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Fruit juice type soda plum syrup beverage and preparation method thereof

A sour plum soup and fruit juice type technology, which is applied in the field of fruit juice soda sour plum soup drinks and its preparation, can solve the problems of unsatisfactory taste needs of the public, general taste, and low carbon dioxide gas capacity, etc., achieve unique and refreshing taste, eliminate safety hazards, and reduce oil absorption effect

Pending Publication Date: 2020-11-17
宁夏喜力食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the existing sour plum soups are prepared with hawthorn, ebony, and licorice as the main ingredients. The carbon dioxide gas capacity is small and the taste is average, which cannot meet the taste needs of the public.

Method used

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  • Fruit juice type soda plum syrup beverage and preparation method thereof
  • Fruit juice type soda plum syrup beverage and preparation method thereof
  • Fruit juice type soda plum syrup beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fruit juice type sour plum soup, comprising the following components in mass fractions: 5.0% hawthorn juice, 3.0% black plum juice, 0.25% licorice, 2.0% fructose syrup, 2.0% white sugar, 0.4% citric acid, and 0.5% sodium citrate %, caramel color 0.5%, aspartame 0.01%, cyclamate 0.1%, acesulfame potassium 0.01%, potassium sorbate 0.01%, food flavor 0.001% and water balance; wherein, the carbon dioxide gas capacity in sour plum soup is 2 times;

[0030] The preparation method is

[0031] 1) Weighing and blending: Weigh the above components according to the mass fraction, and add licorice, ebony juice, hawthorn juice, white sugar, fructose syrup, citric acid, sodium citrate, aspartame, cyclamate, Acesulfame K, caramel color, potassium sorbate and essence, stirred at 50°C for 10 minutes to obtain a mixture;

[0032] 2) Filtration: filter the mixed solution with a 150-mesh cloth bag to obtain the filtrate;

[0033] 3) Sterilization: Sterilize the filtrate at 120°C for 8...

Embodiment 2

[0037] A fruit juice type sour plum soup, comprising the following components in mass fractions: hawthorn juice 10.0%, black plum juice 6.0%, licorice 1.0%, fructose syrup 6.0%, white sugar 6.0%, citric acid 2.0%, sodium citrate 1.0% %, caramel color 1.0%, aspartame 0.05%, cyclamate 0.5%, acesulfame potassium 0.05%, potassium sorbate 0.05%, food flavor 0.001% and water balance; wherein, the carbon dioxide gas capacity in the sour plum soup 2.5 times;

[0038] The preparation method is

[0039] 1) Weighing and blending: Weigh the above components according to the mass fraction, and add licorice, ebony juice, hawthorn juice, white sugar, fructose syrup, citric acid, sodium citrate, aspartame, cyclamate, Acesulfame K, caramel color, potassium sorbate and essence, stirred at 60°C for 15 minutes to obtain a mixture;

[0040] 2) Filtration: filter the mixed solution with a 200-mesh cloth bag to obtain the filtrate;

[0041] 3) Sterilization: Sterilize the filtrate at 140°C for 5 ...

Embodiment 3

[0045] A fruit juice type sour plum soup, comprising the following components in mass fractions: hawthorn juice 6%, ebony juice 4.0%, licorice 0.7%, fructose syrup 5.0%, white sugar 3.0%, citric acid 1.5%, sodium citrate 0.5% %, caramel color 0.8%, aspartame 0.04%, cyclamate 0.25%, acesulfame potassium 0.02%, potassium sorbate 0.02%, food flavor 0.001% and water balance; Wherein, the carbon dioxide gas capacity in the sour plum soup 3 times;

[0046] The preparation method is

[0047] 1) Weighing and blending: Weigh the above components according to the mass fraction, and add licorice, ebony juice, hawthorn juice, white sugar, fructose syrup, citric acid, sodium citrate, aspartame, cyclamate, Acesulfame K, caramel color, potassium sorbate and essence, stirred at 60°C for 15 minutes to obtain a mixture;

[0048] 2) Filtration: filter the mixed solution with a 200-mesh cloth bag to obtain the filtrate;

[0049] 3) Sterilization: Sterilize the filtrate at 130°C for 6 seconds t...

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Abstract

The invention discloses a fruit juice type soda plum syrup beverage. The fruit juice type soda plum syrup beverage comprises the following components in percentage by mass: 5.0-10.0% of haw juice, 3.0-6.0% of smoked plum juice, 0.25-1.0% of licorice roots, 2.0-6.0% of high fructose corn syrup, 2.0-6.0% of white granulated sugar, 0.4-2.0% of citric acid, 0.5-1.0% of sodium citrate, 0.5-1.0% of caramel color, 0.01-0.05% of aspartame, 0.1-0.5% of sodium cyclamate, 0.01-0.05% of acesulfame, 0.01-0.05% of potassium sorbate, the balance food essence and water, wherein the capacity of carbon dioxidegas in the plum syrup is 2-4 times. According to the fruit juice type soda plum syrup beverage disclosed by the invention, the taste of the fruit juice type soda plum syrup is redefined, the mouth feel is unique and refreshing, and the fruit juice type soda plum syrup beverage is suitable for requirements of young consumers and most Chinese people.

Description

technical field [0001] The invention relates to the technical field of technical food engineering, and more specifically relates to a juice-type soda plum soup drink and a preparation method thereof. Background technique [0002] Sour plum soup is a traditional drink with rich nutritional value, sweet and sour taste, rich in organic acids and multivitamins, which can promote the secretion of saliva and gastric juice and protect the stomach. Drinking sour plum soup in the hot summer season is not only sweet and sour, but also appetizing and replenishing water. Sour plum soup is welcomed by the masses because of its obvious effect of preventing heatstroke and quenching thirst. Although the taste of sour plum soup is sour, it is an alkaline food. If you eat too much acidic food such as meat, drinking some sour plum soup will help the blood acid-base balance in the body. In addition, sour plum soup can also reduce liver fire, help digestion, reduce the absorption of fat in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/54A23L2/60A23L2/68A23L2/58A23L33/105
CPCA23L2/02A23L2/52A23L2/54A23L2/60A23L2/68A23L2/58A23L33/105A23V2002/00
Inventor 董升元朱海迪
Owner 宁夏喜力食品有限公司
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