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Papaya drink and processing method thereof

A papaya and beverage technology, applied in the field of beverages, can solve the problems of zero nutritional value and negative value, and achieve the effect of good taste

Inactive Publication Date: 2014-06-04
刘禾青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most traditional beverages only meet people's needs in terms of taste, but in terms of nutritional value, most of them have zero value, and some even have negative value. Therefore, the production and development of functional beverages is the general trend to meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A papaya beverage is characterized in that it is made up of the raw materials of following parts by weight:

[0018] Papaya 60, kudzu root powder 5, citric acid 2, pectinase 1, white peony 4, gentian 3, atractylodes 2, cassia twig 4, rose 2, fragrant leaves 3, uncaria 2, white and 3, sucrose 4 , nutritional additives 6;

[0019] The nutritional additive is composed of sausage lotus powder, loofah juice and maiden juice in a weight ratio of 3:2:3.

[0020] The processing method of described papaya drink is characterized in that comprising the following steps:

[0021] (1) Add Radix Paeoniae Alba, Gentiana, Atractylodes Rhizoma Atractylodis, Cinnamon Twig, Rose, Fragrant Leaf, Uncaria, Radix Albae to appropriate amount of water, heat and extract to obtain the extract;

[0022] (2) After peeling the papaya, put it in a juicer to extract the juice;

[0023] (3) Add remaining raw materials such as papaya juice, kudzu root powder, citric acid, pectinase, sucrose, and nutri...

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PUM

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Abstract

The invention discloses a papaya drink and a processing method thereof. The papaya drink is prepared from the following raw materials by weight part: 50-60 of papaya, 3-5 of radix puerariae powder, 2-3 of citric acid, 0.6-1 of pectinase, 2-4 of white paeony roots, 1-3 of gentian, 2-3 of Rhizoma Atractylodis, 2-4 of cassia twigs, 1-3 of rose, 2-4 of Lindera fragrans, 2-3 of Uncaria tomentosa, 1-3 of bletilla striata, 2-4 of sucrose, and 4-6 of a nutritional additive. According to the papaya drink and the processing method provided by the invention, the papaya is squeezed to obtain juice and the juice is added into a drink, at the same time, a variety of herbal ingredients are added to the raw materials, so that the product provided by the invention not only has good taste, but also has the effects of lowering blood pressure, calming liver and harmonizing stomach, breast enhancing and body slimming, etc.

Description

technical field [0001] The invention relates to a drink, in particular to a papaya drink and a processing method thereof. Background technique [0002] With the improvement of living standards, people's requirements for food are also gradually increasing, and the food industry is developing towards the direction of integrating taste, health preservation and health care. Most traditional beverages only meet people's needs in terms of taste, but in terms of nutritional value, most of them have zero value, and some even have negative value. Therefore, the production and development of functional beverages is the general trend to meet market demand. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a papaya beverage and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A papaya beverage is characterized in that it is made up of the raw materials o...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L33/105
CPCA23L2/02A23L2/52A23L33/10A23L33/105A23V2002/00A23V2200/326A23V2200/30A23V2200/32A23V2200/21
Inventor 刘禾青
Owner 刘禾青
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