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Elaeagnus conferta roxb compound fruit and vegetable juice and preparation method thereof

A technology of compound fruit and vegetable juice and goat milk fruit, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of turbid color of fruit and vegetable juice, deep color of juice, low clarity, etc., to achieve color Clarifying, nutritious, simple and fast preparation method

Active Publication Date: 2018-12-11
GUIZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the compound fruit and vegetable juice in the prior art contains macromolecular glue, the fruit juice produced has a darker color and low clarity. At the same time, the fruit and vegetable juice contains a small amount of oligosaccharides, and the polymerization of oligosaccharides will cause the color of the fruit and vegetable juice to change. Deep turbidity, so after a long time, the juice will change color

Method used

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  • Elaeagnus conferta roxb compound fruit and vegetable juice and preparation method thereof
  • Elaeagnus conferta roxb compound fruit and vegetable juice and preparation method thereof

Examples

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preparation example Construction

[0028] In addition, the present application also provides a preparation method of the above-mentioned goat's milk fruit compound fruit and vegetable juice, which may include the following steps, for example: mixing the extracts of Rosa roxburghii, goat's milk fruit extract, Eucommia ulmoides extract, and Houttuynia cordata extract according to the proportion , Codonopsis extract, carrot juice, apple juice, bamboo cane juice, honey, citric acid, sodium carboxymethylcellulose, and water, sterilized.

[0029] Wherein, Fructus Rosa Fructus extract (Fructus Rosa Fructus polysaccharide) can refer to the following steps to obtain: Fructus Rosa Fructus raw material and water are with solid-liquid ratio 1g: 14-16mL (preferably 1g: 15mL) in 450-1000W and 25- Microwave treatment at 70°C for 1.5-2.5min (preferably 2min), then decoct with water for 1.2-1.8h (preferably 1.5h) at 72-78°C (preferably 75°C), and filter to obtain Rosa Rosa extract and Rosa Rosa residue. Soak Fructus Rosa Fruct...

Embodiment 1

[0047] The goat's milk fruit compound fruit and vegetable juice provided in this embodiment, every 500mL of the raw material of the goat's milk fruit compound fruit and vegetable juice contains 0.25g of Rosa laevigata extract, 0.28g of goat's milk fruit extract, 0.10g of Eucommia ulmoides extract, 0.12 g of Houttuynia cordata extract, 0.15g of Codonopsis pilosula extract, 10mL of carrot juice, 12mL of apple juice, 14mL of bamboo cane juice, 10g of honey, 0.2g of citric acid, 0.1g of sodium carboxymethylcellulose And 0.1g of xanthan gum, the volume balance is supplemented with water.

Embodiment 2

[0049] The difference between this example and Example 1 is that every 500mL of the raw material of the goat’s milk fruit compound fruit and vegetable juice contains 0.35g of Rosa laevigata extract, 0.34g of Goat’s milk fruit extract, 0.18g of Eucommia ulmoides extract, 0.20g of Houttuynia cordata extract, 0.25g Codonopsis extract, 20mL carrot juice, 20mL apple juice, 24mL bamboo cane juice, 20g honey, 0.8g citric acid, 0.7g sodium carboxymethylcellulose and 0.4g of xanthan gum, the volume balance is supplemented with water.

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Abstract

The invention relates to an elaeagnus conferta roxb compound fruit and vegetable juice and a preparation method thereof, and belongs to the field of food. The elaeagnus conferta roxb compound fruit and vegetable juice is prepared from the following raw materials: a fructus rosae laevigatae extract, an elaeagnus conferta roxb extract, a cortex eucommiae extract, a houttuynia cordata extract, a codonopsis pilosula extract, a carrot juice body, an apple juice body, a bamboo cane juice body, honey, citric acid, sodium carboxymethylcellulose, xanthan gum and the volume balance water, wherein the fructus rosae laevigatae extract comprises fructus rosae laevigatae polysaccharide, the elaeagnus conferta roxb extract comprises elaeagnus conferta roxb polysaccharide, the cortex eucommiae extract comprises eucommia chlorogenic acid and eucommia polysaccharide, the houttuynia cordate extract comprises houttuynine sodium bisulfite, and the codonopsis pilosula extract comprises codonopsis pilosula polysaccharide. The fruit and vegetable juice has the advantages that the taste is excellent, the color does not change after the fruit and vegetable juice is stored for a long time, the nutrition is rich, the immunity of a human body can be enhanced, various diseases can be prevented, and the sub-health problem of the human body can be solved. The preparation method comprises the following steps of mixing the raw materials according to the proportion and carrying out sterilizing. The method has the advantages of being simple, rapid, good in condition controllability and low in cost.

Description

technical field [0001] The invention relates to the field of food, and in particular to a goat milk fruit compound fruit and vegetable juice and a preparation method thereof. Background technique [0002] With the advancement of science and technology and the development of society, environmental pollution has intensified. Air pollution, water pollution, and food safety threaten every family. [0003] Because the compound fruit and vegetable juice in the prior art contains macromolecular glue, the fruit juice produced has a darker color and low clarity. At the same time, the fruit and vegetable juice contains a small amount of oligosaccharides, and the polymerization of oligosaccharides will cause the color of the fruit and vegetable juice to change. Deep turbidity appears, so after a long time, the juice will change color. [0004] Therefore, it is necessary to improve the compound fruit and vegetable juice so that it not only has rich nutritional value, but also can keep ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L33/10
CPCA23L2/02A23L2/52A23V2002/00A23L33/10A23L33/105A23V2200/324A23V2200/30A23V2250/21
Inventor 邹世平包存宽包晓健姜世英龚勋
Owner GUIZHOU INST OF TECH
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