Waxberry turbid beverage containing pulp bars and preparation method thereof

A production method and a technology for raw bayberry juice are applied in the formulation and production field of suspended bayberry turbid juice beverage products, which can solve the problems of large loss of nutrients, influence on the quality of juice, single variety, etc., so as to be beneficial to human health and rich in Variety of flower colors, the effect of enhancing the chewing feeling

Active Publication Date: 2013-10-02
ZHEJIANG CITRUS RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short ripening period of red bayberry fruit, which is easy to deteriorate, in addition, there is a lot of rain in the harvest period, and natural disasters such as typhoons are seriously affected. The problem of seasonal surplus is becoming more and more prominent
[0003] Red bayberry juice processing is an important way to solve the surplus of red bayberry. At present, there are still the following problems in the production of red bayberry juice: 1. The processed variety of red bayberry juice is single, and there are only individual varieties such as bayberry clear juice on the m

Method used

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  • Waxberry turbid beverage containing pulp bars and preparation method thereof

Examples

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Embodiment 1

[0019] 1. Weigh 100kg of fresh red bayberry fruit, soak in 200kg of 0.5% salt water for 15 minutes, remove the red bayberry fruit fly larvae that surface, and then spray and rinse with clean water to remove impurities attached to the surface of red bayberry fruit The red bayberry fruit after cleaning is beaten with a double-channel beater to obtain red bayberry juice 78.5kg, red bayberry pomace 15.3kg, and red bayberry fruit stone 6.2kg. The bayberry juice is sterilized by a UHT sterilizer at 110-120°C for 5-8 seconds, packed in aseptic bags, and stored in a -18°C freezer for use;

[0020] 2. Take by weighing fresh red bayberry fruit 50kg, be soaked in 100kg content and be 15min in the salt water of 0.3%, the red bayberry fruit fly larva that surfaced is removed, then spray and rinse with clear water, remove the impurity that is attached to the red bayberry fruit surface; Put the red bayberry fruit in boiling water and soak for 2-3 minutes, then separate it with a turbine sep...

Embodiment 2

[0025] 1. Weigh 200kg of fresh red bayberry fruit, soak in 400kg of 0.4% salt water for 15 minutes, remove the red bayberry fruit fly larvae that surface, and then spray and rinse with clean water to remove impurities attached to the surface of red bayberry fruit The red bayberry fruit after cleaning is beaten with a double-channel beater to obtain 157.8kg red bayberry juice, 30.6kg red bayberry pomace, and 11.6kg red bayberry fruit core. The bayberry juice is sterilized by a UHT sterilizer at 110-120°C for 5-8 seconds, packed in aseptic bags, and stored in a -18°C freezer for use;

[0026] 2. Take by weighing fresh red bayberry fruit 50kg, be soaked in 100kg content and be 15min in the salt water of 0.3%, the red bayberry fruit fly larva that surfaced is removed, then spray and rinse with clear water, remove the impurity that is attached to the red bayberry fruit surface; Add the red bayberry fruit after cleaning to soak in boiling water for 2 to 3 minutes, separate with a t...

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Abstract

The invention provides a waxberry turbid beverage containing pulp bars and a preparation method thereof. The waxberry turbid beverage comprises following ingredients, by weight: 10 to 94% of waxberry original juice, 5 to 10% of waxberry pulp bars, 0 to 70% of purified water, 0 to 14.5% of high fructose?corn syrup, 0.05 to 0.20% of low-ester pectin, 0.05 to 0.10% of pure gum, 0.05 to 0.12% of calcium gluconate, 0 to 0.2% of citric acid, and 0 to 0.05% of sodium citrate, wherein the total weight percentage of all the ingredients is 100%. The preparation method comprises following steps: taking unfrozen waxberry original juice and accessories but calcium gluconate according to the formula; adding the ingredients into a material compound tank to stir and dissolve; adding calcium gluconate and unfrozen waxberry bars into the mixture, and stirring uniformly; pumping the mixture into an UHT sterilization machine by using a sine pump, and sterilizing for 5 to 8s at a temperature of 110 to 120 DEG C; canning; and testing so as to obtain finished products which are qualified. The waxberry turbid beverage is rich in nutrients, and convenient to drink; and mouthfeel of the waxberry turbid beverage is better.

Description

technical field [0001] The invention relates to the processing of red bayberry fruit juice products, in particular to the formulation and production technology of suspension-type red bayberry turbid fruit juice drink products containing bayberry flesh pillars. Background technique [0002] Myrica rubra (Myrica rubra) is a subtropical fruit tree native to China. The fruit is sweet and sour and has a unique flavor. It enjoys a high reputation at home and abroad. However, due to the short ripening period of red bayberry fruit, which is easy to deteriorate, in addition, there is a lot of rain in the harvest period, and natural disasters such as typhoons are seriously affected. The problem of seasonal surplus is becoming more and more prominent. [0003] Red bayberry juice processing is an important way to solve the surplus of red bayberry. At present, there are still the following problems in the production of red bayberry juice: 1. The processed variety of red bayberry juice i...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
Inventor 方修贵赵凯曹雪丹
Owner ZHEJIANG CITRUS RES INST
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