Preparation method of papaya beverage

A papaya and beverage technology, applied in the field of beverages, can solve the problems that there are few pure papaya beverages, the economic value and nutritional value of papaya are not fully developed, and achieve the effect of easy extraction and release of squeezed liquid

Inactive Publication Date: 2019-05-14
何忠伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the current market, papaya is mainly used as an additive to some beverages, and there are few pure papaya beverages. The economic value and nutritional value of papaya have not yet been fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of papaya beverage, the steps are as follows:

[0024] 1) Choose well-ripe, non-rotten papayas, soak them in lime water with a calcium hydroxide concentration of 0.1% for 8 minutes, then wash them with flowing water for 10 minutes, peel, remove seeds, and cut into pieces. In the papaya, add 10% mountain spring water by weight, then add 30% sucrose of the total weight after adding water, and then use a beater (produced by Wenzhou Longwan Shacheng Yidi Lathe Processing Factory, model: YD330-500) to beat until become a paste;

[0025] 2) Add 0.1% pectinase (activity 50u / mg, produced by Zhengzhou Zhongxin Chemical Products Co., Ltd.), 0.5% citric acid, and 0.08% ascorbic acid to the paste, mix well, and place at 45°C Degumming at a temperature of 5 hours;

[0026] 3) Squeeze the degummed paste, take the juice and filter it with a multi-layer filter cloth, put the filtrate at a temperature of 8°C for 2 days, take the supernatant, and sterilize it ins...

Embodiment 2

[0028] The method for making papaya beverage by rapid fermentation, the steps are as follows:

[0029] 1) Choose well-ripe, non-rotten papayas, soak them in lime water with a calcium hydroxide concentration of 0.5% for 10 minutes, and then wash them with flowing water for 5 minutes without peeling, remove seeds, cut into pieces, and cut into pieces Add 30% of its weight in well water to the final papaya, then add 10% of the total weight of sucrose after adding water, and then beat with a beater (produced by Wenzhou Longwan Shacheng Yidi Lathe Processing Factory, model: YD330-500) until it becomes a paste;

[0030] 2) Add 0.01% pectinase (activity 500u / mg, produced by Zhengzhou Zhongxin Chemical Products Co., Ltd.), 1% citric acid, and 0.2% ascorbic acid to the paste, mix well, and place at 40°C Degumming at a temperature of 12 hours;

[0031] 3) Squeeze the degummed paste, take the juice and filter it with a multi-layer filter cloth, put the filtrate at a temperature of 10°C...

Embodiment 3

[0033] The preparation method of papaya beverage, the steps are as follows:

[0034] 1) Choose well-ripe, non-rotten papayas, soak them in lime water with a calcium hydroxide concentration of 1% for 5 minutes, then wash them with flowing water for 8 minutes, peel, remove seeds, and cut into pieces. Add 40% of its weight sucrose to the papaya, and then use a beater (produced by Wenzhou Longwan Shacheng Yidi Lathe Processing Factory, model: YD330-500) to beat until it becomes a paste;

[0035] 2) Add 1% pectinase (activity 500u / mg, produced by Zhengzhou Zhongxin Chemical Products Co., Ltd.), 2% citric acid, and 0.01% ascorbic acid to the paste, mix well, and place at 50°C Degumming at a temperature of 3 hours;

[0036] 3) Squeeze the degummed paste, take the juice and filter it with a multi-layer filter cloth, put the filtrate at a temperature of 5°C for 2 days, take the supernatant, and sterilize it instantly at high temperature (sterilization temperature is 120°C, the steril...

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PUM

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Abstract

The invention discloses a preparation method of a papaya beverage. The method includes the following steps that 1, water whose weight is 10%-50% of the weight of papaya or no water is added into papaya after seed removal and cutting, and then sucrose whose weight is 10%-50% of the total weight is added and beaten to obtain paste; 2, pectinase whose weight is 0.01%-1% of the weight of the paste, citric acid whose weight is 0.1%-2% of the weight of the paste, and ascorbic acid whose weight is 0.01%-0.2% of the weight of the paste are added into the paste, mixed evenly and degummed at 40-50 DEG Cfor 3-5 hours; 3, the degummed paste is squeezed, juice is obtained and filtered, filtrate still stands for 1-2 days at 5-10 DEG C, supernatant is obtained and sterilized for filling, and the papayabeverage is obtained. The method uses papaya as main materials, and the prepared papaya beverage is transparent and clear, tastes delicious and has unique papaya fragrance.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a preparation method of papaya beverage. Background technique [0002] The main varieties of papaya produced in China are divided into papaya (Papaya wrinkle skin), which is a plant of the genus Papaya in the Rosaceae family, and papaya (Papaya), a tropical fruit. Papaya is one of the first batch of "medicinal and edible foods" announced by the Ministry of Health of the People's Republic of China. The superoxide dismutase SOD it contains has the effect of detoxification and beauty care. It contains a variety of amino acids that are needed by the human body. Brass has the effect of breast enhancement and beautification, and the large amount of oleanolic acid it contains has the effect of anti-inflammatory and enhancing immune function. It is one of the most ideal medicinal and edible foods in the 21st century. The papain in papaya can digest protein, which is beneficial to the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L2/04
Inventor 何忠伟
Owner 何忠伟
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