Novel mulberry microcapsule functional beverage

A microcapsule and functional technology, which is applied in the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve the problems of harsh transportation conditions of mulberries, affecting the flavor of mulberry storage, affecting sales, etc., and achieve excellent flavor effects , Strong practicability, easy to carry

Inactive Publication Date: 2019-01-11
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing mulberries are directly in contact with the air after being picked, and are easily oxidized or directly affected by ultraviolet light, which affects the storage and flavor of mulberries, and the transportation conditions of mulberries are also relatively harsh, often affecting sales due to transportation problems

Method used

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Examples

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Embodiment Construction

[0011] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0012] A new type of mulberry microcapsule functional beverage. The production steps are as follows: raw material selection, microcapsule production, liquid configuration and finished product. Raw material selection: choose mulberries that are still black in appearance and immature as raw materials, wash the mulberries, put them in Boil water for one minute, put the pulp into a beater for beating, and add 20g of antioxidant Na 2 SO 3 , the resulting pulp can be obtained afte...

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Abstract

The invention relates to a novel mulberry microcapsule functional beverage. The production steps are as follows: raw material selection, microcapsule production, liquid preparation and finished product acquiring. The raw material selection is as follows: selecting immature mulberry fruits with a black surface as a raw material, cleaning the mulberry fruits, putting the mulberry fruits into boilingwater, conducting boiling for one minute, putting pulp into a beater for beating, putting 20g of antioxidant Na2SO3, and subjecting the obtained fruit slurry to homogenization with a colloid mill soas to obtain a granular uniform homogeneous fruit slurry homogenate. According to the novel mulberry microcapsule functional beverage, the mulberry microcapsule functional beverage prepared by a microcapsule technology has an excellent flavor effect, is convenient to carry, and can be brewed into a beverage anytime and anywhere.

Description

technical field [0001] The invention relates to the field of mulberry technology, in particular to a novel mulberry microcapsule functional beverage. Background technique [0002] The application of microcapsule technology in the food industry simplifies many traditional processes and solves many problems that cannot be solved by ordinary technical means, which greatly promotes the transformation of the food industry from low-level primary processing to high-level deep processing. At present, many microencapsulated foods have been developed by using microcapsule technology, such as powdered oil, powdered wine, capsule beverage, solid beverage, etc., flavoring agents (flavor oil, spices, condiments), natural pigments, nutritional enhancers (vitamins, Amino acids, minerals), sweeteners, sour agents, preservatives and antioxidants and other microencapsulated food additives have also been widely used in production. Mulberry microcapsules prepared by microcapsule technology are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2200/30A23V2200/02A23V2250/1614A23V2250/1624A23V2250/1582A23V2250/1578A23V2250/51082A23V2250/5024
Inventor 刘玉美龚俊宇容培森吴靖华
Owner FOSHAN UNIVERSITY
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