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Fructose roxburgh rose juice beverage and production method thereof

A production method and technology of prickly pear juice, applied in the field of prickly pear juice beverage and its production, can solve the problems that enterprises are difficult to achieve sustainable production, not suitable for drinking by diabetics, and insufficient utilization of fresh fruit, so as to achieve sustainability The effect of production, inhibition of bacterial growth, and improvement of health care efficacy

Inactive Publication Date: 2013-12-25
GUANGXI RUIQIKANG BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the processing and utilization of thorn pears are only for fresh fruits, and the harvest period of thorn pears is very short, only about 30 days. Effective handling of production can easily lead to insufficient utilization of fresh fruit, rot and damage, and it is difficult for enterprises to achieve sustainable production
At the same time, the sugar added to the prickly pear drink on the market is all sucrose, and this type of drink is not suitable for diabetics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The fructose prickly pear juice drink of the present invention, its raw material comprises 1-2 kg of dried prickly pears, 4-6 kg of water, and 4-12 kg of fructose.

[0042] The production method of fructose thorn pear juice beverage of the present invention, it comprises the steps:

[0043] (1) Selection of dried Rosa roxburghii: Select 1~2 kg of dried Rosa roxburghii with a moisture content of 4-15% and a yellowish-brown color; remove the moisture content ≤ 3% or the moisture content > 15%, and the color will be dark black, Dried prickly pears with diseases, insects or mold, set aside;

[0044] (2) Cleaning and disinfection of dried thorn pears: Rinse and disinfect the selected dried thorn pears with hot water at 90-100°C; the number of times is 2-3 times, 2-3 minutes each time, and the amount of hot water is 2~3 times of dried pears;

[0045] (3) Initial extraction of dried Rosa roxburghii: Transfer the rinsed and sterilized dried Rosa roxburghii into 1~2 kg of warm...

Embodiment 2

[0052] The fructose prickly pear juice drink of the present invention, its raw material comprises 1 kg of dried prickly pears, 6 kg of water, 4-6 kg of fructose.

[0053] The production method of fructose thorn pear juice beverage of the present invention, it comprises the steps:

[0054] (1) Selection of dried Rosa roxburghii: Select 1 kg of dried Rosa roxburghii with a moisture content of 4-15% and a yellowish-brown color; remove the moisture content ≤ 3% or the moisture content > 15%, and the color is dark and diseased Worm or moldy dried prickly pears, set aside;

[0055] (2) Cleaning and disinfection of dried thorn pears: Rinse and disinfect the selected dried thorn pears with hot water at 90-100°C; the number of times is 2 times, 3 minutes each time, and the amount of hot water is 2 times of dried thorn pears. times;

[0056] (3) Initial extraction of dried Rosa roxburghii: Transfer the rinsed and sterilized dried Rosa roxburghii into 2 kg of warm water for 12 hours to...

Embodiment 3

[0062] The fructose prickly pear juice drink of the present invention, its raw material comprises 2 kg of dried prickly pears, 4-6 kg of water, 4-12 kg of fructose.

[0063] The production method of fructose thorn pear juice beverage of the present invention, it comprises the steps:

[0064] (1) Selection of dried Rosa roxburghii: Select 2 kg of dried Rosa roxburghii with a moisture content of 4-15% and a yellowish-brown color; remove the moisture content ≤ 3% or the moisture content > 15%, and the color is dark and diseased Worm or moldy dried prickly pears, set aside;

[0065] (2) Rinsing and disinfection of dried thorn pears: Rinse and disinfect the selected dried thorn pears with hot water at 90-100°C; the number of times is 3 times, 2 minutes each time, and the amount of hot water is 3 times of dried thorn pears. times;

[0066] (3) Initial extraction of dried Rosa roxburghii: Transfer the rinsed and sterilized dried Rosa roxburghii into 1 kg of warm water for 10 hours ...

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Abstract

The invention discloses a fructose roxburgh rose juice beverage and a production method thereof. The beverage include the following raw materials in parts by weight: 1-2 parts by weight of dried roxburgh rose, 4-6 parts by weight of water and 4-12 parts by weight of fructose. The production method comprises the steps of picking out of the dried roxburgh rose, washing and sterilization of the dried roxburgh rose, primary extraction of the dried roxburgh rose, filtering of roxburgh rose juice mixed liquid, and sterilization and canning. The fructose roxburgh rose juice beverage is characterized in that the dried roxburgh rose is used as the raw material of production and out of limit of the fresh fruit period, and continuous production can be realized, and simultaneously, no preservative and other color additives are contained; the beverage is sweet and delicious, rich in nutrition, and also suitable for the diabetics to drink; furthermore, the production method is simple, low in production cost and suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to a prickly pear juice beverage and a production method thereof. Background technique [0002] Rosa roxburghii, also known as wood pear, Cili, is the fruit of the silk-reeling flower of the Rosaceae plant. Because of the dense growth of small thorns on the pericarp, it is commonly known as "roxa pear". It is a nutritional and precious fruit for nourishing and fitness, and is known as the third-generation fruit. . Rosa roxburghii is a small wild shrub, blooming from April to June, ripening fruit from August to September, summer flowers and autumn fruits, and the fruit harvest period is short. Most of the fruits are oblate, the transverse diameter is generally about 3 cm, yellow, the flesh is crisp, and there is aroma after ripening. [0003] Rosa roxburghii fruit is rich in vitamin C (Vitamin C, VC), the content of which is the highest among all plants, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L2/60A23L33/105
Inventor 谭强阮文豪辛宁
Owner GUANGXI RUIQIKANG BEVERAGE
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