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Making method of syzygium cumini drinks

A production method, black ink technology, applied in food preparation, function of food ingredients, food extraction, etc., can solve problems such as waste of natural resources

Active Publication Date: 2014-07-09
NANLING BAOHENG WILD PUERARIA PLANT SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the black ink trees are widely planted as landscape plants, which leads to the waste of natural resources after the fruit is ripe and no one picks it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of dark ink beverage, carries out as follows:

[0017] A. Raw material pretreatment: select fresh, mature and complete black ink, blanching in 80°C water for 3 minutes, after blanching, take it out and let it air out to dissipate heat, and change the internal structure of black ink by finishing to facilitate the precipitation of nutrients ;

[0018] B, beating: After the blanched black ink cut into pieces and removed the core, add 20kg of water to the 10kg black ink cut for beating, and process it into a slurry;

[0019] C. Enzyme treatment: Add 30g of pectinase and 60g of pectinase to 10kg of black ink slurry, control the temperature at 35°C, and control the time for 6 hours. Through enzymatic treatment, more nutrients in the black ink can be separated;

[0020] D. Filtration: the ebony pulp after the enzyme treatment is filtered with a 60-order sieve to obtain the ebony fruit juice, so that the ebony juice tissue is uniform;...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of black ink beverage, carries out as follows:

[0027] A. Raw material pretreatment: select fresh, mature and complete black ink, blanching in 82°C water for 2.5 minutes, after blanching, take it out and let it air out to dissipate heat, and change the internal structure of black ink by finishing to facilitate the absorption of nutrients precipitation;

[0028] B, beating: After the blanched black ink is cut into pieces and removed, add 25kg of water to the 8kg black ink block and 2 crutches for beating, and process it into a slurry;

[0029] C. Enzyme treatment: Add 40g of pectinase and 70g of pectinase to 10kg of slurry, control the temperature at 37°C, and control the time for 5 hours. Through enzymatic treatment, more nutrients in the raw material can be separated;

[0030] D. Filtration: the ebony pulp after the enzyme treatment is filtered with a 70-order sieve to obtain the ebony fruit juice, so that the ebony juice ti...

Embodiment 3

[0036] Embodiment 3: a kind of preparation method of black ink beverage, carries out as follows:

[0037] A. Raw material pretreatment: select fresh, mature and complete black ink, blanching in 85°C water for 2 minutes, after blanching, take it out and let it air out to dissipate heat, and change the internal structure of black ink by finishing to facilitate the precipitation of nutrients ;

[0038] B, beating: After the blanched black ink is cut into pieces and removed, add 30kg of water to the 7kg black ink block and 3 okra for beating, to obtain the black ink slurry;

[0039] C. Enzyme treatment: Add 50g of pectinase and 80g of pectinase to 10kg black ink slurry, control the temperature at 40°C, and control the time for 4 hours. Through enzymatic treatment, more nutrients in the raw material can be separated;

[0040] D, filtration: the ebony pulp after the enzyme treatment is filtered with 80 mesh screens to obtain the ebony fruit juice, so that the ebony fruit juice tiss...

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PUM

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Abstract

The invention relates to a making method of syzygium cumini drinks, belonging to the field of drinks processing. The making method is characterized by adopting the following steps: with syzygium cumini as a raw material, pretreating, pulping, enzyme-treating, filtering, blending, homogenizing, sterilizing, canning, checking and storing. According to the making method, with the syzygium cumini as the main raw material, through steps of enzyme deactivation, enzymolysis and the like, a tissue structure of the raw material can be changed, nutritional ingredients are separated out, nutrient substances in the raw material are fully remained, and thus the drinks have the health care effects of inducing diuresis to reduce edema, enriching the blood and tonifying qi, strengthening tendons and bones and the like.

Description

[0001] technical field [0002] The invention relates to a beverage processing method, in particular to a preparation method of black ink beverage. Background technique [0003] Wumo, also known as Hainan rose apple, is the fruit of Hainan rose apple of the family Myrtaceae. The flesh of the fruit is slightly hard, sweet, and has a rose fragrance. "Yunnan Chinese Herbal Medicine" records that it can relieve cough and relieve asthma, and treat cold asthma and allergic asthma. The fruit is rich in calcium, which can stimulate the growth of bone matrix and bone cells. Long-term food can also promote the circulation of liver qi, relieve liver depression, diuresis and swelling, and nourish blood and qi. At present, most of the black ink trees are widely planted as landscape plants, resulting in no one picks the black ink fruit and discards them after they mature, resulting in a waste of natural resources. Contents of the invention [0004] The purpose of the present invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2250/6422A23V2300/14A23V2200/318A23V2200/306
Inventor 张俊辉
Owner NANLING BAOHENG WILD PUERARIA PLANT SPECIALIZED COOP
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