Sweet orange sour papaya drink and preparation method thereof

A technology for citrus acid wood and melon beverages, applied in food science and other directions, can solve problems such as unacceptable to consumers, heavy astringency, etc., achieve broad market prospects and commercial value, full and mellow aroma, and improve the effect of nutrition.

Active Publication Date: 2018-05-08
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sour papaya tastes sour and bitter, and the astringent taste is relatively heavy, so it is difficult for consumers to directly eat it

Method used

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  • Sweet orange sour papaya drink and preparation method thereof
  • Sweet orange sour papaya drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of sweet orange sour papaya compound drink of the present invention, comprises the orange juice of 68.6v / v%, the sour papaya juice of 11.4v / v%, the water of 20v / v%, the sugar of 7w / v%, 0.15w / v% The citric acid of 0.2w / v% stabilizer; Stabilizer comprises xanthan gum, CMC-Na and sodium alginate, and wherein the mass ratio of xanthan gum, CMC-Na and sodium alginate is 3: 3: 2 .

[0035] see figure 1 A kind of preparation method of sweet orange sour papaya compound drink of the present invention, comprises the following steps:

[0036] S1. Juicing: select several Newhall navel oranges with uniform size, no damage, and no pests and diseases, peeled and squeezed for juice, and pass through 200-mesh gauze to obtain orange juice.

[0037] Select a number of Yunnan sour papaya with uniform size, no damage, and no pests and diseases, peeled, deseeded and squeezed for juice, let it stand for 2 hours, and filter to obtain sour papaya juice. Take 100ml for later use. take...

Embodiment 2

[0044] A kind of sweet orange sour papaya compound drink of the present invention, comprises the orange juice of 70.5v / v%, the sour papaya juice of 11.5v / v%, the water of 18v / v%, the sugar of 6w / v%, 0.2w / v% The citric acid of 0.2w / v% stabilizer; Stabilizer comprises xanthan gum, CMC-Na and sodium alginate, and wherein the mass ratio of xanthan gum, CMC-Na and sodium alginate is 3: 3: 2.

[0045] A preparation method of sweet orange sour papaya compound drink of the present invention, comprises the following steps:

[0046] S1. Juicing: select several Newhall navel oranges with uniform size, no damage, and no pests and diseases, peeled and squeezed for juice, and pass through 200-mesh gauze to obtain orange juice.

[0047] Select a number of Yunnan sour papaya with uniform size, no damage, and no pests and diseases, peeled, deseeded and squeezed for juice, let it stand for 2 hours, and filter to obtain sour papaya juice.

[0048] S2. Preparation: 60g white sugar, 2g edible ci...

Embodiment 3

[0062] Investigate the effect of the ratio of sweet orange and sour papaya on the taste and nutritional components of sweet orange and sour papaya drink:

[0063] Get orange juice and sour papaya juice, mix respectively according to the volume ratio of 6.13:1, 6.10:1, 6.01:1, prepare sweet orange sour papaya beverage according to the method of Example 1, investigate the mouthfeel of beverage and the content of nutritional components.

[0064] Table 2 is a sensory evaluation standard table. Table 3 is a table of sensory evaluation results. Table 4 is the result table of the content of nutrients in beverages with different ratios.

[0065] Table 2: Sensory evaluation standard table

[0066]

[0067] Table 3: Sensory Evaluation Results Table

[0068] The ratio of sweet orange and sour papaya

[0069] Table 4: The results of the content of nutrients in beverages with different ratios

[0070] The ratio of sweet orange and sour papaya

[0071] From the re...

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Abstract

The present invention discloses a sweet orange and chaenomeles speciosa fruit drink preparation method. The sweet orange and chaenomeles speciosa fruit drink includes 68.6 v / v%-70.5 v / v% of orange juice, 11.4 v / v%-11.5 v / v% of chaenomeles speciosa fruits, 6 w / v% of sugar, 0.2 w / v% of citric acids, 0.15 w / v% of stabilizer and 18 v / v%-20 v / v% of water. The preparation method comprises juicing, blending, homogenizing, degassing, sterilizing, filling and other steps. The sweet orange and chaenomeles speciosa fruit drink is moderate in sweetness and sourness, has special fragrances of Newhall navel oranges and chaenomeles speciosa fruits in Yunnan province and a double nutrition of the navel oranges and chaenomeles speciosa fruits and is high in nutritional value. The preparation process is simple.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sweet orange sour papaya beverage and a preparation method thereof. Background technique [0002] Yunnan sour papaya, the scientific name is papaya stick stem, Rosaceae, papaya genus, has a special aroma. Papain in sour papaya breaks down fat into fatty acids. Sour papaya contains an enzyme that can digest protein, which is beneficial to the body's digestion and absorption of food, so it has the effect of strengthening the spleen and eliminating food. Its unique papain has anti-tumor effect, and can prevent the synthesis of human carcinogen nitrosamines, and has strong anti-cancer activity on lymphoid leukemia cells. The olean component contained in sour papaya is a compound that has the functions of protecting the liver and reducing enzymes, anti-inflammatory and antibacterial, lowering blood lipids, and softening blood vessels. So sour papaya is a functional food with develop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
CPCA23L2/02
Inventor 单杨李绮丽汪增乾李高阳谢秋涛张群刘伟郭佳婧
Owner HUNAN AGRI PRODS PROCESSING INST
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