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Siraitia grosvenorii and lonicera japonica composite beverage and preparation method thereof

A technology of Luo Han Guo and Honeysuckle is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., to achieve the effects of improved production process, high extraction rate, and harmonious and soft aroma

Inactive Publication Date: 2017-06-20
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of the quality of life in recent years, people pay more and more attention to their own health and health care, and the demand for corresponding products has also grown rapidly. Moreover, with the emergence of plant drinks such as Wanglaoji and Heqizheng, there has been a wave of plant drinks led by herbal tea in China. Consumption upsurge, consumption demand for herbal tea is also increasing, but there are no products similar to monk fruit and winter compound drinks in the market

Method used

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  • Siraitia grosvenorii and lonicera japonica composite beverage and preparation method thereof
  • Siraitia grosvenorii and lonicera japonica composite beverage and preparation method thereof
  • Siraitia grosvenorii and lonicera japonica composite beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of embodiment 1 Momordica grosvenori extract

[0037] The preparation method of Luo Han Guo extract is:

[0038] (1) Grinding the complete and unbroken dried Luo Han Guo into powder;

[0039] (2) Weigh the Luo Han Guo powder, add pure water to soak for 2-4 hours, and place it in a water bath at 60-100°C for 10-30 minutes to obtain the crude extract of Luo Han Guo;

[0040] (3) After cooling the crude extract of Luo Han Guo, filter it with gauze to obtain the juice, which is the extract of Luo Han Guo, sealed and set aside.

[0041] The main factors to determine the soluble solids content in the Luo Han Guo extract are the mass-to-volume ratio of Luo Han Guo and purified water, extraction temperature and extraction time. Select the level at which each factor has a greater impact on the experimental results, and use the amount of soluble solids extracted as an index to do an orthogonal test to determine the best extraction conditions.

[0042] Table 1 O...

Embodiment 2

[0045] The preparation of embodiment 2 honeysuckle extract

[0046] The preparation method of honeysuckle extract is:

[0047] (1) Pick honeysuckle without damage by diseases and insect pests and mildew, and wash with water to remove silt, dirt and impurities;

[0048] (2) Weigh the honeysuckle and add pure water to soak for 0.5-2h, adjust the pH to 3.0 with 0.1mol / L phosphoric acid solution, add sodium sulfite and stir evenly, then place it in a water bath at 60-100°C for 30-90min to prepare Get the crude extract of honeysuckle;

[0049] (3) Adjust the pH of the crude honeysuckle extract to neutral with sodium bicarbonate solution, and filter it with gauze after cooling to obtain the juice, which is the honeysuckle extract, sealed and set aside.

[0050] Determine the main factors affecting the soluble solids content in Lonicera Lonicerae extract are solid-liquid ratio, extraction temperature and extraction time. Select the level at which each factor has a greater impact o...

Embodiment 3

[0054] The deployment of embodiment 3 Momordica grosvenori and honeysuckle compound drink

[0055] The mangosteen-lonickel drink made only with mangosteen extract and honeysuckle extract has a slightly thin taste, and the sweetness of mangosteen and honeysuckle is not as pure as sucrose. Therefore, citric acid and sucrose are added on the basis of Luo Han Guo extract and honeysuckle extract to obtain better taste. A single factor test was done for each factor, and the test plan is shown in Table 3.

[0056] Table 3 Single factor test level table of Luo Han Guo and honeysuckle compound beverage

[0057]

[0058] On the basis of the single factor test, select the range where each factor has a greater influence on the experimental results, and use the sensory evaluation as an index to conduct an orthogonal test according to the evaluation standards in Table 4 to optimize the formula.

[0059] Table 4 Sensory Evaluation Criteria for Compound Beverages

[0060]

[0061] Ta...

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Abstract

The invention discloses a siraitia grosvenorii and lonicera japonica composite beverage and a preparation method thereof. The composite beverage comprises a siraitia grosvenorii leaching solution, a lonicera japonica leaching solution, cane sugar and citric acid, wherein the volume ratio of the siraitia grosvenorii leaching solution to the lonicera japonica leaching solution is (2-1) to (1-4), the mass of the cane sugar is 3-7% of the total mass of the siraitia grosvenorii leaching solution and the lonicera japonica leaching solution, and the mass of the citric acid is 0.05-0.25% of the total mass of the siraitia grosvenorii leaching solution and the lonicera japonica leaching solution. The composite beverage disclosed by the invention has bright henna color; the fragrance of siraitia grosvenorii and the fragrance of lonicera japonica are harmonious and gentle, and the composite beverage is mellow and full in taste, moderate in sour and sweet degrees and gentle in mouth feel; specific harmonious flavor produced by mixing the siraitia grosvenorii with the lonicera japonica is outstanding; besides, the composite beverage is rich in nutrient components of the siraitia grosvenorii and nutrient components of the lonicera japonica; finished products are stable in color, free from layered and turbid phenomena, and free from bad color, and the bottled composite beverage is complete and free from rupture; and the composite beverage has the efficacy of clearing heat, removing toxicity, relieving a cough, eliminating phlegm and the like, is a novel composite beverage, and has broad market prospects.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and more specifically relates to a compound beverage of Luo Han Guo and honeysuckle and a preparation method thereof. Background technique [0002] Luo Han Guo (Siraitia grosvenorii) is a perennial climbing vine of Cucurbitaceae, mainly produced in Guangxi and Guilin, and is an economic crop integrating medicinal, tea and food. It is cool in nature and sweet in taste, enters the lungs and intestines, and has the effects of clearing away heat and nourishing the lungs, cooling blood, moistening the intestines and laxative. Cucurbitacin triterpenoid saponins are one of the main active ingredients of Luo Han Guo, accounting for about 3% of the dried fruit. This type of compound has a common aglycon (mogrosvenol), most of which have a sweet taste but do not belong to sugar substances, and are ideal sweet substances for patients with diabetes and other diseases who do not eat sugar. In ad...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L33/00
CPCA23L2/02A23L2/04A23L2/52A23V2002/00A23V2200/30A23V2200/314A23V2200/16
Inventor 汪跃华刘德群林智文庞文意
Owner FOSHAN UNIVERSITY
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