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36 results about "Pectin preparation" patented technology
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Pectin preparation method
InactiveCN102443074AAvoid pollutionHigh extraction rateMetabolism disorderDigestive systemPectinaseAlcohol
The invention relates to a pectin preparation method, belonging to the field of food processing and in particular relating to the pectin preparation method with low cost and high extraction rate. The preparation method comprises: 1, pretreatment of raw materials: taking fresh orange peel, chopping the orange peel until the particle size is 2-3mm, carrying out thermal treatment on the orange peel for 5 min in boiling water to deactivate pectinase, soaking the orange peel for 30 min in 70 percent of ethanol, keeping the orange peel for 5 min at 70-90 DEG C, carrying out pressure filtration to remove pigments and other impurities soluble in alcohol, washing residues with 95 percent of ethanol and then washing with ethyl ether, minimizing the loss of water-soluble pectin, air-cooling the ethyl ether, and drying at 45 DEG C until the constant weight is achieved; and 2, acid hydrolysis and extraction: adding hydrochloric acid solution into the pretreated raw materials, heating the mixture in a constant-temperature water bath, mixing well, and centrifuging until the supernatant is not sticky, and fixing the volume of the supernatant, i.e. pectin extract, to be 100ml.
Owner:冯捷
Low methoxyi pectin preparation technique using orange peel
The invention relates to a technique for preparing low methoxyl pectin from orange peel residues. Raw materials are selected from the orange peel residues generated in the process of producing orange juice, are easy to collect and have low price and high content. The invention discloses a method for producing the low methoxyl pectin by using the orange peel residues as raw materials, which comprises the following steps: raw material preprocessing, enzyme process degreasing, acid hydrolysis, vacuum concentration, decolorization, ethanol precipitation, desugaring, drying, and obtaining the finished product. The pectin produced by the method has the advantages of good solubility and easy formation of a gelatin. The method for preparing the low methoxyl pectin from the orange peel residues uses pectinesterase to degrease and oxydol to decolorize, and has the advantages of less energy consumption, low pollution and easy industrial production.
Owner:SICHUAN ACAD OF FOOD & FERMENTATION INDS
Preparation technology and anti-tumor application of modified pectin with high bioavailability
ActiveCN102277398AEasy to removeImprove bioavailabilityOrganic active ingredientsFermentationPentagalacturonic acidFiltration
The invention relates to a process for preparing polysaccharide and application of the polysaccharide, in particular to a process for preparing modified pectin (MPHB) with high bioavailability and low molecular weight and application of the modified pectin in the antitumor field. The process comprises the following steps of: mixing pectin and water, heating, and swelling; cooling, regulating the pH value by using carbonate solution, reducing the degree of esterification by using pectinesterase (EC 3.1.1.11), and raising the temperature to inactivate the pectinesterase; and cooling, degrading a main chain of the pectin by using polygalacturonase (EC 3.2.1.15) or pectate lyase (EC 4.2.2.10), and performing membrane filtration on a product, desalting, concentrating and drying to obtain the MPHB. The process is favorable for preparing the MPHB on a large scale and controlling the molecular weight and molecular weight distribution of the MPHB. The MPHB has the activities of resisting livercancer, cervical carcinoma and the like; and the adding of an intestinal absorption enhancer in an oral formula of the MPHB is favorable for further improving the bioavailability.
Owner:XINXIANG MEDICAL UNIV +1
Low fat dragon fruit pectin preparation method
The present invention discloses a low fat dragon fruit pectin preparation method, and belongs to the field of pectin materials. The method is as follows: dragon fruit peel meal can be obtained by softening by water absorption, enzyme inactivation and crushing, a phosphate solution is added for microwave extraction to obtain a pectin extracting solution, esterase is added into the pectin extracting solution to obtain an enzymatic hydrolysate, the enzymatic hydrolysate is filtered by suction to obtain a filtration residue, the filtration residue is placed in an oven for drying to obtain low fat dragon fruit pectin; according to the method, an enzymic method is used for defatting, due to the enzyme specificity and high efficiency, production cycle is short, extraction efficiency is high, product quality is good, the manufacturing process is free of environmental contamination caused by use of a lot of acid and alkali, and substances harmful to human body may not be brought.
Owner:仇颖超
Method for preparing pectin from capsicum residue
The invention discloses a production method of capsicum pectin, which comprises the following steps: pretreating capsicum residue, extracting by hydrolysis, filtering, decolorizing, concentrating the filtrate, carrying out alcohol precipitation, filtering and drying to obtain the finished product. In the capsicum pectin preparation process, no chemical reagent is used, and the pectin does not have any solvent residue, and thus, is suitable for food and medicines; and meanwhile, the method is simple to operate, and has the advantages of short period, low energy consumption and high pectin content.
Owner:赵广文
Method for preparing pectin by taking peel residue as raw material
The invention discloses a method for preparing pectin by taking peel residue as a raw material, and relates to the technical field of pectin preparation. The technical problems to be solved are that: in the prior art of the pectin preparation, a washing step and an acid water extraction step have the characteristics of high temperature, long time, energy consumption and time consumption. In the method, by adopting fast ultrahigh pressure treatment in the washing step and the acid water extraction step at a low temperature, washing and acid water extraction effects are ensured, and simultaneously a material temperature and an operation time are greatly reduced. A fat-soluble component also can be extracted from a peel residue raw material by using supercritical carbon oxide before washing, so that a fat-soluble byproduct and a pectin product with higher purity are obtained.
Owner:广州市莱檬生物科技有限公司 +1
Method for pretreating raw material for preparing pectin
The invention relates to a method for pretreating a raw material for preparing pectin. The method comprises the steps: 1, selecting and weighing the raw material, cleaning, rubbing, and drying; 2, adding an alkaline solution, soaking and filtering; 3, adding an alcohol solution, and treating by using a high-pressure pulse electric field; 4, squeezing and filtering, washing with water, and squeezing and filtering to obtain the raw material which is a pretreated raw material for preparing the pectin. The method is capable of effectively removing metal ions such as calcium and iron of closing the pectin, and effectively removing pigments and lipid components in the raw material, and is simple, high in extraction rate, excellent in quality, low in cost, and greatly reduced in pollution to the environment.
Owner:赛珂睿德生物医药科技(上海)有限公司
Pectin containing insoluble dietary fiber, preparation method and application thereof
The invention relates to pectin containing insoluble dietary fibers, a preparation method and application thereof, belonging to the technical field of food. The preparation method of the pectin containing insoluble dietary fibers comprises the steps of raw material treatment, acidic extraction, coarse filtration, ethanol deposition and drying, and is characterized in that acidic extractive solution is homogenized by a high-pressure spray homogenizer, directly precipitated with alcohol and is filtered and dried. The preparation method has simple technology and easy operation and can greatly extract insoluble dietary fibers and soluble dietary fibers (pectin) in shaddock peel. The prepared pectin containing insoluble dietary fibers contains 50 percent to 70 percent of soluble dietary fiber and 20 percent to 40 percent of insoluble dietary fiber with the pH to be from 2.0 to 5.0. The pectin has soft mouth feel and can be used as a food additive to increase the dietary fiber component in food and regulate the diet structure of customers.
Owner:曾凡崖 +1
Pectin preparation method
The invention discloses a pectin preparation method. The method comprises the steps that a dried fruit peel raw material is smashed, and then microwave enzyme deactivation is adopted to obtain an enzyme deactivated material; the enzyme deactivated material is homogenized through a high-speed homogenizing machine to obtain homogenized liquid; an extraction solvent is sprayed into the homogenized liquid by adopting a high-pressure atomizer for solvent extraction; the mixed material obtained through solvent extraction is sequentially subjected to filtration and dialysis, and the obtained dialysis trapped liquid is subjected to freeze concentration and spray drying to obtain high-quality pectin. The method is simple and quick to operate and low in cost and facilitates industrialized production.
Owner:LIANYUAN KANGLU BIOLOGICAL TECH CO LTD
Low-ester pectin preparation method
The invention discloses a low-ester pectin preparation method, and belongs to the technical field of food colloid additives. According to the present invention, low-sugar fruit is selected and beatenunder low-oxygen condition, acidifying is performed by adding lemon juice, and high-temperature hydrolysis is performed to obtain a pectin extraction liquid, such that the esterification degree of pectin is reduced; active carbon and water are mixed to obtain an active carbon mixed solution, a nitric acid solution is added to the active carbon mixed solution, heating cooking is performed, and cooling is performed to a room temperature with tap water to obtain an acid-cooked active carbon solution, wherein the acid-cooked active carbon solution is used as the decolorizing agent for the pectin extraction liquid so as to further reduce the esterification degree of pectin and improve the intermolecular aggregation degree during the pigment removal of pectin; and finally during the preparationof the low-ester pectin, sodium citrate and calcium citrate are added, such that the pH value and the calcium ion in the chelation system are adjusted by sodium citrate so as to improve the gel stability of pectin.
Owner:杨晓军
Intestine and stomach administration bioadhesive microsphere preparation and preparation method of intestine and stomach administration bioadhesive microsphere preparation
InactiveCN107582527ALittle side effectsHigh drug loadingGranular deliveryMacromolecular non-active ingredientsSolubilityDrug availability
The invention relates to an intestine and stomach administration bioadhesive microsphere preparation and a preparation method of the intestine and stomach administration bioadhesive microsphere preparation, and belongs to the technical field of medical preparations. A natural polymeric amylose compound is prepared from lactose and pectin to serve as a drug-loaded material, and is quite excellent in biocompatibility, high in drug loading capacity, good in spheronization and slow release feature; and the side effect of a drug reaches the lowest level. Soybean lecithin is used to improve the lipid solubility of the drug and strengthens the membrane permeability, the retention time on an absorption part in vivo is prolonged, the drug release and the membrane permeation absorption are promoted,the drug availability is improved, meanwhile, the soybean lecithin and hydrophobin produces a synergistic effect, the hydrophobin molecule is folded, a hydrophobic group and a sulfydryl embedded in the hydrophobin are exposed, so that the hydrophobic interaction of the hydrophobin is strengthened, the hydrophobic effect and the mutual electrostatic interaction between an amino acid residue on thehydrophobin and a mucosa protein are strengthened, the disulfide bond formed by a cysteine residue on the hydrophobin and a thiol group of a glycoprotein in a mucus is increased, and the bioadhesiveperformance is strengthened.
Owner:雷笑天
Method for extracting colorless pectin by using Jingxi Crataegus pinnatifida Bge
InactiveCN109105870AAvoid damageNo pollutionFood ingredient as thickening agentFood extractionAlcoholFireberry hawthorn
The invention discloses a method for extracting colorless pectin by using Jingxi Crataegus pinnatifida Bge, wherein the method comprises: raw material pretreatment preparation, leaching, concentration, alcohol precipitation, pectin preparation and other steps. According to the present invention, the leaching liquid is maintained in the acidic environment so as to effectively reduce the interference of the impurities in the leaching liquid on the pectin extraction; by adding the complex, the blocking on the pectin by the calcium ions and the magnesium ions in the leaching liquid is reduced; byselecting the Jingxi Crataegus pinnatifida Bge to extract the colorless pectin, the characteristic of the extremely low pigment content of the Jingxi Crataegus pinnatifida Bge can eliminate the decolorization step of the preparation process; and the galacturonic acid content in the pectin powder can reach more than 87%, the gelation degree can reach more than 171%, and the utilization rate of theraw material pectin can reach more than 92%.
Owner:GUANGXI FORESTRY RES INST
Preparation method of pectin in dragon fruit peels
The invention discloses a preparation method of pectin in dragon fruit peels, belongs to the technical field of extraction and aims at providing a pectin preparation method which is simple in extraction method and low in production cost. The technical key point is that the preparation method comprises the steps of 1 heating the fruit peels at the temperature of 95 DEG C-105 DEG C for 8-12 minutes for enzyme modifying; 2 taking one part by weight of fruit peel pulp and adding 6-8 parts by weight of pH 2.0 acid solution into the pulp, performing stirring and extraction at the temperature of 85 DEG C-95 DEG C for 85-95 minutes, collecting extracting solution, and performing centrifugal separation for 8-12 minutes to remove residue so as to obtain pectin extracting solution; 3 concentrating the pectin extracting solution to be at 1 / 2-1 / 3 of the original volume; 4 adding 95% of ethyl alcohol into the pectin extracting solution, controlling the ethyl alcohol concentration in the mixed solution to be 68%-72%, evenly stirring the solution and standing the solution for 8-12 hours, and performing centrifugal separation for 8-12 minutes to collect jelly; 5 drying the jelly at the temperature of 55 DEG C-65 DEG C and then smashing the jelly to obtain pectin powder.
Owner:GUANGDONG UNIV OF TECH +1
Jelly and production method thereof
The invention discloses jelly. The jelly is prepared from the following raw materials in percentages by mass: 2% of carrageenan, 2% of konjac glucomannan, 6% of compound pectin, 10-15% of white granulated sugar, 5-10% of syrup, 8% of an appetizing compound liquid, 3% of a thickening agent, 0.6-0.8% of citric acid and the balance of water. The invention further discloses a production process of thejelly. The production process comprises the following steps: preparing the appetizing compound liquid, preparing the compound pectin, preparing a jelly material liquid, carrying out filtering and cooling. According to the jelly disclosed by the invention, an appetizing mixed liquid is added into the formula and consists of herba dendrobii, sweet-scented osmanthus, radix codonopsis and black tea or green tea; the sweet-scented osmanthus is warm and spicy and has the effects of invigorating the stomach, reducing phlegm and the like; the black tea and the green tea have the effects of helping digestion and invigorating the stomach; meanwhile, the herba dendrobii and the radix codonopsis are added, and respectively have a cold property and a warm tonifying property, so that the herba dendrobii and the radix codonopsis are mutually neutralized to protect the spleen and stomach; and moreover, the herba dendrobii and the radix codonopsis have the effects of harmonizing the stomach and promoting the secretion of saliva or body fluid, and can be used for promoting gastric acid secretion and accelerating digestion.
Owner:湖南新中意食品有限公司
Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same
InactiveCN105230812AState delicate and lubricatedNo stratificationEdible oils/fats ingredientsSucroseEngineering
The invention relates to quick-frozen oil. The quick-frozen oil is prepared from soybean oil, peanut oil, glyceryl monostearate, sucrose fatty acid ester and water through the processes of rapid cooling and kneading; the quick-frozen oil is fine, smooth and lubricating in tissue state, and does not have the phenomena of layering and water seepage substantially. The quick-frozen smallanthus sonchifolius filling using the quick-frozen oil is prepared from smallanthus sonchifolius, the quick-frozen oil, white granulated sugar, water, citric acid, agar and pectin. The quick-frozen smallanthus sonchifolius filling is light yellow in color and presents a plastic solid state at a normal atmospheric temperature, and fruit granules are uniform in distribution and are clear in sight, so that the quick-frozen smallanthus sonchifolius filling is convenient to form, wrap and process; after being heated, the quick-frozen smallanthus sonchifolius filling presents a viscous flow state, is clean, sweet and sourish in mouth feel and good in palatability, has delicate fragrance, and is free from peculiar smell.
Owner:UNIV FOR SCI & TECH ZHENGZHOU
Method for preparing hair care product with jelly fig pectin and use thereof
InactiveCN104739683ANo longer limited to the scope of consumptionIncrease moistureCosmetic preparationsHair cosmeticsPolymer sciencePreservative
The invention discloses a method for preparing a hair care product with a jelly fig pectin and a use thereof, wherein the method includes the following steps: (1) placing a predetermined amount of a jelly fig pectin stock liquid in a container; (2) adding a predetermined proportion of a preservative, mixing with the jelly fig pectin stock liquid, and stirring evenly; (3) mixing a trace of an aromatic agent with a predetermined amount of camellia oil, then together pouring into the container, and evenly mixing with the jelly fig pectin stock liquid; and (4) adding a proper amount of an emulsifier in the container, stirring evenly, and forming a hair care liquid which can improve the added value of ficus awkeotsang makino.
Owner:廖展昌 +1
Method for preparing pectin by utilizing pepper residues
The invention provides a method for preparing pectin by utilizing pepper residues. The method comprises the following steps: pretreating, extracting the pectin, centrifugally removing impurities, using active carbon for decoloring, carrying out vacuum concentration, carrying out alcohol precipitation and pectin separation, and drying to obtain a finished pectin product. The method provided by the invention has the advantages that the process of pectin preparation is simple in operation, and all auxiliary materials used in the whole process are food-grade processing aids and are left in the finished pectin product; the finished pectin product is applicable to the field of food processing and simultaneously a new path is provided for utilizing the industrial waste, namely pepper residues.
Owner:CHONGQING HUACUI BIO TECH
Equipment for extracting high-gelation-degree pectin from shaddock peel
PendingCN114102740AImprove cleaning efficiencyImprove drying efficiencyMetal working apparatusEngineeringMechanical engineering
The invention belongs to the technical field of biological extraction, and particularly relates to equipment for extracting high-gelation-degree pectin from shaddock peel, the equipment comprises a shaddock peel cutting device, a cleaning device, a drying device, a smashing device, a mixing and filtering device and a pectin precipitation device, the working ends of the shaddock peel cutting device, the cleaning device, the drying device, the smashing device, the mixing and filtering device and the pectin precipitation device are sequentially connected, the feeding channel is in a narrowing shape through a first conveying belt and a second conveying belt, at least one first cutting assembly used for cutting shaddock peels in the feeding channel is arranged in the feeding channel, and a plurality of second cutting assemblies which are horizontally distributed at equal intervals are arranged at the position of the discharging channel. And a working shaft of the second cutting assembly is arranged in the direction perpendicular to the working shaft of the first cutting assembly. According to the technical scheme, the technical problems of how to automatically cut a large number of pomelo peels so as to quickly obtain small pomelo peels, reduce the cleaning and crushing difficulty and improve the pectin preparation efficiency are solved.
Owner:JIAYING UNIV
Stain-removing whitening toothpaste and preparation method thereof
PendingCN113440437AEasy to useTo achieve the effect of friction cleaningAntibacterial agentsCosmetic preparationsMicrosphereToothpaste
The invention provides a stain-removing whitening toothpaste and a preparation method thereof, and relates to the technical field of toothpaste processing. The stain-removing whitening toothpaste is prepared from the following raw materials: calcium pectin microspheres, a humectant, nano silicon dioxide, an adhesive, sodium laureth sulfate, sorbic acid, xylitol, vitamin E, peppermint oil, dioxyphenyl diguanidino hexane and water. The preparation method comprises the steps of calcium pectin preparation, calcium pectin microsphere preparation, paste emulsification, toothpaste preparation and the like. According to the stain-removing whitening toothpaste and the preparation method thereof, the defects in the prior art are overcome, the calcium pectin microspheres are adopted to replace a traditional abrasive, good elasticity is achieved, the purpose of taking out tartar through friction can be effectively achieved, meanwhile, abrasion to gingiva and teeth is reduced, and use feeling is improved.
Owner:淮北凯乐生物科技有限公司
Extraction method of abelmoschus esculentus pectin
The invention discloses an extraction method of abelmoschus esculentus pectin in the field of pectin preparation. The method comprises the following steps that (1) abelmoschus esculentus is washed anddried and is then cut up to obtain cut-up blocks; (2) the cut-up blocks are added into distilled water for heating to be a boiling state; (3) ammonium oxalate is added into the boiling liquid; stirring is performed until the ammonium oxalate is dissolved; (4) the boiling liquid is subjected to ultrasonic extraction to obtain extraction liquid; (5) the extraction liquid is subjected to centrifugalseparation to obtain supernate. The abelmoschus esculentus is washed and dried and is then cut up; boiling water is used for heating; after the ammonium oxalate is added, ultrasonic extraction is performed; then, centrifugal separation is performed; the obtained supernate is concentrated; then, ethanol is added for sedimentation; then, centrifugal separation is performed; drying is performed to obtain the pectin; the pectin extraction process can realize the goals of low energy consumption, low cost and high yield; the pectin quality is greatly improved. The extraction method can be used in the preparation of the abelmoschus esculentus pectin.
Owner:江成明
Preparation method and application of alcohol-dispelling oligomeric pectin
InactiveCN113832202ASmall PDI valueHigh yieldAntinoxious agentsFermentationPolymer sciencePectin lyase
The invention discloses a preparation method of alcohol-dispelling oligomeric pectin, and belongs to a production process of macromolecular pectin. The preparation method comprises the following steps of: enzymolysis, grafting, separation and purification. According to the preparation method, natural granulated sugar orange peel pectin is treated by adopting pectin lyase and cellulase, the pectin is split to a target molecular weight, flavonoid substances are grafted onto the pectin by a free radical-mediated graft copolymerization method, then filtrate with a molecular weight of 10 to 30ku is collected by membrane filtration, and the filtrate is subjected to alcohol precipitation, dialysis and drying to obtain oligomeric modified pectin with a molecular weight of 10 to 30ku. The oligomeric modified pectin obtained by the method has high antioxidant activity, can form a layer of protective film in the gastrointestinal tract to hinder the absorption of alcohol and accelerate the decomposition of alcohol in blood, and can be applied to the research and development of alcohol-dispelling products.
Owner:广州融知技转一号投资合伙企业(有限合伙)
Preparation method of pectin in dragon fruit peel
Owner:GUANGDONG UNIV OF TECH +1
Preparation method of high-emulsibility low-viscosity modified pectin, high-emulsibility low-viscosity modified pectin and application of high-emulsibility low-viscosity modified pectin
InactiveCN111920032AHigh neutral sugar contentImprove activity stabilityFermentationFood scienceCracking reactionEnzyme
The invention relates to the field of pectin preparation, in particular to a preparation method of high-emulsibility low-viscosity modified pectin, the high-emulsibility low-viscosity modified pectinand application of the high-emulsibility low-viscosity modified pectin. The preparation method provided by the invention comprises the following steps: extracting a pectin mixture from raw materials,filtering, concentrating, sequentially carrying out ester reduction reaction, cracking reaction and enzyme deactivation treatment on a concentrated solution obtained after concentration, adding isopropanol into a juice subjected to enzyme deactivation treatment, stirring, and carrying out filter pressing to obtain the modified pectin with high emulsifying property and low viscosity. According to the preparation method of the high-emulsibility low-viscosity modified pectin and the high-emulsibility low-viscosity modified pectin provided by the invention, the emulsibility and emulsion stabilityof pectin prepared from conventional raw material sources can be effectively improved.
Owner:YANTAI ANDRE PECTIN
A kind of preparation method of pectin
Owner:LIANYUAN KANGLU BIOLOGICAL TECH CO LTD
Method for preparing pectin by taking peel residue as raw material
Owner:广州市莱檬生物科技有限公司 +1
Determination of free bismuth in colloidal bismuth pectin or preparations containing colloidal bismuth pectin
ActiveCN109991184BAvoid product qualityStrong specificityChemical analysis using titrationMaterial analysis by observing effect on chemical indicatorBismuth / pectinAnalytical chemistry
Owner:SHANXI ZHENDONG ANXIN BIOLOGICAL PHARM CO LTD
Health factor oral intestinal positioning delivery system and preparation method
PendingCN114209046AReduce dosageHighly cross-linked chainPharmaceutical non-active ingredientsFood ingredientsOral medicationSmall intestine
Owner:TIANJIN UNIV OF SCI & TECH
Colloidal bismuth pectin preparation for treating superficial gastritis and preparation method thereof
ActiveCN112891448BSolve the problem of taking large dosesTake a small doseHydroxy compound active ingredientsInorganic active ingredientsGastritisColloid
Owner:黑龙江迪龙制药有限公司
Icaritin nanoparticles as well as preparation method and application thereof
PendingCN114748447AMeets dietary recommendationsHas health benefitsOrganic active ingredientsPharmaceutical non-active ingredientsBiotechnologyFood supplement
The invention discloses an icaritin nanoparticle and a preparation method thereof. Comprising icaritin and pectin, and the icaritin is loaded on the pectin. The pectin is used for preparing the water-soluble icaritin nanoparticles, is a part of natural diet of human beings since ancient times, and is a safe and non-toxic natural food additive recommended by the FAO / WHO food additive combination committee; in addition, pectin is also a water-soluble dietary fiber and has various health effects, so that the prepared icaritin nanoparticles are safe and accord with the modern dietary recommendation of low fat and high dietary fiber. According to the invention, the combination of the pectin and the icaritin is promoted by utilizing the nano embedding property and acid-base combination of the pectin, so that the water solubility, the stability and the bioavailability of the icaritin are greatly improved, and the activity of the icaritin is not changed.
Owner:SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
Improved tea-containing product preparation technology
InactiveCN108782876AKeep flavor ingredientsAvoid the hassle of adding vitamin C aloneTea extractionVitamin CAdditive ingredient
The invention relates to the technical field of a preparation technology of a tea-containing product beverage, in particular to an improved tea-containing product preparation technology. The improvedtea-containing product preparation technology comprises the following specific preparation technologies of S1, preparing raw materials; S2, preparing pectin; S3, preparing the beverage; and S4, performing packaging. According to the improved tea-containing product preparation technology disclosed by the application of the invention, product raw materials are prepared according to a scientific formula, compared with a conventional tea-containing product beverage, the tea-containing product beverage prepared by the improved tea-containing product preparation technology is richer in nutrient components, particularly the beverage prepared from cherries and pectin sufficiently exerts the characteristic that the cherries are rich in vitamin C, the trouble that manufacturers independently add thevitamin C is avoided, and reduction of the cost of independently preparing the vitamin C is also facilitated; glucose components are added, so that complementing energy for drinking people is facilitated; through the scientific compounding ratio of components of tea powder, tea soup extraction solutions and catechin, tea containing components in the tea-containing product beverage can be effectively guaranteed, and the tea beverage taste components in the beverage are maintained; and through the scientific compounding ratio of edible milk-taste essence, the milk tea taste of the tea-containing product beverage can be guaranteed.
Owner:宁夏杞浓枸杞产业股份有限公司
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