Sakura lemon solid beverage and preparation method thereof
By using citric acid to stabilize anthocyanins in cherry blossom food and combining other natural ingredients, a solid cherry blossom lemon beverage was prepared, which solved the problem of no cherry blossom ingredients in existing cherry blossom foods and achieved natural, safe and healthy food choices.
Patent Information
- Application Number
- CN202411897492.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-03-07
AI Technical Summary
The existing cherry blossom food lacks real cherry blossom ingredients, which leads to food safety issues and does not meet consumers' needs for natural, healthy and pure food.
By using the natural citric acid in lemons to stabilize the anthocyanins in cherry blossoms, combined with cherry blossom powder, erythritol powder, lemon juice powder, citric acid powder and lemon oil, a solid beverage of cherry blossom lemon is prepared, achieving a natural and long-lasting pink and refreshing lemon flavor.
It solves the problem of no cherry blossom ingredients in cherry blossom food, provides natural, safe and healthy food choices, meets consumers' needs for natural and healthy products, and avoids the use of chemical additives.
Smart Images
Figure CN119563821A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of solid beverage production, and particularly relates to a cherry lemon solid beverage and a preparation method thereof. Background Art
[0002] Guanshan cherry is a deciduous small tree belonging to the genus Prunus in the Rosaceae family, and is also included in the category of edible substances. In recent years, the concept of "cherry blossom food" has gradually emerged in the food industry, attracting the attention of many consumers.
[0003] Cherry blossoms themselves do not have obvious flavor characteristics, and their charm mainly comes from visual perception (the unique pink color of the petals). Anthocyanins in cherry blossoms are the main factor that determines their pink color, and they are extremely sensitive to pH and will change color at different pH values. Specifically, in an acidic environment, cherry blossoms can stably show a bright pink color, but in non-acidic or alkaline conditions, they will lose their color and appear pale white or almost colorless. Therefore, most of the so-called "cherry blossom foods" currently available on the market rely on synthetic reagents to simulate the natural pink color of cherry blossoms, such as artificial pigments. However, the use of synthetic reagents will inevitably bring food safety issues; although certain pigment additives are also allowed to be used within a certain content, this is also contrary to consumers' growing demand for natural, healthy, and pure food. Given the characteristics of cherry blossoms being colored and tasteless and having unstable colors, the cherry blossom foods available on the consumer market often do not contain real cherry blossom ingredients, which has become a pain point restricting the development of the cherry blossom food industry.
[0004] In this context, in order to break the strange phenomenon of "cherry blossoms in food without cherry blossoms", it is crucial to achieve the effective application of cherry blossoms without affecting the morphological quality of cherry blossoms, so as to lay the foundation for promoting the rapid development of the cherry blossom food industry. Summary of the invention
[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and the market gap of related products, and to provide a cherry lemon solid beverage and a preparation method thereof. The natural citric acid in lemon is cleverly used to stabilize the anthocyanins in cherry blossoms, so that the anthocyanins in cherry blossoms appear in the beverage in a natural and lasting pink color, and a refreshing lemon flavor is added.
[0006] To achieve the above object, the present invention provides the following technical solutions:
[0007] In a first aspect, the present invention provides a cherry lemon solid beverage, comprising the following components by weight: 200-300 parts of cherry blossom powder, 150-250 parts of erythritol powder, 30-40 parts of lemon juice powder, 12-16 parts of citric acid powder and 1-2 parts of lemon oil.
[0008] Furthermore, the cherry blossom powder is prepared by the following steps: fresh Guanshan cherry blossom petals are selected, washed, and then dried and dehydrated to a moisture content of no more than 5% to obtain a dried product; the dried product is then ultrafinely ground and passed through a 300-400 mesh sieve to obtain cherry blossom powder; the drying methods include hot air drying, microwave vacuum drying, infrared hot air drying, and vacuum freeze drying.
[0009] Furthermore, the lemon juice powder is prepared by the following steps: peeling, seeding and juicing perfume lemons to obtain lemon juice; then spray drying the lemon juice to obtain a dry product, grinding it through a 300-400 mesh sieve to obtain lemon juice powder; wherein the inlet temperature of the spray drying is 110°C, the outlet temperature is 80°C, and the feed rate is 8.5mL / min.
[0010] Furthermore, the erythritol powder and citric acid powder are prepared by the following steps: erythritol crystals and citric acid crystals are ground respectively, and after grinding, they are sieved through a 300-400 mesh sieve to obtain erythritol powder and citric acid powder.
[0011] Furthermore, the lemon oil is prepared by the following steps: chopping lemon peel, mixing it with ethanol at a solid-liquid ratio of 1:5 (g / mL), stirring and soaking it for 24 hours after mixing; filtering and collecting the filtrate, and distilling the filtrate at 60° C. and a vacuum degree of -90Pa until there are no oil drops in the distillate, recovering ethanol, and obtaining lemon oil.
[0012] In a second aspect, the present invention provides a method for preparing the cherry lemon solid beverage, comprising the following steps:
[0013] Weigh the raw materials, namely, cherry blossom powder, erythritol powder, lemon juice powder, citric acid powder and lemon oil, according to the above weight portions; then take the prescribed amount of cherry blossom powder, erythritol powder, lemon juice powder, citric acid powder and lemon oil, mix them evenly, add them into water, and continue stirring to obtain wet material; then, prepare wet granules through swing granulation, and then dry them through a fluidized bed until the moisture content is less than 5%, and sieve to obtain a finished cherry blossom lemon solid beverage.
[0014] Furthermore, the amount of water used is 0.2 to 0.3 times the total mass of the mixture of formula ingredients, and the water includes deionized water and purified water.
[0015] Furthermore, the fluidized bed drying temperature is 60-65°C.
[0016] Furthermore, the sieving is a 50-mesh sieve. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Comparative Example 1 was dissolved.
[0018] Figure 2 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Comparative Example 2 was dissolved.
[0019] Figure 3 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 1 is dissolved.
[0020] Figure 4 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 2 is dissolved.
[0021] Figure 5 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 3 is dissolved.
[0022] Figure 6 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 4 is dissolved.
[0023] Figure 7 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 5 is dissolved.
[0024] Figure 8 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 6 is dissolved.
[0025] Fig. 9 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 7 is dissolved.
[0026] Fig.10 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 8 is dissolved.
[0027] Fig.11 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 9 is dissolved.
[0028] Fig.12 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 10 is dissolved.
[0029] Fig.13 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 11 is dissolved.
[0030] Fig.14 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 12 is dissolved.
[0031] Fig.15 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 13 is dissolved.
[0032] Fig.16 These are the color pictures corresponding to 0 min (A) and 36 h (B) after the solid beverage in Example 14 is dissolved.
[0033] Beneficial effects:
[0034] (1) The present invention prepares a solid beverage with both cherry blossom color and lemon flavor based on the characteristics of cherry blossoms being colored and tasteless and lemon juice being flavorful and colorless; the acidic conditions of lemon juice powder and citric acid provide a natural environment for the anthocyanins in cherry blossom powder to present pink color, and cleverly utilize the natural citric acid in lemons to stabilize the anthocyanins in cherry blossoms, while providing the product with a sour and thirst-quenching taste; and the present invention uses real cherry blossoms instead of pink pigments to color the product, which not only avoids the use of chemical additives, but also the cherry blossoms used bring an attractive pink color to the product; this combination greatly improves the overall quality of the product, giving it a richer and more multi-layered sensory experience. The present invention solves the problem of cherry blossom products without cherry blossoms, realizes the effective application of cherry blossoms without affecting the morphological quality of cherry blossoms, and promotes the high-quality development of the cherry blossom industry.
[0035] (2) The preparation process of the present invention is simple and easy to operate. Combined with low-temperature drying technology, it effectively retains the flavor, color and nutrients of cherry blossoms and lemons, thereby improving the quality and competitiveness of the product. At the same time, production can be inspected, meeting the market's diverse demands for health, deliciousness and environmental protection. DETAILED DESCRIPTION
[0036] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0037] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0038] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.
[0039] The cherry blossom powder is prepared by the following steps: fresh Guanshan cherry blossom petals are selected and washed, dried and dehydrated to a dry material with a moisture content of no more than 5%, and then the dry material is ultrafinely ground and passed through a 300-400 mesh sieve to obtain the cherry blossom powder; the drying methods include hot air drying, microwave vacuum drying, infrared hot air drying, and vacuum freeze drying.
[0040] The lemon juice powder is prepared by the following steps: peeling, seeding and juicing perfume lemons to obtain lemon juice; spray drying the lemon juice under the conditions of inlet and outlet temperatures of 110°C / 80°C and a feed rate of 8.5 mL / min, and then grinding and passing through a 300-400 mesh sieve to obtain lemon juice powder.
[0041] The erythritol powder and the citric acid powder are prepared by the following steps: erythritol crystals and citric acid crystals are ground respectively, and passed through a 300-400 mesh sieve to obtain erythritol powder and citric acid powder.
[0042] The lemon oil is prepared by the following steps: taking lemon peel of perfume lemon and chopping it, mixing it with ethanol at a solid-liquid ratio of 1:5 (g / ml), and soaking it for 24 hours under stirring conditions; filtering after soaking to obtain a filtrate, distilling the filtrate at 60°C and a vacuum degree of -90Pa until there are no oil drops in the distillate, recovering ethanol, and obtaining lemon oil.
[0043] The present invention uses cherry blossom powder, erythritol powder, lemon juice powder, citric acid powder and lemon oil as raw materials, tries different combinations and formula optimization, and obtains the components and dosage of cherry blossom solid beverage after final screening. The components include the following components in parts by weight: 200-300 parts of cherry blossom powder, 150-250 parts of erythritol powder, 30-40 parts of lemon juice powder, 12-16 parts of citric acid powder and 1-2 parts of lemon oil.
[0044] Under this formula condition, the effective application of cherry blossoms can be achieved without affecting the morphological quality of the cherry blossoms.
[0045] Comparative Example 1:
[0046] Take 200g of cherry blossom powder, add 40g of distilled water, and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture content is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom solid beverage.
[0047] Comparative Example 2:
[0048] Take 40g of lemon juice powder, 14g of citric acid powder and 2g of lemon oil and mix them evenly, then add 11.2g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture content is less than 5%, and pass through a 50-mesh sieve to obtain a finished lemon solid beverage.
[0049] Embodiment 1:
[0050] Take 200g of cherry blossom powder, 150g of erythritol powder, 40g of lemon juice powder, 14g of citric acid powder and 2g of lemon oil, mix them evenly, add 81.2g of distilled water, and continue stirring to form a wet material; then, shake granulate into wet granules, and fluidize bed dry at 60°C until the moisture is less than 5%, and finally pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0051] Embodiment 2:
[0052] Take 200g of cherry blossom powder, 200g of erythritol powder, 30g of lemon juice powder, 12g of citric acid powder and 2g of lemon oil and mix them evenly, then add 88.8g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, and dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0053] Embodiment 3:
[0054] Take 300g of cherry blossom powder, 250g of erythritol powder, 30g of lemon juice powder, 16g of citric acid powder and 2g of lemon oil and mix them evenly, then add 119.6g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0055] Embodiment 4:
[0056] Take 300g of cherry blossom powder, 150g of erythritol powder, 30g of lemon juice powder, 14g of citric acid powder and 1g of lemon oil and mix them evenly, then add 99g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0057] Embodiment 5:
[0058] Take 250g of cherry blossom powder, 150g of erythritol powder, 35g of lemon juice powder, 12g of citric acid powder and 2g of lemon oil and mix them evenly, then add 89.8g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 40-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0059] Embodiment 6:
[0060] Take 300g of cherry blossom powder, 150g of erythritol powder, 35g of lemon juice powder, 12g of citric acid powder and 2g of lemon oil and mix them evenly, then add 99.8g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0061] Embodiment 7:
[0062] Take 250g of cherry blossom powder, 150g of erythritol powder, 30g of lemon juice powder, 16g of citric acid powder and 1g of lemon oil and mix them evenly, then add 89.4g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0063] Embodiment 8:
[0064] Take 200g of cherry blossom powder, 150g of erythritol powder, 30g of lemon juice powder, 12g of citric acid powder and 1g of lemon oil and mix them evenly, then add 78.6g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0065] Embodiment 9:
[0066] Take 300g of cherry blossom powder, 200g of erythritol powder, 40g of lemon juice powder, 12g of citric acid powder and 1g of lemon oil and mix them evenly, then add 110.6g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0067] Embodiment 10:
[0068] Take 250g of cherry blossom powder, 200g of erythritol powder, 30g of lemon juice powder, 14g of citric acid powder and 2g of lemon oil and mix them evenly, then add 99.2g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0069] Embodiment 11:
[0070] Take 200g of cherry blossom powder, 250g of erythritol powder, 35g of lemon juice powder, 14g of citric acid powder and 1g of lemon oil, mix them evenly, add 100g of distilled water, and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 40-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0071] Embodiment 12:
[0072] Take 200g of cherry blossom powder, 150g of erythritol powder, 40g of lemon juice powder, 16g of citric acid powder and 2g of lemon oil and mix them evenly, then add 81.6g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0073] Embodiment 13:
[0074] Take 200g of cherry blossom powder, 250g of erythritol powder, 30g of lemon juice powder, 12g of citric acid powder and 2g of lemon oil and mix them evenly, then add 98.8g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0075] Embodiment 14:
[0076] Take 200g of cherry blossom powder, 200g of erythritol powder, 35g of lemon juice powder, 16g of citric acid powder and 1g of lemon oil and mix them evenly, then add 90.4g of distilled water and continue stirring to form a wet material. Then, shake granulate to form wet granules, dry them in a fluidized bed at 60°C until the moisture is less than 5%, and pass through a 50-mesh sieve to obtain a finished cherry blossom lemon solid beverage.
[0077] The products in Comparative Examples 1-2 and Examples 1-14 were brewed with 10 times the volume of 60°C distilled water to obtain cherry blossom, lemon and cherry blossom lemon liquid beverages. The color and flavor of the beverages are shown in Table 1. The color pictures of the beverages are shown in Figure 1-16 .
[0078] Table 1 Color and flavor results of liquid beverages obtained by the preparation methods of Comparative Examples 1-2 and Examples 1-14
[0079]
[0080]
[0081] It can be seen from the above results that: compared with comparative examples 1-2, embodiments 1-14 implemented within the scope of this invention all perfectly integrate the cherry blossom color and lemon flavor, forming a cherry blossom pink, fresh and sweet, lemon aroma and rich sensory experience; it solves the strange phenomenon of "cherry blossom food without cherry blossom" and promotes the rapid development of the cherry blossom food industry.
[0082] Note: The above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention; therefore, although this specification has described the present invention in detail with reference to the above embodiments, a person skilled in the art should understand that the present invention can still be modified or replaced by equivalents; and all technical solutions and improvements thereof that do not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.
Claims
1. A cherry lemon solid beverage, characterized in that: The invention comprises the following components by weight: 200-300 parts of cherry blossom powder, 150-250 parts of erythritol powder, 30-40 parts of lemon juice powder, 12-16 parts of citric acid powder and 1-2 parts of lemon oil.
2. The cherry lemon solid beverage according to claim 1, characterized in that: The cherry blossom powder is prepared by the following steps: fresh Guanshan cherry blossom petals are selected, washed, and then dried and dehydrated until the moisture content is not higher than 5% to obtain a dried product; then the dried product is ultrafinely ground and passed through a 300-400 mesh sieve to obtain cherry blossom powder; the drying method includes hot air drying, microwave vacuum drying, infrared hot air drying, and vacuum freeze drying.
3. The cherry lemon solid beverage according to claim 1, characterized in that: The lemon juice powder is prepared by the following steps: peeling, seeding and juicing perfume lemons to obtain lemon juice; then spray drying the lemon juice to obtain a dry product, grinding it through a 300-400 mesh sieve to obtain lemon juice powder; wherein the inlet temperature of the spray drying is 110°C, the outlet temperature is 80°C, and the feed rate is 8.5 mL / min.
4. The cherry lemon solid beverage according to claim 1, characterized in that: The erythritol powder and citric acid powder are prepared by the following steps: erythritol crystals and citric acid crystals are ground respectively, and then passed through a 300-400 mesh sieve to obtain erythritol powder and citric acid powder.
5. The cherry lemon solid beverage according to claim 1, characterized in that: The lemon oil is prepared by the following steps: chopping lemon peel, mixing it with ethanol at a solid-liquid ratio of 1:5 (g / mL), stirring and soaking it for 24 hours after mixing; filtering and collecting the filtrate, and distilling the filtrate at 60° C. and a vacuum degree of -90Pa until there are no oil drops in the distillate, recovering the ethanol, and obtaining the lemon oil.
6. The method for preparing the cherry lemon solid beverage according to any one of claims 1 to 5, characterized in that: The steps are as follows: weigh the raw materials, namely, cherry blossom powder, erythritol powder, lemon juice powder, citric acid powder and lemon oil, by weight; then take the prescribed amount of cherry blossom powder, erythritol powder, lemon juice powder, citric acid powder and lemon oil, mix them evenly, add them into water, and continue stirring to form a wet material; then, shake granulate them into wet granules, fluidize bed dry them until the moisture is less than 5%, and sieve them to obtain a finished cherry blossom lemon solid beverage.
7. The method for preparing the cherry lemon solid beverage according to claim 6, characterized in that: The amount of water used is 0.2 to 0.3 times the total mass of the mixture of the formula ingredients, and the water includes deionized water and purified water.
8. The method for preparing the cherry lemon solid beverage according to claim 6, characterized in that: The fluidized bed drying temperature is 60-65°C.
9. The method for preparing the cherry lemon solid beverage according to claim 6, characterized in that: The sieving is a 50-mesh sieve.