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Psidium guajava and lemon compound beverage and preparation method thereof

The technology of guava and guava juice, which is applied in the field of beverage processing, can solve the problems of large side effects of hypoglycemic drugs, lack of efficient and safe substitutes, etc., and achieve the effects of enriching nutrition, enhancing human immunity and promoting metabolism

Inactive Publication Date: 2017-05-24
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hypoglycemic drugs on the market have serious side effects and lack of efficient and safe substitutes. A hypoglycemic drink without side effects has been developed from plants such as guava and lemon. While meeting market demand, it also has great reference for the development of guava and other resources. significance

Method used

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  • Psidium guajava and lemon compound beverage and preparation method thereof
  • Psidium guajava and lemon compound beverage and preparation method thereof
  • Psidium guajava and lemon compound beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Preparation of lemon juice

[0037] (1) Material selection: select lemons without pests, rot, mildew, moths or mildew, and wash them with clean water to remove dirt and most microorganisms.

[0038](2) Peeling and beating: Peel the lemon first, and then use a beater to make a beating.

[0039] (3) Filter to remove residue: filter with 4 layers of gauze to remove residue, and the filtrate is lemon juice.

[0040] 2. Preparation of Guava Juice

[0041] (1) The selected guava should be free from insect damage, rot, mildew, moth-eaten or mildew. Rinse with water to remove dirt and most microbes.

[0042] (2) Peel the guava, and then beat it with a beater.

[0043] (3) Filter with 4 layers of gauze to remove the residue, and the filtrate is guava juice.

[0044] 3. Blending: first mix and stir white sugar, vitamin C and CMC-Na, etc. to fully dissolve, then add to the mixed juice of lemon juice and guava juice, and stir evenly. Mix lemon juice, guava juice, white gra...

Embodiment 2

[0049] Example 2 Sensory Evaluation Criteria

[0050] Invite 5 evaluators to form an evaluation team, refer to GB / T 31121-2014 "Fruit and Vegetable Juices and Their Beverages"], formulate sensory evaluation standards for lemon guava compound beverages, based on color, taste, aroma, taste,

[0051] The organization status is the inspection index to evaluate the sensory quality of the product. The scoring standards are shown in Table 1. The highest and lowest scores are removed, and the rest are averaged and filled in the scoring table.

[0052] Table 1 Sensory evaluation criteria of lemon and guava compound beverage

[0053]

[0054]

[0055] Five reviewers were invited to compare the juice mixtures obtained by mixing lemon juice and guava juice in different proportions, the juice mixtures obtained with different white sugar additions, the juice mixtures obtained with different vitamin C additions, and the different CMC-Na additions. The resulting fruit juice mixture was...

Embodiment 3

[0073] Example 3 Evaluation Criteria for Guava Lemon Compound Beverage

[0074] Table 8 is the evaluation criteria for the specific sensory indicators, physical and chemical indicators and microbial indicators of the product quality evaluation of guava lemon compound beverage.

[0075] Table 8 Product quality evaluation of guava lemon compound beverage

[0076]

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PUM

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Abstract

The invention discloses a psidium guajava and lemon compound beverage and a preparation method thereof. The compound beverage comprises lemon juice, psidium guajava juice, vitamin C, CMC-Na and white granulated sugar, wherein the volume ratio of the lemon juice to the psidium guajava juice is 1: (1-5); the vitamin C is 0.05-0.25% of the total mass of the lemon juice and the psidium guajava juice; the white granulated sugar is 2%-10% of the total mass of the lemon juice and the psidium guajava juice; and the CMC-Na is 0.05%-0.25% of the total mass of the lemon juice and the psidium guajava juice. The product is light yellow white, uniform and consistent as well as tasty and refreshing, and has the natural flavors of the lemon and psidium guajava.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and more specifically relates to a guava-lemon compound beverage and a preparation method thereof. Background technique [0002] Compound fruit juice drink is a new type of beverage that has become more popular in the market in recent years. Beverages prepared with flavoring agents, sour agents, etc. The characteristics of the compound fruit juice drink are: (1) The compound fruit drink is made of different kinds of fruits and vegetables as raw materials, according to the human body's nutritional needs for various vitamins and minerals and the taste of consumers, which not only ensures the nutritional needs, but also Pursue pleasant color and taste; (2) According to the nutritional characteristics of different raw materials, carry out effective nutritional matching of different types of fruit and vegetable juices, better exert the nutritional value of fruit and vegetable juices, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/06A23L2/52
CPCA23L2/02A23L2/04A23L2/06A23L2/52A23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/32A23V2200/324A23V2200/326
Inventor 刘德群汪跃华庞文意杜卓华
Owner FOSHAN UNIVERSITY
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