Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Additive-free and ground-on-site beverage and preparation method thereof

An additive-free, on-site technology, applied in food preparation, application, food science and other directions, can solve the problems of difficult to squeeze whole grains and fruit beverages, achieve good application prospects, not easy to raise blood sugar, and huge market space Effect

Inactive Publication Date: 2011-09-21
董路
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in real life, it is difficult to squeeze whole grains and fruit freshly squeezed beverages with good taste, color, aroma and taste without adding food additives. Therefore, currently made beverages contain food additives

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: on-the-spot grinding beverage is made up of the raw material of following weight portion: concentration 4% fruit vinegar 1~10 parts, fructose 5~20 parts, white sugar 1~20 parts, fruit, vegetable or food crop 1~40 parts , 20-900 parts of drinking water. Described fruit vinegar is the fruit vinegar brewed from apples. The fructose is the natural sugar extracted from sucrose or fruit or beet and grain. The food crops are one or several kinds of rice, soybeans, green beans, corn, mung beans, black beans, black rice, red beans and potatoes. The fruits, vegetables or food crops are dried or fresh fruits, vegetables or food crops.

[0016] The method of preparing additive-free on-site grinding beverages is: raw material selection, removing moldy and discolored grains, damaged grains and sundries in food crops, selecting fruits and vegetables that are ripe, fresh, and free from rot and serious damage; Wash the fruits, vegetables or food crops, drain the water, ...

Embodiment 2

[0023] Freshly made drinks made from fresh fruit: wash fresh apples, peel them, remove their cores, cut them into cubes of about 1×1×1cm, and weigh out about 200 grams. The seasoning syrup material bag described in embodiment 1 is selected 40ml for use, can add 30 grams of fructose, 700 grams of bottled drinking water if desired sweetness. Crush in a juicer, then pour into a serving glass and drink within two hours.

Embodiment 3

[0025] A freshly made drink made from freeze-dried fruit: Freeze-dried blueberries, raspberries, and black currants are used as raw materials. This kind of fruit is characterized by extremely rich nutrition, but it is difficult to preserve for a long time in a fresh and unprocessed state. Therefore, freeze-drying technology was used for pretreatment. Take black currants as an example, pick them as soon as possible after picking, wash them, drain them, and freeze them quickly. The freezing temperature is minus 10°C. The black currants below the freezing point are sublimated under a vacuum of 500-620 Pa to sublimate the frozen ice crystals. The sublimation temperature is 50°C and kept for 4.5 hours, and the desorption temperature is 60°C and kept for 2 hours. After freeze-drying, the water content of black currant is about 5%, V C The retention rate of anthocyanin is 83%, the retention rate of anthocyanin is 60%, and no food additives are added in the whole process. It is the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides an additive-free and ground-on-site beverage and a preparation method thereof. The additive-free and ground-on-site beverage is prepared from the following raw materials in part by weight: 1 to 10 parts of fruit vinegar at a concentration of 4 percent, 5 to 20 parts of fructose, 1 to 20 parts of white sugar, 1 to 40 parts of fruit, vegetable of grain, and 20 to 900 parts of drinking water. The preparation method comprises: selecting raw materials; cleaning and finishing; and preparing quantitative packages and grinding on site. The on-site grinding is to grind the selected fruit, vegetable or grain into pulp in a grinder, add the fruit vinegar at a concentration of 4 percent, the fructose, white sugar and drinking water, stirring, dissolving and uniformly mixing. The method disclosed by the invention is simple and practical and can be used for making beverage without any food additive and with excellent mouthfeel and rich nutrients, the on-site operation is convenient and quick, the beverage is safe and sanitary, and the method has an application prospect.

Description

technical field [0001] The invention belongs to an on-site ground beverage without additives and a preparation method thereof. Background technique [0002] In recent years, with the continuous emergence of major food safety issues such as melamine and clenbuterol, people are extremely concerned and worried about the excessive addition of additives in food. In July 2010, the State Food and Drug Administration promulgated the "Measures for the Administration of Freshly Squeezed Beverages in Catering Service Units" (Draft for Comment), which clearly stipulates that no food additives shall be used in freshly squeezed beverages. But in real life, because no food additives are added, it is difficult to squeeze freshly squeezed beverages of whole grains and fruits with good taste, color, aroma and taste. Therefore, currently made beverages all contain food additives. Contents of the invention [0003] The purpose of the present invention is to provide a kind of additive-free on...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/02A23L2/38A23L1/09A23L11/65
Inventor 董路
Owner 董路
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com