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Jackfruit tea and preparation method thereof

The technology of jackfruit and jackfruit is applied in the field of jackfruit fruit tea and its preparation, which can solve the problem of not being able to supplement a variety of nutrient elements comprehensively, and achieve the effects of fragrant and sweet taste, fragrant smell and ruddy color.

Inactive Publication Date: 2012-12-19
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of fruit juices on the market, but most of them only involve a single fruit juice extraction. Although they have certain health care or nutritional effects, they cannot fully supplement the various nutrients needed by the human body.

Method used

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  • Jackfruit tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select ripe and disease-free jackfruit fruits, remove the shell, jackfruit shreds and seeds, and obtain yellow pulp. Soak the selected jackfruit pulp in a potassium permanganate solution with a concentration of 0.01% for 3 minutes for disinfection, then wash it with water; weigh it according to the ratio of 16% pulp and 84% water for later use. Homogenize the weighed jackfruit pulp and water for 3-5 minutes, add 0.3% pectinase and 0.1% ascorbic acid, and stir with magnetic force at 45°C for 2-2.5 hours. The enzymatically hydrolyzed fruit pulp is filtered through 200-mesh 4-layer filter cloth to separate the pulp into juice and coarse residue. The filtered fruit juice is put into a centrifuge, centrifuged at 6000r / min, and the residual pomace is separated from the fruit juice again for 15 minutes to obtain clear and transparent jackfruit juice.

[0031] The selected black tea leaves are weighed according to the ratio of 2% and 98% water, and the weighed black tea and wa...

Embodiment 2

[0034]Select ripe and disease-free jackfruit fruits, remove the shell, jackfruit shreds and seeds, and obtain yellow pulp. Soak the selected jackfruit pulp in a potassium permanganate solution with a concentration of 0.01% for 3 minutes for disinfection, then wash it with water; weigh it according to the ratio of 17% pulp and 85% water for later use. Homogenize the weighed jackfruit pulp and water for 3-5 minutes, add 0.4% pectinase and 0.1% ascorbic acid, and perform enzymatic hydrolysis with magnetic stirring at 45°C for 2-2.5 hours. The enzymatically hydrolyzed fruit pulp is filtered through 200-mesh 4-layer filter cloth to separate the pulp into juice and coarse residue. The filtered fruit juice is put into a centrifuge, centrifuged at 6000r / min, and the residual pomace is separated from the fruit juice again for 15 minutes to obtain clear and transparent jackfruit juice.

[0035] The selected black tea leaves are weighed according to the ratio of 3% and 97% water, and th...

Embodiment 3

[0038] Select ripe and disease-free jackfruit fruits, remove the shell, jackfruit shreds and seeds, and obtain yellow pulp. Soak the selected jackfruit pulp in a potassium permanganate solution with a concentration of 0.01% for 3 minutes for disinfection, then wash it with water; weigh it according to the ratio of 18% pulp and 90% water for later use. Homogenize the weighed jackfruit pulp and water for 3-5 minutes, add 0.5% pectinase and 0.2% ascorbic acid, and stir with magnetic force at 45°C for 2-2.5 hours for enzymolysis. The enzymatically hydrolyzed fruit pulp is filtered through 200-mesh 4-layer filter cloth to separate the pulp into juice and coarse residue. The filtered fruit juice is put into a centrifuge, centrifuged at 6000r / min, and the residual pomace is separated from the fruit juice again for 15 minutes to obtain clear and transparent jackfruit juice.

[0039] The selected black tea leaves are weighed according to the ratio of 3% and 99% water, and the weighed ...

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Abstract

The invention relates to the technical field of foods, and concretely relates to a jackfruit tea and a preparation method thereof. The preparation method of the jackfruit tea is simple to operate and is suitable for the industrialization production. The jackfruit tea prepared with the preparation method, which has the characteristics of ruddy color, fragrant smell, fragrant, and rich and sweet taste, is rich in nutrient components of proteins, carbohydrates, fibers, reducing sugars, trace elements and the like in jackfruit, has the health effects of refreshment, fatigue elimination, body fluid generation, heat clearance, detoxification, oxidation resistance and the like of black tea, and organically combines the unique faint fragrance of the tropical characteristic fruit jackfruit with the health effects of the black tea, can satisfy dual efficacies of nutrition and health pursued by people.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a jackfruit fruit tea and a preparation method thereof. Background technique [0002] Jackfruit, also known as wood pineapple and tree pineapple, belongs to the evergreen tree of Moraceae Osmanthus genus. It is native to India in tropical Asia and is widely cultivated in tropical humid areas. It is now abundant in China, India, Indochina Peninsula, Nanyang Islands, Bangladesh and Brazil. It is cultivated in Hainan, Guangdong, Guangxi, southeastern Yunnan, Fujian, and southern Chongqing in the south of the Five Ridges of my country. [0003] Jackfruit is a world-famous tropical fruit. Its fruit is light yellow. The varieties are mainly divided into two categories: wet package and dry package. Pineapple has a lot of juice, is soft and sweet, has a sweet taste when eaten fresh, and has a medium aroma; when ripe, the skin is yellow-green or yellowish-brown, with hexagonal bumps on the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 谭乐和徐飞谷风林初众宗迎卢少芳朱红英房一明胡荣锁
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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