Compound fruit juice beverage and production method thereof

A technology for compound fruit juice and production method, which is applied in the field of beverages, can solve the problems of a large difference in flavor ratio, a large loss of nutrient components, and no compound fruit juice beverage is involved, and achieves the effects of refreshing taste, good flavor, and improving quality and value.

Inactive Publication Date: 2017-01-04
HUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current lychee, longan and pineapple processing products mainly include canned food, dried fruit, wine and vinegar, etc. The flavor ratio of these products is very different from that of fresh fruit, and the loss of nutrients is also great, which cannot meet the modern needs of consumers. Most of the nutrients and rich fruit aroma of the fruit are deeply loved by consumers and have great development potential
[0003] Chinese patent 201010292196.8 discloses a lychee and apple mixed juice drink and its production method; Chinese patent 201010586985.2 discloses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for producing a composite fruit juice beverage, which includes the following steps:

[0015] (1) Use a three-effect falling film evaporator with a spiral inner wall to mix fresh lychee, longan and pineapple juice at a weight ratio of 5:3:3 and concentrate them into a concentrated solution of 80Brix. The evaporation temperature is controlled at 50℃, and the concentration is collected. Active water with typical aroma evaporated during the process. Since the top of the evaporator has a water film, it can prevent the vaporized aroma components from volatilizing. As the vaporized gas is liquefied, the aroma components will also return to the water. Because it is cooled in a closed space, the amount of dissolved air is small. , So it is called active water.

[0016] (2) Mix the concentrated solution and active water in a ratio of 1:5, and then use laser irradiation for 5 seconds. Then the mixed liquid was treated in a closed vessel with ultrasonic and microwave with a f...

Embodiment 2

[0019] (1) Use a three-effect falling film evaporator with a spiral inner wall to concentrate fresh lychee, longan and pineapple juice into a concentrated liquid of 85Brix. The evaporation temperature is controlled at 70°C, and the activity with typical aromas evaporated during the concentration process is collected water. Since the top of the evaporator has a water film, it can prevent the vaporized aroma components from volatilizing. As the vaporized gas is liquefied, the aroma components will also return to the water. Because it is cooled in a closed space, the amount of dissolved air is small. , So it is called active water.

[0020] (2) Mix the concentrated solution and active water in a ratio of 1:5, and then use laser irradiation for 8 seconds. Then, the mixed solution was treated in a closed vessel with a frequency of 35 kHz and a voltage of 50 V ultrasonic and microwave simultaneously for 20 minutes, so that the concentrated solution and the active water were fully mixe...

Embodiment 3

[0023] (1) Use a three-effect falling film evaporator with a spiral inner wall to concentrate fresh lychee, longan and pineapple juice into a concentrated liquid of 90Brix. The evaporation temperature is controlled at 90℃, and the activity with typical aromas evaporated during the concentration process is collected water. Since the top of the evaporator has a water film, it can prevent the vaporized aroma components from volatilizing. As the vaporized gas is liquefied, the aroma components will also return to the water. Because it is cooled in a closed space, the amount of dissolved air is small. , So it is called active water.

[0024] (2) Mix the concentrated solution and active water in a ratio of 1:4, and then use laser irradiation for 10 seconds. Then, the mixed liquid was treated in a closed vessel with ultrasonic and microwave with a frequency of 40 kHz and a voltage of 50 V for 30 minutes at the same time, so that the concentrated liquid and the active water were fully m...

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PUM

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Abstract

The invention discloses a compound fruit juice beverage and a production method thereof. The production method includes the following steps that water vapor evaporated in the concentration process is collected and liquefied while fruit juice is concentrated, and concentrate and active water with aroma components are obtained; the concentrate and the active water are mixed to obtain mixed liquid, and laser irradiation is adopted; the mixed liquid obtained after laser irradiation is moved to a closed vessel for ultrasonic wave and microwave cooperative treatment; filling is carried out, and the compound fruit juice beverage is obtained. The prepared compound fruit juice beverage is fresh and cool in taste, strong in fruity flavor and good in flavor, and the typical fragrance of fruits is well reserved; due to the fact that the compound fruit juice beverage is a slightly alkaline beverage, the beverage meets the requirements of the slightly alkaline internal environment of the human body, good internal and external environments can be provided for life motion of cells, the cells are more active, and quality and value are greatly improved. The process is simple, and cost is low.

Description

Technical field [0001] The invention relates to the technical field of beverages, in particular to a composite fruit juice beverage and a production method thereof. Background technique [0002] Litchi, longan and pineapple, as the characteristic fruits of Guangdong, have a long history of cultivation. They are rich in essential amino acids, vitamins and trace elements. They have the functions of promoting body fluid, replenishing qi, regulating qi, and relieving pain. They are known as "Best Lingnan Fruits". The current processed products of lychee, longan and pineapple mainly include canned food, dried fruit, wine and vinegar. The flavor ratio of these products is very different from that of fresh fruit, and the loss of nutrients is also great, which cannot meet the modern needs of consumers. It contains most of the nutrient components and rich fruit aroma of fruits, which is deeply loved by consumers and has great potential for development. [0003] Chinese patent 201010292196....

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/70A23L5/30
CPCA23L2/02A23L2/70
Inventor 张斌
Owner HUIZHOU UNIV
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