Compound pyrus ussuriensis maxim juice beverage

A technology of compound fruit juice and pear juice, which is applied in the field of food and beverage to achieve the effect of pleasant aroma and rich nutrition

Inactive Publication Date: 2014-04-16
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, there are various types of beverages, including some fruit juice drinks with health care functions, but the compoun...

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0027] An pear compound fruit juice drink; its main raw material is: pear; auxiliary materials are: purslane, purified water, white sugar; ingredients of Chinese herbal medicine are: honeysuckle, mint, licorice, chrysanthemum, tangerine peel, dried wolfberry; Pectinase preparation, potassium sorbate, honey;

[0028] Its preparation method is as follows:

[0029] (1), prepare pear juice

[0030] Clean the fresh and complete top-grade pears, use a crusher to make pears into 1-2 cm sized pear pieces, then use a juicer to squeeze the pear pieces, and add ascorbic acid and pectinase preparations while squeezing; The weight ratio of ascorbic acid added is 0.03%-0.05% of the weight of Anli; the weight ratio of pectinase preparation is 0.2% of the weight of Anli;

[0031] (2), prepare purslane juice

[0032] Clean the fresh purslane, cut it into 2-4 cm sections of purslane with a knife, put the purslane section in boiling water for 3-5 minutes, remove it, and wait for it to cool ,...

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PUM

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Abstract

The invention discloses a compound pyrus ussuriensis maxim juice beverage which takes pyrus ussuriensis maxim as a main raw material and is prepared by the following steps: cleaning up the pyrus ussuriensis maxim, breaking into blocks, and juicing; cleaning up purslane, cutting into sections, blanching, fishing out, cooling, adding pure water with the weight 2-3 times that of the purslane, pulping to prepare juice, adding a pectinase preparation with the weight 0.2% of that of the juice, preserving heat at 40-60 DEG C for 1 hour, and filtering to obtain pectinase juice; mixing Chinese herbal medicines of honeysuckle, mint, liquorice, chrysanthemum, dried orange peels and medlar according to a weight ratio of 3:3:5:3:5:40, and extracting Chinese herbal medicine juice; mixing pyrus ussuriensis maxim juice, the pectinase juice, the Chinese herbal medicine juice, the pure water and white granulated sugar according to a weight ratio of 20:4 :2 :60 :10, adding honey with the weight being 3%-5% of that of a finished product synthesizing raw material, uniformly stirring, standing for 2-4 hours, filtering, filling, sealing, sterilizing, and checking to obtain the compound pyrus ussuriensis maxim juice beverage.

Description

technical field [0001] The invention relates to an pear compound fruit juice drink, which belongs to the technical field of food and drink. Background technique [0002] An pear (commonly known as sour pear), an ancient local fruit produced in North China or Northeast China, is mainly distributed in the central and southern regions of Northeast China and the Yanshan Mountains. According to the analysis, the content of soluble solids in Anli fruit is 14%-17%, the content of organic acid is 1.10%-2.27%, the content of pectin is 0.8%-1.2%, and it contains vitamins and minerals, etc., which is very nutritious. At present, apart from being eaten fresh, the processing rate of Anli is extremely low. In the current market, there are various types of beverages, including some fruit juice drinks with health care functions, but the compound fruit juice drinks made of pear as the main raw material and other plant materials with health care functions still belong to the market blank. ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/30A23V2200/31
Inventor 高海生张建才刘素稳
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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