Formula of loquat pulp beverage

A loquat pulp and beverage technology, applied in the field of food processing, can solve the problems of strong sour taste, short storage time, easy to change taste, etc.

Inactive Publication Date: 2017-05-31
韦志禄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to propose a loquat pulp drink formula with moderate sweetness and sourness, long storage time and not easy to change taste, aiming at the shortcomings of too strong sour taste, short storage time and easy taste change in the loquat pulp drink currently on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] A loquat pulp beverage, the preparation method is as follows:

[0007] 1. Process flow

[0008] Raw material → washing fruit → peeling, removing seeds → beating → refining → filtering → blending → degassing → sterilization → filling.

[0009] 2. Juice the loquat pulp. Choose ripe fruits with bright colors, wash the fruits, peel off the skin, and remove the seeds; use a beater to break the pulp, and then use a colloid mill to grind the pulp.

[0010] 3. Deployment. Dissolve the auxiliary materials according to the formula and stir into the finely ground pulp slurry. Recipe: pulp juice 45%-65%, sugar 3-5%, honey 1-2%, citric acid 0.05-0.08%, add pure to 100%.

[0011] 4. Vacuum degassing. The prepared slurry is degassed under the condition of a vacuum degree of 0.07-0.08MPa.

[0012] 5. Sterilization. The degassed slurry is sterilized by sterilization equipment at a temperature of 100°C and a time of 60 seconds.

[0013] 6. Filling. Perform hot filling and sealing in a sterile ...

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PUM

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Abstract

The invention discloses a formula of a loquat pulp beverage. The formula is prepared from the following components in percentage by weight: 45%-65% of loquat pulp juice, 3%-5% of white sugar, 1%-2% of honey, 0.05%-0.08% of citric acid and the balance of pure water. A processing method comprises the following steps: selecting raw materials; washing fruits; peeling and removing seeds; pulping; grinding; filtering; blending; degassing; sterilizing; and filling. By adopting the method disclosed by the invention, the problems of a current loquat pulp beverage that the sour taste is too thick, the storage time is short, the taste easily becomes sour and the like can be solved; and the loquat pulp beverage has yellow color and luster, is sour, sweet and palatable and has a rich flavor.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a loquat pulp beverage formula. Background technique [0002] Loquat is particularly rich in nutritional value, containing a variety of nutrients needed by the human body. The fruit contains vitamin C and B vitamins, organic acids, sugars, proteins, fats, and a variety of minerals. Loquat juice contains a variety of amino acids and trace elements, which can relieve cough and moisturize the lungs, soften blood vessels, lower blood lipids and blood sugar. The loquat fruit is golden in color, sweet and sour, and cool in nature. It is rich in nutrition by using the pulp to process beverages. At present, loquat pulp beverages on the market have insufficient sourness, short storage time, and easy taste change. Summary of the invention [0003] The purpose of the present invention is to provide a loquat pulp beverage formula with moderate sour and sweetness, long storage ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00
Inventor 韦志禄
Owner 韦志禄
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