Psidium guajava composition beverage and preparation technology thereof

A preparation process and composition technology, applied in the field of guava composition beverage and its preparation, can solve the problems of high-quality guava deteriorating and rotting, excessive production, waste of resources, etc., to reduce planting risks, increase utilization rate, and operate convenient effect

Inactive Publication Date: 2017-12-22
ANHUI DANGSHAN HAISHENG FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bale is abundant in the Panzhihua area of ​​Sichuan. Due to the large output, it is often unsalable due to excessive production. Because...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of guava composition beverage, its raw material comprises following components, and the weight ratio of each component is:

[0030] Bale Original Juice 80,

[0031] Pale leaf extract 8,

[0032] Sugar cane juice 20,

[0033] Purified water 20.

[0034] A kind of preparation technology of bale composition beverage, it comprises the following steps:

[0035] S1, preparing the original juice of bale, which includes the following sub-steps:

[0036] S11. Use a crusher to crush and squeeze the washed fresh bale fruit to obtain bale puree, add a compound pectinase with a weight ratio of 0.5‰ of the bale puree to the bale puree, and heat it at 50°C Enzyme hydrolyzed for 3 hours to obtain enzymatic hydrolyzate;

[0037] S12. The enzymatic solution is filtered through a membrane to obtain the original juice of Bale;

[0038] S2. Prepare the extract of guava leaves, put the washed guava leaves into the ultrasonic extraction pot, add pure water in an amount of 1:3 by ...

Embodiment 2

[0042] A kind of guava composition beverage, its raw material comprises following components, and the weight ratio of each component is:

[0043] Balor Original Juice 50,

[0044] Pale Leaf Extract 10,

[0045] Sugar cane juice 30,

[0046] Purified water 50.

[0047] A kind of preparation technology of bale composition beverage, it comprises the following steps:

[0048] S1, preparing the original juice of bale, which includes the following sub-steps:

[0049] S11. Use a crusher to crush and squeeze the washed fresh Bale fruit to obtain the original pulp of Bale, and add a compound pectinase with a weight ratio of 0.8‰ of the puree of Bale to the puree of Bale, and heat it at 53°C Under enzymatic hydrolysis for 2.5 hours, the enzymatic hydrolyzate was obtained;

[0050] S12. The enzymatic solution is filtered through a membrane to obtain the original juice of Bale;

[0051] S2. Prepare the extract of guava leaves, put the washed guava leaves into the ultrasonic extracti...

Embodiment 3

[0055] A kind of guava composition beverage, its raw material comprises following components, and the weight ratio of each component is:

[0056] Balor Original Juice 20,

[0057] Pale leaf extract 5,

[0058] Sugar cane juice 35,

[0059] Purified water 80.

[0060] A kind of preparation technology of bale composition beverage, it comprises the following steps:

[0061] S1, preparing the original juice of bale, which includes the following sub-steps:

[0062] S11. Use a crusher to crush and squeeze the washed fresh bale fruit to obtain the bale puree, add a compound pectinase with a weight ratio of 1‰ of the bale puree to the bale puree, and heat it at 55°C Enzyme hydrolyzed for 2 hours to obtain enzymatic hydrolyzate;

[0063] S12. The enzymatic solution is filtered through a membrane to obtain the original juice of Bale;

[0064] S2. Prepare the extract of guava leaves, put the washed guava leaves into the ultrasonic extraction pot, add pure water in an amount of 1:5 by...

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PUM

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Abstract

The invention discloses a guava composition beverage, the raw material of which comprises the following components, and the weight ratio of each component is: 20-80 of guava original juice, 5-10 of guava leaf extract, and 20-35 of sugarcane juice , purified water 20-80; also announced the preparation process of the bale composition beverage. The beneficial effects of the present invention are: using natural raw materials, without adding any food additives, which is more beneficial to human health, not only rich in various nutrients beneficial to human body, good taste, and no reduction in quality or function even if stored for a long time, It is not limited by the fruit harvest season, so consumers can drink it all year round; the processing technology is simple, the operation is convenient, and the cost is low; it can be used as a drink for the auxiliary treatment of diabetes and high blood pressure, and the addition of bale leaf extract further improves the taste of the drink.

Description

technical field [0001] The invention relates to the technical field of beverages and beverage preparation methods, in particular to a guava composition beverage and a preparation process thereof. Background technique [0002] Psidium guajava (Psidium guajava) belongs to the genus Guava of Myrtaceae, aliases: red heart fruit, guava, blueberry, pullard (Taiwan), chicken arrow fruit, pullard, fanmin, flowermind, peach tree, Burmese peach and gum fruit are tropical fruit trees with strong adaptability. It is native to the tropical regions of the Americas, and the countries in Central and South America produce the most. In the 16th century, it was introduced to China after being introduced to the Philippines by the Spaniards and Portuguese. It is mainly grown in Guangdong and Taiwan, and Panzhihua is also cultivated in Fujian, Guangxi, Yunnan, and Sichuan. The height of the tree can reach 5 meters, the trunk is not very upright, and the bark is greenish brown and smooth. The ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/105A23L2/84
CPCA23L2/02A23L2/84A23L33/105A23V2002/00
Inventor 刘闪苏永全张继军
Owner ANHUI DANGSHAN HAISHENG FRUIT
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