Lycium ruthenicum beverage and preparation method thereof
A black wolfberry and beverage technology, applied in the field of beverage processing, can solve problems such as oxidation and loss of nutrients, achieve mellow taste, prolong shelf life, and improve food quality
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Embodiment 1
[0028] (1) Selection: pick out the bad ones and impurities from the black wolfberry.
[0029] (2) Pulverization: take 6g of selected qualified black wolfberry dried fruit and smash it with a pulverizer, each pulverization time is 1min, the time interval between two adjacent pulverizations is 10min, pulverization 4 times, the temperature is controlled at 40 ℃;
[0030] (3) Sieving: the particle size is 200 mesh;
[0031] (4) Preservation: the dried black wolfberry fruit powder after sieving is sealed and refrigerated at -2~6°C for later use;
[0032] (5) Sol: Dissolve 2g of guar gum, 3g of CMC-Na, and 0.1g of xanthan gum in 100mL of water in a 75°C water bath and stir evenly;
[0033] (6) Deployment: Add 0.12g of citric acid, 0.05g of sodium citrate, 3g of erythritol, and 0.05g of stevioside into the sol in step (5), and stir evenly;
[0034] (7) cooling: cool to normal temperature after stirring;
[0035] (8) deployment: add 2.5g of black wolfberry dried fruit powder and 0....
Embodiment 2
[0041] (1) selection: pick out bad ones and impurities etc. from black wolfberry;
[0042] (2) Pulverization: take 6g of selected qualified black wolfberry and pulverize it with a pulverizer, the pulverization time is 1min each time, the time interval between two adjacent pulverizations is 10min, pulverize 3 times, and the temperature is controlled at 40°C;
[0043] (3) Sieving: the particle size is 100 mesh;
[0044] (4) Preservation: the dried black wolfberry fruit powder after sieving is sealed and refrigerated at -2~6°C for later use;
[0045] (5) Sol: Dissolve 1.0g of guar gum, 2g of CMC-Na, and 1.5g of xanthan gum in 100mL of water in a water bath at 75°C and stir evenly;
[0046] (6) Blending: Add 0.08g of citric acid, 0.05g of sodium citrate, 5g of erythritol, and 0.03g of stevioside into the sol obtained in step (5), and stir evenly;
[0047] (7) cooling: cool to normal temperature after stirring;
[0048](8) deployment: add 3.5g of black wolfberry dried fruit powd...
Embodiment 3
[0054] (1) selection: pick out bad ones and impurities etc. from black wolfberry;
[0055] (2) Pulverization: take 6g of selected qualified black wolfberry and pulverize it with a pulverizer, the pulverization time is 1min each time, and the interval between two adjacent pulverizations is 10min, pulverize 2 times, and the temperature is controlled at 25°C;
[0056] (3) Sieving: the particle size is 60 mesh;
[0057] (4) Preservation: the dried black wolfberry fruit powder after sieving is sealed and refrigerated at -2~6°C for subsequent use;
[0058] (5) Sol: Dissolve 0.1g of guar gum, 5g of CMC-Na, and 2g of xanthan gum in 100mL of water in a 75°C water bath and stir evenly;
[0059] (6) Deployment: Add 0.05g of citric acid, 0.04g of sodium citrate, 8g of erythritol, and 0.02g of stevioside into the sol in step (5), and stir evenly;
[0060] (7) cooling: cool to normal temperature after stirring;
[0061] (8) deployment: add 4.5g of black wolfberry dried fruit powder and 1...
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