A clarified fig juice drink and its preparation method

A production method and technology of figs, applied in the field of fruit juice beverages, can solve the problems of low utilization rate of figs, lowering the clarity and quality of fruit juice, etc., and achieve the effect of suitable sweet and sour, simple and controllable process

Active Publication Date: 2020-08-11
QINGDAO DENGTA FLAVOUR IND
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of fig juice production, the utilization rate of figs is low
At the same time, the protein in figs is easy to combine with tannins to form polymers, and the protein will also be denatured during thermal processing (such as sterilization), resulting in turbidity or precipitation, reducing the clarity and quality of fruit juice

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

Embodiment 1

[0020] In Example 1 of the present invention, a clarified fig fruit juice beverage comprises, by weight components: 40-50 parts of figs, 7-10 parts of Bacillus subtilis fermentation broth, and up to 100 parts of purified water;

[0021] A kind of preparation method of clarified fig juice drink, specifically comprises the following steps:

[0022] 1), material selection and cleaning: select fresh figs with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, and clean after removing impurities; the figs in step 1 are from Shandong Branschweig produced in Weihai.

[0023] 2), blanching to eliminate enzymes: take fresh figs and put them into 90°C water for 2 minutes.

[0024] 3), Juicing and filtering: Take 40-50 parts of figs that have been blanched to eliminate enzymes, make up to 90-93 parts with purified water, and perform crushing and beating;

[0025] 4) Preparation of Bacill...

Embodiment 2

[0030] In Example 2 of the present invention, a clarified fig fruit juice beverage comprises, by weight components: 20-40 parts of figs, 4-8 parts of Bacillus subtilis fermentation broth, and up to 100 parts of purified water;

[0031] A kind of preparation method of clarified fig juice drink, specifically comprises the following steps:

[0032] 1), material selection and cleaning: select fresh figs with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, and clean after removing impurities; the figs in step 1 are from Shandong Branschweig produced in Weihai.

[0033] 2), blanching to eliminate enzymes: take fresh figs and put them into 90°C water for 2 minutes.

[0034] 3), Juicing and filtering: Take 20-35 parts of figs that have been blanched to eliminate enzymes, add purified water to 93-96 parts, and crush and beat;

[0035] 4) Preparation of Bacillus subtilis enzyme ferme...

Embodiment 3

[0040] In Example 3 of the present invention, a clarified fig fruit juice beverage comprises, by weight components: 10-20 parts of figs, 2-4 parts of Bacillus subtilis fermentation broth, and up to 100 parts of purified water;

[0041] A kind of preparation method of clarified fig juice drink, specifically comprises the following steps:

[0042] 1), material selection and cleaning: select fresh figs with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, pesticide residues and harmful metals do not exceed the standard, and clean after removing impurities; the figs in step 1 are from Shandong Branschweig produced in Weihai.

[0043] 2), blanching to eliminate enzymes: take fresh figs and put them into 90°C water for 2 minutes.

[0044]3), Juicing and filtering: Take 10-20 parts of figs that have been blanched to eliminate enzymes, make up to 96-98 parts with purified water, and crush and beat;

[0045] 4) Preparation of Bacillus subtilis enzy...

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

No PUM Login to view more

Abstract

The invention discloses a clarified fig juice drink, which is mainly prepared from figs, fermented liquid of Bacillus subtilis and purified water. The fruit juice drink is made without using any additives in the whole process, so the present invention maintains the original taste, flavor and nutritional content of figs, does not add sugar or additives during the production process, is suitable for sweet and sour, and is suitable for drinking by people of different age groups. The process is simple and controllable, and it is a safe and healthy drink.

Description

technical field [0001] The invention relates to the field of juice drinks, in particular to a clarified fig juice drink and a preparation method thereof. Background technique [0002] Figs, also known as milk berries, cryptogamia, and alfalfa, are the fruits of the deciduous shrubs or small trees of the Moraceae Ficus genus. Fig is a berry fruit with rich nutrients, soft flesh, sweet flavor, sugar content of 15%-26%, mainly fructose, glucose, arabinose, etc., in addition to pectin and other polysaccharides. The protein content of figs is about 1%-2%, which is 6 times that of apples. Fig fruit contains 18 kinds of amino acids needed by the human body, 8 of which are essential amino acids for the human body. Figs also contain a variety of vitamins needed by the human body, such as carotene, thiamine, vitamin C, vitamin E, etc. Among them, the carotene content is the most, reaching 30mg / 100g, and the vitamin C content is about 20 times that of grapes. 2.3 times. Organic aci...

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
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
CPCA23L2/382
Inventor 蔡晓丹谭海刚钱冠兰范学涛李静
Owner QINGDAO DENGTA FLAVOUR IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap