Sour papaya juice beverage thick slurry taking sour papaya as raw material and preparation method of sour papaya juice beverage thick slurry
By using components such as sour papaya juice and specific processes to prepare concentrated pulp for sour papaya beverages, the problem of insufficient application caused by strong sour papaya flavor is solved, and beverage products with rich nutrition and health care are achieved, the market scope is expanded and the market is reduced. Production cost.
Patent Information
- Application Number
- CN202310682062.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-09
- Publication Date
- 2024-12-10
AI Technical Summary
Because of its strong and sour papaya, it is used in less beverages, and has a rough texture in processing and limited audience, so it cannot achieve national sales.
Use sour papaya juice, red plum juice, fructose syrup, white sugar, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucrose, lemon yellow, vitamin C and softened water Prepare concentrated pulp of sour papaya juice beverage, and prepare sour papaya beverages with golden color, sweet and sour taste and soft taste through raw materials selection, pretreatment, beating, mixing, boiling, sterilization, cooling, filtration and filling and sealing. Concentrated slurry.
A sour papaya beverage with rich nutrition and health-care effects with the characteristic aroma and flavor of sour papaya was developed, breaking through the gap in sour papaya in beverages and tea drinks, reducing processing costs and time, expanding sales scope, and bringing economic value.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of beverages, and in particular relates to a sour papaya juice beverage concentrate taking sour papaya as a raw material and a preparation method thereof. Background Art
[0002] Sour papaya is mainly distributed in Yunnan, Sichuan, Guizhou and other places in my country. Dali, Yunnan is the main production area of sour papaya in my country and it is also a specialty of Yunnan. Yunnan sour papaya has less acid polysaccharides and a stronger astringency. Due to its strong sour taste, it is mainly used in preserved fruits, fruit wine, fruit vinegar, pickling and cooking. Its processed taste is relatively rough and it is only sold in Yunnan. The target audience is small and it cannot be sold nationwide.
[0003] Moreover, due to its strong sour taste, sour papaya is rarely used in beverages. Most of them only use sour papaya extract rather than freshly squeezed sour papaya juice.
[0004] However, sour papaya itself is a nutritious fruit and vegetable raw material. It is not only nutritious, but also has strong health functions. The amino acid composition of sour papaya is comprehensive, and it also contains rich organic acids such as malic acid, tartaric acid, and citric acid; it contains a variety of minerals and is a high-potassium and low-sodium food resource; the average VC content is as high as 122mg / 100g, which is much higher than wrinkled papaya (76.4mg / 100g), nearly 4 times that of citrus, and more than 30 times that of apples.
[0005] Therefore, sour papaya has great commercial development potential. In order to break the blank of sour papaya in beverages and teas, a sour papaya juice beverage concentrate with sour papaya as raw material and a preparation method thereof are provided. Summary of the invention
[0006] In view of the problems raised by the above background technology, the purpose of the present invention is to provide a sour papaya juice beverage concentrate with sour papaya as raw material and a preparation method thereof.
[0007] In order to achieve the above technical objectives, the technical solution adopted by the present invention is as follows:
[0008] A concentrated sour papaya juice beverage made from sour papaya as a raw material comprises the following components:
[0009] Sour papaya juice, red plum juice, fructose syrup, white sugar, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrate, vitamin C and softened water.
[0010] It is further defined that the mass percentages of the components are as follows: 10%-30% sour papaya juice, 0.2%-0.8% red plum juice, 30%-50% fructose syrup, 5%-10% white sugar, 0.1%-0.5% citric acid, 0.1%-0.5% DL-malic acid, 0.1%-0.5% DL-tartaric acid, 0.05%-0.1% pectin, 0.05%-0.2% CMC, 0.05% potassium sorbate, 0.001%-0.01% tartrate, 0.0001%-0.01% tartrate, 0.05%-0.01% vitamin C, and the balance is softened water.
[0011] It is further defined that the sour papaya juice comprises the following components: sour papaya, fructose syrup and softened water.
[0012] It is further defined that the mass percentages of the components in the sour papaya juice are as follows: 10%-40% sour papaya, 10%-40% fructose syrup, and the remainder softened water.
[0013] The present invention also provides a method for preparing a concentrated sour papaya juice beverage, which is used to prepare the concentrated sour papaya juice beverage using sour papaya as a raw material, comprising the following steps:
[0014] S1. Raw material selection;
[0015] S2. Pretreatment, including washing, removing seed nests, cutting and anti-oxidative browning treatment;
[0016] S3. beating, beating the sour papaya fruit pieces, fructose syrup, and softened water in a ratio of 1:1:1, and filtering after beating to obtain sour papaya juice;
[0017] S4. Prepare and boil. Add sugar and fructose syrup to the preparation tank and boil to 70°C. Keep warm for 5 minutes. Add sour papaya juice, red plum juice, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrate, and vitamin C in proportion while stirring.
[0018] S5. Sterilization: heat the sour papaya juice in the mixing tank to 75±2℃ for 15s and discharge it into the cooling tank;
[0019] S6. Cooling: cooling the sterilized sour papaya juice to 40±5°C;
[0020] S7. Filtering; and
[0021] S8. Filling and sealing.
[0022] It is further defined that in S1, the specific content of raw material selection is as follows: fresh sour papaya fruits are selected, and the cores, stalks, leaves and rotten fruits are removed.
[0023] It is further defined that in S2, the cleaning steps are as follows: first, use 50ppm chlorine-containing disinfectant water to clean the fresh fruit, and then rinse with clean water to remove the chlorine-containing disinfectant on the fresh fruit; the shape specification of the cut strips is a strip with a width of 1.5-2.0cm; and anti-oxidative browning is achieved by adding 0.05% VC.
[0024] It is further defined that in S7, a 40-mesh filter is used for filtering.
[0025] Beneficial effects of the present invention:
[0026] 1. The sour papaya juice beverage is made of sour papaya as raw material, supplemented with red plum juice, fructose syrup, white sugar, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrate, vitamin C and softened water. The sour papaya juice beverage is light yellow viscous liquid in appearance, has the characteristic aroma and flavor of sour papaya, is rich in nutrition, has health care effects, is safe to drink and has a low cost;
[0027] 2. Through raw material selection, pretreatment, pulping, blending, boiling, sterilization, cooling, filtering, filling and sealing, the raw materials are processed and blended into a sour papaya beverage with golden color, fruity fragrance, appropriate sweetness and sourness, and soft taste. The tea value of the niche fruit sour papaya was excavated, and the sour papaya juice beverage product was developed, breaking the gap of sour papaya in beverages and teas, bringing greater economic value to the company;
[0028] 3. The present invention adopts sour papaya juice for production and preparation, the processing time is short, the processing conditions are all controllable conditions, and the raw material cost is low, and a more delicate and characteristic sour papaya juice beverage concentrate is obtained, and the sales channel and sales scope are not restricted by geographical regions. DETAILED DESCRIPTION
[0029] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below.
[0030] A concentrated sour papaya juice beverage made from sour papaya as a raw material comprises the following components:
[0031] Sour papaya juice, red plum juice, fructose syrup, white sugar, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrate, vitamin C and softened water.
[0032] In this embodiment:
[0033] The sour papaya juice beverage is made of sour papaya as raw material, supplemented with red plum juice, fructose syrup, white sugar, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrazine, vitamin C and softened water. The sour papaya juice beverage is light yellow viscous liquid in appearance, has the characteristic aroma and flavor of sour papaya, is rich in nutrition, has health care effects, is safe to drink and has low cost.
[0034] Among them, sour papaya tastes sour and not only has a unique fruity aroma, but also strengthens the spleen and helps digestion, promoting the body's digestion and absorption of food. The oleanyl ingredients contained in sour papaya have the effects of protecting the liver and reducing enzymes, anti-inflammatory and antibacterial, lowering blood lipids, and softening blood vessels. Sour papaya also has health benefits such as appetite, breast enhancement and beauty, and treatment of rheumatism. It is a healthy drink that can not only be drunk directly, but can also be perfectly combined with tea, syrup, milk cap, etc.
[0035] Preferably, the mass percentage of each component is as follows: 10%-30% of sour papaya juice, 0.2%-0.8% of red plum juice, 30%-50% of fructose syrup, 5%-10% of white sugar, 0.1%-0.5% of citric acid, 0.1%-0.5% of DL-malic acid, 0.1%-0.5% of DL-tartaric acid, 0.05%-0.1% of pectin, 0.05%-0.2% of CMC, 0.05% of potassium sorbate, 0.001%-0.01% of sucralose, 0.0001%-0.01% of tartrate, 0.05%-0.01% of vitamin C, and the balance is softened water.
[0036] Preferably, the sour papaya juice comprises the following components, sour papaya, fructose syrup and softened water. In fact, other constituents of the sour papaya juice can also be considered according to specific circumstances to change the mouthfeel and the local flavor of the sour papaya juice.
[0037] Preferably, the mass percentage of each component in the sour papaya juice is as follows: 10%-40% of sour papaya, 10%-40% of fructose syrup, and the balance is softened water. In fact, other proportions of each component in the sour papaya juice can also be considered according to specific circumstances to obtain better taste and flavor.
[0038] The present invention also provides a method for preparing a concentrated sour papaya juice beverage, which is used to prepare the concentrated sour papaya juice beverage using sour papaya as a raw material, comprising the following steps:
[0039] S1. Raw material selection;
[0040] S2. Pretreatment, including washing, removing seed nests, cutting and anti-oxidative browning treatment;
[0041] S3. beating, beating the sour papaya fruit pieces, fructose syrup, and softened water in a ratio of 1:1:1, and filtering after beating to obtain sour papaya juice;
[0042] S4. Prepare and boil. Add sugar and fructose syrup to the preparation tank and boil to 70°C. Keep warm for 5 minutes. Add sour papaya juice, red plum juice, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrate, and vitamin C in proportion while stirring.
[0043] S5. Sterilization: heat the sour papaya juice in the mixing tank to 75±2℃ for 15s and discharge it into the cooling tank;
[0044] S6. Cooling: cooling the sterilized sour papaya juice to 40±5°C;
[0045] S7. Filtering; and
[0046] S8. Filling and sealing.
[0047] In this embodiment:
[0048] Traditional sour papaya products are mostly pre-processed agricultural products such as preserved fruits, dried fruits, and fruit wine. The processing time is long, and they are greatly affected by natural conditions such as weather. The raw material cost is high, and the taste is relatively rough.
[0049] The invention processes the raw materials through raw material selection, pretreatment, beating, blending and boiling, sterilization, cooling, filtering and filling and sealing, and blends the raw materials into a sour papaya beverage concentrate with golden color, fruity fragrance, appropriate sourness and sweetness and soft taste.
[0050] The preparation method uses freshly squeezed sour papaya juice to make juice beverages, and the juice has a delicate and rich taste. The aroma, functional substances and drinking value of sour papaya can be reflected in the juice beverage, and the tea value of the niche fruit sour papaya can be excavated, and a Yunnan specialty sour papaya juice beverage product can be developed, so that the juice has a delicate and rich taste, and the value of Yunnan wild materials is maximized, which can bring great economic value to the enterprise.
[0051] In addition, the present invention adopts sour papaya original juice for production and preparation, the processing time is short, the processing conditions are all controllable conditions, and the raw material cost is low, so a more delicate and characteristic sour papaya juice beverage concentrate is obtained, and the sales channel and sales scope are not restricted by geographical regions. The present invention directly uses sour papaya as a raw material for production, and provides the characteristic sourness and aroma of sour papaya, retains the unique flavor of sour papaya, has a high fullness, retains the unique flavor of sour papaya, and directly converts the raw materials into finished products, saving costs.
[0052] Preferably, in S1, the specific content of raw material selection is as follows: fresh sour papaya fruit is selected, and the fruit core, fruit pedicle, leaves and bad fruit are removed. In fact, other contents of raw material selection can also be specifically considered according to specific circumstances to improve raw material quality.
[0053] Preferably, in S2, the steps of washing are as follows: first, washing with 50ppm chlorine-containing disinfectant water, and then rinsing with clean water to remove the chlorine-containing disinfectant on the fresh fruit; the shape specification of the cut strips is a strip with a width of 1.5-2.0cm; and the anti-oxidative browning is achieved by adding 0.05% VC. In fact, other conditions and methods for washing, cutting and anti-oxidative browning can also be considered according to specific circumstances.
[0054] Preferably, in S7, a 40-mesh filter is used for filtering. In fact, other filtering standards may also be specifically considered according to specific circumstances.
[0055] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology may modify or change the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.
Claims
1. A concentrated sour papaya juice beverage made from sour papaya, characterized by: The following components are included: Sour papaya juice, red plum juice, fructose corn syrup, sugar, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrazine, vitamin C and softened water.
2. The concentrated sour papaya juice beverage made from sour papaya as a raw material according to claim 1, characterized in that: The mass percentage of each component is as follows: 10%-30% of sour papaya juice, 0.2%-0.8% of red plum juice, 30%-50% of fructose syrup, 5%-10% of white sugar, 0.1%-0.5% of citric acid, 0.1%-0.5% of DL-malic acid, 0.1%-0.5% of DL-tartaric acid, 0.05%-0.1% of pectin, 0.05%-0.2% of CMC, 0.05% of potassium sorbate, 0.001%-0.01% of sucralose, 0.0001%-0.01% of tartrazine, 0.05%-0.01% of vitamin C, and the balance is softened water.
3. The sour papaya juice beverage concentrate with sour papaya as raw material according to claim 1, characterized in that: The sour papaya juice comprises the following components: sour papaya, fructose syrup and softened water.
4. The sour papaya juice beverage concentrate made from sour papaya as a raw material according to claim 3, characterized in that: The mass percentages of the components in the sour papaya juice are as follows: 10%-40% sour papaya, 10%-40% fructose syrup, and the balance softened water.
5. A method for preparing a sour papaya juice beverage concentrate, characterized in that: The method for preparing a concentrated sour papaya juice beverage using sour papaya as a raw material as claimed in any one of claims 1 to 4 comprises the following steps: S1. Raw material selection; S2. Pretreatment, including cleaning, removing seed nests, cutting, and anti-oxidative browning treatment; S3. Beating: sour papaya fruit pieces, fructose syrup, and softened water are beaten in a ratio of 1:1:1, and then filtered to obtain sour papaya juice; S4. Prepare and cook. Add sugar and fructose syrup to the mixing tank and cook until the temperature reaches 70°C. Keep warm for 5 minutes. Add sour papaya juice, red plum juice, citric acid, DL-malic acid, DL-tartaric acid, pectin, CMC, potassium sorbate, sucralose, tartrate, and vitamin C in proportion while stirring. S5. Sterilize the sour papaya juice in the mixing tank by heating it to 75 ± 2°C for 15 seconds and then discharging it into a cooling tank. S6. Cooling: Cool the sterilized sour papaya juice to 40±5°C; S7. Filtering; and S8. Filling and sealing.
6. The method for preparing a concentrated sour papaya juice beverage according to claim 5, characterized in that: In S1, the specific content of raw material selection is as follows: fresh sour papaya fruits are selected, and the cores, stalks, leaves and rotten fruits are removed.
7. The method for preparing a concentrated sour papaya juice beverage according to claim 6, characterized in that: In S2, the cleaning steps are as follows: first, use 50ppm chlorine-containing disinfectant water to clean the fruit, and then rinse with clean water to remove the chlorine-containing disinfectant on the fresh fruit; the shape specification of the cut strips is a strip with a width of 1.5-2.0 cm; and oxidative browning prevention is achieved by adding 0.05% VC.
8. The method for preparing a concentrated sour papaya juice beverage according to claim 7, characterized in that: In the S7, a 40-mesh filter is used for filtering.