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Preparation method of liquid fresh pawpaw drink

A technology of fresh wood and beverages, which is applied in the field of preparation of liquid fresh papaya beverages, which can solve the problems of perishability and short shelf life of papaya, and achieve the effects of delicate texture, sweet taste and avoiding pollution

Inactive Publication Date: 2017-11-24
GUANGXI BOTANICAL GARDEN OF MEDICINAL PLANTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although papaya is rich in nutrients, its shelf life is short and it is easy to rot when it is mature. If you eat papaya for a long time and keep it for a long time, you must process papaya

Method used

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  • Preparation method of liquid fresh pawpaw drink
  • Preparation method of liquid fresh pawpaw drink
  • Preparation method of liquid fresh pawpaw drink

Examples

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Embodiment 1

[0031] A preparation method of liquid fresh papaya drink, comprising the following steps:

[0032] Step 1. Cut the fresh papaya into 0.5-1cm sections, wash, freeze, and crush the fresh papaya micropowder at room temperature in 20 times the amount of water for 2 times, centrifuge each time for 2 hours, and combine the supernatant to obtain papaya crude extract;

[0033] Step 2. Add 2 times the mass of water to the crude extract of papaya at room temperature, adjust the pH to 4 with citric acid, add 0.5% of the mass of compound enzyme, enzymolyze at 40°C for 2 hours, and filter to obtain enzymatic hydrolyzate and pomace , the enzymolysis solution is adsorbed with a weakly polar macroporous adsorption resin, eluted with water until the effluent is colorless, then eluted with an ethanol solution with a concentration of 80 wt%, and distilled under reduced pressure to no alcohol to obtain the eluate, Mix the pomace and honey with a mass ratio of 1:2, cover the pomace with honey, se...

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PUM

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Abstract

The invention discloses a preparation method of a liquid fresh pawpaw drink. The preparation method comprises the following steps: step one, cutting fresh pawpaw into sections, carrying out washing, freezing, and grinding, extracting obtained fresh pawpaw micro powder by water at a room temperature for twice, wherein the volume ratio of water to fresh pawpaw micro powder is 20:1, and each extraction lasts for 2 hours; subjecting the extracts to centrifugation, and merging the supernate to obtain a crude extract of pawpaw; step two, adding water into the crude extract of pawpaw, wherein the volume ratio of water to crude pawpaw extract is 2:1, adjusting the pH to 4 by using critic acid, adding composite enzymes accounting for 5 wt% of the mixture, carrying out enzymatic hydrolysis for 2 hours at a temperature of 40 DEG C, filtering the fermentation product to obtain enzymatic hydrolysate and pawpaw dregs, and obtaining a fine extract of pawpaw; and step three, preparing okra, tremella, pig skin, aloe, and Chinese yam, adding the fine pawpaw extract with the same weight of okra, tremella, pig skin, aloe, and Chinese yam, and water with a 20 times of weight of the fine pawpaw extract, adding sodium benzoate, and carrying out sterilization and split charging. The drink has a fresh and sweet taste, light fragrance, and fine tissues, does not have any impurity, well inhibits the activity of alpha-glucosidase, and removes the free radicals.

Description

technical field [0001] The invention relates to a drink. More specifically, the present invention relates to a kind of preparation method of liquid fresh papaya drink. Background technique [0002] With the improvement of living standards, people not only pay attention to the taste of food, but also pay more attention to the nutrition and health care function of food. The production and consumption of vegetable and fruit drinks have been greatly increased. There are a variety of fruit and vegetable beverages on the market, and the flavoring, fragrance, appearance and taste of fruit and vegetable beverages have attracted more and more attention from consumers. Papaya, also known as Papaya, also known as Prunus chinensis and Chuzha, its fruit is rich in papaya enzyme, papain, chymotrypsin, carotene, protein, fructose, iron, calcium, phosphorus, vitamin C and other trace elements and amino acids , rich in nutrition, thick and delicate pulp, rich in juice, sweet and delicious...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/70A23L2/84A23L33/10A23L33/105
CPCA23L2/04A23L2/52A23L2/70A23L2/84A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/204A23V2250/208A23V2250/21A23V2300/14
Inventor 缪剑华王硕周小雷莫单丹唐炳兰候小利龚小妹宋志军阎炳雄
Owner GUANGXI BOTANICAL GARDEN OF MEDICINAL PLANTS
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