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Preparation method of kelp-kiwi fruit complex beverage

A technology of kiwifruit and kiwifruit juice, which is applied in the field of preparation of kelp-kiwifruit compound drinks, can solve the problems of kiwifruit with high water content, low product added value, and easy flow of juice, and achieve consistent and delicate taste, good stability and fluidity, and highly operable effect

Active Publication Date: 2015-03-11
颍上县祥盛建设管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, kelp is basically still in the rough processing stage, mostly dried, and the added value of the product is low, and the dried kelp needs to be soaked before eating, which is inconvenient to eat; while kiwi fruit has a lot of water content, it needs to be peeled when eating, and the juice is easy to eat. Flowing and inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of kelp juice: wash fresh kelp, cut into pieces, add water 10 times the mass of kelp, beat to obtain kelp pulp, add 2% deodorizing agent and kelp pulp to the kelp pulp 0.56% by mass of the color-protecting agent, boiled for 20 minutes under normal pressure, and filtered to obtain kelp juice, wherein the deodorizing agent is composed of the following components by mass percentage: 30% jasmine tea, 70% licorice powder; the color-protecting agent consists of The composition is composed of the following mass percentages: 3% copper chloride, 20% sodium erythorbate, and 77% calcium chloride.

[0026] (2) Preparation of kiwi fruit juice: After the kiwi fruit is peeled, sliced, the kiwi fruit slices are placed in a mixed solution of white granulated sugar and ascorbic acid whose quality is 5 times that of the kiwi fruit slices, soaked under vacuum for 2 hours, then taken out, and added as kiwi fruit juice Water with 3 times the mass of the tablet is homogenized,...

Embodiment 2

[0030] (1) Preparation of kelp juice: Soak the dried kelp, wash it, cut into pieces, add water 11 times the mass of kelp, and beat to obtain kelp pulp. Add a deodorizing agent equal to 3% of the mass of kelp pulp After mixing with 0.55% color-protecting agent of kelp pulp, boil it under normal pressure for 25 minutes, filter to obtain kelp juice, wherein the deodorizing agent is composed of the following components in mass percentage: 35% jasmine tea, 65% licorice powder; The color-protecting agent is composed of the following components in mass percentage: 4% copper chloride, 26% sodium erythorbate, and 70% calcium chloride.

[0031] (2) Preparation of kiwi fruit juice: after kiwi fruit is peeled, sliced, the kiwi fruit slice is placed in a mixed solution of white granulated sugar and ascorbic acid whose quality is 6 times that of the kiwi fruit slice, and is pulled out after immersing under vacuum for 2.5h, and added as After the water of 4 times of kiwi slice quality is hom...

Embodiment 3

[0035] (1) Preparation of kelp juice: wash fresh kelp, cut into pieces, add water 10 to 12 times the quality of kelp, beat to obtain kelp pulp, add 4% of the quality of kelp pulp to the kelp pulp to remove fishy smell and After making 0.6% color-protecting agent of kelp pulp, boil it under normal pressure for 30 minutes, filter to obtain kelp juice, wherein the deodorizing agent is composed of the following components in mass percentage: 40% jasmine tea, 60% licorice powder; The color-preserving agent is composed of the following components in mass percentage: 5% copper chloride, 30% sodium erythorbate, and 65% calcium chloride.

[0036](2) Preparation of kiwi fruit juice: After the kiwi fruit is peeled, sliced, the kiwi fruit slices are placed in a mixed solution of white sugar and ascorbic acid whose quality is 10 times that of the kiwi fruit slices, soaked under vacuum for 3 hours, then taken out, and added as kiwi fruit juice After the water of 5 times of sheet quality is ...

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PUM

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Abstract

The invention discloses a preparation method of a kelp-kiwi fruit complex beverage. The preparation method comprises the following steps: taking kelp and kiwi fruit as main raw materials, preparing the kelp and the kiwi fruit into juice, and adding a stabilizer in the juice to blend so as to obtain the kelp-kiwi fruit complex beverage. The preparation method is simple in process step and strong in operability, and has the effects of providing feasible process and formula to the industrial production of the kelp-kiwi fruit complex beverage while providing a more convenient eating manner to the kelp and the kiwi fruit; the product prepared through the preparation method has the characteristics of being high in stability and mobility, free of sediment and layering after long-time standing, uniform and delicate in taste, coordinated in flavor, sour and sweet in taste and rich in nutrient.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a preparation method of a kelp-kiwi compound drink. Background technique [0002] Kelp is rich in nutrition, which contains more than 60 kinds of protein, carbohydrates, crude fiber, calcium, phosphorus, magnesium, iron, iodine, carotene, riboflavin, thiamine, niacin, fat, potassium, cobalt, VA, VE, etc. Nutrients that play an important role in human health. [0003] Kiwi fruit is also known as carambola and mao pear. The flesh is grass green, sweet and sour, refreshing and pleasant. Every 100g of fresh fruit contains VC 100-420mg, which is 5-10 times higher than citrus and 20-30 times higher than apples and pears. It is known as the "King of VC". In addition, it also contains sugar, calcium, magnesium, iron, phosphorus , organic acids and a variety of amino acids, known as "fruit gold mine". The glutathione contained in kiwi is beneficial to inhibit the mutation o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52
CPCA23L2/02A23L2/52A23L2/62
Inventor 陈金富
Owner 颍上县祥盛建设管理有限公司
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