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Dusi fruit flesh drink and its production method

A production method, the technology of Dusi, which is applied in the field of Dusi pulp beverage and its production, can solve the problems such as the failure of the trial of Dusi pulp beverage

Inactive Publication Date: 2006-09-06
杨占江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the use of fermentation technology to make Dusi pulp drink has still not been tested successfully

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 100Kg of the picked fresh fruit after screening and removing impurities, add 350Kg of water, cover and seal properly (do not seal), and carry out natural fermentation. The hardness of the water is 7, and the chlorine content is below 30mg / L. The number of bacteria in 1ml of water was less than 100, and Escherichia coli was not detected. The fermentation time is 7 days, the temperature is controlled at 25°C above zero during the first step of fermentation, and 37°C above zero during the second step of fermentation (the last 3 days). The fermented fruit material enters the ultraviolet sterilization and disinfection equipment to be sterilized and then canned and sealed.

Embodiment 2

[0024] Weigh 100Kg of the picked fresh fruit after screening and removing impurities, add 450Kg of water, cover and seal properly (do not seal), and carry out natural fermentation. The hardness of the water is 7.1, and the chlorine content is below 30mg / L. The number of bacteria in 1ml of water was less than 100, and Escherichia coli was not detected. The fermentation time is 15 days, the temperature is controlled at 22°C above zero during the first step of fermentation, and 35°C above zero during the second step of fermentation (the last 3 days). The fermented fruit material enters the ultraviolet sterilization and disinfection equipment to be sterilized and then canned and sealed.

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PUM

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Abstract

The present invention discloses a vaccinium uliginosum fruit flesh beverage made up by adopting fermentation process and its making method. Said method includes the following steps: (1). picking fruit; (2). screening and removing impurity; (3) natural fermentation; and (4) sterilizing and filling. Said invented product can retain the natural blue-black colour and fragrance of the vaccinium uliginosum fruit, and retain the flavour of original fruit. Said invented product contains no artificial colour matter, saccharinum, essence and thickening agent, and the vaccinium uligonosum fruit granules can be naturally precipitated in the bottom portion of bottle, and are not uniformly distributed in the interior of bottle.

Description

technical field [0001] The invention relates to a beverage and a production method thereof. More specifically, it relates to a dusk pulp drink and a production method thereof. technical background [0002] The scientific name of Vaccinium uliginosuml is mainly distributed in Northeast China, Russia, Northern Europe, and North America at the same latitude. It is a wild plant in alpine regions. The fruit contains a variety of amino acids, vitamins and benzoic acid, which can be processed into jam or brewed into wine. It is a precious wild fruit. Traditional Chinese medicine is used to treat diarrhea, gastritis, and enteritis. Modern studies have shown that long-term drinking has a protective effect on cardiovascular and cerebrovascular. [0003] In the prior art, the method of extracting Dusi fruit juice and then blending is adopted in most of the Dusi pulp beverages, and some are carbonated beverages. With the improvement of people's living standards and the recognition o...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60
Inventor 杨占江
Owner 杨占江
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