Pumpkin kiwi berry fruit tea

A technology of kiwi fruit and kiwi fruit, applied in the field of pumpkin kiwi fruit tea, can solve the problems of unsatisfactory edible effect, reduced health care effect, destruction of effective components, etc., and achieves improved nutrition and health care effect, and the production method is scientific and reasonable, and is not easy to be damaged and lost. Effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ingredients in these fruit teas are single, so there are still some shortcomings in the health care function.
In addition, most of the existing fruit tea and vegetable juice production methods use the traditional extraction and concentration process. This processing method easily destroys or loses the active ingredients in fresh fruits and fresh vegetables, thereby reducing the health care effect, and the eating effect is not ideal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: First, wash and dry kiwi fruit and pumpkin, weigh 200 grams of kiwi fruit and 200 grams of pumpkin, and then crush them respectively, and squeeze them to make juice after precooking, softening and disinfection; then add 250 grams of sugar liquid, lemon 5 grams of acid, stir until uniform; then add 345 grams of pure water to prepare, stir evenly, carry out high-pressure homogenization, and after vacuum degassing, at a temperature of 98 to 99 ° C, rapid and instantaneous sterilization, sterilization time Control it for about 10 seconds to prepare the finished pumpkin-kiwi fruit tea liquid, keep the temperature of the pumpkin-kiwi fruit tea liquid at 50 to 65° C., put it into aseptic containers, and finally seal and package to obtain the ex-factory product.

[0011] In this embodiment, the vacuum degassing, canning and sealing processes are prior art, so they will not be described in detail; the gelatin solution used is a commercially available product, and th...

Embodiment 2

[0013] Embodiment 2: first wash kiwi fruit and pumpkin and dry them, weigh 150 grams of kiwi fruit and 250 grams of pumpkin, slice them into slices respectively, and squeeze them to make juice after precooking, softening and disinfection; then add 250 grams of sugar solution, 5 gram of citric acid gram, stir until uniform; then add mineral water to the prepared amount, prepare, stir evenly, make pumpkin kiwi fruit tea particle size reach 10 to 20 micron suspension liquid, carry out high-pressure homogenization, and degas in vacuum Finally, under the temperature condition of 98 to 99 ℃, rapid and instantaneous sterilization, the sterilizing time is controlled at about 15 seconds, and the finished pumpkin kiwi fruit tea liquid is made, and the temperature of the pumpkin kiwi fruit tea liquid is kept at 60 to 65 ℃. Pack it into a sterile container, and finally seal and package to obtain the ex-factory product.

[0014] The vacuum degassing, canning and sealing processes in this e...

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PUM

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Abstract

This invention provides a pumpkin yangtao fruit tea, containing pumpkin, yangtao, sugar liquor, citric acid and water; the weight percentages thereof are: 20% to 50% of pumpkin, 15% to 20% of yangtao, 15% to 25% of sugar liquar, 1% to 5% of citric acid, and the other is water. This drink is finished by traditional processes, such as raw material processing, extracting liquor, preparing, homogenizing, vacuum degassing, sterilizing and so on. The production method is scientific and reasonable. The nourishment and the health care function are improved. And the effective components are hard to destroy and loss, thereby enhancing functions of body building and health care. The drinking effect is ideal.

Description

technical field [0001] The invention relates to beverages, in particular to a pumpkin kiwi fruit tea. Background technique [0002] At present, there are many kinds of fruit teas sold in the market, among which hawthorn fruit tea, fresh peach fruit tea and so on are more common. Composition is single in these fruit teas, thereby still there are some shortcomings in health care function. In addition, most of the existing fruit tea and vegetable juice production methods adopt the traditional extraction and concentration process. This processing method is easy to destroy or lose the active ingredients in fresh fruits and fresh vegetables, thereby reducing the health care effect and unsatisfactory eating effect. Contents of the invention [0003] The main purpose of the present invention is to overcome the above-mentioned shortcomings existing in existing products, and provide a kind of pumpkin kiwi fruit tea, its main nutrition and health care ingredients include pumpkin, ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/60A23F3/34A23L1/212
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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