Preparation method for shine skin papaya juice beverage

Abstract

The invention provides a preparation method for a shine skin papaya juice beverage. The unpleasant tastes, such as, sour, astringent and bitter, of the shine skin papaya juice can be overcome through the key physicochemical processes of color-protecting, de-astringent, enzymolysis, and the like. In the whole process, any flavor raw materials, such as, juice and tea, are not added; the unique flavor of the papaya juice is extremely reflected; and the prepared shine skin papaya juice beverage is unique in formula and flavor.

Description

technical field [0001] The invention belongs to the technical field of fruit juice beverages, and relates to a preparation method of papaya juice beverage with light skin. Background technique [0002] Papaya is divided into papaya (Papaya papaya), a plant of the genus Papaya in the Rosaceae family, papaya with wrinkled skin, and papaya papaya (Papaya), a tropical fruit. Light-skinned papaya is cultivated in Shandong, Shaanxi, Anhui, Jiangxi, Hubei and other provinces in my country. The papaya contains sugar, protein, minerals, VA, VD, VC, VE, carotene, flavonoids, fruit acid soap, papaya enzyme and Various active ingredients such as papain, oleanolic acid, malic acid, citric acid, tartaric acid and ursolic acid. According to the "Compendium of Materia Medica", papaya has the pharmacological effects of relaxing tendons and collaterals, strengthening the spleen and stomach, protecting the liver, improving human immunity and enhancing resistance. Modern medicine also shows th...

AI Technical Summary

Problems solved by technology

[0003] Based on the above-mentioned medicinal and food effects, papaya with smooth skin is often made into fruit wine, beverages and other beverages, but due to the presence of sour substances in papaya, its taste is poor, and its color is not attractive to consumers, which affects the promotion of drinks

Chinese patent——a preparation method of wild papaya sugar-free beverage (application number 201110225247.X) and a light skin papaya juice beverage and its preparation method (application number 201310230287.2) all disclose the preparation method of papaya beverage, but the patent literature None of them involve the color protection and astringency removal of papaya drinks

Moreover, due to the thick skin and high cellulose content of papaya itself, the juice yield is low, and these are difficult problems that need to be overcome in the preparation of beverages.