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Beverage and preparation method thereof

A technology for beverages and grape juice, applied in the field of beverages, can solve the problems of light color of grape beverages and poor taste of schisandra fruit, and achieve the effects of strong fruit aroma, prevention of cardiovascular and cerebrovascular diseases, and improvement of sleep.

Active Publication Date: 2010-06-30
吉林省红五味生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the disadvantages of light color of grape drink and poor taste of schisandra fruit in the prior art, and provides a drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preparation of grape juice: select fresh ripe grapes with good sugar content, remove immature fruit, moldy and rotten fruit, etc. Soak in clean water first, then rinse with clean water, and finally spray with clean water. The washed grapes are drained and crushed to remove the stems. Heat in a sandwich pot at 40°C. After heating for 50 minutes, squeeze the juice with a juicer. After the juice is sterilized, add pectinase accounting for 0.01% of the weight of the grape juice in the squeezed grape juice, stir evenly and place it for 2 After 1 hour, use a tubular sterilizer to sterilize at 85°C for 15 seconds, then cool it down to below 45°C, filter it with a diatomaceous earth filter, take the filtrate and heat it to 65°C, and adjust the sugar level to 40°C. If it needs to be preserved, the suitable storage temperature is - 1°C-4°C.

[0038] Preparation of schisandra juice: select fresh schisandra fruit, pick out rotten and deteriorated fruits, rinse and remove the stem...

Embodiment 2

[0042] Preparation of grape juice:

[0043] Select fresh ripe grapes with good sugar content, remove immature fruit, moldy and rotten fruit, etc. Soak it with clean water first, then rinse it with clean water, and finally spray it with a certain pressure of clean water. Drain the washed grapes and crush them to remove the stems. Heating is an important process in the production of grape juice to enhance the color. It is heated in a jacketed pot at a temperature of 75°C for 25 minutes.

[0044] The heat-treated fruit pulp is extracted with a juicer, and the juice yield should be well controlled when squeezing the grape juice. Juices with a juice yield after 65% are of poor quality. The juice is immediately pasteurized (80° C.) to avoid fermentation of the juice during subsequent processing, and after sterilization, the juice is cooled to 40° C. for enzyme treatment. The heated grapes are pressed to extract the juice.

[0045] Add pectinase to the squeezed grape juice for d...

Embodiment 3

[0056] A method for preparing a beverage, comprising the steps of:

[0057] Step 1: Grapes are heated at 65°C for 40 minutes, squeezed, and the juice is sterilized;

[0058] Step 2: Add pectinase in an amount of 0.02% of the juice weight to the juice obtained in step 1. After standing for 5 hours, heat at 88°C for 18 seconds to inactivate the pectinase and filter. Take the filtrate and heat it to 78°C. Adjust the sugar content to 45 Spend;

[0059] Step 3: adding 3 times the weight of water to the schisandra fruit to squeeze the juice, and take the juice to sterilize;

[0060] Step 4: Add pectinase in an amount of 0.03% of the juice weight to the juice obtained in step 3, place it for 4 hours, heat at 88°C for 18 seconds to inactivate the pectinase, filter the filtrate and heat it to 80°C, adjust the sugar degree to 30 degrees;

[0061] Step 5: Take the grape juice obtained in step 2, the schisandra juice and honey obtained in step 4, mix by weight 55% of the grape juice, 5...

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PUM

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Abstract

The invention relates to the field of beverage, in particular to a beverage, which contains the following components in percentage by weight: 30% to 60% grape juice, 4% to 20% schisandra juice and 0.4% to 15% honey, wherein the pH value is 2.0 to 4.0, the sugar degree is 11 to 16 degrees, soluble solid state material is greater than or equal to 9%, and the total acid is less than or equal to 20g / L. The invention further provides a preparation method of the beverage. The beverage combines the flavours of grapes and schisandra chinensis fruit without any additives, has bright colour, glittering and translucent appearance and solid taste, and is capable of enhancing immune, regulating endocrine and preventing cardiovascular and cerebrovascular diseases after drinking a long-term.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a beverage and a preparation method thereof. Background technique [0002] The sugar content of grapes is 8%-10%. The sugar in grapes is mainly glucose, which is easily absorbed by the human body. In addition, it contains a variety of inorganic salts, vitamins and various substances with physiological functions. The flavonoids in grapes are powerful antioxidants that can scavenge free radicals in the body and play an anti-aging role. French scientists have found that grapes can prevent thrombosis better than aspirin, and can lower the serum cholesterol level of the human body, reduce the cohesion of platelets, and have a certain effect on the prevention of cardiovascular and cerebrovascular diseases. [0003] Traditional Chinese medicine believes that grapes are flat in nature and sweet in taste, can nourish the liver and kidney, generate body fluid, strengthen bones and muscles, nouris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L1/30A23L33/10
Inventor 徐云峰
Owner 吉林省红五味生物技术有限公司
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