Oyster polysaccharide fruit juice beverage
A technology of oyster polysaccharide and fruit juice, applied in the beverage field
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0009] Mix oyster polysaccharides, giant salamander oligosaccharide peptides, black currant freeze-dried powder, lingonberry freeze-dried powder, citric acid, pectin and water, sterilize at 105°C for 15 minutes, and pack in cans to make a drink. The raw materials are calculated by mass percentage: oyster polysaccharide 6%, giant salamander oligosaccharide peptide 2%, blackcurrant freeze-dried powder 2%, cranberry freeze-dried powder 2%, citric acid 0.01%, pectin 0.1%, and the rest is water.
[0010] Wherein the oyster polysaccharide is prepared according to the method disclosed in the invention patent of Chinese Patent No. ZL200710010460.2.
[0011] The giant salamander oligosaccharide peptide was prepared according to the method disclosed in Chinese invention patent application number 201010134998.6.
[0012] The preparation method of the black currant freeze-dried powder and the lingonberry freeze-dried powder is to extract the juice from the fresh fruit by squeezing the jui...
Embodiment 2
[0015] Mix oyster polysaccharides, giant salamander oligosaccharide peptides, black currant freeze-dried powder, lingonberry freeze-dried powder, citric acid, pectin and water, sterilize at 105°C for 15 minutes, and pack in cans to make a drink. The raw materials are calculated by mass percentage: oyster polysaccharide 0.1%, giant salamander oligosaccharide peptide 10%, black currant freeze-dried powder 0.1%, cranberry freeze-dried powder 10%, citric acid 0.01%, pectin 0.2%, and the rest is water.
[0016] The raw material preparation method and source are the same as in Example 1.
Embodiment 3
[0018] Mix oyster polysaccharides, giant salamander oligosaccharide peptides, black currant freeze-dried powder, lingonberry freeze-dried powder, citric acid, pectin and water, sterilize at 105°C for 15 minutes, and pack in cans to make a drink. The raw materials are calculated by mass percentage: oyster polysaccharide 10%, giant salamander oligosaccharide peptide 0.1%, black currant freeze-dried powder 10%, cranberry freeze-dried powder 0.1%, citric acid 0.06%, pectin 0.1%, and the rest is water.
[0019] The raw material preparation method and source are the same as in Example 1.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 
PatSnap Eureka turns technology decisions into work you can execute. Powered by our Innovation Knowledge Graph, it runs expert workflows across engineering, life sciences, materials and intellectual property. Get your review-ready output in minutes.
