Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Kiwifruit compound juice and its preparation technology

A technology for compounding fruit juice and kiwi fruit juice, applied in food preparation, application, food science and other directions, can solve problems such as weakening of drinking value, flavor, color and nutrition loss

Inactive Publication Date: 2011-12-14
吴肖慧
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of fruit juices popular in the market, because the pulp particles and pectin are removed, resulting in the loss of flavor, color and nutrition, resulting in weakened drinking value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A kiwi compound fruit juice and its preparation process are prepared by selecting fresh and ripe kiwi fruit and jujube to prepare the juice separately, mixing auxiliary materials, and passing the process steps of homogenization, degassing, sterilization, filling and sealing, and cooling. Specifically, the raw and auxiliary materials and preparation process are as follows:

[0021] Raw material: kiwi fruit 20-35%, jujube 5-8.5%

[0022] Excipients: 10-13% white granulated sugar, 0.01-0.1% xanthan gum, 0.2-0.5% sodium carboxymethyl cellulose, 0.01-0.1% potassium sorbate, 0.01-0.1% flavor, 0.01-0.05% lemon yellow;

[0023] Preparation process:

[0024] 1) Preparation of kiwi juice;

[0025] 2) Preparation of jujube juice;

[0026] 3) Prepare compound juice.

[0027] Method of preparing kiwi juice:

[0028] Fruit selection-washing-crushing-juice extraction-filtration-sterilization-filling;

[0029] The preparation method of jujube juice:

[0030] Material selection-washing-draining-bakin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a kiwifruit compound fruit juice and its preparation process. Fresh and ripe kiwifruit and jujube are selected to make fruit juice respectively, and supplementary materials are used to make the fruit juice through the process steps of homogenization, degassing, sterilization, filling and sealing, and cooling. The raw material selected in the present invention is kiwi fruit, which is delicious in taste and rich in nutrition. It has the health effects of anti-cancer, anti-cancer and lowering cholesterol. Jujube is delicious and nutritious, containing various nutrients and trace elements. It has the function of regulating serum total protein and white blood cell level, and improves the body's resistance and immunity. Complementary with the taste and efficacy of kiwi fruit, it produces positive health effects. The auxiliary materials can increase the sweetness and flavor, and contribute to the stability of the product.

Description

Technical field [0001] The invention relates to the field of natural compound fruit juice, in particular to kiwi fruit Jujube compound juice and its preparation process. Background technique [0002] Compound juice has important nutritional value. The rich vitamins and minerals contained in fresh fruits and vegetables belong to "weakly alkaline foods" and are of great significance to the maintenance of human health. There are many types of fruit juices popular in the market. Because the pulp particles and pectin are removed, the flavor, color and nutrition are lost, and the drinking value is weakened. For example: apple juice, grape juice, cherry juice, etc. Summary of the invention [0003] The purpose of the present invention is to provide a compound juice of kiwi and jujube and its preparation process, which has rich nutrition and good taste. [0004] The present invention adopts the technical scheme: in the present invention, fresh and ripe kiwi fruit and jujube are selected...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/02A23L1/09
Inventor 吴肖慧
Owner 吴肖慧
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com