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Preparation method of green apple flavor beverage

A technology of green apples and beverages, applied in dairy products, food ingredients, milk preparations, etc., can solve the problems of loss of nutrients, indigestion of nutrients, and reduction of nutritional value, so as to avoid loss of nutrients and reduce toxicity The production of substances, the effect of improving nutritional value

Pending Publication Date: 2019-04-09
安徽伟航饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing green apple-flavored drink preparation method has certain disadvantages in use, (1), when the green apple is squeezed, the whole green apple is put into the squeeze, and the squeeze process is not isolated from the air at the same time, so that the green apple fruit Browning occurs inside the pulp, and the nutritional value is reduced. After the Maillard reaction occurs, the combination of amino acid and sugar causes the loss of nutrients. The location is easy to breed toxic substances; (2), green apple juice contains a certain amount of malic acid, and the drink formula contains citric acid, and the taste of the drink is sour after it is made. Cause the beverage to go bad; (3), when making the existing green apple drink, use the same rotating speed to mix various beverage ingredients with green apple juice, and in the process of mixing again, due to the characteristics of the ingredients themselves, the ingredients will be mixed with each other. Unwanted products are obtained in the reaction, which affects the taste and state of the final product. Therefore, we propose a method for preparing a green apple-flavored drink

Method used

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  • Preparation method of green apple flavor beverage
  • Preparation method of green apple flavor beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Such as figure 1 shown, including the following steps:

[0026] (1), first clean the green apples, soak them in boiling water, and squeeze them to obtain fruit pulp. The temperature of the boiling water is 98°C, and the soaking time is 12s. Before squeezing, the apples are peeled and cored;

[0027] (2), add pure water to pulp, fill with nitrogen and carry out oil bath heating, press again, remove foam and filter, filter: select 8 layers of 200 order nylon nets for use, obtain fruit juice, by weight, every 90 parts of fruit juice Add 65 parts of pure water to the slurry, the nitrogen flow rate is 25L / min, the oil bath heating time is 25min, and the oil bath temperature is 125°C;

[0028] (3), extract fruit juice and add pectinase to the inside, extract 125 parts of fruit juice by weight, add 0.20 parts of pectinase, keep constant temperature, the constant temperature is 42 ℃, add beverage ingredients in turn during the stirring process, drink Ingredients, made of the ...

Embodiment 2

[0031] (1), first clean the green apples, soak them in boiling water, and squeeze them to obtain fruit pulp. The temperature of the boiling water is 98°C, and the soaking time is 12s. Before squeezing, the apples are peeled and cored;

[0032] (2), add pure water to pulp, fill with nitrogen and carry out oil bath heating, press again, remove foam and filter, filter: select 8 layers of 200 order nylon nets for use, obtain fruit juice, by weight, every 90 parts of fruit juice Add 65 parts of pure water to the slurry, the nitrogen flow rate is 25L / min, the oil bath heating time is 25min, and the oil bath temperature is 125°C;

[0033] (3), extract fruit juice and add pectinase to the inside, extract 125 parts of fruit juice by weight, add 0.20 parts of pectinase, keep constant temperature, the constant temperature is 42 ℃, add beverage ingredients in turn during the stirring process, drink Ingredients, made of the following components by weight: 225 parts of purified water, 90 pa...

Embodiment 3

[0036] Such as figure 1 shown, including the following steps:

[0037] (1), first clean the green apples, soak them in boiling water, and squeeze them to obtain fruit pulp. The temperature of the boiling water is 98°C, and the soaking time is 12s. Before squeezing, the apples are peeled and cored;

[0038] (2), add pure water to pulp, fill with nitrogen and carry out oil bath heating, press again, remove foam and filter, filter: select 8 layers of 200 order nylon nets for use, obtain fruit juice, by weight, every 90 parts of fruit juice Add 65 parts of pure water to the slurry, the nitrogen flow rate is 25L / min, the oil bath heating time is 25min, and the oil bath temperature is 125°C;

[0039] (3), extract fruit juice and add pectinase to the inside, extract 125 parts of fruit juice by weight, add 0.20 parts of pectinase, keep constant temperature, the constant temperature is 42 ℃, add beverage ingredients in turn during the stirring process, drink Ingredients, made of the ...

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Abstract

The invention discloses a preparation method of a green apple flavor beverage. The preparation method comprises the following steps: cleaning a green apple, soaking in boiled water, squeezing, obtaining a pulp, wherein the temperature of the boiled water is 98 DEG C and the soaking time lasts for 12 seconds, the apple is peeled and denucleated before squeezing; adding purified water into the pulp,filling nitrogen, heating in an oil bath, squeezing again, removing foams and filtering. Firstly, the preparation method of the green apple flavor beverage can inhibit the enzymatic activity of polyphenol oxidase, avoids the loss of the nutritional ingredient caused by the combination of the amino acid and sugar, increases the nutritional value of an apple juice, and reduces toxic substances; secondarily, the sour flavor of the green apple juice is improved, the green apple and the honey are mutually matched, and the contents of various nutritional ingredients needed for the human body are better increased, so that the nutritional ingredients are more balanced, in addition, the honey internally contains trace amount of ablastin, has an effect on inhibiting bacteria, and brings a brighteruse prospect.

Description

technical field [0001] The invention relates to the field of green apple-flavored beverages, in particular to a method for preparing green apple-flavored beverages. Background technique [0002] Green apples contain a lot of vitamins, minerals and rich dietary fiber, especially pectin and other ingredients. In addition to the general apple's effects of nourishing the heart and Qi, benefiting the stomach and strengthening the spleen, it has a particularly good antidiarrheal effect, especially for chronic diarrhea, Patients with neurological colitis and infantile diarrhea can eat it frequently. Green apples can nourish the liver and detoxify, fight depression, and are suitable for young people. They can also promote the growth of teeth and bones and prevent gum bleeding; [0003] The existing green apple-flavored drink preparation method has certain disadvantages in use, (1), when the green apple is squeezed, the whole green apple is put into the squeeze, and the squeeze proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23L2/42
CPCA23C9/156A23L2/42A23V2002/00A23V2200/02A23V2250/124
Inventor 邵心飞
Owner 安徽伟航饮品有限公司
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