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A kind of fructose prickly pear juice suspension beverage and production method thereof

A production method and technology of prickly pear juice, applied in the field of prickly pear juice beverage and its production, can solve problems such as being easily restricted by seasons, rotten and broken, and it is difficult for enterprises to achieve sustainable production, so as to achieve a strong taste level and promote calcium the absorption effect

Active Publication Date: 2017-05-17
GUANGXI RUIQIKANG BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing and utilization of thorn pears are only carried out for fresh fruits, and the processing of fresh fruits is easily restricted by seasons, and it is difficult to effectively process and produce fresh fruits in just one month, which may easily lead to insufficient utilization of fresh fruits, rot and damage, and enterprises It is also difficult to achieve sustainable production
In addition, the sweeteners added to the prickly pear drinks currently on the market contain calories, and this type of drink is not suitable for diabetics.

Method used

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  • A kind of fructose prickly pear juice suspension beverage and production method thereof
  • A kind of fructose prickly pear juice suspension beverage and production method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0032] Preparation of prickly pear juice:

[0033] Rinse and disinfect the dried Rosa roxburghii with a dark yellow-brown color with hot water at 90-100°C, then transfer it to a sterile extraction tank, add 10-20 times the dry volume of Rosa roxburghii to extract 1 -3 days, the extraction temperature is controlled at 30-35° C.; filtering and removing the slag, and the prickly pear juice can be obtained for later use.

Embodiment 1

[0035] One, the preparation of water chestnut skin extract

[0036] Dry the washed fresh water chestnut skin at 45-50°C for 8 hours, crush it, and then pass it through 90-100 mesh to obtain water chestnut skin powder, then use water as a solvent for the water chestnut skin powder, and the ratio of material to liquid is 1:12 ~13, leaching for 12~14 days, the leaching temperature is 35~40°C, filtering to remove slag, and centrifuging to obtain the water chestnut skin extract, which is set aside.

[0037] 2. Preparation of juice granules

[0038] Preparation of solid fruit juice granules: Add 30g of agar and 140-150g of fructooligosaccharide to 1L of prickly pear juice, boil and dissolve, immediately cool in an ice bath, wait until solidified and cut into granules to obtain solid fruit juice granules.

[0039] Preparation of semi-solid juice granules: add 50g of ice powder to 1L of prickly pear juice, heat to dissolve, then immediately cool in an ice bath, wait until solidified ...

Embodiment 2

[0052] One, the preparation of water chestnut skin extract

[0053] Dry the washed fresh water chestnut skin at 45-50°C for 7 hours, crush it, and then pass it through 80-90 meshes to obtain water chestnut skin powder, then use water as a solvent for the water chestnut skin powder, and the ratio of material to liquid is 1:14 ~15, leaching for 7~9 days, the leaching temperature is 35~40°C, filtering to remove residue, centrifuging to obtain the water chestnut skin extract, which is set aside.

[0054] 2. Preparation of juice granules

[0055] Preparation of solid fruit juice granules: Add 10 g of agar and 50-70 g of fructooligosaccharides to 1 L of prickly pear juice, boil and dissolve, immediately cool in an ice bath, wait until solidified and cut into granules to obtain solid fruit juice granules.

[0056] Preparation of semi-solid juice granules: add 10g of ice powder to 1L of prickly pear juice, heat to dissolve, then immediately cool in an ice bath, wait until solidified ...

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Abstract

The invention discloses a fructose rosa roxburghii juice suspending beverage and a production method thereof. The production method includes: adding a composite clarification agent into rosa roxburghii juice to obtain clarified rosa roxburghii juice; then adding 8%-20% of fructooligosaccharide and a water chestnut peel extract, conducting seasoning with citric acid, then performing refrigeration to remove precipitate to obtain rosa roxburghii clear juice; and finally adding solid juice granules and semisolid juice granules prepared in advance into the rosa roxburghii clear juice, with the weight ratio of the rosa roxburghii juice, the solid juice granules and the semisolid juice granules being 3:1-3:1-3, and mixing the materials uniformly to obtain the fructose rosa roxburghii juice suspending beverage. The beverage produced by the method provided by the invention is orange yellow, has a VC content of 500-2000mg / 100ml, and a SOD content of 2000-6000 IU / 100ml. Being sweet and delicious, and rich in nutrition, the fructose rosa roxburghii juice suspending beverage includes three states: full solidified state, semi-solidified state and liquid state, and is suitable for mass consumers including diabetic patients to drink.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to a prickly pear juice beverage and a production method thereof. Background technique [0002] Rosa roxburghii, also known as wood pear, Cili, is the fruit of the silk-reeling flower of the Rosaceae plant. Because of the dense growth of small thorns on the pericarp, it is commonly known as "roxa pear". It is a nutritional and precious fruit for nourishing and fitness, and is known as the third-generation fruit. . Rosa roxburghii fruit is rich in vitamin C (Vitamin C, Vc), the content of which is the highest among all plants. Every 100 grams of fresh fruit can contain 2000-3500 mg of Vc, which is 3 times and 30 times that of jujube, kiwi and citrus respectively. And 50 times, so prickly pear is called "Vc King". Vc is a water-soluble vitamin, because the molecule contains dienol groups and other structures, it has strong reducing properties. Vc has many func...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L33/10
Inventor 谭强阮文豪
Owner GUANGXI RUIQIKANG BEVERAGE
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