Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Large apricot juice drink

A fruit juice and apricot technology, applied in the field of apricot juice beverages, can solve problems such as incomplete development, and achieve the effect of low cost, safe and reasonable, and simple components

Inactive Publication Date: 2013-03-20
HENAN YANGSHAO DAIRY IND
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the beverage processing industry, apricot is also one of the indispensable raw materials for preparation. At present, the beverage processing industry favors beverages made from almonds, but the beverage market dominated by apricot fruit juice has not yet been fully developed.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Large apricot juice drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] According to percentage by weight, take apricot puree 10%, white granulated sugar 5%, cyclamate 0.02%, AK sugar 0.01%, fruit juice stabilizer 0.2%, potassium sorbate 0.01%, citric acid 0.1%, apricot essence 0.01%, Water 84%, add water to apricot puree, pass through a colloid mill, and grind to 300 mesh; mix white sugar and stabilizer, pass through a colloid mill, and grind to 300 mesh; take cyclamate, AK sugar and potassium sorbate, mix Add water to dissolve; mix the above-mentioned processed raw materials, add citric acid to acidify until the acidity of the mixture is ≥ 1.5, add water and add apricot essence to flavor at 60°C-90°C, homogenize after blending, and heat at 127°C After high temperature sterilization for 3-6 seconds, hot filling is carried out at 90°C. After filling, it is sterilized in warm water at 95°C for 15-20 minutes. After sterilization, it is cooled to 10°C-40°C to obtain the finished product. Apricot juice drink.

Embodiment 2

[0033] According to percentage by weight, take apricot puree 30%, white granulated sugar 6%, cyclamate 0.05%, AK sugar 0.015%, fruit juice stabilizer 0.25%, potassium sorbate 0.05%, citric acid 0.15%, apricot flavor 0.05%, Water 64%, add water to apricot puree, pass through a colloid mill, and grind to 300 mesh; mix white sugar and stabilizer, pass through a colloid mill, and grind to 300 mesh; take cyclamate, AK sugar and potassium sorbate, mix Add water to dissolve; mix the above-mentioned processed raw materials, add citric acid to acidify until the acidity of the mixture is ≥ 1.5, add water and add apricot essence to flavor at 60°C-90°C, homogenize after blending, and heat at 127°C After high temperature sterilization for 3-6 seconds, hot filling is carried out at 90°C. After filling, it is sterilized in warm water at 95°C for 15-20 minutes. After sterilization, it is cooled to 10°C-40°C to obtain the finished product. Apricot juice drink.

Embodiment 3

[0035] According to weight percentage, take 20% apricot puree, 6% white sugar, 0.05% cyclamate, 0.012% AK sugar, 0.25% fruit juice stabilizer, 0.02% potassium sorbate, 0.1% citric acid, 0.03% apricot essence, Water 73.538%, add water to apricot puree, pass through a colloid mill, and grind to 300 mesh; mix white sugar and stabilizer, pass through a colloid mill, and grind to 300 mesh; take cyclamate, AK sugar and potassium sorbate, mix Add water to dissolve; mix the above-mentioned processed raw materials, add citric acid to acidify until the acidity of the mixture is ≥ 1.5, add water and add apricot essence to flavor at 60°C-90°C, homogenize after blending, and heat at 127°C After high temperature sterilization for 3-6 seconds, hot filling is carried out at 90°C. After filling, it is sterilized in warm water at 95°C for 15-20 minutes. After sterilization, it is cooled to 10°C-40°C to obtain the finished product. Apricot juice drink.

[0036] The following are the physi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of juice drink manufacture and in particular relates to large apricot juice drink. The large apricot juice drink is prepared from the raw materials including apricot protoplasm, white granulated sugar, sodium cyclamate, AK sugar, juice stabilizer, potassium sorbate, citric acid, large apricot essence and water. According to a novel large apricot juice drink formula provided by the invention, the materials are simple, safe and reasonable, the cost of the drink is low, a market of the large apricot juice drink is developed, and the drink can meet the needs of consumers loving unique flavors of large apricots.

Description

technical field [0001] The invention belongs to the field of fruit juice drink production, in particular to an apricot fruit drink. Background technique [0002] Apricot is one of the main cultivated fruit varieties in northern China. Apricot fruit is characterized by thick and juicy flesh, sweet and sour taste, and delicious flavor. It occupies an important position in the fruit market at the turn of spring and summer and is deeply loved by people. Apricot fruit is rich in nutrition, contains a variety of organic components and vitamins and inorganic salts necessary for the human body, and is a fruit with high nutritional value. [0003] In the beverage processing industry, apricot is also one of the indispensable raw materials for preparation. At present, the beverage processing industry favors beverages made from almonds, but the beverage market dominated by apricot fruit juice has not yet been fully developed. Contents of the invention [0004] The purpose of the p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/02
Inventor 王鹏
Owner HENAN YANGSHAO DAIRY IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com