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Salty-plum-and-zizyphus-mauritiana-containing beverage and making method thereof

A production method and a technology for jujube, which are applied in the field of beverage processing, can solve problems such as intolerance to storage, and achieve the effects of good appetizing function, good storage and good flavor.

Inactive Publication Date: 2017-07-21
ZHANGZHOU COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, jujube is a seasonal fruit, which is not resistant to storage and is mostly eaten fresh.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A beverage containing plum and green jujube, the raw materials of which include by weight: green jujube pulp 15%wt, salted plum pulp 3%wt, sucrose 7%wt, fructose 4%wt, xanthan gum 0.15%wt, CMC 0.15% wt, L-ascorbic acid 0.015% wt, ethyl maltol 0.03%, the rest is deionized water.

[0022] Its specific production method is as follows:

[0023] (1) Production of salted plum juice: Weigh the salted plums, add 25% of the volume of water 10 times the weight of the salted plums to pre-boil for 6 minutes, pass through a 200-mesh sieve, and take the filtrate;

[0024] (2) Production of jujube juice:

[0025] a) Pretreatment: select fresh, insect-free, non-corruption, and mature fresh jujubes, wash, peel, cut into pieces, and remove seeds;

[0026] b) Blanching to protect the color: pre-boil the pulp obtained in step a) in deionized hot water at 90°C for 4 minutes, remove the pulp and cool it, and use the scalding water to squeeze and dissolve after cooling;

[0027] c) Juicing...

Embodiment 2

[0033] A beverage containing plum and green jujube, the raw materials of which include by weight: 10%wt of green jujube pulp, 2%wt of salted plum pulp, 4%wt of sucrose, 4%wt of fructose, 0.1%wt of xanthan gum, and 0.1% of CMC wt, L-ascorbic acid 0.01%wt, ethyl maltol 0.02%, the rest is deionized water.

[0034] Its specific production method is as follows:

[0035] (1) Production of salted plum juice: Weigh the salted plums, add 20% of the volume and 9 times the weight of the salted plums to pre-boil for 5 minutes, pass through a 200-mesh sieve, and take the filtrate;

[0036] (2) Production of jujube juice:

[0037] a) Pretreatment: select fresh, insect-free, non-corruption, and mature fresh jujubes, wash, peel, cut into pieces, and remove seeds;

[0038] b) Blanching to protect the color: pre-boil the pulp obtained in step a) in hot water at 85°C for 3 minutes, remove the pulp and cool it, and use the scalding water to squeeze and dissolve after cooling;

[0039] c) Juici...

Embodiment 3

[0045] A beverage containing plum and green jujube, the raw materials of which include by weight: 10%wt of green jujube pulp, 2%wt of salted plum pulp, 4%wt of sucrose, 4%wt of fructose, 0.1%wt of xanthan gum, and 0.1% of CMC wt, L-ascorbic acid 0.01%wt, ethyl maltol 0.02%%, the rest is deionized water.

[0046] Its specific production method is as follows:

[0047] (1) Production of salted plum juice: Weigh the salted plums, add 30% of the volume of water 8 times the weight of the salted plums to pre-boil for 7 minutes, pass through a 200-mesh sieve, and take the filtrate;

[0048] (2) Production of jujube juice:

[0049] a) Pretreatment: select fresh, insect-free, non-corruption, and mature fresh jujubes, wash, peel, cut into pieces, and remove seeds;

[0050] b) Blanching to protect the color: pre-boil the pulp obtained in step a) in hot water at 95°C for 5 minutes, remove the pulp and cool it, and use the scalding water to squeeze and dissolve after cooling;

[0051] c)...

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PUM

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Abstract

The invention discloses a salty-plum-and-zizyphus-mauritiana-containing beverage and a making method thereof. The salty-plum-and-zizyphus-mauritiana-containing beverage is prepared from, by weight, 10%wt-20%wt of zizyphus-mauritiana pulp, 2%wt-4%wt of salty plum pulp, 4%wt-8%wt of saccharose, 4%wt of fructose, 0.1%wt-0.2%wt of xanthan gum, 0.1%wt-0.2%wt of CMC, 0.01%wt-0.02%wt of L-ascorbic acid, 0.02%-0.04% of ethyl maltol and the balance deionized water. A technological process includes the steps of salty-plum juice making; zizyphus-mauritiana juice making; preparing; homogenizing; filling and sterilizing; cooling and packaging; finished product obtaining. The novel zizyphus-mauritiana-containing beverage is milk faint yellow in color, sour, sweet, salty, tasty and pleasant in fragrance.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a beverage containing plum and jujube and a preparation method thereof. Background technique [0002] In recent years, Taiwan green jujube has been planted in large quantities in Zhangzhou, Fujian, and the output is abundant. Jujube is an excellent tropical and subtropical rare fruit with smooth, light green skin, thin skin, crisp meat, sweet and juicy, and rich in nutrients, containing a lot of vitamin C, vitamin B, carotene, calcium, phosphorus, etc. . Because of its beautiful fruit shape and the flavor of apple, pear and jujube, it enjoys the reputation of "tropical small apple". However, jujube is a seasonal fruit, which is not resistant to storage and is mostly eaten fresh. [0003] Salted plums are made from green plums grown in Chaoshan and Fujian provinces, and are marinated in salt water for about two months until the plums are soft and rotten. The meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/72A23L33/105
CPCA23L2/04A23L2/52A23L2/72A23V2002/00A23V2200/32
Inventor 蔡香珍彭小燕叶丹榕李金贵王泽雄
Owner ZHANGZHOU COLLEGE OF SCI & TECH
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