Roxburgh rose beverage formula

A technology of beverage and prickly pear, which is applied in the field of prickly pear beverage formula, can solve problems such as unpleasantness, inability to reflect the efficacy and characteristics of prickly pear, astringent taste, etc., achieve smooth and silky taste, improve human digestive function, and golden color Effect

Pending Publication Date: 2019-12-31
贵州初好农业科技开发有限公司
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If more prickly pear juice is added to the product, it will have the effect and characteristics of prickly pear, and the taste will be astringent and unpleasant. On the contrary, only less prickly pear juice will be added, but the efficacy and characteristics of prickly pear will not be reflected

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of thorn pear drink, the drink formula is: 90 parts of white granulated sugar, 5 parts of Alfonso mango puree, 15 parts of apple juice concentrate, 1 part of skimmed milk powder, 15 parts of thorn pear concentrate juice, probiotics 1 part of bacteria, 2 parts of compound thickener, 0.5 parts of sodium citrate, 1.3 parts of citric acid, 0.1 part of β-carotene, 0.1 part of prickly pear essence and 800 parts of purified water. Wherein, the solid content of the concentrated apple juice is 70%; the concentrated pear juice is obtained by concentrating the original juice of roxburghii to 1 / 10 of the original volume; the probiotics are Streptococcus thermophilus; The thickener is made by mixing xanthan gum and agar with a mass ratio of 1:2.

[0031] Rosa roxburghii beverage of the present invention, preparation method is as follows:

[0032] (1) Compound thickener dissolved:

[0033] Mix the compound thickener with 5 times its mass of purified water, cut it at 85°C for...

Embodiment 2

[0047] A kind of prickly pear beverage, by weight, the beverage formula is: 100 parts of white granulated sugar, 12 parts of Alphonso mango puree, 25 parts of apple concentrated juice, 5 parts of skimmed milk powder, 25 parts of thorn pear concentrated juice, probiotic 3 parts of bacteria, 6 parts of compound thickener, 1.5 parts of sodium citrate, 1.8 parts of citric acid, 0.5 parts of β-carotene, 0.3 parts of prickly pear essence and 850 parts of purified water; the solid content of the apple juice concentrate 70%; the concentrated roxburghii juice is obtained by concentrating roxburghii original juice to 1 / 10 of the original volume; the probiotics are Lactobacillus bulgaricus; Raw gum and agar are mixed.

[0048] Rosa roxburghii beverage of the present invention, preparation method is as follows:

[0049] (1) Compound thickener dissolved:

[0050] Mix the compound thickener with 5 times its mass of purified water, cut it at 90°C for 15 minutes, and then pump it into the b...

Embodiment 3

[0064] A thorn pear drink, preferably, the drink formula is: 97 parts of white granulated sugar, 10 parts of Alphonso mango puree, 20 parts of apple juice concentrate, 3 parts of skimmed milk powder, 20 parts of thorn pear concentrate juice, 2 parts of probiotics part, 5 parts of compound thickener, 1 part of sodium citrate, 1.5 parts of citric acid, 0.5 part of β-carotene, 0.3 part of prickly pear essence and 841.4 parts of purified water; the solid content of the apple juice concentrate is 70 %; the concentrated Rosa roxburghii juice is obtained by concentrating the original juice of Rosa roxburghii to 1 / 10 of the original volume; the probiotics are mixed with Lactobacillus bulgaricus and Streptococcus thermophilus in a mass ratio of 1:1; the compound The thickener is made by mixing xanthan gum and agar with a mass ratio of 1:2.

[0065] Rosa roxburghii beverage of the present invention, preparation method is as follows:

[0066] (1) Compound thickener dissolved:

[0067] ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses technical field of beverages and particularly discloses a roxburgh rose beverage formula. The formula comprises the following raw materials: 90-100 parts of white granulated sugar, 5-12 parts of Alfonso mango puree, 15-25 parts of apple juice concentrate, 1-5 parts of skim milk powder, 15-25 parts of roxburgh rose juice concentrate, 1-3 parts of probiotics, 2-6 parts of a compound thickener, 0.5-1.5 parts of sodium citrate, 1.3-1.8 parts of citric acid, 0.1-0.5 part of beta-carotene, 0.1-0.3 part of wild roxburgh rose essence and 800-850 parts of purified water.The roxburgh rose beverage is smooth and silky in mouthfeel, pleasant in fragrance, and clear in liquid, satisfies sensory needs of human body to the greatest extent from appearance to mouthfeel, isrich in nutrients and suitable for use of a variety of consumer populations, and can bring pleasant sensory stimulation and spiritual enjoyment for consumers during drinking.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a roxburghii beverage formula. Background technique [0002] Rosa roxburghii original juice is rich in nutrients, rich in multiple nutrients such as VC and SOD, but the mouthfeel is sour and astringent, and is not accepted by popular consumers. If more prickly pear juice is added to the product, it will have the characteristics of prickly pear, and the taste will be astringent and unpleasant. Otherwise, only less prickly pear juice will be added, but the efficacy and characteristics of prickly pear will not be reflected. Here we combine the current research and development ideas of the foreign mousse drink (a product combining milk and juice), and creatively graft it into the thorn pear drink. In order to maintain the original characteristic flavor of the thorn pear in the product, there must be no For the bitter taste, we compounded prickly pear juice with various raw materia...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/154A23C9/152
CPCA23C9/156A23C9/1565A23C9/1542A23C9/152A23C2240/15A23V2400/123
Inventor 邓鉴鑫李全贵
Owner 贵州初好农业科技开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap