Method for preparing lotus root mandarin orange beverage

A technology of lotus root tangerine and lotus root tangerine, which is applied in the field of preparation of lotus root tangerine beverage, can solve problems such as unacceptable by consumers, deterioration of drink taste, astringent taste of drinking, etc., to overcome easy oxidation and deterioration, rich in nutritional value, and complete in color, fragrance and taste Effect

Inactive Publication Date: 2019-05-21
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to medical records: lotus root has the effects of clearing away heat, stopping diarrhea, dispelling blood stasis, and invigorating the spleen. At present, raw lotus root is usually cooked and processed into lotus root slices or lotus root clips, or processed into lotus root powder. It is rarely processed into beverages. It is because raw lotus root is rich in oxidase, which is prone to oxidative browning in the air or after being heated, resulting in a decrease in the stability of the beverage and deterioration during storage.
In addition, raw lotus root also contains a large amount of starch and tannin, these ingredients make the taste of the drink worse, and the drink is astringent, which is difficult for consumers to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of lotus root juice tangerine beverage, the steps are as follows:

[0022] 1) Wash, peel and slice the fresh lotus root, steam it for 1 minute, then add 3 times the weight of water to the lotus root for beating, and filter to obtain lotus root juice;

[0023] 2) compound lotus root juice, mandarin orange juice, honey, and lemon juice in a weight ratio of 50:10:5:2.5, then add 0.3% xanthan gum by weight, stir evenly, pack and seal with a flexible material, and place In the ultra-high pressure processing container, raise the pressure inside the container to 400mpa, release the pressure quickly after holding the pressure for 15 minutes, and take it out.

Embodiment 2

[0025] A kind of preparation method of lotus root juice tangerine beverage, the steps are as follows:

[0026] 1) Wash, peel and slice the fresh lotus root, blanching with steam for 2 minutes, then add 2 times the weight of water to the lotus root for beating, and filter to obtain lotus root juice;

[0027] 2) compound lotus root juice, mandarin orange juice, honey, and lemon juice in a weight ratio of 30:15:3:1, then add 0.2% xanthan gum by weight, pack and seal with a plastic bag after stirring evenly, and place In the ultra-high pressure processing container, raise the pressure in the container to 500mpa, release the pressure quickly after holding the pressure for 10 minutes, and take it out.

Embodiment 3

[0029] A kind of preparation method of lotus root juice tangerine beverage, the steps are as follows:

[0030] 1) Wash, peel and slice the fresh lotus root, blanching with steam for 0.5min, then add 5 times the weight of water to the lotus root for beating, and filter to obtain lotus root juice;

[0031] 2) compound lotus root juice, mandarin orange juice, honey, and lemon juice in a weight ratio of 60:5:3:2, then add 0.4% xanthan gum by weight, pack and seal with a plastic bag after stirring evenly, and place In the ultra-high pressure processing container, raise the pressure inside the container to 300mpa, release the pressure quickly after holding the pressure for 30 minutes, and take it out.

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PUM

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Abstract

The invention discloses a method for preparing a lotus root mandarin orange beverage. The method comprises the steps that a fresh lotus root is steam-blanched, beaten and compounded with a mandarin orange juice, a honey and a lemon juice, and a xanthan gum is added and subjected to ultrahigh pressure treatment. A series of measures are used for effectively overcoming the defects of oxidative deterioration, poor taste and the like of a raw lotus root. The prepared lotus root mandarin orange beverage is not only rich in color and flavor, but also rich in nutritive value, and is good in stabilityand long in shelf life, and a storage period can be more than two years without deterioration or precipitation.

Description

technical field [0001] The invention relates to a preparation method of lotus root and mandarin orange drink, which belongs to the field of drinks. Background technique [0002] Lotus root and tangerine are vegetables and fruits that are deeply loved by the people in our country. They are rich in phenolic substances and vitamins, and have certain nutritional and health effects. According to medical records: lotus root has the effects of clearing away heat, relieving diarrhea, dissipating blood stasis, and invigorating the spleen. At present, raw lotus root is usually processed into lotus root slices or lotus root clips after ripening, or processed into lotus root powder. It is rarely processed into beverages. It is because raw lotus root is rich in oxidase, which is prone to oxidative browning in the air or after being heated, resulting in a decrease in the stability of the beverage and deterioration during storage. In addition, raw lotus root also contains a large amount o...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L33/00A23L2/42
Inventor 徐晓云黄生鹏李慧潘思轶
Owner HUAZHONG AGRI UNIV
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