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Common turnip beverage and preparation method thereof

A production method and technology of coriander root, applied in the field of beverages, can solve the problems of poor flavor of coriander root drink, waste of coriander root resources, low purchasing power, etc., and achieve the effects of promoting consumption and purchasing, being convenient to carry and easy to accept

Inactive Publication Date: 2016-06-22
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, coriander root is utilized, and it is mostly made into coriander root drink, but the existing beverages that use coriander root as raw material are made after beating coriander root and adding sugar, honey, etc. The prepared coriander root beverage has poor flavor and poor taste, so that the purchasing power is low, the sales volume is large, and finally the coriander root resource is wasted

Method used

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  • Common turnip beverage and preparation method thereof
  • Common turnip beverage and preparation method thereof
  • Common turnip beverage and preparation method thereof

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Embodiment 1

[0033] Embodiment 1 of the present invention provides a coriander root beverage, which mainly includes the following raw materials in parts by weight: 20 parts of vacuum degassed coriander root juice, 3 parts of white sugar, 6 parts of maltose, 0.2 part of citric acid and 36.2 parts of water.

[0034]The present embodiment also provides the preparation method of above-mentioned coriander root beverage, comprises the following steps:

[0035] a. Select fresh coriander roots free from diseases and insect pests, wash the coriander roots and squeeze the juice to obtain coriander root juice;

[0036] b. Put coriander root juice at -0.14MPa for 15 minutes to complete vacuum degassing;

[0037] c. Mix the coriander root juice after vacuum degassing with white sugar, maltose, citric acid, and water to obtain a mixed solution, then homogenize the mixed solution at 38°C and 10MPa, fill it, and use it at 80°C Pasteurization for 15 minutes.

Embodiment 2

[0039] Embodiment 2 of the present invention provides a coriander root beverage, which mainly includes the following raw materials in parts by weight: 40 parts of vacuum degassed coriander root juice, 6 parts of white sugar, 9 parts of maltose, 0.26 parts of citric acid, 0.2 parts of β-cyclodextrin, 0.06 parts of sodium D-isoascorbate, 0.06 parts of sodium citrate and 70.68 parts of water.

[0040] The present embodiment also provides the preparation method of above-mentioned coriander root beverage, comprises the following steps:

[0041] a. Select fresh coriander roots free from diseases and insect pests, wash the coriander roots and squeeze the juice to obtain coriander root juice;

[0042] b. Put coriander root juice at -0.14MPa for 15 minutes to complete vacuum degassing;

[0043] c. Add β-cyclodextrin to the coriander root juice after vacuum degassing, and then let the coriander root juice added with β-cyclodextrin stand at 43°C for 1 hour;

[0044] d. Divide the water...

Embodiment 3

[0048] Embodiment 3 of the present invention provides a coriander root beverage, which mainly includes the following raw materials in parts by weight: 30 parts of coriander root juice degassed in vacuum, 5 parts of white sugar, 7 parts of maltose, 0.23 parts of citric acid, 0.2 parts of γ-cyclodextrin, 6 parts of orange juice, 0.1 parts of sodium citrate and 51.47 parts of water.

[0049] The present embodiment also provides the preparation method of above-mentioned coriander root beverage, comprises the following steps:

[0050] a. Select fresh coriander roots free from diseases and insect pests, wash the coriander roots, cut into pieces and squeeze the juice to obtain coriander root juice;

[0051] b. Let the coriander root juice stand at room temperature for 30 minutes, and then use a 220-mesh filter cloth to filter the settled precipitate to obtain the filtered juice, then place diatomaceous earth on the filter paper, and pour the filtered juice to obtain the clear liquid ...

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Abstract

The invention relates to a common turnip beverage. The common turnip beverage is prepared from the following raw materials in parts by weight: 20-40 parts of common turnip juice after vacuum degassing, 3-6 parts of white granulated sugar, 6-9 parts of maltose, 0.2-0.26 part of citric acid and 36.2-70.8 parts of water. The common turnip beverage has excellent flavor and good taste. The invention also relates to a preparation method of the common turnip beverage.

Description

technical field [0001] The invention relates to the technical field of beverages, and in particular to a coriander root beverage and a preparation method thereof. Background technique [0002] Altitude sickness is a variety of pathological reactions produced by the human body after rapid exposure to low-pressure and hypoxic environments. It is a common disease unique to plateau areas. Common symptoms include headache, insomnia, loss of appetite, fatigue, and dyspnea. Generally speaking, 50% to 75% of people in the plains will experience altitude sickness when they quickly enter the plateau above 3000m in altitude. After a period of adaptation, the body can undergo a series of adaptive changes, such as increased ventilation, so that the tissue can use oxygen to reach or approach the normal level; the heart rate increases, and the pumping capacity of the heart increases, so that the output of the heart per stroke increases , improve the hypoxic condition; increase the amount ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/76A23L33/00
CPCA23L2/38A23L2/76A23V2002/00A23V2200/30A23V2250/032A23V2250/60
Inventor 罗爱民孟资宽张扬
Owner SICHUAN UNIV
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