Mulberry, blueberry and plant beverage rich in anthocyanidins, and preparation method thereof

Abstract

The invention discloses a mulberry, blueberry and plant beverage rich in anthocyanidins, and a preparation method thereof. Every 1000ml of the beverage comprises 6-35g of a mulberry juice concentrate, 4-10g of a blueberry juice concentrate, 1g of Sedum aizoon L. extract, 1g of a lime juice concentrate, 0.01-0.25g of stevioside, 20-30g of white granulated sugar, 1g of citric acid, 0.4-0.5g of carboxymethyl cellulose, and the balance of water. The beverage has the advantages of reasonable formula, no essences, pigments or antiseptics, keeping of the sweetness, and effective reduction of heat energy, and is a healthy drink; mulberry and blueberry are respectively rich in anthocyanidins, Sedum aizoon L. contains various amino acids and vitamins, so mulberry, blueberry and Sedum aizoon L. can be compounded to clear heat, detoxify, nourish heart, relieve asthma, improve eyesight, remove free radicals, prevent ageing and improve immunity; and the beverage has natural color, is clear and transparent, has refreshing mouthfeel, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a plant drink and a preparation method thereof, in particular to a mulberry and blueberry plant drink rich in anthocyanins and a preparation method thereof, belonging to the technical field of food and drink. Background technique [0002] At present, most of the main raw materials used in anthocyanin-containing beverages on the market are single products rich in anthocyanins, such as blueberries, mulberries, and purple sweet potatoes, and some of these single products are mixed with other fruit juices, but both There are relatively few kinds or more than two kinds of main raw materials rich in anthocyanins. [0003] The existing technology of making beverages containing anthocyanins mainly has the following problems: [0004] 1. In the process of raw material concentration, the loss of anthocyanins is relatively serious, and the nutritional value is reduced; [0005] 2. In the production process of most beverages, dessert add...

AI Technical Summary

Problems solved by technology

[0004] 1. In the process of raw material concentration, the loss of anthocyanins is relatively serious, and the nutritional value is reduced;

[0005] 2. In the production process of most beverages, dessert additives such as white sugar, sucrose or cyclamate that generate higher heat energy are added to increase the sweetness of beverages, which is not conducive to human health;

[0006] 3. Add a certain amount of essence to enhance the taste, which is not conducive to human health;

[0007] 4. Add a certain amount of pigment to increase the appearance and beauty, which is not conducive to human health;

[0009] It can be seen that the beverage production technology with severely damaged anthocyanin content, high heat energy, and excessive additives and preservatives needs to be improved.

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