Mangosteen seasoning drink and preparation method thereof

A technology of beverage and mangosteen, which is applied in the field of mangosteen flavored beverage and its production, can solve the problems that have not been seen before, and achieve the effect of simple preparation process, beautiful color and rich in nutritional elements

Inactive Publication Date: 2016-12-07
广西南宁途御科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the main raw materials of the beverages on the market are mangosteen fruit and fruit peel. There is no such product that is based on mangosteen fruit and combined with heat-clearing and detoxifying frangipani and Stephania vine. drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw materials of the mangosteen seasoning beverage of the present invention include mangosteen pulp, mangosteen peel, wood pineapple, Stephania vine and frangipani, and the weight ratio between them is 10:0.5:5:0.5:10, and the raw materials are prepared according to the weight ratio.

[0032] The preparation method of mangosteen seasoning drink of the present invention comprises the steps:

[0033] (1) Preparation of raw juice: add 25 parts by weight of water to the mangosteen pulp and pineapple respectively, squeeze the juice, grind and filter to obtain the original juice of mangosteen and pineapple, and set aside;

[0034] (2) Preparation of mangosteen peel extract: add water to the mangosteen peel and extract at a temperature of 40-50°C for 20-30 minutes, then heat and boil for 5-8 minutes, cool and filter to obtain the mangosteen peel extract, and set aside;

[0035] (3) Extraction of active ingredients of Stephania vine and Plumeria japonica: Chopped Stephania ...

Embodiment 2

[0043] The raw materials of the mangosteen seasoning beverage of the present invention include mangosteen pulp, mangosteen peel, wood pineapple, Stephania vine and frangipani, and the weight ratio between them is 20:0.8:10:1:10, and the raw materials are prepared according to the weight ratio.

[0044] The preparation method of mangosteen seasoning drink of the present invention comprises the steps:

[0045] (1) Preparation of raw juice: adding 30 parts by weight of water to the mangosteen pulp and pineapple, respectively, for squeezing, refining, and filtering to obtain the original juice of mangosteen and pineapple, and set aside;

[0046](2) Preparation of mangosteen peel extract: add water to the mangosteen peel and extract at a temperature of 50-60°C for 10-20 minutes, then heat and boil for 8-10 minutes, cool and filter to obtain the mangosteen peel extract, and set aside;

[0047] (3) Extraction of active ingredients of Stephania vine and Frangipani: Chopped Stephania v...

Embodiment 3

[0055] The raw materials of the mangosteen seasoning beverage of the present invention include mangosteen pulp, mangosteen peel, wood pineapple, Stephania vine and frangipani, and the weight ratio between them is 15:0.6:8:0.3:8, and the raw materials are prepared according to the weight ratio.

[0056] The preparation method of mangosteen seasoning drink of the present invention comprises the steps:

[0057] (1) Preparation of raw juice: adding 20 parts by weight of water to the mangosteen pulp and pineapple, respectively, for squeezing, refining, and filtering to obtain the original juice of mangosteen and pineapple, and set aside;

[0058] (2) Preparation of mangosteen peel extract: add water to the mangosteen peel and extract at a temperature of 45-55°C for 30-50 minutes, then heat and boil for 6-9 minutes, cool and filter to obtain the mangosteen peel extract, and set aside;

[0059] (3) Extraction of active ingredients of Stephania vine and Plumeria japonica: Chopped Step...

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PUM

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Abstract

The present invention discloses mangosteen seasoning drink and a preparation method thereof. The drink comprises the raw materials: mangosteen pulps, mangosteen peels, artocarpus heterophyllus, stephania japonica and plumeria rubra. The sugar containing weight of the drink is 30-50 g / L and the color and luster of the drink is purple red. The weight ratios of the mangosteen pulps, mangosteen peels, artocarpus heterophyllus, stephania japonica and plumeria rubra are (10-20):(0.5-0.8):(5-10):(0.5-1):(5-10). The preparation method comprises the following steps: raw juice preparing, mangosteen peel extract preparing, stephania japonica and plumeria rubra effective component extracting, raw material mixing, dyeing, seasoning, high temperature sterilizing and aseptic filling. The mangosteen seasoning drink is rich in nutrient, good in mouthfeel, and suitable for drinking by the public.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to a mangosteen flavored beverage and a production method thereof. Background technique [0002] Mangosteen (purple mangosteen), also known as mangosteen, mangosteen, and mangosteen, is native to the Malay Peninsula and the Malay Archipelago. It is cultivated more in Southeast Asia such as Malaysia, Thailand, the Philippines, and Myanmar. It belongs to Garciniaceae. Green tree with oval leaves, flowers like hollyhock, red petals and yellow pistils, mostly spring flowers and autumn fruits. The mangosteen fruit is about the size of a persimmon, oblate in shape, and has a thick, hard, dark purple shell covered by four pedicles. The shell is very thick, and the flesh is less likely to be damaged. The peel is hard and firm, and when you peel off the shell, you can see seven or eight petals of white and crystal-clear flesh. [0003] The exocarp of mangosteen contai...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L33/00
CPCA23L2/02A23L2/52A23V2002/00A23V2200/02A23V2200/044A23V2250/21A23V2200/30
Inventor 杨威韦翠庆欧刚宏
Owner 广西南宁途御科技有限公司
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