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A kind of health-care compound fruit and vegetable drink and its preparation method

A compound fruit, vegetable and beverage technology, applied in the field of beverage processing, can solve problems such as poor taste, unbalanced nutrition, short shelf life, etc., and achieve scientific and reasonable raw material formula

Active Publication Date: 2020-01-10
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current fruit and vegetable compound drinks have defects such as poor taste, single function, unbalanced nutrition or short shelf life, which are far from meeting people's living needs.

Method used

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  • A kind of health-care compound fruit and vegetable drink and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A health-care compound fruit and vegetable drink. The percentage of the optimal formula obtained through sensory evaluation, light transmittance, pH, soluble solids and total sugar is: Sydney juice 27%, sweet horn juice 10% by adopting a single factor test method , mangosteen juice 26%, tomato juice 30%, carrot juice 33%, ginger juice 3%, brown sugar 3%, protein sugar 4%, citric acid 0.029%, color protectant 0.01%, compound enzyme 5% and flavor enzyme 3% ;

[0030] Wherein, the color-protecting agent is one or more of vitamin C, citric acid, and sodium erythorbate, and the health-care composite fruit and vegetable beverage is obtained through sensory analysis, light transmittance, pH, soluble solids, and total sugar. The best formula of color-protecting agent for each raw material;

[0031] The flavor enzyme is mixed with equal mass ratio of α-L-rhamnopyranosidase and α-L-arabinofuranosidase;

[0032] The compound enzyme is formed by mixing cellulase, pectinase and pr...

Embodiment 2

[0042] A health-care compound fruit and vegetable beverage, the percentage of the optimal formula obtained through sensory evaluation, light transmittance, pH, soluble solids and total sugar measurement is: Sydney juice 28%, sweet horn juice 13% , mangosteen juice 27%, tomato juice 31%, carrot juice 34%, ginger juice 4%, brown sugar 3.5%, protein sugar 4.5%, citric acid 0.030%, color protectant 0.02%, compound enzyme 6% and flavor enzyme 4% ;

[0043] Wherein, the color-protecting agent is one or more of vitamin C, citric acid, and sodium erythorbate, and the health-care composite fruit and vegetable beverage is obtained through sensory analysis, light transmittance, pH, soluble solids, and total sugar. The best formula of color-protecting agent for each raw material;

[0044] The flavor enzyme is mixed with equal mass ratio of α-L-rhamnopyranosidase and α-L-arabinofuranosidase;

[0045] The compound enzyme is formed by mixing cellulase, pectinase and protease in equal mass ...

Embodiment 3

[0055] A health-care compound fruit and vegetable beverage, the percentage of the optimal formula obtained through sensory evaluation, light transmittance, pH, soluble solids, and total sugar is: Sydney juice 29%, sweet horn juice 15% , mangosteen juice 28%, tomato juice 32%, carrot juice 35%, ginger juice 5%, brown sugar 4%, protein sugar 5%, citric acid 0.031%, color protectant 0.03%, compound enzyme 7% and flavor enzyme 5% ;

[0056] Wherein, the color-protecting agent is one or more of vitamin C, citric acid, and sodium erythorbate, and the health-care composite fruit and vegetable beverage is obtained through sensory analysis, light transmittance, pH, soluble solids, and total sugar. The best formula of color-protecting agent for each raw material;

[0057] The flavor enzyme is mixed with equal mass ratio of α-L-rhamnopyranosidase and α-L-arabinofuranosidase;

[0058] The compound enzyme is formed by mixing cellulase, pectinase and protease in equal mass ratio.

[0059...

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PUM

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Abstract

The invention relates to the technical field of beverage processing and in particular relates to a health-care compound fruit and vegetable beverage and a preparation method thereof. By adopting a single-factor testing method, the optimal formula percentage of raw materials is obtained through sensory evaluation and determination of light transmittance, pH (Potential of Hydrogen), soluble solids and total sugar: 27 percent to 29 percent of snow pear juice, 10 percent to 15 percent of sweet tamarind juice, 26 percent to 28 percent of mangosteen juice, 30 percent to 32 percent of tomato juice, 33 percent to 35 percent of carrot juice, 3 percent to 5 percent of ginger juice, 3 percent to 4 percent of brown sugar, 4 percent to 5 percent of proteoglycan, 0.029 percent to 0.031 percent of citric acid, 0.01 percent to 0.03 percent of a color protection agent, 5 percent to 7 percent of a compound enzyme and 3 percent to 5 percent of a flavor enzyme; the health-care compound fruit and vegetable beverage is prepared through the steps of treating the raw materials, carrying out enzymolysis, blending, sterilizing and the like. The beverage provided by the invention has the most scientific and reasonable raw material formula and maintains a natural fruit and vegetable flavor; the beverage is fresh and mellow, is sour, sweet and palatable and is high in nutrient value and long in shelf life; the health-care compound fruit and vegetable beverage has various health-care effects of clearing heat and removing toxicity, promoting the secretion of saliva or body fluid to quench thirst, nourishing stomach and spleen, detoxifying and maintaining beauty, dispelling cold and the like.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a health-care composite fruit and vegetable beverage and a preparation method thereof. Background technique [0002] At present, domestic beverages are mainly fruit beverages, carbonated beverages and tea beverages, while fruit and vegetable beverages are relatively rare. Fruits and vegetables are the main sources of vitamins, minerals, and dietary fiber for the human body. Fruits and vegetables can not only fight cancer, reduce excess cholesterol, remove bile salts, reduce blood lipids, purify blood, but also prevent constipation, hemorrhoids and other diseases. At the same time, they can make hair black and shiny, skin smooth and tender, and healthy body Beautiful and energetic. It can be seen that fruits and vegetables occupy an important position in the diet, and can not only enrich the dining table, adjust the diet, but also prevent diseases and improve health....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/84A23L2/72A23L2/74A23L2/76A23L2/70A23L2/46A23L2/42A23L2/60A23L33/105A23L33/125A23L5/41
CPCA23L2/02A23L2/04A23L2/42A23L2/46A23L2/60A23L2/70A23L2/72A23L2/74A23L2/76A23L2/84A23L5/41A23L33/105A23L33/125A23V2002/00A23V2200/30A23V2200/048A23V2250/21
Inventor 杨郑州麦馨允谢晓娜滕峥朱铭宇
Owner BAISE UNIV
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