Processing methods of stewed pear juice and fruit herbal plant beverage thereof
A processing method and pear juice technology are applied in the processing field of stewed pear juice and its fruit and herbal beverages, which can solve the problems of single nutrition and taste, troublesomeness and the like, and achieve the effects of high taste acceptance and high pectin content.
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Embodiment 1
[0050] A kind of processing method of stewed pear juice is characterized in that, comprises the following steps:
[0051] Step 1, prepare the following raw materials in parts by mass: pear, 100 parts; wolfberry, 4 parts; Luo Han Guo, 1 part; chrysanthemum, 1 part; tangerine peel, 2 parts; honey, 5 parts; purified water, 50 parts;
[0052] Step 2, crushing pears, wolfberry, Luo Han Guo, chrysanthemum and tangerine peel in the raw materials together, and then adding pure water to obtain raw material crushing liquid;
[0053] Step 3, heating the crushed raw material to 90°C, and performing an enzyme-inactivating treatment for 5 minutes;
[0054] Step 4, adding raw honey to the crushed raw material after enzyme-inactivation treatment, heating to 85° C. in a closed stewing container, and stewing for 100 minutes to obtain stewed pear juice with a soluble solid content of 10.0 Brix;
[0055] Step 5, putting the stewed pear juice into a screw press to remove pear dregs;
[0056] Ste...
Embodiment 2
[0066] A kind of processing method of stewed pear juice is characterized in that, comprises the following steps:
[0067] Step 1, prepare the following raw materials in parts by mass: pear, 100 parts; wolfberry, 4 parts; Luo Han Guo, 1 part; chrysanthemum, 1.5 parts; tangerine peel, 0.8 parts; honey, 10 parts; purified water, 100 parts;
[0068] Step 2, crushing pears, wolfberry, Luo Han Guo, chrysanthemum and tangerine peel in the raw materials together, and then adding pure water to obtain raw material crushing liquid;
[0069] Step 3, heating the crushed raw material to 90°C, and performing an enzyme-inactivating treatment for 5 minutes;
[0070] Step 4, adding raw honey to the crushed raw material after enzyme-inactivation treatment, heating to 98° C. in a closed stewing container, and stewing for 200 minutes to obtain stewed pear juice with a soluble solid content of 6.0 Brix;
[0071] Step 5, putting the stewed pear juice into a screw press to remove pear residue;
[0...
Embodiment 3
[0082] Prepare the stewed pear juice that embodiment 1 makes and following each component (mass parts):
[0083] Purified water: 80 parts;
[0084] White sugar: 6 parts;
[0085] Stewed pear juice: 5 servings;
[0086] Concentrated mandarin juice: 1.5 parts;
[0087] Rock sugar: 1 part;
[0088] Pectin: 0.15 parts;
[0089] Citric acid: 0.04 parts;
[0090] Edible essence: 0.16 parts;
[0091] A processing method for preparing fruit and herbal beverages using the above components, comprising the following steps:
[0092] Step 1: Dissolve pectin, mix 1:4 pectin and part of white sugar, add to an appropriate amount of pure water at 50-80°C, stir at 1000 rpm for 8 minutes to dissolve, and pump into the blending barrel;
[0093] Step 2, dissolving other raw materials: Dissolve the remaining white sugar, rock sugar, concentrated tangerine juice, citric acid and stewed pear juice with an appropriate amount of 30°C purified water at 1000 rpm and high-speed stirring for 8 minut...
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