Production method of mulberry beverage

A production method, the technology of mulberry jujube, applied in the food field, can solve the problems of backward processing technology, etc., and achieve the effects of easy absorption by the human body, scientific composition, and significant medical and health care effects

Inactive Publication Date: 2014-05-28
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] And the processing method is backward

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Embodiment: Harvest fresh mulberry jujube, obtain 7 kg of mulberry jujube juice through technological steps such as sorting, cleaning, pitting, extruding, filtering, etc., and set aside; take astragalus, medlar, and red jujube and concentrate them in water to a specific gravity of 1.1 3 kg of the extract of -1.3 is set aside; the above-mentioned jujube juice and the extract are homogenized to further refine the particles, and the slurry is processed at a pressure of 100mpa and a temperature of 60°C through an ultra-high pressure homogenizer. Homogenize twice to refine the slurry to the nanometer level, and then make the mulberry jujube drink of the present invention through processes such as sterilization, filling, capping, cooling, and packaging.

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PUM

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Abstract

The invention discloses a production method of a mulberry beverage. The production method is characterized by comprising the following steps: taking the fresh mulberry as a raw material to extract mulberry juice, adding an extracting solution of radix astragali, medlar and Chinese date, mixing the mulberry juice and the extracting solution according to the weight percentage as follows: 50-70% of mulberry juice, and 10-30% of extracting solution, and then performing nano homogenizing, sterilizing, filling, seal-capping, cooling, packing and other techniques to obtain the beverage. The mulberry beverage is scientific in the composition, can quench thirst, has an obvious medical treatment effect, and can delay senescence, maintain beauty and keep young after long-term drinking.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a production method of mulberry jujube drink. Background technique [0002] At present, there are many types of mulberry jujube drinks on the market, but the existing mulberry jujube drinks all overemphasize the color, aroma, and taste of the drinks, and more or less add chemical synthetic substances such as pigments, flavors, and preservatives. Most of the mulberry jujube drinks are formulated There are a large amount of sucrose, citric acid, stabilizers, etc. added in it, thus affecting the safety of its drinking, so strictly speaking, most of the existing mulberry jujube drinks are not pure natural drinks, and the drinks are all based on water. The active ingredient content of mulberry jujube in the drink is very little. Due to the excessive emphasis and the addition of chemical synthetic substances such as pigments, flavors, and preservatives, the originally pure natural mulber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/30A23L33/105
CPCA23L2/02A23L33/00A23V2002/00A23V2200/30A23V2250/21
Inventor 方华王金玲
Owner WEIHAI XINYI BIOLOGICAL TECH
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