Mulberry fruit-milk beverage and its production process

A milk beverage and mulberry seed technology, applied in the field of beverages, can solve the problems such as the biologically active ingredients not being better utilized, and achieve the effects of being easy to implement, attractive in flavor, and convenient to eat.

Inactive Publication Date: 2008-07-30
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, the bioactive components such as proteins, carbohydrates, dietary fiber, vitamins, mineral elements and flavonoids, which are of great nutritional and health value in mulberry seeds, have not been better utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Material selection: choose mulberry seeds with smooth particle surface, no moth and mildew. The mulberry seeds were provided by Yangcheng Mulberry Juice Factory of Shanxi Province (Yangcheng of Shanxi Province is the largest sericulture base in North China). The analyzed components are: moisture 5.8%, fat 28.9%, protein 21.3%, dietary fiber 34.6%, carbohydrate 5.7%, ash 3.7%, flavonoid 1.03mg / g.

[0019] Preparation: Wash 2kg of mulberry seeds with water to remove floating dust, put them into a soaking bucket, add room temperature water and soak for 12 hours. The soaked mulberry seeds are washed with clear water, drained and then sent to a refiner for grinding with pure water, passing through a 200-mesh sieve, and sieving the pulp residue. The obtained slurry is adjusted to a pH value of 7.0 with sodium bicarbonate for subsequent use. Weigh 1.0kg of sucrose, 0.5kg of skimmed milk powder, 40g of triglyceride fatty acid ester, 15g of sodium carboxymethyl cellulose, and 1...

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PUM

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Abstract

The mulberry fruit-milk beverage has the materials including mulberry fruit 10-15 wt%, defatted milk powder 2-5 wt%, cane sugar 5-8 wt%, emulsifier 0.2-0.3 wt%, and stabilizer 0.1-0.3 wt%, except water. During the production of the beverage, mulberry fruit is milled into slurry, and has its relatively thick coating eliminated through sieving and the edible components utilized fully. The mulberry fruit-milk beverage contains the nutritious components from mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matter, and has high nutritious value, faint scent of mulberry fruit, good taste and easy taking.

Description

technical field [0001] The invention relates to beverages, in particular to a mulberry seed milk beverage and a production method thereof. technical background [0002] Mulberry seed is the seed of the mature fruit mulberry (Morus alba L.) of the Moraceae Morus plant, containing about 3-5% mulberry seed in the mulberry fruit, and the fresh mulberry fruit mulberry seed is also eaten. Mulberry is sweet and juicy, rich in various vitamins and minerals and essential amino acids for human body, has high nutritional and health value, and can be processed into fruit juice, fruit wine and other foods. The residue after squeezing mulberry juice contains a large amount of mulberry seeds, which has not been fully utilized. After analysis, the mulberry seeds contain 29-33% oil, 22-29% crude protein, 31-37% dietary fiber, 6-9% carbohydrate, 3.8% ash, 1.18mg / g total flavonoids, and 0.023-0.025% vitamin E , trace elements iron 195μg / g, manganese 29.7μg / g, zinc 55.6μg / g, strontium 14.5μg / ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23C9/152A23L1/212A23L1/035A23L19/00A23L29/10
Inventor 杨小兰
Owner SHANXI UNIV
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