Preparation method for lime beverage

A green kumquat and beverage technology, which is applied in food preparation, functions of food ingredients, multi-step food processing, etc., can solve the problems of lack of deep processing technology of green kumquat, few types of deep-processed products, bitter and bitter taste, etc., and achieve production cost Low, bright orange-yellow color, fresh and refreshing taste

Inactive Publication Date: 2015-04-15
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a fruit, the green kumquat has a bitter and bitter taste, which is unacceptable
At present, there is a lack of deep processing technology for green kumquats, and there are fewer types of deep-processed products

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] This embodiment includes the following steps:

[0017] (1) Raw material treatment: use fresh green kumquat as raw material, peel and remove seeds, squeeze the juice through a juicer, filter with gauze, remove larger peel and other non-pulp impurities, and mix the obtained green kumquat juice with purified water Mix according to the volume ratio of 1:1, take 500g of green kumquat juice, and set aside;

[0018] (2) Ingredients: Weigh 200g of sucrose, 2.5g of carrageenan, 8g of konjac gum, 2.5g of carboxymethylcellulose sodium (CMC-Na), 5g of acesulfame potassium, and 0.5g of sodium citrate;

[0019] (3) Blending: add the sucrose, carrageenan, konjac gum, carboxymethylcellulose sodium (CMC-Na), acesulfame potassium, and sodium citrate weighed in step (2) into the batching tank, mix well, and then Add 500g green kumquat juice;

[0020] (4) Stirring in a water bath: Stir in a water bath at 50±5°C for 15 minutes, then add 8g of citric acid, 0.2g of vitamin C, and 200g of fr...

Embodiment 2

[0025] This embodiment includes the following steps:

[0026] (1) Raw material treatment: use fresh green kumquat as raw material, peel and remove seeds, squeeze the juice through a juicer, filter with gauze, remove larger peel and other non-pulp impurities, and mix the obtained green kumquat juice with purified water Mix according to the volume ratio of 1:1, take 500g of green kumquat juice, and set aside;

[0027] (2) Ingredients: Weigh 200g of sucrose, 2.5g of carrageenan, 8g of konjac gum, 2.5g of carboxymethylcellulose sodium (CMC-Na), 5g of acesulfame potassium, and 0.5g of sodium citrate;

[0028] (3) Blending: add the sucrose, carrageenan, konjac gum, carboxymethylcellulose sodium (CMC-Na), acesulfame potassium, and sodium citrate weighed in step (2) into the batching tank, mix well, and then Add 500g green kumquat juice;

[0029] (4) Stirring in a water bath: Stir in a water bath at 50±5°C for 15 minutes, then add 10g of citric acid, 0.2g of vitamin C, and 250g of f...

Embodiment 3

[0034] This embodiment includes the following steps:

[0035] (1) Raw material treatment: use fresh green kumquat as raw material, peel and remove seeds, squeeze the juice through a juicer, filter with gauze, remove larger peel and other non-pulp impurities, and mix the obtained green kumquat juice with purified water Mix according to the volume ratio of 1:1, take 500g of green kumquat juice, and set aside;

[0036] (2) Ingredients: Weigh 210g of sucrose, 2.5g of carrageenan, 8g of konjac gum, 2.5g of carboxymethylcellulose sodium (CMC-Na), 5g of acesulfame potassium, and 0.5g of sodium citrate;

[0037] (3) Blending: add the sucrose, carrageenan, konjac gum, carboxymethylcellulose sodium (CMC-Na), acesulfame potassium, and sodium citrate weighed in step (2) into the batching tank, mix well, and then Add 500g green kumquat juice;

[0038] (4) Stirring in a water bath: Stir in a water bath at 50±5°C for 20 minutes, then add 9g of citric acid, 0.2g of vitamin C, and 230g of fr...

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

A method for preparing green kumquat drink, which comprises the following steps: (1) raw material processing; (2) batching; (3) blending; (4) stirring in a water bath; (5) filling; (6) sterilizing and cooling. The production cost of the present invention is relatively low, and the prepared green kumquat beverage is moderately sweet and sour, and the bitterness and astringency are basically eliminated, but still retains the unique aroma and flavor of green kumquat, bright orange-yellow color, fresh and refreshing taste, safe to eat, and is especially suitable for As a refreshing summer drink.

Description

technical field [0001] The invention relates to a preparation method of green kumquat drink. Background technique [0002] Green kumquat, mainly produced in Hainan, China and Vietnam, can regulate qi, relieve depression, reduce phlegm, quench thirst, digest food and sober up, and has significant health effects on the human body. However, as a fruit, green kumquat has a bitter and bitter taste, which is unacceptable. At present, the deep processing technology of green kumquat is lacking, and the types of deep processing products are few. According to relevant statistics, due to poor sales of Hainan green kumquats, the annual loss of green kumquats is as high as 100,000-200,000 tons. Therefore, it is extremely urgent to find a kind of effective method to solve the situation of existing green kumquat. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing green kumquat drink, which has low product...

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 Patents(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/30A23V2300/38
Inventor 周文化夏宇郑玉娟
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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