Prickly pear coconut juice beverage

A cactus fruit and cactus technology, applied in the field of beverages, can solve problems such as the inability to meet consumers, the increasingly high requirements for the nutritional value and taste of beverages, and the single variety of coconut juice.

Inactive Publication Date: 2015-07-08
广西高企科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of beverages on the market at present, and coconut juice is very popular among people. However, the variety of common cocon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A cactus coconut juice beverage, comprising the following raw materials by weight: 5kg of water, 10kg of fresh coconut juice, 2.5kg of cactus fruit diced, 0.5kg of white granulated sugar, 0.5kg of brown algae extract, 0.5kg of white sesame seeds, and 2.5kg of condensed milk.

[0019] The preparation method of above-mentioned cactus coconut juice beverage, comprises the following steps:

[0020] S1. Pretreatment of raw materials: select fresh cactus fruit, remove the thorn and peel after washing, and cut the cactus fruit into 1cm 3 Cactus diced; crush the white pulp of the coconut, extract the juice to obtain fresh coconut juice; put 2kg of salt into 100kg of water and fully mix to obtain brine; fry white sesame seeds.

[0021] S2, prepare coconut juice: choose 10kg of fresh coconut juice obtained in S1 and put it into a sterilizing device, carry out sterilization and deodorization treatment at a high temperature above 140°C for 5h, and then cool to 2...

Example Embodiment

[0025] Example 2

[0026] A cactus fruit coconut juice beverage, comprising the following raw materials by weight: 6kg of water, 12.5kg of coconut juice, 5kg of cactus fruit diced, 1kg of white granulated sugar, 0.5kg of brown algae extract, 0.5kg of white sesame, and 3.5kg of condensed milk.

[0027] The preparation method of above-mentioned cactus coconut juice beverage, comprises the following steps:

[0028] S1. Pretreatment of raw materials: select fresh cactus fruit, remove the thorn and peel after washing, and cut the cactus fruit into 1cm 3 Cactus diced; crush the white pulp of the coconut, extract the juice to obtain fresh coconut juice; put 2kg of salt into 100kg of water and fully mix to obtain brine; fry white sesame seeds.

[0029] S2, prepare coconut juice: select 12.5kg of fresh coconut juice obtained in S1 and put it into a sterilizing device, carry out sterilization and deodorization treatment at a high temperature above 140°C for 5h, and then cool it to 20°C...

Example Embodiment

[0033] Example 3

[0034] A cactus fruit coconut juice beverage, comprising the following raw materials by weight: 6.5kg of water, 15kg of coconut juice, 11kg of cactus fruit diced, 2kg of white granulated sugar, 1.5kg of brown algae extract, 1kg of white sesame, and 7kg of condensed milk.

[0035] A preparation method of a cactus coconut juice beverage, comprising the following steps:

[0036] S1. Pretreatment of raw materials: select fresh cactus fruit, remove the thorn and peel after washing, and cut the cactus fruit into 1cm 3 Cactus diced; crush the white pulp of the coconut, extract the juice to obtain fresh coconut juice; put 2kg of salt into 100kg of water and fully mix to obtain brine; fry white sesame seeds.

[0037] S2, prepare coconut juice: select 15kg of fresh coconut juice obtained in S1 and put it into a sterilizing device, carry out sterilization and deodorization treatment at a high temperature above 140°C for 5h, and then cool to 20°C to obtain coconut wate...

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PUM

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Abstract

The invention discloses prickly pear coconut juice beverage and a preparation method of the prickly pear coconut juice beverage. The prickly pear coconut juice beverage comprises the raw materials in parts by weight: 10-15 parts of water, 20-70 parts of coconut juice, 5-30 parts of diced prickly pear, 1-7 parts of white sugar, 1-5 parts of brown seaweed extract, 1-3 parts of white sesame seeds and 5-20 parts of condensed milk. The preparation method of the prickly pear coconut juice beverage comprises the following steps: pre-processing the raw materials; preparing coconut juice, pickling the diced prickly pear, mixing and sterilizing. The prickly pear coconut juice beverage is processed by using full natural raw materials; the milk smell of the product is mixed with the fragrance of the coconut, so that the beverage is sweet and free of greasy, and long in aftertaste; the prickly pear grains taste smooth and delicious, and are rich in nutrition; moreover, the preparation method is simple; therefore, the prickly pear coconut juice beverage is a natural and nutrient beverage product.

Description

【Technical field】 [0001] The invention relates to the field of beverages, in particular to a cactus fruit coconut milk beverage. 【Background technique】 [0002] Coconut juice is the extracted juice of the coconut fruit of the palm plant coconut tree, which is rich in protein, fat, vitamin C and calcium, phosphorus, iron, potassium, magnesium, sodium and other minerals. Coconut juice has a sweet taste and strong coconut fragrance. It has the effects of cooling and quenching thirst, replenishing electrolytes, strengthening the heart, diuresis, repelling insects, and stopping vomiting and diarrhea. [0003] The prickly pear fruit is originally the fruit of wild cactus. The peel is green, with fluff and thorns attached to the peel. It is fresh and juicy, sweet and sour, cold in nature, and has the sensory characteristics and therapeutic value of general prickly pear fruit. Its pulp contains 8 essential amino acids, rich in minerals and trace elements, protein, vitamins, polysac...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09
Inventor 唐小婷
Owner 广西高企科技有限公司
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