Method for processing compound hibiscus sabdariffa juice

A processing method and technology for compounding fruit juice, which are applied in the functions of food ingredients, food ingredients as odor modifiers, and food ingredients containing natural extracts, etc. The effect of quality absorption and promoting children's development

Inactive Publication Date: 2016-10-12
杨新阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that roselle is not easy to store, and to provide a processing method for roselle compound fruit juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of roselle compound fruit juice, the specific operation steps are:

[0016] (1) Raw material processing: Grind roselle, medlar, and tender lotus leaves, soak them in hot water at 85°C for 10 hours, to promote the leaching of a large amount of active ingredients;

[0017] (2) Sterilization: Pasteurize the extract at 100°C for 20 minutes, and immediately cool to 45°C after sterilization;

[0018] (3) Fermentation: first prepare a fermented liquid consisting of 15% fructose and 3% whole milk powder, add 1% of the fermented liquid to the prepared starter for production, add lactic acid bacteria, and carry out deficient fermentation in the fermenter. Oxygen fermentation, the temperature is kept at 32°C, the fermentation time is 10 hours, until the pH value is 4.5, it stops, and it is cooled immediately;

[0019] (4) Filtration and blending: filter the fermented liquid to remove residue, add an appropriate amount of concentrated egg yolk juice, lemon esse...

Embodiment 2

[0023] A processing method of roselle compound fruit juice, the specific operation steps are:

[0024] (1) Raw material processing: Grind roselle, ginkgo, olive fruit, and Vitex japonica leaves, soak them in hot water at 95°C for 8 hours, to promote the leaching of a large amount of active ingredients;

[0025] (2) Sterilization: Pasteurize the extract at 100°C for 5 minutes, and immediately cool to 40°C after sterilization;

[0026] (3) Fermentation: first prepare a fermented liquid consisting of 25% protein sugar and 2% skimmed milk powder, add 5% of the fermented liquid to the prepared starter for production, add lactic acid bacteria, and carry out deficient fermentation in the fermenter. Oxygen fermentation, the temperature is kept at 28-32 ° C, the fermentation time is 12 hours, until the pH value is 5, stop, and immediately cool down;

[0027] (4) Filtration and blending: filter the fermented liquid to remove residue, add appropriate amount of concentrated jackfruit jui...

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PUM

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Abstract

The invention discloses a method for processing compound hibiscus sabdariffa juice, and belongs to the field of beverage processing. The method is characterized by comprising processing technological procedures of raw material treatment, fermentation, cooling, filtering, blending, homogenizing, sterilization, filling and finished product acquiring. The method has the advantages that the compound hibiscus sabdariffa juice is clear, transparent, fresh, sweet and palatable and has fine, smooth and silky taste and unique faint scent flavor of hibiscus sabdariffa; the compound hibiscus sabdariffa juice has faint scent, is unique, contains abundant nutrient substances such as amino acid, organic acid and vitamin C, is beneficial to regulating and balancing blood lipid, improving calcium absorption and promoting development of children and digestion and is purely natural healthcare beverage without optional side effects, and effects of clearing summer-heat, activating and enriching blood, maintaining beauty and keeping drinkers young further can be realized by the compound hibiscus sabdariffa juice.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a processing method of roselle compound fruit juice. Background technique [0002] Roselle is an annual natural food raw material medicinal herb of the genus Hibiscus Malvaceae, also known as: Hill Eggplant, which has the duality of food and medicine. Roselle is sour in taste and cold in nature, which is beneficial to regulate and balance blood lipids, enhance calcium absorption, promote children's development, and promote digestion. It has the effects of clearing heat and relieving heat, diuretic and blood pressure reduction, beautifying skin and removing spots, detoxifying, and hangover. It also has the functions of invigorating blood and nourishing blood, and nourishing and beautifying the skin. Modern studies have shown that roselle contains protocatechuic acid, isoflavones, rich amino acids, vitamins and other chemical components, which can reduce cholesterol and triglycerid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/105
CPCA23L2/382A23L2/52A23L2/84A23V2002/00A23V2200/15A23V2200/3262A23V2200/32A23V2200/318A23V2200/30A23V2250/21A23V2250/214A23V2250/61A23V2250/54A23V2250/5024A23V2300/26
Inventor 杨新阳张越
Owner 杨新阳
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