Compound beverage and preparation method thereof

A beverage and compound enzyme technology, applied in the field of beverages, can solve problems affecting the health of consumers and achieve the effect of being suitable for large-scale production, simple process and low cost

Active Publication Date: 2021-06-01
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If preservatives are added to prolong the shelf life, it will affect the health of consumers to a certain extent

Method used

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  • Compound beverage and preparation method thereof
  • Compound beverage and preparation method thereof
  • Compound beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] The present embodiment has prepared a kind of compound beverage, and concrete process is:

[0094] S1. Obtain the okra extract:

[0095] S1a. Pre-treatment: Select fresh, complete, non-rotten, and mature bright green tender okra fruits, remove the hair on the epidermis, and wash the flower pedicles at the bottom under flowing natural water to remove dust, sand, and pesticide residues on the surface As well as the branches and leaves carried, the washing water should be kept clean during the cleaning process to prevent cross-contamination of tap water;

[0096] S1b. Color protection: Soak the washed okra in a color protection solution, the color protection solution is 0.1 part of ascorbic acid, 0.2 part of citric acid and 0.05 part of Na 2 SO 3 The mixed aqueous solution configured;

[0097] S1c. Extraction: mash the okra after the color protection treatment with a masher, and put it in a container for use; mix the mashed okra with water according to the mass ratio of...

Embodiment 11

[0111] This embodiment has prepared a kind of compound drink, and the difference of embodiment is:

[0112] (1) Substitute 0.08 parts by mass of citric acid in Example 1 with 0.1 parts by mass of lemon juice (squeeze lemon juice without adding water).

Embodiment 12

[0114] This embodiment has prepared a kind of compound drink, and the difference of embodiment is:

[0115] (1) Substitute 0.08 parts by mass of citric acid in Example 1 with 0.12 parts by mass of lemon juice (squeeze lemon juice without adding water).

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PUM

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Abstract

The invention discloses a compound beverage and a preparation method thereof, and belongs to the technical field of beverages. The compound beverage is prepared from the following raw materials: okra, mango, pineapple, compound enzyme, a stabilizer and an antioxidant. The compound beverage provided by the invention belongs to a fresh fruit and vegetable beverage, and does not go bad after being stored for 12 months at normal temperature without adding preservatives through component compounding.

Description

technical field [0001] The invention belongs to the technical field of drinks, and in particular relates to a compound drink and a preparation method thereof. Background technique [0002] Okra, also known as okra, okra, coffee ambrette, pepper, etc., belongs to Malvaceae, and okra is an annual herb. It is known as the "king of vegetables". It is native to Africa and spread to China in the early 20th century. It is now widely planted in Guangdong, Hunan, Hubei and other places in my country. The tender fruit of okra is rich in mineral elements such as protein, free amino acid, vitamin E, phosphorus, potassium, calcium, zinc, iron, manganese, and viscous substances composed of pectin and polysaccharides. The tender okra fruit is rich in nutrition and good for health, and has been designated as the first choice vegetable for athletes in many countries. [0003] In recent years, fruit and vegetable beverages have gradually become the darling of the market due to their advantag...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L5/41A23L2/44A23L2/42A23L2/84A23L33/105
CPCA23L2/02A23L2/52A23L5/41A23L2/44A23L2/42A23L2/84A23L33/105A23V2002/00A23V2200/048A23V2250/708A23V2250/032A23V2250/1614A23V2250/1624A23V2250/284A23V2250/51082A23V2200/02A23V2250/21A23V2200/30A23V2200/324A23V2200/32
Inventor 顾采琴周琪琴
Owner GUANGZHOU UNIVERSITY
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