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Method for producing compound beverage with banana and pineapple juices

A production method and technology for bananas, applied in the fields of application, food preparation, food science, etc., can solve problems such as compound beverages that have not yet been discovered, and achieve the effects of unique taste, outstanding flavor and pure color.

Inactive Publication Date: 2009-07-08
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No compound drink combining these two fruits has yet been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The components of the beverage are composed as follows (%): Banana, pineapple mixed juice (the ratio of banana to pineapple juice is 6:4) dosage 40, citric acid 0.2, sodium citrate 0.01, ascorbic acid 0.020, sucrose 7.5, xanthan gum 0.15 , water 55.

[0051] After dissolving sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., quantitatively and evenly add banana and pineapple juice mixture, and fully stir all raw materials to make them evenly mixed. After the temperature of the mixed material is 43°C, the material liquid is homogenized, and the homogenization pressure is 40kg / cm 2 . The vacuum degree of degassing adopts 450 mercury column pressure for 10 minutes. The filling machine is used for quantitative filling and sealing. The beverage after sealing is sterilized in a water bath, the sterilizing temperature is maintained at 90° C., and the sterilizing time is 15 minutes. After sterilization, use cold water to cool down the beverage temperatur...

Embodiment 2

[0053]The components of the beverage are composed as follows (%): banana, pineapple mixed juice (the ratio of banana to pineapple juice is 6:4), the dosage is 45, citric acid is 0.25, sodium citrate is 0.015, ascorbic acid is 0.025, sucrose is 7.0, xanthan gum is 0.20 , water 60.

[0054] After dissolving sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., quantitatively and evenly add banana and pineapple juice mixture, and fully stir all raw materials to make them evenly mixed. After the temperature of the mixed material is 40°C, the material liquid is homogenized, and the homogenization pressure is 45kg / cm 2 . The vacuum degree of degassing adopts 450 mercury column pressure for 10 minutes. The filling machine is used for quantitative filling and sealing. The beverage after sealing is sterilized in a water bath, the sterilizing temperature is maintained at 90° C., and the sterilizing time is 16 minutes. After sterilization, use cold water to cool down...

Embodiment 3

[0056] The components of the beverage are composed as follows (%): Banana, pineapple mixed juice (the ratio of banana and pineapple juice is 6:4) dosage 50, citric acid 0.30, sodium citrate 0.02, ascorbic acid 0.030, sucrose 8.0, xanthan gum 0.25 , water 50.

[0057] After dissolving sucrose, citric acid, sodium citrate, ascorbic acid, stabilizer, etc., quantitatively and evenly add banana and pineapple juice mixture, and fully stir all raw materials to make them evenly mixed. After the temperature of the mixed material is 45°C, the material liquid is homogenized, and the homogeneous pressure is 43kg / cm 2 . The vacuum degree of degassing adopts 450 mercury column pressure for 10 minutes. The filling machine is used for quantitative filling and sealing. The beverage after sealing is sterilized in a water bath, the sterilizing temperature is maintained at 90° C., and the sterilizing time is 17 minutes. After sterilization, use cold water to cool down the beverage temperature...

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Abstract

The invention relates to a producing method of banana and pineapple compound beverage which mainly bases on banana juice and pineapple juice and is fitted with proper amount of sugar, sour additive and stabilizer. After processes of homogenization, degasification and sterilization, a novel nutritional beverage with compound tastes of banana and pineapple and perfect sense and quality of color, flavor, taste, and the like is produced. After the enzymatic hydrolysis, the yield rate of the banana juice is 65 percent above, and the transmittance reaches above 90 percent. Nutrients of a fresh banana are basically remained. The produced beverage has the characteristics of unique taste, prominent flavor, pure color, proper sweet and sour taste and rich nutrition. The development of the banana and pineapple compound beverage is beneficial for improving the economic values of banana and pineapple and promoting the healthy development of fruit planting industry and processing industry.

Description

technical field [0001] The invention belongs to a production method of banana and pineapple compound beverage. Background technique [0002] The nutritional value of bananas is very high. Every 100 grams of bananas contains 77 grams of water, 1.2 grams of protein, 0.6 grams of fat, 19.5 grams of carbohydrates, 0.9 milligrams of crude fiber, 9 milligrams of calcium, 9 milligrams of phosphorus, 0.6 milligrams of iron, and 0.25 milligrams of carotene , vitamin B10.02 mg, vitamin B20.05 mg, nicotinic acid 0.7 mg, vitamin C trace. It is generally believed that bananas are sweet and cold in nature and have the effect of clearing heat and moistening intestines, moistening lungs and relieving alcohol. Bananas can also cure coughs, hemorrhoids and blood in the stool, high blood pressure, arteriosclerosis, coronary heart disease and other diseases. [0003] Each 100g pineapple contains 87.1g of water, 8.5g of carbohydrates (mainly reducing sugar and sucrose), 0.5g of protein, 0.1g of...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L2/84
Inventor 王维民杨锡洪谌素华叶日英陈良韩兆轩林慧夏杏洲
Owner GUANGDONG OCEAN UNIVERSITY
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