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Gas-contained banana vinegar-flavor beverage and preparation method thereof

A banana and flavor technology, applied in chemical instruments and methods, food ingredients containing natural extracts, glycoside steroids, etc., can solve problems such as turbidity, easy precipitation, affecting product sensory and flavor, and achieve unique flavor and good impurity removal effect , Flavored drinks are uniform and non-layered

Pending Publication Date: 2020-10-16
GUANGXI AGRI VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products processed by raw banana vinegar are prone to precipitation and turbidity, which affects the senses and flavor of the products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A gas-containing banana vinegar-flavored beverage, comprising 4.5% banana raw vinegar, 2.5% concentrated lemon juice, 0.05% mogroside, 0.3% citric acid, 1.5% carbon dioxide, and added purified water to 100%.

[0027] The present invention also provides a method for preparing an aerated banana vinegar flavor beverage, comprising the following steps:

[0028] (1) Preparation of Mogrosin: Microwave sterilize the fresh Luo Han Guo, mince it, put it in a cooking pot, add 4 times of water and decoct it for 3 hours to extract, and obtain the crude extract; use a clarifying agent to clarify the crude extract at room temperature, Pass through a macroporous resin column, then elute with ethanol gradient, dry and ultrafinely pulverize to obtain mogroside with a purity of 89%;

[0029] (2) Thick syrup preparation: after mixing banana raw vinegar, concentrated lemon juice, mogroside and citric acid, add some purified water to make a thick syrup with a content of 20.3%;

[0030] (3)...

Embodiment 2

[0036] An aerated banana vinegar-flavored drink, comprising 5% banana raw vinegar, 2% concentrated lemon juice, 0.05% mogroside, 0.2% citric acid, 1.6% carbon dioxide, and added pure water to 100%.

[0037] The present invention also provides a method for preparing an aerated banana vinegar flavor beverage, comprising the following steps:

[0038] (1) Preparation of mogroside: fresh grosvenor fruit was sterilized by microwave, minced, put into a cooking tank and decocted with 3 times of water for 2 hours to obtain the crude extract; the crude extract was clarified at room temperature with a clarifying agent, Pass through a macroporous resin column, then elute with ethanol gradient, dry and ultrafine pulverize to obtain mogroside with a purity of 85%;

[0039] (2) Thick syrup preparation: after mixing banana raw vinegar, concentrated lemon juice, mogroside and citric acid, add some purified water to make a thick syrup with a content of 14.29%;

[0040] (3) Ice making from pure...

Embodiment 3

[0046] An aerated banana vinegar-flavored beverage, comprising 4% of original banana vinegar, 4% of concentrated mango juice, 0.055% of mogroside, 0.2% of citric acid, and 1.3% of carbon dioxide, added with purified water to 100%.

[0047] The present invention also provides a method for preparing an aerated banana vinegar flavor beverage, comprising the following steps:

[0048] (1) Preparation of Mogrosin: Microwave sterilize the fresh Luo Han Guo, mince it, put it into a cooking tank, add 6 times of water and decoct it for 4 hours to extract, and obtain a crude extract; use a clarifying agent to clarify the crude extract at room temperature, Pass through a macroporous resin column, then elute with ethanol gradient, dry and ultrafine pulverize to obtain mogroside with a purity of 90%;

[0049] (2) Thick pulp preparation: after mixing banana raw vinegar, concentrated mango juice, mogroside and citric acid, add some purified water to make a thick pulp with a content of 20.3%; ...

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PUM

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Abstract

The invention discloses a gas-contained banana vinegar-flavor beverage, and the gas-contained banana vinegar-flavor beverage is composed of the following raw materials in proportions by weight (a total of 100%): 3.5-5% of raw banana vinegar, 1.5-5% of concentrated fruit juice, 0.03-0.06% of mogrosides, 0.2-0.5% of citric acid and 1.0-2.0% of carbon dioxide, with the balance being purified water. The invention also provides a preparation method of the gas-contained banana vinegar-flavor beverage. According to the invention, the raw banana vinegar and the concentrated fruit juice are used as themain raw materials, the mogroside functional sugar and the carbon dioxide are creatively added to prepare the banana vinegar flavor beverage; the flavor beverage is prepared by using carbon dioxide isobaric filling technology and integrating high value of the raw banana vinegar, the concentrated fruit juice and the functional sugar; and the prepared flavor beverage is uniform, clear and transparent in liquid state, and has no phenomenon of layering after long-term storage. The flavor beverage integrates delicious taste, low sugar and low calorie. The flavor beverage product is unique in flavor, sweet, sour and delicious in taste and capable of giving people different taste feeling, thus conforming to the current pursuit of people on high-quality, low-sugar and low-calorie products.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to an aerated banana vinegar-flavored beverage and a preparation method thereof. Background technique [0002] Banana raw vinegar is processed from fresh bananas through peeling, beating, enzymatic hydrolysis, alcoholic fermentation, continuous immobilized acetic acid fermentation, and aging. Banana raw vinegar has a total acid content of 3.6%, no saccharin, no flavor, no coloring, no preservatives, pure natural, rich in various organic acids, amino acids, potassium, magnesium and other minerals and nutrients, which can help lower blood pressure, lower blood pressure Blood lipids, constipation treatment, weight loss and beautification, promoting body fluids and quenching thirst, increasing appetite, eliminating fatigue, regulating acid-base balance, relieving alcohol and refreshing the brain. At present, the products processed by raw banana vinegar are prone to precipi...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/68A23L2/54A23L33/105A23L2/72A23L33/125C07J17/00
CPCA23L2/02A23L2/52A23L2/68A23L2/54A23L33/105A23L2/72A23L33/125C07J17/005A23V2002/00A23V2200/30A23V2250/21A23V2250/032
Inventor 韦璐杨昌鹏郑博强黄杰孙钦菊陈智理杜丽娟
Owner GUANGXI AGRI VOCATIONAL COLLEGE
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