Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing honey-processed kiwi fruit tea

A technology for refining kiwifruit and honey, applied in the field of food science, can solve the problems of discounting nutritional value and taste, destroying the nutritional value of kiwifruit, and low kiwifruit content, and achieving the effects of expanding the utilization width, better and more delicate taste, and extended shelf life.

Inactive Publication Date: 2016-08-24
ZHEJIANG HANQING BIOTECH CO LTD
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, kiwi fruit has a strong seasonality and a short shelf life. If the kiwi fruit is out of season, its nutritional value and taste will be greatly reduced.
At present, many kiwi products on the market are used as auxiliary materials for baking and smoothie cold drinks. The taste is poor, the content of kiwi is not high, and a series of preservatives, pigments, etc. are added, which destroys the nutritional value of kiwi.

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

[0020] The specific implementation of the present invention will be further described below in conjunction with the examples.

[0021] The preparation process of honey-refined kiwi tea:

[0022] 1) Peel the kiwi fruit, crush it, and pickle it with sugar to make pickled kiwi fruit for later use. The kiwi fruit in this process is preferably fresh kiwi fruit;

[0023] 2) Add 21%-25% fructose syrup and 16%-20% white sugar to the vacuum pot in turn, stir and cook for 10-20 minutes, preferably 10-15 minutes;

[0024] 3) Mix 0.2%-0.4% carrageenan, 0.2%-0.5% sodium carboxymethyl cellulose (CMC), 0.4%-0.6% malic acid, 0.1%-0.2% vitamin C (Vc) and pour into the vacuum Then add 5%-7% pure water to the vacuum pot and cook for 10-20min. The cooking time is preferably 10-15min, and the water is preferably pure water;

[0025] 4) Add 40%-45% pickled kiwi fruit and 15%-20% honey to the vacuum pot, cook for 10-20min to make the stock solution;

[0026] 5) Vacuumize the stock solution to eva...

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

No PUM Login to View More

Abstract

The invention discloses a method for preparing honey-processed kiwi fruit tea. The method has the advantages that honey is matched with kiwi fruits according to characteristics of the kiwi fruits, the kiwi fruits are processed by the aid of the honey, have excellent fine and smooth taste and are sweet, sour and delicious, and accordingly the edibility of the honey-processed kiwi fruit tea which is a product can be improved; the product is free of optional preservatives, and the shelf life of the product can be greatly prolonged by the aid of technological characteristics and can reach 18 months; the honey and the kiwi fruits are perfectly combined with one another, the kiwi fruits are processed by the aid of the honey via advanced technologies to obtain the honey-processed kiwi fruit tea produced by the aid of the method, and active components in the kiwi fruits and the honey can be kept to the greatest extent.

Description

technical field [0001] The invention relates to the field of food science and technology, in particular to a method for preparing kiwi tea made with honey. Background technique [0002] The kiwi fruit planting industry has expanded on a large scale, and the output has increased rapidly. The fresh sales period is short, and there is also a phenomenon of difficulty in selling. Every year, a large number of fresh kiwi fruits rot and waste. Moreover, kiwi fruit has a strong seasonality and a short shelf life. If kiwi fruit is out of season, its nutritional value and taste will be greatly reduced. At present, many kiwi products on the market are used as auxiliary materials for baking and smoothie cold drinks. The taste is poor, the content of kiwi is not high, and a series of preservatives, pigments, etc. are added, which destroys the nutritional value of kiwi. In addition, there are not many deep-processing enterprises for kiwifruit in China. Contents of the invention [000...

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
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王俏珍沈恩锋
Owner ZHEJIANG HANQING BIOTECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com