Acanthopanax fruit beverage and preparation method thereof
A technology for acanthopanax senticosus fruit and beverage is applied in the field of health-care beverages, which can solve the problems of ineffective utilization of echinocanth fruit, insufficient research, inconvenient storage, etc., so as to avoid oxidative catalysis, maintain aroma components, and improve the The effect of stability
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Embodiment 1
[0013] Acanthopanax fruit beverage is made from the following raw materials by weight: 50g of dried Acanthopanax senticosus, 0.5g of citric acid, 10g of granulated sugar, 70ml of honey, 0.25g of potassium sorbate, 0.5g of disodium edetate, and 1000ml of water.
[0014] Preparation method: Take 50g of dried wild Acanthopanax sageri in Changbai Mountains, soak it in 300ml of water for 12 hours, extract it with 35MHz ultrasonic wave at room temperature for 1 hour, add water to 1000ml, keep it warm at 80°C for 3 hours, add 70ml of honey and 0.25g of sorbet Potassium acid potassium, stir to dissolve and mix well, place at room temperature for 24 hours, then add 0.5g citric acid, 0.5g disodium edetate and 10g white sugar, after initial filtration, make up to 1000ml with water, plate and frame filter, 0.22μm filter membrane After filtration, after aseptic packaging in a local 10,000-class clean area, each bottle is filled with 100ml, labeled, and boxed to obtain the Acanthopanax fruit...
Embodiment 2
[0016] Acanthopanax fruit beverage is made from the following raw materials: 90g of fresh Acanthopanax acanthopanax fruit, 0.5g of citric acid, 10g of granulated sugar, 70ml of honey, 0.25g of potassium sorbate, 0.5g of disodium edetate, and 1000ml of water.
[0017] Preparation method: Take 90g of fresh wild Acanthopanax acanthopanax in Changbai Mountains, mash it with a blender, soak it in 300ml of water for 12 hours, extract it by ultrasonic wave at 35 MHz at room temperature for 1 hour, add water to 1000ml, keep it warm at 80°C for 3 hours, add 70 ml of honey and 0.25g Potassium Sorbate, stir to dissolve and mix evenly, and place at room temperature for 24 hours, then add 0.5g citric acid, 0.5g disodium edetate and 10g white sugar, after initial filtration, make up to 1000ml with water, filter with plate and frame, After filtering with a 0.22 μm filter membrane, after aseptic packaging in a local 10,000-class clean area, each bottle is filled with 100ml, labeled, and boxed ...
Embodiment 3
[0019] Acanthopanax fruit beverage is made from the following raw materials: 90g of fresh Acanthopanax senticosus fruit, 0.6g of citric acid, 20g of granulated sugar, 60ml of honey, 0.25g of potassium sorbate, 0.5g of disodium edetate, and 1000ml of water.
[0020] Preparation method: take 90g of fresh wild Acanthopanax acanthopanax in Changbai Mountains, mash it with a blender, soak it in 300ml of water for 12 hours, extract it by ultrasonic wave at 35 MHz at room temperature for 1.5 hours, add water to 1000ml, keep it warm at 80°C for 3 hours, add 60 ml of honey and 0.25g Potassium Sorbate, stir to dissolve and mix evenly, and place at room temperature for 24 hours, then add 0.6g citric acid, 0.5g disodium edetate and 20g white sugar, after initial filtration, make up to 1000ml with water, filter with plate and frame, After filtering with a 0.22 μm filter membrane, after aseptic packaging in a local 10,000-class clean area, each bottle is filled with 100ml, labeled, and boxed...
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