Composite berry powder and preparation method thereof

Abstract

The invention discloses compound berry powder. The raspberry fruit instant powder is prepared from the following raw materials in percentage by mass: 18%-28% of raspberry fruit instant powder, 15%-25% of cranberry fruit instant powder, 15%-20% of blueberry fruit instant powder, 15%-22% of beet juice instant powder, 8%-20% of strawberry fruit instant powder, 16%-24% of green tea juice powder, 17%-26% of passion mango powder, 0.05%-3% of gamma-aminobutyric acid, 3%-10% of erythritol, 0.1%-1% of stevioside and 0.1%-1% of momordica grosvenori glucoside. The invention provides various super powder for the market, adopts pure natural raw materials, and is a functional solid beverage which is convenient to eat, bright in color, high in stability, fresh in taste, good in taste, natural and free of burden. The solid beverage is matched with the coconut yoghurt for eating, so that multiple innovations of drinking mode, taste, nutritional value and vision of the coconut yoghurt are realized, the eating freshness and eating interest of the yoghurt and the solid beverage are improved, and the solid beverage is healthy and beautiful.

Description

Technical Field

[0001] The invention relates to the technical field of solid beverages, in particular to a composite berry powder and a preparation method thereof. Background Art

[0002] In recent years, new varieties of beverages have emerged one after another, and solid beverages are increasingly favored by consumers because of their easy storage and diverse flavors. Functional solid beverages are a kind of sports food that can replenish energy conveniently and quickly, and are deeply loved by people who exercise and keep fit. Functional beverages refer to beverages that regulate human functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverages. Most of the existing functional beverages add a variety of preservatives. Long-term drinking not only fails to bring benefits to the body, but may also damage human health. Moreover, the content of effective ingredients in most functional solid beverages is very small, and their taste is poor. To this end, we propose a compound berry powder and a preparation method thereof. Summary of the invention

[0003] The purpose of this section is to summarize some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0004] Therefore, the purpose of the present invention is to provide a series of super powder products, which are convenient to eat, highly stable, fresh in taste, good in flavor, and natural and burden-free functional solid beverage formulas; the main advantage of the super powder product is that it can be combined with coconut yogurt to enhance the edible diversity of coconut yogurt, and the combination of the super powder product with coconut yogurt produces multiple innovative visual, taste, and olfactory experiences, and innovates the edible functionality and application methods of solid beverages.

[0005] To solve the above technical problems, according to one aspect of the present invention, the present invention provides the following technical solutions: A composite berry powder comprises the following raw materials in percentage by mass: 18%-28% raspberry fruit instant powder, 15%-25% cranberry fruit instant powder, 15%-20% blueberry fruit instant powder, 15%-22% beet juice instant powder, 8%-20% strawberry fruit instant powder, 16%-24% matcha green juice powder, 17%-26% passion fruit mango powder, 0.05%-3% gamma-aminobutyric acid, 3%-10% erythritol, 0.1%-1% stevioside, and 0.1%-1% mogroside.

[0006] As a preferred embodiment of the composite berry powder described in the present invention, the matcha green juice powder is composed of the following raw materials in percentage by mass: matcha powder 15%-35%, wheat grass powder 25%-60%, cantaloupe freeze-dried powder 17%-30%, mint instant powder 0.5%-5%, erythritol 3%-10%, stevioside 0.1%-1%, and mogroside 0.1%-1%.

[0007] As a preferred embodiment of the composite berry powder described in the present invention, the passion mango powder is composed of the following raw materials in percentage by mass: 20%-70% mango instant powder, 5%-40% passion fruit instant powder, 2%-15% inulin, 0.05%-5% collagen peptide, 3%-10% erythritol, 0.1%-1% stevioside, 0.1%-1% mogroside, and edible flavor.

[0008] Compared with the prior art, the invention has the beneficial effects of providing the market with a variety of super powders, using pure natural raw materials, convenient to eat, bright colors, high stability, fresh taste, good taste, natural and burden-free functional solid beverages. When eaten with coconut yogurt, it realizes multiple innovations in the drinking method, taste, nutritional value and visual of coconut yogurt, enhances the freshness and fun of eating yogurt and solid beverages, and achieves health and beauty. DETAILED DESCRIPTION

[0009] In order to make the objectives, technical solutions and advantages of the present invention more clear, the embodiments of the present invention will be described in further detail below.

[0010] The present invention provides a composite berry powder, which is a functional solid beverage formula that is convenient to eat, highly stable, fresh in taste, good in flavor, and natural and burden-free; its main advantage is that it can be combined with coconut yogurt to enhance the edible diversity of coconut yogurt, and the combination of the composite berry powder and coconut yogurt produces multiple innovative visual, taste, and olfactory experiences, and innovates the edible functionality and application methods of solid beverages.

[0011] A composite berry powder according to the present embodiment comprises a main part of the following raw materials in percentage by mass: 18%-28% raspberry fruit instant powder, 15%-25% cranberry fruit instant powder, 15%-20% blueberry fruit instant powder, 15%-22% beet juice instant powder, 8%-20% strawberry fruit instant powder, 16%-24% matcha green juice powder, 17%-26% passion mango powder, 0.05%-3% γ-aminobutyric acid, 3%-10% erythritol, 0.1%-1% stevioside, and 0.1%-1% mogroside.

[0012] Furthermore, the matcha green juice powder is composed of the following raw materials in percentage by mass: matcha powder 15%-35%, wheat grass powder 25%-60%, cantaloupe freeze-dried powder 17%-30%, mint instant powder 0.5%-5%, erythritol 3%-10%, stevioside 0.1%-1%, and mogroside 0.1%-1%.

[0013] Furthermore, the passion mango powder is composed of the following raw materials in percentage by mass: 20%-70% mango instant powder, 5%-40% passion fruit instant powder, 2%-15% inulin, 0.05%-5% collagen peptide, 3%-10% erythritol, 0.1%-1% stevioside, 0.1%-1% mogroside, and edible flavors.

[0014] The present invention also provides a method for preparing the composite berry powder, which comprises S1: Choose berry powder with high juice content, natural flavor without added essence, bright color, and spray-dried into powder. Berries are rich in vitamins and minerals. Spray drying can retain the flavor, taste and color to the maximum extent, and they are easy to dissolve in liquids. After multiple tests, we finally selected raspberry fruit instant powder 18%-28%, cranberry fruit instant powder 15%-25%, blueberry fruit instant powder 15%-20%, beet juice instant powder 15%-22%, and strawberry fruit instant powder 8%-20%. The solid beverage with this ratio is rose pink, and it is balanced in sweet and sourness and harmonious in flavor when paired with coconut yogurt.

[0015] S2: Adding γ-aminobutyric acid to compound berry powder can effectively inhibit neurotransmitters, promote sleep, resist brain aging, and relieve anxiety.

[0016] S3: Erythritol, stevioside and mogroside are selected as sugar substitutes. Erythritol has low sweetness, pure and sweet taste without aftertaste; stevioside has high sweetness, and the sweetness is concentrated in the middle and back end. It is easy to produce bitterness if added in high amount; mogroside has high sweetness, and it is easy to produce bitterness if added in high amount. Therefore, 3%-10% of erythritol is selected with 0.1-1% of stevioside and 0.1-1% of mogroside to show the balanced taste of natural sugar substitutes and the characteristic of burden-free consumption.

[0017] S4: preparing matcha green tea powder; further, S4 includes: S401: 15%-35% wheatgrass powder is rich in natural chlorophyll, vitamins and minerals, and is a rare natural fruit and vegetable raw material. 25%-60% matcha powder is selected for its non-astringent and less bitter taste and dark green color. It contains the aroma of seaweed and rice leaves, and the wheatgrass powder is the icing on the cake. 17%-30% Hami melon freeze-dried powder is sweet. The freeze-drying process retains the sweet fragrance of Hami melon to the maximum extent. 0.5%-5% mint instant powder is used to embellish the flavor and enhance the richness of the aftertaste. The pink color of the solid beverage with this ratio is dark green, and it is sweet and delicious when paired with coconut yogurt. It is a pure natural sugar substitute without burden and has a harmonious flavor.

[0018] S402: Erythritol, stevioside and monk fruit sugar are selected as sugar substitutes. Erythritol has low sweetness, pure and sweet taste without aftertaste; stevioside has high sweetness, and the sweetness is concentrated in the middle and back ends. It is easy to produce bitterness if added in high amounts. Mongoside has high sweetness, and it is easy to produce bitterness if added in high amounts. Therefore, 3%-10% of erythritol is selected with 0.1-1% of stevioside and 0.1-1% of monk fruit glycoside to show the balanced taste of natural sugar substitutes and the characteristics of burden-free consumption.

[0019] S403: Mix the matcha green juice powder, add the raw materials in order according to their percentage composition into a V-type mixer, and mix the contents evenly according to the normal use power of the mixer.

[0020] S5: preparing passion fruit mango powder; further, S5 includes: S501: 20%-70% mango instant powder contains a lot of vitamin A and vitamin C, rich protein and dietary fiber, and is a natural fruit and vegetable raw material with extremely high nutritional value. 5%-40% passion fruit instant powder is used, which is rich in vitamins and minerals, as well as a lot of dietary fiber. The sweetness of mango is matched with the sourness and delicateness of passion fruit. 2%-15% inulin is added. Inulin is a dietary fiber that cannot be directly absorbed by the human body and can only be used by intestinal bacteria as a beneficial prebiotic. 0.05%-5% collagen peptide is added. This raw material is a functional ingredient, and its main function is anti-oxidation and immune regulation. The pink color of the functional solid beverage of this formula is dark yellow, and it is sweet and delicious with coconut yogurt. It is a pure natural sugar substitute without burden, which is beneficial to the health of intestinal flora and body health.

[0021] S502: Use inulin, a natural water-soluble dietary fiber. This prebiotic is combined with the probiotics in coconut yogurt to better regulate intestinal flora, improve intestinal health, and relieve constipation; collagen enhances antioxidant capacity, inhibits the formation of melanin, and enhances immunity.

[0022] S503: Passion mango powder uses erythritol, stevioside, and mogroside, all of which are pure natural sweeteners. Erythritol has low sweetness, pure and sweet taste, and no aftertaste; stevioside has high sweetness, and the sweetness is concentrated in the middle and back ends. It is easy to produce bitterness if added in high amounts; mogroside has high sweetness, and it is easy to produce bitterness if added in high amounts. Therefore, 3%-10% of erythritol is used in combination with 0.1-1% of stevioside and 0.1-1% of mogroside to show the balanced taste of natural sweeteners and the characteristics of burden-free consumption.

[0023] S504: Mix the passion fruit mango powder, feed the raw materials into a V-type mixer in order according to their percentage composition, and mix the contents evenly according to the normal use power of the mixer to obtain the mixture.

[0024] Raspberry fruit instant powder: rich in nutrients and easy to absorb, spray-dried, high in juice content, rich and full taste; bright red powder.

[0025] Cranberry fruit instant powder: rich in vitamins, anthocyanins, and mineral ingredients, with a rich and full taste and a light berry aroma; Blueberry fruit instant powder: rich in nutrition, sweet and sour taste, good powder fluidity, no lumps, easy to dissolve; Beet juice powder: slightly sweet and astringent, rich in dietary fiber, and the red powder has a rich and full taste; Strawberry fruit instant powder: sweet and sour fruity taste, light pink powder, high fruit pulp content, pure taste, rich nutrition, no additives.

[0026] Matcha powder: Matcha powder is made from fresh tea leaves that are steamed and dried. It is rich in amino acids and chlorophyll, and has natural seaweed and rice dumpling aromas. It tastes fresh and not bitter.

[0027] Barley grass powder: Barley grass powder is dark green in color, rich in dietary fiber, and has the inherent plant fragrance of barley grass.

[0028] Hami melon freeze-dried powder: Hami melon aroma, light yellow powder, freeze-drying process to retain the pure taste to the greatest extent.

[0029] Mango instant powder: It has a strong sweet taste, is rich in dietary fiber, is a light yellow fine powder, has a strong mango aroma, and is additive-free.

[0030] Passion fruit instant powder: strong sour taste, light yellow powder, light passion fruit aroma.

[0031] The above 10 kinds of fruit and vegetable powders are all natural fruits and vegetables, integrating the nutritional components and flavors of various fruits and vegetables. The compound berry powder uses raspberry fruit instant powder, cranberry fruit instant powder, blueberry fruit instant powder, beet juice instant powder, and strawberry fruit instant powder. The 5 berries are pink in color, sweet and sour in flavor, rich in nutrition, rich in dietary fiber, and natural without additives. The taste is pure. Matcha green juice powder uses matcha powder, wheat seedling powder, and cantaloupe powder as the flavor source, and is matched into green plant powder. This super powder contains a light plant aroma and a weak sweetness. Passion mango powder uses mango powder and passion fruit powder. Both fruit powders are light yellow, with strong sweet and sour taste. After matching, the flavor is balanced and rich in dietary fiber. The super powder series products are used in liquid beverages with different bright colors, easy to dissolve, and a combination of various fruit and vegetable aromas and coconut fragrance, with a fresh and rich taste.

[0032] γ-aminobutyric acid: It is a widely existing non-protein amino acid that can inhibit excitatory neurons, thereby improving the body's sleep, promoting brain relaxation, resisting brain aging, and reducing anxiety; Inulin: It is a natural water-soluble dietary fiber that cannot be directly absorbed by the human body, but can be absorbed by beneficial intestinal bacteria. Therefore, it can regulate intestinal microbial flora, improve intestinal health, and promote the absorption of minerals. Collagen peptide: a polysaccharide protein that can inhibit the formation of melanin, has strong antioxidant capacity, effectively promotes wound healing and enhances immunity.

[0033] Erythritol: zero calories, low sweetness, refreshing taste, pure taste, no aftertaste; Mogroside: It is the sweet component of monk fruit, with high sweetness, good water solubility and low calories; Stevioside: The natural sweetener closest to sugar, with high sweetness, easy solubility and low calories.

[0034] The combination of low-intensity sweeteners and high-intensity sweeteners uses the pure taste of the low-intensity sweetener to suppress the unpleasant taste of the high-intensity sweetener, giving a pure sweet taste.

[0035] The super powder series products use pure natural fruit and vegetable raw materials, natural sugar substitutes are used to enhance the flavor of solid beverages, and functional ingredients are added to enhance the edible value of solid beverages. Coconut yogurt uses natural coconut to lock in freshness. The innovative drinking method of functional solid beverages and coconut yogurt produces a bright and attractive appearance, pure taste, rich fruity taste, moderate sweet and sour taste, easy to dissolve, fresh and palatable. The functional ingredients allow consumers to gain health at the same time, improve intestinal health and immunity. A variety of rich fruits and vegetables collide with the delicious coconut fragrance and pure taste to create a dual fresh experience of vision and taste. The packaging capacity of the super powder series products is 1-20 grams. The compound berry powder is evenly sprinkled on the coconut yogurt, and after stirring, the yogurt presents a beautiful rose pink; the matcha green juice powder is evenly sprinkled on the coconut yogurt, and after stirring, the yogurt presents a healthy and vibrant tender green; the passion mango powder is evenly sprinkled on the coconut yogurt, and after stirring, it presents a warm dark yellow. Each super powder can make the product present different eating fun. Super powder series products use pure natural plant powder as the basic raw material and pure natural sugar substitute to create a sweet and sour taste. They can be eaten right after opening the bag. They are convenient small packages, and you can harvest natural fruits, vegetables and fiber anytime and anywhere. There is no added sucrose, and it is burden-free to eat. At the same time, functional ingredients are added to allow you to enjoy food and gain health. It can also be eaten with coconut yogurt, creating a delicious collision of the natural coconut fragrance of coconut yogurt and natural fruits and vegetables on the taste buds. At the same time, it supplements a large amount of probiotics and dietary fiber to protect intestinal health, enhance your own immunity, and gain health and beauty. The bright color enhances the ornamental and edible fun of coconut yogurt.

[0036] Although the present invention has been described above with reference to the embodiments, various modifications may be made thereto and parts thereof may be replaced by equivalents without departing from the scope of the present invention. In particular, as long as there is no structural conflict, the various features in the embodiments disclosed in the present invention may be used in combination with each other in any manner, and the fact that these combinations are not exhaustively described in this specification is only for the sake of omitting space and saving resources. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A composite berry powder, characterized in that: The invention comprises the following raw materials in percentage by mass: 18%-28% raspberry fruit instant powder, 15%-25% cranberry fruit instant powder, 15%-20% blueberry fruit instant powder, 15%-22% beet juice instant powder, 8%-20% strawberry fruit instant powder, 16%-24% matcha green juice powder, 17%-26% passion mango powder, 0.05%-3% γ-aminobutyric acid, 3%-10% erythritol, 0.1%-1% stevioside and 0.1%-1% mogroside.

2. The composite berry powder according to claim 1, characterized in that: The matcha green juice powder is composed of the following raw materials in percentage by mass: 15%-35% matcha powder, 25%-60% wheatgrass powder, 17%-30% cantaloupe freeze-dried powder, 0.5%-5% mint instant powder, 3%-10% erythritol, 0.1%-1% stevioside, and 0.1%-1% mogroside.

3. The composite berry powder according to claim 2, characterized in that: The passion mango powder is composed of the following raw materials in percentage by mass: 20%-70% mango instant powder, 5%-40% passion fruit instant powder, 2%-15% inulin, 0.05%-5% collagen peptide, 3%-10% erythritol, 0.1%-1% stevioside, 0.1%-1% mogroside, and edible flavor.

4. A method for preparing a composite berry powder according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1: Use raspberry fruit instant powder 18%-28%, cranberry fruit instant powder 15%-25%, blueberry fruit instant powder 15%-20%, beet juice instant powder 15%-22%, strawberry fruit instant powder 8%-20%; S2: Adding gamma-aminobutyric acid to compound berry powder; S3: Select erythritol, stevioside, and mogroside as sugar substitutes; S4: preparing matcha green juice powder; S5: preparing passion fruit mango powder; S6: Add the raw materials in order according to their percentage into the V-type mixer, and mix the contents evenly according to the normal use power of the mixer to obtain the product.

5. The method for preparing a composite berry powder according to claim 4, characterized in that: In said S4, it includes: S401: 15%-35% wheatgrass powder contains rich natural chlorophyll, 25%-60% matcha powder, wheatgrass powder, 17%-30% cantaloupe freeze-dried powder, 0.5%-5% mint instant powder; S402: Use 3%-10% erythritol with 0.1-1% stevioside and 0.1-1% mogroside as sugar substitute; S403: feeding the raw materials in order according to their percentage into a V-type mixer, and mixing the contents evenly according to the normal use power of the mixer to obtain the product.

6. The method for preparing a composite berry powder according to claim 4, characterized in that: In said S5, it includes: S501: Use 5%-40% passion fruit instant powder, add 2%-15% inulin, and add 0.05%-5% collagen peptide; S502: Inulin is selected as water-soluble dietary fiber; S503: Use 3%-10% erythritol with 0.1-1% stevioside and 0.1-1% mogroside as sugar substitute; S504: feeding the raw materials in order according to their percentage into a V-type mixer, and mixing the contents evenly according to the normal use power of the mixer to obtain the product.