Prunus salicina Lindl. var. 'Qingcuili' drink and processing technology thereof
A processing technology, a technology for crispy plums, applied in the directions of food freezing, food homogenization, food ultrasonic treatment, etc., can solve the problems of less plum drinks, poor taste, deterioration of sensitive components of crispy plums, etc., and achieve fluidity. Good, better taste, ideal particle size distribution
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Embodiment 1
[0030] Embodiment 1 A kind of processing technology of green and crisp plum drink
[0031] The processing technology of green and crisp plum drink includes: (1) preparation of green and crisp plum pulp and green and crisp plum juice: a, select fresh green and crisp plums, remove unqualified products such as mildew and rot; Impurities such as silt on the surface; crushing and removing the core to obtain green and crisp plum pulp; b, adding water to the green and crisp plum pulp, and immersing and fermenting the lactic acid bacteria at 35°C; c, freezing and pulverizing the fermented green and crisp plum pulp; d, heating Stir to obtain green crisp plum pulp and green crisp plum juice; (2) raw material mixing: 5 parts of green crisp plum pulp, 55 parts of green crisp plum juice, 30 parts of water, 0.1 part of microencapsulated citric acid, xylitol 15 parts, 0.1 part of potassium sorbate, 0.1 part of pectinase, 0.1 part of B-carotene mixed; (3) Ultrasonic high-pressure homogenizati...
Embodiment 2
[0032] Embodiment 2 A kind of processing technology of green and crisp plum drink
[0033]The processing technology of green and crisp plums includes: (1) preparation of green and crisp plum pulp and green and crisp plum juice: a, select fresh green and crisp plums, and remove unqualified products such as mildew and insects; silt and other impurities; broken and pitted to obtain green and crisp plum pulp; b, adding water and lactic acid bacteria to the green and crisp plum pulp for fermentation at 40°C; c, freezing and pulverizing the fermented green and crisp plum pulp; d, heating and stirring Obtain crispy plum pulp and green crispy plum juice; (2) raw material mixing: 15 parts of green crispy plum pulp, 20 parts of green crispy plum juice, 80 parts of water, 1 part of microencapsulated citric acid, 5 parts of xylitol 1 part of potassium sorbate, 1 part of pectinase, and 1 part of B-carotene; (3) Ultrasonic high-pressure homogenization with a working pressure of 21 MPa; (4) ...
Embodiment 3
[0034] Example 3 Processing technology of a green and crisp plum drink
[0035] The processing technology of green and crisp plums includes: (1) preparation of green and crisp plum pulp and green and crisp plum juice: a, select fresh green and crisp plums, and remove unqualified products such as mildew and insects; Impurities such as silt and other impurities; broken and pitted to obtain green and crisp plum pulp; b, adding water and lactic acid bacteria to the green and crisp plum pulp for fermentation at 37°C; c, freezing and pulverizing the fermented green and crisp plum pulp; d, heating and stirring Obtain green and crisp plum pulp and green and crisp plum juice; (2) raw material mixing: 10 parts of the green and crisp plum pulp, 35 parts of green and crisp plum juice, 50 parts of water, 0.5 parts of microencapsulated citric acid, and 10 parts of xylitol 0.5 parts of potassium sorbate, 0.5 parts of pectinase, and 0.5 parts of B-carotene; (3) Ultrasonic high-pressure homoge...
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