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Pear juice beverage and preparation method thereof

A technology for pear juice and beverage, applied in the field of pear juice beverage and its preparation, can solve the problems of weak stability and single taste, and achieve the effect of increasing value and improving taste

Pending Publication Date: 2021-05-04
SICHUAN AAS HORTICULTURE RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The embodiment of the present invention provides a pear juice drink, which aims to solve the existing problems of single taste and low stability, and at the same time, it can moisten and clear the lungs

Method used

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  • Pear juice beverage and preparation method thereof
  • Pear juice beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Tea saponin, sodium chloride and water are mixed in a ratio of 1:1:0.5 to make a cleaning agent for later use; use the cleaning agent to wash, peel, cut into pieces, isolate the air and protect the color, wash, pre Boil, screw press, and filter to make pear juice for later use; then wash the sealwort, mulberry and mangosteen respectively with cleaning agents, and make fresh sealwort juice, mulberry juice, and Polygonatum odoratum juice for later use; modified soybean protein isolate, gum arabic, and starch Sodium phosphate is compounded into a compound emulsifier according to the weight ratio of 2.5:2:1.5 for later use; according to the weight ratio: 80 parts of pear juice, 26 parts of compound emulsifier, 5 parts of sucrose, 1 part of potassium sorbate, and 20 parts of Polygonatum juice 15 parts of mulberry juice, 18 parts of Yuzhu juice, 1 part of essence, 2 parts of citric acid, and 2 parts of vitamin C; mix pear juice, sealwort juice, mulberry juice, and Polygonatum ...

Embodiment 2

[0038] Tea saponin, sodium chloride and water are mixed in a ratio of 1:1:0.5 to make a cleaning agent for later use; use the cleaning agent to wash, peel, cut into pieces, isolate the air and protect the color, wash, pre Boil, screw press, and filter to make pear juice for later use; then wash the sealwort, mulberry and mangosteen respectively with cleaning agents, and make fresh sealwort juice, mulberry juice, and Polygonatum odoratum juice for later use; modified soybean protein isolate, gum arabic, and starch Sodium phosphate is compounded into a compound emulsifier according to the weight ratio of 2.5:2:1.5 for later use; according to the weight ratio: 100 parts of pear juice, 33 parts of compound emulsifier, 12 parts of sucrose, 5 parts of potassium sorbate, and 30 parts of sealwort juice 25 parts of mulberry juice, 27 parts of Yuzhu juice, 3 parts of essence, 7 parts of citric acid, and 9 parts of vitamin C; mix pear juice, sealwort juice, mulberry juice, and Yuzhu juice...

Embodiment 3

[0040] Tea saponin, sodium chloride and water are mixed in a ratio of 1:1:0.5 to make a cleaning agent for later use; use the cleaning agent to wash, peel, cut into pieces, isolate the air and protect the color, wash, pre Boil, screw press, and filter to make pear juice for later use; then wash the sealwort, mulberry and mangosteen respectively with cleaning agents, and make fresh sealwort juice, mulberry juice, and Polygonatum odoratum juice for later use; modified soybean protein isolate, gum arabic, and starch Sodium phosphate is compounded into a compound emulsifier according to the weight ratio of 2.5:2:1.5 for later use; according to the weight ratio: 83 parts of pear juice, 27 parts of compound emulsifier, 7 parts of sucrose, 2 parts of potassium sorbate, and 23 parts of Polygonatum juice 17 parts of mulberry juice, 19 parts of Yuzhu juice, 1 part of essence, 3 parts of citric acid, and 3 parts of vitamin C; mix pear juice, sealwort juice, mulberry juice, and Yuzhu juice...

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Abstract

The invention is applicable to the technical field of fruit juice beverage products, and provides a pear juice beverage and a preparation method thereof. The pear juice beverage comprises the following raw materials: pear juice, a compound emulsifier, sucrose, potassium sorbate, rhizoma polygonati juice, mulberry juice, radix polygonati officinalis juice, essence, citric acid and vitamin C, wherein the pear juice is prepared by cleaning, peeling and dicing Dangshan pears without mildew, isolating the air for color protection, cleaning, precooking, performing spiral squeezing and filtering; the compound emulsifier is prepared by compounding modified soy isolate protein, Arabic gum and sodium starch phosphate; and the compound emulsifier prepared by compounding the modified soy isolate protein, the Arabic gum and the sodium starch phosphate is added into the pear juice, and the rhizoma polygonati juice, the mulberry juice and the radix polygonati officinalis juice are supplemented, so that the taste of the pear juice is improved, the effects of quenching thirst, promoting the secretion of saliva or body fluid, removing heat, relieving summer heat, reducing phlegm, moistening lung, relieving cough and asthma, nourishing yin and decreasing internal heat are improved, the value is improved, and the pear juice beverage is worthy of popularization.

Description

technical field [0001] The invention belongs to the field of fruit juice beverage products, in particular to a pear juice beverage and a preparation method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, people's demand for food is not limited to satisfying the needs of satiety, but to pursue nutritious, healthy and safe food. In particular, in recent years, people's demand for fruit drinks has been increasing, and the demand for drinks with special fruit flavors, which can quench heat and thirst and have excellent health effects has increased significantly. [0003] Dangshan crispy pear is good for both raw and cooked food, suitable for all ages. "Raw food can clear the heat of the six internal organs, and cooked food can nourish the yin of the five internal organs." It also has high medicinal value and has been favored by people from all walks of life for hundreds of years. The thirtieth volume of "...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/66A23L2/84A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23L2/66A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 张全军钟必凤邓家林李文贵肖庆生房开明雷开荣邹杰唐刃蒋安国
Owner SICHUAN AAS HORTICULTURE RES INST
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