Poria cocos and papaya composite solid beverage

Abstract

The invention belongs to the field of solid beverages, and provides a poria cocos and papaya composite solid beverage which comprises the following raw materials in parts by weight: 30-70 parts of poria cocos powder, 20-60 parts of papaya powder, 30-50 parts of purified water, 10-20 parts of natural vegetable gum, 0.5-2 parts of vitamin C, 0.5-2 parts of calcium, 2-5 parts of dietary fibers, 5-8 parts of a sweetening agent, 1-2 parts of probiotics and 1-2 parts of spices. According to the invention, by adding various probiotics, the intestinal flora balance can be improved, the intestinal health can be promoted, the immunity can be enhanced, and meanwhile, the product is rich in taste and unique in flavor; by adjusting the ratio of different raw materials, the solid beverage with different tastes and nutritional ingredients can be prepared, and the requirements of different consumers can be met.

Description

Technical Field

[0001] The invention belongs to the field of solid beverages, in particular to a tuckahoe-papaya composite solid beverage. Background Art

[0002] Solid beverages are a type of solid product made from sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts as the main raw materials, with appropriate amounts of auxiliary materials or food additives added. The water content of each 100 grams of the finished product is no more than 5 grams. It is usually in powder, granular or block form.

[0003] Currently, there are a wide variety of functional and nutritional products in the solid beverage market. However, in the pursuit of taste and convenience, many products often ignore the balance of nutrients and health benefits.

[0004] To this end, those skilled in the art have proposed a Poria cocos and papaya composite solid beverage to solve the problems raised in the background technology. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a Poria cocos and papaya composite solid beverage to solve the problems in the prior art.

[0006] A tuckahoe and papaya composite solid beverage comprises the following raw materials in parts by weight: 30-70 parts of tuckahoe powder, 20-60 parts of papaya powder, 30-50 parts of purified water, 10-20 parts of natural plant gum, 0.5-2 parts of vitamin C, 0.5-2 parts of calcium, 2-5 parts of dietary fiber, 5-8 parts of sweetener, 1-2 parts of probiotics and 1-2 parts of spices.

[0007] Preferably, the natural plant gum is selected from one or more of carrageenan, gum arabic or guar gum.

[0008] Preferably, the sweetener is selected from one or more of red date powder, honey powder and licorice powder.

[0009] Preferably, the probiotics include one or more of Lactobacillus acidophilus, Lactobacillus casei, lactic acid bacteria, and Bifidobacterium.

[0010] Preferably, the flavor is selected from one of fruit flavors or plant flavors, wherein the fruit flavors include apple flavors, orange flavors, banana flavors, grape flavors, strawberry flavors and papaya flavors, and the plant flavors include mint flavors, cinnamon flavors, vanilla flavors, lemon flavors and butane flavors.

[0011] A method for preparing a tuckahoe-papaya composite solid beverage comprises the following steps:

[0012] S1, mixing Poria powder, papaya powder and water according to a predetermined combination;

[0013] S2, gradually add natural plant glue into S1, and stir evenly to form a preliminary bonding effect;

[0014] S3, adding vitamin C, calcium and dietary fiber to S2 and continuing to stir to ensure that all components are evenly mixed;

[0015] S4, mix the sweetener and spices and add them to S3, and continue to stir evenly;

[0016] S5, adding probiotics to S4, and gently stirring to obtain a mixture;

[0017] S6, placing the mixture into a molding machine and molding it into a predetermined size and shape;

[0018] S7, placing the formed product into a dryer for drying;

[0019] S8. Obtain a solid beverage.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1. The present invention helps to improve the balance of intestinal flora, promote intestinal health, and enhance immunity by adding a variety of probiotics. At the same time, the product has a rich taste and unique flavor.

[0022] 2. The present invention can prepare solid beverages with different tastes and nutritional components by adjusting the ratio of different raw materials to meet the needs of different consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The solid beverage preparation process diagram of the present invention; DETAILED DESCRIPTION

[0024] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0025] like Figure 1 As shown:

[0026] Embodiment 1: The present invention provides a Poria cocos and papaya composite solid beverage, comprising the following raw materials in parts by weight: 35 parts of Poria cocos powder, 30 parts of papaya powder, 35 parts of purified water, 12 parts of natural plant gum, 2 parts of vitamin C, 2 parts of calcium, 3 parts of dietary fiber, 5 parts of sweetener, 1 part of probiotics and 1 part of spices.

[0027] Furthermore, the natural plant gum is selected from carrageenan.

[0028] Furthermore, the sweetener is selected from red date powder.

[0029] Furthermore, the probiotics include Lactobacillus acidophilus and Lactobacillus casei.

[0030] Furthermore, the spices are selected from fruit spices.

[0031] A method for preparing a tuckahoe-papaya composite solid beverage comprises the following steps:

[0032] S1, mixing Poria powder, papaya powder and water according to a predetermined combination;

[0033] S2, gradually add natural plant glue into S1, and stir evenly to form a preliminary bonding effect;

[0034] S3, adding vitamin C, calcium and dietary fiber to S2 and continuing to stir to ensure that all components are evenly mixed;

[0035] S4, mix the sweetener and spices and add them to S3, and continue to stir evenly;

[0036] S5, adding probiotics to S4, and gently stirring to obtain a mixture;

[0037] S6, placing the mixture into a molding machine and molding it into a predetermined size and shape;

[0038] S7, placing the formed product into a dryer for drying;

[0039] S8. Obtain a solid beverage.

[0040] From the above, we can see that the natural plant gum is selected from carrageenan, the sweetener is selected from red date powder, the probiotics are selected from Lactobacillus acidophilus and Lactobacillus casei, and the flavors are selected from fruit flavors. These ingredients are selected to give the product a specific taste and nutritional value, with lower cost and a fresher taste, which is suitable for consumers who like a light taste.

[0041] Example 2: This example is basically the same as the previous example, except that it is a Poria cocos and papaya composite solid beverage, comprising the following raw materials in parts by weight: 50 parts of Poria cocos powder, 40 parts of papaya powder, 45 parts of purified water, 15 parts of natural plant gum, 0.5 parts of vitamin C, 0.5 parts of calcium, 5 parts of dietary fiber, 8 parts of sweetener, 2 parts of probiotics and 2 parts of spices.

[0042] Furthermore, the natural plant gum is selected from gum arabic.

[0043] Furthermore, the sweetener is selected from honey powder.

[0044] Furthermore, probiotics include lactic acid bacteria and bifidobacteria.

[0045] Furthermore, the spices are selected from fruit spices.

[0046] A method for preparing a tuckahoe-papaya composite solid beverage comprises the following steps:

[0047] S1, mixing Poria powder, papaya powder and water according to a predetermined combination;

[0048] S2, gradually add natural plant glue into S1, and stir evenly to form a preliminary bonding effect;

[0049] S3, adding vitamin C, calcium and dietary fiber to S2 and continuing to stir to ensure that all components are evenly mixed;

[0050] S4, mix the sweetener and spices and add them to S3, and continue to stir evenly;

[0051] S5, adding probiotics to S4, and gently stirring to obtain a mixture;

[0052] S6, placing the mixture into a molding machine and molding it into a predetermined size and shape;

[0053] S7, placing the formed product into a dryer for drying;

[0054] S8. Obtain a solid beverage.

[0055] From the above, we can see that by selecting natural plant gum from gum arabic, sweetener from honey powder, probiotics from lactic acid bacteria and bifidobacteria, and spices from fruit spices, different tastes and textures can be brought. The selection of probiotics can also have a more positive impact on intestinal health. At the same time, the amount of raw materials used is moderate, with better nutritional balance and rich taste.

[0056] Example 3: This example is basically the same as the previous example, except that it is a Poria cocos and papaya composite solid beverage, comprising the following raw materials in parts by weight: 70 parts of Poria cocos powder, 45 parts of papaya powder, 50 parts of purified water, 18 parts of natural plant gum, 1.5 parts of vitamin C, 1.5 parts of calcium, 4 parts of dietary fiber, 8 parts of sweetener, 2 parts of probiotics and 2 parts of spices.

[0057] Furthermore, the natural plant gum is selected from guar gum.

[0058] Furthermore, the sweetener is selected from liquorice powder.

[0059] Furthermore, probiotics include Lactobacillus casei and lactic acid bacteria.

[0060] Furthermore, the spices are selected from plant spices.

[0061] A method for preparing a tuckahoe-papaya composite solid beverage comprises the following steps:

[0062] S1, mixing Poria powder, papaya powder and water according to a predetermined combination;

[0063] S2, gradually add natural plant glue into S1, and stir evenly to form a preliminary bonding effect;

[0064] S3, adding vitamin C, calcium and dietary fiber to S2 and continuing to stir to ensure that all components are evenly mixed;

[0065] S4, mix the sweetener and spices and add them to S3, and continue to stir evenly;

[0066] S5, adding probiotics to S4, and gently stirring to obtain a mixture;

[0067] S6, placing the mixture into a molding machine and molding it into a predetermined size and shape;

[0068] S7, placing the formed product into a dryer for drying;

[0069] S8. Obtain a solid beverage.

[0070] From the above, it can be seen that the natural plant gum is selected from guar gum, the sweetener is selected from licorice powder, the probiotics are selected from Lactobacillus casei and lactic acid bacteria, and the spices are selected from plant spices. Among them, the use of guar gum and licorice powder can bring a unique taste and flavor, and the selection of plant spices can add a natural atmosphere to the product. At the same time, the raw material usage is the highest, which can provide the highest nutritional value and rich taste, and is suitable for consumers who like rich flavors.

[0071] Experimental example:

[0072] 30 tasters were selected to evaluate the taste of the fixed beverages prepared in Example 1, Example 2 and Example 3 (using a 10-point system and taking the average value, the higher the score, the more the taste is liked by the tasters), and the evaluation results are shown in Table 1. At the same time, the nutritional components of the prepared solid beverages were tested, and the results are shown in Table 2:

[0073] Table 1

[0074] Example Taste evaluation Embodiment 1 7.5 (clear taste, moderate sweetness) Embodiment 2 8.4 (Rich taste, balanced sweetness and acidity) Embodiment 3 7.8 (Rich taste, slightly sweet)

[0075] Table 2

[0076] Nutritional Information Embodiment 1 Embodiment 2 Embodiment 3 Protein (g) 2.37 3.16 4.02 Vitamins (mg) 49.01 41.16 69.40 Calcium (mg) 136.60 171.97 189.95 Iron (mg) 1.60 2.10 2.21 Potassium (mg) 215.60 320.81 318.18

[0077] It can be seen from Table 1 that the Poria cocos-papaya composite solid beverage prepared from the raw materials of each component in Implementation 2 of the present invention has a high taste evaluation and is more popular among tasters.

[0078] It can be seen from Table 2 that: in Example 1, the solid beverage with this ratio has relatively low contents of protein, vitamin C and potassium, but moderate contents of calcium and iron, which makes the product taste fresher and suitable for consumers with low nutritional requirements. In Example 2, the solid beverage with this ratio has improved nutritional components, especially protein and calcium content, which makes the product have better nutritional balance and is suitable for consumers who pay attention to healthy diet. In Example 3, the solid beverage with this ratio has the highest content of protein, vitamin C and calcium, and the content of iron and potassium is also relatively high, which makes the product have the highest nutritional value and is suitable for consumers with high nutritional requirements.

[0079] It can be seen that the addition of multiple probiotics in the present invention helps to improve the balance of intestinal flora, promote intestinal health, and enhance immunity. At the same time, the product has a rich taste and unique flavor. By adjusting the ratio of different raw materials, solid beverages with different tastes and nutritional components can be prepared to meet the needs of different consumers.

[0080] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A Poria cocos and papaya composite solid beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 30-70 parts of tuckahoe powder, 20-60 parts of papaya powder, 30-50 parts of purified water, 10-20 parts of natural plant gum, 0.5-2 parts of vitamin C, 0.5-2 parts of calcium, 2-5 parts of dietary fiber, 5-8 parts of sweetener, 1-2 parts of probiotics and 1-2 parts of spices.

2. A Poria cocos and papaya composite solid beverage as claimed in claim 1, characterized in that: The natural plant gum is selected from one or more of carrageenan, gum arabic or guar gum.

3. A Poria cocos and papaya composite solid beverage as claimed in claim 1, characterized in that: The sweetener is selected from one or more of red date powder, honey powder and liquorice powder.

4. A Poria cocos and papaya composite solid beverage as claimed in claim 1, characterized in that: The probiotics include one or more of Lactobacillus acidophilus, Lactobacillus casei, lactic acid bacteria, and Bifidobacterium.

5. A Poria cocos and papaya composite solid beverage as claimed in claim 1, characterized in that: The flavor is selected from fruit flavors or plant flavors.

6. A Poria cocos-papaya composite solid beverage as claimed in any one of claims 1 to 5, characterized in that: The preparation method of the fixed beverage comprises the following steps: S1, mixing Poria powder, papaya powder and water according to a predetermined combination; S2, gradually add natural plant glue into S1, and stir evenly to form a preliminary bonding effect; S3, adding vitamin C, calcium and dietary fiber to S2 and continuing to stir to ensure that all components are evenly mixed; S4, mix the sweetener and spices and add them to S3, and continue to stir evenly; S5, adding probiotics to S4, and gently stirring to obtain a mixture; S6, placing the mixture into a molding machine and molding it into a predetermined size and shape; S7, placing the formed product into a dryer for drying; S8. Obtain a solid beverage.

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