Prune and chlorella pyrenoidosa beverage and preparation method thereof

A technology of Chlorella pyrenoidosa and prune protein, which is applied in the field of food processing, can solve the problems of useless compound beverages, etc., and achieve the effects of clear organization, sweet and sour taste, soft and refreshing, and light green color.

Inactive Publication Date: 2021-10-22
新疆金正生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are prune drinks and chlorella pyrenoid drinks, but there is no composite drink made from the two

Method used

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  • Prune and chlorella pyrenoidosa beverage and preparation method thereof
  • Prune and chlorella pyrenoidosa beverage and preparation method thereof
  • Prune and chlorella pyrenoidosa beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of prune pyrenoidella beverage of the present invention, main component and weight ratio are:

[0032]

[0033]

[0034] As a preferred solution of the present invention, the water content in the Chlorella pyrenoidosa is 60%.

[0035] A kind of preparation method of prune chlorella pyrenoidosa beverage, comprises steps as follows:

[0036] Step 1, prune beating and enzymatic hydrolysis:

[0037] Step 1. Prune cleaning: select fresh and ripe prunes, rinse them with clean water, and remove the pits;

[0038] Step 2, prune beating: put the cleaned and de-pitted prune into a beater in proportion, add water, and beat with a beater to make prune pulp;

[0039] Step 3, adjust the pH of the prepared prune pulp to 4.5, then add 0.3% pectinase, 0.6% cellulase, and 0.1% amylase by weight of the prune pulp, control the temperature at 40°C, and enzymolysis time 4 Hours, degrade the pectin substances in the fruit pulp through the enzymolysis of enzymes;

[0040] Step...

Embodiment 2

[0056] A kind of prune pyrenoidella beverage of the present invention, main component and weight ratio are:

[0057]

[0058]

[0059] As a preferred solution of the present invention, the moisture content in the Chlorella pyrenoidosa is 65%.

[0060]A kind of preparation method of prune chlorella pyrenoidosa beverage, comprises steps as follows:

[0061] Step 1, prune beating and enzymatic hydrolysis:

[0062] Step 1. Prune cleaning: select fresh and ripe prunes, rinse them with clean water, and remove the pits;

[0063] Step 2, prune beating: put the cleaned and de-pitted prune into a beater in proportion, add water, and beat with a beater to make prune pulp;

[0064] Step 3, adjust the pH of the prepared prune pulp to 5, then add 0.4% pectinase, 0.7% cellulase, and 0.15% amylase by weight of the prune pulp, control the temperature at 45°C, and enzymolysis time 5 Hours, degrade the pectin substances in the fruit pulp through the enzymolysis of enzymes;

[0065] Ste...

Embodiment 3

[0081] A kind of prune pyrenoidella beverage of the present invention, main component and weight ratio are:

[0082]

[0083] As a preferred solution of the present invention, the moisture content in the Chlorella pyrenoidosa is 70%.

[0084] A kind of preparation method of prune chlorella pyrenoidosa beverage, comprises steps as follows:

[0085] Step 1, prune beating and enzymatic hydrolysis:

[0086] Step 1. Prune cleaning: select fresh and ripe prunes, rinse them with clean water, and remove the pits;

[0087] Step 2, prune beating: put the cleaned and de-pitted prune into a beater in proportion, add water, and beat with a beater to make prune pulp;

[0088] Step 3, adjust the pH of the prepared prune pulp to 5.5, then add 0.5% pectinase, 0.8% cellulase, and 0.2% amylase by weight of the prune pulp, control the temperature at 50°C, and enzymolysis time 4 -6 hours, degrade the pectin substances in the fruit pulp through the enzymatic hydrolysis of enzymes;

[0089] S...

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PUM

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Abstract

The invention relates to prune and chlorella pyrenoidosa beverage and a preparation method thereof. The prune and the chlorella pyrenoidosa which are beneficial to human health are utilized, the citric acid, the sodium cellulose, the composite emulsion stabilizer and the sodium alginate are matched, and the prune and chlorella pyrenoidosa beverage is prepared through the technological process of preparing prune pulp, preparing chlorella pyrenoidosa enzymatic hydrolysate and preparing, compounding and synthesizing. The prepared finished product is light green in color, uniform and consistent; The beverage is clear in tissue form, semitransparent, free of sediment, free of layering after being placed for a long time, sour, sweet, soft and refreshing in taste and slight in algae fragrance, and is the beverage beneficial to human bodies and conforming to the taste of the public.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a prune pyrenoidella beverage and a preparation method thereof. Background technique [0002] Prune is a new type of fruit introduced from abroad in recent years. Prune fruit is rich in nutrition and is known as the third generation of functional fruit. Prunes are sweet in taste and smooth in taste. The fruit does not contain fat, especially rich in vitamin A, vitamin K, dietary fiber, trace elements and antioxidant substances. It can prevent and treat constipation, prevent and treat osteoporosis, delay aging, lower cholesterol, reduce Arteriosclerosis and other effects are more and more popular. [0003] Chlorella (Chlorella) is a general unicellular green algae of the Chlorella phylum Chlorella. It is a spherical single-cell freshwater algae with a diameter of 3 to 8 microns. It is one of the earliest life on earth. Chlorella has long been considered a food substitute...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2250/51088A23V2250/032A23V2250/5026
Inventor 梁钧
Owner 新疆金正生物科技有限公司
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