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Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof

A technology of seedless thorn pear and beverage, applied in the field of beverage and preparation of seedless thorn pear and ashitaba as raw materials, which can solve the problems that the human body has no health care and therapeutic effect, and achieve the prevention and treatment of autoimmune diseases, production The process is simple, and the effect of inhibiting cardiovascular and cerebrovascular diseases

Inactive Publication Date: 2013-02-13
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few functional health drinks in the beverage industry. Most of them are made of fruits, sugars and mineral water. They only serve to cool and quench thirst, and have no health care and therapeutic effects on the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Step 1: Take 1 kg of fresh fruit of seedless Rosa roxburghii, wash it, add 5L of clean water after crushing, adjust the pH to 4 with citric acid, homogenate for 2 minutes, stir and extract at 50°C and 2000r / min for 2 hours, use a built-in 100 Use a centrifugal filter with mesh filter cloth for coarse filtration to separate the juice and residue, and collect the filtrate. Leach the filter residue once more (adjust the pH of the water to below 4, and cover the residue), and combine the filtrates to obtain the original juice. Then the original juice is centrifuged in a high-speed centrifuge, and the supernatant is taken for later use.

[0067] In step 2: take 1kg of fresh and bright ashitaba, put ashitaba into pH8, mass concentration is 0.05%NaHCO 3 Soak in the solution for 30min, take it out, in 0.06% NaHCO at 85℃, pH6.5 3 Blanch in the solution for 90s, rinse twice and then soak for 30min in the compound color protection solution at 60°C and pH6. After the green prote...

Embodiment 2

[0071] Step 1: Take 1 kg of fresh fruit of seedless Rosa roxburghii, wash it, add 3 L of clean water after crushing, adjust the pH to 4 with citric acid, homogenate for 3 minutes, stir and extract at 60°C and 2000 rpm / min for 2 hours, and use a built-in 100 Use a centrifugal filter with mesh filter cloth for coarse filtration to separate the juice and residue, and collect the filtrate. Extract the filter residue once more, combine the filtrate (adjust the pH to below 4 with clean water, and cover the residue), combine the filtrate to obtain the original juice. Then the original juice is centrifuged in a high-speed centrifuge, and the supernatant is taken for later use.

[0072] In step 2: take 1kg of fresh and bright ashitaba, put ashitaba into pH 9, mass concentration is 0.05%NaHCO 3 Soak in the solution for 30min, take it out, and put it in 0.06% NaHCO at 85°C and pH 6.5 3 Blanch in the solution for 90s, rinse twice and then soak for 30min in the complex color protection s...

Embodiment 3

[0076] Step 1: Take 1 kg of fresh fruit of seedless Rosa roxburghii, wash it, add 4 L of clean water after crushing, adjust the pH to 4 with citric acid, homogenate for 2 minutes, stir and extract for 3 hours at 70 ° C, 2000 rpm / min, and use a built-in 100 Use a centrifugal filter with mesh filter cloth for coarse filtration to separate the juice and residue, and collect the filtrate. Extract the filter residue once more, combine the filtrate (adjust the pH to below 4 with clean water, and cover the residue), combine the filtrate to obtain the original juice. Then the original juice is centrifuged in a high-speed centrifuge, and the supernatant is taken for later use.

[0077] In step 2: take 1kg of fresh and bright ashitaba, put ashitaba into pH9, mass concentration is 0.05%NaHCO 3 Soak in the solution for 30min, take it out, in 0.06% NaHCO at 85℃, pH6.5 3 Blanch in the solution for 90s, rinse twice and then soak for 30min in the compound color protection solution at 60°C a...

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PUM

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Abstract

The invention provides a seedlessness roxburgh rose and angelica keiskei compound fruit and vegetable juice drink which is prepared from the following components in parts by weight: 20-80 parts of seedlessness roxburgh rose, 10-80 parts of angelica keiskei, 0-10 parts of stevia rebaudiana, 1-5 parts of citric acid, 0.5-3 parts of newtol, 0.1-0.2 parts of sodium carboxymethylcellulose, 0.01-0.03 parts of xanthan gum, 0.01-0.03 parts of sodium copper chlorophyllin and defined quantity of water. The invention further comprises a preparation method of the seedlessness roxburgh rose and angelica keiskei compound drink, and the preparation method comprises processes of clear juice preparation, mixing, homogenizing, degassing, sterilizing and the like. Prepared seedlessness roxburgh rose and angelica keiskei compound fruit is rich in bioactive constituents such as chalcone, superoxide dismutase (SOD), natural organic germanium, choline, a plurality of families of vitamins, in particualr B12, pantothenic acid, vitamin C and the like and has abundant nutrition and health care effects. Simultaneously, products are good in taste and tasty in sour and sweet degree.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a beverage using fresh seedless roxburghii and ashitaba as raw materials and a preparation method thereof. Background technique [0002] Seedless thorn pear (Rosa sterilis S.D.Shi.sp.nov.), commonly known as hook thorn pear, is a unique species in Guizhou. It is a climbing perennial evergreen shrub in the Rosaceae family. It is different from ordinary thorn pears. The prickles basically degenerate and fall off, and the seeds are aborted. Its sugar content is more than 6 times that of ordinary thorn pears, its acid content is low, it contains almost no tannins, and its SOD, carotene, and vitamin C contents are high. According to the measurement, its vitamin C is as high as 1000mg / 100gFW or more, and at the same time, it is rich in mineral nutrients, so it is known as "New Mountain Treasure". Seedless thorn pears are sweeter and more mellow than ordinary thorn pears,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30
Inventor 王正武吴金鸿严晓月何智慧
Owner SHANGHAI JIAO TONG UNIV
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