Nectarine-pawpaw composite fruit-vegetable nutritional beverage and preparation method

A papaya and nectarine technology, applied in the field of health drinks, can solve the problems of single function and low nutrient content, and achieve the effects of high nutritional value, pure taste and improved flavor.

Inactive Publication Date: 2015-09-23
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the fruit juices provided for consumers on the market have single functions and low nutrient content. Although there are many types of fruit juice drin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A nectarine papaya compound fruit and vegetable nutritional drink is characterized in that the following raw materials are calculated by weight percentage: 28% of nectarine, 12% of papaya, 0.8% of black fungus powder, 0.3% of bitter gourd powder, 0.3% of pomelo peel powder, and white sugar 12%, citric acid 0.3%, stabilizer 0.15%, and the rest are water, the total percentage is 100%. The stabilizer is composed of sodium carboxymethylcellulose, sodium alginate and carrageenan, and their mass ratio is 1:0.3:2.

[0020] Wherein, a kind of preparation method of nectarine papaya compound fruit and vegetable nutrition beverage comprises the following steps:

[0021] 1) Pretreatment: Soak the nectarines in 0.1% citric acid solution for 2 minutes, rinse with running water, drain, remove the core and dice for later use; peel and remove the seeds and flesh of the papaya, and dice for later use;

[0022] 2) Homogenization: Mix peach dices and papaya dices according to the ratio an...

Embodiment 2

[0027] A nectarine papaya compound fruit and vegetable nutritional drink is characterized in that the following raw materials are calculated by weight percentage: 36% of nectarine, 9% of papaya, 0.5% of black fungus powder, 0.3% of bitter gourd powder, 0.3% of pomelo peel powder, and white sugar 8%, citric acid 0.2%, stabilizer 0.10%, and the rest is water, the total percentage is 100%. The stabilizer is composed of sodium carboxymethylcellulose, sodium alginate and carrageenan, and their mass ratio is 1:0.5:2.3.

[0028] Wherein, a kind of preparation method of nectarine papaya compound fruit and vegetable nutrition beverage comprises the following steps:

[0029] 1) Pretreatment: Soak the nectarines in 0.1% citric acid solution for 3 minutes, rinse with running water, drain, remove the core and dice for later use; peel the papaya, remove the seeds and pulp, and dice for later use;

[0030] 2) Homogenization: Mix peach dices and papaya dices according to the ratio and add th...

Embodiment 3

[0035] A nectarine papaya compound fruit and vegetable nutritional drink is characterized in that the following raw materials are calculated by weight percentage: 22% of nectarine, 18% of papaya, 1% of black fungus powder, 0.5% of bitter gourd powder, 0.5% of pomelo peel powder, and white sugar 15%, citric acid 0.5%, stabilizer 0.18%, and the rest are water, the total percentage is 100%.

[0036] As a preferred technical solution of the present invention, the stabilizer is composed of sodium carboxymethylcellulose, sodium alginate and carrageenan, and their mass ratio is 0.8:0.3:2.3.

[0037] Wherein, a kind of preparation method of nectarine papaya compound fruit and vegetable nutrition beverage comprises the following steps:

[0038]1) Pretreatment: Soak the nectarines in 0.1% citric acid solution for 2 minutes, rinse with running water, drain, remove the core and cut into cubes for later use; peel the papaya, remove the seeds and flesh, and cut into cubes for later use;

...

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PUM

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Abstract

The invention discloses a nectarine-pawpaw composite fruit-vegetable nutritional beverage and a preparation method and belongs to the technical field of beverage processing. The nectarine-pawpaw composite fruit-vegetable nutritional beverage is prepared by, by weight, 22-36% of nectarine, 9-18% of pawpaw, 0.5-1% of black fungus powder, 0.3-0.5% of bitter gourd powder, 0.3-0.5% of shaddock peel powder, 8-15% of white granulated sugar, 0.2-0.5% of citric acid, 0.10-0.18% of stabilizer and the rest water, wherein total percentage is 100%. The preparation method can effectively retain fragrance and nutritional substance unique to nectarine, is simple and easy to implement, low in cost and high in operability and nutritional value of juice, the nectarine-pawpaw composite fruit-vegetable nutritional beverage has healthcare efficacy and meets needs, on healthcare beverages, of the public.

Description

technical field [0001] The invention relates to a health drink, in particular to a nectarine papaya compound fruit and vegetable nutrition drink. Background technique [0002] Nectarine is a drupe fruit tree of the family Rosaceae (Amygdalus L.), and it is a single gene recessive mutant of common peach. Nectarine, as a variant of peach, is richer in nutrients: it contains fat, protein, carbohydrates, vitamin A, dietary fiber, thiamine, carotene, riboflavin, niacin, vitamin C, vitamin E, calcium, Potassium, phosphorus, magnesium, sodium, zinc, iron, selenium, manganese and other substances necessary for the human body. Among them, the content of niacin is second only to jujubes and citrus, ranking third in the fruit kingdom. Therefore, nectarine has a good health care effect, it can anticoagulant, nourish yin and promote body fluid, nourish qi and blood, promote blood circulation and remove stasis, moisten intestines and relieve constipation. [0003] Fruit juice is a drink...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/29
CPCA23L2/04
Inventor 王超群
Owner GUANGXI UNIV
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