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
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[0015] Example 1: The on-site ground beverage is composed of the following raw materials by weight: 1-10 parts of fruit vinegar with a concentration of 4%, 5-20 parts of fructose, 1-20 parts of white sugar, 1-40 parts of fruits, vegetables or food crops , 20 to 900 servings of drinking water. The fruit vinegar is fruit vinegar brewed from apples. The fructose is a natural sugar extracted from sucrose or fruits or beets and grains. The food crops are one or more 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 on-site grinding beverages without additives is: raw material selection, removal of moldy, discolored, and damaged grains and sundries in food crops, selection of ripe fruits and vegetables, fresh, free of rot and serious damage; cleaning and finishing will be subject to raw material selection Wash th...
Example Embodiment
[0022] Example 2:
[0023] Freshly made beverage made from fresh fruits: Wash the fresh apples, peel them, remove the pit, and cut them into about 1×1×1cm squares, and weigh out about 200 grams. Pack the flavored syrup slurry described in Example 1 with 40 ml, add 30 grams of fructose for sweetness, and 700 grams of bottled drinking water. Put it into a juicer and squeeze it, then pour it into a serving cup and drink within two hours.
Example Embodiment
[0024] Example 3:
[0025] Fresh-made beverages made from freeze-dried fruits: freeze-dried blue plums, raspberries, and blackcurrants are used as raw materials. This type of fruit is characterized by extremely rich nutrition, but it is difficult to preserve for a long time when it is fresh and unprocessed. Therefore, freeze-drying technology is 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 frozen black currants below the freezing point are sublimated under the vacuum condition of 500-620Pa. The sublimation temperature was 50°C and kept for 4.5 hours, and the desorption temperature was 60°C and kept for 2 hours. The moisture content of the blackcurrant after freeze-drying is about 5%, V C The retention rate of anthocyanins is 83%, and the retention rate of anthocyanins is 60%. No food additives are added in the whole process. Then...
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