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kudzu fruit milk

A technology of kudzu fruit and fruit milk, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of single taste and low nutritional value, and achieve the effects of good taste, high nutritional value, and huge economic and social benefits

Active Publication Date: 2017-07-21
HENAN UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above situation, in order to solve the defects of the prior art, the object of the present invention is to provide a kudzu root milk, which can effectively solve the problem of single taste and low nutritional value of the existing kudzu root drink.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] When the present invention is specifically implemented, it can be made by the following weight: 20% of kiwi fruit juice, 13% of kudzu root polysaccharide, 10% of xylitol, 10% of milk powder, 1% of composite stabilizer, and 46% of water; wherein the composite stabilizer Mix with xylitol, add some water to dissolve, heat to 95-100°C, stir well to get a mixture of compound stabilizer and xylitol, set aside, add milk powder and the rest of the water to stir, add Pueraria polysaccharide and compound stabilizer in turn The mixture with xylitol and kiwi fruit juice are stirred evenly to obtain a feed liquid. The feed liquid is homogenized at a temperature of 55°C and a pressure of 25 MPa, degassed, filled, and capped, sterilized at a water temperature of 90°C for 20-30 minutes, and cooled After reaching room temperature, kudzu root fruit milk (finished product) is obtained.

Embodiment 2

[0017] When the present invention is implemented, it can also be made by the following weight: 15% of kiwi fruit juice, 15% of kudzu root polysaccharide, 8% of xylitol, 12% of milk powder, 0.5% of composite stabilizer, and 49.5% of water; Mix xylitol with xylitol, add part of water to dissolve, heat to 95-100°C, stir thoroughly to get a mixture of compound stabilizer and xylitol, set aside, add milk powder and remaining water to stir, add kudzu root polysaccharide in turn, compound stabilizer The mixture of agent and xylitol, kiwi fruit juice, stir evenly to get the feed liquid, the feed liquid is homogenized at a temperature of 55°C and a pressure of 25MPa, degassed, filled, sealed, and sterilized at a water temperature of 90°C

[0018] After 20-30 minutes, cool down to room temperature to obtain kudzu fruit milk (finished product).

Embodiment 3

[0020] When the present invention is implemented, it can also be made by the following weight: 25% of kiwi fruit juice, 10% of kudzu root polysaccharide, 12% of xylitol, 8% of milk powder, 1% of compound stabilizer, and 44.5% of water; wherein the compound stabilizer Mix xylitol with xylitol, add part of water to dissolve, heat to 95-100°C, stir thoroughly to get a mixture of compound stabilizer and xylitol, set aside, add milk powder and remaining water to stir, add kudzu root polysaccharide in turn, compound stabilizer The mixture of xylitol and xylitol, kiwi fruit juice, stir evenly to obtain the feed liquid, homogenize the feed liquid at a temperature of 55°C and a pressure of 25MPa, degas, fill, seal, and sterilize at a water temperature of 90°C for 20-30min. Cool down to room temperature to get kudzu fruit milk (finished product).

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Abstract

The invention relates to pueraria fruit milk. The pueraria fruit milk can effectively solve the problems that an existing pueraria beverage is single in taste and low in nutritive value. The pueraria fruit milk is prepared from, by weight, 15-25% of kiwi fruit juice, 10-15% of pueraria polysaccharide, 8-12% of xylitol, 8-12% of milk powder, 0.5-1% of a compound stabilizer and 40-50% of water. A method for preparing the pueraria fruit milk includes the steps that the compound stabilizer and the xylitol are mixed, water is added for dissolution and heated to 90-100 DEG C, a mixture of the compound stabilizer and the xylitol is obtained for standby, remaining water is added to the milk powder to be stirred, and the pueraria polysaccharide, the mixture of the compound stabilizer and the xylitol and the kiwi fruit juice are sequentially added, evenly stirred, homogenized, degassed, filled, sealed with a cover, sterilized and cooled. In cooperation with kiwi fruits rich in vitamin C and fresh milk rich in nutrition, the prepared pueraria fruit milk is good in taste and high in nutritive value, the extraction process of the pueraria polysaccharide is further improved, operation is simple, production is easy, nutritional ingredients of pueraria are kept, the effects of reducing blood glucose and resisting aging are achieved, and the pueraria fruit milk is effectively used for healthcare products and beneficial to health of the human body.

Description

technical field [0001] The invention relates to the field of health drinks, in particular to kudzu root fruit milk. Background technique [0002] Pueraria thomsonii Benth is the dried root of the leguminous plant Pueraria thomsonii Benth. It is a commonly used traditional Chinese medicine. Pueraria mainly contains flavonoids, saponins, coumarins and polysaccharides. According to literature reports, Pueraria polysaccharides have the functions of lowering blood sugar, scavenging free radicals, Anti-oxidation, anti-aging, antibacterial and other pharmacological effects, the development prospect of health care products is good. Although there are health drinks about kudzu root on the market today, the taste is single and the nutritional value is low. [0003] At present, kudzu root health care products generally use water washing method to obtain kudzu root starch, which largely destroys various active ingredients in kudzu root, and the extraction and utilization of kudzu root ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/156A23C9/152
Inventor 裴莉昕纪宝玉左艇陈随清胡研萍付宇航
Owner HENAN UNIV OF CHINESE MEDICINE
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