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Stauntonia chinensis beverage

A wild papaya and beverage technology, applied in the field of beverages, can solve the problems of poor sour taste and low nutritional value of wild papaya, and achieve the effects of improving nutritional value, relieving sour taste and good taste.

Inactive Publication Date: 2018-12-14
贵州天楼生物发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But existing wild papaya drink preparation technology exists the low nutritive value of wild papaya, and the defective that mouthfeel is sour and astringent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of wild papaya drink, comprises the steps:

[0016] In parts by weight, it includes 27 parts of wild papaya raw juice, 4 parts of sweetener, 0.3 part of citric acid, 6 parts of skimmed milk powder reducing solution, 4 parts of honey and 70 parts of purified water. Add 4 times the amount of 45 ℃ hot water to dissolve it.

Embodiment 2

[0017] Embodiment 2: a kind of wild papaya drink, comprises the steps:

[0018] In parts by weight, it includes 25 parts of wild papaya raw juice, 2 parts of sweetener, 0.1 part of citric acid, 3 parts of skimmed milk powder reducing solution, 2 parts of honey and 65 parts of purified water. Add 3 times the amount of hot water at 45 ℃ to dissolve it.

Embodiment 3

[0019] Embodiment 3: a kind of wild papaya drink, comprises the steps:

[0020] In parts by weight, it includes 30 parts of wild papaya raw juice, 6 parts of sweetener, 0.4 part of citric acid, 10 parts of skimmed milk powder reducing solution, 6 parts of honey and 75 parts of purified water. Add 5 times the amount of hot water at 45 ° C to dissolve it.

[0021] The preparation method of above-mentioned wild papaya drink, comprises the steps:

[0022] 1) Pre-treatment of wild papaya: wash fresh wild papaya, remove seeds, then add 1-1.5 times the amount of water and crush to obtain wild papaya pulp;

[0023] 2) Enzymolysis: add 0.02-0.08% ascorbic acid of the total weight to the wild papaya pulp prepared in step 1) and mix well, then heat and boil for the first separation, move the filtrate to a storage tank, and pour Add 0.03-0.08% acid pectinase and acid amylase to the filter residue for the first time, carry out enzymatic hydrolysis under the condition of 32-42°C, then car...

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PUM

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Abstract

The invention discloses a stauntonia chinensis beverage. The stauntonia chinensis beverage comprises the following components in parts by weight of 25-30 parts of stauntonia chinensis juice, 2-6 partsof a sweetener, 0.1-0.4 part of citric acid, 3-10 parts of nonfat dry milk powder reduction liquid, 2-6 parts of honey and 65-75 parts of pure water. The stauntonia chinensis beverage has the characteristics that the nutrient value is high, and the stauntonia chinensis beverage is good in mouth feel, so that people feel comfortable.

Description

technical field [0001] The present invention relates to a kind of drink, especially a kind of wild papaya drink. Background technique [0002] Wild papaya is a plant of the genus Wild Papaya in the family Akebia. Wild papaya is also known as "longevity fruit" and enjoys the reputation of "fruit of all benefits". . It is an excellent therapeutic fruit. [0003] Wild papaya is rich in vitamins, organic acids, carotene, minerals iron, calcium, potassium, protein and other nutrients. Among them, the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. Modern scientific determination: wild papaya also contains saponin, oleanolic acid, citric acid, tartaric acid, citric acid, and contains peroxidase, acid oxidase, oxidase, especially rich in anti-cancer, anti-radiation , anti-aging superoxide dismutase (SOD). [0004] At present, wild papaya is commonly used as vegetables, fruits and beverages. When used as a beverage, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L21/25A23L2/84A23L2/70
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23L2/70A23L2/84A23L21/25
Inventor 张剑
Owner 贵州天楼生物发展有限公司
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