Anthocyanin beverage and preparation method thereof

A technology of anthocyanins and solid beverages, which is applied in the food field, can solve the problems of large loss of anthocyanins and loss of nutritional components of products, and achieve the effect of rich aroma, optimized dosage, and delicate taste

Pending Publication Date: 2022-03-29
上海凝璇企业管理合伙企业(有限合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the process of repeated concentration, repeated extraction and spray d

Method used

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  • Anthocyanin beverage and preparation method thereof
  • Anthocyanin beverage and preparation method thereof
  • Anthocyanin beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] An anthocyanin solid beverage, comprising the following raw materials in mass percentage: 55% of oldberry puree, 15% of polydextrose, 7% of erythritol, 0.5% of citric acid monohydrate, 0.7% of malic acid, carboxymethyl fiber Vegetarian sodium 0.3%, pectin 0.1%, xanthan gum 0.2%, glucosyl stevioside 0.6%, sodium hyaluronate 0.007% and the balance water.

[0028] The preparation method of the anthocyanin solid beverage described in embodiment 1 comprises the following steps:

[0029] (1) Prepare berry puree; select, destem, and clean the berry fruit, remove branches and leaves, clean, beat with a double-channel beater, and then go through a colloid mill to obtain berry puree. The rate is 98%;

[0030] (2) Put citric acid monohydrate, malic acid, erythritol, sodium hyaluronate and glucosyl stevioside into the powder mixer and mix them evenly at high speed for 3 minutes. 30min stirring and shearing to get the preliminary mixture;

[0031] (3) Add sodium carboxymethyl cel...

Embodiment 2

[0036] An anthocyanin solid beverage, comprising the following raw materials in mass percentage: 58% of oldberry puree, 14% of polydextrose, 6.6% of erythritol, 0.48% of citric acid monohydrate, apple 0.6% acid, 0.4% sodium carboxymethylcellulose, 0.3% pectin, 0.4% xanthan gum, 0.5% glucosyl stevioside, 0.008% sodium hyaluronate and the balance water.

[0037] The preparation method of anthocyanin solid beverage described in embodiment 2, comprises the following steps:

[0038] (1) Prepare berry puree; select, destem, and clean the berry fruit, remove branches and leaves, clean, beat with a double-channel beater, and then go through a colloid mill to obtain berry puree. The rate is 99%;

[0039] (2) Put citric acid monohydrate, malic acid, erythritol, sodium hyaluronate and glucosyl stevioside into the powder mixer and mix them evenly at high speed for 4 minutes. The stirring and shearing of 28min got the primary mixture;

[0040] (3) Add sodium carboxymethyl cellulose, pec...

Embodiment 3

[0045] A kind of anthocyanin solid beverage, comprise the raw material of following mass percentage: Comprising the raw material of following mass percentage: oldberry puree 63%, polydextrose 12.6%, erythritol 5.78%, citric acid monohydrate 0.47%, apple 0.55% acid, 0.6% sodium carboxymethylcellulose, 0.5% pectin, 0.5% xanthan gum, 0.4% glucosyl stevioside, 0.009% sodium hyaluronate and the rest of water.

[0046] The preparation method of the anthocyanin solid beverage described in Example 3 is the same as the preparation method of the anthocyanin solid beverage described in Example 1.

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Abstract

The invention discloses an anthocyanin solid beverage which comprises the following raw materials: aronia melanocarpa puree, polydextrose, erythritol, citric acid monohydrate, malic acid, sodium carboxymethyl cellulose, pectin, xanthan gum, glucosyl stevioside, sodium hyaluronate and the balance of water. The aronia melanocarpa beverage has the beneficial effects that the aronia melanocarpa primary pulp adopted by the beverage is prepared by pulping all fresh aronia melanocarpa fruits, pulping and dispersing by a colloid mill, the color of the aronia melanocarpa primary pulp is the color of the fresh aronia melanocarpa fruits, the aronia melanocarpa primary pulp is rich in fragrance and fine and smooth in taste, and sufficient nutritional ingredients, especially anthocyanin, of the aronia melanocarpa primary pulp are fully reserved; the aronia melanocarpa primary pulp and the stabilizer mixed solution are fully mixed and then are homogenized, so that pulp can be uniformly dispersed and can be uniformly suspended after being brewed, and floating or precipitation of the pulp is effectively reduced; sodium carboxymethyl cellulose, xanthan gum and pectin are selected as stabilizers, and the usage amount of the stabilizers is optimized, so that a reasonable stable system is formed.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an anthocyanin beverage and a preparation method thereof. Background technique [0002] With the development of society and the change of consumption concepts, consumers' demand for beverages is not only at the basic level of quenching thirst and replenishing energy, but also for leisure, social interaction and functionality, especially for post-90s and post-00s consumption. Those who pay more attention to the functional level. [0003] Anthocyanin is a kind of phytochemical, which widely exists in plants. The functions and functions of anthocyanin mainly include: [0004] 1. Antioxidant effect, anthocyanins can scavenge free radicals, and have antioxidative and antiaging effects. 2. It can inhibit the inflammatory response. Appropriate application of anthocyanins for infectious diseases can inhibit the inflammatory response and promote recovery. 3. Anti-cancer effect...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L2/62A23L33/00
CPCA23L2/39A23L2/52A23L2/60A23L2/62A23L33/00A23V2002/00A23V2250/5072A23V2250/5086A23V2250/51082
Inventor 王勇苏丁何开国陈晓丹吴师
Owner 上海凝璇企业管理合伙企业(有限合伙)
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