involucrate fruit and vegetable milk as claimed in claim 1 is characterized in that, is acid with citric acid, malic acid, lactic acid in the flavor enhancement, is sweetener with sucrose, honey, acesulfame potassium and Abbas's sugar; Stabilizing agent is sodium cellulosate, carragheen, xanthans, pectin, agar.
5, the preparation technology of Saussurea involucrate fruit and vegetable milk as claimed in claim 1 is mainly system Saussurea involucrate fruit juice, vegetable juice, and modulation is characterized in that, concrete technology is:
(1) system Saussurea involucrate fruit juice,
(2) system vegetable juice,
(3) add auxiliary material, the each component mixing and stirring,
(4) use the vacuum degassing machine deoxidation,
(5) homogeneous,
(6) sterilization,
(7) can,
(8) check,
(9) warehouse-in.
6, the preparation technology of Saussurea involucrate fruit and vegetable milk as claimed in claim 5, it is characterized in that, the concrete technology of Saussurea involucrate fruit juice is: clean the bright product of Smallantus sonchifolium, the Smallantus sonchifolium that peeling, removal are gone rotten and gone bad with Smallantus sonchifolium stripping and slicing or sheet, is put into color stabilizer and was soaked 1-3 hour, taking out the back washes with clear water, put into the fiberizer defibrination, the 100-200 order filters, with pasteurization, high-temperature sterilization.
7, the preparation technology of Saussurea involucrate fruit and vegetable milk as claimed in claim 6 is characterized in that, color stabilizer is received for containing the 0.1-0.3% arabo-ascorbic acid, 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sulfate.
8, the preparation technology of Saussurea involucrate fruit and vegetable milk as claimed in claim 5 is characterized in that,
(1) the concrete technology of system carrot juice is: clean the bright product of carrot, remove top, root, remove the rotten carrot that goes rotten, with the carrot section, put into 0.2% aqueous citric acid solution and soaked 1-3 hour, take out the back and wash with clear water, boiling 5-10 minute, put into the fiberizer defibrination, the 150-250 order filters, with pasteurization, high-temperature sterilization.
(2) the concrete technology of system tomato juice is: select ninety percent ripe Fructus Lycopersici esculenti of no spot, corruption, disease, clean and remove the base of a fruit, use medicining liquid dipping 20-40 minute, take out the back and wash with clear water, put into juice extractor and squeeze the juice, the 150-250 order filters.
(3) the concrete technology of system corn juice is: select eight, ninety percent ripe fresh corn, remove the peel, go must, clean, remove and go rotten rotten and the corn of disease and pest is arranged, the fiberizer defibrination is put in threshing, the 150-250 order filters.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200610011057 CN1907049A (en) | 2006-07-18 | 2006-07-18 | Saussurea involucrate fruit and vegetable milk and its preparing process |
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| CN 200610011057 CN1907049A (en) | 2006-07-18 | 2006-07-18 | Saussurea involucrate fruit and vegetable milk and its preparing process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822397A (en) * | 2010-05-06 | 2010-09-08 | 佛山市三水区隐雪食品有限公司 | Compound beverage and production process thereof |
| CN101326934B (en) * | 2008-07-25 | 2012-01-11 | 贵州大学 | Saussurea involucrata fruit nourishing composite milk and method for producing the same |
| CN101623117B (en) * | 2009-08-12 | 2012-04-25 | 江苏省农业科学院 | Flavor type sweet corn compound beverage and preparation method thereof |
| CN102726526A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Strawberry fruit and vegetable goat milk suitable for long-term storage under normal temperature condition and preparation method thereof |
| CN102726531A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Mango fruit and vegetable goat milk capable of being stored for a long time at normal temperature and preparation method of mango fruit and vegetable goat milk |
| CN102726532A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Kiwi fruit vegetable goat milk enabling long-term storage under normal-temperature condition and preparation method thereof |
| CN102726528A (en) * | 2012-06-05 | 2012-10-17 | 张怀军 | Functional liquid Solanum tuberdsm goat milk preservable at normal temperature for long term, and preparation method thereof |
| CN102726530A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Honey peach fruit vegetable goat milk enabling long-term storage under normal-temperature condition and preparation method thereof |
| CN103053695A (en) * | 2013-02-18 | 2013-04-24 | 杨凌圣妃乳业有限公司 | Female formula goat milk powder and preparation method thereof |
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2006
- 2006-07-18 CN CN 200610011057 patent/CN1907049A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326934B (en) * | 2008-07-25 | 2012-01-11 | 贵州大学 | Saussurea involucrata fruit nourishing composite milk and method for producing the same |
| CN101623117B (en) * | 2009-08-12 | 2012-04-25 | 江苏省农业科学院 | Flavor type sweet corn compound beverage and preparation method thereof |
| CN101822397A (en) * | 2010-05-06 | 2010-09-08 | 佛山市三水区隐雪食品有限公司 | Compound beverage and production process thereof |
| CN101822397B (en) * | 2010-05-06 | 2014-10-29 | 佛山市三水区隐雪食品有限公司 | Compound beverage and production process thereof |
| CN102726528A (en) * | 2012-06-05 | 2012-10-17 | 张怀军 | Functional liquid Solanum tuberdsm goat milk preservable at normal temperature for long term, and preparation method thereof |
| CN102726526A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Strawberry fruit and vegetable goat milk suitable for long-term storage under normal temperature condition and preparation method thereof |
| CN102726531A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Mango fruit and vegetable goat milk capable of being stored for a long time at normal temperature and preparation method of mango fruit and vegetable goat milk |
| CN102726532A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Kiwi fruit vegetable goat milk enabling long-term storage under normal-temperature condition and preparation method thereof |
| CN102726530A (en) * | 2012-07-16 | 2012-10-17 | 张怀军 | Honey peach fruit vegetable goat milk enabling long-term storage under normal-temperature condition and preparation method thereof |
| CN103053695A (en) * | 2013-02-18 | 2013-04-24 | 杨凌圣妃乳业有限公司 | Female formula goat milk powder and preparation method thereof |
| CN103053695B (en) * | 2013-02-18 | 2014-07-23 | 杨凌圣妃乳业有限公司 | Female formula goat milk powder and preparation method thereof |
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