Preparation method of sea-buckthorn honey sparkling water
By adding honey to sea buckthorn juice and then aerating it, sea buckthorn honey sparkling water is prepared, which solves the problems of homogenization and sour taste of sea buckthorn products, and enhances the market competitiveness and economic benefits of the products.
Patent Information
- Application Number
- CN202410615708.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-17
- Publication Date
- 2025-11-18
AI Technical Summary
Existing sea buckthorn products are highly homogenized, leading to fierce market competition. Furthermore, sea buckthorn juice has a sour and astringent taste, resulting in low acceptance. Therefore, it is necessary to improve its added value and taste.
Sea buckthorn honey sparkling water was prepared by using honey as a sweetener, combined with aeration, and blending it with sea buckthorn juice to improve the taste.
This has increased the acceptance and added value of sea buckthorn products. The production process is simple and low-cost, creating a new type of sparkling water that meets consumer demand.
Smart Images
Figure CN120959349A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of agricultural product processing, and particularly relates to a preparation method of seabuckthorn honey sparkling water. BACKGROUND
[0002] Seabuckthorn is widely distributed in North China, Northwest China and Southwest China of China. Seabuckthorn resources in China are extremely rich, and almost account for 90% of the total seabuckthorn area in the world. Among them, the unique Chinese seabuckthorn subspecies is distributed throughout the country. The quantity of seabuckthorn fruits processed in China is as high as 800,000 to 1,000,000 tons every year. Seabuckthorn can survive in saline-alkali land due to its characteristics of drought resistance and sand resistance, and thus plays an important role in soil and water conservation and desert greening. In particular, in the northwest of China, seabuckthorn is planted in large quantities for greening deserts and protecting the ecological environment. Seabuckthorn is rich in various nutrients such as vitamin C, flavonoids, polysaccharides, terpenes, 5-hydroxytryptamine, unsaturated fatty acids and trace elements. These components endow seabuckthorn fruits with various pharmacological effects such as anti-radiation, anti-aging, anti-ulcer, blood lipid-lowering and immune enhancement, so that seabuckthorn has high nutritional and health care value. At present, seabuckthorn products on the market are mainly in the form of original pulp, which still stays in the stage of fruit primary processing, resulting in serious product homogeneity, increasingly fierce market competition and gradually decreasing profit margin of seabuckthorn products. In order to improve the added value of seabuckthorn and enhance the overall economic benefit, the seabuckthorn industry urgently needs to introduce innovative new products to realize the overall upgrading of product lines. Through scientific deployment, the types of seabuckthorn drinks are innovated, which not only can improve the acceptance of consumers, but also can further expand the market application range of seabuckthorn products, so as to promote the healthy development of the entire seabuckthorn industry.
[0003] Honey is often used as a sweetener for food and beverages due to its unique taste and sweet flavor. Honey is rich in protein, and regular consumption of honey can effectively supplement the protein needed by the human body, playing a role in tonifying the body. Honey is also rich in various vitamins, especially the content of B vitamins is particularly outstanding, which is as high as 300-400 mg per 100 g of honey. These are crucial for maintaining the normal metabolic function of the human body. The various enzyme classes in honey, such as glucose oxidase, catalase and superoxide dismutase, endow honey with antibacterial and antioxidant capabilities, which have a positive promoting effect on human health.
[0004] In recent years, with the change of consumers' concepts, natural, nutritious and healthy fruit juice beverages without added sugar, colorants and preservatives have been increasingly favored by consumers. The development of fruit juice beverages has also developed from single type to complex type, and sparkling fruit juice beverages can provide more comprehensive nutrition for the human body and are easier to digest and absorb. Seabuckthorn honey sparkling water contains rich vitamin C, polyphenols, flavonoids and other bioactive substances, and has the effects of antioxidant, free radical scavenging and anti-aging.
[0005] Therefore, by properly and scientifically blending and processing the ingredients, increasing added value and improving economic benefits while innovating sea buckthorn beverage types has become an urgent problem for the sea buckthorn juice industry. Summary of the Invention
[0006] The purpose of this invention is to provide a method for making sea buckthorn honey sparkling water, addressing the problems existing in the current market and industrial production.
[0007] The technical solution adopted by this invention to solve its technical problem is as follows: Because sea buckthorn juice has an overly sour and astringent taste, and a monotonous flavor, it is not widely accepted by the public. Therefore, this invention uses honey as a sweetener and simultaneously aerates the compounded beverage to adjust its taste. Different amounts of honey are added to sea buckthorn juice, and the compounded beverage is then aerated for different durations. Sensory evaluation is performed on the final product to select the optimal amount of honey added and the aeration time.
[0008] The advantage of this invention is that it not only completes the compounding of sea buckthorn juice, but also fully understands the market and aerates the compounded beverage to obtain sea buckthorn honey sparkling water with higher public acceptance.
[0009] To achieve the above objectives, the present invention adopts the following technical solution; the process flow diagram for processing sea buckthorn honey sparkling water is shown below. Figure 1 .
[0010] Step S01 involves selecting sea buckthorn juice to ensure the quality of the raw materials.
[0011] In step S02, honey is added, using high-quality honey and ensuring a sterile environment for its addition.
[0012] Step S03 sterilization removes contaminants that may have been contaminated during the transportation and other steps of sea buckthorn juice.
[0013] The cooling step S04 cools the compounded product to facilitate subsequent gas filling.
[0014] In step S05, inflation is performed using an air inflator.
[0015] In step S06, the product is placed at room temperature for 30 minutes for observation to obtain the sea buckthorn honey sparkling water product.
[0016] The features of this invention are:
[0017] Using honey as a sweetener and employing a carbonated method to improve the taste of the compounded beverage, the production process is simple and low-cost. While adjusting the flavor of sea buckthorn juice, a new type of sparkling water is created, increasing added value and economic benefits. Detailed Implementation
[0018] The present invention will be further illustrated by the following embodiments, but the scope of protection of the present invention is not limited to these embodiments. Any changes or equivalent substitutions that do not depart from the concept of the present invention are included within the scope of protection of the present invention. Attached Figure Description
[0019] Figure 1 This is a flowchart illustrating the processing technology of the compound sea buckthorn juice of the present invention.
[0020] Example 1
[0021] 1. Experimental Design
[0022] according to Figure 1 The processing flow chart was used for experiments. 1L of sea buckthorn juice was taken and honey was added at proportions of 27.5%, 30%, 32.5%, 35%, and 37.5% respectively (275g, 300g, 325g, 350g, and 375g of honey). The aeration time was 4 seconds to obtain sea buckthorn honey sparkling water products. Sensory evaluation of the prepared sea buckthorn honey sparkling water was then conducted.
[0023] 2. Sensory Evaluation Scoring Criteria for Sea Buckthorn Honey Sparkling Water
[0024] The sensory evaluation criteria for sea buckthorn honey sparkling water are shown in Table 1.
[0025] Table 1 Sensory Evaluation Scoring Criteria
[0026]
[0027] 3. Experimental Results
[0028] The sensory evaluation results of the compounded sea buckthorn honey sparkling water are shown in Table 2.
[0029] Table 2. Effects of honey addition amount on sensory evaluation of sea buckthorn honey sparkling water products.
[0030]
[0031] As can be seen from Table 2, the compounded product scored the highest score of 93 points when the honey content was 32.5%, which is significantly superior compared with other honey addition ratios.
[0032] Example 2
[0033] 1. Experimental Design
[0034] according to Figure 1An experiment was conducted using the processing flow chart. 325g of honey was taken and 0.5L, 0.75L, 1L, 1.25L, and 1.5L of sea buckthorn juice were added respectively, with an aeration time of 4 seconds, to obtain sea buckthorn honey sparkling water products. Sensory evaluation was performed on the quality of the prepared sea buckthorn honey sparkling water.
[0035] 2. Sensory evaluation of sea buckthorn juice
[0036] The method is described in Table 1 of Example 1.
[0037] 3. Experimental Results
[0038] The sensory evaluation results of the compounded sea buckthorn honey sparkling water are shown in Table 3.
[0039] Table 3. Effects of Seabuckthorn Juice Addition Amount on Sensory Evaluation of Seabuckthorn Honey Sparkling Water Products
[0040]
[0041] As can be seen from Table 3, the compounded product achieved the highest score of 94 points when the amount of sea buckthorn juice added was 1L, which is significantly superior compared with other sea buckthorn juice addition ratios.
[0042] Example 3
[0043] 1. Experimental Design
[0044] according to Figure 1 An experiment was conducted using the processing flow chart. 1L of sea buckthorn juice was taken and 325g of honey was added. The sea buckthorn honey water was aerated for 2s, 3s, 4s, 5s, and 6s respectively to obtain sea buckthorn honey sparkling water products. Sensory evaluation was performed on the quality of the prepared sea buckthorn honey sparkling water.
[0045] 2. Sensory evaluation of sea buckthorn juice
[0046] The method is described in Table 1 of Example 1.
[0047] 3. Experimental Results
[0048] The sensory evaluation results of the compounded sea buckthorn honey sparkling water are shown in Table 4.
[0049] Table 4. Effect of inflation time on sensory evaluation of sea buckthorn honey sparkling water products
[0050]
[0051] As can be seen from Table 4, the compounded product scored the highest score of 91 points when the inflation time was 4 seconds, which is significantly superior compared with other inflation times.
[0052] Example 4
[0053] 1. Experimental Design
[0054] according to Figure 1 The optimal compounding parameters were verified using a processing flow chart. One liter of sea buckthorn juice was taken and honey was added at a ratio of 32.5% (325g of honey). The aeration time was 4 seconds to obtain sea buckthorn honey sparkling water. Sensory evaluation of the prepared sea buckthorn honey sparkling water was then conducted. The above experiment was repeated three times.
[0055] 2. Sensory evaluation of sea buckthorn honey sparkling water
[0056] Sensory evaluation of sea buckthorn honey sparkling water (see Table 1 in Example 1).
[0057] 3. Experimental Results
[0058] The sensory evaluation results of the sea buckthorn honey sparkling water product with the optimal compounding parameters are shown in Table 5.
[0059] Table 5 Sensory evaluation of sea buckthorn honey sparkling water products with optimal blending parameters.
[0060]
[0061] As can be seen from Table 5, the average score of the product obtained by the optimal allocation parameters is 94.3. The values of the three repeated experiments are highly similar, indicating that this formula has high utilization value.
[0062] Although embodiments of the invention have been disclosed for illustrative purposes, those skilled in the art will understand that various substitutions, variations, and modifications are possible without departing from the spirit and scope of the invention and the appended claims. Therefore, the scope of the invention is not limited to the contents disclosed in the embodiments.
Claims
1. A method for preparing sea buckthorn honey sparkling water, characterized in that: Includes the following steps: 1) S01 Sea buckthorn juice; 2) S02 Add honey; 3) S03 Sterilize; 4) S04 Cool; 5) S05 Aerate; 6) S06 Sea buckthorn honey sparkling water.
2. The method according to claim 1, characterized in that: Step 2) Add honey strictly according to the recipe proportions.
3. The method according to claim 1, characterized in that: Step 3) Pasteurization is used.
4. The method according to claim 1, characterized in that: Step 4) Cool immediately after adding honey.
5. The method according to claim 1, characterized in that: Step 5) Ensure even inflation during inflation.
6. The method according to claim 1, characterized in that: Step 6) After the product is completed, place it at room temperature for 30 minutes and observe it.
7. The application of the sea buckthorn honey sparkling water processing method according to any one of claims 2 to 6 in the field of sea buckthorn compound beverages.