Preparation method of composite beverage unique in taste
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A beverage preparation method and unique technology, applied in the field of beverages, can solve problems such as inconsistency, and achieve the effects of complete dissolution, good taste, and purple color.
Inactive Publication Date: 2017-12-15
WUHU JINCHENG AGRI TECH CO LTD
View PDF4 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The composition and ratio of nutritional elements of purple corn, mulberry, and loquat are different. The compound beverage made by combining purple corn, mulberry, and loquat can supplement their respective nutrients. Currently, purple corn, mulberry, and loquat are prepared by blending The compound drink has not yet appeared
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] A method for preparing a compound beverage with unique taste, comprising the following steps: uniformly mixing mulberry, pretreated purple corn, loquat pulp, sodium gluconate, and maltose, homogenizing treatment, adding water to mix uniformly, filtering, adding ring-shaped The dextrin is evenly mixed, filled and sterilized at high temperature to obtain a compound beverage with unique taste.
Embodiment 2
[0016] A method for preparing a compound drink with a unique taste, comprising the following steps: uniformly mixing 50 parts of mulberry, 120 parts of pretreated purple corn, 10 parts of loquat pulp, 6 parts of sodium gluconate, and 2 parts of maltose in parts by weight, and homogenizing for 20 minutes , the homogeneous pressure is 15MPa, add 220 parts of water and mix evenly, filter, add 2 parts of cyclodextrin to the filtrate and mix evenly, fill, high temperature sterilization, the sterilization temperature is 120 ℃, the sterilization time is 4s, get A compound drink with a unique taste.
Embodiment 3
[0018] A method for preparing a compound beverage with unique taste, comprising the following steps: uniformly mix 60 parts of mulberry, 80 parts of pretreated purple corn, 20 parts of loquat pulp, 4 parts of sodium gluconate, and 4 parts of maltose in parts by weight, and homogenize for 10 minutes , the homogeneous pressure is 25MPa, add 140 parts of water and mix evenly, filter, add 4 parts of cyclodextrin to the filtrate and mix evenly, fill, high-temperature sterilization, the sterilization temperature is 110 ° C, the sterilization time is 8s, get A compound drink with a unique taste.
[0019] The pretreated purple corn is prepared by the following process: soak the purple corn in water, add purple corn husks, mix and grind, heat up and stir, cool down, add pullulanase for enzymatic hydrolysis, inactivate, and filter to obtain the pretreated purple corn.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a preparation method of a composite beverage unique in taste. The preparation method comprises the following steps of uniformly mixing mulberries with pretreated purple corn, loquat pulp, sodium gluconate and malt sugar, performing homogenizing treatment, adding water, performing uniform mixing, performing filtration, adding cyclodextrine to filtrate, performing uniform mixing, performing filling, and performing high-temperature sterilization so as to obtain the composite beverage unique in taste. The pretreated purple corn is prepared through the following technology: feeding purple corn into water, soaking the purple corn, adding purple corn cover leaves, performing mixing, performing grinding, performing warming, performing stirring, performing cooling, adding pullulanase, performing enzymolysis, performing inactivation, and performing filtration so as to obtain the pretreated purple corn. Through the adoption of the preparation method disclosed by the invention, the comprehensive utilization of the purple corn is realized, the edible parts of the purple corn are utilized, and purple parts rich in anthocyanidin, of the cover leaves of the purple corn are fully utilized; and after the purple corn is organically combined with other raw materials, the obtained beverage has unique flavor, effective components in raw materials can be well reserved, besides, the obtained beverage is rich in anthocyanidin, purplish red in color, free from any artificial color ingredients, and good in flavor and mouth feel.
Description
technical field [0001] The invention relates to the technical field of beverages, in particular to a method for preparing a compound beverage with unique taste. Background technique [0002] Fruits and vegetables are an indispensable part of human food, which contain nutrients such as vitamins, sugars, minerals, amino acids, and dietary fiber needed by the human body. A single type of vegetable or fruit is difficult to meet people's needs. At present, fruit and vegetable compound drinks are increasing day by day. The compound drinks made by combining fruits and vegetables not only have a unique taste, but also balance the nutrients in the drinks, so they are more popular. However, compound drinks need to be matched with reasonable materials. In order to produce products with good taste and nutrition. [0003] Purple corn contains 18 kinds of amino acids, 21 kinds of trace elements, multivitamins and natural pigments necessary for the human body. It is especially rich in ant...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more