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Preparation method of stanuntonia chinensis sugar-free beverage

A wild papaya and beverage technology, which is applied in the field of preparation of wild papaya sugar-free beverages, can solve the problems of difficulty in directly eating, sour taste, and the like, and achieves the effects of simple and fast preparation method, easy operation, and anti-aging effects.

Inactive Publication Date: 2013-02-13
GUIZHOU GUANGXUN BIOLOGICAL TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although wild papaya is a very good medicinal and edible fruit, its taste is particularly sour and difficult to eat directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0011] The preparation method of the wild papaya sugar-free beverage uses wild papaya as a production raw material, and is prepared through processes such as seed removal and beating, enzymatic separation, blending and homogenization, and sterilized filling. The specific steps are:

[0012] (1) Seed-removing and beating: After the mature wild papaya is washed, cut in half, de-seeded and crushed, add pure water with a weight ratio of 1:1-2 to the raw material, put it into a beating equipment and make a pulp.

[0013] (2) Separation by enzymatic hydrolysis: add ascorbic acid in an amount of 0.05-0.1% of the total pulp, mix well, boil for the first separation, and move the filtrate to a storage tank. Add 0.05-0.1% of acid pectinase and acid amylase to the first filtering residue respectively, carry out enzymatic hydrolysis under the condition of 45-50 DEG C, then perform second separation, discard the residue, and boil the filtrate to inactivate. Combine the two separated liquid...

Embodiment 1

[0019] 200kg of wild papaya was cleaned, cut in half, deseeded, crushed, added 200kg of water for beating, added 0.2kg of ascorbic acid, boiled for 5 minutes, and then centrifuged at 3500r / min for 5min to obtain the supernatant and precipitate of the first centrifugation, Take the first centrifuged precipitate, add 0.5kg acid pectinase, 0.5kg acid amylase, and enzymolyze at 45-50°C for 120min. Then centrifuge at 3500r / min for 5min to obtain the second supernatant and centrifuge sediment. Merge the supernatants of two centrifuges to obtain 350 kg of papaya clarified liquid.

[0020] Prepare according to the following formula:

[0021] Papaya clarification liquid 100kg, xylitol 10kg, maltitol 10kg, citric acid 2.2kg, xanthan gum 0.1kg, aspartame 0.15kg, acesulfame 0.15kg, cyclamate 0.3kg, ascorbic acid 0.1kg, add water to 1000L .

[0022] The mixed wild papaya beverage was vacuum degassed for 12 minutes at 40° C. and under a vacuum condition of 660 mm Hg.

[0023] Heat the w...

Embodiment 2

[0025] 200kg of wild papaya is cleaned, cut in half, removed seeds, crushed, added 300kg of water to make a slurry, added 0.2kg of ascorbic acid, boiled for 5 minutes, cooled to 45-50°C, added 0.5kg of acid pectinase, 0.5kg of acid amylase, 45 Enzymatic hydrolysis at ℃ for 120 min. Then centrifuged at 3500r / min for 5min to obtain 480kg of papaya clarified liquid.

[0026] Prepare according to the following formula:

[0027] Papaya clear liquid 200kg, xylitol 15kg, maltitol 15kg, citric acid 2.5kg, xanthan gum 0.1kg, aspartame 0.15kg, acesulfame 0.15kg, cyclamate 0.4kg, ascorbic acid 0.1kg, add water to 1000L .

[0028] The mixed wild papaya beverage was vacuum degassed for 12 minutes at 40° C. and under a vacuum condition of 660 mm Hg.

[0029] Heat the wild papaya beverage to 100°C, keep it for 10 minutes, and bottle it while it is hot in the aseptic workshop. Cool quickly to room temperature. Labeling, packing, storage.

[0030] The present invention is based on the ch...

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Abstract

The invention relates to a preparation method of a stanuntonia chinensis sugar-free beverage; the preparation method adopts stanuntonia chinensis as a production raw material, and prepares the stanuntonia chinensis sugar-free beverage through procedures of seed removal, pulping, enzymatic hydrolysis separation, blending homogenization, sterilization and loading. The beverage processed by the preparation method of the invention not only has unique flavor of stanuntonia chinensis beverages, but also has various efficacy of cancer resistance, radiation protection, aging delay, and the like; meanwhile, raw materials with a high caloric value such as cane sugar are substituted by xylitol, maltitol, and aspartame, which greatly reduces the intake of sugar into human body, and is suitable for eating by patients with diabetes and obesity.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a wild papaya sugar-free beverage using wild papaya as a raw material. Background technique [0002] Wild papaya is known as the "King of Baiyi Fruit" and is rich in vitamins A, B, and B 1 , B 2 , C, D, E, organic acid, carotene, mineral iron, calcium, potassium, protein, wild papaya enzyme, among which the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. According to modern scientific determination: wild papaya also contains saponin, oleanolic acid, citric acid, tartaric acid, citric acid, catalase, peroxidase, acid oxidase, oxidase, especially rich in the essential functions of the human body. Anti-cancer, anti-radiation, anti-aging superoxide dismutase (SOD), and extremely high vitality. Although wild papaya is a very good medicinal and edible fruit, its taste is particularly sour an...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L2/84A23L2/60
Inventor 卢光勋
Owner GUIZHOU GUANGXUN BIOLOGICAL TECH DEV
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