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Sponge gourd-aloe juice beverage and processing method thereof

A production method and aloe vera juice technology are applied in the directions of food preparation, food ingredients containing natural extracts, food shearing, etc., can solve problems such as intolerance to storage, and achieve the effects of crisp taste, simple processing method, and easy implementation.

Inactive Publication Date: 2014-01-15
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology makes it possible for people who want an extra benefit from their favorite foods by making them taste better with added ingredients like lemon or tea leaves that are also found naturally within these plants. These products have high levels of benefiting factors such as vitamins (vitamin K), minerals, fibers, proteins, carbohydrates, amino acids, fats, oils, flavors, etc., which can help make things look more pleasing when eating traditional ways of cooked bread-based dishes containing this type of vegetable called lambropsch).

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the quality and freshness of food items such as loafers and edibles due to factors like oxygen levels and temperature during storage. Loss of fluid results from lack of exercise and sweatiness caused by excess weight gain. To address these issues, an extra lotion called lycopene was developed along with traditional methods including adding flavorings and preservatives.

Method used

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Embodiment 1

[0029] A loofah and aloe juice beverage and its preparation method, characterized in that the formula used is 500-550 grams of loofah, 250-280 grams of aloe, 150-200 grams of lotus seeds, 200-220 grams of white sugar, citric acid and carboxymethyl vitamins The appropriate amount; the main production method steps are:

[0030] A. Preparation of loofah juice:

[0031] a. Raw material selection and cleaning. Choose well-grown loofahs that are well-grown, mature, crisp and tender, fresh meat, no rot and mechanical damage, and clean them with running water;

[0032] b Pre-cooking In order to soften the tissues, inactivate enzymes and protect the color, and increase the juice yield, pre-cook the loofah in boiling water. After it is boiled, it will be out of the pot and quickly cooled to room temperature with cold water;

[0033] c Cut into blocks Cut the cooled raw materials into uniform blocks with a stainless steel knife;

[0034] d Juicing and filtering Put the cut raw materials into a sc...

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Abstract

The invention discloses a sponge gourd-aloe juice beverage and a processing method thereof and belongs to the technical field of beverage processing. The sponge gourd-aloe juice beverage is characterized in that the formula is as follows: 500 g of sponge gourd, 250 g of aloe, 150 g of lotus seed, 200 g of white granulated sugar appropriate amounts of citric acid and carboxymethyl vitamins. With fresh sponge gourd and aloe as major materials, the processed sponge gourd-aloe juice beverage is rich in nutrients and beneficial for health care, and a new approach to comprehensive utilization of fresh sponge gourd and aloe materials is developed to improve the practicability and commodity value of fresh sponge gourd and aloe materials. The product is nutritious and crispy and has the pure fragrance of sponge gourd and aloe. The processing method is simple and easy to implement.

Description

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Claims

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Application Information

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Owner 张俊辉
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