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Tibetan prunus persica (L.) batsch solid beverage and preparation method thereof

A solid beverage and raw peach technology, which is applied in food preparation, food ingredients as odor improvers, food science, etc., can solve problems that have not been reported yet, achieve good storage stability, improve resource utilization, and scientific and reasonable formula Effect

Inactive Publication Date: 2015-03-04
西藏金哈达药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development of Tibetan peaches into solid beverages can improve the utilization rate of peach resources, but currently the processing of Tibetan peaches is limited to fruit juice, jam, fruit tea and other foods, and there are no reports about Tibetan peaches as solid beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The Tibetan hair peach solid beverage in the present embodiment is processed according to the following steps:

[0023] Choose 7-8 mature Tibetan peaches, remove the rotten fruits, diseases and insect pests, wash with water, remove the core, and weigh 250g of pretreated Tibetan peaches. Put peaches:water into water at 95-100°C according to the mass ratio of 1:3-1:4, add 0.03% ascorbic acid in the aqueous solution, blanch for 3-5min, put into cold water after blanching Cool quickly. Put the cooled peaches into a beater, add water at a mass ratio of 1:1, beat into a slurry, refrigerate and centrifuge at 4°C and 4000 rpm for 30 minutes, then filter through a 50-micron stainless steel filter to collect the filtrate. The filtrate is input into a vacuum concentrator, and the filtrate is concentrated to a solid content of 80% under the conditions of a vacuum degree of 0.045Mpa and a temperature of 45°C.

[0024] Collect the concentrated peach paste, add 50g of granulated sug...

Embodiment 2

[0027] The same as embodiment 1 will not be repeated, the difference is:

[0028] Weigh 200 g of pretreated Tibetan peaches, beat, freeze and centrifuge, and filter with a 30-micron stainless steel filter. Under the conditions of a vacuum of 0.02Mpa and a temperature of 50°C, the filtrate was concentrated to a solid content of 70%. Collect the concentrated peach paste, add 65g of granulated sugar powder, 7g of maltodextrin, 0.1g of sodium aluminosilicate, 0.1g of tricalcium phosphate, 0.1g of food grade silicon dioxide, 0.1g of peach essence, and 0.05g of natural carotene , acesulfame potassium 0.03g, sucralose 0.03g, and pass through a 20-mesh sieve to obtain a mixed powder. Collect the mixed powder, put it in a blast drying oven, control the temperature at 55°C, dry the moisture content to below 5%, and pack it.

Embodiment 3

[0030] The same as embodiment 1 will not be repeated, the difference is:

[0031] Weigh 220 g of the pretreated Tibetan peaches, beat the pulp, freeze and centrifuge, and filter with a 30-micron stainless steel filter. Under the conditions of a vacuum of 0.01Mpa and a temperature of 55°C, the filtrate was concentrated to a solid content of 75%. Collect the concentrated peach paste, add 80g of granulated sugar, 7g of maltodextrin, 0.1g of sodium aluminosilicate, 0.1g of peach essence, 0.04g of β-carotene, 0.02g of acesulfame potassium, 0.02g of sucralose, And pass through a 20-mesh sieve to obtain a mixed powder. Collect the mixed powder, put it in a blast drying oven, control the temperature at 60°C, dry the moisture content to below 5%, and pack it.

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Abstract

The invention provides a Tibetan prunus persica (L.) batsch solid beverage and belongs to the field of foods. The Tibetan prunus persica (L.) batsch solid beverage provided by the invention is prepared from the following components in parts by weight through a process comprising the steps of pretreating raw materials, blanching, pulping and filtering, concentrating in vacuum, preparing the materials and sieving, and drying: 200-250 parts of pretreated Tibetan prunus persica (L.) batsch, 50-80 parts of granulated sugar powder, 4-7 parts of maltodextrin, 0.1-0.3 part of an anti-congealing agent, 0.05-0.1 part of peach essence, 0.03-0.05 part of beta-carotene, 0.01-0.03 part of acesulfame potassium and 0.01-0.03 part of sucralose. The invention further relates to a preparation method of the Tibetan prunus persica (L.) batsch solid beverage. According to the beverage prepared by the invention, original nutritional components and flavors of prunus persica (L.) batsch can be kept. The method provided by the invention sets a precedent for a Tibetan prunus persica (L.) batsch deeply processed product; the method is simple to operate and has an excellent effect; and the prepared product is sweet and delicious and has the good storage stability.

Description

technical field [0001] The invention relates to a drink, in particular to a Tibetan peach solid drink. The invention also relates to a preparation method of the Tibetan peach solid beverage, which belongs to the field of food. Background technique [0002] Tibet is rich in wild peach resources, with an annual output of about 5 million kilograms, mainly distributed in low-lying and humid areas such as the banks of river valleys and villages. From September to October every year, the peach fruit matures one after another, with a weight of about 30g and a sweet and delicious taste. However, except for a few peaches that are eaten by local residents or used as feed, most of them are returned to nature, and the resources have not been fully utilized. [0003] Solid beverages refer to sugar, fruit juice and other ingredients as raw materials, which are processed into powder, granular or block-shaped products that are washed and drinkable. Compared with liquid beverages, solid be...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L2/58A23L2/64A23L1/30A23L33/00A23L33/10
CPCA23L2/39A23L2/52A23L2/58A23L2/60A23L2/62A23V2002/00A23V2250/628A23V2250/5114A23V2200/15A23V2250/242A23V2250/264
Inventor 邹强扎西东智邓国兵王彬
Owner 西藏金哈达药业有限公司
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