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Strawberry-fleeceflower root compound beverage and preparation method thereof

A technology for Shouwu and beverages, applied in the field of food processing, can solve the problems of limited development space for deep processing of strawberry products, loss of nutritional value of strawberries, etc., and achieve the effects of excellent flavor, rich nutrition, and enhanced functions and effects.

Inactive Publication Date: 2015-01-07
陈开作
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitations of processing technology, processing cost, and the large loss of strawberry nutritional value during processing, the development space for deep processing of strawberry products is relatively limited. There are few compound beverages based on strawberry juice on the market today.

Method used

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  • Strawberry-fleeceflower root compound beverage and preparation method thereof
  • Strawberry-fleeceflower root compound beverage and preparation method thereof
  • Strawberry-fleeceflower root compound beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation of embodiment 1 strawberry polygoni multiflora compound drink

[0024] Prepare 1000Kg strawberry polygoni multiflora compound beverage, be made up of the composition of following weight ratio:

[0025]

[0026] The preparation process of strawberry juice is as follows: fresh and ripe strawberries are rinsed with clean water, drained, squeezed with a screw press, filtered immediately and heated to 100°C for sterilization, filled and sealed with a 50L high-density polyethylene plastic bucket while hot , sealing temperature ≥ 85 ℃, immediately cooled to get 500Kg of strawberry juice, put it in a warehouse at 0 ℃ for storage.

[0027] The preparation process of Shouwu juice is as follows: fresh Shouwu is washed, sliced, dried, mixed with black bean juice, dried to make Shouwu; take 10Kg of Shouwu and grind it, add 15 times the quality of water, heat and boil , leached for 6 hours and removed the upper layer extract; Add 5 times the quality of hot water t...

Embodiment 2

[0035] The preparation of embodiment 2 strawberry polygoni multiflora compound beverage

[0036] Prepare 1000Kg strawberry polygoni multiflora compound beverage, be made up of the composition of following weight ratio:

[0037]

[0038] The preparation process of strawberry juice is as follows: fresh and ripe strawberries are rinsed with clean water, drained, squeezed with a screw press, filtered immediately and heated to 100°C for sterilization, filled and sealed with a 50L high-density polyethylene plastic bucket while hot , sealing temperature ≥ 85 ℃, immediately cooled to get 700Kg of strawberry juice, put it in a warehouse at 0 ℃ for storage.

[0039] The preparation process of Shouwu juice is as follows: fresh Shouwu is washed, sliced, dried, mixed with black bean juice, dried to make Shouwu; take 10Kg of Shouwu and grind it, add 10 times the quality of water, heat and boil , leached for 6 hours and removed the upper layer extract; Added 5 times the quality of hot wa...

Embodiment 3

[0047] The preparation of embodiment 3 strawberry polygoni multiflora compound drink

[0048] Prepare 1000Kg strawberry polygoni multiflora compound beverage, be made up of the composition of following weight ratio:

[0049]

[0050] The preparation process of strawberry juice is as follows: fresh and ripe strawberries are rinsed with clean water, drained, squeezed with a screw press, filtered immediately and heated to 100°C for sterilization, filled and sealed with a 50L high-density polyethylene plastic bucket while hot , sealing temperature ≥ 85 ℃, immediately cooled to get 300Kg of strawberry juice, put it in a warehouse at 0 ℃ for storage.

[0051] The preparation process of Shouwu juice is as follows: fresh Shouwu is washed, sliced, dried, mixed with black bean juice, dried to make Shouwu; take 10Kg of Shouwu and grind it, add 15 times the quality of water, heat and boil , leached for 6 hours and removed the upper layer extract; Add 10 times the mass of hot water to ...

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Abstract

The invention discloses a strawberry-fleeceflower root compound beverage. The strawberry-fleeceflower root compound beverage is composed of the following components by weight: 30%-70% of strawberry juice, 15%-25% of fleeceflower root juice, 2%-8% of sucrose, 0.1%-0.6% of citric acid, 0.1%-0.3% of sorbitan fatty acid ester and 10%-40% of water. The strawberry-fleeceflower root compound beverage is obtained by mixing the strawberry juice and fleeceflower root juice according to the above weight proportions; adding auxiliary materials such as sucrose, citric acid, sorbitan fatty acid ester and water according to the weight proportions; blending thoroughly with stirring; filtering; sterilizing; filling; and carrying out secondary sterilization. The strawberry-fleeceflower root compound beverage takes full use of resources of the strawberry and fleeceflower root, is a high-quality product having a good flavor, relatively high nutritional value, little precipitate and high clarity, and meets taste requirements for the strawberry compound beverage by the market.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a strawberry shouwu compound beverage and a preparation method thereof. Background technique [0002] Shouwu, also known as Polygonum multiflorum, Gnome, and Jiaotenggen, is rich in nutrients, including polysaccharides, crude fat, protein, starch and nine different vitamins, among which the content of B vitamins is relatively high; it contains essential amino acids, amino acid content and American ginseng Similar, especially the content of arginine is as high as 2.23%. There are inorganic salts and trace elements necessary for the human body, among which potassium, phosphorus, magnesium, copper, selenium, etc. are high in content, and stilbene glycosides and lecithin have the greatest effect. The active ingredients of Shouwu are mainly stilbene glycosides, anthraquinones and lecithin; Shouwu tastes bitter, sweet, astringent, and warm in nature, and has the functions of no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/30A23L33/10
CPCA23L2/02A23L2/04A23L33/00A23V2002/00
Inventor 陈开作
Owner 陈开作
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