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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 coconut juice on the market is single, which cannot meet the increasingly higher requirements of consumers for the nutritional value and taste of beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A prickly pear coconut juice drink comprises the following raw materials in parts by weight: 5 kg of water, 10 kg of fresh coconut juice, 2.5 kg of diced prickly pear, 0.5 kg of white sugar, 0.5 kg of brown algae extract, 0.5 kg of white sesame, and 2.5 kg of condensed milk.

[0019] The preparation method of above-mentioned prickly pear fruit coconut juice drink, comprises the following steps:

[0020] S1. Raw material pretreatment: select fresh prickly pears, wash them, remove the thorns and peel off the skin, and cut the prickly pears into 1cm 3 diced cactus fruit; crush the white pulp of the coconut and extract the juice to obtain fresh coconut juice; put 2kg of salt into 100kg of water and mix fully to make brine; fry the white sesame.

[0021] S2, prepare coconut juice: choose 10kg of fresh coconut juice that S1 makes and put into disinfection equipment, carry out sterilizing and deodorizing treatment 5h with high temperature above 140 ℃, then cool to 20 ℃ again, ...

Embodiment 2

[0026] A prickly pear coconut juice drink comprises the following raw materials in parts by weight: 6kg water, 12.5kg coconut juice, 5kg prickly pear diced fruit, 1kg white sugar, 0.5kg brown algae extract, 0.5kg white sesame, and 3.5kg condensed milk.

[0027] The preparation method of above-mentioned prickly pear fruit coconut juice drink, comprises the following steps:

[0028] S1. Raw material pretreatment: select fresh prickly pears, wash them, remove the thorns and peel off the skin, and cut the prickly pears into 1cm 3 diced cactus fruit; crush the white pulp of the coconut and extract the juice to obtain fresh coconut juice; put 2kg of salt into 100kg of water and mix fully to make brine; fry the white sesame.

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

Embodiment 3

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

[0035] A preparation method for prickly pear coconut milk drink, comprising the following steps:

[0036] S1. Raw material pretreatment: select fresh prickly pears, wash them, remove the thorns and peel off the skin, and cut the prickly pears into 1cm 3 diced cactus fruit; crush the white pulp of the coconut and extract the juice to obtain fresh coconut juice; put 2kg of salt into 100kg of water and mix fully to make brine; fry the white sesame.

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

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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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