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Development method of pear, cucumber and white tea compound beverage added with milk flavor essence

A milk-flavored essence, pear and cucumber technology, applied in the directions of tea, tea extraction, food science, etc., to achieve the effects of simple preparation method, rich nutritional value and unique taste

Inactive Publication Date: 2020-09-22
广西南宁海成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no real fruit juice tea beverage in the Chinese market, and it will create a huge consumption space in the beverage market in the future

Method used

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  • Development method of pear, cucumber and white tea compound beverage added with milk flavor essence
  • Development method of pear, cucumber and white tea compound beverage added with milk flavor essence
  • Development method of pear, cucumber and white tea compound beverage added with milk flavor essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Determination of the impact of the amount of pear juice on the mouthfeel of the finished product: the amount of cucumber juice added is 35%, the amount of white tea soup added is 20%, the amount of honey added is 10%, fructooligosaccharides 10%, milk flavor essence 0.22% ; The amount of pear juice is selected to account for 16%, 20%, 26%, 30%, and 36% of the quality to add. like figure 1 It can be seen that when the amount of pear juice added gradually increases from 16% to 30%, the sensory score increases gradually, and when the amount of pear juice added is 30%, the score is the highest. When the amount of pear juice added was 36%, the aroma of pear covered the aroma of tea soup, which was not harmonious with the aroma of cucumber, resulting in a drop in score. Therefore, the amount of pear juice added is 30%.

Embodiment 2

[0032] Example 2: The measurement of the impact of the amount of cucumber juice on the mouthfeel of the finished product: determine that the amount of pear juice is 30%, the amount of white tea soup added is 20%, the amount of honey added is 10%, fructooligosaccharides 10%, milk flavor essence 0.22%; cucumber The juice is added at 20%, 25%, 30%, 35%, and 40%, respectively, by figure 2 It can be seen that the sensory score increases gradually with the addition of cucumber juice, and when the addition of cucumber juice is 35%, the sensory score is the highest. When the amount of cucumber added increases, the sensory score decreases, probably because the aroma and taste of cucumber are too heavy, which makes the aroma and taste of the compound drink uncoordinated, so the addition of cucumber juice is 35%.

Embodiment 3

[0033] Example 3: The measurement of the impact of the amount of white tea soup on the mouthfeel of the finished product: determine that the addition of pear juice is 30%, the addition of cucumber juice is 35%, the addition of honey is 10%, and the white tea soup is respectively 20%, 25%, and 30%. , 35%, 40% added, from image 3 It can be seen that with the addition of tea soup, the sensory score increases gradually. When the tea soup is added to 35%, the sensory score is 85.6. When the addition of tea soup increased significantly to 40%, the sensory score was 82.5, and the sensory score gradually decreased. Therefore, 35% of the added amount of white tea soup is selected.

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Abstract

The invention discloses a development method of a pear, cucumber and white tea compound beverage added with a milk flavor essence, and relates to the technical field of beverage development. The pear,cucumber and white tea compound beverage added with the milk flavor essence is prepared through the technological processes: preparation of pear juice, preparation of cucumber juice and preparation of white tea soup are conducted; the pear juice and the cucumber juice are mixed and blended, experiments are performed by investigating the addition amounts of the pear juice, the cucumber juice, thetea soup, honey, fructo-oligosaccharide and the milk flavor essence as factors, the optimal beverage formula evaluated by the sensory quality comprises 30% of the pear juice, 35% of the cucumber juice, 35% of the tea soup, 10% of the honey, 14% of the fructo-oligosaccharide and 0.22% of the milk flavor essence, a certain amount of the pear juice, the cucumber juice, the tea soup, the honey, the fructo-oligosaccharide and the milk flavor essence is weighed for mixing according to the optimal formula of the beverage, and water is added for stirring to obtain a product; and sterilizing is conducted, specifically, sterilizing is conducted at a high temperature of 115 DEG C for 2 min at the instant of bottle sealing, and cooling is conducted to the room temperature to obtain the product. The preparation method is simple, and the prepared compound beverage has a unique flavor, is sour, sweet, tasty and refreshing, has light milk fragrance and the good color, aroma and taste, and has a certain health-care effect.

Description

technical field [0001] The invention belongs to the technical field of beverage development, and relates to a method for developing a pear, cucumber, and white tea compound beverage with milk flavor added. Background technique [0002] Pear fruit belongs to single fruit, common in Rosaceae plants, perennial deciduous tree fruit trees. Generally, the color of pears is golden yellow or warm yellow on the outer skin, and the inner flesh is bright white, tender and juicy, sweet in taste, slightly sour in core, cool and sexy. Pears contain phenolic substances, crude fiber, calcium, phosphorus, iron and other mineral elements and multivitamins. After eating, they have a refreshing feeling and are good for sobering up. From the perspective of traditional Chinese medicine, pears have the functions of promoting body fluid, moistening dryness, clearing away heat, and resolving phlegm. indigestion. [0003] Cucumber Cucurbitaceae is an annual vine or climbing herbaceous plant, which...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 黎成彬黎海彬戴丽琼潘长沛
Owner 广西南宁海成生物科技有限公司