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Lycium ruthenicum beverage and preparation method thereof

A technology of black wolfberry and beverage, which is applied in the field of black wolfberry beverage and its preparation, can solve the problems of increasing the contact area between black wolfberry and air, which is not conducive to the stability of anthocyanins, and the soaking time is too long, so as to improve human immunity Power, sweet and sour taste, quenching thirst, bright color effect

Pending Publication Date: 2018-04-13
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the second patent publication, the dried fruit of black wolfberry is crushed into dry powder and sieved. This process increases the contact area between black wolfberry and air, which is not conducive to the stability of anthocyanins.
The third patent publication is that black fruit wolfberry is crushed and squeezed, and the juice is soaked in water for 48 hours. The soaking time is too long, and there is no color protection measure, and anthocyanins are unstable in the water phase system.

Method used

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  • Lycium ruthenicum beverage and preparation method thereof
  • Lycium ruthenicum beverage and preparation method thereof
  • Lycium ruthenicum beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A black fruit wolfberry drink, its composition and parts by weight are as follows:

[0052]

[0053] Wherein: black fruit Lycium barbarum extract is obtained as follows:

[0054] Crush the dried wolfberry fruit and pass through a 40-mesh sieve, set aside.

[0055] Mix the crushed dried wolfberry black fruit and treated water in a mass ratio of 1:5, add a compound color-protecting agent and citric acid, and extract in a constant temperature water bath at 35°C for 4 hours to obtain an extract.

[0056] The extract is filtered through a 600-mesh filter cloth to obtain a filtrate, and the filtrate is replenished to the original volume with treated water to obtain the extract of Lycium barbarum, which is set aside.

[0057] Wherein, the compound stabilizer is sodium carboxymethylcellulose and xanthan gum, and the mass ratio of the two is 1:1.

[0058] Wherein, the compound color-protecting agent is tea polyphenol and tannic acid, and the mass ratio of the two is 1:1.

...

Embodiment 2

[0066] A black fruit wolfberry drink, its composition and parts by weight are as follows:

[0067]

[0068]

[0069] Wherein: black fruit Lycium barbarum extract is obtained as follows:

[0070] Crush the dried wolfberry fruit and pass through a 30-mesh sieve for later use.

[0071] Mix the crushed dried wolfberry black fruit and treated water in a mass ratio of 1:10, add a compound color-protecting agent and malic acid, and bathe in a constant temperature water bath at 40°C for 3.5 hours to obtain an extract;

[0072] The extract is filtered through a 600-mesh filter cloth to obtain a filtrate, and the filtrate is replenished to the original volume with treated water to obtain the extract of Lycium barbarum, which is set aside.

[0073] Wherein, the compound stabilizer is sodium carboxymethylcellulose and gellan gum, and the mass ratio of the two is 1:1.

[0074] Wherein, the compound color-protecting agent is VC and rosemary, and the mass ratio of the two is 1:1.

...

Embodiment 3

[0082] A black fruit wolfberry drink, its composition and parts by weight are as follows:

[0083]

[0084] Preferably, the concentrated fruit juice is one or both of concentrated apple juice, lemon juice, wolfberry juice, grape juice, carrot juice, and red date concentrated juice.

[0085] Preferably, the sugar material is one or a mixture of two or more of white granulated sugar, fructose, fructose syrup, glucose and isomaltulose.

[0086] Preferably, the sour agent is citric acid, malic acid, tartaric acid or lactic acid.

[0087] Preferably, the compound stabilizer is one or a mixture of two or more of sodium carboxymethylcellulose, xanthan gum, carrageenan, sodium alginate, and gellan gum.

[0088] Preferably, the compound color-protecting agent is a mixture of two or three combinations of rosemary, tannic acid, tea polyphenols, VC, and VC-Na.

[0089] Preferably, the treated water meets the requirements for drinking water.

[0090] The preparation method of the abo...

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Abstract

The invention relates to a lycium ruthenicum beverage. The beverage comprises the following components in parts by weight: 1-5 parts of dried lycium ruthenicum, 1-5 parts of concentrated fruit juice,5-12 parts of sugar crops, 0.5-2 parts of a sour agent, 0.05-0.3 part of a compound stabilizer, 0.01-0.06 part of a compound color fixative, and 75.64-92.44 parts of treated water. According to the invention, the dried lycium ruthenicum is taken as a main raw material, and the nutrient components such as anthocyanidins, proanthocyanidins, amino acid, polysaccharides, proteins, vitamins and minerals in the lycium ruthenicum are effectively reserved through the reasonable compatibility and synergy of the compound color fixative and other components. The beverage has a deep purple red color, richand unique flavor of the lycium ruthenicum, a state of clarified beverages and a dense mouth feel of turbid beverages, is palatable with slight sweetness and sour, rich in the anthocyanidins, and hasthe efficacy of preventing and treating diabetes, improving eyesight, improving skins, preventing cancers, enhancing human immunity, beautifying skins, and resisting oxidation.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, in particular to a black fruit wolfberry drink and a preparation method thereof. Background technique [0002] Lycium ruthenicum Murr. (Lycium ruthenicum Murr.) is a perennial shrub of Lycium L. in the family Solanaceae. It is a unique wild plant species in Northwest my country. All have sporadic distribution. Mature berries of Lycium barbarum are rich in anthocyanins, sweet in taste, flat in nature, rich in protein, minerals, trace elements, alkaloids, VC, B1, B2, calcium, magnesium, copper, zinc, manganese, iron, lead , nickel, cadmium, cobalt, chromium, potassium, sodium and other nutrients. It is a typical natural anthocyanin plant pigment resource. Compared with red wolfberry, its vitamins, minerals and other nutrients are richer, especially anthocyanins, which have very high medicinal and health value, and are known as "soft gold". [0003] Lycium ruthenicum Mur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L2/72A23L5/41A23L33/105
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23L2/72A23V2002/00A23L5/41A23L33/105A23V2200/048A23V2200/30A23V2200/308A23V2200/318A23V2200/324A23V2200/328A23V2250/21
Inventor 杜欣军白佳兴朱华平李文钊阮美娟
Owner TIANJIN UNIV OF SCI & TECH
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