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Composition for yeast-flavored functional beverage, yeast-flavored functional beverage and preparation method

A functional drink and composition technology, applied in the field of natural product development and utilization, can solve the problem of less yeast extract and achieve the effect of improving immunity

Inactive Publication Date: 2021-03-19
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic yeast extracts are rarely used in the beverage industry. Foreign countries only use yeast extracts in tea drinks, fruit juice drinks, and functional drinks to adjust flavor or protect color. Yeast extract is the main flavor substance. drinks not yet reported

Method used

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  • Composition for yeast-flavored functional beverage, yeast-flavored functional beverage and preparation method
  • Composition for yeast-flavored functional beverage, yeast-flavored functional beverage and preparation method
  • Composition for yeast-flavored functional beverage, yeast-flavored functional beverage and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] This example provides a composition for yeast-flavored functional drinks, and the raw material composition is shown in Example 1 in Table 2.

[0057] The preparation method of the yeast-flavored functional beverage is as follows: Weigh the components of Example 1 in Table 2, and first mix the yeast extract, resistant dextrin, white sugar, aspartame, acesulfame potassium, citric acid , malic acid, sodium benzoate, salt, sunset yellow, orange juice essence are added in the reactor, then add 900.95g of pure water, stir and mix, then add xanthan gum and carboxymethyl cellulose in the reactor and mix, finally The above solution is homogenized with a homogenizer, then sterilized and canned to obtain a yeast-flavored functional drink 1 .

Embodiment 2

[0059] This example provides a composition for yeast-flavored functional drinks, and the raw material composition is shown in Example 2 in Table 2.

[0060] The preparation method of the yeast-flavored functional beverage is as follows: Weigh the components of Example 2 in Table 2, and first mix the yeast extract, resistant dextrin, white sugar, aspartame, acesulfame potassium, citric acid , malic acid, sodium benzoate, salt, sunset yellow, orange juice essence are added in the reactor, then add 885g of pure water, stir and mix, then add xanthan gum and carboxymethyl cellulose in the reactor and mix, finally put The above solution is homogenized with a homogenizer, then sterilized and canned to obtain the yeast-flavored functional drink 2.

Embodiment 3

[0062] This example provides a composition for yeast-flavored functional drinks, and the raw material composition is shown in Example 3 in Table 2.

[0063] The preparation method of the yeast-flavored functional drink is as follows: Weigh the components of Example 3 in Table 2, and first mix the yeast extract, resistant dextrin, white sugar, aspartame, acesulfame potassium, citric acid , malic acid, sodium benzoate, salt, sunset yellow, orange juice essence are added in the reactor, then add 930.7g of pure water, stir and mix well, then add xanthan gum and carboxymethyl cellulose in the reactor and mix well, finally The above solution is homogenized with a homogenizer, then sterilized and canned to obtain a yeast-flavored functional drink 3 .

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PUM

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Abstract

The invention relates to the technical field of development and utilization of natural products, in particular to a composition for a yeast-flavored functional beverage, the yeast-flavored functionalbeverage and a preparation method of the yeast-flavored functional beverage. The yeast-flavored functional beverage comprises the following components in percentage by weight: 0.5-5% of a yeast extract, 0.01-0.02% of water-soluble dietary fiber, 4.02-8.13% of a sweetening agent, 0.02-0.48%of a sour agent, 0.05-0.1% of edible salt, 0.01-0.04% of a preservative, 0.01-0.2% of a food colorant, 0.05-0.3% of edible essence, 0.02-0.13% of a thickener and the balance of purified water. The yeast-flavored functional beverage adopts the yeast extract as a main raw material, not only has a yeast flavor,but also has multiple functional activities of improving immunity, whitening skin, protecting the liver, resisting oxidation, helping sleep and the like.

Description

technical field [0001] The invention relates to the technical field of natural product development and utilization, in particular to a yeast-flavored functional beverage composition, a yeast-flavored functional beverage and a preparation method thereof. Background technique [0002] With the improvement of consumers' health awareness and the freshness of new flavors, it is of practical significance to research and develop health drinks with new flavors. Chinese patent CN111149955 discloses a noni passion ferment flavor beverage, comprising 23-38 parts of noni ferment, 20-28 parts of passion fruit, 20-23 parts of flower petal extract, 20-23 parts of medlar, 18-20 parts of green papaya 14-18 servings of pumpkin, 12-14 servings of tremella, 8-10 servings of salvia miltiorrhiza, 8-10 servings of red peony, 8-10 servings of tomato, 5-7 servings of honey, 3-5 servings of hawthorn, 1-3 servings of sunflower pot 60-80 parts of purified water. The noni passion ferment flavor bevera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L33/145
CPCA23L2/38A23V2002/00A23L33/00A23L33/145A23V2250/218A23V2250/1614A23V2200/242A23V2200/04A23V2250/506A23V2250/5114A23V2250/5026A23V2250/2482A23V2250/246A23V2250/242A23V2250/032A23V2250/056A23V2250/044A23V2250/51082A23V2250/5086A23V2200/324A23V2200/318A23V2200/32A23V2200/322A23V2200/30
Inventor 彭颖熊涛覃先武李沛李库
Owner ANGELYEAST CO LTD
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