Formula and preparation method of coconut water mixed fruits
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of coconut water and miscellaneous fruits, which is applied in the preparation of coconut water and miscellaneous fruits for refreshing and cooling, and the field of formula of coconut water and miscellaneous fruits, which can solve the problems of insufficient eating convenience, sales limitations and difficulty in popularization, and achieve prevention Fire, lower cholesterol, heat-clearing and detoxifying effect
Inactive Publication Date: 2020-04-07
海南椰语堂食品有限公司 +2
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0006] The purpose of the present invention is to provide a formula and preparation method of mixed fruit of coconut water to solve the problems of regulating intestinal function, improving metabolic function, regulating hormone secretion in the body, removing dampness and heat, and being convenient to eat. Insufficient sex, limited sales and difficult promotion
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0028] see figure 1 , the present invention provides a technical solution: a formula of coconut water miscellaneous fruits, including coconut water, white granulated sugar, coconut fruit, wheat kernels, sago, sodium caseinate, monoglyceride, sucrose ester, sodium tripolyphosphate , additives, lotus seeds, fruits, its components by weight are: coconut water 10.00%, white sugar 7.00%, coconut fruit 2.80%, wheat kernel 2.40%, sago 1.00%, sodium caseinate 0.45%, monoglyceride 0.13%, 0.12% sucrose ester, 0.03% sodium tripolyphosphate, 0.018% additive, 2.50% lotus seed, and the rest is fruit; the fruit is pear; the additive is one or more of citric acid, vitamin C, and calcium lactate.
[0029] A kind of preparation method of coconut water miscellaneous fruit cleansing and cooling, preparation method is as follows:
[0030] Step 1: Material preparation: including coconut water, white granulated sugar, coconut fruit, wheat kernel, sago, sodium caseinate, monoglyceride, sucrose ester...
Embodiment 2
[0040] Embodiment 2 is substantially equal to Embodiment 1, and the difference is that the fruit is litchi.
Embodiment 3
[0042] Embodiment 3 is substantially equal to Embodiment 1, the difference is that the fruit is yellow peach.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a formula of coconut water mixed fruits, including 10.00 wt% of coconut water, 7.00 wt% of white granulated sugar, 2.80 wt% of coconut fruit, 2.40 wt% of wheat kernel, 1.00 wt%of sago, 0.45 wt% of sodium caseinate, 0.13 wt% of monoglyceride, 0.12 wt% of sucrose ester, 0.03 wt% of sodium tripolyphosphate, 0.018 wt% of an additive, 2.50 wt% of lotus seed and the balance fruits. The invention also discloses a preparation method of a coconut water mixed fruits cool soup. The invention has the following beneficial effects: with the addition of sucrose ester, the shelf lifeof the coconut water mixed fruits cool soup is prolonged, and cholesterol of eaters is reduced; by cutting the cleaned fruit pulp into specifications required for the production and heating in a container at 70-90 DEG C for 1-3 min, the color of the fruits is protected; and without adding additives or artificial pigments, the canned food prepared by the method is green and safe.
Description
technical field [0001] The invention belongs to the technical field of coconut water clearing and cooling, and in particular relates to a formula of coconut water mixed fruit and a preparation method of coconut water mixed fruit clearing and cooling. Background technique [0002] The main ingredients for clearing and nourishing mixed fruits are: beans, winter melon barley, jelly, sago, fruits, mixed with fresh coconut water, and sugar water to make a bowl of cool and refreshing drink, plus a few ice cubes, in the hot It is very pleasant to drink a bowl of icy Qingbuliang in this season. The main feature of Qingbuliang is coconut as the main character, which can be generally divided into two categories: coconut water Qingbuliang and coconut milk Qingbuliang. That is, on the same basis as other materials, the Qingbuliang prepared with fresh coconut water is called coconut water Qingbuliang, and the Qingbuliang prepared with coconut milk is called coconut milk Qingbuliang. Two ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more