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Papaya fermented beverage and preparation method thereof

A technology of fermented beverage and papaya, which is applied in the field of papaya fermented beverage and its preparation, can solve problems such as low efficiency, lack of taste, and failure to meet market demand, and achieve the effects of short fermentation time, low alcohol content, and shortened fermentation time

Inactive Publication Date: 2015-02-18
宋鸟生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most papaya beverages are made by pressing and beating, adding some flavoring agents (such as sucrose, acesulfame-K, etc.) and blending them with water. It is difficult to fully release the nutritional value of papaya, and the efficiency is extremely low; and the taste is lacking. , can not meet the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of papaya fermented beverage, its formula is:

[0020] 600 parts of papaya, 400 parts of celery, 150 parts of jujube, 200 parts of sucrose, 5 parts of citric acid, 0.5 parts of sodium citrate, 0.5 parts of sorbitol, 3 parts of compound enzyme, and 2 parts of yeast.

[0021] Wherein, the composite enzyme is composed of pectinase and cellulase in a weight ratio of 3:1.

[0022] The preparation method of present embodiment papaya fermented beverage, its steps are:

[0023] 1) Peel the papaya and remove the seeds, pour it into 4% salt water and boil for 4 minutes, pick it up, rinse it with clean water, add celery and jujube according to the weight part, and then add 8 times of water for beating to obtain fruit pulp;

[0024] 2) Add complex enzymes to the obtained pulp, enzymolyze at 42°C for 4 hours, then add 100 parts of sucrose, 3 parts of citric acid and yeast, mix well, and ferment at 32°C for 7 hours, take out The fermented mash is filtered by an ultrafiltrati...

Embodiment 2

[0028] A kind of papaya fermented beverage, its formula is:

[0029] 700 parts of papaya, 400 parts of celery, 100 parts of jujube, 300 parts of sucrose, 5 parts of citric acid, 0.3 parts of sodium citrate, 0.7 parts of sorbitol, 3 parts of compound enzyme, and 1 part of yeast.

[0030] Wherein, the composite enzyme is composed of pectinase and cellulase in a weight ratio of 3:1.

[0031] The preparation method of present embodiment papaya fermented beverage, its steps are:

[0032] 1) Peel the papaya and remove the seeds, pour it into 5% salt water and boil for 3 minutes, pick it up, rinse it with clean water, add celery and jujube in parts by weight, and then add 10 times of water for beating to obtain fruit pulp;

[0033] 2) Add complex enzymes to the obtained fruit pulp, enzymatically hydrolyze at 45°C for 3 hours, then add 150 parts of sucrose, 3 parts of citric acid and yeast, mix well, and ferment at 35°C for 5 hours, take out The fermented mash is filtered by an ultr...

Embodiment 3

[0037] A kind of papaya fermented beverage, its formula is:

[0038] 650 parts of papaya, 300 parts of celery, 200 parts of jujube, 220 parts of sucrose, 3 parts of citric acid, 0.7 parts of sodium citrate, 0.6 parts of sorbitol, 2 parts of compound enzyme, and 3 parts of yeast.

[0039] Wherein, the composite enzyme is composed of pectinase and cellulase in a weight ratio of 3:1.

[0040] The preparation method of present embodiment papaya fermented beverage, its steps are:

[0041] 1) Peel the papaya and remove the seeds, pour it into 3% salt water and boil for 5 minutes, pick it up, rinse it with clean water, add celery and jujube in parts by weight, and then add 5 times of water for beating to obtain fruit pulp;

[0042] 2) Add complex enzymes to the obtained fruit pulp, enzymolyze at 40°C for 5 hours, then add 75 parts of sucrose, 2 parts of citric acid and yeast, mix well, and ferment at 30°C for 10 hours, take out The fermented mash is filtered by an ultrafiltration m...

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Abstract

The invention discloses a papaya fermented beverage and a preparation method thereof. The papaya fermented beverage has the following formula: 500-700 parts of papaya, 300-500 parts of celery, 100-200 parts of Chinese dates, 100-300 parts of sucrose, 3-7 parts of citric acid, 0.3-0.7 part of sodium citrate, 0.3-0.7 part of sorbitol, 2-4 parts of compound enzyme and 1-3 parts of saccharomycete. The preparation method of the papaya fermented beverage comprises the following steps: mixing the papaya, the celery and the Chinese dates, pulping, and then feeding the compound enzyme for enzymolysis; after that, feeding right amount of sucrose and citric acid, evenly mixing the mixture with the saccharomycete, and carrying out fermentation at low temperature to obtain fermentation liquor; blending the obtained fermentation liquor with the sodium citrate, the sorbitol, the rest sucrose and the rest citric acid, blending with water, homogenizing, sterilizing and filling to obtain the papaya fermented beverage. The papaya fermented beverage is prepared by fermentation, thus being diversified in mouth feel and richer in nutrition, having unique mellow papaya fragrance and cool feeling of after taste, and being suitable for public drinking.

Description

technical field [0001] The invention relates to a processing technology of papaya beverage, in particular to a papaya fermented beverage and a preparation method thereof. Background technique [0002] Papaya is a tropical fruit that abounds in Southeast Asia. Rich in minerals such as various amino acids, vitamins, calcium and iron, as well as papain and papain. It is warm in nature and sour in taste, has the effects of relaxing tendons, activating collaterals, and reducing dampness in the stomach. The peel is smooth and beautiful, the flesh is thick and delicate, the aroma is rich, the juice is rich, sweet and delicious, known as "the fruit of Baiyi", "the king of fruits", The elegant name of "Longevity Melon" is one of the four famous fruits in Lingnan. In recent years, my country has vigorously developed the papaya planting industry, and the total annual output of papaya fruits in the country is constantly expanding. In addition, papaya has many nutritional values ​​and ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/74A23L2/84
CPCA23L2/382A23L2/60A23L2/68A23V2002/00
Inventor 宋鸟生
Owner 宋鸟生
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