Blueberry beverage and preparation process
A technology for beverages and blueberries, applied in the field of blueberry beverages and preparation technology, can solve the problems such as the destruction of blueberry puree nutritional components, the inability to exert the nutritional value of blueberries, and the failure to maintain nutritional components, so as to improve human immunity, enhance human immunity, Improves vision and memory
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[0031] Example 1
[0032] 1) Preparation of color powdered sugar
[0033] Weigh 45 kg of white sugar, put it in an iron pan, stir-fry with low heat until the color turns yellowish brown, stop the fire, cool to -5°C-0°C, then pulverize into powder with a grinder to obtain color powdered sugar .
[0034] 2) Weighing:
[0035] a Weigh citric acid: 1.0kg; malic acid: 0.2kg; fructose syrup: 35kg; xylitol: 30kg and put it in a glass jar for later use;
[0036] b Weigh 0.3 kg of calcium gluconate; 0.1 kg of zinc gluconate; vitamin C: 0.3 kg; sodium iso-VC: 0.3 kg; sodium citrate: 0.4 kg into a glass bottle for later use;
[0037] c Weigh the color and flavor powdered sugar: 25kg; natural pectin: 6kg; mix evenly and make a dry mixed colloid of colloid and color flavored sugar powder for later use;
[0038] d Weigh wild blueberry puree: 250kg for use.
[0039] 3) Chemical materials:
[0040] Add 600kg of 70-75℃ hot water into the shearing tank. The height of the water surface should be submerged by...
Example Embodiment
[0055] Example 2
[0056] 1) Preparation of color powdered sugar
[0057] Weigh 50kg white granulated sugar, put it in an iron pan, stir-fry with low heat until the color turns yellowish brown, stop the fire, cool to -5℃-0℃, then pulverize into powder with a grinder to obtain color powdered sugar .
[0058] 2) Weighing:
[0059] a Weigh citric acid: 1.2kg; malic acid: 0.3kg; fructose syrup: 40kg; xylitol: 25kg and put it in a glass jar for later use;
[0060] b. Weigh 0.5 kg of calcium gluconate; 0.12 kg of zinc gluconate; vitamin C: 0.5 kg; sodium iso-VC: 0.5 kg; sodium citrate: 0.5 kg into a glass bottle for later use;
[0061] c Weigh color powdered sugar: 30kg; natural pectin: 7kg; mix evenly to make colloid and color powdered sugar
[0062] Dry mixed colloid for use;
[0063] d Weigh wild blueberry puree: 300kg for use.
[0064] 3) Chemical materials:
[0065] Add 800kg of 70-75℃ hot water into the shearing tank. The height of the water surface should be submerged by the second flywhee...
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