Natural morinda citrifolia functional drink and preparation method thereof

A technology of functional drinks and Morinda officinalis, which is applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve the problems of loss of active ingredients of Morinda officinalis, unfavorable mass production, harmful components or pollution, etc. , to achieve the effects of unique flavor, improved clarity and stability, and rich aroma

Active Publication Date: 2014-06-18
杜道林 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these processes not only lose a large amount of effective components inherent in Morinda officinalis, but also produce harmful components or pollution in some process links, and some processes are quite complicated and not conducive to mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A natural functional drink of Morinda officinalis

[0033] Raw materials (kg): Morinda officinalis fruit direct extract 5, white sugar 3, honey 2, citric acid 0.05, passion fruit juice 3, β-cyclodextrin 0.5, add water to 100.

[0034] Preparation method: take 100% of mature normal fruit of Morinda officinalis, wash with water, squeeze; centrifuge to separate solid and liquid, and the obtained liquid is the direct extract of Morinda officinalis fruit; filter the extract through activated carbon to remove pigment, and obtain Morinda officinalis Extract supernatant; take honey, citric acid, passion fruit original juice, β-cyclodextrin, white sugar, and appropriate amount of water to dissolve in addition to prepare a mixed solution; mix the mixed solution with the Morinda officinalis extract The supernatant was mixed, added with water to adjust to 100kg, mixed evenly, filled, and the filled beverage was sterilized in a water bath at 85°C for 30 minutes to obtain a natural f...

Embodiment 2

[0036] A natural functional drink of Morinda officinalis

[0037] Raw materials (kg): 8 pieces of Morinda officinalis nine-mature fruit direct extract, white sugar 5 pieces, honey 4 pieces, citric acid 0.04 pieces, passion fruit juice 2 pieces, β-cyclodextrin 0.4 pieces, add water to 100.

[0038] Preparation method: the same as in Example 1, the difference is that the filled beverage is sterilized in a 90°C water bath for 25 minutes to obtain the Morinda officinalis natural functional beverage.

Embodiment 3

[0040] A natural functional drink of Morinda officinalis

[0041] Raw material (kg): Morinda officinalis eight mature fruit direct extract 10, white sugar 6, honey 5, citric acid 0.03, passion fruit juice 1, β-cyclodextrin 0.3, add water to 100.

[0042] Preparation method: the same as in Example 1, the difference is that the filled beverage is sterilized in a 90°C water bath for 30 minutes to obtain the Morinda officinalis natural functional beverage.

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PUM

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Abstract

The invention discloses a natural morinda citrifolia functional drink. The drink is prepared from the following components in parts by weight: 5-20 parts of morinda citrifolia extracts, 2-5 parts of honey, 0.03-0.05 part of citric acid, 1-3 parts of passion fruit normal juice, 0.3-0.5 part of beta-cyclodextrin, a proper amount of water and/or 1-5 parts of white granulated sugar. A preparation method comprises the steps of preparing supernatant of extracts of morinda citrifolia leaves or fruits, mixing the supernatant with the mixture of other components, adding water and blending the materials, and sterilizing the mixture, thus preparing the drink. The natural functional drink product has good taste, unique flavor, rich nutrients and fragrant aroma, especially has the function of resisting oxidation and fatigue, conforms to the consumption orientations of different age grades, and can not only meet the requirements of drink market diversification but also provide a new idea and approach for development of natural plant nutritional products.

Description

technical field [0001] The present invention relates to a plant natural functional drink, in particular to a Morinda citrifolia natural functional drink derived from Morinda citrifolia of Rubiaceae (Rubiaceae) as the main raw material and its preparation method. Background technique [0002] The development of soft drinks follows the general trend of "natural, nutritious, and returning to nature", among which natural drinks are favored, and functional drinks are emerging. Natural beverages are consistent with people's pursuit of nature and health awareness because they are derived from nature, rich in nutrition, and harmless to human health. Functional beverages develop with the development of life sciences. They are the product of the combination of beverage science, medicine and biology, and have great development prospects. And the natural functional beverage that combines natural beverage and functional beverage by utilizing the natural effective functional ingredients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70
CPCA23L2/02A23L2/52A23L2/70A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 杜道林薛永来
Owner 杜道林
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