Prunus mlzme premixed cocktail and making method thereof

A production method and cocktail technology, applied in the field of food manufacturing, to achieve the effect of rich layers and excellent taste

Pending Publication Date: 2019-06-04
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is almost no report on the method of making green p

Method used

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  • Prunus mlzme premixed cocktail and making method thereof
  • Prunus mlzme premixed cocktail and making method thereof
  • Prunus mlzme premixed cocktail and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0042] The green plum dipping wine that adopts in the embodiment is made according to Chinese patent CN 105062825 A embodiment 2 method:

[0043] (1) Select 1kg of non-astringent greengage (Suzhou Xishan Guomei) whose fruit is enlarged but not turned yellow, store at 22°C for 20 hours, remove the stem carefully with a toothpick (do not break the fruit), clean it (do not rub it), and dry it naturally , to ensure that the greengage is not damaged;

[0044] (2), the glass container is sterilized and then dried naturally; alternately add green plum and rock sugar to a clean and sterile glass container, wherein the quality of the sugar is 200g, carefully shake the glass container from time to time during the adding process to ensure that the green plum and rock sugar The sugar is fully mixed; add 55° brewed liquor (Wuliangye Group Co., Ltd.) to the plum sugar mixture, and the weight is 1 times that of green plum; soak at 24°C for 6 months to obtain green plum wine puree;

[0045] ...

Embodiment 1

[0048] (1), the preparation of fruit juice

[0049] Choose ripe and fresh red Fuji apples, clean them, remove the stalks, put them into a juicer, squeeze the juice at 45,000RPM for 25 seconds, seal the obtained apple juice and put it in the refrigerator, and freeze it at 0~-4℃ for 10 minutes. Filter through a 10 μm filter membrane to obtain apple juice.

[0050] Select soft peaches (the variety is Huiyulu), wash and remove the pits, put them into a juicer, squeeze the juice at 45,000RPM for 25 seconds, seal the obtained peach juice, put it in the refrigerator, and freeze it at 0~-4℃ for 10 minutes , and filtered through a 10 μm membrane filter to obtain peach juice.

[0051] Clean the oranges (Gannan navel oranges), cut them into pieces, peel them, put them into a juicer, squeeze the juice at 45,000 RPM for 25 seconds, seal the obtained orange juice, put it in the refrigerator, and freeze it at 0-4°C for 10 minutes. Filter through a 10 μm membrane to obtain orange juice.

...

Embodiment 3

[0060] (1), the preparation of fruit juice

[0061] Apple juice, peach juice and orange juice are the same as in Example 1.

[0062] (2) Preparation of Greengage Premixed Cocktail

[0063] According to the volume percentage concentration, take 25% of green plum steeped wine, 8% of apple juice, 8% of peach juice, 4% of orange juice, and 55% of soda water; first add soda water to green plum steeped wine, then add apple juice and peach juice in turn , orange juice, uniformly mixed, filtered through a 10 μm filter membrane, and sterilized by high-temperature transient treatment (the temperature of the high-temperature transient treatment is 120° C., and the treatment time is 8 s), to obtain the greengage premixed cocktail.

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Abstract

The invention belongs to the field of food making, and discloses prunus mlzme premixed cocktail. The prunus mlzme premixed cocktail is mixed from components in percentage by volume of 16-25% of prunusmlzme macerated wine, 8-10% of apple juice, 8-10% of peach juice, 3-5% of orange juice and 50-65% of soda water, wherein the apple juice is obtained by squeezing apples into the apple juice, performing freezing at 0 DEG C to minus 4 DEG C, and performing filtering with a filtering membrane; the peach juice is obtained by squeezing peaches into peach juice, performing freezing at 0 DEG C to minus4 DEG C, and performing filtering; and the orange juice is obtained by squeezing oranges into the orange juice, performing freezing at 0 DEG C to minus 4 DEG C, and performing filtering. After the fruit juice is obtained by squeezing, and freezing and filtering are performed, so that flesh precipitate can be effectively reduced, the transparency of the cocktail is increased, the cocktail body is stable, and the preservation time is prolonged; and the apple juice, the peach juice, the orange juice and the soda water are added to the prunus mlzme macerated wine so as to improve the original sourness and the rich vinosity of the prunus mlzme macerated wine. The prepared prunus mlzme premixed cocktail is unique in mouth feel, and good in flavor.

Description

technical field [0001] The invention belongs to the field of food production, and relates to a green plum premixed cocktail and a preparation method thereof. Background technique [0002] Fruit plum (Prunusmlzme Sieb.et Zucc) also known as green plum, Rosaceae deciduous fruit tree, originates in my country. Plum fruit is rich in nutrition. According to analysis, every 100g of fresh fruit contains 8.51g of carbohydrates, 2.84g of fat, 1.67g of protein, and various organic acids, sugars, minerals, vitamins, etc. Plum fruit is sour and should not be eaten fresh. Most of it is used for production and processing. At present, the processed products mainly include sugar green plums, crisp plums, plum embryos, preserved plums, plum crystal juice, plum sauce, green plum wine, etc. [0003] Plum wine has a long history and profound cultural connotation. According to the records of the Three Kingdoms: in the 5th year of Jian'an, Liu Bei "learned the nursery in Xutian, thinking that ...

Claims

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Application Information

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IPC IPC(8): C12G3/055C12G3/06
Inventor 高志红李弘翔周盼盼丁莹
Owner NANJING AGRICULTURAL UNIVERSITY
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