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Red lotus fruit juice and preparation method thereof

A technology of fruit juice and red lotus, which is applied in the field of red lotus juice and its preparation, can solve the problems of secondary injury to the human body, and achieve the effects of easy operation, low technical investment cost and strong taste

Inactive Publication Date: 2016-07-06
覃淑兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A variety of functional beverages have appeared on the market, but most of them contain chemical substances or traditional Chinese medicine ingredients. These substances are added to beverages, and long-term drinking will cause secondary damage to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of red lotus fruit juice, the main raw material of described fruit juice is red lotus petal, fragrant taro, carrot and water, and the successive quality is 5g, 15g, 15g, 250g.

[0019] The specific preparation method of described red lotus fruit juice comprises the following steps:

[0020] 1) Wash the picked red lotus petals, add 0.25g of salt, 10g of sugar, and 2.5g of honey and mash them to get red lotus juice;

[0021] 2) Peel the taro and carrots, wash them, cut them into pieces, put them in a pot and boil them thoroughly;

[0022] 3) Put the thoroughly boiled and rotten taro and carrots into a blender to squeeze the juice, filter to remove residue, and obtain taro carrot juice;

[0023] 4) Mix the red lotus juice obtained in step 1) and the taro and carrot juice obtained in step 3), add purified water, and stir well to obtain a mixed fruit juice;

[0024] 5) Ultrahigh pressure sterilization of the mixed fruit juice obtained in step 4) for 10 minutes at 30...

Embodiment 2

[0026] A kind of red lotus fruit juice, the main raw material of described fruit juice is red lotus petal, fragrant taro, carrot and water, and the successive quality is 20g, 10g, 5g, 250g.

[0027] The specific preparation method of described red lotus fruit juice comprises the following steps:

[0028] 1) Wash the picked red lotus petals, add 1g of salt, 40g of sugar, and 10g of honey and mash them to get red lotus juice;

[0029] 2) Peel the taro and carrots, wash them, cut them into pieces, put them in a pot and boil them thoroughly;

[0030] 3) Put the thoroughly boiled and rotten taro and carrots into a blender to squeeze the juice, filter to remove residue, and obtain taro carrot juice;

[0031] 4) Mix the red lotus juice obtained in step 1) and the taro and carrot juice obtained in step 3), add purified water, and stir well to obtain a mixed fruit juice;

[0032] 5) Ultrahigh-pressure sterilization of the mixed fruit juice obtained in step 4) for 7 minutes under the ...

Embodiment 3

[0034] A kind of red lotus fruit juice, the main raw material of described fruit juice is red lotus petal, fragrant taro, carrot and water, and the successive quality is 25g, 5g, 10g, 250g.

[0035] The specific preparation method of described red lotus fruit juice comprises the following steps:

[0036] 1) Wash the picked red lotus petals, add 1.25g of salt, 50g of sugar, and 12.5g of honey, and mash them to get red lotus juice;

[0037] 2) Peel the taro and carrots, wash them, cut them into pieces, put them in a pot and boil them thoroughly;

[0038] 3) Put the thoroughly boiled and rotten taro and carrots into a blender to squeeze the juice, filter to remove residue, and obtain taro carrot juice;

[0039] 4) Mix the red lotus juice obtained in step 1) and the taro and carrot juice obtained in step 3), add purified water, and stir well to obtain a mixed fruit juice;

[0040] 5) Ultrahigh-pressure sterilization of the mixed fruit juice obtained in step 4) for 5 minutes at 6...

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Abstract

The invention relates to red lotus fruit juice and a preparation method thereof, and belongs to the field of foods. The red lotus fruit juice is prepared from main raw materials such as red lotus petals, purple yams, carrot and water according to a mass ratio of (1-5):(1-3):(1-3):100. The specific preparation method comprises the following steps: washing the red lotus petals, adding salt, sugar and honey, and mashing, so as to obtain red lotus juice; removing the peel of the purple yams and carrot, washing, dicing, adding the obtained blocks into water, well cooking thoroughly, juicing in a stirrer, and filtering to remove residues, so as to obtain purple yams and carrot juice; mixing the red lotus juice and the purple yams and carrot juice, adding the purified water, fully and uniformly mixing, performing ultra-high-pressure sterilization for 5-10 minutes, performing sterile filling, extracting air in the container, and filling inert gases, so as to obtain the finished red lotus fruit juice. The red lotus fruit juice disclosed by the invention is fragrant, sweet, fresh and cool in mouthfeel and strong in taste; moreover, the juice has nutrition of fruits and vegetables in the effect, and the raw materials co-act with one another and can achieve the effects of nourishing spleen, tonifying the kidney, clearing heat, soothing the nerves, regulating vital energy, nourishing heart and building the body.

Description

【Technical field】 [0001] The invention relates to a food preparation method, in particular to a red lotus fruit juice and a preparation method thereof. 【technical background】 [0002] The taste of red lotus is refreshing and sweet. It has the effects of invigorating the spleen and stopping diarrhea, nourishing the kidney, nourishing the heart and calming the nerves. In traditional Chinese medicine, it is often believed that it can treat night sleepiness, insomnia, forgetfulness, upset and thirsty, low back pain, weak feet, deafness, nocturnal emission, stranguria, chronic dysentery, diarrhea, women's uterine bleeding, and stomach deficiency and unwillingness to eat, etc. The role of disease. Taro is rich in nutrition and is regarded as the king of vegetables. According to measurements, every 100 grams of fresh taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 mg of calcium, and 80 mg of phosphorus. Its protein content is 2.1 times th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23V2200/30
Inventor 覃淑兰
Owner 覃淑兰
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