Preparation method of clear type persimmon beverage

A persimmon and beverage technology, applied in the field of persimmon beverage preparation, to eliminate tannin content, avoid the influence of color and quality, and ensure the effect of removing astringency

Active Publication Date: 2018-01-19
陕西天路通生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a preparation method of a clear persimmon beverage, which comprises freezing and storing the persimmons after picking them, then directly crushing the frozen persimmons to remove the astringency, and finally processing the persimmons into fruit juice beverages, and comprehensively utilizing the raw materials of persimmon pulp to improve It improves the utilization rate of raw materials and solves the problem of industrialization of persimmons for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method for clear type persimmon drink, comprising the following steps:

[0038] 【1】Material preparation

[0039] Put eight or nine ripe persimmons into the cold storage and store them at a temperature of -30°C to -20°C for 6 months. After leaving the warehouse, the frozen persimmons should be thawed with clean water at room temperature for 2-3 hours. Add 0.5% sodium sulfite to protect the color. Due to the addition of sodium sulfite during the thawing process, the color and pulp quality of persimmons did not change significantly.

[0040] 【2】Preparation of persimmon puree

[0041] 【2.1】Manual depeding and beating;

[0042] [2.2] After aseptically sealing the slurry, store it at -5 to -3°C;

[0043] 【3】Deastringency and clarification of persimmon puree

[0044] [3.1] Filtration of raw pulp: after the raw pulp is thawed, add 0.01% vitamin C, use double-layer gauze for coarse filtration, remove suspended matter, and squeeze out the juice in the pomace in...

Embodiment 2

[0059] It is roughly the same as Example 1, except that after thawing, the step of removing astringency with warm water is added.

[0060] A technical scheme of a persimmon comprehensive utilization processing method is as follows, comprising the following steps:

[0061] 【1】Material preparation

[0062] Put eight or nine ripe persimmons into the cold storage and store them at a temperature of -30°C to -20°C for 6 months. The frozen persimmons after leaving the warehouse should be thawed with clean water at room temperature for 3 hours, and 0.5 % sodium sulfite to protect the color, then the water temperature was raised to 40°C, and the warm water was used to deastringent for 24 hours. Due to the addition of sodium sulfite to the warm water deastringency, the color and pulp quality of persimmons did not change significantly.

[0063] 【2】Preparation of persimmon puree

[0064] 【2.1】Manual depeding and beating;

[0065] [2.2] After aseptically sealing the slurry, store it at...

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PUM

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Abstract

The invention discloses a preparation method of a clear type persimmon beverage. The preparation method comprises the steps of preparing raw materials, preparing persimmon virgin pulp, performing astringent taste removal and clarification on the persimmon virgin pulp, preparing the beverage and the like. In the preparation process of the beverage, composite astringent taste removal treatment is performed on persimmons, so that the generation of astringent taste and generation of astringent taste return are avoided. Frozen persimmons are used as the raw materials, the whole persimmon flesh is comprehensively utilized without losses nearly, nutritive components of the persimmons are maintained, and large-scale industrialized implementation is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of persimmon beverage. Background technique [0002] Persimmon has high sugar content, contains carotene, multivitamins, fat, protein and minerals such as Ca, P, Fe, etc. The cellulose in persimmon is as high as 3.1%, which is the highest content in fruit. Persimmon dietary fiber, vitamin C higher than normal fruit. There are many varieties of persimmons, and the output is large. As a seasonal product, persimmons are easy to soften after collection due to the concentrated harvest period, and they are not resistant to storage. So far, there is no mature large-scale storage and preservation technology for popularization and application, so persimmons can only be sold as soon as possible at a low price. It is mainly used for fresh food or processed into persimmons. The product is single and the processing time is very short, which limits the large-scale utilizati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/08A23L2/52A23L2/72A23L2/84A23L5/41
Inventor 翟文俊
Owner 陕西天路通生物科技有限公司
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