Processing technology for Phyllanthus emblica beverage

A processing technology, the technology of emblica, which is applied in the direction of food science, etc., can solve the problems of turbid color, lack of aroma, and strong sour taste of the juice, and achieve the effect of better drinking taste, clear color and strong aroma of the juice

Inactive Publication Date: 2018-10-19
凉山州晟森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the mouthfeel of the existing emblica beverage is improved compared with untreated emblica juice after being boile

Method used

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  • Processing technology for Phyllanthus emblica beverage
  • Processing technology for Phyllanthus emblica beverage
  • Processing technology for Phyllanthus emblica beverage

Examples

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Embodiment Construction

[0021] The processing technology of the emblica beverage includes the following steps: mixing freshly squeezed emblica juice and emblica base liquid according to the following weight ratio to obtain a mixed base liquid, and the weight ratio of the freshly squeezed emblica juice to the emblica base liquid is 1: (2 -5), then add sugar to the mixed base liquid and stir evenly to obtain the emblica emblica beverage; the weight percentage of sugar in the emblica emblica beverage is 5-15%;

[0022] The freshly squeezed amla juice is obtained by the following method: the fresh amla fruit is pitted and then squeezed, and the residue is filtered to obtain the freshly squeezed amla;

[0023] The emblica beverage of the present invention is obtained by mixing freshly squeezed emblica juice, emblica base liquid and sugar in a certain proportion. The freshly squeezed amla juice has a relatively high vitamin content, but has a heavy acidity and a poor taste. It is relatively clear and has a stro...

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Abstract

The invention discloses a processing technology for making a Phyllanthus emblica beverage having good mouthfeel, rich fragrance and clear juice color. The Phyllanthus emblica beverage is obtained by mixing a freshly squeezed Phyllanthus emblica juice with a Phyllanthus emblica base liquid according to a weight ratio of 1:(2-5) to obtain a mixed base liquid, adding sugar to the mixed base liquid, and uniformly stirring above materials. The weight percentage of the sugar in the Phyllanthus emblica beverage is 5-15%, the freshly squeezed Phyllanthus emblica juice has high vitamin content, heavy sour taste and poor mouthfeel, the Phyllanthus emblica base liquid has clear color, rich fragrance, light sour taste and good drinking mouthfeel, and the sugar is used to increase the sweetness, so above three raw materials are mixed to make the whole Phyllanthus emblica beverage have a clear color, rich fragrance, sour and sweet taste and good drinking mouthfeel. The processing technology is suitable for being promoted and applied in the field of foods.

Description

Technical field [0001] The invention relates to the field of food, in particular to a processing technology of Phyllanthus emblica beverage. Background technique [0002] Phyllanthus emblica is the fruit of a wild plant. Phyllanthus emblica is widely distributed in the hilly areas of Guangdong, Guangxi, Hainan, Yunnan, Guizhou, Sichuan, Fujian and other places. It is harvested in summer and autumn. According to relevant data reports, Phyllanthus emblica is rich in nutrients and functional factors, such as ascorbic acid, phyllamic acid, gallic acid, lupulol, β-sitosterol, tannin compounds, minerals and vitamins, etc. Among them, ascorbic acid The content of (Vitamin C) is as high as 370~1416mg / 100g, which has the functions of promoting body fluid and relieving cough, reducing phlegm, strengthening the spleen and stomach, clearing away heat and detoxification. Scientific experiments have confirmed that Phyllanthus emblica juice has a significant blocking effect on the synthesis of...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/60A23L33/00
CPCA23L2/04A23L2/60A23L33/00
Inventor杨培富蔡光泽巩发永袁昌益舒川海
Owner凉山州晟森生物科技有限公司