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Processing method for active instant beverage

A processing method and instant technology, applied in the fields of food preservation, food science, application, etc., can solve the problems of workability, damage to the internal molecular structure of nutrients, and achieve the effects of health and safety of finished products, filling of market gaps, and wide application range.

Inactive Publication Date: 2017-12-22
WUHAN HEXING ENVIRONMENTAL PROTECTION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some fruits, vegetables, foods, etc. are produced and processed under high temperature and high pressure, and the internal molecular structure of the original nutrients is severely damaged, and the easily oxidizable substances and microorganisms are also subject to decay and volatiles, especially the volatilization of vitamin C. Therefore, it is imperative to study the processing method of a new generation of original ecological active instant drinks

Method used

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  • Processing method for active instant beverage
  • Processing method for active instant beverage
  • Processing method for active instant beverage

Examples

Experimental program
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Effect test

proportion 100

[0020] A processing method of blueberry active instant drink, comprising the steps (100% fresh fruit ratio):

[0021] Step 1, material selection and cleaning;

[0022] Step 2, drying and disinfection: after drying, chlorine dioxide food disinfectant is used for disinfection;

[0023] Step 3, material pre-cooling: pre-cooling the material in a vacuum freeze dryer, the pre-cooling temperature is 22°C, and the pre-cooling time is 2.5 hours;

[0024] Step 4. Quantum resonance vacuum drying treatment: The quantum resonance is to use the quantum chip to break up the macromolecular groups in the material into small molecular groups, keep the maximum activity of the material, and use a vacuum freeze dryer, which is easy to decompose and easy to dry. For oxidized materials, the vacuum degree in the working room is 600-700 mm Hg, and inert gas is filled inside, and the temperature is set, displayed and controlled by an intelligent digital temperature regulator; the drying time of each ...

Embodiment 2

[0032] A processing method of kiwi fruit active instant drink, comprising the steps of:

[0033] Step 1. Material selection and cleaning: After cleaning, the materials are peeled and pretreated;

[0034] Step 2, drying and disinfection: after drying, chlorine dioxide food disinfectant is used for disinfection;

[0035] Step 3, material pre-cooling: pre-cool the material in a vacuum freeze dryer, the pre-cooling temperature is 12°C, and the pre-cooling time is 3 hours;

[0036] Step 4. Quantum resonance vacuum drying treatment: The quantum resonance is to use the quantum chip to break up the macromolecular groups in the material into small molecular groups, keep the maximum activity of the material, and use a vacuum freeze dryer, which is easy to decompose and easy to dry. For oxidized materials, keep a vacuum of 600-700 mm Hg in the working room, and fill the interior with inert gas, and use an intelligent digital temperature regulator to set, display and control the temperat...

Embodiment 3

[0042] A processing method for an orange active instant drink, comprising the steps of:

[0043] Step 1. Material selection and cleaning: After cleaning, the materials are pretreated for peeling and core removal;

[0044] Step 2, drying and disinfection: after drying, chlorine dioxide food disinfectant is used for disinfection;

[0045] Step 3, material pre-cooling: pre-cool the material in a vacuum freeze dryer, the pre-cooling temperature is 5°C, and the pre-cooling time is 3 hours;

[0046] Step 4. Quantum resonance vacuum drying treatment: The quantum resonance is to use the quantum chip to break up the macromolecular groups in the material into small molecular groups, keep the maximum activity of the material, and use a vacuum freeze dryer, which is easy to decompose and easy to dry. For oxidized materials, keep a vacuum of 600-700 mm Hg in the working room, and fill the interior with inert gas, and use an intelligent digital temperature regulator to set, display and con...

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Abstract

The invention discloses a processing method for an active instant beverage. The method successively includes the steps of: selecting and cleaning raw materials; sun-drying and disinfecting the raw materials; pre-refrigerating the raw materials; performing quantum resonance vacuum drying treatment; performing cryo-crushing and sieving; and weighing and vacuum-packaging a product. In the processing method, fruits, vegetables, edible insects, traditional Chinese medicines, milk, fish, meat, vegetable leaves, coffee, and poultry eggs are employed as main raw materials with weak-alkaline small-molecular mineral water as a basis, wherein active essences in the components are extracted through high and new technologies. The extracts are then freeze-dried and are compounded with related auxiliary materials. Through the advanced activity processing technology, the instant beverage can be dissolved in water rapidly for drinking. The active instant beverage has no preservatives and pigments, has original taste and nutrients, and is very different from conventional beverages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of active instant drinks. Background technique [0002] For thousands of years in human society, the production and processing of beverages for fruits, vegetables, Chinese herbal medicines, agricultural sideline products and local specialties has been mainly carried out in the more common and traditional processing methods, such as hot air drying, steam drying, infrared drying, boiling drying, etc. It is often produced and processed by high temperature, high pressure and other methods to obtain the required beverages to meet the needs of human life and survival. However, some fruits, vegetables, foods, etc. are produced and processed under high temperature and high pressure, and the internal molecular structure of the original nutrients is severely damaged, and easily oxidized substances and microorganisms are also subject to decay and volatiles, espec...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L3/44
CPCA23L2/39A23L3/44
Inventor 李远林邹金宁罗坚武李汉平陈小燕林超吴德琪黄致财
Owner WUHAN HEXING ENVIRONMENTAL PROTECTION TECH CO LTD
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