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Dateplum persimmon beverage and making method thereof

A technology for beverages and raw materials, applied in the field of Junqianzi beverage and its production, can solve the problems of low content of nutrients in Junqianzi beverage, affecting the sensory quality of beverages, reducing beverage stability, etc., so as to improve the juice yield and clarity, The effect of improving juice yield and improving clarity

Inactive Publication Date: 2017-02-01
NORTHWEST A & F UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The production of beverages with Junqianzi as raw material, because the content of starch and tannin in Junqianzi is relatively high, when preparing Junqianzi juice beverage, pure beating and filtering method is used, the juice yield is low, the production cost is too high, and the filtered starch It is easy to combine and take away some nutrients, and the nutrient content of the prepared Junqianzi drink is low. In addition, starch is prone to precipitate in the drink, reducing the stability of the drink
The tannin contained in Junqianzi is easy to make the drink produce astringent taste, and also cause flocculation and precipitation, which affects the sensory quality of the drink

Method used

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  • Dateplum persimmon beverage and making method thereof
  • Dateplum persimmon beverage and making method thereof
  • Dateplum persimmon beverage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A Junqianzi drink, the Junqianzi beverage is divided into cloudy juice drink and clear juice drink.

[0047] The cloudy juice beverage includes the following raw materials in parts by weight: 640 parts of Junqianzi cloudy juice, 40 parts of sucrose, 2 parts of fructose syrup, 0.02 part of cyclamate, 1 part of citric acid, 0.2 part of malic acid, and 0.3 part of sodium citrate , 0.2 part of sodium erythorbate, 0.06 part of ethyl maltol, 1 part of xanthan gum, 0.2 part of sodium carboxymethyl cellulose, 0.1 part of lemon flavor, 0.03 part of hazelnut flavor, 0.01 part of orange juice flavor, 0.01 part of date palm flavor.

[0048] The clear juice drink includes the following raw materials by weight: Junqianzi clear juice drink formula: 650 parts of Junqianzi clear juice, 40 parts of sucrose, 2 parts of fructose syrup, 0.01 part of cyclamate, 1.5 parts of citric acid, 0.1 part of malic acid, 0.2 part of sodium citrate, 0.1 part of sodium erythorbate, 0.05 part of ethyl mal...

Embodiment 2

[0065] A Junqianzi drink, the Junqianzi beverage is divided into cloudy juice drink and clear juice drink.

[0066] The cloudy juice drink includes the following raw materials in parts by weight: 670 parts of Junqianzi cloudy juice, 45 parts of sucrose, 3 parts of fructose syrup, 0.03 part of cyclamate, 2 parts of citric acid, 0.3 part of malic acid, and 0.4 part of sodium citrate , 0.4 parts of sodium erythorbate, 0.08 parts of ethyl maltol, 2 parts of xanthan gum, 0.4 parts of sodium carboxymethyl cellulose, 0.2 parts of lemon flavor, 0.04 parts of hazelnut flavor, 0.02 parts of orange juice flavor, 0.02 parts of date palm flavor.

[0067] The clear juice drink includes the following raw materials by weight: Junqianzi clear juice drink formula: 680 parts of Junqianzi clear juice, 50 parts of sucrose, 4 parts of fructose syrup, 0.03 part of cyclamate, 2.5 parts of citric acid, 0.3 part of malic acid, 0.5 part of sodium citrate, 0.3 part of sodium erythorbate, 0.1 part of ethy...

Embodiment 3

[0084] A Junqianzi drink, the Junqianzi beverage is divided into cloudy juice drink and clear juice drink.

[0085] The cloudy juice drink includes the following raw materials in parts by weight: 667 parts of Junqianzi cloudy juice, 45 parts of sucrose, 2 parts of fructose syrup, 0.022 parts of cyclamate, 1.3 parts of citric acid, 0.2 parts of malic acid, and 0.3 parts of sodium citrate , 0.2 part of sodium erythorbate, 0.06 part of ethyl maltol, 1 part of xanthan gum, 0.2 part of sodium carboxymethyl cellulose, 0.1 part of lemon flavor, 0.03 part of hazelnut flavor, 0.01 part of orange juice flavor, 0.01 part of date palm flavor.

[0086] The clear juice drink includes the following raw materials by weight: Junqianzi clear juice drink formula: 667 parts of Junqianzi clear juice, 43 parts of sucrose, 2 parts of fructose syrup, 0.012 parts of cyclamate, 2 parts of citric acid, 0.12 parts of malic acid, 0.2 part of sodium citrate, 0.1 part of sodium erythorbate, 0.05 part of eth...

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Abstract

The invention relates to the technical field of drinks, and concretely relates to a Dateplum persimmon beverage and a making method thereof. The present situation that Dateplum persimmon only can be used as dried dates is changed, and is processed through combining an enzymatic hydrolysis technology, a centrifuge technology, a clarification technology and a membrane separation technology in order to make new beverage products which comprise a turbid Dateplum persimmon juice and a clear Dateplum persimmon juice, so new ways are brought for processing utilization of Dateplum persimmon and increment and synergy of Dateplum persimmon. The Dateplum persimmon beverage is divided into the turbid juice beverage and the clear juice beverage, and the turbid juice beverage and the clear juice beverage are respectively produced through the special method.

Description

[0001] 1. Technical field: [0002] The invention relates to the technical field of beverages, in particular to a Junqianzi beverage and a preparation method thereof. [0003] 2. Background technology: [0004] Junqianzi, also known as black jujube, soft jujube, milk jujube, clove jujube, wild persimmon, etc., is the fruit of the persimmon family Persimmon. The mature fruit contains starch and tannin, which has an astringent taste, so it should not be eaten raw. There are two types of Junqianzi, nuclear and non-nuclear, which are distributed in Hebei, Shaanxi, Shanxi, Shandong and other places. Among them, the quality of non-nuclear Junqian in Shexian County, Hebei is the best. The basic physical and chemical indicators of dried Seedless Junqian fruit in Shexian County, Hebei Province are: moisture content 31.67%, soluble sugar 37.0%, crude fiber 4.18%, starch content 2.7%, tannin 0.98%, total acid 0.029%. [0005] The production of beverages with Junqianzi as raw material, be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/56A23L2/76A23L2/70
CPCA23L2/382A23L2/56A23L2/60A23L2/70A23L2/76
Inventor 罗安伟张青太张红叶徐怀德姚婕
Owner NORTHWEST A & F UNIV
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