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Preparation method for musa basjoo compound fruit and vegetable beverage

A technology of fruit and vegetable drinks and plantains, which is applied in the field of preparation of plantain compound fruit and vegetable drinks, can solve problems such as unacceptable by consumers, unsatisfactory appearance and taste of drinks, prevent blood pressure rise and muscle spasms, improve the body's immune mechanism, and have an orange-yellow color Effect

Inactive Publication Date: 2014-04-30
卜明珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the appearance and taste of beverages made from single plantain juice are not ideal, and consumers are not easy to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing a plantain composite fruit and vegetable beverage, the steps of which are:

[0017] 1) After peeling the plantain, soak it in a 1.25% sodium bisulfite solution for 3 minutes, then put it in boiling water and blanch it for 2 minutes, remove it and drain it, add 2 times the water to beat the fruit. Add 0.02% pectinase to the slurry, enzymatically hydrolyze at 43°C for 4 hours, adjust the pH of the feed solution to 3.5 with citric acid, then add 4 times of water for extraction, filter with a 100-mesh sieve to obtain plantain extraction juice;

[0018] 2) Take carrot, celery and passion fruit pulp and squeeze the juice to obtain carrot juice, celery juice and passion fruit juice respectively;

[0019] 3) Take 60 parts by weight of plantain extract juice, 20 parts by weight of carrot juice, 20 parts by weight of celery juice and 30 parts by weight of sucrose, add 400 parts by weight of purified water, boil for 3 minutes, cool to below 50°C, add 7 parts by we...

Embodiment 2

[0023] A method for preparing a plantain composite fruit and vegetable beverage, the steps of which are:

[0024] 1) After peeling the plantain, soak it in 1.5% sodium bisulfite solution for 2 minutes, then put it in boiling water and blanch it for 2 minutes, remove and drain, add 2 times the water to beat the fruit. Add 0.02% pectinase to the slurry, hydrolyze it at 40°C for 5 hours, adjust the pH of the feed solution to 3.6 with citric acid, then add 5 times of water for extraction, filter with a 100-mesh sieve to obtain plantain extract juice ;

[0025] 2) Take carrot, celery and passion fruit pulp and squeeze the juice to obtain carrot juice, celery juice and passion fruit juice respectively;

[0026] 3) Take 70 parts by weight of plantain extract juice, 22 parts by weight of carrot juice, 10 parts by weight of celery juice and 40 parts by weight of sucrose, add 450 parts by weight of purified water, boil for 3 minutes, cool to below 50°C, and add 5 parts by weight Passion frui...

Embodiment 3

[0030] A method for preparing a plantain composite fruit and vegetable beverage, the steps of which are:

[0031] 1) After peeling the plantain, soak it in a 1% sodium bisulfite solution for 4 minutes, then put it in boiling water and blanch it for 1 minute, remove and drain, add 1 time water to beaten the fruit. Add 0.01% pectinase to the slurry, enzymatically hydrolyze at 45°C for 3 hours, adjust the pH of the feed solution to 3.4 with citric acid, then add 3 times of water for extraction, filter with a 100-mesh sieve to obtain plantain extract juice ;

[0032] 2) Take carrot, celery and passion fruit pulp and squeeze the juice to obtain carrot juice, celery juice and passion fruit juice respectively;

[0033] 3) Take 65 parts by weight of plantain extract juice, 10 parts by weight of carrot juice, 30 parts by weight of celery juice and 35 parts by weight of sucrose, add 300 parts by weight of purified water, boil for 2 minutes, cool to below 50°C, add 10 parts by weight Part of ...

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Abstract

The invention discloses a preparation method for a musa basjoo compound fruit and vegetable beverage. The preparation method comprises the following steps: (1) peeling off musa basjoo, protecting the color and pulping to prepare musa basjoo digested liquid by a digestion method; (2) squeezing carrots, celeries and passion flower flesh to respectively obtain carrot juice, celery juice and passion flower juice; (3) mixing the musa basjoo digested liquid, the carrot juice, the celery juice and sucrose according to a certain weight ratio; adding pure water; boiling and cooling to be lower than 50 DEG C; and adding the passion flower juice, and sufficiently mixing with less carboxymethylcellulose and xanthan gum to obtain mixed liquid; and (4) homogenizing the mixed liquid, and degassing and sterilizing to obtain the musa basjoo compound fruit and vegetable beverage. The musa basjoo compound fruit and vegetable beverage disclosed by the invention is a natural green beverage prepared by taking the musa basjoo as a raw material in combination with other fruits and vegetables; the musa basjoo compound fruit and vegetable beverage has abundant nutrition and has good color, aroma and taste.

Description

Technical field [0001] The invention belongs to the technical field of beverage processing, and specifically relates to a preparation method of a plantain composite fruit and vegetable beverage. Background technique [0002] Musa is an important plant resource in tropical and subtropical regions. Cultivated plantain is one of the famous fruits in tropical and subtropical regions and can also be used as a food substitute. It is rich in protein, fat, dietary fiber and a large amount of water-soluble plant fiber, etc. It is a high-potassium food, and it is also rich in magnesium. It has the effect of preventing blood pressure from rising and muscle spasms, maintaining normal blood pressure and heartbeat, eliminating fatigue, and moisturizing the bowel. In recent years, my country has vigorously developed the plantation industry of plantains, and the total annual output of plantain fruits in the country has continued to increase. As a typical tropical and subtropical fruit, plantai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L1/29A23L33/00
CPCA23L2/02A23L2/04A23L2/84A23L33/00A23V2002/00A23V2200/14A23V2200/15
Inventor 卜明珍
Owner 卜明珍
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