CN1129085A - Papaya juice beverage and preparation method thereof - Google Patents
Papaya juice beverage and preparation method thereof Download PDFInfo
- Publication number
- CN1129085A CN1129085A CN 95100760 CN95100760A CN1129085A CN 1129085 A CN1129085 A CN 1129085A CN 95100760 CN95100760 CN 95100760 CN 95100760 A CN95100760 A CN 95100760A CN 1129085 A CN1129085 A CN 1129085A
- Authority
- CN
- China
- Prior art keywords
- fructus chaenomelis
- chaenomelis
- drink
- sucrose solution
- chinese flowering
- 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.)
- Granted
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 9
- 240000006432 Carica papaya Species 0.000 title claims description 6
- 238000002360 preparation method Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 15
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000012634 fragment Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims 1
- 241000219173 Carica Species 0.000 abstract 3
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 208000022530 polyphagia Diseases 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001507936 Chaenomeles Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The papaya juice beverage is prepared with papaya juice extracted from cooked papaya fermenting liquid or through mixing with sugar water and salt water.
Description
The present invention relates to the manufacture method of fruit drink and beverage thereof.
Fructus Chaenomelis has another name called SUANMUGUA, belong to Rosaceae, Chaenomeles, fruit is ellipse garden shape, eat something rare sour-puckery flavor, special fragranced is arranged, be rich in carbohydrate, multiple nutrients compositions such as vitamin and micro element calcium, ferrum, sodium, potassium and nicotine, medicinal efficacies such as having antiinflammatory to separate administration, relieving cough and resolving phlegm, relaxing muscles and tendons to promote blood circulation, remove rheumatism, blood pressure lowering, diabetes with polyphagia as the prominent symptom are good for the stomach.Along with the raising of people's living standard, the natural fruit juice beverage more and more is subjected to people's favor, and it is welcome especially to have the wild fruit juice of food therapy effect.
Purpose of the present invention just provides a kind of new comfortable taste, and has the drink of Chinese flowering quince juice of above-mentioned medical value.
The present invention also aims to provide a kind of method of producing this drink of Chinese flowering quince juice.
The present invention is characterised in that, with making drink of Chinese flowering quince juice from making through the Sucus Chaenomelis that extracts the Fructus Chaenomelis fermentation liquid of steaming and decocting or converting with sucrose solution, saline, when Fructus Chaenomelis method and sucrose solution are converted system, content is 20～40%, preferably 30%, sucrose solution content is 80～60%, preferably 70%, and sugar is 1: 33～1: 10 with the concentration ratio of water.
Feature of the present invention also is, produces drink of Chinese flowering quince juice by following step.
(1), with the Fructus Chaenomelis fragment, remove seed.
(2), the Fructus Chaenomelis fragment of bright Fructus Chaenomelis fragment or drying is placed on boil in the water and tastes Fructus Chaenomelis to mouth and do not have acerbity.
(3), Fructus Chaenomelis and the water that boils Fructus Chaenomelis are cooled to 20-35 ℃ together, the envelope cylinder ferments, and the white foam layer appears in liquid level in cylinder;
(4), with the papaya liquid filter and remove residue that ferments, promptly get Sucus Chaenomelis.
(5), Sucus Chaenomelis and sucrose solution are converted made drink of Chinese flowering quince juice.
The temperature of envelope cylinder fermentation is 28 ℃, and fermentation time was generally 48-96 hour, and the best is 72 hours.
The drink of Chinese flowering quince juice that the present invention obtains has kept natural nutrition composition and special fragranced, the sweet and sour taste of food, refrigerant little puckery, and can antiinflammatory expelling summer-heat, relieving cough and resolving phlegm, relaxing muscles and tendons to promote blood circulation, remove rheumatism, blood pressure lowering, diabetes with polyphagia as the prominent symptom and be good for the stomach, have medicine, the dual-purpose effect of food.
The manufacture method of this drink of Chinese flowering quince juice is simple and direct, and is easy to operate, and the loss of pawpaw nutrient composition is few, and what obtain is All Pure Nature food.
The technological process of production of this drink of Chinese flowering quince juice is as follows:
To further set forth the manufacture method of this drink of Chinese flowering quince juice by embodiment below:
Bright Fructus Chaenomelis is cleaned, fragment, removes seed,, will store usefulness after a large amount of Fructus Chaenomelis fragment dryings in order to productions from now on receiving fruit season, aridity to guarantee to preserve 1 year mildew and rot.Thereby visual Fructus Chaenomelis harvesting situation is made drink of Chinese flowering quince juice with bright Fructus Chaenomelis or dried Fructus Chaenomelis.Boil during Fructus Chaenomelis behind the fragment discharged water, be generally and put the dried Fructus Chaenomelis of 2kg in every 20kg water, boiled 150 minutes, at this moment, the water that boils Fructus Chaenomelis becomes the faint yellow of similar bright Fructus Chaenomelis sarcocarp, and papaya tablet is white in color, and tastes papaya tablet and has not had acerbity, plays pot.It is cooled to 20～35 ℃ then, general normal is about 28 ℃, pour the Fructus Chaenomelis of boiling the water of Fructus Chaenomelis and boiled in jar fermenter envelope cylinder fermentation together, fermentation time was 48-96 hour, with 72 hours the bests, between yeast phase, the temperature of fermenting cellar must remain between 20～35 ℃, after the fermentation, sees that one deck white foam appears in the liquid level top layer in the cylinder, promptly sieve part with the fermented product filter cleaner, can obtain Sucus Chaenomelis with 380 purposes.Prepare sucrose solution then, the sugariness of sucrose solution is allocated according to need, and the existing general concentration that adopts sucrose to allocate is 5%, convert system and promptly get Nakai beverage Sucus Chaenomelis that extracts and the sucrose solution that mixes up are mixed mutually, then that it is canned, capping, at 80% high temperature sterilization postcooling, stamp trade mark, date code gets final product.
Through product quality supervision and testing institute check, the result is for containing dissolubility solids 5094%, acidity 0.50%, and no varied bacteria growing and pathogenic bacterium, color and luster, fragrance, flavour, transparent, concentration all meet the touchstone requirement.
Claims (4)
1, a kind of drink of Chinese flowering quince juice is characterized in that, uses from making through the Sucus Chaenomelis that extracts the Fructus Chaenomelis fermentation liquid of steaming and decocting or converting system with sucrose solution, saline to form.
2, drink of Chinese flowering quince juice according to claim 1 is characterized in that, when Sucus Chaenomelis and sucrose solution are converted system, is 20 ~ 40%, sucrose solution 80 ~ 60%, and optimum is wooden juice 30%, sucrose solution 70%, sugar is 1: 33 ~ 1: 10 with the concentration ratio of water.
3, the manufacture method of drink of Chinese flowering quince juice is characterized in that, making step is as follows: (1), with the Fructus Chaenomelis fragment, remove seed; (2), the Fructus Chaenomelis fragment of bright Fructus Chaenomelis fragment or drying is placed on boil in the water and tastes Fructus Chaenomelis to mouth and do not have acerbity; (3), Fructus Chaenomelis and the water that boils Fructus Chaenomelis are cooled to 20～35 ℃ together, the envelope cylinder ferments, and the white foam layer appears in liquid level in cylinder.(4), the papaya liquid that ferments is filtered, removes slag, promptly get Sucus Chaenomelis.(5), Fructus Chaenomelis and sucrose solution are converted made drink of Chinese flowering quince juice.
4, manufacture method according to claim 3 is characterized in that, the optimum temperature of envelope cylinder fermentation is 28 ℃, and fermentation time was generally 48～96 hours, was preferably 72 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95100760A CN1047723C (en) | 1995-02-13 | 1995-02-13 | Drink of Chinese flowering quince juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95100760A CN1047723C (en) | 1995-02-13 | 1995-02-13 | Drink of Chinese flowering quince juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1129085A true CN1129085A (en) | 1996-08-21 |
| CN1047723C CN1047723C (en) | 1999-12-29 |
Family
ID=5073609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95100760A Expired - Fee Related CN1047723C (en) | 1995-02-13 | 1995-02-13 | Drink of Chinese flowering quince juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1047723C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105515C (en) * | 1998-10-08 | 2003-04-16 | 朱家祥 | Papaya jelly beverage and its preparing process |
| RU2385633C1 (en) * | 2009-03-27 | 2010-04-10 | Олег Иванович Квасенков | Procedure for production of compote out of quince |
| RU2385634C1 (en) * | 2009-03-27 | 2010-04-10 | Олег Иванович Квасенков | Procedure for making compote out of quince |
| CN102028135A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Pawpaw sauce and preparation method thereof |
| CN101700070B (en) * | 2009-09-21 | 2012-09-05 | 杭州六易科技有限公司 | Method for preparing compound papaya beverage |
| CN105918747A (en) * | 2016-05-17 | 2016-09-07 | 贵州天楼生物发展有限公司 | Wild papaya beverage processing technology |
| CN106036334A (en) * | 2016-06-29 | 2016-10-26 | 佛山泓乾生物科技有限公司 | Preparation method of pawpaw probiotics beverage |
Family Cites Families (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 |
| CN1040621A (en) * | 1989-08-31 | 1990-03-21 | 云南省墨江酒厂 | Method of producing wine from chinese flowering quince |
-
1995
- 1995-02-13 CN CN95100760A patent/CN1047723C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105515C (en) * | 1998-10-08 | 2003-04-16 | 朱家祥 | Papaya jelly beverage and its preparing process |
| RU2385633C1 (en) * | 2009-03-27 | 2010-04-10 | Олег Иванович Квасенков | Procedure for production of compote out of quince |
| RU2385634C1 (en) * | 2009-03-27 | 2010-04-10 | Олег Иванович Квасенков | Procedure for making compote out of quince |
| CN101700070B (en) * | 2009-09-21 | 2012-09-05 | 杭州六易科技有限公司 | Method for preparing compound papaya beverage |
| CN102028135A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Pawpaw sauce and preparation method thereof |
| CN105918747A (en) * | 2016-05-17 | 2016-09-07 | 贵州天楼生物发展有限公司 | Wild papaya beverage processing technology |
| CN106036334A (en) * | 2016-06-29 | 2016-10-26 | 佛山泓乾生物科技有限公司 | Preparation method of pawpaw probiotics beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1047723C (en) | 1999-12-29 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |