Aloe beverage and preparation method thereof

A technology of aloe vera and beverages, which is applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems of poor taste and poor stability of beverages, etc., and achieve stable properties , Enhance immunity, uniform color effect

Inactive Publication Date: 2020-01-07
HAINAN ZHONGCHEN BIOLOGIC ENG
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the existing beverages, the stability of the beverages is not good due to the addit

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Aloe beverage and preparation method thereof
  • Aloe beverage and preparation method thereof
  • Aloe beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of aloe beverage, by weight percentage, is made up of following composition:

[0052] Aloe powder 1.5%, traditional Chinese medicine powder 3%, malic acid 0.5%, fructose syrup 4%, xanthan gum 0.06%, drinking water 90.94%.

[0053] Wherein, the traditional Chinese medicine powder consists of the following components in parts by weight:

[0054] 18 parts of kudzu root, 16 parts of Chinese yam, 10 parts of forsythia, 15 parts of honeysuckle, 15 parts of Radix Radix and 10 parts of Scutellaria chinensis.

[0055] The preparation method of the above-mentioned aloe beverage includes: putting aloe powder, traditional Chinese medicine powder, sour agent, and sweetener into water according to the amount, stirring evenly, then adding edible colloid, stirring again, and pasteurizing at 70°C for 15 minutes to obtain the aloe beverage .

[0056] Wherein, the preparation method of aloe vera powder is as follows:

[0057] S1. After cleaning the Aloe vera, peel it, slice it, ...

Embodiment 2

[0071] A kind of aloe beverage, by weight percentage, is made up of following composition:

[0072] Aloe vera powder 0.5%, traditional Chinese medicine powder 1%, citric acid 0.2%, sucralose 1%, gum arabic 0.05%, drinking water 97.25%.

[0073] Wherein, the traditional Chinese medicine powder consists of the following components in parts by weight:

[0074] 10 parts of kudzu root, 12 parts of Chinese yam, 8 parts of forsythia, 12 parts of honeysuckle, 5 parts of Radix Radix and 8 parts of Huang Cen.

[0075] The preparation method of the above-mentioned aloe beverage includes: putting aloe powder, traditional Chinese medicine powder, citric acid, and sucralose into water according to the amount, stirring evenly, then adding gum arabic, stirring again, pasteurizing at 65° C. for 1 minute, and obtaining the aloe beverage .

[0076] Wherein, the preparation method of aloe vera powder is as follows:

[0077] S1. After the Aloe Vera was cleaned, peeled, cut into slices with a th...

Embodiment 3

[0091] A kind of aloe beverage, by weight percentage, is made up of following composition:

[0092] Aloe vera powder 3%, traditional Chinese medicine powder 5%, malic acid 0.8%, fructose syrup 2%, sucralose 6%, carboxymethylcellulose sodium 0.1%, drinking water 83.1%;

[0093] Wherein, the traditional Chinese medicine powder consists of the following components in parts by weight:

[0094] 25 parts of kudzu root, 18 parts of Chinese yam, 16 parts of forsythia, 24 parts of honeysuckle, 25 parts of Radix Radix and 12 parts of Huang Cen.

[0095] The preparation method of the above-mentioned aloe beverage comprises: putting aloe powder, traditional Chinese medicine powder, malic acid, fructose syrup and sucralose into water according to the amount, after stirring evenly, then adding sodium carboxymethylcellulose, stirring again, at 65 ℃ chin Sterilize for 1 min to obtain the aloe drink.

[0096] Wherein, the preparation method of aloe vera powder is as follows:

[0097] S1. Af...

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

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Mwcoaaaaaaaaaa
Login to view more

Abstract

The invention relates to the field of beverages, in particular to an aloe beverage and a preparation method thereof, and discloses an aloe beverage. The beverage is characterized by consisting of thefollowing components in percentage by weight of 0.5%-3% of aloe powder, 1%-5% of traditional Chinese medicine powder, 0.2%-0.8% of a sour agent, 1%-8% of a sweetening agent, 0.05%-0.1% of edible gelatin, and 83.1%-97.25% of drinking water. The aloe beverage and the preparation method solve the problems that in the prior art, too many functional substances are added to cause poor stability of the beverage, the mouth feel is poor, and the conventional beverage is not welcomed by common people. The prepared aloe beverage is fine and smooth in mouth feel, high in stability and free from artificialpigment, is high in nutrient components, and is favorable for health of bodies after being taken for a long term.

Description

technical field [0001] The invention relates to the field of beverages, in particular to an aloe beverage and a preparation method thereof. Background technique [0002] At present, people's quality of life has been significantly improved, and their requirements have also increased in terms of diet. People want to eat things that not only quench thirst and hunger normally, but also that they have specific effects that help improve health and thus improve quality of life. In the past ten years, functional beverages have been very popular in domestic and foreign markets, and most manufacturers have added various natural and beneficial substances to their beverages in order to achieve certain specific effects. [0003] However, the existing beverages have poor stability and poor taste due to the addition of too many functional substances, and are not popular with the public. Contents of the invention [0004] In view of the above problems, the present invention provides an ...

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
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/68A23L2/70A23L33/105
CPCA23L2/38A23L2/52A23L2/60A23L2/68A23L2/70A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/21
Inventor 胡娟
Owner HAINAN ZHONGCHEN BIOLOGIC ENG
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