CN104366612A - Pear flower fig beverage - Google Patents

Pear flower fig beverage Download PDF

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Publication number
CN104366612A
CN104366612A CN201410402358.7A CN201410402358A CN104366612A CN 104366612 A CN104366612 A CN 104366612A CN 201410402358 A CN201410402358 A CN 201410402358A CN 104366612 A CN104366612 A CN 104366612A
Authority
CN
China
Prior art keywords
pear flower
water
parts
beverage
juice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410402358.7A
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Chinese (zh)
Inventor
李献
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHENGDU SAFE BIO-TECHNOLOGY Co Ltd
Original Assignee
CHENGDU SAFE BIO-TECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHENGDU SAFE BIO-TECHNOLOGY Co Ltd filed Critical CHENGDU SAFE BIO-TECHNOLOGY Co Ltd
Priority to CN201410402358.7A priority Critical patent/CN104366612A/en
Publication of CN104366612A publication Critical patent/CN104366612A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a pear flower fig beverage, belonging to the field of beverages. In order to solve the pear flower fig beverage product blank, the invention provides the pear flower fig beverage made from the following raw materials by weight: 20-25 parts of pear flower juice water; 10-15 parts of fig tea water; 2-10 parts of pear flower honey; 1-3 parts of konjac enzyme powder; 0.05-0.2 parts of citric acid and 40-60 parts of water. The pear flower fig beverage changes waste material of annual late fig fruits into things of value, and improves pear flower fig beverage health benefits. The konjac enzyme powder in the formulation can give full play to the viscosity and stability of konjac, improve the pear flower fig beverage viscosity, regulate taste and mouth feeling, and improve appearance quality.

Description

Pear flower Ficus carica beverage
 
Technical field
The invention belongs to field of beverage, be specifically related to a kind of pear flower Ficus carica beverage.
Background technology
Fig is a kind of moraceae plants, and its fruit is called fig, also known as reflecting day fruit, mamoncillo, diverseleaf fig fruit, lacerateleaf fig-tree root and fruit, Wen Xianguo, the celestial fruit of product, A Yang, the end precious, born son, excellent alms bowl covered with clouds etc.Material containing multiple needed by human body in fruit is as mineral matters such as amino acid, various carbohydrate, hydrolase, vitamin, phosphorus, calcium.Medically, the dry fruit of fig is used as medicine and has lung moistening and asthma relieving, coordinating intestines and stomach, the function such as clearing heat and detoxicating.People were by directly eating fig fresh fruit or the edible beneficiating ingredient be processed in the goods acquisition figs such as dried fruit, confectionery, can or wine in the past.But these fig fruits all must select annual early stage fruit, the fig fruit that the later stage grows then is not suitable for because its pol is low directly eating or being processed into said products, is often dropped.Therefore, the utilization rate of fig is reduced, and then affects the economic benefit of orchard worker.
Pears are fruits that people like, but when pear flower is open, in order to improve fruit yield, usually need to carry out turk to pear flower, the pear flower be scattered is not fully utilized.In annual time autumn and winter, pear flower is open, but due to temperature low, now open pear flower can not result.
At present, the product that yet there are no pear flower Ficus carica beverage is sold
summary of the invention,
For solving the problem, the invention provides a kind of pear flower Ficus carica beverage, adopting following technical scheme:
A kind of pear flower Ficus carica beverage, is characterized in that, be made up of the raw material of following weight portion:
Pear flower juice 20 ~ 25 parts; Fig tea 10 ~ 15 parts; Pear flower honey 2 ~ 10 parts; Konjaku enzymolysis powder 1-3 part; Citric acid 0.05-0.2 part; Water 40-60 part; Described konjaku enzymolysis powder is: the powder solid obtained after beta glucan ferment treatment by konjaku powder.
further, described fig tea is obtained by following steps:
After 2-1, fig fruit flowing water cleaning that maturity was tied for 6 ripe and following annual fig later stages, dry to water content be 15 ~ 30%;
2-2, the fig fruit of oven dry is crushed to 50 ~ 70 orders;
2-3, fig fruit pulverized particles is soaked 2 ~ 3 times in boiling water, each time is 20 ~ 30 minutes, merges to soak water and namely obtain fig tea.
further, described pear flower juice is obtained by following steps:
3-1, by fresh pear flower squeezing taking juice, obtain pear flower juice;
3-2, carried out boiling 5min with the water of 3 ~ 5 times of volumes by the pear flower after squeezing, and filter cleaner, gained filtrate is pear flower water;
3-3, by the pear flower hydration of the pear flower juice of step 3-1 gained and step 3-2 gained also, obtain pear flower juice.
The present invention has following beneficial effect:
1., in pear flower Ficus carica beverage provided by the invention, be raw material by the fruit that the annual fig later stage ties, preferably sixty percent ripe and following fig fruit.These fruits are not suitable for because its pol is low directly eating or being processed into the goods such as dried fruit, confectionery, can or wine, often be dropped, but these fruits are except the various beneficiating ingredients with fig, also containing psoralen, Buddhist mandarin orange lactone isoreactivity composition in immature fig fruit, there is cancer-resisting, strengthen the effect of body resistance against diseases, the generation of the kinds cancers such as squama cancer can be prevented, delay the development of transplanting sexual gland, lymphosarcoma, impel it to degenerate, and can not murder by poisoning be produced to normal cell.The fruit that these annual fig later stages tie is turned waste into wealth, improves the health-care efficacy of pear flower Ficus carica beverage.
2. in pear flower Ficus carica beverage provided by the invention, comprise the konjaku enzymolysis powder obtained after beta glucan ferment treatment, viscosity and the stability of konjaku can be given full play to, improve the viscosity of pear flower Ficus carica beverage beverage, regulate the sense of taste, food feel and improve presentation quality.
Detailed description of the invention
following examples only for illustration of the present invention, and are not used in present protection scope of the present invention.
embodiment 1
A kind of pear flower Ficus carica beverage, is characterized in that, be made up of the raw material of following weight portion:
Pear flower juice 20 parts; Fig tea 15 parts; Pear flower honey 10 parts; 1 part, konjaku enzymolysis powder; Citric acid 0.05 part; 60 parts, water; Described konjaku enzymolysis powder is: the powder solid obtained after beta glucan ferment treatment by konjaku powder.
Wherein, konjaku enzymolysis powder is obtained by following steps: by konjaku powder dispersion in deionized water, be heated to 50 DEG C, add 1,4 beta-glucanase, 60min at preserving 50 DEG C after stirring, then carries out freeze-drying, grinds to form 300 object particles, obtain described konjaku enzymolysis powder.
Described fig tea is obtained by following steps:
After 2-1, fig fruit flowing water cleaning that maturity was tied for 6 ripe and following annual fig later stages, dry to water content be 15 ~ 30%;
2-2, the fig fruit of oven dry is crushed to 50 orders;
2-3, fig fruit pulverized particles is soaked 2 ~ 3 times in boiling water, each time is 20 minutes, merges to soak water and namely obtain fig tea.
further, described pear flower juice is obtained by following steps:
3-1, by fresh pear flower squeezing taking juice, obtain pear flower juice;
3-2, carried out boiling 5min with the water of 3 ~ 5 times of volumes by the pear flower after squeezing, and filter cleaner, gained filtrate is pear flower water;
3-3, by the pear flower hydration of the pear flower juice of step 3-1 gained and step 3-2 gained also, obtain pear flower juice.
embodiment 2
A kind of pear flower Ficus carica beverage, is characterized in that, be made up of the raw material of following weight portion:
Pear flower juice 25 parts; Fig tea 15 parts; Pear flower honey 6 parts; 2 parts, konjaku enzymolysis powder; Citric acid 0.05 part; 60 parts, water; Described konjaku enzymolysis powder is: the powder solid obtained after beta glucan ferment treatment by konjaku powder.
Wherein, konjaku enzymolysis powder is obtained by following steps: by konjaku powder dispersion in deionized water, be heated to 60 DEG C, add 1,4 beta-glucanase, 30min at preserving 60 DEG C after stirring, then carries out freeze-drying, grinds to form 300 object particles, obtain described konjaku enzymolysis powder.
Described fig tea is obtained by following steps:
After 2-1, fig fruit flowing water cleaning that maturity was tied for 6 ripe and following annual fig later stages, dry to water content be 15%;
2-2, the fig fruit of oven dry is crushed to 50 orders;
2-3, fig fruit pulverized particles is soaked 3 times in boiling water, each time is 30 minutes, merges to soak water and namely obtain fig tea.
further, described pear flower juice is obtained by following steps:
3-1, by fresh pear flower squeezing taking juice, obtain pear flower juice;
3-2, carried out boiling 5min with the water of 3 ~ 5 times of volumes by the pear flower after squeezing, and filter cleaner, gained filtrate is pear flower water;
3-3, by the pear flower hydration of the pear flower juice of step 3-1 gained and step 3-2 gained also, obtain pear flower juice.
embodiment 3
A kind of pear flower Ficus carica beverage, is characterized in that, be made up of the raw material of following weight portion:
Pear flower juice 22 parts; Fig tea 14 parts; Pear flower honey 5 parts; 2 parts, konjaku enzymolysis powder; Citric acid 0.05 part; 60 parts, water; Described konjaku enzymolysis powder is: the powder solid obtained after beta glucan ferment treatment by konjaku powder.
Wherein, konjaku enzymolysis powder is obtained by following steps: by konjaku powder dispersion in deionized water, be heated to 55 DEG C, add 1,4 beta-glucanase, 35min at preserving 55 DEG C after stirring, then carries out freeze-drying, grinds to form 300 object particles, obtain described konjaku enzymolysis powder.
Described fig tea is obtained by following steps:
After 2-1, fig fruit flowing water cleaning that maturity was tied for 6 ripe and following annual fig later stages, dry to water content be 15 ~ 30%;
2-2, the fig fruit of oven dry is crushed to 50 orders;
2-3, fig fruit pulverized particles is soaked 2 ~ 3 times in boiling water, each time is 20 ~ 30 minutes, merges to soak water and namely obtain fig tea.
further, described pear flower juice is obtained by following steps:
3-1, by fresh pear flower squeezing taking juice, obtain pear flower juice;
3-2, carried out boiling 5min with the water of 3 ~ 5 times of volumes by the pear flower after squeezing, and filter cleaner, gained filtrate is pear flower water;
3-3, by the pear flower hydration of the pear flower juice of step 3-1 gained and step 3-2 gained also, obtain pear flower juice.

Claims (3)

1. a pear flower Ficus carica beverage, is characterized in that, is made up of the raw material of following weight portion:
Pear flower juice 20 ~ 25 parts; Fig tea 10 ~ 15 parts; Pear flower honey 2 ~ 10 parts; Konjaku enzymolysis powder 1-3 part; Citric acid 0.05-0.2 part; Water 40-60 part; Described konjaku enzymolysis powder is: the powder solid obtained after beta glucan ferment treatment by konjaku powder.
2. pear flower Ficus carica beverage according to claim 1, is characterized in that, described fig tea is obtained by following steps:
After 2-1, fig fruit flowing water cleaning that maturity was tied for 6 ripe and following annual fig later stages, dry to water content be 15 ~ 30%;
2-2, the fig fruit of oven dry is crushed to 50 ~ 70 orders;
2-3, fig fruit pulverized particles is soaked 2 ~ 3 times in boiling water, each time is 20 ~ 30 minutes, merges to soak water and namely obtain fig tea.
3. pear flower Ficus carica beverage according to claim 1, is characterized in that, described pear flower juice is obtained by following steps:
3-1, by fresh pear flower squeezing taking juice, obtain pear flower juice;
3-2, carried out boiling 5min with the water of 3 ~ 5 times of volumes by the pear flower after squeezing, and filter cleaner, gained filtrate is pear flower water;
3-3, by the pear flower hydration of the pear flower juice of step 3-1 gained and step 3-2 gained also, obtain pear flower juice.
CN201410402358.7A 2014-08-15 2014-08-15 Pear flower fig beverage Pending CN104366612A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410402358.7A CN104366612A (en) 2014-08-15 2014-08-15 Pear flower fig beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410402358.7A CN104366612A (en) 2014-08-15 2014-08-15 Pear flower fig beverage

Publications (1)

Publication Number Publication Date
CN104366612A true CN104366612A (en) 2015-02-25

Family

ID=52546003

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410402358.7A Pending CN104366612A (en) 2014-08-15 2014-08-15 Pear flower fig beverage

Country Status (1)

Country Link
CN (1) CN104366612A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101313764A (en) * 2007-05-31 2008-12-03 威海紫光科技园有限公司 Fig fruit juice and preparation method thereof
CN101683174A (en) * 2008-09-22 2010-03-31 孙敬兰 Ficus carica beverage and production process thereof
CN103169116A (en) * 2013-04-02 2013-06-26 邓成凯 Beverage of fruit, plant perfume materials and edible flowers through combination match

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101313764A (en) * 2007-05-31 2008-12-03 威海紫光科技园有限公司 Fig fruit juice and preparation method thereof
CN101683174A (en) * 2008-09-22 2010-03-31 孙敬兰 Ficus carica beverage and production process thereof
CN103169116A (en) * 2013-04-02 2013-06-26 邓成凯 Beverage of fruit, plant perfume materials and edible flowers through combination match

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
汤慧民: "澄清无花果果汁饮料的研制", 《饮料工业》, vol. 15, no. 4, 31 December 2012 (2012-12-31), pages 18 - 20 *

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Application publication date: 20150225

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