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Fermentation type pear juice beverage and making method thereof

A fermented pear juice technology, applied in the field of food processing, can solve the problem of less pear processed products, achieve the effects of enhancing immunity, improving intestinal environment, and increasing food value

Inactive Publication Date: 2018-05-18
SHENZHEN ZHONGKE TAIFU TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to solve the problem of few pear processed products and reduce the harmful effects of smog on human lungs, and provides a fermented pear juice drink and its preparation method

Method used

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  • Fermentation type pear juice beverage and making method thereof
  • Fermentation type pear juice beverage and making method thereof
  • Fermentation type pear juice beverage and making method thereof

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preparation example Construction

[0029] This embodiment also provides a preparation method of fermented pear juice beverage, the preparation method comprising:

[0030] S1. Raw material pretreatment: Weigh 35-55 parts of fresh pear, 10-15 parts of loquat, 1-5 parts of tangerine peel, 1-5 parts of medlar, 10-15 parts of fresh lemon, and 10-15 parts of ginger , washed and dried, sliced ​​and set aside;

[0031] S2. Steaming: evenly stack the fresh pear slices, loquat, tangerine peel, medlar and rock sugar obtained in step S1 into a ceramic container, place it in a steamer and steam it over water, and keep it for 45-60 minutes after the water boils. finished steaming;

[0032] S3, boiling: Pour the lemon slices and ginger mother obtained in step S1 into a fruit crusher to make a slurry, transfer the slurry to a casserole, add rock sugar, add pure water of the same volume as the slurry, and boil over low heat , when it is concentrated to the volume of the original slurry, the boiling is completed; wherein, the ...

Embodiment 1

[0043] S1, raw material pretreatment: take by weight 35 parts of Yali, 15 parts of loquat, 3 parts of tangerine peel, 3 parts of medlar, 15 parts of fresh lemon, 15 parts of ginger mother, wash and control dry water, pear, loquat, Sliced ​​lemon and ginger, set aside;

[0044] S2. Steaming: evenly superimpose the pear slices, loquat, tangerine peel, medlar and rock sugar obtained in step S1 into a ceramic container, place it in a steamer and steam it over water, and keep it for 50 minutes after the water boils. After the steaming is completed, The mass of rock sugar is 12% of the total mass of pear slices, loquat, tangerine peel, and medlar;

[0045] S3. Boiling: Pour the lemon slices and ginger mother obtained in step S1 into a fruit crusher to make a slurry, transfer the slurry to a casserole, add rock sugar and pure water equal in volume to the slurry, boil over a low heat, and wait to concentrate to the original When the slurry volume is finished, the rock sugar quality i...

Embodiment 2

[0052] S1, raw material pretreatment: take by weight 50 parts of Snowflake pear, 10 parts of loquat, 5 parts of tangerine peel, 5 parts of medlar, 10 parts of fresh lemon, 10 parts of ginger mother, wash and control dry water, pear, loquat, Sliced ​​lemon and ginger, set aside;

[0053] S2, steaming: the pear slices obtained in step S1, loquat, tangerine peel, medlar and rock sugar are evenly superimposed into a ceramic container, placed in a steamer for steaming, and kept for 60 minutes after the water boils, and the steaming is completed. The mass of rock sugar is 10% of the total mass of pear slices, loquat, tangerine peel, and wolfberry;

[0054] S3. Boiling: Pour the lemon slices and ginger mother obtained in step S1 into a fruit crusher to make a slurry, transfer the slurry to a casserole, add rock sugar and pure water equal in volume to the slurry, boil over a low heat, and wait to concentrate to the original When the slurry volume is finished, the rock sugar quality i...

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Abstract

The invention relates to the technical field of food processing, and particularly discloses a fermentation type pear juice beverage and a making method thereof. The fermentation type pear juice beverage is made from the following raw materials in parts by mass of 35-55 parts of fresh pears, 10-15 parts of loquats, 1-5 parts of Chinese wolfberry fruits, 1-5 parts of dried orange peel, 15-25 parts of crystal sugar, 10-15 parts of fresh lemons, 10-15 parts of ginger roots, 5-10 parts of honey and 0.05-0.3 part of a stabilizing agent. The invention provides a pear processed product of a new kind,harmful influence of haze on the lung of human bodies can be reduced, and polysaccharide contained in the fermentation type pear juice beverage is favorable for improvement of intestinal tract environment and improvement of immunocompetence of the human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented pear juice drink and a preparation method thereof. Background technique [0002] Pears are sweet and slightly sour, rich in carbohydrates, protein, fat, cellulose and multivitamins, which play an important role in human health. Modern medicine has proved that pears have the effects of promoting body fluid and moistening dryness, clearing the lungs and nourishing the lungs, relieving cough and reducing phlegm, and are beneficial to patients with acute bronchitis and upper respiratory tract infections such as dry itching, burning pain, hoarseness, thick phlegm, and constipation. effect. Therefore, under the current situation of serious air pollution, human beings can achieve the effect of nourishing the lungs by properly ingesting pears, and reduce the impact of inhalable particles in the air on the lungs. [0003] Pears are cold in nature, so people with weak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/314
Inventor 方孝贤于配配
Owner SHENZHEN ZHONGKE TAIFU TECH CO LTD