Orah fruit juice beverage and preparation method 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 of fermented mandarin oranges and beverages, which is applied in the field of fruit juice beverage preparation, can solve the problems of poor taste and difficult preservation, and achieve the effects of maintaining color, small anti-corrosion effect and improving preservation ability
Pending Publication Date: 2022-07-15
广西冰客食品有限公司
View PDF0 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
[0005] Aiming at the deficiencies of the prior art, the present invention provides a citrus fruit juice drink and its preparation method, which solves the problems of poor mouthfeel and taste and difficulty in preservation of fruit juice drinks made from citrus citrus.
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
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0031] The embodiment of the present invention provides a wokan fruit juice beverage, comprising the following raw materials by mass percentage: 26% frozen wokan juice, 5% frozen wokan pulp, 50% high fructose syrup, 10% white sugar, 5.7165% pure water, stable Agent 0.32%, sour agent 1.6%, sweetener 0.05%, preservative 0.045%, antioxidant 0.07%, flavor enhancer 0.28%, pigment 0.0585%, essence 0.86%;
[0032] The stabilizer is sodium carboxymethyl cellulose, the sour agent includes the following raw materials by mass: 1% hydrocitric acid, 0.6% DL-malic acid, the sweetener is acesulfame potassium, the preservative is potassium sorbate, and the antioxidant includes Raw materials in the following mass percentages: sodium sulfite 0.02%, D-sodium erythorbate 0.05%, flavor enhancers include raw materials in the following mass percentages: salt 0.08%, sodium citrate 0.2%, pigments include the following raw materials by mass: β-carotene 0.05%, sunset yellow 0.006%, tartrazine 0.0025%, t...
Embodiment 2
[0042] The embodiment of the present invention provides a wokan fruit juice beverage, comprising the following raw materials by mass percentage: frozen wokan juice 27%, frozen wokan pulp 3%, high fructose syrup 49.61%, white sugar 12%, purified water 5.5%, stable Agent 0.35%, sour agent 1.2%, sweetener 0.07%, preservative 0.03%, antioxidant 0.08%, flavor enhancer 0.4%, pigment 0.06%, flavor 0.7%;
[0043] The stabilizer is sodium carboxymethyl cellulose, the sour agent includes the following raw materials by mass: 0.8% hydrocitric acid, 0.4% DL-malic acid, the sweetener is acesulfame potassium, the preservative is potassium sorbate, and the antioxidant includes Raw materials in the following mass percentages: sodium sulfite 0.03%, D-sodium erythorbate 0.05%, flavor enhancers include raw materials in the following mass percentages: salt 0.08%, sodium citrate 0.32%, pigments include raw materials in the following mass percentages: β-carotene 0.05%, sunset yellow 0.009%, tartrazi...
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 invention provides an Orah fruit juice beverage and a preparation method thereof, and relates to the technical field of fruit juice beverage preparation. The preparation method of the citrus reiculata Blanco juice beverage comprises the following preparation steps: S1, weighing high fructose corn syrup and purified water according to a formula, putting the weighed high fructose corn syrup and purified water into an emulsification tank, heating to 55-60 DEG C, slowly adding sodium carboxymethyl cellulose, and emulsifying for 5-10 minutes to obtain an emulsified solution A; through cooperation of frozen citrus reiculata Blanco juice, frozen citrus reiculata Blanco pulp, high fructose corn syrup and white granulated sugar, abundant vitamin C and mineral substances in the citrus reiculata Blanco juice are increased, citrus reiculata Blanco is rich in flavor, high in freshness, sour, sweet and delicious, and wide in applicable crowd range and is not limited, and potassium sorbate is combined with sulfydryl of a microbial enzyme system, so that many enzyme systems are destroyed, and the quality of citrus reiculata Blanco is improved. The potassium sorbate can fully play a role in corrosion prevention in an acid medium, and the corrosion prevention effect is small under a neutral condition, so that the freshness preservation capability of the citrus reiculata Blanco juice is improved, and the deterioration speed is reduced.
Description
technical field [0001] The invention relates to the technical field of fruit juice beverage preparation, in particular to a citrus fruit juice beverage and a preparation method. Background technique [0002] Wo tangerine belongs to spring tangerine and is a late-maturing tangerine variety. This variety has the characteristics of vigorous growth, less fruit landing in winter, strong fruit hanging ability, and long fruit hanging harvest period. It can be harvested from January to February in the mature period. The longest can be harvested between May, the fruit is plump and festive in appearance, the flesh is tender, the skin is thin, the orange flesh is juicy, so the taste is sweet and soft, low-acid and refreshing, high in nutrients, and contains a lot of vitamins. . [0003] Juicing sounds simple, but after many years of trying to squeeze citrus juice, many manufacturers have tried to use citrus juice, but the taste is not satisfactory. This is because the pungent and Exc...
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