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Preparation method of lonicera caerulea compound beverage

A production method and a technology of indigo fruit are applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve problems such as difficult storage, short growth cycle of indigo fruit, etc., and achieve easy implementation, The effect of improving detoxification function and simple operation

Inactive Publication Date: 2017-02-08
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of short growth cycle and difficult storage of cyanocarpus, and provide a preparation method of cyanobacteria compound beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of blue indigo compound beverage, concrete operation steps are:

[0028] ① Preparation of indigo juice

[0029] a. Juice making: select fresh blue indigo fruit with the same maturity, remove secondary fruit and rotten fruit, wash them thoroughly with running water to remove all impurities, and then blanch them with boiling water at 100°C for 4-6 minutes to kill large scale on the surface Some microorganisms and softened peels are crushed by a crusher, and the juice is extracted by a continuous screw juicer;

[0030] b. Debittering treatment: add 0.4% sodium hydroxide and 100-180 mg / kg sodium sulfite to the coarsely filtered indigo juice, adjust the pH of the juice to 7-9, and keep it at 65-70°C for 15-25 minutes , and keep stirring, then cool to room temperature, add 0.5% citric acid, adjust its pH to 4~5, set aside;

[0031] c. ultrafiltration: under the pressure of 5 MPa, the indigo juice through the debittering process is ultrafiltered ...

Embodiment 2

[0047] A kind of preparation method of blue indigo compound beverage, concrete operation steps are:

[0048] ① Preparation of indigo juice

[0049] a. Juice making: select fresh blue indigo fruit with the same maturity, remove secondary fruit and rotten fruit, wash thoroughly with running water to remove all impurities, and then blanch with boiling water at 100°C for 4 to 6 minutes to kill large Some microorganisms and softened peels are crushed by a crusher, and the juice is extracted by a continuous screw juicer;

[0050] b. Debittering treatment: add 0.4% sodium hydroxide and 100-180 mg / kg sodium sulfite to the coarsely filtered indigo juice, adjust the pH of the juice to 7-9, and keep it at 65-70°C for 15-25 minutes , and keep stirring, then cool to room temperature, add 0.5% citric acid, adjust its pH to 4~5, set aside;

[0051] c. ultrafiltration: under the pressure of 5 MPa, the indigo juice through the debittering process is ultrafiltered with a hollow fiber ultrafil...

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Abstract

The invention discloses a preparation method of a lonicera caerulea compound beverage, belonging to the field of beverage processing. The preparation method is characterized by adopting the following processing flow: (1) preparation of lonicera caerulea juice, namely washing of lonicera caerulea, hot ironing, breaking, juicing, rough filtration, debitterizing treatment, ultrafiltration and clarification of lonicera caerulea juice; and (2) preparation of a compound juice beverage, namely mixing and blending of lonicera caerulea juice and ficus pumila juice, homogenization, adjustment of sugar acid, preheating, superhigh-temperature instant sterilization, filling, vacuum sealing, cooling and heat preservation to obtain a finished product. The preparation method has the following beneficial effects: the beverage product is moderately sour and sweet and clear and transparent and has strong and mellow aroma of lonicera caerulea and ficus pumila as well as unique flavor; and the product has the healthcare functions of clearing heat and removing toxin, resisting inflammation and viruses, reducing blood pressure, improving the detoxifying function of the liver and the like. The preparation method is easy to operate and implement.

Description

technical field [0001] The invention relates to a processing method of a beverage, in particular to a preparation method of a blue indigo fruit compound beverage. Background technique [0002] Blue indigo fruit is a variant of blue fruit honeysuckle, also known as mountain eggplant fruit, blue fruit, etc. The fruit is rich in nutrients and of high value. It is rich in Vc and amino acids. Among the 8 kinds of amino acids that cannot be synthesized by the human body, blue indigo fruit contains 7 kinds. It is also rich in various trace elements that are indispensable to the human body, especially magnesium, potassium and iron. Highest. In addition to its high edible value, the fruit also contains rich vP active substances, such as rutin, anthocyanin, etc., which have high medicinal value. Studies have shown that the fruit not only has the effect of clearing heat and detoxifying, but also has certain effects on lowering blood pressure, increasing blood count, and treating anor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/68
CPCA23L2/02A23L2/60A23L2/68A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/326
Inventor 栾培培朱娜张凯楷
Owner 芜湖市三山区绿色食品产业协会
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