Beverage and preparation method thereof
A technology for beverages and grape juice, applied in the field of beverages, can solve the problems of poor taste of schisandra fruit and light color of grape beverages, and achieve the effects of preventing cardiovascular and cerebrovascular diseases, having strong fruit aroma and regulating endocrine.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0037] Preparation of grape juice: select fresh ripe grapes with good sugar content, remove immature fruit, moldy and rotten fruit, etc. Soak in clean water first, then rinse with clean water, and finally spray with clean water. The washed grapes are drained and crushed to remove the stems. Heat in a sandwich pot at 40°C. After heating for 50 minutes, squeeze the juice with a juicer. After the juice is sterilized, add pectinase accounting for 0.01% of the weight of the grape juice in the squeezed grape juice, stir evenly and place it for 2 After 1 hour, use a tubular sterilizer to sterilize at 85°C for 15 seconds, then cool it down to below 45°C, filter it with a diatomaceous earth filter, take the filtrate and heat it to 65°C, and adjust the sugar level to 40°C. If it needs to be preserved, the suitable storage temperature is - 1°C-4°C.
[0038] Preparation of schisandra juice: select fresh schisandra fruit, pick out rotten and deteriorated fruits, rinse and remove the stem...
Embodiment 2
[0042] Preparation of grape juice:
[0043] Select fresh ripe grapes with good sugar content, remove immature fruit, moldy and rotten fruit, etc. Soak it with clean water first, then rinse it with clean water, and finally spray it with a certain pressure of clean water. Drain the washed grapes and crush them to remove the stems. Heating is an important process in the production of grape juice to enhance the color. It is heated in a jacketed pot at a temperature of 75°C for 25 minutes.
[0044] The heat-treated fruit pulp is extracted with a juicer, and the juice yield should be well controlled when squeezing the grape juice. Juices with a juice yield after 65% are of poor quality. The juice is immediately pasteurized (80° C.) to avoid fermentation of the juice during subsequent processing, and after sterilization, the juice is cooled to 40° C. for enzyme treatment. The heated grapes are pressed to extract the juice.
[0045] Add pectinase to the squeezed grape juice for d...
Embodiment 3
[0056] A method for preparing a beverage, comprising the steps of:
[0057] Step 1: Grapes are heated at 65°C for 40 minutes, squeezed, and the juice is sterilized;
[0058] Step 2: Add pectinase in an amount of 0.02% of the juice weight to the juice obtained in step 1. After standing for 5 hours, heat at 88°C for 18 seconds to inactivate the pectinase and filter. Take the filtrate and heat it to 78°C. Adjust the sugar content to 45 Spend;
[0059] Step 3: adding 3 times the weight of water to the schisandra fruit to squeeze the juice, and take the juice to sterilize;
[0060] Step 4: Add pectinase in an amount of 0.03% of the juice weight to the juice obtained in step 3, place it for 4 hours, heat at 88°C for 18 seconds to inactivate the pectinase, filter the filtrate and heat it to 80°C, adjust the sugar degree to 30 degrees;
[0061] Step 5: Take the grape juice obtained in step 2, the schisandra juice and honey obtained in step 4, mix by weight 55% of the grape juice, 5...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap