Low-sugar siraitia grosvenorii and apple vinegar beverage and preparation method thereof

A technology of Luo Han Guo and apple cider vinegar, which is applied in the preparation of vinegar, food ingredients containing natural extracts, and the function of food ingredients, etc., can solve the problems of low acceptance and unsatisfactory taste, so as to reduce the intake of sugar, Improve physical discomfort, fresh and unique effect

Inactive Publication Date: 2019-04-09
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the commercially available apple cider vinegar beverages contain high sugar content in the ingredients, while the beverage developed by Luo Han Guo is mainly herbal tea, which has low acceptance in the northern market and the taste is not satisfactory

Method used

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  • Low-sugar siraitia grosvenorii and apple vinegar beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A preparation method of Luo Han Guo extract, comprising the following steps:

[0044] Select dry and complete 1kg Luo Han Guo and crush it; add 11.5L of water, conduct the first extraction at 90±2°C, filter through a 10μm filter bag, add 11.5L of water to the filter residue and perform a second extraction at 85±2°C, and extract through 10μm Filter with a filter bag, and combine the filtrates to obtain the Luo Han Guo extract.

Embodiment 2

[0046] A preparation method of Momordica grosvenori apple cider vinegar, comprising the following steps:

[0047] Slurry preparation: mix the Luo Han Guo extract and concentrated apple juice obtained in Example 1 in a weight ratio of 1:1, add water to adjust the sugar content to 18%, and pasteurize at 80°C for 15 minutes;

[0048] Alcoholic fermentation: adding 0.04wt% active dry yeast, alcoholic fermentation at 25±2°C until the alcohol concentration is 10%, and filtering to obtain Luo Han Guo cider;

[0049] Acetic acid fermentation: add water to dilute the grosvenor fruit cider to an alcohol content of 6%, add 8vt% acetic acid bacteria liquid, ferment until the acetic acid content is 6vt%, stop the fermentation, filter and sterilize to obtain the grosvenor apple cider vinegar.

Embodiment 3

[0051] A kind of low-sugar Luo Han Guo apple cider vinegar drink, made of the following components in parts by weight: 4 parts of Luo Han Guo apple vinegar obtained in Example 2, 3 parts of concentrated apple juice, 1 part of sucrose, 0.2 part of honey, 1 part of lemon juice, fruit 0.5 parts of glucose syrup, 0.5 parts of concentrated ebony juice, 0.1 parts of concentrated sea buckthorn juice, 0.15 parts of Luo Han Guo extract, 0.013 parts of steviol glycosides, 0.012 parts of mogrosides, 0.005 parts of sodium citrate, 0.006 parts of food flavor, 0.002 parts of table salt and supplement to 100 parts of water;

[0052] The method for preparing this low-sugar Luo Han Guo apple cider vinegar beverage comprises the following steps:

[0053] Compounding: Mix Luo Han Guo apple cider vinegar, concentrated apple juice, sugar, lemon juice, high-fructose syrup, concentrated ebony juice, concentrated sea buckthorn juice, Luo Han Guo extract, glycosides, additive components and water to o...

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Abstract

The invention discloses a low-sugar siraitia grosvenorii and apple vinegar beverage. The low-sugar siraitia grosvenorii and apple vinegar beverage is prepared from following components in parts by weight: 4-6 parts of siraitia grosvenorii and apple vinegar, 2-3 parts of concentrated apple juice, 1.0-2.0 parts of sugar, 0.8-1.2 parts of lemon juice, 0.5-0.8 parts of fructose corn syrup, 0.1-0.5 parts of concentrated plum juice, 0.1-0.3 parts of concentrated sea buckthorn juice, 0.1-0.15 parts of a siraitia grosvenorii extracting solution, 0.02-0.03 parts of glycoside, 0.01-0.02 parts of additive components and the balance of water in terms of the sum being 100 parts; the sugar adopts saccharose and/or honey; the glycoside adopts stevioside and/or mogroside; the additive components comprisesodium citrate, edible essence and table salt. The low-sugar siraitia grosvenorii and apple vinegar beverage tastes fresh and unique, effectively stimulates appetite and promotes digestion and is an ideal beverage of modern Chinese catering.

Description

technical field [0001] The invention relates to the technical field of beverage formulations, in particular to a low-sugar mangosteen apple vinegar beverage and a preparation method thereof. Background technique [0002] Luo Han Guo is a perennial climbing vine of Cucurbitaceae, mainly produced in Guilin, Guangxi. It is an economic crop integrating medicinal, tea drinking and food. It is cool in nature and sweet in taste, enters the lungs and intestines, and has the effects of clearing away heat and nourishing the lungs, cooling blood, moistening the intestines and laxative. Mogroside, the scientific name is cucurbitane triterpenoid saponin, which is one of the main active ingredients of Luo Han Guo, accounting for about 3% of the dried fruit. It has a refreshing sweetness, the sweetness is about 300 times that of sucrose, and the calories are extremely low. Is a natural sweetener. In addition, Luo Han Guo also contains 18 kinds of amino acids, 26 kinds of inorganic elemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/125A23L33/105C12J1/04
CPCA23L2/02A23L2/52A23V2002/00A23L33/105A23L33/125C12J1/04A23V2200/328A23V2200/332A23V2250/21A23V2250/628
Inventor 林尤娟
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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