Tropical flavor fruit juice beverage and making method thereof

A beverage preparation method and tropical fruit technology, applied in food ingredients as taste improvers, food science, etc., can solve the problems of product flavor changes, color deepening, affecting product taste and appearance, etc., to achieve long flavor retention period and good taste Effect

Active Publication Date: 2014-09-17
FOSHAN SANSHUI JIANLIBAO TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high pulp content in the product, the flavor of the product will change significantly and the

Method used

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  • Tropical flavor fruit juice beverage and making method thereof
  • Tropical flavor fruit juice beverage and making method thereof
  • Tropical flavor fruit juice beverage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0033] A tropical fruit juice drink, each liter of beverage includes: 75g of white granulated sugar, 40g of fructose syrup, 1.6g of sodium carboxymethylcellulose, 0.4g of sodium alginate, 1.75g ​​of citric acid, 0.35g of Sodium citrate, vitamin C 0.35g, vitamin E 0.013g, guava essence 0.73g, guava juice 25g and apple juice 25g.

[0034] The actual preparation process includes the following steps:

[0035] 1) Syrup preparation, white granulated sugar and fructose syrup are dissolved in 80°C process water; then the syrup is sterilized at 85°C for 30 minutes to make syrup with a sugar content of 65°Brix, and finally filtered with diatomaceous earth to remove the syrup Foreign matter and impurities, make the turbidity ≤ 10NTU, cool to room temperature.

[0036] 2) Acid and salt solution preparation, citric acid, sodium citrate, vitamin C, and vitamin E are dissolved with 5 times the weight of normal temperature process water, filtered through 200 meshes, and impurities in the raw...

Embodiment 1

[0057] A tropical-flavored fruit drink, each liter of beverage includes: 50g of white granulated sugar, 30g of fructose syrup, 1.0g of sodium carboxymethylcellulose, 0.25g of sodium alginate, 0.9g of citric acid, 0.15g of Sodium citrate, 0.3g of vitamin C, 0.2g of sodium chloride, 0.1g of steviol glycosides, 1g of mango essence, 25g of mango juice and 25g of apple juice.

[0058] The actual preparation process is consistent with the preparation process of Guava Juice Example 1, except that sodium chloride and steviol glycosides are added in step 2) during the preparation of the acid and salt solution.

Embodiment 2

[0060] This example is basically the same as Mango Juice Example 1. The specific formula is adjusted to include: 52g of white granulated sugar, 32g of fructose syrup, 1.2g of sodium carboxymethylcellulose, and 0.30g of sodium alginate per liter of beverage , 1.0g of citric acid, 0.16g of sodium citrate, 0.3g of vitamin C, 0.2g of sodium chloride, 0.13g of steviol glycosides, 1.05g of mango essence, 25g of mango juice and 25g of apple juice.

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PUM

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Abstract

The invention discloses a tropical flavor fruit juice beverage. 1L of the beverage comprises 25g of a tropical fruit juice, 25g of an apple juice, 0.25-0.5g of sodium alginate, 1.0-1.8g of carboxymethylcellulose sodium, 1.5-1.8g of carboxymethylcellulose sodium, 0.35-0.5g of sodium alginate, 1.65-1.85g of citric acid, 0.3-0.4g of sodium citrate and a proper amount of a sweetener. Compared with beverages in the prior art, the tropical flavor fruit juice beverage provided by the invention has stable flesh. Test verifies that the flesh is still fresh, has good mouthfeel and has a long flavor retention period 12 months later. The invention also provides a making method of the tropical flavor fruit juice beverage.

Description

technical field [0001] The invention relates to non-alcoholic beverages, in particular to a tropical-flavor fruit juice beverage and a preparation method thereof. Background technique [0002] At present, domestic fruit juice drinks are mainly concentrated in the common apple juice, orange juice, grape juice, and lemon juice, while the development of products containing fruit juice for tropical fruits is less. Compared with common fruits, tropical fruits are richer in vitamin C, pulp fiber and unique smell and taste of tropical fruits. However, due to the high pulp content in the product, the flavor of the product will change significantly and the color will deepen during storage during the shelf life, seriously affecting the taste and appearance of the product. Contents of the invention [0003] Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a fruit juice drink with outstanding flavor, refreshing taste and stable pulp...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23L2/56A23L2/60A23V2002/00A23V2200/16
Inventor 刘柏延吴明
Owner FOSHAN SANSHUI JIANLIBAO TRADE
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