Flavored beverage capable of promoting production of body fluid to quench thirst and preparation method of flavored beverage

A technology that promotes body fluids, quenches thirst, and enhances flavor. It is applied in the field of food processing to achieve the effect of fresh and refreshing taste, low equipment requirements, and simple production methods.

Inactive Publication Date: 2018-12-07
广西皇人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These symptoms are not very serious, and most people will not choose to take medicine. After all, "medicine is three-point poisonous", and general medicines will have certain side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A beverage with a flavor that promotes body fluids and quenches thirst, made from the following raw materials by weight: 8% pear juice, 6% sugarcane juice, 3% olive extract, 2% horseshoe extract, 0.8% honey, 0.3% chitosan, lemon 0.2% acid, 2% white sugar, 0.1% sucralose, 0.06% edible salt, 0.01% edible essence, and water as the balance.

[0026] The preparation method of the above-mentioned thirst-quenching flavor drink comprises the following steps:

[0027] (1) Preparation of pear juice: Peel pears and remove cores, put them in a juicer to extract juice, filter, take the filtrate, add chitosan and stir evenly, settle naturally for 6 hours, and store in a sealed container at low temperature;

[0028] (2) Prepare sugarcane juice: take sugarcane stems, clean the surface, cut into 10cm sugarcane segments, press the sugarcane segments into juice by physical pressing, filter to obtain sugarcane juice, and store in a sealed container at low temperature;

[0029] (3) Prepara...

Embodiment 2

[0035] A beverage with a thirst-quenching flavor, made from the following raw materials by weight: 5% pear juice, 8% sugarcane juice, 4% olive extract, 3% horseshoe extract, 1.0% honey, 0.3% chitosan, lemon 0.2% acid, 2% white sugar, 0.1% sucralose, 0.06% edible salt, 0.01% edible essence, and water as the balance.

[0036] The preparation method of the above-mentioned thirst-quenching flavor drink comprises the following steps:

[0037] (1) Preparation of pear juice: Peel pears and remove cores, put them in a juicer to extract juice, filter, take the filtrate, add chitosan and stir evenly, settle naturally for 6 hours, and store in a sealed container at low temperature;

[0038] (2) Prepare sugarcane juice: take sugarcane stems, clean the surface, cut into 10cm sugarcane segments, press the sugarcane segments into juice by physical pressing, filter to obtain sugarcane juice, and store in a sealed container at low temperature;

[0039] (3) Preparation of olive extract: After ...

Embodiment 3

[0045] A beverage with a flavor that promotes body fluids and quenches thirst, made from the following raw materials by weight: 10% pear juice, 5% sugarcane juice, 2% olive extract, 2% horseshoe extract, 0.8% honey, 0.2% chitosan, lemon 0.3% acid, 3% white sugar, 0.2% sucralose, 0.07% edible salt, 0.01% edible essence, and water as the balance.

[0046]The preparation method of the above-mentioned thirst-quenching flavor drink comprises the following steps:

[0047] (1) Preparation of pear juice: Peel pears and remove cores, put them in a juicer to extract juice, filter, take the filtrate, add chitosan and stir evenly, settle naturally for 6 hours, and store in a sealed container at low temperature;

[0048] (2) Prepare sugarcane juice: take sugarcane stems, clean the surface, cut into 10cm sugarcane segments, press the sugarcane segments into juice by physical pressing, filter to obtain sugarcane juice, and store in a sealed container at low temperature;

[0049] (3) Prepara...

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PUM

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Abstract

The invention discloses a flavored beverage capable of promoting the production of body fluid to quench thirst and a preparation method of the flavored beverage. The beverage is prepared from the following raw materials in percentage by weigh of 5-10% of pyrus spp juice, 4-8% of saccharum officinarum juice, 2-4% of a canarium album extracting solution, 2-4% of a heleocharis dulcis extracting solution, 0.5-1.0% of honey, 0.1-0.4% of chitosan, 0.2-0.4% of citric acid, 2-4% of white granulated sugar, 0.1-0.2% of sucralose, 0.05-0.1% of edible salt, 0.01-0.03% of edible essence and the balance ofwater. The preparation method comprises the following steps of preparing the pyrus spp juice, preparing the saccharum officinarum juice, preparing the canarium album extracting solution, preparing theheleocharis dulcis extracting solution, performing blending, performing degassing, performing sterilizing, performing filling and the like. The flavored beverage capable of promoting the production of body fluid to quench thirst is reasonable in collocation of component proportion, refreshing in mouth feel and unique in fragrant odor, can be daily drunk as a beverage, is free from side effects onbodies, can be used as a health-care beverage, has favorable efficacy of promoting the production of body fluid to quench thirst, and nourishing the lung, is safe and healthy, and can be drunk for along term for people of all ages and both sexes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a thirst-quenching flavor drink and a production method thereof. Background technique [0002] While the output of my country's beverage industry is growing rapidly, the structure has been continuously optimized, the proportion of healthy beverages has been increasing, and the share of carbonated beverages has shown a downward trend. The rapid development of people's living standards in our country has brought a broader market to beverage companies. With the continuous improvement of living standards in large and medium-sized cities and the continuous enhancement of health awareness, consumers have gradually shifted from simply satisfying carbonated drinks to quench their thirst. Nutrition, Health care and functional requirements. [0003] Health preservation in traditional Chinese medicine is to maintain life, enhance physical fitness, and prevent diseases through various methods...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105
CPCA23L2/02A23L2/52A23V2002/00A23L33/105A23V2200/314A23V2250/21
Inventor 彭建兵
Owner 广西皇人食品有限公司
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