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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

Inactive Publication Date: 2014-08-06
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of processing black wolfberry into fruit juice, due to the action of oxygen in the air, oxidation often occurs, resulting in the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a beverage prepared from black wolfberry dried fruit powder as a main raw material and a preparation method thereof. Background technique [0002] Black wolfberry is called "Pangma" in Tibetan medicine. The efficacy of black wolfberry is discussed in traditional medicine. It is recorded that black wolfberry is mainly used to treat heart fever, heart disease, irregular menstruation, and menopause. "Uyghur Medicine Chronicle" records that Uyghur doctors often use black wolfberry fruit and root bark to treat urethral calculus, ringworm and scabies, bleeding gums, etc., and are used as nourishing and strong, eyesight and antihypertensive drugs among the people. [0003] The nature and taste of black wolfberry are sweet and flat, and modern science has also confirmed a large number of studies that it can nourish the liver and kidney, improve eyesight, nourish blood, and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L2/70
CPCA23L2/02A23L2/52A23L2/70A23L33/00A23V2002/00A23V2200/30
Inventor 李建颖梁强梁坤何钏李睿李明倩郑维黄俊科
Owner TIANJIN UNIV OF COMMERCE
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