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Functional Ziyu Chinese yam and fruit composite juice and preparation method thereof

A compound juice and functional technology, applied in the field of functional purple jade yam compound juice and its preparation, can solve the problems of affecting the nutritional value of juice, single function, affecting the taste, etc., to protect the inner wall of arteries, enhance skin beauty, Immunity-boosting effect

Inactive Publication Date: 2015-12-16
广西南宁瑶康生态农业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only the function is single, but also a large amount of starch enters the juice after juicing, and starch is insoluble in water, it will gelatinize and gradually age after heat exchange during production, and exists in the beverage in a suspended state, affecting the taste. Will greatly affect the nutritional value of juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Formula of functional purple jade and yam compound juice

[0037] 20-35 parts of purple jade yam, 8 parts of red heart pitaya, 10 parts of mulberry, 8 parts of red bean, 12 parts of color protection agent, 2 parts of stabilizer, 15 parts of sweetener, 2 parts of sour agent, 0.2 parts of α-amylase , 0.2 parts of glucoamylase, 0.15 parts of cellulase, 0.15 parts of protease, 0.02 parts of fruit enzyme, 360 parts of water.

[0038] Wherein, the weight ratio of citric acid, tea polyphenols and sodium Vc in the color-protecting agent is 1:1:1; the weight ratio of carrageenan, sodium hydroxymethyl cellulose, and sodium alginate in the stabilizer is 2:1 : 1; the sour agent is lactic acid; the sweetener is white granulated sugar.

[0039] (2) Preparation method of functional Ziyu Huaishan compound fruit juice

[0040] (1) Preparation of color-protecting solution: adding 150 parts of water to 12 parts of color-protecting agent to obtain 162 parts by weight of color-protect...

Embodiment 2

[0052] (1) Formula of functional purple jade and yam compound juice

[0053] 35 parts of purple jade yam, 15 parts of red heart pitaya, 18 parts of mulberry, 15 parts of red bean, 20 parts of color protection agent, 5 parts of stabilizer, 50 parts of sweetener, 8 parts of sour agent, 0.3 parts of α-amylase, saccharification 0.4 parts of enzymes, 0.25 parts of cellulase, 0.25 parts of protease, 0.03 parts of fruit enzyme, 650 parts of water.

[0054] Wherein, the weight ratio of citric acid, tea polyphenols and sodium Vc in the color-protecting agent is 2:3:1; the weight ratio of carrageenan, sodium hydroxymethyl cellulose, and sodium alginate in the stabilizer is 3:2 : 1; the sour agent is lactic acid; the sweetener is white granulated sugar or honey.

[0055] (2) Preparation method of functional Ziyu Huaishan compound fruit juice

[0056] (1) Color-protecting solution preparation: add 200 parts of water to 20 parts of color-protecting agent to obtain 220 parts by weight of ...

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PUM

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Abstract

The invention provides functional Ziyu Chinese yam and fruit composite juice and a preparation method thereof, belonging to the technical field of fruit juice processing. The composite juice is prepared from the following raw materials in parts by weight: 20-35 parts of Ziyu Chinese yam, 8-15 parts of red pitaya pulp, 10-18 parts of mulberry fruits, 8-15 parts of red beans, 12-20 parts of color fixative, 2-5 parts of stabilizer, 15-50 parts of sweetening agent, 2-8 parts of acidity agent, 0.2-0.3 part of alpha-amylase, 0.2-0.4 part of glucoamylase, 0.15-0.25 part of cellulase, 0.15-0.25 part of protease, 0.02-0.03 part of pectase and 360-650 parts of water. The fruit juice has efficacy of nourishing yin, supplementing blood, tonifying spleen, nourishing stomach, maintaining beauty and keeping young. With the adoption of the preparation method, nutrition and fragrance of each component can be well kept. A purple color can be kept due to the addition of the suitable color fixative. In addition, the produced beverage is uniform, fine and smooth in texture, and is sour, sweet and delicious in taste without precipitation.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit juice processing, in particular to a functional purple jade and yam compound fruit juice and a preparation method thereof. 【Background technique】 [0002] Ziyu Huaishan is named for its purplish red flesh and contains the main component of ginseng, "saponin", also known as "purple ginseng". Compared with the common white yam, Ziyu yam is richer in starch, total sugar, zinc and other nutrients. In addition, the anthocyanin content of purple yam is 60 times that of white yam, which is good for eye health and prevents heart disease and cancer Waiting for some help. Its appearance is thick and long, with a length of about 100 cm and a diameter at breast height of about 6 cm; the meat is purple red and has a good taste; it is rich in nutrition, containing starch, polysaccharide, protein, saponin, amylase, choline, amino acid, vitamins, calcium, iron, zinc, etc. More than 20 nutrients. According to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/72A23L2/74A23L2/84A23L1/272A23L1/29A61K36/00A23L5/41A23L33/00
CPCA23L2/04A23L2/52A23L2/72A23L2/74A23L2/84A23V2002/00A61K36/00A23V2200/048A23V2200/16A23V2200/318A23V2200/32A23V2200/324A23V2200/326A23V2250/032A23V2250/042A23V2250/2132A23V2250/5026A23V2250/5036A23V2250/51088A23V2250/708
Inventor 黄香利
Owner 广西南宁瑶康生态农业发展有限责任公司
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