Sweet corn low-sugar composite type beverage and preparation method thereof

A technology of sweet corn and beverages, applied in the field of sweet corn low-sugar compound beverages and its preparation, which can solve problems such as fruit consumption conflicts and restrictions on the development of the fruit juice industry

Active Publication Date: 2015-01-28
HUNAN LIUYANG RIVER ECOLOGICAL AGRI TECH DEV GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the rapid promotion of fresh-keeping technology, the consumption of fresh fruit is increasing rapidly. In the near future, there will be serious conflicts in the way of fruit consumption, which will restrict the development of the fruit juice industry.

Method used

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  • Sweet corn low-sugar composite type beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, the preparation of sweet corn low-sugar compound beverage

[0025] 1) Sweet corn pretreatment

[0026] Weigh 50g of sweet corn, add 250mL of water to wash, and pass through an 85-mesh sieve; repeat washing twice and drain the water to obtain clean sweet corn.

[0027] 2) Ingredients

[0028] Weigh 10g of kudzu root, 10g of poria cocos, and 15g of wild chrysanthemum, mix them with cleaned sweet corn, and put them in a stainless steel container; add 1500mL of pure water to it (neglect the water attached to the cleaned sweet corn).

[0029] 3) Extraction and filtration

[0030] Soak and extract the above materials in a water bath at 75°C for 2.5 hours; take out the materials, perform vacuum filtration (vacuum degree 100kPa) to remove solid residues, and collect the filtrate as the extraction solution.

[0031] 4) deployment

[0032] Using xylitol as the sugar source, the final sugar content reached 9% (Brix).

[0033] 5) Filling and sterilization

[003...

Embodiment 2

[0045] Embodiment 2, the preparation of sweet corn low-sugar compound beverage

[0046] 1) Sweet corn pretreatment

[0047] Weigh 500g of sweet corn, add 2500mL of water to wash, and pass through a 85-mesh sieve; repeat washing twice and drain the water to obtain clean sweet corn.

[0048] 2) Ingredients

[0049] Take 100g of kudzu root, 100g of poria cocos, and 150g of wild chrysanthemum, mix them with cleaned sweet corn, and put them in a glass container; add 10L of pure water to it (neglect the water attached to the cleaned sweet corn).

[0050] 3) Extraction and filtration

[0051] Soak and extract the above materials in a water bath at 80°C for 1.5 hours; take out the materials, perform vacuum filtration (vacuum degree 100kPa) to remove solid residues, and collect the filtrate as the extraction solution.

[0052] 4) deployment

[0053] Using xylitol as the sugar source, the final sugar content of the preparation solution was 8% (Brix).

[0054] 5) Filling and sterili...

Embodiment 3

[0059] Embodiment 3, the preparation of sweet corn low-sugar composite beverage

[0060] 1) Sweet corn pretreatment

[0061] Weigh 400g of sweet corn, add 2000mL of water to wash, and pass through an 85-mesh sieve; repeat washing twice and drain the water to obtain clean sweet corn.

[0062] 2) Ingredients

[0063] Weigh 100g of kudzu root, 150g of poria cocos, and 200g of wild chrysanthemum, mix them with cleaned sweet corn, and put them in a glass container; add 10L of pure water to it (neglect the water attached to the cleaned sweet corn).

[0064] 3) Extraction and filtration

[0065] Soak and extract the above materials in a water bath at 75°C for 2.0 hours; take out the materials, perform vacuum filtration (vacuum degree 100kPa) to remove solid residues, and collect the filtrate as the extraction solution.

[0066] 4) deployment

[0067] Using xylitol as the sugar source, the final brix content of the preparation solution was 7.5% (Brix).

[0068] 5) Filling and ste...

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Abstract

The invention discloses a sweet corn low-sugar composite beverage and a preparation method thereof. The sweet corn beverage is soaked by adding water to the following raw materials in percentage by mass: 40-50% sweet corn, 15-20% kudzu root, 10-15% poria cocos, 10-15% chrysanthemum, the soaking material-water ratio For 1:10-1:18. The preparation steps of the sweet corn beverage are as follows: after the sweet corn is washed, it is mixed with chrysanthemum, kudzu root and poria cocos, extracted with water, filtered, juiced, prepared, filled and sterilized to obtain the product. The present invention utilizes sweet corn, a widely recognized health-preserving product resource, to compound it with Chinese herbal medicines such as chrysanthemum and kudzu root according to the pharmacology of traditional Chinese medicines, so as to obtain a product that has the functions of lowering fat and losing weight, regulating blood pressure, invigorating the spleen and stomach, calming the mind and nerves, and powdering It is a convenient beverage with a fragrance that clears away wind and heat, relieves cough and relieves pain. The product has a good market demand and has broad prospects for industrialization in the future.

Description

technical field [0001] The invention relates to a sweet corn low-sugar compound beverage and a preparation method thereof. Background technique [0002] Throughout the current beverage industry, fruit juice beverages account for a large proportion. With the rapid promotion of fresh-keeping technology, the consumption of fresh fruit is increasing rapidly. In the near future, there will be serious conflicts in the way of fruit consumption, which will restrict the development of the fruit juice industry. There are many kinds of vegetables with huge yields, and most of them not only contain all the nutrients in fruits, but also contain many kinds of physiologically active substances, which can directly participate in the metabolism of the human body and promote the combination and analysis of substances in the body. Among them, many vegetables are both food materials and medicinal materials, which can play a very good role in health care for the human body. Therefore, vegetabl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/09A23L2/60A23L33/00
CPCA23L2/38A23L2/60A23L33/00A23V2002/00A23V2200/08A23V2200/3262A23V2200/326A23V2200/332A23V2200/30A23V2250/21A23V2250/6422
Inventor 罗可大
Owner HUNAN LIUYANG RIVER ECOLOGICAL AGRI TECH DEV GROUP
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