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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

Inactive Publication Date: 2017-11-24
重庆市巫溪县康爵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, crispy plums are mainly fresh fruits, dried or canned fruits, and there are few pure plum drinks
And when preparing drinks, because plums contain too much fruit acid, it will lead to bad taste
And the currently commonly used sour agent is directly added to the food, which will easily deteriorate the sensitive components in the crispy plum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses Prunus salicina Lindl. var. 'Qingcuili' drink and processing technology thereof. The processing technology comprises the following steps: (1) preparation of Prunus salicina Lindl. var. 'Qingcuili' pulp and Prunus salicina Lindl. var. 'Qingcuili' juice; (2) mixing of raw materials: the Prunus salicina Lindl. var. 'Qingcuili' pulp, the Prunus salicina Lindl. var. 'Qingcuili' juice and water, microcapsule citric acid, xylitol, potassium sorbate, pectase, and B-carotene are mixed; (3) high pressure homogenizing with supersonic wave; (4) vacuum degassing; (6) sterilization: superhigh pressure and low temperature sterilization is carried out. Dipping treatment is carried out for Prunus salicina Lindl. var. 'Qingcuili', excessive tartaric acid is removed, so that mouthfeel of the beverage is better; in the processing process, low temperature cryogenic grinding, high pressure homogenizing with supersonic wave and other technologies are used, so that the juice yield of the drink is high and uniform. A microcapsule sour additive is used in order to effectively prevent deterioration of sensitive components in Prunus salicina Lindl. var. 'Qingcuili'.

Description

technical field [0001] The invention relates to the technical field of drinks, in particular to a crispy green plum drink and a processing technology thereof. Background technique [0002] Green Crisp Plum belongs to the genus Prunus in the Rosaceae. Green Crisp Plum grows very vigorously, with relatively upright branches and strong branch formation. The fruits are mainly middle branches, short fruit branches and bouquet-shaped fruit branches, and the fruits are in piles. They mature in the first ten days of August in the heavy-parenting area. The second year after planting, they will try flowering and fruiting. They can hang 1.5 kg, and the yield per mu can reach 165 kg. It is a 3-year-old tree The average plant yield is 7.8 kg, and the yield per mu is 850 kg. After entering the peak production period, the yield per mu can reach 2,600 kg. The current average price on the market is 12 yuan / kg, and the output value per mu can reach about 30,000 yuan. [0003] Green and crisp...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/38A23L2/52
CPCA23L2/02A23L2/04A23L2/382A23L2/52A23V2002/00A23V2300/20A23V2300/48A23V2300/26
Inventor 王远辉
Owner 重庆市巫溪县康爵食品有限公司
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