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'Piteguo' beverage and its preparation process

A manufacturing method and technology of beer special fruit, applied in the field of beer special fruit beverage products and its manufacture, can solve the problems of fresh fruit rot and waste, waste of resources, difficult long-term storage and long-distance transportation, etc., to achieve increased enzyme activity, long processing cycle, The effect of preserving the natural flavor

Active Publication Date: 2010-06-02
GANSU & THE EIGHT EIGHT PITEGUO GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the strong seasonality of beer special fruit production, long-term storage and long-distance transportation are difficult, and the phenomenon of fresh fruit rot and waste is serious in its mature purchase season, resulting in a certain waste of resources

Method used

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  • 'Piteguo' beverage and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The weight ratio of raw materials: 20% of beer special fruit juice, 8% of white sugar, 0.3% of citric acid, 0.15% of malic acid, 0.2% of honey, 0.05% of caramel pigment, 0.02% of sodium tripolyphosphate, sodium hexametaphosphate 0.03%, xanthan gum 0.03%, and the rest is purified water.

[0041] Manufacturing method of beer fruit beverage: ①Sorting and selecting the fresh picked beer fruit to remove moldy and rotten fruit, fruit damaged by diseases and insect pests, damaged fruit and other sundries; On the 20th day, the peel turns gray-black, the core and pulp become soft, the flesh is delicate, sweet and sour, juicy, rich in aroma, and produces the unique flavor of beet fruit; For the beer fruit, wash the soil, microorganisms, residual pesticides, etc. adhering to the surface of the fruit with pure water, and further remove unqualified raw materials while cleaning; The naturally after-ripened beer fruit is broken separately, and the crushing particle size is 3-4mm. At ...

Embodiment 2

[0043] The weight ratio of raw materials: 30% of beer special fruit juice, 6% of white sugar, 0.2% of citric acid, 0.2% of malic acid, 0.25% of honey, 0.05% of caramel pigment, 0.02% of sodium tripolyphosphate, sodium hexametaphosphate 0.04%, xanthan gum 0.04%, and the rest is purified water.

[0044] The manufacturing method of beer special fruit beverage is with embodiment 1. Among them, the color-protecting agent added when the beer fruit is broken is 0.08% vitamin C and 0.1% citric acid; After the mud is mixed at a ratio of 1:15, adjust the pH to 4.0 and the temperature at 35°C, add 0.02% pectinase and 0.008% glucoamylase for enzymolysis; add gelatin-silica gel-bentonite compound clarifier to clarify after squeezing the juice, and the dosage of gelatin is 0.8 %, the dosage of silica gel is 1.4%, and the dosage of bentonite is 0.8%; the sterilization temperature of beer teguo original juice is 130°C, and the time is 4s; after mixing and filling, it is sterilized at 90°C fo...

Embodiment 3

[0046] The weight ratio of raw materials: 15% of beer special fruit juice, 9% of white sugar, 0.4% of citric acid, 0.15% of malic acid, 0.5% of honey, 0.08% of caramel pigment, 0.04% of sodium tripolyphosphate, sodium hexametaphosphate 0.02%, xanthan gum 0.02%, and the rest is purified water.

[0047] The manufacturing method of beer special fruit beverage is with embodiment 1. Among them, the color-protecting agent added when the beer fruit is broken is 0.03% vitamin C and 0.5% citric acid; After the mud is mixed at a ratio of 1:5, adjust the pH to 3.5 and the temperature to 35°C, add 0.004% pectinase for enzymolysis; add gelatin-silica gel-bentonite compound clarifier to clarify after squeezing the juice and centrifuging, the dosage of gelatin is 1.2%, the dosage of silica gel is 1.0 %, the amount of bentonite is 0.8%; the sterilization temperature of the original beer teguo juice is 135°C, and the time is 3s; after mixing and filling, it is sterilized at 80°C for 30min.

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Abstract

The present invention discloses a Piteguo fruit beverage and its production method, belonging to the field of beverage production technology. Its raw material composition includes (by wt%) 10%-40% ofPiteguo fruit juice, 2%-10% of white granulated sugar, 0.2%-0.5% of citric acid, 0.1%-0.3% of malic acid, 0.1%-0.6% of honey, 0.03%-0.1% of caramel colour matter, 0.01%-0.05% of sodium tripolyphosphate, 0.01%-0.05% of sodium hexametaphosphate, 0.01%-0.05% of xanthan gum and proper quantity of pure water. Its production method includes the following steps: sorting raw material, cleaning, breaking,enzymolysis, juicing, filtering, sterilizing, mixing, filtering, filling, cooling checking and packaging.

Description

technical field [0001] The invention belongs to the technical field of beverage manufacture, and in particular relates to a beer tegut beverage product and a manufacturing method thereof. Background technique [0002] Beuter fruit, also known as skin bag fruit, sour pear, sub bread, etc., is a unique ancient tree species that grows at an altitude of 2100-2400 meters. upper bound of the distribution. Beer fruit is warm in nature, sour, sweet and slightly astringent. It contains a variety of amino acids, sugars, vitamins and trace elements such as potassium, calcium and iron. It is a very high-grade green food. Beer fruit has many health functions such as nourishing the stomach and moistening the lungs, relieving thirst and relieving cough, and softening blood vessels. Local folks have a traditional habit of eating beer fruit to prevent and treat gastrointestinal diseases. Beer fruit and beer juice are good products for invigorating the spleen, nourishing the lungs, protecti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/06A23L2/84A23L1/29A23L1/212A23L2/68A23L19/00A23L33/00
Inventor 石永儒姚自奇温凯何有光
Owner GANSU & THE EIGHT EIGHT PITEGUO GRP
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