A zero-additive pure cyperus rotundus plant beverage and a preparation method thereof
By using a specific ratio of tiger nuts to purified water and a multi-stage high-pressure homogenization and ultra-high temperature sterilization method, the stability problem of tiger nut beverages under zero additives has been solved, achieving the preservation of nutrients and improvement of taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-06-10
- Publication Date
- 2026-07-17
AI Technical Summary
Existing tiger nut beverages, without the use of exogenous additives, struggle to form a stable dispersion system, leading to quality deterioration phenomena such as sedimentation, layering, and fat floating, thus failing to achieve true zero additives.
By using a specific weight ratio of tiger nuts to purified water (1:4 to 1:6), combined with wet peeling, fine grinding, multi-stage high-pressure homogenization and ultra-high temperature instantaneous sterilization, a stable, additive-free pure tiger nut plant beverage is formed.
It achieves a stable dispersion system without exogenous additives, maintains the natural nutrition and flavor of tiger nuts, has good shelf stability and taste, and avoids flavor interference and nutritional damage caused by exogenous additives.
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