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Preparation method for compound functional drink of hawthorn and blackcurrant

A compound function, the technology of hawthorn, applied in the field of food science, can solve the problems of undiscovered patent documents, etc., and achieve the effects of benefiting human health, high nutritional value, and high color stability

Inactive Publication Date: 2013-04-03
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Through searching, no published patent documents related to the application of the present invention have been found

Method used

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  • Preparation method for compound functional drink of hawthorn and blackcurrant

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Effect test

Embodiment 1

[0033] A preparation method of hawthorn and black currant compound functional drink, the steps are:

[0034] (1) After the hawthorn is selected and cleaned, sliced ​​and pitted to obtain 100 kg of hawthorn pulp, mixed with pure water in a mass ratio of 1:6, and the mixed hawthorn and water are beaten to obtain a hawthorn slurry;

[0035] (2) Extract the hawthorn slurry at 75°C for 70 minutes, then filter the extract with 8 layers of gauze to reduce the degradation of anthocyanins in the extract and increase the soluble solid content of the extract to obtain clarified hawthorn juice. stand-by;

[0036] (3) After selecting and cleaning 200kg blackcurrant, squeeze the juice; add 0.8kg of cellulase and 0.8kg of pectinase to the squeezed juice for enzymolysis, the enzymolysis temperature is 48°C, and the enzymolysis time is 100min;

[0037] (4) Inactivate the enzymatically hydrolyzed blackcurrant juice for 1 min at a temperature of 100° C.;

[0038] (5) homogenize the blackcurran...

Embodiment 2

[0045] A preparation method of hawthorn and black currant compound functional drink, the steps are:

[0046] (1) After the hawthorn is selected and cleaned, sliced ​​and pitted to obtain 100 kg of hawthorn pulp, mixed with pure water in a mass ratio of 1:6, and the mixed hawthorn and water are beaten to obtain a hawthorn slurry;

[0047] (2) Extract the hawthorn slurry at a temperature of 78° C. for 65 minutes, then filter the extract with 8 layers of gauze to obtain clarified hawthorn juice, which is set aside;

[0048](3) After selecting and cleaning 150 kg of blackcurrant, squeeze the juice; add 0.6 kg of cellulase and 0.6 kg of pectinase to the squeezed juice for enzymolysis, the enzymolysis temperature is 50°C, and the enzymolysis time is 120 minutes;

[0049] (4) Inactivate the enzymatically hydrolyzed blackcurrant juice for 1 min at a temperature of 100° C.;

[0050] (5) homogenize the blackcurrant juice after the enzyme is eliminated 3 times, and the homogenization pr...

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Abstract

The invention relates to a preparation method for a compound functional drink of hawthorn and blackcurrant, which uses hawthorn leach liquor and blackcurrant juice as raw materials, obtaining hawthorn juice by thermally extracting the hawthorn, squeezing and performing enzymolysis to achieve the blackcurrant juice, compounding, performing centrifugal clarification treatment, adding malic acid, vitamin C, cane sugar and sodium chloride to be homogenized, then pasteurizing, hot filling, cooling and regrigerating to obtain the drink. The functional drink can effectively complement various necessary nutrition factors by synergistic effect of hawthorn, blackcurrant flavone, anthocyanidin, vitamin C and other beneficial factors, maintains balanced diet, relieves subhealth in modern life, improves immunity of human bodies, and fills the gap of compound functional products in the field of drink processing.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to beverages, in particular to a method for preparing compound functional beverages by using hawthorn and blackcurrant. Background technique [0002] Hawthorn, also known as red fruit, shanlihong, and carmine fruit, has high nutritional and medicinal value. Hawthorn is a health food. Hawthorn pulp is rich in minerals, vitamins, amino acids, dietary fiber and other essential nutrients for the human body; citric acid, malic acid and other organic weak acids in hawthorn can promote the secretion of pepsin. It helps digestion and increases appetite; the flavonoids in hawthorn have good medical and health effects; the dietary fiber in hawthorn can promote small intestinal peristalsis and has the effect of moisturizing the intestines. Hawthorn is also known to have the function of lowering blood pressure, can prevent and treat cardiovascular diseases, has the effects of dilating blood ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 刘安军郑捷郑国强安帅
Owner TIANJIN UNIV OF SCI & TECH
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