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High-fiber multi-dimensional orange juice beverage capable of improving intestinal florae and preparation method of orange juice beverage

A technology of intestinal flora and beverages, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of insufficient expression of original orange flavor, low single vitamin content, and insufficient nutritional components, etc. Nutrition and safety, prevention of hyperlipidemia and hypertension, effect of low price

Inactive Publication Date: 2018-11-27
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to improve the characteristics of ordinary orange juice drinks, such as excessive sweetness, too many kinds of additives such as pigments, insufficient expression of the original flavor of oranges, a small amount of single vitamin, and insufficient nutritional components, the invention provides an orange juice without adding pigments that retains the unique flavor of oranges. Nutrient-rich, high-fiber, multi-fiber orange juice drink that improves gut flora at the same time

Method used

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  • High-fiber multi-dimensional orange juice beverage capable of improving intestinal florae and preparation method of orange juice beverage
  • High-fiber multi-dimensional orange juice beverage capable of improving intestinal florae and preparation method of orange juice beverage
  • High-fiber multi-dimensional orange juice beverage capable of improving intestinal florae and preparation method of orange juice beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Taking the total volume of fruit juice as 100ml as an example, weigh 4g of white granulated sugar, 0.1g of salt, 0.067g of sodium carboxymethyl cellulose and 0.033g of xanthan gum and dry mix them evenly, sprinkle them into 50ml of 80°C pure In water, stir and heat to fully dissolve without insoluble particles.

[0036] (2) Adding ingredients and blending: Add 50ml of concentrated orange juice to the solution completed in (1), then add 4g of fructose syrup, 3g of soluble dietary fiber, 1g of hawthorn extract, 0.001g of vitamin A, and 0.02g of vitamin A C, 0.005g vitamin E.

[0037] (3) Flavoring and homogenization: Add 0.2g of essence into the feed liquid and stir evenly, and then homogenize after flavoring, the homogenization conditions are 60°C and 20MPa, filling and sealing.

[0038] (4) Sterilization: adopt the pasteurization method to sterilize the orange juice beverage at a temperature of 85-90° C. for 15-20 minutes.

[0039] (5) Preservation: after the ster...

Embodiment 2

[0041] 1) Taking the total volume of fruit juice as 100ml as an example, weigh 4g of white sugar, 0.2g of salt, 0.067g of sodium carboxymethyl cellulose and 0.033g of xanthan gum, dry mix them evenly, and sprinkle them into 50ml of purified water at 80°C , Stir and heat to fully dissolve without insoluble particles.

[0042] (2) Adding ingredients and blending: Add 50ml of concentrated orange juice to the solution completed in (1), then add 5g of fructose syrup, 3.5g of soluble dietary fiber, 2g of hawthorn extract, 0.001g of vitamin A, and 0.02g of Vitamin C, Vitamin E 0.005g.

[0043] (3) Flavoring and homogenization: Add 0.2g of essence into the feed liquid and stir evenly. After flavoring, homogenize. The homogenization conditions are 60°C and 20MPa, and then fill and seal.

[0044] (4) Sterilization: adopt the pasteurization method to sterilize the orange juice beverage at a temperature of 85-90° C. for 15-20 minutes.

[0045] (5) Preservation: after the sterilized liquid...

Embodiment 3

[0047] 1) Taking the total volume of fruit juice as 100ml as an example, weigh 4.5g of white sugar, 0.2g of salt, 0.067g of sodium carboxymethyl cellulose and 0.033g of xanthan gum and dry mix them evenly, and sprinkle them into 50ml of pure In water, stir and heat to fully dissolve without insoluble particles.

[0048] (2) Adding materials and blending: Add 50ml of concentrated orange juice to the solution completed in (1), then add 4g of fructose syrup, 4g of soluble dietary fiber, 2g of hawthorn extract, 0.001g of vitamin A, and 0.02g of vitamin A C, 0.005g vitamin E.

[0049] (3) Flavoring and homogenization: Add 0.2g of essence into the feed liquid and stir evenly, and then homogenize after flavoring, the homogenization conditions are 60°C and 20MPa, filling and sealing.

[0050] (4) Sterilization: adopt the pasteurization method to sterilize the orange juice beverage at a temperature of 85-90° C. for 15-20 minutes.

[0051] (5) Preservation: after the sterilized liquid...

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Abstract

The invention discloses a high-fiber multi-dimensional orange juice beverage capable of improving intestinal florae and a preparation method of the orange juice beverage. The beverage contains the following components: concentrated orange juice and water in a volume ratio of 1 to (1-2) and further contains the following components in percentage by mass: 3%-4% of white granulated sugar, 4%-5% of fructose syrup, 0.1%-0.2% of salt, 0.1%-0.2% of an essence, 0.001% of vitamin A, 0.02% of vitamin C, 0.005% of vitamin E, 1%-2% of a haw extracting solution, 3%-4% of soluble dietary fibers and 0.1% ofsodium carboxymethylcellulose and xanthan gum. The beverage is not added with pigment, the specific flavor of oranges is preserved, and meanwhile, the intestinal florae can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-fiber multi-dimensional orange juice drink capable of improving intestinal flora and a preparation method thereof. Background technique [0002] With the rapid development of the modern economy and the improvement of living standards, more and more people choose to buy beverages as a way to quench their thirst and relax. And orange juice drink is deeply liked by most people because of its advantages such as suitable sour and sweet taste, bright yellow and clear color. The orange juice sold on the market generally has shortcomings such as high sweetness, too many additives such as pigments, insufficient expression of the original orange flavor, and a small amount of vitamins. In today's society, people pay more and more attention to dietary nutrition and health. Yogurt is deeply loved by everyone because it contains intestinal physiological bacteria that are benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/22A23L33/15A23L33/155
CPCA23L2/02A23L2/52A23V2002/00A23L33/15A23L33/155A23L33/22A23V2200/32A23V2250/5116A23V2250/21A23V2250/702A23V2250/708A23V2250/712
Inventor 林德荣邹锦鹏吴万凤张志敏于佳路畅史程甲谭金呈曹洪芙秦涛倪龙秦文陈洪张清吴定涛李素清刘耀文
Owner SICHUAN AGRI UNIV
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