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Loquat milk beverage and preparation method thereof

A technology of milk drink and loquat, which is applied in the field of loquat milk drink and its preparation, and can solve problems such as unseen drinks

Inactive Publication Date: 2011-11-02
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But, also do not see the beverage that is made of loquat fruit and milk on the market at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Weigh the following raw materials:

[0023] Loquat juice 5kg, milk 40kg, fructose syrup 4kg, white sugar 2kg, V C 0.02kg, 0.125kg each of xanthan gum and sodium carboxymethylcellulose, 0.03kg potassium sorbate, and clean the loquat fruit;

[0024] 2) Use a beater with a sieve plate aperture of 1.5 mm to squeeze out the juice, then squeeze the loquat meat dregs through a screw juicer to squeeze out the remaining juice, add 0.02% ascorbic acid to prevent the juice from oxidizing, and perform heat treatment quickly to inhibit oxidase activity.

[0025] 3) Preparation: A. Dissolve and dilute white sugar and fructose syrup with water, and filter through a 120-mesh sieve; B. Mix loquat juice and milk evenly; C. Put beverage stabilizer in warm water at 40°C and dissolve under strong stirring Afterwards, use a colloid mill to refine the slurry for later use;

[0026] 4) Mix and pump the materials obtained in each step of the above 3) and potassium sorbate into a blending...

Embodiment 2

[0030] 1) Weigh the following raw materials:

[0031] 7kg of loquat juice, 40kg of milk, 4kg of fructose syrup, 2kg of white sugar, 0.02kg of VC, 0.125kg of xanthan gum and sodium carboxymethyl cellulose, 0.03kg of potassium sorbate, wash the loquat fruit with running water;

[0032] 2) Use a beater with a sieve plate aperture of 2 mm to beat the juice, then squeeze the loquat meat dregs through a screw juicer to extract the residual juice, add 0.03% ascorbic acid to prevent the juice from oxidizing, and perform heat treatment quickly to inhibit oxidase activity.

[0033] 3) Preparation: A. Dissolve and dilute white sugar and fructose syrup with water, and filter through a 120-mesh sieve; B. Mix loquat juice and milk evenly; C. Put xanthan gum and sodium carboxymethyl cellulose at 50°C Dissolve in warm water under strong stirring and then use a colloid mill to refine it for later use;

[0034] 4) The materials obtained in each step of the above 3) and potassium sorbate are m...

Embodiment 3

[0038] 1) Weigh the following raw materials:

[0039] Loquat juice 10kg, milk 40kg, fructose syrup 4kg, white sugar 2kg, V C 0.02kg, 0.125kg each of xanthan gum and sodium carboxymethylcellulose, 0.03kg potassium sorbate, and clean the loquat fruit;

[0040] 2) Crushing and juicing: Use a beater with a sieve plate aperture of 2.5 mm to squeeze out the juice, then squeeze the loquat meat dregs through a screw juicer to squeeze out the remaining juice, add 0.02% ascorbic acid to prevent the juice from oxidizing, and perform heat treatment quickly. to inhibit the activity of oxidases.

[0041] 3) Preparation: A. Dissolve and dilute white sugar and fructose syrup with water, and filter through a 120-mesh sieve; B. Mix loquat juice and milk evenly; C. Put xanthan gum and sodium carboxymethyl cellulose at 50°C Dissolve in warm water under strong stirring and then use a colloid mill to refine it for later use;

[0042] 4) Mix and pump the materials obtained in each step in the ab...

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PUM

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Abstract

The invention discloses a loquat milk beverage. The beverage is prepared from the following components: 5 to 10 wt% of langsat, 40 wt% of milk, 4 wt% of fructose syrup, 20 wt% of white granulated sugar, 0.02 wt% of VC, 0.125 wt% of xanthan gum, 0.125 wt% of sodium carboxymethylcellulose, 0.03 wt% of potassium sorbate, and the balance water. The invention also discloses a preparation method of the beverage. The beverage prepared through the method is rich in a plurality of nutrient compositions which are beneficial to human bodies, tastes sweet and sour, and is beneficial to the health of bodies.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a loquat milk beverage and a preparation method thereof. Background technique [0002] Loquat is rich in various nutrients needed by the human body. It is a nutritious and healthy fruit. Loquat is rich in cellulose, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamins A and B. , C. Because it is rich in vitamin B and carotene, it has the functions of protecting eyesight, keeping the skin healthy and moist, and promoting the physical development of children. The vitamin B contained in it 17 It is also an anti-cancer nutrient. Therefore, loquat is also known as the "crown of fruit", which can promote appetite, help digestion, prevent cancer and prevent aging. [0003] Traditional Chinese medicine believes that loquat is sweet, sour, and flat in nature. The organic acid contained in loquat can stimulate the secretion of digestive glands, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD