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Function-reinforced willow wintersweet beverage and preparation method thereof

A technology of willow leaves and wintersweet, applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problem of delicate taste, and achieve the effect of delicate taste, complete color and fragrance, and high nutritional value

Inactive Publication Date: 2018-10-26
安徽松鼠云詹氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on the technical problems existing in the background technology, the present invention proposes a function-enhanced willow-leaved wintersweet beverage and a preparation method thereof, aiming at solving the fusion problem of willow-leaved wintersweet and fish oil DHA unsaturated fatty acid, so that the product can simultaneously maintain willow-leaved wintersweet, The nutrients of zinc gluconate and fish oil DHA, and at the same time make the product taste delicate

Method used

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  • Function-reinforced willow wintersweet beverage and preparation method thereof
  • Function-reinforced willow wintersweet beverage and preparation method thereof

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Effect test

Embodiment 1

[0031] The present invention proposes a function-enhanced winter plum beverage, whose raw materials by weight include 20 parts by weight of winter plum seeds, 2.5 parts compound stabilizer, 72 parts white sugar, 4 parts concentrated jujube juice, 0.25 parts edible salt, 1.2 parts of starch, 0.55 parts of sodium caseinate, 0.32 parts of sodium tripolyphosphate, 0.32 parts of sodium citrate, 0.032 parts of sucralose, 0.55 parts of sodium bicarbonate, 0.055 parts of food flavor, 0.05 parts of zinc gluconate, 0.05 parts of fish oil DHA Parts, 960 parts of water.

[0032] The invention also proposes a method for preparing the function-enhanced winter plum beverage, which includes the following steps:

[0033] S1. Preparation of the Chinensis seed liquid: rinsing the Chinensis seeds and pulverizing them, and centrifugally separating them to obtain slurry A and solid residue; then re-grind the solid residue to obtain slurry B, combine slurry A and slurry B, and filter , Homogenize, get t...

Embodiment 2

[0042] The function-enhanced waxy plum beverage provided by the present invention includes raw materials by weight: 15 portions of waxy plum seeds, 2 portions of compound stabilizer, 75 portions of white sugar, 3.5 portions of concentrated jujube juice, 0.15 portions of edible salt, 1 part of starch, 0.6 part of sodium caseinate, 0.35 part of sodium tripolyphosphate, 0.35 part of sodium citrate, 0.03 part of sucralose, 0.5 part of sodium bicarbonate, 0.06 part of food flavor, 0.06 part of zinc gluconate, 0.06 part of fish oil DHA Parts, 900 parts of water.

[0043] The invention also proposes a method for preparing the function-enhanced winter plum beverage, which includes the following steps:

[0044] S1. Preparing the Chinensis seed liquid: Rinse the qualified Chinensis seeds with water and add them to a colloidal abrasive hopper, add 80°C water for refining, and centrifuge to obtain slurry A and solid residue; then, the solid residue Put it into the colloidal abrasive hopper ag...

Embodiment 3

[0053] The invention proposes a function-enhanced waxy plum beverage, whose raw materials by weight include 25 portions of waxy plum seeds, 2.5 portions of compound stabilizer, 70 portions of white sugar, 4 portions of concentrated jujube juice, 0.2 portions of edible salt, 1.5 parts of starch, 0.5 parts of sodium caseinate, 0.3 parts of sodium tripolyphosphate, 0.3 parts of sodium citrate, 0.035 parts of sucralose, 0.6 parts of sodium bicarbonate, 0.05 parts of food flavor, 0.04 parts of zinc gluconate, 0.04 parts of fish oil DHA Parts, 1000 parts of water.

[0054] The invention also proposes a method for preparing the function-enhanced winter plum beverage, which includes the following steps:

[0055] S1. Preparation of waxy willow leaf liquid: rinsing the qualified waxy willow seeds with water and adding them to a colloidal abrasive hopper, adding water at 90°C for refining, and centrifugal separation to obtain slurry A and solid residue; then, the solid residue Put it into th...

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Abstract

The invention discloses a function-reinforced willow wintersweet beverage and a preparation method thereof. The function-reinforced willow wintersweet beverage comprises the following raw materials: willow wintersweet seeds, a compound stabilizer, white granulated sugar, concentrated jujube juice, edible salt, starch, sodium caseinate, sodium tripolyphosphate, sodium citrate, sucralose, sodium bicarbonate, edible essence, zinc gluconate, fish oil DHA and water. The provided function-reinforced willow wintersweet beverage and the preparation method thereof aim to solve a fusing problem of willow wintersweet and fish oil DHA unsaturated fatty acid, so a product simultaneously contains nutritional ingredients of the willow wintersweet, the zinc gluconate and the fish oil DHA, and the productis fine and smooth in mouthfeel.

Description

Technical field [0001] The present invention relates to the technical field of beverages, in particular to a function-enhanced waxy plum beverage and a preparation method thereof. Background technique [0002] Willow Leaf Plum: Willow Leaf Plum, also known as Golden Tea, is a pure natural green health drink. Golden tea is green in color and elegant in aroma. According to "Chinese Tree Records", the wild "Golden Tea" is a plant of the family Lavender, its scientific name is Willow-leaf, a perennial shrub. It is produced in the old forest in the deep mountains 800 meters above sea level in the west of Zhejiang at the source of the Qiantang River. Growing on steep and dangerous cliffs and rocks, the folks have always used it as a good medicine for clearing away heat and relieving heat, fitness and food, treating chest and abdomen pain, and irritating coughs. Modern medical research believes that golden tea has antibacterial, anti-inflammatory and antiviral effects, and has good eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/46A23L33/00
CPCA23L2/02A23L2/46A23L2/52A23L2/60A23V2002/00A23L33/00A23V2200/30A23V2200/14A23V2200/32A23V2200/314
Inventor 方勇方长兴赵化银邱平朱晨翔
Owner 安徽松鼠云詹氏食品有限公司