Hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage and preparation method thereof

A technology of sea buckthorn, mulberry and wolfberry, which is applied in the directions of food ingredients containing natural extracts, food extraction, food science, etc., can solve the problems of excessive use of additives, poor taste, and reduced nutritional value.

Inactive Publication Date: 2019-03-08
华池县甘农生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, and its taste is poor
For this reason, most of the seabuckthorn beverages on the market are made by diluting the original juice with water and adding a large amount of sugar or other flavoring agents, which greatly reduces its nutritional value and uses a lot of additives, which is not in line with the development concept of healthy diet; In addition, most of the seabuckthorn beverages on the market have a relatively single formula, resulting in a single effect and not being able to play a good role in health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] S1: Preparation of raw material solution

[0036] Wash the seabuckthorn fruit and place it in a low-temperature wall breaking machine at -5 to 0°C under CO 2 Carry out wall breaking treatment under gas protection, centrifuge, filter, freeze and concentrate until the soluble solid content reaches 5-10%, and seabuckthorn juice is obtained;

[0037] Take the fresh mulberry fruit, wash and drain it, put it in the steam explosion tank, first pass nitrogen gas until the pressure in the steam explosion tank is 0.6-1.4MPa, and blast for 8-25 minutes; then quickly inject steam to the pressure in the steam explosion tank After steam explosion treatment for 0.5-2.5min, concentrate at room temperature to a relative density of 1.10-1.20, spray dry the concentrated solution to obtain mulberry powder; add 3-8 times of water to the mulberry powder, and the mass percentage is 2-1. Add neutral protease at a ratio of 3%, enzymolyze at 30-50°C for 1-2 hours, filter to obtain an enzymolysi...

Embodiment 2

[0043] S1: Preparation of raw material solution

[0044] Wash the seabuckthorn fruit and place it in a low-temperature wall breaking machine at -5 to 0°C under CO 2 Carry out wall breaking treatment under gas protection, centrifuge, filter, freeze and concentrate until the soluble solid content reaches 5-10%, and seabuckthorn juice is obtained;

[0045]Take the fresh mulberry fruit, wash and drain it, put it in the steam explosion tank, first pass nitrogen gas until the pressure in the steam explosion tank is 0.6-1.4MPa, and blast for 8-25 minutes; then quickly inject steam to the pressure in the steam explosion tank After steam explosion treatment for 0.5-2.5min, concentrate at room temperature to a relative density of 1.10-1.20, spray dry the concentrated solution to obtain mulberry powder; add 3-8 times of water to the mulberry powder, and the mass percentage is 2-1. Add neutral protease at a ratio of 3%, enzymolyze at 30-50°C for 1-2 hours, filter to obtain an enzymatic h...

Embodiment 3

[0051] S1: Preparation of raw material solution

[0052] Wash the seabuckthorn fruit and place it in a low-temperature wall breaking machine at -5 to 0°C in CO 2 Carry out wall breaking treatment under gas protection, centrifuge, filter, freeze and concentrate until the soluble solid content reaches 5-10%, and seabuckthorn juice is obtained;

[0053] Take the fresh mulberry fruit, wash and drain it, put it in the steam explosion tank, first pass nitrogen gas until the pressure in the steam explosion tank is 0.6-1.4MPa, and blast for 8-25 minutes; then quickly inject steam to the pressure in the steam explosion tank After steam explosion treatment for 0.5-2.5min, concentrate at room temperature to a relative density of 1.10-1.20, spray dry the concentrated solution to obtain mulberry powder; add 3-8 times of water to the mulberry powder, and the mass percentage is 2-1. Add neutral protease at a ratio of 3%, enzymolyze at 30-50°C for 1-2 hours, filter to obtain an enzymatic hyd...

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PUM

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Abstract

The invention discloses a hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage. The hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage is prepared from thefollowing raw materials in parts by weight of 80-100 parts of hippophae rhamnoides fruit juice, 50-60 parts of mulberry fruit juice, 5-10 parts of Chinese wolfberry fruit juice, 10-15 parts of arabinogalactan, 1-5 parts of cane sugar and 5-7 parts of syrup for candied fruits, wherein the content of soluble solids in the hippophae rhamnoides fruit juice is 5-10%, and the content of soluble solids in the mulberry fruit juice is 15-20%. The hippophae rhamnoides fruits, the mulberries and the Chinese wolfberry fruits are reasonably collocated, and various active components complement each other and are in synergistic interaction, so that the hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage is good in mouth feel, rich in nutrients and convenient to carry.

Description

technical field [0001] The invention relates to the field of beverage production, in particular to a seabuckthorn, mulberry and wolfberry beverage and a preparation method thereof. Background technique [0002] Seabuckthorn is sour in taste and warm in nature, and its fruit is rich in nutrition. It contains vitamin C, vitamin E, carotenoids, various amino acids, organic acids, unsaturated fatty acids, flavonoids, phospholipids, phenolic compounds, sterols, Trace elements, protein and other essential nutritional and health ingredients, among which the content of vitamin E is higher than that of any kind of fruit, and the content of carotene is also much higher than that of other plants. Unsaturated fatty acids in seabuckthorn are as high as 85%, and are rich in eight kinds of amino acids necessary for human body. [0003] Mulberry is the mature fruit of the mulberry tree. It is edible and medicinal. It tastes sweet and sour, slightly cold in nature. It enters the heart, live...

Claims

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Application Information

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IPC IPC(8): A23L2/02
CPCA23L2/02A23V2002/00A23V2250/21A23V2250/503A23V2250/628A23V2300/14
Inventor 吴若阳
Owner 华池县甘农生物科技有限公司
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