Roselle and banana peel compound beverage and preparation method thereof

A banana peel and roselle technology, applied in the direction of food ingredients containing natural extracts, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve problems such as untimely treatment, environmental pollution, production impact, etc. , to achieve the effects of promoting intestinal health, improving economic benefits and protecting the environment

Inactive Publication Date: 2017-07-25
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because when processing banana food, also produce a large amount of banana peels (accounting for about 30% of fruit weight), can not get timely processing, pollutes environment and brings negative influence to production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Select 200g of banana peels without browning or a few spots on the outside.

[0029] 2. Take 5g of roselle and add it to 500ml of water at 90°C and soak for 1 hour to obtain roselle water.

[0030] 3. Add 3g of food-grade anhydrous citric acid to 1000ml of water, the pH is 3 as measured by precision pH test paper, and boil for 2min to prepare the color protection solution.

[0031] 4. Put the banana peel in the color protection solution at 100°C for 2 minutes, remove the banana peel and dry the water, then add 467ml of cold boiled water to the beater according to the ratio of banana peel: water = 3:7 for 4 minutes of beating Processing to obtain banana peel pulp.

[0032] 5. Weigh 667g of banana peel pulp, adjust the pH to 4.5 with citric acid, take 0.2001g of pectinase and 0.2001g of cellulase with 10ml of 45°C water, activate for 15min, add the above-mentioned banana peel pulp and stir well, place in Enzymolysis was carried out in a water bath at 45°C for 1.5 hou...

Embodiment 2

[0041] 1. Choose 400g of banana peels without browning or a few spots on the outside.

[0042] 2. Take 12g of roselle and add it to 1440ml of 100°C water and soak for 2 hours to obtain roselle water.

[0043] 3. Add 8g of food-grade anhydrous malic acid to 2000ml of water, the pH is 3.5 as measured by precision pH test paper, and boil for 2 minutes.

[0044] 4. Put the banana peel in the color protection solution at 100°C for 4 minutes, take out the banana peel and dry the water, then add 933ml of cold boiled water to the beater according to the ratio of banana peel: water = 3:7 for 5 minutes of beating Processing to obtain banana peel pulp.

[0045] 5. Weigh 1333 grams of banana peel pulp, adjust the pH to 4.5 with malic acid, take 0.4g of pectinase and 0.4g of cellulase and activate with 15ml of 45°C water for 20min, add the above banana peel pulp and stir well, place in Enzymolysis was carried out in a water bath at 45°C for 3 hours, and the original slurry after enzymoly...

Embodiment 3

[0054] 1. Choose 100g of banana peels without browning or a few spots on the outside.

[0055] 2. Take 2g of roselle and add it to 200ml of water at 90°C and soak for 3 hours to obtain roselle water.

[0056] 3. Add 1.6g of food-grade anhydrous phosphoric acid to 400ml of water, the pH is 3.0 as measured by precision pH test paper, and boil for 4 minutes to prepare the color protection solution.

[0057] 4. Put the banana peel in the color protection solution at 100°C for 3 minutes, take out the banana peel and dry the water, then add 230ml of cold boiled water to the beater according to the ratio of banana peel: water = 3:7 for 2 minutes of beating Processing to obtain banana peel pulp.

[0058] 5. Weigh 330g of banana peel pulp, adjust the pH to 4.5 with anhydrous phosphoric acid, take 0.1005g of pectinase and 0.1005g of cellulase with 5ml of 45°C water, activate for 15min, add the above-mentioned banana peel pulp, stir well, place in Enzymolysis was carried out in a water...

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PUM

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Abstract

The invention discloses a roselle and banana peel compound beverage. The compound beverage is prepared from raw materials in percentage by mass as follows: 13%-17% of banana peels, 0.4%-0.9% of roselle, 9%-12% of white granulated sugar, 0.2%-0.6% of an acidity regulator, 0.07%-0.12% of vitamin C and 70%-77% of water, wherein the acidity regulator is citric acid, phosphoric acid or malic acid. A preparation method of the compound beverage comprises the steps as follows: banana peel pulp is uniformly mixed with a pectase and cellulase compound enzyme liquid, the mixture is placed in a constant-temperature water bath for enzymolysis treatment, filtration and centrifugation are conducted, and banana peel juice is obtained; roselle water and the banana peel juice are mixed and homogenized, and flavoring of the beverage is conducted on the mixture. The process is simple to operate, no chemical extraction process is conducted, no pigment or essence is added, the natural flavor and drinking safety of the beverage are guaranteed, and the color of the product is light red and attractive; the beverage tastes sour and sweet, can promote appetite, has a light banana flavor and has good stability.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a compound beverage of roselle and banana peel and a preparation method thereof. Background technique [0002] Roselle is also known as roselle, roselle, mountain eggplant, Luoji; modern research shows that roselle contains flavonoids, protocatechuic acid, anthocyanins, isoflavones and rich amino acids, vitamins, sugars, organic acids, inorganic Salt and other chemical components can reduce cholesterol and triglycerides, inhibit the oxidation of low-density lipoprotein, inhibit platelet aggregation, reduce the formation of thrombus, reduce atherosclerosis, and can effectively prevent the occurrence of cardiovascular diseases. In addition, roselle also has the functions of protecting the liver and fighting cancer. Therefore, Roselle is a good natural health medicine. Mexican researchers also found that drinking roselle tea for a long time can also play a ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/105
CPCA23L2/38A23L2/52A23L2/84A23V2002/00A23V2200/048A23V2200/16A23V2200/15A23V2200/30A23V2200/32A23V2250/21A23V2250/708A23V2250/032A23V2250/044A23V2250/046
Inventor 丁利君李楚君卢小丹
Owner GUANGDONG UNIV OF TECH
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