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Preparation method of lychee juice

A technology of lychees and preparation steps, which is applied in the field of preparation of lychee liquid, and achieves the effects of saving time, simple process and protecting nutritional components

Inactive Publication Date: 2015-04-08
GUANGXI XIUZHENGTANG PHARMACY CHAIN OPERATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the prepared lychee beverage has certain nutritional value, it fails to fully decompose the macromolecular substances of lychee into small molecular substances, making it easier for the human body to absorb the active ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select fresh lychees, wash, peel, remove cores, and pre-cook them in steam for 10 seconds;

[0026] (2) Add 8 times the weight of litchi deionized water, adjust the pH value to 4.0, raise the temperature to 37° C., add 0.5% of the weight of litchi compound enzyme, and enzymolyze it for 200 minutes. The weight ratio of the compound enzyme is 6:2: A mixture of cellulase, pectinase and pepsin in 1;

[0027] (3) beating the enzymatically hydrolyzed lychee, double-filtering, using a 400-mesh filter screen, clarifying, and centrifuging to obtain the original lychee juice;

[0028] (4) adding deionized water, adjusting the sugar content is 8 ° and pH value is 5.1;

[0029] (5) UHT sterilization, filling, sampling inspection of finished products, automatic labeling and spray printing, to obtain litchi liquid.

Embodiment 2

[0031] (1) Select fresh lychees, wash them, peel them, remove their cores, and precook them in steam for 13 seconds;

[0032] (2) Add 9 times the weight of litchi deionized water, adjust the pH value to 4.3, raise the temperature to 40°C, add 0.8% of litchi weight compound enzyme, and enzymolyze it for 180min. The weight ratio of the compound enzyme is 6:2: A mixture of cellulase, pectinase and pepsin in 1;

[0033] (3) beating the enzymatically hydrolyzed lychee, double-filtering, using a 380-mesh filter screen, clarifying, and centrifuging to obtain the original lychee juice;

[0034] (4) adding deionized water, adjusting the sugar content is 9 ° and pH value is 5.4;

[0035] (5) UHT sterilization, filling, sampling inspection of finished products, automatic labeling and spray printing, to obtain litchi liquid.

Embodiment 3

[0037] (1) Select fresh lychees, wash them, peel them, remove the pits, and precook them in steam for 15 seconds;

[0038] (2) Add 10 times the weight of litchi deionized water, adjust the pH value to 4.5, raise the temperature to 42°C, add 1.0% of the weight of litchi compound enzyme, and enzymolyze it for 150min. The weight ratio of the compound enzyme is 6:2: A mixture of cellulase, pectinase and pepsin in 1;

[0039] (3) beating the enzymatically hydrolyzed lychee, double-filtering, using a 350-mesh filter screen, clarifying, and centrifuging to obtain the original lychee juice;

[0040] (4) adding deionized water, adjusting the sugar content is 10 ° and pH value is 5.7;

[0041] (5) UHT sterilization, filling, sampling inspection of finished products, automatic labeling and spray printing, to obtain litchi liquid.

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PUM

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Abstract

The invention belongs to the technical field of preparation of beverages and particularly relates to a preparation method of lychee juice. The method comprises the following steps: selecting fresh lychees, washing, peeling off, removing kernels and pre-boiling, adding ion water and adjusting the pH value, raising the temprature, carrying out enzymolysis, pulping, carrying out duplex filtering, clarifying, centrifuging and separating, and adjusting the sugar degree and pH value; and sterilizing by UHT and filling to prepare the lychee juice. The method has a simple process and low equipment cost; macromolecular substances are decomposed into micro-molecules by an enzymolysis process; nutritional ingredients of the prepared lychee juice are easily absorbed by a human body; and any additive is not added so that the requirements on healthy beverages by people are met.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, in particular to a preparation method of lychee liquid. Background technique [0002] Litchi (scientific name: Litchi chinensis Sonn.) is native to southern China. It is a subtropical fruit tree, an evergreen tree, about 10 meters high. But not resistant to storage. Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". Litchi is sweet, sour, warm in nature, enters the heart, spleen, and liver meridians; it has the effects of nourishing the spleen and liver, regulating qi and nourishing blood, warming the middle and relieving pain, nourishing the heart and calming the nerves; the core has the effects of regulating qi, dispelling stagnation, and relieving pain; it can stop hiccups , anti-diarrhea, is a good food therapy product for intractable hiccups and early-warning diarrhea, at the same time, it has the effect of nouri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/84
CPCA23L2/02A23L2/04A23L2/84
Inventor 罗继平
Owner GUANGXI XIUZHENGTANG PHARMACY CHAIN OPERATION
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