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Preparation method of litchi drink

A processing method and litchi technology, applied in the field of fruit juice production, can solve the problems of litchi discoloration and taste, and achieve the effect of reducing gas, color and flavor changes

Inactive Publication Date: 2014-12-10
王寿高
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Problems solved by technology

[0003] The purpose of the present invention is to solve the existing technical defects and provide a processing method of lychee beverage, which can solve the problem of color and taste change of lychees after being made into fruit juice

Method used

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Embodiment Construction

[0013] The present invention will be further described below in conjunction with specific embodiments. The following examples are only used to illustrate the technical solution of the present invention more clearly, but not to limit the protection scope of the present invention.

[0014] Select and wash the lychees, inactivate the enzymes at 80°C for 30 seconds, remove the shells and pits of the inactivated lychees to obtain pulp, beat and refine the pulp, and then degas to obtain lychee juice , the lychee juice is separated, and then each component weighs 30% of lychee juice, 4% of white sugar, 0.05% of citric acid, 0.04% of sodium citrate, 0.2% of sodium carboxymethyl cellulose, and the rest is water according to the percentage by weight. Blending is carried out, and the blended fruit juice is filled in cans, sterilized, sealed and cooled.

[0015] The above is only a preferred embodiment of the present invention, it should be pointed out that for those of ordinary skill in...

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Abstract

The invention provides a preparation method of a litchi drink. The method comprises the following steps: choosing litchi and then cleaning; carrying out enzyme deactivation on the cleaned litchi at 80 DEG C for 30 seconds, decladding and denucleating the litchi after enzyme deactivation, so as to obtain pulp; performing pulping and jordaning on the pulp, and then degassing, so as to obtain litchi juice; separating the litchi juice, and then weighing the following components in percentage by weight: 30% of litchi juice, 4% of white granulated sugar, 0.05% of citric acid, 0.04% of sodium citrate, 0.2% of sodium carboxymethylcellulose and the balance of water; and blending, tinning, sterilizing, sealing and cooling the blended fruit juice, so as to prepare the litchi drink with original taste and flavor.

Description

technical field [0001] The invention relates to the field of fruit juice production, in particular to a processing method of lychee beverage. Background technique [0002] Litchi is a subtropical fruit with thick flesh and juicy taste, which is very popular among people. However, the shelf life of lychee is very short and it is easy to change color and taste. Therefore, it is a good choice to make lychee into fruit juice through deep processing. There is also the situation of fruit juice changing color and changing taste when being prepared into lychee fruit juice. Therefore, the original lychee juice is in urgent need of people. Contents of the invention [0003] The purpose of the present invention is to solve the existing technical defects and provide a processing method of lychee beverage, which can solve the problem of discoloration and taste change of lychees after being made into fruit juice. [0004] The technical scheme adopted in the present invention is: a kin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/76
CPCA23L2/02A23L2/52A23L2/76
Inventor 王寿高
Owner 王寿高
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