Aloe juice beverage

A technology of aloe vera juice and beverage, which is applied in the direction of food science, etc., can solve the problems that beverages are not suitable for all people, and the bitter taste of aloe vera juice is heavy, and achieve the effects of preventing dental caries in children, inhibiting tumors, and reducing bitterness and astringency

Inactive Publication Date: 2002-03-27
苗丰林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the aloe beverages in the prior art have added sugar, because some people, especially diabetics, are not suitable for sugar intake, so these beverages are not suitable for all people
And, because the aloe vera juice bitter taste is heavier, the mouthfeel of aloe vera beverage also needs to improve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select fresh whole leaves of aloe vera, wash, beat into a slurry, and make aloe vera whole leaf juice, select stevia, squeeze the juice, and mix the two with water in proportion:

[0027] Aloe Vera Whole Leaf Juice 6wt%

[0028] Stevia juice 4wt%

[0029] water balance

[0030] Filter again, use silica gel (0.4wt%, based on the amount of liquid processed) to clarify and remove astringency, fine filter to remove silica gel and impurities, fill in cans, seal the cans, and sterilize at 120°C and 4 atmospheres for about 2 seconds. Cooling promptly makes the aloe juice beverage of the present invention.

Embodiment 2

[0032] Same as Example 1, except that 3 wt% steviol glycosides are used instead of stevia juice.

Embodiment 3

[0034] Select fresh whole leaves of aloe vera, wash them, beat them into slurry, and make whole leaf juice of aloe vera, select stevia, squeeze the juice, and mix the two with the following additives in proportion:

[0035] Aloe Vera Whole Leaf Juice 6wt%

[0036] Stevia juice 4wt%

[0037] Citric acid 0.16wt%

[0038] water balance

[0039] Filter again, use silica gel to clarify and remove astringency (0.4wt%, based on the amount of liquid treated), fine filter to remove silica gel, fill in cans, seal the cans, sterilize at 130°C and 4 atmospheres for about 2 seconds, and cool down. The aloe juice beverage of the present invention is obtained.

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PUM

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Abstract

The present invention relates to an aloe juice beverage whose composition includes aloe juice, stevia rebaudianum juice or stevioside and silica gel. Said beverage contains no sugar, but possesses sweetness. As compared with existent aloe juice beverage the bitter and astringent taste of said invented aloe juice is reduced obviously, and said invented product possesses the health-care functions of resisting infections, resisting tumor, moistening skin and beautifying face, and can effectively prevent the diseases of dental caries, diabetes and obesity.

Description

field of invention [0001] The invention relates to an aloe juice beverage. Background technique [0002] Aloe vera is a perennial herb of Liliaceae. It contains a variety of amino acids, trace elements and biologically active ingredients needed by the human body. Therefore, aloe vera has been widely studied at home and abroad, and it is developed into various products such as health food, cosmetics, toiletries, beverages, etc. [0003] Chinese patent publication CN1132045A discloses an aloe drink and a preparation method thereof. The formula components of the drink include aloe raw material, fruit juice, salt, white sugar, citric acid, potassium sorbate and water, and the non-fruit juice type does not contain fruit juice. The preparation method is to wash the fresh aloe juice with clear water, mash it with a masher to form a viscous leaf slurry, heat the leaf slurry to 40-100°C, filter to obtain the yellow-brown aloe juice, and add it to the aloe juice Additives other than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 高华松
Owner 苗丰林
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