A kind of functional prickly pear beverage and preparation method thereof

A production method and functional technology are applied in the field of functional prickly pear beverage and its production, and can solve the problems of strong astringency, poor Vc stability, turbid juice and the like

Active Publication Date: 2019-01-22
贵州恒力源天然生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common functional thorn pear beverage is mainly thorn pear juice drink, which is processed by pressing and extracting juice, which retains most of the nutritional components of thorn pear fruit, but the juice is turbid and has high impurity content, and is easy to drink Oxidative browning, resulting in the loss of vitamin C and darkening of the color, which in turn makes the nutritional components in the beverage unbalanced, leading to changes in the nutritional structure
Also due to containing a large amount of polyphenols such as tannins in the thorn pear juice, it has a strong astringent taste, which affects the quality and mouthfeel of fruit juice products.
[0006] Therefore, existing functional Rosa roxburghii drinks have problems such as fruit juice turbidity, high impurity content, easy oxidative browning, poor Vc stability, unbalanced nutritional components, poor quality and mouthfeel.

Method used

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  • A kind of functional prickly pear beverage and preparation method thereof
  • A kind of functional prickly pear beverage and preparation method thereof
  • A kind of functional prickly pear beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0112] Functional prickly pear drink formula: 55kg of thorn pear, 35kg of glutinous rice, 25kg of sorghum, 10kg of bran, 1.0kg of soda ash aqueous solution with a concentration of 0.6%, 0.08kg of yeast, 0.3kg of sodium benzoate, 0.3kg of potassium sorbate, and 0.03 tannase kg, citric acid 0.3kg, sucrose 0.7kg and purified water 180kg.

[0113] The production process of functional thorn pear beverage: specifically comprises the following steps:

[0114] (1) Soak glutinous rice and sorghum in cold water at 0-4°C for 8 hours, drain the water, cook for 2.5 hours, and cool naturally to 20-25°C to obtain product A;

[0115] (2) Add a soda ash aqueous solution to the bran, mix well, and cook for 2.5 hours under normal pressure to obtain product B;

[0116] (3) Add yeast to product B, stir well, and place it at 30-35°C for 7 hours to obtain product C;

[0117] (4) Mix product C and product A, place at 30-35°C for 7 hours to obtain product D;

[0118] (5) Product D is made into juic...

Embodiment 2

[0123] Functional prickly pear drink: 58kg of thorn pear, 38kg of glutinous rice, 28kg of sorghum, 12kg of bran, 1.2kg of 0.6% soda ash aqueous solution, 0.09kg of yeast, 0.4kg of sodium benzoate, 0.4kg of potassium sorbate, and 0.04kg of tannase , citric acid 0.4kg, sucrose 0.8kg and purified water 190kg.

[0124] Production process of functional prickly pear drink:

[0125] (1) Soak glutinous rice and sorghum in cold water at 0-4°C for 9 hours, drain the water, cook for 3 hours, and cool naturally to 20-25°C to obtain product A;

[0126] (2) Add a soda ash aqueous solution to the bran, mix well, and cook for 3 hours under normal pressure to obtain product B;

[0127] (3) Add yeast to product B, stir well, and place it at 30-35°C for 8 hours to obtain product C;

[0128] (4) Mix product C and product A, place at 30-35°C for 8 hours to obtain product D;

[0129] (5) Product D is made into juice, and after standing for clarification, the precipitate is discarded, and the sup...

Embodiment 3

[0134] Functional thorn pear drink: 52kg of thorn pear, 32kg of glutinous rice, 22kg of sorghum, 8kg of bran, 0.8kg of 0.6% soda ash aqueous solution, 0.07kg of yeast, 0.2kg of sodium benzoate, 0.2kg of potassium sorbate, and 0.02kg of tannase , citric acid 0.2kg, sucrose 0.6kg and purified water 160kg.

[0135] Production process of functional prickly pear drink:

[0136] (1) Soak glutinous rice and sorghum in cold water at 0-4°C for 7 hours, drain the water, cook for 2 hours, and cool naturally to 20-25°C to obtain product A;

[0137] (2) Add a soda ash aqueous solution to the bran, mix well, and cook for 2 hours under normal pressure to obtain product B;

[0138] (3) Add yeast to product B, stir well, and place it at 30-35°C for 6 hours to obtain product C;

[0139] (4) Mix product C and product A, place at 30-35°C for 6 hours to obtain product D;

[0140] (5) Product D is made into juice, and after standing for clarification, the precipitate is discarded, and the supern...

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Abstract

The invention provides a functional roxburgh rose drink and a preparation method thereof. The functional roxburgh rose drink is prepared from roxburgh rose, glutinous rice, sorghum, bran, a sodium carbonate water solution with the concentration of 0.6%, a yeast, sodium benzoate, potassium sorbate, tannase, citric acid, sucrose and purified water. The functional roxburgh rose drink is good in quality, bright and clear in soup, not easy to oxidize or brown, balanced in nutrients, good in taste, free of an astringent taste, and also has the effects of strengthening the physique and improving the immunity of the organism.

Description

technical field [0001] The invention relates to a roxburghii drink and a production method thereof, in particular to a functional roxburghii drink and a production method thereof. Background technique [0002] With the improvement of living standards, people's demand for beverages is increasing, and various beverages are indispensable in people's personal life and on the table, such as various carbonated beverages, fruit juices, dairy beverages, alkaline beverages It satisfies people's needs for various tastes. With the increase of social competitiveness, people's work pressure is also increasing, and various functional drinks are gradually born, such as Red Bull, Lehu, Jiaduobao and so on. And with the improvement of living standards, people's requirements for the quality of beverages are getting higher and higher, and they also pay more attention to the importance of beverages to their health. The requirements for the choice of beverages are getting higher and higher. He...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L2/04A23L2/60A23L33/10
CPCA23L2/02A23L2/04A23L2/52A23L2/60A23L2/84A23L33/10A23V2002/00A23V2200/048A23V2250/032A23V2250/628A23V2250/054
Inventor 李克响
Owner 贵州恒力源天然生物科技有限公司
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