Pumpkin and raspberry composite juice formula and processing technology thereof

A technology of compound juice and processing technology, applied in the field of food and beverages, can solve the problem that fruit nutrition cannot meet the pursuit of high nutrition, and achieve the effects of preventing and controlling cardiovascular and cerebrovascular diseases, reducing sweetness and improving taste.

Inactive Publication Date: 2018-12-25
黑龙江省农业科学院园艺分院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, raspberry juice products are more common, but the nutrition of a single fruit can no longer meet the modern people's pursuit of high nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The present embodiment is a pumpkin raspberry compound fruit juice formula, which is made of the following components in mass percentage: 50% of pumpkin raw juice, 15% of raspberry raw juice, 8% of white sugar, 0.21% of sodium carboxymethyl cellulose, water 26.79%.

[0019] A processing technology of pumpkin-raspberry compound fruit juice formula, comprising the following steps:

[0020] (1) Preparation of pumpkin raw juice: After cleaning and peeling, the pumpkin is initially divided into 10cm-sized pumpkin pieces, steamed at 100°C for 20 minutes to soften, put into a colloid mill with equal quality water, squeeze the juice, and filter to obtain the pumpkin raw juice;

[0021] (2) Preparation of raw raspberry juice: thaw the frozen fruit of raspberry in a refrigerator at 4°C for 12 hours, crush it with a beater, put it into a colloid mill to squeeze the juice, add combined enzymes for enzymolysis treatment, the enzymolysis temperature is 50°C, and the pH value 4, the ...

Embodiment 2

[0025] A pumpkin-raspberry compound fruit juice formula in this embodiment is made of the following components by mass percentage: 45% of pumpkin raw juice, 20% of raspberry raw juice, 10% of white granulated sugar, 0.25% of sodium carboxymethyl cellulose, water 24.75%.

[0026] A processing technology of pumpkin-raspberry compound fruit juice formula, comprising the following steps:

[0027] (1) Preparation of pumpkin raw juice: After cleaning and peeling, the pumpkin is initially divided into 10cm-sized pumpkin pieces, steamed at 100°C for 20 minutes to soften, put into a colloid mill with equal quality water, squeeze the juice, and filter to obtain the pumpkin raw juice;

[0028] (2) Preparation of raw raspberry juice: thaw the frozen fruit of raspberry in a refrigerator at 4°C for 12 hours, crush it with a beater, put it into a colloid mill to squeeze the juice, add combined enzymes for enzymolysis treatment, the enzymolysis temperature is 50°C, and the pH value 4, the en...

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PUM

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Abstract

The invention discloses a pumpkin and raspberry composite juice formula and a processing technology thereof. The juice formula is prepared from the following components in percentages by mass: 45-55%of pumpkin normal juice, 10-20% of raspberry normal juice, 6-10% of a sweetening agent, 0.15-0.25% of a stabilizer and the balance of water. The processing technology of the pumpkin and raspberry composite juice formula comprises the following steps: preparing the pumpkin normal juice; preparing the raspberry normal juice, adding the pumpkin normal juice, the raspberry normal juice, the sweeteningagent, the stabilizer and the water in a blending tank according to the above ratio; stirring uniformly; feeding the components in an emulsification tank and stirring at high speed for emulsification; and then homogenizing, sterilizing and packing in a can. The prepared juice is refreshing and delicious, has low sweetness, high juice content and low calorie, and has various effects; raspberries are compounded with pumpkin, the ripe melon flavor of pumpkin is weakened by fruity flavor of the raspberries, furthermore, the tartaric acid of the raspberries is diluted by sweetness of the pumpkin,meanwhile, purposes of enhancing taste and superposing nutrition are achieved, and demands of modern life are met.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and relates to a pumpkin-raspberry compound fruit juice formula and a processing technology thereof. Background technique [0002] Raspberry, also known as "raspberry", is the "third-generation fruit" that is currently popular all over the world, and is known as "golden fruit" and "king of fruits" internationally. Because raspberry contains sugar, organic acid, VC, VB and hematopoietic compounds, it is a healthy fruit that is beneficial for disease prevention and treatment. The vitamin C in raspberries is 5-8 times that of apples and grapes. In addition to the eight essential amino acids, it is also rich in various amino acids, natural antioxidant proanthocyanidins, natural anti-cancer and anti-cancer substance ellagic acid, water-soluble Natural pigment anthocyanin, natural weight loss element raspberry ketone, natural aspirin salicylic acid, superoxide dismutase, trace elements and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/60A23L2/62A23L33/00
CPCA23L2/04A23L2/60A23L2/62A23L33/00
Inventor 王志伟景秋菊叶万军陈立新苏云珊冯建文商兆宇
Owner 黑龙江省农业科学院园艺分院
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