Multi-dimensional compound vegetable juice is a kind of vegetable juice product made by using different types of vegetable raw materials to take juice and mixing it with a certain mixing ratio. Multi-dimensional compound vegetable juice product requirements: 1 color deployment should be harmonized and harmonized; 2 products should have a pleasant aroma; 3 use a variety of different vegetable juices, so that the composite juice has a unique taste; 4 nutrients complement each other, and can maintain good stability .
The taste of vegetable juice mainly depends on the flavor and sugar acid ratio of vegetable juice, which is roughly divided into light type and heavy type. The light vegetable juice can make people feel fresh and pleasant. In the formulation process, the combination and interaction of nutrient types should be considered, and the inhibition and competition between nutrients should be avoided. At the same time, attention should be paid to the order of addition and the combination of various vitamins.
1. Processing of multidimensional compound vegetable juice
Choose six kinds of vegetables such as tomato, carrot, melon, celery, lettuce, and spinach as raw materials to produce a vegetable juice rich in vitamins and mineral nutrients. Its flavor, aroma and color are different from those of single vegetable juice, and can be well maintained. The natural characteristics of food, no chemical preservatives, artificial colors and sugar are added during production. The compound vegetable juice is in a turbid state and better preserves the nutrients and active ingredients of fresh vegetables.
(1) Raw material selection The vegetables with the same degree of freshness, maturity, and color as the juice, no mechanical injury, no disease, and no decay are selected as raw materials for making the juice. Wash each vegetable with clean water and remove the unsuitable part.
(2) Raw materials for raw materials are peeled with heat treatment and chemical treatments, and wax gourd and lettuce are peeled off by hand. Tomatoes, celery, and spinach are heat treated to destroy enzyme activity and soften tissue. In addition to the direct juice after the peeling of the tomatoes, several other vegetables are subjected to the process of slicing. If the slicing is too large or too small, it is unfavorable to ensure the juice yield and juice quality. The slicing size should be as uniform as possible.
(3) Juicing juice 6 kinds of vegetables are juiced separately.
(4) The proportion of tomato juice in compound vegetable juice accounted for 70%, and other juices accounted for 30%. After compounding, the pH of the compound juice was adjusted to about 4.2 with a certain amount of citric acid, and a small amount of salt was added for seasoning.
(5) Homogenize the use of domestic vertical colloid mill for two homogenization, the time is 3min - 4min, in order to maintain the turbid state of vegetable juice.
(6) pasteurization pasteurization, sterilization temperature of 70 °C -80 °C, sterilization time of 7min-8min.
(7) Before filling the juice, the temperature of the compound vegetable juice is not lower than 70°C; the vegetable juice is injected into a sterile 250-mL glass bottle through a GZ300 double-headed juice inoculation machine; the hot juice is poured, the lid is sealed, and then Pour the bottle in a 90°C water bath and remove the cooling. Wipe the residual juice from the bottle and store it by labeling.
This vegetable juice basically maintains various nutrient components of vegetables and provides a variety of effective nutrients needed for human life.
2. Matters needing attention when producing compound vegetable juice
(1) The maturation period and the storage stability of raw materials The processing requirements for compound vegetable juices are relatively concentrated in the selection of mature period. Generally within 30 days, the long-term storage of vegetables will not only reduce the quality of raw materials, but also increase the production cost.
(2) Considering the production cost comprehensively From the perspective of processing equipment and production cost, it is best to choose a similar juice production process and be able to use the same equipment to process vegetable juice to fully utilize equipment and reduce costs.
(3) The product should have the best combination of color, aroma, and taste. Mixtures of raw materials that can be used to produce better color, attractive aroma, and taste should be used as juice ingredients for compound vegetable juices.
(4) One of the important aims of ensuring a balanced nutritional production of multidimensional compound vegetable juice is to make the nutrition of vegetable juice balanced and strengthened so that consumers can consume nutrients in the most efficient way.
(5) The proportion of sugar and acid should pay attention to the changes in the composition of one or several of the vegetable juices caused by the complex operation of the vegetable juice due to changes in the sugar and acid ratio of the system, such as changes in the pH value.
(6) When the state of the tissue is required to be selected as a variety for producing multidimensional compound vegetable juice, the characteristics of the tissue state of different single vegetable juices should be taken into consideration. For example, tomato juice and carrot juice are often used as a pair of multi-dimensional composite juice ingredients. In addition to their nutritional complementarity and similarity in color, they also have consistency in tissue state—all are turbid juices.
(7) To consider the availability of raw materials for the production of multi-dimensional compound vegetable juices, varieties with high yield, strong resistance, and large area and yield in cultivation should be selected for direct use and development.
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