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Mango-flavored beverage and preparation method thereof

A mango and beverage technology, applied in sugary food ingredients, natural extract-containing food ingredients, food heat treatment, etc., can solve the problem that vegetables or fruits are difficult to meet people's needs, prevent high blood pressure, overcome nutritional deficiencies, and achieve scientific proportions. reasonable effect

Inactive Publication Date: 2018-10-02
方翠芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0018] The preparation method of the mixed extract of peony flower and lily flower is as follows: first crush peony petals and lily petals with a mass ratio of 2:1, and then use a mass whose weight is 8 to 10 times the total weight of peony petals and lily petals. Ethanol solution with a concentration of 90% was extracted twice, each time for 20-30 minutes, the extraction temperature was 70-80°C, tartaric acid was added for each extraction, and the concentration of tartaric acid in the mixture was 0.3g / L; After leaching, the extract is concentrated to obtain a mixed extract of peony and lily.

[0019] The preparation method of described a kind of mango flavor peony compound drink, its steps are as follows:

[0020] (1) Select fresh wax gourds, wash, peel and cut them into pieces, and freeze them together with mangoes at -5~-10°C for 5~10 hours, and then crush them separately with a crusher. The raw materials are first heat-treated with water vapor at 90-95°C for 1-3 minutes, ...

Embodiment 1

[0025] A mango-flavored peony compound beverage, which consists of 20 parts by weight of mango juice, 10 parts of winter melon juice, 5 parts of mung bean milk, 10 parts of mixed extracts of peony and lily, and 3 parts of fructose syrup , 0.2 parts of citric acid and 0.03 parts of potassium sorbate.

[0026] The steps of the preparation method of the mango-flavored peony compound drink are as follows: select fresh wax gourd, wash, peel and cut it into pieces, freeze it together with the mango at -5°C for 10 hours, and then crush it with a crusher , the crushed raw materials are first heat-treated with 90°C water vapor for 1min, then squeezed with a juicer at a pressure of 20MPa, separated and filtered to obtain wax gourd juice and mango juice, mixed in proportion, and set aside; Mung beans with full grains, soaked in 0.1% sodium bicarbonate aqueous solution for 8 hours after washing, then put the mung beans in a steam pot, and steamed for 15 minutes at 100°C, after that, put m...

Embodiment 2

[0028] A mango-flavored peony compound drink, which consists of 20 parts by weight of mango juice, 5 parts of winter melon juice, 10 parts of mung bean milk, 15 parts of mixed extracts of peony and lily, and 5 parts of fructose syrup , 0.3 parts of citric acid and 0.03 parts of potassium sorbate.

[0029] The steps of the preparation method of the mango-flavored peony compound drink are as follows: select fresh wax gourd, wash, peel and cut it into pieces, freeze it together with the mango at -10°C for 10 hours, and then crush it separately with a crusher. , the crushed raw materials are first heat-treated with water vapor at 95°C for 3 minutes, then squeezed with a juicer at a pressure of 30MPa, separated and filtered to obtain wax gourd juice and mango juice, mixed in proportion, and set aside; For mung beans with full grains, soak them in 0.1% sodium bicarbonate aqueous solution for 10 hours after washing, then put the mung beans in a steam pot, and cook them under steam at...

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Abstract

The invention discloses a mango-flavored beverage and a preparation method thereof, and relates to the field of composite beverages of fruits, vegetables and flower tea and preparation methods thereof. The composite beverage is mainly composed of mangoes, white gourds, mung beans and a mixed extracted solution of peony flowers and lily flowers according to a proportion, wherein the mixed extractedsolution of the peony flowers and the lily flowers is extracted by adopting a mixture of an ethanol solution with the concentration of 90% and tartaric acid as an extracting agent. The preparation method comprises the steps that firstly, the mangoes and the white gourds are juiced for use respectively; secondly, polished mung bean milk and the mixed extracted solution of the peony flowers and thelily flowers are mixed, and high fructose syrup, the citric acid and potassium sorbate are added; finally, the finished product is obtained through homogenization, degassing, sterilization and filling. The composite beverage is complete in nutrition and delicious in taste, greatly preserves respective nutrients and has the health care functions of preventing hypertension and arteriosclerosis, losing weight and the like.

Description

technical field [0001] The invention relates to the field of a beverage and a preparation method thereof, in particular to a mango-flavored beverage and a preparation method thereof. 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] The mango fruit is oval and smooth, the peel is lemon yellow, the flesh is delicate, the smell is sweet, it is rich in sugar and vitamins, the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00A23V2200/326A23V2200/332A23V2200/32A23V2200/30A23V2250/21A23V2250/606A23V2250/61A23V2250/032A23V2300/14A23V2300/26A23V2300/24
Inventor 方翠芹
Owner 方翠芹
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