Sugar-free emblic juice beverage and production method thereof

A production method and technology of Emmanuel Fruit Juice, applied in the field of food and beverages, can solve the problems of reducing consumer trust, inducing diabetes, raising blood sugar, etc., and achieving the effects of refreshing and pleasant taste, pure taste and low calorie value

Inactive Publication Date: 2015-06-10
GUANGXI RUIQIKANG BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using high concentration of sucrose or glucose as flavoring agent is not only unsuitable for diabetics, but also can cause blood sugar to rise after normal consumers drink it, and there is a risk of inducing diabetes
In addition, adding a large amount of chemical reagents greatly reduces consumers' trust in product safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] Preparation of emblica juice:

[0028] Wash and drain the ripe, round and unspoiled emblica fruit; then crush and remove the core to collect the pulp; squeeze the juice, remove the pomace, and keep the juice to obtain emblica juice for later use.

Embodiment 1

[0030] One, the preparation of water chestnut skin extract

[0031] Dry the washed fresh water chestnut skin at 45-50°C for 8 hours, crush it through 90-100 mesh to obtain water chestnut skin powder, then use ethanol as solvent, and the ratio of material to liquid is 1:12-13, and the extraction temperature is Adjust the pH value to 3-4 at 30-35°C, extract for 3 hours, filter to remove residue, and centrifuge to obtain the water chestnut skin extract, which will be used for later use.

[0032] Two, the production method of sugar-free emblica fruit juice drink, Including the following steps:

[0033] (1) Clarification of emblica juice: add 3 g of compound clarifier to every 100ml of emblica juice, then stir continuously for 1 hour, then let it stand for 1~2 hours, and filter to obtain clarified emblica juice; add water to dilute to emblical V in fruit juice C The concentration is 500~600 mg / 100 ml; the compound clarifying agent is a mixture of pectinase: chitosan: casein w...

Embodiment 2

[0040] One, the preparation of water chestnut skin extract

[0041] Dry the washed fresh water chestnut skin at 45-50°C for 7 hours, crush it through 80-90 meshes to obtain water chestnut skin powder, then use ethanol as solvent, and the ratio of material to liquid is 1:14-15, and the extraction temperature is 35~40°C, adjust the pH value to 3~4, extract for 4 hours, filter to remove residue, and centrifuge to obtain the water chestnut skin extract, which is set aside.

[0042] Two, the production method of sugar-free emblica fruit juice drink , including the following steps:

[0043] (1) Clarification of emblica juice: add 5 g of compound clarifier to every 100ml of emblica juice, then stir continuously for 1 hour, then let stand for 2 hours, filter to obtain clarified emblica juice; add water to dilute to emblical juice Middle V CThe concentration is 800~1000 mg / 100 ml; the compound clarifying agent is a mixture of pectinase: chitosan: casein with a weight ratio of 1:1...

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PUM

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Abstract

The invention discloses a sugar-free emblic juice beverage and a production method thereof. The production method comprises the following steps: adding emblic juice into a compound clarifier to obtain clarified emblic juice; adding water for dilution, and further adding sucralose; adding an extract of eleocharis tuberosa peel for seasoning, then, refrigerating and removing sediments to obtain clear emblic juice; homogenizing under the pressure of 5-14MPa; degassing, sterilizing and canning, thereby obtaining the sugar-free emblic juice beverage. The beverage disclosed by the invention is pale yellow, has delicious sweet and fresh taste, is full of nutriments, and is suitable for all consumers including diabetic patients; moreover, the production method is simple, and the production cost is relatively low, so that the beverage is suitable for large-scale industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to emblica fruit juice beverage and a production method thereof. Background technique [0002] Eucalyptus emblica, also known as eucalyptus and oleifera. The production areas of emblica are widely distributed in tropical and subtropical regions such as Fujian, Taiwan, Guangdong, Guangxi, Guizhou, and Yunnan. In a year, except for May and June, fresh emblica can be received in other months. Amla emblica is wild, highly nutritious, and has the characteristics of regulating the physiological functions of the body. It is known as the "third-generation fruit". Ripe emblica has a sour taste of "bitter before sweet", rich in vitamin C (Vc) and superoxide dismutase (SOD), and rich in 12 kinds of vitamins, 16 kinds of trace elements, 18 kinds of amino acids, And rich in tannins, organic acids, phenols and other nutrients. Every 100 grams of fresh emblica contains 500...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23V2002/00
Inventor 谭强阮文豪
Owner GUANGXI RUIQIKANG BEVERAGE
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