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Method for manufacturing huangla plum juice

A production method and fruit juice technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effects of reducing labor input, improving nutritional value, and improving output efficiency

Inactive Publication Date: 2017-01-04
广西钱隆投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From 1983 to 1993, the relevant departments of Guangxi Zhuang Autonomous Region investigated and evaluated successively. It was considered that it is an excellent variety worth promoting in my country at present with its "early fruiting, high yield, stable yield, long fruiting period, good quality, delicious color, sweet and crisp meat. "; Huangli is rich in nutrients and high in soluble substances. At present, there is no production method of Huangli juice, and the general method of making plum juice is to squeeze raw, and then use sugar to adjust the sweetness. Such juice is not suitable for patients. People with high blood sugar or diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of Huangla plum juice includes the following steps:

[0022] 1) Select fresh and ripe yellow prunes, use the mixed solution of starch, salt, and water as the solvent to clean the prunes with an ultrasonic cleaning machine, and then rinse them with water once. After the prunes are dried, the pits are removed to obtain yellow prunes. Plum pulp

[0023] 2) Add a small amount of salt to the yellow dried plum pulp, marinate for 1 hour and then use a blender to mash the yellow dried plum pulp into a pulp, add water and pectinase, leave it for 2 hours, centrifuge and filter to obtain the initial juice;

[0024] 3) Crush the green tea, add 50°C water to soak for 1 hour, and filter to obtain green tea water;

[0025] 4) Choose fresh and ripe Luo Han Guo and squeeze Luo Han Guo into Luo Han Juice;

[0026] 5) The first fruit juice, green tea water, and Luo Han juice are mixed in a weight ratio of 100:5:1, and the mixture is subjected to high temperature instantaneou...

Embodiment 2

[0028] The preparation method of Huangla plum juice includes the following steps:

[0029] 1) Select fresh and mature yellow wax plums, use the solution mixed with starch, salt and water in a weight ratio of 10:1:100 as the solvent to clean the yellow wax plums using an ultrasonic cleaning machine, and then rinse with water for 2 times. After the plums are dried, remove the pits to obtain the flesh of the yellow prunes;

[0030] 2) Add a small amount of salt to the yellow wax plum pulp. The weight ratio of yellow wax plum flesh to salt is 100:0.5. After marinating for 2 hours, use a blender to mash the yellow wax plum pulp into a pulp, first dissolve 1 part by weight of pectinase Mix 100 parts by weight of water to form liquid A and add it to the fruit puree. Add 10 ml of solution A per 1 kilogram of fruit puree. After standing for 3 hours, centrifuge and filter to obtain the first juice;

[0031] 3) The green tea is crushed and wrapped in cotton cloth to make tea bags, and then soa...

Embodiment 3

[0035] The preparation method of Huangla plum juice includes the following steps:

[0036] 1) Select fresh and mature yellow wax plums, use the solution mixed with starch, salt and water in a weight ratio of 10:1:100 as the solvent to clean the yellow wax plums using an ultrasonic cleaning machine, and then rinse with water for 2 times. After the plums are dried, remove the pits to obtain the flesh of the yellow prunes;

[0037] 2) Add a small amount of salt to the yellow wax plum pulp. The weight ratio of yellow wax plum flesh to salt is 100:1. After marinating for 2 hours, use a blender to mash the yellow wax plum pulp into a pulp, first dissolve 5 parts by weight of pectinase Mix 100 parts by weight of water to form liquid A and add it to the fruit puree. Add 10 ml of solution A per 1 kilogram of fruit puree. After standing for 3 hours, centrifuge and filter to obtain the first juice;

[0038] 3) The green tea is crushed and wrapped in cotton cloth to make tea bags, and then soak...

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PUM

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Abstract

The invention discloses a method for manufacturing huangla plum juice. The method for manufacturing the huangla plum juice comprises a step 1) of selecting fresh and ripe huangla plums, cleaning and airing the huangla plums, and removing kernels to obtain huangla plum flesh; a step 2) of adding a small amount of salt into the huangla plum flesh to salt the huangla plum flesh and then adopting a mixer to crush the huangla plum flesh into pulp, adding water and pectinase, standing for 2-3 h, and then performing centrifugal filtration to obtain primary juice; a step 3) of smashing green tea, adding water at 50 DEG C to soak the green tea and filtering the green tea to obtain green tea water; a step 4) of selecting fresh and ripe momordica grosvenori, and squeezing momordica grosvenori into momordica grosvenori juice; a step 5) of mixing the primary juice, the green tea water and the momordica grosvenori juice according to a weight ratio of 100:5:1-20, and performing high-temperature instant sterilization after the mixing to obtain the huangla plum juice. The manufacturing method is simple and easy to operate, and the prepared huangla plum juice is rich in nutrition and high in soluble substance, contains rich vitamin C and tea polyphenols and is wide in applied range and suitable for being eaten by various people.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing yellow lap plum juice. Background technique [0002] Huangla plum is produced in Luofu and Xiaochang, Nandan County, Guangxi. It is a peculiar plum variety that is unique to Nandan County. Its cultivation has a history of thousands of years. According to historical records, Huangla Li was a tribute during the Ming and Qing Dynasties. Due to the unique geographical environment, the unique flavor and quality of Nandan Huangla Plum have been formed. From 1983 to 1993, the relevant departments of Guangxi Zhuang Autonomous Region surveyed and appraised it over the years. It was considered that it was "early fruit, high yield, stable yield, long fruit period, good quality, delicious color, sweet meat and crispy, and it is an excellent variety with promotion value in China. "; Huangla plum is rich in nutrients and high in soluble matter. There is no method fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L2/84
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2250/21A23V2250/214A23V2250/5118
Inventor 黄标黄彬
Owner 广西钱隆投资管理有限公司
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