Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A hawthorn fruit and fruit juice technology, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of poor palatability, unpleasant bitter taste, and no commercial value of fruit juice, and achieve good health effects, low price, and easy implementation. Effect
Inactive Publication Date: 2016-04-06
GUANGXI SHIWEI FOOD CO LTD
View PDF4 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0011] The above-mentioned preparation method of hawthorn juice is simple and easy to implement, but the whole fruit is boiled, and it is difficult to extract the active ingredients in the fruit
In addition, because hawthorn fruit contains a lot of tannins and flavonoids, even after deep processing, it will produce an unpleasant bitter taste. The above-mentioned process does not remove the astringency, and the resulting juice has poor palatability and no commercial value.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0032] Below in conjunction with embodiment the method of the present invention is further described.
[0033] A preparation method of hawthorn fruit juice, the technical proposal is: collecting fresh large hawthorn fruit as a raw material, followed by crushing → watering → astringent removal → boiling → extraction → clarification → fruit juice → blending → finished fruit juice.
[0034] The specific implementation is as follows:
[0035] 1. Raw material collection of hawthorn fruit: Collect fresh hawthorn fruit that is about 90% mature, with yellowish-brown peel, no pests and diseases, and no mold and rot.
[0036] 2. Hawthorn fruit processing: clean the fruit and drain the water attached to the surface of the peel, then cut the hawthorn fruit into pieces, remove the core, and finally grind the pulp into a puree.
[0037] 3. Watering: According to the ratio of adding 1 part of pulp to 3 parts of water, mix the pulp and water to obtain fruit pulp.
[0038] 4. Deastringency: ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
A preparation method for hawthorn fruit juice comprises the following steps: selecting fresh large hawthorn fruits as a raw material, then mashing, blending with water, carrying out astringency removal, decocting, extracting, clarifying fruit juice and blending so as to obtain the finished product namely fruit juice. Through implementation of the preparation method, the hawthorn fruits are mashed firstly to obtain mashed fruit pulp, so that effective ingredients can be effectively extracted from the fine fruit pulp and also have a good effect for the astringency removal link. Through pre-stewing the fruit pulp for astringency removal, not only is bitterness in the hawthorn fruits effectively removed, but also original nutrients and functional ingredients of the hawthorn fruits are well retained; in addition, a physical method is adopted completely in the whole astringency removal process and any chemical additive is not added, so that the original ecological property of the hawthorn fruit juice is remained. Meanwhile, the hawthorn fruits are mashed firstly, then the mashed hawthorn fruits are blended with water for decoction and finally, the fruit juice is extracted, so that the effective ingredients of the hawthorn fruits can be extracted out completely, the prepared fruit juice has not only the original function of the hawthorn fruits, but also an excellent healthcare effect, and is good in palatability and high in commercial value.
Description
technical field [0001] The invention belongs to the technical field of fruit juice preparation, and in particular relates to a preparation method of hawthorn fruit juice. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains 397kJ of energy, 73g of water, 0.5g of protein, 0.6g of fat, 3.1g of dietary fiber, 22g of carbohydrates, 100μg of carotene, 17μg of vitamin A; 0.02mg of thiamine, 0.02mg of riboflavin, and 0.4mg of niacin Vitamin C53mg, Vitamin E7.32mg; Potassium 299mg, Sodium 5.4mg, Calcium 52mg, Magnesium 19mg, Iron 0.9mg, Manganese 0.24mg, Zinc 0.28mg, Copper 0.11mg, Phosphorus 24mg, Selenium 1.22μg. It still contains lipase, tannin, etc., and ingredient...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.