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Processing process and formula for red jujube drink

A processing technology and technology for red dates, which are applied in multi-step food processing, food preparation, food science and other directions, can solve the problems affecting the promotion of red dates beverage products, reduce edible quality, and have poor seasoning effects, and achieve the elimination of dates. Guarantee the effect of health care function and elegant taste

Inactive Publication Date: 2015-03-11
QINGJIAN COUNTY ZAOSHENGTANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Beverages made of jujubes have obvious health care functions, but the taste is bitter and astringent, with obvious boiled jujube flavor, and precipitation or jujube pulp suspension, which reduces the edible quality of the product and affects the promotion of jujube beverage products
In order to overcome this defect, the existing jujube drinks usually add a wide variety of food additives for seasoning, which is not only unhealthy, but also has a bad seasoning effect, and there is still a sense of bitterness and precipitation.

Method used

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  • Processing process and formula for red jujube drink
  • Processing process and formula for red jujube drink
  • Processing process and formula for red jujube drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Step 1: Select and weigh a certain quality of red dates, wash them by surfing, soak the red dates and pre-cook them at 90°C for 3 minutes, crush them and put them in a container. Add purified water to the container to obtain jujube pulp, heat the temperature to 50°C, add pectinase to the container for enzymolysis reaction according to the mass ratio of pectinase and jujube at a ratio of 1:100, the enzymolysis temperature is 45°C, and the temperature is constant Extract for 3 hours, and centrifuge to obtain jujube juice and jujube dregs;

[0063] Step 2: finely filter the above-mentioned jujube juice with diatomaceous earth on a cardboard, and ultra-micro-filter the membrane, and the filtrate is red jujube clear juice, which is collected and stored for later use;

[0064] Step 3: in parts by mass, 300 parts of jujube clear juice per 1000 parts, 2 parts of honey, 30 parts of white sugar, 0.2 part of citric acid, 0.4 part of sodium citrate, 0.2 part of malic acid Divide t...

Embodiment 2

[0067] Step 1: Select and weigh a certain quality of red dates, wash them by surfing, soak the red dates and pre-cook them at 92°C for 4 minutes, crush them and put them in a container. Add pure water to the container to obtain jujube pulp, heat the temperature to 60°C, add pectinase to the container for enzymolysis reaction according to the mass ratio of pectinase to red dates as 1.1:100, the enzymolysis temperature is 50°C, and the temperature is constant Extract for 2 hours, and centrifuge to obtain jujube juice and jujube dregs;

[0068] Step 2: finely filter the above-mentioned jujube juice with diatomaceous earth on a cardboard, and ultra-micro-filter the membrane, and the filtrate is red jujube clear juice, which is collected and stored for later use;

[0069] Step 3: in parts by mass, 350 parts of jujube clear juice per 1000 parts, 3 parts of honey, 40 parts of white granulated sugar, 0.3 part of citric acid, 0.5 part of sodium citrate, 0.2 part of malic acid and 0.4 ...

Embodiment 3

[0072] Step 1: Select and weigh a certain quality of red dates, wash them by surfing, soak the red dates and pre-cook them at 98°C for 5 minutes, crush them and put them in a container. Add purified water to obtain jujube pulp, heat the temperature to 55°C, and perform an enzymatic hydrolysis extraction. According to the mass ratio of pectinase to jujube 0.65:100, add pectinase into the container for enzymolysis reaction, enzymolysis The temperature is 48°C, constant temperature leaching for 1.5h, the first centrifugation to obtain jujube juice and jujube dregs; the jujube dregs and pure water are mixed at a mass ratio of 1:3, and the second enzymatic extraction is carried out. The mass ratio of jujube is 0.4:100. Pectinase is added to the container for enzymolysis reaction. The enzymolysis temperature is 48°C, constant temperature leaching for 1.5h, the second centrifugation to obtain jujube juice and jujube dregs. The separated jujube juice is mixed;

[0073] Step 2: finely...

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Abstract

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a processing technology and formula of jujube beverage. Background technique [0002] Jujube, also known as red jujube, dried jujube, jujube, originated in China and has been planted in China for more than 4,000 years. It has been listed as one of the "five fruits" (peach, plum, plum, apricot, and jujube) since ancient times. . Jujube is rich in nutrients such as protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and cyclic adenosine monophosphate. Among them, the content of vitamin C is among the best in fruits, and it is known as the king of vitamins. The sugar contained in jujube is mainly glucose, and also contains fructose, sucrose, oligosaccharides composed of glucose and fructose, arabinan and galactose. In addition, it was also found that there is an acidic polysaccharide in jujube , named jujube pectin. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/08A23L2/74A23L21/25
CPCA23L2/38A23L2/70A23L2/74A23L2/84A23V2002/00A23V2300/38
Inventor 白延平惠朝玲
Owner QINGJIAN COUNTY ZAOSHENGTANG FOOD CO LTD
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