CN1105515C - Papaya jelly beverage and its preparing process - Google Patents
Papaya jelly beverage and its preparing process Download PDFInfo
- Publication number
- CN1105515C CN1105515C CN98119046A CN98119046A CN1105515C CN 1105515 C CN1105515 C CN 1105515C CN 98119046 A CN98119046 A CN 98119046A CN 98119046 A CN98119046 A CN 98119046A CN 1105515 C CN1105515 C CN 1105515C
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- pawpaw
- jelly
- water
- sugar
- beverage
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- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a pawpaw jelly beverage and a preparation method thereof. The present invention is characterized in that the pawpaw jelly beverage comprises 30 to 40% of pawpaw jelly, 1 to 4% of rose sugar vinasse or jasmine flower sugar vinasse and 55 to 65% of water according to the weight ratio; the pawpaw jelly beverage is packed into bottles or cans or bags; pawpaw seeds are made into the pawpaw jelly, and after frozen, the pawpaw jelly is mixed with the sugar vinasse to prepare the pawpaw jelly beverage. Semifinished products of the pawpaw jelly made from the traditional pawpaw seeds are prepared into the packed beverage with the advantages of good mouth feel of drinkers, good flavor, eating convenience and sanitation. The pawpaw jelly beverage has the characteristics of digestion promotion, refrigerant function, aperitive effect and natural health care effect, is suitable for both old people and young people, and adds a novel beverage for beverage markets.
Description
The present invention relates to food technology field, specifically papaya jelly beverage and preparation method thereof.
Existing canned or the bottled drink kind is varied, and the packaged beverage such as canned, bottled that pawpaw seed of no use generates as raw material.The pawpaw seed is the seed in a kind of weeds fruit, is commonly called as the pawpaw seed.Among the people, people, sell pawpaw and freeze pawpaw seed kneading gelation shape with local method.Like this,, just can drink after also wanting oneself to modulate if after the purchase pawpaw is frozen, very inconvenient.
The purpose of this invention is to provide a kind of can cash purchase now the drink, mouthfeel is good, and has papaya jelly beverage of certain health-care effect and preparation method thereof.
The present invention is achieved in that this papaya jelly beverage contains pawpaw and freezes 30-40%, rose or the poor 1-4% of Jasmine sugar, and water 55-65%, the percentage summation of final all components is 100%.
The preparation method of above papaya jelly beverage is, is raw material with the pawpaw seed, and the pawpaw seed is clean, dry, broken, add water 20-30 kilogram, squeeze and rub out juice, after the extraction juice, slowly add parget water 0.1%, add while stirring, leave standstill after about 8 hours and must freeze by pawpaw, pawpaw is frozen through porous plate extruded, be broken into little naturally, add the poor and water mixing of rose or Jasmine sugar, packing gets final product.
Rose or the poor method for making of Jasmine sugar are petals and sugared in 1: 1 ratio (volume ratio), it is mixed poor putting about two months get final product.The method for making of gypsum liquid is: in the ratio of gypsum and water is to be mixed with slurries at 1: 200.
The semi-finished product pawpaw that papaya jelly beverage of the present invention is made traditional pawpaw seed freezes that to be modulated into mouthfeel good, delicious, the packaged beverage of instant, health.It also has aid digestion, and is refrigerant, and the natural health effect is played in the effect of ease constipation, all-ages.For beverage market has increased a kind of new drink.
The present invention is described in further detail below in conjunction with embodiment, but be not limited only to this example.
Embodiment 1:
1, with 1 kilogram of pawpaw seed, with the pawpaw seed clean, dry, broken, add 20 kilograms in water, squeeze with machinery and rub out juice, standby after about 20 kilograms of the extraction juice;
2, be to be mixed with slurries-parget water at 1: 200 in the ratio of gypsum and water;
3, mixed poor about 2 months in the sugar with 1 liter of 1 liter of roseleaf (heap shape naturally) adding, become rose sugar to be pickled with grains or in wine;
4, slowly add in 0.02 kilogram parget water to the 20 kilogram extract, add while stirring, leave standstill after about 8 hours to such an extent that pawpaw is frozen then, pawpaw frozen through porous plate extrude, naturally be broken into little, and get that 1.2 kilograms of roses sugar is poor, 36 kilograms of clean waters mixing with it, packing gets final product.
Embodiment 2:
1, with 1 kilogram of pawpaw seed, with the pawpaw seed clean, dry, broken, add 28 kilograms in water, squeeze with machinery and rub out juice, standby after about 28 kilograms of the extraction juice;
2, be to be mixed with slurries-parget water at 1: 200 in the ratio of gypsum and water;
3, mixed poor about 2 months in the sugar with 1 liter of 1 liter of Jasmine (heap shape naturally) adding, become Jasmine sugar to be pickled with grains or in wine;
4, slowly add in 0.028 kilogram of parget water to 28 kilogram extract, add while stirring, leave standstill then after about 8 hours and must freeze by pawpaw, pawpaw frozen through porous plate extrude, naturally be broken into little, and get that 2.7 kilograms of wooden Jasmine sugar is poor, 61 kilograms of clean waters mixing with it, packing gets final product.
Claims (3)
1, a kind of papaya jelly beverage is characterized in that (weight ratio) contains pawpaw and freeze 30-40%, rose or the poor 1-4% of Jasmine sugar, and water 55-65%, the percentage summation of final all components is 100%; Pawpaw freeze be with the pawpaw seed clean, dry, broken, add suitable quantity of water and squeeze and rub, extract juice after, add parget water, after leaving standstill pawpaw is frozen; Rose or Jasmine sugar groove mixes rose or Jasmine petal to be pickled with grains or in wine to put with sugar and obtains.
2, a kind of preparation method of wooden jelly beverage, it is characterized in that with the pawpaw seed be raw material, the pawpaw seed is clean, dry, broken, add an amount of the squeezing of water and rub, after extracting juice, slowly add parget water 0.1%, add while stirring, leave standstill after 8 hours and must freeze by pawpaw, pawpaw frozen through porous plate extrude, naturally be broken into little, add the poor and water mixing of rose or Jasmine sugar, packing; With rose or Jasmine petal and sugar by 1: 1 ratio (volume ratio) mixes poor put about two months rose or Jasmine is sugared is pickled with grains or in wine.
3, ask 2 described preparation methods by right, it is characterized in that the method for making of parget water is: in the ratio of gypsum and water is to be mixed with slurries at 1: 200.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98119046A CN1105515C (en) | 1998-10-08 | 1998-10-08 | Papaya jelly beverage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98119046A CN1105515C (en) | 1998-10-08 | 1998-10-08 | Papaya jelly beverage and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1250609A CN1250609A (en) | 2000-04-19 |
| CN1105515C true CN1105515C (en) | 2003-04-16 |
Family
ID=5226240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98119046A Expired - Fee Related CN1105515C (en) | 1998-10-08 | 1998-10-08 | Papaya jelly beverage and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1105515C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100493362C (en) * | 2005-11-04 | 2009-06-03 | 山东师范大学 | Pawpaw seed milk drink and its preparation process |
| CN101124957B (en) * | 2007-09-20 | 2010-05-19 | 张勇飞 | Industrial producing method for Chinese flowering quince jelly |
| CN103315122B (en) * | 2013-07-18 | 2014-08-06 | 海南大学 | Papaya seed food and its preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032733A (en) * | 1987-10-24 | 1989-05-10 | 湖南省桑植县食品开发研究所 | Method with processing papaya into preserved fruit |
| CN1129085A (en) * | 1995-02-13 | 1996-08-21 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
-
1998
- 1998-10-08 CN CN98119046A patent/CN1105515C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032733A (en) * | 1987-10-24 | 1989-05-10 | 湖南省桑植县食品开发研究所 | Method with processing papaya into preserved fruit |
| CN1129085A (en) * | 1995-02-13 | 1996-08-21 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1250609A (en) | 2000-04-19 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |