Instant waxberry and mulberry solid drink and preparation method thereof

A solid beverage, instant technology, applied in food science and other directions, can solve the problems of easy oxidative deterioration, precipitation, poor color of beverages, etc., and achieve the effects of good flavor and solubility, easy preservation, and low cost.

Inactive Publication Date: 2012-01-25
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first technical problem to be solved by the present invention is to provide a kind of instant solid bayberry mulberry drink with good mouthfeel and color and easy brewing, avoiding the status quo that the red bayberry mulberry juice drink is easy to oxidize and deteriorate and precipitate, and maintains the active ingredients of red bayberry, It reduces the loss of nutrients and avoids the problem of poor color of simple bayberry juice drinks

Method used

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  • Instant waxberry and mulberry solid drink and preparation method thereof
  • Instant waxberry and mulberry solid drink and preparation method thereof

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Embodiment Construction

[0021] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0022] An instant red bayberry solid beverage and a preparation method thereof, the specific steps are:

[0023] 1) Preparation of red bayberry mulberry juice: after washing red bayberry, beating, removing pits, squeezing, and coarse filtration to obtain bayberry juice; squeezing and coarse filtration of mulberries to obtain mulberry juice; mixing 90% bayberry original juice: 10% mulberry original juice mass ratio to obtain bayberry mulberry The original juice is stored in a low-temperature warehouse for use, and the low temperature is -5 to 0°C;

[0024] 2) Deployment: Take 100g bayberry mulberry juice, add 12g maltodextrin, 6g sucrose, 0.35g aspartame, 2g citric acid and 0.35g isoascorbic acid for deployment, stir well, and fully dissolve;

[0025] 3) Colloid mill: carry out colloid mill refinement treatment to the prepared red bayberry and...

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Abstract

The invention relates to instant waxberry and mulberry solid drink and a preparation method thereof. The instant waxberry and mulberry solid drink is characterized by comprising the following raw materials in percentage by mass: 10-15% of maltodextrin, 5-7% of sucrose, 0.3-0.4% of aspartame, 1.5-2.5% of citric acid and 0.3-0.4% of isoascorbic acid. The preparation method comprises the following steps: adding the raw materials to raw waxberry and mulberry juice; milling by a colloid mill; homogenizing under high pressure; and spray-drying. The instant waxberry and mulberry solid drink obtainedby the preparation method has the advantages of stable sensory properties such as taste, color, fragrance and the like, long product shelf life, richness in amino acid and mineral substances, good instant solubility and good water-mixing property, and is convenient for package and transportation, thus being worthy of being popularized; and the preparation method has the advantages of simple and easy process and low cost, and can help solve the problems of the waxberry juice drink such as easy degradation and discoloration of anthocyanin and subsequent sedimentation.

Description

technical field [0001] The invention relates to a beverage and food composition and a preparation method thereof, in particular to an instant solid bayberry and mulberry beverage and a preparation method thereof. Background technique [0002] Waxberry fruit is rich in nutrition, rich in glucose, fructose, citric acid, malic acid, vitamin B, C, etc., and is suitable for processing fruit juice. But because there are two big problems in the red bayberry processing process. One is that bayberry contains a large amount of anthocyanins, which are highly active. Exposure to light and high temperature can easily degrade anthocyanins, which affects the appearance and color of the product; clarified juices with severe subsequent settling problems. Therefore, to improve the quality of red bayberry juice, the above two problems must be solved. [0003] Mulberry fruit is rich in nutrition, rich in glucose, fructose, citric acid, malic acid, vitamin B, C, etc. It is suitable for proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L2/44A23L2/10
Inventor 刘青梅杨性民
Owner ZHEJIANG WANLI UNIV
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