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A kind of passion fruit block solid beverage and preparation method thereof

A technology for solid beverages and passion fruit, applied in the fields of food freezing, food science, food ingredients, etc., can solve the problems of slow dissolution rate, small contact interface, inability to achieve rapid dissolution and uniform dispersion, etc. Characteristics, the effect of even distribution of pulp

Active Publication Date: 2021-12-31
AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with powdered and granular solid beverages, block solid beverages have the advantage of easy quantitative brewing, but in general, block solid beverages have a small contact interface with water, and the dissolution rate during the brewing process is slow, so it cannot Meet the requirements of fast dissolution and uniform dispersion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Take by weighing 200kg of passion fruit pulp, carry out homogenization treatment in a homogenizer, and filter with a 20 mesh screen to obtain 160kg of passion fruit pulp; weigh 6kg of maltodextrin and 4kg of soybean protein isolate;

[0023] 2) Add the weighed soybean protein isolate into the passion fruit pulp, stir at a temperature of 10°C to 15°C, the speed of the mixer is 350r / min, and the stirring time is 15min, to prepare the soybean protein isolate passion fruit pulp mixture;

[0024] 3) Mix the prepared soy protein isolate passion fruit pulp mixture with maltodextrin, stir at 20°C to 25°C, the speed of the stirrer is 500r / min, the stirring time is 20min, and inject into a circular shape with an inner diameter of 40mm In the silicone mold, the injection volume is 10mL;

[0025] 4) Place the round silica gel mold with the material in the low temperature of -28℃~-32℃ for pre-freezing, the time is 18h~20h, and then put the material into the vacuum freeze dryer fo...

Embodiment 2

[0028] 1) take by weighing passion fruit pulp 225kg, carry out homogenization process in homogenizer, filter with 20 mesh screens, obtain 180kg passion fruit pulp; Take maltodextrin 8kg, soybean protein isolate 6kg;

[0029] 2) Add the weighed soybean protein isolate into the passion fruit pulp, stir at a temperature of 10°C to 15°C, the speed of the mixer is 350r / min, and the stirring time is 15min, to prepare the soybean protein isolate passion fruit pulp mixture;

[0030] 3) Mix the prepared soy protein isolate passion fruit pulp mixture with maltodextrin, stir at 20°C to 25°C, the speed of the stirrer is 500r / min, the stirring time is 20min, and inject into a circular shape with an inner diameter of 40mm In the silicone mold, the injection volume is 10mL;

[0031] 4) Place the circular silica gel mold with the material in a low temperature of -28°C to -32°C for pre-freezing for 18h to 20h, then put the material into a vacuum freeze dryer for vacuum freeze drying;

[0032]...

Embodiment 3

[0034] 1) Take by weighing 213kg of passion fruit pulp, carry out the homogenization process in a homogenizer, filter with a 20-mesh sieve, and obtain 170kg of passion fruit pulp; take by weighing 7kg of maltodextrin and 5kg of soybean protein isolate;

[0035] 2) Add the weighed soybean protein isolate into the passion fruit pulp, stir at a temperature of 10°C to 15°C, the speed of the mixer is 350r / min, and the stirring time is 15min, to prepare the soybean protein isolate passion fruit pulp mixture;

[0036] 3) Mix the prepared soy protein isolate passion fruit pulp mixture with maltodextrin, stir at 20°C to 25°C, the speed of the stirrer is 500r / min, the stirring time is 20min, and inject into a circular shape with an inner diameter of 40mm In the silicone mold, the injection volume is 10mL;

[0037] 4) Place the circular silica gel mold with the material in a low temperature of -28°C to -32°C for pre-freezing for 18h to 20h, then put the material into a vacuum freeze drye...

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular relates to a passion fruit block solid beverage. The raw materials for its preparation include, by weight, 160-180 parts of passion fruit pulp, 6-8 parts of maltodextrin, and 4 parts of soybean protein isolate ~6 servings. It also relates to a preparation method of the passion fruit block solid beverage, comprising adding soybean protein isolate into passion fruit pulp, stirring and mixing, then adding maltodextrin, stirring and mixing, pouring into a mold, vacuum freeze drying, and molding and packaging. The method achieves the purpose of significantly improving the dispersion characteristics of the passion fruit pulp by adding soybean protein isolate and maltodextrin, so that the pulp in the frozen passion fruit pulp is evenly distributed, and at the same time, the pulp particles are fully extended, and the drying rate of freeze-drying is improved. It is conducive to the rapid and uniform dispersion of block solid beverages, and achieves the technical effect of rapid dissolution and uniform dispersion.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a passion fruit block solid beverage and a preparation method thereof. Background technique [0002] Passion fruit scientifically known as passion fruit, also known as egg fruit, is native to South America and is a fruit with rich nutritional value and special fragrance. Passion fruit has high nutritional value, containing 7 kinds of organic acids, 17 kinds of amino acids and 21 kinds of trace elements. Passion fruit contains bioactive ingredients such as flavonoids (such as quercetin, apigenin, etc.), alkaloids (such as Harmin, Harmel, Harman, etc.), and has certain health care effects. Passion fruit juice is one of the most popular refreshing drinks. It is named for its sweet and fragrant juice. The juice is rich in protein and vitamins, which can quench thirst, clear heat and appetizer, and is beneficial to digestion and circulatory system. [0003] Solid beverages...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/395A23L2/66A23L2/52
CPCA23L2/395A23L2/52A23L2/66A23V2002/00A23V2250/5114A23V2250/5488A23V2300/10A23V2300/20
Inventor 翁敏劼罗旭辉李怡彬杜理旺刘晖
Owner AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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