Making method of litchi and red date milk beverage

A technology of milk beverage and lychee, which is applied in the field of beverage processing, can solve problems such as the loss of nutrients and vitamins, the loss of fresh taste of fruits, and the inactivation of food raw materials, so as to achieve the effect of comprehensive and balanced nutrition, good sales prospects, and convenient consumption

Inactive Publication Date: 2019-02-19
王慕贞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit juices produced by this method generally have some disadvantages: the loss of nutrients, especially vitamins, the flavor of the fruit is changed to a large extent, and the fresh taste of the fruit is lost.
In addition, high pressure will also cause the inactivation of the main enzyme systems of food raw materials and microorganisms contained in them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A lychee and jujube milk drink, the parts by weight of each component are:

[0028] 40 parts of litchi, 80 parts of milk, 10 parts of red date juice, 5 parts of fructose syrup, 5 parts of isomaltulose, 1 part of compound phosphate, 1 part of compound organic acid, 0.3 part of potassium sorbate.

[0029] A preparation method of lychee and jujube milk beverage, comprising the following steps:

[0030] (1) Cleaning of raw materials: select fruits with a maturity of more than 80% as raw materials, and clean the raw materials;

[0031] (2) Disinfection: use dibromohydantoin for sterilization before blanching, the concentration of dibromohydantoin in the disinfection pool is kept at 500 mg / kg, and the disinfection time is 15 minutes;

[0032] (3) Blanching: Blanch the sterilized lychees in hot water at 95°C for 30 seconds;

[0033] (4) Fresh cut: peel and core the blanched lychee, squeeze the juice, and mix it with milk evenly;

[0034] (5) Ingredients: Take jujube juice, ...

Embodiment 2

[0038] A lychee and jujube milk drink, the parts by weight of each component are:

[0039] 35 parts of litchi, 75 parts of milk, 10 parts of red date juice, 5 parts of fructose syrup, 4 parts of isomaltulose, 0.7 parts of compound phosphate, 0.7 part of compound organic acid, 0.3 part of potassium sorbate.

[0040] A preparation method of lychee and jujube milk beverage, comprising the following steps:

[0041] (1) Cleaning of raw materials: select fruits with a maturity of more than 80% as raw materials, and clean the raw materials;

[0042] (2) Disinfection: use dibromohydantoin for sterilization before blanching, the concentration of dibromohydantoin in the disinfection pool is kept at 500 mg / kg, and the disinfection time is 15 minutes;

[0043] (3) Blanching: Blanch the sterilized lychees in hot water at 95°C for 30 seconds;

[0044] (4) Fresh cut: peel and core the blanched lychee, squeeze the juice, and mix it with milk evenly;

[0045] (5) Ingredients: Take jujube ju...

Embodiment 3

[0049] A lychee and jujube milk drink, the parts by weight of each component are:

[0050] 40 parts of litchi, 70 parts of milk, 10 parts of red date juice, 4 parts of fructose syrup, 5 parts of isomaltulose, 0.8 parts of compound phosphate, 0.7 part of compound organic acid, 0.3 part of potassium sorbate.

[0051] A preparation method of lychee and jujube milk beverage, comprising the following steps:

[0052] (1) Cleaning of raw materials: select fruits with a maturity of more than 80% as raw materials, and clean the raw materials;

[0053](2) Disinfection: use dibromohydantoin for sterilization before blanching, the concentration of dibromohydantoin in the disinfection pool is kept at 400 mg / kg, and the disinfection time is 15 minutes;

[0054] (3) Blanching: Blanch the sterilized lychee in hot water at 90°C for 30 seconds;

[0055] (4) Fresh cut: peel and core the blanched lychee, squeeze the juice, and mix it with milk evenly;

[0056] (5) Ingredients: Take jujube juic...

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PUM

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Abstract

The invention relates to a making method of a litchi and red date milk beverage and belongs to the field of fruit juice processing. The beverage is prepared from, by weight, 10-40 parts of litchis, 50-80 parts of milk, 5-10 parts of red date juice, 1-5 parts of high fructose corn syrup, 1-5 parts of isomaltulose, 0.1-1 part of composite phosphate, 0.1-1 part of composite organic acid and 0.1-0.3 part of potassium sorbate. The making method comprises the steps that the litchis are graded, selected, cleaned, sterilized through dibromohydantoin, juiced and then evenly mixed with the milk; then, the mixed solution is mixed with mixed syrup prepared by the red date juice, high fructose corn syrup, isomaltulose, composite phosphate and composite organic acid; finally, ultra-high-pressure sterilization is adopted for obtaining a finished product. According to the making method, the nutrient components of fruits are reversed to a great degree, particularly amino acid and vitamins are reserved,the taste of fresh fruits is reserved, through scientific compatibility, the nutrients are comprehensive and balanced, and the beverage has the functions of replenishing qi, enriching the blood, calming the nerves, helping sleep, protecting skin, achieving beauty and the like and is unique in flavor, high in storage resistance, convenient to eat and good in sale prospect.

Description

technical field [0001] The invention relates to a preparation method of litchi and jujube milk beverage, which belongs to the technical field of beverage processing. Background technique [0002] Lychee and jujube milk drink is a mixed lychee and jujube milk drink mainly made of lychee, milk and mixed syrup. The lychee and jujube milk drink retains the nutrients of the fruit to the greatest extent, especially amino acids and vitamins, and retains the taste of fresh fruit. Scientific compatibility, comprehensive and balanced nutrition, has the effects of nourishing qi and blood, calming the nerves and helping sleep, skin care and beauty, etc., and has a unique flavor, with the characteristics of "rich flavor, sweet and delicious". [0003] Litchi pericarp has scale-like protrusions, and turns bright red when ripe. The seeds are all wrapped by fleshy arils. The flesh is translucent and creamy when fresh. It tastes delicious, but it is not resistant to storage. Together with b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/156A23C9/152
Inventor 王慕贞
Owner 王慕贞
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