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A preparing method of a liquid fresh mulberry drink

A mulberry, liquid technology, applied in the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of the soft texture of mulberries and intolerance of storage, affecting the taste and efficacy of mulberry beverages, etc., and achieve a sweet taste. , Small space occupancy rate, high intensive effect

Inactive Publication Date: 2017-09-26
GUANGXI BOTANICAL GARDEN OF MEDICINAL PLANTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high health value of fresh mulberries, but the texture of mulberries is soft and cannot be stored, and the juice will come out after being left for more than two hours, which will greatly affect the taste and efficacy of mulberry drinks

Method used

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  • A preparing method of a liquid fresh mulberry drink
  • A preparing method of a liquid fresh mulberry drink
  • A preparing method of a liquid fresh mulberry drink

Examples

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Effect test

Embodiment 1

[0030] A preparation method of liquid fresh mulberry drink, comprising the following steps:

[0031]Step 1. Wash, freeze and crush the fresh mulberry, extract the fresh mulberry micro-powder in 20 times the amount of water at room temperature for 2 times, centrifuge for 2 hours each time, and combine the supernatant to obtain the crude mulberry extract;

[0032] Step 2. Clarify the mulberry crude extract with an ultrafiltration membrane at room temperature, and the membrane pressure is 2 MPa. Collect the retentate and permeate, place the retentate in a buffer solution with 10 times the mass, and stir for 10 minutes every 10 minutes of soaking. Repeat 3 times, the buffer solution is 40wt.% ethanol aqueous solution with pH 4.5 added with glacial acetic acid, freeze at -15°C for 20min / L, thaw at 15°C for 20min / L, and place at -30°C Freeze for 20 min / L, thaw at 30°C for 20 min / L, let stand until the layers are separated, collect the upper layer of separation liquid and the lower l...

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Abstract

A preparing method of a liquid fresh mulberry drink is disclosed. The method includes 1) cleaning, freezing and crushing fresh mulberries, subjecting fresh mulberry micropowder to digestion at room temperature in water the weight of which is 20 times of the micropowder for two times, with each time of digestion being performed for 2 h, performing centrifugation, and combining liquid supernatants to obtain a crude mulberry extract; 2) clarifying the crude mulberry extract at room temperature by using an ultrafiltration membrane, and collecting a trapped fluid and a permeate liquid to obtain a refined mulberry extract; and 3) preparing okra, tremella fuciformis, pigskin, aloe and common yam rhizome in a mass ratio of 2:2:1:0.5:0.5, adding the refined mulberry extract in same mass and water the mass of which is 20 times of the mass of the refined mulberry extract, adding sodium benzoate, sterilizing the mixture, and subpackaging the mixture. The prepared drink has clear and sweet taste, faint scent, fine tissue, no impurity, and good aliphatic acid synthetase activity inhibiting effects and alpha-glucosidase activity inhibiting effects.

Description

technical field [0001] The invention relates to a drink. More specifically, the present invention relates to a kind of preparation method of liquid fresh mulberry drink. Background technique [0002] With the improvement of living standards, people not only pay attention to the taste of food, but also pay more attention to the nutrition and health care function of food. The production and consumption of vegetable and fruit drinks have been greatly increased. There are a variety of fruit and vegetable beverages on the market, and the flavoring, fragrance, appearance and taste of fruit and vegetable beverages have attracted more and more attention from consumers. Mulberry tastes sweet and sour, slightly cold in nature, enters the heart, liver, and kidney channels, and is a good fruit for nourishing and strengthening, nourishing the heart and improving intelligence. Due to the high health value of fresh mulberry, but the texture of mulberry is soft and not resistant to stora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/66A23L2/74A23L2/12A23L2/04
CPCA23L2/02A23L2/04A23L2/12A23L2/52A23L2/66A23L2/74A23V2002/00A23V2200/30A23V2250/21
Inventor 缪剑华王硕周小雷莫单丹唐炳兰候小利龚小妹宋志军阎炳雄
Owner GUANGXI BOTANICAL GARDEN OF MEDICINAL PLANTS
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