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Mulberry beverage and preparation method thereof

A beverage and mulberry technology, which is applied in the direction of food ingredients containing natural extracts, food science, food ingredients as colors, etc., can solve the problems of small changes in nutrient content, low content of active ingredients, and destruction of active ingredients to achieve drinking taste Harmonized, high nutrient content, extended shelf life effect

Pending Publication Date: 2020-10-20
蔡晓明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a mulberry drink and a preparation method thereof. The mulberry drink prepared by the method can effectively solve the problem that the active ingredient in the existing mulberry drink is destroyed, causing the content of the active ingredient to be reduced. Low and short shelf life, the mulberry drink can be stored for more than one year, and the nutrient content in it has little change

Method used

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  • Mulberry beverage and preparation method thereof
  • Mulberry beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of mulberry drink, its preparation method comprises the following steps:

[0037] (1) Picking ripe mulberries with large fruit size, seedless and good mouthfeel, squeezing them at room temperature and avoiding light, and filtering to obtain fresh mulberry juice;

[0038] (2) Put the fresh mulberry juice in the step (1) into the extractor, and add an equal volume of extracting solution therein, mix well, then extract for 24 hours under dark conditions to obtain the extracting solution, let it stand, separate and collect The upper layer is a clear extract, wherein the extract is composed of 75% ethanol, ethyl acetate, distilled water and vinegar by volume, wherein the volume ratios of 75% ethanol, ethyl acetate, distilled water and vinegar are 55% and 9.95% respectively , 35% and 0.05%;

[0039] (3) Distilling the clear extract from the upper layer in step (2) to a semi-fluid state under reduced pressure at a pressure of less than 10KPa at 80°C to obtain the origi...

Embodiment 2

[0042] A kind of mulberry drink, its preparation method comprises the following steps:

[0043] (1) Picking mature mulberries with large fruit size, seedless and good mouthfeel, squeezing them at room temperature and avoiding light, and filtering to obtain fresh mulberry juice;

[0044] (2) Put the fresh mulberry juice in step (1) into the extractor, and add an equal volume of extracting solution therein, mix well, then extract for 48 hours under dark conditions to obtain the extracting solution, leave it still, separate and collect The upper layer is a clear extract, wherein the extract is composed of 95% ethanol, ethyl acetate, distilled water and vinegar by volume, wherein the volume ratios of 95% ethanol, ethyl acetate, distilled water and vinegar are 65% and 8% respectively , 26.85% and 0.15%;

[0045] (3) Distilling the clear extract from the upper layer in step (2) to a semi-fluid state under reduced pressure at a pressure of less than 10KPa at 85°C to obtain the origi...

Embodiment 3

[0048] A kind of mulberry drink, its preparation method comprises the following steps:

[0049] (1) Picking ripe mulberries with large fruit size, seedless and good mouthfeel, squeezing them at room temperature and avoiding light, and filtering to obtain fresh mulberry juice;

[0050](2) Put the fresh mulberry juice in step (1) into the extractor, add an equal volume of extracting solution therein, mix well, then extract for 36 hours under dark conditions to obtain the extracting solution, leave it still, separate and collect The upper clear extract, wherein the extract is composed of 95% ethanol, ethyl acetate, distilled water and vinegar by volume, wherein the volume ratio of 95% ethanol, ethyl acetate, distilled water and vinegar is 60% and 10% respectively , 29.9% and 0.1%;

[0051] (3) Distilling the clear extract from the upper layer in step (2) to a semi-fluid state under reduced pressure at a pressure of less than 10KPa at 80°C to obtain the original mulberry juice; ...

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Abstract

The invention discloses a preparation method of a mulberry beverage. The preparation method includes the following steps: picking mature mulberries, juicing the mulberries under dark conditions, and performing filtering to obtain fresh mulberry juice; adding leaching liquor into the fresh mulberry juice to uniformly mix, performing extraction for 24-48 h under dark conditions to obtain an extracting solution, allowing the extracting solution to stand for a while, and collecting an upper clear extracting solution through separation; distilling the upper clear extracting solution into a semi-fluid state under 70-85 DEG C so as to obtain mulberry raw juice; and mixing the mulberry raw juice and distilled water, and performing filling so that the mulberry beverage can be prepared. The mulberrybeverage prepared by the method can effectively solve the problems of low active ingredients and short shelf life due to damaged active ingredients of existing mulberry beverages.

Description

technical field [0001] The invention relates to the technical field of plant drinks, in particular to a mulberry drink and a preparation method thereof. Background technique [0002] Mulberry contains a large amount of water (80%-85%), contains 12%-15% of total sugar, 0.91% of crude fiber, 0.8%-1.8% of crude protein, and 0.3%-1.86% of free acid. Fruit ears contain vitamin B family and carotene; the fatty acids of its lipids are mainly linoleic acid, oleic acid, palmitic acid, stearic acid, and a small amount of caprylic acid, pelargonic acid, capric acid, myristic acid, linolenic acid, etc. Essential oils mainly include eucalyptol, acetate, linalool, camphor, etc. Phospholipids mainly include phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid, phosphatidylinositol, etc. Mulberry is also rich in flavonoids, mainly rutin and quercetin, of which rutin has a higher content. There are three kinds of anthocyanins in mulberry, which are cyanidin-3-glucoside, gerani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/60A23L2/42A23L2/70
CPCA23L2/02A23L2/04A23L2/60A23L2/42A23L2/70A23V2002/00A23V2200/04A23V2200/14A23V2200/16A23V2200/30A23V2250/21
Inventor 蔡晓明郑胜眉屠洋
Owner 蔡晓明
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