Red cabbage-purple laver composite beverage and preparation method thereof

The technology of purple cabbage and purple cabbage juice is applied to the preparation of the beverage and the field of compound beverage, which can solve the problems of darkening of purple cabbage color, affecting people's appetite, low consumption, etc., and achieve rich nutritional value, liver protection and health care functions, Fragrant effect

Inactive Publication Date: 2012-02-22
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Our country is very rich in purple cabbage and seaweed resources, but the current application of purple cabbage is limited to daily diet, and the color of purple cabbage turns black when cooked, which affects people's appetite, so the consumption is very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Preparation of purple cabbage juice

[0018] Cut the washed purple cabbage into small pieces, and then blanched in a solution containing 0.04% citric acid for 5 minutes to 8 minutes. The purple cabbage after blanching and cooling is beaten according to the mass ratio of material to water to obtain purple cabbage juice;

[0019] (2) Preparation of seaweed extract juice

[0020] Take an appropriate amount of dry laver, mix it with water at a mass ratio of 1:20, and extract for 6 hours at an extraction temperature of 75°C and a pH value of the extraction solution at 5. Filtrate and collect the filtrate, obtain laver extract juice after sterilization;

[0021] (3) Prepare purple cabbage-seaweed compound drink

[0022] Weigh 5Kg of xylitol, 0.2Kg of protein sugar and other sweeteners into water, heat to dissolve, filter and set aside. Weigh 0.8Kg of xanthan gum, 0.4Kg of carrageenan, 0.8Kg of guar gum and other stabilizers and slowly add them into water to dissolve. ...

Embodiment 2

[0024] (1) Preparation of purple cabbage juice

[0025] Cut the washed purple cabbage into small pieces, and then blanched in a solution containing 0.04% citric acid for 5 minutes to 8 minutes. The purple cabbage after blanching and cooling is beaten according to the mass ratio of material to water to obtain purple cabbage juice;

[0026] (2) Preparation of seaweed extract juice

[0027] Take an appropriate amount of dry laver, mix it with water at a mass ratio of 1:25, and extract for 5 hours at an extraction temperature of 80°C and a pH value of the extraction solution of 4. Filtrate and collect the filtrate, obtain laver extract juice after sterilization;

[0028] (3) Prepare purple cabbage-seaweed compound drink

[0029] Weigh 8Kg xylitol, 0.4Kg protein sugar and other sweeteners into water, heat to dissolve, filter and set aside. Weigh 0.12Kg of xanthan gum, 0.6Kg of carrageenan, 0.12Kg of guar gum and other stabilizers and slowly add into water to dissolve. Add the ...

Embodiment 3

[0031] (1) Preparation of purple cabbage juice

[0032] Cut the washed purple cabbage into small pieces, and then blanched in a solution containing 0.04% citric acid for 5 minutes to 8 minutes. The purple cabbage after blanching and cooling is beaten according to the mass ratio of material to water to obtain purple cabbage juice;

[0033] (2) Preparation of seaweed extract juice

[0034] Take an appropriate amount of dry laver, mix it with water at a mass ratio of 1:30, and extract for 6 hours at an extraction temperature of 85°C and a pH of the extraction solution at a value of 3. Filtrate and collect the filtrate, obtain laver extract juice after sterilization;

[0035] (3) Prepare purple cabbage-seaweed compound drink

[0036] Weigh 11Kg of xylitol, 0.6Kg of protein sugar and other sweeteners into water, heat to dissolve, filter and set aside. Weigh 1.6Kg of xanthan gum, 0.8Kg of carrageenan, 1.6Kg of guar gum and other stabilizers and slowly add them into water to diss...

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PUM

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Abstract

The invention relates to a red cabbage-purple laver composite beverage which contains 20-30% of red cabbage juice, 5-10% of purple laver extractive juice, 0.5-1.1% of xylitol, 0.02-0.06% of protein sugar, 0.08-0.16% of xanthan gum, 0.04-0.08% of carrageenin, 0.08-0.16% of guar gum and the balance of water. The preparation method comprises the following steps: pulping red cabbages to obtain a cabbage juice, extracting dry purple laver to obtain an extractive juice, adding xylitol and protein sugar into water, dissolving by heating, filtering to remove impurities, adding the red cabbage juice and purple laver extractive juice, dissolving the xanthan gum, carrageenin, guar gum and other additives in water, proportionally adding the additive solution into the red cabbage-purple laver extractive juice, adding water, homogenizing, degassing, filling, sterilizing, and cooling to obtain the red cabbage-purple laver composite beverage. The beverage provided by the invention has the advantages of unique flavor and thick scent, tastes sour, sweet, cool and refreshing, has abundant nutritive values, and has the health-care functions of cancer prevention, liver protection and the like, thereby having very wide development prospects.

Description

technical field [0001] The invention belongs to the technical field of beverage manufacturing, and in particular relates to a compound beverage prepared by taking purple cabbage and laver as main raw materials and adding other food additives. The invention also relates to a method for the preparation of the beverage. Background technique [0002] Purple cabbage (Red Cabbage), also known as purple cabbage and purple bract, is a cruciferous plant. Purple cabbage is rich in nutrition. According to the measurement, every 100g of edible part contains 0.11mg of carotene and vitamin B 1 0.04mg, Vitamin B 2 0.04mg, Vitamin C 39mg, Niacin 0.3mg, Sugar 3.3g, Protein 1.4g, Fat 0.1g, Crude Fiber 0.9g, Calcium 57mg, Phosphorus 42mg, Iron 0.7mg. Purple cabbage is rich in anthocyanins, the main component is cyanidin, which has good antioxidant function. Purple cabbage has important medical and health care functions and is a natural anti-cancer drug. In addition, purple cabbage conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/62A23L1/09
Inventor 石启龙赵亚
Owner SHANDONG UNIV OF TECH
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