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Sea-buckthorn solid beverage and preparation method thereof

A technology of solid beverage and seabuckthorn, which is applied in the functions of food ingredients, food science, application, etc. It can solve the problems that seabuckthorn beverages cannot reflect the true orange color of seabuckthorn, limit the direct use of seabuckthorn, and the fruit of seabuckthorn is too sour, so as to achieve the effect of granulation Better, prevent colds and anemia, reduce sour and bitter taste

Active Publication Date: 2019-02-12
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 1) The fruit of seabuckthorn is too acidic, and the acid content is generally 3%-4%, which is not conducive to direct development into fruit beverages, food additives, etc. Therefore, acid reduction treatment is a necessary operation, which limits the direct utilization of seabuckthorn;
[0008] 2) The seabuckthorn drink after brewing cannot reflect the inherent orange color of seabuckthorn, and is easily covered by other ingredients

Method used

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  • Sea-buckthorn solid beverage and preparation method thereof
  • Sea-buckthorn solid beverage and preparation method thereof
  • Sea-buckthorn solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation method of seabuckthorn solid drink is as follows:

[0043] 1) Raw material processing: pick and clean the fresh seabuckthorn fruits after picking, put them into plastic bottles, seal and refrigerate, clean the beets, cut them into small pieces for later use.

[0044] 2) Freeze-drying and crushing: after weighing the sea-buckthorn in a beaker, pour the sea-buckthorn into a mortar, break the pulp and core of the sea-buckthorn, remove the core, and freeze-dry (vacuum degree 40Pa, freeze-drying temperature 55°C, freeze-drying). Drying time 24h) to obtain freeze-dried seabuckthorn, and carry out superfine grinding, pass through 80 mesh sieves, obtain seabuckthorn powder; beet root grinding and take its juice and freeze-drying (vacuum degree 40Pa, freeze-drying temperature 55 ℃, freeze-drying time 24h ), carry out superfine pulverization, cross 80 mesh sieves, obtain beet juice dry powder;

[0045] 3) Preparation and addition of auxiliary materials: superfine...

Embodiment 2

[0064] The applicant used the preparation process described in Example 1 to carry out multiple groups of experiments according to different formulations, recorded as serial numbers 1-4, and performed sensory evaluation and texture evaluation respectively, as shown in Table 2:

[0065] Table 2

[0066]

[0067]

[0068] It can be seen from Table 2 that when the beet juice dry powder is not contained, the beverage has stratification and precipitation, which proves that the beet juice dry powder can not only have a sweetening effect, but also make the beverage more refreshing after brewing. Homogeneous, no stratification, no sedimentation at the bottom. In the actual sensory experience, after adding too much dried beet juice powder, the color of the solid particles will be orange-red. When adding 1 mass part of dried beet juice powder, the color of the solid particles will be orange-yellow to make it the same as the true color of seabuckthorn. It has a certain brightening ...

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Abstract

The invention particularly relates to a sea-buckthorn solid beverage. The sea-buckthorn solid beverage is prepared from the following components in parts by weight: 19-23 parts of sea-buckthorn powder, 1-3 parts of beet juice xeraphium, 13-14 parts of sweetening agent, 25-45 parts of stabilizer and 1-2 parts of konjak powder. After brewing, the prepared sea-buckthorn solid beverage is even and exquisite, does not have foreign matters, is not layered, and has a specific sea-buckthorn aroma which is strong, the color is saffron yellow which is the natural color of sea-buckthorn, and the taste ismedium.

Description

technical field [0001] The invention relates to the field of solid beverages, in particular to a method for preparing seabuckthorn solid beverages. Background technique [0002] Sea buckthorn (Latin scientific name: Hippophae rhamnoides Linn.) is a deciduous shrub, which is characterized by drought tolerance, wind and sand resistance, and can survive on salinized land, so it is widely used in water and soil conservation. Seabuckthorn is grown in large quantities in northwest China for desert greening. The content of vitamin C in seabuckthorn fruit is high, known as the king of vitamin C. Seabuckthorn is a general term for plants and their fruits. The plant seabuckthorn is a deciduous shrub belonging to the genus Hippophaeaceae. [0003] Domestically distributed in North China, Northwest, Southwest and other places. Seabuckthorn is a medicinal and edible plant. The roots, stems, leaves, flowers, and fruits of seabuckthorn, especially the fruit of seabuckthorn, are rich i...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/46A23L2/52A23L2/60A23L2/62A23L29/206A23L33/10
CPCA23L2/39A23L2/46A23L2/52A23L2/60A23L2/62A23V2002/00A23L29/206A23L33/10A23V2200/30A23V2200/326A23V2200/322A23V2250/606A23V2250/628
Inventor 韩丽娟王树林张辉院珍珍
Owner QINGHAI UNIVERSITY
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