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Mulberry leaf containing freezing beverage and preparation method thereof

A technology for frozen drinks and mulberry leaves, which can be applied in food preparation, medical preparations containing active ingredients, frozen desserts, etc., and can solve the problems of few product types and no frozen drinks.

Inactive Publication Date: 2011-02-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] There are very few types of products that combine mulberry leaves in food, and there are no frozen drinks containing mulberry leaves in the cold drink market

Method used

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  • Mulberry leaf containing freezing beverage and preparation method thereof
  • Mulberry leaf containing freezing beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0088] The preparation method of following chrysanthemum soup and mulberry leaf pulp and mulberry leaf:

[0089] Mulberry leaf pulp is made by directly beating mulberry leaves with water; 1 kg of mulberry leaves + 40 kg of water for beating;

[0090] Boil 1 kg of chrysanthemums + 50 kg of water for 5 minutes, add water after cooking, keep the water at 50 kg, filter the chrysanthemums and set aside for use separately.

Embodiment 1

[0091] Embodiment 1. The component and content (%wt) thereof of the frozen drink containing mulberry leaf of the present invention are:

[0092] White granulated sugar 12%, fructose syrup 5%, mulberry leaf pulp 3%, stabilizer (monoglyceride) 0.15%, acidity regulator 0.15%, sweetener 0.02%; make up 100% with water.

[0093] Described acidity regulator is citric acid or sodium citrate;

[0094] Described sweetener is cyclamate.

[0095] Preparation:

[0096] Mix white granulated sugar, fructose syrup, stabilizer (monoglyceride), acidity regulator and sweetener for heating and boiling. When the heating temperature reaches 70-80°C, add mulberry leaf pulp, stir evenly, and carry out homogenization, The steps of sterilization, cooling, injection molding, freezing, demoulding.

Embodiment 2

[0097] Embodiment 2. The composition and content (%wt) of the popsicle containing mulberry leaf of the present invention are:

[0098] White sugar 13%, fructose syrup 4%, mulberry leaf pulp 2%, stabilizer (monoglyceride or locust bean gum or xanthan gum) 0.15%, acidity regulator 0.15%, sweetener 0.02%; supplemented with water 100%.

[0099] Described acidity regulator is lactic acid;

[0100] Described sweetener is sucralose.

[0101] Preparation:

[0102] Mix white granulated sugar, high fructose syrup, stabilizer, acidity regulator and sweetener for heating and boiling. When the heating temperature reaches 70-80°C, add mulberry leaf pulp, stir evenly, carry out homogenization, sterilization, cooling, injection The steps of molding, inserting chopsticks, freezing, and demoulding.

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Abstract

The invention provides a frozen drink containing mulberry leaves. According to the weight percentage, the frozen drink comprises the compositions as follows: 10-30% of sweet matter, 2-7% of mulberry leaf slurry, 0.05-0.2% of stabilizer, 0.1-0.5% of acidity regulator and 0.01-0.03% of sweetener. The sweet matter is any one chosen from saccharose, sirup and aspartame or the combination thereof; thefrozen drink has the health-caring functions of expelling wind and cold, clearing liver and improving eyesight, which has a certain food therapy effect when being eaten.

Description

technical field [0001] The invention provides a frozen drink, which is a frozen drink added with dietotherapy and health-care components, especially a frozen drink with health-care functions such as evacuating wind-cold, clearing liver and improving eyesight. Background technique [0002] At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because The batching component of common frozen drink (taking popsicle as example) is: white granulated sugar, fructose syrup (starch syrup) etc., add trace stabilizer, essence and pigment, deploy into the popsicle of various tastes. Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. Therefore, cause existing frozen drink taste to be si...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/52A23G9/36A23G9/42A23L2/38A23L1/29A23L2/60A23L2/62A23L2/46A23L2/52A61K36/605A61P1/16A61P27/02A61P11/00A61K127/00A23L33/00
Inventor 温红瑞张冲谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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