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Processing and manufacturing method of pumpkin beverage

A production method and pumpkin technology, which are applied in the field of beverage processing, can solve the problems that fruit and vegetable beverage products cannot meet people's requirements, etc., and achieve the effects of supplementing the consumption of physical energy and energy of the human body, with rich varieties and small consumption.

Inactive Publication Date: 2014-05-28
邢少岐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single fruit and vegetable beverage products are increasingly unable to meet people's requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Select mature, fresh, and complete small-seeded pumpkin with no pests and diseases, wash it with water, peel and remove the seeds, and cut into thin melon slices of 2mm; Put the melon slices and water in a heating pot, boil them at 95°C for 10 minutes, then cool down to 50°C, put them into a beater together with the pre-cooked liquid, beat and grind to make pumpkin puree; mix pumpkin puree and water with 4: 6, then add 2.5% by weight of aspartame, glycyrrhizin and sucralose, 4.0% of V C -sodium erythorbate, 0.02% xanthan gum, 0.5% potassium sorbate, after mixing and adjusting, use a homogenizer to homogenize 2 times at a mixed liquid temperature of 40°C and a homogenizing pressure of 20kg, and then homogenize the homogenized The slurry is degassed in a vacuum degasser to obtain pumpkin juice; finally, the pumpkin juice is heated to 90°C and kept for 10 minutes, filled while it is hot, cooled to 30°C and left for 24 hours, and the finished pumpkin beverage is ...

Embodiment 2

[0019] Example 2: Select mature, fresh, and complete small-seeded pumpkin with no pests and diseases, wash it with water, peel and remove the seeds, and cut into thin melon slices of 1.5mm; Put the melon slices and water in a heating pot, boil them at 100°C for 11 minutes, then cool down to 55°C, put them into a beater together with the pre-cooked liquid, beat and grind to make pumpkin puree, and add 2 times of Papaya puree, then mix double melon puree and water in a ratio of 5:6, add 4% maltitol and xylitol, 5.0% V C -sodium erythorbate, 0.4% xanthan gum, 1.5% potassium sorbate, after mixing and adjusting, use a homogenizer to homogenize 2 times at a mixed liquid temperature of 50°C and a homogenizing pressure of 22kg, and then homogenize the homogenized The slurry is degassed in a vacuum degasser to obtain pumpkin juice; finally, the pumpkin juice is heated to 95°C and kept for 10 minutes, filled while it is hot, cooled to 30°C and left for 24 hours, and the finished double ...

Embodiment 3

[0020] Example 3: Select mature, fresh, and complete small-seeded pumpkin with no damage from diseases and insect pests, wash it with water, peel and remove the seeds, and cut into thin melon slices of 2mm; Put the melon slices and water in a heating pot, boil them at 100°C for 10 minutes, then cool down to 60°C, put them into a beater together with the pre-cooked liquid, beat and grind to make pumpkin puree, add 1 / 9 double the wolfberry puree, then mix the mixed puree and water in the ratio of 6:4, add 8% aspartame, licorice sweet, sucralose, 5.0% V D -sodium erythorbate, 0.8% sodium carboxymethyl cellulose, 4% potassium sorbate, after mixing and adjusting, use a homogenizer to homogenize 2 times at a mixed liquid temperature of 50°C and a homogenizing pressure of 25kg, and then homogenize The degassed slurry is degassed in a vacuum degasser to obtain pumpkin juice; finally, the pumpkin juice is heated to 95°C and kept for 10 minutes, then filled while it is hot, cooled to 30...

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PUM

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Abstract

The invention provides a processing and manufacturing method of a pumpkin beverage. The processing and manufacturing method is characterized by comprising the following steps: selecting a ripe and fresh pumpkin, and slicing the pumpkin into thin slices with the thickness of 1.5-2mm; boiling and pulping the thin slices at the temperature of 95-100 DEG C; mixing, homogenizing and degasifying raw pulp to obtain pumpkin juice; filling and checking the pumpkin juice to obtain a finished beverage product. The pumpkin beverage can be prepared into double juice with papaya and can be prepared into pumpkin lycium barbarum juice with lycium barbarum. According to the processing and manufacturing method, an unpleasant stagnant smell in the pumpkin beverage is effectively removed, and the pumpkin can be higher in juice yield; nutritional ingredient loss is low, and the physical ability and energy loss of a human body can be supplemented; a wider variety of products with more complete functions can be prepared by adding other ingredients into the pumpkin beverage, and requirements of different people are met.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a method for processing pumpkin beverage. Background technique [0002] Pumpkin is a herbaceous plant, which is the fruit of Cucurbitaceae plant pumpkin. It is rich in nutrients and contains many beneficial ingredients for the human body (such as pumpkin polysaccharides, amino acids, active proteins, carotenoids and various trace elements, etc.). The yield of pumpkin in our country is very high, and it is one of the main vegetables in summer and autumn. Modern research shows that pumpkin contains various functional factors such as curing diseases and preventing cancer. The polysaccharide in pumpkin is an active ingredient in preventing diabetes, which directly participates in Related activities such as lowering blood sugar and regulating blood lipids have very significant blood sugar lowering effects on people. Therefore, pumpkin is highly favored by peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00
Inventor 邢少岐
Owner 邢少岐