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Restored raisin beverage and preparation method thereof

A production method and technology of raisins, which are applied in the field of food processing, can solve problems such as damage to human health, affecting taste, difficult storage and transportation of grapes, and achieve the effects of reducing production costs and easy storage and transportation

Inactive Publication Date: 2018-12-14
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Making grapes into drinks can quench your thirst and supplement vitamins, provide energy, and benefit your health. However, fresh grapes are not easy to store and transport, and there are spoiled grapes in the process of making grape drinks, which not only affects the taste, but also affects human health. some damage

Method used

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  • Restored raisin beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] S1. Wash the above raw materials, and weigh them according to the number of parts: 100 parts of raisins, 200 parts of water;

[0023] S2. Add 200 parts of water to soak the raisins for 10 minutes;

[0024] S3. Put the soaked container into an ultrasonic cleaning machine for ultrasonication for 1 hour;

[0025] S4. Filter the raisins after ultrasonication, and wash them once with water;

[0026] S5. Put the cleaned raisins into the juice extractor, and then pour the same amount of water as the raisins to squeeze the juice;

[0027] S6. Filter the turbid liquid after squeezing the juice to leave the supernatant;

[0028] S7. Add 0.1 part of sodium citrate, 0.1 part of citric acid, and 0.1 part of potassium sorbate to the remaining supernatant;

[0029] S8. The mixed liquid is bottled, sterilized and capped.

Embodiment 2

[0031] S1. Wash the above raw materials, and weigh them according to the number of parts: 125 parts of raisins, 250 parts of water;

[0032] S2. Add 200 parts of water to soak the raisins for 10 minutes;

[0033] S3. Put the soaked container into an ultrasonic cleaning machine for ultrasonication for 1 hour;

[0034] S4. Filter the raisins after ultrasonication, and wash them once with water;

[0035] S5. Put the cleaned raisins into the juice extractor, and then pour the same amount of water as the raisins to squeeze the juice;

[0036] S6. Filter the turbid liquid after squeezing the juice to leave the supernatant;

[0037] S7. Add 0.15 parts of sodium citrate, 0.15 parts of citric acid, and 0.125 parts of potassium sorbate to the remaining supernatant;

[0038] S8. The mixed liquid is bottled, sterilized and capped.

Embodiment 3

[0040] S1. Wash the above raw materials, and weigh them according to the number of parts: 150 parts of raisins, 300 parts of water;

[0041] S2. Add 200 parts of water to soak the raisins for 10 minutes;

[0042] S3. Put the soaked container into an ultrasonic cleaning machine for ultrasonication for 1 hour;

[0043] S4. Filter the raisins after ultrasonication, and wash them once with water;

[0044] S5. Put the cleaned raisins into the juice extractor, and then pour the same amount of water as the raisins to squeeze the juice;

[0045] S6. Filter the turbid liquid after squeezing the juice to leave the supernatant;

[0046] S7. Add 0.2 part of sodium citrate, 0.2 part of citric acid, and 0.15 part of potassium sorbate to the remaining supernatant;

[0047] S8. The mixed liquid is bottled, sterilized and capped.

[0048] Carry out sensory evaluation to embodiment 1-3 reconstituted raisin beverage drink, the result is as follows table 1:

[0049] Table 1: Sensory evaluati...

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Abstract

The invention relates to restored raisin beverage and a preparation method thereof, and belongs to the technical field of food processing. The restored raisin beverage is prepared from the following raw materials in parts by weight: 100-150 parts of raisins, 200-300 parts of water, 0.1-0.2 part of sodium citrate, 0.1-0.2 part of citric acid and 0.1-0.15 part of potassium sorbate. The restored raisin beverage is prepared by raisins, has the advantages of abundant raw materials, adequate supply, easy transportation and storage, reduces preparation costs of the raisin beverage, and improves the quality of the raisin beverage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a reconstituted raisin drink and a preparation method thereof. Background technique [0002] Grapes are not only delicious, but also have high nutritional value. The sugar content of grapes in ripe berries is as high as 10%-30%, mainly glucose. A variety of fruit acids in grapes are helpful for digestion. Eating more grapes can strengthen the spleen and stomach. Grapes contain minerals such as calcium, potassium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B6, vitamin C, and vitamin P. beneficial. Studies have found that grapes can prevent thrombosis better than aspirin, and can lower the serum cholesterol level of the human body, reduce the cohesion of platelets, and have a certain effect on the prevention of cardiovascular and cerebrovascular diseases. [0003] Making grapes into drinks can quench your thirst and supplement vitamins, provide energy, and b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 胡文忠木热地力·阿布都赛米宋卤哲葛佳慧老莹王倩影
Owner DALIAN NATIONALITIES UNIVERSITY
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