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Preparation method of sapodilla and fragrant honeysuckle fruit composite fruity beverage

A technology of sapodilla and sapodilla, which is applied to the bacteria used in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of rare and rare beverages, and achieve rich nutrition and long shelf life. , good gloss effect

Inactive Publication Date: 2019-03-08
杨丹妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of beverages on the market, most of which are made from fruit juice. Sapodilla-flavored beverages are rare in the market, and sapodilla-flavored beverages are even rarer.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of sapodilla branch loquat compound fruit flavor beverage comprises the following steps:

[0026] Step 1. Preparation of sapodilla pulp: Rinse sapodilla with water, peel, remove cores, cut into chunks of sapodilla, and freeze until an ice layer appears on the surface of the chunky sapodilla. The freezing temperature is -20°C. After the massive sapodilla, pineapple berry extract, anti-browning agent, microcrystalline cellulose, antiseptic extract, water are mixed in a weight ratio of 100:1:0.2:0.1:0.1:1000 for pulping, to obtain slurry, to Adding a stabilizer to the slurry, filtering the filtrate to obtain sapodilla slurry, wherein the preparation method of the antiseptic extract is: mixing and drying tea seeds, cloves, and Acanthopanax in a weight ratio of 5:1:1.5, crushing to below 20 mesh, Under the pressure of 40MPa, the oil is removed by cold pressing at a low temperature to obtain a mixture of camellia oleifera seeds. To the mixture of camell...

Embodiment 2

[0038] The preparation method of sapodilla branch loquat compound fruit flavor beverage comprises the following steps:

[0039] Step 1. Preparation of sapodilla slurry: Rinse sapodilla with water, peel and core, cut into chunks of sapodilla, and freeze until an ice layer appears on the surface of the chunky sapodilla. The freezing temperature is -16°C. After the massive sapodilla, pineapple berry extract, anti-browning agent, microcrystalline cellulose, antiseptic extract, water are mixed in a weight ratio of 100:1:0.2:0.1:0.1:1000 for pulping, to obtain slurry, to Adding a stabilizer to the slurry, filtering the filtrate to obtain sapodilla slurry, wherein the preparation method of the antiseptic extract is: mixing and drying tea seeds, cloves, and Acanthopanax in a weight ratio of 5:1:1.5, crushing to below 20 mesh, Under the pressure of 80MPa, the oil is removed by cold pressing at a low temperature to obtain a mixture of camellia oleifera seeds. To the mixture of camellia ...

Embodiment 3

[0051] The preparation method of sapodilla branch loquat compound fruit flavor beverage comprises the following steps:

[0052] Step 1. Preparation of sapodilla pulp: Rinse sapodilla with water, peel, remove cores, cut into chunks of sapodilla, and freeze until an ice layer appears on the surface of the chunky sapodilla. The freezing temperature is -18°C. After the massive sapodilla, pineapple berry extract, anti-browning agent, microcrystalline cellulose, antiseptic extract, water are mixed in a weight ratio of 100:1:0.2:0.1:0.1:1000 for pulping, to obtain slurry, to Adding a stabilizer to the slurry, filtering the filtrate to obtain sapodilla slurry, wherein the preparation method of the antiseptic extract is: mixing and drying tea seeds, cloves, and Acanthopanax in a weight ratio of 5:1:1.5, crushing to below 20 mesh, Under the pressure of 60MPa, the oil is removed by cold pressing at a low temperature to obtain a mixture of camellia oleifera seed, 5 times the weight of wat...

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PUM

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Abstract

The invention discloses a preparation method of a sapodilla and fragrant honeysuckle fruit composite fruity beverage. The preparation method comprises the following steps of step I, preparing sapodilla pulp; step II, preparing fragrant honeysuckle fruit pulp; step III, performing blending according to a formula: separately enabling vitamin C, white granulated sugar, honey and xanthan gum to dissolve with water, performing conveying into a blending tank, pumping the sapodilla pulp and the fragrant honeysuckle fruit pulp into the blending tank, starting conducting stirring, and enabling citric acid to dissolve with water to be slowly added into the blending tank so as to obtain composite fruity pulp; step IV: homogenizing the composite fruity pulp; step V, performing vacuum degassing on thehomogenized composite fruity pulp; and step VI, sterilizing the degassed composite fruity pulp, and performing bottling. The sapodilla and fragrant honeysuckle fruit composite fruity beverage disclosed by the invention has the beneficial effects of being good in color protection effects, rich in nutrients, enhanced in immunity and unique in taste.

Description

technical field [0001] The invention relates to the field of beverages. More specifically, the present invention relates to a preparation method of sapodilla, birch and loquat compound fruit-flavored beverage. Background technique [0002] Sapodilla is rich in nutrients, containing protein, fat, sugar, a variety of amino acids, vitamin B1, vitamin B2, vitamin E, and various trace elements and minerals such as phosphorus, calcium, and iron. The content of selenium and calcium is the highest among fruits, Vegetables first. The fructo-acid ratio of branch loquat is as high as 39:1. Its fruit is rich in protein, mineral elements, vitamins and amino acids. The total content of calcium is 24 times higher than that of apples. It has very good health and beauty effects, and has anti-cancer effects . At present, there are various types of beverages on the market, most of which are formulated with fruit juice as raw materials. Sapodilla-flavored beverages are rare in the market, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/44A23L2/52A23L2/84A23L33/105
CPCA23L2/02A23L2/04A23L2/44A23L2/52A23L2/84A23L33/105A23V2002/00A23V2400/11A23V2400/123A23V2200/30A23V2250/21A23V2200/10A23V2200/048
Inventor 杨丹妮
Owner 杨丹妮
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