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Manufacturing method of ficus pumila fruit concentrated drink

A production method, the technology of the scalloped fruit, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ultrasonic treatment, etc., can solve the problems of not very wide range of applications, few deep-processed products, and low awareness of citizens , to achieve the effect of reducing the loss of water, improving the utilization rate and enriching the active substances

Inactive Publication Date: 2017-02-15
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the range of application of the apple on the market is not very wide, there are few deep-processed products, and the awareness of citizens is not high. However, processing the apple into a concentrated beverage provides a new way for the deep processing of the apple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing a concentrated beverage of succulent fruit, characterized in that, the processing method adopts the following steps:

[0018] A. Raw material pretreatment: pick fresh and ripe Sapphire fruit, noni fruit and raspberry, remove the stalks and wash them with water, take 5kg of Spleen fruit, 2kg of noni fruit, and 1kg of raspberry, add Add 0.12% sodium ascorbate, 0.35% malic acid and 3% jujube nectar to pure water 5 times its weight, beat it, and then send it to the colloid mill to make a mixed pulp of Sagittarius fruit;

[0019] B. Composite enzymolysis: add 0.45% pectinase, 0.6% cellulase and 0.01% protease to the mixed pulp of Sapphire fruit, mix well, place it at a temperature of 40°C and a humidity of 38% for enzymolysis, and then Microwave is used to inactivate the enzyme, the microwave operating frequency is 280MHz, the output power is 25Kw, the time is 40min, and then filtered to obtain the enzymatic hydrolyzate and slag;

[0020] C. Ultrasoni...

Embodiment 2

[0028] A method for preparing a concentrated beverage of succulent fruit, characterized in that, the processing method adopts the following steps:

[0029] A. Raw material pretreatment: pick fresh and mature Sapling fruit, black rice, and hawthorn, remove the fruit stalks and wash them with water, take 5kg of Sapphire fruit, 3kg of black rice, and 2kg of hawthorn, add their weight 5 times of pure water, and add 0.085% sodium ascorbate, 0.15% malic acid and 3% acacia honey for beating, and then send it to the colloid mill to make the mixed pulp of Sagittarius fruit;

[0030] B. Composite enzymolysis: add 0.45% pectinase, 0.18% cellulase and 0.02% protease to the mixed pulp of Sapphire fruit, mix evenly, place it at a temperature of 35°C and a humidity of 42% for enzymolysis, and then Use microwave to inactivate the enzyme, the microwave operating frequency is 320MHz, the output power is 45Kw, the time is 20min, and then filtered to obtain the enzymatic hydrolyzate and slag;

...

Embodiment 3

[0039] A method for preparing a concentrated beverage of succulent fruit, characterized in that, the processing method adopts the following steps:

[0040] A. Raw material pretreatment: pick fresh and mature Sapphire fruit, Rosa japonica, and Goat’s milk fruit, remove the fruit stalks and wash with water, take 10kg of Sorrel lily fruit, 6kg of Rosa japonica, and 3kg of Goat’s milk fruit , add 3.5 times of its weight in pure water, and add 0.1% sodium ascorbate, 0.45% malic acid and 5% acacia honey to make a beating, and then send it into the colloid mill to make the mixed pulp of Sapphire fruit;

[0041]B. Composite enzymolysis: add 0.86% pectinase, 0.35% cellulase and 0.2% protease to the mixed pulp of Sapphire fruit, mix evenly, place it at a temperature of 32°C and a humidity of 40% for enzymolysis, and then Use microwave to inactivate the enzyme, the microwave operating frequency is 180MHz, the output power is 23Kw, the time is 46min, and then filtered to obtain the enzyma...

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Abstract

The present invention discloses a manufacturing method of ficus pumila fruit concentrated drink and belongs to the field of drink processing. The manufacturing method is characterized in that the ficus pumila fruit concentrated drink is prepared by using nutrient-rich ficus pumila fruits as a raw material and combining figs and fructus tsaoko, and by mill grinding, compound enzyme digesting and ultrasonic extracting. The manufacturing method can fully retain the active substances in the raw materials and enrich the active substances in the finished products of the drink. The material residues after the ultrasonic extraction are dried, the dried material residues are subjected to a reflux extraction, the utilization of the raw materials is improved, and the loss of the nutrients is reduced, so that the finished products of the drink have health-care effects of strengthening yang and arresting seminal emission, activating blood and restoring menstrual flow, relieving swelling and stopping pain, etc.

Description

technical field [0001] The invention relates to a processing method of a beverage, in particular to a method for preparing a concentrated beverage of sapodilla fruit. Background technique [0002] Xueli, the hidden flower fruit of the moraceae plant Xueli, also known as ghost steamed bread, is the dry seed of the Caryophyllaceae plant barley, and the ripe fruit can be used to make jelly. Julienne fruit is rich in nutrients, containing protein, carbohydrates, vitamins and minerals. The nature and taste are sour and flat, and it has the effects of strengthening yang and consolidating essence, promoting blood circulation and stimulating menstruation, reducing swelling and pain, and breastfeeding. "Compendium of Materia Medica" contains "the way of strengthening yang is especially good. Consolidating essence and reducing swelling, dissipating toxins to stop bleeding, and breastfeeding. Treating chronic dysentery and intestinal hemorrhoids." At present, the range of application...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L33/10A23L33/105
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2250/21A23V2300/48
Inventor 强永亮许凌凌王芳
Owner 芜湖市三山区绿色食品产业协会
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