Preparation method for mixed beverage of siraitia grosvenorii and blueberries

The technology of Luo Han Guo and blueberry, applied in the field of food processing, can solve the problems of inability to meet the increasingly discerning needs of consumers, poor taste, single taste, etc., and achieves the improvement of blueberry fruit pulp, blueberry anthocyanins, dietary fiber, and better flavor. Best mellow effect

Inactive Publication Date: 2014-12-03
GUILIN SHILI SCI & TECH COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the mangosteen drink on the market generally all has the defect of single mouthfeel, discloses a kind of mangosteen drink as the invention patent of publication number CN1012178318A, and this drink is to be raw material to make with mangosteen, celestial root, licorice, chrysanthemum, white sugar, this The efficacy of beverages is relatively simple, and the taste is relatively weak, which cannot meet the increasingly demanding needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Baking Luo Han Guo by electric heating at 40°C for 4 days to obtain dried Luo Han Guo;

[0020] 2) Extract the dried fruit of Luo Han Guo with water for 30 minutes according to the ratio of material to liquid ratio of 1:8, filter, and the filtrate is Luo Han Guo fruit juice;

[0021] 3) Adding 0.1w% polyglycerol monostearate to Luo Han fruit juice to obtain a mixed solution;

[0022] 4) After cleaning the blueberries, add 3 times the weight of 0.1w% citric acid solution, beat the pulp, extract in a water bath at 60°C for 10 minutes, then centrifuge at 3000 rpm for 5 minutes, take the supernatant and pass it through a 120 μm filter cloth to obtain blueberry juice;

[0023] 5) Mix the mixed solution and blueberry juice at a volume ratio of 10:1, homogenize once at 70°C and 20MPa, degas, and sterilize at 110°C for 10 minutes to obtain the product.

Embodiment 2

[0025] 1) Baking Luo Han Guo by electric heating at 60°C for 6 days to obtain dried Luo Han Guo;

[0026] 2) The dried fruit of Luo Han Guo was extracted with water for 50 minutes according to the ratio of material to liquid ratio of 1:15, and filtered, and the filtrate was Luo Han fruit juice;

[0027] 3) Adding 0.6w% polyglycerol monooleate to Luo Han fruit juice to obtain a mixed solution;

[0028] 4) After cleaning the blueberries, add 5 times the weight of 0.2w% citric acid solution, beat the pulp, extract in a water bath at 90°C for 20 minutes, then centrifuge at 3000 rpm for 5 minutes, take the supernatant and pass it through a 120 μm filter cloth to obtain blueberry juice;

[0029] 5) Mix the mixed solution and blueberry juice at a volume ratio of 10:5, homogenize twice at 80°C and 30MPa, degas, and sterilize at 120°C for 30 minutes to obtain the product.

Embodiment 3

[0031] 1) Baking Luo Han Guo by electric heating at 50°C for 5 days to obtain dried Luo Han Guo;

[0032] 2) The dried fruit of Luo Han Guo was extracted with water for 40 minutes according to the ratio of material to liquid ratio of 1:12, and filtered, and the filtrate was Luo Han fruit juice;

[0033] 3) Adding 0.3w% polyglycerol monostearate to Luo Han fruit juice to obtain a mixed solution;

[0034] 4) After cleaning the blueberries, add 4 times the weight of 0.15w% citric acid solution, beat the pulp, extract in a water bath at 75°C for 15 minutes, then centrifuge at 3000rpm for 5 minutes, take the supernatant and pass it through a 120 μm filter cloth to obtain blueberry juice;

[0035] 5) Mix the mixed liquid and blueberry juice at a volume ratio of 10:3, homogenize once at 75°C and 25MPa, degas, and sterilize at 115°C for 20 minutes to obtain the product.

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PUM

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Abstract

The invention discloses a preparation method for a mixed beverage of siraitia grosvenorii and blueberries. The preparation method comprises the following steps: (1) baking the siraitia grosvenorii by electric heating to obtain dried siraitia grosvenorii; (2) adding water to extract the dried siraitia grosvenorii, and filtering the mixture to obtain the filtrate, i.e. siraitia grosvenorii juice; (3) adding an edible surfactant to the siraitia grosvenorii juice to obtain a mixed liquor; (4) adding a citric acid solution to the blueberries, mashing the blueberries and the citric acid solution, performing water bath extraction and centrifugation, and filtering the supernatant to obtain blueberry juice; and (5) uniformly blending the mixed liquor and the blueberry juice, and homogenizing, degassing and disinfecting the mixture to obtain the mixed beverage. According to the invention, the siraitia grosvenorii juice and the blueberry juice are compounded, vitamin C in siraitia grosvenorii is retained at the greatest extent, the contents of blueberry pulp, blueberry anthocyanin and dietary fibers in the beverage are obviously increased, so that the flavor of the mixed beverage is better and mellow.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a mixed beverage of monk fruit and blueberry. Background technique [0002] Luo Han Guo is mainly produced in Guilin, Guangxi, and has a history of 500 years of cultivation. According to the "Chinese Pharmacopoeia", Luo Han Guo has the effects of clearing the lungs and moistening the intestines, treating whooping cough, cough with excessive phlegm, dryness of blood and constipation. Luo Han Guo contains mogroside, which is a pure natural sweetener. It is not necessary to add additional sweeteners by processing Luo Han Guo as a raw material into beverages. It is suitable for diabetics and obese people to drink. But the mangosteen drink on the market generally all has the defect of single mouthfeel, discloses a kind of mangosteen drink as the invention patent of publication number CN1012178318A, and this drink is to be raw material to ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23L5/30
Inventor 何伟平
Owner GUILIN SHILI SCI & TECH COMPANY
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