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Acanthopanax brachypus Harms fruit juice-containing carbonated beverage and preparation method thereof

A technology of short-handled Wujia and carbonated beverages, applied in the field of food processing, can solve the problems such as no related patent applications for carbonated beverage development.

Inactive Publication Date: 2016-12-28
李东波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few researches on products related to Acanthopanax acanthus, and there are no related patent applications for the development of its carbonated beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 2

[0015] Choose the mature, pest-free acanthopanax short-stalked fresh fruit after cleaning, crushing, 80 ℃ soak 4 Hours, filter the extracted juice, add vitamins C 0.08 Grams, 5 Store at low temperature.

[0016] Mix purified water and white sugar 10 Grams, fructose syrup 15 G mixed and heated to boiling, continue to cook 5 Minutes, cool to 40~50 ℃, filter through a pump and flannel filter, and put it into the batching bucket.

[0017] Install a stirrer in the ingredient barrel, and when the syrup is constantly stirred, add the Acanthopanax serrata fruit concentrate in turn 50 Grams, citric acid 2.5 Grams, sodium citrate 0.4 G, paraben 0.5 G, after mixing well, bottling.

[0018] will 3~5 ℃ The carbonated water that has been purified and mixed is poured into the bottle under pressure, and the pressure in the beverage mixing tank should be maintained 4~6 kg.

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Abstract

The invention relates to the field of food processing and concretely relates to an Acanthopanax brachypus Harms fruit juice-containing carbonated beverage and a preparation method thereof. Each 1000ml of the carbonated beverage comprises 25-100g of a condensed Acanthopanax brachypus Harms fruit juice, 7-15g of high fructose corn syrup, 5-20g of white sugar, 1.2-5g of citric acid, 0.2-1.5g of sodium citrate, 0.5-2.5g of nipagin ester, 0-0.08g of vitamin C and 3-3.5 volume times of carbon dioxide. The carbonated beverage obtained by the preparation method is in a bright rose red color, is not turbid, has a sour-sweet taste and a unique Acanthopanax brachypus Harms fruit fragrance, is rich in health components such as anthocyanidin, improves health care functions, is conducive to removal of harmful free radicals in the human body and has functions of auxiliary treatment on human internal free radical metabolic disturbance-caused related diseases. Carbonic acid can effectively improve a numb and astringent taste of Acanthopanax brachypus Harms fruits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of health-care carbonated drinks. Background technique [0002] Short-stalked Acanthopanax is a medicinal and edible plant of the Araliaceae family. Its root bark and stem bark have the functions of nourishing qi and invigorating the spleen; The fruit of Acanthopanax short handle is black and purple in color, non-toxic, sweet, slightly numb and astringent, rich in anthocyanins and flavonoids, and used for health care of related diseases caused by harmful free radicals in the body. [0003] Carbonated drinks have a wide audience and a large market consumption, but their nutritional content is low, and long-term consumption is likely to have adverse effects on the human body. By adding natural nutrients to carbonated beverages, the harm to the human body can be reduced and its health care function can be enhanced. The rich anthocyanins and flavonoids in the fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/54A23L2/52A23L2/60
CPCA23L2/02A23L2/52A23L2/54A23L2/60A23V2002/00A23V2250/708
Inventor 李东波周天林
Owner 李东波
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