Taro and melastoma dodecandrum composite slurry turbid juice drink and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of compound slurry and taro, applied in the field of food processing, can solve the problems of single component, low health care value, difficult cleaning and peeling, etc., and achieves the effects of long storage period, high health care value, and improved health care value.
Inactive Publication Date: 2017-06-13
ANHUI XINLEYUAN FOOD
View PDF5 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
But at present taro cloudy juice drink all adopts taro tuber as raw material, there will be the difficult problem of cleaning and peeling in the preparation proce...
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
preparation example Construction
[0020] A preparation method of taro diren complex slurry turbid juice beverage, comprising the following steps:
[0021] (1) Add whole taro powder into water, keep it warm in a water bath at 50-60°C, stir for 10-15 minutes, put it into a colloid mill, and grind it at a speed of 2000-4000r / min for 30-50 minutes to obtain fine taro pulp;
[0022] (2) Quick-freeze the fruit of Diren at -50°C and refrigerate at -20°C for 24h-48h, then thaw at 5°C, put it in steam at 80-90°C after thawing, and blanching for 2-4min Add it to a juicer to squeeze and filter to get Diren fruit juice;
[0023] (3) mix the taro pulp prepared in step (1) with the ground fruit juice prepared in step (2), then add flavoring agent, stabilizer and emulsifier in sequence, and fully stir evenly;
[0024] (4) Homogenize the mixed solution prepared in step (3) twice, the first pressure is controlled at 22-28MPa, the second pressure is controlled at 26-32MPa, and the temperature is controlled at 70-80°C for both...
Embodiment 2
[0028] A turbid juice beverage with taro and dirin compound slurry, comprising the following raw materials in percentage by weight: 15% of taro whole powder, 8% of diren fruit, 0.5% of malic acid, 1% of starch syrup, 0.5% of sodium carboxymethyl cellulose, Fatty acid sucrose ester 0.4%, water 74.6%.
[0029] The preparation method is the same as in Example 1.
Embodiment 3
[0031] A turbid juice drink with taro and dirin composite slurry, comprising the following raw materials in percentage by weight: 20% of whole taro powder, 10% of diren fruit, 1% of lactic acid, 1% of glucose, 0.6% of pectin, and 0.4% of polyglycerol fatty acid ester %, water 67%.
[0032] The preparation method is the same as in Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses taro and melastoma dodecandrum composite slurry turbid juice drink and a preparation method thereof. The taro and melastoma dodecandrum composite slurry turbid juice drink is prepared from the following raw materials in percentage by weight: 10-30% of taro powder, 5-15% of melastoma dodecandrum fruits, 1-3% of a flavoring agent, 0.5-0.8% of a stabilizer, 0.3-0.6% of an emulsifier and the balance of water. The taro powder is adopted as the raw material, so that the problem that the cleaning and peeling are difficult in the process of preparing slurry drink from a taro tuber as a raw material is solved; the color, the flavor and the quality of a product are improved by compounding with melastoma dodecandrum fruit juice prepared from melastoma dodecandrum; and the health value of the product is also improved. The prepared taro and melastoma dodecandrum composite slurry turbid juice drink is vivid in color, thick in fruit aroma, smooth in taste, good in stability, long in storage period, abundant in nutrient and high in health value, and has the effects of widening the intestines and the stomach, tonifying the spleen and the stomach, reducing blood pressure, reducing blood fat, reducing blood glucose, resisting tumors, resisting ageing and supplementing calcium.
Description
technical field [0001] The invention relates to a cloudy juice drink with taro diren compound slurry and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Taro, also known as taro, taro, commonly known as taro, is the tuber of taro, a plant of the family Araceae. As a root crop, taro tubers are the most nutritious and economical part of taro. They contain a lot of starch, cellulose and mineral elements, and have the characteristics of low fat, high dietary fiber and a complete range of protein and amino acids. Taro has rich nutritional value, soft taste, sweet and waxy, and is deeply loved by the masses. [0003] As a good food resource, taro can be widely used in various food industries, but there are not many deep-processed products of taro on the market. Among them, the starchy turbid juice drink made of taro tubers as the main raw material has a unique Flavor and nutritional efficacy, so very popular with c...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more