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Starntonia chinensis beverage and preparation method thereof

A wild papaya and beverage technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, wine preparation, etc., can solve the problems of frequent gastrointestinal problems, wild papaya is difficult to eat directly, etc., to reduce the production time, without sourness Sensitive, easy-to-operate effect

Inactive Publication Date: 2019-03-29
GUIZHOU GUANGXUN BIOLOGICAL TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above existing problems such as the fact that wild papaya is difficult to eat directly and the gastrointestinal problems of modern people frequently occur, the present invention provides a wild papaya beverage and a preparation method thereof

Method used

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Examples

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Effect test

preparation example Construction

[0028] A preparation method of wild papaya drink,

[0029] The preparation method step of described wild papaya drink is:

[0030] Step 1, raw material beating: wash wild papaya, peel, remove seeds, cut into pieces, put longan meat, licorice, pomegranate seeds and ginger into a beater for beating;

[0031] Step 2, ripening: ripening the fruit pulp, the curing temperature is 100°C, and the time is kept for 90 minutes. During this process, the sulfur dioxide detection is carried out on the fruit pulp, and the standard range of sulfur dioxide is controlled within ≤ 30ppm;

[0032] Step 3, enzymatic hydrolysis and deployment:

[0033] Add ascorbic acid in an amount of 0.05-0.1% of the total mass of the fruit pulp, mix well, boil, perform the first separation, and move the filtrate to a storage tank; then add 0.05-0.1% acid pectinase to the first filter residue , acid amylase, carry out enzymolysis under the condition of 45-50 ℃, then carry out the second separation, discard the ...

Embodiment 1

[0035] Take 8 parts of wild papaya, wash, peel, remove seeds and cut into pieces, put them into a beater together with 2 parts of longan meat, 2 parts of licorice, 3 parts of pomegranate seeds and 0.5 part of ginger;

[0036] Mature the pulp at 100°C for 90 minutes. During this process, detect sulfur dioxide on the pulp, and the standard range of sulfur dioxide is controlled within ≤30ppm;

[0037] Add ascorbic acid in an amount of 0.05-0.1% of the total mass of the fruit pulp, mix well, boil, perform the first separation, and move the filtrate to a storage tank; then add 0.05-0.1% acid pectinase to the first filter residue , acid amylase, carry out enzymolysis under the condition of 45-50 ℃, then carry out the second separation, discard the residue, and boil the filtrate to inactivate; combine the two separation liquids, add clarifying agent for clarification and filtration, and add 30% of the total mass of the separation liquid 0.5-1% of citric acid, xylitol, 0.5 parts of wi...

Embodiment 2

[0039] Take 15 parts of wild papaya, wash, peel, remove seeds, cut into pieces, put them into a beater together with 3 parts of longan meat, 5 parts of licorice, 5 parts of pomegranate seeds and 1 part of ginger;

[0040] Mature the pulp at 100°C for 90 minutes. During this process, detect sulfur dioxide on the pulp, and the standard range of sulfur dioxide is controlled within ≤30ppm;

[0041] Add ascorbic acid in an amount of 0.05-0.1% of the total mass of the fruit pulp, mix well, boil, perform the first separation, and move the filtrate to a storage tank; then add 0.05-0.1% acid pectinase to the first filter residue , acid amylase, carry out enzymolysis under the condition of 45-50 ℃, then carry out the second separation, discard the residue, and boil the filtrate to inactivate; combine the two separation liquids, add clarifying agent for clarification and filtration, and add 30% of the total mass of the separation liquid 0.5-1% of citric acid, xylitol, 0.8 parts of wine, ...

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Abstract

The invention discloses a starntonia chinensis beverage and a preparation method thereof. The starntonia chinensis beverage includes: 8-15 parts of starntonia chinensis, 2-3 parts of longan pulp, 2-5parts of licorice root, 3-5 parts of pomegranate seed, 0.5-1 part of raw ginger, 1-2 parts of honey, 2-3 parts of brown sugar, 0.5-0.8 parts of wine, and 5-7 parts of pure water. The method includes steps of pulping raw materials, aging the raw material, performing enzymolysis and blending the product. The method is simple in operation, is high in raw material utilization rate, reduces productiontime of the beverage and greatly improves production efficiency. The starntonia chinensis beverage has a unique flavor and is free of sour and astringent taste, has effect of regulating intestine andstomach, and can satisfy drinking requirement on starntonia chinensis beverage by sub-health users.

Description

technical field [0001] The invention relates to the technical field of fruit juice beverage preparation methods, in particular to a wild papaya beverage and a preparation method thereof. Background technique [0002] Wild papaya is known as the "King of Baiyi Fruit". It is rich in vitamins A, B, B1, B2, C, D, E, organic acids, carotene, mineral iron, calcium, potassium, protein, and wild papaya enzymes. Among them, the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. According to modern scientific determination: wild papaya also contains saponin, oleanolic acid, citric acid, tartaric acid, citric acid, catalase, peroxidase, acid oxidase, oxidase, especially rich in the essential functions of the human body. Anti-cancer, anti-radiation, anti-aging superoxide dismutase (SOD), and extremely high vitality. Although wild papaya is a very good medicinal and edible fruit, its taste is particularly sour and difficult to ea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00A61K36/9068A61P1/14A61K35/644
CPCA61K35/644A61K36/185A61K36/484A61K36/77A61K36/9068A61P1/14C12G1/00A61K2300/00
Inventor 卢光勋
Owner GUIZHOU GUANGXUN BIOLOGICAL TECH DEV
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