Production method of malus xmicromalus AD calcium milk beverage

A production method, the technology of Haihongguo, is applied in the production field of Haihongguo AD calcium milk beverage, which can solve the problems of short shelf life, low juice yield, affecting the taste, etc., so that the fruit juice is not easy to brown and turbid, and the juice yield is improved. rate effect

Inactive Publication Date: 2018-03-16
梁磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Haihong fruit juice produced by the traditional juicing process not only has a low juice yield, but also has extremely unstable properties, which can easily cause juice browning, turbidity, and precipitation. The shelf life of the product is short and storage is difficult; Affected the taste of Haihong fruit processed products, including Haihong juice drinks, and thus affected their sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production method of sea red fruit juice without sour and astringent feeling is realized through the following steps:

[0019] (1) Preparation of sea red fruit juice: sort, wash, and cut the sea red fruit, then add salt water 5 times the volume of the sea red fruit, and perform the first beating to obtain the original sea red fruit juice; wherein, the salt in the salt water The mass volume ratio of deionized water is 0.8g / mL;

[0020] (2) Improvement of the original juice of Haihongguo: add 0.001‰ volume of AD calcium milk to the original juice of Haihongguo. 2 Put it in an incubator with a concentration of 5% for 1 hour, first filter it through a plate and frame filter press, add fresh lemon juice to the filtrate A dropwise, and then filter it through a microporous membrane to obtain sea red juice without sourness .

[0021] Add skimmed milk powder to the above-mentioned Haihong fruit juice without sour and astringent feeling, wherein the mass volume ratio ...

Embodiment 2

[0024] A kind of production method of sea red fruit juice without sour and astringent feeling is realized through the following steps:

[0025] (1) Preparation of sea red fruit juice: sorting, washing, and cutting the sea red fruit, then adding salt water 6 times the volume of sea red fruit, and beating for the first time to obtain sea red fruit original juice; wherein, the salt in the salt water The mass volume ratio of deionized water is 0.6g / mL;

[0026] (2) Improvement of the original juice of Haihongguo: add 0.002‰ volume of AD calcium milk to the original juice of Haihongguo. 2 Put it in an incubator with a concentration of 5% for 2 hours, first filter it through a plate and frame filter press, add fresh lemon juice to the filtrate A, and then filter it through a microporous membrane to obtain sea red juice without sourness .

[0027] Add skimmed milk powder to the above-mentioned Haihong fruit juice without sour and astringent feeling, the mass volume ratio of the ski...

Embodiment 3

[0030] A kind of production method of sea red fruit juice without sour and astringent feeling is realized through the following steps:

[0031] (1) Preparation of sea red fruit juice: sorting, washing, and cutting the sea red fruit, then adding salt water 6 times the volume of sea red fruit, and beating for the first time to obtain sea red fruit original juice; wherein, the salt in the salt water The mass volume ratio of deionized water is 0.7g / mL;

[0032] (2) Improvement of the original juice of Haihongguo: add 0.0015‰ volume of AD calcium milk to the original juice of Haihongguo. 2 Put it in an incubator with a concentration of 5% for 1.5 hours, first filter it through a plate and frame filter press, add fresh lemon juice to the filtrate A, and then filter it through a microporous membrane to obtain sea red without sourness juice.

[0033] The method is to add skim milk powder to the sea red fruit juice without sour and astringent feeling, and the mass volume ratio of the...

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PUM

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Abstract

The invention discloses a production method of a malus xmicromalus AD calcium milk beverage. The production method comprises the following steps of firstly choosing malus xmicromalus, performing thorough cleaning, performing dicing, then adding a saline solution of which the volume is 5-6 times of that of the malus xmicromalus, performing pulping for the first time, adding 0.0001-0.0002% by volumeof AD calcium milk to obtain a mixture, enabling the mixture to be placed in an incubator with the temperature being 38-42 DEG C and the CO2 concentration value being 5% for 1-2h, and then performingfiltration with a plate-and-frame filter-press and filtration with a microporous membrane so as to obtain malus xmicromalus juice free from sour and astringent sense; then adding nonfat dry milk, performing sterilization under the condition of 120-125 DEG C for 15-18s, and performing natural cooling to 85 DEG C; and then performing homogenizing, and performing canning. According to the productionmethod disclosed by the invention, the juice yield rate can be increased, the malus xmicromalus AD calcium milk beverage has peculiar fragrance of the malus xmicromalus and the fragrance of AD calcium milk, the nutrition of the fruit juice and the nutrition of the milk are complementary, and clarified type malus xmicromalus juice which is relatively stable in nature and not liable to generate brown stain, be turbid and precipitated is obtained.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and relates to a preparation process of sea red fruit juice, in particular to a production method of sea red fruit AD calcium milk drink. Background technique [0002] Haihong fruit is rich in nutrition, has the same source of medicine and food, and has a wide range of uses. The fruit contains 15.18% soluble sugar, 1.04% dichromatic acid, and 2.38mg / 100g vitamin C. In addition, it also contains various trace elements needed by the human body, including calcium 66.59 mg / g, iron 2.16mg / g, zinc 0.54mg / g, known as "the king of calcium in fruits", the total flavonoid content of sea red fruit ranks first among all kinds of fruits, and has the effects of lowering blood pressure, softening blood vessels, and anti-aging At the same time, it has the effect of digesting food and invigorating the stomach, and has a good therapeutic effect on infants and elderly calcium deficiency. [0003] The pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 梁磊
Owner 梁磊
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