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Red date and tomato compound nutritive beverage

A nutritional and tomato-based technology, applied in the field of beverage processing, can solve the problems of failing to meet the requirements of hygiene indicators, affecting gastrointestinal function, and increasing the burden on the kidneys, and achieve the effects of improving immunity, increasing nutritional value, and enriching varieties

Inactive Publication Date: 2018-11-06
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to increase the company's profits, some companies deliberately cut corners on beverage products, such as not adding or adding insufficient vitamins and trace elements, and many products fail to meet the requirements on basic nutrients, fat, protein and other nutrients. The hygienic indicators can’t meet the requirements. Some beverages contain synthetic spices and pigments. Drinking such products will not only affect the gastrointestinal function of consumers, but also increase the burden on the kidneys, which will have a greater impact on their health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 40 parts of red dates, 5 parts of tomato, 40 parts of sucrose, 0.2 parts of cyclamate, 0.05 parts of ancetin, 0.2 parts of hydroxymethyl cellulose (CMC), 0.5 parts of xanthan gum, 1.5 parts of citric acid, 0.5 parts of lactic acid, L 0.1 part of -type stabilizer, 0.001 part of jujube essence, 0.001 part of tomato essence, and 700 parts of water.

[0024] Preparation Process:

[0025] (1) Raw material selection: Take 40 parts of red dates and 5 parts of tomato. Screen out the raw materials with pests and diseases, damage and deterioration, and wash the remaining raw materials with distilled water;

[0026] (2) Preparation of jujube tomato juice: chop the red dates obtained in step (1), remove the core, put them in a beaker, add 100 parts of water, decoct at 40°C for 0.5h, filter to get the jujube juice; chop the tomatoes and put them in Add 100 parts of water to the beaker, decoct on low heat at 40°C for 0.5h, filter to obtain tomato juice;

[0027] (3) Mixing and pH ...

Embodiment 2

[0033] 60 parts of red dates, 10 parts of tomatoes, 50 parts of sucrose, 0.6 parts of cyclamate, 0.1 parts of ancetin, 0.6 parts of hydroxymethyl cellulose (CMC), 1 part of xanthan gum, 2 parts of citric acid, 1 part of lactic acid, L 0.2 part of -type stabilizer, 0.003 part of jujube essence, 0.003 part of tomato essence, and 600 parts of water.

[0034] Preparation Process:

[0035] (1) Selection of raw materials: Take 60 parts of red dates and 10 parts of tomatoes. Screen out the raw materials with pests and diseases, damage and deterioration, and wash the remaining raw materials with distilled water;

[0036] (2) Preparation of jujube and tomato juice: chop the red dates obtained in step (1), remove the core, put them into a beaker, add 150 parts of water, decoct on low heat at 45°C for 1 hour, filter to get the jujube juice; chop the tomatoes and put them in the beaker Add 150 parts of water, decoct on low heat at 45°C for 1 hour, filter to obtain tomato juice;

[0037...

Embodiment 3

[0043] 60 parts of red dates, 15 parts of tomato, 60 parts of sucrose, 0.6 parts of cyclamate, 0.15 parts of ancetin, 1 part of hydroxymethylcellulose (CMC), 1.5 parts of xanthan gum, 2.5 parts of citric acid, 1.5 parts of lactic acid, L 0.4 part of -type stabilizer, 0.005 part of red date essence, 0.005 part of tomato essence, and 500 parts of water.

[0044] Preparation Process:

[0045] (1) Selection of raw materials: Take 60 parts of red dates and 15 parts of tomatoes. Screen out the raw materials with pests and diseases, damage and deterioration, and wash the remaining raw materials with distilled water;

[0046] (2) Preparation of jujube tomato juice: chop the red dates obtained in step (1), remove the core, put them into a beaker, add 200 parts of water, decoct on low heat at 50°C for 1.5 hours, filter to get the jujube juice; chop the tomatoes into Add 200 parts of water to the beaker, decoct on low heat at 50°C for 1.5 hours, and filter to obtain tomato juice;

[0...

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PUM

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Abstract

The invention discloses a red date and tomato compound nutritive beverage. The beverage is composed of the following raw materials in parts by weight: 40-60 parts of red dates, 5-15 parts of tomatoes,40-60 parts of sucrose, 0.1-0.8 part of sodium cyclamate, 0.05-0.15 part of acesulfame potassium, 0.2-1.0 part of carboxymethyl cellulose (CMC), 0.5-1.5 parts of xanthan gum, 1.5-3.5 parts of citricacid, 0.5-2.0 parts of lactic acid, 0.1-0.4 part of an L type stabilizer, 0.001-0.005 part of red date flavor, 0.001-0.005 part of tomato flavor and 500-800 parts of water. Various substances such asthe red dates, the tomatoes and the like are added into the beverage provide by the invention for compounding, so that the original taste of the beverage is kept, and the deficiency of nutrients of the red dates and the tomatoes is covered. The beverage provided by the invention is sour, sweet and palatable, has uniform color, is a very good health-care and face-nourishing beverage for people, andis suitable for people to drink.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a jujube tomato compound nutritional beverage and a processing method thereof. Background technique [0002] With the development of society, people pay more and more attention to food problems, and their requirements for food have gradually increased. In recent years, the output value growth rate of China's beverage industry has exceeded the growth rate of GDP, with good development prospects. In addition, the industry's high degree of marketization has attracted international beverage giants to enter, and the competition is very fierce. However, in order to increase the company's profits, some companies deliberately cut corners on beverage products, such as not adding or adding insufficient vitamins and trace elements, and many products fail to meet the requirements on basic nutrients, fat, protein and other nutrients. Hygienic indicators are not up to the requirem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23L33/00A23V2200/30A23V2200/324A23V2200/318
Inventor 赵保堂杨富民周宁宁陈慧钰陈慧梅
Owner GANSU AGRI UNIV