Citrus sinensis beverage and preparation method thereof

A technology for orange beverages and sweet oranges, applied in the field of sweet orange beverages and their preparation, can solve the problems of low content of biological active components in beverages, and achieve the effect of increasing types and contents

Inactive Publication Date: 2017-07-18
SOUTHWEST UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The object of the present invention is to provide a kind of sweet orange beverage and preparation method thereof, aim to solve the problem that the existing commercially available citrus bevera...

Method used

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  • Citrus sinensis beverage and preparation method thereof

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Embodiment Construction

[0013] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0014] The application principle of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0015] The sweet orange beverage provided in the embodiment of the present invention consists of 100mL-300mL of water, 1g-3g of sweet orange extract, 0.01g-0.03g of steviol glycoside and 0.05g-0.2g of konjac powder.

[0016] Such as figure 1 Shown, the preparation method of the sweet orange drink that the embodiment of the present invention provides comprises the following steps:

[0017] S101: Preparation of sweet orange extract, choose fresh sweet orange fruit that is not suitable ...

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Abstract

The invention discloses a citrus sinensis beverage and a preparation method thereof. The citrus sinensis beverage is composed of 100-300 milliliters of water, 1-3 grams of a citrus sinensis extract, 0.01-0.03 gram of stevioside, and 0.05-0.2 gram of konjac powder. The citrus sinensis beverage utilizes a whole-fruit citrus sinensis extract (extractum) as a raw material so that the prepared citrus sinensis beverage contains bio-active components of peel of the fruits of citrus sinensis; and no such product and formula have been found in existing market. The citrus sinensis beverage fully utilizes various bio-active components of citrus fruits so as to solve the problems of low bio-active ingredient content, incomplete nutrients and so on of existing citrus fruit beverages; moreover, the citrus sinensis beverage also solves the problem of utilization of fruits of citrus sinensis which are not suitable for fresh eating. The preparation method increases varieties and content of nutrients, including amino acids, minerals, vitamins and so on, in the citrus beverages, and increases varieties and content of health-care ingredients, including the flavonoids and so on.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, in particular to a sweet orange beverage and a preparation method thereof. Background technique [0002] The existing commercially available citrus beverages are mainly citrus juice and various beverages prepared from it, and the preparation process involves problems such as food additives or low content of beverage bioactive components. Contents of the invention [0003] The object of the present invention is to provide a kind of sweet orange beverage and preparation method thereof, aim to solve the problem that the existing commercially available citrus beverages are mainly citrus juice and various beverages formulated with it as raw materials, and its preparation process involves food additives or beverages. The problem of low content of bioactive ingredients. [0004] The present invention is achieved in the following way: a sweet orange beverage, which is composed of 100mL-30...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L19/00
CPCA23L2/02A23L2/52A23V2002/00A23V2200/30A23V2250/21A23V2300/14
Inventor 周志钦张文林任科宇刘燕
Owner SOUTHWEST UNIVERSITY
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