Mixed vegetable juice drink, production method and production device

Abstract

The invention discloses a mixed vegetable juice drink, a production method and a production device, and belongs to the technical field of food processing. The mixed vegetable juice drink comprises the components by weight percentage: 35 percent of cucumber juice, 20 percent of pumpkin juice, 10 percent of bitter melon juice, 0.5 percent of salt, 5 percent of white sugar, 0.15 percent of citric acid, 0.06 percent of sodium alginate, 0.08 percent of CMC-Na and the rest of water. The three kinds of vegetable juice are reasonable matched, so that the odor of the drink is obvious, and the drink has a delicious taste of melon and fruit. The taste of the drink tends to the taste of cucumbers and has the odor of pumpkins, the astringent refreshing taste of bitter melons and moderate sweet and sour taste. The match of the sodium alginate and the CMC-Na has a synergistic effect, does not have an obvious stratifying effect, can effectively prevent the mixed drink from generating a stratified precipitation phenomenon, and meanwhile stably keeps the color and the taste of the original drink.

Description

technical field [0001] The invention relates to a vegetable juice mixed drink, a production method and a production device, and belongs to the technical field of food processing. Background technique [0002] my country's vegetable juice processing industry started relatively late, and its development speed is relatively slow. At present, our country is gradually forming a research and development and production system of vegetable juice, such as fruit vegetables (tomato, pepper, etc.), root vegetables (radish, carrot, lotus root; onion, etc.), green leafy vegetables (celery, spinach, etc.) Vegetable juice, vegetable concentrate, and the prototype system of three series of special vegetable beverages. Although compared with the development of the fruit juice industry, the degree of industrial production of vegetable juice is relatively low, and its market share is less than 5% of fruit juice, which is far lower than the proportion of 35% abroad, but this just proves that th...

AI Technical Summary

Problems solved by technology

[0005] 2. The variety and taste are single, which cannot meet the market demand

[0007] 4. Product quality and processing hygiene are worrying

And with the increase of low-quality counterfeit products and illegal processing sites, people habitually suspect whether the packaging tools of the squeezed products are hygienic, whether there are pigments and additives in the products, and thus refuse to eat vegetable juices

[0008] At present, bitter gourd is generally sold fresh in vegetable markets. However, due to the strong seasonality of bitter gourd ripening and the short shelf life, there is often an oversupply in peak season and hard to find in off-season. Therefore, making bitter gourd into delicious beverages can not only improve It can balance the demand in high and low seasons, making it a combination of health care and deliciousness. It is a new type of beverage worth developing.

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