Spina date seed beverage, and preparation method and application thereof
A technology of sour jujube kernels and beverages, applied in the field of beverages, can solve the problem of no sour jujube kernels and the like, and achieve the effects of unique formula, simple preparation method, and not easy precipitation
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Embodiment 1
[0035] Weigh the following raw materials in parts by weight: 0.2 part of Suanzaoren, 0.2 part of Poria cocos, 0.4 part of Polygonatum 0.5 part, 0.1 part of Lycium barbarum, add water 15 times the total weight of the above raw materials, and decoct for 40 minutes , filter with a microporous membrane, and then concentrate the obtained filtrate in a 100°C water bath to a density of 1.02-1.09g / mL to obtain an extract; then weigh 3.0 parts of white sugar and 0.075 parts of steviol glycosides, add appropriate amount of water to dissolve , mixed evenly with the prepared extract, filtered under reduced pressure, prepared by adding water, and fixed to volume, so that the water content was 95.525% by weight, sterilized at 137°C for 15 seconds, and packed in cans.
[0036] The drink has been placed for 2 years without precipitation; and after trial use, most people think that the drink has a good mouthfeel, good color, refreshing and sweet taste, and is easy to accept.
Embodiment 2
[0038] Weigh the following raw materials in parts by weight: 0.3 part of Suanzaoren, 0.4 part of Poria cocos, 0.3 part of Polygonatum 0.3 part, 0.3 part of Polygonatum odoratum and 0.08 part of Lycium barbarum, then add water 20 times the total weight of the above raw materials, and decoct for 20 minutes , filter with a microporous membrane, and then concentrate the obtained filtrate in a 100°C water bath to a density of 1.02-1.09g / mL to obtain an extract; then weigh 4.0 parts of white sugar and 0.08 parts of steviol glycosides, add appropriate amount of water to dissolve , mix evenly with the obtained extract, filter, add water to prepare, and make the water content to 94.54% by weight. After canning, sterilize at a temperature of 121°C and a pressure of 0.12mPa for 15 minutes under high pressure.
[0039] The drink has been placed for 2 years without precipitation; and after trial use, most people think that the drink has a good mouthfeel, good color, refreshing and sweet tas...
Embodiment 3
[0041] Weigh the following raw materials in parts by weight: 0.4 part of Suanzaoren, 0.3 part of Poria cocos, 0.3 part of Polygonatum 0.7 part, 0.21 part of Lycium barbarum, add water 30 times the total weight of the above raw materials, and decoct for 50 minutes , filter with a microporous membrane, and then concentrate the obtained filtrate in a 100°C water bath to a density of 1.02-1.09g / mL to obtain an extract; then weigh 3.0 parts of white sugar and 0.075 parts of steviol glycosides, add appropriate amount of water to dissolve , mix evenly with the obtained extract, filter, add water to adjust, make it water content to 95.015% by weight, sterilize at a temperature of 121°C and a pressure of 0.12mPa for 15 minutes, and then pack it into a can.
[0042] The drink has been placed for 2 years without precipitation; and after trial use, most people think that the drink has a good mouthfeel, good color, refreshing and sweet taste, and is easy to accept.
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