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A kind of preparation technology and preparation device of honeysuckle berry fruit juice drink

A technology for the preparation of Lonicera indigo Lonicera, which is applied to mixers with rotating stirring devices, food freezing, juice extraction, etc., which can solve the problems of low popularity, low drinking effect, and difficult taste, and achieve the removal of sour and astringent taste, Improve the drinking taste and enhance the juice yield

Active Publication Date: 2022-06-28
YANGLING GLOBAL HORTICULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As for the indigo honeysuckle berry juice drink in the current market, its popularity is still relatively low. Honeysuckle berry juice has a slightly sour taste, and its mouthfeel is not easy to be accepted by people. Therefore, in order to improve the mouthfeel of honeysuckle berry juice, a new process is needed for the preparation of honeysuckle berry juice, so that its mouthfeel is similar to that of The rich nutritional value coexists, increasing the public's love for the honeysuckle berry juice

Method used

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  • A kind of preparation technology and preparation device of honeysuckle berry fruit juice drink
  • A kind of preparation technology and preparation device of honeysuckle berry fruit juice drink
  • A kind of preparation technology and preparation device of honeysuckle berry fruit juice drink

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Embodiment 1

[0044] A preparation process and a preparation device of a honeysuckle berry fruit juice drink, mainly comprising the following steps:

[0045] S1: selection of raw materials, selecting honeysuckle berries, fully washing with distilled water, and performing pretreatment; wherein, the pretreatment is specifically: 1) placing honeysuckle berries in a vacuum cooking bag, and vacuum cooking at 85 ° C for 10min, 2) The boiled honeysuckle berries are then quickly placed in -25°C for freezing, 3) The frozen honeysuckle berries are then steamed for 5 minutes, the surface is thawed and then the steam is stopped, and it is left to stand until the indigo Crystals are formed on the surface of the honeysuckle berries; 4) Step 3) is repeated until the honeysuckle berries are completely thawed to obtain pretreated honeysuckle berries. By adopting the pretreatment method of the present invention to treat the honeysuckle berries before beating, and vacuum cooking, freezing and steam thawing, t...

Embodiment 2

[0052] A preparation process and a preparation device of a honeysuckle berry fruit juice drink, mainly comprising the following steps:

[0053] S1: selection of raw materials, selecting honeysuckle berries, fully washing with distilled water, and performing pretreatment; wherein, the pretreatment is specifically: 1) placing the honeysuckle berries in a vacuum cooking bag, and after vacuum cooking at 89 ° C for 13min, 2) The boiled honeysuckle berries were then quickly placed in -13°C for freezing, 3) The frozen honeysuckle berries were then steamed for 7 minutes, the surface was thawed, and the steam was stopped, and left to stand until the indigo Crystals are formed on the surface of the honeysuckle berries; 4) Step 3) is repeated until the honeysuckle berries are completely thawed to obtain pretreated honeysuckle berries. By adopting the pretreatment method of the present invention to treat the honeysuckle berries before beating, and vacuum cooking, freezing and steam thawin...

Embodiment 3

[0060] A preparation process and a preparation device of a honeysuckle berry fruit juice drink, mainly comprising the following steps:

[0061] S1: selection of raw materials, selecting honeysuckle berries, fully washing with distilled water, and performing pretreatment; wherein, the pretreatment is specifically: 1) placing the honeysuckle berries in a vacuum cooking bag, and after vacuum cooking at 92 ° C for 15min, 2) Subsequently, the boiled honeysuckle berries were quickly placed in -10°C for freezing, and 3) steam was introduced into the frozen honeysuckle berries for 10 minutes, so that the surface was thawed and then the steam was stopped, and allowed to stand for 35 minutes until Crystals are formed on the surface of the honeysuckle berries; 4) Step 3) is repeated until the honeysuckle berries are completely thawed to obtain pretreated honeysuckle berries. By adopting the pretreatment method of the present invention to treat the honeysuckle berries before beating, and ...

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Abstract

The invention discloses a preparation process and a preparation device of a lonicera berry fruit juice drink, which mainly includes the following steps: S1: selecting raw materials, washing and pretreating the berries of lonicera indigo; Berry beating to produce juice; S3: Blending and mixing, blending the berry juice of the indigo honeysuckle with various auxiliary materials; S4: Homogenization treatment, homogenizing the blended juice for 2 to 3 times; S5: Sterilization treatment, subjecting the juice to high pressure Sterilization by pulsed electric field; S6: Filling and adding gas, after cooling the fruit juice, carbon dioxide gas and fruit juice are subjected to carbonation treatment under a pressure of 1.5-1.8 Mpa, and then filling and adding gas to obtain the bubble-rich indigo honeysuckle berry juice. The present invention can effectively improve the drinking taste of the nectarine honeysuckle berry juice, remove the sour and astringent taste of the cyanodia japonica berry juice, and make the nutritional value and the drinking taste of the cyanobacteria honeysuckle berry juice coexist.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process and a preparation device of a honeysuckle berry fruit juice drink. Background technique [0002] The fruit of the berry is juicy, the seeds are very small, and the juice yield is high. It is an excellent raw material for making beverages. Regular drinking of this beverage can adjust human body functions, regulate blood pressure, and slow down aging. It is known as "" The King of Drinks". Some far-sighted researchers at home and abroad have long been interested in the bright prospects of Lonicera japonica berries, and have made in-depth research and development, and have achieved gratifying results. Relevant experts in my country have carried out special research on the nutritional and health care functions of Lonicera japonica berries since the 1980s. During the research, they were pleasantly surprised to find that Lonicera japonica berries can not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01F35/80A23L2/02A23L2/52A23L2/54A23L2/04A23N1/02
CPCA23L2/02A23L2/52A23L2/54A23L2/04A23N1/02A23L2/72A23V2002/00B01F27/191B01F27/84B01F27/85B01F27/90B01F35/2112B01F35/82B01F35/833B01F2101/14A23V2200/14A23V2300/20A23V2300/24A23V2250/11
Inventor 顾小福赵建荣赵德红
Owner YANGLING GLOBAL HORTICULTURE CO LTD
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