Papaya solid beverage and preparation method thereof

A technology for solid beverage and papaya, applied in the field of beverages, can solve the problems of unfavorable industrialized production, difficult long-term storage, low economic value, etc., and achieve the effects of enhancing human immunity, eliminating toxic substances, and having a simple formula.

Inactive Publication Date: 2018-09-18
伍玉兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it is not easy to store for a long time, and the storage cost is high, it is usually eaten d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] A solid papaya beverage, mainly prepared from the following raw materials according to the mass ratio:

[0028] 40-50 portions of papaya, 10-20 portions of green tea, 4-8 portions of tangerine peel, 8-12 portions of hawthorn, 10-20 portions of red beans, 8-12 portions of blueberries, 3-5 portions of Ophiopogon japonicus, 2-4 portions of Eucommia Sugar alcohol 8-12 parts, corn dextrin 3-5 parts, citric acid 0.5-0.7 parts.

[0029] The preparation method of the papaya solid beverage includes the following steps:

[0030] (1) First immerse the green tea, tangerine peel, Ophiopogon japonicus, and Eucommia ulmoides in 26℃ absolute ethanol for 25 minutes, then drain the water and pulverize and fry them in a pot at low temperature for 15 minutes. Spray the yeast solution to ferment for 24 hours to obtain fermentation. Mixed powder: Add 4 times the mass of water to the fermented mixed powder, cook at 48°C for 60 minutes, filter to obtain a nutrient solution for use;...

Example Embodiment

[0040] Example 2

[0041] A solid papaya beverage, mainly prepared from the following raw materials according to the mass ratio:

[0042] 40 parts of papaya, 10 parts of green tea, 4 parts of tangerine peel, 8 parts of hawthorn, 10 parts of red beans, 8 parts of blueberries, 3 parts of Ophiopogon japonicus, 2 parts of Eucommia, 8 parts of xylitol, 3 parts of corn dextrin, 0.5 parts of citric acid.

[0043] The preparation method of the papaya solid beverage includes the following steps:

[0044] (1) First immerse the green tea, tangerine peel, Ophiopogon japonicus, and Eucommia ulmoides in 28℃ absolute ethanol for 30 minutes, then drain the water and pulverize and fry them in a pot at low temperature for 16 minutes, spray them with yeast and ferment for 25 hours to obtain fermentation. Mixed powder: Add 4.5 times the mass of water to the fermented mixed powder, steam it at 54°C for 65 minutes, filter to obtain a nutrient solution for use;

[0045] (2) Mix papaya, hawthorn, red beans, a...

Example Embodiment

[0054] Example 3

[0055] A solid papaya beverage, mainly prepared from the following raw materials according to the mass ratio:

[0056] 45 parts of papaya, 15 parts of green tea, 6 parts of tangerine peel, 10 parts of hawthorn, 12 parts of red beans, 10 parts of blueberries, 5 parts of Ophiopogon japonicus, 4 parts of Eucommia ulmoides, 12 parts of xylitol, 5 parts of corn dextrin, 0.7 parts of citric acid.

[0057] The preparation method of the papaya solid beverage includes the following steps:

[0058] (1) First immerse the green tea, tangerine peel, Ophiopogon japonicus, and Eucommia ulmoides in 30℃ absolute ethanol for 35 minutes, drain the water, powder and fry them in a pot at low temperature for 17 minutes, spray them with yeast solution, and ferment for 26 hours. Mixed powder: Add 5 times the mass of water to the fermented mixed powder, cook at 60°C for 70 minutes, filter to obtain a nutrient solution, and use it for later use;

[0059] (2) Mix papaya, hawthorn, red beans, a...

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PUM

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Abstract

The invention discloses a papaya solid drink. The papaya solid drink is prepared from the following raw materials in parts by mass: 40-50 parts of papaya fruits, 10-20 parts of green tea, 4-8 parts ofdried orange peel, 8-12 parts of hawthorn fruits, 10-20 parts of red beans, 8-12 parts of blueberries, 3-5 parts of radix ophiopogonis, 2-4 parts of cortex eucommiae, 8-12 parts of xylitol, 3-5 partsof corn dextrin, and 0.5-0.7 part of citric acid. By combining the drinking functions of the foods with the health-caring functions of the medicines, the papaya solid drink disclosed by the inventionmeets the traditional medical concepts, and approaches the concepts of modern health drinks. The raw materials are scientifically blended with a simple formula adopted so that the prepared papaya solid drink has refreshing aroma, and is capable of strengthening the spleen, stimulating appetite, dispelling dampness, promoting urination, promoting metabolism and beautifying; moreover, the papaya solid drink also has relatively high health-caring effects.

Description

technical field [0001] The invention relates to beverages, in particular to a papaya solid beverage and a preparation method thereof. Background technique [0002] Fresh papaya contains more tannins and organic acids, and the sugar content is relatively low, making it sour and astringent, so it is not suitable for raw food. But its fruit is nutritious and rich in vitamins. The acid components in papaya include malic acid, citric acid, tartaric acid, etc. These organic acids have a pure sour taste. After proper dilution and supplemented with certain sweeteners such as sucrose or honey, they can be made into products with unique flavors. The proteolytic enzymes contained in papaya can compensate for the secretion of pancreas and intestines, supplement the insufficiency of gastric juice, and help break down protein and starch. Papaya contains carotene and rich vitamin C. They have strong antioxidant capacity, help the body repair tissues, eliminate toxic substances, enhance h...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/84A23L33/00A23L33/105
CPCA23L2/39A23L2/52A23L2/84A23L33/00A23L33/105A23V2002/00A23V2200/32A23V2200/318A23V2200/30A23V2250/21
Inventor 伍玉兰
Owner 伍玉兰
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