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Fruit juice beverage preservative and preparation method thereof

A preservative and beverage technology, applied in food science, food preservation, application, etc., can solve the problems of negative impact on human health, damage to the nutritional components of fruit juice drinks, etc., to protect from oxidation, improve the taste of drinks, and maintain nutritional components Effect

Inactive Publication Date: 2018-12-07
TAICANG YOUHUO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main technical problem to be solved by the present invention is: most of the preservatives added to fruit juices have a certain negative impact on human health and destroy the original nutritional content of fruit juice drinks

Method used

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  • Fruit juice beverage preservative and preparation method thereof

Examples

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Effect test

preparation example Construction

[0024] The preparation method of fruit juice drink antiseptic of the present invention, carries out as follows:

[0025] 1) Dissolve water-soluble Vc in 20 times deionized water and set aside;

[0026] 2) Spray the Vc aqueous solution on the modified starch to disperse evenly;

[0027] 3) Add deionized water to the mixture in step 2), stir until the system is uniform, add nisin, and stir until the nisin is completely dissolved;

[0028] 4) Add yeast extract and xylitol to the mixture in step 3), and dissolve completely.

[0029] The antiseptic performance evaluation of the fruit juice drink preservative of the present invention adopts the microbial enrichment culture method: under aseptic conditions, add 3% of the fruit juice drink preservative of the present invention to freshly squeezed apple juice, and fill it in a packaging bottle , samples were taken at 1 month, 3 months, 6 months, 9 months, 12 months, 15 months and 18 months after filling, and blank culture medium (bac...

Embodiment 1-3

[0032] Table 1 shows the composition list, antiseptic performance and mouthfeel evaluation results of fruit juice beverages of Examples 1-3.

[0033] Table 1 The formulation ingredient list and performance evaluation results of Examples 1-3

[0034]

[0035] If the fruit juice drink preservative system of the present invention is properly formulated, it can ensure that the antisepsis of the fruit juice drink passes the challenge for 6 months, and the antisepsis as fresh fruit juice can basically meet the requirements. And the fruit juice drink preservation system of the present invention will not cause obvious negative impact on the mouthfeel of fruit juice.

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Abstract

The invention discloses a fruit juice beverage preservative. The fruit juice beverage preservative consists of the following raw materials in parts by weight: 60-90 parts of deionized water, 10-20 parts of nisin, 10-20 parts of yeast extract, 3-8 parts of xylitol, 3-8 parts of modified starch and 0.5-3 parts of water-soluble Vc. The activity of the nisin is 100-300 IU / g. The raw materials used toprepare the fruit juice beverage preservative are high in biological safety and harmless to human health; and the broad-spectrum antimicrobial property of the nisin is utilized in the preparation of the fruit juice beverage preservative, and an active bactericidal effect of the nisin applicable to acidic conditions can achieve an ideal bacteriostatic effect in general fruit juice beverages. The xylitol is added to the formula to improve the mouthfeel of the beverage and provide a certain antimicrobial property at the same time. The modified starch is added to the formula, and the modified starch can protect vitamin C from oxidation to a certain extent, thus maintaining nutrient components of the fruit juice beverage to the greatest extent.

Description

technical field [0001] The invention relates to the field of beverage preservation, in particular to a fruit juice beverage preservation agent and a preparation method thereof. Background technique [0002] Juice drinks are drinks made from freshly squeezed fruits. However, in order to avoid the deterioration of the beverage in the fruit juice beverage packed in the packaging bottle, some preservatives will be added more or less. Fruit juices are mostly acidic and rich in mineral elements and other nutrients, so they have higher requirements for the compatibility of preservatives. Some preservatives suitable for other foods will affect the taste of the juice and even destroy the nutritional content of the juice after being added to the juice. In addition, most of the existing food preservation systems require the use of chemical preservatives, which will more or less cause negative effects on human health due to long-term drinking. Therefore, it is of great significance t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3535A23L3/3571A23L3/3562A23L3/3499
CPCA23L3/3535A23L3/3499A23L3/3562A23L3/3571
Inventor 李德彬陈刚
Owner TAICANG YOUHUO BIOTECH