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Greengage beverage and preparation method thereof

A manufacturing method and technology for green plums, which are applied in food preparation, application, food science, etc., can solve the problems of not being able to retain nutritional value and medicinal efficacy.

Inactive Publication Date: 2011-11-02
汕头市生奥保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing processing methods for eating green plums are to make them into preserved fruit or fruit wine, which cannot better retain the nutritional value and exert medicinal effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select 10kg of greengage fruit and wash them, put 2.2kg of salt into the greengage fruit and let it stand for 3 months, remove the astringent juice in the greengage and take it out; gently pinch the taken out greengage with your hands to peel off the skin; put the peeled greengage with 120~ The temperature of 150 ℃ is steamed and sterilized; the sterilized greengage is removed from the core, and the gained greengage pulp is beaten, and then 88kg of pure water, 0.4kg of lemon, 0.2kg of aloe and 0.1kg of kudzu root are added, and finally 3.6kg of glucose is put into it; The liquid is homogenized twice with a high-pressure homogenizer under the condition of a pressure level of 15-19Mpa, and the obtained liquid is degassed and filled to obtain a finished beverage.

Embodiment 2

[0026] Pick 13kg of greengage fruit and wash them, put 3kg of salt into the greengage fruit and let it stand for 3 months, remove the astringent juice in the greengage and take it out; gently pinch the taken out greengage with your hands to peel off the skin; put the peeled greengage with 120~150 The temperature cooking sterilization of ℃; The greengage after the sterilization is removed fruit stone, and the pure water of 83kg, 0.6kg lemon, 0.3kg aloe and 0.2kg kudzu root are added after the gained greengage pulp is beat, put into 5kg glucose at last; Under the condition of a pressure of 15-19Mpa, use a high-pressure homogenizer to homogenize twice, degas and fill the obtained material liquid to obtain a finished beverage.

Embodiment 3

[0028] Select 16kg of greengage fruit and wash them, put 3.5kg of salt into the greengage fruit and let it stand for 3 months, remove the astringent juice in the greengage and take it out; gently pinch the taken out greengage with your hands to peel off the skin; put the peeled greengage with 120~ The temperature of 150 ℃ is steamed and sterilized; the sterilized greengage is removed from the core, and the gained greengage pulp is beaten, and then 81kg of pure water, 0.8kg of lemon, 0.35kg of aloe and 0.2kg of kudzu root are added, and finally 6kg of glucose is put into it; Under the condition of a pressure level of 15-19Mpa, use a high-pressure homogenizer to homogenize twice, degas and fill the obtained material liquid to obtain a finished beverage.

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PUM

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Abstract

The embodiment of the invention discloses greengage beverage and a preparation method thereof. The beverage comprises the following components of: greengage, water, dextrose, lemon, aloe, root of kudzu vine and the like, and is prepared by the following steps of: soaking, peeling off, sterilizing, pulping, regulating, homogenizing, filling and the like. The greengage beverage disclosed by the invention has the curative effects of stimulating appetite, prompting the secretion of saliva and quenching thirst, assisting to digestion, defecating blood, allaying tiredness and the like.

Description

technical field [0001] The invention relates to a beverage and a manufacturing process thereof, in particular to a beverage with green plum as the main ingredient and a manufacturing method thereof. Background technique [0002] Green plums are rich in organic acids and have high nutritional value. They can stimulate appetite, promote body fluids and quench thirst, help digestion, and also have the effects of clarifying blood and eliminating fatigue. The pickled green plum pulp also has the effect of clearing away heat and reducing fire. Most of the existing processing methods for eating green plums are to make it into preserved fruit or fruit wine, which cannot better retain the nutritional value and bring into play medicinal efficacy. Contents of the invention [0003] The technical problem to be solved by the embodiments of the present invention is to provide a green plum drink. [0004] Green plum drink of the present invention is made up of the following components b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 王绵生
Owner 汕头市生奥保健食品有限公司
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