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Red jujube Chinese wolfberry fruit juice and production method thereof

The technology of wolfberry juice and red date juice is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., and can solve the problems of easy to replace high blood pressure, high sugar content, single taste of red dates and wolfberry juice, etc. Achieve the effect of promoting blood circulation, moisturizing the skin, reducing the risk of sugar disease and high blood pressure

Inactive Publication Date: 2019-03-08
GANSU XIYU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a jujube and wolfberry juice that is sweet and sour, has the function of promoting blood circulation, lowering cholesterol and blood sugar, and has anti-fatigue function and its production method, which is used to solve the problem of single taste and sugar content of commercially available jujube and wolfberry juice. High volume, long-term frequent drinking has the technical problem of easily changing the risk of high blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of jujube wolfberry juice, which comprises 10-20 parts of wolfberry juice, 20-50 parts of red date juice, 4-6 parts of burdock juice, 2-6 parts of xylitol, 6-10 parts of sweetener, and 6-10 parts of sweetener in parts by weight. 0.1 to 0.3 parts of antiseptic, 0.2 to 0.4 parts of compound stabilizer, and 0.5 to 1 part of preservative.

[0046] The sweetener is white sugar and cyclamate, wherein the mass ratio of white sugar and cyclamate is 1:1, which is used to increase the sweetness of jujube and wolfberry juice. The sour agent is citric acid, which is used to increase the sour taste of jujube and wolfberry juice. Of course, the sour agent is not limited to citric acid, and may also be malic acid, or a sour agent composed of citric acid and malic acid. Adding sour agent and sweetener, the produced jujube and wolfberry juice is sweet and sour.

[0047] The composite stabilizer is composed of agar, sodium alginate and CMC, wherein the stabilizer is agar, sodium...

Embodiment 2

[0069] In order to further make the jujube and wolfberry juice have a delicate taste, 5 to 10 parts by weight of mixed juice are added to the jujube and wolfberry juice in Example 1, and the mixed juice is made from chrysanthemum, mulberry leaves and cassia seeds. Described mixed juice is mainly obtained by following method:

[0070] (1) After crushing the dried chrysanthemum, sift the powder through a 40-mesh sieve, crush the mulberry leaves and dried cassia seeds, mix the crushed chrysanthemums, mulberry leaves and cassia seeds according to the mass ratio of 1:1:1, and then add 5 times the weight soak in water at 90-100°C for 30-45 minutes, and filter with gauze to obtain the first filtered juice;

[0071] (2) Put the mixed filter residue after the first filtration in water at 90-100° C. for 30 minutes, and filter it with gauze to obtain the second filtered juice;

[0072] (3) Mix the juice filtered for the first time and the juice filtered for the second time, and evaporat...

Embodiment 3

[0078] In order to ensure that the original puree of wolfberry juice, red jujube juice and burdock juice is mixed to protect its own color, 0.02-0.05 parts by weight of ascorbic acid is added to the red dates and wolfberry juice.

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PUM

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Abstract

The invention discloses red jujube Chinese wolfberry fruit juice. The red jujube Chinese wolfberry fruit juice comprises the following components in parts by weight of 10-20 parts of Chinese wolfberryfruit juice, 20-50 parts of red jujube juice, 4-6 parts of arctium lappa root juice, 2-6 parts of xylitol, 6-10 parts of a sweetening agent, 0.1-0.3 part of a sour agent, 0.2-0.4 part of a compositestabilizer and 0.5-1 part of a preservative. According to the red jujube Chinese wolfberry fruit juice, mixed juice prepared from raw materials of chrysanthemums, mulberry leaves and semen cassiae andascorbic acid for protecting the color of the Chinese wolfberry fruit juice, the color of the red jujube juice and the color of the arctium lappa root juice are further added. The red jujube Chinesewolfberry fruit juice prepared by the scheme is moderate in sour and sweet degrees and delicious, has delicately-fragrant mouth feel, and has the efficacy of resisting weariness, reducing blood sugarand reducing blood lipid, the possibility that people frequently drink the beverage for a long term to suffer from high blood pressure and diabetes is substantially reduced, and consumers can drink the red jujube Chinese wolfberry fruit juice for a long term.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a jujube and wolfberry juice and a processing method thereof. Background technique [0002] Jujube is a unique fruit in China. It has extremely high nutritional value and medicinal value. It is rich in protein, sugar, various amino acids, vitamins, calcium, phosphorus, iron and other minerals. It can nourish qi and blood, moisten the heart and lungs, and treat anemia, Thrombocytopenia embolism, also has health care functions such as anti-cancer, prevention of atherosclerosis, prevention of cardiovascular and cerebrovascular diseases. Lycium barbarum is a traditional nourishing Chinese medicine, with mild nature and flavor, rich in amino acids, vitamins, polysaccharides and other ingredients. It has the functions of lowering blood fat, blood sugar and anti-aging. It is an ideal natural health food. At present, there are many kinds of drinks with red dates and wolfberr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/56A23L33/00
CPCA23L2/02A23L2/52A23L2/56A23L2/60A23V2002/00A23L33/00A23V2200/30A23V2200/14A23V2200/318A23V2200/32A23V2200/326A23V2200/3262A23V2200/328
Inventor 尹自天董伟
Owner GANSU XIYU FOODS
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