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Nutritious wheat-jujube sour juice beverage and preparation method thereof

A technology of barley date acid and wort, which is applied in the direction of food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., and can solve problems such as not having prominent beneficial effects on human health and bad flavor of drinks

Active Publication Date: 2017-02-01
杭州千岛湖啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a drink containing a variety of beneficial ingredients, and provides a rich preparation of the drink, which overcomes the shortcomings of the prior art that the drink has a bad flavor and does not have a prominent beneficial effect on human health. By citing the provision of the invention Drinks that can be consumed for a long time without health hazards

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of nutritious barley jujube juice drink. The drink is mainly prepared from maltodextrin, wort, red date juice, dark plum juice, sour pomegranate seed juice, hawthorn juice, and white chrysanthemum extract according to the following mass parts. There are 7 parts of dextrin and wort, of which the mass ratio of maltodextrin and wort is 1:3, 7 parts of red date juice, 2 parts of black plum juice, sour pomegranate seed juice and white chrysanthemum extract, and 3 parts of hawthorn juice. share. The specific steps of the preparation method are as follows: (1) take hawthorn, remove the core and mash the tissue, then extract, the ratio of material to water: 1:7, add pectinase according to 1.25‰ of the weight of the weighed hawthorn, and the extraction time is 4h , the water temperature was set at 45°C, and the hawthorn juice was obtained by filtration; (2) the jujube was taken after pitting and tissue mashing, and then leached, the ratio of material to wate...

Embodiment 2

[0022] A preparation method of nutritious barley jujube juice drink. The drink is mainly prepared from maltodextrin, wort, red date juice, dark plum juice, sour pomegranate seed juice, hawthorn juice, and white chrysanthemum extract according to the following mass parts. There are 7 parts of dextrin and wort, of which the mass ratio of maltodextrin and wort is 1:3, 7 parts of red date juice, 2 parts of black plum juice, sour pomegranate seed juice and white chrysanthemum extract, and 3 parts of hawthorn juice. share. The specific steps of the preparation method are as follows: (1) take hawthorn, remove the core and mash the tissue, then extract, the ratio of material to water: 1:7, add pectinase according to 1.25‰ of the weight of the weighed hawthorn, and the extraction time is 4h , the water temperature was set at 45°C, and the hawthorn juice was obtained by filtration; (2) the jujube was taken after pitting and tissue mashing, and then leached, the ratio of material to wate...

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PUM

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Abstract

The invention relates to a nutritious wheat-jujube sour juice beverage and a preparation method thereof. The beverage is mainly prepared from maltodextrin, wheat juice, jujube juice, smoked plum juice, sour pomegranate seed juice, fructus crataegi juice and a chrysanthemum morifolium extract in parts by mass. The beverage does not have any added chemical synthetic food additive or preservative, and has the effects of promoting blood circulation to remove blood stasis, promoting digestion and relieving stasis, decreasing blood sugar and the like.

Description

technical field [0001] The invention relates to a compound drink, in particular to a nutritious barley date juice drink. Background technique [0002] Now there are more and more kinds of beverages on the market, enriching consumers’ choice of quotations and driving the great development of the beverage industry. At present, most of the beverages on the market have added food additives, thickeners, etc. Some merchants want to extend the shelf life. , and even added preservatives. [0003] A drink containing wheat ingredients has recently appeared, and there are not many types on the market, and its development is in progress. Among them, wheat seedlings (buds) are rich in cellulose, which can reduce constipation, colitis, and stomach fever after taking it. Those with slightly abnormal functional index can drink it frequently. Among them, the super antioxidant SOD can help remove free radicals in the human body and reduce the chance of cell damage or mutation-causing cance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L2/44A23L33/105
CPCA23L2/02A23L2/04A23L2/44A23L2/52A23V2002/00A23V2200/10A23V2200/30A23V2200/32A23V2200/328A23V2200/326A23V2250/21A23V2250/5114A23V2200/14
Inventor 郭泽峰吕吉鸿贺子福徐峰高峰郑晓峰
Owner 杭州千岛湖啤酒有限公司
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