Tomato and kiwifruit compound fruit and vegetable juice and production technology thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for compounding fruit and vegetable juice and kiwi fruit juice, which is applied in the fields of vegetable or fruit peeling, food science, application, etc. Good skin effect, good sensory quality effect
Active Publication Date: 2018-08-21
HUNAN CHEM VOCATIONAL TECH COLLEGE
View PDF13 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0006] The purpose of the present invention is to provide a formula of tomato-kiwifruit compound fruit and vegetable juice and its production process, to solve the technical problem of lack of additive-free green and healthy tomato-kiwifruit fruit and vegetable juice formula and automatic production process in the prior art
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0033] In this embodiment, the tomato-kiwi composite fruit and vegetable juice includes the following components in parts by weight: 25 tomato juice, 25 kiwi fruit juice, 8 sugarcane juice, 1 lemon juice, and 80 purified water. The above fruit juice is mixed with purified water and then sterilized to form a composite fruit and vegetable juice.
Embodiment 2
[0035] In this example, the compound fruit and vegetable juice of tomato and macaque comprises the following components in parts by weight: 35 parts of tomato juice, 35 parts of kiwi fruit juice, 10 parts of sugarcane juice, 2 parts of lemon juice, and 100 parts of purified water. The above fruit juice is mixed with purified water and then sterilized to form a composite fruit and vegetable juice.
Embodiment 3
[0037] In this embodiment, the tomato-kiwi composite fruit and vegetable juice includes the following components in parts by weight: tomato juice 30, kiwi fruit juice 32, sugarcane juice 10, lemon juice 1.2, and purified water 80. The above fruit juice is mixed with purified water and then sterilized to form a composite fruit and vegetable juice.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The present invention provides a tomato and kiwifruit compound fruit and vegetable juice and a production technology thereof, and belongs to the field of fruit juice processing. The compound fruit andvegetable juice comprises the following components in parts by weight: 25-35 parts of tomato juice, 25-35 parts of kiwifruit juice, 8-12 parts of sugarcane juice, 1-2 parts of lemon juice and 80-100parts of purified water. The compound fruit and vegetable juice is moderate in sourness and sweetness, reasonable in matching, rich in nutrients, free of food additives, in line with green, healthy and nutritional requirements of human bodies, and suitable for drinking of various populations. The present invention also provides the preparation technology of the tomato and kiwifruit compound fruitand vegetable juice. The preparation technology comprises the following steps: pre-sorting, washing, peeling, squeezing, filtering, fruit juice mixing, homogenizing, degassing, filling, sterilizing, detecting, sealing, cooling and finished product storing. By optimizing the steps and specific parameters of each of the processes, each step of the processes cooperates with each other to realize theproduction automation of the compound fruit and vegetable juice; and the production technology enables the fruit and vegetable juice product to be excellent in quality and table in quality.
Description
technical field [0001] The invention relates to the field of compound fruit and vegetable juice production, in particular to tomato and kiwifruit compound fruit and vegetable juice and a production process thereof. Background technique [0002] The production of domestic fruit and vegetable beverages is now developing from clarified juice beverages to cloudy juice beverages, single juice beverages to compound fruit and vegetable juice beverages. Mix fruit and vegetable juices with other auxiliary materials in a certain proportion to produce compound fruit and vegetable beverages through blending technology, which can not only give full play to the functions of nutrients in various fruits and vegetables, but also make up for the lack of taste of a single fruit and vegetable, which meets the requirements of pure natural, rich nutrition and convenience Food nutrition needs, suitable for all kinds of people to eat. In order to facilitate the preservation of fruit and vegetable ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more