Raspberry beverage containing pulp and preparation method thereof

A technology for raspberries and beverages, applied in the field of food processing, can solve the problems of dilution, flavor, nutrient dilution, loss of active ingredients, low product quality, etc., and achieve the effects of good gel effect, extended shelf life and rich nutritional value.

Inactive Publication Date: 2017-02-15
LIFE FRUIT ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fresh fruit picked from raspberry is preserved in clothes, which is easy to spoil and deteriorate, and it is easy to cause the loss of active ingredients during thermal processing. The high content of pectin and organic acid in the fruit makes the ori

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] A raspberry beverage containing fruit pulp, mainly prepared from the following parts by weight of raw materials: 30 parts by weight of red raspberries, 15 parts of black raspberries, 55 parts of apple juice, 0.10 parts of guar gum, and 0.2 parts of pectin. 0.03 parts of agar, 8 parts of coconut nuts, 0.15 parts of potassium sorbate, 4 parts of fructose syrup, 2.5 parts of stevia, 6.5 parts of white sugar; take 18 parts of red raspberries and 8 parts of black raspberries and squeeze the juice, and the remainder Red raspberries and black raspberries are made into raspberries.

[0030] The preparation method of the raspberry beverage containing pulp is as follows:

[0031] 1) Preparation of enzymatically hydrolyzed red raspberry juice:

[0032] Take 18 portions of red raspberries and freeze them for 12 minutes at -25°C, take them out and thaw to room temperature, add 2.5 times the amount of water to squeeze the juice, and separate the residue to obtain red rasp...

Example Embodiment

[0039] Example 2

[0040] A raspberry beverage containing pulp, mainly prepared from the following parts by weight: 20 parts by weight of red raspberries, 20 parts of black raspberries, 70 parts of apple juice, 0.05 parts of guar gum, and 0.3 parts of pectin. 0.01 part of agar, 5 parts of coconut nuts, 0.2 part of potassium sorbate, 2 parts of fructose syrup, 2 parts of stevia, 7 parts of white sugar; take 10 parts of red raspberry and 10 parts of black raspberry and squeeze the juice, the rest Red raspberries and black raspberries are made into raspberries.

[0041] The preparation method of the raspberry beverage containing pulp is as follows:

[0042] 1) Preparation of enzymatically hydrolyzed red raspberry juice:

[0043] Take 10 portions of red raspberries and freeze them at -45°C for 10 minutes. After they are thawed to room temperature, add 2 times the amount of water to squeeze the juice. After the residue is separated, red raspberry juice is obtained; The mass is 100%, add ...

Example Embodiment

[0050] Example 3

[0051] A raspberry beverage containing pulp, mainly prepared from the following parts by weight of raw materials: 40 parts by weight of red raspberries, 10 parts of black raspberries, 40 parts of apple juice, 0.15 parts of guar gum, and 0.1 parts of pectin. 0.04 parts of agar, 10 parts of coconut nuts, 0.1 part of potassium sorbate, 5 parts of fructose syrup, 3 parts of stevia, 6 parts of white sugar; take 25 parts of red raspberry and 5 parts of black raspberry and squeeze the juice, and the remainder Red raspberries and black raspberries are made into raspberries.

[0052] The preparation method of the raspberry beverage containing pulp is as follows:

[0053] 1) Preparation of enzymatically hydrolyzed red raspberry juice:

[0054] Take 25 portions of red raspberries and freeze them for 15 minutes at -10°C, take them out and thaw to room temperature, add 3 times the amount of water to squeeze the juice, after the residue juice is separated, red raspberry juice is...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a raspberry beverage containing pulp and a preparation method thereof. The beverage is mainly prepared from the following raw materials: 20-40 parts of red raspberry, 10-20 parts of black raspberry, 40-70 parts of apple juice, 0.05-0.15 part of guar gum, 0.1-0.3 part of pectin, 0.01-0.04 part of agar, and 5-10 parts of a sweetener. Specifically, 10-25 parts of the red raspberry and 5-10 parts of the black raspberry are juiced, and the rest red raspberry and black raspberry are made into raspberry fruit granules. The raspberry beverage provided by the invention has sour and sweet taste, brilliant red color and rich nutrition, and no fruit granule precipitates after long-term placement. The preparation method adopts the mode of three quick-freezing and three enzymolysis to extract the natural red pigment component in red raspberry, so that the obtained red raspberry juice has clear, transparent and bright red color. In addition, black raspberry is juiced and then essence is extracted, relative to non-extracted essence in the juice, the fragrance is richer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a raspberry beverage containing pulp and a preparation method thereof. Background technique [0002] Raspberry, also known as Rubus, has become the "third-generation fruit". The fruit has a delicate taste, sweet and sour taste, aromatic flavor and rich nutrition. In addition to eating fresh, its fruit can also be used to make beverages, fruit wine, jams, cakes, candies, dairy products and tea and other foods. Raspberry is a high-potassium and low-sodium berry, rich in minerals, brass, anthocyanins, volatile oils, phenolic aldehydes, terpenes and other active ingredients. Some kinds of fruits, seeds, roots and leaves can be used as medicine, and the medicinal names are respectively Rubus, Rubus stem and Rubus root. Modern medicine shows that: raspberry has the effects of antibacterial and anti-inflammatory, hemostasis and promoting blood circulation, analgesic and antica...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52
Inventor 葛章春葛继廷杨益民
Owner LIFE FRUIT ORGANIC FOOD
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