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Compound fruit juice beverage and production process thereof

A compound fruit juice and production process technology, which is applied in food science, food preservation, application, etc., can solve the problems of high equipment and environmental requirements, increase the production cost of beverages, etc., reduce the risk of microorganisms, make the pulp uniform and delicate, and facilitate transportation stored effect

Inactive Publication Date: 2015-11-04
LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aseptic cold filling process must be filled in a sterile environment to ensure that the filling equipment, filling environment, packaging materials, and filling and sealing caps are all in a sterile state. The requirements for equipment and the environment are very high, which is extremely high. Greatly increased the production cost of beverages

Method used

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  • Compound fruit juice beverage and production process thereof
  • Compound fruit juice beverage and production process thereof
  • Compound fruit juice beverage and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of compound juice beverage, according to mass percentage, comprises 20% strawberry, 16% red grape, 14% pomegranate, 15% mulberry, 15% apple, 9% banana, 6% blueberry, 3% of cherries, 2% of cranberries.

[0039] The production technology of above-mentioned compound juice drink, comprises the following steps:

[0040] 1) Raw material pretreatment: Ripe strawberries and blueberries are beaten respectively to obtain strawberry pulp and blueberry pulp; after ripe apples are peeled and cored, pulping is performed to obtain apple pulp; after ripe bananas are peeled, Perform beating treatment to obtain banana pulp; the particle diameter of strawberry pulp, blueberry pulp, apple pulp, and banana pulp is less than 0.5mm, and then the obtained strawberry pulp, blueberry pulp, apple pulp, and banana pulp are homogenized at 40°C and 5Mpa. quality.

[0041] Ripe red grapes, pomegranates, mulberries, cherries, and cranberries are respectively squeezed to obtain red grape juice...

Embodiment 2

[0045] A kind of compound fruit juice beverage, according to mass percentage, comprises 25% strawberry, 15% red grape, 12% pomegranate, 10% mulberry, 12% apple, 8% banana, 5% blueberry, 6% of cherries, 7% of cranberries.

[0046] The production technology of above-mentioned compound juice drink, comprises the following steps:

[0047] 1) Raw material pretreatment: Ripe strawberries and blueberries are beaten respectively to obtain strawberry pulp and blueberry pulp; after ripe apples are peeled and cored, pulping is performed to obtain apple pulp; after ripe bananas are peeled, Perform beating treatment to obtain banana pulp; the particle diameter of strawberry pulp, blueberry pulp, apple pulp, and banana pulp is less than 0.5mm, and then the obtained strawberry pulp, blueberry pulp, apple pulp, and banana pulp are homogenized under 50°C and 20Mpa conditions. quality.

[0048] Ripe red grapes, pomegranates, mulberries, cherries, and cranberries are respectively squeezed to o...

Embodiment 3

[0052] A kind of compound juice beverage, according to mass percentage, comprises 20% strawberry, 20% red grape, 13% pomegranate, 10% mulberry, 10% apple, 15% banana, 5% blueberry, 3% cherries, 2% cranberries and 2% water.

[0053] The production technology of above-mentioned compound juice drink, comprises the following steps:

[0054] 1) Raw material pretreatment: Ripe strawberries and blueberries are beaten respectively to obtain strawberry pulp and blueberry pulp; after ripe apples are peeled and cored, pulping is performed to obtain apple pulp; after ripe bananas are peeled, Perform beating treatment to obtain banana pulp; the particle diameter of strawberry pulp, blueberry pulp, apple pulp, and banana pulp is less than 0.5mm, and then the obtained strawberry pulp, blueberry pulp, apple pulp, and banana pulp are homogenized at 65°C and 30Mpa. quality.

[0055] Ripe red grapes, pomegranates, mulberries, cherries, and cranberries are respectively squeezed to obtain red gr...

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Abstract

The present invention discloses a compound fruit juice beverage and a production process thereof. The beverage uses strawberries, red grapes, pomegranates, mulberries, apples, bananas, blueberries, cherries, cranberries and water as raw materials. The beverage uses two-staged sterilization processes: raw materials are performed with ultra-high temperature instantaneous sterilization at the first stage, followed by rapid cooling and low temperature canning so that the damage to nutrient components of pure natural fruit squash and flavor changes are very small; HPP sterilization is used to reduce microbial risk after canning so that the shelf life of the beverage (cold chain) can be extended from 1 month (general shelf life currently on the market) to 3 months to increase the shelf life of the beverage, making the beverage convenient for transportation and storage.

Description

technical field [0001] The invention belongs to the technical field of beverage production, and in particular relates to a compound fruit juice beverage and a production process thereof. Background technique [0002] Along with the development of society, the raising of living standard, people more and more tend to the fruit juice with high fruit juice content and many pulp contents. However, there are not many such beverages on the market at present, and the shelf life is only 1 month, which brings a lot of inconvenience for storage, transportation and sales. The preparation process of such beverages mostly adopts hot filling process and aseptic cold filling process. [0003] The hot filling process makes the beverage heat for a long time, and the longer the heat treatment time, the more the nutritional content of the beverage will be lost, and the taste and color of the beverage will also change. The aseptic cold canning process adopts ultra-high temperature instantaneou...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L3/015
CPCA23L2/02A23L2/04A23L3/0155
Inventor 丁力屈兵练许会平翟琳马强严勃孙江丽
Owner LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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