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Method for preparing longan juice

A technology of longan juice and longan, which is applied in the field of preparation of longan juice, and can solve problems such as inability to eat fresh fruit all year round, difficulty in finding processing and preparation methods, and short harvest period of fresh longan fruit

Inactive Publication Date: 2008-08-20
郭东升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short harvest period of fresh longan fruit and immature fresh-keeping technology, fresh fruit cannot be eaten all year round, and only dried longan that has been roasted at high temperature can be eaten. There are not many people who eat regularly
The fruit of longan has less flesh and less juice, and it is generally used for food or medicine. People in the industry have not been involved in longan juice. The reason is that it is difficult to find an effective processing method in addition to the price factor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Dry 100Kg of fresh longan fruit until its quality is 50% of the fresh fruit quality, shell and remove the core, and then dry it until its quality is 20% of the fresh fruit quality, and make longan meat; add sugar to the longan meat and mix, longan meat and sugar The powder content is 1:0.5 in mass ratio, and then dry pressed twice; dry and ferment the longan meat after adding sugar and dry pressing at a temperature of 60°C for 50 minutes; heat the fermented longan meat to 75°C , the time is 60min; soak the longan meat after adding fragrance into hot water, the water temperature is 90°C, the content of longan meat and hot water is 1:50 by mass, soak for 20min, and filter through a 50-mesh filter to obtain longan juice and longan meat dregs; the longan meat dregs are shaken dry, the obtained longan juice is combined and precipitated, and the longan juice finished product is obtained after removing the dregs.

Embodiment 2

[0021] Similar to Example 1, the difference is that the fresh longan fruit 100Kg is dried until its quality is 55% of the fresh fruit quality, shelled and cored, and then dried until its quality is 30% of the fresh fruit quality, and longan meat is made; Add sugar to the meat and mix, the content of longan meat and sugar powder is 1:0.6 according to the mass ratio, and then dry press once; dry and ferment the longan meat after adding sugar and dry pressing at a temperature of 55 °C for 70 minutes; The fermented longan meat is heated to 70° C. for 80 minutes; the longan meat after the flavor enhancement is added into hot water for soaking, the water temperature is 85° C., the content of longan meat and hot water is 1:10 by mass, and soaked for 30 minutes. Longan juice and longan meat dregs are obtained by filtering through a 40-mesh filter; the longan meat dregs are shaken dry, the obtained longan juice is combined and precipitated, and the finished longan juice is obtained afte...

Embodiment 3

[0023] Similar to Example 1, the difference is that the fresh longan fruit 100Kg is dried until its quality is 60% of the fresh fruit quality, shelled and cored, and then dried until its quality is 40% of the fresh fruit quality, and longan meat is made; Add sugar to the meat and mix, the content of longan meat and sugar powder is 1:0.8 according to the mass ratio, and then dry press 3 times; dry and ferment the longan meat after adding sugar and dry pressing at a temperature of 70°C for 20 minutes; The fermented longan meat was heated to 76°C for 30 minutes; the aroma-enhancing longan meat was soaked in hot water, the water temperature was 95°C, the content of longan meat and hot water was 1:30 by mass, soaked for 10 minutes, Filter through a 60-mesh filter to obtain longan juice and longan meat dregs; dry the longan meat dregs, combine the obtained longan juices and precipitate, and remove the dregs to obtain the finished longan juice.

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PUM

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Abstract

The preparing method for longan fruit relates to abstract fruit juice and supply one kind of practical longan fruit. The steps are that drying the fresh fruit, shelling, enucleating, and making to longan pulp; sweetening in the longan pulp and drying stamp; baking and fermenting; heating and spicing to the fermented longan pulp, filtrating and getting the longan fruit and pulp residue; tossing and drying the pulp residue, combinating, precipitating, getting rid of the pulp residue and obtaining the product. The baking process to fresh fruit is convenience to storage for long time. The sweetening process makes sweet to immerge longan pulp inside equality, breaks in-out velum of longan pulp. Adding water makes it quick to inhale moisture and spit out original juice, and protect longan pulp from being damaged during baking. Then after being heated and fermented, the longan pulp becomes soft, can volatilizes smell with light acid. Finally with the process of heating up, baking and enhancing aroma, the technique not only retains the natural aroma of longan juice, but also enhances spice.

Description

technical field [0001] The invention relates to a fruit juice extraction, in particular to a preparation method of longan juice. Background technique [0002] There are many types of non-alcoholic beverages containing fruit or vegetable juices. For a long time, although various fruit beverages have appeared, such as orange juice, strawberry juice, apple juice, kiwi juice, grape juice, sugarcane juice, pineapple juice, ginkgo juice, etc. . [0003] Longan is a good product among fruits, which has very good therapeutic and health functions, especially benefiting the heart and spleen, nourishing qi and blood, calming the nerves, and curing fatigue and weakness, insomnia, forgetfulness, palpitations, all worries, and mental decline. "Compendium of Materia Medica" records: "Litchi is the most expensive food, and longan is good for wealth. Litchi is hot, and longan is peaceful." Therefore, it is often used as an important or important ingredient in some alcoholic and non-alcoholi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04
Inventor 郭东升
Owner 郭东升