Mulberry-sugarcane composite beverage and preparation method thereof

Abstract

The invention provides a mulberry-sugarcane composite beverage and a preparation method thereof, and belongs to the technical field of food making, and the mulberry-sugarcane composite beverage comprises the following components in percentage by mass: 30%-50% of sugarcane juice, 20%-40% of mulberry juice, 15%-30% of jasmine tea soup, 0.01%-0.02% of citric acid and 0.03%-0.05% of vitamins. The mulberry-sugarcane composite beverage takes the mulberry juice and the sugarcane juice as main raw material, neutralizes the sweetness of the sugarcane juice and the acerbity of the mulberry juice, and then the jasmine flower fragrance is added for compounding, so that the bitterness of the mulberry juice is effectively covered, fermentation is not needed on the premise of relatively low sucrose content, and the beverage with rich taste and proper sweetness is obtained through blending.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a mulberry-sugar cane compound beverage and a preparation method thereof. Background technique [0002] Sugarcane is a perennial herbaceous plant of the Arbor family, which is widely planted in southern tropical regions such as Guangxi and Guangdong in my country. Sugarcane has high sugar content and is rich in various trace elements that the human body is prone to lack. Among them, the content of iron element ranks first in fruits, so sugarcane is often called "blood fruit" and "hardcore crop". With the improvement of people's living standards and the pursuit of a healthy life, people's demand for natural beverages is also increasing. Sugarcane juice is rich in polyphenols and flavonoids, and has good anti-oxidation, anti-inflammation and anti-mutation capabilities. However, at present, domestic sugarcane juice is mainly used to produce white sugar, and there is a sing...

AI Technical Summary

Problems solved by technology

However, the sucrose concentration of sugarcane raw juice is generally around 16%. The taste is too sweet and greasy, and the sugar content is too high, which is not conducive to the health of the drinker. Adding water to dilute the sucrose content to about 10% is suitable for sweetness, but it will lose the sugarcane fragrance and taste. Single, difficult to adapt to public taste

However, mulberry juice is rich in amino acids and polyphenols. It tastes slightly sweet and slightly sour, slightly bitter and astringent. The taste of drinking is not good, which restricts the industrialization of sugarcane and mulberry fruit and vegetable beverages.

In the prior art, sugarcane juice is generally fermented to make fruit wine or fruit vinegar for deployment to improve functionality and taste. However, because fruit wine still belongs to alcohol, the taste of fruit vinegar is sour, which cannot meet the needs of all consumers and restricts the Its large-scale production, therefore, it is of great significance to develop a mulberry-sugarcane compound beverage with a wide audience and unique taste

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