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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

Inactive Publication Date: 2014-06-25
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the raw juice of fresh Acanthopanax fruit has been fermented by fermentation method, and products such as Acanthopanax senticosus fruit wine have been produced, but the research on it is not deep enough
Moreover, the fresh Acanthopanax fruit is seasonal and inconvenient to store
Acanthopanax, as an authentic medicinal material in Northeast China, is widely distributed in the Changbai Mountains. The fruits of Acanthopanax senticosus have not been effectively used for a long time, resulting in great waste. Therefore, it is necessary to develop a series of products using dried Acanthopanax senticosus as raw materials in order to effectively develop and make use of this wild resource of Changbai Mountain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a health beverage and particularly relates to an acanthopanax fruit beverage and a preparation method thereof. The acanthopanax fruit beverage is prepared through mixing acanthopanax, citric acid, granulated sugar, honey, potassium sorbate and edetate disodium at the ratio of 50:0.5:10:70:0.025:0.5 and adding water to 1000ml. According to the invention, dry acanthopanax fruit is effectively developed and utilized; metal ion complexing agent edetate disodium is added in the prescription, and the oxidation and the catalysis of anthocyanin in the acanthopanax fruit by metal ions can be effectively avoided, so that the stability of the product can be effectively increased. The active ingredient of the acanthopanax fruit is extracted through an ultrasonic extracting technology, is filtered through a plate frame and a 0.22-micron filter membrane and then is disinfected, so that the volatilization of aroma substances in the acanthopanax caused by heat sterilization treatment of the acanthopanax fruit and heavy smell of caramel caused by heating in a conventional technology can be avoided, the inherent aroma substances in the acanthopanax are kept, and the industrial production is facilitated.

Description

[0001] technical field [0002] The present invention relates to a kind of health drink, namely Acanthopanax fruit drink and its preparation method. Background technique [0003] Acanthopanax sessiliflorus, also known as Wujiashen, is a perennial deciduous shrub belonging to the family Araliaceae. The natural resources of Acanthopanax are mainly distributed in the eastern regions of Liaoning, Jilin and Heilongjiang, and scattered in Hebei, Shanxi and other provinces, with natural reserves of about 20,000 mu. There are also natural distributions in North Korea and the Russian Far East, which are adjacent to the northeast of my country. It is a medicinal and edible plant of the genus Araliaceae. The roots, stems, leaves, and fruits of Acanthopanax can be eaten. There is a long-standing custom of eating it among the folks in the place of origin. Its tender stems are the best mountain for people in Liaodong. It is one of wild vegetables, and it is also an excellent raw material ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/74A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/74A23L33/00A23V2002/00A23V2200/30
Inventor 姚慧敏朱俊义关颖丽夏广清姚慧娟顾地周董丽红董艳辉
Owner TONGHUA NORMAL UNIV
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