Jabuticaba sugar-free beverage and production method thereof

A production method and grape tree technology, which is applied in the field of food and beverage processing, can solve the problems of developing, utilizing and discarding wine residues, and achieve the effect of rich taste, sweet and soft taste, and improved taste

Inactive Publication Date: 2017-10-24
FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the grapes are made into wine, a large amount of wine residues are produced, and these wine residues are often discarded as waste, or the wine residues are processed into organic fertilizers and animal feeds, and the wine residues have not yet been developed and utilized in food and beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A grape tree sugar-free drink, which is made from tree wine residue as the main ingredient, with dry leaves of A. saccharomyces and xylitol as ingredients, boiled in water and filtered, and specifically includes the following steps:

[0027] 1) Mix the grape residue and water according to the weight / volume ratio of 150g: 1000mL, boil it with a fire power of 2000 watts, and boil it with a fire power of 800 watts for 25 minutes, then filter the grape residue with gauze, collect the extract and vacuum Suction filtration to obtain grape juice;

[0028] 2) According to the weight-to-volume ratio of 4g: 1000mL, add the dried leaves of Shikeke to the above-mentioned grape juice, and cook for 6 minutes with a firepower of 800 watts to obtain the initial drink;

[0029] The dry leaves of Lithocarpus are dry leaves obtained by drying the fresh leaves of Lithocarpus plucked at 60° C. for 12 hours;

[0030] 3) According to the weight-volume ratio of 50g: 1000mL, add xylitol to the...

Embodiment 2

[0034] A grape tree sugar-free drink, which is made from tree wine residue as the main ingredient, with dry leaves of A. saccharomyces and xylitol as ingredients, boiled in water and filtered, and specifically includes the following steps:

[0035] 1) Mix the grape residue and water according to the weight / volume ratio of 100g: 1000mL, boil it with a fire power of 2200 watts, and boil it with a fire power of 1000 watts for 20 minutes, then filter the grape residue with gauze, collect the extract and vacuum Suction filtration to obtain grape juice;

[0036] 2) According to the weight-to-volume ratio of 5g: 1000mL, add the dried leaves of Shikeke to the above-mentioned grape juice, and cook for 5 minutes with a firepower of 1000 watts to obtain the initial drink;

[0037] The dry leaves of Lithocarpus are dry leaves obtained by drying the fresh leaves of Lithocarpus plucked at 50° C. for 14 hours;

[0038] 3) According to the weight-volume ratio of 30g: 1000mL, add xylitol to t...

Embodiment 3

[0042] A grape tree sugar-free drink, which is made from tree wine residue as the main ingredient, with dry leaves of A. saccharomyces and xylitol as ingredients, boiled in water and filtered, and specifically includes the following steps:

[0043]1) Mix the grape residue and water according to the weight / volume ratio of 125g: 1000mL, boil it with 2000 watts of fire power, and cook for 20 minutes with 800 watts of fire power, then filter the grape residue with gauze, collect the extract and vacuum Suction filtration to obtain grape juice;

[0044] 2) According to the weight-to-volume ratio of 5g: 1000mL, add the dried leaves of Shikeke to the above-mentioned grape juice, and cook for 5 minutes with a firepower of 800 watts to obtain the initial drink;

[0045] The dry leaves of Lithocarpus are dry leaves obtained by drying the picked fresh leaves of Lithocarpus at 55° C. for 13 hours;

[0046] 3) According to the weight-volume ratio of 40g: 1000mL, add xylitol to the above-me...

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PUM

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Abstract

The invention discloses a jabuticaba sugar-free beverage and a production method thereof. The jabuticaba sugar-free beverage is prepared from jabuticaba wine residue, which is generated after fermentation of wine, as a main material and lithocarpus polystachyus dry leaves and xylitol as auxiliary materials and through the steps of water boiling and filtration. The jabuticaba wine residue is obtained after the fermentation of wine and is free of sugar; by adding the lithocarpus polystachyus, the beverage has abundant taste; by adding the xylitol as a sweetener, the beverage is improved in taste. The beverage is sugar-free, and is very suitable for diabetic patients. During production, there is no pigment and food additive added, and the beverage has a browny-red color and has a sweet and soft taste. The beverage has a delicate fruity taste and slight sour and astringent mouth feel, has a pleasant sour and sweet taste and abundant mouth feel, and is sweet and has long aftertaste. The beverage also has health-care effects of clearing heat to removing toxin, engendering fluid to moistening lung, reducing blood glucose, resisting oxidization, reducing fat and resisting tumor, so that the beverage is an excellent natural health-care product. The production method also turns waste byproducts, generated during the brewing process of jabuticaba wine, into useful resources.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a grape sugar-free beverage and a preparation method thereof. Background technique [0002] vine grapes ( Myrciaria cauliflora (DC.) Berg), also known as Gerbera, Jumbo Fruit, Myrtle, is a fruit tree of Myrtaceae Myrtle, a tropical and subtropical evergreen shrub, native to Brazil, Argentina and other countries and regions. The annual plant yield of Jiabao fruit high-yield tree can reach 50 kg, and the market price of fruit is 140-200 yuan / kg, with high economic benefits. The fruit is round and shaped like a grape. The skin is firm and smooth. The flesh is white and transparent, soft and juicy. It has a unique taste and rich aroma. It contains guava, pineapple, mangosteen and other fruit flavors. The fruit is rich in nutrients and contains a variety of nutrients, mineral elements and trace elements necessary for the human body, and is rich in V...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/72A23L33/00
CPCA23L2/382A23L2/52A23L2/60A23L2/72A23L33/00A23V2002/00A23V2200/30A23V2200/308A23V2200/314A23V2200/326A23V2200/328A23V2250/6422
Inventor 邱珊莲林宝妹郑开斌纪勇惠钟军斌张少平洪佳敏张帅郑菲艳林碧珍
Owner FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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