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Preparation method of suspension drink containing mango and Hami melon granules

A technology of cantaloupe and fruit granules, applied in the field of beverage processing, can solve the problems of the gap between beverage processing technology and product quality and the international advanced level, the product stability is not good enough, the product quality is not good, etc., to achieve good stability, improve stability, The effect of reducing nutrient loss

Inactive Publication Date: 2018-07-31
程微丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the development of beverages is very good in China, there is always a big gap between domestic beverage processing technology and product quality and the international advanced level.
Fruit beverages are very common in foreign countries, and the processing technology is also very mature, but the domestic fruit beverages are either of low product quality, insufficient product stability, or high cost, compared with similar foreign fruit beverages. Compared with beverages, there is a clear gap

Method used

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  • Preparation method of suspension drink containing mango and Hami melon granules
  • Preparation method of suspension drink containing mango and Hami melon granules

Examples

Experimental program
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Effect test

specific Embodiment 1

[0030] A kind of preparation method of suspension drink containing fruit grain, it is characterized in that the processing step of this suspension drink is as follows:

[0031] Preparation of mango dices and cantaloupe dices:

[0032] Preparation of mango dices

[0033] Select high-quality fresh ripe mangoes, inject the color-protecting liquid into the mangoes with a syringe, then freeze them quickly, then peel and remove the core, and cut the melon pulp into cubes, the size of which is 2*2* 2mm, then add calcium chloride, guar gum, and agar to the fruit grains to soak in the solution formed for 30 minutes to form fruit grain gum; the dosage percentage of the calcium chloride, guar gum, and agar is: 1%: 5%: 4%, other ingredients are purified water; color protection solution is a solution made of 1 gram of citric acid, 12 grams of sodium erythorbate, 5 grams of sodium hexametaphosphate, 9 grams of EDTA and 1000 grams of purified water.

[0034] Preparation of cantaloupes

[...

specific Embodiment 2

[0041] A method for preparing a suspension beverage containing fruit particles, characterized in that the processing steps of the suspension beverage are as follows:

[0042] Preparation of mango dices and cantaloupe dices:

[0043] Preparation of mango dices

[0044] Select high-quality fresh ripe mangoes, inject the color-protecting liquid into the mangoes with a syringe, then freeze them quickly, then peel and remove the core, and cut the melon pulp into cubes, the size of which is 2*2* 2mm, then add calcium chloride, guar gum, and agar to the fruit grains to soak for 30 minutes in the solution formed to form fruit grain gum; the dosage percentage of the calcium chloride, guar gum, and agar is: 2%: 6%: 5%, other ingredients are purified water; the color protection solution is a solution made of 2 grams of citric acid, 13 grams of sodium erythorbate, 6 grams of sodium hexametaphosphate, 11 grams of EDTA and 1000 grams of purified water.

[0045] Preparation of cantaloupes ...

specific Embodiment 3

[0052] A method for preparing a suspension beverage containing fruit particles, characterized in that the processing steps of the suspension beverage are as follows:

[0053] Preparation of mango dices and cantaloupe dices:

[0054] Preparation of mango dices

[0055] Select high-quality fresh ripe mangoes, inject the color-protecting liquid into the mangoes with a syringe, then freeze them quickly, then peel and remove the core, and cut the melon pulp into cubes, the size of which is 2*2* 2mm, then add calcium chloride, guar gum, and agar to the fruit grains to soak for 30 minutes in a solution formed to form fruit grain gum; the dosage percentages of the calcium chloride, guar gum, and agar are: 3%: 7%: 6%, other ingredients are purified water; the color protection solution is a solution made of 3 grams of citric acid, 15 grams of sodium erythorbate, 9 grams of sodium hexametaphosphate, 12 grams of EDTA and 1000 grams of purified water.

[0056] Preparation of cantaloupes ...

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Abstract

The invention relates to a preparation method of a suspension drink containing mango and Hami melon granules. A colloid solution containing solidified granules and granules are treated, so that the granules become granules with special structures. The density of the granules is slightly different from the formed solution and a certain quantity of thickening agent is added to the solution, so thatthe suspension force of the solution is greatly improved, the granules can be stably suspended in the drink. Meanwhile, in the granule processing process, the color and nutrients of the granules can be reserved to the greatest extent with a special technology. the suspension drink containing the granules has the advantages of rich nutrients, stable product granule suspension performance, simplicity in processing, high market competitiveness and the like and has better market prospects.

Description

Technical field: [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a suspension beverage processing technology containing fruit particles. Background technique [0002] As a unique food, beverages can not only replenish water for people, but also have the effect of supplementing nutrition, and some even have the effect of dietotherapy. Consumer favorite. Beverages all have a certain taste and mouthfeel, and emphasize color, aroma, and taste very much. They either maintain the color, aroma, and taste of natural raw materials, or improve them through processing and deployment to meet people's various needs. It has a wide variety and different flavors, and is the most common and necessary drink in people's daily life. [0003] The consumption of beverages in the world continues to increase, especially in countries such as Europe, the United States, and Japan, which account for the vast majority of the world's consumption....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52
Inventor 程微丽
Owner 程微丽
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