Freezing beverage containing chrysanthemum and method of preparing the same
A technology of frozen drinks and chrysanthemums, which can be used in food preparation, medical preparations containing active ingredients, frozen desserts, etc., and can solve the problem of fewer types of products
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Embodiment 1
[0105] Embodiment 1. The composition and content (%wt) thereof of the frozen drink containing chrysanthemum of the present invention are:
[0106] White sugar 12%, fructose syrup (starch syrup) 4%, chrysanthemum 1.5%, chrysanthemum water 20%, stabilizer (monoglyceride) 0.1%, acidity regulator 0.3%, sweetener 0.02%; make up 100% with water %.
[0107] Described acidity regulator is citric acid or sodium citrate;
[0108] Described sweetener is cyclamate.
[0109] Preparation:
[0110] Ingredients (white sugar, fructose syrup, stabilizer, acidity regulator and sweetener are boiled together, and chrysanthemum water is added when the temperature reaches 75°C) → homogenization → sterilization (85°C, 15-30S) → cooling (2- 4°C) → aging → pouring (adding boiled chrysanthemums) → freezing → demoulding → packaging.
Embodiment 2
[0111] Embodiment 2. The composition and content (%wt) thereof of the popsicle containing chrysanthemum of the present invention are:
[0112] White sugar 15%, fructose syrup (fructose syrup) 5%, chrysanthemum 2.5%, chrysanthemum water 25%, stabilizer (monoglyceride) 0.2%, acidity regulator 0.2%, sweetener 0.03%; make up with water 100%.
[0113] Described acidity regulator is lactic acid;
[0114] Described sweetener is cyclamate.
[0115] Preparation:
[0116] Ingredients (white sugar, fructose syrup, stabilizer, acidity regulator and sweetener are boiled together, and chrysanthemum water is added when the temperature reaches 75°C) → homogenization → sterilization (85°C, 15-30S) → cooling (2- 4°C) → aging → pouring (adding boiled chrysanthemums) → inserting chopsticks → freezing → demoulding → packaging.
Embodiment 3
[0117] Embodiment 3. formula and proportioning (%wt) of the frozen drink containing chrysanthemum and tea of the present invention
[0118] White sugar 12%, fructose syrup (starch syrup) 4%, chrysanthemum 2%, chrysanthemum water 20%, tea powder 1.5%, stabilizer (monoglyceride) 0.1%, acidity regulator 0.3%, sweetener 0.02% , make up 100% with water.
[0119] Described acidity regulator is sodium citrate;
[0120] Described sweetener is cyclamate.
[0121] Preparation:
[0122] Ingredients (white sugar, fructose syrup, stabilizer, acidity regulator and sweetener are boiled together, and when the temperature reaches 75°C, add tea powder and chrysanthemum water)→homogenize→sterilize (85°C, 15-30S)→cool (2-4°C) → aging → pouring (adding boiled chrysanthemums) → inserting chopsticks → freezing → demoulding → packaging.
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