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Berchemia floribunda beverage and preparation method thereof

A technology for multi-flowered catechu and beverages, which is applied in the field of food processing, can solve the problems of difficult flavor, difficult storage, easy browning of color and luster, and achieves the effects of simple process, prevention of easy browning, and easy operation.

Inactive Publication Date: 2016-06-08
姚蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tea fruit juice drink has the disadvantages of being difficult to store, easy to brown in color, easy to precipitate, and difficult to preserve the flavor of the fruit drink, which increases the difficulty of processing the fruit drink.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Thaw 100 kg of Catechua multiflora fruit stored at -10°C for more than 10 hours, add 300 L of water, homogenize with a high-speed mechanical machine at 4000 rpm under normal pressure, and the homogenization time is 20 minutes to obtain a homogenate solution of Catechua multiflora. Add 30kg of immobilized tannase and 20kg of pectinase to the 200L homogenate of Catechua multiflora and mix evenly. Filter through gauze twice to remove suspended matter to obtain enzymatic hydrolysis solution Ⅰ. After adding 200 L of water to 100 kg of boiled soybeans, homogenize with a high-speed mechanical machine at 4000 rpm under normal pressure, and the homogenization time is 20 minutes to obtain soybean homogenate. Add 15 kg of immobilized protease to 150 L of soybean homogenate and mix evenly. The temperature is controlled at 30° C., the hydrolysis time is 3 hours, and the enzymolysis process is stirred at a low speed of 200 rpm / min to obtain enzymatic solution II. Add 100L of enzymol...

Embodiment 2

[0034](1) Thaw 200kg of the fruit of Catechua multiflora stored at -8°C for more than 10 hours, add 500L of water, homogenize with a high-speed mechanical machine at 4000rpm under normal pressure, and the homogenization time is 20min to obtain the homogenate of Catechua multiflora . Add 50kg of immobilized tannase and 40kg of pectinase to the 600L homogenate of Catechua multiflora and mix evenly. The temperature is controlled at 26°C, and the hydrolysis time is 5h. Filter through gauze twice to remove suspended matter to obtain enzymatic hydrolysis solution Ⅰ. After adding 200 L of water to 100 kg of boiled soybeans, homogenize with a high-speed mechanical machine at 4000 rpm under normal pressure, and the homogenization time is 20 minutes to obtain soybean homogenate. Add 35 kg of immobilized protease to 250 L of soybean homogenate and mix evenly. The temperature is controlled at 28° C., the hydrolysis time is 5 hours, and the enzymolysis process is stirred at a low speed of...

Embodiment 3

[0036] (1) Thaw 150kg of the fruit of Catechua multiflora stored at -10°C for more than 10 hours, add 350L of water, homogenize with a high-speed mechanical machine at 3000rpm under normal pressure, and the homogenization time is 20min to obtain the homogenate of Catechua multiflora . Then add 35kg of immobilized tannase and 25kg of pectinase to the 200L homogenate of Catechua multiflora and mix evenly. The temperature is controlled at 25°C, and the hydrolysis time is 3h. Filter through gauze twice to remove suspended matter to obtain enzymatic hydrolysis solution Ⅰ. After adding 500 L of water to 200 kg of boiled soybeans, homogenize with a high-speed mechanical machine at 2000 rpm under normal pressure, and the homogenization time is 20 minutes to obtain soybean homogenate. Add 85kg of immobilized protease to 600L of soybean homogenate and mix evenly. The temperature is controlled at 25°C, the hydrolysis time is 5h, and the enzymolysis process is stirred at a low speed of 3...

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Abstract

The invention provides a berchemia floribunda beverage and a preparation method thereof. An appropriate amount of water is added to ripe berchemia floribunda fruits and cooked soybeans, the mixture is mechanically stirred and filtered, slag is removed, the flavor is adjusted, and the functional composite beverage is obtained after instant sterilization and canning. By means of the method, the problems of high probability of browning of a beverage and the like are effectively solved, and the product has a certain antioxidation function. The berchemia floribunda contains a large quantity of antioxidant substances, pectin, active pigments and other substances, the beverage prepared with the method can have natural red color without adding pigments and other substances.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a catechu tea beverage and a preparation method thereof. Background technique [0002] Goucatecha multiflora, also known as ox-nose horn seedling, crepe skin, and eel vine, is a plant of the genus Gocatecha in the family Rhamnaceae, a rattan or erect shrub; young branches are yellow-green, smooth and hairless. Leaves papery, upper leaves smaller, ovate or ovate-elliptic to ovate-lanceolate, 4-9 cm long, 2-5 cm wide, apex acute, lower leaves larger, elliptic to oblong Shaped, up to 11 meters long, up to 6.5 cm wide, blunt or rounded at the top, sparsely short and acuminate, rounded at the base, sparsely heart-shaped, green above, glabrous, chestnut when dry, glabrous, or only along the veins Basal part sparsely pubescent, lateral veins 9-12 on each side, slightly raised on both sides; petiole 1-2 cm long, 5.2 cm thin, glabrous; stipules narrowly lanceolate, pe...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38
CPCA23C11/02A23C2240/15
Inventor 姚蓉
Owner 姚蓉
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