Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Organic fruit and vegetable solid beverage and preparation method thereof

A technology of solid beverages, fruits and vegetables, applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve problems such as low purity of nutrients, extraction, and nutritional imbalance, and achieve easy absorption, utilization, and removal The effect of impurities and nutritional balance

Pending Publication Date: 2021-05-04
海南银城生物医药股份有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing fruit and vegetable solid drinks have the problems of low nutrient purity and unbalanced nutrition because the nutritional components are not extracted during the processing process.

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
  • Organic fruit and vegetable solid beverage and preparation method thereof
  • Organic fruit and vegetable solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] An organic fruit and vegetable solid drink, made of organic fruits and vegetables and auxiliary materials according to the following ratio: carrot: celery: watermelon: ginger: garlic: auxiliary material = 50 parts: 30 parts: 20 parts: 2 parts: 0.1 parts: 23.91 parts.

[0030] The auxiliary materials in this example include 0.03 parts of steviol glycosides, 23.63 parts of maltodextrin, and 0.25 parts of silicon dioxide.

[0031] A preparation method of an organic fruit and vegetable solid beverage, comprising the following steps:

[0032] ⑴ Cleaning: Fruit and vegetable products come from professional organic planting bases. After careful selection, automatic equipment is used to clean the raw materials of fruits and vegetables in the ratio, and dry them for later use;

[0033] (2) Minced powder: use professional automatic equipment to chop and mash the fruits and vegetables washed and dried in step (1) until they meet the process requirements and then set aside;

[003...

Embodiment 2

[0039] An organic fruit and vegetable solid drink is made from organic fruits and vegetables and auxiliary materials according to the following ratio: carrot: celery: watermelon: ginger: garlic: auxiliary material = 30 parts: 20 parts: 10 parts: 0.9 parts: 0.08 parts: 22.855 parts.

[0040] The auxiliary materials in this example include 0.025 parts of steviol glycosides, 22.63 parts of maltodextrin, and 0.2 parts of silicon dioxide.

[0041] The rest are the same as embodiment 1.

Embodiment 3

[0043] An organic fruit and vegetable solid drink is made from organic fruits and vegetables and auxiliary materials according to the following ratio: carrot: celery: watermelon: ginger: garlic: auxiliary material = 37.5 parts: 25 parts: 12.5 parts: 1.0 parts: 0.09 parts: 22.855 parts.

[0044] The auxiliary materials in this example include 0.03 parts of steviol glycosides, 22.63 parts of maltodextrin, and 0.25 parts of silicon dioxide.

[0045] The rest are the same as embodiment 1.

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

No PUM Login to View More

Abstract

The invention discloses an organic fruit and vegetable solid beverage and a preparation method thereof, the organic fruit and vegetable solid beverage is prepared from organic fruits and vegetables and auxiliary materials according to the following proportion: 30-50 parts of carrot, 20-25 parts of celery, 10-12.5 parts of watermelon, 0.9-1.0 part of ginger, 0.08-0.09 part of garlic and 22.855-23.91 parts of auxiliary materials, the auxiliary materials comprise 0.025-0.03 part of stevioside, 22.63-23.63 parts of maltodextrin and 0.2-0.25 part of silicon dioxide, and the organic fruit and vegetable solid beverage which is balanced in nutrition, high in purity and convenient to drink is prepared by the production processes of cleaning, crushing, paste thickening, drying, packaging and the like. Due to the fact that the dipping and percolating technology is carried out in the processing process, nutritional ingredients in the raw materials are fully extracted, the obtained nutritional ingredients are high in purity, impurities are removed, and the organic fruit and vegetable solid beverage is easier to absorb and utilize by human bodies.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable products, in particular to an organic fruit and vegetable solid beverage and a preparation method thereof. Background technique [0002] Solid beverages are beverages with a water content of less than 5%, which have a certain shape, such as granular, flake, block, or powder, and can only be drunk after being reconstituted. Solid beverages are made by removing moisture from liquid raw materials. The purpose of removing moisture is: first, to prevent deterioration or spoilage of the dried beverage due to its own enzymes or microorganisms, so as to facilitate storage; second, to facilitate storage and transportation. Compared with liquid beverages, solid beverages have the characteristics of convenient carrying, convenient drinking, easy maintenance of hygiene, simple packaging, and convenient transportation. [0003] Judging from the current market, in order to meet consumers' needs for...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/08A23L2/60A23L2/52A23L33/105A23L33/125
CPCA23L2/39A23L2/08A23L2/60A23L2/52A23L33/105A23L33/125A23V2002/00A23V2250/262A23V2250/5114A23V2200/324A23V2200/302A23V2250/21A23V2250/212
Inventor 曹建中曹宏
Owner 海南银城生物医药股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com