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
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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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