Apricot solid drink and preparation method thereof

A technology of solid drinks and apricots, applied in the field of apricots, can solve problems such as apricot solid drinks that have not yet been seen

Inactive Publication Date: 2009-09-23
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Haven't seen any reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1 material selection, cleaning

[0035] Select 7-8 mature apricot fruits, remove the moldy and pest-infested fruits, and wash them with clean water.

[0036] 2 peeled

[0037] After the knife is cleaned and disinfected, the skin is manually peeled.

[0038] 3 cleaning and color protection

[0039] Clean and remove the peeled debris on the surface, etc., put in a mass concentration of 0.03% V C Color protection in solution.

[0040] 4 blanch and cool

[0041] Put the peeled and color-protected apricots into 100°C water for 3 minutes, and then put them into cold water to cool quickly after blanching.

[0042] 5 beating

[0043] After cooling, put the apricot fruit into a beater, add water according to the mass ratio of 1:1, and then beat it into a slurry.

[0044] 6 enzymatic hydrolysis

[0045] The amount of pectinase in the slurry is 0.12ml·kg -1 , the dosage of cellulase is 0.04ml·kg -1 , control the feed liquid temperature to 40°C, and the reaction time is 6...

Embodiment 2

[0057] 1 material selection, cleaning

[0058] Select 7-8 mature apricot fruits, remove the moldy and pest-infested fruits, and wash them with clean water.

[0059] 2 peeled

[0060] After the knife is cleaned and disinfected, the skin is manually peeled.

[0061] 3 cleaning and color protection

[0062] Clean and remove the peeled debris on the surface, etc., put in a mass concentration of 0.03% V C Color protection in solution.

[0063] 4 blanch and cool

[0064] Put the peeled and color-protected apricots into 95°C water for 5 minutes, and then put them into cold water to cool quickly after blanching.

[0065] 5 beating

[0066] After cooling, put the apricot fruit into a beater, add water according to the mass ratio of 1:1, and then beat it into a slurry.

[0067] 6 enzymatic hydrolysis

[0068] The amount of pectinase in the slurry is 0.10ml·kg -1 , the dosage of cellulase is 0.10ml·kg -1 , the temperature of the feed liquid is controlled at 35°C, and the reacti...

Embodiment 3

[0080] 1 material selection, cleaning

[0081] Select 7-8 mature apricot fruits, remove the moldy and pest-infested fruits, and wash them with clean water.

[0082] 2 peeled

[0083]After the knife is cleaned and disinfected, the skin is manually peeled.

[0084] 3 cleaning and color protection

[0085] Clean and remove the peeled debris on the surface, etc., put in a mass concentration of 0.03% V C Color protection in solution.

[0086] 4 blanch and cool

[0087] Put the peeled and color-protected apricots into 98°C water for 4 minutes, and then put them into cold water to cool quickly after blanching.

[0088] 5 beating

[0089] After cooling, put the apricot fruit into a beater, add water according to the mass ratio of 1:1, and then beat it into a slurry.

[0090] 6 enzymatic hydrolysis

[0091] The amount of pectinase in the slurry is 0.04ml·kg -1 , the dosage of cellulase is 0.12ml·kg -1 , the temperature of the feed liquid is controlled at 30°C, and the reactio...

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PUM

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Abstract

The invention relates to an apricot solid drink and a preparation method thereof. The ingredients of the apricot solid drink are 10-50% of apricot powder, 20-60% of maltodextrin, 10-30% of saccharose, 0.05-0.10% of citric acid, 0.1-0.2% of xanthan gum, 0.1-0.3% of sodium carboxymethyl cellulose, 0.03-0.1% of sodium alginate and 0.5-1.4% of amorphous silicon dioxide. The preparation method comprises the steps of pre-treating, washing and colour-protecting, blanching and cooling, pulping, zymohydrolysis, glue milling, homogenizing, spray drying, material mixing and granulating, packaging, and sterilizing. The solid drink has high fruit content, natural flavour, excellent stability, and convenient carry and use, thereby meeting requirements of modern consumption and having broad market prospect.

Description

technical field [0001] The invention relates to a kind of solid drink of apricot (Prunus armeniaca L.), also known as sweet plum, and a preparation method thereof. Background technique [0002] Apricot (Prunus armeniaca L.), native to my country and Central Asia, is the fruit of perennial woody plants in the family Rosaceae. It is rich in wild species and cultivated varieties. At present, except for a small amount of fresh food, most of them are still used for processing dried apricots, preserved apricots, apricot jam, apricot juice and other foods. Have not yet seen the report of relevant apricot solid drink. [0003] Solid beverage is a kind of beverage that has developed rapidly in recent years. Compared with traditional liquid beverages, it has the following advantages: the quality of solid beverages is significantly reduced, the volume is significantly smaller, and it is easy to carry; it has natural flavor, good instant solubility, and a wide range of applications. C...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L1/212A23L19/00
Inventor 周家华王强兰彦平翟佳佳常虹周连第
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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