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Cranberry compound drink and preparation method thereof

A technology for cranberry and cranberry juice, which is applied in the field of food processing, can solve the problems of low content of cranberry juice, dull product color, lack of highlighting the function of cranberry sour taste, etc., so as to achieve good anti-infection, The effect of process optimization

Inactive Publication Date: 2017-09-01
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In recent years, along with the introduction and development of cranberries, the consumption of cranberry drinks has gradually increased, but the cranberry juice content in the cranberry drinks on the market is less, compounded with other berries, the product color Dull without accentuating the unique tartness and functionality of cranberries

Method used

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  • Cranberry compound drink and preparation method thereof
  • Cranberry compound drink and preparation method thereof
  • Cranberry compound drink and preparation method thereof

Examples

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Effect test

Embodiment 1

[0098] A cranberry compound beverage is prepared from the following raw materials in parts by weight: 47 g of cranberry juice, 7.5 g of hawthorn juice, 7.5 g of red date juice, and 13 g of maltitol liquid.

[0099] The preparation method of described cranberry compound drink, comprises the following steps:

[0100] (1) Preparation of cranberry juice: thaw frozen cranberries at room temperature, wash them, add distilled water three times the weight of cranberries, crush them in a juicer, and filter them with a 400-mesh filter cloth to obtain cranberries. cranberry juice;

[0101] (2) Preparation of hawthorn juice: Blanch the hawthorn in a boiled NaCl solution with a mass concentration of 0.2% for 3 minutes. The weight ratio of the hawthorn to the NaCl solution is 1:5. When the hawthorn is completely heated without losing more pigment Take it out, remove the core, add distilled water three times the weight of the hawthorn, crush it in a juicer, then add a pectinase solution wit...

Embodiment 2

[0108] A cranberry compound beverage is prepared from the following raw materials in parts by weight: 47 g of cranberry juice, 12.5 g of hawthorn juice, 12.5 g of red date juice, and 17 g of maltitol liquid.

[0109] The preparation method of described cranberry compound drink, comprises the following steps:

[0110] (1) Preparation of cranberry juice: thaw frozen cranberries at room temperature, wash them, add distilled water three times the weight of cranberries, crush them in a juicer, and filter them with a 400-mesh filter cloth to obtain cranberries. cranberry juice;

[0111] (2) Preparation of hawthorn juice: put the hawthorn in a boiling NaCl solution with a mass concentration of 0.2% for 4 minutes, take it out when the hawthorn is completely heated without losing more pigment, and add distilled water three times the weight of the hawthorn after removing the core Crush in a juice extractor, then add a pectinase solution with a mass concentration of 10% and enzymolyze i...

Embodiment 3

[0118] A cranberry compound beverage is prepared from the following raw materials in parts by weight: 52 g of cranberry juice, 10 g of hawthorn juice, 12.5 g of red date juice, and 17 g of maltitol liquid.

[0119] The preparation method of described cranberry compound drink, comprises the following steps:

[0120] (1) Preparation of cranberry juice: thaw frozen cranberries at room temperature, wash them, add distilled water three times the weight of cranberries, crush them in a juicer, and filter them with a 400-mesh filter cloth to obtain cranberries. cranberry juice;

[0121] (2) Preparation of hawthorn juice: Blanch the hawthorn in a boiled NaCl solution with a mass concentration of 0.2% for 5 minutes, take it out when the hawthorn is thoroughly heated without losing more pigment, and add distilled water three times the weight of the hawthorn after removing the core Crush in a juice extractor, then add a pectinase solution with a mass concentration of 10% and enzymolyze i...

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Abstract

The invention provides cranberry compound drink. The cranberry compound drink is prepared from the following raw materials in parts by weight: 47-62 parts of cranberry juice, 7.5-12.5 parts of hawthorn juice, 7.5-12.5 parts of red date juice and 13-17 parts of maltitol liquid. A preparation process comprises the following steps: preparing the cranberry juice, preparing the hawthorn juice, preparing red date juice, preparing the maltitol liquid, preparing the cranberry compound drink, and carrying out sterilization treatment. The cranberry compound drink provided by the invention has the advantages that the utilized raw materials are extensive in sources and are medicinal and edible dual purpose varieties, so that safety is good; and multiple organic acids in cranberry and hawthorn are combined to form a unique sour taste, red dates are used for adjusting fragrance, low-calorie maltitol is used for supplementing a sweet taste, so that drink which is bright pale violet red, slightly sour and slightly astringent as well as appropriately fragrant is obtained through recombination, and by optimizing a processing technology, functional substances in the cranberry are reserved to the greatest extent, so that the cranberry compound drink also has certain health efficacy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cranberry compound beverage and a preparation method thereof. Background technique [0002] Cranberry is a health-care fruit. The content of protein, fat and carbohydrates in the fruit is low, but it has a certain amount of dietary fiber (1.6g / 100g), and is rich in minerals (such as potassium, sodium, phosphorus, magnesium, calcium, zinc, iron), vitamins (such as V c , Thiamine, Riboflavin, Niacin, Folic Acid, V A , V E ), natural SOD enzymes, proanthocyanidins (34.3mg / 100g) and anthocyanins. Therefore, cranberry has many functions such as anti-oxidation, anti-aging, prevention and treatment of digestive system diseases, prevention and treatment of urinary tract infection, anti-cancer, protection of oral cavity and teeth. However, cranberry has strong acidity (pH≤2.5), sour taste, and is not suitable for fresh consumption. Therefore, it is generally nece...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L2/60
CPCA23L2/04A23L2/52A23L2/60
Inventor 刘海英邢子毅朱东辉孙思胜郭孝辉
Owner XUCHANG UNIV
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