Clear type wild jujube solid drink and preparation method thereof
A technology for solid beverage and sour jujube, applied in the field of food processing, can solve the problems of astringent taste, inconvenience to carry, different taste, etc., and achieve the effects of overflowing aroma, clear solution, and sweet and sour taste.
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[0023] Example 1:
[0024] A preparation method of clarified jujube solid beverage specifically includes the following steps:
[0025] (1) Select wild jujube, remove impurities, mildew, and moth-eaten jujube, wash, add water and soak for 50 minutes at 50°C, with a material-to-liquid ratio of 1:6, heat and cook until soft, peel, and remove the nucleus. The pulp is beaten to obtain wild jujube pulp;
[0026] (2) Cooling the wild jujube pulp obtained in step (1) to room temperature, adding 0.25% citric acid and 0.15% ascorbic acid for color protection;
[0027] (3) Add 0.025% pectinase, 0.015% cellulase, 0.02% xylanase and 0.01% neutral protease to the color-protecting jujube pulp obtained in step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 42°C , The enzymolysis time is 35min, and the wild jujube pulp after enzymolysis is obtained;
[0028] (4) Centrifuge the wild jujube pulp obtained in step (3) at 3500r / min for 15 minutes, separate the supernatant and the pre...
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[0031] Example 2:
[0032] A preparation method of clarified jujube solid beverage specifically includes the following steps:
[0033] (1) Select wild jujube, remove impurities, mildew, and moth-eaten jujube, wash, add water and soak for 45 minutes at 60°C, with a material-to-liquid ratio of 1:7, heat and cook until soft and rotten, peel, and remove the nucleus. The pulp is beaten to obtain wild jujube pulp;
[0034] (2) Cooling the wild jujube pulp obtained in step (1) to room temperature, adding 0.2% citric acid and 0.2% ascorbic acid for color protection;
[0035] (3) Add 0.02% pectinase, 0.02% cellulase, 0.015% xylanase and 0.008% neutral protease to the color-protecting jujube pulp obtained in step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 40°C. , The enzymolysis time is 30min, to obtain the wild jujube pulp after enzymolysis;
[0036] (4) Centrifuge the wild jujube pulp obtained in step (3) at 3500r / min for 15 minutes, separate the supernatant and the...
Example Embodiment
[0039] Example 3:
[0040] A preparation method of clarified jujube solid beverage specifically includes the following steps:
[0041] (1) Select wild jujube, remove impurities, mildew, and moth-eaten jujube, wash, add water and soak for 35 minutes at 65°C, with a material-to-liquid ratio of 1:8, heat and cook until soft and rotten, peel, and remove the nucleus. The pulp is beaten to obtain wild jujube pulp;
[0042] (2) Cooling the wild jujube pulp prepared in step (1) to room temperature, adding 0.3% citric acid and 0.25% ascorbic acid for color protection;
[0043] (3) Add 0.03% pectinase, 0.01% cellulase, 0.025% xylanase and 0.007% neutral protease to the color-protecting jujube pulp obtained in step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 45°C , The enzymolysis time is 30min, to obtain the wild jujube pulp after enzymolysis;
[0044] (4) Centrifuge the wild jujube pulp obtained in step (3) at 3500r / min for 15 minutes, separate the supernatant and the...
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