Roxburgh rose and pyracantha fortuneana composite drink

A technology of Pyracantha and Pyracantha is applied in the field of preparation of Pyracantha Pyracantha compound beverages to achieve the effects of detoxifying, nourishing, and preventing hyperlipidemia.

Inactive Publication Date: 2014-10-01
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no prickly pear and firethorn drink on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Preparation of Rosa roxburghii juice: Wash Rosa roxburghii, drain the water, cut into pieces, add 0.7% citric acid to protect the color, squeeze the juice, take the filter residue and add pure water 1.5 times the mass of the pulp, extract at room temperature for 1-2 hours, and squeeze the juice again , merge the thorn pear juice obtained twice, add 2% chitosan, let stand for 10-30h, make the tannin in the fruit juice polymerize and precipitate; adopt silicon bath soil filter to filter, obtain clarified thorn pear juice;

[0019] 2) Preparation of Pyracantha juice: Wash Pyracantha, add 1 times the volume of water to squeeze the juice, centrifuge to remove solidified matter, obtain primary filtered juice, filter with silicon bath soil filter, and obtain clarified Pyracantha juice;

[0020] 3) Blending: 30% prickly pear juice, 25% firethorn juice, 4% xylitol, 3% honey, 0.5% citric acid, 27.5% purified water;

[0021] 4) Degassing: the fruit juice is degassed...

Embodiment 2

[0025] 1) Preparation of Rosa roxburghii juice: Wash Rosa roxburghii, drain the water, cut into pieces, add 0.7% citric acid to protect the color, squeeze the juice, take the filter residue and add pure water 1.5 times the mass of the pulp, extract at room temperature for 1-2 hours, and squeeze the juice again , merge the thorn pear juice obtained twice, add 2% chitosan, let stand for 10-30h, make the tannin in the fruit juice polymerize and precipitate; adopt silicon bath soil filter to filter, obtain clarified thorn pear juice;

[0026] 2) Preparation of Pyracantha juice: Wash Pyracantha, add 1 times the volume of water to squeeze the juice, centrifuge to remove solidified matter, obtain primary filtered juice, filter with silicon bath soil filter, and obtain clarified Pyracantha juice;

[0027] 3) Blending: 20% prickly pear juice, 25% firethorn juice, 3% xylitol, 4% honey, 0.5% citric acid, 47.5% purified water;

[0028] 4) Degassing: the fruit juice is degassed...

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PUM

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Abstract

The invention relates to a roxburgh rose and pyracantha fortuneana composite drink. The preparation method comprises the following steps: preparing two kinds of fruit juice, blending, degassing, sterilizing and filling. The juice is pale yellow, clarified and transparent and has peculiar aroma and taste of roxburgh rose and pyracantha fortuneana. The fruit juice contains rich VC, flavone substances, carotene, SOD and other active ingredients, has the effects of invigorating stomach, helping digestion, nourishing, expelling toxins, beautifying and preventing hyperlipidemia and arteriosclerosis, and thus being a natural health-care drink with a proper sugar-acid ratio.

Description

technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for preparing a compound beverage of Rosa roxburghii and Pyracantha. Background technique [0002] Rosa roxburghii is the fruit of the Rosaceae plant silk reeling flower, also known as Cili and Mulizi, with small thorns densely growing on the peel. The mountainous areas of Guizhou, Guangxi and other places are rich in thorn pears, with an annual output of hundreds of thousands of tons. At present, thorn pears are mainly wild, with a small amount of introduced cultivation. Rosa roxburghii fruit contains amino acids, vitamins, protein and calcium, potassium, zinc, magnesium, Minerals such as selenium and superoxide dismutase SOD. The VC content is extremely high, 841-3541 mg of VC per 100 grams of fresh fruit, which is equivalent to 50 times that of citrus, 28 times that of hawthorn fruit, and 10 times that of kiwi fruit. It has the reputation of "the king of vitamin C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/72A23L33/00A23V2002/00
Inventor 苏刘花
Owner NANJING ZELANG AGRI DEV
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