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Pumpkin composite beverage and preparation method thereof

A pumpkin and beverage technology, which is applied in the direction of sugary food ingredients, food ingredient functions, food science, etc., can solve the problems of short preservation time, easy layering, and low stability of beverage products, and achieve high market value and good stability The effect of sex, satisfaction pursuit

Inactive Publication Date: 2018-07-24
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional components of the existing compound fruit and vegetable beverages are still based on simple compounding, and the finished beverages have low stability, short fresh-keeping time, and easy layering.

Method used

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  • Pumpkin composite beverage and preparation method thereof
  • Pumpkin composite beverage and preparation method thereof
  • Pumpkin composite beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A pumpkin compound beverage, which comprises the following raw material components by weight percentage:

[0024]

[0025] Wherein the compound fruit juice is formed by mixing pumpkin juice and papaya juice in a ratio of 3:2 in parts by weight; the material-water ratio of the pumpkin juice and papaya juice is both 1:2.

[0026] Preparation:

[0027] 1) Raw material pretreatment: choose and state fresh pumpkins, wash them with running water, peel off the skin, remove the seeds, and cut them into 3-4cm 3 Small pieces of red papaya with moderate maturity are selected and washed with running water, peeled and seeded, and cut into small pieces about 5mm thick for later use;

[0028] 2) Blanching treatment: scald the sliced ​​pumpkin with hot water at 100°C for 4 to 5 minutes, then inactivate the enzyme, and scald the sliced ​​papaya with hot water at 95°C for 2 to 3 minutes, then inactivate the enzyme deal with;

[0029] 3) Freezing treatment: put the pumpkin and papay...

Embodiment 2

[0035] A pumpkin compound beverage, which comprises the following raw material components by weight percentage:

[0036]

[0037] Wherein the compound fruit juice is formed by mixing pumpkin juice and papaya juice in a ratio of 3:2 in parts by weight; the material-water ratio of the pumpkin juice and papaya juice is both 1:2.

[0038] The preparation method of this example is the same as that of Example 1, and the finished product of Example 2 is prepared.

Embodiment 3

[0040] A pumpkin compound beverage, which comprises the following raw material components by weight percentage:

[0041]

[0042] Wherein the compound fruit juice is formed by mixing pumpkin juice and papaya juice in a ratio of 3:2 in parts by weight; the material-water ratio of the pumpkin juice and papaya juice is both 1:2.

[0043] The preparation method of this example is the same as that of Example 1, and the finished product of Example 3 is prepared.

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PUM

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Abstract

The invention discloses a pumpkin composite beverage. The pumpkin composite beverage comprises the following raw material components in percentage by weight of 40-60% of composite fruit juice, 8-12% of white granulated sugar, 0.1-0.5% of citric acid, 0.08-0.12% of sodium carboxymethyl cellulose, 0.05-0.08% of sodium alginate, and 0.05-0.08% of xanthan gum, wherein the composite fruit juice is prepared through mixing pumpkin juice with papaya juice in the compounding ratio of parts by weight of the pumpkin juice to the papaya juice being 3 to 2. Papayas high in VC content are used for complementing nutrient components of pumpkins, besides, through adjustment of other raw materials, the prepared composite beverage has favorable stability, is notable in health-care efficacy, and high in market value, and meets pursue of vast consumers for healthy beverages. The invention further discloses a preparation method of the pumpkin composite beverage. Through adjustment of process steps, particularly through freezing, mashing, squeezing to obtain juice and homogenizing, the juice yield is increased, the nutrient components of the pumpkins and the papayas can be well preserved, and besides, the stability of the composite beverage is effectively improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound beverage. Background technique [0002] Pumpkin is composed of three parts: skin, meat, pulp and seeds. Because each part has unique value, it has been regarded as a kind of food with both medicine and food. Pumpkin is a low-calorie vegetable (about 17 kcal per 100g of pumpkin meat), and its edible part has extremely high medicinal value. Every 100 grams of pumpkin contains 0.2g of fat, 2.0g of carbohydrates, 4.0g of protein, 2.4g of cellulose, 0.06mg of riboflavin, 0.3mg of niacin, 80mg of ascorbic acid, and is rich in β-carotene, vitamins (A, B, C, E), mineral elements, a variety of free amino acids and alkaloids and other biologically active ingredients are rich in nutrition and comprehensive, and are known as the "king of vegetables". Regular consumption of pumpkin is beneficial to human health. It has the functions of liver protection, detoxification, anti-diabete...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L2/60A23L2/70A23L33/00
CPCA23L2/04A23L2/52A23L2/60A23L2/70A23L33/00A23V2002/00A23V2200/30A23V2250/032A23V2250/5086A23V2250/60
Inventor 方舒婷曾荣李海贤李韵仪黄佩珊
Owner FOSHAN UNIVERSITY