Aloe beverage

A beverage and aloe vera technology, applied in food science and other directions, can solve the problems of loss of nutrients, restriction of direct fresh food, difficult to achieve commercial purposes in finished product color and composition, and achieve the effect of enhancing stability and maintaining natural color and luster.

Inactive Publication Date: 2003-12-31
湖南金正方生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it contains bitter and astringent ingredients, direct fresh consumption is restricted, and it is difficult to become a mass consumer product
Although it can be processed, there are still the following difficulties that are not easy to solve: such as adding and removing bitter substances, it is easy to lose some other nutrients
In addition, the color and composition of the finished product cannot reach the level required for commercial purposes
At present, there is almost no similar food in the market that not only protects the unique flavor of aloe vera drink, but also maintains the natural color of aloe vera juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] After the cleaned Aloe vera leaves are peeled, put them into a pulper and mash them into juice, after centrifugation, take the supernatant, which is the aloe gel juice, weigh 400 kg, and set aside. Weigh 120 kg of sucrose, 0.8 kg of citric acid, 0.5 kg of malic acid, 1.5 kg of isoVC, 2.0 kg of sorbitol, 0.5 kg of EDTA-2Na, 0.2 kg of BHT, 2.0 kg of ethanol, and 0.1 kg of cellulase , add 472.4 kilograms of pure water, stir, make to dissolve. Add the aloe vera gel juice into the pure water with additives dissolved, stir and mix well, and age for 48 hours. Filter, and the filtrate is the beverage stock solution.

[0010] Vacuum-fill the original drink solution on an automatic filling line, each bottle is 250ml, label it, pack it and put it in storage for refrigeration.

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PUM

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Abstract

The aloe beverage contains aloe gel juice 35-45 wt%, cane sugar 8-15 wt%, citric acid 0.05-0.1 wt%, malic acid 0.05-0.1 wt%, isoascorbic acid 0.1-0.2 wt%, sorbic alcohol 0.1-0.2 wt%, sodium ethylene diamine diacetate 0.05-0.1 wt%, butylated hydroxytoluene 0.01-0.05 wt%, ethanol 0.2-1 wt%, pure water 40-50 wt% and cellulase 0.01-0.05 wt% compounded scientifically. The beverage of the present invention contains rich aloe nutrients, has special aloe flavor and natural aloe color.

Description

Technical field: [0001] The present invention relates to a kind of food and drink, especially a kind of aloe drink food. Background technique: [0002] Aloe vera contains many ingredients that are beneficial to the human body and has a unique flavor. Various nutritious foods can be made from aloe vera. But because it contains ingredients such as bitterness and astringency, direct fresh consumption is limited, and it is difficult to become a mass consumer product. Although it can be processed, there are still the following difficulties that are not easy to solve: as adding and removing bitter substances, it is easy to make other nutrients lose. In addition, the color and composition of finished products are difficult to reach the level required by commercial purposes. At present, there are almost no similar foods that not only protect the unique flavor of the special aloe vera drink, but also maintain the natural color of the aloe vera juice. Although there are a few kinds...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 杨力蒋腊才胡俊
Owner 湖南金正方生物科技有限公司
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