Method for making grapefruit drinks
A grapefruit and beverage technology, applied in food preparation, application, food science, etc., can solve the problems of grapefruit resource waste, turbidity, and low transparency, and achieve the effects of high transparency, long shelf life, and good taste
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Embodiment 1
[0022] see figure 1 , a method for making grapefruit beverage, belonging to the field of deep processing of agricultural products, the method is to use grapefruit to squeeze out grapefruit juice under the action of mechanical force, after clarification and debittering treatment, adding appropriate amount of vinegar, sweetener, etc. to the processed grapefruit juice The excipients are formulated into a juice drink product. Its operation steps are:
[0023] (1) Pretreatment of pomelo: peel the pomelo, take out the pulp, wash and remove the core;
[0024] (2) Juicing and filtering: Squeeze the cleaned grapefruit pulp, and then filter it with a 100-mesh screen to obtain grapefruit juice;
[0025] (3) Enzymolysis: Add pectinase at a ratio of 0.12-0.20ml / L, enzymolyze for 2.5-3.5 hours at pH 3.4-3.8, temperature 50-55°C, then heat to 95-100°C to extinguish Enzyme, filtered again to get grapefruit juice;
[0026] (4) Debittering: add hydroxypropyl-β-cyclodextrin to grapefruit jui...
Embodiment 2
[0029] The grapefruit juice added with different amounts of pectinase was placed at room temperature for 12 months. When the percentage of pectinase in the mass of grapefruit juice was greater than 0.19%, there was no precipitation in the grapefruit juice. Table 1 below:
[0030] Table 1: Experiments for Pectinase Clarification of Fruit Juice
[0031] The amount of pectinase added (%)
[0032] Note: + indicates the degree of precipitation; - indicates basically no precipitation.
Embodiment 3
[0034] The grapefruit juice added with different amounts of hydroxypropyl-β-cyclodextrin was placed at room temperature for 12 months. When the percentage of hydroxypropyl-β-cyclodextrin in the mass of grapefruit juice was 0.25%, The bitterness in grapefruit juice was basically removed, and when the amount of hydroxypropyl-β-cyclodextrin in the total mass of grapefruit juice was greater than 0.25%, the bitterness in grapefruit juice was completely removed. Table 2 below:
[0035] Table 2: Debittering experiments of hydroxypropyl-β-cyclodextrin
[0036] The amount of hydroxypropyl-β-cyclodextrin added (%)
[0037] Note: + means that only a little bit of bitterness is removed; ++++ means that the bitterness is basically removed.
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