A kind of sugar-free mulberry soda drink and production method thereof

A production method and a sugar-free technology, applied in the field of food and beverages, can solve problems such as weight gain and elevated blood sugar in diabetics, and achieve the effects of good taste, low calorie, and good taste

Inactive Publication Date: 2015-08-05
海南桑大农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive sugar content will cause blood sugar rise in diabetics, weight gain in normal people, obesity and other health problems. Currently, sugar-free mulberry drinks have not been developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material preparation in advance:

[0031] (1) Select mulberry fruit with plump fruit grains, no broken skin, no mildew, and purple-black color as the raw material; then clean it; cleaning includes rough washing and fine washing. Until it becomes pink; fine washing is to continue to select, and then rinse with clean running water.

[0032] (2) Preparation of immobilized yeast:

[0033] Cultivate 10 g of purely cultured yeast cells into a single colony and collect the cells by centrifugation, add 50 mL of 6% sodium alginate solution, stir evenly, and then drop the yeast liquid into 0.5% calcium chloride to form immobilized yeast particles , keep at room temperature for 2-3 hours to obtain immobilized yeast. The immobilized yeast was washed 3 times with sterile water, placed in sterile water, and stored in a refrigerator at 4°C for later use. The diameter of immobilized yeast particles is controlled at about 0.2~0.4cm, and the whole preparation process is operate...

Embodiment 2

[0040] 1. Raw material preparation in advance:

[0041] (1) Select mulberry fruit with plump fruit grains, no broken skin, no mildew, and purple-black color as the raw material; then clean it; cleaning includes rough washing and fine washing. Until it becomes pink; fine washing is to continue to select, and then rinse with clean running water.

[0042] (2) Preparation of immobilized yeast:

[0043]Cultivate 10 g of purely cultured yeast cells into a single colony and collect the cells by centrifugation, add 100 mL of 3% sodium alginate solution, stir evenly, and then drop the yeast liquid into 0.5% calcium chloride to form immobilized yeast particles , keep at room temperature for 3 hours to obtain immobilized yeast. The immobilized yeast was washed 3 times with sterile water, placed in sterile water, and stored in a refrigerator at 4°C for later use. The diameter of immobilized yeast particles is controlled at about 0.2~0.4cm, and the whole preparation process is operated ...

Embodiment 3

[0050] 1. Raw material preparation in advance:

[0051] (1) Select mulberry fruit with plump fruit grains, no broken skin, no mildew, and purple-black color as the raw material; then clean it; cleaning includes rough washing and fine washing. Until it becomes pink; fine washing is to continue to select, and then rinse with clean running water.

[0052] (2) Preparation of immobilized yeast:

[0053] Cultivate 10 g of purely cultured yeast cells into a single colony and collect the cells by centrifugation, add 80 mL of 4% sodium alginate solution, stir evenly, and then drop the yeast liquid into 0.5% calcium chloride to form immobilized yeast particles , keep at room temperature for 2.5 hours to obtain immobilized yeast. The immobilized yeast was washed 3 times with sterile water, placed in sterile water, and stored in a refrigerator at 4°C for later use. The diameter of immobilized yeast particles is controlled at about 0.2~0.4cm, and the whole preparation process is operate...

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PUM

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Abstract

The invention discloses a sugar-free mulberry soft drink and a production method of the sugar-free mulberry soft drink. The production method comprises the following steps: juicing fresh mulberry, subsequently adding immobilized yeast to convert reducing sugar, adding citric acid monohydrate to adjust the pH value, further adding potassium sorbate and rubusoside to adjust the taste, and finally adding sodium bicarbonate to adjust the pH value so as to produce carbon dioxide to obtain the sugar-free mulberry soft drink. The drink is purple red, sweet and tasty, rich in nutrition and applicable to wide customers and people with diabetes and obesity. According to the method, the reducing sugar in the mulberry is converted into alcohol by using a biologic conversion method, and is removed in a volatilization mode, so that the sugar-free mulberry soft drink is obtained, the nutrient components of the mulberry are well preserved, and the reducing sugar is effectively converted.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a sugar-free mulberry soda drink and a production method thereof. Background technique [0002] Our country is rich in mulberry resources. It is recorded in the 2010 edition of the Chinese Pharmacopoeia that mulberry is the dried ear of Morus alba L., a plant of the family Moraceae. It is composed of many small achenes, oblong in shape, 1-2cm long and 5-8mm in diameter. Yellow-brown, brown-red to dark purple; with short fruiting peduncles. Small achene oval, slightly flattened, about 2mm long, 1mm wide, with 4 fleshy perianth segments. Slight gas, slightly sour and sweet taste. Harvest when the ears of mulberries turn red from May to June every year, and use them as medicine after drying or steaming. Nature and flavor are sweet, sour, cold in nature. It can nourish yin and blood, promote body fluid, and moisten the intestines. Traditional Chinese medi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L2/54A23L2/60A23L2/68
CPCA23L2/02A23L2/52A23L2/54A23L2/60A23L2/68A23L2/84A23V2002/00A23V2200/30A23V2200/08
Inventor 辛华阮文豪谭强陈诚夏梦
Owner 海南桑大农业股份有限公司
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