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Cranberry juice beverage and production method thereof

A production method, cranberry technology, which is applied in the field of beverage processing, can solve problems such as poor taste and incomplete analysis of nutrients, and achieve the effects of preventing senile dementia, unique flavor, and improving constipation

Inactive Publication Date: 2014-04-16
彭聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing cranberry juice processing method mostly adopts the method of directly beating the pulp to extract the juice, the nutritional components cannot be fully analyzed, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Raw material pretreatment: select fresh, ripe and complete cranberries and wash them with water;

[0020] B, beating: the cranberry after 10kg cleaning is carried out beating, is processed into slurry;

[0021] C. Enzyme treatment: add 50 g of mixed pectinase, 25 g of cellulase and 25 g of hemicellulase to the slurry in a ratio of 1% by weight of the raw material, the temperature is controlled at 40° C., and the time is 6 hours;

[0022] D, filtration: filter the slurry after enzyme treatment to obtain cranberry juice;

[0023] E. Blending: Take 3kg of cranberry juice, 0.8kg of white granulated sugar, 0.03kg of edible acid and 0.01kg of essence, and the rest is water, mix evenly to make a mixed solution;

[0024] F. Homogenization: Homogenize the mixed solution at a temperature of 60°C, using two-stage homogenization, with a pressure of 18Mpa on the first stage and 6Mpa on the second stage;

[0025] G. Sterilization: use instant sterilization method, temperature 90...

Embodiment 2

[0029] A. Raw material pretreatment: select fresh, ripe and complete cranberries and wash them with water;

[0030] B, beating: take 9kg of cranberries and 1kg of blueberries for beating, and process them into slurry;

[0031] C. Enzyme treatment: add 70 g of pectinase, 40 g of cellulase and 40 g of hemicellulase mixed to the slurry in a ratio of 1.5% by weight of raw materials, the temperature is controlled at 45° C., and the time is 5 hours;

[0032] D, filtration: filter the slurry after enzyme treatment to obtain cranberry juice;

[0033] E. Blending: Take 3.5kg of cranberry juice, 1kg of white granulated sugar, 0.05kg of edible acid and 0.01kg of essence, and the rest is water to make a mixed solution and mix evenly to make a mixed solution;

[0034] F. Homogenization: Homogenize the mixed solution at a temperature of 65°C, using two-stage homogenization, the pressure of the first-stage homogeneous is 19Mpa, and the pressure of the second-stage homogeneous is 5Mpa;

[0...

Embodiment 3

[0039] A. Raw material pretreatment: select fresh, ripe and complete cranberries and wash them with water;

[0040] B, beating: the cranberry after 10kg cleaning is carried out beating, is processed into slurry;

[0041] C. Enzyme treatment: Add 80 g of pectinase, 60 g of cellulase and 60 g of hemicellulase mixed in the slurry in a ratio of 2% by weight of raw materials, the temperature is controlled at 50° C., and the time is 4 hours;

[0042] D, filtration: filter the slurry after enzyme treatment to obtain cranberry juice;

[0043] E. Deployment: Take 4kg of cranberry juice, 1.5kg of emblica juice, 1.2kg of white sugar, 0.06kg of edible acid and 0.05kg of essence, and the rest is water to make a mixed solution and mix it evenly to make a mixed solution;

[0044] F. Homogenization: Homogenize the mixed solution at a temperature of 70°C, using two-stage homogenization, the first-stage homogeneous pressure is 20Mpa, and the second-stage homogeneous pressure is 4Mpa;

[0045]...

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PUM

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Abstract

The invention relates to a cranberry juice beverage and a production method thereof. The method comprises processing steps: raw material pre-treating, pulping, enzyme treating, filtering, blending, homogenizing, sterilizing, canning, checking and storing. According to the method, cranberries are taken as a main raw material; the raw material is subjected to enzymolysis so that the structure of the raw material can be changed, a relatively large quantity of nutritional ingredients can be separated out and nutrient substances in the raw material can be remained sufficiently, so that the beverage has the health-care functions such as maintaining beauty, keeping young, improving constipation, preventing senile dementia, properly reducing blood pressure and the like; at the same time, the cranberry juice beverage is unique in flavor and good in taste; the processing method is simple and easy to control.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a cranberry juice beverage and a preparation method thereof. Background technique [0002] Cranberry, also known as cranberry, cranberry, and cranberry, is a common name for the subgenus cranberry of the genus Vaccinium in the Rhododendronaceae family. It is rich in vitamin A, vitamin C, vitamin E, anthocyanins, Hippuric acid, catechin, vaccinin, etc. have very good antioxidant, antibacterial and purification effects. Cranberry juice can effectively inhibit Helicobacter pylori, resist bacterial gastric ulcer, and has a strong antioxidant effect, which can Lowers low-density cholesterol and triglycerides, especially suitable for women. The existing cranberry juice processing method mostly adopts the method of directly beating and extracting the juice, the nutritional components cannot be fully analyzed, and the taste is not good. Contents of the invention [0003] The purpose of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23L33/00A23V2002/00
Inventor 彭聪李正明
Owner 彭聪
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