Red bayberry pulp drink and processing method thereof

A processing method and technology for pulp, which are applied in the field of bayberry pulp beverage and its processing, can solve problems such as no bayberry pulp beverage, and achieve the effects of solving the problem of fading and simple processing method.

Inactive Publication Date: 2015-02-04
苏州苏东庭生物科技有限公司
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Problems solved by technology

[0003] And also there is no red

Method used

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Embodiment Construction

[0025] A kind of red bayberry pulp beverage of the present invention, by weight percentage, comprises sucrose 8-10%, protein sugar 0.08-0.15%, citric acid 0.10-0.15%, tannic acid 0.03-0.05%, red bayberry juice 3-5% , 10-15% of the semi-finished product of bayberry pulp, 0.03-0.05% of isoascorbic acid, 0.01-0.05% of bayberry essence, and the rest is water. In this embodiment, the bayberry pulp beverage also contains mulberry red, and the content of the mulberry red is 30 mg / L.

[0026] The processing method of described red bayberry pulp beverage comprises the following steps:

[0027] 1) Preparation of bayberry juice:

[0028] ①Choose fresh, mature, non-rotten waxberry as raw material, requiring normal flavor and soluble solid content ≥ 8.0%;

[0029] Cleaning: The first step is to soak in 5% light salt water for 10 minutes to remove the fruit insects in the bayberry raw material, and the second step is to rinse with flowing water until there is no salt, remove and drain; ...

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Abstract

The present invention discloses red bayberry pulp drink comprising the following components by weight: 8-10% of sucrose, 0.08-0.15% ofprotein sugar, 0.10-0.15% of citric acid, 0.03-0.05% of tannic acid, 3-5% of red bayberry juice, 10-15% red bayberry pulp semi-finished product, 0.03-0.05% of iso-ascorbic acid, 0.01-0.05% of red bayberry essence, and balance of water; a processing method of the red bayberry pulp drink comprises the following steps: 1) red bayberry juice preparation, 2) red bayberry pulp semi-finished product preparation; 3) blending, to be more specific, proportionally mixing the water, red bayberry juice, red bayberry pulp, sucrose, protein sugar, tannic acid and xanthan gum, heating to 95 DEG C, keeping for 10-15min, then adding water for fixing to the scale, cooling to 80 DEG C, adding the citric acid, iso-ascorbic acid, mulberry red and red bayberry essence for blending; and 4) filling and sterilization; the red bayberry pulp drink is a completely new drink, and can meet the needs of different people, and the processing method of the red bayberry pulp drink is simple, and can solve the problem of fading.

Description

technical field [0001] The invention relates to a bayberry pulp drink capable of solving the problem of discoloration and a processing method thereof. Background technique [0002] Red bayberry is a unique characteristic fruit in southern my country. The rich phenolic substances and anthocyanins contained in red bayberry are the most valuable substances among various nutrients, which can eliminate free radicals in the human body, promote resynthesis of retinoids, Improve circulation, anti-ulcer, anti-inflammation and other pharmacological activities. At the same time, this substance is the most sensitive and easily lost in different processing stages. [0003] And also there is no red bayberry pulp drink in the market. For this reason we have developed a kind of red bayberry pulp beverage and processing method thereof that can solve the fading problem. Contents of the invention [0004] For above-mentioned technical problem that exists, the object of the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L2/02
CPCA23L2/02A23L2/52A23V2002/00A23V2200/044
Inventor 王倩王建新
Owner 苏州苏东庭生物科技有限公司
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