Preparation method of stauntonia chinensis beverage

A wild papaya and beverage technology, applied in food science and other directions, can solve the problems of poor sour taste and low nutritional value of wild papaya, and achieve the effects of improving nutritional value, relieving sour taste and improving nutritional value.

Inactive Publication Date: 2018-12-14
贵州天楼生物发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But existing wild papaya drink preparation technology exists the low nutrit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of preparation method of wild papaya drink, comprises the steps:

[0025] 1) Pre-treatment of wild papaya: wash fresh wild papaya, remove seeds, then add 1.2 times the amount of water and crush to obtain wild papaya pulp;

[0026] 2) Enzymolysis: Add 0.05% of the total weight of ascorbic acid to the wild papaya pulp prepared in step 1) and mix well, then heat and boil for the first separation, move the filtrate to the storage tank, and then add it to the first Add 0.05% acid pectinase and acid amylase to the secondary filter residue, carry out enzymatic hydrolysis at 36°C, and then conduct the second separation, boil the filtrate to inactivate, combine the two separation liquids, and add clarification agent Clarify and filter to make wild papaya juice;

[0027] 3) Preparation: Mix 27 parts of wild papaya raw juice prepared in step 2), 4 parts of sweetener, 0.3 part of citric acid, 6 parts of skimmed milk powder reducing solution, 4 parts of honey a...

Embodiment 2

[0029] Embodiment 2: a kind of preparation method of wild papaya drink, comprises the steps:

[0030] 1) Pre-treatment of wild papaya: wash fresh wild papaya, remove seeds, then add 1 times the amount of water and crush to obtain wild papaya pulp;

[0031] 2) Enzymolysis: Add 0.02% of the total weight of ascorbic acid to the wild papaya pulp prepared in step 1) and mix well, then heat and boil for the first separation. Add 0.03% acid pectinase and acid amylase to the secondary filter residue respectively, carry out enzymatic hydrolysis at 32°C, and then conduct the second separation, boil the filtrate to inactivate, combine the two separation liquids, and add clarification agent Clarify and filter to make wild papaya juice;

[0032] 3) Blending: Mix 25 parts of wild papaya raw juice prepared in step 2), 2 parts of sweetener, 0.1 part of citric acid, 3 parts of skimmed milk powder reducing solution, 2 parts of honey and 65 parts of purified water to obtain wild papaya beverage...

Embodiment 3

[0034] Embodiment 3: a kind of preparation method of wild papaya drink, comprises the steps:

[0035] 1) Pre-treatment of wild papaya: wash fresh wild papaya, remove seeds, then add 1.5 times the amount of water and crush to obtain wild papaya pulp;

[0036] 2) Enzymolysis: Add 0.08% of the total weight of ascorbic acid to the wild papaya pulp prepared in step 1) and mix well, then heat and boil for the first separation, the filtrate is transferred to the storage tank, and then to the first Add 0.08% acid pectinase and acid amylase to the secondary filter residue respectively, carry out enzymatic hydrolysis at 42°C, and then conduct the second separation, boil the filtrate to inactivate, combine the two separation liquids, and add clarification agent Clarify and filter to make wild papaya juice;

[0037] 3) Preparation: Mix 30 parts of wild papaya raw juice prepared in step 2), 6 parts of sweetener, 0.4 part of citric acid, 10 parts of skimmed milk powder reducing solution, 6...

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PUM

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Abstract

The invention discloses a preparation method of a stauntonia chinensis beverage. The preparation method comprises the following steps of (1) preprocessing stauntonia chinensis: thoroughly cleaning fresh stauntonia chinensis, removing seeds, then adding water, and then performing crushing to obtain stauntonia chinensis pulp; (2) performing enzymolysis: adding ascorbic acid to the stauntonia chinensis pulp, performing uniform mixing, performing heating for boiling over, performing separation for the first time, moving filtrate to a storage tank, separately adding acidic pectinase and acidic amylases to filter residues obtained in the first time, performing enzymolysis, performing separation for the second time, boiling over filtrate, performing inactivating, then merging the separation liquid obtained twice, and adding a clarifier for clarification and filtration so as to obtain stauntonia chinensis juice; (3) performing blending: blending the stauntonia chinensis juice with a sweetener,citric acid, nonfat dry milk powder reduction liquid, honey and pure water to obtain the stauntonia chinensis beverage primary liquid; and (4) performing sterilizing and filling: performing vacuum degassing on the stauntonia chinensis primary liquid, and performing canning after high-temperature sterilization, so that the stauntonia chinensis beverage is prepared. The stauntonia chinensis beverage has the characteristics that the nutrient value is high, and the stauntonia chinensis beverage is good in mouth feel, so that people feel comfortable.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a wild papaya drink. Background technique [0002] Wild papaya is a plant of the genus Wild Papaya in the family Akebia. Wild papaya is also known as "longevity fruit" and enjoys the reputation of "fruit of all benefits". . It is an excellent therapeutic fruit. [0003] Wild papaya is rich in vitamins, organic acids, carotene, minerals iron, calcium, potassium, protein and other nutrients. Among them, the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. Modern scientific determination: wild papaya also contains saponin, oleanolic acid, citric acid, tartaric acid, citric acid, and contains peroxidase, acid oxidase, oxidase, especially rich in anti-cancer, anti-radiation , anti-aging superoxide dismutase (SOD). [0004] At present, wild papaya is commonly used as vegetables, fruits and beverages. ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L21/25A23L2/84A23L2/70
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23L2/70A23L2/84A23L21/25
Inventor 张剑
Owner 贵州天楼生物发展有限公司
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