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Preparation method of watermelon-flavor beverage with active peptides of turtle shells

A beverage preparation method and technology of active polypeptides, applied in the field of preparation of watermelon-flavored beverages added with turtle shell active polypeptides, can solve problems such as poor taste, and achieve the effect of not being easily oxidized, unique in taste, and rich in nutrients

Inactive Publication Date: 2019-08-23
兰溪市哥特生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Watermelon has a diuretic effect, and urine can dissolve excess salt in the body to prevent stone formation in the body. Watermelon is a good raw material for producing fruit juice drinks. The water in fresh fruits accounts for more than 90% of the country's weight. However, the existing watermelon drinks only It has the effects of diuresis, prevention of stones, quenching heat and thirst, etc. The function of watermelon drink also has room for improvement, and the taste of watermelon drink tends to deteriorate in a short time after opening

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of the watermelon-flavored beverage added with turtle shell active polypeptide, the specific preparation steps are as follows:

[0019] 1) In parts by weight, take 6 parts of chrysanthemum, 10 parts of honeysuckle, and 5 parts of kumquat slices, add water to boil, and beat to obtain a mixture A, which is set aside;

[0020] 2) Boil 12 parts of Sophora japonica flower and 4 parts of Bungare snake skin with water, filter and take the filtrate to get mixed solution B, beat 6 parts of lemon, 14 parts of carambola meat, and 12 parts of cherry tomatoes respectively and mix to get mixed solution C ;

[0021] 3) Deseeding 140 parts of watermelon pulp at 3°C ​​and oxygen content below 4%, beating to obtain watermelon juice;

[0022] 4) Mix watermelon juice, mixed liquid A, mixed liquid B, and mixed liquid C in a mass ratio of 74:12:1:27, stir and add 17 parts of honey, 10 parts of turtle shell active polypeptide, 0.34 parts of antioxidant, 8 parts of lot...

Embodiment 2

[0026] The preparation method of the watermelon-flavored beverage that is added with the turtle shell active polypeptide, the specific preferred preparation steps are as follows:

[0027] 1) In parts by weight, take 8 parts of chrysanthemum, 12 parts of honeysuckle, and 5 parts of kumquat slices, add water to boil, and beat to obtain a mixture A, which is set aside;

[0028] 2) Boil 14 parts of Sophora japonica flower and 4 parts of Bungare snake skin with water, filter and take the filtrate to get mixed solution B, beat 7 parts of lemon, 15 parts of carambola meat, and 13 parts of cherry tomatoes respectively and mix to get mixed solution C ;

[0029] 3) Deseeding 170 parts of watermelon pulp at 3°C ​​and oxygen content lower than 4%, and beating to obtain watermelon juice;

[0030] 4) Mix watermelon juice, mixed liquid A, mixed liquid B, and mixed liquid C in a mass ratio of 77:14:1:27, stir and add 14 parts of honey, 12 parts of turtle shell active polypeptide, 0.32 parts ...

Embodiment 3

[0034] The preparation method of the watermelon-flavored beverage added with turtle shell active polypeptide, the specific preparation steps are as follows:

[0035] 1) In parts by weight, take 5 parts of chrysanthemum, 10 parts of honeysuckle, and 4 parts of kumquat slices, add water to boil, and beat to obtain a mixture A, which is set aside;

[0036] 2) Boil 12 parts of Sophora japonica flower and 4 parts of Bungare snake skin with water, filter, take the filtrate to get mixed solution B, beat 7 parts of lemon, 14 parts of carambola meat, and 12 parts of cherry tomatoes respectively and mix to get mixed solution C ;

[0037] 3) Deseeding 180 parts of watermelon pulp at 3°C ​​and oxygen content below 4%, and beating to obtain watermelon juice;

[0038] 4) Mix watermelon juice, mixed solution A, mixed solution B, and mixed solution C in a mass ratio of 80:14:1:27, stir and add 16 parts of honey, 9 parts of turtle shell active polypeptide, 0.33 parts of antioxidant, 7 parts ...

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PUM

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Abstract

The invention discloses a preparation method of a watermelon-flavor beverage with active peptides of turtle shells. The method comprises the specific following preparation steps that by weight, flos chrysanthemi, flos lonicerae and kumquat pieces are taken, water is added to the mixture for boiling, pulping is conducted, and a mixed solution A is obtained for use; water is added to flos sophorae and coral snake skin, boiling and filtering are conducted, a filtrate is collected, a mixed solution B is obtained, and lemons, carambola pulp and cherry tomatoes are pulped separately and then mixed so as to obtain a mixed solution C; watermelon flesh is subjected to seed removal at 2-5 DEGCunder the condition of the oxygen content lower than 4%, and through pulping, a watermelon juice is obtained; the watermelon juice, the mixed solution A, the mixed solution B and the mixed solution C are mixed according to the mass ratio and stirred, honey, the active peptides of the turtle shells, an antioxidant and lotus leaf powder are added in sequence, stirring and high-pressure sterilization are conducted, and the watermelon-flavor beverage with the active peptides of the turtle shells is obtained. The prepared beverage is rich in nutrient and unique in taste and has great liver protection, kidney protection and human immunity adjustment functions, and in the preservation process and after bottle opening, nutrient substances are not easily oxidized.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and particularly relates to a method for preparing a watermelon-flavored beverage added with turtle shell active polypeptide. Background technique [0002] Watermelon is a popular fruit, rich in many nutrients and beneficial substances needed by the human body, and does not contain fat. Watermelon has a diuretic effect, and urine can dissolve excess salt in the body to prevent stone formation in the body. Watermelon is a good raw material for producing fruit juice drinks. The water in fresh fruits accounts for more than 90% of the country's weight. However, the existing watermelon drinks only It has the effects of diuresis, prevention of stones, quenching heat and quenching thirst, etc. The function of watermelon drink also has room for improvement, and the taste of watermelon drink tends to deteriorate in a short time after opening. Contents of the invention [0003] The object of...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/42A23L33/00
CPCA23L2/02A23L2/42A23L2/52A23L33/00A23V2002/00A23V2200/32A23V2200/324A23V2200/02A23V2250/21A23V2250/55A23V2200/30A23V2250/708A23V2300/14
Inventor 李健
Owner 兰溪市哥特生物技术有限公司
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