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Rosa roxbunghii health-care beverage and making method thereof

A technology for health-care beverages and prickly pears, which is applied in the directions of pharmaceutical formulas, plant raw materials, and medical preparations containing active ingredients, can solve the problems of easy browning, poor palatability of fresh fruit, sour taste, etc., and achieves good product quality and palatability. Good, no browning effect

Inactive Publication Date: 2017-05-31
GUIZHOU QIANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to containing a large amount of tannins, the taste is sour and astringent, so that the fresh fruit has poor palatability, and the development and utilization are limited.
At the same time, the prickly pear juice is prone to browning during processing and storage, and the product quality fluctuates greatly.

Method used

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  • Rosa roxbunghii health-care beverage and making method thereof
  • Rosa roxbunghii health-care beverage and making method thereof
  • Rosa roxbunghii health-care beverage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Raw materials: prickly pear juice 130kg, houttuynia cordata juice 30kg, monk fruit concentrate 20kg, carrageenan 0.03kg, konjac gum 0.03kg, alitame 0.02kg, glycyrrhizin 0.02kg, sucralose 0.02kg and purified water 1000kg.

[0058] Production process of prickly pear juice: take prickly pear fruit, remove the thorns, wash, freeze at -4-0°C for 12 hours, place at room temperature for 35 minutes, crush, filter, and use the filtrate for later use; add 6 times the amount of water to the filter residue, and add the filter residue 0.03% by weight wine active dry yeast, mixed evenly, put into a fermenter, cultured in a constant temperature shaking incubator at 33-37°C, the shaking frequency was 130r / min, fermented for 6 days, filtered, and after removing the filter residue, Mix with the above filtrate, that is.

[0059] The production process of Houttuynia cordata juice: Take Houttuynia cordata and add 10 times the amount of water to soak for 20 minutes, decoct for 2.5 hours, fil...

Embodiment 2

[0068] Raw materials: prickly pear juice 140kg, houttuynia cordata juice 35kg, monk fruit concentrate 25kg, carrageenan 0.04kg, konjac gum 0.04kg, alitame 0.025kg, glycyrrhizin 0.025kg, sucralose 0.025kg and purified water 1050kg.

[0069] Production process of prickly pear juice: take prickly pear fruit, remove the thorns, wash, freeze at -4-0°C for 14 hours, place at room temperature for 40 minutes, crush, filter, and use the filtrate for later use; add 7 times the amount of water to the filter residue, and add the filter residue 0.04% wine active dry yeast by weight, mixed evenly, put into a fermenter, cultured in a constant temperature shaking incubator at 33-37°C, the shaking frequency was 135r / min, fermented for 6 days, filtered, and after removing the filter residue, Mix with the above filtrate, that is.

[0070] Production process of Houttuynia cordata juice: Take Houttuynia cordata and add 12 times the amount of water to soak for 30 minutes, decoct for 3 hours, filter...

Embodiment 3

[0079] Raw materials: prickly pear juice 120kg, houttuynia cordata juice 25kg, monk fruit concentrate 15kg, carrageenan 0.02kg, konjac gum 0.02kg, alitame 0.015kg, glycyrrhizin 0.015kg, sucralose 0.015kg and purified water 950kg.

[0080] The production process of Rosa roxburghii juice: take Rosa roxburghii fruit, remove the thorns, wash, freeze at -4-0°C for 10 hours, place at room temperature for 30 minutes, crush, filter, and reserve the filtrate; add 5-7 times the amount of water to the filter residue, Add wine active dry yeast with 0.02% weight of the filter residue, mix well, put it into a fermenter, put it in a constant temperature shaking incubator at 33-37°C, and cultivate it at a constant temperature of 125r / min, ferment for 5 days, filter, and remove the filter residue After that, mix with the above-mentioned filtrate to obtain.

[0081] Production process of Houttuynia cordata juice: Take Houttuynia cordata and add 8 times the amount of water to soak for 10 minutes...

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PUM

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Abstract

The invention discloses a rosa roxbunghii health-care beverage and a making method thereof. The beverage is mainly made from rosa roxbunghii juice, herba houttuyniae juice, a fructus momordicae concentrated solution, carrageenan, konjac glucomannan, Alitame, glycyrrhizin, sucralose and purified water. The beverage is good in mouthfeel, free of tartness and good in palatability, and meanwhile browning cannot occur, and the product quality is good.

Description

technical field [0001] The invention relates to a thorn pear health beverage and a preparation method thereof, in particular to a preparation method of a thorn pear health beverage with good taste and good stability. Background technique [0002] Beverages refer to liquid foods that use water as the basic raw material and are produced by different formulas and manufacturing processes for direct drinking. In addition to providing water, beverages of different varieties contain different amounts of sugar, acid, milk, sodium, fat, energy and various amino acids, vitamins, inorganic salts and other nutrients, and with the improvement of living standards, people The quality requirements of beverages are also getting higher and higher, and more attention is paid to the importance of beverages to health. The requirements for the choice of beverages are getting higher and higher, not only requiring good taste, but also requiring health functions. Therefore, health beverages have bec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L2/84A61K36/78A61P11/14A61P29/00
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A61K36/42A61K36/738A61K36/78
Inventor 王仲一向柯臻
Owner GUIZHOU QIANG BIOTECH CO LTD
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