Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of rhodomyrtus tomentosa beverage

A technology of myrtle and myrtle leaves, which is applied in the field of preparation of myrtle beverages, can solve the problems of less research and utilization of myrtle leaves, and achieve the effect of less damage

Inactive Publication Date: 2014-02-12
唐榕珠
View PDF2 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the development and utilization of myrtle are mostly concentrated on its fruit, and the research and utilization of myrtle leaves are less

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) After chopping the myrtle leaves, add water 8 times its weight, 0.05% pectinase and 0.03% amylase, enzymolyze at 45°C for 0.7 hours, heat the enzymolyzate to boiling And keep boiling for 10 minutes to inactivate the enzyme activity, filter, and take the filtrate;

[0017] 2) After beating the myrtle fruit, add water twice its weight and 0.005% yeast, ferment at 38°C for 24 hours, then ferment at 15°C for 30 days, filter, and take the filtrate;

[0018] 3) Mix the filtrate prepared in step 1) and step 2) at a weight ratio of 7:1, then add 2% xanthan gum, 0.06% citric acid and 0.4% sucrose, and mix well , homogenized, filled, and sterilized to obtain the myrtle drink.

Embodiment 2

[0020] 1) After the myrtle leaves are chopped, add 3 times its weight in water, 0.04% pectinase and 0.01% amylase, enzymolyze at 45°C for 1 hour, and heat the enzymolyzate to boiling And keep boiling for 10 minutes to inactivate the enzyme activity, filter, and take the filtrate;

[0021] 2) After beating the myrtle fruit, add water 3 times its weight and 0.001% yeast, ferment at 37°C for 36 hours, then ferment at 10°C for 40 days, filter, and take the filtrate;

[0022] 3) Mix the filtrate prepared in step 1) and step 2) at a weight ratio of 10:1, then add 1% carrageenan, 0.06% citric acid and 1% sucrose in the weight of the mixture, and mix well, Homogenizing, filling, and sterilizing, the myrtle drink is prepared.

Embodiment 3

[0024] 1) After the myrtle leaves are chopped, add water 7 times its weight, 1% pectinase and 0.5% amylase, enzymolyze at 50°C for 0.5 hours, heat the enzymolyzate to boiling And keep boiling for 20 minutes to inactivate the enzyme activity, filter, and take the filtrate;

[0025] 2) After beating the myrtle fruit, add 1 times the weight of water and 0.08% yeast, ferment at 40°C for 12 hours, then ferment at 15°C for 60 days, filter, and take the filtrate;

[0026] 3) Mix the filtrates prepared in step 1) and step 2) at a weight ratio of 5:1, then add 1.8% sodium alginate, 0.1% citric acid and 0.1% sucrose, and mix well , homogenized, filled, and sterilized to obtain the myrtle drink.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a rhodomyrtus tomentosa beverage. The preparation method comprises the following steps: (1) chopping rhodomyrtus tomentosa leaves, adding water, pectinase and amylase to carry out enzymolysis, destroying the enzymatic activity, and filtering to obtain a filtering solution; (2) pulping rhodomyrtus tomentosa fruits, adding water and yeast, fermenting at 35-40 DEG C for 12-36 hours and then at 10-20 DEG C for 10-60 days, and filtering to obtain a filtering solution; and (3) mixing the filtering solution obtained by the step (1) and the filtering solution obtained by the step (2) in a weight ratio of (5-10) to 1, adding a stabilizer, citric acid and sucrose, mixing uniformly, and homogenizing, canning and sterilizing to prepare the rhodomyrtus tomentosa beverage. According to the preparation method of the rhodomyrtus tomentosa beverage, the rhodomyrtus tomentosa leaves and the rhodomyrtus tomentosa fruits are used as main raw materials so as to explore a new way for utilizing the rhodomyrtus tomentosa leaves and develop a new beverage variety; the preparation process is mainly carried out by enzymolysis and fermentation and damages to nutritional and health-care components in the raw materials are small.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a method for preparing a myrtle beverage. Background technique [0002] Myrtle (Rhodomyrtus tomentosa) is a plant of the genus Myrtle in the family Myrtaceae, also known as Gangren, Shanren, Renzi, Dangli, Shanru and so on. Myrtle fruit contains relatively comprehensive nutrients, including 7.97% crude fat, 6.21% crude protein, 34.97% crude fiber, 31.76% lignin, 15.52% reducing sugar, 28.8% vitamin C, and 10.19mg / 100g vitamin H , carotene 0.388mg / 100g, more abundant amino acids, among which the content of radon acid is as high as 124.7mg / L, valine 71.7mg / L, tryptophan 44.2mg / L, alanine 43.9mg / L, Glutamic acid is 42.7mg / L, and among the minerals needed by the human body, calcium and magnesium are as high as 56.10μg / g. A large amount of sugars in fruits are neutral monosaccharides, especially in fresh fruits. Pectin polysaccharides. At present, the development and ut...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2300/38
Inventor 唐榕珠
Owner 唐榕珠
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com