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Nectarine and green cucumber juice beverage and processing method thereof

A technology of cucumber and nectarine, which is applied in food preparation, food ingredients, food heat treatment, etc., can solve the problems of low nutrient content and single function, and achieve the effects of high nutritional value, increasing appetite, and lasting and stable color value

Inactive Publication Date: 2015-09-30
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the fruit juices provided for consumers on the market have single functions and low nutrient content. Although there are many types of fruit juice drinks, the existing fruit juice drinks have gradually been unable to meet people's needs. Therefore, according to the present invention, nectarines have unique use values, and further Combined with other accessories to make fruit and vegetable drinks with unique flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A nectarine and cucumber juice drink, which is composed of the following raw materials by weight percentage: 30% of nectarine, 8% of cucumber, 7% of watermelon, 1% of hawthorn, 1% of mangosteen juice, 0.3% of tangerine peel, 12% of honey, lemon Acid 0.3%, Potassium Sorbate 0.25%, the rest is water, the total percentage is 100%.

[0022] Wherein, a kind of processing method of nectarine cucumber juice drink comprises the following steps:

[0023] 1) Pretreatment: Soak nectarines in citric acid solution with a concentration of 0.1% for 8 minutes, wash them with water, manually remove the pits and cut into pieces for later use, wash and cut cucumbers and watermelons for later use, wash and drain fresh hawthorn for later use , put the treated nectarines, cucumbers, watermelons, tangerine peel and hawthorn into the crusher in proportion, then add 0.1% isoascorbic acid and mix well, then add water to the mixture according to the material-to-water ratio of 3:1 for crushing. s...

Embodiment 2

[0029] A nectarine and cucumber juice drink, which comprises the following raw materials by weight percentage: 32% nectarine, 5% cucumber, 5% watermelon, 0.5% hawthorn, 0.5% mangosteen concentrated juice, 0.2% tangerine peel, 9% honey, 0.3% of citric acid, 0.2% of potassium sorbate, and the rest are water, the total percentage is 100%.

[0030] Wherein, a kind of processing method of nectarine cucumber juice drink comprises the following steps:

[0031] 1) Pretreatment: Soak nectarines in citric acid solution with a concentration of 0.1% for 10 minutes, wash them with clean water, manually remove the core and cut into pieces for later use, wash and cut cucumbers and watermelons for later use, wash and drain fresh hawthorn for later use , put the treated nectarines, cucumbers, watermelons, tangerine peel and hawthorn into the crusher in proportion, then add 0.1% isoascorbic acid and mix well, then add water to the mixture according to the material-to-water ratio of 3:1 for crus...

Embodiment 3

[0037] A nectarine and cucumber fruit juice drink, which comprises the following raw materials by weight percentage: 20% nectarine, 10% cucumber, 10% watermelon, 2% hawthorn, 1% mangosteen concentrated juice, 0.4% tangerine peel, 16% honey, 0.5% of citric acid, 0.3% of potassium sorbate, and the rest are water, and the total percentage is 100%.

[0038] Wherein, a kind of processing method of nectarine cucumber juice drink comprises the following steps:

[0039] 1) Pretreatment: Soak nectarines in citric acid solution with a concentration of 0.1% for 5 minutes, wash them with water, manually remove the pits and cut into pieces for later use, wash and cut cucumbers and watermelons for later use, wash and drain fresh hawthorn for later use , put the treated nectarines, cucumbers, watermelons, tangerine peel and hawthorn into the crusher in proportion, then add 0.1% isoascorbic acid and mix well, then add water to the mixture according to the material-to-water ratio of 3:1 for cr...

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PUM

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Abstract

The invention discloses a nectarine and green cucumber juice beverage and a processing method thereof and belongs to the field of processing of juice beverages. The nectarine and green cucumber juice beverage disclosed by the invention is prepared from the following raw materials in percentage by weight: 20%-32% of nectarines, 5%-10% of green cucumbers, 5%-10% of watermelons, 0.5%-2% of hawthorn fruits, 0.5%-1% of mangosteen concentrated juice, 0.2%-0.4% of dried tangerine or orange peel, 9%-16% of honey, 0.3%-0.5% of citric acid, 0.2%-0.3% of potassium sorbate and the balance of water, wherein the total percent is 100%. The nectarines have high pectin content and are difficult to squeeze so that the method provided by the invention adopts a low-temperature enzymolysis manner and the like to treat the nectarines to keep the special flavor and nutrients of the nectarines; the green cucumbers and the watermelons are added so that the beverage has the effects of clearing heat and relieving summer-heat, and neutralizing the condition that internal heat is generated when too many nectarines are eaten; and the nectarine and green cucumber juice beverage has a plurality of health functions and a unique flavor.

Description

technical field [0001] The invention relates to the field of juice drink processing, in particular to a nectarine and cucumber juice drink and a processing method thereof. Background technique [0002] Nectarine is a drupe fruit tree of the family Rosaceae (Amygdalus L.), and it is a single-gene recessive mutant of common peach. Nectarine, as a variant of peach, is richer in nutrients: it contains fat, protein, carbohydrates, vitamin A, dietary fiber, thiamine, carotene, riboflavin, niacin, vitamin C, vitamin E, calcium, Potassium, phosphorus, magnesium, sodium, zinc, iron, selenium, manganese and other substances necessary for the human body. Among them, the content of niacin is second only to jujubes and citrus, ranking third in the fruit kingdom. Therefore, nectarine has a good health care effect, it can anticoagulant, nourish yin and promote body fluid, nourish qi and blood, promote blood circulation and remove stasis, moisten intestines and relieve constipation. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/30A23L2/72
CPCA23L2/02A23L2/52A23L2/72A23L2/84A23V2002/00A23V2200/048A23V2200/31A23V2200/30A23V2200/326A23V2250/21A23V2250/708A23V2300/24
Inventor 王超群
Owner GUANGXI UNIV
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