Apple-guava fruit bag and preparation method thereof

A guava and fruit technology, applied in the field of beverage products, can solve the problems of drinkers such as easy drinking, incoordination of limbs, discomfort, etc., and achieve the effect of alleviating dizziness and sufficient blood supply

Inactive Publication Date: 2020-10-02
山东鲁海食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because seasoned wine has a fruity taste, when drinking, it will cover up part of the alcohol taste, making it easy for drinkers to drink too much mixed wine, leading to drunkenness, and some people will experience dizziness after drinking a lot of alcohol , vomiting, incoordination of limbs and other symptoms, causing people's discomfort

Method used

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  • Apple-guava fruit bag and preparation method thereof
  • Apple-guava fruit bag and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: a kind of preparation method of apple guava fruit bag:

[0044] S1. Weighing: 15kg of apple, 15kg of guava, 5kg of concentrated guava, 15kg of fructose syrup, 0.001kg of carmine, 50kg of water, 2kg of strawberry, 2kg of hawthorn, 1kg of lemon, 2kg of cherry, 0.5kg of honey, and 1kg of longan; Guava concentrated syrup is composed of apple essence, potassium sorbate and water in a weight ratio of 2:0.5:5;

[0045] S2. Crushing: Wash, remove pits, and crush apples, guavas, strawberries, hawthorns, lemons, and cherries into pulp for later use; peel longan, remove pits, and crush them into pulp for later use;

[0046] S3. Mixing: Mix apple pulp, guava pulp, strawberry pulp, hawthorn pulp, lemon pulp, cherry pulp and longan pulp together, add fructose syrup, water, honey and carmine, and put them in a sandwich pot and stir evenly before making Obtain mixture A;

[0047] S3. Heat concentration: put the mixture A prepared in S2 in a jacketed pot, and heat it for...

Embodiment 2

[0050] Embodiment 2: a kind of preparation method of apple guava fruit bag:

[0051] S1. Weighing: 10kg of apple, 10kg of guava, 2kg of guava thick syrup, 10kg of fructose syrup, carmine 0.0005kg, water 45kg, strawberry 1kg, hawthorn 1kg, lemon 0.5kg, cherry 1kg, honey 0.2kg, longan 0.5 kg; guava thick syrup is composed of apple essence, potassium sorbate and water in a weight ratio of 2:0.5:5.

[0052] S2. Crushing: Wash, remove pits, and crush apples, guavas, strawberries, hawthorns, lemons, and cherries into pulp for later use; peel longan, remove pits, and crush them into pulp for later use;

[0053] S3. Mixing: Mix apple pulp, guava pulp, strawberry pulp, hawthorn pulp, lemon pulp, cherry pulp and longan pulp together, add fructose syrup, water, honey and carmine, and put them in a sandwich pot and stir evenly before making Obtain mixture A;

[0054] S3. Heat concentration: put the mixture A prepared in S2 in a jacketed pot, and heat it for 30 minutes at a temperature o...

Embodiment 3

[0057] Embodiment 3: a kind of preparation method of apple guava fruit bag:

[0058] S1. Weigh 20kg of apples, 25kg of guava, 7kg of guava thick syrup, 18kg of fructose syrup, 0.0015kg of carmine, 55kg of water, 4kg of strawberries, 4kg of hawthorns, 2kg of lemons, 4kg of cherries, 1kg of honey, and 1.5kg of longan; Le thick pulp is composed of apple essence, potassium sorbate and water in a weight ratio of 2:0.5:5;

[0059] S2. Crushing: Wash, remove pits, and crush apples, guavas, strawberries, hawthorns, lemons, and cherries into pulp for later use; peel longan, remove pits, and crush them into pulp for later use;

[0060] S3. Mixing: Mix apple pulp, guava pulp, strawberry pulp, hawthorn pulp, lemon pulp, cherry pulp and longan pulp together, add fructose syrup, water, honey and carmine, and put them in a sandwich pot and stir evenly before making Obtain mixture A;

[0061] S3. Heat concentration: put the mixture A prepared in S2 in a jacketed pot, and heat it for 30 minu...

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PUM

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Abstract

The invention discloses an apple-guava fruit bag and a preparation method thereof. The apple-guava fruit bag is prepared from the following raw materials in parts by weight: 10-20 parts of apple pulp,10-20 parts of guava pulp, 2-7 parts of dense guava pulp, 10-18 parts of syrup, 0.0005-0.0015 part of pigment, 45-55 parts of water, 1-4 parts of strawberries, 1-4 parts of hawthorn fruits, 0.5-2 parts of lemons, 1-4 part sof cherries, 0.2-1 part of honey and 0.5-1.5 parts of longan. The apple-guava fruit bag has the advantage of being capable of relieving dizziness symptoms after drinking. The preparation method comprises the following steps: S1, weighing fruits, cleaning and crushing; S2, mixing the fruit pulp, adding the syrup, the water, the honey and the pigment, and stirring to obtain amixture A; S3, heating, concentrating and cooling the mixture A to obtain a mixture B; and S4, packaging the mixture B to obtain a mixture C, and freezing to obtain a finished product. The preparation method has the advantage of simplicity in operation.

Description

technical field [0001] The invention relates to the field of beverage products, more specifically, it relates to an apple guava fruit pack and a preparation method thereof. Background technique [0002] Fruit bag is a thick slurry prepared by mixing fruit pulp and water in proportion. The prepared thick slurry is poured into a packaging bag for packaging, and then placed in a freezer at minus 30 degrees Celsius to make a finished product; fruit bags are generally sold Go to bars, water bars and other places, when eating, thaw the fruit pulp of the fruit bag, and then add water, ice, sugar and other raw materials in proportion to make fruit-flavored drinks; in addition to fruit-flavored drinks, fruit bags can also be used as a drink The use of flavoring agents, by adding a certain amount of thawed fruit pulp to the wine, not only can make the prepared wine have a cool taste, but also can make the prepared wine present a special fruity aroma. [0003] Because seasoned wine ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/385A23L2/54A23L2/42A23L2/44A23L2/64A23L2/58A23L2/60A23L19/00A23L33/00C12G3/055C12G3/06
CPCA23L2/385A23L2/54A23L2/42A23L2/44A23L2/64A23L2/58A23L2/60A23L19/09A23L33/00C12G3/055C12G3/06A23V2002/00A23V2200/334A23V2250/126A23V2200/32A23V2200/044
Inventor 孙华蛟于敏燕
Owner 山东鲁海食品有限公司
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