Piteguo fruit juice beverage and manufacturing method thereof

A technology of beer fruit and fruit juice, which is applied in the field of beer fruit juice drinks and its manufacture, and can solve the problem that the beer fruit storage problem cannot be solved well.

Inactive Publication Date: 2011-11-02
GANSU WUSHANCHI YELLOW WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The output of beer fruit is very large, and its seasonality is very strong. The storage problem of beer fruit has not been well resolved. At present, the consumption form of beer fruit is only fresh food or single juice production. Therefore, it is necessary to develop and develop beer fruit. It is imminent to diversify special fruit deep processing products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation method of beer special fruit juice drink of the present invention is as follows:

[0043] (1) Selection of raw materials: select mature and complete beer fruit without rotten diseases and insect pests, rinse with clean water, and drain;

[0044] (2) Post-ripening: put the selected beet fruit into the warehouse and naturally post-ripen it for 8 days, until the skin turns black, the pulp becomes soft, and has the unique fruity aroma of beet fruit;

[0045] (3) Peeling, broken: peeling and breaking the above-mentioned post-ripening beer fruit, the broken particle size is 2mm, adding color-protecting agent immediately after the broken and carrying out color protection, to prevent the oxidative browning of the beer fruit after the crushing, And inhibit the growth of harmful microorganisms, the color-protecting agent is vitamin C and citric acid, the amount of vitamin C added is 0.01% of the total weight of the fruit, and the amount of citric acid added is 0.0...

Embodiment 2

[0076] The preparation method of beer special fruit juice drink of the present invention is as follows:

[0077] (1) Selection of raw materials: select mature and complete beer fruit without rotten diseases and insect pests, rinse with clean water, and drain;

[0078] (2) Post-ripening: Put the selected beet fruit into the warehouse and naturally post-ripen it for 20 days, until the skin turns black, the pulp becomes soft, and has the unique fruity aroma of beet fruit;

[0079] (3) peeling, crushing: peeling and crushing the above-mentioned post-ripened beer fruit, the broken particle size is 5mm, adding color-protecting agent immediately after the crushing and carrying out color protection, to prevent the oxidative browning of the beer fruit after the crushing, And inhibit the growth of harmful microorganisms, the color-protecting agent is vitamin C and citric acid, the amount of vitamin C added is 0.1% of the total weight of the fruit, and the amount of citric acid added is ...

Embodiment 3

[0109] The preparation method of beer special fruit juice drink of the present invention is as follows:

[0110] (1) Selection of raw materials: select mature and complete beer fruit without rotten diseases and insect pests, rinse with clean water, and drain;

[0111] (2) Post-ripening: put the selected beet fruit into storage and naturally post-ripen for 12 days, until the skin turns black, the pulp becomes soft, and has the unique fruity aroma of beet fruit;

[0112] (3) Peeling, broken: peeling and breaking the above-mentioned post-ripened beer fruit, the broken particle size is 3mm, adding color-protecting agent immediately after the crushing to protect the color, to prevent the oxidative browning of the beer fruit after the crushing, And inhibit the growth of harmful microorganisms, the color-protecting agent is vitamin C and citric acid, the amount of vitamin C added is 0.05% of the total weight of the fruit, and the amount of citric acid added is 0.25% of the total weig...

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PUM

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Abstract

The invention discloses a Piteguo fruit juice beverage and a manufacturing method thereof, belonging to the technical field of juice beverage processing. The micro-fermented Piteguo fruit juice beverage disclosed by the invention contains all nutritional ingredients of Piteguo fruits, and has beneficial substances and special aroma generated by fermentation of strains. The beverage product has dense fruit flavor and abundant nutrition of Piteguo fruits, is suitable for being drunk by consumers of all ages, and has soft mouthfeel and delicate taste, thereby having high popularization values. The carbonated micro-fermented Piteguo fruit juice beverage has peculiar sweet and refreshing taste, and can achieve a better drinking effect after cold preservation. The Piteguo fruit juice beverage has the advantages of scientific formula, advanced technology and convenient process, and is easy to implement standardized and normalized factory production.

Description

technical field [0001] The invention relates to a beer tegu fruit juice drink and a manufacturing method thereof. Background technique [0002] Beiteguo is a unique ancient tree species that grows above 20,000 meters above sea level. It is a local cultivar of the Xinjiang pear system of the Rosaceae Apple subfamily, which is at the upper limit of the distribution of Pyrus plants. Beer fruit is sweet and sour, warm in nature, contains a variety of amino acids, sugars, vitamins and trace elements such as potassium, calcium, iron, etc. It is a high-grade green food. Beer fruit has many functions such as nourishing the stomach and moistening the lungs, quenching thirst and relieving cough, and softening blood vessels. After detection and analysis, the content of potassium salt is as high as 136mg / 100g, which has the function of softening blood vessels and has a unique effect on the prevention and treatment of cardiovascular diseases; the content of various amino acids reaches 3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/09
Inventor 尹始平卜颖民庄艳玲
Owner GANSU WUSHANCHI YELLOW WINE
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