Natural functional beverage and preparation method thereof

Abstract

The invention discloses a natural functional beverage and a preparation method thereof. The preparation method of the natural functional beverage comprises the following steps: 5-10 percent by weight of shellfish soup conditioning fluid, 10-20 percent by weight of a herbage extract and 70-80 percent by weight of sweet water are mixed in proportion to obtain a mixed juice; citric acid, of which the weight is 0.1-0.5 percent of that of the mixed juice, is added into the mixed juice and is fully dissolved; high-pressure homogenization is conducted at 30 MPa to obtain a homogenized mixed liquid; filling and sterilization are conducted, to be specific, the homogenized mixed liquid is heated for hot filling, sealed, sterilized and cooled to obtain the natural functional beverage. The prepared natural functional beverage is clear, transparent, has moderate color, luster and aroma, is sour, sweet and tasty, purely natural and rich in nutrients, and has a healthcare function.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a natural functional beverage and a preparation method thereof, in particular to a method for preparing a natural functional beverage by using shellfish broth and herbs. Background technique [0002] Shellfish meat is delicious and has high nutritional value, so it is called ocean milk. A large amount of broth is produced during shellfish processing, and most of the broth is discharged as wastewater except for a small amount of it being used to produce seasonings. The soup contains rich functional active ingredients, such as taurine, lysine, active peptides, etc., which have good functions of anti-fatigue, anti-oxidation, and improving the body's immunity. Shellfish broth is rich in amino acids, complete with various essential amino acids, multivitamins and rich trace elements (Mn, Zn, Se, Fe, Ca, I, etc.), and is an ideal raw material for preparing beverages. Howe...

AI Technical Summary

Problems solved by technology

However, there are few developments of shellfish beverages in China at present. The reason is that the shellfish extract has a special fishy and bitter taste, and finding a method for removing fishy and bitterness with simple process, low cost and good effect has become the bottleneck of its development.

The existing technology ZL200910017032.1 discloses that the shellfish broth is deodorized by yeast fermentation, debittered by adding β-cyclodextrin and stirred, decolorized by adding diatomaceous earth and activated carbon, and filtered by suction. To obtain a transparent shellfish enzymatic protein solution without peculiar smell, but there are certain defects in this method: 1. Although the yeast fermentation method can remove the fishy smell, it takes a long time for yeast fermentation, and the fermentation liquid after yeast fermentation has unpleasant smell. 2. The embedding cost of β-cyclodextrin is high, the effect is mediocre, and there is a limited use of β-cyclodextrin as a food additive; 3. Activated carbon adsorption needs to remove the adsorbent, which increases the production cost; 4. It took 3 sets of combined process steps to achieve the effects of deodorization, debitterness and decolorization. The process is cumbersome and costly, and it is not easy to realize industrialization

Functional beverages are generally formulated from nutritional enhancers (taurine, lysine, inositol, caffeine, niacinamide, vitamins), white sugar, flavors, pigments, anti-corrosion agents, sour agents, and water. Monotonous, it is completely formulated with additives, which is inconsistent with the concept of natural health that people are pursuing today

The herbal drink is prepared by extracting various medicinal and edible herbs, adding white sugar, additives, and water. This drink can regulate various functions of the human body in people's daily life, but its disadvantage is that it cannot be used at the same time. Nutritional supplements

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