Pure natural mulberry drink

A pure natural, beverage technology, applied in the field of food, can solve the problems of complex processing methods, affect safety, harmful and unhelpful, etc., and achieve the effect of significant medical and health care effects, low price, and scientific formulation.

Inactive Publication Date: 2015-05-27
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology involves developing new products from various plant sources such as citrus pulp or berries instead of traditional ingredients like sugar syrup. These plants contain many useful compounds found naturally throughout their life cycle, making them ideal targets for researchers seeking ways to develop more effective medicines based on these extractives. Additionally, this innovation allows us to create purer versions of those extracted substances than what was previously possible due to poor quality control during production processes.

Problems solved by technology

The technical problem addressed in this patented text relates to creation of an artificially sweet-flavored nonnatural mulberries that can replace traditional ones without compromising their original quality for better nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Harvest and weigh 90 kg of eight-mature fresh mulberries and 10 kg of fresh papaya; wash them with running water and send them to a tissue grinder for grinding, then add purified water to the ground mulberries and papaya to 2 times, use a colloid mill to refine, then transfer to a special reaction kettle, add pure water to 3 times the raw material, heat to control the temperature at 47°C, start the agitator, degrade its own enzymes for 1 hour and 50 minutes, and then heat up to Stop at 90°C to passivate the enzymes, prevent enzymes from browning and sterilize, then use 3 layers of gauze to filter and discard the filter residue, and then send it to a centrifugal degassing vacuum tank for vacuum at 70 kPa and temperature at 60°C. Centrifugal degassing, and then homogenize the above slurry to further refine the particles, and use an ultra-high pressure homogenizer to homogenize the slurry twice at a pressure of 100mpa and a temperature of 60°C to refine the slurry to the n...

Embodiment 2

[0021] Harvest and weigh 80 kg of eight-mature fresh mulberries and 20 kg of fresh papaya; wash them with running water and send them to a tissue grinder for grinding, then add purified water to the ground mulberry and papaya to 2 times, use a colloid mill to refine, then transfer to a special reaction kettle, add pure water to 3 times the raw material, heat to control the temperature at 47°C, start the agitator, degrade its own enzymes for 1 hour and 50 minutes, and then heat up to Stop at 90°C to passivate the enzymes, prevent enzymes from browning and sterilize, then use 3 layers of gauze to filter and discard the filter residue, and then send it to a centrifugal degassing vacuum tank for vacuum at 70 kPa and temperature at 60°C. Centrifugal degassing, and then homogenize the above slurry to further refine the particles, and use an ultra-high pressure homogenizer to homogenize the slurry twice at a pressure of 100mpa and a temperature of 60°C to refine the slurry to the nan...

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PUM

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Abstract

The invention relates to a pure natural mulberry drink. The drink is prepared through the following steps: cleaning fresh mulberry and pawpaw as raw materials, rubbing, adding water, pulping, carrying out heating degradation, enzyme passivation, filtering, carrying out centrifugal degassing, carrying out nanometer homogenization, heating for evaporating to obtain an extract liquid with the specific gravity of 1.001-1.39, adding oligosaccharide, homogenizing, disinfecting, loading, capping, cooling, and packaging. The drink improves the utilization values of the mulberry and is suitable for masses to consume, the above technology is easy to operate, and the mulberry drink produced in the invention has substantial medical health care effect, has the advantages of good mouthfeel, easy absorption by human body, reservation of the original nutritional components and bioactivity of the mulberry, no chemical additives, and maintenance of the original color, the original taste and the nutritional efficacy characteristics of the natural raw materials, and is a pure natural drink.

Description

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Claims

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Application Information

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Owner WEIHAI XINYI BIOLOGICAL TECH
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