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Preparation method of honey peach beverage

A technology of peach and peach juice, which is applied in the direction of food science and the like, achieves the effect of prolonging the shelf life, simple raw materials, and improving the flavor and taste of the product

Inactive Publication Date: 2014-03-12
SUZHOU CUIZHI NEW TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are few peach drinks on the market, and most of them are prepared by adding other raw materials together according to the conventional process, so a preparation method of peach drinks is necessary

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] In the present embodiment, a kind of preparation method of peach beverage comprises the following steps:

[0016] (1) Wash and peel the fresh peaches, remove the pits, and squeeze the juice to obtain peach juice;

[0017] (2) Add citric acid and stevioside to the peach juice, stir evenly, and sterilize at 90°C for 5 minutes;

[0018] (3) After cooling the sterilized peach juice to 20°C, inoculate Lactobacillus bulgaricus and Lactobacillus acidophilus with an inoculation amount of 10 3 cfu / mL, ferment at 20°C for 24 hours, and the pH value is 3.0-4.0 as the end point of fermentation;

[0019] (4) After the fermented peach juice is subjected to ultra-high temperature instantaneous sterilization, it is aseptically filled to obtain the finished peach beverage.

Embodiment 2

[0021] In the present embodiment, a kind of preparation method of peach beverage comprises the following steps:

[0022] (1) Wash and peel the fresh peaches, remove the pits, and squeeze the juice to obtain peach juice;

[0023] (2) Add citric acid and stevioside to the peach juice, stir evenly, and sterilize at 110°C for 3 minutes;

[0024] (3) Cool the sterilized peach juice to 40°C and inoculate Streptococcus thermophilus with an inoculation amount of 10 9 cfu / mL, ferment at 35°C for 24 hours, and the pH value is 3.0-4.0 as the end point of fermentation;

[0025] (4) After the fermented peach juice is subjected to ultra-high temperature instantaneous sterilization, it is aseptically filled to obtain the finished peach beverage.

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PUM

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Abstract

The invention discloses a preparation method of a honey peach beverage. The honey peach beverage is obtained by fermenting honey peach juice. Raw materials selected in the preparation method are simple, nutritional ingredients such as vitamins, pectin and minerals in the raw materials are fully retained through fermentation, the food quality guarantee period is prolonged, the deterioration is prevented, and the flavor and the mouth feel of the honey peach beverage are effectively improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of a peach beverage. Background technique [0002] Peach is rich in nutrition, sweet and juicy, has the functions of building skin, clearing stomach, moistening lung, and eliminating phlegm. Its protein content is twice that of apples and grapes, and seven times that of pears. It is rich in iron. The content of iron is three times more than that of apples and five times more than that of pears. It can increase the amount of hemoglobin in the human body and is known as the "Queen of Fruits". The ancients said: Eating peaches often can "benefit the face". [0003] There are few peach beverages on the market, and most of them are prepared by adding other raw materials together according to the conventional process, so a preparation method of peach beverage is necessary. Contents of the invention [0004] The purpose of the present invention is to provide a kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/56
CPCA23L2/02A23L2/52A23L2/56A23L2/84A23V2002/00
Inventor 孟繁茂
Owner SUZHOU CUIZHI NEW TECH DEV
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