Wild kiwi berry and honey composition and preparation method thereof
A technology of kiwi fruit and composition, which is applied in the field of wild kiwi fruit and honey composition and its preparation, can solve the problems of not being processed and utilized well, and achieve the effects of preventing and treating insufficient blood supply to the brain, improving blood circulation, and preventing vascular aging
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0016] Example 1: Preparation of wild kiwi fruit beverage
[0017] Take one of the fruit of Actinidia arguta (soft jujube), kiwi jujube (dog jujube), kiwi kiwifruit (pueraria lobata jujube), or a mixture of the above fruits, and then squeeze or extract the fruit and filter it. To obtain the clarified fruit juice or extract, add purified water to prepare a beverage, add honey and sucrose in an appropriate amount, season and sterilize, and then get it.
Example Embodiment
[0018] Example 2: Preparation of wild kiwi fruit
[0019] Take one kind of kiwi fruit (soft jujube), kiwi jujube (dog jujube), kiwi kiwi fruit (pueraria lobata jujube), or a mixture of the above fruits to remove the stalks, clean it, and add an appropriate amount of fixing agent to protect it. Put it in 10% saline solution and heat for 30 minutes, take it out, put it in 70% honey solution and heat for 1 hour, leave it for 12 hours, dry it for 18 hours, and get it. Example 3: Preparation of wild kiwi fruit vinegar beverage
Example Embodiment
[0021] Example 4: Preparation of wild kiwi fruit wine
[0020] Take one of the fruits of kiwi soft date (soft date), dog date kiwi fruit (dog date), kiwi kiwi fruit (pueraria lobata date), or a mixture of the above fruits, and clean the fruit, squeeze the fruit and add pectinase, After enzymatic hydrolysis at 50℃, filter to obtain clarified fruit juice, sterilize, add appropriate amount of honey, sucrose, connect appropriate amount of activated wine dry yeast, and ferment at 30~35℃ for 7 days, then pick up in wine mash Into the appropriate amount of active acetic acid bacteria at a temperature of 35°C and an air flow of 20L / kg.min to determine the acid production rate as a measurement index. Ferment until the acidity does not rise, filter, and add appropriate amount of fruit vinegar, honey, calcium lactate, etc. to the filtrate. Adjust the PH value with citric acid, sterilize, fill, and get ready.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap