Production method of emblic leafflower fruit juice beverage and its raw material formula

A production method and fruit juice technology, which are applied in the production of emblica juice beverage and its raw material formula, can solve the problems such as the destruction of nutrient components of greengage, and achieve the effects of high yield, rich nutrition and low production cost

Inactive Publication Date: 2007-02-28
FUZHOU DASHIJIE OLIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although emblica contains the above nutrients and effects, unprocessed emblica has a sour and bitter taste, which is difficult for ordinary people to accept. The traditional processing method of greengage is usually to make it into fruit wine or preserved fruit, which greatly damages the nutritional components of greengage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh 8Kg of oligosaccharide syrup by weight, 0.045Kg of sodium carboxymethylcellulose, 0.045Kg of xanthan gum, 0.03Kg of sodium erythorbate, 0.015Kg of refined salt, 0.025Kg of aspartame, and 0.15Kg of β-cyclodextrin Kg and ethyl maltol 0.01Kg are standby. Select the fresh emblica fruit with a maturity of more than 90% and wash it. After salting, rinsing, freezing, torture to remove the core, freeze storage and thawing procedures, weigh 21Kg of the de-seeded emblica pulp, mix it with thawing water and slowly Pour into the crusher for crushing; then squeeze the juice and centrifuge, then add the above-mentioned excipients into the fruit pulp, add pure water to 100Kg constant volume, and mix evenly; finally degassing, homogenizing, sterilizing and canning After the process, the finished product can be made.

[0011] Wherein the salting step is to soak the washed fresh emblica fruit in 8-10 degree salt water for 24 hours, pick it up, and rinse it twice with clean water; ...

Embodiment 2

[0013] Weigh 18Kg of emblica pulp, 7Kg of oligosaccharide syrup, 0.04Kg of sodium carboxymethylcellulose, 0.05Kg of xanthan gum, 0.04Kg of sodium erythorbate, 0.02Kg of refined salt, 0.03Kg of aspartame, β-cyclic Dextrin 0.1Kg and ethyl maltol 0.01Kg. All the other processing steps are the same as in Example 1.

Embodiment 3

[0015] Weigh 24Kg of emblica pulp, 10Kg of oligosaccharide syrup, 0.05Kg of sodium carboxymethylcellulose, 0.05Kg of xanthan gum, 0.03Kg of sodium erythorbate, 0.02Kg of refined salt, 0.03Kg of aspartame, β-cyclic Dextrin 0.2Kg and ethyl maltol 0.02Kg. All the other processing steps are the same as in Example 1.

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PUM

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Abstract

A phyllanthus emblica fruit juice beverage with health-care function is prepared from fresh phyllanthus emblica fruit through washing, salting, rinsing, freezing, beating for removing stone, freeze storage, thawing, breaking, squeezing juice, centrifugal separating, proportionally mixing with other additives, degassing, homogenizing and sterilizing and loading in can.

Description

Technical field [0001] The invention relates to a production method of emblica fruit juice drink and its raw material formula. technical background [0002] Phyllanthus emblica, also known as Yunnan olive, is a fruit with high nutritional value. It is rich in ascorbic acid (vitamin C), emblic acid, gallic acid, hops alcohol, β-sitosterol, tannin compounds and their minerals and vitamins etc. Experiments have shown that emblica has the effects of promoting body fluid and relieving cough, reducing phlegm, strengthening the spleen and stomach, clearing heat and detoxifying, and also has anti-cancer and anti-cancer effects. [0003] Although emblica contains the above nutrients and effects, unprocessed emblica has a sour and bitter taste, which is difficult for ordinary people to accept. The traditional processing method of greengage is usually to make it into fruit wine or preserved fruit, which greatly damages the nutritional components of greengage. . Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
Inventor 郑金营
Owner FUZHOU DASHIJIE OLIVE
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