CN1042823A - The preparation method of watermelon juice - Google Patents
The preparation method of watermelon juice Download PDFInfo
- Publication number
- CN1042823A CN1042823A CN 88108059 CN88108059A CN1042823A CN 1042823 A CN1042823 A CN 1042823A CN 88108059 CN88108059 CN 88108059 CN 88108059 A CN88108059 A CN 88108059A CN 1042823 A CN1042823 A CN 1042823A
- Authority
- CN
- China
- Prior art keywords
- watermelon
- watermelon juice
- juice
- preparation
- temperature
- 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.)
- Pending
Links
- 241000219109 Citrullus Species 0.000 title claims abstract description 39
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- 230000000996 additive effect Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000012730 carminic acid Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims 3
- 238000004140 cleaning Methods 0.000 claims 1
- 238000000703 high-speed centrifugation Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000035922 thirst Effects 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
This invention is the method for adopt pressing extracting juice, after filtration, technologies such as separation, sterilization, and adds an amount of additive preparation and forms.This invented technology is simple, is fit to produce in enormous quantities in the watermelon mature period, and it has not only kept the taste and the nutritive value of bright watermelon, and as clear as crystal, and it is tasty and refreshing to quench one's thirst, and is suitable for and deposits.
Description
The present invention relates to a kind of preparation method of watermelon juice.
Watermelon is that a kind of people like the natural heatstroke prevention that the eats good merchantable brand that quenches one's thirst, and it is not only nutritious, but also has medical value, because the seasonality of watermelon maturation is very strong, unsuitable long-term storage and remote transportation cause people not eat throughout the year.Though watermelon can be processed into can and watermelon jam in the watermelon mature period at present, also belong to blank with the watermelon processing beverage.
The object of the present invention is to provide a kind of preparation method of watermelon juice, it not only keeps the taste and the nutritive value of bright watermelon, and as clear as crystal, and it is tasty and refreshing to quench one's thirst, and is suitable for long-term storage.
The present invention is achieved in that and selects ripe watermelon, and crust is cleaned up, and removes the method that the pressure extracting juice is adopted in muskmelon pedicel tissue back, after filtration, technologies such as separation, high-temperature sterilization, and adds an amount of additive, promptly can be made into watermelon juice.
Preparation technology of the present invention is simple, be fit to produce in enormous quantities in the watermelon mature period, the watermelon juice that adopts this method to produce, as clear as crystal, the taste that has kept bright watermelon, owing to it is of high nutritive value, and it is tasty and refreshing to quench one's thirst, and have certain medical value, so be a kind of inexpensive ideal beverage.
The concrete preparation technology of invention is provided by following examples.
At first select ripe watermelon and crust is cleaned up, after removing the muskmelon pedicel tissue, press extracting juice and isolate waste residue (but its waste residue deep processing becomes other products) with squeezer, resulting watermelon is filtered with 100 orders-150 order filter stick, to remove small floccule in the watermelon juice, watermelon juice was placed the autoclave high-temperature sterilization 3-8 minute then, supernatant foam and pigment granule are removed in the sterilization back, adopt centrifuge separating suspension (but must be higher than 60 ℃) when being cooled to 70 ℃ once more, add additive at last, can pour into when temperature is lower than 40 ℃ in the molten device that sterilization treatment is crossed, (1-3 atmospheric pressure) must pressurize with carbon dioxide during can.
Use the prescription of additive to be in the watermelon juice: anticorrisive agent 0.1%, white sugar 1-3%, monosodium glutamate 0.03-0.3%, citric acid 0.05-0.1%, carmine trace.In addition also can add an amount of excitant, make it have the effect of refreshing oneself, perhaps add an amount of sedative, make it have sedation.
Accompanying drawing is a watermelon juice preparation technology flow chart.
Claims (4)
1, a kind of preparation method of watermelon juice is characterized in that preparation process is
A, cleaning watermelon are removed the muskmelon pedicel tissue,
B, watermelon is pressed extracting juice,
C, filtration watermelon juice are removed sediment and suspension in the watermelon juice,
D, employing centrifugal blender high speed centrifugation are further isolated floccule small in the watermelon juice,
E, with the watermelon juice high-temperature sterilization,
F, adopt centrifuge to separate suspended sediment in its watermelon juice once more,
Add additive in g, the watermelon juice,
H, can.
2,, it is characterized in that the additive that adds is an anticorrisive agent 0.1%, white sugar 1-3%, monosodium glutamate 0.03-0.3%, citric acid 0.05-0.1%, carmine trace according to the preparation method of the described watermelon juice of claim 1.
3, according to the preparation method of the described watermelon juice of claim 1, when it is characterized in that adopting centrifuge to separate its suspended sediment once more behind the high-temperature sterilization, the temperature of watermelon juice must be higher than 60 ℃.
4, according to the preparation method of the described watermelon juice of claim 1, the temperature of watermelon juice must be lower than 40 ℃ when it is characterized in that the embedding watermelon juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88108059 CN1042823A (en) | 1988-11-19 | 1988-11-19 | The preparation method of watermelon juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88108059 CN1042823A (en) | 1988-11-19 | 1988-11-19 | The preparation method of watermelon juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1042823A true CN1042823A (en) | 1990-06-13 |
Family
ID=4834898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88108059 Pending CN1042823A (en) | 1988-11-19 | 1988-11-19 | The preparation method of watermelon juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1042823A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6589581B1 (en) * | 2001-02-16 | 2003-07-08 | Watermelon Works Llc | Method of making a commercial packaged watermelon juice drink |
| CN101874643A (en) * | 2009-04-29 | 2010-11-03 | 招远佳农绿色产业有限公司 | Method for making concentrated watermelon juice |
| CN103238890A (en) * | 2013-04-24 | 2013-08-14 | 蔡卫东 | Production method of watermelon beverage |
| CN104544413A (en) * | 2015-01-20 | 2015-04-29 | 陈葆新 | Watermelon juice production technology |
-
1988
- 1988-11-19 CN CN 88108059 patent/CN1042823A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6589581B1 (en) * | 2001-02-16 | 2003-07-08 | Watermelon Works Llc | Method of making a commercial packaged watermelon juice drink |
| CN101874643A (en) * | 2009-04-29 | 2010-11-03 | 招远佳农绿色产业有限公司 | Method for making concentrated watermelon juice |
| CN101874643B (en) * | 2009-04-29 | 2013-08-28 | 招远佳农绿色产业有限公司 | Method for making concentrated watermelon juice |
| CN103238890A (en) * | 2013-04-24 | 2013-08-14 | 蔡卫东 | Production method of watermelon beverage |
| CN104544413A (en) * | 2015-01-20 | 2015-04-29 | 陈葆新 | Watermelon juice production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104138010B (en) | Tea vinegar beverage and preparation method thereof iced by a kind of mung bean | |
| CN103494278A (en) | Apple juice | |
| CN102640955B (en) | A kind of processing method of fresh jujube juice | |
| CN1042823A (en) | The preparation method of watermelon juice | |
| CN1047291C (en) | Cactus juice, its preserved one and beverage and prodn. method thereof | |
| CN101697771A (en) | Cucumber lemon ice cream | |
| CN108949400A (en) | A kind of health wine and its manufacturing method | |
| CN1226403A (en) | Method for making fruit juice and jam | |
| CN1052868C (en) | Coconut meat liquid and its prodn. method | |
| CN104351870A (en) | Processing method for wampee juice | |
| CN1108505A (en) | Natural carambola-juice drink and processing method thereof | |
| CN109418656A (en) | A kind of aloe pineapple compound drink and preparation method thereof | |
| CN115005342A (en) | Fruit juice tea beverage and preparation method thereof | |
| CN111196980A (en) | Fruit-flavor blueberry wine fermentation process | |
| CN105285843A (en) | Preparation method of seed-less roxburgh rose refined paste | |
| CN1260146A (en) | Pure water with fresh fruit juice | |
| CN1958766A (en) | Peach brandy | |
| CN1120413A (en) | Cogongrass rhizome beverage | |
| CN106701387A (en) | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof | |
| CN111647491A (en) | Matcha wine and preparation method thereof | |
| CN1127611A (en) | Blue spirulina liquid beverage and preparation method thereof | |
| CN111713620A (en) | Mint and red date beverage and preparation method thereof | |
| CN109221827A (en) | A kind of grape juice and production method | |
| CN105077454A (en) | Concentrated pineapple juice preparation method | |
| CN110839701A (en) | Low-sugar plant beverage capable of preventing fatigue and improving vitality and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |