Preparing method of healthy beverage

A technology of healthy drinks and carrots, which is applied in the field of beverage processing, can solve the problems of not necessarily freshness and difficult production, and achieve the effects of easy preservation, good nutritional value, and little seasonal influence

Inactive Publication Date: 2014-09-10
刘凯
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the selection of various raw materials, the processing and preservation of this kind of fruit and vegetable juice are easily restricted by production conditions such as time, season, and factory scale, and the production is not easy; in order to preserve and keep fresh, raw materials and products also use more additives, so they may not be fresh.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1 A kind of carrot wolfberry juice beverage preparation method of the present invention is realized through the following steps:

[0008] Carrot treatment: Select non-rotten and complete carrots to remove dry skin and stems, wash and chop them, and immediately pour them into hot water at 85°C for 30 minutes to remove the spicy taste in carrots. Take it out and pour it into water, the ratio of water to material is 2:1, add 0.10% amylase and 1% pectinase in the mass of the feed liquid, the enzymolysis temperature is 36°C, and the enzymolysis time is 2 hours, then press filter to take Juice, clarified and set aside; ② Lycium barbarum treatment: take fresh, complete, sessile wolfberry, wash it with water; mix the screened wolfberry and water at a mass ratio of 1:5, pour it into a crushing equipment to pulverize and make pulp; then In the prepared slurry, add pectinase with 0.1% of the slurry mass and keep it at 44°C for 1 hour to carry out enzyme treatment, then ...

Embodiment 2

[0009] Embodiment 2 A kind of carrot wolfberry juice beverage preparation method of the present invention is realized through the following steps:

[0010] ①Carrot treatment: Select non-rotten and complete carrots to remove dry skin and stems, wash and chop, and immediately pour them into hot water at 88°C for 40 minutes to remove the spicy taste in carrots. Take it out and pour it into water, the ratio of water to material is 3:1, add 0.5% amylase and 0.1% pectinase, the enzymolysis temperature is 40°C, and the enzymolysis time is 3 hours, then press filter to take Juice, clarified and set aside; ② Lycium barbarum treatment: take fresh, complete, sessile wolfberry, wash it with water; mix the screened wolfberry and water in a mass ratio of 1:1, pour it into a crushing equipment to crush and make pulp; then In the prepared slurry, add pectinase with a mass of 0.08% of the slurry, keep it at 40°C for 3 hours, carry out enzyme treatment, then raise the temperature to 75°C, cool ...

Embodiment 3

[0011] Embodiment 3 A kind of carrot wolfberry juice beverage preparation method of the present invention is realized through the following steps:

[0012] ① Carrot treatment: Select non-rotten and complete carrots to remove dry skin and stems, wash and chop them, and immediately pour them into hot water at 90°C for 20 minutes to remove the spicy taste in carrots. Take it out and pour it into water, the ratio of water to material is 2:1, add 0.3% amylase and 0.5% pectinase, the enzymolysis temperature is 42°C, and the enzymolysis time is 4 hours, then press filter to take Juice, clarified and set aside; ②Lycium barbarum treatment: take fresh, complete, sessile lycium barbarum, wash it with water; mix the screened lycium barbarum and water in a mass ratio of 1:3, pour it into a crushing equipment, and pulverize it to make pulp; then In the prepared slurry, add pectinase with a mass of 0.06% of the slurry and keep it at 45°C for 2 hours for enzyme treatment, then heat up to 85°C...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparing method of a healthy beverage. The healthy beverage adopts carrots, medlars, astragalus roots and lemons as raw materials and is prepared through squeezing and proportioning processes. The raw materials adopted by the beverage have various benefits on human bodies, and the beverage is obtained through scientific proportioning and processing and belongs to a novel healthy beverage.

Description

technical field [0001] The invention relates to a fruit and vegetable beverage, in particular to a method for preparing a carrot and wolfberry juice beverage, and belongs to the field of beverage processing. technical background [0002] Fruit Shu drink refers to a kind of drink made by squeezing juice from fruits and vegetables. Because fruit and vegetable juice contains vitamins, carbohydrates, minerals and other nutrients, and has a good taste and color, it is regarded as a healthy drink. At present, various common fruit and vegetable juice drinks include: orange + carrot + apple + pineapple + kiwi mixed fruit and vegetable juice drink, tomato + strawberry + cherry plum + grape fruit and vegetable juice mixed drink, etc. These fruit and vegetable juices use a variety of fruits and vegetables as raw materials, have high VC content, and have a rich and delicious taste, and are very popular among people. However, due to the selection of various raw materials, the processin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84A23L1/30A23L2/52
CPCA23L2/02A23L2/52A23L2/56A23L2/62A23L2/84A23V2002/00
Inventor 刘凯
Owner 刘凯
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap